Recipe world

Eggplant is one of those vegetables which is available throughout the year. Although its not so good in nutritional values, it adds more taste to various dishes and curries. There are different varieties of brinjal available in the market. Varieties of curries and other dishes can be prepared depending on each variety of eggplant. For instance, I prepare Baingan Barta (Badanekayi Hindi / Gojju) when we get the bigger eggplants. My sister is a huge fan of Badanekayi Hindi / Baingan Barta. If there is Baingan Barta for lunch / dinner, her dinner / lunch will start with this curry and also ends with this curry! As she likes Badanekayi Hindi, she may have tasted it 'n' times. Today, I am sharing with you all the recipe of Baingan Barta which I learnt from my sister. Preparation time: 30 minutes Difficulty level: Medium Servings: 3 Ingredients: Eggplant / Brinjal (medium sized) - 1 Salt - to taste Aamchur powder - 1 tsp or to taste Sugar / jaggery - generous...

Summer is the season of jackfruits in my native. Many households will be busy preparing different dishes and preservable foods from jackfruit during jackfruit season. Apart from papad and chips, my mum and aunts will make sun-dried raw jackfruit pieces. They use them to make different jackfruit dishes whenever they need. Here is the recipe of sun-dried jackfruit pieces for you.. Time required: 3 hours Drying time - 1 week Difficulty level: Medium Ingredients: Fully grown raw jackfruit - 1 Salt - for taste Method: Cut the raw jackfruit and separate the flesh.  Cut the flesh into medium sized chunks or into desired size. Add salt to taste and mix well. Allow it to rest for 1 - 2 hours. Squeeze off the excess water content and spread them on a plate for drying. Sun-dry the raw jackfruit chunks for upto a week or till the chunks are dry and crisp and there is no moisture left in them. Store the sun-dried chunks in an air-tight container and use them ...

During our last India trip, my sister had packed some home made Sandige Menasu (Buttermilk chillies) for us. These chillies, once fried in oil, turn out so delicious! My kids wanted to give them a try and both started liking them. We get a spicific variety of green chillies called Gokarna Menasu in our native place. The name is because of the place where they will be grown. These chillies are very mild in taste and are perfect for making Curd chillies.  Few days back, we had got a big bunch of fresh green chillies from the farmers market. I checked with my sister for the recipe and tried my hands on making Curd chillies. They were a bit spicy than what my sister gave to us, but there was no compromise in taste. Here comes the recipe of Sandige Menasu or Curd Chillies which I learnt from my sister: Time required: 45 minutes Sun drying time: 1 week approx. Difficulty level: difficult  Ingredients: Green chillies - 1/2 kg (mild ones are better) Salt - to t...

We had a nice veggie garden during summer this year. Our little backyard was filled with many veggie crops for last couple of months. Radish or Moolangi was one of them, which we had a good crop. By the time COVID lockdown started, our veggies were ready for harvest. Prices of fruits and vegetables have risen drastically these days. Our home grown veggies have reduced the grocery bills to some extent. Now, its time to wind up the veggie garden as the winter is approaching.  Here is one of my favourite recipe, Radish leaves thepla or Mooli leaves paratha.. Preparation time: 25 - 30 minutes Difficulty level: Medium Yield: 10 - 11 Theplas Ingredients: Radish leaves - 1 small bunch Whole wheat flour / Atta - 2 1/4 cup Besan flour - 2 tbsp Oil - for cooking Cumin coriander powder - 1 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Chilli flakes (optional) - 1/2 tsp Salt - to taste Sugar - 1 1/2 tsp Amchur powder - ...

'Katne' - is a unique curry from my native in Southern India. Its prepared using some wild leaves called 'Kannekudi' leaves which are available there. This curry is preferred during rainy season when people can't get much vegetables. Also, it helps to keep the body warmer during times of cold and fever.  We can't get Kannekudi leaves here in Australia, but I prepare this curry by substituting Spinach leaves. Below is the recipe of Spinach leaves Katne. Preparation time: 20 - 25 minutes Difficulty level: Medium  Serves: 5 Ingredients:  Spinach / Palak leaves - 1 bunch Pepper corns - 10 to 12 (adjust according to spiciness needed) Cumin seeds - 1 tsp Grated coconut - 1 cup Amchut powder - 3/4 tsp Salt - to taste Lime squeeze - for taste (see tips) Oil - fr seasoning Crushed garlic - 1 1/2 tsp Water  Method: Wash the spinach leaves in water and chop them roughly.  Heat 1 1/2 tsp of oil in a pan, add pepper corns and roast ...