Vangi Bhath Powder

Ingredients:

Almonds - 1 Tbsp
Cashew nuts - 1 Tbsp
Cumin seeds - 2 tsp
Red chilies - 2 or 3
Curry leaves - 8 to10
Cloves - 3
Cinnamon - 2" piece
Cardamom - 2

Procedure:

• Dry roast all the above ingredients and grind them into a fine powder. Coffee grinder seems to work the best for grinding spices.

Vangi Bhath powder is readily available in most Indian grocery stores. I usually use the MTR brand. If you cannot find it follow the above recipe.

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Vankaya Vepudu ( Indian Eggplant Fry )

Ingredients:

Indian Egg plant - 6 to 8
Besan - 2 Tbsp
Rice flour - 2 Tbsp
Red chili powder - 1 tsp
Coriander powder (Dhaniya) - 1 tsp
Cumin powder (Zeera) - 1tsp
Salt to taste.

Procedure:

• Add 2 Tbsp oil in a pan on medium high heat.
• Cut eggplants in half lengthwise and add to the pan. Add turmeric and salt.
• Cook for 5 to 7 minutes and flip them and cook for 5 to 7 more minutes.
• In the meantime heat besan in microwave for a minute.
• To this add rice flour, cumin powder, coriander powder, chili powder and mix well.
• Sprinkle this powder on the eggplant pieces.
• Cover and cook on low heat for 5 minutes.

It is ready to be served.

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Moong Dal Barfi

Ingredients:

Moong Dal - 1 cup
Milk - 4 cups
Ghee - 1 cup
Mawa - 1/2 cup
Sugar - 1 cup
Cardamom - 2 or 3
Cloves - 2 or 3
Cinnamon - 2" piece
Saffron ( optional) - a few strands
Almonds - 6
Pistachios - 10

Procedure:

• Soak saffron in 1/4 cup of warm milk. Keep it aside.
• Soak moong dal for about 6 hours. Grind it into a coarse paste in a food processor. Set it aside.
• Add ghee to a thick bottom pan on medium heat.
• Add cloves, cinnamon pieces and ground cardamom.
• Next add ground moong dal. Keep stirring until it turns light golden brown and ghee starts to separate.
• Next add milk keep stirring until the milk is almost absorbed.
• Add saffron and sugar. Keep stirring until ghee separates.
• Add Mawa and mix well.
• Next spread on a butter coated tray and garnish with sliced almonds and crushed pistachios. Cut into desired shapes and serve.

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Firni (Rice Pudding)

Ingredients:

Rice Flour - 1 cup
Sugar - 2 cups
Milk - 9 cups
Almonds - 10 to 12
Pistachios - 10 to 12
Cardamom - 3

Procedure:

• Bring 6 cups milk to boil in a thick bottomed pan on medium heat. Continue to boil for 10 minutes stirring frequently.
• In the meantime add the rice flour to the remaining cold milk and mix well.
• Reduce heat and add this mixture to the boiling milk while stirring.
• Next add sugar and keep stirring until it thickens (approximately 10 minutes).
• Add cardamom powder and remove from heat.
• Pour into a serving bowl and garnish with sliced almonds and crushed pistachios.
• Refrigerate for an hour or more before serving.

Easy and yummy dessert for any time of the day.

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Vangibhat

Ingredients:

Cooked Rice - 2 cups
Eggplant - 1 lb
Cilantro (chopped) - 1 cup
Cashew nuts - 1/2 cup
Cumin seeds - 1/2 tsp
Bay leaves - 2
Cloves - 2
Cardamom - 1
Cinnamon piece - 1"
Vangi bhat powder (MTR) - 2 Tbsp
Oil - 2 Tbsp
Ghee - 1 Tbsp
Turmeric powder - 1/2 tsp
Fresh lime juice - 1 tsp
Salt per taste

Procedure:

• Add oil to a large pan on medium heat.
• When oil is hot add bay leaves, cloves, cardamom, cinnamon, cumin seeds and cashew nuts.
• When the nuts are golden brown add eggplant pieces, salt and turmeric.
• Mix well and cover and cook for 10 to 15 minutes stirring occasionally or till the eggplant pieces are tender.
• Now add cilantro and MTR vanghibhat powder and mix well. Cook for 3 to 5 minutes.
• Turn off the heat. Add cooked rice , lime juice, ghee and mix well. It's ready to be served.

You can serve with plain yogurt or any raita.

Note: If you cannot find MTR Vangibath powder, you can follow my recipe for Vangibath powder.

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Senaga Pappu Paalakoora ( Spinach With Chanadal )

Ingredients:

Chana dal - 1 cup
Spinach (chopped) - 2 cups
Heavy cream - 1/2 cup
Ghee (optional) - 1 tsp
Cumin seeds - 1/2 tsp
Cloves - 2
Cinnamon - 1"piece
Turmeric powder - 1/4 tsp
Red chilies - 2

Procedure:

• Add 2 tsp oil in a small pressure cooker on medium heat.
• When oil is hot add cumin seeds, cloves, cinnamon, red chilies.
• Next add washed chana dal, spinach, turmeric and 3 cups water.
• Pressure cook and turn off the heat after 2 whistles.
• Once the pressure has released open the lid and add salt and let it cook for 3 minutes.
• Next add heavy cream and cook for 2 more minutes.

It is ready to be served. Goes well with rotis or steamed rice.

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