Katthirikkai Kondakaldai (White Channa - Brinjal)

This combo is famous in down south. This is my mom's favorite dish too. Today, I have made it with Left over Sundal from Breakfast. You can just use soaked and Boiled Channa.

This tastes good with Rice and also Dosa.

Ingredients
Brinjal - 500 Grams (Chopped and soaked in water to avoid discoloration)
Kabuli Channa Sundal or Kabuli Channa - 1/2 Cup (Soaked and boiled)
Onion - 1 (Finely Chopped)
Tomatoes - 1 (Finely Chopped)
Red Chilly Powder - 1 Tablespoon
Turmeric Powder - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Salt and Oil
Curry Leaves - 4 (Optional)

Method

• Heat a pan with 1 Tablesponn of oil
• Add Mustard seeds and curry leaves and allow them to splutter
• Then add finely chopped onions ans saute them
• once the onions are cooked add tomatoes and add salt
• Cook till the tomatoes are mushy. 
• Then add the Brinjal and saute till it is half cooked.
• Then add chilly powder and turmeric powder and saute.
• Cover with a lid and cook till the brinjal is 3/4th Done.
• Now add the Cooked Channa and saute.
• Cook till the channa and Brinjal come together and Brinjal is cooked completely. 

Capsicum Masala

This is my hubby's favorite recipe. I am not a great fan of capsicum , however my hubby loves it. Usually my mom makes this for my hubby.

I love making this as including the cutting of vegetables the dish can be prepared in 15 minutes :-)

It goes well with both Rice and Roti.

The picture looks as if the recipe is so spicy, however it is not. I have used Kashmiri Chilly powder for the colour however it will not be too hot.

Ingredients

Capsicum/Green Bell Pepper - 1 (Chopped, large)
Onion - 1 (Medium, finely Chopped)
Tomato - 1 (Small, finely chopped)
Ginger Garlic paste  1/2 teaspoon
Chilly powder - 1 teaspoon (You can use regular Red chilly powder, I have used Kashmir Chilly powder for color)
Coriander Powder - 1/2 teaspoon
Turmeric powder -1/4 Teaspoon
Garam Masala - 1/4 Teaspoon
Oil and Salt

Method

• In a pan, heat a tablespoon of oil. Once the Oil is hot add the onions
• Cook till the onions are done
• Then add the Tomatoes and cook till they are done
• Now add the chopped Capsicum and saute for 2 minutes.
• after 2 minutes add turmeric powder, red chilly powder, coriander powder an Grama Masala and saute.
• Cook it covered with a lid till the Capsicum is cooked.
• Wile cooking, remove the lid in between and stir the masala so it does not burn.
• If you feel the masala may burn, then you may sprinkle some water and stir and cover with a lid and cook.
• Don't pour water, just sprinkle 2-3 Tablespoons of Water.

Onion Raita - with a Tip 

I am sure all of us know how to Make Raita. It is not a big deal. However, in this post I will share a tip to make thick and tastier Raita which will not become watery after some time.

I make Raita in different ways, I will share them  one by one.

In this Raita recipe I have used Spring Onions, both the Leaves and Onions. If you want to learn How to make Thick Curd , click here.

Ingredients
Onion - 1 (Big, Finely Chopped)
Thick Curd - 1/2 Cup (For recipe click here)
Green Chilly - 1 (Finely Chopped)
Roasted Gram Dal powder  - 3 Tablespoon  (Run the Roasted Gram dal in Mixer)
Spring Onion Leaves - 2 Tablespoon (Optional)
Cumin Powder - 1/2 Teaspoon (Optional)
Pepper Powder - 1/4 (Optional)
Salt - to taste

Method

• In a bowl, cream curd well and to this add salt,pepper,cumin powder and mix well.
• To this add the roasted gram dal powder and mix well
• Then add Onion, green chillies, spring onion leave and mix and serve. 

Lunch Menu 9 - Vegetable Biriyani, Onion Raita and Chilly Paneer (Chilly Paneer in under 10 minutes)

For this week lunch Menu, I have made a North Indian Rice dish and Indo Chinese Chilly Paneer.

Click on the Links below for the Recipes

• Vegetable Biriyani (I have added spring onions, Baby Corns)
• Spring Onion Raita 
• Chilly paneer in 10 Minutes on stove top 

Chilly Paneer in Ten Minutes

I have so many Paneer recipe in my recipe. However, I am not sure whether I have a Chilly paneer recipe. That too this recipe can be done in 10 minutes.

Ingredients
Paneer - 1 Packet
Onion - 1 Large
Capsicum - 1 Medium
Red Chilly powder - 1 Teaspoon
Garam Masala - 1/2 Teaspoon
Amchur Powder/Tandoori Powder - 1/4 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Salt and Oil

Method

• Cut the Paneer, Onion and Capsicum into squares.
• Cut them of same shape and size as much as possible
• Heat a tawa/Pan and add a teaspoon of oil.
• Once the oil is hot, place the chopped paneer,onion,Capsicum on low flame. 
• They will be done in 2-3 minutes. if you want them charred you can leave t for a minute more.
• Then flip them to the other side and cook them for 2-3 minutes.
• Remove them from the Tawa and keep it aside. 
• Meanwhile, in a plate mix chilly powder,Garam Masala,amchur powder,turmeric powder and keep it aside
• Heat a kadai with 1 teaspoon of oil on a low flame.
• Once the oil is hot, add the mixed spices powder and give it a quick stir and then immediately add the Tawa cooked Onion,capsicum and Paneer.
• Be very careful, that the oil is not too hot or not to leave the masala in oil for too long as it will burn.
• Cooking the Spices powder in the oil will ensure that they are cooked fast, however, we need to be quick to add the vegetables along with paneer.
• Now toss it around for couple of minutes
• Add required amount of salt and serve as a starter.