Guthi Vankaya

INGREDIENTS :

Brinjals/vankayalu(small): 8

Chillipowder : to taste

Onions : big(1)

Curryleaves : 4leaves

Poppy seeds : 1/2tsp

Cloves/lavangalu(cloves) : 3

Candamom/Elachi : 2

Cinnamon sticks : 1inch

Jeera : 1/2tsp

Coriander powder : 1tsp

Ginger : 1/2inch

Gralic(optional) : 2 pieces

Salt : to taste

Oil : 4tbsp

PROCEDURE :

1. Cut the brinjals into into + symbol without detaching the stem. put them into a salt water

2. Now take gasagasalu,cashewnuts,lavangalu,elachi,cinnamon sticks, cuminseeds, dhaniya seeds/powdr, ginger, garlic, into a mixer,add some water run the mixer. till the mixture becomes smooth paste.

3. To the Above Paste paste add chopped onions,curry leaves,salt,chillipowder again run the

mixer for 15sec.put aside.

4.Now drain the water from the brinjals and stuff the brinjals with above paste,put remaining paste aside

5.heat a pan add oil,when the oil get heated put stuffed brinjals,let them fry for 2min in medium flame ,now turn the brinjals and fry them again for 2min. now add the remaining paste with some water,keep the lid, cook in alow flame

6. cook till all the water gets drained away.turn off heat garnish with coriander leaves

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Tomato Rice

INGREDIENTS :  Rice : 2 cups  Tomatoes juice : 2cups(grind tomatos )  Onion  : 1(cut into slices)  Green chilies : 4(slit)  Turmeric  :  1/2 tsp  Ginger &Garlic paste : 2tbsp  Cloves  : 4  Cinnamon  : 2no  Cardamons  : 3  Oil/ghee  : 3tbsp

PROCEDURE :

1. Wash and soak rice for 15 minutes in water. Drain water and keep it aside . 2. In a frying pan, add cloves, cinnamon, cardamon and fry for a minute,Add ginger & garlic to it, fry for a minute and add green chilies and onions Fry till onion turns light brown. Add tomato paste(juice)           . 3. Now add salt and turmeric to it. cook till raw smell of tomatos goes off(like 10 min)add rice to it and stir Now pour down 2 to 3 1/4 cups of water and cook in a rice cooker/ pressure cooker. 4. serve with aloo kurma.

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Vankaya Bataani

INGREDIENTS :

White Brinjals/ ordinary brinjal : 4 washed, cubed and soaked in water
Green peas : 1 cup
Onions : 2(medium) finely chopped
Tomatos : 1 chopped
Green chilis : 2
Red chilli powder : 2tsp
Ginger Garlic paste : 1tsp
Turmeric : pinch
Salt  :to taste
Cloves (2)Cinnamon(1) : make powder/crush them
Oil : 2tbsp

PROCEDURE :

 1 Boil the soaked (over night)green peas adding a little salt, and about a big cup of water. Strain any left over water once thegreen peas boiled.

2 Heat oil in a cooking vessel and add the Cumin seeds  let them splutter. Next add the Chopped onions ,salt , fry till transculate,add green chilli ,curry leaves and now fry till onions turn light brown color,then add the ginger garlic paste and till it leaves it raw smell.


3.Add the chilli powder and mix well,now add the chopped tomatos and cook till tomatos becomes soft then add the Brinjals ,and cook them in a low flame about 2min ,now add the boiled green peas ,add half cup of water and cook on medium flame till brinjals cooked .

4. Turn off the heat and add cinnamon,Cloves powder. garnish with chopped coriander leaves and serve with hot chapatis or white steamed rice.

Note  : It comes good with white brinjal

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