Brinjals - 6 small
Coconut milk - 1/2 cup
Salt to taste
Garlic 1 pod
Black Gram dhal - 2tbsp
Grated coconut 1/4 coconut
Ghee 3tbsp
Preparation:
Fry the above ingredients except coconut milk in a small quantity of ghee and grind to a fine paste. Remove the stalks from the brinjal and slit the quarters not cutting right through. Heat some ghee in a pan and pour in the coconut milk, water and salt. Put the brinjal in and cook until all the gravy is absorbed. Remove from the fire and fill in the masala, fry the brinjals carefully in ghee or oil and serve immediately.
Dedicated to "Amma" my mother, the best cook in the world !!! Sharing her tried and tested recipes here!
About Me
- Grandma Lilly -
- I am posting in this blog ,recipes which my 87 years old mother used in her cooking. Some of these are her own, some from her friends,some hand me downs from her elders etc etc. So the variety is awesome and as an admirer of his grandma's cooking, my son Arvind created this blog so that my mother's age old recipes can be shared with one and all .I have also posted some of my "tried and tested" recipes, especially the Non-vegetarian ones.I thought a purely vegetarian recipes' blog can be made more interesting with some non-veg recipes thrown inbetween.
Friday, March 03, 2006
Wednesday, March 01, 2006
Quick Dahi Vada
4 Cloves
Bread 1 lb
Gram Flour 1 lb
1 Small Onion
Curds 4 Tbsp.
Cumin Seeds (Jeera) 2 Tbsp.
Red Chilli Powder 1/2 Tbsp.
1 Bunch coriander leaves
1 Ginger
Oil to fry
Preparation:
Cut the bread into square pieces of medium size, say 1/4 inch thick. Roast the cumin seeds and cloves on a tava. Grind this finely into a powder and keep aside.Cut the onions, green chillies, ginger and coriander leaves and grind them into a smooth paste. Keep Dahi ready with salt. Mix all of the above adding water and make a thick mixture as you would make for pakoras.
Heat Ghee in a Kadai, dip the pieces of bread carefully in the mixture one at a time and fry in oil. Put all these pieces in the seasoned curd when cool, sprinkle powdered masala and chilli powder. Fry mustard seeds in ghee when they crackle pour the vadais.and you vadais are ready.
Bread 1 lb
Gram Flour 1 lb
1 Small Onion
Curds 4 Tbsp.
Cumin Seeds (Jeera) 2 Tbsp.
Red Chilli Powder 1/2 Tbsp.
1 Bunch coriander leaves
1 Ginger
Oil to fry
Preparation:
Cut the bread into square pieces of medium size, say 1/4 inch thick. Roast the cumin seeds and cloves on a tava. Grind this finely into a powder and keep aside.Cut the onions, green chillies, ginger and coriander leaves and grind them into a smooth paste. Keep Dahi ready with salt. Mix all of the above adding water and make a thick mixture as you would make for pakoras.
Heat Ghee in a Kadai, dip the pieces of bread carefully in the mixture one at a time and fry in oil. Put all these pieces in the seasoned curd when cool, sprinkle powdered masala and chilli powder. Fry mustard seeds in ghee when they crackle pour the vadais.and you vadais are ready.
Mamamma's Discourse on cooking !!
Hi my little friends out here on the internet. I am 83 and am happy that the internet world has so much to offer today. I am taking this opportunity to make optimum use of the same and publish some of the best recipes which I have personally prepared and tasted over the past 60+ years. 
For this effort I thank my grandson Arvind who has always stood by me through my slow but steady journey on something that totally amazes me, the internet !
For this effort I thank my grandson Arvind who has always stood by me through my slow but steady journey on something that totally amazes me, the internet !I look forward to bringing out one recipe every week and I shall love to see all of you on this this website give me your inputs on how tasty these dishes turned out to be. Happy browsing. Most of the recipes listed here will be archived and will be available for use all through the year.
Please feel free to use the comments section to get back to me on any sugfgestions or improvements that you may feel are required in making this a positive experience.
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