Vangi Bhath / Brinjal Rice

This is one of the dishes that I didn't enjoy until recently, I don't like eggplants at all. But this time when my mom visited me she made this for us and I realized how much I was missing.

I still don't enjoy eggplants that much, but considering all the benefits of eggplants I think I can at least eat it now and enjoy it.

Hope you guys like it too..

Here is the recipe for Vangi Bhath

Ingredients:

• 1 cup cooked rice
• 1 tbsp tamarind
• 1/4 tsp salt
• 1/2 tsp turmeric powder
• 6 small eggplant
• 1 Carrot
• 1 cup of peas

For Spice Powder:

• 2 tsp oil
• 1 tbsp coriander seeds
• 1/2" stick cinnamon
• 2 cloves
• 4 dry red chillies
• 3 tsp Channa dal
• 2 tsp Urad dal
• 1 tbsp grated coconut (desiccated)

For Tempering:

• 2 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp asafoetida
• 1 dry red chilli, torn into pieces
• 1 sprig curry leaves

Direction:

• Put the tamarind in a bowl with 1/2 cup of water with salt and turmeric.
• Cube the eggplant and carrots and add to the tamarind juice and let soak for 15 mins.
• Heat oil for spice powder in a pan and add remaining ingredients for spice powder. Fry till spices are fragrant and the dals turn golden brown. Cool and grind to a powder.
• Heat oil for tempering in the same pan and add all the ingredients for tempering. When mustard seeds start popping, add the eggplant and carrots with the tamarind extract.
• Add the peas to this mixture, also add the spice powder to this and let it cook.
• Cover pan and simmer for about 10 mins till the vegetables are tender and water is almost completely adsorbed.
• Mix in the cooked rice with some oil so that the rice grains are separated.
• This can be eaten with curd.

Ragda Patties

Ingredients:

For the Ragda:

• White Vatana (Whole Dried White Peas) – 2 cups
• Water – 6 cups
• Salt to taste
• Oil – 2 tbsp
• Cumin Seeds – 1/2 tsp
• Turmeric Powder -1/4 tsp
• Ginger – 2 tsp, minced
• Garlic – 3 large cloves, minced
• Green Chillies – to taste, minced
• Onions – 1 cup, finely chopped
• Tomato – 1 large, chopped
• Coriander Powder – 1 tsp
• Cumin Powder – 1/2 tsp
• Lime Juice– to taste
• Cilantro – for garnish

For the Patties:

• Potatoes – approx 4 lbs (2 kg), boiled, peeled and mashed
• Ginger/Green Chili Paste – 1 Tbsp
• 4 slices of bread
• Cumin Powder – 2 tsp
• Sugar – 2 tsp
• Salt – to taste
• Lemon Juice – 3 Tbsp or to taste
• Cilantro
• Corn Starch – 4 Tbsp
• Oil – for pan frying
• Makes approx 30 patties

Directions:

For the Ragda:

• Wash and soak the Vatana overnight in water.
• Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Allow the pressure to go down by itself.
• Heat Oil in a pan. Add in Cumin Seeds, allow them to turn a little golden. Add Turmeric Powder.
• Add Ginger, Garlic, Green Chilies and Onions. Mix. Allow Onions to become translucent.
• Add Tomatoes and cook for 2 minutes then add Coriander Powder, Cumin Powder, Rasam Powder and a little salt. Mix.
• Pour in cooked Vatana and bring to a boil. Additional water may be added to get desired consistency.
• Garnish with Cilantro (Coriander Leaves) and Lime Juice.

For the Patties:

• Boil, peel and mash Potatoes.
• Soak the bread slices in water and squeeze out the water
• Add the rest ingredients and mix well with hands. Add Corn Starch and mix well.
• Take a small portion (as big as you want the patty to be) and form a round and flat patty. Form all patties.
• Shallow fry patties with a little oil and brown both sides.

To assemble Ragda Patties:

• Place 1 to 2 patties in a flat bowl or dish.
• Pour Ragda over patties.
• Garnish with Coriander Chutney or Mint Chutney, Tamarind Chutney, Sev, chopped Onions and Cilantro.
• Serve immediately.

Methi/Palak Malai Mater

Ingredients:

• Fenugreek Leaves – 1/2 bunch
• Spinach- 1/2 bunch
• Paneer- 1 pound
• Frozen Peas – 16 oz (1/2 kg)
• Heavy Whipping Cream – 1 cup (or to taste)
• Salt – to taste
• Oil – 1 Tbsp
• Cumin Seeds – 1/2 tsp
• Whole Dry Red Chilies – to taste
• Ginger – 1 Tbsp, minced
• Onion– 1/2 medium, chopped
• Tomato – 1 medium, chopped
• Turmeric Powder – 1/4 tsp
• Coriender Powder – 1 tsp
• Garam Masala – 1 tsp
• Red Chili Powder – to taste

Method:

• Wash Fenugreek Leaves well, remove roots and chop finely.
• Sprinkle salt over Fenugreek and Spinach Leave, mix well and set aside 15-20 minutes
• Heat oil a medium pan on medium heat.
• Fry the paneer and put it in some salt water.
• Heat some more oil in the same pan, once it is hot
• Add Cumin Seeds and allow them to sizzle for 10-15 secs.
• Add in Dry Red Chili.
• Add Turmeric Powder and immediately, add in Onions. Cook for 2-3 minutes.
• Add Ginger, mix and cook until Onions are a light golden color.
• Add Tomatoes, mix and cook for 5 minutes.
• Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder and Salt. Mix well, cover and cook for 5 minutes. Be sure to stir in between to prevent sticking.
• Squeeze out salt water from Fenugreek and spinach leaves and add it to the peas.
• Add the paneer to this mixture
• Cover and cook until it is cooked (3-6 minutes).
• Add in Heavy Whipping Cream mix well and bring it to a boil
• Serve hot with Chapati, Naan or Rice.