Korean Style Spicy Stuffed Steamed Eggplant / Spicy Stuffed And Steamed Eggplant / Gochujang Gaji-jjim

Korean Style Spicy Stuffed Steamed Eggplant

Ingredients

Long Japanese purple eggplant - 3

( slit the eggplants, do not cut till the end)

Chopped onion - 1/2 cup

Chopped garlic - 5

Chopped spring onions - a handful

Korean chilly powder - 1 tbsp

Korean Hot pepper paste - 1 tbsp

Pepper powder - 1/2 tsp

Soy sauce - 2 tbsp

Sugar - 3/4 tsp

Sesame seeds - 1 tsp

Sesame oil - 1 tbsp

Method

Heat 1 tsp of oil and add the garlic,onion and spring onions,saute till onion changes it's colour.

Switch off the stove and add all other ingredients mentioned above and mix well.

Stuff this mixture into the slit brinjals,arrange these on a bowl and steam till cooked.

Serve hot as a side dish for rice.

Adapted from Maangchi.

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Beerakaya Dosa / Nethibeerakaya Dosa / Luffa Dosa / Sponge Gourd Dosa /Luffa Gourd Dosa

 

Luffa Dosa

Ingredients

Idli batter - 1 cup

Oil to cook dosa - as needed

Ingredients ground to a semi coarse mixture

Luffa/Sponge gourd/Nethibeerakaya - 1/2 cup chopped

(peeling the skin is optional)

Green chillies - 1

Ginger chopped - 1/4 tsp

Curry leaves few

Jeera - 1/2 tsp

( grind above ingredients to a semi coarse mixture,do not add water while grinding)

Method

Pour Idli batter into a bowl add the ground mixture and mix it well.

Heat a tawa smear oil and pour the batter and spread it to the thickness you want.I made it little thick like ootappams.

Pour oil around the dosa and cook,flip the other side and cook till crisp and light brown on all sides.

Serve hot with Idli Podi or chutney of your choice.

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Peerkangai Masiyal / Peerkangai Kadayal / Ridge Gourd Masiyal / Peerkangai Kadayal Without Dal

Peerkangai Masiyal

Tempering ingredients

Talimpu vadavam - 1 tsp

( or use mustard,urad dal and jeera )

Curry leaves few

Red chilly - 1

Sesame oil - 3 tsp

Other ingredients

Ridge gourd - 1 large size

( remove skin and cut into small cubes,before cooking taste a piece to check for bitterness)

Salt to taste

Turmeric powder - 1/2 tsp

Chopped onion - a handful

Chopped garlic - 3

Green chillies - 3

Tamarind juice - 1 tbsp

Peerkangai Kadayal

Method

Take a pan add the ridge gourd,onion,green chillies,turmeric powder and garlic,don't add water cover and cook till soft.

Add the tamarind juice and salt, cook for few more minutes and switch off the stove.

Mash this mixture well using a masher or cool and pulse once in a blender.

Heat oil in a pan and temper with above ingredients.

Pour the hot tempering into the ridge gourd mixture mix and serve hot with rice.

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Food Clicks

Idli Pizza Recipe / Idli Pizza / Pizza Idli / Vegetable Idli Pizza and Dosa Pizza / Pizza Dosa - Kids Friendly Recipes

Idli Pizza

Ingredients

Idli batter - 2 ladles

Pizza sauce - 2 tbsp

( or marinara pasta sauce)

Diced coloured capsicum and onion - together a handful

( or any topping of your choice)

Italian seasonings - a generous pinch

Chilly flakes - a generous pinch

Mozzarella cheese - a handful

Vegetable Idli Pizza

Method

Grease a flat plate with some oil,pour the idli batter and spread,steam for 3 minutes till the top is slightly cooked.

Now spread the pizza sauce on top arrange the diced vegetables and sprinkle cheese evenly,steam for another 3 minutes or till fully cooked.

Switch off the stove and let the idli pizza cool completely.Using a knife loose up the sides and gently lift and transfer to a plate.

Sprinkle Italian seasonings and chilly flakes on top and enjoy!

Dosa Pizza / Pizza Dosa

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Made semi thick dosa and topped it with the above mentioned ingredients.

Pizza Dosa

Dosa Pizza

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Baked Zucchini Fries / Baked Zucchini / Zucchini Fries / Zucchini Fries With Parmesan Cheese

Baked Zucchini Fries

Ingredients for outer coating

Panko bread crumbs - 1 cup

Garlic salt to taste

Italian seasonings - 1 tsp

Onion powder - 1/2 tsp

Chilly powder - 1/2 tsp

Pepper powder - 1 tsp

Parmesan cheese - 1/4 cup

( Combine all the above mentioned ingredients together in a bowl and keep it aside)

Other ingredients

Zucchini - 2

( cut into finger size)

All purpose flour for dusting as needed

Egg beaten - 1

Spicy Mayo

Method

Grease a tray with some oil and keep it ready.

Take a zucchini piece dust all sides with all purpose flour,dip it into the beaten egg and roll it into the bread crumbs mixture.

Arrange these zucchini pieces on a baking tray.

Bake these at 425 deg.F for 20 minutes or till light brown on all sides.

Each oven is different so keep an eye on the temperature and baking time.

Best served with Spicy Mayo Dip.

Note:

a) You can even deep fry these instead of baking.

b) Instead of panko you can use regular bread crumbs, but the texture will differ.

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Spicy Mayo Dip / Spicy Mayo / Easy Spicy Mayo - Easy Dip Recipe

 

Spicy Mayo

Ingredients

Mayonnaise - 3 tbsp heaped

Lime juice - 1 tsp

Hot sauce or Siracha sauce - 1 & 1/2 tbsp

Taco or Cajun seasonings - 1 tsp

Method

Whisk all above mentioned ingredients together.

Cover and keep it in fridge until use.

Best served as a dip with fries,burgers,sandwiches,etc.

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Roasted Red Bell Pepper Soup / Red Pepper Soup Recipe / Roasted Red Pepper Soup

Roasted Red Pepper Soup

Ingredients

Olive oil-1tsp
Chopped garlic-2

Chopped carrots - a handful

Chopped red bell pepper-1 large
Chopped onion - a handful

Fresh basil leaves - 5
Salt & Pepper to taste
Italian seasonings -1/4tsp

Water or stock as needed

Shredded cheese for garnish

Roasted Red Bell Pepper Soup

Method

Heat oil in a pan saute garlic,onion,basil leaves,carrots & bell pepper till they are slightly brown.

Cool completely and blend to a smooth liquid. Strain the soup, this step is optional.
Transfer the liquid to a pan and pour required amount of water or stock and seasonings, give a boil and switch off the stove.
Garnish with some shredded cheese and serve hot!

Note:

You can roast all the vegetables in oven too and make this soup.

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Ridge Gourd Payasam / Sago Ridge Gourd Payasam / Beerakaya Payasam / Ridge Gourd Kheer / Sabudana Ridge Gourd Payasam

 

Ridge Gourd Payasam / Beerakaya Payasam

Ingredients

Sago / Sabudana / Tapioca - 2 tbsp

Chopped ridge gourd / beerakaya - 1 medium size

( remove skin and chop finely or grate)

Jaggery - 1/4 cup

( add more or less according to your taste)

Whole milk - 1 cup

Water - 1 & 1/2 cups

( add more if needed to cook sago)

Cardamom powder - 1/4 tsp

Cashew nuts and Raisins together - 2 tbsp

Ghee - 3 tsp

Method

Dissolve jaggery with 1/2 cup of water ,filter to remove impurities.

Heat 2 tsp  ghee and fry the nuts till golden brown and keep aside.

Heat 1 tsp ghee in a pan add the sago and roast till they change colour,add the chopped or grated ridge gourd and saute for a minute.Add water and cook till the sago is transparent.

Pour hot milk and cook in low flame till payasam is thick.

Switch off the stove and add the diluted jaggery and fried nuts.

Mix and enjoy hot or warm!

Note:

a) Always switch off the stove and then add jaggery otherwise there are chance to curdle.

b) Instead of frying you can soak sago in water for 30 minutes and then cook.

c) Sugar can be added instead of jaggery.

d) You can chop or grate the ridge gourd for this recipe.

e) Saffron can be added for extra flavour.

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Mint Rasam / Pudhina Rasam / Pudina Rasam / Mint Leaves Rasam

 

Mint Rasam 

Tempering ingredients

Ghee - 1 tsp

Mustard seeds - 1 tsp

Methi seeds - 10

Hing - 1/4 tsp

Curry leaves few

Other Ingredients

Chopped fresh mint leaves - 2 tbsp or a handful

Chopped ripe tomato - 1

Slit green chillies - 2

Garlic - 2

Diluted tamarind juice - 1/2 cup

Water as needed

Salt to taste

Turmeric powder - 1/2 tsp

Ingredients roasted and ground to a coarse mixture

Black pepper - 1 tsp

Jeera - 3/4 tsp

Thur dal - 1 tsp

Coriander seeds - 1 tsp

Oil - a drop

(Fry all above ingredients till light brown.Cool and grind to a coarse mixture along with garlic and mint)

Method

Heat ghee in a pan and temper it with above ingredients.

Add slit green chillies and tomato saute till tomatoes are soft.

Add the tamarind juice,ground mint mixture,salt,turmeric powder and water as needed.

Give a boil and switch off.

Garnish with mint leaves and serve as soup or with rice.

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