Brinjal Chops is just another fancy name for " Stuffed Brinjal curry /Ennai kathrikkai", this recipe has been already shared by me but this version is slightly different and its close to the one served with biryani by catering agencies. My recipe shared here is something which I learned from a Muslim bhai who caters biryani for special occasion's and its typical tamizh Muslim style. They prepare these with black sesame seeds, never add any garam masala and brinjal's don't get be stuffed, instead they are chopped lengthwise and literally float in sesame oil.
You may wonder if one such dish exist, paneer has no connection with south Indian classics.. but why not ?? Try this crazy combination…. plain paneer tossed in my authentic chettinad blend, another simple but exquisite preparation under my roof. Panner Masala / Chettinad Paneer Curry / Chettinad Curry / South Indian Paneer Curry / Masala Ingredients-1 20 cubes Paneer cubes…
Onion Preserve / Pickle / relish / Chutney is a semi thick spicy jelly like coarse paste usually an accompaniment for south Indian tiffin items. In our family we make this thokku in big batches and store for upto 6 months. Great for picnics, instant side for any tiffin like idli dosa or puri. We even spread this on a plain bread toast and quick snack. Fresh ingredients, more oil and using dry spoon every time.. will make this preserve last for long time. Only disadvantage it takes about 1 1/2 hours approximate to make this thokku, which is worth a try for its uses.
South Indian dal based curry made with veggies and flavored with coconut fennel base.
Simple and spicy peanut chutney for any tiffin item.
Groundnut chutney / Peanut Pachadi / Peanut Chutney / Verkadalai Chutney
Madurai region in Tamilnadu is known for its popular Vilambu Naidus cooking style who mostly dominate that area. No one can deny drooling over those Madurai Sri Muniyandi Vilas traditional menus…. Naatu Kozhi kuzhambu, Varutha kari, Samba arisi biryani. These items are typical homestyle traditional touch non-veg curries and gravies, served at the vilas which mostly known as a local mess. All these items are prepared with homegrown poultry, fresh veggies, fresh ground masala, tempered with sesame oil and traditonal spices.
Poricha / Poritha rasam is one interesting variation to regular rasam where tamarind is totally avoided and prepared with crushed tomatoes, dal water and all jazzed up with unsual combination of spice powder. This recipe is little time consuming unless you have everything prepared ahead. Definitely you need dal water which has to be pressured cooked and of course my spice powder version has coconut… and has to be prepared fresh for an fulfilling taste.
Poritha Rasam / Poricha rasam / South Indian Soup / Lentil soup / Sathamudu / Healthy Sathamuthu / Lentil water / Soupy gravy
Simple pan roasted garlicky flavoured potato.
Aloo fry / Potato Fry / Roast Potatoes / Urulai Kizhangu Varuval
Zunka anyone ?? What on earth could this be? (Obviously for anyone with no Hindi or Marathi background) Exactly! that was my first thought when I heard this name from a colleague who brought this beautiful dish for a potluck. It was so colourful and I couldn't resist my temptation to explore it. Zunka is a humble Maharashtrian dish… almost a staple there, simply meaning stir-fry, smeared with besan, a quicker version of Usili or Pithali, often made with just onions.
Tired of having the same idli milagai podi, onion tomato chutney for dosa? Try this chutney and it will ease out the digestion too…