Meera's Blog

INGREDIENTS: 1.10 Numbers Round Small Purple Brinjals. 2. 6 Tsps Vangi Bhath Powder. 3. 2 Tsps Amchur. 4. 2 Tsps Sugar. 5. Salt to Taste. 6. Haldi. 7. Hing. 8. 4 Tsps of Oil to M ix. 9.TADKA: 8 - 10 Tsps of O il,Mustard S eeds, Hing, Haldi & Curry L eaves.     10.FRESH MASALA: 2 Sticks of Cinnamon, 5 Tsps Urad Dal, 5 Tsps White Thil, 10 Tsps of Grated Cobra. Fry everything nicely. When cool powder it Coarsely & Mix nicely with Vangi Bhath Powder.   METHOD:  1.Wash Brinjal Nicely.Slit Brinjals into 4 Parts neatly. 2.Mix Vangibhath powder, Fresh Masala,Hing,Haldi,Amchur,Sugar & Salt with Oil nicely. 3.Fill the Mixture Nicely in the Slit Brinjals. 4.Take Thick Bottomed Flat Kad ai & Heat it. 5.Prepare Tadka With 10 Tsps of Oil,Mustard Seeds,Haldi,Hing,Curry Leaves. 6.When its done Leave the filled Brinjals slowly into the Oil. 7.Cook Nice ly by Covering a Lid & Occasional Stirring Slowly by Avoiding the Breakage of B

INGREDINTS: 1.6-8 Medium Size Potatoes. 2.8-10 Tsps of Rice Flour. 3.10-15 Green Chilles. 4.2-3 Inch Grated Ginger. 5.1 Cup Grated Coconut OR Cobra. 6.Cleaned & washed Coriander & Curry Leaves. 7.2-3 Tsps Lime Juice. 8.Salt To Taste. 9.Sufficient Oil to Deep Fry. METHOD: 1.Wash nicely & Pressure cook Potatoes for 5-6 Whistles & keep aside till it is cool.  2.Then peel the skin & mash nicely & smoothly. 3.Grind Green Chillies & Ginger Coarsely & add to the Potatoes. 4.Add all the ingredients together & make a nice smooth dough without adding water. 5.Make small balls from the prepared dough. 6.Apply little oil to the palm,Place the ball on the palm & just press softly to make it flat & then deep fry to Golden Brown Colour. *SERVE WITH COCONUT CHUTNEY,TOMATO   SAUCE,CORIANDER CHUTNEY ETC.