Brinjal

Litti-Chokha

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Littis   Chokha 1

Litti-Chokha

Hi friends! Cuisine from Bihar is definitely delicious, mouth-watering. Today’s recipe for you is a dish, baked from wheat flour dough that is stuffed with a mixture of roasted gram flour and spices, called Litti and served with Chokha (roasted and mashed brinjal/ aubergines/ egg plant and potatoes) is a food for all occasions in Bihar. “Litti- Chokha” is a traditional dish of Bihar and Jharkhad. It can be served as an evening snack too. One of the winter delights! It can be prepared round the year but tastes amazing during winter. Easy to make and scrumptious, check out right away!

Litti

Cooking Time: 15-20 minutes

Servings: 12

Preparation Time: 15-20 minutes

Category: Main course

Cuisine : India, Bihar, Jharkhand, Eastern Uttar Pradesh

Ingredients:

For Litti Dough:

  • 2 cups Wheat flour/Atta
  • 1 tsp Onion seeds / Kalonji /Nigella sativa
  • 1 tsp Carom seeds / AjwainKalonji
  • 1 level tsp Salt / or to taste

For Litti Filling/stuffing:

  • 1 cup Sattu
  • 1 flake Garlic, finely chopped
  • 1 tbsp Cilantro /Coriander leaves , finely chopped
  • 1 tsp Ginger finely grated
  • 1 green chili, finely chopped
  • 2 tsp Lemon juice
  • 1/2 tsp Salt / or to taste

Method:

to make filling / Stuffing for Litti

Step 1.

In a mixing bowl take Sattu, salt ,chopped garlic, Cilantro /Coriander leaves , green chili, ginger and lemon juice mix all the ingredients. Add required amount of water to make the mixture damp and easy to fill. Keep aside.

to make dough for Litti :

Step 2.

In a mixing bowl take the flour add the Onion seeds / Kalonji /Nigella sativa, carom seeds / Ajwain and salt. Mix the ingredients well and add gradually water to knead the mix in to a soft dough.

Step 3.

Divide the dough into twelve equal portions. Take each portion of dough at a time roll it into a ball between your palms. Press the rounded dough between your palms , so that the dough spread into two inch thick flat and round surface.

Step 4.

Stuff 2 tsp of filling in the center of each flattened portion of the dough, and bring the ages of the flattened dough together to close gently so that filling of the Litti is intact.

Step 5.
When all the Littis are ready , we can either bake in a preheated oven at 180C or roast on wood charcoal.

OR

Step 6.

Take a pressure cooker, grease the cooker with one tablespoon of ghee. Place the pressure cooker on medium high flame . (and remove the whistle from the lid and keep it aside). When the cooker becomes hot, put the Littis or the stuffed round balls of dough one by one in the cooker. Making sure to keep only that many Littis as are in one line or in one layer only and are not on top of each other.

Step 7.

Place the lid on the cooker and close it. Let Littis cook on low flame for 15 -20 minutes. Make sure that you shake the cooker well gently with hands without removing the lid every two -three minutes.  The cooker can be rotated sideways and turned upside down gently ( see that cooker lid is tightly closed). This process will help in cooking the Littis from all the sides properly.

Step 8.

OR Bake/Roast till all sides are golden and light brown spots come on the surface of the litti. In case baking / roasting not possible use Step 6 for equally good results.

Step 7.

When all Littis are cooked, dip in pure ghee or melted butter and serve with Chokha and green chutney of coriander/ cilantro.

Note: In this recipe with step 6,7

  • Littis are cooked with no ghee.
  • Lttis can be cooked faster.
  • No oven required.
  • Multi-grain wheat flour can be used to make healthy and equally delicious litties.
  • Roasted gram flour can be used instead of Sattu.

Chokha

Cooking Time: 10-15 minutes

Servings: 6

Preparation Time: 10-15 minutes

Category: Main course

Cuisine : India, Bihar, Jharkhand, Eastern Uttar Pradesh

Ingredients

  • 1 medium size brinjal/ aubergine /egg plant, roasted ( to provide 1 cup mashed brinjal/ aubergine /egg plant)
  • 3 medium size tomatoes, roasted (to provide 2/3  cup tomato puree )
  • 2 medium size potatoes, boiled and mashed (to provide 1 cup mashed potatoes)
  • 1/2 cup mustard oil
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 onion, chopped
  • 2 green chilies, finely chopped
  • 2 tsp lime juice /1 small size lime juice
  • 1 bunch of fresh coriander
  • 1/2 tsp Salt/ or to taste

Method:

Step 1.

Take the brinjal/ aubergine /egg plant, coat the entire surface of it with a tsp of mustard oil. Roast the oil coated brinjal , rotate it to cook properly on a medium flame till well cooked from all sides and the skin has charred completely. Switch off the stove and soak the roasted brinjal/ aubergine /egg plant in water. When cool, peel and mash. Keep aside.

Step 2.

Similarly roast the tomatoes on high flame. Peel and puree the charred tomatoes.

Step3.

On a high flame place a heavy bottom pan / wok / kadahi and put mustard oil in it and heat till mustard oil is smoked out. Reduce the heat to low flame and fry this puree (from step 3)in the oil for 8-10 minutes till the puree is well fried and turns a deep red.
Step 4.

Peel and mash the boiled potatoes , add the mashed potatoes and mashed brinjal/ aubergine /egg plant into the kadai and mix well till well blended.

Step 5.
Into the mixture add the red chili powder, turmeric and salt finely chopped green chilies and cook on a low flame, stirring constantly. Add chopped onions and mix well and switch off the stove.

Step 6.

Serve hot after sprinkling the lime juice, garnish with fresh coriander.

Litti-Chokha is a great health food.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Baghare baingan / spice stuffed baby brinjals

~ saanjhachullha ~ 1 Comment

Baigan Baghare 1Andhran Baghare baingan

Brinjals/ Egg plant are known as baingan in Hindi. This vegetable is known as the king of vegetables. Brinjals/ Egg plant  are high on nutrients, and have many health benefits and therefore it should be consumed at least once a week.Well cooked Brinjals/ Egg plant is very delicious.

Hi friends ! Brinjals/ Egg plant are good for weight loss as they are low in calories. Brinjals/ Egg plant are also rich in fiber which helps in  the feeling full for longer period and prevents us from overeating. Here is a very tasty yet easy to cook recipe for an awesome result! Baby Brinjals/ Egg plants stuffed with spice mix and cooked on slow fire.

Preparation Time : 15 minutes

Cooking Time: 20 minutes

Curse: Main Indian, Vegetable dish

Cuisine: Indian , Andhra pradesh

Serves : 6
Ingredients:

  • 250 grams baby brinjals/ egg plant / baingan
  • 2 medium size onions, chopped into small pieces
  • 12 pods Garlic, mashed well
  • 1 tsp Ginger , finely grated
  • 2 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chili powder
  • 2 tsp Sesame seeds /til
  • 2 tbs Peanuts
  • 1 tsp Cumin seeds
  • 1 tsp Poppy seeds /khuskhus
  • 2 tbsp Dry coconut /copra, finely desiccated
  • 1/2 tsp Fenugreek / Methi seeds
  • 1 level tsp Salt / or to taste
  • 1 tsp sugar
  • 3 tsp Tamarind pulp
  • 1 sprigs Curry leaves
  • 4 tbsp Olive oil

Method:

Step 1.

Wash thoroughly baby brinjals/ egg plant / baingan and slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside.

Step 2.

In a heavy bottom pan /wok /kadahi dry roast cut onions till they turn light golden brown. keep aside for cooling.

Step 3.

In a heavy bottom pan dry roast together cumin seeds, coriander powder, sesame seeds, peanuts,  poppy seeds, dry coconut and fenugreek seeds till they begin to give out a nice aroma, stirring continuously on medium to low flame. Switch off the stove ,cool the roasted spices.

Step 4.

In a grinder take together roasted onions, roasted spices, ginger, garlic, salt, turmeric powder, red chili powder and  sugar and grind to a very fine paste.

Step 5.

Add tamarind pulp to the spice paste and mix well. Stuff  each baby brinjals/ egg plant / baingan with this spice paste  and keep the left over spice paste aside.

Step 6.

In a heavy bottom pan / wok / kadahi heat olive oil add curry leaves and sauté for a few seconds. Gently slid in the stuffed brinjals and sauté for about ten minutes on medium flame.

Step 7.

Add the left over spice paste to the sauteed baby brinjals/ egg plant / baingan and mix gently. Add one cups of water, bring it to a boil. Reduce the heat to low flame cover and cook till the baby brinjals/ egg plant / baingan are fully cooked.

Step 8.

Serve hot. An excellent accompaniment to boiled white rice or any Indian bread of choice!

Health benefits of Brinjals / egg plant / Baingan :

Prevent cancer

Fibre and antioxidants are just two of the nutrients that make brinjal a food that can keep cancer at bay.

Great for weight loss

Brinjals are great for weight loss as they are low in calories with 100g of the vegetable containing just 25 calories. It is also rich in fiber which helps in promoting the feeling of satiety which means that eating a small serving will make you feel full and prevent you from overeating.

Prevent heart disease

Like most fruits and vegetables, brinjals too are great for your heart. Being rich in fiber, potassium, vitamin B-6 and phytonutrients like flavonoids, this vegetable lowers the risk of heart disease. The presence of antioxidants keeps your arteries healthy and prevents heart attack.

Controls blood pressure

Brinjal contains potassium, an important mineral, which plays a key role in maintaining electrolyte balance in the body. It also helps in neutralizing the effects of sodium on the body thereby aiding in blood pressure control. Apart from this, increased intake of anthocyanins that are present in high amounts in brinjal, also lowers your blood pressure.

Good for diabetics

As brinjals are low in carbohydrates and high in fiber content, they are known to be good for people suffering from diabetes. This is because, the high fiber causes helps in controlling blood sugar levels in the body by controlling the absorption of glucose from food.

Lowers cholesterol in the body

Brinjals is rich in chlorogenic acid that acts as a powerful antioxidant agent, lowering cholesterol levels in the body.  It also contains high amounts of fibre that increases the absorption of blood cholesterol by the liver to produce bile.

Gives your skin a natural glow

As we age, our skin undergoes free radical damage which can cause the appearance of wrinkles and fine lines on our faces. The antioxidants and vitamins present in brinjals can prevent this from happening. Additionally, it is also high in water which flushes toxins from your body and gives your skin a nice and healthy glow.

Good for your brain

Eating brinjals can prevent brain damage as it contains phytonutrients that can protect your cell membranes. These phytonutrients are also known to boost memory function and aid in transferring messages from one part of your body to another.

Help you to quit smoking

Apart from these benefits, brinjal is also known to have nicotine and thus helps in quitting tobacco. However, you’ll have to eat 10 kg of the vegetable to get as much nicotine into your body as a cigarette.

Tips you should follow while incorporating brinjal in your diet

  • Instead of metal knife, use a stainless steel knife to cut the vegetable as it prevents the chemical reaction between pytochemicals present in brinjal and metal.
  • As you cut brinjal, put them in salt water or sprinkle salt over the pieces. This removes the compounds that render bitter taste to the vegetable. It also makes your dish more tasty and palatable.
  • Brinjal can be added to any dishes like sambhar, pizza or pasta or can be consumed even in fried, baked, sauted, grilled, roasted or steamed form.

Ref. http://www.thehealthsite.com/fitness/health-benefits-of-brinjal-baingan/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Baigan/Brinjal / Aubergines Stir fry

~ saanjhachullha ~ Leave a comment

Brinjal Fry AndhranBrinjal / Aubergines Stir fry

Cooking With Brinjals / Aubergines /Eggplants:

Brinjals / Aubergines /Eggplant  is a vegetable that can be prepared in a variety of ways. It is excellent when grilled, stuffed, roasted, sautéed, puréed or served in soups or stews. It can also be used to make curries, stir-fries and kababs. Eggplants offer endless possibilities to try something different this year and in years to come. Brinjals / Aubergines /Eggplants offer endless possibilities to try something different now and in future too. Naturally low in calories, fat and sodium, Brinjals / Aubergines /Eggplant is also high in fiber and an excellent source of potassium, as well as folic acid, copper, vitamin B6, vitamin A, and magnesium.

Hi friends !

If you can’t remember the last time you ate Brinjals / Aubergines /Eggplant, this is the season for something new. As a gardener, be adventurous. Grow a new variety in your garden. As a chef, be creative. Try my new simple yet delicious recipe Brinjal / Aubergines Stir fry for your table.

Preparation Time : 5-6 minutes

Cooking time : 15-20 minutes

Cuisine: Indian, Andhra pradesh

Course: Main, Vegetables

Cooking Level : Easy

Servings : 4

 Ingredients:

500 gms. Long Brinjals, Cut into Vertically Long Pieces

1/4 tsp Turmeric

2/3 tsp Salt

For masala / Paruppu podi :

2 tsp Coriander powder

1/2 tsp Cumin Seeds

1/2 tsp Fenugreek Seeds

2 Red Chilies, whole

2 tsp black gram dal / udad dal

2 tsp Chana Dal/ bengal gram dal

3 tbsp Olive Oil or / any cooking oil of choice

Method:

Step 1.

Heat1/2 Tea Spoon of Oil in a pan and fry White Gram, Chana Dal, Coriander Seeds, Cumin Seeds, Fenugreek Seeds, Red Chilies. Transfer the mixture into a tissue paper for the oil to get absorbed.

Step 2.

Grind this mixture to powder and keep it aside for use later.

Step 3.

Add remaining oil in a fresh pan. Add cut long pieces of Brinjals / Aubergines /Eggplant to the hot oil and let it cook covered on low flame. Stirring it at a regular intervals.

Step 4.

After the Brinjals / Aubergines /Eggplant is half cooked add Turmeric and Salt.

Step 5.

After a few minutes add the masala /ground powder/ Paruppu podi .Cook for 5-6 minutes more, switch off the stove.

Step 6.

Serve hot with steamed rice or Indian breads of choice !

Some tips for cooking Brinjals / Aubergines /Eggplant for the new chefs :

Use good varieties that have been developed of Brinjals / Aubergines /Eggplant for good flavor.

The Brinjals / Aubergines /Eggplant’s flesh discolors fast after being cut so it should be used right away. If you want to cook little later cut Brinjals / Aubergines /Eggplant slices / pieces can be lightly sprinkled with lemon juice to help prevent browning. Also, slice eggplant with a stainless steel knife to avoid blackening.

Brinjals / Aubergines /Eggplant is more than 90% water, the larger fruits also tend to release water when cooked. We can reduce the excess moisture by marinating the slices or cubes of Brinjals / Aubergines /Eggplant with salt for 1-2 hours. Drain, rinse thoroughly to prevent excessive saltiness, and pat dry on a kitchen towel before using.

When deep-frying or pan-frying eggplant for the first time note that it absorbs high level of oil. To avoid excessive absorption of oil by the Brinjals / Aubergines /Eggplant prior to frying, the pieces / slices can be coated with bread crumbs or a flour.

Health benefits of Brinjals / Aubergines /Eggplant :

Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions. Many studies have suggested that increasing consumption of plant foods like the eggplant decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy and overall lower weight.

Heart health

The fiber, potassium, vitamin C, vitamin B-6, and phytonutrient content in eggplants all support heart health. According to the American Journal of Clinical Nutrition, eating foods containing flavonoids is affiliated with a lower risk of mortality from heart disease. Consuming even small quantities of flavonoid-rich foods may benefit human health.2

Several studies show that consumption of the flavonoids known as anthocyanins has played a major role in lowering risk of cardiovascular disease. One particular study revealed that those who consumed more than three servings of fruits and vegetables per week containing anthocyanins had 34% less risk of heart disease than those who consumed less. In another clinical study, researchers found that increased intake of anthocyanins was associated with significantly lower blood pressure.

Blood cholesterol

Research on the effects of eggplant consumption in animal studies has shown that rabbits with high cholesterol that consumed eggplant juice displayed a significant decrease in weight and blood cholesterol levels.5

Laboratory analyses of the phenolic compounds in eggplant reveal that the vegetable contains significant amounts of chlorogenic acid, which is one of the most powerful free radical scavengers found in plants. Chlorogenic acid has been shown to decrease LDL levels, and also serves as an antimicrobial, antiviral, and anticarcinogenic agent.4

Cancer

Polyphenols in eggplant have been found to exhibit anti-cancer effects. Anthocyanins and chlorogenic acid function as antioxidants and anti-inflammatory compounds. They protect body cells from damage caused by free radicals and in turn prevent tumor growth and invasion and spread of cancer cells. They also stimulate detoxifying enzymes within cells and promote cancer cell death.3

Cognitive function

Findings from animal studies suggest that nasunin, an anthocyanin within eggplant skin, is a powerful antioxidant that protects the lipids comprising cell membranes in brain cells from free radical damage. It has also been proven to help facilitate the transport of nutrients into the cell and wastes out.6

Research has also shown that anthocyanins inhibit neuroinflammation and facilitate blood flow to the brain. This helps prevent age-related mental disorders and also improves memory.

Ref.http://www.medicalnewstoday.com/articles/279359.php#possible_health_benefits_of_consuming_eggplant

 Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Brinjal /Aubergines fry

~ saanjhachullha ~ Leave a comment

Brijal fryBrinjal /Aubergines fry

The scientific name of brinjal/ aubergine is “Solanum melongena” and is a member of nightshade family. It is a member of the genus Solanum which is related to both potato and tomato. Brinjal is also called as Egg plant because it is named by Europe farmers in 18th century as they  actually look like white and yellowish goose or hen eggs, hence it is named as Egg plant. It is believed that brinjal is originated in Indo- Burma region and is distributed in south East Asia, southern Europe, China and Japan.

Brinjal /Aubergine is a common vegetable that is grown in all most all parts of India. It comes in different varieties of colors like yellow, green, dark purple, reddish purple and white. It tastes good when it is cooked or fried rather than eating it raw because the raw fruit somewhat tastes bitter. It is used in some of the Ayurvedic medicines due to its medicinal properties also extremely advantageous through the health perspectives.

Hi friends! here is a simple easy and delicious recipe to add on to the Vegetarian main course.

 Preparation Time : 10 minutes

Cooking time : 15 minutes

Servings : 4

Cuisine: Indian

Course: Main

Level Of Cooking: Easy

Ingredients:

  • 300 gms long purple Brinjal, cut into long thick strips
  • 1 medium size potato, peeled, cut into long strips
  • 1 medium size Onion, cut into Slices
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin seeds
  • 1/4 tsp asafetida / heeng
  • 1/2 tsp Bengal Gram dal
  • 1/2 tsp Black gram dal
  • 1/4 tsp Red Chili powder
  • a small pinch Turmeric powder
  • 2 sprigs Curry leaves
  • 1/2 level tsp Salt
  • 1 tbsp Olive oil /cooking Oil
  • To be mixed into a marinade:
  • 1/4 tsp chili powder
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp salt
  • 1 tsp oil

Method:

Step 1.

Combine the brinjals /Aubergines thick strips with the prepared marinade and toss gently. Keep aside for 15 minutes.

Step 2.

Heat oil in a heavy bottom pan / wok / kadahi and add mustard seeds.

Step 3.

When mustard seeds start crackling , add cumin seeds and dals. Fry for a few seconds until the dals turn light golden brown in colour, add the curry leaves.

Step 4.

To the step two seasoning add cut potatoes strips, marinated brinjals /Aubergines and turmeric powder, chili powder , salt and mix well.

Step 5.

Cover and cook vegetables on low flame till soft and well cooked. Switch off the stove and transfer the contents to a serving bowl .

Step 6.

Garnish with coriander and serve hot with steaming boiled rice or Indian bread rotis.

Health benefits of Brinjals / Aubergines:

Brinjals /Aubergines , known as baingan in Hindi, is known to be king of vegetables.  High on nutrients, this vegetable has many health benefits and hence, it should consumed at least once a week. Although a lot of people don’t like the taste, if cooked well, it can be extremely delicious. Here is why this vegetable should be on list of groceries the next time you shop for vegetables.

Prevent cancer

Fibre and antioxidants are just two of the nutrients that make Brinjal /Aubergine a food that can keep cancer at bay. Fibre helps clear the toxins present in your digestive tract and has been found useful in the prevention of colon cancer. Additionally, the antioxidants help in fighting free radical damage to your cells which helps keep cancer at bay.

Great for weight loss

Brinjal /Aubergine are great for weight loss as they are low in calories with 100g of the vegetable containing just 25 calories. It is also rich in fibre which helps in promoting the feeling of satiety which means that eating a small serving will make you feel full and prevent you from overeating.

Prevent heart disease

Like most fruits and vegetables, Brinjal /Aubergine too are great for your heart. Being rich in fiber, potassium, vitamin B-6 and phytonutrients like flavonoids, this vegetable lowers the risk of heart disease. The presence of antioxidants keeps your arteries healthy and prevents heart attack.

Controls blood pressure

Brinjal /Aubergine contains potassium, an important mineral, which plays a key role in maintaining electrolyte balance in the body. It also helps in neutralizing the effects of sodium on the body thereby aiding in blood pressure control. Apart from this, increased intake of anthocyanins that are present in high amounts in brinjal /Aubergine, also lowers your blood pressure.

Good for diabetics

As brinjal /Aubergine are low in carbohydrates and high in fiber content, they are known to be good for people suffering from diabetes. This is because, the high fiber causes helps in controlling blood sugar levels in the body by controlling the absorption of glucose from food.

Lowers cholesterol in the body

Brinjal /Aubergine is rich in chlorogenic acid that acts as a powerful antioxidant agent, lowering cholesterol levels in the body.  It also contains high amounts of fiber that increases the absorption of blood cholesterol by the liver to produce bile.

Gives your skin a natural glow

As we age, our skin undergoes free radical damage which can cause the appearance of wrinkles and fine lines on our faces. The antioxidants and vitamins present in brinjals /Aubergines can prevent this from happening. Additionally, it is also high in water which flushes toxins from your body and gives your skin a nice and healthy glow.

Good for your brain

Eating brinjals can prevent brain damage as it contains phytonutrients that can protect your cell membranes. These phytonutrients are also known to boost memory function and aid in transferring messages from one part of your body to another.

Help you to quit smoking

Apart from these benefits, brinjal /Aubergine is also known to have small quantity of nicotine and thus helps in quitting tobacco.

Tips you should follow while incorporating brinjal /Aubergine in your diet:

  • Instead of metal knife, use a stainless steel knife to cut the vegetable as it prevents the chemical reaction between pytochemicals present in brinjal /Aubergine and metal.
  • As you cut brinjal /Aubergine, put them in salt water or sprinkle salt over the pieces. This removes the compounds that render bitter taste to the vegetable. It also makes your dish more tasty and palatable.
  • Brinjal /Aubergine can be added to any dishes like sambhar, pizza or pasta or can be consumed even in fried, baked, sauteed, grilled, roasted or in steamed form.

Ref. http://www.thehealthsite.com/fitness/health-benefits-of-brinjal-baingan/?gclid=CjwKEAjw_MisBRCTuNPfoMqU4ngSJACrJv1V1wHMItH-2DzS-hzF_J6DV3lyJebwMXxWUk1A_auePRoCFzvw_wcB

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition, Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Brinjal Pakodas

~ saanjhachullha ~ Leave a comment

Brinjal Pakoda

Brinjal /baingan / eggplant – pakodas /Fritters

Hi friends! A mouth watering pakodas/ fritters. Crispy on top and soft and delicious inside any time snack!

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Makes : 8-10 pakodas

Level : Easy

Cuisine: Indian, North Indian

Ingredients:

For Marinating:

  • 1round brinjal /baingan / eggplant , cut into thin round slices
  • 1/4 tsp chili powder, for marinating
  • 1/4 salt or / salt to taste
  • 1/4 tsp turmeric powder

    For The Batter:
  • 1 1/2 cup besan/bengal gram flour/ chickpea flour
  • 1/2 cup Rice flour
  • 1/2 tsp carom seeds /ajwain
  • 1/2 tsp chili powder
  • 3/4 tsp salt to taste
  • 1/4 tsp baking soda
  • oil for deep frying
  • Coriander / mint chutney for serving

Method :

Step 1.

Wash and cut thin round slices of the brinjal /baingan / eggplant. Keep aside.

Step 2.

Marinate the brinjal /baingan / eggplant slices , both side with the salt, chili powder and turmeric mixture and keep aside for 15 minutes.

Step 3.

In a bowl mix besan/bengal gram flour/ chickpea flour, Rice flour, ajwain /carom seed, coriander powder, baking soda, red chili powder, salt. Gradually add water to prepare a thick batter.

Step 4.

On medium flame,  heat in a wok / kadahi or / pan enough oil to fry the sliced brinjal /baingan / eggplant .

Step 5.

When oil gets heated up dip and coat the marinated brinjal /baingan / eggplant slices with batter and deep fry in hot oil till it turns golden brown from all the sides.

Step 6.

Drain the pakodas on an absorbent kitchen towel, to drain the excessive oil and serve hot with coriander / mint chutney.

 Health benefits of Eggplant (aubergine):

  • Eggplant is very low in calories and fats but rich in soluble fiber content. 100 g provides just 24 calories but contributes about 9% of RDA (recommended daily allowance) of fiber.
  • Research studies conducted at the Institute of Biology of São Paulo State University; Brazil suggested that eggplant is effective to control high blood cholesterol.
  • The peel or skin (deep blue/purple varieties) of aubergine has significant amounts of phenolic flavonoid phyto-chemicals called anthocyanins. Scientific studies have shown that these anti-oxidants have potential health effects against cancer, aging, inflammation, and neurological diseases.
  • Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC) of aubergines is 993 µmol TE/100 g. At value 15; they are one of the low glycemic index (GI) vegetables.
  • It contains good amounts of many essential B-complex groups of vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3). These vitamins are essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrate metabolism.
  • Further, this vegetable is an also good source of minerals like manganese, copper, iron and potassium. Manganese is used as a co-factor for the antioxidant enzyme, superoxide dismutase. Potassium is an important intracellular electrolyte that helps counter pressing (hypertension) effects of sodium.

Ref.http://www.nutrition-and-you.com/eggplant.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility

Nei Appams/Sweet Appams

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Nei Appam 1st stage                                      Nei appams

Neyyappam Appams / Sweet

Appams/Unniyappam 2nd Recipe (  with Variation)

Hi friends!Unniyappam-Neyyappam is the traditional recipe and popular snack of keralites. Both Neyyappam and Unni appam is often used as a ritual offering in temples in Kerala ,South India.Unni in malayalam means small, Ney means ghee/clarified butter and Appam means small rice cake.

Prep time: 5 minutes

Cook time: 15 minutes

Makes: 15

Recipe Cuisine: South Indian/ Kerala delicacies

Recipe Category: Snacks

Ingredients:

  • 1 cup Wheat flour
  • 1/4 cup Rice flour
  • 1/2 cup milk
  • 1/4 tsp of Baking soda
  • 1/2 cup Jaggery, grated
  • 4 tbsp Fresh grated coconut, Optional
  • 4 Cardamoms, powdered
  • 1 banana, Ripe and mashed
  • 1 /4 tsp Salt
  • 1 tbsp Pure Ghee/clarified butter

Method:

Step 1.

In a bowl take wheat flour, mashed bananas,rice flour, cardamom powder, grated coconut, baking soda and mix well .

Step 2.

In a pan heat water add jaggery, heat till all the jaggery dissolves.

Step 3.

Mix the jaggery syrup to the flour gradually, stirring and mixing all the ingredients well.

Step 4.

Add slowly milk to  the mix  to have a thick batter.

Step 5.

Keep the batter aside for half an hour.

Step 6.

Heat the appam pan and put a drop of oil into each indent of the mould . Now add the required amount of batter into the mould indents to make them 2/3 full.

Step 7.

Cook for 4-5 minutes on low flame .When it gets cooked (golden brown) on one side, using a skewer or a knife flip over gently  (each appam )and let the other side also cook for 2-3 minutes.Make sure appams are fully cooked. Serve hot.

Note:

Add jaggery according to your sweet taste. Add little amount of more to the batter and mix well.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

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Spicy Brinjal Slices

~ saanjhachullha ~ 1 Comment

Brinjal slices marinated      Brinjal slices 2

Marinated Brinjal Slices                                           Cooked Brinjal Spiced Slices

Ingredients:

  • 1 Big Purple Brinjal
  • 1 tsp chili powder
  • 2 tbsp Besan / Bengal gram flour
  • 1/2 tsp turmeric powder
  • 1 tsp Dry mango powder / Amchoor
  • 1 tsp jeera/ cumin seed, roasted and powdered
  • 2/3 tsp Salt or / salt to taste
  • 2 tbsp fresh Coriander leaves, finely chopped
  • 3 tbsp Olive oil

Method:

Step 1.

Cut the brinjal into around 1/2″ slices. Drop the slices in a bowl of water for around ten minutes.

Step 2.

Drain the water and spread the slices dry in a tray.

Step 3.

In a non stick pan roast gram flour on low flame, taking care not to over roast .Cool and keep.

Step 4.

Mix  in a bowl chili powder,turmeric, amchoor/ dry mango powder, Cumin powder, and salt.Apply this mixture  on the both sides of all the brinjal slices (marinate), keep for ten minutes.

Step 5.

Sprinkle roasted gram flour / besan on all the slices, both sides.

Step 6.

Heat little oil in frying pan.Place the brinjal slices gently in the pan. Shallow fry the slices on low heat. Brinjal absorbs oil so little oil is added gradually while frying.

Step 7.

Turn the slices around and fry till they turn golden brown on both sides.

Step 8.

Garnish with finely chopped coriander leaves and serve hot.

Note: Can be served as an appetizer before the main serving or as a side dish with the main course.This  delicious dish can be served with rice and all varieties of Indian Breads.

Baigan/Eggplant/Aubergine Raita

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Baigan Raita 2   brinjal pic
Baigan is also known as Brinjal or eggplant or Aubergine Raita

Hi friends! Here is a simple,delicious and very healthy recipe of an Indian side dish of yogurt containing roasted and mashed brinjal /baigan/egg plant and spices.

 

Ingredients:

1 medium sized brinjal/Baingan / Eggplant
2 cups Curd/ yoghurt /Dahi
1/2 tsp cumin/Jeera roasted, ground
1/2 tsp salt or / salt to taste
1/4 tsp black pepper /Kali mirch
1/4 tsp red chili powder
1 tbsp coriander/ Dhaniya/ Cilantro, fresh leaves finely chopped
1 tsp lemon juice
Method:

Step 1.

Wash well the baigan /eggplant /aubergine with water. Dry with a kitchen napkin. Apply some oil on the baigan and keep it for roasting on an open flame. Keep it turning on the fire after couple of minutes such that the baigan gets roasted on all sides completely. When soft and well roasted from all sides, remove from fire & soak in cold water for peeling the skin.

Step 2.

Peel the skin of the roasted baigan. Keep it on the chopping board. Cut the stem of the baigan. Mash the roasted brinjal with a fork. keep aside.

Step 3.

When the baigan is getting roasted, take the Curd/Dahi/yogurt in a mixing bowl, whisk it to a smooth texture.

Step 4.

Add finely chopped fresh coriander leaves, salt, cumin, pepper, red chili powder and lemon juice to the whisked curd, mix it well.

Step 5.

Now, in the spiced curd / yogurt , gently fold in the roasted and mashed baigan/ brinjal/ eggplant /aubergine ,blend well.

Step 6.

Refrigerate Baigan Raita till use. Serve cold with Rice dihes, all Indian breads.

Health bebefits of Brinjal or baigan :

Brinjal or baigan as it is called in India, is a vegetable that is extremely high on nutrients and has many health benefits which makes it something you should try and eat at least once every week. A lot of people don’t like the taste, but if you cook it well, it can be extremely delicious too. Brinjals are great for weight loss as they are low in calories with 100g of the vegetable containing just 25 calories. It is also rich in fiber which helps in eating a small serving which makes you feel full and prevent you from overeating.

Ref.http://www.thehealthsite.com/fitness/health-benefits-of-brinjal-baingan

 Health benefits Curd:

Being rich in calcium, curd is good for the health of bones as well as the teeth. For those who have difficulty in the digestion of lactose in milk, yogurt is an important source of calcium. Curd contains an enzyme which breaks down lactose to aid proper digestion.

Curd / Yogurt is rich in vitamin D which helps our body to absorb and use calcium.

Curd / Yogurt helps you feel fuller and is thus, a very good snack for those trying to lose weight.

Eating  curd / yogurt on a regular basis can help absorb the nutrients in other foods as well.

Ref. http://www.thehealthsite.com/fitness/9-reasons-curd-is-great-for-your-health/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

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