Category Archives: lunch

Sweet and sour Brinjal Pickle recipe / Kathirikai Urugai Recipe / Eggplant Pickle Recipe – Pickle recipe

Standard

Usually pickles come with little spicy and tangy flavor, and goes out well with curd rice or any rice and sometimes with idli also. But this Brinjal pickle is completely different, as it has sweet, tangy and spicy flavor in it. Also, this pickle goes out well with any variety rice, briyani, chapathi, tortillas and so on. This sweet and sour brinjal pickle can be prepared in bulks and as it stays fresh for more than 5 months in room temperature. But store in an air tight container, use dry spoon to remove pickle.

CLICK HERE for more DIY cooking recipes and CLICK HERE for more Chutneys, Dip and Home made masala powder recipes.

sweet and sour birnjal pickle, sweet and sour brinjal pickle recipe, sweet and sour kathirikai pickle recipe, kathirikai pickle, kathirikai pickle recipe, kathirikai urugai, kathiriakai urugai recipe, kathirikai oorugai, kathirikai oorugai recipe, urugai recipe, pickle recipe, sweet pickle recipe, food, tamil pickle recipe, tamil food, brinjal pickle, brinjal pickle recipe, eggplant pickle, eggplant pickle recipe, pickle image, sweet and sour brinjal pickle image, kathirikai pickle picture, eggplant pickle recipe, Indian pickle recipe, tamil pickle recipe, tamil urugai recipe

Sweet and Sour Brinjal Pickle recipe / Eggplant Pickle recipe / Kathirikai Urugai Recipe

CLICK HERE for Chutneys, Spice powders / Podi, Dips, Pickle recipes

Sweet and sour Brinjal pickle or Kathirikai Urugai is easy and simple to prepare with very ingredients, which has tangy, sweet and spicy taste in it. This pickle is a multipurpose, as it can be served with chapathi and rice. Also, the main advantage in this urugai is, because of its unique taste, this would be like by everyone right from the kids till the elder people. Let me share the recipe…

Taking this to Fiesta Friday #184 hosted by Angie@thenovicegardener.

sweet and sour birnjal pickle, sweet and sour brinjal pickle recipe, sweet and sour kathirikai pickle recipe, kathirikai pickle, kathirikai pickle recipe, kathirikai urugai, kathiriakai urugai recipe, kathirikai oorugai, kathirikai oorugai recipe, urugai recipe, pickle recipe, sweet pickle recipe, food, tamil pickle recipe, tamil food, brinjal pickle, brinjal pickle recipe, eggplant pickle, eggplant pickle recipe, pickle image, sweet and sour brinjal pickle image, kathirikai pickle picture, eggplant pickle recipe, Indian pickle recipe, tamil pickle recipe, tamil urugai recipe

Sweet and Sour Brinjal Pickle recipe / Eggplant Pickle recipe / Kathirikai Urugai Recipe

Ingredients:

  • Brinjal / Kathirikai / Eggplant – ½ kg
  • Turmeric powder – ¼ tsp
  • Dry Red chillies – 7 nos (byadgi or Kashmiri – 3 nos and regular ones – 4 nos)
  • Cumin seeds / Jeeragam – ¾ tsp
  • Mustard seeds / Kadugu – ¾ tsp
  • Garlic – 4 cloves
  • Ginger-garlic paste – 1 ½ tbsp
  • Fenugreek / Vendayam / Methi seeds – ¼ tsp
  • Curry leaves – 2 sprigs
  • White vinegar – 1 cup
  • Sugar – ¼ cup
  • Sesame oil (gingelly) / Any cooking oil – 1 ½ cup
  • Salt – 2 tbsp + ¼ tsp

Preparation:

  • Wash the brinjals/eggplant, wipe it with a dry cloth, slice them into thin pieces.
  • Take the sliced brinjals in a large plate, sprinkle 2 tbsp of salt, mix it well and let it rest for 30 mins.
  • Dry roast red chillies for 2 mins and make sure not to burn it. Remove it from fire and transfer it to a plate
  • Dry roast cumin seeds, fenugreek, garlic and mustard all together for few mins or until they turn the color.
  • Remove it from fire and transfer it to a plate.
  • Take all the roasted ingredients in a mixer jar, add 2 to 4 tbsp of vinegar little by little and grind it to a fine paste.
  • Heat 2 tbsp of oil in a kadai, roast the brinjal or kathirikai, until it turns golden brown.  Drain the oil and remove it from fire.
  • Heat the leftover oil along with the roasted oil, add ginger-garlic paste, cook for few mins or until they turn golden brown in color.
  • Add curry leaves and pour in the ground spice paste, followed by turmeric powder and pour the leftover vinegar.
  • Cook for few mins or until the raw smell goes off and the oil starts floating on the top.
  • Add sugar and cook until it dissolves.
  • Add the roasted brinjal, cook for few mins or until the brinjal becomes soft.
  • Remove it from fire, let it rest for 30 mins or until it comes to room temperature.
  • Transfer it to a bowl or bottle, make sure to cover it only when it room temperature.

Serve at room temperature.

Note: Stays for more than 5 months, when stored in room temperature. Use only dry spoon to remove pickle from the jar, cover the lid only when it room temperature, keep away from water else the pickle will be spoilt.

Curry leaves Powder recipe / Karuvepillai (Karuveppilai) Podi recipe

Standard

Curry leaves is a must in Indian cooking, because of health benefits. Curry leaves is consumed in too many forms, mostly as a tempering ingredient in almost all the south Indian dishes, in chutney’s, may be deep fried as crisps along with deep fry like chicken 65, fish fry and so on. There is one more take on this curry leaves as Curry leaves powder commonly known as KARUVEPPILAI PODI in tamil / Karibevu pudi in Kannada.

curry leaves powder recipe, curry leaves powder, curry leaves recipe, curry leaves powder for idli, curry leaves powder for idli, karuvepillai podi recipe, karuvaepillai podi recipe, karuvepillai podi seimurai, how to make karuvepillai podi,

Curry leaves powder recipe / Karuvepillai podi recipe

This curry leaves powder / Karuveppilai Podi can be served along with steamed rice with a tbsp of ghee/gingelly oil, can be served along with idli and dosa with some gingelly oil. This powder can be prepared and stored in an air tight container and it stays fresh for months’ time, so that it will be easy to use.  All it takes just 10 mins to prepare, but a life saver, that can be used for lunch or breakfast or dinner.

For more basic ingredients recipes, CLICK HERE and for more Chutney Recipes CLICK HERE.

Curry leaves has too many medicinal health benefits as it is rich in calcium and vitamin A, the most common among them are our hair growth – this helps in dense hair growth, prevent hair fall and also delays hair greying. Let me share the recipe…

Ingredients:

  • Ulundam paruppu / White lentils / Urad dal – 3 tbsp
  • Tuvaram paruppu / Split pigeon peas / Toor dal – 2 tbsp
  • Kadala paruppu / Split chick pea (gram) / Channa dal – 2 tbsp
  • Curry leaves / Karuveppilai – 1 ½ cups
  • Cumin seeds / Jeeragam – 1 ½ tsp
  • Black peppercorns / Milagu – 1 ½ tsp
  • Red chillies – 4 nos
  • Garlic – 3 cloves
  • Salt to taste

Preparation:

  • Wash the curry leaves in running water, drain the water, spread it over a cloth and dry it for almost an hour.
  • Heat a heavy bottomed vessel, add all the lentils (white lentils, split pigeon peas, split chick pea) followed by cumin seeds, pepper corns and red chillies.
  • Cook in medium flame until it turns golden brown in color, remove it from fire and spread it over a plate.
  • Add the curry leaves and garlic to the same vessel, and cook until the leaves turn crispy.
  • Remove it from fire and spread it over a plate.
  • Grind the lentils, spices, red chillies and cumin seeds to a fine powder.
  • Add the curry leaves and garlic to the ground powder and grind it to a fine powder.
  • Transfer it to a plate, spread it and let it rest until it reaches the room temperature.
  • Transfer it to an air tight container.

Stay fresh for months’ time. Serve with idli, dosai or steamed rice topped with gingelly oil or ghee/clarified butter.

 

Soya chunks fry recipe / Meal Maker Fry recipe / Soya Varuval recipe

Standard

Soya chunks is commonly known as meal maker, which is protein rich food and acts as a substitute of non-vegetarian’s protein. Meal Maker is also good for weight loss, usually in mom’s place we don’t ever use soya chunks or meal maker, but came across this soya chunks / meal maker through my mother-in-law. My mother-in-law goes very often to temple, every day she has a reason to avoid non-veg and so soya chunks / meal maker is being the substitute for many of her dishes right from Biryani till Kootu and fry.

I have also shared few soya chunks / meal maker recipes like Soya chunks Roast, Soya chunks kurma, Soya chunks Pulao, Soya chunks Briyani / Meal Maker Biryani, Soya Paratha, Soya Tikki / Meal Maker Cutlet, and Aloo Soya Gravy.  

Soya chunks Fry, Meal Maker Varuval, soya chunks fry recipe, meal maker varuval recipe, how to make soya chunks fry, how to make meal maker varuval, how to make meal maker fry, mela maker fry recipe, madraasi soya chunks recipe, madraasi meal maker recipe, madrasi soya chunks recipe, madrasi meal maker recipe, meal maker fry pic, meal maker fry image, soya chunks fry image, soya chunks fry picture, tamil nadu soya chunks recipe, tamil nadu meal maker recipe, tamil meal maker recipe, tamil soya recipe, soya recipe, soya dry, Indian meal maker recipe, Indian soya chunks recipe, food blogger, tamil food blogger, tamil food, soya chunks recipe, meal maker recipe, soya recipe

Soya chunks Fry / Meal Maker Varuval

Soya chunks Fry / Meal Maker varuval is a perfect side dish for any variety rice or lunch when accompanied with rice and curry. Soya chunks fry is very simple and easy to make with few ingredients available at our kitchen. Also this crisp and soft, so goes out well with curd rice. Let me share the recipe…

Taking this to Fiesta Friday #181 Hosted by Angie@thenovicegarderner.

CLICK HERE for more Vegetarian recipes.

Ingredients:

  • Soya Chunks / Meal Maker – 150 gm
  • Onion – 1 no (medium size)
  • Turmeric powder – ¼ tsp
  • Cumin powder – 1 tsp
  • Split Black gram / split Black lentil – ½ tsp
  • Chilli powder – 1 tsp
  • Mustard seeds – ¼ tsp
  • Curry leaves – 2 sprigs
  • Salt to taste
  • Coconut Oil or any cooking oil – 1 tbsp

Making of Soya chunks Fry / Meal Maker Fry / Meal Maker Varuval –

Preparation:

  • Boil a cup of water, once the water starts boiling, remove it from fire, add the soya chunks / meal maker and soak it for 2 to 5 mins or until it becomes soft.
  • Drain the water, squeeze out the water from the soya chunks/meal maker and finely chop them into pieces.
  • Heat oil in a kadai, add the mustard, split black gram and curry leaves.
  • Add the onions and cook until the onions turn transparent.
  • Add the soya chunks / meal maker, add the turmeric powder, chilli powder, cumin powder and salt, cook for few mins or until the raw smell goes off.
  • Drizzle little oil along the sides, and cook in medium flame for 2 to 3 mins or until the soya chunks/meal maker turns crisp or golden brown in color.
  • Remove it from fire and transfer it to a bowl.

Serve hot with lunch.

Note: Cover the bowl, only when the soya chunks fry / meal maker varuval comes to room temperature, so that it stays crisp else it would turn soggy.