Quilled Earrings

Dahi Bengan

1. Heat a little oil in a tava and add jeera and mustard seeds and wait for them to splutter.

2. Meanwhile, chop a big brinjal into big chunks and roast in the tava for 2 minutes on each side.

3. After the brinjal roasts, add some salt, chilly powder/pepper, coriander powder, turmeric powder, cumin powder and kitchen king masala and roast for 5 minutes until the brinjal is soft.

4. Mix a cup of curd, a spoon of besan and tons of coriander leaves, add the curd to the brinjal and sauté till it becomes thick.

5. Wait for the curd mixture to boil for 2 minutes and then remove from flame.

Dum Allu in 5 steps

Easy Peasy Dum Aalu

1.   Boil a combo of baby and big potatoes (I used 8 small potatoes and 2 medium potatoes). Peel the skin and slightly pierce with a fork. Heat a little oil and fry the potatoes till they are evenly colored. Take them out on a paper towel to remove the excess oil. 
2.  In a kadai add coriander seeds (1 tsb), jeera (1 tsb) and red chillies (6-7) and dry roast them till they  give a nice aroma. Let them cool and make them into a powder and set aside.
3.  Chop 2 medium tomatoes, 2 green chillies and 1 onion roughly, and blend in a mixer along with 1 ½ cups of fresh curds till finely blended.
4.  In a kadai with some oil add the curd paste, salt and wait for the paste to cook thoroughly, until the smell of raw onions is no more. Now add the potatoes and the powder and let them cook in the gravy for 10-15 minutes. 
5.  Chop up some fresh coriander leaves and garnish the dish. Serve hot with rice, chapati or naan. 

At peace!

Long Live Cake!

This time, I used water in the pressure cooker (upto an inch) and the steamed the cake for 1 hour. The result was a spongy and airy cake! I added sprinkles and powdered sugar for a festive feel. It is X-mas after all!!

The ingredients are here -

http://oopsitsvidya.blogspot.in/2013/12/choco-nut-cake-vannila-cashew-cake-no.html