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Bengaluru style brinjal phal recipe. This dish captures the authentic bengalurean style meat phal but we have switched the meat for a healthy option using brinjal in this recipe. Normally phal in bengaluru is served with idiyappam / string hoppers, romali roti and biryani. We can also enjoy the juicy and flavorful brinjal phal with rasam rice or curd rice.
Bengaluru Style Brinjal Phal Recipe Updated on Youtube
Ingredients:
250 Grams Brinjal
2 Medium Onions
2 Green Chilies
1 Fist Full Mint leaves
1 Fist Full Coriander Leaves
1 Tbsp Ginger and Garlic Paste
1/4 Tsp Dried Desiccated Coconut
1/4 Tsp Black Peppercorns
1/4 Tsp Cumin Seeds
2 Tbsp Coriander powder
1/4 Tsp Turmeric Powder
1 Tsp Garam Masala
Salt as per taste
2 Tsp Ghee.
Method:
1. Wash the brinjal, chop the brinjal into quarters and place in salted water.
2. Wash, peel and separate ( onion, chilly, mint, coriander, ginger and garlic).
3. Prepare equal ratio of ginger and garlic paste .
4. Drain the brinjal, pat dry and add to mixing bowl.
5. In a mixerjar add roughly chopped onion, chillies, coriander, mint, chilies, pepper, dried coconut, coriander powder, garam masala, turmeric, ginger and garlic paste. Grind all the ingredients till smooth paste avoid water if possible to grind the masala.
6. Transfer the ground masala paste to the brinjal and salt mix till the masala is evenly coated on the brinjal.
7. Line the airfryer basket with foil, in one layer spread the brinjal. Place the airfryer basket in the airfryer at 200 degree mark cook for 15 minutes.
8. Every 5 minutes mark stir the brinjal. Once cooked add 2 tsp ghee stir well and cook for 5 minutes.
9. Remove the brinjal phal from the airfryer and serve hot for rasam rice or idiyapam...enjoy!
This no dough pizza recipe is so tasty and healthy. Using American Micronic Electric Table top Barbeque Grill which has a nonstick pan makes it convenient and easy to prepare so many recipes.
I've enjoyed creating so many grilled meats and veggies with american micronic barbeque grill.
Recipe Video is Uploaded on Youtube English and Tamil Channels😊
Brinjal Pizza Bites
Ingredients:
250 to 300 Grams Large Brinjal (Egg Plant)
1/4 Cup Finely Chopped Onions
1/4 Cup Finely Chopped Capsicum
1 Finely Chopped Green Chilly
1/4 Cup Pizza Sauce
1/4 Tsp Mexican Seasoning
1/4 Tsp Parsley
1/4 Tsp Oregano
1/2 Cup Grated Cheddar and Mozzarella Cheese
Salt
Butter or oil as required.
American Micronic 1500 Watts Electric Barbeque Griller (BBQ) with toughened glass lid. It has an adjustable temperature control 90C-220C with 15A Indian plug.
Non Stick Grill plate with Pull out oil box and Toughened Glass Lid with Heat Proof Handle.
All spare parts are available for warranty & post-warranty repairs.
AMERICAN MICRONIC is an Indian-owned home appliances brand headquartered in Delaware, USA with global ambitions and footprint. The vision is to make an Indian-owned world-class brand that competes with the largest multinationals in the most advanced countries ie: the USA, Europe & Middle East by offering better product quality, technologies and service delivery.
Prepare pizza sauce following this recipe link or use store bought sauce.
Wash a large eggplant then wipe it to slice easily. Using a sharp knife slice the eggplant and place it in a bowl of water.
Peel and wash onion, Finely chop and reserve.
Wash and remove the seeds capsicum, finely chop and reserve.
Wash and finely chop green chillies and reserve.
Grate equal portions of cheddar and mozzarella cheese, combine both the cheese and reserve.
Method:
Heat the American micronic on 5 mode for 5 minutes.
Drain the eggplant slices and allow excess moisture to drain. Pat dry and reserve.
Place the eggplant slices on the grill and sprinkle generous amount of salt. Add butter or oil over the eggplant slices and grill for 3 minutes on each side.
Remove the eggplant slices on a plate. Start applying even layer or pizza sauce in the eggplant slices followed by finely chopped onion, capsicum and chilies.
Finally top with grated cheese and sprinkle parsley.
Place the eggplant slice on the grill again cover and grill for 2 minutes once the cheese melts serve the brinjal pizza bites hot...Enjoy!
Vangibath (Brinjal rice) based dish we have switched the rice and used semolina in this recipe. This dish is prepared with unique blend of spices, which is dry roasted and ground freshly. On a weekday across south indian homes and restaurants, one can find this dish on the menu.
Vangibath is also packed for office and school lunches, and sometimes for long travel. Vangibath is normally paired with masala vada, riata and aloo fry. Personally I like this dish without any sides or condiments.
Rava Vangi Bath Recipe Video on Vidyascooking 😉😊
Ingredients for Vangi Powder: 2 Inch Sticks Cinnamon 10 Fenugreek Seeds 3 Cloves 1/2 Tbsp Cumin Seeds 1/2 Tbsp Fennel Seeds 4 Cardamom Pods 1 Tbsp White Sesame Seeds 1 Tbsp Desiccated or Fresh Grated Coconut 1 1/2 Tbsp Split Chickpeas 10 Dried Red Chillies 3 Tbsp Coriander Powder 1/2 Tbsp Peppercorns
Method:
Place a heavy bottom pan or wok place on low flame allow to reach smoking point.
Dry roast each and every ingredient individually until well roasted and good aroma is released.
Transfer the roasted ingredients to a platter and allow to reach room temperature.
Transfer the roasted and cooled ingredients to a mixer jar and grind to form a smooth powder.
Allow the powdered spices to cool, transfer to a airtight container and refrigerate until use.
Ingredients for Rava Vangi: 500 Grams Green / White Eggplant 150 Grams Green Peas 1 1/2 Cups = 1 Large = 200 Grams Onion 4 Green Chilies Slit 4 Sprigs Curry Leaves 2 Bay Leaves 1 Inch Cinnamon Stick 2 Cloves 3 Pods Cardamom 2 Tbsp Vangi Baath Powder 1/4 Tsp Each Chilly Powder, Turmeric Powder, Coriander Powder 1/4 Tsp Asafoetida 2 1/2 Cups Rava / Semolina / Upma Rava Salt as per taste Oil as required Finely Chopped Coriander and 1/2 Lime for garnish...
Prep:
On medium flame place a heavy bottom wok. Add semolina and keep stirring until the rava turns light golden in color and good aroma releases. Remove the semolina from flame and spread on a plate allow to cool completely.
Place 5 to 6 cups of water to boil on low flame. For every 1 cup rava we will use 2 cups water and might need more water as per semolina quality. Always boil extra water and reserve.
Remove the stems and chop the brinjal into cubes. Add the brinjal to a pot of water with a tbsp salt.
Wash and finely chop coriander and curry leaves.
Wash and peel onion roughly. Slit the green chilies and reserve.
Juice the lime and reserve.
Method: Heat a heavy bottom wok on low flame. Add 4 Tbsp oil and allow to reach smoking temperature.
Drain the egg plant and add to the oil. Add chilly powder, turmeric powder and coriander powder fry all the ingredients on low to medium flame.
Do not use water to cook the egg plant.
Stir occasionally cover and cook the eggplant in oil until well done.
In roughly around 5 minutes the eggplant was tender.
Check and adjust salt and chilly powder as per taste, Add the vangi powder, approx 2 to 3 heaping tbsp, lime juice and coriander fry all ingredients until the oil separates and remove from flame and reserve.
Heat a wok on medium flame. Add 3 tbsp oil allow to reach smoking temp. Add bayleaf, whole spices (cloves, cinnamon, cardamom), asafoetida, fry for few seconds until the spices sputter.
Add curry leaves, onions, and slit chilies fry until the onion turns transparent. Add peas and coriander fry for a minute.
Add salt as per taste, followed by a cup of water stir all the ingredients cover and cook until the peas are tender and soft.
If there is excess moisture in the onion masala place on high flame allow the excess moisture to evaporate and oil to separate.
Add the roasted sooji rava and fry in the masala for few minutes. Measure and add hot water, we added 5 cups water.
Stir well until there's no lumps, allow the semolina to absorb all the moisture and cook.
Add the eggplant masala and combine in the semolina with gentle hands. Once all ingredients are well combined, cover and cook until the semolina blooms and the masala is absorbed.
We can garnish with finely chopped coriander, mint and lime juice and serve...hot with onion raita...Enjoy!
By default breakfast dishes are vegan and gluten free across south india. Many of our breakfast dishes are prepared with rice, lentils, coconuts and vegetables. Vangibath (Brinjal rice) is prepared with unique blend of spices, which is dry roasted and ground freshly for this dish. On a weekday across south indian homes and restaurants, one can find this dish on the menu.
Vangibath is also packed for office and school lunches, and sometimes for long travel. Vangibath is normally paired with masala vada, riata and aloo fry. Personally I like this dish without any sides and condiments.
Vangibath Recipe Video on Vidyascooking Channel 😊
Ingredients for Vangi Powder:
2 Inch Sticks Cinnamon
10 Fenugreek Seeds
3 Cloves
1/2 Tbsp Cumin Seeds
1/2 Tbsp Fennel Seeds
1/2 Tbsp Poppy Seeds
1 Tbsp White Sesame Seeds
1 Tbsp Desiccated Coconut
1 1/2 Tbsp Split Chickpeas
1 Tbsp Black Gram Dhal
10 Dried Red Chillies
3 Tbsp Coriander Powder
1/2 Tbsp Peppercorns
Method:
Place a heavy bottom pan or wok place on low flame allow to reach smoking point. Add all the ingredients at once and keep stirring. Dry roast all the ingredients on medium flame the dry red chillies should turn crispy and easy to break, while the sesame seeds should splutter and stop spluttering this is when the spices are well roasted.
Transfer the spices to a platter and allow to reach room temperature. Transfer the roasted and cooled spices to a mixer jar and grind to form a smooth powder. Allow the powdered spices to cool, transfer to a airtight container and refrigerate until use.
We use these pale green color brinjal for vangibath.
Ingredients for Vangi Rice:
500 Grams Green / White Eggplant
4 Sprigs Curry Leaves
2 Bay Leaves
1 Inch Cinnamon Stick
2 Cloves
3 Pods Cardamom
2 Tbsp Vangi Baath Powder
1/4 Tsp Each Chilly Powder, Turmeric Powder, Coriander Powder
1/4 Tsp Asafoetida
2 to 3 Cups Cooked Rice
Salt as per taste
Oil as required
Finely Chopped Coriander and 1/2 Lime for garnish...
Prep:
Wash and steam cook rice spread on a plate and allow to reach room temperature.
Remove the stems and chop the brinjal into cubes. Add the brinjal to a pot of water with a tbsp salt.
Wash and finely chop coriander and curry leaves.
Juice the lime and reserve.
Method:
Heat a heavy bottom wok on low flame. Add 4 Tbsp oil and allow to reach smoking temperature.
Add the whole spices and allow to sputter. Add curry leaves and egg plant, fry for a minute.
Add chilly powder, coriander powder, turmeric powder, salt and asafoetida cook for 30 to 40 seconds or until the raw flavor from masala powders reduces.
Stir occasionally cover and cook the eggplant in oil until well done. In roughly around 10 to 5 minutes the eggplant should have cooked.
Check and adjust salt and chilly powder as per taste, Add the vangi powder, lime juice and coriander fry all ingredients until the oil separates.
Add cooked rice and mix well... if needed add salt and vangi powder. Garnish the rice with lime juice and finely chopped coriander, serve as hot as possible...enjoy 😊
Using Vangibath Masala Similar Rice Recipes on Vidyascooking Channel
I'm preparing few healthy starters, come side dish recipes for southindian meal. This tawa fry pairs well with sambar rice, rasam rice and curd rice.
Recipe Video on Vidyascooking Channel
Thanks to my neighbour who had harvested and shared few eggplants with me.
Ingredients:
500 Grams Eggplant
1/2 Cup Rice Flour
1 Cup Chickpea Flour
1 1/2 Tbsp Chilly Powder
1 1/2 Tbsp Coriander Powder
1 Tsp Cumin Powder
1/2 Tsp Turmeric Powder
2 Tbsp Vinegar
1 Tbsp Salt
Oil as required
Method:
Slice the eggplants into coins, and place it in a pot of water which is already salted.
In a mixing bowl combine chilly powder, cumin powder, turmeric powder, coriander powder, salt and vinegar...add 2 tsp water or sprinkle some water and prepare a marination paste.
Drain the eggplant from water and add it to the marination, apply the marination on the eggplant and allow to rest for few minutes on the kitchen counter.
Combine and sift the chickpea and rice flour. Add 1 tsp salt to the flour mix well and reserve.
Place a pan or tawa on medium flame allow to reach temperature. Add 2 tbsp oil. We can use mustard, sesame and groundnut oil in this recipe for added flavor.
Take each slice of eggplant and dip in the flour, shake of excess four and reserve on a plate.
Once the oil is hot place 5 to 10 slices if it fits the pan and roast it on medium flame. Flip and roast the eggplant slices for two minutes on each side or until it is roasted till golden.
Remove the roasted eggplant from flame and serve hot...repeat and follow the process and roast the eggplant.
Arrange the eggplant on a plate...garnish with finely chopped fresh coriander leaves and lime wedges...Enjoy 😉
Tawa Recipes on Vidyascooking Channel 😉
Mixed Vegetable Tawa Zunka Recipe
Tawa Paneer Recipe
Tawa Prawns Recipe
Podi Idli Recipe
Tawa Bhindi
Vanjaram Fish Fry
Malai Mushroom
Basil Paneer Tikka
Egg Seekh Kabab
Eggplant / Brinjal Recipes posted on Vidyascooking Channel
Stove top grilled egg-plant curry is a family favorite. We prepare this in bulk and use it as sidedish for dhal rice, rotis and dosa. Hint of smoky flavor in this dish is very soothing when combined and eaten with ghee and hot rice.This dish stores well upto 2 weeks in a airtight container when refrigerated.
Stove top Grilled Sutta Bajji Recipe Video on Vidyascooking Channel
Wok roasted vegetables are part of a side dish prepared everyday for rice or roti. These type of side dishes are also prepared during festivals and large family gathering. Best part about such recipes we can combine the leftovers, add cooked dhal and tomatoes and prepare a large batch of sambar. These recipes are traditional, from family to family it might vary. This dish in particular is prepared for Mahalaya-amavasaya or Ganesh Chaturthi at my house every year.
Ingredients: 250 Grams Brinjal (Eggplant) 3 to 4 Whole Brinjals 250 Grams Potato 3 to 4 Whole Potatoes 250 Grams Drumsticks 3 to 4 Pieces 1 Tbsp Tamarind Pulp 1 Large Onion Chopped 1 Large Tomato Chopped 3 Green Chilies 1 Tsp Mustard Seeds 1 Tsp Split Black Gram Dhal 1 Tsp Cumin Seeds 3 Dried Red Chilies 1/4 Tsp Asafoetida 1 Tbsp Chilly Powder 1/2 Tbsp Turmeric Powder 1 Tbsp Coriander Powder 3 Sprigs Curry Leaves Salt as per taste Coriander or Fresh Grated Coconut for Garnish. Coconut oil or Sunflower Oil as required.
Method: Wash all the veggies twice. Peel and chop the drumsticks into 1 inch pieces. Clean the stem and chop the brinjal into quarters. Scrub the potatoes well chop the potatoes into quarter with skin. Peel, wash and chop the onion, tomato and chillies roughly.
Heat a wok with oil and temper with mustard, split black grams dhal, cumin and red chilies allow to splutter. Add the curry leaves, onion, chilies and tomato fry all the ingredients till onion turns transparent. Add asafoetida and fry well. Add the chopped veggies along with chilly powder, turmeric powder and coriander powder stir to coat. Add 1 1/2 Cups water and salt as per taste stir well and cover allow the veggies to cook till well done.
Once the veggies have cooked add tamarind pulp and place on high flame roast till the masala or gravy coats the veggies well. Check for salt and add if needed.
Garnish with coriander or fresh coconut and serve as hot as possible with rice and sambar...Enjoy😉
Tamilian Community (Specially Mudhaliar Community) in Bengaluru are known for their unique combination of vegetables and meat dishes. This Brinjal and Channa Dhal Masala Curry has an amazing mix spices which are simmered to form a tasty gravy its normally served with roti or rice.
Subscribe to me on Youtube Tamil or English for regular updates 😊
Finely Chopped Coriander, Mint and Lime Juice for Garnish.
Salt to taste
Prep Up: Wash the Channa dal twice add to a pot that fits in a pressure cooker. Add pinch of turmeric powder, 1 tsp Castor oil and 1 1/2 cup water to the dhal cover and pressure cook for 10 min or for 2 whistles until the dal is cooked till 70%. Chop brinjal into cubes and add to a pot of water until use.
Method: Heat wok on medium flame add oil allow the oil to smoke a bit. Add cardamom, cinnamon and cloves allow the spices to splutter. Add onion and chilly masala paste fry till the raw flavor from masala has reduced and the onion should turn pink in color. Add the coriander powder and turmeric powder and fry till the oil separates from the masala Add brinjal and fry for a minute on low flame add 1/2 cup water and salt cover and cook the brinjal till half done. Add cooked dal and 1/2 cup water if needed since the dal already has water adjust the curry accordingly. Adjust salt stir well cover and allow the brinjal, dal and masala to cook well for 5 minutes. Garnish lime juice, coriander and mint...serve hot with rice or roti...Enjoy😋
Vangi Bath is a South Indian dish originated in Karnataka, popular among the Brahmin community. Literal translation could be thought of, as fried brinjal rice.
There are few steps to prepare this rice which consists of home made masala powder, cooked rice and vegetables of choice.
One can also use this home made vangi masala powder to prepare other recipes like vegetable stir fries and curries. This masala powder can be stored upto three months time in a air tight container.
Subscribe to me on Youtube English and Tamil for regular updates...
Method: Heat a wok on medium flame. Start dry roasting chickpeas. The process of dry roasting all the ingredients should be done on low to medium flame. Once the chickpeas starts to turn light pink in color add the spices dry roast the spices a bit. Add the sesame seeds allow to splutter keep stirring and dry roasting all the ingredients. Add dry red chilies, coriander and shredded dry coconut once all the ingredients have dry roasted transfer to a plate and allow to cool. Before grinding all the ingredients make sure there is no moisture in the mixer jar. Normally when preparing such bulk masala I make sure to air dry or place my mixer jar under the sun so that there is no moisture. If there is moisture in the mixer jar and the masala is ground it has to be used fast. The masala powder needs to be stored in the freezer. Grind the roasted red chilies, cinnamon and star anise first. Once the chilies have ground well add rest of the dry roasted ingredients and grind to form a powder. Allow the masala powder to cool completely, Store in a air tight container until use.
Mixed Vegetablebath Recipe
Ingredients: 1/2 Cup Frozen Mixed Vegetables (The frozen vegetable i purchsed contains cauliflower, french beans, carrots and peas) We can also use fresh vegetables. I always have a bag of frozen vegetables in my frezer to prepare quick meals...like masala upma and so on... 1 Potato Cubed 3 Medium Egg plants Cubed 1 Large Onion Roughly Chopped 3 Slit Chilies Fist Full Mint and Coriander 1 inch Cinnamon Stick 2 Cloves 2 Pods Cardamom 2 Tbsp Vangi Powder 1 Tbsp Chilly Powder 1/2 Tsp Turmeric Powder 2 Cups Cooked Rice 1 Tbsp Ginger and Garlic Paste 2 Tbsp Ghee 1 Tbsp Oil Salt as per taste Lime Juice and coriander for garnish...
The frozen vegetable i purchsed contains cauliflower, french beans, carrots and peas. We can also use fresh vegetables. I always have a bag of frozen vegetables(Safal brand) in my freezer to prepare quick meals...like masala upma and so on... Make sure to chop all the vegetables into bite size cubes.Which will cook easily without water...
Method: Heat a wok on Medium flame add oil and ghee. Once the oil and ghee is hot add spices allow to splutter add onions. chilies, coriander, mint, chilly powder, turmeric powder, ginger and garlic paste fry all the ingredients until the raw flavor has gone.. Since all the vegetables are chopped into tiny bit size cubes it will cook fast, we need not add water. Once the onion starts to turn light pink in color add all the veggies and fry. Add salt cover and cook until the veggies are cooked till well done. Once the veggies have cooked add vangi powder and fry for a minute add the rice and mix well until the vegetable masala has incorporated in the rice. Add lime juice mix well garnish with coriander and serve hot...Enjoy...:)
