Baingan Bartha:(North Indian Style)

Eggplant Sabzi. Eggplant Sabji. Brinjal Chutney. Brinjal Thokku. Kathirikkai Thokku. Vangaya Masla Sabzi. North-Indian Style Kathirikkai – Bartha. Masala Kathirikkai Bartha. Brinjal Bartha. Sutta Kathirikkai Masala Chutney. Burnt Brinjal Thokku. Baingan Ka Bartha.


Large Delhi Eggplant – 1 (Large Delhi Brinjal)
Green chilies 3 – finely chopped
Onion 1 large – finely chopped
Tomato 1 large – finely chopped
Ginger-garlic paste 1 spoon
Mustard oil few spoons.

For Seasoning:

Cumin seeds 1 spoon
Asafoetida ¼ spoon
Turmeric powder ¼ spoon
Chili Powder 1 spoon
Garam masala powder ½ spoon
Mustard oil ½ cup.

For Garnishing:

Fresh Fenugreek leaves few (or) Dry Fenugreek leaves few.


Gently apply oil over the large-eggplant. Then hold it right into the flames of hot fire. Let it get burned all over it sides.

(If you find it hard…to hold it in the flame, Simply broil or bake it in the oven. I prefer broiling than baking actually)

Then peel off the skin.

Now mash this eggplant to smooth paste. Set aside.

In a pan, heat oil. Add cumin seeds and asafetida. Allow it to pop well.
Add chilies to this. Allow the chilies to pop as well.

Then add onions and fry real good. Maybe till the onions turn to golden color.

Then add ginger-garlic paste too. Fry till the raw smell leaves.

Further add tomatoes and continue frying. Maybe till the oil shows up on sides.
Stir-in mashed eggplant now.

Add salt, turmeric, chili and garam masala powder. Cover and cook till it blends togather.

Remove from the stove and transfer it to display vessel.

Garnish with fresh fenugreek leaves or cilantro leaves.

Serve hot along with chappathis or pulka rotis. It makes a perfect side dish for Indian bread/rotis.

Saffron Treated Potato Fry:

Saffron infused Potato Fry. Saffron-Potato Roast. Baby Potato Fry. Kesar Alu Fry. Kesar Aloo Sabzi. Kumkama Poo Thooviya – Urulai Varuval. Kumkuma Poo-Urulaikizhangu Varuval.


Baby potatoes – ¼ kilo
Saffron ½ spoon
Milk – few spoons
Lemon juice 1 spoon
White pepper powder 1 spoon
Butter ½ stick or ghee 1 small cup.

For Garnishing:

Black pepper powder ¼ spoon
Chili or paprika powder ¼ spoon.


Peel the baby potatoes carefully….without affecting the shape.

Cook this potato with limited water. When the potatoes are 3/4th done. Remove them from stove. Strain and drain the water.

Meanwhile…soak saffron in few spoons of milk. Maybe soak ahead(at least 2 hours) Then using mortar and pestle, gently tap the saffron strands and grind it.

In a wide, heavy bottomed pan, heat butter.( If you use iron skillet….its well and good.)

When it is smoky hot, add potatoes and fry them. Allow it to stand over medium heat for long time. Maybe each side of the potato should be left for at least 5-6 minutes.(Never stitch over high heat or try to lid this set up.)

When the potatoes are almost done, add saffron, salt and white pepper. Give a quick turn to all the sides. Let the ingredients coat well.

Transfer these to display ware. Garnish with paprika and pepper powders.

Serve steaming warm as a snack or appetizer or as a side dish.


Chow-Chow Poriyal:

Chow-Chow Peanut Stir-fry. Choyote Poriyal. Chow-Chow Koora.


Chow-chow - medium size 2-3
Peanuts 1/2 cup
Dry red chilies 6-8
Turmeric powder - 1 pinch
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Urad dal 1 spoon
Curry leaves few
Peanut oil few spoons.


Peel the skin from chow-chow. Wash and pat dry them. Now chop them roughly. Set aside.

In a dry heated griddle, toast peanuts till fragrant. Then transfer it to a wide tray. Let it cool down.

Then rub this nuts with hands....to remove its pink fine skin.

Dry toast chilies till fragrant.

Grate peanuts and dry chilies togather coarsely. Set thsi aside.

In a wide heavy bottomed skillet. Heat oil. Add mustard seeds and wait till they pop.

Then followed by cumin, urad dal and curry leaves. When they are fragrant enough...stir-in chow-chow.

Add salt and turmeric to it. Cover and cook over medium heat.

When the vegetable is almost done.....add grated chili and peanuts. Fry over high heat for 2-5 minutes.

Serve warm as a side dish for South Indian meals.


Well Segregated / Separated Stiff Rice:

For well separated rice….use few drops of lemon juice.(for biriyani and pilaf)

For well separated rice…use few spoons of oil.(for fried rice, pilaf and biriyani)

For well separated rice….add a teaspoon of salt to the rice and cook. After cooking, spread this rice in a tray and set it under the fan for 10 minutes. (for lemon rice, tamarind rice, coconut rice, tomato rice…etc)

For well separated rice…..never dig in the rice. Try to use soft spatula and take it like a layer.( for lemon rice, tamarind rice, tomato and coconut rice….etc)

While cooking in a crock pot….do not use table spoon/spatula often. Never stir in anything while cooking rice. Then decant this starchy water carefully. (for tomato rice, tamarind rice, lemon rice…..etc)

For well separated rice….wash rice several times in running water. Maybe until water runs clear. This may remove excess starch that makes the rice sticky. (for biriyani, pilaf, fried rice and variety rice)

Always add 1:2 ratio or 1:1 ½ ratio of (rice: water) to get well separated non-sticky stiff rice. If you tend to add excess water….it makes the rice to soft.

After washing the rice….spread them in clean white cheese cloth! Allow this rice to dry. Then cook as you please now. (for biriyani, pilaf, fried rice)

Add few spoons of ghee/butter/oil in a wide wok. Fry the raw-rice for few minutes or till the rice turns opaque. Then cook as you please now. (for biriyani, pilaf and fried rice)

Dry toast the rice for few minutes before cooking. This will give well separated rice. I actually do this for even rice pudding. But remember one thing....do not play with your hands or hard spatula after toasting the rice!(for biriyani, pilaf, fried rice and pudding)

Use cold rice for fried rice and variety rice. Set the rice in fridge for 1-2 hours before actually cooking it! But do not prolong the time....you have to re-boil it again.

Always cook in low-medium heat for long time, than over high heat. The pilaf and biriyani will turns great!

Cook the rice till 3/4th done and then place it over ‘dum’ (too low indirect heat) This will give well separated rice. (for pilaf and biriyani)

If you are cooking biriyani and pilaf in pressure cooker. Place them in low-medium heat. Allow it to buzz just one whistle. Then place the cooker over low heat. Do not rush in to remove the whistle. Let the rice get done…..during its pressure. (for biriyani and pilaf)

In a traditional way….cook rice in a pot, with excess of water. When the rice is 3/4th done, decant the starchy water away. Then sauté this rice and add other ingredients in a regular fashion. (for biriyani and pilaf)
Soaking Time of Rice:

Wild Brown Rice – Soak this rice for at least 4 whole hours before cooking.

Bamboo Rice – Soak this rice for 2 whole hours before cooking.

Red-Parboiled Rice – Soak this rice for an hour or so before cooking.

Red Raw Rice – Soak this rice for 1 hour before cooking.

Par-boiled Rice – Soak for 20-30 minutes before cooking.

Broken or Cracked Par-boiled Rice (Cream of Par-Boiled Rice) - Soak for 1 hour before cooking.

Broken or Cracked Red Par-boiled Rice (Cream of Red Par-Boiled Rice) – Soak for an hour before cooking.

Broken or Cracked Raw Rice (Cream of Raw Rice) – Not necessary to soak….cook it directly.

Jasmine Rice – Not necessary to soak….cook it directly.

Sticky Rice – Not necessary to soak…..cook it directly.

Raw Rice – Not necessary to soak…..cook it directly.

Basmathi Rice – Not necessary to soak……cook it directly.

Short Grained Rice (Seeraga Samba) – Not necessary to soak….cook it directly.