Tomato Rasam

Tomato Rasam

Prep Time: 5 mins

Cooking Time: 10 mins

Servings:  4

Ingredients:

3 tomoatos hand crushed

4-5 cups of water

1 tsp Tamarind concentrate or 4-5 pcs of tamarind

½ tsp turmeric powder

3 tsp Rasam Powder (MTR Brand)

4-5 pods of garlic crushed

1 cup arhar dal water/1 tbsp mashed dal (optional)

2 sprigs of curry leaves

1 tbsp of fresh coriander leaves (with stalks)

½ tsp sugar

Salt to taste

Tempering:

1 tsp oil

1 tsp ghee

½ tsp of mustard seeds

½ tsp of jeera

¼ tsp of hing/asafoetida

Method:

1. Take water in pot and add crushed tomatoes and salt and let it cook till tomatoes are soft.
2. Add turmeric powder, rasam powder, tamarind, dal water curry leaves, half of coriander and sugar and cover and let it boil for 2-3 mins.
3. Now temper the rasam. (Tempering: Heat oil + ghee and add mustard, jeera and after it splutters add hing and add it to the rasam and cover immediately)
4. Garnish with remaining coriander and serve with hot steamed rice along with papad.

Co-zy Tips:

1. Whenever you cook dal remove the water and store in refrigerator and use it to make rasam the next day.
2. If you have any leftover dal from the previous day; you can mash is and use to make rasam as well.
3. Though you can make the rasam without the dal, dal brings a boost in flavour of the rasam.
4. Do not forget to add coriander with the stalks.
5. This recipe can also be had as a very good appetizer specially in winters.

Mint or Pudina Raita

Mint or Pudina Raita

Prep Time: 5 mins

Cooking Time: 0 mins

Servings: 4

Ingredients:

1 bowl of curds

1 cup of mint leaf puree

½ tsp red chilli powder

½ tsp roasted cumin powder

Salt to taste

Method:

1. Whip the curd well without lumps and add mint puree and salt.
2. Garnish chilli and cumin powder
3. Serve with Biriyani of your choice.

Co-zy Tips:

You may adjust the consistency to your liking, but this raita tastes best thick.

Boondi Raita

Boondi Raita

Prep Time: 5 mins

Cooking Time: 0 mins

Servings: 4

Ingredients:

1 bowl of curds

1 cup boondi

½ tsp red chilli powder

2 tsp finely chopped fresh coriander leaves

Salt to taste

Method:

1. Whip the curd well without lumps and add boondi and salt to it and sprinkle red chilli powder.
2. Garnish with coriander
3. Serve with Biriyani of your choice.

Co-zy Tips:

1. You may adjust the consistency to your liking, but this raita tastes best thick.
2. Add Boondi just before serving for the crunch.

Tomato Raita

Tomato Raita

Prep Time: 5 mins

Cooking Time: 2 mins

Servings: 4

Ingredients:

1 bowl of curds

2 tomatoes chopped (Hybrid preferred)

1 green chilli chopped

1 tbsp fresh grated coconut

2 tsp finely chopped fresh coriander leaves

Salt to taste

Tempering:

1 tsp oil

½ tsp mustard seeds

4-6 curry leaves

Method:

1. Whip the curd well without lumps and add all the ingredients to it.
2. Add water to you desired consistency.
3. Temper the raita
4. Serve with Biriyani of your choice or can be eaten with plain rice as well.

Co-zy Tips:

If you like your raita thick do not add water.

Cucumber Raita

Cucumber Raita

Prep Time: 5 mins

Cooking Time: 0 mins

Servings: 4

Ingredients:

1 bowl of curds

1 cucumber grated

1 green chilli chopped

2 tsp finely chopped fresh coriander leaves

Salt to taste

Method:

1. Whip the curd well without lumps and add all the ingredients to it.
2. Add water to you desired consistency.
3. Serve with Biriyani of your choice.

Co-zy Tips:

1. If you like your raita thick do not add water.
2. You may even chop the cucumber finely instead of grating.
3. You can grate a small carrot too to make more vibrant.

Onion Raita

Onion Raita

Prep Time: 5 mins

Cooking Time: 0 mins

Servings: 4

Ingredients:

1 bowl of curds

2 onions sliced

1 green chilli chopped

2 tsp finely chopped fresh coriander leaves

Salt to taste

Method:

1. Whip the curd well without lumps and add all the ingredients to it.
2. Add water to you desired consistency.
3. Serve with Biriyani of your choice.

Co-zy Tips:

If you like your raita thick do not add water.

Tomato Bath

Tomato Bath

Prep Time: 5 mins

Cooking Time: 10 mins

Servings: 2

Ingredients:

1 cup Sooji/Semolina

1 onion sliced or chopped

2 tomatoes chopped

5-6 cashew nuts

2 green chillies chopped

2 sprigs of curry leaves

1 tbsp oil

½ tsp turmeric

3 cups of water

2 tsp ghee for garnish

Salt to taste

Tempering:

1 dry red chilli halved

1 tsp mustard seeds

2 tsp channa dal

2 tsp urad dal

Method:

1. Heat oil in a pan; add channa dal and urad dal and fry till they turn light red, then add red chilli, mustard, jeera and let it splutter.
2. Add onion, green chilli and curry leaves along with salt and turmeric powder and fry till the onion turn pink.
3. Then add tomatoes and cook for 1 min.
4. Add water and bring it to a boil.
5. Add sooji slowly and stir along with it to avoid lump formation.
6. Reduce the heat to low, cover and cook for 4-5 mins.
7. Add ghee and serve hot with any chutney or pickle.

Co-zy Tips:

To make it quicker; first place the water in a pot and allow it to boil. While the water is heating chop the onion and proceed to step 1 and 2. By the time the onions and tomato is cooked the water is boiling already. Just add the boiling water and you are ready to add the sooji. This will save atleast 5 mins of your cooking time. Check it out.

Vegetable Biriyani

Vegetable Biriyani

Prep Time: 15 mins

Cooking Time: 30 mins

Servings: 4

Ingredients:

2 cups Rice (Basmati/Long grain rice preferred)

Vegetables cut in 1” pcs (Potato, cauliflower, carrots, French beans and green peas)

2 onions sliced

1 tomato sliced

2 tsp ginger garlic paste

100 gms paneer cubes (Amul Paneer)

Whole Garam Masala (1 Bay leaf, 4-5 cloves, 4 green cardamom, 1 black cardamom, 6-7 peppercorns, mace, ½ tsp shahi jeera)

1 tsp red chilli powder

2 tsp coriander powder

½ tsp cumin powder

½ tsp turmeric powder

½ tsp garam masala powder

2 tbsp of chopped mint leaves

2 tbsp of chopped coriander leaves

2 green chillies slit

½ cup curds

½ cup milk

3 cups water

1 tbsp oil

2 tsp ghee

1 lime juice

Salt to taste

Method:

1. Wash and soak rice before you start the prep.
2. Heat a pressure pan or a cooker or a pot; add oil and ghee. Once heated add the whole garam masala and sauté for 30 seconds.
3. Then add onions and fry till golden brown and then add ginger-garlic paste and cook till the raw smell is gone and then add the tomatoes and cook till they are mushy.
4. Now add the dry powders (red chilli, coriander, cumin, turmeric and garam masala) and salt.
5. Add green chillies, 1 tbsp of mint and coriander each and sauté for 1 min.
6. Now add all the vegetables and mix well.  Then add the curd and milk and cook the vegetables for 2-3 mins.
7. Now add the rice along with water and add the remaining chopped mint and coriander. Also add juice of 1 lime.
8. Mix well and cook for not more than 2 whistles.
9. Serve hot with raita and salan.

Co-zy Tips:

1. You may also cook it in a Microwave.
2. The list of ingredients may look too long but do not panic its easy and simple to arrange them.

Upma

Upma

Prep Time: 5 mins

Cooking Time: 10 mins

Servings: 2

Ingredients:

1 cup Sooji/Semolina

1 onion sliced or chopped

2 green chillies chopped

2 sprigs of curry leaves

1 tbsp oil

3 cups of water

2 tsp ghee for garnish

Salt to taste

Tempering:

1 dry red chilli halved

1 tsp mustard seeds

½ tsp jeera

2 tsp channa dal

2 tsp urad dal

Method:

1. Heat oil in a pan; add channa dal and urad dal and fry till they turn light red, then add red chilli, mustard, jeera and let it splutter.
2. Add onion, green chilli and curry leaves along with salt and fry till the onion turn pink.
3. Add water and bring it to a boil.
4. Add sooji slowly and stir along with it to avoid lump formation.
5. Reduce the heat to low, cover and cook for 4-5 mins.
6. Add ghee and serve hot with any chutney or pickle.

 Co-zy Tips:

To make it quicker; first place the water in a pot and allow it to boil. While the water is heating chop the onion and proceed to step 1 and 2. By the time the onions are pink the water is boiling already. Just add the boiling water and you are ready to add the sooji. This will save atleast 5 mins of your cooking time. Check it out.

Thanks to all who have visited my blog. It it indeed a great feeling to see more than 3K views on my blog and G+. I am motivated..........

Vegetables in Manchurian Sauce

Vegetables in Manchurian Sauce

Prep Time: 20 mins

Cooking Time: 10 mins

Servings:  4

Ingredients:

Assorted Vegetables cut in 1” pcs and blanched (Cabbage, Carrots, Capsicum, Cauliflower, Broccoli, French Beans, Baby corn, etc)

1 onion diced into 1”

8-10 cloves of garlic finely chopped

2 green chillis deseeded and finely chopped

1 tbsp soya sauce

2 tsp tomato sauce

2 tsp green chilli sauce

2 tsp chilli vinegar

1 tbsp corn starch

Spring onion greens chopped for garnish

½ tsp pepper

¼ tsp ajinomotto (optional)

2 cups of water

Salt to taste

Method:

1. Heat oil in a wok or wide pan add chopped garlic and sauté for 30 seconds and then add onions and green chillis and stir for another 30 seconds.
2. Add all the blanched vegetables and stir for 1-2 mins.
3. Add soya sauce, vinegar, tomato sauce, chilli sauce, salt, pepper and ajinomotto and stir for a minute.
4. Add 1 cup of water and bring it to boil.
5. Dissolve corn starch in 1 cup of water and add to the boiling vegetables and let the sauce thicken.
6. Garnish with spring onion and serve with fried rice or soft noodles.

Co-zy Tips:

1. Blanching: Boil water in a pot and allow the water to boil then add the vegetables and cover for not more 1 min else the vegetables will lose the crunch.
2. You can add the vegetables without blanching as well.
3. Be careful while adding the salt; as soya sauce already has some salt in it.

Sambar for Idli/Dosa/Vada/Rice

Sambar

Prep Time: 10 mins

Cooking Time: 20 mins

Servings: 4

Ingredients:

1 cup Toor/Arhar Dal (pigeon Pea)

Assorted vegetables cut into 1” pcs (Onions, Drumsticks, brinjal, red pumpkin, bottle gourd, lady’s finger, carrots and tomatoes)

1 tbsp oil

1 tbsp Sambar Powder (MTR brand preferred)

1 tsp chilli powder

2 tsp coriander powder

½ tsp turmeric powder

1 tsp dry coconut powder

1 small cup of tamarind extract (diluted)

2 green chillies slit

Salt to taste

2 sprigs of curry leaves

1 tbsp of fresh chopped coriander

Tempering:

2 tsp oil

2 tsp ghee/clarified butter

1 tsp mustard seeds

1 tsp jeera/cumin

¼ tsp roasted fenugreek powder (you may use 8-10 fenugreek seeds as well)

¼ tsp asafoetida

2 dry whole red chillies

Method:

1. Take a deep pot and add 1 tbsp oil and add hard vegetables first (lady’s finger, red pumpkin and tomatoes to be added later).
2. Add the dry powders (sambar powder, chilli powder, coconut powder, coriander powder, turmeric and salt) and let it coat the vegetables along with the oil for 1 min.
3. Add water to cover the vegetables, cover and let it cook.
4. While the vegetables are cooking; pressure cook the dal and soak tamarind for the extract.
5. After the hard vegetables are 80% cooked add the soft vegetables along with green chillies, curry leaves and half of coriander, cover again let them cook.
6. When all the vegetables are done add the cooked dal, tamarind extract and cover and cook for another 5 mins.
7. For tempering the sambar, heat oil and ghee together and add all the ingredients. After they splutter add it to the sambar and cover it immediately so that all the flavours are absorbed well.
8. Let is cook for 1 min and then garnish with the remaining fresh coriander and serve with Idli, Dosa, Vada and even with steamed rice and papad.

Co-zy Tips:

1. Use the coriander stalks also as it gives very good flavour.
2. If you are using red pumpkin do not peel the skin else it will get mashed.
3. If you do not have different vegetables you can make it with just onion and tomatoes alone.
4. This recipe can be with just one vegetable as well to give it that significant flavour like Drumstick Sambar, Bottle gourd Sambar, Onion Sambar, etc.
5. But more the vegetables better the taste and more nutritious.
6. This is my own version of Sambar and trust me it tastes so good as all the vegetables cook together adding lots of flavours to the sambar.
7. DO NOT COOK THE VEGETABLES IN COOKER OR MICROWAVE.

Corn-Capsicum Fried Rice

Corn-Capsicum Fried Rice

Prep Time: 20 mins

Cooking Time: 10 mins

Servings: 4

Ingredients:

2 cups rice (cooked with little oil)

1 onion finely chopped

1 cup sweet corn (blanched)

2 capsicums finely chopped

Spring onion green chopped

2 tsp dark soya sauce

½ tsp pepper powder

Pinch of ajinomotto (optional)

1 tbsp oil

Salt to taste

Method:

1. Cook the rice in a cooker adding 2 tsp of oil to prevent sticking after cooking. Spread the rice in a wide plate before cooking.
2. Heat oil in a wok and add onions and fry till they turn pink.
3. Then add corn and capsicum and sauté for 2-3 mins.
4. Add soya sauce, salt, pepper and ajinomotto and stir for 1 min and add the cooked rice and mix well along with rest of the ingredients.
5. Garnish with spring onion greens and serve hot with choice of your sauce.

Co-zy Tips:

1. It is quicker to use frozen corn by just steaming it in Microwave for 2 mins prior to cooking (frozen corn is available in all seasons too).
2. You may use red and yellow bell peppers too to give vibrant colour.
3. You may also use short grain rice (jeera rice) to make this.
4. This recipe can be made from left over rice as well, but the rice should not be sticky.
5. It makes a great recipe for lunch box.

Thanks Friends!!

Dear Friends,

Cook It Eazy has completed a fortnight of its presence. Over these days it has received immense response from people across the globe. To name them; USA, France, Germany, Italy, Korea, Malaysia and of course India. It has close to 650 views in this short span of time.

I take this as an opportunity to thanks each one of for your love and support and it gives me lot of encouragement to post more recipes.

I will be glad to post recipes of your choice,please post your request and I will come back with a simplified version of that recipe.

There are no particular rules for cooking; but for one, that is the food has to be YUMMY and easy to cook. That is what I want to always keep trying. 

Please comment and share if you may like.

Thanks again!
Keep Cooking It Eazy

Putnalu Pappu Podi

Putnalu Pappu Podi

Prep Time: 5 mins

Cooking Time: 5 mins

Serving: Till it lasts

Ingredients:

1 cup roasted channa dal (putnalu pappu)

1 tsp jeera/cumin

3-4 whole dry red chilli

3 cloves of garlic

1 tbsp dry desiccated coconut

Salt to taste

Method:

1. Heat pan on low heat and dry roast whole chillies, jeera and garlic till it leaves flavours.
2. Allow it to cool and add it to a blender and add rest of the ingredients and blend to a powder.
3. Store in an air tight container.
4. Serve with hot steamed rice and ghee/clarified butter.

Co-zy Tips:

1. You may use 1 tsp of red chilli powder instead of whole red chillies to make it quicker, and just add dal + chilli powder + jeera + salt + coconut and blend; the powder is ready in no time.
2. This powder can be sprinkled to variety of stir fried vegetables.

Curry Leaf Powder (Karivepaku Podi)

Curry Leaf Powder

Prep Time: 15 mins

Cooking Time: 10 mins

Servings: Till it lasts

Ingredients:

1 cup curry leaves (washed and air dried)

8-10 whole dry red chillies

1 tbsp bengal gram/channa dal

2 tsp urad dal

1 tsp jeera/cumin

8-10 pepper corns

1 tsp tamarind

3-4 cloves of garlic

1tsp jaggery - powdered(Optional)

2-3 tsp oil

Salt to taste

Method:

1. Heat a pan and add oil; add Bengal gram and urad dal and fry till they change colour on a medium heat.
2. Add red chillies, peppercorns, jeera, garlic and tamarind and cook till they are roasted.
3. Add the curry leaves and fry till they are crisp on low heat.
4. Allow the mixture to cool and then add them to a blender. Add salt, jaggery and blend to a powder and store in an air tight container.
5. Serve with hot steamed rice and ghee/clarified butter.

Co-zy Tips:

1. Wash the leaves and spread it over a cloth and keep it under fan to dry for 10-15 mins else leave it overnight without fan.
2. You may use curry leaves with the stalk as it will add some fibre.
3. Store it in refrigerator to increase its life and retain the freshness longer.
4. Eat at least ½ tsp of this powder in your one meal every day as its excellent for your immune system and cleansing.

Mixed Vegetable Korma

Mixed Vegetable Korma

Prep Time: 15 mins

Cooking Time: 15-20 mins

Serving: 4

Ingredients:

Mixed Vegetables (Cauliflower, potatoes, green peas, French beans, carrots)

½ tsp mustard

½ tsp jeera

1 dry red chilli halved

1 large onion sliced

2 tomatoes chopped
1 tsp red chilli powder
2 tsp coriander powder
2 tsp ginger-garlic paste

1 cup whipped yoghurt

3 tsp mint leaves chopped

3 whole green chillies

1 bay leaf

1 tbsp chopped fresh coriander

Salt to taste       

1 tbsp oil

Method:

1. Chop and blanch all the vegetables till half done.
2. While the vegetables are blanching, heat oil in a pan; add bay leaf then red chilli, mustard and jeera. After they splutter add onions and turmeric and fry till golden brown. Then add ginger garlic paste and cook till the raw smell is gone.
3. Then add, mint, green chillies, half of chopped coriander, cilli and coriander powder and cook till tomatoes are mushy.
4. Then add the gravy paste and cook till the oil separates.
5. Now add the vegetables and cover and cook for 6-8 mins, then and yoghurt and sauté for 1 min.
6. Adjust salt and add water to desired consistency and cover and cook for 3-4 mins.
7. Garnish with remaining chopped coriander and serve with steamed rice, biriyani rice or roti.

Co-zy Tips:

You may add vegetables of your choice and chop them to your desired size, but chop them uniformly for even cooking.

Tomato Korma

Tomato Korma

Prep Time: 15 mins

Cooking Time: 15-20 mins

Serving: 4

Ingredients:

500 gm baby tomatoes (make a slight cross slit on top, not too deep)

½ tsp mustard

½ tsp jeera

1 dry red chilli halved

1 large onion sliced

2 tomatoes chopped
1 tsp red chilli powder
2 tsp coriander powder
2 tsp ginger-garlic paste

1 cup whipped yoghurt

3 tsp mint leaves chopped

3 whole green chillies

1 bay leaf

1 tbsp chopped fresh coriander

Salt to taste       

1 tbsp oil

Method:

1. Heat oil in a pan; add bay leaf then red chilli, mustard and jeera. After they splutter add onions and turmeric and fry till golden brown. Then add ginger garlic paste and cook till the raw smell is gone.
2. Then add, mint, green chillies, half of chopped coriander, chilli and coriander powder and sauté.
3. Then add the gravy paste and cook till the oil separates.
4. Now add the tomatoes and cover and cook for 8-10 mins, then and yoghurt and sauté for 1 min.
5. Adjust salt and add water to desired consistency and cover and cook for 3-4 mins.
6. Garnish with remaining chopped coriander and serve with rice or roti.

Co-zy Tips:

1. Alternatively, you can boil the tomatoes first and cook as well to reduce cooking time.
2. If you do not have baby tomatoes you may use small size regular tomatoes.

Aloo Korma

Aloo Korma

Prep Time: 15 mins

Cooking Time: 15-20 mins

Serving: 4

Ingredients:

500 gm baby potatoes peeled or regular potatoes peeled and cut into 1” cubes

½ tsp mustard

½ tsp jeera

1 dry red chilli halved
1 tsp chilli powder
2 tsp coriander powder

1 large onion sliced

2 tomatoes chopped

1 cup whipped yoghurt

3 tsp mint leaves chopped

3 whole green chillies

1 bay leaf

1 tbsp chopped fresh coriander

Salt to taste       

1 tbsp oil

Method:

1. Heat oil in a pressure cooker; add bay leaf then red chilli, mustard and jeera. After they splutter add onions and turmeric and fry till golden brown. Then add ginger garlic paste and cook till the raw smell is gone.
2. Then add tomatoes, mint, green chillies, half of chopped coriander, chilli and coriander powder.and cook till tomatoes are mushy. 
3. Then add the gravy paste and cook till the oil separates.
4. Now add the potatoes and yoghurt and sauté for 1 min.
5. Adjust salt and add water to desired consistency and cover and cook for 6-8 mins.
6. Garnish with remaining chopped coriander and serve with rice or roti.

Co-zy Tips:

Alternatively, you can boil the potatoes first and cook as well.

Baghara Tindora (Dondakaya Masala)

Baghara Tindora (Dondakaya Masala)

Prep Time: 15 mins

Cooking Time: 15 mins

Serving: 4

Ingredients:

300 gms Tindora (Dondakaya) slit vertically only one one side or cut into half

1 large onion sliced

½ tsp mustard

½ tsp jeera
½ tsp turmeric

2-3 whole green cillies

2 tomatoes chopped into 1” pcs (optional)

3 tbsp baghara gravy

8-10 curry leaves

1 tbsp chopped fresh coriander
Salt to taste

Oil 1 tbsp

Method:

1. In a pot boil the tindora with some salt until it changes colour and becomes tender.
2. Heat oil in a pan and fry thindora for 2-3 mins till the skin changes little color and keep it aside.
3. To the leftover oil add mustard, jeera and sauté for 30 seconds.
4. Then add onions and fry till golden brown. Then add the gravy paste, turmeric and curry leaves and cook for 2 mins.
5. Add the fried tindora and cook for 2-3 mins then add tomatoes and sauté for 1 min.
6. Adjust the salt as gravy already has some salt and add water to desired consistency and add half the chopped coriander.
7. Cover and cook for 6-8 mins.
8. Remove and garnish the remaining chopped coriander and serve hot with steamed rice or  roti.

Co-zy Tips:

1. Boiling the tindora helps to reduce the cooking time as it takes longer to cook in the gravy.
2. You may also cook in a pressure cooker to make it quicker instead of boiling prior to cooking.

Baghara Capsicum

Baghara Capsicum

Prep Time: 15 mins

Cooking Time: 15 mins

Serving: 4

Ingredients:

500 gms capsicum cut into 1”cubes

1 large onion sliced

½ tsp mustard

½ tsp jeera
½ tsp turmeric

¼ tsp kalonji/onion seeds (optional)

1 tsp mint leaves

2-3 whole green cillies

2 tomatoes chopped into 1” pcs (optional)

3 tbsp baghara gravy

8-10 curry leaves

1 tbsp chopped fresh coriander
Salt to taste

Oil 1 tbsp

Method:

1. Heat oil in a pan and fry capsicum for 2-3 mins till the skin changes little color and keep it aside.
2. To the leftover oil add mustard, jeera and kalonji and sauté for 30 seconds.
3. Then add onions and fry till golden brown. Then add the gravy paste, turmeric and curry leaves and cook for 2 mins.
4. Add the fried capsicum and cook for 2-3 mins then add tomatoes and sauté for 1 min.
5. Adjust the salt as gravy already has some salt and add water to desired consistency and add half the chopped coriander.
6. Cover and cook for 6-8 mins.
7. Remove and garnish the remaining chopped coriander and serve hot with steamed rice or biriyani or roti.

Co-zy Tips:

You can reduce the cooking time if you like your capsicum to be crunchy.

Baghara Baingan

Baghara Baingan

Prep Time: 15 mins

Cooking Time: 30 mins

Serving: 4

Ingredients:

300 gms small purple brinjals (slit into 4)

1 large onion sliced

½ tsp mustard

½ tsp jeera
½ tsp turmeric

¼ tsp kalonji/onion seeds (optional)

1 tsp mint leaves

2-3 whole green cillies

2 tomatoes cut into 4 pcs (optional)

3 tbsp baghara gravy

8-10 curry leaves

1 tbsp chopped fresh coriander
Salt to taste

Oil 1 tbsp

Method:

1. Heat oil in a pressure cooker and fry brinjals for 2-3 mins till the skin changes little color and keep it aside.
2. To the leftover oil add mustard, jeera and kalonji and sauté for 30 seconds.
3. Then add onions and fry till golden brown. Then add the gravy paste, turmeric and curry leaves and cook for 2 mins.
4. Add the fried brinjals and cook for 2-3 mins then add tomatoes and sauté for 1 min.
5. Adjust the salt as gravy already has some salt and add water to desired consistency and add half the chopped coriander.
6. Cover the cooker lid and pressure cook for 6-8 mins.
7. Remove and garnish the remaining chopped coriander and serve hot with steamed rice or biriyani or roti.

Co-zy Tips:

1. You may cook this in a pan or a pot with lid on instead of pressure cooker, but it will take longer time to cook.
2. Cooking in pressure cooker needs less oil and cooks quickly and uniformly.
3. Be careful not to overcook the curry in a pressure cooker, brinjals cook very fast.
4. Use brinjals of same size, for uniform cooking.

Mobile App

CookItEazyApp is now available for your mobile (iPhone/Android/HTML5).

To download please click on http://bhealthy.mobi/cookiteazy

Indian Food Glossary

Glossary Of Pulses:
English Name	Indian / Hindi Name
Beaten Rice	Poha
Bengal Gram	Chana Dal
Black Gram Sabut	Urad Dal / Kaali Dal
Black Eyed Beans	Chawli / Lobhia
Broken Wheat	Dalia
Chickpeas (brown)	Chana
Chickpeas (green)	Cholia / Hara Chana
Chickpeas (white)	Kabuli Chana
Gram Flour	Besan / Chane Ka Atta
Green Gram	Moong Dal
Horse Gram	Kulthi
Maize Flour	Makai Ka Atta
Puffed Rice	Kurmura
Red Kidney Beans	Rajma
Red Lentil	Masoor Dal
All Purpose Flour	Maida
Rice	Chawal
Semolina	Rava / Suji
Split Bengal Gram	Chana Dal
Split Black Gram	Urad Dal / Kaali Dal
Split Green Gram	Moong Dal
Split Red Gram	Tuvar Dal / Arhar Dal
Split Red Lentil	Masoor Dal
Wheat	Gehun
Wheat Flour	Gehun Ka Atta

Indian Names For Spices, Fruits, Dairy Products and Their Categories:
Common Indian Names	English Names	Category
Adrak / Sonth	Ginger	Spices
Ajwain	Carom Seeds / Thyme	Spices
Amchoor	Dried Mango Powder	Masala
Anaar Dana (Powder)	Pomegranate Seeds (Dried)	Masala
Angoor	Grapes	Fruit
Atta	Wheat Flour	Flour
Badam	Almond	Dry Fruit
Besan	Gram Flour	Flour
Bhutta	Corn Cobs	Vegetable
Chana	Bengal Gram	Pulses
Chana Dal	Gram Dal	Pulses
Chikoo	Sapota	Fruit
Chhuara	Dates (Dried)	Dry Fruit
Dahi	Curd	Dairy Product
Dalchini	Cinnamon	Spices
Dhania Patta	Coriander Leaves	Vegetable
Dhania Powder	Coriander Powder	Masala
Elaichi (Chhoti)	Green Cardamom	Spices
Elaichi (Moti)	Brown Cardamom	Spices
Ghee	Clarified Butter	Dairy Product
Hari Mirch	Green Chilly	Vegetable
Hing	Asafetida	Spices
Imli	Tamarind	General
Jaiphal	Nutmeg	Seeds
Javitri	Mace	Spices
Jeera	Cumin Seed	Seeds
Kaju	Cashew Nut	Dry Fruit
Kala Jeera / Black Cumin Seeds	Caraway Seeds	Seeds
Kala Namak	Rock Salt	Masala
Kali Mirch	Black Pepper	Spices
Kari Patta	Curry Leaves	Herb
Kheera	Cucumber	Vegetable
Khoya, Mawa	Dried Whole Milk/Thickened Milk	Dairy Product
Kishmish	Currants	Dry Fruit
Lasan / Lahsun	Garlic	Spices
Laung	Clove	Spices
Lauki	Bottle Gourd	Vegetable
Maida	Fine Wheat Flour	Cereal
Malai	Cream	Milk Fat
Mattha (Chhaach)	Butter Milk	Dairy Product
Methi	Fenugreek Seeds	Seeds
Mirch	Chilly	Vegetable
Moong Fali	Groundnut	Dry Fruits
Nimboo ka Sat	Citric Acid	Acid
Paneer	Cottage Cheese	Dairy Product
Patta Gobi	Cabbage	Vegetable
Paav / Pav / Pao	Bun	Cereal
Phitkari	Alum	General
Phool Gobi	Cauliflower	Vegetable
Poha, Chiwda	Flaked, Beaten rice	Cereal
Pudina Leaves	Mint Leaves	Vegetables
Raai / Raee	Mustard Seeds (Small)	Spices
Saboodana / Sabudana	Sago	General
Sarson	Mustard Seeds (Moti)	Spices
Saunf	Aniseed	Seeds
Shimla Mirch	Capsicum	Vegetable
Tadka	Seasoning	Cooking Process
Tej Patta	Bay Leaf	Herb