EASY CHICKEN BIRIYANI

Ingredients:
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1/2 kg chicken
1 cups basmati rice
1 cups light coconut milk
1 cup water
3/4 cup onion slices
1/2 cup tomato
4-5 strands coriander leaves
1 tea spn coriander powder
1-2 tea spns chilli powder
3 green chillies
1 tea spn ginger paste
1 tea spn garlic paste
12tbsp thick curd
Ghee/Oil
Salt
Whole Spices :
4-5 cloves
2″ cinnamon
4 green cardamom
2 bay leaves

Method:
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Add ginger paste, garlic paste, green chilies (chopped finely or made into paste), chilli powder, coriander powder and salt and thick curd to chicken pieces. Mix well and keep aside for about 30mins.

Heat ghee/oil and add all whole spices. Now add onion and fry till they are brownish.

Add chicken along with all marinade and fry for 5 -10 minutes.allow the chicken to leave the water . when it is done add rice, tomato and fry for few more minutes.
Now pour in the coconut milk and 1 cup of water, salt, mix well. Cover the lid and cook on a medium heat till done. Garnish with coriander leaves. Switch off heat and leave it as it is for about 15-20mins. Serve hot.

Serve with cold raita.

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andra chicken roast.

THIS DISH,I GOT THIS RECIPE FROM ONE OF MY FRIEND SUJATHA REDDY,WHO IS FROM KADAPPA, AP.
I TRIED THIS DISH AT HOME AND CAME OUT VERY WELL.

Ingredients:

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1 kg chicken,
2 medium onions,
5 green chilies,
3 tsp ginger garlic paste,
1 tsp turmeric powder,
1-2 tsp red chilly powder,
salt to taste,
few curry leaves,
2 tbs oil,
2 -3 tsp grated coconut,
1-2 tsp garam masala powder.

for garam masala:

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1inch cinnamon stick,
6-8 cloves,
1tbs coriander seeds,

1 kali elaichi,

dry grind all these 4 ingredients to make garam masala .

method:

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Marinate washed chicken with turmeric powder,1tsp salt,red chilly powder,1tsp ginger garlic paste for about an hour.
In a heavy bottomed pan heat 2 tsp oil and add the marinated chicken and cook on a low flame stirring occasionally till the chicken is cooked and all the water is gone.This will take about 20 minutes so you can prep the other ingredients.

meanwhile grind one onion,1 green chilly and keep it aside.

In another heavy bottomed pan add 2 tbs oil add green chillies and sliced onions and fry till the onions become translucent. add the ground onion paste and the remaining ginger garlic paste and fry till the raw taste will goes off .

Add the cooked chicken to the onions and add red chilly powder,curry leaves and garam masala and fry.

Add the grated coconut and fry for about 2-3 minutes.Take care not to smash the chicken.

Turn off the stove ,garnish with coriander and serve.

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Red ponnam kanni keerai dosa

this keerai is very common in south india.this keeari is known for its medicinal values..this is also known as garden keerai.this is my mom s very special recipe.....i used to make it very oftern....it is very healthy and very tasty also....

ingredients

***********

1.raw rice -2 measurement

2.coconut -1full,grated

3.red chillies -5 nos

4.haldi powder -1tsp

5.asafoetida -1/2 tsp

6.salt -to taste

7.keerai -1 bunch(only the tender leaves)

method

********

sock the raw rice over night and griend it nicely along with coconut,red chillies,haldi powder.

when done pour the batter in a round bottomed vessal and add salt, asafoetida and chopped leaves.and stie it well. keep the batter for fermantation.when done put dosa and serve hot with chutnies...

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curry leaves rice(curryvepilai sadam)

ingredients

***********

1. Curry leaves- 1 cup

2. Rice- 2 cups (Cooked )

3. Black gram- 1 tsp

4. Bengal gram- 1 tsp

5. Red chillies-4

6. Coriander seeds – 1 tsp

7. Turmeric powder- 1/2 tsp

8. Salt to taste

9. Gingelly oil- 2 tsp (instead of gingelly oil you can use ghee also)

10.grated coconut-3tbsp

preparation

***********

Mix the hot cooked rice with a spoon of gingelly oil or ghee.Heat a kadai and pour 1 tsp of oil.Add the black gram, Bengal gram, coriander seeds and red chillies.Fry them and when they become slightly golden brown colour, add turmeric powder and the curry leaves and fry it until crisp. Take them away. When cooled, powder all of these ingredients coarsely along with coconut.

heat a kadai . put little oil and season it with mustard and urad dal and red chillies,Add this powder and rice with enough salt.Mix gently.Serve with potato chips. garnish with fried cashew nuts.

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tomato rasam

Tomato rasam is a poplular south Indian cuisine. It is also known as tomato charu and cooked daily as a part of meal in all over South India. Rasam goes great with the dal and rice. Its wonderful sour and spicy taste is liked by everyone. Try our tomato rasam ...

you need

********

1.tomatoes -3nos

2.tamarind pulp -2tbsp

3.sambar powder -1tsp

4.corriender powder -1/2tsp

5.redchilly powder-1/4tsp

6.astofodiea -1/2tsp

7.salt -to taste

8.tur dal cooked -1/2 cup

for seasoning

************

1 tsp oil or ghee

¼ tsp Mustard

¼ tsp Jeera

2 or3 red chillies

1/4 tsp tumeric powder

1 spring curry leaves

Method:

********

in a vessel pour water, salt, all the dry powder, hing, sugar and tomatoes and tamarind pulp and boil for 5-10 minutes. Add cooked dal and about 1 cups more of water, and bring to boil and remove from fire. Heat oil. Add mustard seed jeera red chillies and curry leaves and fry for a minute and then add the astofodiea and haldi powder and pour rasam. Add chopped coriander leaves.take a boil and serve hot ....

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for lime rasam;

Instead to tamarind water, use plain water and prepare just like tomato rasam. After removing from fire, add juice of one lime.

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for garlic rasam

Remove skin from garlic, about 10 to pods. Add to tamarind water. When cooked, add cooked dal and prepare the usual way.need not add tomatoes..

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avlya thiksani ummana(gooseberry)

Amla is a gift of nature to mankind. It is an indispensable part of the Ayurvedic and Unani system of medicine. Amla has amazing remedial qualities.The fruit of the amla tree possess medicinal value. It is basically sour but at times it is sweet and pungent also. Amla the Indian Gooseberry or amala fruit begins full bloom in the middle of the season and then matures to full maturity in late autumn. The amla fruit contains more than 80% of water. It also has protein, carbohydrate, fibre, minerals and vitamins. It also contains Gallic acid which is a potent polyphenol. Rich Source of Vitamin C.

Generally amla is used in pickles,preserves and jams.I will share with you a very tasty and healthy recipe made of amla.this is our favorite side dish for dosa and kuzhipaniyaram(appo).try this recipe with salted mango and yam too.
ingredients

**********

avalo boiled and deseeded -2cups

for grinding
***********
red chillies -15 nos
coconut -2tbsp
water for grinding
grind these ingredients into a smooth paste.and keep it aside

for seasoning
************
coconut oil -3tbsp
mustard seeds -1tsp
urad dal -1tap
fenugreek seeds -1tsp
asafoetida -1tsp

heat oil in a kadai,put mustard seeds, urad dal, and fenugreek seeds.add the ground masala and boiled amala into this and add enough water, salt and hing powder.boil it for 10 minutes in simmer fire. and serve hot with dosa and appo....

raw mango ukkeri(ambya ukkeri)

you may be wondering,what is this raw mango ukkeri means....
ambya ukkeri is a dish which all the konkani people likes...it is very simple.but very addictive.....

you need
*********
*you need baja pito for this.
bajja pito(red chillies -5nos
corriender seeds -2tbsp
urad dal -1 1/2tbsp)
dry roast these items separately and powder it corsly...

raw mango(cut into pieces) -3nos
red chilly powder -2tsp
salt -to taste
for seasoning
***********
coconut oil 2tbsp
mustard 1tsp
uraddal 2tsp
fenugreek seeds 1tsp
hing powder 1 or 2 tsp

method
********
cut the mango pieces into i"size pieces.heat a kadai.add oil .when it is heated add the mustard seeds ,urad dal,fenugreek seeds and when it is done add the mango pieces and fry if you need water just sprinkle little. and cook it is a simmer fire.when the mango pieces are done add the baja pito and salt and red chilly powder. sprinkle little coconut oil and hing powder.fry for a minute .and switch off the fire. this will be nice with rice and paje(kanji)
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pongal

Pongal is one of the most popular harvest festival of South India, mainly Tamil Nadu. Pongal falls in the mid-January every year and marks the auspicious beginning of Uttarayan - sun's journey northwards. Pongal festival lasts for four days. Celebrations include drawing of Kolam, swinging & cooking of delicious Pongal.



There are two varieties of pongal, namely, sakarai pongal (sweet pongal), khara pongal (spicy pongal), also called ven pongal in tamil nadu. the rice boiled with milk and jaggery during the pongal festival is also called Pongal. Some foods are simply divine, pongal belongs to that category....



Rice- 1 Cup
Moong Dal -1/4 Cup
Black Pepper crushed -1tsp
jeera 1 Tbsp
Ginger chopped-1 Tsp
Hing -1 Tsp
Cashew nuts -for garnishing
Ghee- 2 Tbsp
Water- 6 Cups
Salt -to taste

Method
1. Wash rice and dal separately and drain nicely.
2. In the Rice cooker heat 1 tbsp ghee.fry the moog dal till it become light golden brown.
3. Add rice and Fry till the ghee coats the mixture.
4. Add the rest of the ingredients, except Cashews.
5. Add water. Cover and cook.
6. Keep testing the water level and stir frequently as it has a tendency to stick to the bottom.
7. When rice gets fully mashed garnish with roasted cashews.
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sambar

Sambar is an important south Indian cuisine. Sambar is often accompanied with idli and dosa or with steamed rice. There are varieties of Shambhar popular in South India. Sambhar is easy to cook and its combination of lot of vegetables with pulses makes it nutritious enough. Sambar 's special exciting spicy aroma which make it more special

The sambar, like the avial, is packed with taste and goodness; and it uses a lot of vegetables. The basic difference is that the sambar is a dal-based curry for pouring into the rice while the avial is a coconut-based side dish.

ingredients

**********
1 cup toor dal
½ tsp chilli powder
1small onion, chopped
½ tsp coriander powder
1 tomato, chopped in big pieces
1 ½ -2 tsp sambar powder
4-5 drumsticks
A pinch of turmeric
½ tsp tamarind paste
Salt to taste.

Following are needed to season the sambar:

2 Tbsp oil
2-3 red chillies
1 tsp mustard seeds
3-4 curry leaves

1/2tsp jeera

1/4tsp fenugreek seeds

A pinch of asafoetida/hing

Following procedure is followed for making sambar

cook Dal.it should be cooked nicely.extract tamarind pulp.

cook the vegetables,with salt and water. when it half done,add the tamarind pulp,sambar powder,coriander powder,chilli powder,and haldi powder.boil till the raw smell of masala goes off.add the cooked dal.and boil. add enough water,salt and little of jaggary.boil for another one minute .season it with mustard seeds,jeera, fenugreek seeds, red chillies, currypatha, and hing.

serve hot with idles.......

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macaroni masala

Ingredients

***********
macaroni – 200 gms

tomato – 2 no

Onion – 2 no (medium)

Garlic – 3 pods

Ginger – a small piece

Red chilli powder – 1 tsp

Tomato ketchup – 3 tbsp

Oil & Salt – to taste

Chopped coriander – For garnishing

Method

********

• Boil 6 cups of water. Add macaroni,salt & a tsp of oil. Cook till macaroni is done. Drain & keep aside.
• Chop ginger,garlic,onions,tomato & capsicum finely. To oil, add chopped ginger & garlic . Fry till nice aroma comes. Add onions & saute till they turn pink. Add tomatoes, chilli powder and cook till tomatoes become soft.
• Add capsicum , tomato ketchup , salt and little water. Cook for few minutes.
• Add boiled macaroni and saute till the masala gets mixed well with the macaroni.
• Add coriander leaves and Remove from fire & serve hot.

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chicken marinate

ingredients
**********
chicken -1/2 kg
haldi powder -1tsp
chilli powder -2tbsp
ginger garlic paste -2tbsp
green chilli paste -1/2tsp
curry patha -1spring
water -2 cups
salt -to taste
cardamom powder -1tsp


method
*******

• clean the chicken pieces.cut it into small pieces.

• marinate the chicken with haldi powder,chilli powder,ginger garlic paste, green chilli paste,(optional),salt for more than 1 hour.
• heat a kadai.put 2tbsp of coconut oil.add mustard,when it start spluttering,add the marinated chicken and stir for 5 minutes.
• chicken will leave the water.add 2cups of water and enough salt and curry leaves and boil well.
• now cover it with a lid and cook it for 1 hour in simmer fire.
• after that keep the flame in high mode and allow the water to evaporate.

• sprinkle the cardamom powder and serve hot.

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ambya adigeyi (mango pickle)konkani style

this is our favorite pickle.....we often makes this at home......
you need
********
mangoes -3 nos
red chillies -25 nos
salt water (boiled and cooled) -2cups
mustard seeds - 2tbsp
hing powder -1tsp
coconut oil -2tbsp

• cut the mangoes into small pieces.
• grind the red chillies with salt water into a very smooth paste.add 2tbsp of mustard seeds into the chilly paste and grind it again for 1 minute.
• mix it with mango pieces.
• add enough salt water (if you need more liquid)
• add hing powder,coconut oil and keep it in a tight glass container.
• keep it in the refrigerator.this will stay for more than 1 month.
• while using use dry spoon each time.and always keep the lid closed tightly.

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chicken ularthiyathu

this is the favorite dish i liked most in chicken .try this and tell me how it is......
ingredients
***********
chicken -1/2 kg
corriender powder -2tbsp
chilly powder -2tbsp
salt -to taste
haldi -1/2tsp

• cut the chicken into small pieces and wash thoroughly.marinate the chicken with all the above ingredients at least for 2 hours.

preparation
**********
coconut oil -3tbsp

• divide the chicken pieces into 2 portions. fry half of the marinated chicken pieces in the hot oil for five minutes. repeat the same with another half portion of chicken.keep it aside.

• keep the excess oil for tempering.

for tempering
************
ginger piece -1'' Julian's
garlic crushed -10
onions sliced -3-4
green chillies -4 slitted
curry patha -1spring
Gram masala -1tsp
coriander powder - 1tsp
chilli powder -1tsp(optional)
haldi -1tsp
salt -to taste

method
*******
heat the kadai. in the hot oil add the crushed garlic, ginger , green chillies, and stir for a while, add the sliced onions and fry till it become light brown.add the coriander powder, chilly powder, haldi,and salt and saute it for another 5 minutes. add the fried chicken pieces and stir well. cook it in a simmer fire for 20 to 30 minutes. it will start separating the oil .sprinkle the gram masala and little more curry patha and serve hooooot with rice.....




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adai ( lentil dosa)

Spicy lentil pan cake made with rice, Channa dal, thuvar dal Moog dal ,and red chili.


ingredients
**********
raw rice -1cup
Channa dal -1/4cup
thuvar dal -1/4 cup
Moog dal -1/4 cup
u rad dal -1/4 cup
red chillies -4-5
chopped onions -2
hing powder -1tsp
curry patha chopped -hand full


method
*******
soak all the pulses along with rice for 5-6 hours.grind it into a corsily ground thick batteradd the red chillies and hing powder and grind it into a corsily ground thick batter.add choipped onions and curry patha.
make dosa ,adding 1tbsp of gingelly oil .flip it to the other side and roast it in the same method. serve hot with curd and honey or avial.............

chundakkai adigeyi (pickle)

Pickles form an integral part of an Indian meal. Seasonal vegetables and fruits are cleaned and finely chopped, then mixed with a special blend of ground spices, and marinated in oil or lemon juice.The pickle serves as a flavor enhancer and is eaten typically in small pieces with the rest of the meal.Most pickles are made in the summer and allowed to mature in the hot sun for at least three weeks before use. Pickles are generally stored in porcelain or glass jars with air-tight lids. The acidic nature of the marinade retards bacterial growth, while the oil acts as a preservative. Pickles can retain their freshness and flavor so long as they do not come into contact with moisture.

Oorugai is the Tamil name for pickles. There are many indigenous varieties of pickles, some of the most popular ones being mangai urgai (mango pickle) and elimicha urgai (lime pickle). Some of the special pickles from Tamil Nadu include a tender mango pickle called 'maavadu'.

Maavadu is usually made early in the summer season when mangos are barely an inch long.

chundephel

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in konkani it is called as "adigeyi".or "nonche"or "pudighalene".these are three different methods of pickles which we konkanis usually do.adigeyi is more of liquid,and last for one month.where as nonche and pudighalene can be preserve for 3-4 years.this pudighalene is totally different from the nonche.it is completely dry and the nonche is semi liquid .

ingredients
************

chunakkai -1/4 kg

oil - for frying

cut the chunakkai into two pieces and marinate with salt for half an hour and fry it in the hot oil. keep it aside.

salt water -2-3 cups (boiled and cooled)

red chillies -20 nos

tamarind pulp -1/2 cup

roast the red chillies in little oil and grind it with tamarind pulp and enough salt water.

oil -1tbsp

mustard -1tsp

jeera -1tsp

curry leaves -1 spring

hing powder -1tsp

salt -to taste

in a kadai, add 1tbsp of oil .put mustard seeds , when it start spluttering add the jeera , curry patha and ground chilly paste and 1 cup of salt water also. take a boil. add the fried chudakkaiand enough salt if needed,and boil it for another 20 minutes in a simmer fire. add the hing powder at last and put off the fire. serve hot with rice or dosa.......

mooli paratha and kasoori methi dal

Mooli is a form of giant radish which is also known as diakon .Mooli can get quite large, and it is snow white in color, with a flavor much milder than that of other radishes.

with this we can make mouth watering mooli paratha.paratha is a flatten Indian bread. you can stuff it with paneer, cauliflower, potatoes, mooli,and non veg like chicken and egg.

ingredients
********

atta -21/2 cups
salt -to taste
ghee -1tbsp
grated mooli -1cup
chopped ginger and chopped green chillies -1tbsp each


METHOD
********
sift the flour and add a little salt and ghee.rub all the ingredients with the hand to mix them thoroughly.the mooli will leave water and if you need water pour little at a time and knead to a
soft dough.( not very soft.)take a small portions of dough ,roll them out into thick chapatis.

put one paratha at a time on a heavy hot tawa (griddle),cook one side and turn over. add a little ghee from the sides till it gets a nice brown colour.
cook on a medium flame and when ready it should be crisp
similarly ,make more paratha....
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KASOORI METHI DAL
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INGREDIENTS
***************

Moog Dal 1/2 cup
masoor dal 1/2 cup
dry fenugreek leaves 2tbsp
ginger 1/2tbsp grated
red chilly 1
oil 1tsp
salt to taste
turmeric powder 1/2 tsp

for tempering
************
3-4 tbsp oil
asafoetida one pinch
fenugreek seeds 1/4 tsp
1/2 tsp each of garam masala, dhania powder, 1/2 tsp red chilli powder

METHOD
*********
clean and wash both the dals together, add kasoori methi, ginger, oil, red chilli, salt, and haldi to dal.
preassure cook dals with 3 1/2 cups of water to give one whistle.
heat oil in a small pan. add methi dana ,fry it on a low flame till it turns golden brown. add red chilli powder dahnia powder, garam masala and hing stir for a minute and pour it over the cooked dal . stir well and serve with chappatis and parathas.....;....

cauliflower tikka

cauliflower is not only for "Gobi Manchurian".it has many uses and is rich in vitamin C,folate and phytiochemicals which is very good for health.it is also rich in cancer fighting bioflavanoids .it is an idle food for weight watchers because it is filling,high in fiber,and low in calories.

cauliflower is usually eaten cooked but some times eaten pickled and raw.Baking,steaming, boiling in minimum water are the best ways of cooking,to retain its flavor and reduce nutrient loss.

cauliflower tikka
***************
cauliflower -2cups(clean and cut into 1 1/2 "pieces)
capsicum -1medium cut into cubes
tomato -1 medium
onions -2 medium cut into Julian
hung curd -1cup(put the curd in the muslin cloth and keep hanging for 1/2 an hour to drain the excess water)

ginger garlic paste -2tbsp
red chilly powder -2tsp
salt to taste
garam masala -1/2 tsp
jeera powder -2tsp
oil -4tbsp
lime juice -2tbsp

METHOD
**********
mix the curd with ginger garlic paste, jeera powder, salt, lime juice, garam masala, 2tbsp oil and red chili powder. apply half of the paste to cauliflower pieces and marinate for 2 hours.

grill the cauliflower in a in a hot oven till the cauliflower gets light brown .heat 2tbsp oil in a pan,add the sliced onions, and capsicum.stir well,till the onions gets light brown. add the remaining paste into it and mix well. add tomato strips and stir lightly.add the cauliflower pieces to it and stir nicely. serve hot with rice or chappati......

roti

Roti with Dal and subji is a valuable source of proteins .Whole grain cereals like atta, are rich in iron, vitaminB and fibre. refined cereals like maida, however, furnish very little of these nutrients...

today i made tandoori roti (with out using a tandoor.).

you will be wondering how i made this roti with out using a tandoor.somebody told my mom in low that we can use the ordinary tava with handle(not the non stick) to make this roti. so we tried it . it came out very well. try this.....

ingredients

**********

atta -21/2 cups

water -1cup (approx.)

salt -1/2 tsp

sugar -1tbsp

ghee -2-3 tbsp

METHOD

********
make a soft dough with atta, salt,and water.keep aside for half an hour.divide the dough into 6-7 equal balls.flatten each ball. roll out each into a round of 5''diameter.

heat the tava . don't apply any oil . sprinkle little water on the roties on one side and spread it . take it in you hand and and put it on the heated tava,and stick it.now turn the tava upside down so that the roti will be done directly on the flame and ,when it done keep the tava in its normal position and cook the other side too.

put a cube of butter on the roti and serve hot.

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tips for roties

************

• knead the dough well and keep it covered for half and hour before using. if this is not done the edges become cracked and it will not get puffed properly.
• use enough water to make the dough so that It does not become too dry or too wet in cooking.
• the dough should be soft enough for chapattis and parathas.
• add less water for making dough for puries.
• do not use too much dry flour in rolling the roties.

kappa and meen curry

tapioca is known as poor man's vegetable.most of the kerala people like the combination of kappa and meen curry.the other day my mom in low bought kappa from the vegetable market.though she is a vegetarian, that day i made "kappa vevichthu" and "ulli chamanthi" especially for her ,and meen curry for my hubby and dudu.


kappa vevichathu
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Method
*******
Peel and dice the tapioca.
Wash well in cold water and soak it in cold water for few minutes.
Add a little salt and half measure of the turmeric powder to the tapioca with enough water and cook until soft (do not cover and cook) or pressure cook it .

MEEN CURRY

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fish -1/2 kg

1/2coconut -grated
red chilly powder -1tbsp
coriander powder -1 1/2 tbsp
small onions -4 to5 peeled
turmeric -1tsp
tamarind pulp -5tbsp
(if you have cocum(kodampuli) you can extract water)
coconut oil -2tbsp
mustard seeds - 1tsp
green chillies -2 slitted
curry leaves -1spring

METHOD
*********
grind the coconut with red chilly powder,coriander powder,small onions,and turmeric into a very smooth paste.

take a kadai and pour the tamarind pulp and enough water and salt and boil when it start boiling add the cleaned fish pieces.when the fish is done, add the smooth ground coconut paste and boil it in a simmer fire.and stir continuesly. season it with mustard seeds ,green chillies, curry leaves, especially in coconut oil.......

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mugali baingan

the brinjal is known as 'egg plant',and 'baingan' in Hindi and, 'kathirikkai' in Tamil ,and 'vazuthanakkai' in Malayalam.there are so many kinds of baingans available in the market.


this is mugalai baingan. for this you need small brinjals.here i used the normal sized brinjal because it was not available .now it is a season for green , purple, and big purple brinjals...

"mugalai baingan" is a north indian dish which is very easy to make and tasty and a good combination with phulkas, roties, and naan...

ingredients

**********

baingan -2nos

oil -as required

hing powder - 1/2 tsp

onions chopped -2nos

tomatoes -1nos

kashmiri chili powder -1tsp

dry ginger powder -1/2 tsp

sauf powder -1/2 tsp

haldi -1/2 tsp

coriander powder -1tsp

salt -to taste

water -1/2 cup

method

*******

heat oil in a kadai . cut the brinjals into round slices,sprinkle little salt and deep fry it in the hot oil.

keep it aside.

heat 2tbsp of oil in a kadai , add chopped onions ,fry it ,when it become light brown, add tomatoes and hing powder, chili powder, dry ginger powder,sauf powder, coriander powder,and haldi.and stire well.when all the masalas become pulpy and leaves the oil add the fried brinjals and enough water.take a boil .keep it in a simmer fire for 20 minutes.garnish with butter and chopped coriander leaves...

the mugalai baingan is ready.........

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