Vangi Bath/Eggplant (Brinjal) Rice#Foodieextravaganza

This is a combo dish, using rice and vangi which is eggplant in Karnataka, a complete vegan, gluten free meal. Have this with any raita and enjoy this unique, awesome rice dish originating South India - Karnataka.
Ingredients
2 Cups Rice
1 Big Long Eggplant/Brinjal – cut into big pieces
1" Cinnamon stick
1 Teaspoon Cumin seeds
½ Teaspoon Mustard seeds
A Sprig Curry Leaves s
2 Tablespoons Chopped Coriander leaves
Salt to taste
½ Cup Oil
2½ Tablespoons Homemade Vangi Bath Masala 

Method

Cook the rice and spread in a wide bowl. Each grain of the cooked rice must be separate but soft.

Add ¾ of the prepared powder and salt to the cooled rice. Mix Well gently.

Heat the oil in a pan, add the mustard seeds, cumin seeds, cinnamon, cashews and curry leaves. Lower the flame and add chopped brinjal pieces, little salt and mix it well and close the lid. Keep stirring gently every few minutes and cook well without adding any water. Once the brinjal is cooked well add the remaining powder and stir well. Finally add the rice and cook for couple of minutes and add the chopped coriander leaves. 

Serve with fresh curd and enjoy. 

My Notes

Use any type of black or purple variety of eggplant/brinjal you wish. 
Adjust the vangi bath masala according to your taste and spicyness required.

Labels: Foodie Extravaganza Party, Vegan, Gluten free, South Indian, Karnataka, Eggplant ,Brinjal, Rice, Main course, Healthy, No Onion No Garlic, Vrat

For Foodie Exgravaganza Party our Host is Camilla of Culinary Adventures with Camilla   and the theme is Rice.
Check here the various rice dishes prepared this month.   

Arroz Rojo (Mexican Red Rice) by Palatable Pastime
Beetroot Pulao by Magical Ingredients
Bulgogi Kimbap with Seasoned Rice by Culinary Adventures with Camilla
Curry Doria (Japanese Curry Rice Gratin) by Tara’s Multicultural Table
Kimchi Fried Rice by Karen’s Kitchen Stories
Rice Pudding by A Day in the Life on the Farm
Southwest Rice Salad by Our Good Life
Vangi Bath/Eggplant (Brinjal) Rice by Sneha’s Recipe

Homemade Fresh Peach Nectar#SundayFunday

Peach nectar is just a juice made with the pulp of the peach and it usually has a bit of sugar and lemon juice thrown in for flavor. You can drink peach nectar on its own or add it to other drinks and dishes for extra flavor. It's a deliciously satisfying drink made with fresh peaches!

Updated recipe to this I added a pinch of orange color.

Ingredients 

7  Fresh Peaches
1 Lemon Juice
 1 Cup Granulated Sugar 
6 Cups Water

Method

Fill a large pot with water and bring to a boil. Clean your peaches and cut an "X" in the bottom of each peach. (Makes for easier peeling later). Place the peaches in the water and cook for 2 minutes. Remove the peaches and put them in a large bowl filled with ice water to stop the cooking process.

When the peaches are cool enough to handle, peel off the skins, cut in half and remove the pit.

Add two peaches at a time into the blender, with a cup of water. Let the blender run on high until you have peach juice. Pour into a fine mesh strainer and with a spatula push out as much liquid as possible. Put the strained juice into a pot for cooking the juice in the next step. Repeat the same process till the remaining peaches are blended.

Add all the blended juice into a large pot, add the lemon juice and sugar if necessary and bring to a boil. Once the juice boils, remove from the heat to let cool.

Once cool, pour into airtight containers (I used mason jars) and store in the refrigerator until ready to use. It can also be frozen or canned for later use.
Labels: Nectar, American, Sunday Funday, Peach, Juices, Healthy, Homemade 

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Camilla of Culinary Adventures with Camilla.

Citrus Peach Sangria by Food Lust People Love
Fresh Peach Iced Tea by Our Good Life
Fuzzy Melba by A Day in the Life on the Farm
Georgia Peach Cocktail by Amy's Cooking Adventures
Grilled Peach Cocktail of Heavenly Wisdom by Culinary Adventures with Camilla
Homemade Fresh Peach Nectar by Sneha’s Recipe
Maple Roasted Peaches by Mayuri’s Jikoni
Peach Glazed Chicken Breasts by Making Miracles
Peach Scones by Palatable Pastime

Matar Bharay Patties#SundayFunday

These pattie's are vegan, gluten free, delicious & healthy, made with potatoes and peas. These make a great snack. They can be prepared in minutes with simple ingredients. 

They are my son in laws favorite, made very often in my house.

Ingredients
For The Outer Covering
1 Kg Potatoes - boiled & mashed
Salt to taste
For The Filling
½ kg Shelled Green Peas
1" Piece Ginger - finely chopped
1 Teaspoon Cumin Seeds
¼ Teaspoon Black Pepper
¼ Teaspoon Red Chili Powder
4 Green Chilies- finely chopped
2 Tablespoons Chopped Coriander Leaves
¼ Teaspoon Salt or to taste
2 Tablespoons Oil

Method

For The Outer Covering
Boil the potatoes and mash them well add salt to taste.

For The Filling
In a pan heat oil over medium flame. Add in ginger and cumin seeds, fry till the ginger starts to change color. Add in the peas, chopped green chillies and sauté for a minute, then add in all the dry spices, red chili powder, black pepper powder and salt. Cover and let it cook till the peas are tender. Switch off the flame and mix in the chopped coriander leaves. Let the filling cool.

Take a ball of potato mix and flatten on your palm to make a cup. Put a tablespoons of the peas mixture,

cover it from sides, and make a round ball. 

Now flatten them into patties gently. Make all of the and shallow fry in a frying pan. 

These can be refrigerated upto 4 days, fry them whenever you want to enjoy them. Serve with sauce of your choice.

Enjoy !! 
Labels: Patties, Mashed Potatoes, Green Peas, Green Chilly, Stuffed ,Healthy snacks, Vegan, Gluten free, Sunday Funday, No Onion No Garlic, Vrat

Main Course Accompaniments

Broccoli Rice Casserole by Making Miracles
Garlic & Paprika Roasted Cauliflower by Amy's Cooking Adventures
Roasted Veggie Couscous by A Day in the Life on the Farm
Matar Bharay Patties by Sneha's Recipe
Cherry Tomato and Avocado Salad by Mayuri’s Jikoni
Creamy Macaroni Salad by Palatable Pastime
Peppery Nasturtium Raita / Nasturtium Yogurt Dip (Using Nasturtium Leaves & Stems by Cook with Renu

Clear Oyster Mushroom Soup#SoupSwappers

This soup is so simple to make and will be ready from beginning to end in flat 20 minutes. It's a clear soup with a dash of pepper powder only, of course you can add whatever seasoning you like. I wanted it simple and soothing, made this my way. I had 2 button mushrooms, added that too in this soup.

Ingredients 
4 -5 Oyster Mushroom - torn into pieces
2 Button Mushroom 
2 Stalks Celery Ribs- chopped 
1 Small Onion - chopped  
1 Clove Garlic - chopped  
2 Cups Vegetable Stock  
Salt & Black Pepper to taste  
1 Tablespoon Sesame Oil

Method

In a large pot heat oil and sauté the onions and garlic till the onions are translucent. Then add the mushroom and celery ribs , stir them in for a a minute. Add the vegetable stock and salt to taste. Bring this to a rolling boil. Reduce the flame and let is simmer for 7 - 10 minutes. Switch off the flame and serve hot with a dash of black pepper powder to taste.  

This is soothing soup!!  
Labels: Mushrooms, Soup, Soup Swappers, Healthy, Vegan & Gluten Free

For this month's Soup Swappers event the theme is "Mushroom" and our host is none other than the creator and author of this group Wendy of A Day in the Life on the Farm

Soup Saturday Swappers/Mushrooms

Soup Saturday Swappers/Mushrooms

• Clear Oyster Mushroom Soup by Sneha's Recipe 
• Cream of Mushrooms Soup by Culinary Adventures with Camilla 
• Homemade Condensed Cream of Mushroom Soup by Palatable Pastime 
• Slow Cooker Mushroom Soup by A Day in the Life on the Farm 
• Sherried Cream of Mushroom Soup by Sid's Sea Palm Cooking

Crumbed Fresh Herbed Fried Fish#FishFriday

This fish recipe is so easy to prepare and it’s ready in just 25 minutes – that’s your starter for a party or meal is sorted. This fish doesn't require any sauce or chutney to go with it, since it's flavorful and delicious.

Ingredients
3 White Fish Fillets - cut into big squares
Grind To A Coarse Paste
3 Big Cloves Garlic
1" Piece Ginger
1 Spring Onion /Scallion - chopped
½ Teaspoon Cumin Seeds
½ Teaspoon Salt
½ Teaspoon Black Pepper powder
1 Tablespoon Lemon Juice
A Handful Chopped Coriander leaves
For Coating
¼ Cup All Purpose Flour
¼ Cup Fine Semolina
Oil as required for frying
Method

Grind all the ingredients given to a coarse paste without adding water.
Wash and pat dry the fish fillets, Apply the ground paste to the fish well and keep it aside for at least 15 minutes.
Mix the flour and semolina well. Coat the fish in this flour by pressing it well into the mix. Shallow fry them on a cast iron frying pan.

Serve these as a starter or as a main course accompaniment.
Enjoy!! 

Labels: Fish, Fish Friday, Starters, Main course,  Herbs, Pan Fried

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe Seafood Appetizer

• Air Fryer Crab Rangoon from Karen's Kitchen Stories
• Crumbed Fresh Herbed Fried Fish from Sneha's Recipe
• Peel-N- Eat Shrimp from Culinary Adventures with Camilla
• Piri Piri Shrimp from Palatable Pastime
• Spiced Salmon bites from Zesty South Indian Kitchen
• Vietnamese-Style Summer Rolls with Smoked Trout Pate and Smoked Salmon from of Goats and Greens