Kathirikai Thayir Pachadi

All it needs:

Brinjal - 10 nos (kathirikai/aubergine)

Onion - 1 large

Ginger - 1/2 inch

Grated coconut - 1/2 cup 

Green chilli - 3 nos (sliced into two)

Yogurt - 2 cups

Salt - to taste

Oil - 3-4 teaspoons 

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Chana dal- 1/2 tsp

Curry leaves

Coriander leaves

This is how it is cooked:

Pour some oil in a hot pan. Add mustard seeds, ural dal, chana dal and curry leaves. When the mustard splutters add onion, green chillies and a bit of salt to it. I always add salt with the onion so that it removes the moisture from the onion and helps it cook fast. Cut the ginger into tiny pieces and add it when the onion turns slightly brown. Leave it for 2-3 minutes in low flame.  Cut the brinjal into thin slices and add it with the onion. Saute it for a couple of minutes. When the brinjal is cooked, add grated coconut and turn off the flame. Now mix these with plain yogurt. Finally garnish with coriander leaves. 

Best served with Briyani or Pulao.

You may consider:

1. Using small sized brinjal rather than the bigger ones will taste better.
2. Cut the onion and brinjal into thin equal slices.
3. Avoid mixing the ingredients with the yogurt while it is hot, because the yogurt might taste sour after an hour.

Hyderabadi Biryani

Biryani is a popular Mughal dish in India and it has got variations in the method of preparation in each state. I've been longing to make Hyderabadi biryani for a long time. Finally, cooked it today. The taste was so good that my hubby ate a lot. The bowl was empty within a couple of minutes. I was happy that he loved it. Hope I will cook this biryani often.

  

What did I use?

1. Rice - 2 cups, washed and soaked for 15 mins
2. Chicken - 1/2 kg, cut into small cubes
3. Onion - 3 medium, thin sliced
4. Tomatoes - 3 medium, cut into cubes
5. Biryani powder - 2 tbsp
6. Turmeric powder - a little
7. Coriander leaves - 1/2 cup, chopped
8. Mint leaves - 1/2 cup, chopped
9. Plain yogurt - 1 cup, whipped
10. Oil/ghee - 3 to 4 tbsps
11. Salt - to taste

How is it prepared?

Boil the rice (not fully) and drain it thoroughly.

Heat the oil/ghee in a pan. Fry the onions until it turns golden brown. Add tomatoes and cook until the raw smell goes out. Now add the chicken and stir fry for few minutes. Then cover it with a lid and cook it until the chicken is tender.

Now add yogurt and the Biryani powder. Stir fry until the oil separates from the masala. Now, layer the rice and chicken curry. Spread the coriander and mint leaves. Cover it and cook until the rice is done in low flame. 

Serve it hot with curry or raita. My husband doesn't like raita. So, I served it with plain yogurt.