Kathrikkai Rasavaangi

Ingredients
Toor dhal - Boiled (mushed) - 2 scoops

Brinjal - 4 or 5 - small ones

Tamarind pulp - about a scoop / to taste

Salt

Mustard - 1 spoon

Turmeric - 1/4 spoon

Curry leaves

Oil for seasoning

Nalla Ennai - about 2 spoons

Hing / Asafoetida - a Pinch

For the Masala powder

Roast each of these in oil and drain, can use the oil after draining and taking out each once roasted

- Dhaniya - 2 spoons
- Channa Dhal - 2 spoons

- Red chilli - 5

- Coconut - 2 spoons

Grind the above and prepare the masala powder

Preparation

Cut the brinjals - long wise and put in water

Heat the oil for seasoning and add the mustard

Once it splutters add the curry leaves

Add the cut Brinjal and saute for a 2-3 mins (I prepared the above masala while the brinjal was getting cooked)

Add turmeric powder and and tamarind pulp and mix, and add salt, Let it cook for about 5 mins or until soft

Add cooked toor dhal at this stage and let it come to a boil

Add about 2 1/2 spoon of the masala powder lavishly and mix and

Switch of the heat and Add the pinch of hing and sprinke with the nalla ennai and stir it

Yummy rasavangi is ready

Notes

Goes well will rice and chapathi

This is more like a gravy

Jalapeno Summer Squash Quick Bread

Yummy Spicy bread, good option for Breakfast or a evening snack:)




Ingredients

• 1 1/3  cups flour
• 1 ¼ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp ground cumin
• 2 eggs
• ¾ cup sugar
• 1/3 cup vegetable oil
• 1/3 cup sour cream
• 1 ¾ cup shredded summer squash (i used zuchini)
• 2 jalapeno peppers, seeded and chopped (about ¼ cup) (I added 1 jalepeno grated along with the squash as is)

Preparation

• Preheat oven to 350 degrees F. Lightly grease and flour an 8 ½ x 4 ½ x 3 inch loaf pan.
• Whisk together eggs, sugar, oil, and sour cream in a medium bowl.
• Whisk together flour, baking powder, baking soda, salt and cumin in large bowl.
• Stir shredded squash and jalapeno peppers into wet ingredients.
• Add wet ingredients to dry ingredients and stir to combine until just moistened.
• Spread batter evenly in prepared pan. Bake for 1 hour or until toothpick inserted in the center comes out clean.
• Cool bread in the ban for 10 minutes. Remove bread from pan and cool completely on wire rack.
•  Enjoy yum bread!

Tips

• Grate the jalepeno first and then the squash
• Zuchini - for the summer squash gives the green tinge nicely, and has lesser water content
• Instead of sour cream can use thick curd