Kathirikkai roast or brinjal roast  is a simple and basic recipe of south Indian cuisine.It is a traditional dish, easy to prepare and tastes superb.

Brinjal-1/4 kg chopped lengthwise

Onion- 2 nos chopped fine

Garlic -4 cloves chopped fine

Turmeric powder-1/2 tsp

Red chilly powder-1 tsp

Coriander powder-2 tsp

Mustard seeds-1/4 tsp

Cumin seeds-1 tsp

Urad dhal-1 tsp

Salt to taste 

Rice flour -1 tsp

Oil-2-4 tsps

Curry leaves and coriander leaves few

👉Wash and cut the brinjal lengthwise into 4 pieces. Pressure cook the brinjal along with turmeric powder and just enough water for 1 whistle. Once the pressure is released drain the excess water set the brinjal aside.

👉Simultaneously heat oil in a kadai add mustard seeds ,cumin seeds,urad dal , curry leaves and allow it to splutter.Add onions and garlic and saute well until the onions are done.

👉Now add the cooked brinjal,red chilly powder,dhaniya powder,salt and mix everything well.

👉Continue to fry them in low flame for 5 mins.

👉Add rice flour and fry for another 2 minutes.check for salt.

👉Garnish and serve hot.

Preparation Time-20 mins

 Serves-4

Milagu vadai or Anjaneyar kovil vadai is a very traditional prasadham made during Hanuman jayanthi.

Mullangi vadai or radish vada is an yummy tea time snack.It is a very traditional South Indian vadai variety but seldom made these days.Check out how to make delicious mullangi vadai recipe below.

Radish( mullangi)-1 cup (shredded)

Bengal gram dhal-1 cup

Toor dhal-1/2 cup

Urud dhal-2 tbsps(optional)

Red chillies- 6-8 nos

Ginger garlic paste-1 tsp

Fennel seeds-1 tbsp

Curry leaves and coriander leaves few chopped fine

Salt to taste

Oil for deep frying

👉Wash and soak the dhals together for 30 mins.

👉Drain the water completely from the dhal and grind it coarsely along with ginger garlic paste, red chillies, salt.DONOT ADD WATER FOR GRINDING.
👉Now squeeze the water from the grated radish completely by pressing between your fingers.

👉Add the radish to the ground dhal and just whip it once in the mixie.(DoNotGrind).

👉Transfer the mixture to a bowl add chopped curry leaves and coriander leaves.mix well check for salt.

👉Take small lemon sized balls from the mixture and flatten it a bit to vada shapes.
👉Deep fry in oil in MEDIUM flame until golden brown colour.

👉Drain the excess oil in tissue paper.

👉Serve the vadas hot with sauce or coconut chutney.

Preparation time-30 mins

Serves-4

✍️Make sure you drain the water completely from the radish otherwise the vadai will be soggy.

✍️Do not add water for grinding.

Vazhaithandu mor kootu is a South Indian kootu variety made by cooking vazhaithandu(banana stem) in buttermilk