Stuffed Brinjal Curry

Stuffed Brinjal is one of the delicious recipes liked by everyone. Brinjal curry goes well with chapathi, roti and rice.My husband loves Brinjal very much. I have seen in cookery shows making Baingan ka Bharta but never tried at home.

Long time back I got this stuffed curry recipe from one of my friend who is good at cooking. Now I got the time to experiment and it came well.



  • Violet small Brinjal – 5 or 6
  • Garlic – 4 Nos
  • Salt to taste
  • To dry roast and grind:
  • peanuts – 1 tsp
  • Coriander Seeds – 1 tsp
  • Red Chillies – 4

To Temper:

  • Oil for seasoning
  • Mustard Seeds – 1/2 tsp
  • curry Leaves – 1 sprig
  • Chopped Big Onion – 1
  • Chopped Tomato – 1
  • Turmeric Powder – 1/4 tsp
  • Red chilli Powder – 1 tsp
  • Tamarind Extract – 3 tsp


  • In a pan dry roast peanuts , coriander seeds and red chillies.
  • Allow them to cool down and put it in a mixie jar.

  • Add garlic and salt and no need to add water.
  • Grind them as a coarse paste and keep it aside.
  • Clean and slit cut the brinjals halfway into four.
  • Stuff the ground masala in the brinjals as shown in the picture.


  • Heat a pan with oil and add the ingredients said above in To Temper section.
  • Finally add the stuffed brinjals and cook in low flame for 10 min.

  • Flip flop the brinjals slowly and cook for 5 more min.
  • Do not cook in high flame as the masala might got burnt.

Serve hot with rice, chapathi/roti.

Almond/Badam Halwa

Wishing all my readers and friends a happy and safe Deepavali/Diwali !!!!!!!

Phew ! Diwali without sweets ? Never Ever 🙂

Badam Halwa is a rich dessert among all  the sweets. Eating 2 or 3 Almonds everyday is good for your health. In most restaurants Badam Halwa is the fastest selling dessert. It is one of the most heavy Indian Sweets prepared for all festive seasons.

This Halwa is made from 100% blanched and peeled Almonds. We only need 4 ingredients to prepare Badam Halwa but it tastes heavenly. We can also make Burfi with almonds.

I have added red food colour (optional) . Some do not like to add food colour . Don’t worry, you can add saffron instead of food colour. I ran out of saffron so I’ve added food colour.


  • Blanched Almonds – 200gm
  • Milk – 200 ml
  • Cane Sugar – 200gm
  • Ghee – 50 gm
  • Food colour Red – A pinch


  • Soak the almonds in water overnight and peel the skin next day morning or you can use hot water for instant use.
  • Grind almonds and milk together as a coarse paste. No need to grind too smooth.

  • Use a Non stick pan to get better result. Melt ghee in a pan and add ground Badam and milk mixture.
  • Keep the flame in medium through-out the preparation.
  • Once it starts thickening add sugar. It will loosen the mixture now.

  • Stir continuously on low fame and add some ghee.
  • In one stage the the mixture gets thicken and the ghee will start to seperate from the Halwa.
  • Now add a pinch of red colour or any food colour you want and stir well.

  • Once you notice the badam halwa coming away from the sides of the pan, turn off the heat.
  • Transfer the halwa into a serving bowl.

Enjoy the dessert and happy cooking!!!!


Arisi Paruppu Sadham/Dhal Rice (Coimbatore Style)

Arisi Paruppu Sadham is one of the most important recipes in Kongunadu region of TamilNadu. Coimbatore is called Manchester of South India as it has more industries, textile factories, spinning mills……

Coimbatore speciality of cooking involves a traditional way. Some of the famous recipes of region are Pallipalayam Chicken, Pollachi Eral Masala, Ragi Roti, Kadhamba Sadham, Kollu Masiyal, Kaalan Kuzhambu…….
I have learnt this recipe from my m-i-l after my marriage. Before marriage I never knew about this dish.

I can say this is one of the lunch box recipes. It is a quick and unique recipe which comes in our mind when there is no vegetables in our fridge. Appalam and Pickle are the best combo for Arisi Paruppu Sadham.


  • Raw Rice/Parboiled Rice – 3/4th cup
  • Toor Dhal – 1/4 th cup
  • Small Onion – 10
  • Garlic – 6
  • Red Chillies – 3
  • Cumin Seeds – 1/2 tsp
  • Mustard Seeds – 1/4 tsp
  • Turmeric Powder – 1/4 tsp
  • Sambar Powder – 1/2 tsp
  • Curryleaves – A sprig
  • Salt to taste
  • Sesame Oil for seasoning


  • Wash and soak rice and Toor dhal together for 15 min.
  • Heat a pressure cooker with sesame oil, add mustard and cumin seeds.Allow it to splutter.
  • Then add red chillies and chopped shallots. Saute or a few min.

  • Add chopped garlic and curryleaves and saute.
  • Now add rice and dhal together, add 3 cups of water.
  • Add turmeric powder , sambar powder and salt to taste.
  • Pressure cook it for 2 whistles.

  • Once the pressure released open the cooker

Serve hot with a tsp of Ghee. Adding ghee gives delicious taste.

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