coimbatore-kathirikkai-bajji - 1

This is my mom’s recipe. I have eaten this chutney with dosa several times a week during my entire childhood. Its a simple chutney that goes so well with dosa. We call this chutney as bajji and that might be due to the influence of the vast telugu speaking community of Coimbatore region. There is no tempering involved in this chutney and the recipe itself is so unique and different. Its simple to make and tastes awesome. Try it to believe it. My dad loves this chutney. So, that was even more a reason for my mother to make it very often. Here is how to do Kongunad style Kathirikkai Bajji.

Tips for the chutney Just get all the ingredients ready. Peanut oil is used in this recipe. You can use vegetable oil or sunflower oil if you do not have peanut oil at home. Baby brinjals makes this chutney very tasty. Also use “Naatu Thakkali” or country tomatoes. Cut the onions and tomatoes as fine as possible, so it will be easy in the end to mash the chutney. Dice the potatoes and brinjals. I used one potato for this recipe. Do not use more. The chutney will become starchy. Store the cut brinjals and potatoes in a bowl filled with water till you cook so it does not discolor.

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Heat oil in a pan and add in the finely chopped onions. Fry till the onions are soft. No need to brown the onions. Add in the chopped green chillies, tomatoes, salt and turmeric. Saute for 2 minutes until the tomatoes are soft.

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Add in the diced potatoes and brinjal. There is a secret ingredient in this recipe and thats quarter teaspoon of sugar. It rounds the flavor of the chillies and tomatoes. Add just a little sugar. Sugar is optional. Leave it if you do not want to use it. Add in a cup of water.

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Now close the pressure pan with its lid and let it cook for 3 whistles. Switch off the heat and wait for the pressure from the cooker to release naturally. Open the pan and mash the chutney with a masher or with a cup. Mash them well. The chutney is ready.

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Serve the chutney with dosa. One of our all time favorites!

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  • 2 teaspoon peanut oil
  • 1 onion, finely chopped
  • 2 country tomatoes (naatu thakkali), finely chopped
  • 2 green chillies, chopped (add more if you want a spicy chutney)
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 medium potato, peeled and diced
  • 200 grams baby brinjals, diced
  • 1/4 teaspoon sugar (optional)
  1. Heat oil in a pan and add in the finely chopped onions. Fry till the onions are soft. Add in the chopped green chillies, tomatoes, salt and turmeric. Saute for 2 minutes until the tomatoes are soft.
  2. Add in the diced potatoes and brinjal. Add in the water. Add in the sugar if using.
  3. Close the pressure pan with its lid and let it cook for 3 whistles. Switch off the heat and wait for the pressure from the cooker to release naturally. Open the pan and mash the chutney with a masher or with a cup. Mash them well. The chutney is ready.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Chutney
  • Cuisine: Kongunad, Tamilnadu
brinjal-chutney - 7 coimbatore-kathirikkai-bajji-1-2 - 8
  • 2 teaspoon peanut oil
  • 1 onion, finely chopped
  • 2 country tomatoes (naatu thakkali), finely chopped
  • 2 green chillies, chopped (add more if you want a spicy chutney)
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 medium potato, peeled and diced
  • 200 grams baby brinjals, diced
  • 1/4 teaspoon sugar (optional)
  1. Heat oil in a pan and add in the finely chopped onions. Fry till the onions are soft. Add in the chopped green chillies, tomatoes, salt and turmeric. Saute for 2 minutes until the tomatoes are soft.
  2. Add in the diced potatoes and brinjal. Add in the water. Add in the sugar if using.
  3. Close the pressure pan with its lid and let it cook for 3 whistles. Switch off the heat and wait for the pressure from the cooker to release naturally. Open the pan and mash the chutney with a masher or with a cup. Mash them well. The chutney is ready.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Chutney
  • Cuisine: Kongunad, Tamilnadu

Find it online : https://www.kannammacooks.com/kathirikkai-bajji-brinjal-chutney/

baked-yogurt-recipe - 9

There is something magical about recipes like these which are so simple to make but the guests just cannot get enough of it. Its a simple 5 ingredient recipe. Its perfect for parties as they can be made ahead of time. Its also perfect to make as dessert for your family for those easy cozy friday night dinners. Here is how to make baked vanilla yogurt.

Take a bowl and add in half a cup each of plain yogurt, heavy cream and condensed milk. I used home made fresh yogurt that’s not sour. Store bought yogurt works fine too. In India, we do not get heavy whipping cream. We get only low fat cream and it works fine for this recipe. I used Amul cream today.

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Now we need to add vanilla. We need real good quality vanilla extract for this recipe. Please do not use imitation vanilla. Once you have tasted good vanilla, you will never go back to anything else. I use the brand of pure vanilla extract called Goodness Vanilla. It also makes me proud that it comes from my home town near Coimbatore from a place called Pollachi. Its one of the best vanilla you will find in India. Buy Goodness Vanilla Online . I cannot emphasize more on using good quality ingredients. Your end product will only be as good as the quality of the ingredients you use. Add in 1/2 a teaspoon of vanilla extract to the mixture.

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Mix everything well until smooth. Pour it in ramekins and bake in a 120° celsius oven for 15-20 minutes. No need to preheat the oven for this recipe. After 15 minutes, the middle of the ramekins should be jiggly. If its still liquid, bake for a couple of minutes more. Do not let it cook for long else it will become hard. Remove from the oven and allow it to cool.

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In the mean time lets make the glaze for the yogurt. Take 2 tablespoon of orange marmalade or jam of your choice and add in 2 tablespoon of water. Bring it to a simmer until the jam has melted. Allow it to cool a bit and pour a tablespoon of the melted syrup on each ramekin. Refrigerate for 6-8 hours in the fridge and serve cold.

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One of the simple and best desserts ever!

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  • 1/2 cup yogurt
  • 1/2 cup heavy whipping cream (Amul cream works fine)
  • 1/2 cup condensed milk
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoon orange marmalade
  1. Take a bowl and add in half a cup each of plain yogurt, heavy cream and condensed milk.
  2. Add in the vanilla extract.
  3. Mix everything well until smooth. Pour it in ramekins and bake in a 120° celsius oven for 15-20 minutes. No need to preheat the oven for this recipe. After 15 minutes, the middle of the ramekins should be jiggly. If its still liquid, bake for a couple of minutes more. Remove from the oven and allow it to cool.
  4. Take 2 tablespoon of orange marmalade or jam of your choice and add in 2 tablespoon of water. Bring it to a simmer until the jam has melted. Allow it to cool a bit and pour a tablespoon of the melted syrup on each ramekin. Refrigerate for 6-8 hours in the fridge and serve cold.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Cuisine: Indian
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