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Bhindi Fry

Okra Fry

Bhindi Fry

Ingredients:

1/2 lb.(250 grams) okra (bhindi)
1 small onion, finely chopped
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp dry mango powder (amchoor)
1/2 tsp red chili powder
1/2 tsp garam masala powder
1/2 coriander powder
1/2 tsp turmeric powder
2-3 cloves of garlic, crushed
a pinch of Hing (Asafoetida)
3-4 green chilies, chopped
Oil as required
Salt to taste

Method:

Wash okra in water and pat it dry with a kitchen towel / cloth.
Make sure to completely dry the okra as wet okra will be sticky while cutting.
Cut off the both ends of the okra, and cut into  thin slices (like discs)
Heat oil in a pan, add mustard seeds, when they splutter, add cumin seeds, garlic, onions and saute till onion becomes transperant.
Add hing, turmeric powder, green chilies, red chili powder, amchoor, coriander powder and mix well.
Add okra, salt and mix well, cover and cook on a low flame for 5-10 minutes. Keep stirring in between, so that the okra doesn’t burn.
When the okra is cooked ,sprinkle garam masala and mix gently, Bhindi fry is ready to serve !!!

Tip: Garnish the bhindi with freshly scraped coconut.

Lauki (Bottle Gourd) Kofta Curry

Lauki (Bottle Gourd) Kofta Curry

Ingredients:

For Koftas:

1 medium Bottlegourd (lauki/doodhi)
1 small onion
3-4 green chilies, finely chopped
3 tbsp chickpea flour (besan/gram flour))
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp red chili powder
1 tbsp finely chopped coriander(cilantro) leaves
Oil for frying
Salt to taste

For Gravy:

1 big onion, finely chopped
2 tsp ginger garlic paste
2 medium sized tomatoes, blanched and pureed
1-2 green chilies, chopped
1 bay leaf
1 tsp cumin seeds
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Finely chopped coriander(cilantro) leaves
Oil as required
Salt to taste

Method:

For Koftas:

Dry roast the chick pea flour in pan. Keep aside.
Peel and grate lauki(bottle gourd). Grate the onion in the same mixture.
Squeeze out water completely from the grated lauki and onion by pressing between the palms.
Keep the water aside, to be used as stock later.
Add all the other ingredients and roasted chick pea flour to the grated lauki,except oil and mix nicely.
If the mixture looks too runny, add a little more chickpea flour.
Shape the lauki (bottle gourd) mix into round balls (koftas).
Deep-fry the koftas to golden brown over medium flame.

For Gravy:

Heat oil in a pan. Add cumin seeds, bay leaf and saute for 10 seconds.
Add chopped onion, green chilies and saute till the onions turn transparent.
Add ginger garlic paste and saute till the raw smell disappears.
Add red chili powder, turmeric powder, garam masala powder, coriander powder,tomato puree and salt.
Fry, stirring constantly, for about 5 minutes, or till the oil begins to separate from the masala.
Add the lauki stock and 2 cups of water to the masala and let the gravy boil for 5-10 minutes.
Lower the heat and add the koftas. Simmer the gravy uncovered for about 2-3 minutes.
Turn off the flame and allow it to rest for 10 minutes. Koftas absorb the gravy and swell.
Garnish with chopped cilantro and serve hot with chapatis, rotis or Naan.

Curd Rice

Dahi Bhaat

Curd Rice

Ingredients:

1 cup cooked (steamed) white rice
2 cups plain yogurt (Curd)
2-3 green chilies, slit lenghtwise
1 tsp mustard seeds
1/4 tsp Hing (Asafoetida)
7-8 curry leaves
2 tbsp Oil
Finely chopped coriander(cilantro) leaves
Salt to taste

Method:

Add yogurt, salt and coriander leaves to the cooked rice and mix. Add little water, if the mixture is too thick.
Heat oil in a small pan. Add mustard seeds, when they start crackling, add curry leaves, green chilies, hing and stir for 10 seconds.
Pour this mixture over the rice and mix well.
Curd rice is ready. Serve with pickle and papad.

Curried Potatoes

Alu Chorchori

Curried Potatoes

Ingredients:

2 large-sized Potatoes
1 onion,finely chopped
1 tomato,finely chopped
3-4 green chilies,slit lengthwise
1 tsp red chili powder
1 tsp turmeric powder
1/2 tsp fennel seeds (saunf)
1/2 cumin seeds
1/2 mustard seeds
1/2 tsp nigella seeds (kalonji)
1/2 tsp fenugreek seeds
Salt to taste
Oil as required

Method:

Peel the potatoes and cut fine round slices of potato, then take a bunch of the round slices and cut them lengthwise finely (like French Fries).
Heat oil in a pan and add mustard seeds, cumin seeds, fennel seeds, nigella seeds and fenugreek seeds.
When the mustard seeds start crackling, add onion and green chilies and saute till the onion is transperant.
Add tomatoes, red chili powder, turmeric powder and stir for a minute.
Add potatoes, salt and 2 cups water and mix nicely.
Cover and cook on a low flame till the potatoes are done and the gravy is thick.
If it is watery, cook on high flame, stirring continously till the gravy is of desired thickness.
Serve hot with chaptis or puris.

Bread Fritters (Bread Pakoda)

Bread Fritters (Bread Pakoda)

Ingredients:

6 slices of firm white bread
1 cup gram flour(chickpea flour/besan)
2 tsp rice flour
Pinch of baking soda (optional)
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
1 tsp carom seeds (ajwain)
Salt to taste
Oil to fry

Method:

Remove the crust(edges) from all sides of the bread and cut the bread slices in to desired shapes (like triangle, square or rectangle).
In a bowl, mix gram flour with rice flour, carom seeds, red chili powder,coriander powder,turmeric powder and salt.
Add water slowly to make a smooth batter, so that there are no lumps in it.(Batter should be the consistency of pancake batter or dosa batter)
Add baking soda and mix nicely.
Heat oil in a pan on medium flame. Dip the bread piece into the batter and deep fry till both sides are golden.
Serve hot with tomato ketchup or mint chutney.

Kadai Paneer

Kadai Paneer

Kadai Paneer

Ingredients:

250 gms Paneer
1 Capsicum (green pepper), deseeded and cubed
2 medium onions, finely chopped
2 tomatoes, finely chopped
2-3 green chilies, finely chopped
1 tsp ginger garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
1 bay leaf
1 small piece cinnamon
Finely chopped coriander(cilantro) leaves
Salt to taste
Oil as required

Method:

Cut the paneer into thin long strips and deep fry lightly in oil. Place in lukewarm water.
Heat oil in a pan and add cinnamon, bayleaf and cumin. Saute for about 5 seconds.
Add the chopped onion and fry till the onion becomes transperant.
Add the ginger garlic paste, green chilies and saute for about 2 minutes.
Add tomatoes, red chili powder, coriander powder, turmeric powder, garam masala powder, salt and mix well.
If the masala is very dry, add little water.
Add capsicum and cover the pan and simmer it for about 5 minutes until the capsicum is cooked.
Finally add the paneer pieces and mix it well. Cover and cook on a low flame for about 3-4 minutes.
Add chopped coriander(cilantro) leaves,stir and switch off the heat. Serve hot with rotis.

Vegetable Puffs

Vegetable Puffs

Vegetable Puffs

Ingredients:

2 Frozen Puff Pastry Sheets (I used Pepperidge)
1 medium onion, thinly sliced
3 green chilies, finely chopped
1 tsp ginger garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp curry powder(or garam masala powder)
1/2 capsicum (green pepper), thinly sliced
1/4 cup corn kernels
1 Egg
2 tsp oil
Salt to taste

Method:

Thaw the puff pastry sheets for 40 minutes at room temperature (or as per the packet instructions)
Dust the board with little bit of all purpose flour and spread the puff pastry sheet, it prevents from sticking to the board.
One pastry sheet will have 3 columns, so cut into 9 pieces by splitting the column first and then rows. You would finally get 9 squares.
Meanwhile, in a pan heat oil, add onions, green chilies and saute till the onions become transperant.
Add ginger garlic paste and saute for another minute. Add capiscum, corn kernels, red chili powder, turmeric powder and curry powder.
Mix nicely. Cover and cook for 10 minutes. Do not forget to stir often to prevent it from burning.
Remove from heat and keep aside to cool. This is the filling.
Using a spoon, scoop in enough filling in each of the pastry sheet squares and fold in a desired shape (rectangle or triangle).
Close the edges carefully with hand or you can use a fork to give it a nice edged shape.
Prepare egg wash by whisking a egg with about 1 tbsp water.
Preheat the oven to 400 °F. Place the sealed puffs in a baking sheet, lined with aluminum foil.
Brush eggs wash on the top of each puff, and bake for 10 minutes at 400 °F or until they become nice golden in color.
Once the puffs are out of the oven, transfer them to a cooling rack and allow them to rest and cool down for 5 minutes.
Serve warm with or without ketchup.

Tips:

*The filling for the puffs is very flexible. Use any vegetable,meat and spice combination for the Puffs.
*Do not over fill the pastry as you will not be able to close the edges.
*The egg wash gives the puffs, a nice glazed look and color. If you don’t eat egg, you can use milk instead of  the egg wash.

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