Kurkuri Bhindi

I know i have been gone for ages... Its just that I was lazy to upload the recipies :P

Well now, with a new year I ahve resolved to be a little more regular... however how long this resolution would last is to be seen. Only time will tell!

I made this interesting bhindi recipie that can be served as tea time snack. This was aired on one of the marati channels food show and it turned out just yummy. So here's the recipe. I have not added the pic for the only reason that the images i clicked did'nt look droolly enough. Did'nt want to scare u off by showing some not so pretty pics, but trust me it tastes fab!

Ingredients
Bhindi (Okara) - 5-6
Green chilli paste
Red chilli powder
Haldi (turmeric)
Salt
Baking powder
Besan ( Gram flour) -4 tablespoon
Rice flour (half of besan) - 2 tablespoon
water

Method
Slice bhindi into half. Take it in a bowl and add chilli paste, red chilli powder, haldi, salt. baking soda, besan, rice flour and a little water.
It will form a thick sticky mixture
Cover the bhindi with the mixture and deep fry on low flame.
Bhendi or Okara takes some time to fry hence be patient and wait till its golden brown

Serve it hot by sprinkling a little amchoor powder (dry mango powder) on it.

Chocolate Ladoo

The name itself makes my mouth water… I am one of those numerous people in this world who go weak in their knees at the first mention of the word ‘chocolate’. I learnt this recipe from a school kid! Surprised… well its so easy and quick I bet every kid wouldn’t mind doing it on their own! This is a cousin of mine and she is said to have won a prize in her school for this – one word delectable sums it all for this :)

Ingredients

Marie biscuit – 1 pack

Cocoa powder – 2 tablespoons

Condensed milk – 1 cup

Shredded dry coconut/ deciduous coconut

Method

Grind the Marie biscuits to make a fine powder

Mix cocoa powder to it

Add condensed milk as per requirements to make a dough of it

Make small balls of it ( They would be sticky, so don’t let them stick together)

Roll it in shredded coconut or deciduous coconut

Your coconut laddo’s are ready to be served!

Stuffed Aaloo Tikki

This one’s from the numerous TV channels that I browse. A Sindhi lady, whose name I forget, taught this on one of the channels. As a rule, if I see something interesting I try it and then put it up on the blog. We made it this weekend and even after a sumptuous lunch, it looked tempting enough to be finished off in one serving. So, the baseline is that this thing tastes fabulous.

Ingredients

Boiled potatoes - 2
Green chilies- 2
Ginger – 1 teaspoon
Amchoor powder (raw mango powder) – ½ teaspoon
Coriander powder- ½ teaspoon
Cumin powder – ½ teaspoon
Boiled green peas/ chikpeas (chana) – 1 cup
Bread- 1or 2 slices
Salt to taste
Oil for frying

Method

Take the boiled green peas or chana in a bowl.
Add ginger, green chilies, amchoor powder, coriander powder, salt and cumin powder.
Mash and mix well
Take the boiled potatoes in a separate bowl.
Dip the bread slices in water and squeeze out the water completely from the slices.
Mix this bread into the potatoes and mash it well.
Take a small portion of the potato mixture & roll it into a ball
Using your thumb press in the middle and then using your thumb & index finger make a circular hollow in the dough.
Fill it with the greenpeas mixture and cover from all sides.
Flatten it a little to make an oblong shape tikki
Take oil in a pan and once heated drop these tikki’s into the oil
Fry till golden brown
Serve hot with tomato sauce or green mint chutney.

Mix veg in green gravy

This ones from mom. A hot favorite when it comes to cooking an elaborate meal. Easy to make and tastes wonderful with rotis, this is a must have if it is dinner/lunch for get-togethers

Ingredients

Mix Vegetables (like peas, cauliflowers, potatoes, carrots) – finely chopped
Dry coconut – ½ cup
Onion- 1 (cut in 4 halves)
Green chillies-2
Coriander leaves
Ginger & garlic paste – 1 teaspoon
Sugar and salt to taste
Ghee -1 tablespoon
Lemon- 1/2
Dry masala (Finely ground mix)
Jeera
Black pepper-1
Clove-1
Dalchini – ½ cm

Method

First fry the onions a little to ensure that the pungent smell of onion is gone. Once cooled, take the onions, coconut, coriander, green chilies, ginger and garlic and make a fine paste in the mixer.

In a pan, heat some ghee and add the mix veg to it and sauté well. Add some water and let the vegetables cook for sometime.

Add the fresh ground coconut-onion mixture to the cooked vegetables and bring it to boil.

Sprinkle the dry masala.

Add sugar and salt to taste and bring it to boil.

Squeeze lemon after the gas is turned off, to retain the lemon flavor.

Piping hot, spicy mixed veg with green gravy is ready to serve.

Tomato Curry

Tomatoes are usually used as an ingredient in some vegetable, curry or Dal but very rarely as a main ingredient in itself. This dish is something that you can make when you are in a rush and have absolutely no time to prepare some elaborate vegetable. This is my favorite when it comes to preparing quick lunch :)

A recipe taught by a friend of mine on one of those days when your friends land up on your doorstep to stay over and you are at a loss with two of your major ammunitions not firing i.e MOM and Vegetable supplies :D

Tastes good with rotis or as a side dish.

Ingredients

Tomatoes -2

Onion -1

Garlic – 4 pieces – finely chopped

Green chilies -2 finely chopped

Coriander leaves

Salt

Jaggery to taste

Cumin seeds and mustard seeds

Method

• Cut the tomatoes and onions and keep aside
• Take a little oil and add cumin and mustard seeds. Once crackling add the garlic and green chilies.
• Add onions and fry till they turn pale and tender. Add the cut tomatoes and let it simmer
• Add salt and jaggery to taste and garnish with lots of coriander leaves.

Its easy to make and doesn’t take long to cook and hence you have a tasty curry in a jiffy.

Thepla

A roasted, wheat based dish, it makes a healthy and sumptuous breakfast or lunch. This food item is a native of Gujrat, India and was made famous in other parts of the country by the traveling business clan of Gujrat. Ideal for long distance travel as is easy to carry and stays fresh for around a week.

Ingredients

Methi leaves – 2 bunch

Wheat flour – 1 cup

Besan (chikpea flour)– 3 table spoons

Red chili powder – 2 spoons

Green chilies – 2

Garlic – 1 teaspoon

Sugar and salt to taste

Jeera (Cumin seeds) + til seeds – roasted and ground

Method

• Finely chop the methi leaves and keep aside
• Make a fine paste of green chilies, salt, sugar and garlic
• Take the wheat flour and add the red chili powder
• Mix besan (chikpeas flour) and methi leaves in it
• Add the green chili paste and Jeera + til powder
• Make a thick dough of this mixture
• Roll thin round rotis on a rolling pin and roast it in a pan
• Brush little oil on the roti’s while roasting

These methi theplas taste yum with curd, pickles or butter.

Yummy Kadhi

This ones for my friend. She is a foodie and a North Indian. A deadly combination when it comes to cooking up elaborate meals and mouth-watering sweets. She not only loves eating but is equally thrilled about cooking.

It was she how taught me the nuances of making amazing Kadhi. Something that’s not elaborate yet yummy. So here goes… with due credit to Garima

Kadhi

Ingredients

Curd 500 grams

1 tablespoon Besan

1 centimeter ginger- finely chopped

1 green chili - finely chopped

1 teaspoon Sugar

Salt as per taste

¼ teaspoon haldi

Hing, Jeera and oil for simmering


Method

Take the curd in a bowl.

Add the Besan and haldi

Blend this well in a mixer/blender

Bring it to boil. Add ginger, green chili, salt and sugar

Let it boil for 5 min.

In a fry pan, simmer a little oil/ghee. Add jeera. When crackling add hing and pour it on the kadhi just before serving.

PS - Tastes amazing with rice.