Ingredients:
Bhindi/ Lady's Finger/ Okra - 1 lb - Wash the okra and let it dry. If you do not have ample time to dry it, wipe with a cloth or paper napkins. Chop/ cut in small round pieces of 3-4 mm
Onions - 1 medium - chop into small pieces
Green chillies - 2 or as per taste - chop into small pieces
salt
turmeric
oil
What to do with this?
Heat 5-6 spoons of oil in a pan, add cut okra stir it so oil applies to the okra. Add 1/2 spoon salt and 1/4th spoon turmeric powder. Stir well. Cover the pan and let it cook for 3-4 mins. Open the lid and stir again. Add chopped onion and green chillies and add 1/4th spoon more salt. Stir again and let it cook for 6-8 mins stirring it every 2-3 mins. When the onion looks done or transluscent switch off the stove. Serve hot with roti. This is the simplest of the bhindi/ okra recipes you can make.
Sunday, November 23, 2008
Sunday, November 16, 2008
Stuffed Baby Eggplant
What will you need?
Baby eggplants - 6-8
Onion - 1 large chopped in small pieces or paste
Ginger - finely grated or chopped 1 spoon
Garlic - finely grated or chopped 2 medium sized cloves
Tomatoes - 1 large chopped
Green chillies - chopped - 2-3 as per taste
Cilantro leaves chopped 2 spoons
Oil
Salt
Coriander powder - 1 spoon
Jeera powder - 1 spoon
Red chilli powder - 1 spoon
Garam masala - 1 spoon
Whole jeera seeds - 1/2 spoon
Optional - Grated coconut - 1 small bowl, Peanut - powdered 2 spoons
Preparation:
Wash the eggplants and slit half the length from the mouth of the eggplant making 4 equal corners. Don't cut the stem at the bottom. It is useful to hold and turn.
Boil this in pressure cooker for 5-10 mins in water and 1/4 spoon salt (do not let cooker to whistle. Switch off the stove before it goes on).
Filling:
Take 4-6 spoons of oil in a flat pan and heat it. Add 1/2 spoon whole jeera and let it splutter.
Add green chillies, ginger and garlic and stir till golden brown.
Now add the onion. Add 1/4 spoon salt and fry till golden brown.
Make a paste of all the powder masala (1 spoon each) using 3-4 spoons of warm water.
Add this paste to the pan and fry for 2 mins.
Add tomatoes and let it melt to form a smooth thick gravy like paste. You can also add the coconut and peanut and fry for 3-4 mins more.
Switch of stove and let it cool.
Take out the boiled eggplants and fill 1 spoon of the filling made above.
Fill up all eggplants and keep them aside.
Move the gravy paste towards the sides of the pan and add 2 spoons of oil in the same pan at the center. Slowly place the eggplants surrounded by the left over gravy paste.
Add salt as per taste. Turn eggplants occassionally till all sides are done. Add 1/2 cup warm water and let it boil for 3-4 minutes.
Add cilantro leaves to garnish on top.
Serve hot with naan or chapatis. I think this recipe goes very well in winters.
Baby eggplants - 6-8
Onion - 1 large chopped in small pieces or paste
Ginger - finely grated or chopped 1 spoon
Garlic - finely grated or chopped 2 medium sized cloves
Tomatoes - 1 large chopped
Green chillies - chopped - 2-3 as per taste
Cilantro leaves chopped 2 spoons
Oil
Salt
Coriander powder - 1 spoon
Jeera powder - 1 spoon
Red chilli powder - 1 spoon
Garam masala - 1 spoon
Whole jeera seeds - 1/2 spoon
Optional - Grated coconut - 1 small bowl, Peanut - powdered 2 spoons
Preparation:
Wash the eggplants and slit half the length from the mouth of the eggplant making 4 equal corners. Don't cut the stem at the bottom. It is useful to hold and turn.
Boil this in pressure cooker for 5-10 mins in water and 1/4 spoon salt (do not let cooker to whistle. Switch off the stove before it goes on).
Filling:
Take 4-6 spoons of oil in a flat pan and heat it. Add 1/2 spoon whole jeera and let it splutter.
Add green chillies, ginger and garlic and stir till golden brown.
Now add the onion. Add 1/4 spoon salt and fry till golden brown.
Make a paste of all the powder masala (1 spoon each) using 3-4 spoons of warm water.
Add this paste to the pan and fry for 2 mins.
Add tomatoes and let it melt to form a smooth thick gravy like paste. You can also add the coconut and peanut and fry for 3-4 mins more.
Switch of stove and let it cool.
Take out the boiled eggplants and fill 1 spoon of the filling made above.
Fill up all eggplants and keep them aside.
Move the gravy paste towards the sides of the pan and add 2 spoons of oil in the same pan at the center. Slowly place the eggplants surrounded by the left over gravy paste.
Add salt as per taste. Turn eggplants occassionally till all sides are done. Add 1/2 cup warm water and let it boil for 3-4 minutes.
Add cilantro leaves to garnish on top.
Serve hot with naan or chapatis. I think this recipe goes very well in winters.
Fish with curd gravy
Here are things you will need:
1. Fish - rohu cut in 1/2 inch thick circular pieces - 4-6 pieces
2. Curd - 2 medium bowls - make it into smooth blend
3. salt
4. green chillies - chopped in small pieces
5. onion - 1 small chopped in small pieces
6. red chilli powder
7. coriander/ cilantro leaves - chopped
8. oil
9. turmeric powder
10. Jeera powder
Pre cooking: Wash the fish pieces thoroughly. Add 1/2 spoon salt and 1/4 turmeric powder
Keep it aside for 30 mins to 1 hr
To Cook:
Take a deep-dish pan and add oil filling it to 1/4 inch level/height. Heat the oil.
When oil is hot, add the fish pieces fry both side thoroughly turning occassionally until golden brown.
When done, keep them aside.
Remove addition oil from the pan keeping only 2-3 spoons left behind. Add onions and green chillies and fry till onion is golden brown. Add 1/2 spoon jeera powder, 1/4th spoon red chilli powder, 1/2 spoon salt (or as per taste) and chopped coriander leaves.
Add this fried mix to the blended curd and mix well. (Check for salt as per taste).
Now add the fish fried to this and keep it for 30 mins till curd goes inside the fish.
Serve with hot rice. Still remember the way my mum used to make this... Very good for summer.
1. Fish - rohu cut in 1/2 inch thick circular pieces - 4-6 pieces
2. Curd - 2 medium bowls - make it into smooth blend
3. salt
4. green chillies - chopped in small pieces
5. onion - 1 small chopped in small pieces
6. red chilli powder
7. coriander/ cilantro leaves - chopped
8. oil
9. turmeric powder
10. Jeera powder
Pre cooking: Wash the fish pieces thoroughly. Add 1/2 spoon salt and 1/4 turmeric powder
Keep it aside for 30 mins to 1 hr
To Cook:
Take a deep-dish pan and add oil filling it to 1/4 inch level/height. Heat the oil.
When oil is hot, add the fish pieces fry both side thoroughly turning occassionally until golden brown.
When done, keep them aside.
Remove addition oil from the pan keeping only 2-3 spoons left behind. Add onions and green chillies and fry till onion is golden brown. Add 1/2 spoon jeera powder, 1/4th spoon red chilli powder, 1/2 spoon salt (or as per taste) and chopped coriander leaves.
Add this fried mix to the blended curd and mix well. (Check for salt as per taste).
Now add the fish fried to this and keep it for 30 mins till curd goes inside the fish.
Serve with hot rice. Still remember the way my mum used to make this... Very good for summer.
Saturday, November 15, 2008
Broccolli Sabji
Many Indians dislike broccolli how it is available in the States but I have added the Indian flavor which has made people love it as their fav sabji.
What you need:
Broccolli - 2 bunches cut in small florets
Onion - 1 small (white) (or 1/2 large red) - I think white goes well) sliced in long thin pieces
Green chillies - 2-3 slit in between
Carrot - 1/2 large or 5-6 baby carrot cut in small pieces (never used frozen ones but I think you could use if fresh carrots are not available)
potatoes - 2 small white cut in 1/2 inch rectangle pieces (optional)
tomato - 1 large chopped in small pieces
oil
salt
coriander powder
turmeric powder
jeera whole
To Cook:
Heat 6 spoons of oil in a flat pan. Add jeera when oil is hot, let it splutter.
Add potatoes, 1/4 th spoon salt and 2 pinches of turmeric. Stir/ Mix and let potato become soft.
Add the cut broccolli, onion and carrot when potatoes are half done, add 1/2 spoon salt and 4 more pinches of turmeric. Mix well and cover with a lid. Stir occassional every 2-3 mins (add 2 spoons of oil if veggie stick at the base.) When half cooked, add coriander powder. Add green chillies. Mix well and let it cook. Broccolli will be done when all the water is dried and they shrink in size. Add tomatoes and salt as per your taste. Let it cook for 3-4 mins more stirring it 2-3 times.
Serve with hot chapatis/ rice and daal. Never knew broccolli tasted so nice??
What you need:
Broccolli - 2 bunches cut in small florets
Onion - 1 small (white) (or 1/2 large red) - I think white goes well) sliced in long thin pieces
Green chillies - 2-3 slit in between
Carrot - 1/2 large or 5-6 baby carrot cut in small pieces (never used frozen ones but I think you could use if fresh carrots are not available)
potatoes - 2 small white cut in 1/2 inch rectangle pieces (optional)
tomato - 1 large chopped in small pieces
oil
salt
coriander powder
turmeric powder
jeera whole
To Cook:
Heat 6 spoons of oil in a flat pan. Add jeera when oil is hot, let it splutter.
Add potatoes, 1/4 th spoon salt and 2 pinches of turmeric. Stir/ Mix and let potato become soft.
Add the cut broccolli, onion and carrot when potatoes are half done, add 1/2 spoon salt and 4 more pinches of turmeric. Mix well and cover with a lid. Stir occassional every 2-3 mins (add 2 spoons of oil if veggie stick at the base.) When half cooked, add coriander powder. Add green chillies. Mix well and let it cook. Broccolli will be done when all the water is dried and they shrink in size. Add tomatoes and salt as per your taste. Let it cook for 3-4 mins more stirring it 2-3 times.
Serve with hot chapatis/ rice and daal. Never knew broccolli tasted so nice??
Sunday, November 9, 2008
Grilled Paneer Curry
What you need:
Paneer - 1/2 lb cut in square 1 inch size
Veggies - 1/2 of green pepper cut in square pieces )1 inch size
Onion - 1 onion medium cut in square 1 inch size
Tomato - 1 or 2 medium chopped in small pieces
Coriander leaves - 2 spoons chopped
Curd - 1 small bowl
Use any indian tikka masala.
salt
oil
curry powder
Pre-preparation: Marinate the paneer overnight -
Add tikka masala, garlic paste - 2 spoons, ginger paste - 1 spoon, melted ghee - 1/2 spoon. lemon juice - 2 spoons
Mix everything and add to cut paneer. Make sure paneer is well covered with this masala and leave it in fridge overnight.
Preparation:
Make some more of marination masala for the cut veggies (except tomato) and about extra 2 spoons to make curry masala.
Pre-heat over to 400deg F. Place the paneer and veggies in a baking tray covered with aluminiun foil. Apply butter or baking spray before placing the contents. This will help taken them out easily. Spray baking oil in between once to cook well.
Bake for 20-30 mins or until soft.
Meanwhile in a pan, add oil and whole jeera. When jeera splutter, add the mix masala. Fry for 2-3 minutes and add tomatoes. Fry for 3-4 mins and add curd. Add about 1 cup of water to make curry. When it comes to boil and looks consistent, add the baked contents to this pan. Add salt and chilli powder as per taste. Let it boil for 10 mins keeping the pan covered with a lid. Add water, if required. Sprinkle coriander leaves when done and serve hot with rice or tandoori roti.
You can also add cream on top to garnish.
Paneer - 1/2 lb cut in square 1 inch size
Veggies - 1/2 of green pepper cut in square pieces )1 inch size
Onion - 1 onion medium cut in square 1 inch size
Tomato - 1 or 2 medium chopped in small pieces
Coriander leaves - 2 spoons chopped
Curd - 1 small bowl
Use any indian tikka masala.
salt
oil
curry powder
Pre-preparation: Marinate the paneer overnight -
Add tikka masala, garlic paste - 2 spoons, ginger paste - 1 spoon, melted ghee - 1/2 spoon. lemon juice - 2 spoons
Mix everything and add to cut paneer. Make sure paneer is well covered with this masala and leave it in fridge overnight.
Preparation:
Make some more of marination masala for the cut veggies (except tomato) and about extra 2 spoons to make curry masala.
Pre-heat over to 400deg F. Place the paneer and veggies in a baking tray covered with aluminiun foil. Apply butter or baking spray before placing the contents. This will help taken them out easily. Spray baking oil in between once to cook well.
Bake for 20-30 mins or until soft.
Meanwhile in a pan, add oil and whole jeera. When jeera splutter, add the mix masala. Fry for 2-3 minutes and add tomatoes. Fry for 3-4 mins and add curd. Add about 1 cup of water to make curry. When it comes to boil and looks consistent, add the baked contents to this pan. Add salt and chilli powder as per taste. Let it boil for 10 mins keeping the pan covered with a lid. Add water, if required. Sprinkle coriander leaves when done and serve hot with rice or tandoori roti.
You can also add cream on top to garnish.
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