Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 5 to 6 servings
Ingredients
20 ladies finger (bhindi)
6 to 8 tbsp curds (dahi)
2 tbsp vegetable oil
1 tsp chilli powder
2 tsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
1/2 cup water
salt to taste
oil for deep frying
For The Coconut Paste
1/4 cup grated coconut
1/4 cup peanuts
1/4 cup onion paste
2 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
3 green chillies
2 tsp sesame seeds (til)
2 tbsp oil
Method
Wash okra in water and let them dry thoroughly.Now remove both ends of okra. If okra is too big then divide it into two.Heat the oil at high temperature in a kadhai for deep frying.Deep fry okra in the oil till they become soft.Now remove okra from oil and place it on absorbent kitchen towels.Now take another pan, add the oil to it and add the onions and saute till they turn golden brown.Add the peanuts and roast them on medium flame till they are brown. Add coconut to it and saute till its slightly brown.Keep stirring to avoid burning.Add sesame seeds to this pan and roast them too.Add ginger and garlic paste , green chillies to the pan and stir well.Let the mix cool.Now grind this mixture in grinder with water to get a fine paste.In the same pan, heat another 1 tbsp oil and add the cumin seeds and let them splutter.Add coconut paste and cook on medium heat till mixture leaves oil.Now add curds, chilli powder, coriander powder, turmeric powder and water to the pan, mix well and cook for 5 minutes.Add salt and stir well.Add fried okra to the pan,stir well and cook for 5 minutes on low flame.After 5 minutes,turn off the heat.Serve the hot bhindi ka salan with indian flatbreads like naan/paratha/roti"}]
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Thursday, June 9, 2016
Pulihogra ( Karnataka Rice)
Preparation:30 mins
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 4 to 5 servings
Ingredients
500 gms long grained cooked rice (basmati rice)
2 tbsp salt
1 cup chopped coriander (dhania)
1 tbsp ghee
For Tempering
3 tbsp oil
1 tbsp mustard seeds ( rai / sarson)
10 curry leaves (kadi patta)
2 tbsp urad dal (split black lentils)
2 tbsp groundnuts
2 tbsp chana dal (split bengal gram)
2 whole dry kashmiri red chillies
3 green chillies
2 tbsp tamarind (imli) paste
1/4 cup grated jaggery (gur)
To Be Roasted In Ghee and Ground Into A Powder
100 gms black peppercorns (kalimirch)
50 gms cinnamon (dalchini)
50 gms cloves (laung / lavang)
To Be Roasted and Blended Into A Powder
1 kg whole dry kashmiri red chillies
500 gms coriander (dhania)
200 gms cumin seeds (jeera)
200 gms mustard seeds ( rai / sarson)
50 gms methi seeds
50 gms asafoetida (hing)
25 gms turmeric powder (haldi)
Method
Heat the oil in the pan and add the mustard seeds.When the seeds crackle, add the urad dal, chana dal and peanuts and saute for 2 minutes.Add the red and green chillies, tamarind paste and saute for 5 minutes, adding little water.Add the jaggery and salt, mix well and add 3 tbsp of blended pulihogra mix powder and saute on a high falme for another 5 mins.Add this mixture to the rice along with corainder.Serve hot with raita.
Handy tip
Handy tipPulihogra mix powder once prepared can be used for maximum times stored in a air tight container.
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 4 to 5 servings
Ingredients
500 gms long grained cooked rice (basmati rice)
2 tbsp salt
1 cup chopped coriander (dhania)
1 tbsp ghee
For Tempering
3 tbsp oil
1 tbsp mustard seeds ( rai / sarson)
10 curry leaves (kadi patta)
2 tbsp urad dal (split black lentils)
2 tbsp groundnuts
2 tbsp chana dal (split bengal gram)
2 whole dry kashmiri red chillies
3 green chillies
2 tbsp tamarind (imli) paste
1/4 cup grated jaggery (gur)
To Be Roasted In Ghee and Ground Into A Powder
100 gms black peppercorns (kalimirch)
50 gms cinnamon (dalchini)
50 gms cloves (laung / lavang)
To Be Roasted and Blended Into A Powder
1 kg whole dry kashmiri red chillies
500 gms coriander (dhania)
200 gms cumin seeds (jeera)
200 gms mustard seeds ( rai / sarson)
50 gms methi seeds
50 gms asafoetida (hing)
25 gms turmeric powder (haldi)
Method
Heat the oil in the pan and add the mustard seeds.When the seeds crackle, add the urad dal, chana dal and peanuts and saute for 2 minutes.Add the red and green chillies, tamarind paste and saute for 5 minutes, adding little water.Add the jaggery and salt, mix well and add 3 tbsp of blended pulihogra mix powder and saute on a high falme for another 5 mins.Add this mixture to the rice along with corainder.Serve hot with raita.
Handy tip
Handy tipPulihogra mix powder once prepared can be used for maximum times stored in a air tight container.
Oats Dosa
Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 3 to 4 dosas
Ingredients
2 cups quick cooking rolled oats
salt to taste
1 tbsp chilli powder
1 tbsp cumin seeds (jeera)
2 tbsp rice flour (chawal ka atta)
2 tbsp plain flour (maida)
1/2 cup curds (dahi)
3 cups water
oil for cooking
Method
Grind the oats in a mixer to a fine powder.Combine the oats powder, salt, chilli powder, rice flour, cumin seeds, plain flour, curds and water in a bowl, mix well.Adjust the water to make the batter like the dosa batter.Keep aside the batter for 20 minutes.Heat the dosa pan and smear a little of oil.Pour a ladle full of batter on the pan and spread it into a circular motion.Add a little oil on top and sides of the dosa.Cook the dosa till it turns golden brown in colour, flip the dosa and cook the other side till the other side turns golden brown in colour.Serve hot with the chutney of your choice.
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 3 to 4 dosas
Ingredients
2 cups quick cooking rolled oats
salt to taste
1 tbsp chilli powder
1 tbsp cumin seeds (jeera)
2 tbsp rice flour (chawal ka atta)
2 tbsp plain flour (maida)
1/2 cup curds (dahi)
3 cups water
oil for cooking
Method
Grind the oats in a mixer to a fine powder.Combine the oats powder, salt, chilli powder, rice flour, cumin seeds, plain flour, curds and water in a bowl, mix well.Adjust the water to make the batter like the dosa batter.Keep aside the batter for 20 minutes.Heat the dosa pan and smear a little of oil.Pour a ladle full of batter on the pan and spread it into a circular motion.Add a little oil on top and sides of the dosa.Cook the dosa till it turns golden brown in colour, flip the dosa and cook the other side till the other side turns golden brown in colour.Serve hot with the chutney of your choice.
Rainy Raita
Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 4 to 8 servings
Ingredients
1/2 cup finely chopped cucumber
1/2 cup finely chopped spring onions whites and green
1/4 cup freshly grated coconut
1 tbsp chopped canned pineapple
2 tsp canned pineapple syrup
1 cup thick beaten curds (dahi)
2 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1 tsp grated ginger (adrak)
salt to taste
For Garnish
2 tsp roasted cumin seeds (jeera) powder
2 tsp red chilli powder
1 tbsp finely chopped coriander (dhania)
Method
Combine the curds and the remaining ingredients in a bowl and mix well and refrigerate for 2 hours.Just before serving, sprinkle the cumin seeds and chilli powder and garnish with coriander.Serve chilled with hot bhajiyas.
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 4 to 8 servings
Ingredients
1/2 cup finely chopped cucumber
1/2 cup finely chopped spring onions whites and green
1/4 cup freshly grated coconut
1 tbsp chopped canned pineapple
2 tsp canned pineapple syrup
1 cup thick beaten curds (dahi)
2 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1 tsp grated ginger (adrak)
salt to taste
For Garnish
2 tsp roasted cumin seeds (jeera) powder
2 tsp red chilli powder
1 tbsp finely chopped coriander (dhania)
Method
Combine the curds and the remaining ingredients in a bowl and mix well and refrigerate for 2 hours.Just before serving, sprinkle the cumin seeds and chilli powder and garnish with coriander.Serve chilled with hot bhajiyas.
Rainbow Chocolate Crackles
Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 3 to 4 servings
Ingredients
4 cups puffed rice (kurmura)
1 cup dessicated coconut
1 1/2 cups icing sugar
3 tbsp cocoa powder
200 gms butter
50 gms cooking white chocolate
150 gms coloured chocolate chips (in rainbow colours , if you don’t get can use brown and whit chips)
Method
Combine the puffed rice, desiccated coconut, icing sugar and cocoa in a bowl and mix well.Melt the butter and cooking white chocolate in a sauce pan over a slow flame, stirring continuously till it melts completely. Keep aside and allow it to cool.Add the meted butter mixture to the puffed rice mixture and mix thoroughly.Add the coloured chocolate chips when the mixture is slightly cooled and mix thoroughly.Divide the mixture into equal portions and shape it in a round ball or in rectangle bar.Store in a air-tight container and use as per required.
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 3 to 4 servings
Ingredients
4 cups puffed rice (kurmura)
1 cup dessicated coconut
1 1/2 cups icing sugar
3 tbsp cocoa powder
200 gms butter
50 gms cooking white chocolate
150 gms coloured chocolate chips (in rainbow colours , if you don’t get can use brown and whit chips)
Method
Combine the puffed rice, desiccated coconut, icing sugar and cocoa in a bowl and mix well.Melt the butter and cooking white chocolate in a sauce pan over a slow flame, stirring continuously till it melts completely. Keep aside and allow it to cool.Add the meted butter mixture to the puffed rice mixture and mix thoroughly.Add the coloured chocolate chips when the mixture is slightly cooled and mix thoroughly.Divide the mixture into equal portions and shape it in a round ball or in rectangle bar.Store in a air-tight container and use as per required.
Paneer Phudina Recipe
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 to 4 servings
Ingredients
200 gms paneer (cottagte cheese) cubes
1 cup chopped coriander (dhania)
1 cup chopped mint leaves (phudina)
4 to 6 slit green chillies
10 to 12 garlic (lehsun) cloves
1 tsp chopped ginger (adrak)
1 tbsp curds (dahi)
1/2 tsp freshly ground black pepper (kalimirch) powder
1/2 tsp poppy seeds (khus-khus)
1/2 tsp cumin seeds (jeera)
1/2 tsp chilli powder
1 tsp sesame seeds (til)
1 tsp turmeric powder (haldi)
1/2 tsp lemon juice
1 tbsp fresh cream
2 tsp oil
salt to taste
Method
Combine the curds, salt and pepper in a bowl and mix well. Keep aside.Add the paneer, mix well and keep aside to marinate.Combine the poppy seeds and sesame seeds and blend in a mixer into a smooth powder.Combine the coriander , mint , green chilies, cloves, garlic and little bit of water and blend in a mixer into a smooth paste.Heat the oil in a pan and add the cumin seeds.When the seeds crackle, add the garam masala and saute for 30 seconds.Add the powdered poppy seeds and sesame seeds.Add the turmeric powder, lemon juice and chilli powder and salt and mix well and cook for another 8 to 10 minutes.Add the marinated paneer cubes and cook for 3-4 minutes.Add fresh cream on the dish and stir it gentlyServe hot.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 to 4 servings
Ingredients
200 gms paneer (cottagte cheese) cubes
1 cup chopped coriander (dhania)
1 cup chopped mint leaves (phudina)
4 to 6 slit green chillies
10 to 12 garlic (lehsun) cloves
1 tsp chopped ginger (adrak)
1 tbsp curds (dahi)
1/2 tsp freshly ground black pepper (kalimirch) powder
1/2 tsp poppy seeds (khus-khus)
1/2 tsp cumin seeds (jeera)
1/2 tsp chilli powder
1 tsp sesame seeds (til)
1 tsp turmeric powder (haldi)
1/2 tsp lemon juice
1 tbsp fresh cream
2 tsp oil
salt to taste
Method
Combine the curds, salt and pepper in a bowl and mix well. Keep aside.Add the paneer, mix well and keep aside to marinate.Combine the poppy seeds and sesame seeds and blend in a mixer into a smooth powder.Combine the coriander , mint , green chilies, cloves, garlic and little bit of water and blend in a mixer into a smooth paste.Heat the oil in a pan and add the cumin seeds.When the seeds crackle, add the garam masala and saute for 30 seconds.Add the powdered poppy seeds and sesame seeds.Add the turmeric powder, lemon juice and chilli powder and salt and mix well and cook for another 8 to 10 minutes.Add the marinated paneer cubes and cook for 3-4 minutes.Add fresh cream on the dish and stir it gentlyServe hot.
Delicious Roti
Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 3 rotis
Ingredients
2 cups whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
1 cup milk
1/4 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/4 tsp salt
ghee for cooking
Method
Combine all the ingredients, mix well and knead into a soft dough, using little water.Divide the dough into 3 equal portions and roll them into thin circles of 6\" diameter.Heat a tava and cook each roti using little ghee till golden brown spots appear on both the sides.Serve hot.
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 3 rotis
Ingredients
2 cups whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
1 cup milk
1/4 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/4 tsp salt
ghee for cooking
Method
Combine all the ingredients, mix well and knead into a soft dough, using little water.Divide the dough into 3 equal portions and roll them into thin circles of 6\" diameter.Heat a tava and cook each roti using little ghee till golden brown spots appear on both the sides.Serve hot.
Grilled Brinjal Gravy
Preparation:20 mins
Cook: 30 mins
Total Time: 50 mins
Servings: Makes 2 to 4 servings
Ingredients
2 large brinjal (baingan / eggplant)
1 onion
1 tomato
ginger (adrak) paste
a few curry leaves (kadi patta)
1 tbsp chopped coriander (dhania) leaves
1 tbsp chopped mint leaves (phudina) leaves
2 tsp fennel seeds (saunf)
1/2 tsp cumin seeds (jeera)
1 tbsp garam masala
1 tbsp coriander (dhania) powder
1 tbsp chilli powder
salt to taste
Method
Roast over the brinjals on an open flame till the brinjals turn soft and black, while turning occasionally. When a knife is inserted it must go smoothly which means it is fully cooked.Remove the black layer, cut the head and cut the brinjal into small pieces. You can even mash it if you want the gravy to be slushy.Heat oil in a kadai, add the fennel seeds and cumin seeds.When the seeds crackle, add the onions and saute.Add the tomatoes and saute again.Add the coriander leaves, mint leaves and curry leaves.Cook, while stirring continuously, till the oil comes out of the gravy.Add the brinjal, garam masala, chilli powder and coriander powder and mix well.Add a little water and cook till it has a nice gravy consistency..Garnish with coriander and Serve hot with briyani, roti, chapati or dosas.
Cook: 30 mins
Total Time: 50 mins
Servings: Makes 2 to 4 servings
Ingredients
2 large brinjal (baingan / eggplant)
1 onion
1 tomato
ginger (adrak) paste
a few curry leaves (kadi patta)
1 tbsp chopped coriander (dhania) leaves
1 tbsp chopped mint leaves (phudina) leaves
2 tsp fennel seeds (saunf)
1/2 tsp cumin seeds (jeera)
1 tbsp garam masala
1 tbsp coriander (dhania) powder
1 tbsp chilli powder
salt to taste
Method
Roast over the brinjals on an open flame till the brinjals turn soft and black, while turning occasionally. When a knife is inserted it must go smoothly which means it is fully cooked.Remove the black layer, cut the head and cut the brinjal into small pieces. You can even mash it if you want the gravy to be slushy.Heat oil in a kadai, add the fennel seeds and cumin seeds.When the seeds crackle, add the onions and saute.Add the tomatoes and saute again.Add the coriander leaves, mint leaves and curry leaves.Cook, while stirring continuously, till the oil comes out of the gravy.Add the brinjal, garam masala, chilli powder and coriander powder and mix well.Add a little water and cook till it has a nice gravy consistency..Garnish with coriander and Serve hot with briyani, roti, chapati or dosas.