Bhindi Bharwan / Stuffed Okra

My first attempt to prepare bharwan bhindi and it came out so well that I became a fan of this dish :) Try this out friends, its really an awesome recipe.


Ingredients:-

Okra/Bhindi/Vendakai - 500 gm
Oil - 3 tbsp

Ingredients for Stuffing:-

Dry mango powder  -  1 tbsp
Coriander powder - 2 tbsp
Red chili powder - 2 tsp
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Salt  - As required

Preperation

1.  Wash, wipe dry and trim both the ends of the bhindi (okra).

2.  Slit each bhindi vertically without breaking or cutting into two halves.
3.  Mix all the spice powder in a bowl with salt. mix well.
4.  Fill each bhindi with the spice mixture.

5.  Heat oil in a pan. Keep the stuffed bhindi as shown in the picture and cook on low flame till done. Stir in between and turn it and cook both the sides.
6.  Sprinkle garam masala at the end. (This step is optional.)

Serve hot with chapathi or rice.

Tips:-

1. To make this dish is dry and cryspy, wipe the washed bhindi well and there should be no trace of water left. You can dry them with a kitchen napkin and arrange them on a news paper for half an hour to make sure that all the water is absorbed by the paper.

Easy Egg fried rice recipe / Indo-Chinese Recipe

Egg fried rice is one of my all time favorite and easy to prepare dish. Recipe dedicated to all fried rice lovers :)


Ingredients:-

Cooked Rice - For 2 people. (You can use basmati rice or white rice. I used basmati rice)
Chopped vegetables - 1 cup (I used beans, carrot, capsicum)
Onion - 1
Green chillies - 2
Garlic pod thinly sliced - 2 tsp
Ginger thinly sliced - 2 tsp

Pepper powder - 1 tbsp
Chilli flakes - 1 tsp

Soya sauce - 2 tsp
Chilli Vinegar - 1 tbsp
Chilli sauce - 2 tsp

oil - as required
salt - as required.

Egg - 3

Take a vessal and beat the eggs and add pepper, salt and chilli flakes to it and keep it aside for at least 10 minutes. Chop the onion, vegetables and green chillies and keep it aside.

Cook the rice with little oil and salt in it. Don't over cook the rice else it will be sticky. Once the rice is cooked spread it in a wide plate and let it cool for sometime.


Heat a kadai and pour 1 tbsp of oil and add the egg mixture and stir continuously. Once it is done remove from heat and transfer to a bowl. Egg will cook very fast it will take only 1 or 2 minutes.

Heat the same kadai and pour oil into it. Add thinly sliced ginger garlic and saute till it change color slightly. Add chopped onion and saute for a minute. Add green chilli followed by chopped vegetables, salt and pepper powder. Let the vegetable get cooked for 2 minutes. The vegetable should be crunchy so don't cover it while cooking.

Add the prepared egg to this mix and add Chilli vinegar,  soy sauce and chilli sauce to this mix.  Mix properly.

Check salt and pepper. If required add as per taste. Add cooked rice to this and mix well.

As a last step add green spring onions and mix well.


Switch of the flame and cover the kadai and let it rest for five minutes.

Now serve it hot with sauce or any manchurian of your choice.

Aloo gobi Gravy / Aloo gobi Rasedar / Cauliflower Potato Curry

This dish comes under the everyday curries list. This is one of the simple and tasty curry you can prepare and have with phulkas, Chapati or rice. This dish is prepared with very less masala and oil. The main advantage of making this dish for dinner is that you can prepare sandwiches for next day breakfast with the left over curry  :-)

Ingredients required:-

Cauliflower – Separated into small florets (handful)

Potatoes – Diced – 2 

Tomatoes chopped – 2

Onion chopped – 1 

Ginger – 1 inch piece

Garlic pods – 3

Coriander powder – 1 tsp 

Green chillies –  1 

Turmeric powder – 1/2 tsp

Red Chilli powder  – 1 tsp

Cumin Seeds – 1 tbsp

Salt As required

Oil

water 1 cup

Preparation:-

1. Chop onion, garlic, ginger and green chilli and make it into a smooth paste using a blender and keep it aside.

2. Chop tomatoes, grind it to puree and keep it aside.

3. Heat oil in a pressure cooker and add cumin seeds into it.

4. Add ground onion paste to this and saute for 3 minutes.

5. Once the onion turns to light brown color add the pureed tomatoes to this and saute.

6. Saute this for 4 more minutes or till the oil separates.

7. Add turmeric powder, Chilli powder, coriander powder and salt and add little water and allow it to boil. Stir in between and cook till the oil gets separated.

8. Once this masala is ready add the cauliflower and potatoes to this and saute for 3 minutes.

9. Add 1 cup water or enough water to cover the vegetables.

10. Pressure cook it in medium till 2 whistles.

11. Garnish with coriander leaves and serve hot with roti, parathas or rice.

Tips:-

You can add peas also to this gravy.

Add more chilli powder if you like to make it more spicy. With the above measurement the gravy will come out medium spicy.
Make sure that the cauliflower is cleaned properly. Do wash and clean cauliflower and put it in hot water (add pinch of turmeric also) for sometime.

Kid's Special :- Spinach Soup

Spinach Soup

Ingredients:-
1 tsp ghee
½ tsp jeera
3 black pepper corns
2 garlic cloves
½ chopped onion
½ tsp chopped ginger
1 bowl of cut spinach
½ potato
½ carrot
½ small beetroot (Here I have added one big beetroot so the color of the soup turned red :-))
Salt
2 Bowls Water


Preparation:-

Heat ghee in pressure cooker.

Add jeera, black pepper corns, garlic cloves, chopped onion and chopped ginger.

Saute for a minute and add 1 bowl of cut spinach, potato, carrot and beetroot.

Saute for 3-4 minutes and also add salt to taste.

Add 2 bowls of water to this and pressure cook for around 10 minutes on medium.

Puree this once it is cool. Strain and serve warm to kids.

Note:-
You can add little cream for better taste.

Pakoda Kadi Recipe / Besan Pakoda kadhi - Gram flour and yogurt curry recipe

Besan pakoda kadhi is and easy and tasty dish made up of gram flour and yogurt. Kadhi and white rice is one of the best combination. 

For Pakode 

 1 cup gram flour /besan

 ½ teaspoon turmeric powder

 1 teaspoon chilli powder

 Salt as required

 water as required

For Kadi

 1 cup yogurt, preferably sour

 1 teaspoon Fenugreek / methi seeds

 ½ teaspoon turmeric powder

 1 teaspoon chilli powder

 1 red chilli broken into pieces

 curry leaves 1 spring 

 Asafoetida / hing  A pich

 salt to taste

 Oil

For seasoning

 1 teaspoon cumin seeds

 Ghee 2 tsp

Prepare Pakode

Mix gram flour, salt, turmeric powder and chilli powder in a bowl with little water. Mix it well and add water to make it to a thick paste, which requires for making pakode.

Heat kadai with oil (say 6 table spoon) and pour spoonful of batter one by one to the hot oil. Fry until turn into nice and crispy golden brown in color and drain on oil absorbent paper and leave to cool.

Prepare Kadi

Take a bowl with the yogurt and add 1 tbsp of gram flour and mix well. You can mix it using a blender to get a smooth paste. Add 1 cup of water, salt, red chilli powder and turmeric powder and mix well.

Heat 1 tsp oil in a kadai and add methi seeds, broken red chilli and curry leaves. Saute for few seconds until methi seeds turn to light brown color. 

Add the prepared yogurt mixture to this and stir continuously. If the mix is getting thick add some more water. Boil it for 3 minutes and stir in between. Add a pinch of hing to kadi. Switch off the flame and add the prepared pakodas and keep it covered for 2 minutes.

The kadi becomes thick after you add the pakodas, so make sure to keep a watery consistency before adding pakodas.

For seasoning

Heat a small kadai with ghee and add the cumin seeds to it. Once the cumin seeds splutter add this mix to the kadi and serve hot with rice.

Tips:-

This curry must be served immediately else it will become very thick and mushy.

If you are not serving kadi immediately then do not add the pakodas to the curry. Add pakodas only at the time of serving. Keep 4-5 pakodas in the serving bowl and add the curry on top of that.

Kerala Recipe - Simple fish fry

Here is a simple recipe to prepare fish fry at home.

Ingredients:-

Fish - 3
Turmeric Powder - 1 tsp
Chilli Powder - 2 tbsp
Ginger - 1 inch piece
Garlic pods - 5
Thick Tamarind Juice
Salt - As required
Curry leaves - a handful

Clean the fish and keep it aside.

Take a wide vessel and mix turmeric powder, chilli powder and crushed ginger, garlic and salt with little water. Make it to a fine paste and marinate the cleaned fish.

Squeeze out the thick tamarind juice and apply evenly on the marinate fish and keep it aside for 30 minutes.

Heat a frying pan with oil and arrange the cleaned curry leaves on the pan as shown in the picture.

Now keep the fish one by one and apply little oil on the top and cover it with a lid.

Allow the fish to cook for five minutes in low flame and switch off.

Wait for 2 minutes and then turn the fish to the other side. Cover and cook for five more minutes in low flame.

Switch off the flame and serve hot.

Moru kaachiyathu / Easy moru curry - Buttermilk curry

An easy recipe which you can prepare if you are really lazy and not in a mood to prepare any curry. This moru curry and rice is very good combination. This is very easy to prepare and the ingredients required are as below.

Buttermilk – 500 ml
Onion Sliced – 1
Ginger –  1 small chopped
Green chili – 2 chopped
Dry Red chili – 1
Turmeric powder –  1/2 tsp
Mustard – 1/4 tsp
Fenugreek – 1/4 tsp
Curry leaves
Salt
Oil

Heat oil in a pan & splutter mustard & fenugreek seeds. Add red chili, green chili, onion, ginger, curry leaves. Fry it for 2 minutes. Add turmeric powder & salt. Mix well.

Add this mix into the buttermilk and stir for a few minutes. Its Ready :)

Tips:-

Use small onions for better taste.

You can add buttermilk directly to the seasoning without switching off the flame. But in this case you should be very careful and stir continuously to avoid curdling. Stir continuously until the steam comes out. Don't let it boil and switch off the flame.