Wednesday, December 23, 2015

Ladies Finger Jalsa (Okra or bhindi Barwa)

Cooking time : 25 minutes

Ingredients :

Bhindi or ladies finger : 500 gms
Onion : 2 ( grated)
Tomato : 1/2 grated
Coriander powder : 1.5-2 tsp
Red Chilli Powder : 1 tbsp
Jeera  or Cumin seeds : 1/2 tsp
Salt : To taste
Oil : to cook

Procedure :
1. Slit the Ladies finger length wise.Since there is not much seeds, do not bother about the harmless ones that you see in.
2.Heat a pan.Add oil.Add Jeera and saute.  Add grated onion.
3. Now add the coriander and chilli powder.Followed by grated tomato.
4. Add salt to taste. Saute till the onion and tomato part with the raw taste.
5. Adding pinch of Garam masala  is optional. I do not add as I prefer the natural taste. However, allow this mix to cool at room temperature.
6. Now fill the Slited ladies finger with this mix.
7. Press it properly to close it. Don't bother if it does not. It is not meant to ,anyway. We just want the masala to stay tight in .
8. Again heat oil in a pan. Saute with jeera. Add this filled ladies finger together into the pan and reduce the heat.
9. Do not keep mixing or moving the ladies finger as they might get offended and we might have the ladies finger and the masalas falling apart.
10. Once the Ladies finger starts losing the sticky texture and also start to tan at the bottom, gently turn them upside down.
11. Allow it to cook the other side as well.
12. Remove the ladies finger and serve hot with Paratha or Phulka ( roti)





Thursday, September 18, 2014

Kara Kozhambu ( Spicy Southindian Gravy)


A slight drizzle is all that requires to make this recipe.It  has been raining since yesterday and I that set my dinner menu.Thie Kara Kozhambu  was accompanied with Udal dal Kootu , Omellette and Applam.I plan to post on the Kootu preparartion soon.

Lets look at what takes it to make a Kara Kozhambu !

Ingredients :
Tamarind - 1 lemon sized ,soaked in 1 cup water
Onion - 1 (fine chopped)
Tomato - 2 (fine chopped)
Curry Leaves - for sauting
Garlic- 100 gm ( peeled)
Small Brinjal - 250 gms
Kara Kozhambu masala - 3 tsp ( for moderate spice)
Oil - Til oil (I prefer sesame oil)

Method:
1.Heat Oil in a pan ( oil should be a little more than what we generally use for gravies)

2.Add mustard and methi seeds. Allow to splutter.

3. Add peeled garlic pods to it and fry well.

4.Add onion to this and cook for sometime, add tomato, curry leaves. Allow to cook. Add Brinjal and cook till the brinjal is almost done.

5.Add the tamarind water to this gravy with turmeric powder and Karai Kozhambu Masala.

6. Cover and allow to cook till brinjal is all done.

7. Remove from fire and add 2 tsp of gingelly oil to the gravy.

8. Serve hot with steam rice and Applam(Pappad).

Related Links : KaraiKozhambu Masala

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Monday, September 15, 2014

Corn and Palak (Spinach) Fritters


Weekends is time for celebrations. Like, most of Indian households, I firmly believe that the sole of all happiness is rested in the stomach. When the vegetable vendor delivered the fresh sweet corns, I could not wait for the snacks time in the evening. This Sunday I decided to make a combo of my favorite Palak(Spinach) and what kids love - the "Sweet corns" . It's an instant snack, so I could get it serving before the Ad's made way for the evening movie.