Ladies Finger fry recipe

Bhindi Do payaza/ Ladies Finger or Okra sabzi recipe

Ingredients :

Bhindi/Ladies Finger – Half Kg (Chopped in 1.5cm Length)

Onion – 2 Medium ( chopped in length)

Tomato – 1 Medium ( Chopped in length)

Asafoetida / Hing – a pinch

Cumin /Jeera seeds – 1 tsp

Coriander/Dhania Powder – 2 tbsp

Dry Mango Powder/Amchur – 1/4 tsp

Cumin /Jeera powder – 1 tsp

Turmeric – 1/2 tsp

Red Chilli Powder – 1- 1.5 tsp (to taste)

Salt – to taste

Procedure :

1. Heat Oil in a pan.Add the cumin seeds, Hing. Allow to splutter
2. Now add the chopped onions, cook it till light brown
3. Add the ladies finger/Bhindi  and salt to this.
4. Once the Bhindi loses its stickiness, add tomatoes and the dry masala’s.
5. Keep Stirring lightly in medium flame for about 7-8 minutes.
6. Remove from fire and before serving sprinkle some roasted jeera powder over it.
7. Serve hot with Roti/Phulka/Steamed Rice and Dal combo

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)

Palak & Egg Burji (Breakfast Recipe)

A quick rush to work calls for a faster cooking menu. "Egg" does behave a sincere saver in such cases
.
My Kids don't have a immediate liking for spinach, however I keep identifying  ways to camouflage them and use. It just happened when kids asked for scrambled egg for breakfast, I chopped the spinach and after sauteing added them like coriander. Little did anyone realize it was not coriander ! 

I have been ever since trying to make this highly nutritious food a compulsion in my weekly menu !You can add grated carrots by all means, I had to omit has I did not have stock and obviously cant have my mornings to such leisure chores :)

We also make it for dinner at times..It is a multipurpose recipe !



Ingredients :

Palak / Spinach - few leaves (8-10)
Egg -2
Salt - to taste
Garam Masala - a pinch
Green Chilli - 1
Tomato - 1 chopped
Dhania leaves - few

Method :

1. Saute the chopped Palak leaves in Olive oil or butter(if making for kids)with pinch of salt, till it tenders.

2. In a Bowl, add this palak,egg, garam masala, little salt, chopped dhania leaves and tomatoes.

3. Pour on tava/kadai and keep stirring slowy , so that they form lumps

4. Serve hot with bread toast /paratha's

Vegetable Jalfrezi (Mixed Vegetable Sabzi)

More for the look of the vegetables, I like this particular recipe.Am an sincere veg-freak , I relish recipes that get these vegetables closer to reality and Jalfrezi gets them in real big chunks. The advantage here is apart from the masala the taste of vegetable itself is so evident owing to their large size that it ends up giving a rather refreshing taste !


Ingredients

Potato - 2
Capsicum - 1 1/2
Tomato -1
Garlic - 3-4 pods (chopped)
Jeera Powder- 1 1/2 tsp
Dhania Powder- 1tsp
Red Chilli - 1/2 tsp
Turmeric Powder- 1/2 tsp
Salt - to taste
Oil - to use

Procedure:

1. Cut all vegetables in length.

2. Heat oil in pan. Add Jeera to it and allow to splutter. Add chopped garlic.

3. Finally add potato first.fry for 3 minutes.Add all masalas- Jeera pwd, dhania pwd, turmeric pwd and Red chilli pwd.

4.Followed by capsicum and tomato. again stir fry for 2 minutes. add salt and mix well.

5. Just make sure while stirring the shapes of the vegetable are retained.There is nothing better than a good presentation to arouse one's apetite !

6. Serve hot with roti or steamed rice and dal combination

Paneer Liver Curry (Paneer and Palak sabzi)

Nutrition Corner :
** Paneer is a wholesome food rich in protein and riboflavin
** Spinach has a high nutritional value and is extremely rich in antioxidants,
specially when fresh,steamed,or quickly boiled,also a rich source of vitamin A
** It is considered to be a rich source of iron.
** Spinach also has a high calcium content
** For maximum benefit from the folate in spinach,better to steam it than to boil it

So, we have all reasons to have this in our menu regularly ...!!

It might sound a little extensive process , but trust me the pleasure of the final dish is so divine that, it overrules the effort. :)



Ingredients :

Palak - Half Bundle
Paneer- 250gms
Besan - 3 tsp/ as per taste
Capsicum - 2 (cut in slices)
Onion - 1
Tomato - 2
Khaskhas - 1tsp
Dhania Powder - 1tsp
Turmeric Powder - 1/4tsp
Red Chilli Powder -1/2 tsp
Ginger Garlic Paste - 1 tsp
Green Coriander /Cilantro - for Garnish

Method :

1. Wash and steam Palak. Remove water and add pinch of red chilli powder and salt to Palak and grind in mixie to make a paste

2. Grind Khas Khas to a fine paste

3. In a pan , heat 3 tsp Oil, add onion, tomato, Khas Khas Paste, Ginergarlic Paste, Rede Chilli, Turmeric and Dhania. Stir well.

4. When almost cooked, add the water which was used to steam palak, and pinch of salt to it ( make sure you add the salt only for the gravy)

4. To the palak puree add besan and bring to dough consistency. Make lemon size balls and steam them.

5. Remove , cool and fry these balls in oil over medium heat.Cut into medium sized piece.

6. Add Paneer and Capsicum and cut palak balls to the gravy and mix well.Garnish with fresh dhania leaves.

7. Remove from fire and serve with hot Parathas'

This recipe is a participant of :Let's relishh-Paneer

Fruits Salad (mayonnaise-base)

This is a unconditional favorite for dinner. It’s a salad I tried, when I a strong liker of “Coleslaw” but just that having it regularly got me a little disinterested. I managed a successful variation, very carefully with the proportions though, but was delighted when it came out a winner!
All the vegetable - carrots, potatoes and peas are bolied in water with salt and pepper.This gives a flavour to every single piece of those vegetables in salad.



Ingredients:

Potato dices - 1 cup
Peas - 1/2cup
Carrot - 1 cup
Peach - 1 cup
Apple - 1 cup
Groundnut - 1 tbsp
Pepper - 6-7 (crushed)
Mayonnaise - to taste
Mustard sauce - to taste
Honey - 1 tbsp

Method :

1. Boil Potato's , carrot's and pea's separately in such texture that its not over cooked but still remains firm and soft. Strain the water.

2. Cut Peach and Apple.

3. Roast groundnut and crush it coarsely.

4. In a bowl, add the vegetables, fruits,mayonnaise, honey , mustard sauce , crushed pepper. Add crushed groundnut and mix well.

5. Serve chilled.

Tomato Rice (Zatpat Recipe)

An accomplishment to go with Tomato Rice is "Dahi Raita" but being a strong Southindian, I prefer pickle.Just to give it a distinctive taste, I do add vegetable/eggs.You can saute the vegetable separately for few minutes before initiating Rice cooking, this way you can avoid overcooking and also the vegetable remain cruncy.Kids will love it!{vegetables - carrot,potato,green peas,beans}.You can similarly boil eggs separately and serve them diced on top.

Ingredients:
•2 cups cooked Basmati Rice / Jeera Samba Rice /Ponni Rice
•4 large ripe tomatoes cut into cubes
•2 tbsps vegetable/ canola/ sunflower cooking oil
•1 tsp Jeera seeds
•1 large onion chopped fine
•2 green chillies slit lengthwise
•1" piece of ginger grated
•2 tsps coriander powder
•1 tsp cumin powder
•1 tbsp garam masala
•Salt to taste

Preparation:
•Heat the oil in a deep pan and add the Jeera seeds and green chillies. When they stop spluttering add the onion and fry till soft.

•Add the tomato and ginger and mix well. Cook till the tomatoes turn pulpy.

•Add the coriander, cumin and garam masala powders, salt to taste and mix well. Cook on a low flame for 3-4 minutes, stirring frequently.

•Turn off the fire and add the rice. Mix well.

•Serve with Curd pachadi/raita.
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