Wednesday, December 5, 2007

Bhindi Masala


1/2 kg bhindi (okra)
2 tomatoes - chopped
1 medium onion - chopped
5 cloves garlic - crushes
1/2 inch ginger - chopped
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon dhaina jeera powder
1/2 teaspoon amchur powder (dry mango powder)
salt to taste
pinch of jaggery (optional)
5 tablespoons oil


Wash and dry the okra. Slice it vertically and then give another chop in the middle (get 4 pieces of 1 okra/bhindi).
In a kadai add the oil. When it gets hot - fry the okra in it till they are cooked. Remove the okra into a plate lined with a paper towel. In the remaining oil, fry the onions and garlic till the onions turn transparent and pink. Then add the ginger and tomatoes. After 5 minutes, add the chilli powder, turmeric powder and dhania jeera powder and mix well. Fry this mixture for another 5 minutes and then add the jaggery and salt and the fried okra. Mix well and cook covered for 5 minutes on medium low heat.
Garnish with coriander leaves and serve with chappatis.

Baby Corn & Mushroom Gravy


1 pack baby corn - chopped into halves or 3 pieces
1 pack mushrooms - chopped into halves
2 medium sized onions - chopped roughly
1 medium tomato - chopped roughly
5 cloves garlic - crushed
1/2 cup of cashews
1 teaspoon chilli powder
1 teaspoon dhania jeera powder
1/2 teaspoon garam masala powder
1/2 teaspoon jeera
1/2 teaspoon kalonji (onion seeds)
2 tablespoons oil
salt to taste


In a kadhai add 1 tablespoon oil. When it gets hot add the crushed garlic. Whitin 30 seconds add the onions and fry till its golden brown. Then add the tomatoes and mix well. after 5 minutes add the chilli powder, dhania jeera powder, garam masala powder and the cashews. Mix well and let it cook for 1 to 2 minutes covered on medium heat. Let this mixture cool down. In a blender puree the mixture to a fine paste. Add water if required - but, be careful not to make it too watery.
In a kadhai add the remaining 1 tablespoon oil. When it gets hot add the jeera and kalonji. When they splutter add the baby corn and after 5 minutes add the mushrooms. Let them cook covered on medium heat for 5 minutes. Then add the spice paste and mix well. Add water to get the consistency desired. Add salt to taste. Bring the curry to a boil. Garnish with coriander leaves. Serve with chappati, Naan or even Jeera Rice.

Note - The spice paste can be used to cook paneer, capsicum, brinjals. Even chicken tastes good in it.

Monday, December 3, 2007

Muli Paratha


3 to 4 radishes (muli) with leaves
2 onions finely chopped
5 cloves of garlic - crushed
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
salt to taste
2 tablespoons of oil
2 cups of wheat flour
ghee for frying the parathas


Wash the radishes properly and grate it. Soak the grated radish in salted water to let the pungent smell reduce a bit. Chop the leaves of the radish finely.

In a kadhai, add the oil. When it gets hot add the crushed garlic and the chopped onions. Fry it till the onions turn golden. Then add the garam masala, turmeric powder and chilli powder and mix well. Then add the chopped radish leaves and the grated radish and mix well. Cook covered on medium heat.When the radish is cooked, add salt to taste and mix well. Let the mixture cool down.

To the cooled mixture, add the wheat flour and knead well. You do not need to add water as the mixture already has a lot of moisture. If the dough is too soft, add some more flour to get a nice firm dough like that of Chappati. Roll this dough into a paratha. Now fry it on a griddle with ghee to get a nice crispy paratha.

Serve it with pickle, curds, Dal.

Note - Parathas can be made in the same manner with Dudhi, Beetroot, Carrots, Onions, Cabbage, Cauliflower

Fish Cutlets


2 to 3 prime fillets of fish (Solomon, Tilapia, Flounder)
3 medium potatoes
2 medium onions chopped
6 to 7 cloves garlic crushed
7 to 8 sprigs of coriander finely chopped
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
2 teaspoons oil
salt to taste
2 eggs beaten
oil for frying cutlets


Steam the fish well and with a fork crush it. Boil the potatoes, peel and then mash them. Mix the forked fish and the potatoes and form a mixture.

In a kadhai add 2 teaspoons oil. When it gets hot, add the garlic and the chopped onions. When the onions turn golden brown, add the coriander, the turmeric powder, chilli powder and garam masala powder and salt and mix well. Now add the potato and fish mixture to it and mix everything very well. Leave it aside to cool.

When the mixture is cooled - make small cutlets of it. Dip it in the beaten egg and then roll it in the breadcrumbs and shallow fry in oil. Since all is cooked this should not take more than 2 minutes on each side.

Serve with tomato ketchup or ranch dressing.
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