Bhindi with onions

The other day I was in my class till noon and forgot completely about food while chatting with my students. Did not realise that it was already 1 PM and hubby was home and would be out of his home office any minute asking for food. God! what to do in such short time. Well, came up with this quick bhindi bhaji and there were rotis.

Ingredients

Bhindi / Okra - washed, dried and cut lengthwise
1 medium onion - roughly chopped
2 tablespoons oil
salt to taste
1 teaspoon dhania jeera powder
1 teaspoon paprika powder
1/2 teaspoon turmeric powder
a pinch of amchoor (dry mango powder)

Method

In a karahi add the oil. When it gets hot, add the bhindi and saute it till everything is covered in oil. Cover and let it cook for 5 minutes. Now, add the chopped onions, dhania jeera powder, paprika powder, turmeric powder, amchoor powder and salt. Mix well, cover and let it cook on low medium heat till the bhindi is cooked through. This should take about 10 minutes.
Serve with rotis and curds.

Bread Sandwich Pakoda

Ingredients

12 bread slices

mint chutney

4 slices of cheese

for the batter

2 cups besan

2 teaspoons garlic paste

1/2 teaspoon turmeric powder

salt to taste

a pinch of soda bi card

oil for frying

Method

Place a cheese slice on one slice of the bread. Place another slice over it and spread mint chutney on this slice. Cover with the third slice. Cut the sandwich thus formed into four triangles.

Mix the ingredients for the batter in a bowl and mix enough water to get a thick coating consistency. Whisk the batter for 2 to 3 minutes to get all the ingredients incorporated properly.

Heat oil in a karahi - dip the sandwich triangle in the batter and deep fry in oil till golden brown. Drain on a paper towel.

Serve bread pakoda with tomato ketchup and mint chutney.

Mint Chutney

Ingredients

2 bunches of mint leaves (pudhina)
1 clove garlic (optional)
juice of 2 lemons
1/2 teaspoon salt
3 to 4 green chillies
1 inch ginger - peeled

Method

In a grinder add all the above ingredients and grid to a fine paste. No need to add water, the lemon juice does the trick.
As no water is added, this chutney can be preserved in the refrigerator in an airtight container for more than 3 weeks.

Fish Bhujne (onion based green gravy)

Ingredients

2 to 3 middle portion fillets of Solomon (you can use tilapia or flounder too). In India my mom made this curry with sardines or bombay duck2 to 3 onions finely chopped
1 teaspoon garam masala
3 to 4 tablespoons oil
salt as per taste

grind to paste10 to 12 cloves of garlic
4 green chillies (alter it as per needed - add if you want it more spicy or less if you want it less spicy)1 cup coriander
1 inch ginger


Method
Cut the fish into 1 inch pieces and marinate in some salt and 2 teaspoons of vinegar. Let it stand for about half an hour.
In a karahi add the oil and when it gets hot, add the finely chopped onions to it. Fry the onions till they become golden brown. To this add the ground masala mixture. Let it cook till all water is evaporated and the masala leaves the sides of the karahi. Be careful as this mixture tends to bubble and can splutter around. Add a cup of water to this mixture and then add the garam masala and salt (remember that salt is added to the fish which is marinating too), so add salt accordingly. Add the fish and mix well and with a light hand. Cook it on low medium flame till the fish is cooked. Do not stir it often, as fish is very soft and can get powdered easily.
Serve it hot with chappatis or Naan.

Grilled Fish & Sauteed Veggies

Last Sunday we were wondering what to eat. My husband was tired of eating the normal ghar ka khana of rice, dal, roti & sabzi and wanted something new. So, came up with this new thing - well not very new!!!

Grilled Fish
I used Tilapia (you can use Solomon or Flounder too). I marinated it for about 3 to 4 hours in extra virgin olive oil, fresh garlic paste, chilli powder and some paprika powder.
Then, grilled it at 400 degrees Fahrenheit for about 15 to 20 minutes. And grilled fish is ready.

Sauteed Veggies
Ingredients
1 medium onion
1 capsicum
1 carrot
romaine lettuce
some cabbage
1 cup corn kernels
salt & pepper
a pinch of oregano
2 tablespoons worcestershire sauce
1 teaspoon oil
Method
Chop the veggies in 1/2 inch pieces each. In a saute pan, add the oil and to it add all the cut veggies. Let the oil cover all the veggies. To this add the oregano, salt & pepper and the worcestershire sauce. Cover and cook for five minute. Do not cook veggies through, they have to be a bit crunchy.