Crispy Bhindi, lady finger or Okra

Bhindi is one versatile veggie loved by all. When cooked in the right manner it tastes awesome.

Today I made some crispy Bhindi on a iron pan.

Ingredients:

Bhindi -10-12 Small ones

Turmeric powder-1/4 spoon

Cumin powder-1 t spoon

Coriander powder- 1 t spoon

Saunf or fennel powder – 1/2

t spoon.

Red chilli powder -3/4 spoon

Asafoetida – 3-4 pinches

Cornflour -1.5 table spoon.

Black salt – 2-3 pinches

Amchur or

dry Mango powder -1/4 spoon.

Oil or liquid ghee-2 table spoons.

Lemon juice -1/2 spoon

Coriander leaves -2 sprigs.

Salt as per taste

Method:

Clean and then wipe the Bhindi till they are dry.

Remove the top and the bottoms ends and then make a slit on one side of each Bhindi.

In a bowl add all the above except Bhindi, coriander leaves and lemon juice.

Mix well and keep aside.

Now fill a little of the above mixture into each Bhindi and keep them aside.

Heat a heavy pan preferably iron pan and add a tablespoon of the oil or ghee and spread it with a silicone brush all over the pan.

Place the stuffed Bhindi’s neatly over the pan and on low flame cook them for about 3 to 5 minsNo slowly turn them or flip them and add the remaining ghee and cook for another 4-5 minuts until they turn crisp.

Stuffed Bitter Gourd

Bitter gourds are a family favourite.Tangy sweet sour dry bitter gourds are enjoyed by my family.Today tried this recipe and loved its mild flavour and the crunchiness of the bitter gourds

It’s not only nutritious and healthy but very yummy too…

Ingredients:

BItter gourd -2

Fenugreek seeds – 1/4 spoon

Coriander seeds – 1.5 spoons

Cumin seeds – 1/2 spoon

Red Bedgi chillies – 5

Red Spicy Guntur chillies -2

Turmeric – 1/2 spoon

Peanuts roasted – 2 table spoons

Roasted besan – 1 table spoon

Jaggery – 1 table spoon.

Oil – 3 + 1 table spoons

Tomatoes – 2

Mustard – 1/4 spoon

Curry leaves – 1 sprig

Salt as per taste.

Method:

In a pan roast the red chillies,coriander seeds, cumin and methi separately until you get an aroma.

Cool it and then dry grind the masala with the roasted peanuts and roasted besan and jaggery powder.

Add some salt to it.

Wash and deseed the bitter gourds by removing the pith and slice them into roundels which should be two centimetres thick

Immerse them in cold water to which salt has been added for about 30 minutes.

Remove the bitter gourds from the water and stuff the dry masala into the roundels and keep aside.

In a saucepan add the remaining oil and then the mustard and curry leaves.

Now add the turmeric and the sliced tomatoes and sauté them for 4 to 5 minutes.

Now drop the stuffed bitter gourd into the pan and a little salt and cook them on a covered lid until they are cooked.

Enjoy with roti or rice as sides.

Please Note:

You may add a chopped onion while sautéing if you prefer them .

Banana Stem Raita

Banana stem is very beneficial and is highly nutritious.

It’s used for many health issues like regulating the blood pressure and cholesterol.

Healing kidney stones. Digestive problems like acidity and gastric issues.

Including it in ones diet on a regular basis helps to keep ourselves healthy.

Ingredients:Banana stem-1 piece.(tender stem)

1 spoon Lemon juice

Salt -1/2 spoon

Curds3 table spoons

Green chillies-2

Red chilli-1

Asafoetida-2 to3 pinches

Mustard-1/2 spoon

Coconut oil-1 spoon

Salt as per taste.

Method:

1.Cut the banana stem into half and remove the fibrous skin.

2.Only the tender part of the stem is used.

3.In a vessel take some water and add some salt and lemon juice in it.

4.Now chop the tender part of the stem into tiny bits. Put them into the salt and lemon water for a few minutes.

This is to avoid oxidation.

5.Strain the water.

6.Add about 3 table spoons of curds and add salt to the chopped stem, mix well and refrigerate it.

For the seasoning:

Heat 1 spoon of coconut oil and add 2 finely chopped green chillies ,1 red chilli and 1/2 spoon mustard seeds and a pinch of hing and when it splatters add it to the mixture.

Mix well and the raita is ready.

Pitted Cherry 🍒Chutney.

Today wanted to try something tangy and spicy….Something different!

Try it out it tastes yummy with roti as well as rice and curds.

Ingredients:

Pitted cherries-4

Grated coconut-3 table spoons

Cumin seeds-1/2 a spoon

Red chillies-3

Method:

1.Soak the cherries in a little water and chop them.

2. Squeeze about 3 to 4 drops of lemon juice over the cherries.

3.Blend all of the above ingredients and make a smooth paste .

4.Add salt as per taste and the chutney is ready.

Enjoy with roti or over bread.

Red Bell Pepper & Onion Gojju

Red pepper and Onion gojju

Ingredients:

1 Red Bell pepper

1 Onion

Tamarind-size of two peas

Salt to taste

Coconut oil-1/4 spn

Hot Water- 2 table spoons

Red chilli-1

Coriander leaves- for garnishing.

Method:

Soak the tamarind in hot water and with the help of your fingers squeeze the pulp.

Add salt and chop the onions and add to it.

Slice the bell pepper into half and apply a little oil on both sides and roast the pepper on the gas flame.

Cut it into small bits and mix it in the bowl of chopped onion.

Now roast a red chilli over the gas flame and squeeze it into the above mixture.

Garnish with chopped coriander leaves.

Fruits And Berries Raita

One of my favourite raita which is refreshing in the summer heat and also a healthy option as it has yogurt which is a probiotic and berries which are high in antioxidants. I have added a scoop of vanilla ice cream to the yogurt to get a creamy texture and so a little high calorie wise.

INGREDIENTS

  1. Vanilla Ice cream-1 scoop
  2. Green grapes -1/4 cup
  3. Pineapple bits-1/2 cup
  4. Curd 3/4cup
  5. Black berry-4-5(chopped)
  6. Strawberries-3 sliced
  7. Pepper-1/4 spoon
  8. Kala namak-1 pinch just for the flavour
  9. Chat masala-2 pinches.
  10. Salt as per taste.

METHOD:

  • Take a bowl and mix the ice cream and the yogurt
  • Add all the chopped fruits and salt and mix well and garnish with chat masala and black salt.
  • Serve it cold.