Bhindi Masala with Peanuts and CoconutStuffed Okra

The key to making tasty okra is to choose the tender variety, with a thinner skin and as less seeds as possible. This will give them a better texture and taste, so take your time in picking and choosing your okra(bhindi). Also, never wash the okra, rather, wipe them clean with a wet towel. This will help avoid the stickiness a lot!

Ingredients
1 packet of freshly-cut okra
1/4th cup peanut powder
1/2 cup onions - finely chopped
1/2 cup grounded bread crumbs
1/4th cup shredded coconut2 tsp fenugreek seeds
2 tsp cumin seeds5-6 cloves of garlic - minced
8-10 tbsp olive oil (or low-fat cooking oil)
1 tbsp turmeric powder
2 tsp sugarsalt and lemon juice - according to taste2 tbsp red chilli powder2 tbsp cumin-coriander powder(dhana-jeera)freshly chopped cilantro - for garnish

Method

1. Heat the oil in a wok and add the fresh okra to it.
2. Stir fry the bhindi on medium flame, stirring often to make sure it does not get burnt.
3. Add the ground bread crumbs to coat the okra.
4. Do this till the okra becomes cripy and the stickiness starts disappearing.
5. Now remove the okra and keep aside.
6. In the same wok, add 1 tbsp oil, the cumin and fenugreek seeds, minced garlic and the onions.
7. Saute them till the onions look glazed. Now add the peanut powder and roast for a couple of minutes, Then add the okra to this, add salt and sugar, and cook partially covered on medium flame, stirring occasionally.
8. After it has cooked, add the remaining spices and the lemon juice.
9. Mix well, then add half of the shredded coconut.
10. Cook for some more time and transfer to a serving bowl.
11. Garnish with the chopped cilantro and the remaining shredded coconut and serve the hot Bhindi Masala with hot chapatis or parathas!

Bharela Bhinda nu Shaak-1(Stuffed Okra)

Ingredients
1 lb okra, trimmed, cut 2" pieces, slit in betweenStuffing
1/2 cup daria/dalya/puffed chana daal
1 tsp coriander-cumin seed powder
1/2 tsp chili powder1 tsp ginger-garlic paste
1/2 tsp garam masala1/4 tsp asafoetida
1/2 tsp turmeric powdersalt to tasteTempering1 tbsp oil + 1tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp turmeric powderGarnish
1 tbsp lemon juice (optional)
1 tbsp chopped cilantro/coriander leaves
Method:
Powder 1/2 cup daria/dalya/puffed chana daal without adding any water.
Mix all the dry ingredients for stuffing.
Stuff the above masala in the okra.
There should be leftover masala to be added later.
Heat 1 tbsp oil in a wok/kadai - preferably nonstick.
Add the ingredients for tempering.
As the seeds sizzle, carefully place the stuffed okra in a single layer - as much as possible. (Double layer won't hurt!). Sprinkle the leftover masala all over.5. Saute for 2-3 minutes. The masala will soak up the oil.6. Switch the gas to low. Cover the wok/kadai with a lid. Keep 1/4 cup water on the lid. Let it cook on the low flame for about 20 minutes. Open the lid, add the water on top in the wok. Stir. and cover again. Let it cook for another 10 minutes. Adjust for salt.7. Add remaining 1 tbsp oil. Saute for 5 minutes.8. Switch off the gas. Stir in lemon juice - if using.9. Garnish with chopped cilantro.

Bhinda nu Shaak (Gujarati Okra Stir Fry)

Ingredients

1 lb Okra/Bhendi/Bhinda/Bhindi, cut into matchsticks
1 medium potato, peeled, cut into matchsticks
Salt to taste
1 tsp coriander-cumin powder, preferably freshly ground
1/2 tsp mild chili powder like Kashmiri chili powder or paprika
A generous pinch of chaat masala

Tempering

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

Method

1. Cut okra & potatoes in matchsticks
2. Heat oil in a kadai/wok .
3. Add all the ingredients for tempering.
4. As the mustard seeds start spluttering, add okra and potatoes. Add coriander-cumin seeds powder & paprika/chili powder. Give a quick stir.
5. Stir fry from time to time. Cover with a lid. Let it cook on low flame for 15-20 minutes or till okra is tender.
6. Add salt and chaat masala.
7. Serve with chapati or Gujarati Dal & rice

DAAL BATI

Ingredients
For Baati
2 cups wheat flour1 tbsp. rawa (semolina)2 tbsp. gheesalt to taste
For Daal
1/2 cup green moong dal1 tbsp. yellow channa dal1 tbsp. ghee or oil1/2 tsp. garam masala1 tsp. red chilli powder1/4 tsp.haldi (turmeric) powder1/2 tsp. dhania (coriander seeds) powdersalt to taste1/2 lemon1 tbsp. coriander chopped1/2" ginger grated1/2 tsp. each cumin and mustard seeds2 cups water
Method
For Baati
Mix the flour, rawa, salt and ghee.
Knead very stiff dough with warm water.
Shape in ball the size of a ping pong ball.
Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty.
Break open pour some fresh ghee on the halves.
Serve hot with channa moong dal and pickles.
For Daal
Wash both dal together add 1 cup water and a pinch of turmeric.
Pressure cook dal. (Approx.4 whistles will cook the dal).
Cool the cooker. Remove dal.
Mix all the spice powders in 1/2 cup water to make thin paste.
Put ghee in a pan and heat.
Add the cumin & coriander seeds. Once they splutter add ginger.
Add the paste of spice powders. Fry for a minute, add the dal.
Add remaining water and stir well. Bring to a boil.
Add lemon juice. Check and add salt if required.
Garnish with chopped coriander.
Serve hot with hot steamed rice.

Bharela Ringan Tuvar Sabzi (Eggplant and Tuvar Sabzi)

Cooking Time:Serves 4-6
IngredientsIndian Eggplant 7-8 (as shown above)1 pack frozen toovar*(pigeon peas)(don't get the one in the transparent bagsfrom the indian store)1/2-3/4 cup of peanuts(grinded)2 table spoon besan (gram flour)4-5 tablespoon dhana jeeru3-4 teaspoon red chili powder2 teaspoon turmeric powder2 teaspoon garlic masala1 teaspoon garam masala1 teaspoon jeerapinch of asafoetida1 teaspoon lemon juiceNow to start cooking your delicious bharela eggplantMake the masalamix gram flour, 2 tablespoon dhana/jeeru, 1 teaspoon turmeric powder, 2 teaspoon chili powder, 1 teaspoon oil, salt to taste(about 1 teaspoon), 1/2 teaspoon lemon juiceNow mix this well. Keep asideTake the eggplant remove the top green part and then slice it 4 ways but not completely so it opens but doesn't fall apart. Now slowly stuff the masala that you made in the gap. Get all the eggplant ready repeating the same steps.Now take a pressure cooker add 2 teaspoon oil, let the oil heat and then add jeera once the jeera is heated and light brown add the asafoetida,turmeric powder, chili powder and immediately add the toovar. Then add garlic, dhana jeera, garam masala, and a little more than 1/2 cup of water and put the eggplant in the cooker.Put the remaining masala (left from the eggplant stuffing) in it as well. Add salt to taste.Let it cook for two whistles or until the eggplant is tender and cooked.Let the pressure cooker cool.After opening you can cook it for a couple of minutes. garnish with coriander!Serve with rice or roti/parathas. It is delicious.It will look similar to this but will have the toovar (pigeon peas too) and not as read. Next time I make it, I'll definitely put an image of my version.

Papad Kee Sabzi (Papadams In a Gravy, Rajasthaani Style)

2-3 medium sized urad daal papads cut into 1 inch squares 1 1/2 tbsp. nonfat yogurt2 pinches of asafoetida1 tsp. turmeric powder1/2 tsp. cumin seeds1/2 tsp. mustard seeds1 tsp. chili powder1 1/2 tbsp. ghee1 tbsp. fresh cilantro leaves, chopped finelysalt to taste1 cup water
Break the papads into 1" squares.
Heat ghee in a saucepan, add the cumin and mustard seeds. Cook until they begin splattering.
Add asafoetida and a few drops of water and cook for a few seconds.
Now throw in the chili powder and quickly thereafter the yogurt. This prevents the chili powder from burning and gives the gravy a nice red color.
Cook until the yogurt turns a nice brown color.
Add the turmeric, water and salt and bring to a boil. The gravy should be thin. Add papads and cilantro leaves.
Boil for 3-4 minutes or until the papads are cooked. They are like pasta. Add more water if needed. Serve hot with rotis or rice.
Alternately, you can also throw in roasted papad after cooking the gravy to the desired consistency and then simply throw in the papads just before serving. They get soggy rather quickly. The traditional way is to cook them in the boiling gravy.

Stuffed Onion Potato and Brinjal

2 small red onions4 small brinjals4 small potatoes
1.5 tbsp chickpea flour2 tbsp coriander powder1 tbsp cumin powder1 tsp red chili powder1 tsp garam masala2 tsp salt1 tsp sugarjuice of one lemon2 tbsp minced coriander leaves2 tbsp oil
1 tbsp oil1 tsp mustard seeds2 tsp cumin seeds


Peel/wash and make slits on the vegetables as described above
Mix all these ingredients until they form a coarse lumpy texture. Stuff generously on both slits of the vegetables.
Place the vegetables in a steamer basket and steam for about 20-30 mins or until a knife goes through gently into the potatoes.
Heat oil in a large (wide) non stick pan, add the seeds and allow sputtering. Carefully drop the steamed vegetables.
Toss them around in the oil being careful.
Avoid using a ladle and just shake the pan gently to move the vegetables around for 2-3 minutes.

Sukhe Simla Mirchi Ke Sabzi (Dry Spiced Bell Peppers)

2 large Simla mirchees (green bell peppers), washed and medium diced with seeds left in1 tsp. laal mirchi (red chili powder)1/2 tsp. pisaa dhaniya (coriander powder)1/2 tsp. haldi (turmeric powder)1 tsp. sugar1/8 tsp. heeng (asafoetida)1/2 tsp. rai (mustard seeds)1 scant tsp. zeera (cumin seeds)1 tbsp. canolasalt to taste1 tbsp. besan (chick pea flour)1/2 tsp. amchur (dry mango powder)

Heat the canola in a Kadai or a frying pan. Add the cumin and mustard seeds and cook until they splatter. Add the heeng and cook for another few seconds.
Add the peppers and stir fry for 4-5 minutes. Add all ingredients, except besan and the amchur and saute for another couple of minutes.
Now add the besan and the amchur and saute stirring continuously for 3-4 minutes. Taste for salt and let the dish cool completely.
If traveling with this dish, make sure you completely cool this dish before you store it. It is great with all Indian flat breads. Especially theplas or pooris.

Kela Methi Nu Shaak

Ingredients:
6 bananas, peeled and chopped2 bunches of Fenugreek leaves (methi) –(chopped)1tsp Mustard seeds 2 tsp Green chilli-ginger paste ½ tsp Turmeric powder ½ tsp Garam masala 1 tsp Sugar 2 tbsp Oil A Pinch of Asafetida Salt to tasteJuice of half a lemonA pinch soda-bi-carb (optional)

Method:

Heat the oil. Add mustard seeds, wait till they crackle and then add asafoetida and fenugreek.
Sprinkle soda-bi-carb and salt. Stir the mixture and simmer till the fenugreek leaves soften.
Add the green chilli-ginger paste, turmeric, gram masala and sugar and stir well.
Mix in the banana pieces, sprinkle the lemon juice and stir once again.
It is preferable to serve this dish while hot.

Veggie Hot Pot

Veggie Hot Pot

Ingredients
1cup boiled macaroni or noodles1 1large onion grated2 tomatoes grated2 potatoes boiled and sliced thin or grated1 capsicum deseeded and cut into thin rounds1 spring onion finely chopped1/2 tsp. ginger grated1 tsp. garlic grated1 tsp. red chilli crush or powder1 tsp. sugar1 tbsp. corn floursalt to taste1 tbsp. grated cheese1 tbsp. coriander chopped2 tbsp. butter
Method
Heat butter. Add ginger, garlic, and onion. Stir fry for a minute.
Add vegetables except tomato and potatoes. Fry two more minutes.
Mix corn flour in 1 cup water to a smooth paste.
Add chilli, salt and sugar and tomato.
Mix well and pour into the vegetables, stirring as you pour.
Stir and bring to a boil. Simmer for 2-3 minutes till the milkiness of corn flour goes.
Boil till thick but of pouring consistency.
Mix the cheese in the potato (if grated).
Grease a casserole or ovenproof dish, and place the macaroni or noodles at bottom.
Pour the veg sauce on top.
Cover with slices of potato or sprinkle if grated.
Sprinkle the coriander all over.
Bake in a hot oven (300C) for 15 minutes or till potato cheese become golden brown.
To be eaten hot with warm buns or garlic dinner rolls.
Making time: 45 minutesMakes for: 2