Masala Bhindi

This is a dish that I learnt from my mom. Plus I have altered it a little.

Ingredients :
Lady's Finger/ Okra : 1/2 kg
Ginger : 1 tsp (Finely Chopped)
Green Chilli : 1 (Finely Chopped)
Tomato : 2 (Finely Chopped)
Cumin Seeds/ Jeera : 1/2 ts
Oil to Temper
Salt according to Taste

Spice Powders:
Turmeric Powder : 1/4 tsp
Coriander Powder : 1 tsp
Chilli Powder : 1 tsp
Amchur Powder : 1/2 tsp


Procedure :
1. Wash, wipe and cut the head and tail of Lady's Finger; and chop it into tiny pieces.
2. Heat oil and add cumin seeds; once the seeds start crackling add green chilli and ginger.
3. Now add the tomatoes and cook till it turns mushy; and add the spice powders.
4. Now add the chopped Okra and close the pan with a lid and cook it in the mushy Tomato.
5. Sprinkle salt. You will know its cooked when the stickiness of lady's finger disappears.

Kerala Style Prawn's Fry

The simplest Prawn's curry I have come across. And the yummiest. One of my friend had tried this from a blog called kothiyavunnu where there are many other authentic recipes.

Ingredients :
Prawn's : 1/2 kg (Peeled and cleaned)
Coconut Oil : 2 tbsp
Curry Leaves : 20
Rice Flour :  1 tbsp

To marinate :
Shallots : 4 to 5 (Or use a small onion instead)
Garlic : 1 inch
Garlic : 2 -4 cloves
Cumin Seeds : 1 tsp
Dried Red Chilly : 4 to 6 or Red Chilly Powder : 1 tbsp
Turmeric Powder ; 1/4 tsp
Black Pepper Corn : 1/2 tsp
Lemon Juice : 1 tbsp
Curry Leaves : 4 to 5
Salt according to Taste

Procedure :
1. Marinate the prawns after grinding all the ingredients given under to marinate.
2. Keep it aside for 1/2 an hour.
3. Take a pan and heat 1 tbsp oil and add curry leaves. Once the curry leaves starts giving out their fragrance add the marinated prawns and cook for 4 to 5 minutes.
4. You can add rice flour so that the masala of the marinade sticks well to the prawns.Cook till the prawns turn golden brown. Sprinkle the remaining 1 tbsp coconut oil on top.


Notes : 1. Increase or decrease the spices according to your tolerance level.
             2. Take care not to scorch the masala.
            3. Use coconut oil for  the authentic taste.

Mushroom Ghee Roast

Ingredients :

Mushroom : 15- 20

Red Chiilies : 18 -20 (Byadagi: 8 and Kashmiri Red Chillies: 8-9)

Coriander Seeds : 1 tsp

Curry Leaves : A sprig

Turmeric Powder : 1/4 tsp +1/4 tsp

Tamarind : A cherry sized ball

Garlic Cloves : 5-6

Ghee : 3 tbsp

Oil : a few drops

Salt According to taste

Procedure :

1. Clean and chop the mushrooms into thin slices.

2. In a pan roast red chillies, coariander seeds, curry leaves and off the flame add turmeric powder.

3. Once the roasted items cool down grind them with tamarind, garlic, salt and little water into a smooth paste.

4. In a non- stick pan heat ghee and add turmeric powder; add chopped mushrooms and salt; saute the mushrooms till they release water and are cooked properly. The mushrooms should be cooked in about 5 minutes.

5. Now add the grinded paste and add 1/2 cup of water to get a little gravy consistency. Cook for 5 to 7 minutes till the water evaporates and at the same time you have a little gravy left in it.

Broccolli And Peanut Stirfry

I recently did a body check up and found that my LDL i.e. bad cholestrol levels were a little on higher side. So I have cut down on cakes and cookies. Plus eating some salad. I tried this Brocolli and peanut stir fry and I loved it.

Ingredients:
Broccoli Florets : 1/2 cup
Peanuts : 1/2 cup
Tomato : 1
Oil : 1 tsp
Pepper Powder : 1 tsp
Salt according to Taste
Lemon Juice : 1 tsp

For tempering:
Oil : 1 tsp
Mustard Seeds : 1 tsp
Urad Dal : 1/2 tsp
Green Chilli : 3-4 (Slit)

Procedure :

1. Soak peanuts for an hour in water.
2. In a pan heat oil and temper with mustard seeds, urad dal, and green chilli,
3. Now add the chopped tomatoes once they turn mushy add; peanuts and water so that the peanuts are cooked well.
4. Now add chopped brocolli and sprinkle with salt and coarse black pepper.
5. Sprinkle lemon juice on top.

P. S : It falls in the category of Salads instead of Stir fry. 

Bharwen Bhindi/ Stuffed Okra

I love Lady's Finger in any form. So I keep experimenting with it. And recently I had tried stuffed Ivy Gourd. So I did the same with Lady's Finger. It is my co-sister's recipe. No one can prepare this as tasty as her.

Ingredients:
Lady's Finger : 20-25 (Cut the head and tail; clean and make a vertical cut from top to bottom so that we can stuff the spice powder)
Cumin Seeds : 1/2 tsp
Green Chilli : 2-3
Oil : To temper (1 tsp)
Coriander Leaves : for garnishing

Stuffing for the Lady's Finger:
Gram Flour : 3/4 cup
Chilli Powder : 1 tbsp
Amchur Powder : 1 tsp
Coriander Powder : 1 tsp
Cumin Powder : 1/4 tsp
Turmeric Powder : 1/8th of a tsp
Oil : 1 tbsp
Salt according to Taste

Procedure:
1. Make a crumbly powder of all the ingredients listed under stuffing.
2. Now stuff the cut Ladies Finger with the Spice Powder mixture.
3. In a tawa heat oil add cumin seeds and green chilli.
4. Once they start spluttering add the stuffed Lady's Finger.
5. Cook on low flame for 15 to 20 min.
6. Garnish with coriander leaves.

Soya Granules Sabzi

I definitely crave good food here in US. I like eating different kind of food. Especially you get very good quality of Soya in US.

Ingredients:
Soya Granules : 1 cup
Onion : 1 (Finely Chopped)
Tomato : 2 (Finely Chopped)
Ginger Garlic Paste : 1tsp
Chilli Powder : 1 tsp
Coriander Powder : 1 tsp
Amchur Powder :1 tsp
Salt
Green Chilli (Optional) : 2-3
Coriander Leaves to Garnish

To Temper :
Oil : 2 tbsp
Cinnamon : 1 inch
Cloves :2
Fennel Seeds : 1/2 tsp
Curry Leaves : 6-8

Procedure :
1. Soak Soya granules in water for 10 min. In other bowl with a small piece of garlic and a little milk bring soya granules to a boil.
2. The soya will be well cooked by now; strain them and keep the granules aside.
3. Now Temper the ingrediets given under temper.(Can also add green Chillies)
4. Add onion and once it turns brown; add ginger garlic paste; add chopped tomatoes and once it turns mushy add all the spice powders (Chilli Powder, Coriander Powder, amchur powder) along with salt.
5. Garnish with Coriander leaves.