Bhindi Masala (Spicy Okra/Ladies Finger)

Ingredients

500 gms Bhindi/Okra

2 onion, sliced

½ teaspoon turmeric powder

½ teaspoon ajwain/thymol seed

A pinch of asafetida

½ teaspoon red chili powder

½ teaspoon garam masala

½ teaspoon cumin seed powder

½ teaspoon coriander powder

½ teaspoon cumin powder

1 teaspoon coarsely grinded fennel seed

½ teaspoon amchoor (raw & dry mango) powder

Salt to taste

1 tablespoon Vegetable oil

Method

Cut all Bhindi/Okra into two lengthwise and then cut into 1” long pieces.

Heat oil in Kadhai/Wok.

Add asafetida.

Add Ajwain/thymol seeds.

Add onion and stir fry it to golden.

Add turmeric powder.

Add Okra and salt.

Mix them well with the oil.

Cover the Kadhai with a lid.

Cook it over a slow flame for 7-8 minutes.

Open the lid and stir the Okra.

Add coriander powder, garam masala, amchoor powder, red chili powder, cumin seed powder and fennel seed powder in the Okra.  Mix it well.

Now cook it over a slow flame, uncovered, for about 15 minutes or until the stickiness of Bhindi/Okra will disappear and the whole dish will become little roasted.  Keep stirring from time to time. 

Pour it in a serving dish.

Serve with parantha and any Indian curry.

Cordia/labede/gunda ki sabzi

In India cordia is known by different names in different places.  In Rajasthan, North India, it is known as Lasode or Labede. Whereas it is called as Gunda in Gujarat. 

Cordia/Labede is used as a key ingredient in making pickle in many parts of India and it is very delicious.

My wife makes a spicy and delicious sabzi (dish) of Cordia.  Cordia is boiled and de-seeded.  Then stir fried with oil and dry masalas over low flame for about  30-40 minutes.  Cordia is a very sticky vegetable.  Its stickiness disappears while cooking on a slow flame for a long time.  It can be made in a large amount and kept in the refrigerator. It can be then reheated and consumed within a week.

Ingredients

500 gm Cordia/Labede/Lasode/Gunda

½ teaspoon turmeric powder

½ teaspoon cumin seed

A pinch of asafetida

½ teaspoon red chili powder

½ teaspoon garam masala

½ teaspoon coriander powder

½ teaspoon cumin powder

1 teaspoon coarsely grinded fennel seed

½ teaspoon amchoor (raw & dry mango) powder

Salt to taste

1 ½ tablespoon Vegetable oil

Method

Remove the stem from Cordia / Labede.

There are two ways on how to proceed from here.

You can either boil them in water till they become soft. (This is the traditional way of doing it)

Then remove from water.

Or

You can place all the cordia / labede in a plastic bag and microwave them for about 7-8 minutes on high power. (With this method, roasting the cordial / labede will take less time in the later stage, as the cordial will not absorb extra water in the microwave).

Cool all the cordia / labede at room temperature.

De-seed all the cordia / labede. For this, press the each cordia / labede with your right hand thumb and first two fingers.  The seed along with a sticky glue-like substance will automatically come out of cordial / labede.

Now heat the oil in a Kadhai/wok.

Add asafetida.

Add cumin seeds.

Add turmeric powder.

Add all the de-seeded cordia /labede and salt.

Mix them well with the oil.

With the help of a spatula, lightly crush all the cordia /labede.

Cover the Kadhai with a lid.

Cook it over a slow flame for 7-8 minutes.

Open the lid and stir the cordia / labede.

Add all the masala in the cordia / labede and mix it well.

Now cook it over a slow flame, uncovered, for about 40 minutes or until the stickiness of cordia / labede will disappear and the whole dish will become little roasted and of golden color.  Keep stirring from time to time.  

Pour it in a serving dish.

Serve with parantha and any Indian curry.

Arbi Amritsari

Arbi Amritsari is a very popular snack of Punjab made from Arbi (colocasia roots).  It can be serve as a starter/snacks or as a side dish with dinner.

Ingredients

500 gms Arbi (colocasia roots) (boiled& peeled)

50 gm besan/chickpea flour/Bengal gram flour
1 teaspoon oil for roasting besan

50 gm Corn flour

50 gm Breadcrumbs

½ teaspoon red chili powder
½  teaspoon turmeric powder
½ teaspoon  garam masala
½  teaspoon coriander powder
1 teaspoon chat masala

½ teaspoon ajwain (thymol seeds)

½ teaspoon cumin seeds powder

½ teaspoon ginger paste

½ teaspoon garlic paste

2 teaspoon lime juice
½ tablespoon oil for marination

Oil for frying

Method

Press all arbi a little with the help of your palm.
sprinkle some salt and half of the lime juice over the arbi and mix gently.

Heat the oil in a Kadhai/Wok.

Roast besan till golden.

In a dish mix corn flour,  breadcrums, besan, salt, red chilli powder,  cumin seed powder, garam masala, coriander powder, turmeric, chat masala, ajwain,  oil, lemon juice and ginger garlic paste.  Mix it well
If this paste is too thick, add little water and make it smooth so that it can be coated over all the arbi.

Coat each arbi with the above mixture properly.

Keep all arbi aside to marinate for about 1 hour.

Heat the oil in a Kadhai/wok.

Deep fry all arbi to golden from all sides.

Pour them in a serving dish.

Serve while hot with a tomato ketchup or green chutney.(recipe : Green Chutney)

Black Grapes & Apple Raita

Ingredients

2 cup curd/yogurt

1 cup seedless black grapes cut into two lengthwise

1 apple, peeled and cut into small pieces

1 tablespoon sugar (or to taste)

¼ teaspoon cardamom seeds powder

Method

Beat the curd so that it becomes smooth in texture.

Add sugar in curd and mix it well.

Add grapes and apple pieces in curd.

Add cardamom powder.

Mix it well

Pour the raita in a serving bowl

Keep it in a fridge.

Serve chilled with any stuffed parantha, hot parantha and curry as a side dish or a complementary dish

Baingan / Egg plant / Aubergine raita

Ingredients

1 medium size Baingan roasted on grill or on direct gas flame

2 cup curd/yogurt.

½ teaspoon roasted cumin seed powder

2-3 green chilies, finely chopped

½ teaspoon of red chilli powder

½ teaspoon mustard seeds

6-7 curry leaves

½ teaspoon black salt

Salt to taste

1 teaspoon oil

Method

Peel & mince the roasted baingan. Cool it at room temperature.

Put baingan and curd in a food processor/blender. Make a smooth puree’.

Add black salt, green chilies, salt, roasted cumin seed powder and mix well.

Pour the content in a serving dish.

Heat oil in a small bowl.

Add mustard seeds.

Add curry leaves.

Add red chili powder.

Pour it over the raita.

Keep it in a fridge.

Serve chilled with any stuffed parantha, hot parantha and curry as a side dish or a complementary dish.

Mushrooms Capsicum Curry

Ingredients

1 Cup Mushrooms, if large chopped in four and if small chopped in two (boiled)

 1 red capsicum cut lengthwise in strips

1 yellow capsicum cut lengthwise in strips

1 green capsicum cut lengthwise in strips

2 sliced onions

2 sliced tomatoes

½ cup cottage cheese cut in 1” long pieces

2 pineapple rings, cut in 1” long pieces (discard center)

1” ginger finely chopped

½ teaspoon garlic paste

2 green chilies, finely chopped

 ½ teaspoon garam masala

½ teaspoon cumin seeds powder

½ teaspoon coriander powder

½ teaspoon turmeric powder

½ teaspoon red chili powder

Salt to taste

1 tablespoon finely chopped coriander leaves

1 tablespoon oil

Method

Heat oil in a pan

Add ginger and garlic in the oil and stir it for a while.

Now add the chopped onions. Fry till golden

Add green chilies and stir fry it.

Add the chopped tomatoes and cook

Now add all the chopped capsicum and mushroom. Stir it.

Add garam masala powder, cumin powder, coriander powder, chilli powder and salt to taste and stir it. 

Cover the pan Cook it for 15 to 20 minutes on a slow flame.

Now add cottage cheese pieces and pineapple.  Cook for another 2-3 minutes till the cottage cheese is tender.

Pour it in a serving dish.

 Garnish it with chopped coriander leaves.

Serve while hot with paranthas or Nan