Crisp Bhindi Fry

Ingredients

• Ladys finger(Bhindi) - 1 lb
• Salt - 1/2 tsp
• Garam masala powder - 1/4 tsp
• Turmeric powder - 1 pinch
• Gram flour(Besan/Kadalapodi) _ 3 spoons
• Chilly powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Oil - 2 - 3 tbsp
• Onion(medium) - 1 no
• (jullienned)

For seasoning:-

• Mustard seeds - 1/2 tsp
• Black gram(Uzhunnuparippu) - 2 tsp
• Bengal gram(Kadalaparippu) - 1/2 tsp
• Cumin seeds(Jeerakam) - 1/2 tsp
• Roasted peanuts(Nelakadala) - 1 tbsp
• Roasted cashews - 1 tbsp
• Curry leaves - 3 sprigs
• Coriander leaves - 1/4th bunch (chopped finely)
• Green chillies - 2 - 3 nos or as reqd
• Garlic pods - 2 nos
• (minced or grated or crushed)
• Coriander leaves - 1/2 bunch or more to garnish

Method

Wash the bhindi and pat dry them in towel and leave them for 1 hour. After 1 hour, cut them into circular discs or rings of 5-7 mm thickness. In a bowl mix together salt, garm masala powder, turmeric powder, gram flour, chilly powder, coriander powder and cumin powder. To it, add bhindi, 1/4th bunch of pat dried coriander leaves and toss well.

Heat oil in a pan. Splutter mustard seeds followed by black gram, Bengal gram, cumin seeds, roasted peanuts & cashews, curry leaves and coriander leaves one by one. Fry them covered for 1 - 2 mins on a medium flame.

Now add julienned onion and saute for 3 - 4 mins. Change the flame to high and add the bhindi tossed with all powders and coriander leaves to the above and toss it well and saute for 2 mins without lid. Close the lid , turn the stove to medium and cook covered for 6 - 7 mins. In between keep tossing or shaking so that the bhindi is not burnt.

Open the lid and cook on medium flame until the bhindi turns crispy.

Finally garnish with cilantro leaves and curry leaves and switch off the stove and keep covered for 10 more minutes so that the flavours of cilantro and curry leaves is absorbed by the bhindi.

Aam Ka Panna

Mango Panna or Aam ka Panna, delicious cooling and soothing drink. A Cold Beverages and a simple Indian food recipe,





Ingredients

• 2 large sized Raw mango
• 2 teaspoons Cumin powder
• 1 teaspoon Pepper corns (crushed)
• Black salt to taste
• A small pinch of asafoetida
• 1/4 cup Sugar

Method

Wash and boil mangoes. Let them cool. Peel, mash and strain the pulp. Add cumin powder, crushed peppercorns, black salt, asafeotida and sugar. Mix well till sugar is dissolved. Divide the mixture into four tall glasses; fill it up with chilled water. Stir well and serve.

Chole:

Today I am preparing Chole which North Indian recipe. It is a snack and also fast food typically loved by every one as a tea time treat. It can be also used as a starter .The recipe of Chole is a simple and quick.


Ingredients:

• 2 Onions
• 1 Tablespoon garam masala powder
• 2 Tablespoon red chilli (lal mirch) powder
• 1/2 Teaspoon soda bi-carbonate
• 1 Tablespoon dry mango powder (amchur)
• 2 Tablespoon coriander- cumin powder
• 1 Cup chick peas (kabuli chana)
• 3 Tablespoon vegetable fat (ghee)
• 2 Tomatoes
• 1/2 Teaspoon pepper powder
• Salt to taste

For Garnish

• 2 Tomatoes
• 1" Ginger
• 2 Tablespoon coriander leaves (dhania patta) chopped
• 1 Green chilli

Method

Soak the chana for at least six hours and then drain.
Cut the onions. Wash and quarter two tomatoes and make slices of the remaining.Peel and make juliennes of the ginger.Wash and slit the green chillies. Mix in water and 1/2 tsp of soda bi-carbonate to the chana and stir fry in a pressure cooker till done.Take care the chanas do not get mashed.
Heat up the ghee in a vessel and fry the potatoes until soft. drain. In the same ghee, mix in the onions and stir fry till pink. Mix in the dhania-jeera powder and red chilli powder and fry again. Mix in the boiled chanas and salt. After five minutes, mix in the garam masala powder, amchur powder and black pepper powder and stir fry for two minutes. Mix in the tomatoes and stir fry for another two minutes.
Garnish with cut coriander leaves, slit green chillies, slices of tomatoes and ginger juliennes.

Sabudaana Vada

Ingredients

• 1 kg boiled Potatoes, peeled, mashed
• 1 cup (150 gms) Saboodana (sago)
• 1 tablespoon Sendha namak (rock salt)
• 1 tablespoon chopped green Chilli
• 1 tablespoon (green coriander), chopped
• 1 tablespoon Lemon juice
• Ghee (clarified butter)/Oil for deep frying

Method

Wash saboodana till water clears. Soak in water, with level coming upto 3 cms / 1½" above the sanoodana, for about 1½ hours.
Drain in a colander and mix in boiled, peeled, mashed potatoes, salt, chopped green chilli, green coriander), and lemon juice.
Shape potato mixture into flat, round vadas 5 cms / 2" in diameter (grease hands if it sticks).
Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.

http://riyatreat.blogspot.com/2009/04/kuttu-ki-puri.html

Kuttu ki puri

Vrat ka khana


Ingredients:

• 1 cup Kuttu Ka Atta (Buckwheat Flour)
• 1/4 cup Coriander Leaves (chopped)
• 1 Potato (boiled and mashed)
• 2 Green Chilies (chopped)
• 1 tbsp Oil
• Salt to taste
• Water for kneading
• Oil for deep frying

Method

Take kuttu, coriander leaves, potato, green chilies, 1tbsp oil and salt in a flat-bottomed vessel. Add water gradually to knead a little firm dough.
Make small round balls of the dough and roll out each ball to form a puri / poori
Heat oil in a frying pan and fry till the puri turns dark brown.
Make all puris like this from the remaining dough, repeating the above-mentioned step
Kuttu ki puri is ready to eat. Serve with aloo ki sabzi or green chutney & curd .