April 22, 2011

Dahi Bhindi

For the Okra lover that I am, it is quite surprising that the last time I posted a Okra recipe was about an year ago !!!  My MIL isn't very fond of Okra so that way Okra makes an appearance at home about once a fortnight. Most of the times, It goes into my husband's lunch box as a quick Bhindi Fry or it is promptly made into Bendekayi Gojju which we all love to dig into with some hot steamed rice.

Dahi Bhindi

Today was one of those rare ocassions, when I wanted to make something else with Okra & Dahi Bhindi was what I made.

You Will Need:
  • Okra/Bhindi - 250g
  • 2 large onions - sliced lengthwise
  • 1 small tomato - roughly chopped
  • 1/2 cup yogurt
  • 1 tbsp besan/chickpea flour
  • 1 tsp cumin seeds
  • 1 tsp nigella seeds/kalonji
  • 2 tsp finely chopped garlic
  • 1/2 tsp turmeric powder/haldi
  • 1 tsp red chilli powder
  • 1 tsp Garam masala
  • Salt as per taste
  • Cooking oil
  • Chopped coriander
How To:
  • In a deep heavy bottomed vessel, heat generous amount of cooking oil. Add Okra & saute till it gets cooked completely. Set aside.
  • In the same pan, heat some more oil, splutter cumin & nigella seeds. Add chopped garlic & saute for a few secs. Add chopped onions & turmeric. Allow it to sweat. Add chopped tomatoes, red chilli powder & fry until oil separates.
  • Meanwhile, in a bowl whisk yogurt & besan together such that no lumps are formed. When the tomatoes are finished cooking, add the yogurt mixture, Give it a stir. Add salt & allow it to simmer for about 5 mins until the raw smell of besan disappears & the sauce gets a little thick.ra
  • Add sauteed okra & mix well
  • Add Garam Masala & check for salt. Aloow it to simmer again for about 3 mins.
  • Turn off the stove & finish with some fresh chopped coriander

Serve HOT with Phulkas or with Dal & steamed Rice .. Enjoi !!!

NOTE: Do Not add too much yogurt to make this into a gravy. However, it you happen to add more yogurt than needed, add some more chickpea flour to thicken the sauce.

April 13, 2011

Nutella & Muesli coated Banana Popsicles

Its summer here & everyone feels like eating an ice cream every now & then .. Storing Ice cream at home is a dangerous thing, especially when  I am around, since it will disappear without trace in a couple of days .. Also, too much ice cream is not a good thing, isn't it ?? :) 

So, like a good girl, I decided to make Banana Popsicles instead .. They make a great snack, is comparatively low in calories & is very popular with kids. If your kid demands an ice cream often, you know what to make now

Banana Popsicle

You Will Need:
  • 3 Bananas - ripe yet firm
  • Chocolate flavored Muesli - for rolling
  • Nutella - 5 tsp
  • 1/4 cup Milk
  • Wax Paper

How To:
  • Slice the banana into halves & insert ice cream sticks & allow them to freeze for about 3  hours or even overnight
  • In a microwave safe, bowl melt together nutella & milk for 2 mins. Pour it into a small bowl.
  • Dip each banana into the melted nutella & milk syrup & immediately roll into muesli.
  • Place a wax paper on a tray & arrange the Popsicles & freeze for at least an hour before serving
Enjoi !!!

  • I was meaning to use melted chocolate, since I didn't have any on hand, I used melted Nutella. I guess, you could even use ready made chocolate sauce
  • I had loads of chocolate flavored muesli .. But you can use grated coconut or any nuts of your choice for rolling.

April 8, 2011

Spring Onion Soup

While growing up, I didn't know anything beyond Tomato Soup :) That is because, Indian cuisine isn't very large on soups. There isn't anything beyond a Dal Shorba or a Tamatar Shorba at most Indian restaurants.
Ofcourse, now with growing diversity, frequent travels & constant media exposure, we are better aware of different cusines across the world.

I have a thing for soups. Not the rich creamy variety, but simple homemade ones packed with loads of nutrition & flavour.

Spring Onion Soup

I had a bunch of Spring Onions, & not wanting to make what I usually do with these, I found  this recipe on Martha Stewart's website. This one's fairly simple to make & takes just about 15 mins.

I love adding milk to my soups as it gives a nice creamy texture. If you don't want to add milk, add more stock or cream if you would like to.

You Will Need:
  • A bunch of Spring Onions - Approximately 2 cups when chopped
  • 1/2 cup Milk
  • A little more than 1  cup of Vegetable Stock/Water
  • Minced Garlic - 1 tsp
  • 1/2 tsp cracked black pepper
  • 2 tsp Butter
  • Salt as per taste

How To:
  • Heat butter in a sauce pan, Add garlic & chopped spring onions. Saute for about 3 mins or until the spring onions are cooked. Don't allow spring onions to change color. Turn off the stove, Set aside & allow it to cool
  • Gring spring onions into a smooth paste adding little water. Strain & transfer to a cooking pot.
  • Bring the pot to a boil, Add milk & vegetable stock & allow it to heat gently. Season with salt & freshly cracked pepper.

Serve HOT with a crusty bread of your choice. Add a dash of cream, if you want some .. Enjoi !!!

April 5, 2011

South Indies: Easy Raw Mango Rice

Hope you guys had a great Ugadi/Gudi Padva. We had a good time too. We brought in the New Year with some good  food. Like every year, we made Raw Mango Rice or what we call Mavinkayi Chitranna in Kannada. Ugadi is almost  incomplete without Mavinkayi Chitranna.  Eventhough, it isn't mandatory to prepare this dish,  you will invariably find this in most households, on the day of Ugadi ...

Now there are several versions of makig this one. The one that I made yesterday is the easiest of all. For, other days, if you have some leftover rice, this recipe works like a charm

Easy Raw Mango Rice

You Will Need:
  • 1 cup Rice ( I used Sona Masuri )
  • 1 whole raw mango - peeled & grated
  • 1/4 cup fresh grated coconut
  • 2 tsp oil
  • Salt as per taste
To Temper:
  • 2 tsp mustard seeds
  • 3 tsp urad dal
  • 3 tsp chana dal
  • 3 broken red chillies
  • 5 green chillies
  • A handful of groundnuts
  • 1/2 tsp turmeric powder
  • A generous pinch of Hing
  • A sprig of Curry leaves

To Dry roast & grind:
  • 1 tsp mustard seeds
  • 1/2 tsp Methi seeds
How To:
  • Wash rice in several changes of water & pressure cook. Set aside. Once cool, spread rice in a wide bowl & add a tsp of oil & toss. Allow it to cool completely.
  • In a sauce pan, do the tempering using all the ingredients mentioned in the 'To Temper' list. Do not allow the groundnuts or Urad & Chana Dal to get burnt while doing the tempering.
  • Dry roast & grind mustard & methi seeds using a mortar & pestle & set aside.
  • In a large vessel, Mix Rice, grated raw mango & fresh coconut. Add some salt ,the tempering & mustard  methi seeds powder & mix well using your hands.
  • Check for salt & if a little dy, add a tsp oil & mix well.
Serve with potato chips .. Enjoi !!!

NOTE: You really need to balance the tartness from the mangoes with the spice levels of the chillies. If the mangoes are very tart, increase the no of green chillies you use. On the other hand, if the mangoes are not very sour, you may need to reduce the no. of green chillies.

DO NOT over roast the mustard & methi seeds, else they will turn bitter. DO NOT SKIP this. This lends a unique flavour to the dish