Me and my husband love bhindi (Lady Finger).. I generally cook a bhindi fry but for a change sometimes.. I stuff it up.. Trust me it is delicious.. 🙂
Preparation Time:- 20 mins | Cooking Time:– 20 mins | Serves:- 2-3 people
- 250 gms Ladyfinger (Bhindi) washed properly and scrubbed
- 1 tbsp Besan (gram flour)
- 3-4 tbsp Oil
- 2 tsp Saunf (fennel seeds)
- 2 tsp Coriander powder (Dhaniya powder)
- 1/4 tsp Red Chili powder (lal mirch Powder)
- ½ tsp Turmeric (Haldi Powder)
- ½ tsp Amchur (Dry Mango Powder)
- ½ tsp Garam masala
- 1 inch piece Ginger (Adrak)
- A pinch of Hing (asafoetida)
- ½ tsp Jeera (cumin)
- To taste – Salt
Cut off the tops and tails of the bhindi and make an incision along the length. (Make sure that the bhindis are dried)
In a saucepan, heat 1 tbsp of oil. Add jeera and hing to this. Once the jeera starts crackling add the gram flour and sauté.
Add the other masalas together in a plate. Add all the mixed masalas to the gram flours and sauté for another minute.
Remove from heat. Once this mixture cools down a bit, stuff the bhindis with this masala.
In another saucepan heat 2 tbsp of oil. Put in the bhindis and turn very gently 3-4 times. Cover and cook over a medium flame for 5 minutes.Turn the Bhindis and cover and cook for another 2-3 minutes.Then take off the lid and cook the Bhindis over a high flame for a while.
- This goes well with hot chapatis/paranthas and curd or raita.
I have always made Palak Paneer using my Mom’s style (similar to Corn Palak by replacing Corn with Paneer)… Then I had this version of Palak Paneer at two places, basically at two of ours friends homes.. Nisha our neighbor first then Pallavi .. We simply loved it.. So next when I was to make Palak Paneer I asked my husband which version do you want to have.. and he was like try out the other one.. 🙂 So here I am with this really delightful Palak Paneer recipe..
Preparation Time:- 15 mins | Cooking Time:– 1/2 hour | Serves:- 3 people
- 3 cups Spinach roughly chopped and washed properly
- 1 cup Paneer chopped in cubes (Cottage Cheese)
- 1 medium sized onion finely chopped/grated
- 1 medium sized tomato grated
- 1 tea spoon Garlic paste
- Salt to taste
- 5-6 leaves Fenugreek Leaves (Methi)
- 5-6 leaves chenopodium album (Bathua)
- 1 tea spoon Cumin Seeds (Jeera)
- 1 Green Chilly
- 2 tea spoon Oil/Ghee
- 1 inch Cinnamon stick (Dal Chini)
- 1 Bay Leaf (Tej patta)
- 1 Large Cardamom (Badi Elaichi)
- 2 tea spoons Coriander powder (Dhania Powder)
- 1 tea spoon of Turmeric powder (Haldi Powder)
- 1 tea spoon of Chilly powder (Lal mirch Powder)
- 1 tea spoon Garam Masala
Boil the palak, methi and bathua. (One whistle should be enough). Allow the pressure to die and to cool it down a bit.
Drain excessive water and grind the boiled leaves to form a thick paste. Keep aside.
Heat the oil in a pan and add cumin seeds, bay leaf, cinnamon stick, cardamom. Allow them to crackle.
Now add the onions, green chilly and garlic paste to it and fry them till onions turn golden brown.
Now add the masalas, coriander powder, garam masala, chilly powder, salt, turmeric powder and mix.
Now add the tomatoes and cook till the oil separated.
Then add Palak paste and bring to boil. You can add around half cup water.
Cover and cook for another 5 minutes or till you get a desired consistency.
Now add the paneer pieces and simmer for 5 mins.
- Top it with some Desi Ghee.
- Try it with hot chapatis or paranthas or Makai ke Roti.
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Know Your Dairy & Jagruti’s Cooking Odyssey
Pav bhaji is best hurried meal of all times… Making chapatis gets very tuft at times, as first knead the dough then generally we tend to eat hot chapatis only, so you have to wait will we are having the meal to prepare them.. So when I am too lazy to make the dough and chapatis, Pav bhaji is what comes to my mind.. A wholesome meal which is truly delicious..
Preparation Time:- 15 mins | Cooking Time:- 20 mins | Serves:- 3 people
- 1 cup cauliflower, finely chopped
- 1 cup carrots, finely chopped
- 3 medium sized onions finely chopped or grated
- 4 medium sized tomatoes pureed
- 4 boiled potatoes mashed
- 1/2 cup capsicum finely chopped
- 1 1/2 table spoon pav bhaji masala
- 1/2 tea spoon red chilli powder (lal mirch powder)
- 1/2 tea spoon turmeric powder (haldi)
- salt to taste
- 4 table spoon butter
- 4 to 6 cloves garlic (lehsun) minced
- 8 pavs
- 2 table spoon butter
Boil the cauliflower and carrot with a pinch of salt till they are soft. Drain out the excess water.
Heat 2 table spoon butter in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add garlic paste and sauté till the onion softens.
Add the tomatoes. Add the turmeric powder, chilli powder, pav bhaji masala, and salt and cook till the oil separates.
Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.
Now add the remaining 2 table spoon butter and mix properly. Fry for another 5 minutes.
Slice each pav into 2 horizontally. Apply a little butter to each side.
Heat a tava and cook the pav on both sides till the pieces are lightly browned.
- Serve hot with finely chopped onions, lemon wedges and a dash of butter.
- Garnish with freshly chopped coriander leaves.
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Only – Crazy for Potatoes & Pari’s giveaway announcement
Mangoes are here.. Ok I know I am late.. but trust me its only in posting this recipe not actually having it.. Mango shake has become like an integral part of our daily regime.. 🙂 Mangoes are really and truly the King of all Fruits..!!
Preparation Time:- 5 mins | BlendingTime:– 2 mins | Serves:- 2 people
- 1 large ripe Mango (Aam)
- 2 cups chilled milk
- Sugar to taste
Peel the mango and chop off the mango pulp.
Blend the pulp in a blender till it becomes a smooth paste.
Add the chilled milk and sugar (you can skip sugar if the mango is sweet enough) and blend again until smooth.
You can add crushed ice cubes as well while blending.
- Serve chilled and enjoy at any time of day.
Yayyyy my 100th post.. 🙂
Aaloo Bhajiya, a very easy dish and a great accompaniment for rice.. We love to have it along with dal chawal.. Do try the same as it hardly takes any time or effort.. 🙂
Preparation Time:- 5 mins | Cooking Time:– 10-15 mins | Serves:- 2-3 people
- 2-3 medium sized Potato (Aaloo)
- Salt to taste
- 1 tea spoon Cumin Seeds (Zeera)
- 1/2 tea spoon Turmeric Powder (Haldi Powder)
- 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
- 2 table spoon Mustard Oil (Sarson ka tel)
Peel and chop the potatoes in really small cubes.
Heat the oil in a pan, and add cumin seeds to it and allow it to crackle.
Now add the red chilli powder, turmeric powder and salt and then add the potatoes to it immediately.
Mix properly so that the masala’s cover the potatoes properly.
Now cover the pan and allow to cook for around 10 mins (till the potatoes becomes soft and are cooked), stir in middle.
Now cook uncevered for another 5 mins. This is to add some crispiness to the potatoes.
- Serve hot along side of any gravy. (Goes really well with Kadhi Chawal & dal chawal)