Easiest Bhindi Ever - 2 Ways

Dear Readers

Today I decided to make a simple veg dish which is easy to cook and easy on the palette. Bhindi or Okra or Ladyfinger is one of the most popular veg dishes of India. It's practically cooked in every Indian household and the recipes are distinct, ranging from North to South.

I always make both these types of bhindi every single time because my husband likes one type and my kids like the other type. The first type is Aalo Bhindi which is made with very very little oil (I know some recipes call for deep frying the okra but I don't prefer that method).

On the other hand the kurkuri bhindi is deep fried and since it's for my kids I don't mind a little extra fat.

So here are the recipes I use and I'm sure you'd like it if you give it a try.

Aalo Bhindi:

Ingredients:

500gms Okra(cut into diagonal slices)
1 medium size Onion sliced
2 small Potatoes cut into cubes
1 tsp Red chili powder
1/2 tsp Haldi powder
1 tsp Salt
Oil to saute

Method:

In a wide non stick pan or skillet, add 1tsp oil and fry the okra till it loses it's sticky texture and gets a slight golden brown color. Once done, keep aside.

In the same skillet add the potatoes and cook till it gets soft from inside and gets a golden brown color on the outside. Once done, keep aside.

One more time, use the same skillet, add a tsp of oil and add the onions and saute till it starts getting color just a bit, then add in the okra and the potatoes back in the pan. Sprinkle the chili  powder, turmeric and salt all over it and saute for a couple mins more.

That's it, it's ready to be served with hot rotis.


Kurkuri Bhindi:

Ingredients:

500 gms Okra (cut into thin slices)
2 tbsp Besan (Gram flour)
1 tbsp Rice flour
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp salt
1 tsp chat masala
Juice of half lemon
Oil for frying

Method:

In a bowl, add all of the above ingredients except the oil. (Do not skip the rice flour, it gives that extra crunch). Keep aside for 15 mins. Do not add any water, the moisture of the okra will get the flour and besan to stick to it. The lemon juice also helps to bind.

Deep fry in hot oil and remove on a strainer. Serve with a sprinkle of chaat masala.

Do try it. I'm sure your family would love it.

Happy Cooking
Ms. J

Banana Walnut Tea Cake

Dear Readers

Today's tea time called for a banana walnut cake. Primarily because I had some bananas which had become over ripe and I hate wasting food. I teach my kids the same thing. We have to be mindful of what Mother Earth has provided for us.

This tea cake is absolutely amazing and comes together in one bowl in less than ten minutes. (Not including the bake time) Believe me today's cake was made by my six year old daughter who loves baking. With a little help from adults, kids can make this cake easily. It's a good way to introduce kids to baking. I also believe teaching kids basic cooking, baking etc is a life skill we must make sure they come to learn and appreciate.

Enough of my philosophy. Let's get baking. The ingredients used here are very simple and I'm pretty sure are available easily in most homes.

Ingredients:

2 Medium Size Over Ripe Bananas
2 Eggs
1/2 Cup Sugar
1/2 Cup Oil
3 Tbsp Yogurt
1/2 Tsp Cinnamon
1/2 Tsp Baking Soda
A pinch of Salt
1/2 Tbsp Baking Powder
1 1/2 Cup All Purpose Flour
1/2 Cup Walnuts


Method:

Pre heat the oven to 350 degree F. Grease  and dust a 9*5 loaf pan with butter and flour. In a bowl mash the bananas. Add the eggs and sugar and mix well. Add the rest of the ingredients one at a time and combine well.

Do not over mix.

Bake in the oven at 350 deg F for 50 mins or till a skewer come out clean.

Enjoy with a cup of tea.

Happy Cooking
Ms. J

Easiest Tiramisu

Dear Readers

So today my son wanted to have Tiramisu. I made it  and realized it's such an easy recipe and one that I make very often but haven't shared with you all yet. It's a no bake recipe hence making it is super convenient. If you have all the ingredients on hand (only a few, I normally always have them in my pantry), it practically comes together in under 15 mins. 

So here it is, give it a go and believe me you'll leave your guests (or family members) completely impressed.

Ingredients:

1 Cup Heavy Whipping Cream
1 Cup Mascarpone Cheese (Room Temp)
1/3 Cup Sugar
1 Tsp Pure Vanilla Extract
2 Cups of Strong Coffee with 2 tsp sugar (Room Temp)
1 Pack Ladyfingers (Boudoir / Savoiardi)
Cocoa powder for dusting


Method:

Beat the whipping cream along with vanilla and sugar till it forms soft peaks.

Add in the Mascarpone cheese and continue whipping till stiff peaks.

Dip the ladyfingers in the coffee mixture and lay it in an 8*8 dish. Make sure it dips just enough and not too soaky or not too dry.

Spread the whipping cream mixture on top of the lady finger layer. Repeat with another layer of ladyfinger dipped in coffee and again the whipped cream mixture.

Dust cocoa powder on top with a sieve. Let it set in the refrigerator for at least two hours before serving. ( The waiting is the most difficult part of this recipe)

Do let me know if you liked this recipe. 

Happy Cooking

Ms. J

Sambaar

Dear Readers

Today I decided to make a simple lunch. Dosa with Sambaar. So here I am sharing with you my recipe of a simple Sambaar. You can double or triple the Sambaar masala and freeze it for later use also. It freezes really well for atleast a month. So here it is, restaurant like homemade sambaar.

Ingredients:

Sambaar Masala :

Oil - 1 tbsp 
1 tbsp Cumin Seeds
½ tbsp Rice (Any rice which is used at home) 
1 tbsp Whole Coriander Seeds
½ tbsp Chana Dal
Cloves - 2 
Green Cardamom - 1
¼ tsp Hing

4-5 Whole Garlic
1/4 inch Ginger
2 tbsp Sliced Coconut
1 sprig Curry Leaves
10-12 Whole Kashmiri Red Chili
½ tsp Haldi
1 tbsp Kashmiri Red Chili Powder
1 Onion Sliced
1 tsp Salt

Roast the above ingredients for 5-6 mins and make a fine paste. This is the masala which you could make and store for later use.


Sambaar:

Washed and Soaked Tuvar Dal - 1/3 cup
2 Tbsp Oil
1/2 Tomato diced
2 Green chilies sliced
Vegetables of your choice (Drumsticks, Bottle gourd are the common choices).
1 Tbsp Soaked Tamarind
1 Tbsp Jaggery

For tempering:

1 Tsp Ghee
1 tsp Mustard Seeds
3-4 Red Chillies
Curry Leaves - 4-5

Method:

In a cooker add oil and roast the green chilies and tomato. Add in the vegetables, soaked dal and the prepared Sambaar Masala paste. Stir fry on high heat for a couple mins and add enough water to cook the dal and cook for 15 mins.

Once the cooker has let off steam completely,open the cooker and put it on heat again. Add the tamarind and jaggery. Let it come to a boil. 

Prepare the final tempering.  Heat ghee. Add the mustard seeds, red chilies and curry leaves. Temper the sambar with this just before serving.

Hope you enjoy this recipe.

Happy cooking

Ms. J