Bhindi Ki Kadhi / Okra in Yogurt Sauce

Lady's finger is a vegetable that is available throughout the year and you can make so many recipes with it. Today I am going to share with you a very simple recipe of Bhindi Kadhi. Okra / lady's finger is stir fried with mild spices before adding to whisked yogurt. I learnt this recipe from a Gujarati friend and surprisingly, it was easy and tasty too. This kadhi is very much different from the regular kadhi and definitely a healthier version of the recipe.

Ingredients:-

• 300 gms okra /ladies finger / bhindi (chop the head and tail and cut in 1 inch pieces)
• 2 green chillies (finely chopped) 
• 2 cusp yogurt (whisked)
• 2 tbsp coriander leaves (finely chopped)
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp crushed red chillies
• ½ tsp turmeric pdr
• salt to taste

Method:-

• Heat oil and add cumin seeds.
• Saute and add okra. Mix well.
• Add crushed red chillies, turmeric pdr, salt, green chillies and coriander leaves.
• Cover and cook till done.
• Keep aside till cool.
• In a bowl, take yogurt and add the stir fried okra.
• Mix well and serve with rice.

Notes:-

• If you like, you may add a dash of lemon just before serving.
• Add a tempering of mustard seeds and asafoetida on top of the prepared kadhi just before serving -OPTIONAL
• You may add little water in curd and make the consistence of buttermilk, then add the okra stir fry and serve as bhindi ka raita.

Happy Cooking!!

Sending this to :- Cook With White announced at Merry Tummy and Vardhini's 30 Minute Meals and Healthy Diet event – Fat-Free Recipes, an event of Priya hosted by My Sri Lankan Recipes.

Palak, Methi Aur Mooli Ki Sabzi (Spinach, Fenugreek and Radish Leaves Stir-Fry)

There is an old Chinese proverb which says - "Eating pungent radish and drinking hot tea, let the starved doctors beg on their knees".

Yesterday I made something for breakfast that I have never tried before. Instead of the usual palak methi ki sabzi, I tried adding some radish along with its leaves to it this time. It was like, I had added some 'magic ingredient' in the form of radish which gave a slight peppery flavor to the dish. It turned out to be quite a delicious combination.

This is the most simplest, quick, refreshing and nutritious stir fry with greens and fresh radish. I couldn't get enough of it and my mouth is watering again as I type this post remembering the flavors of this incredible stir-fry along with hot parathas. Do try this wonderful and healthy recipe and I'm sure you will love it even if you don't like greens.

Ingredients:-

• 1 bunch spinach (finely chopped)
• 1 bunch of fenugreek leaves (de-stem)
• 1 radish with leaves (grated and its leaved finely chopped)
• 1 onion (finely chopped) 
• 3 tbsp yogurt
• 2 tbsp oil
• 1 tsp garlic (finely chopped)
• 1 tsp cumin seeds 
• 1 tsp crushed red chilles 
• ¼ tsp turmeric pdr
• 5-6 round dry red chillies 
• salt to taste

Method:-

• Heat oil and add garlic. Saute till light golden.
• Add whole dry red chillies, cumin seeds and onion. 
• Stir fry till onions are soft and transparent.
• Add crushed red chillies, turmeric pdr, salt and little water.
• Cook till oil seperates.
• Add spinach, fenugreek and radish along with leaves. Mix well.
• Cover and cook till water is absorbed and the greens are done.
• Add yogurt and stir fry till well mixed. Switch off flame after a minute or two.
• Serve with hot roti's or parathas.

Notes:-

• You may avoid onions in the recipe.
• Add 2 -3 tbsp soya (dill) leaves along with the greens if you want.

Happy Cooking!!

Sending this entry to:- Vardhini's30 Minute Meals and Healthy Diet event – Fat-Free Recipes, an event of Priya hosted by My Sri Lankan Recipes.

Moong Dal / Yellow Split Lentils

Lentils (dals) are such an important part of our everyday meal.  They are a rich source of protein and fiber as well as folate and iron. Dal-Chawal is the most comfortable food for all Indians and I’m glad it’s reaching all over the world now. This is one of the best dals I’ve ever made. It is very easy and simple to cook with all the ingredient's readily available at home. Definitely a life-saver on days you’re too lazy or bored to cook. 

Ingredients:-

• 1 cup yellow split lentils / moong dal
• ¼ cup clarified butter / ghee
• 6-8 dry red chillies
• 8-10 curry leaves
• 1 onion (finely chopped)
• 2 tbsp coriander leaves (finely chopped) 
• 1 tsp garlic (finely chopped)
• 1 tsp cumin seeds
• 1 tsp oil
• ½ tsp turmeric pdr
• salt to taste

Method:-

• Wash and soak the dal for one hour.
• Boil dal along with 3 cups water and oil.
• When done. Add salt and whisk the dal well.
• Keep aside.
• Heat ghee in a saucepan, add onions, garlic, cumin seeds, dry red chillies. curry leaves and turmeric pdr.
• Saute till onions change colour.
• Temper the dal.
• Garnish with coriander leaves.

Notes:-

• You may also add chopped green chillies or red chilli pdr to the dal.

Happy Cooking!!

Sending this entry to :- Cook Yellow Event announced at Merry Tummy and Pari's Only Food For Pregnancy Event and Healthy Diet–Lunchbox Recipes & Priya's Healthy Diet page and WTML & Gayathri's announcement page

Batata Vada / Potato Dumplings

Potato means 'batata' in Marathi. Batata Vada is one of the most popular Maharashtrian snacks.  When Batata Vada is sandwiched between butter fried and green chutney smeared pav, it becomes a Vada Pav, another one of Mumbai’s famous street food snack. Mumbaikar’s relish these yummy vada pav on almost daily basis. I’m a total vada pav lover myself and they are always on my first to eat list whenever I visit Mumbai. You can have them for breakfast, lunch, evening snacks or tea time too. I highly recommend these addictive vada’s to those who haven’t tried them.Do try them and I bet you will always crave for more.

Ingredients:-

• 4 potatoes (boiled)
• 2-3 green chillies (finely chopped)
• 2 tbsp coriander leaves (finely chopped)
• salt to taste
• oil for deep frying 

For tempering :-

• 1 tbsp oil
• ¼ tsp mustard seeds
• 3-4 curry leaves
• pinch of turmeric pdr

For batter:-

• 1 cup gram flour
• 1 tsp red chillie pdr
• salt to taste

Method:-

• Mash potatoes well and add green chillies, coriander leaves and salt to it. Mix well.
• Heat oil in a saucepan. 
• Add mustard seeds, curry leaves and turmeric powder. Saute till mustard seeds start popping.
• Pour this tempering over the potatoes and mix well.
• Make small balls and keep aside.
• Make a thick batter with gram flour, red chillie pdr, salt and water.
• Dip the potato balls in this batter and deep fry in hot oil till golden brown.
• Serve with green chutney 

Notes:-

• You can butter pav and roast them slightly, apply green chutney and sandwich the batata vadas in them. 
• You can also sprinkle some garlic chutney on the vada pav.

Happy Cooking!!

Sending this entry to :- Sapana's Fast, Fresh & Simple and Pooja's Birthday Special Event and Taste Of Tropics & Chef Mireille's Home Page and Cooking With Love - Sister & Sara's Home Page and What's With My Cuppa - 2 & Nupur's Home Page

Chocolate Cake

I made this chocolate cake yesterday. This is definitely the best chocolate cake I learnt from my sister 'S'. It is very easy and super fast to make with all the ingredients easily available at home. And the result is a moist, fluffy, perfectly light and soft cake. Again another favorite of my hubby and son and both of them were delighted to have this dessert after dinner.

Ingredients:-

• 1 cup levelled all purpose flour (maida)
• 1 cup sugar (powdered)
• ½ cup milk
• ½ cup boiling water 
• ¼ cup refined oil
• ⅓ cup cocoa powder
• 1 tsp vanilla essence
• ¾ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• 1 egg

Method:-

• Preheat oven to 180 degrees Celsius. 
• Grease an dust a 9 inch baking tin and keep aside.
• Sieve together maida, cocoa powder, baking powder, baking soda and salt in a large bowl.
• Add powdered sugar to this and mix well.
• Add egg, milk, oil and vanilla essence.
• Beat on medium speed for 2 minutes.
• Now add boiling water and stir well.
• The batter will be thin.
• Pour the mixture in the baking tin.
• Bake at 180 degrees Celcius for 30-35 minutes or until done.
• Cool completely on a wire rack.
• Remove the cake from tin.
• Cut in slices and serve.

Notes:-

• If you like your cake to be more sweet, you can add 1½ cup sugar instead of 1 cup.
• For simple icing:- double boil 100 grams milk chocolate with ¼ cup butter. Cool and use.
• If you are icing the cake, do not increase sugar.
• For the eggless version, just add ½ cup buttermilk instead of egg

Happy Cooking!!

Sending this entry to :- Breakfast recipes and My Bowl of Snack and Whats with my Cuppa 2 and Monsoon Temptations

Mint Lemonade

This recipe was lying in my drafts for quite some time. I love this simple combination of ground mint and freshly squeezed lemons as it is tangy, refreshing and a great thirst quencher too. This slushy drink contains lots of lemonade as well as lots of mint which gives it a strong flavor and a bright colour. It is a perfect drink to have on a hot and humid afternoons.

Ingredients:-

• handful of mint leaves
• 1 cup sprite
• 2 tbsp lemon juice
• 1 tsp sugar
• ½ tsp black salt
• lots of ice cubes

Method:-

• Combine all the ingredients in a blender. 
• Blend it well.
• Pour into glasses.
• Serve chilled. 

Notes:-

• You may also substitute black salt for ¼ tsp salt
• You may use any white drink (7 up, mountain dew, or even soda) instead of sprite.

Happy Cooking!! 

 

Sending this entry to :- Lets cook with Citrus Fruits and Guru's Summer ’13 Drinks & Desserts 

 

Tomato Chutney

I love chutney's. It brightens up any meal unlike very few accompaniments. In India, any South Indian meal is considered incomplete without a chutney. Tomato chutney is my hubby's all-time favorite chutney. Even my son who doesn't usually eats chutney's, enjoys this tomato chutney a lot. This chutney is a perfect accompaniment to dosa's, idli's, rice and my hubby loves eating it with Hari Moong Dal Khichdi too.

Ingredients:-

• 2 tomatoes (chopped)
• 1 onion (chopped)
• 2 cloves of garlic (chopped)
• 4 - 5 curry leaves
• 3 dry red chillies
• 1 tbsp coriander leaves (finely chopped)
• 1tbsp oil
• 1 tsp cumin seeds
• a pinch of turmeric powder
• salt to taste

Method:-

• Heat oil in a pan.
• Add cumin seeds, dry red chillies, curry leaves and garlic.
• Mix well and add onions, tomatoes and turmeric powder.
• Saute well till onions and tomatoes are tender.
• Switch off the flame and allow the mixture to cool.
• Grind this mixture along with coriander leaves to a fine paste.
• Serve with idli / dosa's or plain rice.

Notes:-

• You may adjust the amount of red chillies as per your taste
• You may also use green chillies instead of red ones.

Happy Cooking!!

Sending this entry to :- Easy to Prepare in 15 minutes 

Tahiri / Tomato Vegetable Rice

Tahiri is a simple and spicy pulao from North India made with potatoes, tomatoes, green peas and spices. This dish always brings back sweet old childhood memories. My Mom used to make this usually on Sunday's and drizzle lotts of ghee on top with it accompanied with mint-coriander chutney. This is my favourite and a real comfort food to me. It is really an easy and quick one-pot meal. I usually make this when I'm lazy or not in the mood to cook. It is worth a try and believe me you will end up making it quite a few times.

Ingredients:-

• 1 cup rice
• ½ cup green peas
• 3 tbsp ghee
• 3 tbsp yogurt (whisked)
• 1 tbsp ginger-garlic paste
• 1 tbsp coriander powder
• 1 tsp red chilli powder 
• ½ tsp turmeric powder
• ½ tsp cumin seeds
• 3 tomatoes (ground)
• 3-4 peppercorns  
• 2  green cardemoms
• 2 cloves 
• 1 bayleaf
• 1 inch stick cinnamon
• 1 black cardamom
• 1 onion (sliced)
• 1 large potato (peeled & cut in big chunks)
• salt to taste

Method:-

• Wash and rinse rice well. Soak in enough water.
• Meanwhile, heat ghee in a wok.
• Add onions, cloves, green cardamom, black cardamom, peppercorns and bay leaf.
• Saute till onion turns brown.
• Add ginger-garlic paste. Mix well.
• Grind together tomatoes and cumin seeds.
• Add this ground paste along with turmeric powder, red chilli powder, coriander powder and salt. Mix well.
• Add potatoes and green peas.
• Cook on slow flame till the raw smell of the masala's disappear.
• Add yogurt and cook on slow flame till oil separates the mixture.
• Drain the excess water from the soaked rice and add it.
• Saute for a minute.
• Add 3 cups water and cook on fast flame.
• Stir once or twice in between.
• When water evaporates, simmer the flame.
• Cover and cook on slow flame for 8 -10 minutes till done.
• Serve hot with raita or chutney.

 Notes:-

• You may always substitute oil for ghee. 
• You may use different vegetables such as cauliflower, carrots, french beans and capsicum.

Happy Cooking!!

Sending this entry to :- Love For Mum & Jagrutis Celebrate Love For Mum and Foodelicious Cook Like Mom Event and WTML–Walk Through Memory Lane & Gayathri's Announcement page and Taste Of The Tropics - Turmeric & Chef Mireille's Global Creations and Lets cook rice dishes