Wednesday, November 25, 2015

Stir fry Bhindi (Okra)


Bhindi (Okra) is my favourite vegetable,  and this recipe is my childhood favourite recipe. Once again its a super simple recipe, and this is the kind of food people make at home in India. The part of India, I come from, Gujarat, most dishes do not have any onion or garlic. Of course, every home makes food differently by using different combination of spices/seeds in tempering. So the best part is, there is no wrong recipe. This is how my mom made bhindi most commonly.

Ingredients:
  1. 500 g chopped okra
  2. 1 chopped potato
  3. 1 teaspoon cumin (jeera) seeds
  4. ¼ tsp fenugreek (methi) seeds
  5. ¼ tsp turmeric
  6. ½ tsp chilly powder
  7. 1 tsp cumin coriander powder
  8. Oil to saute
  9. Salt to taste

Method
  • In pan, Saute cumin seeds and fenugreek seeds, once they are slightly browned, add a pinch of turmeric add chopped potato and salt to taste, cover it let it cook.
  • once potato is semi cooked add chopped bhindi and some salt. Add a couple teaspoons of oil so that bhindi  cooks well. DO NOT COVER after adding bhindi (as it will not lose its stickiness)
  • Cook on medium flame.
  • Once bhindi is almost cooked (in 15-20 min) add  ¼ tsp turmeric, ½ tsp chilly powder and 1 tsp cumin coriander powder and stir everything together.
  • Saute everything for a few minutes and take it off the flame.
  • Enjoy with roti or tortilla, yogurt on the side tastes great with this dish.
Note:
If using frozen okra, cover it as it thaws but then cook without lid. 
Bhindi if cooked correctly will lose all this stickiness, just cook on a medium flame, stir every few minutes and add little oil if you feel there is less oil in the pan.


Stir fry Asparagus


Asparagus is one of the veggies I love, and even though its not a traditional indian vegetable I make it with Indian spices, and I love it!! I ate this style for the first time at my aunt’s home, who has been in USA over 30 years now, and she makes all American veggies like broccoli, zucchini, asparagus etc indian style. As you might have guessed the asparagus is my favorite recipe.

It’s a super easy and quick recipe. The only drawback is if this is the only thing you are making for a meal you’ll need a lot of Asparagus. You may add potato if you like, but I usually don’t do it.

Ingredients:
  1. 500 g chopped asparagus
  2. 1 teaspoon Ajvain (Carom seeds)
  3. 3-4 cloves garlic, finely chopped
  4. ¼ tsp turmeric
  5. ½ tsp chilly powder
  6. 1 tsp cumin coriander powder
  7. Oil to saute
  8. Salt to taste

Method:
  • In pan, Saute carom seeds and garlic, once garlic are slightly browned, add chopped asparagus and salt to taste, cover it let it cook, if you feel asparagus is getting burned, add some water, just enough for the asparagus to cook.
  • Once asparagus is semi cooked add ¼ tsp turmeric, ½ tsp chilly powder and 1 tsp cumin coriander powder and stir everything together.  
  • Saute everything for a few minutes and take it off the flame.
  • You can eat it with roti or tortilla.

Thursday, November 19, 2015

Nankhatai (Indian cookies)

Diwali brings back memories of childhood, celebrations in India, family so on and so forth. During this hectic day to day life, I forgot that Diwali is approaching, and was too lazy to do anything about it until the very last day! Then all the special moments and memories of Diwali, of making sweets and snacks, drawing rangoli, bursting crackers flooded my mind, I felt like I could let the day pass by without acknowledging it in the way I knew. I wanted to make at least one thing, draw a small rangoli, do something to celebrate, to relive all those years, bring back a knowing smile of things I so miss about India. And so I decided to make nankhatai. I followed the recipe exactly as listed in Ruchi’s recipe and got AWESOME result J

Recipe:
  1. ¾ cup twice all purpose flour
  2. ¾ cup semolina (rava)
  3. ¾ cup halved besan (chick pea flour)
  4. 1 cup sugar
  5. ¾ cup ghee (clarified butter)
  6. Cardamom for garnishing
  7. Pistachio powder for garnishing



Method:
  • Take all dry ingredients together in a bowl
  • Pour semi solid ghee in the bowl and mix it evenly so that you get a nice crumbly mixture
  • Press together the dough to form 2-3 balls
  • Refrigerate the dough for 15- 20 minutes
  • Now take small portion of the dough to make small cookie balls, flatten a bit (do press a lot else it will crack)
  • Keep them in a plate not too close,
  • once you finish using all the dough, make cuts in the center using a knife, sprinkle cardamom powder and/or pistachio powder in the  cuts.
  • Preheat the oven at 375 F
  • Refrigerate the cookie balls it for 15 minutes.
  • Place the cookie balls in a cookie tray and bake for 15-18 min, till they are light brown/ golden brown.
visit Ruchi's site for better pics, I posted my pics, so as to let you know that even if your cookie balls are not as perfect as Ruchi's, you'll get great results!