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Showing posts from November, 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: 500 g chopped okra1 chopped potato1 teaspoon cumin (jeera) seeds¼ tsp fenugreek (methi) seeds¼ tsp turmeric½ tsp chilly powder1 tsp cumin coriander powderOil to sauteSalt 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 …

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: 500 g chopped asparagus1 teaspoon Ajvain (Carom seeds)3-4 cloves garlic, finely chopped¼ tsp turmeric½ tsp chilly powder1 tsp cumin coriander powderOil to sauteSalt 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 asparag…

Nankhatai (eggless Indian sugar 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: 1.5 cup all purpose flour¾ cup semolina (rava)¾ cup halved besan (chick pea flour)1 cup sugar¾ cup ghee (clarified butter)Cardamom for garnishingPistachio powder for garnishing


Method: Take all dry ingredients together in a bowlPour semi solid ghee in…