POHA (Thick rice flakes)

 

Ingredients:

1. Thick Poha (2 cups)

2. 2 potatoes (dice)

3. 1 red onion (chop finely)

4. 2 tomatoes  (dice)

5. 5-6 fresh curry leaves

6. 1-2 thai green chilies (optional)

8. 1/2 teaspoon sugar 

9. 1/2 tsp black mustard seeds 

10. 1/2 tsp cumin seeds

11. 1/2 tsp turmeric 

12. 1/2 tsp red chili powder 

13. 1 tsp salt (adjust accordingly)

14. Fresh coriander leaves and 1/2 red onion, chopped, lemon juice to garnish 

15. 1/2 cup cooking oil 

16. 1/2 cup raw peanuts (optional)

Method:

1. Heat the cooking oil in a wide and thick bottom pan on medium heat. 

2. Add mustard seeds and cumin seeds. As it splatters add curry leaves and then peanuts. 

3. As the peanuts begin to roast add the potatoes and keep frying them constantly so they do not stick to the bottom. 

4. When the potatoes begin to brown add the red onions and fry until the onions begin to brown. Keep heat medium to low. 

5. Wash the thick poha generously in a colander so no water stays in it. It needs to be wet but almost dry as close to cooking time as possible. If it stays in water too long it will clump and become mush. 

6.  Add the poha, tomatoes, the rest of the spices and mix gently with a wide spoon. If it is too dry add a splash of water until all the poha is well covered with the spices. 

7. Splash some more water and cover the pan for it to cook fully in the steam. Do not overcook or it will burn. 

8. Garnish and serve hot. 

9. Poha is a favorite food as a breakfast or a snack or in between meals. It is light and healthy. 

10. Feel free to add other vegetables if you want them to be healthier like peas, carrots, corn, or beans. 

Do let me know how it turned out for you and share my blog with others who love Indian home-cooked meals. 

Bhindi ( Okra aka Lady Finger)

 

Ingredients :

1. 1 pound of Okra. Try to pick slim and long okras. Chop into round discs.1 okra should give you atleast 10-12 pieces. 

2. 1/2 cup mustard oil

3. 1/4 teaspoon Asafoetida 

4. 1 teaspoon fennel seeds

5. 1 teaspoon cumin seeds

6. 1/4 teaspoon turmeric 

7. 1 tablespoon coriander powder 

8. 1/4 teaspoon red chilli powder 

9. 1/2 teaspoon amchur powder ( dry mango powder)

10. Salt to taste 

Method: 

1. Heat the oil in a pan. Keep heat medium. 

2. Add Asafoetida, fennel seeds, cumin seeds and wait for them to splatter. 

3. Add the chopped okra and keep frying. It will release a gum-like substance, just keep frying. It will dissolve as the okra fries. 

4. As the okra turns brown add all other spices and keep frying till it turns a bit crispy. 

5. Turn off heat and transfer to a paper towel-lined plate to soak in all the excess oil. 

6. Serve with bread or naan or on a bed of rice and daal. 

Do leave a comment and follow my blog for more recipes. 

Rajma (Red Kidney Beans curry)

 Rajma ( Red Kidney Beans curry)

Ingredients- 

1. 1 cup Red kidney beans 

2. 1 large red onion 

3. 2 large house tomatoes 

4. 4-5 cloves garlic 

5. 1 green chilli or more (optional)

6. 1 stick cinnamon 

7. 1 big black cardamom 

8. 1 bay leaf 

9. 1/2 teaspoon turmeric 

10. 1/4 teaspoon red chilli powder 

11. 1 teaspoon coriander powder 

12. 1 teaspoon garam masala 

13. 1 tablespoon salt or salt to taste 

14. 4-5 tablespoon cooking oil or ghee 

15. 1/2 cup tomato cooking sauce or paste 

16. 2-3 sprigs of fresh coriander chopped finely. 

Method - 

1. Pressure cook the kidney beans in 5-6 cups of water with the salt in a pressure cooker or instant pot on medium heat for 15-20 mins 

2. Let the beans sit in the pressure to soften. When you open the cooker if the beans are still a little hard then give another 10 minutes of pressure. Set aside 

3. In a frying pan, add oil and heat on medium, add the cinnamon stick, bay leaf and cardamom to the oil until they crackle. 

4. Grind the garlic and onions beforehand together and add to the heated oil. 

5. Keep frying the onions on medium heat until they change colour to light brown. Do not leave them unattended or they will burn. 

6. Grind the tomatoes and green chilli together and add to the frying onions. 

7. Add the rest of the spices to the sauce including the tomato paste/sauce. 

8. Let the mix simmer until the oil separates. 

9. Add the boiled kidney beans to the mix. 

10. Stir and keep mixing for 10-15 mins. 

11. Garnish with fresh coriander leaves and serve on a bed of rice or with naan. 

Yellow Daal Tadka ( Toor Daal)

Bhuttey Ki Khichdi (Corn Savory Porridge)

Carrot Halwa (Sweet)

Chana Chinese Bhel (Chickpeas)

                                                                    

Ingredients- 

1 cup Chickpeas soaked overnight   

1/2 cup cornflour ( gluten-free is fine too)
3-4 cloves garlic
1-inch ginger 
1 medium red onion 
1 green bell pepper 
1 red bell pepper 
few stalks of green onions
2 teaspoon cooking oil
2 teaspoon schezwan sauce 
2 teaspoon soy sauce 
2 teaspoon vinegar 
2 teaspoon siracha/ chilli paste/sauce 
salt and pepper as per requirement/taste 

Method- 

1. Boil the chickpeas with 1 teaspoon salt, in an open pot or pressure cooker/instant pot for 2-3 whistles unitl they are cooked and soft. 
2. Strain
3. Toss the chickpeas with the cornflour until all are well coated with the flour.  Heat oil to a high temperature to fry the tossed chickpea and fry until they turn brown and crispy.  Reduce heat to medium if the oil is too hot.  Strain from oil and set aside to cool on a paper towel. 
4.  Chop all vegetables separately 
5. In a wok/deep bottom vessel heat 3-4 teaspoon oil
6. Add garlic and ginger and let it cook for a minute
7. Add chopped onion and let it fry for a few minutes as it changes translucent 
8. Add the bell peppers (Both) fry for a minute 
9. Add all the above sauces and mix well. Let it cook for 1-2 minutes
10.  Add the cool tossed chickpeas 
11. Mix well and garnish with spring onions. 
12. Serve as is or with white rice. 

    Don’t forget to tell me how it turned out.