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. 

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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. 

Lamb Chops and Mash on my plate

Lamb Chops and Mash on my plate 

Ingredients 

Lamb Chops

1. 4-5 nice big juicy lamb chops
2. 4 cloves garlic - chopped
3. 100 grams of butter
4. 1-2 sprigs of fresh thyme
5. 1-2 sprigs of dry or fresh rosemary 
6. salt
7. pepper 
8. Crushed red chili pepper (optional)

Mashed Potatoes 

1. 4-5 boiled and peeled potatoes 
2. 1/4 cup milk
3. 1 tablespoon sour cream
4. 1 teaspoon garlic powder 
5. 1 teaspoon oregano 
6. 1 teaspoon pesto sauce/ fresh parsley 
7. salt to taste 
8. pepper to taste 
9. 2 tablespoons butter

Method 

Lamb Chops 

1. marinate the lamb chops with salt and pepper and set aside for 20-30 mins
2. In a flat pan add the butter and chopped garlic 
3. On medium head lay in the lamb chops and keep turning until done 
4. Add thyme, rosemary, and chili pepper (optional) to the butter and coat the lamb chops with the liquid 
5. Serve when done according to your flavor 

Mash- 

1. In a pot, on low heat, melt the butter. 
2. Add milk and the mashed boiled potatoes 
3. Add all the above ingredients. 
4. Add cream in the end when the flame is off. 

Serve with salad and wine. You can add some buttered toast or garlic bread to accompany the meal. 

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