Recipe: Bhindi Salan (Okra Curry)
Ingredients
- Okra 500 grams
- Oil 1/4 cup
- Onion 1 (chopped)
- Tomatoes 1 (chopped)
- Garlic paste 1 tsp
- Turmeric powder 1/2 tsp
- Red Chilli powder 1 tsp
- Coriander powder 1/2 tsp
- Salt 1 tsp
- Yogurt 1/2 cup
- Green chillies 3 to 4
- Coriander Leaves 1/4 cup
Instructions
- Soak the okra in water for 30 minutes. Dry it and cut them into slices.
- Put out in a pan, fry the okra. When we fry okra it loses its stickiness, let it do so and fry for 6 to 8 minutes. Then take it out in a strainer.
- In the same oil fry onion till golden brown then add tomatoes with the masala garlic paste, turmeric powder, red chilli powder coriander powder and salt.
- Keep on mixing on low flame till the tomatoes are fully blended and skin is not visible. It may take 15 minutes. The masala formed will start losing oil.
- Now add beaten yoghurt, 1 sliced green chillies and 3 whole green chillies . Mix and let it cook on low flame.
- Add fried bhindi in and mix it well.
- Add water as you require.
- Garnish with coriander leaves.
- Serve.
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Recipe: Bun Kabab
Ingredients
- Yellow split chickpeas (chana dal) 1 cup soak 3 to 4 hours
- Whole red chillies crushed 1 tbsp.
- Cumin seeds 1 tbsp
- Onions 2 small ( cut in rings)
- Fresh ginger 2inch piece
- Fresh garlic 6 cloves
- Potatoes 4 large (peeled, boiled and mashed)
- Mix spice powder 1 tsp (garam masala powder)
- Chat masala 1 tsp
- Salt 1 tsp
- Mango powder 1 tsp (amchoor powder)
- Buns round or pav baji buns as required
- Eggs 2 beaten
- Onions 1 medium sliced
- CHUTNEY
- Mint leaves 1 cup
- Corinder leaves 1 cup
- Tamarind pulp 1/4 cup
- Salt to taste ( 1 tsp)
- Green chilies 2 -3
- Sugar 2 tsp
- Chat masala 2 tsp
- Yogurt 1 cup
Instructions
- Soak split chickpeas in water for 3 to 4 hours.
- Peel and cut the potatoes into chunks. Boil them and once water dries mash them.
- In a separate pan add split chickpeas, onion, fresh ginger, fresh garlic, cumin seed & water 4 cups, when it comes to a boil cover and cook till all the liquid dries. Chickpeas should retain its shape.
- Then let the dal mixture cool a bit and grind it adding salt and mix spice powder.
- Then add the mashed potatoes to the dal mixture, add crushed red chilli, mango powder and chat masala to it and mix well.
- Next beat the eggs and make the round shape pattie of the dal mix. Shallow fry them.
- Prepare chutney by blending all the chutney ingredients except for yogurt. Once the green paste of chutney is blended add it to the beaten yogurt and mix to form chutney.
- Heat a pan and toast the buns with very little oil.
- Assemble the burgers, first spread the chutney on the bun then place the kabab on it apply chutney on it, keep onion rings then cover it with the bun.
- Serve it with chutney.
Recipe: Tawa Naan
Ingredients
- All purpose flour 2 cups
- Oil I tbsp. for making dough and 1 tbsp. to polish the dough
- Baking Soda 1/2 tsp
- Sugar 1 tsp
- Salt 1/2 tsp
- Yogurt 1/4 cup
Instructions
- Gather all the ingredients in a bowl.
- Form a dough using warm water, once the dough is ready apply some oil to give some shine then cover and leave aside for 2 hours.
- Make a round ball and press to roll the dough into a round shape with the help of rolling pin. Use all purpose flour if the dough is sticky enough to stick on the rolling surface.
- Wet the front surface with your hand.
- Put the wet surface on tawa. Wait till you see bumps on naan.
- Upside down the tawa on the flame. Keep on watching as high flame would darken the front side. Move the tawa in circular direction for even output.
- Turnover the tawa remove the naan and serve.
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Potato Cutlets
Ingredients
- Potatoes ………………………………………………………………. 7-8 (Boiled)
- Coriander seeds ………………………………………………………. 2 tbsp
- Cumin seeds ………………………………………………………… 1-2 tbsp
- Red chili powder …………………………………………………. To taste
- Salt …………………………………………………………………….. To taste
- Green coriander leaves ……………………………………… As required
- Pomegranate seeds …………………………………………… 1-2 tbsp
- Eggs …………………………………………………………………… 2
- Breadcrumbs …………………………………………………….. 5-6 tbsp
- Green chilies …………………………………………………….. 3-4 sliced
Instructions
- Boil potatoes and peel them off.
- Mash the potatoes properly.
- Add all the spices in the mashed potatoes and mix well.
- Make balls of the mixture and make the shape as you wish.Beat the eggs in a bowl and spread the breadcrumbs in a plate.Dip the potato balls in the egg and wrap them with breadcrumbs.
- Fry them in hot oil at medium flame. You can also deep fry them.
- Serve with ketchup or chili sauce and enjoy.
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Recipe: BESAN CHEELA
Ingredients
- Besan( Bengal Gram Flour) ½ Cup
- Coriander Leaves 2Tbsp
- Tomato 1 medium
- Onion ½ medium
- Green Chillies 1
- Black Pepper Powder ½ tsp
- Dry Mango Powder ¾ tsp
- Turmeric Powder ¼ tsp
- Salt to taste
- Oil 1tsp
Instructions
- Finely chop onion, tomato, green chilli and coriander leaves. Keep aside.
- Mix besan, chopped vegetables, black pepper powder, dry mango powder, turmeric powder and salt in a bowl and make a lump free batter of thick pouring consistency using water.
- Drizzle 1 teaspoon of oil in a non stick pan and pour a ladleful of batter in the centre of the pan, spreading it out a little.
- Cover and cook for 1-2 minutes on one side or till it turns golden brown. When one side is done, flip it over and cook lightly on the other side.
- Serve hot with tomato sauce or green chutney.
This bottle gourd and chana dal recipe is an Indian recipe. The combination of vegetable that is sabzi and lentils that is dal has its own delicious taste.
Recipe: Bottlegourd and Chana Dal (Lauki Dal)
Ingredients
- Bottlegourd 1 cup chopped
- Bengal Gram Chana Dal 1 ½ cup soaked
- Garlic 4-5 Cloves (medium Size)
- Ginger 1.5” pc.
- Onion 2 medium
- Tomato 2 medium
- Coriander Powder 1 ½ tbsp
- Red Chilli Powder 1 tsp
- Turmeric Powder ¼ tsp
- Garam Masala Powder 1 tsp
- Fenugreek seeds a pinch
- Fennel Seeds 1/8 tsp
- Bayleaf 1
- Salt to taste
- Oil 1 tbsp
Instructions
- Slice onions. Grate ginger. Chop tomatoes and garlic and keep aside.
- Grind onion, ginger and garlic together to a fine paste.
- Grind tomatoes separately to a smooth paste. Keep aside.
- Heat oil in a pressure cooker and add bay leaf, fennel seeds and fenugreek seeds. Saute for a second.
- Now add the onion, ginger, garlic paste and fry till it turns brown.
- Add coriander powder, red chilli powder, turmeric powder and fry with the help of little water till the masala is done and fat separates out.
- Now add the tomato puree and continue frying till fat separates out.
- Add salt, chopped bottle gourd, soaked dal. Mix well and fry for a minute.
- Now add water and garam masala powder. Mix well and pressure cook on a medium heat for 15 minutes or till the dal is tender.
- Serve hot with plain rice.
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Aaloo Palak Sabzi (Potatoes and spinach) using Chicken Stock Cubes by Chef Nadeem
Ingredients
- Spinach (Palak) 1 kg
- Potatoes 2 medium sliced
- Mustard Seeds (Rye dana) 1 tsp
- Chilli Powder 1tsp
- Turmeric Powder (haldee)1 tsp
- Cumin Seeds 1 tsp
- Whole Red Chillies 4 to 5
- Knorr Cube 1
- Oil
Instructions
- Soak palak in water for 15 minutes to let all the dust sink. Slice potatoes and leave aside in some water to avoid change in colour.
- Heat water with some salt, soak palak for 30 seconds, drain palak in strainer and let it cool after pouring cold water in it. In that same water boil potatoes for 5 minutes and strain.
- Heat oil put mustard seeds, zeera n whole red chillies, let it fry for a while and put in potatoes. Cook for some time and then add red chilli and haldee, stir well and add some water.
- Next add palak to it and mix well. Now mash the knorr cube with hand and add to pot. Add more water once the boil comes cover the pot and leave it on slow flame for dum.
- Serve with roti or rice.
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Recipe: Chanay Ki Daal Kay Parathay by Zubeida Tariq
Ingredients
- Gram lentil 1 cup
- Crushed red chilies 1 tbsp
- Chopped green coriander 1 bunch
- Chopped mint leaves 1 bunch
- Lemons 2
- Chopped green chilies 4
- Salt to taste
- Crushed all spices 1 tsp
- Ghee as required
- Flour 2 tbsp
- Flour 2 cups
- Salt as required
- Oil 2 tbsp
For Parathay:
Instructions
- Boil gram lentil, remember it it tender. It should not be more soft.
- Choppize the daal adding green coriander, chopped mint leaves, crushed red chilies, salt, crushed all spices, chopped green chilies and lemon juice and leave it for a while
- .Kneading the dough for paratha after mixing salt and water to it and polishing with some oil in the end.
- Giving shape to paratha. You can do the roti style or triangular as shown below.
- Frying them in 2 tbsp. of oil.
- Serve with any of your favourite chutneys or as it is.
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Tips:
• Don’t cook bhindi covered for longer time otherwise it will become soggy.
• Okra should be cleaned well before chopping and dried completely with a cloth.
Bhindi Masala (Okra in spices)
Ingredients
- • 2 cups chopped bhindi
- • 3 tsp Oil
- • 1/2 tsp Mustard seeds
- • 1/2 tsp Cumin seeds
- • 6 to 7 Curry leaves
- • 1/4 tsp Turmeric powder
- • 2 tsp chopped Garlic
- • pinch of Hing
- • Salt to taste
- • 3 slit Green Chillies
- • 1/2 tsp Red Chilli powder
- • 1/2 tsp Garam Masala
- • 1/4 cup chopped Coriander Leaves
Instructions
- • Wash bhindi well under cold water, pat dry it and cut in to small bite size pieces.
- • Heat up oil, add mustard seeds, cumin seeds, hing, curry leaves, garlic and saute till garlic gets nice golden color.
- • Add turmeric powder, green chillies mix well and add bhindi, mix well, cover and cook for 3 to 4 minutes.
- • Add red chilli powder, salt to taste, coriander leaves mix well and cook till the time bhindi gets cooked.
- • Sprinkle some garam masala, Bhindi fry is ready to serve!
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Eggplants have numerous benefits to health.
Its a good source of iron and calcium.
Improves blood circulation and nourishes the brain
Provides fiber
Very low in calories, like 35 a cup
Used to control and manage diabetes
Lowers bad cholesterol if not fried
Recipe: Eggplant Cheese Cake
Ingredients
- 3-4 tablespoons olive oil
- 3 medium eggplants
- 150 g feta cheese
- 150 g cream cheese
- 70 ml double cream
- 4 eggs
- 100 g cherry tomatoes
- fresh oregano leaves
- salt and pepper upon taste
Instructions
- Preheat the oven to 180 degrees Celsius. Cut the eggplant width way into 2 cm thick pieces. Arrange them in a backing tray lined with grease proof paper, and brush them with olive oil. sprinkle with salt and pepper and roast in the oven for 30 to 40 minutes,or until it turns golden brown.
- Take them out and let them cool.
- In the meantime, prepare the cheese mixture.
- Crumble the feta cheese and place it in a bowl, then add the cream cheese and double cream, the eggs and some pepper and whisk well until you get a smooth and thick cream.
- Arrange the eggplant slices into a baking dish and fill the gaps with pieces of tomatoes.
- Place oregano leaves on top of them, then add the cream mixture, put some more oregano leaves on top and bake for 30 to 40 minutes.
- Remove from the oven and allow to cool for 10 minutes before serving.
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