Bhindi Masala – Spicy Okra

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Bhindi (Okra) saute with spices is a delicious main course vegetable dish.

Serves 2 to 3.

Ingredients:

  • 1/2 lb okra (bhindi)
  • 1 1/2 tablespoons oil
  • Pinch of asafetida (hing)
  • 1/2 teaspoon cumin seeds (jeera)
  • 1 tablespoon coriander powder (dhania)
  • 1/2 teaspoon cayenne (adjust to taste)
  • 1/2 teaspoon turmeric (haldi)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon mango powder (amchoor)
  • 1 tablespoon gram flour (besan) (optional)
  • 2 tablespoons finely chopped yellow bell pepper
  • 2 tablespoons finely chopped red bell pepper

Method:

Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting.

Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.

Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.

Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra.

Stir for a minute and reduce the heat to medium.

Cover the okra for two to three minutes.

Remove the cover and add the coriander powder, red cayenne pepper and turmeric.

Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.

Variations:

  1. Adding colorful bell pepper is a great garnish for the okra and adds flavor to the dish.
  2. You can substitute the bell pepper with sliced tomatoes as a garnish.
  3. You can also slice the okra in 1/4 inch pieces and follow the same method above.
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Chickpeas With Spinach

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Chickpeas and spinach is a great combination and a healthy, protein rich dish. Chickpeas immersed with spicy spinach gravy. This dish can be served with roti, naan or any other bread.

Recipe will serve 2 to 4.

Ingredients:

  • 1 15oz can of chickpea (chole, garbanzo)
  • 3 cups finely chopped spinach (palak)
  • 2 medium tomatoes
  • 1/2″piece ginger (adrak)
  • 1 green chili
  • 3 tablespoon oil
  • 1/4 teaspoon asafetida (hing)
  • 1 teaspoon cumin seed (jeera)
  • 1 tablespoon coriander powder (dhania)
  • 1/2 teaspoon turmeric (haldi)
  • 1/2 teaspoon red pepper adjust to taste
  • 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon garam masala

Method:

  1. Drain the liquid out of the chickpeas and rince the chick peas well.
  2. Blend the tomatoes, green chilies, and ginger to make a puree.
  3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
  4. Add the asafetida and cumin seeds.
  5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
  6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
  7. Add spinach, and salt and one half cup of water and let it cook covered for 4 to 5 minutes on medium heat covered.
  8. Add the chickpeas and mash them lightly with a spatula so they soften Note: add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat for 7 to 8 minutes.
  9. Add the garam masala and let it cook for another minute.

Malai Kofta

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Malai kofta is a delicious and rich main dish for any special occasion.

Recipe serves 4 to 6.

Ingredients:

  • Kofta:
    • 1 cup boiled mash potatoes
    • 1 cup mash paneer
    • 2 tablespoon minced cilantro (hara dhania)
    • 1/2 teaspoon cumin seed (jeera)
    • 1/4 teaspoon salt
    • 1 small finally chopped green chili

    For Batter:

  • 2 tablespoon all purpose flour (maida, plain flour)
  • 4 tablespoon water

      Also needed:

  • Oil to fry
  • Gravy:
    • 2 tablespoon oil
    • Generous pinch asafetida (hing)
    • 1 teaspoon cumin seed (jeera)
    • 2 medium tomatoes
    • 1 tablespoon shredded ginger (adrak)
    • 1 green chili
    • 1 tablespoon coriander powder (dhania)
    • 1/2 teaspoon turmeric (haldi)
    • 1/4 teaspoon red chili powder
    • 1 teaspoon all purpose flour (maida, plain flour)
    • 1/4 cup cream
    • 1/2 teaspoon salt (adjust to taste)
    • 1/4 teaspoon garam masala
    • 2 tablespoon minced cilantro (hara dhania)

Method

Kofta

  1. Mix all the ingredients together for kofta,
  2. With oiled hands, divide the mixture into 14 to 16 equal parts.
  3. Make them in round balls.
  4. Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
  5. Heat the oil in a frying pan on medium high heat.
  6. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put one small piece of mix in the oil, it should come up right away but not change color.
  7. Dip the paneer balls in the batter one at a time and slowly drop into the frying pan.
  8. Turn them occasionally. Fry koftas until golden-brown all around.

Gravy:

  1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
  2. Mix cream and flour and keep aside.
  3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
  4. Add the hing and cumin seeds.
  5. Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
  6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
  7. Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on mediumheat.
  8. Add the garam masala, salt and cilantro. Let it cook for another minute.
  9. Add koftas as soon it comes to boil turn off the heat. Note: koftas will expand to about 11/2 times, if you like more gravy this is the time to add some more boiled water and adjust salt.
  10. Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.

Potato Paneer Tots

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Potato Paneer Tots are a great blend of potatoes, paneer and jalapeno pepper.

Recipe makes about 24.

Ingredients:

  • 2 medium russet potatoes
  • 1 cup mashed paneer
  • 1 teaspoon salt, adjust to taste
  • 1 finely chopped jalapeno pepper (hari mirch)
  • 1/4 teaspoon black pepper

For batter:

  • 3 tablespoon all purpose flour (maida, plain flour)
  • 5 tablespoons water

Also needed:

  • Oil to fry

Method:

  1. Mix flour and water together and make a thin, smooth batter and keep aside.
  2. Peel the skin off the potatoes and shred them in a grater or food processor.
  3. In a pan boil the water. After it comes to boil put the shredded potatoes in the water and let it boil for two to three minutes until they are just tender. Note: don’t over cook the potatoes they will become mushy, should be able to feel the shredded potatoes
  4. Once cooked, drain the water and pour some cold water over the potatoes.
  5. Gently squeeze the excess water out of the potatoes, again making sure to not make the shredded potatoes mushy.
  6. Next mix shredded potatoes, mashed paneer, and jalapeno pepper, and salt together
  7. Divide the potato mixture in about 24 equal parts and form them into bullet shape. Keep aside.
  8. Heat the oil in a frying pan on medium high heat.
  9. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one small piece of mix in the oil, it should sizzle and come up right away.
  10. Dip the potato balls in the batter one at a time and slowly drop into the frying pan.
  11. Turn them occasionally. Fry tots until golden-brown all around.
  12. Remove them with a slotted spoon and drain on a paper towel.
  13. Serve them hot with your choice of tomato ketchup or coriander (hari) chutney or tamarind (imli) chutney. They also taste great as is.

Spicy Potatoes

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Spicy potatoes are a great dish to serve for appetizer, snack or side dish.

Recipe will serve 4

Ingredients:

  • 3 medium red potatoes
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seed
  • 1 teaspoon crushed coriander seed
  • 1 teaspoon crushed fennel seed
  • 8 to 10 fenugreek seeds
  • 1 teaspoon shredded ginger
  • 1/4 teaspoon black pepper
  • 2 green chilis, seeded and sliced long ways
  • 1 teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons chopped cilantro

Method:

  1. Peel off some skin in stripes from the potatoes; leave some of the skin to provide color.
  2. Cut the potatoes into bite size cubes.
  3. In a pot, boil about four cups of water; add one teaspoon of salt and the cubed potatoes.  make sure there is enough water in pot so potatoes are soaked. Boil the potatoes till they are tender but not mushy.
  4. After potatoes are cooked, drain the water and set aside.
  5. Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
  6. Add cumin seed, and as cumin seeds crack add coriander, fennel seed, fenugreek seed and shredded ginger, stir fry for half a minute.
  7. Add potatoes and Stir-fry on medium high heat till they are light golden brown.
  8. Add salt, black pepper and green chili and roast another two to three minutes. Turn off the heat and add lemon juice and cilantro and mix. Serve hot.
  9. Adjust salt, lemon, and pepper to your taste.

Sweet And Sour Tofu

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Tofu and vegetable cooked with the tamarind sauce makes a very unique flavorful dish. This Sweet and Sour Tofu dish is vegan-friendly and it is enjoyable for just about anyone’s taste palette.

Recipe will serve 2 to 3.

Ingredients:

  • ½ of 14 oz package of firm tofu
  • 1 large red bell pepper
  • Approx. 3 cups sliced cabbage (¼ of medium cabbage)
  • 3 tablespoons oil

Sauce

  • Approx. 1-1/2 oz of seedless tamarind, available in Indian and Asian grocery stores
  • 1 teaspoon roasted cumin seeds powder (jeera)
  • 1 teaspoon salt
  • ¼ teaspoon turmeric (haldi)
  • ¼ teaspoon black pepper
  • ¼ teaspoon red chili powder
  • 1 tablespoon finely shredded ginger
  • ¼ cup brown sugar

Method

  1. Soak tamarind in 1/4 cup of warm water for 15 minutes. Squeeze the tamarind mixture well, then discard tamarind pieces leaving a nice thick pulp.
  2. Add the remaining sauce ingredients to the tamarind pulp mix well and set aside.
  3. Squeeze the Tofu gently keeping between your both palm.
  4. Cut tofu into ¾ inch thick slices then and pat dry between paper towels. Then cut slices into ¾ inch cubes.
  5. Remove seeds from bell pepper and slice 1/4 inch thick lengthwise.
  6. Heat oil in a wide pan over medium heat. Stir fry tofu pieces until golden brown in color, approximately 2-3 minutes. Remove from pan and place on a paper towel.
  7. In the remaining oil, first stir-fry bell pepper for a minute and add cabbage continue to stir fry for approx. 2 more minutes over medium heat. Vegetables should still be crunchy.
  8. Add tofu and tamarind sauce to the vegetables in the pan, stir well and let simmer over low heat for 4-5 minutes.
  9. Sweet and Sour Tofu tastes great served over plain rice.

 

Aloo Baingan (Potato and Eggplant)

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Aloo baingan (potato and eggplant) is a great main dish. It’s easy to make and can be served with any bread.

This recipe serves 3 to 4.

Ingredients:

  • 1 medium purple eggplant (baingan), un-peeled, cut into 1/2″ cubes
  • 2 medium russet potatoes (aloo), peeled and cut into 1/2″ cubes
  • 4 medium tomatoes (tamatar) cut into 1/2″ cubes
  • 2 tablespoons chopped cilantro (hara dhania)
  • 1 tablespoon oil
  • Pinch of asafetida (hing)
  • 1 teaspoon cumin seed
  • 1 chopped green chili adjust to taste
  • 1 teaspoon ginger paste (adrek)
  • 1 tablespoon coriander powder (dhania powder)
  • 1/2 teaspoon turmeric (haldi)
  • 1/2 teaspoon paprika (dagi mirch)
  • 1 teaspoon salt, adjust to taste
  • 2 tablespoons water

Also needed:

  • Oil to fry

Method

  1. Heat the oil in a frying pan over medium high heat.
  2. Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
  3. Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
  4. Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
  5. In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
  6. Heat the 1-tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
  7. Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
  8. Add chopped tomatoes stir-fry for a minute.
  9. Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
  10. Subji should be not very dry if needed add three to four spoons of water.
  11. Turn off the heat and add chopped cilantro mix it well.
  12. Left over makes great sandwiches
  13. Enjoy!