Stir fry Bhindi

Bhindi Fry

I have not found anybody so far, who has a reluctance for the simple “Ghar ka Khana”, the home made food. The “Ghar ka Khana” is something, everyone staying away from home, be it a student, a working professional, a  bachelor or anyone, misses so much. For them, a easy non fussy meal of Daal-rice or chapati-sabjee is heavenly. These take care of taste without looking down at the health. My bachelorhood days were filled with these 2 combi usually. And one of my fav was simple bhindi, fried with few spices coupled with Chapati. Luckily, Mahi loves to savour Bhindi. A small  bowl of BHINNI is all what she needs in lunch. Chapati or no chapati…she decides after finishingSmile.

Bhindi Fry

Time: 30 mins or even less.

Serves: 3

Ingredients:

  • 1/2 kg lady’s fingers / Bhindi / Okra
  • 2 big onions, finely chopped
  • 1.5 tsp. turmeric powder
  • 1 tsp. each of cumin seeds/ jeera+ small mustard seeds/ rai +white sesame seeds/ til (vary acc. to your preference)
  • 1 tsp. freshly crushed ginger-garlic (I prefer mortar and pestle way)
  • 1 tbsp. dry mango powder/ amchoor
  • 1 tbsp. coriander powder
  • salt per taste
  • coriander leaves for garnishing

Preparation:

  1. Wash bhindi 2 times until clean and then pat dry. Keep in air for sometime for drying completely. This helps remove slime.
  2. Chop the head and tail off. Cut into small pieces. Chop the onions finely.
  3. Heat oil in a nonstick pan. I prefer mustard oil with bhindi. They, together, create an immensely strong flavor, which I like alot.
  4. Splutter jeera, rai and til seeds. Add ginger garlic paste and chilies. Fry foe 30 sec. Add onions and fry them till light brown.
  5. Add bhindi and mix all the dry spices except salt. Mix well but gently not to break the bhindi pieces.
  6. Cook uncovered on a low-medium flame for 15 mins approx. Keep stirring in between. This will help remove the slime and roast bhindis too.
  7. Add salt and amchoor powder, mix well and cook uncovered for 2-3 more minutes until salt and amchoor mingle with the rest.
  8. Garnish with coriander leaves and serve with Chapati.
  9. Relish the simplicity.

Bhindi Fry

Notes:

To reduce slime:

Add salt towards the end of cooking. Pat dry the bhindis completely before chopping. Dry the chopped bhindi in air for sometime. Fry the onions until they turn light brown. READ of microwaving the chopped bhindis for a couple of minutes too.

Welcome 2013 !!

Aromatic Encounters wishes you all, a very happy and splendid 2013.

May Almighty brings each day, a cheerful new chapter in your life.

 

 

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Papad ka saag/ Papad ki Sabzi

There are days when you don’t want to kill yourself with elaborate meals. Just want to get away with a simple meal and forgive yourself with the tiring, mundane task of washing, peeling/cleaning, chopping the greens (be it leafy stuff or otherwise). If you feel yourself prey of such tasks once in a while, then the sure rescuer for you is this simple “Papad ki Sabzi”. The most you may need to do is chop onions and tomatoes and chances might be, you may have some already in your refrigerator.

Papad ki subzee

Papad is sabzi is quick and easy, another rajasthani recipe. As I said earlier in my post Gatte ki Subjee, Rajasthani cuisine is well seasoned with non-leafy, non-green things, some unusual dishes and strongly flavored aromas. Papad ki subjee, which can be done in jiffy, is simple. Papads usually are spicy but made of lentils/daals which gives them nutritional values. So, no wonder, papad ki subjee is spicy and tasteful, yet good.

Over to the method.

Time: 20 mins

Serves: 2-3

Ingredients:

     4 medium size Papads, any variety, I prefer moong daal papads.
     1 medium onion, finely chopped
     1 medium tomato, finely chopped  
     2  green chili, finely chopped 
     1 tbsp. sour curd, well beaten
     salt to taste   
     1 tsp. of jeera + rai, a pinch heeng and 1 tsp. ajwain   
     1/2 tsp. red chili powder    
     some chopped coriander for garnishing   
     water for boiling   
     a sprig of curry leaves.   

Preparation:

     Break each papad into roughly 6 pieces. (More if the papads are bigger in size)
     Keep water in an open pan for boiling, parallely heat oil in a wok/kadhai. Add the seeds into the oil once hot. Add the curry leaves too.   
      Once, the seeds splutter, add onion and fry them till light brown. 
      If the water is about to boil, add the papad pieces and bring them to boil.  
      Once the onions are done, add tomatoes and chilies and dry spice powders + salt.   
      Cook tomatoes until they are wilted, then add curd and keep stirring so that it is not curdle.
      Add water and bring to boil. Now drain them and add papad pieces to the curry.
      Mix papad well with tomatoes-onions and cook further for 2 mins.    
      Add some water as per your desired consistency.  
      Garnish with some chopped coriander.
      Relish with  plain daal-rice or jeera rice.  

 

Papad ki sabjee

 

Notes:

  • Add 2-3 drops of oil to avoid curd from curdling. Do not leave papad in air after draining else they will dry up and stick to each other.
  • Adding finely chopped garlic gives a distinguished flavor.
  • Mind the salt as papads are also salted.
  • Go gentle on the papads after boiling, they are very delicate.

Papad ka Saag

Spinach khichdi ~ A green thing

A warm belated DIWALI wish to all of my friends!! I hope all of you had a blast with dear and near ones.

 

Now that most of you might have gained a few pounds (I am no exception), and every one has gorged into gulamjamuns, malpuas and moong daal ka sheera, not to forget, overtly rich paneer delicacies and fried poories and wadas, it is time to go back to normal routine. For some, it is the moment to plan for reducing those extra inches. So, forget about all the yum richness, you have savored and try this simple green khichdi for lunch with less calories and more of health. This khichdi is full of vegetables and protein, made with green split moong daal instead of regular yellow moong daal. Just add the vegetables of your choice and reduce rice and include more of daal. Supplement it with some curd and lots of salads, give your fav aam ka achhar, a miss this time.

Palak ki Khichdi

Time: 30 mins

Serves: 2 people (on diet Smile )

Ingredients:

  • Rice – 1/2 cup
  • Green split moong daal – 1/3 cup
  • mixed vegetables (carrot, beans, flower, corn, peas) – 1/2 cup
  • Spinach/ palak – 1/2 cup
  • salt, as per taste
  • ghee/ clarified butter – 2 tsp.
  • jeera/ cumin seeds – 1 tsp.
  • water according to the desired consistency( I prefer at least 3 times the amount of rice+daal)
  • tomato – 1 , cut into small cubes.
  • haldi/ turmeric powder – 1/2 tsp.

Preparation:

  • Clean & wash rice and daal and soak until you do the preparation.
  • Clean and wash palak leaves, chop them roughly.
  • Heat ghee in a pressure cooker. Splutter jeera and add tomatoes and spinach.
  • When wilted, add all the vegetables, haldi and salt.
  • Sauté for a minute.
  • Add the rice-daal and add sufficient water as per your required consistency.
  • Pressure cook for 3-4 whistles on a medium flame.
  • Serve with salad and curd.
  • Relish!!

Notes:

You can definitely give the ghee, a replacement with your regular oil. Add methi instead of spinach for a variation.

I don’t cook the vegetables too much in oil/ghee for khichdi as the whistles will take care of that.

Gatte ki subjee ~ traditional Rajasthani savory

Gatte ki Subjee

Rajasthani/Marwari cuisine is spicy, aromatic and full of variety. The olden days of Rajasthan had seen unavailability of water and green, lush vegetables which in turn gave birth to the much glorified usage of curd, buttermilk, milk, vast species of spices, lentils, legumes, daals and various flours. These ingredients make Rajasthani cuisine, a delicacy to relish and an experience to cherish.

GATTE ki subjee or GATTE ka saag is one such mouth watering, very famous marwari dish, which can be savored with any Rice preparation or chapattis/ parathas/ pooris. Without this, the rajasthani thali is incomplete which is a treat not to miss. For this, you don’t need any green/fresh vegetables and that’s the specialty. You can prepare it when you missed shopping for fresh, green vegetables for any reason. You just need some besan/ gram flour, basic ingredients of an Indian gravy and some curd with some very-indian spices/masalas which give strong flavor and pungent aroma. For this, the besan dumplings are steamed and lightly fried (optional, to enhance the taste) and then simmered in the curd rich tomato-onion gravy.

Contrary to the belief, this rajasthani delight is not laden with ghee and is light on your stomach. So, over to the method.

 

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Gatte ki Subjee

Ingredients:

For the dough to prepare GATTE:

    150 gms besan / chickpea flour/ gram flour
    2 tsp. ajwain/carom seeds
    salt to taste
    2 tsp. oil for kneading dough + more for frying
    1 tsp. each of jeera powder + coriander powder +amchoor(dry mango powder)  + 1/2 tsp. haldi/turmeric powder
    2 pinch hing / asafoetida (or as per your taste)
    water to knead dough

For the gravy:

     2 medium onion
     4-5 garlic pods
     2 green chilies
     1 tsp. red chili powder – hot variety
     1 tsp. deghi mirch – to bring in a deep color.
     2 ripe medium tomatoes 
     1/2 cup sour curd, well beaten (fresh curd is okay)
     salt to taste
     1 tsp. turmeric
     1 tsp. coriander powder
     1 tsp. kitchen king (I usually omit garam masala and use this)
     Coriander leaves for garnish.
     2 tbsp. oil

Preparation:

     Pour the besan in a bowl. Add all the dry masalas for dough in it. Mix well.
     Now add 1 tsp. oil and mix. Once the besan takes some texture rather than powder, add very little water and mix until a dough is prepared.
     Plz be careful that extra water can spoil the dough, dough has to be a little hard and non crumbly. Even to this day, I also fail at times to prepare a good dough in 1 shot and end up mixing some more besan.
     Rest the dough covered for 10 mins.
     Prepare onion-garlic-chilies paste separately and tomatoes paste separately.
     Keep water for boiling in a thick bottom pan/kadhai.
     Now take the dough, make small balls. Roll out each ball in to cylinders. Each around 4-5 inch long and 10 cm in dia. These measurements are just approximation and you can refer to the pics for the size.
     When the water is just about to boil, put these cylinders in the water, not overlapping each other and cook covered in low-medium heat for 10-12 mins. The besan should be cooked from inside. The cylinders will automatically come up and float once done. To check more precisely, cut a cylinder in two parts and check the inner portion. If not cooked, again keep in hot water for a min or so.
     Now bring out the cylinders, cool then and pat them dry with a clean cotton cloth.
     You may see small blisters on the cylinders, which is alright.
     Cut the cylinders in to roundels of 1/2 inch sizes as shown in the pics. These are the GATTE, ready to be used in kadhi or pulav or in subjee
     Now heat oil in a non-stick pan and lightly fry them for a min & gently not to break them. This will further cook the besan if uncooked properly. This is an optional step, but enhances the flavor of gatta.
     Now, heat oil in a pan and splutter jeera-rai.
     Add onion paste and cook until golden brown.
     Now, add tomato paste, turmeric, salt, both red chili powders, kitchen king and coriander powder. Cook until oil separates.
     Now beat curd, add very little oil in it and mix. This will avoid the curdling in the gravy.
     Add this curd to the gravy and mix well. Cook covered for 1-2 min.
     Now add water and gatte and mix well gently.
     Simmer for 5 mins until the gravy thickens and takes a good red/orange color.
     Relish with jeera rice!!

 

Gatte ki Subjee

Notes:

You can use the dry gatte in Kadhi or to prepare pulav. Gatte when kept in very thin, 2 inch long cylinders form, they are called as bela and that is a more preferable variety for me. But, I go with masses (family) and do the traditional Gatte

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