Kurkuri Bhindi / Crispy Okra

                                                                           

Bhindi (okra) happens to be among my top five favourite vegetables! I can never ever tire of having this vegetable and I make it all the time. Unlike in India where bhindi is mostly a summer crop, in Tanzania it is available all year round. Lucky me :)

This is a lovely recipe for bhindi which I am sure everyone will love. Of course there is the fact that it is deep fried, and I totally understand that  a lot of folks may have an issue with that. My thinking however is that it is perfectly fine once in a while! Right??  It is such an easy recipe too....all you need to do is cut the bhindi, sprinkle all the ingredients over it and fry. This super crispy, spicy bhindi is great to have with dal chawal ( rice and lentils) or even as a snack. To be honest, I helped myself to a few of these crunchy delights even before I served it. Verrrry hard to resist! Trust me!!

Ingredients: 

250 gm bhindi (okra / ladies finger)
3 tbsp besan (gram flour)
1 tbsp rice flour
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chilly powder
1/4 tsp turmeric powder
1 tsp amchur powder (dried mango powder)
Salt to taste
Oil to fry

Method:  Wash bhindi and dry it completely using a kitchen napkin or paper towel.  Snip off  top and tail and cut it lengthwise in two. If the bhindi are of a big size then first cut in half. Take a deep bowl or big platter and place bhindi in it.  Sprinkle besan, rice flour, coriander powder, cumin powder, red chilly powder, turmeric powder, dried mango powder and salt over the bhindi. You may sprinkle a few drops of water in case the powders are not binding to the bhindi. Mix well and keep aside for 15 to 30 minutes.

                                                                           

Heat plenty of oil in a heavy bottom pan. Once the oil is medium hot, add bhindi in batches. Do not immediately start stirring, as it will loosen the spice mix from bhindi. Let it cook a little and become firm on one side before flipping to the other. When the bhindi turns golden and crispy, remove on to a plate and fry the next batch.  Serve hot.

Jimikand Matar Ki Sabzi / Indian Yam And Peas Curry

                                                                         

This vegetable never featured at my parents dining table. Nor did it show up at my in laws, friends or relatives places. So my knowledge about it was a total blank until several years after my marriage. It was sheer chance that I happened to try it out for the first time.

We were posted in Shimla  and it was peak winter and we were literally snowed under. I had run short of veggies and our regular vegetable shop, which was situated right next to where the steps leading to our apartment ended, was closed. Due to bad weather the shopkeeper couldn't make it. I wrapped up well and trudged to the next shop at a little distance down the lane.  None of the vegetables there grabbed my attention as they didn't look fresh. But I was reluctant to leave without picking up anything. Sensing my indecision the shopkeeper, who was loath to let the few customers he was getting leave without buying, suggested I try out jimikand. I told him I didn't know how to cook it. In full salesman mode he tried to convince me that cooking it was very easy ....just peel, cut cubes, fry in oil and then add it to a nice spicy gravy of onions and tomatoes. He added, " Madam ji, you will forget mutton curry, once you taste this!!" I was not too sure of that happening but it did  intrigue me enough to give it  a trial. That very evening I prepared it and, to my delight, my family loved it.

Ingredients: 

2 cups jimikand  / suran (yam), cut in cubes
1/2 cup green peas
2 onions or 1cup, chopped
1 tomato
5-6 cloves of garlic
1 inch ginger
4 tbsp oil + to fry
1 tsp coriander powder
1/2 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
1 tsp garam masala powder ( whole spice powder)
Whole spices: 1 tsp cumin seeds, 1 small bay leaf, 3 cloves, 1 black cardamom, 1 inch cinnamon, 5-6 black pepper corn
Coriander leaves to garnish

Method:  Grease your hands before you cut jimikand to avoid possible itchiness.  Peel and cut jimikand in cubes, wash and place in a sieve to drain out water. Cut onions and blend half of it with tomato, ginger and garlic. Finely chop coriander leaves.

                                                                         

Heat oil in a heavy bottom pan and fry the jimikand cubes on medium heat till they turn brownish. Remove and keep aside.  Take out excess oil from pan leaving about 4 tbsp. Add the whole spices- cumin seeds, cloves, bay leaf, cardamom, cinnamon and pepper corn. When they begin to splutter add finely chopped onion.

                                                                               

Saute until the onion begins to change colour.  Add the tomato, onion, ginger and garlic paste. Also add the spice powders- red chilly powder, turmeric powder, coriander powder and salt.

                                                                           

Stir till oil separates from the mixture.

                                                                           

Add the fried jimikand cubes, green peas, garam masala powder and mix well.  Transfer to a pressure cooker and add 2 cups of warm water.  After the first whistle, lower the flame and let it cook for 5 minutes. Serve hot garnished with coriander leaves.

In case the tomato is not sour enough add a tbsp of tomato paste or yoghurt while preparing gravy. Add more warm water in case the gravy becomes too thick after you pressure cook.

Chocolate Biscuit Pudding

                                                                           

I need no excuse or reason to make a dessert....no waiting for an occasion or guests. All that is needed is for me to be in the mood for it!! I have a whole bunch of recipes of simple home desserts which I make from time to time. I keep adding on to them by trying out new recipes which then join the list of old favourites. I have already shared some from my collection and will definitely  be posting lots more.

This is an easy and quick dessert which uses readily available ingredients so you don't have to think twice about making it. A thick chocolate custard is layered with coffee soaked biscuits and chilled before serving. Simple, right??? Go ahead and try it! Always a good idea to try out a new recipe for yourself first and then make it for company. That way you will be relaxed and confident about how it will turn out and not keep fretting or have doubts about it.

Ingredients: 

1/2 litre milk (2 1/2 cups approx)
5 tbsp sugar
3 tbsp cornflour
1 tbsp cocoa
1 tsp vanilla essence
200 gm Marie biscuits
2 tsp instant coffee + 1/2 cup hot water
1 tbsp choco chips
1 tbsp walnuts
Garnish: Chocolate strands and choco chips

Method:  In a shallow dish soak coffee in  half cup hot water. Keep aside to cool down. Mix cornflour and cocoa in a little cold milk. Heat remaining milk with sugar. Once milk warms up a little add the cornflour and cocoa mixture and stir continuously till milk thickens. Remove from flame and add vanilla essence. Let the prepared custard sit for awhile to allow it to come to room temperature.

Dip biscuits in the prepared coffee and layer in serving dish. Pour some of the custard over the biscuit layer. Place another layer of coffee soaked biscuits over the custard. Sprinkle some chocolate chips and chopped walnuts over the biscuit layer. Pour the remaining chocolate custard. Garnish with chocolate chips and chocolate strands. Chill for several hours in the refrigerator.

You can garnish as you like....with cherries, cream, grated chocolate, powdered biscuits...the choice is vast. Use your imagination to create an attractive finished look.

Moong Dal Kofta / Lentil Dumplings Curry

                                                                             

The actual word, by which this dish is commonly known in UP  is, " Karayal or Karail." The lentils, soaked for a few hours, ground to a paste, and shaped into balls are fried to make the dumplings. These are then soaked or gently simmered in a mild spicy curry. This delicious dish which was usually made during the monsoon or summer months when vegetables used to be scarce, is light but nutritious.

Thankfully one does not have the issue of lack of veggies in the market these days with plenty of vegetables available round the year.  What is more likely in the current scenario is lack of time to shop for veggies.  This recipe can be a pretty good option at such times!

I made this dish specially for my neighbour Jenny. She had brought over a lovely Gujarati specialty and I wanted to make something nice for her too. I thought  she might like this traditional recipe from UP and it might be something new for her too.

Ingredients: 

For Koftas:
1/2 cup dhuli moong dal (split and husked green gram)
1/4 tsp cumin seeds
Salt to taste
Pinch of hing ( asafoetida)
1 tbsp onion, finely chopped
1 tsp ginger, grated
1/4 tsp red chilly powder
Oil to fry

For Curry:
2 onion, chopped
1 tomato
2 tbsp tomato paste
1 tbsp ginger garlic paste
Pinch of hing ( asafoetida)
1 tsp coriander powder
1/2 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
1/2 tsp garam masala powder ( whole spice powder)
Whole spices: 1 tsp cumin seeds, 2 cloves, 1 black cardamom, 1/2 inch cinnamon
Coriander leaves to garnish, chopped

Method:   To make Koftas: Wash dal well and soak in plenty of water for 6-7 hours or overnight. Drain the water and grind dal coarsely in a blender with very little water... just enough needed to grind. Whip the dal batter to make it lighter and leave aside for 1/2 hour. Finely chop onion and grate ginger. To the dal batter add salt, red chilly powder, onion, ginger, hing and cumin seeds. Mix well. Heat oil in a heavy bottom wide pan. Using your fingers form  small balls and drop into the medium hot oil.( Or, you may use a small spoon.) Add as many as the pan can accommodate without over crowding. The koftas will gradually firm up and darken in colour, taking on a golden hue. Remove from flame onto an absorbent paper towel. Use up all the batter leaving about 2 tbsp in the bowl. Add 3 cups of water to this. Keep this aside as it will later be used to make gravy.

To make Curry: Finely chop onion and, leaving 2-3 tbsp, grind the rest with tomato, ginger and garlic.Remove excess oil from pan, letting about 4 tbsp remain.  To the oil add hing and the whole spices- cumin seeds, cloves, cardamom and cinnamon. After they begin to splutter add chopped onion and stir till it  starts to turn golden. Add the blended mixture of onion, tomato, ginger and garlic. Also add the tomato paste and spice powders: turmeric powder, red chilly powder, salt, coriander powder and garam masala powder. Continue to stir until oil separates from the spice mixture. Add the water kept aside ( in which some batter was dissolved). Stir until it comes to boil. Lower the flame and cover. Let it simmer for 5 minutes. Uncover and add the koftas. Close the flame after 2 minutes. Serve hot garnished with coriander leaves.

Do not cook for long after koftas are added as they may break. Make sure the gravy is thin as it will thicken once the koftas are added. If the gravy gets too thick after adding koftas, add some warm water.