INGREDIENTS

40 pieces Bhindi

4 tbsp Oil

⅓ cup Desiccated coconut

2 tbsp Peanuts

1 tbsp Sesame seeds

⅓ cup coriander leaves,

1 Green chili finely chopped

½ tsp Ginger paste or freshly grated or crushed

1 tsp Turmeric pdr

1 ½ tsp Coriander pdr

½ tsp Cumin pdr

1 tsp Red chili pdr

1 tsp garam masala

3 tsp Sugar

2 tbsp Lemon juice

Salt to taste

 

PREPARATIONS

To make the stuffing, take dry coconut, ground peanuts, sesame seeds, green chili, ginger and cilantro in a bowl. Mix well.

Add salt, sugar, lemon juice and spice powders (turmeric powder, red chili powder, coriander powder, cumin powder, garam masala).

Mix everything really well using your fingers and keep it aside.

Now cut off both the ends (head and tail part). Make a vertical slit in the center, but be careful not to break the bhindi into two pieces. Now using your one hand hold the bhindi and insert the thumb inside the slit, so it makes a gap in the bhindi to fill the stuffing. After stuffing all of them you will have leftover stuffing; we will use that later in this recipe. Heat the oil in a pan on medium heat. I recommend using a wide non-stick pan because non-sticks require less oil and we can arrange them in one layer if it is wide. If not using the nonstick then you might need more oil. Alternately, you can cook them in an air fryer (see the details below in the notes section). Once hot arrange stuffed okra and sprinkle some salt (be careful we already added salt to the stuffing). Cover it and cook it for 12-15 minutes or until okra is cooked perfectly. Stir or flip the okra in between for even cooking. Make sure that okra doesn’t stick to the bottom. Add remaining leftover stuffing and mix well. Cook it for 2 minutes uncovered or until added stuffing gets heated through.

Notes

Air Fryer Bharwa Bhindi:

 

Place the stuffed okra in an air fryer basket in a single layer. Spray some oil or lightly brush the oil.

 

Cook at 360°F (180°C) for total 12 minutes (cook for 8 minutes + flip okra + cook 4 minutes).

 

When you flip the okra and you feel that okra are too dry then again spray with oil.

 Buying okra: They should be fresh-looking and dark green in color. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy those that have fewer seeds in them. Buy the same size of okra so all of them cook evenly.

Please do not skip the sugar here. It will not taste sweet like dessert because we are adding 2 tablespoons of lemon juice to balance out the flavors.

 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Eggplant Curry

 Ingredients

1 1/2 pounds eggplants, preferably the slender Asian varieties, stems removed and sliced into 1/2 inch rounds or pieces

 2 tbsp extra virgin olive oil or any cooking oil

1 1/2 tsp salt

1 medium yellow onion, diced

1 tbsp minced garlic

1 tbsp minced ginger

2 tbsp curry pdr ( recipe in next post)

1/4 tsp cardamom pdr

1/4 tsp cumin pdr

1/4 tsp coriander pdr

1 tsp salt or to taste

2 cups (or 14.5 ounce can) diced tomatoes

2 tbsp tomato paste

1-2 green chilies, seeded and finely diced

3/4 cup chicken or vegetable broth

1 cup coconut milk

2 tbsp chopped coriander leaves 

Preparations

Preheat the oven to Broil.

Place the sliced/diced eggplants into 1/2 inch thick rounds or pieces. Place them in a bowl and toss with the olive oil and salt. Lay the eggplant in a single layer on a lined baking sheet.  Place in the oven and broil for 10-12 minutes or until nicely browned.

While the eggplant is roasting, in a medium pot or Dutch oven heat the oil and cook the onion until soft and translucent, 4-5 minutes.

Add the garlic, ginger, pepper, and spices and cook for another minute or two. Add the diced tomatoes and tomato paste and stir to combine. Stir in the broth. Return the roasted eggplants to the pot. Bring it to a boil, reduce the heat, cover and simmer for 30 minutes, stirring occasionally.

The curry will thicken as the eggplant breaks down.  You want it to be very soft and partially collapsed but not entirely mushy.  

Add the coconut milk and coriander leaves and return to a simmer for 2 minutes.  Add salt to taste.

Garnish with a sprinkling of coriander leaves and serve with basmati rice and/or roti and cucumber raita if desired.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Chane ke Kebab

Ingredients

1 Cup Black chickpeas

6 Cups Water

2 tsp Salt  

Onions 2 finely chopped

Potato 1, boiled  and mashed

Green chili 1-2 finely chopped

1 tsp Coriander pdr 

1 tsp Red chili pdr

1/2  tsp Garam masala

 4 tbsp Besan

1 tsp Ginger garlic paste  

1 tbsp Coriander leaves

2 tbsp Oil  

1 tbsp Mint leaves

Lemon  1

 

Preparations

Rinse the black chickpeas and soak them for 8 to 9 hours in 4 cups of water.

Drain the soaked chickpeas and pressure cook them with 2 cups water and 1/2 teaspoon salt for 5 whistles. Let the pressure settle down and open the lid. Drain all the water and remove the chickpeas from the cooker in a bowl and mash with a potato masher to a coarse mixture.

Add onions, boiled potato, green chili, coriander powder, red chili powder, garam masala, salt and besan. Add ginger garlic paste and chopped coriander and mix well.

Make into small patties. In a pan add the oil and shallow fry the kebabs until brown on both sides.

Serve garnished with onion slices and mint leaves along with lemon slices.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Palak Pulao

Ingredients:

1 cup basmati rice

2 medium onions, chopped

2 Tbsp ghee plus extra

1 tsp brown sugar

1 Tbsp ginger-garlic paste, fresh

2 small tomatoes, chopped

Salt to taste

1/2 tsp turmeric  powder

1/2 tsp red chili powder

1/2 tsp coriander powder

1/2 tsp jeera pdr

bay leaves 2

For the spices

1 cinnamon stick

2 green cardamoms

2 black cardamoms

3-4 cloves

1 star anise

A pinch of mace

For the spinach puree

2 cups chopped spinach

1/4 cup grated coconut (optional)

1/2 cup coriander leaves

1-2 green chilies

For the garnish

1 cup crispy fried onions

1 cup roasted cashew nuts

 

Method:

1. Soak the rice in water for 15 minutes. Keep aide.

2. In a pan, dry roast the whole spices for a few minutes until aromatic. Then let it cool and grind them to make a coarse powder. Keep aside.

3. For the spinach puree, add all the ingredients in a mixer and grind to make a smooth paste.

4. In a pressure cooker, heat ghee and add brown sugar. Let it caramelize and then add the chopped onions. Sauté for 2-3 minutes.

5. Add ginger-garlic paste and tomatoes, turn up the heat and saute for 4-5 minutes until the tomatoes become pulpy and the oil separates.

6. Add salt, turmeric and red chili powder, and mix well. Then add the spinach paste and let it cook for 4-5 minutes.

7. Add cumin and coriander powders and mix well. Continue cooking for 4-5 minutes.

8. Now add the drained rice and mix well. Add the spice powder and saute for 2-3 minutes.

9. Fill the cooker with 2 cups warm water and add the bay leaves and pressure cook for three whistles.

10. Add a spoon of ghee and mix the rice well.

11. Serve hot topped with fried onions and roasted cashews.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Lahsun Palak Paneer

Ingredients:

 250 gm paneer

garlic chopped 3 tbsp

palak chopped 1 cup

onion-tomato masala 1 cup

palak and ground to paste 1 cup 

turmeric pdr 1 tsp

coriander pdr 1 tsp

ghee 1 tsp 

oil 3 tbsp

salt to taste 

 

Method:

1. Heat oil in a pan.
2. Add garlic mince and then chopped palak and saute it for 2 minutes.
3. Add onion-tomato masala and sauté.
4. Add palak paste, turmeric powder, coriander powder and salt to taste.
5. Add a little bit of ghee.
6. Serve with grilled paneer.
7.  

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Veg Loaded Tofu Rice Paper Wraps

 Ingredients

 4 nos. Rice papers  

100 gm Tofu

25 gm Carrot  

25 gm Sweet corn

25 gm Green peas  

25 gm Sweet potato

 3 tsp Coriander leaves  

1 tsp Salt

1/2 tsp Turmeric powder  

1/2 tsp Coriander powder

1 tsp Chili powder  

1 tsp Ginger garlic paste

20 ml Oil 

1/2  tsp Cumin seeds

1/2  tsp Mustard seeds  

1/2 tsp Cumin powder

1 tsp Sesame seeds

 

Instructions

In a pan add oil and once hot, add mustard seeds, cumin seeds, ginger garlic paste, and saute for 2 mins and add carrot pieces, sweet corn, green peas and fry for 5 mins in low flame. 

 

Now add crumbled tofu, and boiled sweet potato pieces, and add turmeric pdr, chili pdr, coriander pdr, cumin pdr and salt and saute for 5 more mins and add chopped coriander leaves and switch off the flame. 

 

Once the tofu stuffing is cooled down, take some water in a plate and take the dry rice paper and soak it in water both sides and take out and keep it on another plate, now put the tofu filling in the wet rice paper and fold the rice paper like a wrap and keep it aside. 

 

Now in a wide pan, add oil and sesame seeds before the pan heats and put the rice paper wraps on the pan over the sesame seeds and cook for 5 mins in low flame each side till rice paper become crisp. Serve hot, delicious veg loaded tofu rice paper wraps are ready to eat.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Moongdal Samosa

  

Ingredients

For Samosa Pastry (Covering):

2 cups Refined flour (sifted)

1 tsp Salt

2 tbsp Oil / ghee

To knead Cold water

For Filling:

3 cups Green gram (moong daal, husked), soaked

2 tbsp Oil

1 tsp Cumin seeds

1/8 tsp Asafoetida/ hing

3 tsp Garam masala

3 tsp Chili powder

2 tbsp Fennel seeds / Saunf, powdered

2 tsp Coriander powder

Salt to taste

1 1/2 tsp Mango powder

 

Prepare the Samosa:

Add the salt to the flour, and rub the oil into it.

Add water and knead into a stiff dough (It is important for the dough to be stiff). Leave to rest for 15 minutes or so.

Shape dough into smooth balls, and roll the balls into thin rounds. Cut these into halves.

Take one half, wet the edges, and fold the straight edge at the center and join by one half overlapping the other to form into a cone.

Press the overlapping portion, and fill the cone and press the edges together to seal. The oil should be hot when you add the samosas to it, then lower the heat and let cook till brown.

Prepare the filling:

Grind the lentils coarsely. Heat 2 tablespoons of oil and add the cumin seeds and asafoetida.

When they begin to splutter, add the lentils and the rest of the ingredients, which make up the filling.

Saute over low heat till the mixture is well fried. It will stop sticking to the pan when done.

Take mixture off heat and leave to cool.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Besan methi parathas

Ingredients

For the besan methi stuffing

2 tbsp Oil

1/2 cup Gram flour (besan)

1/4 tsp Asafoetida (hing)

1/2 tsp Ajwain (Carom seeds)

1 tsp Jeera

 

1 tsp Red Chili pdr

1 tsp Coriander pdr

1 tsp jeera pdr

1 tsp Amchur pdr

1 tsp Garam masala pdr

Salt to taste

 

1-1/2 cups Methi Leaves (Fenugreek Leaves), finely chopped

For the dough

2 cups Whole Wheat Flour

Water, to bind the dough

Salt, to taste

Ghee to cook the parathas

 

Preparations

Heat a pan with oil on medium heat, add  cumin seeds, ajwain and asafoetida and allow it to sizzle. 

To this add the besan and allowing it to roast on medium-high heat stirring continuously. 

Once the besan has turned into a light brown colour, add in the dry spices powders and salt to taste. 

Mix well, and add the chopped methi leaves into the pan.

Mix well and allow the methi leaves to wilt and combine well with the besan mix. 

Turn off the flame, transfer the besan methi stuffing mixture to a bowl and allow it to cool down to room temperature. 

To make the dough for Besan Methi Paratha

In a mixing bowl, add the flour and salt. Add water little at a time and knead to make a soft and smooth dough. Once all the flour has come together, drizzle a teaspoon of oil on the top of the dough and knead for another couple of minutes.

Cover the dough and set aside. 

Heat the roti tawa over medium heat. To make the parathas, divide your paratha dough into 6-8 even sized balls. Begin by rolling one out into a circle of approximately  2 inch diameter.

Add a spoonful of the Besan Methi in the center of the disc. Bring the edges of the circle to the centre, pinch and seal gently. Lightly flatten the dough again with your palms.

Lightly dust it with flour if required and gently roll it out into a circle ensuring that the stuffing stays sealed.

Place the Besan Methi Paratha on to a hot tawa and cook on both the sides until brown spots appear and the paratha is fully cooked.

Smear a teaspoon of ghee or oil over the Besan Methi Paratha and cook from both the sides till golden brown. 

Once the Besan Methi Paratha is crisp  and golden brown, transfer to a platter and cook the remaining Besan Methi Paratha similarly. 

Serve Besan Methi Paratha along with cucumber raita, pickle of your choice, either dry sabzi or with gravy to complete your meal.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Burmese Khow Suey

 Ingredients

1 Cup Fried noodles  

1 Cup Finely chopped coriander

1 Cup Finely chopped spring onion  

1 Cup Roasted peanuts

1 Cup Fried onion  

1 tbsp Fried garlic

1 piece lemon

 

Sauce or soup

6 Cloves Garlic  

1 nos. Onion

1 tbsp coriander powder  

1/4 tsp Black pepper

1/4 Cup Coriander  

1 nos. Lemongrass

1 nos. Small turmeric root  

2 Cup Coconut milk

4 nos. Chopped garlic  

1 nos. Chopped onion

2 nos. Green chilies  

2 nos. Red chilies

Red chili powder to taste

Turmeric powder  1/4 tsp

Veggies as needed  

1 tbsp Oil

Salt as per taste

 

Preparations 

Heat oil in a pan pan add oil, then garlic, onion, and both chilies and fry well.

 

Add haldi and chili powder and onion paste and mix well, then add veggies and saute for a while.

 

Now add coconut milk and adjust consistency by adding water, add salt and keep on boiling for 2-3 minutes. Our soup or sauce is ready.

 

Now we have to assemble it first, take noodles, then pour soup or sauce, and then garnish with coriander, spring onion, fried onion, garlic, squeeze lemon, peanuts and fried noodles and serve hot.

 

Our super delicious Burmese Khao Suey is ready to eat. 

 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs  

Methi Muthia

Ingredients:

2 cups besan (gram flour)

2 1/2 cups finely chopped methi leaves

1 tsp salt (or as required)

2 tsp sugar

2 tbsp fine rava or sooji (cream of wheat)

2 tsp white sesame seeds

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

½ tsp red chili powder

2 tbsp ginger-green chili paste

1/4 tsp baking soda

2 tbsp lemon juice

water as needed to make dough 

2 tbsp oil

1 tsp mustard seeds 

1 tsp white sesame seeds

curry leaves few finely chopped

 hing little

 

Preparations

Add all the above ingredients in a big bowl.

Combine the ingredients thoroughly..

Mix the ingredients and set aside for 15 to 20 minutes. The fenugreek leaves will release water in this time. So, you will know how much water to add later. 

add water as needed to make a pliable dough.

 

To make steamed muthia shape the dough into a length of 4 to 5 inches sausage type rolls. Place them on a greased tray.

Grease a baking tray or pan with neutral flavored oil. You can spread some oil in your palms while shaping the dough.

Heat sufficient water  in a deep pan with a trivet placed on it. When the water becomes hot,  carefully place the greased tray on the trivet in the pan. Cover and steam the muthia for 10 to 12 minutes.

 The muthia should be perfectly steamed and cooked. Check with a tooth pick or knife to see for doneness. If its properly steamed, then the dough will not stick to the tooth pick and will come out clean.

Once the muthias are cooled, cut them into small rounds 

Heat  oil in a pan or kadai . Add mustard seeds,  sesame seeds,  curry leaves and  pinch asafoetida. Stir and let the mustard seeds crackle. 

 

Add the sliced steamed muthia to the tempering and sauté for 2 to 3 minutes on medium heat.

 

To make Fried Muthia

Once you've needed the dough, shape them with your fist to get the finger marks, fry in medium hot oil, once brown, drain on kitchen paper to remove excess oil and serve hot.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs