Stuffed Okra / Bhindi Fry

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Okra known in many languages as Ladies’ Fingers, Vendakkai, Bhendi, Bhindi, Bendakaya or Gumbo.


Recently I watched Programme in You Tube called “ Paarambariya Maruthuvam”, 
Click here to see this wonderful programme (worth watching)  where in herb specialist Sakthi Subramaniyam Guruji explained about Okra’s nutrition benefits and I was surprised to know its rich source health benefits compounds like: Protein, Zinc, copper, potassium, Vitamins A, K, magnesium, calcium and also act as medicine for blood cancer, skin disease, infertility and anti diabetic.... the list was goes on…  Okra is very low in calories and dense with nutrients.

I was not much fan of this vegetable so far, but this programme has changed my mind set and started to intake this vegetable in all forms.

Here is one such interesting recipe in Maharashtraian Style. Bhindi is stuffed with roasted ground nut powder and besan flour with spices and shallow fried in medium flame. Stuffed Bhindi/Okra Fry curry is very easy to make and suitable to be served as main dish.




Ingredients:
Okra/Lady Finger/Bhendi – 12 to 15 nos.
Besan Flour/ Bengal Gram Powder – 3 tbsp
Roasted Ground nut Powder – 2 tbsp
Garlic and Ginger Paste – 1 tsp
Garam Masala – 2 tsp ( you will get it in Indian Store)
Cumin seeds power – ¼ tsp
Coriander Powder – ¼ tsp
Red Chili Power – ¼ tsp
Turmeric Powder – ¼ tsp
Salt to Taste
Oil fry shallow fry – 2 tbsp

Method:

Take a big plate add above masala ingredients as per picture showed in this picture









Mix it nicely with a drop of oil











Wash the okra nicely and with help of paper towel wipe excess moisture on okra.
Chop off the tips and slit the okra and fill the okra with Masala mixture








Heat a pan with 1 tbsp of oil and add the stuffed okra and cook in medium flame for 8 to 10 minutes.






Stir fry in between and check if bhendi changes color to slight brown,then switch off the gas

Transfer it to serving plate and enjoy the super healthy dish with chapati/roti







Serving: Serve with chapati/roti with curd garlic raita.



Note:
If you want more Masala crispy version- Add onion and extra Masala mixture into seasoning oil and then add stuffed okra and shallow fry it.


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Namak Paare/ Matri

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Namak Paare/ Matri , an authentic snack from North India. In just few ingredients you can prepare this savory snack.  You can have this snack any time of a day and year. It tastes best when served with hot coffee or tea.


Ingredients:

Maida/ All Purpose Flour – 1 Cup
Carom Seeds/Ajwain – ½ tsp
Salt – 1 tsp
Clarified Butter/ Butter – 1 tbsp
Water -1/4 cup
Chaat Masala Powder - 1 tsp
Oil - for Frying

Method:

Step 01) Take a bowl add one cup of maida/All purpose flour, carom seeds and salt and mix it well


Step 02) Add clarified butter and mix well till it coats nicely with the flour


Step 03) Add water little at a time and knead. (Dough should be little stiff so use very little water) add ½ tsp butter in the end and knead and cover it with lid. Let dough rest for 10 to 15 mins

Step 04) Make a small size ball from the dough, grease it with pinch of butter and roll like chapati/Indian bread –just a little thicker than regular chapati

Step 05) Grease the knife with little butter and cut them in to strips and give shape as diamond or long pieces


Step 06) Heat oil in a pan for frying, once it is hot enough drop the little pieces and press them little so it dunks nicely with oil and fry them till all the pieces turns to golden color and transfer it to paper issue to absorb the excess oil


Step 07) Follow the step from 4 to 6 till you consume all the dough.





Serving:  Sprinkle some chaat Masala powder on matri before serving. Enjoy your snack time!:)



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Soya Bean Tikki/ Patty

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When we think of tikki, what comes to our mind first is Potato/aloo tikki.  Here is a healthy alternative for Patato and tikki made out of Soya Bean. Soya Bean Tikki/Patty is one of healthy delicious tasty and spicy snack everyone will love to have. This recipe is mainly made of soya bean and used very little potato mixture to balance the taste. For variations in flavor, you can add green peas, sweet corn and chopped carrot and turn it as vegetable tikki.

Soya Bean Tikki
Soya Bean Tikki

Ingredients:
Soya Bean – 1 cup
Aloo/Potato 1 no(small)
Onion – 1/4 cup (chopped)
Ginger & Garlic Paste – 1 tsp
Besan Flour/ Chickpea Flour – 3 tsp
Fennel Seeds/Sauf – ½ tsp
Red Chili Powder – 2 tsp
Hing/Asafoetida – ¼ tsp
Garam Masala Powder – 1 tsp
Fresh coriander leaves – ¼ cup
Sugar – ½ tsp
Salt to Taste


Method:

Step 01) Heat oil in a pan add sauf/fennel seeds and garlic and fry for 1 min. then add onion and fry till it turns to pink and then add besan flour mix well with onion and stir fry for a minute

 


Step 02) Add boiled mashed potato, red chili powder, hing, garam Masala powder, sugar, salt, fresh coriander leaves and sugar mix them nicely and sauté them for 2  mins.


 


Step 03) Lastly add boiled soya beans and mix them well in low flame for a minute and then switch off the gas. Let them cool for 3 to 4 minutes.

 

Step 04) Divide the mixture into equal portions and rolls them as a ball and give shape like patty/tikki (there is no need of any flour for dusting)


Step 05) Heat non stick tawa/griddle drizzle 2 teaspoons of oil once the griddle is hot enough place 4 to 5 patties and roast until bottom surface turn golden brown and flip each tikki and roast till turns to golden brown. Follow the same process for all the remaining patties.

 

 Serve: Serve hot with Mint Chutney or Tomato Sauce.

Soya Bean Tikki
Soya Bean Tikki


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How to Make Nan Khatai | Butter Biscuit/Cookie

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The place I lived in my childhood, there was a bakery nearby our house and every Thursday they bake this ridiculously delicious cookies and it smelled so good, the whole lane smells awesome. Till date I could feel that aroma. Wow! what a smell it was. Flavor to be remembered. At last I learned the recipe and thought to give a try and it came out so good. Nan Khatai/ Butter Biscuit/ Butter cookie are light and fluffy and yummy nicely melts in your mouth. And it is one of the easy and quick recipe to satisfy your sweet tooth. Yes, it is not for the healthy conscious people but, once in a while to taste the divine is not bad isn't it? J But, you can make little healthy using wheat flour instead of all purpose flour or combination of both the flour. 

Butter Cookie
Nan Khatai

Ingredients:

Unsalted Butter – ½ cup (1 stick)
Cardamom Powder – 1/2 tsp
Nutmeg powder – 1/4 tsp
Powdered Sugar – ½ cup
All Purpose Flour/Maida – 1 cup
Baking Powder – 1/4 tsp
Salt – 1 tsp

Method:

Step 01) Keep the butter to room temperature till soft (not so watery). It should cut easily by spoon and mix it nicely

 

Step 02) Add the powdered sugar little at a time and mix it nicely

Step 03) Add the cardamom powder and nut Meg powder and mix it. This gives a nice flavor to the biscuit

 

Step 04) Take separate bowl and add All purpose flour, baking powder and salt stir it nicely so that everything incorporate nicely with flour

Step 05) Add the flour to cream sugar mixture little at a time and knead it nicely just like chapatti/Indian bread dough. It is lot softer than regular dough, because of butter.

 

Step 06) Wrap it in a plastic sheet and let it rest for 20 minutes. (All the species and salt should be nicely marinate to the dough so it is important that dough should rest)

 


Preheat your oven into 300 degree F

Step 07) Open the dough from the wrapper and give one more knead

Step 08) Take a baking tray use parchment paper or foil. Grease the foil with butter for easy removing of the biscuits/cookies. (For parchment paper no need of greasing)

Step 09) Divide the dough into small balls (size is how you like them to bite) round them into nice ball shape. Make sure there is no crack in them.

Step 10) Place them on a tray and make sure to give enough distance between each cookie.

Step 11) Garnish with pistachio. Take few pieces and just press on top of the cookies

Step 12) Bake them in oven for 15 to 20 minutes. Keep eye on them you just need light golden brown.

Step 13) Remove the tray from the oven and let it cool down for 10 minutes and Enjoy 

 



Note:
  • If you use salted butter you can skip the salt
  • Always try to use the nut Meg as whole and grate them whenever the recipe calls for it. Ready made Nut Meg Powder loose its flavor easily on shelf
  • If there is a crack in the balls it opens wide after baking. So make sure diligently give them nice round shape
  • Set the rack in middle of the oven. Don’t place the tray up or down or side to the heating coils. Always keep it in center.


Butter Cookie
Butter Biscuit

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Mung Bean/ Moong Sprouts Chaat

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In just few minutes you can prepare Mung Bean/Moong sprouts chaat at home. It is a mixture of sour and spicy delicious, flavorful, super tasty  healthy snack. You can make more interesting adding carrot, onion, tomato combination also.  This is a very healthy protein packed snack to munch with evening chai/tea.

Moong Sprouts Chaat
Moong Sprouts Chaat

Check out some of the recipes which i tried in Green Moong Sprout.


Ingredients:
  • Green Moong Sprouts – 1 Cup
  • Carrot – ¼ cup grated
  • Cumin Seeds – ½ tsp
  • Turmeric/ Haldi Powder – ¼ tsp
  • Coriander Seed Powder - ½ tsp
  • Cumin seed powder – ½ tsp
  • chili powder - ½ tsp
  • Chaat Masala Powder - ½ tsp
  • Lemon juice - 1 tsp
  • Fresh coriander leaves -
  • Few curry leaves
  • Salt to taste
  • Oil - 1 tbsp 

Time Required: 10 mins

Directions:

Step 01) Heat oil in pan, add cumin seeds after they splutter add haldi powder and curry leaves.

Step 02)Add the sprouts, fry for a few minutes and reduce the flame.

Add salt, coriander powder, jeera powder, chili powder and chaat masala powder.

Step 03)Stir fry for another few minutes, and then add lemon juice.


Step 04)Garnish with chopped fresh coriander leaves.

Variations: You can also add chopped onions and tomatoes to top.


 
  
 Serve: Serve with apple pieces and glass of lemon juice. 


Moong Sprouts Chaat
Moong Sprouts Chaat
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Pumpkin Beans/Mixed Pulses Sabzi

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Yet another simple, healthy and super easy Pumpkin Sabzi. I had some left over mixed pulses which I was previous used for Dahi Misal chaat. This is one creative way to use the left over pulses and turn it as healthy version of sabzi. You can also use spinach to make more colorful and tasty. This Pumpkin Beans/Mixed Pulses sabzi nicely pairs up with chapati/roti.

Pumpkin Beans/Mixed Pulses Sabji
Pumpkin Beans/Mixed Pulses Sabzi

Check out some other Pumpkin recipes which i tried:




Ingredients:
Pumpkin – 2 cups (Chopped)
Mixed Pulses – 1 cup
Tomato – 2 nos. (Puree)
Turmeric Powder – ¼ tsp
Chili Powder – 1 tsp
Hing/Asafoetida – ¼ tsp
Coriander Seeds Powder – ½ tsp
Cumin Seed Powder – ½ tsp
Garam Masala Powder – 1 tsp
Salt to taste
Oil for seasoning

Method:

Step 01) As raw pumpkin skin is very hard to cut with knife, it is better to cook this vegetable in microwave for about 5 minutes. Let it cool and it becomes very easy to remove the outer skin, and then chop them into smaller pieces. 

 

 Step 02) Boil the Mixed pulses in microwave for about 15 mins. Or in a pressure cooker ( i used here left over pulses)

Step 03) Heat a pan with 1 tbsp of oil add the mustard seeds allow them to crackle and then add urud dal/white lentil, red chili and fry till it turns to golden color

Step 04) Add tomato puree and fry for a minute and then add, turmeric powder, chili powder, cumin seed powder, coriander powder, salt, hing/asofoetida and mix well and cook till all raw masala powder smell disappear

 


Step 05) Add the cooked mixed pulses and then add cooked pumpkin pieces and incorporate nicely with gravy & cook for a minute and switch off the gas. (If you need a curry texture you need add a half cup of cooked pumpkin water in the end.)

 


Step 06) Garnish with coriander leaves and serve with chapati.

Pumpkin Beans/Mixed Pulses Sabzi
Pumpkin Beans/Mixed Pulses Sabji


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