Hyderabadi Dahi Bhindi | Dahi Bhindi Masala | Okra Recipes

Hyderabadi Dahi Bhindi or Shahi Dahi Bhindi Masala is easy and delicious Okra/ladies finger/vendakkai curry made in onion-tomato and yogurt/curd sauce or gravy. This is easy Okra curry (bhindi sabzi) that goes well with steamed rice, simple pulao or roti/paratha.  Tangy,  rich, creamy and yummy dahi bhindi is real treat to eat.

Broccoli Beans Stirfry (Thoran, Poriyal) | Broccoli Recipe

Broccoli poriyal/thoran or stir fry is very common in our place and I do most of the time stir fry with broccoli and this time I added beans with broccoli for this broccoli beans stir fry, thoran or poriyal whatever we may call it.  After all the diwali recipes, a much needed break from all the sweets and savory snacks is with this healthy and delicious stir fry.

Vrat Ke Arbi Sabzi | Navratri Vrat Recipe | Phalahari Tari Arbi (Taro) Sabzi

Phalahari Arbi Sabzi or Kochhai/Taro/Colocasia is delicious curry or sabzi made with arbi and this is suitable curry for Navratri fasting/vrat/upwas with no onion no garlic and everything that is not allowed in fasting.  We can make this curry not only during fasting but on normal days too just change sendha namak/rock salt with regular salt and enjoy this no onion no garlic curry with anything of choice.

Phalahari Dudhi (Lauki) Sabzi | Navratri Vrat Recipes

Phalahari Laudki/Dudhi Sabzi is simple bottlegourd recipe suitable during Navratri fasting and any other fasting vrat occasion. Made with minimal ingredients this vrat ke dudhi sazbi is mild in flavors and taste yum. As this is vrat recipe so this sabzi has no onion no garlic suitable for people whom avoid garlic, onion in cooking.

Parwal Bhujiya | Pointed Gourd Stirfry Recipe

Parwal or pointed gourd is seasonal vegetable popular more in North India than South, it looks similar to Tindora but little large in size, plump but taste different than tindora. The most common curry made with parwal is Aloo Parwal Sabzi which I already posted and another is this stir fry which normally made for breakfast along roti or paratha as it's quick to prepare than aloo parwal sabzi.

Punjabi Rajma Masala | Rajma Chawal Recipe

Rajma chawal, the staple food for Punjabi's if you visited Delhi you can find rajma chawal everywhere during lunch time; street hawkers or small shops selling pipping hot rajma chawal, chole chawal and in everyone's hand you will find the same thing. I make rajma quite often or say even weekly once rajma, chole, lobia will be featured in menu and we all love it specially DH love his rajma rice being in Delhi for ages he adapted the Delhi food style so much.

Chana Aloo Masala | Chole Chawal Recipe

Chole or chana masala who doesn't like it? Perhaps few people but am sure most of you and your family like chole; popular curry with batura, rice, jeera rice, roti, paratha just name it and it's perfect with anything. Chickpeas or kabuli chana as we call it one of the versatile ingredients we can do plenty of dishes from it from starter to main course though I am yet to post some of my regular and favorite chickpeas recipes yet but that will happen soon..hmm ohkie I will try to make it soon.

Parwal Aloo Sabzi | Patal Aloo Sabji Recipe

There was a time I never use to like Parwal (parval) aloo or patal sabzi as we call it but now I like to eat Parwal Aloo perhaps due to the fact that we don't get parwal or pointed gourd here in Singapore and if we some times find it then it's not fresh so I never buy parwal here.  Since parwal is seasonal vegetable it's difficult for me to eat I have to in India that particular season which happened this time.  I had a short India trip and now that Parwal is in season I made it at my in-laws place in authentic U.P style.

Pindi Chole Recipe | Rawalpindi Chana Masala

Chana means Chana Masala (Chole) or Dry chole is for me I make this two the most or try it with different combination like this chickpeas eggplant curry. Pindi Chole was something that I wanted to make for a long time but it was not happening and  when I make Pindi Chole on rare occasions it never got clicked but this time though in hurry but I manage to take few pictures to share with you all the amazing, simple and yet delicious Pindi Chole Recipe.  Rawal Pindi Chole originated from a place call Rawalpindi in Punjabi and Pakistan where pindi means village.

Sukhe Aloo Badi (Wadi) Sabzi

Aloo Badi is something I do when I ran out of veggies I always have different variety of badi/wadi stock up thanks to my in-laws specially my sister-in-laws whom never forget to make my portion and keep aside.  As I mentioned in my how to make badi (wadi) post these wadiyan it's from one of aunt famous for her beautiful badi.  One can add wadi in any vegetable of choice and the most common and famous combo is classic potato and wadi or potato, eggplant and badi.  

Bharwa Bhindi | Gujarati Bhinda Sambhariya | Okra Recipes

Bharwa Bhindi means mostly is stuffing with chickpeas flour/besan but here in Gujurati Sambhariya Bhindi stuffing is made of coconut, peanuts and spices. It's a great change from usual okra recipes or even from stuffing okra, a very good combination with paratha/roti or even with rice.  It can be done in jiffy other than the okra cutting and stuffing part.  For this sambhariya recipe try to use fresh tender small lady's fingers if not use tender long ones and cut in half for stuffing.  

Punjabi Bhindi Masala Recipe | Okra Recipes

Bhindi Masala is one recipe that I do often other than aloo bhindi bhujiya and it's goes so well with roti/paratha or poori is big plus point.  Recently I started doing it Punjabi way of this with addition of few more extra spices and the result is just better. This is a perfect lunch box recipe if you do parallel work then the preparation time will be less as I normally do.  You can make this as side dish with dal/sambar or even rasam doesn't have to be only with paratha, I also eat this with plain steamed rice, it's just me.  Don't miss the kasoori methi in any case, that's add that extra zing to this simple curry that once you try it you will love it. 

Shahi Bhindi Recipe | Okra In Creamy Cashew Sauce

This Shahi Bhindi recipe is from my sister and it's one of her hit recipe.  It's a perfect recipe for any get-together or party, fried okra in creamy cashew sauce does wonder and never fails to impress people, it's finger licking good trust me when I say that.  Pair it with any paratha or poori and your simple meal can be a grand affair.

If you are bored of your usual paneer butter masala, Chole, Navratan Korma, Mix Vegetable Kurma etc then try this simple, quick and delicious shahi bhindi and wow your family, friends & guests.  Since Holi is approaching I thought it's right time to post this recipe which you can try for your Holi parties, also after posting my homemade kitchen king masala recipe lot of people asked me to post recipes using kitchen king, so this shahi bhindi is one of those recipes.  But incase you don't have kitchen king with you and you are not making one too then replace it with garam masala.

Ingredients for Shahi Bhindi 

[Serves 3-4]

Okra/Bhindi - 300 gms or 2 Cups
Onion - 2 Large
Tomato - 1 Large
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Kitchen King Masala - 1 tsp {or garam masala 1 tsp}
Kasoori Methi - 1/2 tbsp
Salt - To Taste
Oil - 3 tbsp
Cumin Seeds/Jeera - 1 tsp
Ginger-Garlic Paste - 1/2 tbsp
Water - 1 Cup
Cilantro - 2 tbsp [chopped]

To Grind
Whole Cashew nuts - 15
White Sesame Seeds - 1 tbsp
Fennel Seeds - 1 tsp

Method:

1. Soak Cashew in little water for 15 minutes and grind together with sesame and fennel seeds into smooth paste, keep aside.

2. Wash bhindi/Okra pat dry well and cut both ends of okra, cut into 2" pieces.
3. Finely chop onion, tomato, cilantro.
4. In a pan heat 1 tbsp oil and fry okra until golden brown, keep aside.

5. In the same pan add remaining oil and add cumin seeds, allow to splutter.
6. Add onion and saute for a minute. Now add ginger-garlic paste, little salt and cook until onion becomes soft.
7. Add chilli, turmeric and kitchen king powder along with crushed kasoori methi, mix well and cook for a minute.

8. Add tomato, salt stir cover and cook until tomato gets mashed.

9. Add fried okra/bhindi and mix well to coat okra with masala. Add cashew paste.

10. Mix well and cook for 2 minutes.  Add 1 cup water, mix gently.

11. Adjust salt if required, keep flame to slow and simmer for 3-4 minutes or until oil will float on top.  Garnish with cilantro and off flame.

Serve warm with paratha/poori or pualo.

Notes ~

• This Shahi Bhindi will get thicken fast so serve it warm or if using it later add little water and warm it again.  
• You can replace kitchen king masala with garam masala.

Have a nice day ~~

Dried Peas Masala Recipe

I always make Ragda Patties of my full dried peas stock, there's no other better way to use dry peas for me and ragda patties is family favorite that's helps more to prepare that.  One in a blue moon I try to do other things with dried peas and this curry is one such recipe.  Usual like any other curry with onion and tomato base with flavorful roasted spices takes this curry to new levels.  This goes well with roti/paratha or steamed rice.  We had it with steamed rice, those days I don't feel like cooking dal such recipes comes to my rescue, hope you like this easy peas curry too.  

Ingredients for Dried Peas Masala [ Serves - 4-5]

Dried Peas - 1 Cup
Onion - 2  Large
Tomato - 2 Large
Green Chilli - 2
Oil - 1 tbsp
Asafetida/Hing - A Pinch
Ginger-Garlic Paste - 1/2 tbsp
Red Chilli Powder - 1 1/2 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - To Taste

To Roast & Grind
Cumin Seeds/Jeera - 1 tsp
Fennel Seeds/Sanuf - 1 tsp
Coriander Seeds - 1 tsp
Peppercorn - 1/2 tsp
Fenugreek Seeds/Methi - 1/4 tsp

Method:

1. Wash and soak dried peas over night, rinse 3-4 times in water and pressure cook with water and salt for 3 whilstles.
2. Finely chop onion, tomato and chilli.
3. Roast all the ingredients under "To Roast & Grind" until light brown for about a minute and grind into powder, keep aside.

4. In a wok heat oil add hing, onion, chilli, ginger-garlic paste and saute until onion becomes soft.
5. Add red chillli, turmeric and coriander powders, saute for a minute.  

6. Add chopped  tomato, stir and cook with lid until tomato gets mash. Add powder masala and saute for a minute.

6. Add boiled peas along with water & salt.  Cover and cook for 10-12 minutes or until oil starts to separate.

Serve warm with roti or rice.

Variations ~
 ~ I didn't add any extra water, just used boiled peas water.
~ You can add less water.
~ Add potato along if wished.
~ Add little coconut paste if you like gravy to be on thicker side.
~ You can add little tamarind water if preferred to have it South Indian Style

Have a nice day ~~

Egg Kurma Recipe

I try to make different egg curry if am not making usual egg burji and this is one of those things that I tried which is more of south indian style of egg curry.   This egg kurma is easy to make and taste just too delicious with steamed rice, paratha or any variety rice.  There are many versions of egg kurma/muttai kurma  and this is something similar to chettinad egg curry but with little less spices, a good recipe to make weekend lunch special or even for lunch box.  If you also look for new things to try then you will sure like this aromatic egg kurma.  I didn't click step wise pictures but you if wish you can refer to the chettinad egg curry recipe for that.  So let's just check the recipe ...

Ingredients for Egg Kurma

Eggs - 6
Oil - 2 tbsp
Cumin Seeds - 1/2 tsp
Curry Leaves - a Sprig
Onion - 2 Large
Green Chillies - 3
Tomato - 1 Large
Ginger-Garlic Paste - 1/2 tbsp
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1 tsp
Salt - To Taste
Cilantro - 2 tbsp [chopped]

To Roast and Grind
Poppy Seeds/Khus Khus - 1 tsp [Or Cashew nuts 7-8]
Fennel Seeds/Saunf - 1 tsp
Cinnamon - 1" pieces
Green Cardamom - 2
Cloves - 2
Fresh Grated Coconut - 4 tbsp

Method

1.  Boil or pressure cook eggs, remove shell and make small slits in egg with knife, keep aside. 

2. Finely chop onion, tomato, green chilli, cilantro and keep aside.

3.  Dry roast all the ingredients listed under 'To Roast & Grind' and grind to paste using little water if required.

4. In a pan or wok heat oil add cumin seeds and allow to splutter.  Add onion, green chilli, curry leaves, ginger-garlic paste and saute until soft.

5. Add chilli, coriander and turmeric powder mix well.  Add chopped tomatoes and cook until it gets mashed.

6. Add grounded paste, salt and saute until oil starts to separate around 8-10 minutes in medium flame.
7. Add boiled eggs and mix, now add 2 cups of water and bring it to a boil, simmer for 10 minutes or until gravy becomes thick with lid on.  Garnish with cilantro and off flame.

Serve warm with roti/paratha, rice and enjoy this delicious egg curry.

Have a nice day ~~

Lobia and Potato Masala Recipe

Lobia or jurga as it's called in my in-laws place end up most of the time as lobia masala or some time I pair it up with any other vegetables.  This time paired lobia with classic potato to make a dry curry. This goes well with roti/paratha or great with rasam rice.  I have mashed potato since I wanted lobia to be blend well with potato but if you wish you can just chop boiled potato and add.  You can use this recipe to make roti wrap perfect for kids lunch box.  

I also used panch phoran in this recipe which created magic, basically I have anything with panch phoran it's always enhance taste of any dish, I have give list of spices used in panch phoran just add equal amount of all spices to make your very own panch phoran, store and use as required.  

Ingredients for Lobia & Potato Masala

Lobia/Black Eyed Beans /Jurga - 1 Cup
Potato - 2 large
Bay leaf - 1
Cinnamon - 1" piece
Cardamom - 1
Cloves- 2
Onion - 1 large
Tomato - 1 large
Green Chili - 2
Oil - 1 tbsp
Asafetida/Hing - A Pinch
Panch phoran - 2 tsp
Minced Ginger-Garlic - 1/2 tbsp
Red Chilli Powder - 1 tsp
Coriander Seeds Powder  - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1 tsp
Salt - To Taste
Cilantro - 2 tbsp chopped

Panch Phoran ~ Equal portion of below spices
Cumin Seeds/Jeera - 1/2 tsp
Mustard Seeds/Rai - 1/2 tsp
Fennel Seeds/Saunf -  1/2 tsp
Fenugreek/Methi -1/2 tsp
Nigella/Onion Seeds/Kalonji - 1/2 tsp

Method

1. Soak lobia over night, rinse in water and pressure cook with little water, salt, bay leaf, cinnamon  cardamom, cloves for 3 whistles along with potato, discard all the garam masala once cooked.  

2. Peel and mash boiled potato.
3. Chop onion, tomato, chilli.
4. In a pan heat oil add hing, panchphoran and saute until splutter. Add ginger-garlic and saute until brown, add onion, chilli cook until onion becomes soft.
5. Add chilli, turmeric, coriander powders and cook for a minute.
6. Add tomato and cook until mashed for 3-4 minutes.
7. Now add poato, lobia, salt, garam masla, mix well and cook for 5 minutes in medium flame, stirring in intervals.  Garnish with cilantro.

Serve warm with roti or rice.

Have a nice day ~~

Tariwale Aloo Matar | No Onion-Garlic Recipe

Aloo tari or aloo matar tari is one of my favorite recipe, it’s so simple, easy and quick to make plus goes well with just everything.   I make this for all most all the get-together to balance the meal and the fact that it's a perfect sabzi for paratha, roti, poori, jeera or peas pulav or just any variety rice makes it more appealing.  It’s a no onion-garlic recipe which might interest more some of you.  It also goes so well with pongal, so this pongal give a miss to your usual gosthu, sambar, kuzhambu etc and try this simple aloo matar tariwale with pongal, a mix or north and south and if you have boiled potatoes in hand then this can be done in jiffy.  Here I made this with ajwain paratha and lemon rice for a friend.  Try this and it will become one of your favorite recipe too.

Ingredients for Tariwale Aloo Matar Sabzi

Boiled Potato - 3
Peas - 1/2 cup [ I used frozen]
Tomato - 2
Green Chilies - 3
Oil - 1 tbsp
Asafoetida/Hing - a pinch
Cumin Seeds/Jeera - 1 tsp
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Amchar Powder - 1/2 tsp [optional]
Salt - to taste
Water - 2 Cups
Cilantro - 3 tbsp [chopped]

Method

1. Peel and chop boiled potatoes in to medium size pieces.  Mash one chopped potatoes pieces with 1 cup of water and keep aside. Chop tomato and green chilies.
2. In a wok or pan heat oil, add hing, cumin seeds and allow to splutter.
3. Add chopped tomato, stir and cook cover until tomato gets mashed.
4. Add red chili, turmeric, coriander seeds powders and mix well cook for a minute.
5. Add peas, potatoes pieces, stir and cook for a minute.  Add potato mixed water and another cup of water, salt to taste and bring it to boil.
6. Now simmer gravy for 7-10 minutes, add garam masala powder, amchur (if using) and simmer for another minute.  Garnish with cilantro and off flame.

Our tariwale aloo matar is ready, serve with roti, paratha or any variety rice.

Variations
~ Add ginger-garlic paste if preferred
~ You can skip peas and made this only as aloo tari
~ Add little kasuri methi for extra flavour
~ This curry will be watery and not very thick, it's the way it suppose to be.
~ For nice red color gravy, use good quality of red chilli powder.

Have a nice day ~~

Eggplant Tomato Curry Recipe

After all the cakes and cookies recipes taking a break with this is a simple eggplant curry with lots of tomato,  it’s tangy and addition of peanuts and sesame seeds adds wonderful flavorful to this simple dish, this curry goes well with rice or roti.  If you are looking for change from your usual brinjal/eggplant curry then you should try this it's delicious and different.  Stay tune to know what I did with leftover of this curry.

Ingredients for Eggplant Tomato Curry [Servers 3-4 people]

Eggplant/Brinjal - 400 gms
Onion - 3 [1 cup chopped]
Tomato - 4 large [2 cup chopped]
Green Chilies - 6
Minced Ginger-Garlic - 1 tbsp
Dry Red Chilli - 2
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves - 1 sprig
Turmeric Powder - 1/2 tsp
Coriander Seeds Powder - 1 1/2 tsp
Red Chilli Powder - 2 tsp
Kasoori Methi - 1 tbsp
Salt - to taste
Oil -  4 tbsp
Water - 1/2 Cup
Peanuts - 2 tbsp
Sesame Seeds - 1 tbsp

Method:

1. Chop onion, tomato and green chilies.
2.  Heat 1 tsp oil in pan or wok and sauté peanuts until light brown, add sesame seeds and sauté for 2 minutes, keep aside until cool and grind into powder.
3. In same wok add 1-2 tbsp oil and sauté eggplant until light brown, keep aside.

4. In the same wok add remaining oil, add mustard, cumin seeds, curry leaves, dry red chili and allow to splutter.  Add minced ginger-garlic and sauté until light brown.
4. Add onion and sauté until translucent.

5. Add turmeric, coriander seeds and red chili powders and mix well, cook for a minute.

6. Add tomato and cook until mashed.  Add crushed kasoori methi and cook for a minute.

7. Now add salt, cover and cook until tomatoes get mash fully. 

8. Add sautéed brinjal pieces and mix gently, add water and bring it a boil.

9. Add powdered peanuts and sesame and mix well, simmer for 2 minutes and off flame. 

Serve with rice or roti/paratha, it taste great with anything.

Have a nice day ~~