Dahi wali bhindi

FullSizeRender

Dahi wali bhindi
(Okra in yogurt gravy with spices)
(Serves 2)

Ingredients:-
1. Two cups okra washed, dried and chopped
2. One cup yogurt whisked
3. 1 tsp oil
4. 1/2 tsp asafoetida
5. 1/2 tsp fenugreek seeds
6. 1 tsp turmeric powder
7. 1 tsp red chilli powder (optional)
8. 4 tsp coriander powder
9. 1/2 tsp garlic chopped or garlic powder (optional)
10. One medium onion chopped (optional)
11. 1/2 cup water
12. Salt to taste
13. One spring cilantro chopped to garnish (optional)

Method:-
Heat oil in a wok. Add asafoetida and fenugreek seeds. When the seeds splutter add onions and garlic/garlic powder. Fry till translucent. If you don’t like onion and garlic skip this step and add turmeric powder, coriander powder and red chilli powder. Now add okra, water and salt. If okra is bit hard try giving two whistles in a pressure cooker. Else cook covered till okra is tender. Now add the yogurt and bring to a boil. Garnish with cilantro and serve.

Tip:- You can enjoy this with rotis, tortillas, rice, quinoa, couscous, farro or parathas.

All purpose curry

FullSizeRender (1)

All purpose curry
(Serves 3-4)

Ingredients:-
1. One tsp oil
2. One big onion pulsed
3. One big tomato pulsed
4. 1/2 inch ginger pulsed
5. 5-6 garlic cloves pulsed
6. 1/4 cup cashews pulsed (optional)
7. 1/4 cup dried fenugreek leaves (kasoori methi) crushed (optional)
8. 7-8 springs of cilantro finely chopped (optional)
9. One tsp turmeric powder
10. One tsp cumin powder
11. Four tsp coriander powder
12. One tsp red chilli powder
13. Salt to taste
14. One to two cups water
15. Two tsp garam masala powder

Method:-
Heat oil in a wok. Add the pulsed onion, tomato, ginger, garlic and cashews. Fry till translucent. Now add spices and salt. Fry for two minutes more. Add water and bring to a boil. Once curry thickens a bit turn off the flame and add dried fenugreek leaves and chopped cilantro.

Tip:- This curry is an excellent make ahead curry. Boiled and cubed potatoes can be added to it. Soya chunks, boiled veggies or just boiled peas can also be added to it. Cottage cheese (paneer) or tofu can be cubed and can be added to it too. Make ahead frozen deep fried or baked koftas can also be added to this curry.

Sesame vegetable stir fry

img_0122

Sesame vegetable stir fry with sesame garlic noodles

Sesame vegetable stir fry
(Serves 2)

Ingredients:-
1 tsp+1 tsp sesame seed oil
1 tbsp white sesame seeds
5-6 whole red chillies
1 tbsp garlic chopped
One medium onion chopped
1 cup broccoli florets blanched
1/2 cup snow peas blanched
1/2 cup baby carrots blanched
1/4 cup bell peppers blanched
4 tbsp soya sauce
Salt to taste
Black pepper to taste
Maggi vegetable seasoning to taste
1/2 tbsp cornflour
1/2+1/4 cup water

Method:-
Heat 1 tsp sesame seed oil in a non-stick pan. Add sesame seeds to this. When they crackle add garlic and onions. When they turn translucent add the blanched veggies, water, salt, pepper and Maggi vegetable seasoning mix. Add soya sauce. Cook till water evaporates a bit. Dissolve cornflour in 1/4 cup water and add to thicken the gravy. Now in a separate pan heat 1 tsp sesame seed oil. Add whole red chillies and sesame seeds. After tossing for two minutes add to the gravy. Mix in lightly. Serve.

Tip:-
This goes well with rice or any kind of noodles.

Egg curry

Egg curry
(Serves 4)

Ingredients:-
8 hard boiled eggs (peeled)
1 tsp oil
4 green cardamoms
8-10 cloves
15-16 black peppercorns
One bay leaf
2-3 big cardamoms
One medium onion pulsed
One medium tomato pulsed
2 tbsp ginger garlic paste
1 tsp turmeric powder
2 tsp coriander powder
2 tsp meat masala
Red chilli powder to taste
2 tsp garam masala
Salt to taste
One bell pepper chopped (optional)
2 cups veggie mix (fresh or frozen). Chop if using fresh
1/2 cup water or as needed
Chopped cilantro to garnish (optional)

Method:-
Heat oil in a non-stick heavy bottomed pan. Add cardamoms, bay leaf, cloves and peppercorns. Toss for a minute. Then add onions, ginger, garlic and the tomatoes. Fry till a bit caramelized. Add spices and mix. Add bell peppers and the other veggies, water and salt. Mix, cover and cook till veggies are tender. Add eggs and mix. Garnish with cilantro and serve.

Tip:-
Egg curry can be enjoyed with rice, quinoa, couscous, farro, rotis or tortillas. In the picture is seen tandoori roti with egg curry. Check link for tandoori roti recipe:-

https://eatlightstaylightweb.wordpress.com/2016/06/13/tandoori-rotis/

Dahi wale aloo

Dahi wale aloo
(Serves 4)

Ingredients:-
8 medium potatoes (boiled, peeled and cubed)
1 tsp oil
1/2 tsp asafoetida
1 1/2 tsp cumin seeds
1 1/2 tsp turmeric powder
4 tsp coriander powder
1 tsp red chilli powder (optional)
1/4 cup water
1 cup yogurt whisked
Salt to taste
Cilantro chopped to garnish

Method:-
Heat oil in a pan. Add asafoetida and cumin seeds. When cumin seeds crackle add turmeric powder, coriander powder and red chilli powder. Add potatoes and salt. Mix and add water. Mix and let water come to a boil. When it starts boiling add yogurt and mix. Keep stirring occasionally till the whole thing comes to a boil. Boil for about 5 minutes or till it reaches the consistency required. I like it thick but everyone has a different taste. Do not thicken too much also because potatoes will absorb water as it cools down. Garnish with cilantro and serve.

Tip:-
These go with rice or any kind of bread/tortillas. Can also be had with quinoa or couscous.

Pav bhaji in a hurry

imageimage

Pav bhaji in a hurry
(When you got to cook this Maharashtrian special in a jiffy)
(Serves 4)

For bhaji:-

Ingredients:-
8 medium potatoes peeled, washed and cubed
One cup of fresh or frozen peas
One cup of frozen veggie mix. Fresh veggie mix can also be used. Choose veggies of your choice
One green bell pepper chopped
Green chillies chopped to taste (optional)
One medium onion chopped
One tomato puréed. Alternatively 2 tbsp store bought tomato purée can also be used
One tbsp ginger chopped (optional)
Salt to taste
One to two tbsp pav bhaji masala or to taste
Lime juice to taste
2-3 springs of cilantro chopped to garnish
One tsp oil
Two cups water

Method:-
In a pressure cooker add potatoes, veggies, peas and water and pressure cook till tender. When done transfer to a colander. Meanwhile in a non-stick heavy bottomed pan add oil and onions. Fry on medium heat till onions turn translucent. Add the green chillies, ginger and bell peppers. Add some salt and cover and cook till peppers turn a bit tender. Now open pan and tomatoes. Cook for about 5-6 minutes tossing occasionally. Then add the rest of the veggies, salt and pav bhaji masala. Use a potato crusher to crush all boiled veggies. Mix everything. Add lime juice and mix. Garnish with cilantro and serve.

For pav:-

Ingredients:-
About 10 dinner rolls or burger buns. Both work fine for this.

Method:-
Heat a skillet. Add a tsp butter and lightly toast dinner rolls or burger buns from both sides. Serve hot with bhaji. Lemon wedges and onions can also be served with pav bhaji.

Tip:-
For a hurried meal on the go put some bhaji on toasted buns and make a sandwich. Wrap in a paper towel and an aluminum foil and enjoy.
If on a diet just toast burger buns or dinner rolls in a toaster sans butter and enjoy.