KADHAI BHINDI

wow! My husband loves bhindi recepies...so made this one yesterday from a book named 'Indian Vegetarian cooking a reginol guide' by Monisha Bharadwaj. well i made slight changes to recepie..this one goes extremery good with chappati or phulkas...so here are the

Ingredients:

3 cups of Okra/Bhindi washed dried and cut length wise

1 onion sliced length wise

1/2 bell pepper sliced length wise

1 wine tomato sliced length wise

pinch of mustard seeds

1/4th tsp cumin seeds

1/4th tsp kaloji/ onion seeds

pinch of methi seeds

pinch of hing/asefotideia

1/2 tsp turmeric powder

1/2 tsp chili powder

1/2 tsp paprika powder

1/2 tsp garam masala powder

oil to cook

salt to taste

Cilantro to garnish (chopped)

Directions:

• heat oil in a kadhi, when hot add mustard,cumin,methi,kalonji seeds and hing to it....


• then add onions and fry for few minitues till soft.


• add green bell peppers stir well for few minitues then add sliced okra to it again stir well (do not cover the pot any time)


• add tomotes, and all dry masala and salt to this and stir well so all masala is coated to bhindi.


• cook over low heat, stirring in between...not to cover the kadhi or else bhindi gets sticky...let it cook till all vegetables are tender..sprinkle chopped cilantro.


• nice colourful kadhi bhindi is ready...serve hot along with chappatis or phulkas.

COLOCASIA MASALA

Arbi, Arvi, Colocasia...whatever it is...i never thought will like it until today. my mom use to make it and i use to hate that stickiness of this veggie. the other day saw these in Indian stores...thought lets give it a try...so this was instant hit ...i loved it. it goes well with chappati and dal
serves 2

Ingredients:

7-8 medium size colocasia/arvi (boiled)

1 large onion finely chopped

1 tomato finely chopped

pinch of asofetidia

1/4 tsp onion seeds

1/2 tsp kasuri methi/dry fenugreek leaves

1/4 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp dry mango powder

1/4 tsp turmeric powder

3 green chillies

1 tsp ginger garlic paste

1 tsp malvani masala

salt to taste

Directions:

• Peel the boiled colocaisa and cut into 1/2 inch cubes.
• Heat oil in a pan, add mustard seeds, allow to crackle.
• Then add cumin seeds, onion, asefotidia and crushed dry fenugrek leaves.
• Now add finely chopped green chillies..do not burn the mixture, now add chopped onions...saute till transparent.
• Add tomatoes,saute little..and add turmeric and malvani masala...to this add the cubed arvi, salt and dry mango powder..mix thoroughly..
• Arvi should be coated with masala...saute for few mins in oil do not cover..garnish with finely chopped coriander leaves..and its ready to serve...

NAAN PLAIN

Naan approx: 3 servings

Ingredients:-
All purpose flour (Maida) – 3 cups
Water Luke warm – 3/4th cup
Oil – 2-3 tbspn
Yoghurt – 3-4 tbspn
Yeast – 1 tspn
Sugar – 1 tspn
Baking powder (optional) – a pinch
Salt – 1 tspn

Directions:-
. Add 1tspn yeast, sugar and salt in lukewarm water…rest this mixture in warm place for 10 minutes
· In a mixing bowl add rest of the ingredients along with the above mixture.
· Knead soft dough out of it..apply oil on it…and now allow it to ferment for 2 hrs minimum
· After 2 hrs mix the dough properly...it will be sticky to hands…but not to worry…make equal no of balls ready for Naan. the above quantity can make approx 7 naans
· Dust it with good amount of flour
· Now roll it in any shape you want with help of rolling pin

. Remove the execss amount of flour
· Thickness should be same as that of parathas
· Now switch on the oven on maximum temperature i.e. 500 degree F.

· Take a cookie sheet or any oven proof tray..spread on aluminum foil on it and grease it with cooking spray or anything
· Now place the rolled naan on it…and keep it on bottom most rack
· Check after 1.5 minutes…few bubbles might occur then carefully remove it and turn it on other side · Now keep this other side for another 1 minute…it will puff like puris

· Now take it out and apply some butter on it and serve
· It will be softest naan ever…