BAKED BROCOLLI, CHEESE SANDWICH


A dish to be endorsed as healthy and wholesome. Broccoli and cheese decked on one side ,egg and

home made mayonnaise on the other side, the taste is exemplary.A double decker sandwich!

The vibrant green florets is a visual treat I must say.This is a baked sandwich, easy and quick to make.

As I do not like too much crunch on a sandwich, had the broccoli tossed in a blob of butter before baking.

Mayonnaise and egg to be added after baking.

I used butter only to toss the vegetable as mayonnaise and cheese are used in this sandwich.(Trying to

cut down calories)

To the recipe …

INGREDIENTS

Broccoli florets tossed in a little butter,salt,and a pinch of nutmeg powder

Cheese slices(any cheese of your choice)

Egg (boiled egg slices/scrambled egg/poached egg

Mayonnaise

Bread slices

METHOD

Grease the baking tray with a little butter and arrange the bread slices.

Next the tossed broccoli florets, and cover with cheese slices.

Press on another slice of bread on each and bake in a preheated 200C oven for 10-12 minutes.

Keep the rest of the bread slices and bake with it (the slice to place egg and mayo).

Once baking is complete, add the egg and a drizzle of mayo and top with another baked bread slice.

Cut and serve.

ROASTED COCONUT-MEAT FRY


This dish can be prepared with any meat.This is a side dish recipe for any meal.

Roasted coconut always makes any dish special and the key ingredient to this recipe is coconut.

First you have to cook the meat in a pressure cooker till tender,and then blend in with the ground paste

with oil or ghee added at intervals and cook till thick and brown.

Now to the recipe..

INGREDIENTS

500 gm meat cut into 1inch pieces

2 inch piece ginger chopped

1/2 cup coconut

4-5 cloves garlic

2 onions sliced and fried brown/ready made fried onions 1/2 cup

1 tsp chilli powder

1 tsp kashmiri chilli powder

1 tbsp coriander powder

1 tbsp cummin seed powder

1 stick cinammon

2 tbsp tamarind extract or vinegar

2 tsp sugar

salt to taste

few curry leaves

coconut oil /ghee/butter

METHOD

First cook the meat and ginger with 1 cup water till tender.

Separate the stock and meat.

Roast the coconut and garlic in little oil till brown not burnt.

Grind the coconut mixture and the fried onions to a paste.

Now add 2-3 tbsp of any oil you are using and add the remaining spices in the list with the meat and toss

till you see the meat change colour (5-7 minutes).

Next add the coconut onion paste and cook for a further10 minutes on medium flame.

Add a little stock (1/2 cup )and a little oil (1-2 tsp)and keep roasting till you get a nice brown mixture.

(REMAINING STOCK CAN BE USED TO MAKE A SOUP OR ANY OTHER DISH)

BLUE PEA FLOWER,COCONUT JELLY


Blue pea ,or Sungoo poo (Tamil),Aprajita (Hindi)is a flower with many health benefits.Like green tea it has

loads of antioxidants,and many other health benefits.Blue pea flower has potent to calm and relieve

stress , lower blood pressure, good for diabetics….and many more health benefits worth searching.

This tea is a visual treat when steeped in hot water ,and has colour changing abilities to pink and purple

when lime or lemon grass is added.

This flower is widely used in Chinese medicine and Ayurvedic medicine.Like chamomile tea ,if taken

before bedtime gives you a good sleep.Though the extracts do not contribute much to taste, considering

the health benefits it’s best to include this at least once a day.

Now to today’s unique dessert …Mixed the tea infusion with coconut milk and gelatine (you could use

agar agar ),and made a top layer with tender coconut and gelatine.It was a good combination of

coconut and tender coconut jelly .Do try this recipe and send in your comments and suggestions.

To the recipe

INGREDIENTS

7-10 dried blue pea flowers steeped in 1 cup hot water

2 cups coconut milk

Sugar to taste

3 tsp gelatine soaked in 1/2 cup water

METHOD

Strain the steeped tea and squeeze the remaining flower to get a darker shade .

Add bloomed gelatine and the sugar to the tea and heat till gelatine is well mixed.

Add the coconut milk whilst hot and remove from fire.

Pour into mould and allow to set.

After it is set add the tender coconut layer.

For the tender coconut layer

1 cup tender coconut water

sugar to taste

2 tsp gelatine soaked in a little water

1/4 water

Method

Heat the water and sugar till sugar is dissolved, and add the gelatine.

Add the coconut water and remove from fire.

Mix well and allow to cool .

Pour over set blue jelly.

Can be served with cream if you like.

CARAMELISED MEAT ROAST RICE


This rice recipe is an innovation by me. The amusing part was …only after a day I was able to decide the

title to this dish.

It’s not like blowing my own trumpet, the only thing I could say about this recipe is that it was an excellent

dish, served for a Sunday lunch.

You have to cook the rice in coconut milk with mint separately, and the roasting of the meat with lots of

onions separately. Then pour the curry in the centre of the rice and allow a little heat (optional)for just

2-3 minutes and serve.A salad accompanied is good to serve with.

I used 2 pressure cookers to cook the rice and the meat.Chicken,mutton or any meat can be used to

make this rice.

If you are using chicken,i would suggest to partially fry and then add to the caramelised onions.

Do try this recipe and post in your comments and how you liked it.

To the reciep

INGREDIENTS

For the rice (serves 4)

200-250 gm basmati rice/seeraga samba rice soaked for minimum 10 minutes

1 onion chopped

2-3 green chillies slit

a handful of mint leaves

whole spices (2 inch cinnamon,4-5 cloves,4-5 cardamons,10 peppercorns,1 tsp saunf)

1 tsp ginger-garlic paste

1/4 tsp turmeric

3 -4 cups coconut milk (1st +2nd extract)

Lemon grass 1 piece (optional)

3 tbsp coconut oil +ghee or butter mixed

METHOD

Heat oil in a thick bottomed pot or pressure pan ,add the whole spice, lemon grass and onions and saute

till onion turns brown.

Next add the soaked and strained rice and sauce for 5 minutes.

Add the rest of the ingredients except coconut milk and saute for another 5 minutes.

Add coconut milk (1 inch above rice level ),salt to taste and cook on a low flame till done and remove

from fire.

For the meat masala

Ingredients

400 gm boneless meat preferably or your choice

4-5 big onions sliced fine

2 pieces cinnamon

1 tsp red chilli powder

2 tsp sugar

1/2 tsp pepper (to be added at the final stage)

1 tomato (coarsely ground )

1 tsp cummin powder

1 tsp garam masala powder

1-2 potatoes quarters (optional)

2 tbsp vinegar

few coriander leaves , 2 green chillies,7-8 almonds ground to a paste

extract of 1/2 lime

salt to taste

3 tbsp coconut oil

METHOD

Heat oil in a pressure cooker, and add the cinnamon,onions. Allow the onions to brown.

Next add the sugar, chilli powder and all the ingredients except pepper .

Mix well,and pressure cook for 5-6 whistles.

The meat should be tender and the curry should be thick .(no water should be added).

Arrange the curry in the centre and sprinkle pepper .Cook covered for 2 seconds (cooking again is

optional ).

Garnish with coriander leaves.Ghee fried cashews, fried onions and raisins may be added to serve.

BLUEBERRY ‘N’ VANILLA PUDDING


Blueberries in season now,and in India this berry resembles the size of an olive .Fleshy,sweet,moist,and

a deep purple fruit.A berry containing many health benefits,whether eaten only with a sprinkle of sugar or

without sugar is very sweet and tasty.This wonder berry can be made into lovely desserts, cakes,

milkshakes,pancakes,waffles,smoothies,salads…….

Today’s recipe is an easy dessert with a biscuit base,vanilla custard in the centre, and a pannacotta with

blueberry compote to the top.

Now to the recipe.

INGREDIENTS

For the base

1 cup digestive biscuits

1 tbsp melted butter

2-3 tbsp sugar

Crush the biscuits sugar and melted butter .Press the mixture on a springform pan or dish at the bottom

and sides evenly and refridgerate till filling is prepared.

Vanilla filling

2 .5 cups milk

2 tbsp cornflour mixed in a little milk

2-3 tbsp sugar

1 tsp vanilla essence

Heat the milk and sugar, and when it reaches a boiling point add the cornflour mix and essence.

Keep stirring as the mixture will thicken quickly.

Once thick remove from fire and allow to cool .

Once cool pour over the biscuit base ,and return to refridgerate,till the blueberry layer is made.

For the blueberry pannacotta filling

2 cups blueberries lightly boiled with 2 tbsp sugar,seeds removed mashed and strained(1 cup )

1 cup cream

1 cup milk

2-4 tbsp sugar or to taste

3 tsp gelatine soaked in a little water

Heat cream and milk till warm.

Add gelatine and heat on a low flame .

Remove from fire and add the blueberry mix and stir lightly .

Pour over the vanilla custard and allow to set in the fridge(minimum 2 hours)

Your preferred choice to serve with blueberry sauce.

LEMON-SPEARMINT CUSTARD TARTS


The combination with a little menthol flavour and a tangy taste of the lemon custard was divine.!

As peppermint and spearmint contain menthol which create the much loved cooling effect in the mouth,

and have a whole slew of medicinal benefits which soothes sore throats,……and many more,i plucked a

few leaves from my culinary patch and included as garnish and the Sunday dessert was splendid!

Coming to the shape of the tarts’ i have the fluted, and the plain tart moulds .I wanted to make this circle

shaped ones without the mould.No big deal folks…its a circle and a strip to line .Cut the circle to the size

of any ramekins, and make strips (cut to nearly 1 inch )and line it on the sides(do not forget to grease

before you place the dough.Seal the edges at the bottom .Prick the bottom with a fork and bake .These

baked tartlets can be stored in the fridge, and used to make quick desserts with your favourite fillings.

A note about the filling -It is lemon custard not lemon curd,and the quickest to make than lemon curd.

Moving to the recipe now….

For the tart pastry

1 cup all purpose flour

2 tbsp butter

2 tbsp powdered sugar

a pinch of salt

enough cold milk to bind the dough

Method

Bind all the ingredients to a firm and soft dough .

Wrap with cling wrap and allow to stay in the fridge till filling is prepared.

After the resting time, roll out as instructed above and bake in a 180C oven for 15-20 mins.

For the lemon custard

3 cups milk (condensed milk can be used)

2 tbsp cornflour

extract from 2 -3 lime/lemon

1 tbsp grated rind of lime/lemon

5-6 tbsp sugar or to taste

spearmint leaves cut for topping

a little whipped cream to serve.

Method

Heat the milk and sugar lightly.

Mix cornflour in a little milk/water and add to the milk.

Cook till custard is thick .

Add the lime juice and the rind gratings and remove from fire.

Allow to cool and fill in the baked shells.

Top with the mint leaves and a little fresh cream.

(I had no time to decorate with cream,just poured a little to serve.You could decorate with whipped cream )

ORANGE-WHITE CHOCOLATE BLONDIES


Blondies are nothing but a variant of a brownie without the dark chocolate.This tastes more of a cookie.

This recipe that I’m going to share with you today has a mix of orange juice, orange rind and white

chocolate chips.The combination was absolutely excellent.

An excellent bite for tea!So do try this combination and post in your comments and suggestions.

To the recipe

INGREDIENTS

100 gm butter

2 cups flour

1 tsp baking soda

1 tbsp cornflour

1 heaped cup brown sugar(100-125 gm)

Juice of 1 big orange

Grated rind of 1 orange

1/4-1/2 cup white chocolate chips

2 eggs

1/2 tsp vanilla essence

a pinch of mace powder

METHOD

Melt butter lightly and add the sugar.

Beat well,add orange juice, eggs and continue to beat for 2 minutes.

Sift the flour, cornflour,baking powder together, and add to the prepared egg mixture.

Mix in the remaining ingredients,and mix lightly using a spatula.

Transfer to a greased and lined tray.

Bake for 30-35 minutes at 180C.

Addition of nuts is your preference.

CARROT -KESAR CASHEW KATLI


Carrot a root vegetable packed with all the nutrients,is one vegetable which is irresistible when made into any type

of desserts.

Today’s dessert is variation of cashew katli,made with carrot extract.This katli variant recipe is purely my innovation.

So do try this recipe and post in your suggestions..!

To the recipe…

INGREDIENTS

Extract of 3 carrots (1/2 cup juice)

1 cup powdered cashewnuts

1/4 cup milk powder (optional)

a few strands of saffron/kesar

1 cup sugar

a pinch of salt

1/2 tsp cardamon powder

2 tsp ghee

few pistachios coarsely ground (optional)

METHOD

Heat the carrot juice with 1 tsp ghee till raw smell is gone.

Add the sugar and heat till it bubbles and slightly thick .

Next add cashew nut powder, and the rest of the ingredients and keep mixing till thick (if you run a spatula in the

mixture it should divide )

Remove from fire and keep mixing till warm or transfer to a different plate and keep mixing till partly cool.

Pour into a greased tray and add pistachios and allow to cool completely .

Cut into desired shapes.

PALAK -SAGO KHICHIDI (TAPIOCA PEARLS)


This dish is another addition to preparations with sago/sabudana/javarisi/tapioca pearls.Another innovation from

my kitchen.

Like any other day was getting ready to make my family’s favourite dish ‘sago with potatoes and peanuts’

SAGO,POTATO,PEANUT KHICHIDI but revised my menu when I saw the palak leaves lying in the kitchen countertop

to be included for lunch.Palak /spinach leaves are highly nutritious,and in this awakened awareness for healthy food

we have to include lots of greens in our diet.

Now to the recipe…

INGREDIENTS

1 cup sago (washed and soaked overnight )

1 onion chopped fine

1/2 tsp chilli flakes

1 small tomato

2-3 tbsp ghee or oil

salt to taste

2-3 tbsp cheese or paneer grated(optional)

1/2 tsp sugar

Ground to a coarse paste

A handful of spinach leaves

1 tsp cummin seeds

1 green chilli

1-2 cloves garlic

For tempering

1 tsp mustard seeds

1-2 dry red chillies

a pinch of asafoetida

METHOD

Heat oil and temper with listed ingredients .

Next add the onions ,salt and sauce till light brown.

Add chopped tomato and the green paste and sugar (to retain the colour)and saute for about 5 minutes.

Next add the chilli flakes and the soaked sago.

Mix well till well corporated.Cover and cook on a low flame till the pearls look glossy and cooked.Stir once after

covering.

Once it is cooked, add cheese and serve with raita, or chutney.

Note: Another variant of this recipe can be mixed with potatoes,peanuts,and palak. (like the recipe in the link above )

THIPPILI RASAM(INDIAN LONG PEPPER)


Thippili (long pepper)is a flowering vine, in the family Piperaceae.The fruit with numerous health benefits is dried

and used as a spice .

This wonderful spice is said to have essential nutrients and compounds contributing to the entire system of your

body.

To a few health points

Fights against bacterial infections.

Releases toxins in the liver.

Good treatment for cold, cough,and all respiratory problems.

Toothache also can be treated with this spice…

Now coming to today’s recipe…it’s a need of the season .With the pandemic on rampage ,we need to take care of

our family in whatever way we could to prevent infections.

In my experience ,there is an instant and quick relief after consuming these type of herbal decoctions, which is like

elixir at these times.I always love to share health related recipes like this, as some of our generation will be unaware of

spices like this.

I remember my grandmother had a box (made with palm leaves, with little shelves in it ,with many herbs and spices.

When I think of her giving us all types of concoction and decoction, which we swallowed with frowns was really

amazing.Even though she was not professionally qualified the way she chooses the herbs and spices was something

great to watch.She was like an angel in disguise to almost everyone in the family .

Infected by her flair for herbs,spices and home remedies ,I too explore all herbal remedies first .

Now to today’s healthy rasam…….

Note: The ingredient for the tanginess in rasam can be your choice.Tamarind extract, lime juice, gooseberry,kokum.I used Kokum extract.

INGREDIENTS

2-3 tsp thippili (Indian long pepper)

2 tsp black pepper

2 tsp cummin seeds

1 tsp coriander seeds

7-8 cloves garlic

1 dry chilli

1 smal tomato

1/4 tsp turmeric

2 cups kokum extract (made with 3 pieces of kokum) or tamarind extract

For tempering

curry leaves

1/2 tsp mustard seeds

salt to taste

1 dry chilli

1/4 tsp asafoetida

2 tsp sesame oil

METHOD

First grind /pound coarsely the ‘bold listed ingredients‘ and set aside.

Heat oil ,add the asafoetida,curry leaves and mustard seeds.

When the mustard seeds splutter, add the ground ingredients with turmeric and saute for 1 minute.

Add the kokum/tamarind extract and allow to reach boiling point and remove from fire.

Cover and keep aside for 5-10 minutes and serve with hot steaming rice ..

Note: if you are using rasam podi,just pound the thippili,pepper,and garlic, tomato and use.

JAGGERY PANNA COTTA


This is a dessert with jaggery, milk,cream and gelatine.Taste in relation to an eggless wattalapan.

Adorned with praline it was amazing .You could try this with thick coconut milk for a variant .

This is another innovation from my kitchen, and as my passion is to share recipes I am greatly excited and would love

to hear your suggestions and comments.

To the recipe

INGREDIENTS

2 cups milk

1 cup fresh cream

3 tsp gelatine

100-150 jaggery or jaggery to your taste

1 tbsp brown sugar

a pinch of salt

1/4 tsp cardamon

a pinch of mace powder

1/2 tsp vanilla essence/rose essence

METHOD

First sprinkle gelatine in a little water and set aside.

Heat jaggery in 1/2 cup water till the jaggery melts.Add cardamon powder and the rest of the spices after removing

from fire.

In the same heat add the bloomed gelatine and the milk and mix well.

Next add in the lightly beaten cream and mix well.

Strain the mixture to avoid any little lumps.

Pour into moulds of your choice and allow to set in the refrigerator.

Serve with praline .

PECAN CHOCOLATE BROWNIES


This is a rich brownie recipe, with a pecan layer .Moist and incredibly tasty with a dominant crunch of pecans is surely

a treat for any occasion.

Pecans could be substituted for walnuts, or any nuts of your choice.

In this recipe the brownie layer is baked for 15 minutes, and then the pecan layer is poured on the partially baked

brownie, and baked again for another 12-15 minutes.

I baked it the previous day and served the following day for the flavours to set in.For the chocolate you could use a

mixture of dark and milk chocolate.The sugar for the brownie can be muscovado or brown.

Now to the recipe….

INGREDIENTS (For brownie base)

100 gm butter

100 gm dark chocolate

100 gm milk chocolate

75 -90 gm brown sugar (Demerara sugar)

100 gm flour

1 tsp vanilla essence or 2-3 tbsp rum

1/2 tsp baking powder

2 eggs

a pinch of salt (if you are using unsalted butter )

METHOD

Melt the chocolate and butter in a double boiler .Once you see the butter melted remove the bowl from the heat and

mix the butter and chocolate well till creamy and set aside.

Beat the eggs and sugar together till slightly foamy.

Add in the chocolate mixture gradually into the sugar mixture and keep beating lightly for 5 minutes.

Fold in the flour,baking powder and essence .

Pour into a greased tray and bake in a 180C oven for 12-15 minutes.

Remove from oven and add the pecan layer.

Return to oven and bake for another 15 minutes.

Allow to cool completely and then cut into squares.

For the Pecan Layer

2 eggs

1 cup pecans

1/4 cup sugar

1/2 cup golden syrup

1 tbsp fresh cream

1 tbsp flour

1 tsp vanilla essence/rum

Beat eggs, mix in the rest of the ingredients and pour over the baked brownie layer.

Allow to cool completely and cut into squares.

MINI IDDLI SAMBHAR


Mini iddli /coin iddli/14 iddlis….and many more names to this interesting dish.The size of the iddli will be the size

of a coin, and there are special iddli plates for steaming them.

Kid’s favourite dish,and a restaurant style dish.In the restaurants its called ’14 iddlis’ as only 14 mini iddlis are added

to the dish.

These little iddlis are sunk in sambhar and have to be eaten with a spoon only.Can be served with a little chutney.

Some make the same with only ‘iddli podi and ghee.

The sambhar for this dish are mostly preferred with onions and no vegetables .This is a good dish for breakfast or

dinner.Good for lunch boxes too.

Now to the recipe…

INGREDIENTS

For the iddli

2 cups of iddli batter IDDLIS (SOUTH INDIAN FOOD)-link to iddli batter

Steam for few minutes .This cooks faster than the normal iddli steaming time.

Add 14 iddlis in each serving bowl ,pour hot sambhar to the brim and serve with chutney (chutney is optional)

For the sambhar

a handful of red onions chopped or whole/1 chopped onion

2 cloves garlic

2 tomatoes chopped

1 green chilli

1/2-1 tsp chilli powder

1.5 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp cummin seed powder

1/4 tsp pepper powder

1 cup tuvar dal /moong dal/masoor dal washed

salt to taste

1-2 tsp ghee

1 tsp jaggery powder

For tempering

1-2 tbsp oil

1/2 tsp mustard seeds

1 tsp fenugreek seeds

2 dry chillies

1/4 tsp asafoetida

curry leaves

METHOD

Heat oil in a pressure pan,add the curry leaves and asafoetida first and the rest of the ingredients listed for tempering.

Next add onions and sauce till it turns pink.

Add tomatoes and the spices with salt and sauce for 2 minutes .

Add washed dhal and stir for 2-3 minutes.

Add 1-2 cups water and pressure cook for 3-4 whistles.

Allow the steam to release, and mash the mixture with a hand blender or spoon.

Add water is required with jaggery and allow 1 boil.

Garnish with coriander leaves.

Pour over steamed iddlis and add ghee on the top.

The sambhar I have posted today is without tamarind.If you like add a little tamarind extract with the dhal.

For few more sambhar varieties 4 TYPES OF SAMBHAR-click on this.

For sambhar powder SAMBHAR POWDER -(if you are adding sambhar powder add 2 tbsp, and omit spices I have

given in today’s recipe

RAW BANANA ERISSERY


Erissery is a dish from the Kerala cuisine, and this is my version of the dish.The toughest part is to title a dish

when its your version of the recipe.As I had a dish like this from one of the Kerala restaurants,decided to extract

the title from the same cuisine, after all clouded confusions.

Now…moving to today’s recipe-This is made with only raw bananas, no mixture of any other vegetables as they

usually do in preparing the authentic erisserry.With roasted ground coconut and the mixture of dry mango

powder makes it special when served with seafood meals.Raw banana is widely used in Kerala cuisines.

Chips,fries,sweets and vegetable side dishes like Avial and erissery….are some of the dishes made with this vegetable,

hence this vegetable is unavoidable in Keralite cuisines.

A brief note on health benefits -People with weak digestive system should have this in limited quantities,as it may

cause bloating and indigestion!

Positive fact, is that it is a fibre rich food good for diabetics,and heart patients.Rich in VitaminC and other nutrients

which contains antioxidants,and strengthen the immune system.

To the recipe

INGREDIENTS

2-3 raw bananas peeled and cut

1 tsp dry mango powder (amchur powder)

1/2 tsp turmeric powder

1 tsp pepper

few curry leaves

salt to taste

2 tsp coconut oil/ghee

Grind to a coarse paste

3 tbsp slightly roasted coconut

1 tsp roasted raw rice/1 tsp rice flour

1 tsp cummin seed

1/2 tsp mustard

1 green chilli

METHOD

Wash the cut vegetable with salt water ,and then with normal water.

Boil the bananas with amchur powder,turmeric, salt and sufficient water.

Do not cook it dry, let there be little liquid remaining.

Add the oil, and the paste and cook for 3 minutes.

Add pepper and remove from fire.

DILL LEAVES ‘N’ EGG WRAP


This is a good recipe for breakfast snack, and a good option for a wholesome lunchbox category.

Dill leaves is a fragrant leaf, with a strong flavour.It has excellent digestive properties,anti-flatulent and anti-diabetic

properties.

This leaf can be cooked with dal ,meat ,added to biriyanis, soups, salads .Even juices are made with this herb as it

prevents excessive acid formation in the digestive system, reduces bloating…..and many more if you search for the

health benefits.

Check for another post with dill leaves CHICKEN DILL LEAVES BIRIYANI

Now today’s recipe is a simple an easy recipe with only few ingredients.

INGREDIENTS

4-5 eggs

1-2 tbsp butter/oil

a little pepper (optional)

1/4 cup milk

1 big onion chopped

salt to taste

Grind to a coarse paste

2-3 green chillies

a small piece of ginger

2-3 cloves garlic

few dill leaves (3 tbsp)

METHOD

Heat oil in a pan, add onion, eggs and scramble .After a minute add the milk and then the ground paste.

Scramble till slightly moist .(do not make it too dry)

Use as a filling in chapathis,or any type of wrap.

Can be used in sandwiches too.

Do try this recipe and post in your suggestions and views.

OKRA-PANEER TANDOORI FRY


This is a stir fry recipe with tandoori masala.It’s a dish to be served when simple vegetarian meals needs adornment.

You could try the same recipe with potatoes opting out the paneer for another variant.

Okra/ladies finger/bhindi/vendakka …many translations to this wonderful brain vegetable.Some have an aversion to

this vegetable because it produces a slimy effect when cooked without any acid.

The positivity of this slime is,that it binds the cholesterol in the body during digestion preventing absorption into the

body and excretes out of the body.

To deslime okra you have to add acids like lime, tomatoes, tamarind.You could cut roundels of this vegetable,fry it till

brown and add to salads.

Apart from the title of ‘brain vegetable’ this vegetable has excellent source of vitamins and nutrients which supports

the immune system.Rich in protein,fibre and low on calories, good for lowering blood sugar and overall health.

Check my previous posts on ladies finger recipes.

Now to today’s recipe

INGREDIENTS

200 gm ladies finger(top and tip only cut )

200 gm paneer (cottage cheese)

1 tbsp oil/ghee/butter

For the masala

1 tsp kashmiri chilli powder /chilli powder

1 tsp cumin seed powder

1/2 tsp pepper powder

1/2 tsp garam masala powder

1/2 tsp amchur powder(dry mango powder )

2 tbsp curd

juice of 1 lemon

salt to taste

1 tbsp mustard oil /any oil

METHOD

Slit the vegetable in the centre vertically on two sides, taking care not to cut through completely.

Make a paste with the masala ingredients, and apply on the vegetable.Set aside for a few minutes

Heat a non stick pan or a thick bottomed pan, add oil and the marinated vegetable and allow to fry on medium heat .

Add the cut paneer and toss for a few minutes till the masalas are well blended.

Garnish with coriander/methi (dried/fresh fenugreek )leaves and serve.