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Friday, 19 July 2019

Kurkuri Bhindi (Crispy Okra Fry) in Microwave


          One can't resist the temptation of any deep fried snacks. However, there is always a guilt attached while enjoying them. A healthy alternative is microwaving them (either oil free or with less oil). They come out as crispy as their deep fried counterparts and are equally yummy as well.

          So let me share these kurkuri bhindi (crispy Okra Fry) that are very easy to prepare and are completely hassle free.They go absolutely well with  homemade chutney, sauce, hummus or any kind of dip of your preference. You can also relish them as a side dish with either rice or Paratha. So check out the step by step pictorial recipe to prepare it








  • 300 gms. okra / bhindi
  • 2 tbsp. roasted chickpea flour
  • 2 tbsp. whole wheat flour
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. garam masala powder
  • 1/2 tsp. kasuri methi powder
  • 1 tbsp. oil
  • 1 tsp. lime juice
  • 1 tsp. oil to grease








          Wash the okra and pat dry with a kitchen towel. Trim both the ends and slice them lengthwise. Combine all the above mentioned ingredients (except oil to grease).

          Arrange the okra on a greased baking tray / microwave safe plate. Microwave for 8-10 minutes on high power, by stirring them with a spatula halfway through.

          Serve these yummy and healthy kurkuri bhindi as an appetizer with sauce / chutney or as a side dish with rice / parathas.





                      Combine all the above mentioned ingredients (except oil to grease).



                      Arrange the okra on a greased baking tray / microwave safe plate. 



                      Microwave for 8-10 minutes on high power, by stirring them with a spatula 
                       halfway through.




                      Your kurkuri bhindi is ready to be relished.



                   Serve them as an appetizer with sauce / chutney or as a side dish with
                    rice / parathas.











Tuesday, 16 July 2019

Baingan Raita (Eggplant in Yoghurt Sauce)


         Let me share an innovative raita that I prepared with fried eggplants. It has minimal of spices and I added a simple tempering of mustard seeds, dry red chilies, asafoetida and curry leaves. It turned out very yummy and something new, apart from the usual raita that is usually prepared. So do give it a try and enjoy with your favourite meal. 






          Raita is an essential accompaniment to biryani, pulao, khichdi, jeera rice or any type of Indian bread. They compliment each other and is an integral part of an Indian menu. It is generally yoghurt based to which veggies, fruits, spices or herbs are added. There are various types of raita that one can dish out, depending on individual preference and availability of ingredients. 






  • 2-3 long eggplants, cut into roundels
  • 1 cup yoghurt, whisked with salt to taste
  • 3 tbsp. oil
  • 1/2 tsp. mustard seeds
  • pinch of asafoetida
  • 1 dry red chili, broken
  • 1 sprig curry leaves
  • 1 tsp. coriander leaves, chopped







         Heat 2 tbsp. oil in a pan and fry the eggplant roundels on both sides till golden in colour. Drain and keep aside to cool. 

          Mix the fried eggplants in the yoghurt and set aside. Heat remaining oil and temper with mustard seeds and dry red chilies.

          After it stops spluttering, add the asafoetida and curry leaves. Saute for a few seconds and then pour this tempering over the prepared raita. 

          Garnish with coriander leaves and serve with biryani, pulao or any Indian bread.

   














Banana Stem & Rice Tikki


          Came up with this rather unusual and healthy appetizer where I used some strained residue of some blended banana stem (which was leftover after making rasam with it), some mashed cooked rice, roasted chickpea flour, few basic ingredients and seasonings to make this yummy snack. It went well with my favourite peri peri sauce as an appetizer. You can also enjoy as an evening tea time snack. So do give it a try by checking the step by step pictorial recipe to prepare it.














  • 1 cup Banana stem residue
  • 1 cup cooked rice, coarsely mashed
  • 2 tbsp. roasted chickpea flour
  • 2 tbsp. coriander leaves, chopped
  • 1 tsp. garlic, grated
  • 1 tsp. ginger, grated
  • 1 small onion, chopped finely
  • 2 green chilies, chopped finely
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. roasted cumin powder
  • 1 tsp. lime juice
  • oil to shallow fry












          In a bowl, combine all the above mentioned ingredients (except oil) and keep aside for 10 minutes.

          Take little portion and form into any desired shape. Heat oil in a pan and shallow fry the tikkis, few at a time till golden on both sides.

          Drain on a kitchen towel and serve as an appetizer with sauce / chutney or as a tea time snack. 






                   In a bowl, combine all the mentioned ingredients (except oil) & keep aside 
                   for 10 minutes.



                  Take little portion and form into any desired shape. 






                 Heat oil in a pan & shallow fry them, few at a time till golden on both sides.




                   Drain on a kitchen towel.










                           Serve as an appetizer with sauce / chutney or as a tea time snack. 











Monday, 15 July 2019

Fish Machboos - Emirati Cuisine


          This is a traditional Emirati Biryani which is almost similar to the Indian Biryani. It is cooked either with fish, mutton or chicken. This is the former version. Machboos is also popular in other Middle Eastern countries, where they have their own way of preparing it. It is a very easy one-pot meal and a great party recipe too, that can be dished out at short notice. So check the step by step pictorial recipe to prepare this Emirati delicacy.






          I have used King Fish but it can be prepared with the popular Hamour fish too. The only difference is the use of Arabic spice mix / bzar spice and also the use of dried lime that gives a nice flavour to the biryani. 





  • 1-2 King Fish steak
  • 1 cup basmati rice, soaked for 30 minutes.
  • 3 tbsp. oil
  • 1" cinnamon
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1+1 tsp. Arabic spice
  • 1/2 tsp. cardamom powder
  • 2 dry lime
  • 2 green chilies
  • salt to taste
  • 2 tsp. ghee
  • 1 tbsp. coriander leaves, chopped
  • 2 tbsp. fried onion








          Apply 1 tsp. of the Arabic spice and salt to taste to the fish steak and marinate for 10-15 minutes. 

          Heat 1 tbsp. oil in a pan and fry the fish till well done on both sides. Drain and keep aside. 

          Heat remaining oil and temper with cardamoms, cinnamon and cloves. Add the onion and saute till it turns slightly brown.

          Add all the dry spices and ginger-garlic paste mixed with some water. Saute till the oil separates.

          Add the soaked rice, green chilies and the dry lime. Mix everything well and saute for 2 minutes.

          Add 1 1/2 cups hot water and pressure cook for 2 whistles. Switch off the flame and let it cool down. 

          Add the ghee and fluff it up with a fork. Transfer to a serving plate and arrange the fried fish on top. 

          Garnish with coriander leaves and fried onion. Enjoy as it is or with some side dish. 




                      Marinate the fish with 1 tsp. Arabic spice & salt to taste for 10-15 minutes. 
                      Heat 1 tbsp. oil in a pan & fry the fish till well done on both sides. Drain 
                      and keep aside. 



                      Heat remaining oil & temper with cardamoms, cinnamon and cloves. Add 
                      the onion and saute till it turns slightly brown.



                      Add all the dry spices & ginger-garlic paste mixed with some water. Saute 
                      till the oil separates.




                      Add the soaked rice, green chilies & the dry lime. Mix everything well and
                      saute for 2 minutes.




                      Add 1 1/2 cups hot water & pressure cook for 2 whistles. Switch off the 
                      flame and let it cool down. 




                      Add the ghee and fluff it up with a fork. 




                 Transfer to a serving plate and arrange the fried fish on top. Garnish with 
                 coriander leaves and fried onion. Enjoy as it is or with some side dish. 












Saturday, 13 July 2019

Beans Bharta (Mashed Beans - Bangladeshi Style)


          This is a simple Bangladeshi homemade delicacy with an amazing yummy flavour. I only knew baingan and aloo bharta, but this unique bharta is that of mashed french beans. So decided to give it a try and I must admit it sure was very delectable. This is a great comfort food and goes best with plain steamed rice and if possible with a drizzle of some raw mustard oil. So check the step by step pictorial recipe to prepare it.






          Came across this particular recipe by Bong Mom while searching for bharta (mashed veggies) or Bhorta in the Bengali lingo. For a veg. verizon, coconut is added but some sauteed prawns can be added for a non-veg. version. You can try having it with any Indian bread or as a spread on sandwiches.





  • 300 gms. beans, roughly chopped
  • 2 tbsp. mustard oil
  • 1 onion, chopped
  • 3-4 garlic cloves
  • 2-3 green chilies
  • salt to taste
  • 1 tsp. nigella seeds (kalonji)
  • 1/4 tsp. asafoetida





          Heat 1 tbsp. oil in a pan. Saute the onion, garlic and green chilies till light brown. Add the beans and salt. Continue to saute on a low flame till it is cooked. Set aside to cool.

          Blend into a smooth paste by adding some water. Heat remaining oil in a pan. Temper with nigella seeds and asafoetida.

          Add the ground paste and stir fry till all the moisture dries up. Serve with plain steamed rice. It can also be enjoyed with any Indian bread or as a spread on sandwiches. 






                 Heat 1 tbsp. oil in a pan. Saute the onion, garlic & green chilies till light brown. 



                    Add the beans and salt. Continue to saute on a low flame till it is cooked. 
                    Set aside to cool.




                      Blend into a smooth paste by adding some water. 



                     Heat remaining oil in a pan. Temper with nigella seeds and asafoetida.




                      Add the ground paste.




                      Stir fry till all the moisture dries up. 








                   Serve with plain steamed rice. It can also be enjoyed with any Indian bread 
                   or as a spread on sandwiches. 









                         
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