Stuffed Okra/ Bhendi Masala

Hello Friends,

Today very excited because my blog is feature in Nithu's Guest post blog series. When she asked be being on her guest blog ..I was really happy...Thank you so much Nithu. I sent this simple but delicious bhendi masala recipe. In nithu's blog you can see many yummy dishes.. She is hosting this moth one amazing event called Best of Waste do try to

participate..:)

 Ingredients:

• 10-12 Orka / Bhendi 
• 1 Onion (finely chopped)
• 1 tsp Tamarind paste
• Jaggery to taste
• 2-3 Tbsp Cashew nuts (used roasted)
• 1/2 tsp Cumin seeds
• 1 tsp Red chili powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Coriander powder
• 2 tsp Oil
• Sal to taste

For Tempering / Tadaka:

• Oil
• Few curry leaves
• Cumin seeds
• Mustard seeds

Method:

 Heat the pan with oil, add cumin seeds , allow them to splutter. Add onion and fry till they turn light brown color. Add tamarind paste, jaggery, salt, turmeric powder, red chili powder and fry for 3-4 minutes. Add cashew nuts and turn off the heat. Put this in to blender and make a coarse  paste. (If the paste is very dry add very little water.)

Stuff this above made masala paste into behndi. Heat the pan and place these stuffed bhendi, if masala paste is left then add this paste too. Add some water. Cook till the bhendi turns soft.

Once the sabji is ready. Make the tempering and pour over the stuffed bhendi masala.

Serve with hot chapati/ roti / rice.

Guacamole / Avocado Dip

Guacamole / Avocado Dip is Mexican dip dish. Used all fresh ingredients and lovely dip for any parties or games.

 Ingredients:

• 2 Ripe Avocado peeled
• 1 Red Onion (finely chopped)
• 1-2 Garlic cloves (finely chopped)
• 1-2 tsp Fresh lemon juice
• 1/4 tsp Cumin powder
• 1/4 tsp Red chili powder
• Salt as per taste

Method: 

Mash the avocados,add all other above ingredients and  mix it well.

Serve with Cumin flavored poories or with any veggies too.

Note: 

• You can add fresh tomatoes too.
• Do not cut the avocados until your ready to serve, because they turn brown very fast.

Adapted from Food network. There are many variation to make this dip, I have made to suit our taste buds.

This recipe and Avocado Buttermilk recipe goes to Priya's  veggie/ fruit of the month Avocado event.

And also to  SpicyTasty's Sizzling summer contest.

Moong Dal Dahi Vada

Its a light meal or just a started for the meal..In summer this is an ultimate cooling food.Taste better when its chilled. I think everyone loves these dahi vadas.. I  too loved these when my mother used to make these in summer holidays..

Ingredient:

• 2/3 cup Moong dal 
• 1/4 cup Urad dal
• 1 tsp Cumin seeds
• 1/4 tsp Ajwain
• 1/2tsp Ginger paste
• 2-3 green Chilies (finely chopped)
• A pinch of Hing
• 1/4 tsp Baking soda
• Salt and Black pepper as per taste.
• Oil for deep frying
• 1-2 cup Yogurt
• 1-2 tsp Sugar (optional)
• Few pinch of Cumin & red chili  powder.

Method:

Soak the both the dal for 8 hrs. Grind them with little water and keep for fermentation about 5 hrs or so.

In a bowl add batter, green chilies, curry leaves, ajwain, cumin seeds, hing, salt , pepper and mix it well.Add baking soda and mix it well.

Heat the oil for deep frying. Drop the spoonful the vada batter in the oil. Fry until they turn golden color at both the side. Darin on the pepper. Let them cool.

In a bowl add curd, salt, sugar and beat till it turns creamy and smooth texture. Add above made vada and sprinkle red chili powder, cumin powder, little salt & green chutney.

Serve chilled. 

Note:

• Keep in the refrigerator at least 1/2 hr before serving.
• If the batter is too thin them add little rice flour / wheat flour.
• Add baking soda to the batter at the end.

Ridge ground peel /Herekai Chutney

Ridge ground peel is very healthy . This recipes is from my mom..as she makes this when ever we make stuffed ridge ground and Bhakri.

Ingredients:

• 1/2 cup Ride ground / Herekai peels
• 1-2 tsp Peanuts (roasted)
• 1-2 Green chilies
• 1-2 Garlic cloves
• 1/2 tsp Cumin seeds
• Salt to taste
• Few coriander leaves
• Jaggery (optional)
• 1-2 tsp Oil.

Method:

    Heat the pan with oil, ridge ground peels and fry till they turn soft. Add  cumin seeds , garlic cloves, green chilies, peanuts,jaggery, salt and roast for few minutes. Add coriander leaves and  cool for some time. Add this into blender , make fine/ coarse paste. ( can add little water).

Serve with Bhakri/ jolad rotti or with chapati.

Sending this Ridge ground peel chutney to Nithu's Best of waste event.

Onion Sambar

Onion sambar is very easy to make and typical combo with Idlis, Bonda, Rava Idlis.

 

Ingredients:

• 1/4 cup Toor dal
• 5-6 Small Red onion (chopped int half)
• 1 tsp Tamarind pulp
• Jaggery to taste
• 1 tsp Samabar powder
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chili powder
• Few curry leaves
• A pinch of Asafetida / Hing
• Few Coriander leaves
• 2-3 tsp Oil
• Salt to taste.

Method:

          Pressure cook the dal with turmeric and set it a side. Heat the sauce pan with oil, add cumin seeds, mustard seeds , let them splutter. Add curry leaves, dry chilies, onion and fry till the onion turn soft and light brwon color. Low the flame and add tamarind pulp, red chili powder, hing, sambar powder and stir for few minutes. Add cooked dal ,salt, jaggery and cook till it comes to boil. Add coriander leaves at the end.

Serve with Rava Idli.

Onion sambar recipe goes to Priya's Healing food onion event which was started bySiri

Cumin Flavored Poori

These are lovely evening munching snacks. You call it poori, crackers or any crispy chips...Lovely combo for dipping , chats too.

Ingredients:

• 1/2 cup All purpose flour / Maida
• 1 tsp Cumin seeds
• A pinch of Ajwain
• Salt to taste
• Water (warm water)
• Oil for Deep frying.

Method:

              In a bowl add flour, cumin seeds, ajwain, salt and mix it. Add water little by little and make dough. (not too soft)Let it sit for 1/2 hr or so.

Roll the small dough ball as thin as possible. Cut into small circle, with help of fork make small whole on the poories. Deep fry these till they turn light browon both the side.

Let them cool and serve with any dips or just like plain.

Note:

• While rolling you can use flour if needed.Cut into any desired shapes
• Once they are cooled, keep them in air tight container.
• These may stay for 5-6 days in air tight container...... mine finished that day only..hehehehe :)

Eggplant / Brijal / Vangi Raita

This is one the most loved raita at my home. It take little work but at the end it so delicious. This is inspired by one of our routine side dish kaap. (fried eggplant).

Ingredients:

• 1-2 Brinjals (used small purple colored)
• 2 cups Curds (well beaten )
• Oil for deep frying
• Few pinch of Red chili powder
• Few pinch of Cumin powder
• Few coriander leaves (chopped)
• Salt to taste.

Method:

      Beat the curd well and keep it a side. Heat the oil for deep frying. Cut the brinjal into thin circles and  deep fry them till they turn light brwon color. Let them sit for while on paper towel.

Add these fried brijal to beaten curd. Sprinkle red chili powder, cumin powder, coriander leaves. Add salt and mix everything well .

Serve with Gobi ke Parate.

Notes:

• Before frying brijal, place them on  paper towel and press them from both the side so the water from brijal will be absorbed.
• Keep Brijal @ room temperature before frying.

Lima Bean Salad

Its summer and everyone want to eat light meal..This salad is filling and healthy too.

 Ingredients:

• 1 cup Lima/ Fava Beans (used baby lima beans)
• 1/4 cup Cahewnuts
• 1/4 cup Mint leaves (chopped)
• 1/4 cup Spinach leaves(chopped)
• 1 tsp Cumin seed
• 2-3 Garlic cloves
• 2 tbsp Olive oil
• Black pepper & Salt as per taste.

Method:

In a mixie add mint, cashew nuts, garlic, mint, spinach leaves, salt and pepper, olive oil , cumin seeds and make fine paste. In a blow take lima beans, add above made paste and mix it well. Drizzle some olive oil before serving...


Serve immediately.

Note:

• Used frozen / ready to use baby Lima beans (@ room temperature). Can cook these for 5-8 minutes or as per instruction on the packet. 
• If using dried beans , soak and cook them till they are tender but not too mushy.
• If they are cooked then cool them completely.
• While grinding, if the paste is  dry then add olive oil. Do not add water.

Lima Bean Salad goes to Preeti's Green Gourmet Event.