Monday, November 17, 2008

Bhendi Aloo

  • 1 cup Bendi/ Okra (chopped)
  • 1 cup Potato (chopped)
  • 1 Onion (chopped)
  • ½ tsp Ginger & Garlic paste (optional)
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • A Pinch of Asafoetida
  • 1/4 tsp turmeric powder
  • 1 tsp tsp Red Chili powder (more or less as per taste)
  • ½ tsp Garam Masala powder
  • A pinch of dry Mango powder(optional)
  • 1 Tbs Oil
  • Salt to taste
  • Coriander leaves (chopped)


Heat the pan and fry these okra with little oil or curds till they get brow and non sticky. Heat the pan with oil, add cumin, mustard seeds let them splutter. Add asafetida, ginger & garlic paste, onion, potato and fry for 6-8 minutes or till they get tender/ change in color. Once they are ready add fried bhendi /okra roast everything on medium heat for 3-4 minutes. Add turmeric powder, red chili powder, garama masala powder, dry mango powder, salt and mix it well. Now sprinkle water and cook for 3-5 minutes or more till the aloo and bhendi get tender. Garnish with chopped coriander leaves.

Serve hot with Chapati.

Note: Bendi Can be fried with curds. This helps bendi non sticky.

Saturday, November 15, 2008

Khara Puri

  • 1 cup All purpose flour/ Maida
  • 2 tsp Rice flour
  • 1 tsp Cumin seeds(crushed/cumin powder)
  • ¼ tsp asafoetida
  • 2 tsp Red chili powder(or more as per taste)
  • Salt to taste
  • Oil for deep fry.
Mix all the flours with chili powder, salt, asafoetida and 2 tsp hot oil. Add enough water to make a soft dough. Let the dough sit for about 30mins or so. Take a big ball of the dough and roll into a thin circle. Cut into small circle/parallelograms. Heat oil for deep frying. Deep fry the pieces on medium heat.
Note: When they are cooled to room temperature, store in air tight container.

Variation: Can use Wheat flour and All purpose flour(little quty). Instead of Rice flour add rava/ semolina. Can add fresh coriander but storage will be for 2-3 days.

Wednesday, November 5, 2008

Pita Bread & Hummus

  • 3 cup All purpose Flour
  • 1/2 cup Water ( warm)
  • 1 Tbs Yeast (quick raising yeast)
  • 1 cup Water (Luke warm water)
  • 1 tsp Salt
  • 1 ts sugar


Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.Combine flour and salt in large bowl. Make a small well in the middle of flour and pour yeast water and slowly add 1 cup of warm water, and mix until elastic. Place dough on floured surface and knead for 10-15 minutes.Grease large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size. Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.Roll out each ball of dough with a rolling pin into circles. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Serve with Hummus.



  • 1 can Check peas (drained)
  • 2 Garlic cloves (paste)
  • 2 Tbs Tahini (or 2 Tbs White Sesame seeds)
  • 1 Lemon Juice
  • Salt to taste
  • 2 tsp Olive oil


Put all ingredients in mixture /food processor and make puree to desired consistency. If the paste is very thick add water to get the creamy consistency.

Note: Can add Cumin powder, Parsley. The Hummus dip can be eaten with crackers, veggies and also for veggie warp.

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