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Friday, July 27, 2012

Karari Bhindi


Ingredients :

300 hms Bhinidi/ lady finger
2tbsp gram flour (besan)
3 tsp lemon juice
½ tsp turmeric powder
1 tsp red chili powder
¼ tsp cumin powder
Fresh grated coconut
¼ tsp coriander powder
1 tbsp oil
Salt to taste

  • Take the lady finger/ bhindi was and pat dry completely.
  • Cut of the head and throw it away. Cut the remaining part into four pieces.

  • Take a bowl add gram flour, turmeric, red chili powder, salt, lemon juice, cumin powder, coriander powder, grated coconut. Mix well.
  • Add bhindi to it, mix well and marinate for 10 mins.
  • Now take a kadhai and heat oil in it. Add the bhindi with masala and deep fry.
  • Serve hot with roti or fulka or chapatti.

Bhendi Chi Bhaji / Okra Stir Fry

Bhendi (Lady Finger) Chi Bhaji / Okra Stir Fry

  • Bhendi – 300 gms (Chopped thin round pieces)

  • 1 tsp mustard seeds
  • 1 tsp red chili powder
  • Pinch of asafetida
  • ¼ tsp turmeric
  • ½ tsp garam masala
  • 1 tbsp oil
  • Pinch of sugar
  • 1 tsp lemon juice
  • 1tbsp grounded groundnut
  • Salt to taste
  • Chopped Coriander to garnish

  1. Heat oil in Kadhai and add mustard seed. When they splutter add asafetida, turmeric powder, red chili powder and garam masala. Mix well.
  2. Add Bhendi to it and mix well in the masala. Cook on medium flame.
  3. Toss the Bhendi frequently so it doesn’t burn.
  4. Add lemon juice, salt, sugar and grounded groundnut. Mix well.
  5. Bhendi is ready to eat when it’s soft but cook it slightly longer on low flame until its crisp.
  6. Garnish with coriander .
  7. Serve hot with Chapatti or Roti or Fulka J

Wednesday, July 25, 2012

Vala chi Usal/ Dalimbi chi Usal

Vala chi Usal/  Dalimbi chi Usal



  • 1 cup Vaal
  • ½ tsp Mustard seeds
  • 5-6 curry leaves
  • ½ tsp chili powder
  • ½ tsp goda masala
  • ½ tsp turmeric powder
  • Jaggery (small piece)
  • Fresh grated coconut
  • Chopped coriander leaves
  • 2tsp oil
  • Soaked Tamarind / tamarind sauce
  • Salt to taste

  1. Soak the Vaal overnight. Drain the water and keep in a moist place and let is sprout for 10 hrs
  2. Cook the sprouted Vaal and keep aside. You can cook in microwave or pressure cooker.
  3. Heat Oil in Pan, add mustard seed. When mustard seeds starts popping up add curry leaves.
  4. Add cooked Vaal, salt, goda masala, chili powder, turmeric powder, jaggery and tamarind sauce. Mix Well. Cook for 5 mins.
  5. Garnish with chopped coriander leaves and grated coconut.
  6. Serve hot with Roti/ Fulka o Rice.

Tondli Chi Bhaji / Gherkins Vegetable

Tondli chi Bhaji/ Gherkins Vegetable

    • 2cups Tondli washed and finely sliced 
  • 1 tbsp chana dal (Besan) 
  • 1/2 tsp cumin seeds 
  • 1/2 tsp mustard seeds
  •  Pinch of asafetida
  •  5-6 curry leaves
  •  1/2 tsp garam masala powder
  •  1/4 tsp turmeric powder
  •  1 tsp red chili powder
  • 2 tsp oil
  •  Salt to taste
  •  Fresh Coriander and grated coconut to garnish

  1. Heat oil in pan and add  the mustard seeds, cumin seeds and asafetida. When the mustard and cumin seeds pop, add the curry leaves and stir well. 
  2. Add turmeric & red chili powder, stir for a couple of seconds and add finely sliced Tondli. 
  3. Add the garam masala and salt. 
  4. Mix besan in it. 
  5. Stir thoroughly and cook covered on low medium heat, until tender & crisp. 
  6. Garnish with chopped coriander and grated coconut and serve hot with roti or fulka.

Friday, July 20, 2012

Poha PotatoVada

Shravan Special Recipe
Poha PotatoVada 

The month of Shravan is the most auspicious month of the Chaturmas. This month is spread out with innumerably religious festivals and ceremonies and almost all the days of this month are auspicious. 
Shravan is considered the holiest month of the year. Each Monday of this month, known as Shravani  Somvar, is a special day in Shiva temples Devotees pile the linga high with Bel leaves and flowers and fast till sunset. The nandadeep (24 hour lamp) burns steadily in the temples.
Also on all Fridays of Shravan month married women observe Jiviti Puja.
So to celebrate the auspicious beginning of shravan month today I have prepared “Poha Potato Vada”. J
Here is the recipe for all. Prepare the quick and easy “Poha Potato Vada” recipe with all the handy ingredients at home. J
Poha PotatoVada 

  • 2 cups poha (Rice Flakes)
  • 2 medium size potatoes (grated OR boil)
  • 1 Onion finely chopped
  • 1 tsp ginger paste
  • 2-3 green chilies
  • 1tsp red chili
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp sugar
  • 1 tbsp finely chopped coriander leaves
  • 2 tbsp besan (chick pea flour)
  • Salt to taste

  1. Wash and Soak rice flakes in water for 2-3 min. Drain the water completely.
  2. Wash and boil potatoes and peel them and mash them. OR You can just grate the peeled potato.
  3. Add the rice flakes to the mashed potatoes. Add all the other ingredients.                                                                                          
  4. Make small round balls and flatten them.                  
  5. Heat oil in a pan and fry them till golden brown.
  6. Serve hot with Ketchup or Chutney or tartare dip.