Bhindi, goddess style!

Bhindi/okra has always been one of my great loves. But it's slimy and gross and I would only eat it carbonated, as my father likes to say. This is true. Growing up spoilt there was always one bowl of it that had been cooked BLACK that as just for me. And I was VERY possessive of my burnt bhindi. As time went by though, learnt about deep friend bhindi, bhindi made north Indian style with shitloads of onions (my mother, to give her credit did try and introduce this to us, but she added tomatoes but I refused to eat them in those days), stuffed bhindi and so on. But my most favouritest bhindi is the one I have adapted from the Goddess's katrika (eggplant) recipe, one that caused minor heart attacks when I was home last and demanded it at every meal (I am famous for refusing to touch Indian food that's been contaminated by katrika).

Any dal (this one is awesome with arhar)

For pre-cooking and background, see this.

• 1/2 cup uncooked dal, pre-cooked.
• 1/2 tsp turmeric
• 1/2 tsp mustard seeds (big black ones)
• 1/2 tsp jeera powder
• 1/2 tsp ginger garlic paste
• 1 small onion, finely chopped
• 1 small tomato finely chopped
• 5-6 curry leaves (fresh if pos, dried also work)

Heat the oil and put the mustard seeds in. When they start to pop, add the rest of the spices, curry leaves (they will leap about if fresh) and the ginger garlic and fry for a bit. Add the onions till pearly, then tomato till juice runs, and then dal and salt. Bring to a boil.

Masoor dal

For pre-cooking and other background, see this.

This works with any dal actually.

• 1/2 cup uncooked dal, pre-cooked 
• 1/2 tsp turmeric
• 1 tsp dhania powder
• 1/2 tsp jeera powder
• 1/2 tsp ginger garlic paste
• 1 small onion, finely chopped
• 1 small tomato finely chopped
• fresh coriander (optional)

Fry the spices in the oil for a couple of minutes. Add the ginger garlic and cook for a minute. Add the onion and saute till pearly. Add the tomato and cook till juices flow. Add the dal, salt to taste and bring to a boil. Garnish with fresh coriander.

Simplest moong dal

For pre-cooking and background, see this.

• 1/2 cup uncooked moong dal, pre-cooked
• 1 tsp oil 
• 1 tsp jeera powder
• 1/2 tsp turmeric powder (optional)

Fry the jeera, and the turmeric if you're using it, in the oil nicely, so it smells all cooked. Like 2 min or so. Add the dal, and salt to taste, bring to a boil. And ta-DAAAAA(L)!

Chilka dal (masoor and moong)

For precooking and background, see this.

• 1 cup uncooked dal, pre-cooked
• 1 tsp oil
• 2 tsp dhania powder
• 1 tsp jeera powder
• 1 tsp kasoori methi (optional but totally worth it)
• 1 tsp ginger garlic paste

Heat oil in pan. Add ginger garlic and spices and cook for about a minute. Pour dal in, add salt and bring to a boil. Ta-DAAAA(L)!

Alu Gobi

Yay! Potatoes are back! This recipe can be used to make dry alu mutter, and gobi mutter as well. Staple food. Serve with rice/chappatis and dal.

Kerala Stew

But you're vegetarian you protest. Tis true,but this won't be the first time stew's been adapted. My dear friend Mungi will also shriek in horror to hear of green chillies, cinnamon AND a bay leaf all being used at the same time. However, much like sambar, I think everyone has their own recipe. Et voila.

Traditionally, this stew is made with mutton. I make it with root vegetables and tubers. This time it only had potatoes, but I also use yams, sweet potatoes, and carrots. Sometimes green beans!

Momma's Special Deepavali Chocolate Barfi

Every year this barfi was the highlight of our lives. Seriously. Bouncing around the kitchen in unbearable excitement so we could eat the scraping and poke the goo before it set. This year I got her to direct me to make it and voila! Le recipe. I am told it is also called 3 cups barfi, and you can replace the cocoa with ground almonds, cashews, anything you want.

1 cup besan (chickpea flour)

2-2.5 cups sugar (depending on how sweet you want it and whether the milk powder is sweetened)

1 cup milk

.25 - .5 cups milk powder

1 cup cocoa powder

1 cup ghee

equipment: 1 thick bottomed kadhai (wok), nonstick is possible but we make it in stic, with a big metal ladle for scraping so think about it.

big ladle/spatula the round kind with holes in it

a wide metal plate with a lip

Mix the milk powder into half the milk, and the cocoa into the other half. Set aside. Grease the plate with ghee and set aside. Mix the besan and sugar together in the kadhai, then add the ghee and mix it up well. Put it on a medium flame and keep stirring. The ghee will melt and the sugar will dissolve and eventually it'll become a smooth paste. Add the milk powder mixture. Keep stirring. In about 7-8 minutes, add the cocoa mixture. Keep stirring. (There's a LOT of stirring!) The mixture will start getting lighter, thicker and much heavier. Stir and stir, lifting from the bottom and turning it over.

Yes it will hurt. you think halwais are born with those biceps?

You'll see that the residue on the kadhai is turning light and crumbly. Around now, the mixture will start to come together, and when it's like a gooey ball it's done. Take out into the greased plate and flatten - we use the bottom of a cup similarly greased with ghee. Cut into diamonds/squares and allow to cool.

nomnomnom

Gobi shikshty five

I *love* cauliflower. And this is the BEST way to eat it! (Those who disagree can treat themselves to a big bowl of cole-slaw...)

Ingredients:
Cauliflower-1
Cornflour-3 tbsp
Capsicum/ green bell pepper - 1 small cut into tiny strips
Onion- I prefer green onions, but suit yourself - 1 cut into crescents Tomato sauce- 1 ½ tsp
Soya sauce- 1 tsp
Chilli powder- 1 tsp
haldi/ turmeric powder - 1/2 tsp
Salt
Oil (sunflower/olive)
To make:
Clean the cauliflower and cut into small pieces. Soak it in hot water with haldi for 3-5 minutes.

Drain and add corn flour,salt and chilli powder to it. Mix it in with your hands. If needed just sprinkle very little water. Heat oil in a pan and deep fry the wrapped pieces till golden brown.

Drain oil well. Set aside. Add 2 tsp of oil in another pan and saute the onions and green pepper for 2 to 3 mins till the onions are translucent. Remove from fire and set aside.

In the same pan add 1 tsp of oil and add the soya sauce. Immediately add the cauliflower and saute for 2 minutes in a slow flame.

Then add the onion ,greenpepper strips. Saute for a minute or two till everything is more or less homogeneous. ;) Remove from flame. EAT!

Chole (with Alu)

YUM!

Serves: 2-3
Preparation time: 10 min
Cooking time: 30 min

1 16 oz can chole/chana/garbanzo beans, drained and rinsed
1 medium onion, chopped fine
2 medium potatoes, diced to about 1 cm cubes, peeled if you wish
1 tsp ginger paste
1 tsp haldi
1 1/2 tsp dhania
1/2 tsp jeera
1 tsp chana masala
5 tbs tomato paste or 2 medium ripe tomatoes, chopped fine
2 tsp oil
salt to taste

Heat oil in pot. Fry ginger paste for 30 seconds. Add onions and fry till translucent. Add spices and stir. Add tomato paste and fry for about 1 min. Add potatoes. Fry for 1 min. Add chana. Add water to cover the chana and potatoes. Add salt. Cover and cook for 20 min.

Voila!
YUM!

आलू मटर or Alu Mutter

Saturday morning I awoke with the Greatgrandmother of all hangovers. And all I wanted was पूरी आलू। Of course I couldn't get at any, but here's what I came up with.

Serves: 3-4
Cooking time: 30-40 min

4 medium potatoes, washed and diced into small cubes. I like the peel, but it's optional
1/2 medium onion, chopped fine
4 oz tomato paste
1/2 cup frozen peas, thawed
1 tsp धनीया (coriander) powder
1/2 tsp जीरा (cumin) powder
1/2 tsp हल्दी (turmeric powder)
2 tsp oil
Salt to taste
Chilli powder to taste
Chopped धनीया (coriander) leaves to garnish

Heat the oil in a heavy-bottomed pot, preferably nonstick. Add the onions and saute till translucent. Add the spices and chilli powder if using and stir for about 30 seconds. Add tomato paste and stir for 1 min. Add potatoes and peas and stir for 1 min. Pour enough water to cover the vegetables. Add salt, cover and let simmer for about 20 min or till potatoes are cooked to your liking. Garnish with chopped coriander leaves and serve.

Serving options:
With roti or paratha. Good option is wholewheat tortillas heated on a skillet.
With rice and curd on the side.