Thursday, November 16, 2017

Tiffin Wali Bhindi : Bhindi Massala: Okra Stir Fry

School time is the best time of our lives, ofcourse we realise that once we are in college. One of the fondest memories of school days-sharing tiffin boxes. We used to get 30 minutes recess and it was all about chit-chats and food. Tiffin box was always a surprise, and my mother made sure that every time it was a happy one.

We (my brother and myself) never got bread butter or jam butter in our tiffin box, it was always about paratha subji as mother believed that only paratha subji can suffice our hunger and give all the good energy for school. It was mostly plain paratha with any sukhi (dry) subji- aloo ki subji, pata gobi ki subji, gobi matar and beans subji.

Of all these options, I treasured and enjoyed most Bhindi Ki Subji, Okra Stir Fry and you can also call it as Massala Bhindhi. So the other day I was asking my mom over the phone about why Tiffin Wali Bhindi was so good and what special ingredient did she put in it? She replied-kuch bhi nahi (nothing). The simplicity of the subji makes it extraordinary. No onion, no ginger, no garlic, no garam massala- just 3 spices and get ready in jiffy.

This is tiffin wali subji, means it is ideal for packing it in your kids’ lunchbox or your husband’s tiffin. So, give makeover of dishes some rest and try this easy peasy full of flavours, good old style Tiffin Vali Bhindi a try.

2 cups chopped okra/lady finger/bhindi
2 tablespoons oil
¼ teaspoon turmeric powder/haldi
½ teaspoon red chilli powder/lal mirchi
1teaspoon coriander powder/dhaniya
Salt to taste
1 tablespoon lemon juice

Heat oil in a kadai. When oil gets hot reduce the flame/heat to low.
Throw okra, turmeric powder and salt. Give a quick mix. Cover and cook till okra is half cooked.
Open the lid and add red chilli powder and coriander powder. Cover and cook again for 1 minute.
When okra is cooked completely mix in lime juice.

It is very important that you wash okra well. Make sure it is completely dry before you chop it and cook it. If the okra is not dry it will become mushy.
You can use amchur powder (dry mango powder) or dahi (yogurt/curd) instead of lemon juice.

Monday, November 13, 2017

Zero oil Moong Beans Sprouts Subji

Zero oil Moong Beans Sprouts Subji. Yes zero oil. I have been eating sprouts subji this way for as far as I can remember. I am a huge sucker of sprouts, any lentil or legumes I love sprouting them. I used to buy a box of sprouts from supermarket but now I grow sprouts myself and I am very proud of it J I have a detailed post on How To Grow Sprouts already, do check it out.

Coming to today’s post, it is a peaceful dish. Yes peaceful because it is very plain, simple and uncomplicated recipe. Not overloaded with oil or spices-just good old way of simple food. Sprouts are very good for health, and are rich in many nutrients like vitamin A, K and E; great source of antioxidants and fibre too. Whenever I eat such healthy things I try not to lose its nutrients and stick to simple cooking. So that’s why easy peasy Zero oil Mung Beans Sprouts Subji.

More sprouts recipes:

1 cup green moong sprouts
1 tomato
¼ teaspoon turmeric powder
¼ teaspoon red chilli powder
1 tablespoon lemon juice
2 cups water
Salt to taste

Heat a pressure cooker. Add in chopped tomatoes, red chilli powder, turmeric powder and salt. Mix.
Add in sprouts and water.
Cover and cook till pressure cooker blows one whistle.
Once the pressure is released, mix in lemon juice.
Serve hot.

You can add or reduce water based on what consistency you like the curry to be.
If you like it spicy, add more red chilli powder.
Again, it is a very simple recipe, so pair it with phulka or chapatti.

Wednesday, November 8, 2017

Achari Paneer

Achari recipes are becoming very popular these days. Almost every Indian restaurant will have some achari dishes in the menu. Honestly it is a great way to bring twist to plain old simple recipes. Achari taste is robust of flavours. Easy but would give an impression that you have taken lot of efforts.

Achari or pickled spices are the mix of mustard seeds (rai), fenugreek seeds (methi), nigella  seeds (kalonji) and fennel seeds (saunf). These spices are not hot or spicy infact they are bitter in taste and have very strong aroma. You need to dry roast these spices and then use it, this then helps to give curry a very unique and piquant taste. I like to grind the roasted spices into fine powder, but you can use whole or coarse powder as well. 

Today I have made Achari Paneer, it is a dry (suki) vegetarian side dish with indian breads such as puri, paratha or chapati and goes well with rice and daal as well. Don’t let ingredients list intermediate you, this curry is indeed easy and worth all the steps.

More Achari Recipes:-

How to make Achari Paneer

(For Achari Massala)
1 whole red chilli
1/2 teaspoon mustard seeds/rai
1/2 teaspoon fenugreek seeds/methi dana
1/2 teaspoon fennel seeds/saunf
1/2 teaspoon nigela seeds/kalonji
1/2 teaspoon cumin seeds/jeera
(For Gravy)
1 ½ cups paneer
1 onion medium size chopped finely
1 tablespoon ginger garlic paste
3 tablespoons yogurt/dahi
2 tomatoes
1 teaspoon red chilli powder (adjust as per taste)
1/2 teaspoon turmeric powder/haldi
1/2 teaspoon coriander powder/dhaniya
2 tablespoons oil + 1 tablespoon
Salt to taste
Coriander leaves to garnish
Kasturi Methi to garnish (optional)

Take all the ingredients listed in Achari spices and dry roast in the pan on very slow flame/heat. Let it cool down and grind into fine-corase powder.
Heat 1 tablespoon oil in a pan. Add the paneer and fry it. Make sure that paneer turns golden on all sides. Set the paneer aside.
Heat the remaining oil. Add ginger garlic paste. Sauté for one minute.
Add chopped onions. Saute for one minute or till onions are cooked properly.
Add chopped tomatoes. Throw in salt, turmeric, coriander powder and red chilli powder. Cover and cook till massala is cooked and tomatoes turned soft.
Take yogurt in a separate bowl. Mix in Achari massala. Whisk properly.
Slowly mix the yogurt mix into tomatoes gravy. Stir continuously for 1 minute.
Throw in paneer. Mix. Cover and cook till massla is well coated on paneer.

Garnish with kasthuri methi and coriander leaves.