Kurkure Tawa Bhindi/Crispy fried okra

 Kurkure Tawa Bhindi/Crispy fried okra - This video is in collaboration with Raj Gold Besan.

Bhindi / Okra / Vendakka is used in many Indian dishes. This is one simple recipe that can be a great accompaniment with rice & chapathi. This dish is crispy yet not deep fried and is really flavorful.

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Roasted Garlic Mushrooms

Ingredients

2 pkts of button mushrooms

2-3 tbsp olive oil

5-6 cloves of finely minced garlic

1 tsp dried Italian herbs

Salt and Pepper to taste

A small bunch of Cilantro/Coriander leaves finely chopped

Method

Clean the mushrooms and cut into halves. If the mushrooms are small, you don't have to cut them.

Make sure that all the pieces are approximately the same size so that they cook evenly.

Preheat the oven on toast setting to 200°C. The toast setting is when both the upper and lower heater coils are heated.

In a bowl 🥣, mix together olive oil, minced garlic, herbs, salt, pepper and cilantro.

Toss the mushrooms in the olive oil and herb mixture.

Spread this onto a baking sheet and roast in the oven for 15-20 minutes or until the mushrooms are roasted.

Serve hot.

Payaru Mezhukkuvaratti

( Asian String Beans Stir-Fry )

This is a very simple dish with very few ingredients. I prepared with the string beans from my vegetable garden.

Ingredients

a handful of fresh string beans
2-3 green chillies (slit in the middle)
1/2 tsp turmeric powder
salt to taste
1-2 tsp oil

Method

Wash & cut the beans into 1 inch long pieces.

In a pan, add the beans, some water & turmeric powder. Cover & cook on low-medium heat till tender.

Add the slit green chillies, salt & oil. Saute for 5-10 mins & turn off the heat.

Serve hot with rice.

More from my Garden...

Cabbage Carrot Subzi

Ingredients

1 medium sized cabbage (finely chopped)
2-3 carrots (peeled & chopped)
2-3 cloves of garlic minced
1 big red onion (finely chopped)
1 small green bell pepper (capsicum) chopped
1 tsp red chilli powder
1 tsp sabzi masala
salt to taste
2-3 tsp oil
chopped cilantro for garnish

Method

Heat oil in a kadai or pan. Add the minced garlic & saute for a min. Then add the chopped onions & saute till they turn pink. Now add the bell pepper & saute till light golden. Add the spices & saute for a min.

Add the chopped cabbage & carrot to the pan. Stir well to coat with the spices. Cover & cook on a low-medium heat stirring occasionally till the vegetables are cooked & tender. Add salt to taste & mix well.

Garnish the subzi with finely chopped cilantro. Serve hot with rotis.

Spicy Roasted Potatoes

Ingredients

4-5 potatoes (peeled & cubed)
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp jeera powder
1/2 tsp amchur (dry mango powder)
1/2 tsp kasoori methi (dried methi leaves)
salt to taste
2 tbsp oil

Method

Boil the peeled & cubed potatoes in water till half-cooked or tender. Remove from water & cool.

Transfer cooled potatoes into a bowl. Add the oil, salt & spices.

Toss well to coat the potatoes with the oil & spices.

Roast in a 425F pre-heated oven for 20-25 mins.

Serve hot with roti or rice.

Aloo Gobi Masala (without onion)

Ingredients

2 potatoes (boiled,peeled & cubed)
1 cauliflower (cut into small pieces)
2 tomatoes (pureed)
1 tsp garam masala
1 tsp red chilli powder
1 tsp chaat masala
salt to taste
1 tbsp fresh cream
a small bunch of chopped coriander leaves

Method

Toss the cauliflower & cubed potatoes in a 1 tsp oil, spices & salt. Bake in a 400F pre-heated oven for 30-35 mins.

Heat 1 tsp oil/ghee in a pan. Add tomato puree & cook till it thickens. Add the baked cauliflower & potato.
Mix well & cook for a few mins.

Finally add fresh cream & garnish with chopped coriander leaves.

Serve hot with chappathi/paratha.

Cabbage Thoran

Ingredients

1 medium sized cabbage (finely chopped)
5-6 Shallots (cheriya ulli)
2-3 tbsp grated coconut
3-4 green chillies
1 tsp mustard seeds
2 tsp oil
a pinch of turmeric powder
a few curry leaves
salt to taste

Method

Mince together shallots (cheriya ulli),grated coconut & green chillies together. This SHOULD NOT be ground to a paste.
Heat 2 tsp oil in a pan. Add mustard seeds & wait till they splutter. Add the curry leaves & the minced mixture & fry for a few mins.
Add chopped cabbage, turmeric & salt. Cover & cook on simmer for 15-20mins stirring occassionally.
Turn off heat when the cabbage is well cooked.
Serve with rice.

Channa Masala

Ingredients

1 cup kabuli channa

2 medium onions

1 tsp coriander-cumin(jeera) powder

1 tsp pepper

3-4 cloves garlc

1" piece ginger

2-3 green chillies

1 tsp channa masala

1 tsp garam masala

1 tsp kichen king masala

3-4 tsp oil

coriander leaves for garnishing

Method

Soak channa overnight. Next morning, pressure cook with salt till done. Keep aside.

Grind together onions,ginger,garlic & green chillies. Saute in oil till brown. Add dry spices & mix well. Cook for a few mins.

Add drained channa. Mix well to coat channa with spices.

Turn off heat & garnish with coriander leaves.

Serve hot with poori/roti.

Sauteed Cauliflower

Ingredients

1 cauliflower

1 red onion (finely chopped)

3-4 green chillies (slit)

1/2 tsp turmeric powder

salt to taste

2 tsp oil

Method

Clean cauliflower & cut into small florets.

Heat oil in a kadhai/pan. Add the chopped onion & saute till it turns pink. Add the chopped green chillies,turmeric & cauliflower & cook covered,on simmer till the cauliflower is tender.

Once the cauliflower is cooked, add salt to taste & saute om medium heat till it turns golden brown.

Serve hot with rice.

Tri-color sauteed veggies

Ingredients

2 potatoes(boiled, peeled & cubed)

1 cup carrot(cubed)

1 cup beans(finely chopped)

1 cup green peas

2 red onions finely chopped

4-5 green chillies(slit)

1/2 tsp turmeric powder

2 tsp oil

salt to taste

Method

Heat oil in a pan, add onions & saute till they turn pink. Add slit green chillies & fry for 2-3 mins.

Add the carrot,peas,beans,turmeric powder. Cover & cook on simmer till the veggies r tender. Add the boiled & cubed potatoes, salt & saute till the veggies r cooked well & turn off heat.

Serve hot with rotis.

Entry for "Healing Foods-Carrots" Event by Suma's Veggie Platter & Siri's Corner

Spicy roasted eggplant / brinjal

Ingredients

3-4 eggplants(small) / 1 big eggplant

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp garam masala powder

a small bunch of finely chopped cilantro/coriander leaves

oil for roasting

Method

Wash & cut the eggpant lengthwise thru the middle. Slice into thin semi-circle pieces.

Make a paste with spices & coriander leaves.

Apply the paste on both sides of the eggplant pieces.

Marinate for 1/2 hr.

Heat a flat bottom frying pan,add 1-2 tsp oil. Place the eggplant pieces in 1 layer. Roast on both sides till brown & crispy.

Serve as an appetizer/accompaniment with rice/roti.

Beans thoran

Ingredients

250 gms french beans

1 tsp oil

1 tsp mustard seeds

3 -4 green chillies(slit)

2 tbsp grated coconut

1/2 tsp turmeric powder

4-5 curry leaves

salt to taste

Method

Wash & finely chop the beans as small as possible.

In a pan,heat 1 tsp oil, add mustard seeds & wait till they splutter. Add the green chillies, curry leaves & fry for a min.

Add the finely chopped beans, turmeric powder & 1/4 cup water. Cover & cook on simmer till the beans is cooked & water absorbed.

Add grated coconut, salt to taste & stir.

Cook for a few more mins & turn off heat.

Serve garnished with grated coconut.

Vendekka Potato mezhukuvarati (Okra-Potato roast)

Ingredients

200 gms Okra

3 potatoes

3-4 green chillies(slit in the middle)

1/2 tsp turmeric powder

salt to taste

2-3 tsp oil

Method

Cut okra into small pieces. Peel & cut potato into bite size pieces.

Heat oil in a pan. Add chopped potatoes & cover & cook on simmer till half cooked.

Add cut okra & stir.Add turmeric & cook on medium heat till okra is cooked.

Add green chillies,salt to taste & roast on medium flame for 5-10 mins.

Serve with rice/roti.

Aloo Gobi

Ingredients

1 cauliflower

2-3 potatoes

1 tsp jeera

2 onions (finely chopped)

1-2 tsp red chilli powder

1/2 tsp turmeric powder

1 tomato (chopped)

a small bunch of cilantro(chopped)

1 tsp oil

Method

Wash & cut cauliflower & potato into bite size pieces.

Heat oil in a pan & add jeera. When it begins to change color, add chopped onions & saute till it begins to turn brown. Add red chilli powder & saute for a few mins. Add chopped tomato & saute.

Add the chopped vegetables,turmeric powder,1/2 cup water & cover & cook on simmer.

When the vegetables are cooked, add salt & mix well. Cook till all the water is absorbed.

Garnish with chopped cilantro.

Serve hot with roti/chappathi.

Cauliflower Manchurian

Ingredients

1 cauliflower

1 onion finely chopped

2-3 pods of garlic

3-4 green chillies finely chopped

1 small bunch spring onion finely chopped

1 tsp ground pepper

1 tsp tomato ketchup

1 tsp soya sauce

1 tsp chilli-garlic sauce

a bunch of cilantro

oil for deep frying

salt to taste

For the batter

1/2 cup all-purpose flour

1 tsp red chilli powder

1 tsp ground pepper

salt to taste

Method

First pluck the flowerettes from the Cauli flower & cut them into bitesize pieces. Boil the florettes for 3-4 minutes in water. Drain and pat dry on a clean cloth.

Make a batter with all-purpose flour, chilli powder, pepper & salt. Dip the florets in the batter, deep fry in oil & set aside.

In a pan, heat 1 tsp oil, add garlic, onions, spring onions & green chillies & saute for a few mins.

When this turns golden brown, add the sauces & stir. Add pepper & salt to taste To this add the fried cauliflower & mix well. Turn off heat & garnish with finely chopped cilantro.

This recipe is a part of Charithra's Alphabet A - Appetizers Event

Golden fried babycorn

Nutritional Value: Babycorn is a good source of folate and vitamin B. There is also rich in several other nutrients too such as potassium, vitamin B6, riboflavin, vitamin C and fiber.

Crunchy babycorn fritters with babycorn harvested from our garden 🌽

Ingredients

10 - 12 babycorn

2 cloves of garlic

2 green chillies

1/2 cup all purpose flour

a bunch of cilantro & mint

1/2 tsp vinegar

salt to taste

oil for deep frying



Method

Coarsely crush garlic,green chillies,mint & cilantro with the help of a food processor/chopper.

Add water to the flour to make a batter. Add the crushed mixture. Add vinegar & salt to taste.

Deep fry in oil till golden brown.

Serve hot with tomato ketchup.

This recipe is a part of Charithra's Alphabet A - Appetizers Event

Tawa Bhaingan ( Shallow Fried Eggplant)

Nutritional Value: Eggplant/Brinjal(as known in India) is effective in the treatment of high blood cholesterol hypercholesterolemia.It can block the formation of free radicals, help control cholesterol levels and is also a source of folic acid and potassium.

Ingredients

8 - 10 baby eggplant

2-3 tsp red chilli powder

2 tsp chat masala

a bunch of finely chopped cilantro(coriander leaves)

salt to taste

1-2 tsp oil

Method

Slit each eggplant taking care not to cut it completely. Mix the dry spices, salt & cilantro together. Fill the eggplant with this mixture. Heat a shallow bottom pan/tawa & place the eggplant onto it in one layer. Sprinkle some water on it. Also add 1-2tsp of oil to it.

Cover & cook on simmer till well cooked. Keep flipping sides till all the sides are cooked & crispy.

Serve with chappathi/paratha.