Simple Bhindi fry

Okra or Bhindi is a good source of Vitamin A,B complex, C en E and Iron. It is rich in fiber, low in calories and Fat free.

You can buy these in Indian/Surinami tokos in the Netherlands.

It goes very well with Chapati's and Rice.

There are many ways to cook Okra.

You can fry it together with the Potatos or with peanut powder or with Tomato and grated fresh coconut.

Okra is a bit sticky but few minutes after frying it becomes dry and crispy.

Here is a yummy recipe for Okra's with potatoes.

Ingredients:

• Bhindi / Ladies finger / Okra - 300g 
• Potatos - 2 medium sized
• Mustard seeds - 1tsp
• Curry leaves - 5-6
• Turmeric powder - 1/4tsp
• Chilli powder - 1/4tsp
• Salt - 1/2tsp (or as reqd)
• Vegetable oil - 2tbsp

Method:

1. Cut the bhindi and potatoes in small cubes.
2. Boil the potatoes for 10mins, strain the water and keep it aside.
3. You can skip the potatoes if you want. (See the picture without potatoes)
4. Heat oil in a broad nonstick pan and let the mustard seeds split.
5. Add the curry leaves and let it sizzle.
6. Add the potatoes and the Bhindi's now.
7. Sprinkle the turmeric powder, chilly powder, Salt and mix well.
8. Once the bhindi shrinks and becomes not so sticky, taste it and adjust the seasoning.
9. Serve it with Chapathis.

Cabbage fry

 Cabbage is a rich source of Vitamin C. It is low in calorie and therefore best for diet menu's. This is a recipe of cabbage together fried with Lentils (channa dhal). This is yummy to eat as it is but tastier with Chapathi's. This is one of my favorite way of eating Cabbage and its best suited for lunch boxes.

Ingredients:

• Cabbage - 2 cups chopped
• Lentils (Bengal gram) - 3/4 cup
• Chilli powder - 1/2tsp
• Turmeric powder - 1/4tsp
• Mustard seeds - 1tsp
• Curry leaves - 5 - 8 leaves
• Vegetable oil - 1tbsp
• Water - little bit to sprinkle
• Salt - as required

Method:

1. Cook the lentils (channa dhal) in salter water until they turn slightly soft but remain in shape (a bit crunchy). Keep aside.
2. In a broad heavy pan heat oil and let the mustard seeds splutter in it.
3. Add the curry leaves and let it sizzle.
4. Add the cabbage and give it a stir.
5. Mix in the turmeric and chilli powders.
6. Add salt and sprinkle some water.
7. Stir in-between and cook for 7-8minutes.
8. Stir in the lentils and serve hot with Chapathis or Rice.

Simple Chicken Biryani

Biryani's can be made with Vegetables, Chicken, Lamb/Mutton and Egg. Raitha combines it nicely. It can also be accompanied with chicken curry.

Ingredients :

• Chicken - 500g
• Rice - 250g
• Onion - 4 thinly sliced
• Tomato - 2 chopped (medium)
• Green chilies - 2 (deseeded)
• Coriander leaves - 1 bunch
• Mint leaves (Pudina) - 1 bunch
• Cardamom - 2 pods
• Cloves - 4
• Cinnamon - 1/2 inch
• Meat Masala powder - 1tsp
• Ginger - 1 tsp
• Garlic - 1 tsp
• Salt - 3/4tsp
• Vegetable oil - 3tbsp
• Yoghurt, Red Onion slices, Cucumber, etc for the accompanying Raitha.

Method :

1. Grind 2 onions, garlic, ginger, 2 cloves,cinnamon, coriander leaves, mint leaves, green chillies to a fine paste.
2. Heat the oil in a cooking pan and add the cardamom pods, 2 cloves and the 2 onions and the tomatoes.
3. Fry for 2mins and mix in the grinded paste.
4. Fry until the paste begins to separate the oil.
5. Now add the rice and mix well.
6. Add the chicken and let it change in color.
7. A couple of mins later add enough water (e.g.:1cup rice = 2 cups water and add an extra cup for the chicken).
8. Add salt and the meat masala powder.
9. Close the pan and let it cook for 15mins checking in between.
10. Serve it with Raitha (Yoghurt with red onion slices or Yoghurt with carrot and cucumber).

Channa Masala

Poori and Channa combine very well. And the channa is yummy when garnished with the red onions, coriander leaves and the lemon juice. This is also a good dish to pack for picnics.

Ingredients:

• Chickpeas - 500g (soaked overnight and cooked for an hour or  canned chickpeas)
• Tomato - 3 medium finely chopped
• Onion - 2 finely chopped
• Ginger - 1 inch chopped with skin
• garlic - 2 pods chopped
• Chilli powder - 1/4tsp
• Turmeric powder - 1/2tsp
• Dry Mango powder - 1/2tsp
• Cumin powder - 1/2tsp
• Coriander powder - 1/2tsp
• Salt - 1/2tsp
• Vegetable oil - 3tbsp
• Water - 150ml
• Coriander leaves - 1bunch in leaves (garnishing)
• Red onion - 1 thinly sliced (garnishing)
• Lemon - thinly sliced for garnishing

Method:

1. In a heavy pan heat the oil
2. Add the onions,ginger and garlic and let them brown.
3. Add the tomato's and the spice powders and mix well.
4. Once the tomato becomes softer and the spices leave an aroma add the chickpeas.
5. Add water and salt.
6. Close the pan and let it cook.
7. Once the gravy is thick, garnish with the red onions and the coriander leaves.
8. Serve Channa masala with lemon slices to go with Pooris or Chapathis.

Ghee Biscuits

Ingredients:

• All purpose /Maida Flour - 1 1/2 cup
• Powdered sugar - 1 cup
• Ghee/Clarified butter - 1 cup
• Salt - 1/4tsp
• Baking powder - 1/2 tsp

Method:

1. Heat the oven to 160˚c.
2. Beat together the sugar and ghee.
3. Mix the flour, salt and baking powder.
4. Now mix the ghee mixture to the flour mixture and make a smooth dough.
5. Make small discs and line them on a baking sheet.
6. Bake these in the preheated oven for 15 mins.

Rasmalai

And the good news is that if you can make Rasmalai's then you know to make Rasgullas too.
If you want colorful rasgullas all you need to do is add edible color to the sugar syrup and let it soak. 

Ingredients:

• Paneer/Indian cottage cheese - 250g
• Sugar - 1/2 cup
• Water - 200ml
• Almonds - 4 +1(for garnishing)
• Pista - 4 +1(for garnishing)
• Cashewnut - 4 +1(for garnishing)
• Milk - 500ml
• Water - Enough to boil the malai
• Sugar syrup - 2 cups

Method:

1. Grate the panneer and make small discs out of it.
2. Cook the discs in boiling water until they turn lighter/transparent.
3. Make sugar syrup by cooking the sugar and water to a thick consistency.
4. Soak the malai in sugar syrup.
5. Grind the nuts and blend them with milk.
6. Boil the milk until it reduces to half.
7. Turn of the heat and drop the malai's in the reduced milk.
8. Store it in the refrigerator for an hour.
9. Chop the extra nuts for garnishing.
10. While serving place the malai's on a plate or a cup and pour the ras (reduced milk) over it.
11. Top it with nuts and enjoy :)

Brinjal fry / Vanakkiya Kathirikkai

This dish is delicious when mixed with white rice and eaten. If you decide to eat it as a side dish it will just melt in your mouth :). Don't forget to combine it with the Paruppu Keerai. 

Ingredients:

• Brinjals/Baby aubergines - 500g (thinly sliced lenthwise)
• Onion - 1 (thinly sliced lengthwise)
• Chilli powder - 1/4tsp
• Turmeric powder - 1/4tsp
• Salt - 1/2tsp
• Vegetable oil - 4tbsp
• Mustard seeds - 1tsp
• Curry leaves - 5-8leaves

Method:

1. Heat the oil in a deep pan/wok.
2. Put the mustard seeds in the oil and let them split
3. Add curry leaves and leave to sizzle.
4. Fry the onions until golden brown.
5. Add the sliced brinjals 
6. Add salt and mix well
7. Mix them well and fry until they turn soft.
8. Serve them hot with spinach dhal/paruppu keerai and white rice.