Tuesday, March 31, 2009

Okra/ Bhendi Chutney

Okra/Bhendi chutney is made with the ends of the Okra.(Which we usually throw away).
The ends of Okra have major nutrients and Fibers in them.Thanks to my cousin who shared this tasty recipe.


Okra (ends)-2 cups
Urad dal/Black gram- 1 tbsp
Red Chilli powder - 1 tsp
Tamarind juice- 1 tbsp
Coriander/Cilantro(cut)-1 tbsp
Sugar/Jaggery- 1/2 tsp
Coconut(grated)-2 tsp
Salt to taste
Oil for deep frying

For Seasoning:

Oil- 1tsp
Mustard seeds- 1/2 tsp
Urad dal-1/4 tsp
Hing- a pinch
Curry leaves-2-3
Red chilli-1-2


Wash the ends thoroughly and pat dry them with paper towel to get rid of the moisture.Deep fry the ends of the Okra in the oil until brown.Dry roast the urad dal.Now add to the Okra(it has to cool)urad dal roasted,coconut,red chilli powder,Tamarind juice,sugar,cilantro and salt.Grind all these ingredients in a mixie adding very little water.Grind it coarsely.Add Seasoning and serve with hot rice and ghee.

P.S. You can also use green chillies instead of Red Chilli powder.

Monday, March 30, 2009

Okra Curry (Dry)


Fresh Okra(cut)- 1 lbs
Coconut(grated)- 1 tbsp
Rasam powder- 1/2 tsp
Lemon Juice- 1/2 tbsp
Salt to taste
Sugar-1/4 tsp
Cilantro(cut) -1 tsp

For seasoning:

Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Black gram- 1/2 tsp
Dry Red chilli - 2-3
Turmeric-1/4 tsp
Curry Leaves-2-3


Wash the fresh okras and dry them thoroughly not to leave any moisture.Slice into half a centimeter thick pieces.
Heat the oil in a kadai.Add Mustard seeds,Black gram,dry red chilli,Turmeric and curry leaves one by one.Now add the cut Okra and fry.Don't close the lid of the kadai. Keep frying every 2-3 mins until the okra becomes brown and crispy.
Now add Salt,Sugar,Coconut,Rasam powder and mix well.Add Lemon juice and cilantro.
Serve with Rice/Chapati.

P.S. If you are using frozen Okra then you have to bake the frozen okras in the oven at 350F on a cookie sheet for 45 mins to get the moisture out of it.You will have Okras without water in it.Now its ready to be cooked for your curry.Add these Okras to the seasonings and fry them for the curry.

Wednesday, March 25, 2009


CHURMURI is a light snack which goes along with your afternoon Tea or Coffee.You can also top it with cut onions,tomatoes,cilantro and lemon juice.It tastes wonderful.


Puffed Rice- 2 cups
Peanuts- 1/4 cup
Hurigadale/Roasted gram -1/4 cup
Red Chili powder-1/2 tsp
Turmeric-1/4 tsp
Hing- a pinch
Dry Red Chilli- 2 nos
Curry Leaves- 2-3
Dry copra(optional)Grated-2 tbsp
Garlic- 1 pod
Oil- 1 tbsp
Salt to taste


Heat oil in a Kaadai/Pan.Add Peanuts and roast till golden brown.Now add Roasted gram and fry for a minute or two.Turn off the heat.Now add Red Chili powder,Turmeric,Hing,Dry red chili,Curry leaves,Garlic,Salt and mix it.The mixture has to cool off.(If the oil is hot and you add the churmuri,it becomes hard like rice)Add Churmuri/puffed rice.Mix well.Now keep the Pan on low heat and keep stirring every now and then till the churmuri becomes crispy and all the masala ingredients are nicely coated on the churmuri.

Thursday, March 19, 2009

Pineapple Gojju

'GOJJU' is a sweet,sour and spicy gravy.
It goes well with Rice,Chapatis and Dosas...


Pineapple(cut)- 2 cups
Jaggery - 1 tbsp
Tamarind juice - 2 tsp

For seasoning:

Oil- 2 tbsp
Mustard seeds- 1 tsp
Turmeric powder- 1/2 tsp
Curry leaves- 3-4
Red chilli- 2-3
Hing- a pinch
Cilantro leaves(cut)- 1 tsp
Salt to taste

For the Masala:

Coconut(grated)-1/2 cup
Red Chilli/Red Chilli powder-4-5 nos
(If using red chilli powder)- 1 tbsp
Bengal gram- 1 tbsp
Black gram- 1 tsp
Cumin seeds- 1 tsp
Methi seeds-1/2 tsp
Sesame seeds-1 tsp


Dry roast Bengal gram,Black gram,Red Chili,Cumin,Methi seeds separately until golden brown.Grind all these ingredients in a mixer,add coconut and little water and grind it to a fine paste.
In a pan heat the oil,add mustard seeds.After it splutters add red chilli,turmeric,Hing,curry leaves.Add the cut pineapples and fry for 5 mins or until its done.Add Tamarind juice,jaggery and boil for a minute or two.Now add the ground paste,salt and bring it to boil.Simmer for 10 mins until the GOJJU thickens.Garnish with Cilantro leaves and serve hot.

Monday, March 16, 2009

Vegetable Quesadillas

Quesadilla is a fast food item in Mexican cuisine where cooked ingredients,cheese are wrapped in a tortilla which is usually made of corn flour.Its a Spanish derivative which means 'Little cheesy thing'
This is kids favorite menu packed with protein and fiber and easy to make.


Tortillas- 4 nos
Broccoli(cut)- 1 cup
Spinach(cut)- 1 cup
Red Onions(cut)- 1 cup
Bell Pepper(cut)-1 cup
Cheddar cheese- 1 cup
Vegetarian baked Beans(mashed)- 1 cup
(You can use baked black beans also)
Chili powder- 1 tsp
Pepper powder- 1/2 tsp
Salsa- 1/2 cup
Sour Cream- 1/2 cup
Olive oil- 1 tbsp


Heat 1 tablespoon of olive oil on the skillet over medium heat, and saute the onion,Bell pepper,Broccoli and spinach separately until soft.

Pre-heat a non-stick griddle or cast-iron skillet over medium heat. Using vegetable oil spray, lightly spray one side of a tortilla. Place tortilla, sprayed side down, on the griddle. Spread a heaping 1/3 cup of the Beans,vegetable,cheese mixture on half of the tortilla. Fold the other half of the tortilla over the filling. Cook for 1 to 2 minutes on each side, or until tortilla is golden-brown and cheese is melted. Remove and place on a cutting board. Repeat with remaining tortillas and filling.

To serve, cut quesadillas in half and place on a serving platter. Top each quesadillas with 1 tablespoon each of salsa and sour cream.
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