BHINDI DO PYAZA

Bhindi do pyaza is a popular North Indian dish involving okra and onions. As the name implies,it comprises of bhindi, Hindi name for okra and pyaz meaning onion in Hindi. Do, is  two in Hindi- Onion is incorporated twice in this dish; in two different ways- finely chopped and big square pieces.You can pair it with chapati,phulka,naan,puri,jeer a rice and cooked plain rice.

 

 

INGREDIENTS :

OKRA-  500 GRAMS

ONION- 4 NOS ( Finely chopped- 2 nos, Big chunks - 2 nos)

TOMATOES- 2 NOS

KASOORI METHI- 1 TSP

CHOPPED CORIANDER LEAVES- 1/2 CUP

TURMERIC POWDER- 1/4 TSP

CHILLI POWDER- 3/4 TSP

CORIANDER POWDER- 1 1/2 TSP

CUMIN POWDER- 1/4 TSP

FENNEL POWDER- 1/4 TSP

AAM CHUR POWDER- 1/4 TSP 

GARAM MASALA POWDER- 1/2 TSP

SALT TO TASTE

OIL- 1 TBSP

KALA JEERA/ KALONJI- 1 TSP

CRUSHED GINGER GARLIC-  1 TSP

PROCEDURE :

1. In a pan heat oil. Then add kalonji,finely chopped onions,salt. Fry till the onions turn translucent.

2. Wash,wipe and chop okra. Fry chopped okra separately in another pan after adding salt and keep it aside. Cut onions into big square pieces. Fry chopped big onion pieces separately and keep it aside.

3.Add crushed ginger garlic over the sauteed onions and fry till the raw smell of the paste evades.

4. Now add in chopped tomatoes,all the spice powders and fry well till the spice powders blend well.Add little water to the paste and simmer in mild heat. 

5. Now add crushed kasoori methi leaves. Transfer the fried okra,fried onions to the gravy and mix well. Simmer the gravy in mild heat for a minute and switch off.

6. Garnish with chopped coriander leaves and serve.

                     

BANANA STEM THORAN

Thoran is an integral part of Onam sadhya- A rich spread of vegetarian delicacies,served during Onam festival. It is basically a vegetable stir fry involving any kind of veggie.Generous amount of coconut shavings infuses a nice flavour to Thoran. Besides,coconut oil too lends a nice aroma and taste. You can pair it with sambar,rasam,kuzhambu. I love to have it with plain rice with a dollop of ghee.

                               

 

INGREDIENTS :

BANANA STEM-  2 Medium size

ONION-  2 Medium size

TURMERIC POWDER- 1/4 TSP

CHILLI POWDER- 3/4 TSP

SALT TO TASTE

INGREDIENTS TO GRIND 

COCONUT GRATINGS-  2 TBSP

GREEN CHILLIES-  2 NOS

GARLIC CLOVES- 4 NOS

CUMIN SEEDS- 3/4 TSP

CURRY LEAVES- 5-6 NOS

FOR TEMPERING :

COCONUT OIL- 4 TSP

MUSTARD- 3/4 TSP

URAD DAL-  3/4 TSP

CURRY LEAVES- 1 SPRIG

PROCEDURE :

1.Chop banana stem into pieces. Take out the fibre as you chop the stem. 

2. Transfer the chopped pieces to a container filled with water. Keep the veggie pieces immersed in water to avoid discoloration.

3. Grind the ingredients cited in the column to a coarse paste without adding water.

 

4.In a pan add coconut oil. When it is hot enough, add all the ingredients cited in the column - for tempering. 

5. Now transfer the chopped onions over the tempering. Add salt and fry till the onions turn translucent.Add chilli powder over it and saute till raw smell of the powder disappears.

6. Drain the water from the chopped veggies and boil it using fresh water along with salt and turmeric powder.

 

7. Transfer the boiled veggie pieces over the sauteed onions and mix well.

 

8. Now add the coarse coconut paste over the sauteed onions and banana stem pieces and fry in mild heat for a minute and switch off. 

ROASTED GRAM DAL & ONION CHUTNEY

I stumbled upon this amazing chutney in one of the cooking videos. My mom has prepared this chutney umpteen times. But she always incorporates coconut shavings and chopped coriander leaves along with the above cited ingredients. The uniqueness about this chutney- It tastes like coconut chutney; but it doesn't contain coconut. If you are running out of coconut, then you can readily prepare this chutney and serve it as coconut chutney. People will never know until you disclose the secret. 

 

 

 INGREDIENTS :

ONIONS-  2 NOS ( Medium size )

GARLIC CLOVES- 4-5 NOS

GREEN CHILLIES- 2 NOS

ROASTED GRAM DAL- 5 TSP

FOR SEASONING :

OIL- 3 TSP

MUSTARD- 3/4 TSP

URAD DAL-  3/4 TSP

CURRY LEAVES- 2 SPRIGS

PROCEDURE :

1. In a pan add 3 tsp of oil and transfer chopped onions and saute till it turns translucent. Add salt to it.

2. Now throw the minced garlic cloves, green chillies and saute well. Also roast the lentil along with it.

3. Now allow all the ingredients to cool and transfer it to a mixer jar.

4. Add little water and grind to a smooth paste.

5. Prepare the seasoning and add it to the chutney.

SABUDANA VADA

Sabudana vada is a crispy deep-fried snack popular in North India.The authentic recipe is devoid of onions,as it is consumed during festivities. Groundnuts and potatoes in the vada contributes to the crispy,crunchy texture. I love any kind of dish, prepared with sago pearls and this vada holds special place in my heart ! 

 INGREDIENTS :

SAGO PEARLS- 1 1/2 CUPS

POTATO MEDIUM SIZE- 2 NOS

COARSELY POWDERED GROUND NUTS-  1/4 CUP

GINGER GREEN CHILLI PASTE- 1 TSP

CUMIN SEEDS- 1 TSP

CORIANDER CHOPPED- 1 TBSP

SALT TO TASTE

LEMON JUICE - 1 TSP

PROCEDURE :

1. Soak sago pearls in water for 3-4 hours. Drain the water completely from the sago when it softens.

2. Dry roast groundnuts and de skin it. Transfer it in a mixer jar and coarsely powder it.

3. Steam the potatoes in a pressure and upon cooling,remove the peel and grate it .

 

4. In a wide bowl,transfer soaked sago pearls,potato gratings,coarsely powdered groundnuts,ginger green chilli paste,salt,cumin seeds and chopped coriander leaves ,lemon juice and combine together to a tight dough consistency.

5. Roll the dough into equal size balls and flatten it. 

6. Heat oil in a pan. To check the right temperature,drop a small portion of dough  in the oil. If it pops up,then you can fry the patties.

7. Now gently slide the flattened dough one by one in oil and deep fry it. Fry till the colour changes to golden brown on both the sides.

LEMON POHA

I would label this dish as an instant and healthy version of lemon rice. The preparation method is akin to lemon rice and its one of the quick fix lunch box recipes too. You can use any variant of poha ; I used thethick variant in preparing this dish.

 

 

 

 

 

 

INGREDIENTS :

FLATTENED RICE-  1 1/2 CUPS

 LEMON JUICE OF ONE BIG LEMON

SALT TO TASTE

 

FOR TEMPERING

 

OIL- 4 TSP

 URAD DAL- 1 TSP

GRAM DAL- 1 TSP

MUSTARD- 3/4 TSP

ASAFOETIDA- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

GREEN CHILLIES SLICED- 2NOS

GROUNDNUTS-  3 TSP

TURMERIC POWDER- 1/4 TSP

 

 PROCEDURE :

1.Rinse poha / flattened rice a couple of times to remove impurities. Allow it rest for 20 minutes. Don't allow it soak in water,else the poha will turn soggy.

 

2. In a pan add oil and temper the ingredients cited in the column.

 

3. Transfer the soaked poha over the seasoning along with salt and mix well.

 

4. Switch off the stove and then add lemon juice over it and mix once again and serve. 

WHEAT RAVA UPMA

Wheat rava is a healthy and nutritious variant,rich in fibre content. Its the most preferred food for the person with diabetes,as it is low in glycemic index. I always detested wheat rava as a kid,but loved the sweet dish prepared from this rava.I took cue from a cookery program and used coconut oil in preparing this upma. To my amazement,i really loved the upma and devoured it in one sitting. I feel the coconut oil did the magic and enhanced the flavour.

 

 

 

INGREDIENTS :

 

 WHEAT RAVA- 1 CUP

ONION- 2 NOS

WATER- 2 1/2 - 3 CUPS

SALT TO TASTE

GREEN CHILLIES- 2 NOS

GINGER CHOPPED- 1 TSP

 

FOR SEASONING :

 

COCONUT- 5 TSP 

MUSTARD- 1 TSP

GRAM DAL- 1 TSP

CURRY LEAVES- 2 SPRIGS

 

PROCEDURE :

 

1.In a pan heat coconut oil ,splutter mustard,gram dal,add chopped onion salt and fry till the onions turn translucent.

2. Now throw curry leaves,chopped green chillies,chopped ginger and saute for a second.

3. Over the seasoning,add the wheat rava and saute till it gets gets roasted. Now switch off the stove.

4. Pour the boiling water over the roasted rava and keep stirring in mild heat till till the rava gets cooked.

 

5. Add a dollop of ghee over the hot upma and serve with any accompaniment of your choice.