Bhindi Fry

Okra/ Lady Finger / Bhindi no matter which name you may prefer, there is no doubt that it is none of the most loved vegetable. The distinct taste of the vegetable is lingering and makes any meal a happy one. The present dish was attempted by me with an object to convert this awesome veggie into a snack or accompaniment with dal and rice or roti. My personal choice though is eating these just like that as a snack.

Goes Well with: Dal-chawal, Dal - Roti, Biryani and curd, or just like that

What to Drink: tastes awesome with any cocktail. Though my husband loves it with homemade Screwdriver, LIT or Bloody Mary.

Pointers:

• While cutting bhindi releases mucus like substance which can be pretty sticky. To avoid excessive stickiness clean bhindi and drain it at least 15 minutes before cooking.
• When making this dish it is advised not to add salt to the cut bhindi. But when bhindi is fried add the salt at last.

Time Taken: 10-15 minutes, with pre-cut bhindi 5-10 minutes

Ingredients:

500 gms Okra/ Bhindi

Oil for deep frying

Chat masala

Salt to taste

Method:

• Cut the bhindi into fine roundels. Keep length to around 0.5 cms /piece. Keep aside
• Heat oil in a kadahi or wok. Deep fry the bhindi batch by batch, do not crowd it. Patience pays.
• Drain the fried crispy Okra into a plate with kitchen towels on it. drain excess oil from them.
• Take all the fried crispy bhindi in a bowl, add salt to taste and chat masala. Mix well.
• Bhindi Fry is ready.

Pabda Macher Jhal

Bengali Food cannot be imagined without an array of fish curries. Pabda Fish is a light subtle tasting river fish that is relished by Bengalis and is considered as the go-to fish dish. The present dish marries well with boiled rice and equally tastes fantastic with roti or phulkas. The light taste of the fish and the pungentness of  mustard powder stands as an example of culinary mis-matches that taste just Perfect. The Dish is for two people.

Goes Well with: Boiled Rice, Nan, Roties or Phulkas

Pointers:

• Though ready to use Mustard powders are available in market, it is best to grind your own powder. Simply take the desired amount of mustard seeds (black one and not the Yellow) grind it and store in sterilised and dry glass jars.Store away from direct sunlight. 
• Chillies can be troublesome. Understand how much chilly you want in your dish. For example if you want heavily spiced crush the chillies, cut the chillies into pieces if you want milder and for subtle hint that can be moderated from person to person simply slightly slit the chillies. 
• Fishes are natures source of zinc, magnesium and omega3. However, finding the right fish can be cumbersome. As far as pabda is concerned check whether the belly of the fish is swollen - this would mean that there are eggs inside, and that the fish will not taste great.

Time Taken: 10-15 minutes

Ingredients: 

 

2 Full Sized and cleaned Pabda

4 green chillies slit till centre

1/4 tsp onion seeds/ Kalongi/ kala jeera

1 tbsp Turmeric

1/2 tbsp Mustard powder

1tbsp Mustard Oil/refined oil

salt to taste 

water to cook

Method:

• Put turmeric in a small bowl/ katori add water to it, in a thin consistency. Keep aside.
• Put mustard powder in a small bowl/Katori add water to it submerge and keep aside.
• Take a wok or Kadahi heat it and add oil in it. once the oil is hot add the onion seeds to it along with the chillies. Do not let the chillies splutter and immediately add the Turmeric water mixture gently into the oil. Let it simmer till  the oil surface itself.
• Once the oil comes up add the fish (do not fry the fish) and salt to taste, if required add some more water but do not add a lot of water- this will spoil the consistency of the curry. Bring it to boil.
• Once the water is about to boil add the mustard powder and water mixture to the curry. Let all Ingredients boil together and reduce to desired consistency preferably slightly dense. 
• Enjoy your curry with rice.

In another version you can fry some brinjals/aubergines/eggplants, that are cut length-wise and add to the curry and then boil  it. 

Bengali Style Kheer (Payesh)

Delicately sweetened rice pudding that marks 

auspiciousness of any occasion. Payesh is a must have for all foodies - big or small. This rice pudding is often married to patali gur (jaggery made out of dates). however, the recipe here is simple and quick and can be made in span of few minutes.

GOES WELL WITH: Puris or just as a dessert

POINTERS:

·                     When dealing with rice, try soaking them for some time. If you have no time in hand then simply soak it in luke warm water.

·                     Roasting Almonds is simple. Take a handful of almonds and place it in a microwave safe dish. Turn on the microwave on High for a minute. Do not open the door promptly but at least take 2 minutes and then open the door - else the nuts won't get crisp.

·                     Food is all about yin and yang. Adding a pinch of salt to desserts adds to the colour and taste of the sweet.

TIME TAKEN: 45 - 60 minutes

INGREDIENTS

1/4 cup Rice

1 Ltr Milk

6-7 Cardamoms

1 Bay leaf

1/4 cup roasted almonds

1 cup Artificial sweetner or sugar

1/2 stick cinnamon

Pinch of salt

METHOD

·                     Take the rice and soak it in warm water for around 20 minutes.

·                     Meanwhile, bring the milk to boil. At the same time, ground to a dry powder the cinnamon and cardamoms.

·                     Once it has boiled, simmer the heat  and add the bay leaf.

·                     Roughly ground the soaked rice into smaller pieces. For best results, use a pestle to grind the rice. Do not make a paste.

·                     Add the rice to the simmering milk. Let the milk cook until it becomes 1/2 the volume and double the consistency. Keep stirring.

·                     Once the rice is about to cook, add the sugar, salt and dry powder. In case you are using artificial sweetner, add the sweetner at the end of cooking.

·                     Once the payesh is done, chop and add the roasted almonds.

·                     Refrigerate and chill the payesh in dessert dish in which you intend to serve.

DAL TOMATO FRY

There are days when we feel too tired to cook, however, a good meal simply rejuvinates our senses and makes us feel more alive. Dal tomato fry is a dish that will allow you to make your meal simple. Couple this lentil soup with rice or roti or even toasted bread and food becomes a meal automatically.

GOES WELL WITH: tastes divine with rice, though roti or bread compliment it equally.

POINTERS: While using yellow lentil bear in mind that it takes substantial time to cook  and therefore it is advised to soak them before hand at least for 30 minutes. In case of emergency, soak them in warm water reducing the soaking time  to 10 mins.

TIME TAKEN: 10 mins

INGREDIENTS:

1. 1 cup boiled Yellow Lentil or Arhar Dal
2. 2 large Tomatoes
3. 1 small Onion
4. 6 cloves of Garlic
5. 1/2 inch of Ginger (minced)
6. 2 Green Chillies
7. 2 tbsp Cumin powder
8. 1 tbsp Coriander powder
9. 1/2 tsp Turmeric powder
10. 1/2 tsp Red Chilli powder
11. 2 tbsp Clarified butter/ Ghee
12. Salt to taste
13. 1/2 cup warm water

METHOD

1. Heat ghee in a wok and add  garlic cloves and minced ginger into it.
2. Once the garlic is tempered add finely chopped onion and roughly chopped chillies.
3. let the onion fry and add the finely chopped tomatoes. Fry until the oil start oozing from sides.
4. Add Cumin, coriander, chilli powder and turmeric to the tomatoes. Fry until oil is released from the mixture.
5. Add the Yellow lentil and salt to the tomatoes and let it boil for 2 minutes later add warm water just to correct the consistency of the dal. Do not add excessive water into the soup.
6.  Let the dal come  to a final boil and keep it aside.
7. relish the dal with rice. A complete meal in itself.

EGG BHURJI

Egg Bhurji is in a way Indian answer to the scrambled egg and  Spanish  omelet. It can  be made within minutes and tastes heaven. Bhurji can be had as a breakfast, Lunch or a Dinner option and every time it tastes divine. The most memorable moments of my childhood is when we use to travel my Ma would make this dish as a safe option and we cherished it wholeheartedly.

GOES WELL WITH: Roti, Dal-Rice, with Bread or  Bun it is simply the best.

WHAT TO DRINK: From Milk to Wine its a perfect combo with everything imaginable.

POINTERS:

• While dealing with eggs, always make  sure that the eggs are fresh. Wash the eggs before use. 
• While scrambling the eggs, never  ever whisk the eggs  or add salt to them before introducing them into the utensil. Break the eggs directly into the pan. Else the protein in the yolk and the Whites will start  combining with the salt would not give the fluffiness that we require in the scramble.
• Eggs go best with Olive oil, for best results try cooking eggs in Olive  Oil.

TIME TAKEN: 10 min

INGREDIENTS
5 Eggs
2 medium Onions
1  medium Tomato
1 large Potato
2 Green Chillies
few sprouts of Corriander leaves
1/2 tsp Turmeric powder
Salt to taste
1 tbsp Oil

METHOD:

1. Chop the onions finely. keep aside. Cut the tomato, chillies and potatoes in Paysanne style, i.e.,small cubes of  flexible sizes. (Note: smaller the cube size of potatoes, lesser will be the time taken for the dish to cook).
2. Heat Oil  in a wok/ pan add the onion, when it gets translucent add the tomatoes, chillies and potatoes into the wok/ pan cover it with lid. 
3. Open the lid after 2 mins and add salt and  turmeric cover again till the potatoes are done.
4. Once the potatoes are done, break the eggs directly into the wok/ pan  and scramble the eggs, add the coriander. fry the eggs for a while. until the sides come out freely.
5. For best results eat the Bhurji with freshly toasted bread with a dollop of  butter.

SOYA BEAN TOMATO NO OIL SUBZI

Soya bean is an excellent source of protein, as a matter of fact, it is considered as containing higher protein content than meat. Soya bean in India is grounded and is processed as Badi or Chunks. Here is a quick fix recipe that has benefits of soya bean and tomato but sans oil.

GOES WELL WITH: Roti, Chapati, Nan, or just like that.

WHAT TO DRINK: Try port wine with this dish, else shikanji goes with it well too.

POINTERS: When you are dealing with soya bean, soak the granules or the chunks (whatever is your preference) in luke warm water for at least 10 mins. This will make the chunks spongy and a delight to eat.

TIME TAKEN: 10 mins

INGREDIENTS:

50 gms Soya Bean chunks

2  large Tomatoes

1 Green Chilli
1 tsp Turmeric

½ tsp Pepper

½ tsp Cumin powder
Corriander chopped finely

Water

Salt to taste

Method:

• Puree tomatoes and finely chop chillies, keep aside
• In a kadahi/ wok pour 1/2 cup water once it starts boiling add tomato puree, turmeric and cumin powder.
• once the mixture starts boiling add soyabean nuggets and mix well
• add chopped chillies and salt keep on low flame for next 5-6 minutes
• Turn down the flame and add freshly chopped corriander 

BITTER GOURD TOMATO SUBZI

Bitter gourd also known as Bitter Melon or Karel is widely known medicinal qualities, it is known for its weight loss, anti malarial, anti-helmintic, anti viral, cardioprotective properties as well as is helpful for those suffering from diabetes.Despite its properties, Bitter gourd is detested  for its taste and therefore not eaten widely.  The recipe here is quick to make and is an attempt to make the vegetable more palatable.

GOES WELL  WITH: Roti, Rice and Dal.

TIME TAKEN: 15 mins

POINTERS: If you want to decrease the bitterness in bitter gourd then simply scarp the outer skin of the vegetable and dip it in a solution of water and salt for at least an hour. The water-salt solution will absorb the bitterness substantially.

INGREDIENTS:
250 gms Bitter Gourd/ Karela
3 large Tomatoes
5-6 cloves of Garlic
1/2 inch Ginger
1 tsp Oil
1 tbsp Coriander powder
1 tbsp Cumin powder
1/4 tsp Chilli powder
1/4 tsp Turmeric powder
salt to taste
Water

METHOD:
1. cut the bitter gourd in 2" pieces and put in a pressure cooker. Par Boil the vegetable.
2. Drain the Karela and keep it aside, keep around 1/2 a cup of the water aside. Later cut the karela length-wise into pieces.
3. Chop the Garlic roughly and paste the ginger, chop the tomatoes finely.
4.  Heat 1 tsp oil in a wok or kadahi, add the garlic first let it cook a bit and then add the ginger paste and  tomatoes.
5. While the tomatoes soften a bit add the Karela.
6. Add the spices and the salt, cover for a minute.
7. Add salt to taste and the stock we had kept aside into the subzi.
8. Let the water dry and take the dish off the flame.
9. If you want to add a zing to the dish add juice of a lemon in it just before serving.