424: Bhindi Masala 2/ Okra Stir Fry

This is simple and mouthwatering spicy stir-fried bhindi made from tomato, chick peas , and typical Indian curry ingredients. Okra is an amazing vegetable, not only does it taste good but it’s also rich in folic acid and vitamin B6 and also it’s a low calorie vegetable.

Ingredients:

 Frozen Okra                     1 pound

Green chilies                     3 No. (Slit lengthwise)

Cornflour                          ½ Tsp.

Frozen chick peas              ½ tin

Grated ginger                    2 Tbsp.

Tomatoes                          1 no (cut into cubes)

Salt                                  To Taste

Oil                                    for shallow fry

Masalas

Red chili powder                1 Tsp.

Coriander powder              ½ Tsp.

Garam masala powder        ½ Tsp.

Fennel powder(optional)     ¼ Tsp.

For Seasoning

Oil                                   1 Tsp.

Cumin seed                      ½ Tsp.

Fennel seeds                    1/8 Tsp.

Method:

• Snip off stems of Okra. Cut them into 2 to 2 1/2'' pieces.
• Sprinkle little salt and corn flour over them and toss , keep aside.
• Heat the oil in a pan and shallow fry the okras, till crisp and keep aside.
• In mean time combine all masala powders and mix them well. Keep aside.
• Heat the oil in a large skillet over medium-high heat. Add the cumin and fennel seeds and fry for a second.
•  Now add the chopped tomatoes, chick peas and Masalas powders and cover the pan and cook for a few minutes until tomatoes become soft. Stir if needed to avoid the mixture from sticking to the pan.
• Add fried bhindi (okra) and mix gently. Keep on heat for two minutes and then remove the pan.
• Serve hot with chapatti or roti.

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE:

Dahi Bhindi Masala                                                                 

Bharwan Bhindi Masala                     

Bhindi Masala - 1

                                            

423: Navratan Pulao-Cooked rice and vegetables mildly flavored with spices

 

Navratan Pulao

Rice plays an important role in the Indian cuisine. This  Navratan Pulao is a very popular recipe. This recipe attempts to bring the exotic authentic Nawabi cuisine to your table. . This Mughlai recipe is my favorite one. It is very colorful and attractive and also it tastes great and superb.

Preparation Time                      10 Minutes

Cooking Time                           20-30 Minutes

Difficulty                                  Average

Ingredients:

Long grain White Basmati          2 cups

Butter / Ghee                           2 Tbsp.

Finely chopped Paneer               2 Tbsp.

Saffron                                    2 Pinches     

Salt                                         To Taste.

Ginger paste                            1 Tsp.

Water                                      2 ½ cups- 3 cups

Vegetables:

Green Peas                               ½ cup

Peeled and diced  Carrot            ½ cup

Diced Green Capsicum               ½ no

Diced Yellow Capsicum               ½ no

Diced Red capsicum                   ½ no

Chopped  Green Beans              ¼ cup

Spices

Bay leaves                                 2 no. 

Fennel seeds  (Sombhu)             ½ Tsp,.                                                                 

Cinnamon stick                          1 no.

 Crushed Cloves                         4 no

  Crushed Green Cardamom        4 no

 Crushed Black Cardamom          1 no.

 Crushed Black Pepper               1/2 Tsp.

Nuts

Cashew nuts                              1 Tbsp

Roasted& chopped almonds         1 Tbsp

Raisins                                      1 Tbsp      

For Decoration:

Finely chopped Mint Leaves         2 Tbsp.

Finely chopped Cilantro leaves     1 Tbsp.

How to make Navratan Pulao:

• Wash and soak the rice in water for 30 minutes. Drain and set aside. 
• Meanwhile gently crush the saffron strands and soak them in a tablespoon of warm milk. 
• Now heat the butter / Ghee in a pan, once hot, add the Fennel seeds and once they crackle, add all other spices.
• Once the spices turn a light brown, add the ginger paste fry for a minute. stirring continuously. Lower the stove heat now.
•  Add the prepared vegetables to the pan and cook them at high heat for 2-4 minutes till all the water evaporate, while tossing them frequently.
• Now add the rice and cook while constantly tossing and stirring for about 3 minutes. All the water will have evaporated by this time and the rice and the vegetables should be coated with the spice mix and start looking dry.
• Add the salt, the saffron and 3 cups of warm water; stir everything together, and let it cook at medium to high heat for about 8 minutes or until all the water from the top has evaporated.
• Make sure your rice don’t get overcooked. When rice is cooled enough, carefully fluff with fork or spatula to separate them.
• Now heat 1 tsp of ghee in  a pan, fry all the nuts and add to the pulao/
• Now decorated with Mint and Coriander leaves.
• Serve Hot with  salads and Raitha.

Note:

• Alternatively, you may do the sauteing part in a frying pan and transfer the contents to an electric rice cooker to make your Pulao.
• The amount of water mentioned here is for Royal  Basmathi rice. The quantity may vary depending on the quality of the rice and the age of the rice.

Navratan Pulao

•  

409: Zaffran-Elachi Pulao/Saffron Cranberry & Cardamom Pulao

Zaffran Elachi Pulao

Pulao is a popular Indian rice dish made with spices, basmati rice and vegetables. In this Pulao I used dried cranberries as alternative to raisins to add flavor, texture and rich in color. This fabulous Pulao is a great accompaniment to any meal. I served this tasty and hearty dish with Raita.

Ingredients:

Basmati Rice                                1 ½ cup

Saffron threads                            1/8 Tsp

Water                                          2 cups

Dry cranberries                            ½ cup

Chopped carrots & green peas     ¼ cup

Finely minced fresh ginger           1 tbsp.

Finely chopped mint                     1 tbsp.

Ghee                                           2 tbsp.

Salt                                             to taste.

Sugar                                          1/2 tsp.  

Dry Masalas

Green Cardamons                       5 pods

Cinnamon stick 1inch                  2 no.

Black peppercorns                      ¼ tsp.

For decorations

 Fried Dry cranberries                  few

Fried Cashew Nuts                      2 tbsp.

 Chopped cilantro & mint             for decoration   

Method:

• Rinse the rice in cold water and remove the excess starch and drain.
• Soak the rice in cold water for 45 minutes. Drain and set aside.
• Take a large kadai with a lid.
• Heat the ghee over medium heat and fry the cinnamon, cardamom and black pepper corns about 1 minute.
• Now add the chopped carrots and green peas and sauté about 5 minutes.
• Mix  ginger, chopped mint leaves and saffron threads in it and stir for about 2 minutes.
• Then add the basmati rice,cranberries,salt and water and bring to a boil.
• Reduce the heat and simmer, covered , until all the water has been observed and the rice is done.
• Transfer to the serving bowl and decorate with friend Cashew Nuts, cranberries  and chopped cilantro and mint leaves.
• Serve hot  with Raita.

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403 - Kadai Paneer Masala -Version 2

 Paneer is one ingredient that is loved by many Indians. Being a dairy product, it is rich in vitamins and proteins. Kadai Paneer is a great main dish for any special occasion. This kadai Paneer masala recipe is one of the best you can add to your dining table this evening since it will go well with either rice or rotis. Here is how you prepare this yummy spicy Kadai Paneer masala.

Ingredients

Paneer                                         1 Lbs. (Diced into Cubes)

Big Tomatoes                               3 no. (Diced into cubes)

Big Green Capsicum                     1 no. (Diced into Cubes)

Red Green Capsicum                    1 no. (Diced into cubes)

Green Chilies                                2 no.

Ginger Paste                                1 Tsp.

 Sugar                                          1 Tsp.

Salt                                              To Taste

Masalas

Coarsely crushed Dhaniya Seed    1 Tbsp.

Gram Masala Powder                    1 Tbsp.

Kashmiri Red Chili Powder            1 Tsp.

To Temper

Oil                                                1 Tbsp.

Cumin seeds                                 ½ Tsp.

Fennel seeds                                 ½ Tsp.

Method:

• Take a bowl of hot water and immerse the Paneer cubes till use.
• Heat the oil in a kadai, add cumin seed and fennel seeds, fry for a minute.
• Now add the ginger paste and green chilies and fry for a minute.
• Reduce the stove heat now add chopped tomatoes, sugar ,salt and all garam masala items and Fry till tomatoes turn gooey.

• Continue frying till oil oozes out and then add the cubed capsicum and fry for 3 minutes. The crunchiness and color should not change.  
• Now add the Paneer cubes and mix well with tomato gravy and add 1 cup of water.

• Cook till the masala coats Paneer well and the gravy is thick almost dry and Not too dry too.
• Decorate with the chopped coriander leaves and transfer to the serving dish.
• Serve hot with chapattis, Nans, and Pulao.   

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE MY OTHER KADAI RECIPES:(SEE THE LINKS)

Kadai Paneer -1

KADAI TOFU CURRY

KADAI PANEER CAPSICUM FRY

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Akbari Vegetables

This Mughlai delicacy created by jodha Bai for her beloved Akbar.  Indian cheese(Paneer) simmered in a satin smooth creamy tomato sauce. A blend of garden fresh vegetables, tomatoes, and bell-peppers cooked in a tomato based sauce with mixed herbs and spices.

Ingredients:

Paneer                        1/2 pound (250 gms)                    

Fat Free Cream            ¼ tin (optional)

Oil                              for shallow fry paneer

Oil                               2 tsp.

Water                          ½ cup

Salt                              to taste

Sugar                           1  tsp.

Vegetables

Carrot                          1 no. (Cut into small cubes)

Capsicum                     1 no ( Cut into small cubes)

Tomato                        1 no ( Cut into slices)

For Grinding

Grated Ginger                1 tbsp

Tomatoes                      4 no.

Green chilies                  2 no

Cashew nuts                  3 tbsp.

Dry Masalas     

                     

Gram Masala Powder       1 tbsp.

Coriander Powder            1 tbsp.

Fresh Cardamom powder  1 tsp.

Kashmiri chili powder       1 tsp.

Preparation:      

• Wash and cut vegetables into small cubes. Cut the Paneer into big pieces.  Keep aside.
• Shallow fry the Paneer pieces and put in the  warm water  and keep aside.

For Gravy

• Soak the cashew nut in hot water for 30 minutes.
• Grind nicely the Cashew Nuts with chopped tomatoes, grated ginger and green chilies.
• Heat the oil in a pan, add the grounded paste and ½ of the dry masalas, fry for 10 minutes in low flame.
• Add water into it and boil for few minutes.

For vegetables

•  Heat the oil in pan, add the dry masalas and  sliced tomato pieces and fry till the oil separates.
• Now add the chopped vegetables, and fried paneer pieces and again fry for 5 minutes in low flame.
• Now add the above gravy into the vegetables and cook till the vegetables are well cooked.
• Now add the cream and mix well and switch off the stove heat.
• Serve hot with Chapatti , Nan, Rice.

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Aam Panna/ Spiced Raw Mango Drink

Aam Panna is a typical Indian Summer Thirst quencher. Nothing more satisfying than a chilled glass of Aam Panna in summers.  It is made from green mangoes and it is used as a tasty and healthy beverage to fight against the intense  summer heat. There are many variations available of Aam panna. Some people make it with Sugar, ginger, mint and lots more., but I made this Panna is very simple.  Prepare  this Aam Panna to the beat the heat in summer.

Ingredients

Raw Mangoes                       3 No.

 Roasted Cumin seeds         2 Tsp.

Sugar                                   1/2 cup or as per your taste

Black pepper                        ¼ Tsp.

Black Salt                             To Taste

Salt                                       a  pinch

Mint                                      1 Tsp. (Optional)

Crushed Cardamom              1 no.      

Water                                  approx. 4 glasses

Ice cubes                             1 cup

Method:

• Pressure cooks the mangoes till soft. Peel the mangoes and squeeze the pulp out of them. Discard the pits.
• Combine black salt, black pepper, sugar, roasted cumin; cardamom and mint leaves in a processor give it a good swirl, till they are powdery and smooth. Add the mango pulp to this and puree it till smooth.
• Add   chilled water with some ice cubes in it and blend it well. Pour this into Jug and refrigerate it.
• Pour the Aam Panna into the glasses and serve with ice cubes.

Note:

•  You can store this ground mango puree in a clean  bottle and keep it in a refrigerator. Do not use water in the syrup.

To prepare the Aam Panna:-

• Take 3 tablespoon of Aam Panna syrup in a serving glass. Put chilled water and ice cubes and serve.

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White Peas Masala

Dry white peas masala is just like Ragada Patties masala. I had taken this peas masala in Thane , Bombay. I would never forget the taste. This warming vegetarian lentil dish is easy to make and perfect served with chapatti.

Ingredients For boilng Peas

Dry White Peas

Dry white peas                              1 cup

Water                                           2 cup

Soda salt                                       ¼ tsp.

Salt                                                ¼ tsp.

Ingredients for adding after peas are boiled

Ghee                                             1 tbsp.

Chili powder                                    1 tsp.

Coriander powder                            ¾ tsp.

Garam masala powder                     ½ tsp.

Amuchur powder                              ½ tsp.

Chopped Tomatoes                          ¾ cup

Ginger paste                                   1 tbsp.

Green chilies sliced                           2 no.

Curd                                                1 tbsp.

Water                                               1 -1 ½ cup.

Salt                                                  to taste

For Seasoning

Butter                                             1 tsp.

Cummin seeds                                 ½ tsp.

Bay leaves                                         1 no

  

For Garnishing

Finely chopped Cilantro                     few

Wedges of lime                              ½ no.

Tomato slice                                   1 no.

Chopped green chili slices                few

Method:

• Soak peas overnight with 1/8 teaspoon of soda bi carb. Next day drain the soda water and use fresh water and pressure cook the peas after adding little salt.
• Take a heavy bottomed vessel, add butter, splutter all seasonings and stir fry for few seconds.
• Then add chopped tomatoes, ginger paste,green chilies and fry.
• Now add all chili powder, amchur powder, garam masala powder, coriander powder and turmeric powder and fry again.
• When masalas are cooked ,add curd and cook till raw smells goes away.
• Add 3 cups of water and let it boil.10. Add the boiled peas when it starts boiling.
• Let it boil for about four to five minutes on low medium flame. Ensure that the curry is thick.
• Turn off the heat and Garnish with all above garnish ingredients.
• Serve hot with chapati, phulka, batura, bread.