Bhindi - Tomato-Onion gravy

Ingredients

Bhindi (Lady finger) - 500 gms.
Tomato - 2 (tomato puree can also be used - 2 tbsp.-- concentrated )
Onion - 1 large sized
Cooking Oil - 4 tbsp.
Mustard seeds, Jeera , Fennel (saunf), turmeric -- 1/4 tsp. each.
Chilli powder - depending on the spiciness required
Salt to taste
Coriander leaves to garnish.

Method:

Cut Bhindi into small round slices and fry in 3 tsp. of oil.Heat 1 tbsp. of oil, add mustard, jeera, fennel, & turmeric and fry till the seeds begin to crackle . Add this to the fried bhindi.Grind tomatoes and onion to a smooth paste, add this to the above.Add chilli powder, salt & cook for 3-4 mins.Add 1 cup of water, cover and cook again for 5 mins.Garnish with coriander, serve hot

Bhindi in Yogurt

Ingredients

1 lb. Bhindi
4 tbsp Oil
3 green Thai Chilies
1 tsp. Onion seeds (Kala Jeera) optional
2 Spring onions (leaks) chopped in rings 1 big Red Onion very finely chopped
1/2 tsp. Turmeric powder
2 tbsp Grated Coconut
4 tbsp Coriander leaves as garnish
Salt to taste.

Method

Wash, dry and cut bhindi into two or three pieces each.Fry bhindi separately in a heavy saucepan in oil, add salt and keep aside.Fry in another sauce pan green chilly for about 30 sec, add green onion, onion seeds and then regular onion.After onion is cooked, add tomato slices, turmeric, coconut and then yogurt (always beat yogurt before adding).Mix all the above ingredients together and add fried bhindi and cook in slow heat for 2 minutes.Garnish with coriander leaves

Coconut and Okra Fry

Ingredients

Bendi
Coconut half cup
Chilli powder according to taste
Salt according to taste
Cashew few (Optional)
Oil to fry

Method:
First wash the bendi and spread it on a paper so that it's dried.Cut them into small slices (round).Keep oil in kadai and deep-fry them till they become crispy.Next deep-fry coconut also same way till they turn golden brown.Next deep-fry cashew nuts and add them to bendi and coconut.Heat 1 tsp. of oil in pan; add mustard when oil is heated. Then add ch anna dhal and urud dhal for seasoning.Then add above mixture, salt and chilli powder and mix properly.

Stuffed Bhindi

Ingredients

Bhindi/Okra 10-12 small
Dry Mango powder/amchur 3 tsp
Chilli powder 3 tsp
Turmeric powder 1 tsp
Ajwain 2 tsp powdered
Dhana-jeera powder 5-6 tsp
Fenugreek powder 2 tsp
Salt to taste
Garam Masala powder 1 tsp
Onion thinly sliced 1 big
Mustard seeds 1/2 tsp
Oil as needed

Method:

Wash and dry Bhindi. Chop off the stem part. Give 2 slits vertically so that one can stuff masala. Keep aside.Mix all the powders including salt. Stuff the powder mixture into each slit of a bhindi.In a pan heat oil and put mustard seeds. When they pop add slit onions and fry till they are transparent.Add the remaining masala powder if any and fry a bit more.Add the bhindis one by one and fry taking care that they do not break. Fry uncovered till cooked.

Tandoori Alu

Ingredients

4 medium sized potatoes.
1/2 lb paneer
1 green pepper- finely chopped
2 green chillies (opt)- finely chopped
a pinch of black pepper powder
1/2 tsp garam masala
salt to taste
oil for frying

Method

Peel the potatoes and cut them into half lengthwise.Heat oil in a pan. Deep fry the potatoes till they are golden brown.Scoop out from each of the fried potato halves so that they look like cups.In a Kadai heat oil. Fry the chopped green pepper pieces and green chillies lightly.Then add grated paneer, salt, black pepper powder, salt and the scooped potato ( not the cups).Mix nicely and fry for some time.Fill in the paneer mixture into the cups .Arrange them in a greased baking dish andbake them at 300^o F for about 10 mins. Serve hot as an appetizer or a side dish.

Aloo Tamatar

Ingredients

Six medium potatoes
Two medium, ripe tomatoes
Half inch ginger
One medium onion
Jeera
Haldi
Garam masala
Salt to taste
Two green chillies
Four tablespoons cooking oil

Method:
Peel the potatoes, cut them in four pieces each and soak them in water.Slice the onion thin and mince/grate ginger.
Cut tomatoes in six pieces each.
Heat oil in a cooker on medium high and add jeera, onion, ginger, tomatoes, haldi, green chillies and garam masala.
Stir everything till this "masala" sweats.
Add the potatoes, mix them well with the masala.
Add one cup water and close the lid of the cooker. Remove it from heat after two whistles. Open the cooker after fifteen minutes.serve with hot, fresh chappati and curds.

Potato Capsicum Masala

Ingredients

Potato 1/2 kg
Capsicum 2 medium size
Tomato 3-4
Onion 2 medium size
Turmeric powder 1/2 tspn
chillie powder 1/2 tspn
Dhania powder 1/2 tspn
Garam masala 1/2 tspn
Jeera 1/2 tspn
Salt for taste
Oil for cooking
Coriander leaves little.

Method:

Pressure cook potatoes, peel and cut into big pieces.Cut capsicum into one inch square, tomatoes into small pieces and slice onions.In a pan heat little oil, put jeera and put onion fry till it becomes light brown.Put capsicum pieces fry and add cut tomato and all the dry powders ,salt and cover with a lid until the vegetables are cooked.Now add the potato pieces fry for few minutes. Garnish with coriander leaves. Serve hot with Pulka or Roti.

Potato-Carrot Fry

Ingredients

4 Potatoes (medium)
4 big carrorts 1 Onion (small)
2 tablespoon Lemon Juice
1/2 tablespoon Cumin & Mustard seeds
1/2 tablespoon Turmeric
2 tablespoon Chilli Powder
1 tablespoon Garam Masala powder
15 Cashews
1/2 tablespoon Ginger Garlic paste
Oil for frying

Method:

First peel potatoes and carrots, then cut them into small pieces.Heat the oil in a heavy saucepan, then add potato pieces and fry until they turn into brown. Same thing we have to do with carrot pieces also. When they are done keep them a side.And now heat 4 tablespoons of oil in another pan, add cumin and mustard seeds to splutter, then add onions, ginger garlic paste and fry them until they turn into brown. Then add fried potato pieces, fried carrot pieces, chilli, turmeric, masala powders, lemon juice and cashews and mix well. Cover it 5 minutes and after that it will be done.Garnish it with cilantro. It goes well with hot Rice.

Potato Buns

Ingredients

1 pack of 6 Hotdog buns.
2 large Potatoes boiled & mashed
1 tbsp. Cilantro finely chopped
1 Green Chilli finely chopped
1/2 tsp. Red Chilli powder
1/2 tsp. Black Pepper powder
2 tsp. Chat Masala powder
3 tbsp. grated mixed Cheddar & Mozeralla Cheese
Salt to taste

Method:

Mix mashed potatoes, cilantro, green chilli, chilli powder, chat masala, salt.Split the buns.Spread the mixture evenly on all the buns, press it so that it'll stick to buns.Spread grated cheese on all buns and sprinkle black pepper powder on all of them.Pre-heat oven at 350 degree. Put all the buns on baking sheet & bake it in oven till cheese will melt & set on the buns.When done take out of oven, serve hot with Green Chutney or Ketchup.