Dahi Bhindi Recipe / Dahi Wali Bhindi Recipe / Dahi Aur Bhindi Recipe / Okra In Yogurt Gravy / Dahi Bindi Recipe

Dahi Bhindi

Tempering Ingredients
Oil - 2 tbsp
Ghee - 1 tbsp
Jeera/Cumin - 1 tsp
Ingredients ground to a smooth paste
Onion - 1 medium size
Tomato - 2
Cashew nuts - 15
Ginger and garlic - 1 tbsp
(Grind it to a smooth paste,do not add water while grinding )
Gravy ingredients
Thick curd - 1/2 cup
(make sure curd is not sour)
Salt to taste
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garam masala - 1/2 tsp
Besan - 1 tsp
( Whisk all the above ingredients together and keep it aside )
Other ingredients
Bhindi/Okra - 1 pound
Salt to taste
Turmeric powder - 1/4 tsp
Oil - 3 tsp

Dahi Bhindi

Method
Wash wipe and chop the bhindi into medium size pieces.
Heat oil in a pan add the bhindi,salt and turmeric powder in medium high flame fry till they change colour.Transfer to a bowl and keep it aside.
In the same pan add ghee and oil temper it with jeera.
Now add the ground paste and saute till raw smell has completely disappeared and oil has separated the masala.
Now reduce the flame and add the whisked curd mixture,quickly mix it well.
Now pour some water fried okra and cook till gravy is thick.
Switch off the stove and garnish with coriander leaves ( optional)
Best served as a side dish for Roti or Jeera rice.


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Roasted Pumpkin / Spicy Roasted Pumpkin / Baked Pumpkin

Baked Pumpkin

Ingredients
Yellow pumpkin - 2 or 3 cups
( Cut into big cubes with skin on or any size you wish)
Salt and pepper to taste
Red chilly powder - 1/2 tsp
Grated garlic - 3
Oregano - 1/2 tsp
Dry basil - 1/4 tsp
Chopped fresh parsley - 1 tsp
Olive oil - 1 tbsp

Method
Wash and cut the pumpkin,remove seeds and cut into any size you like.
Put it in a plate to this add garlic,red chilly powder,salt,pepper powder,oregano,basil,parsley and oil.
Massage the pumpkin pieces till everything is well coated.Keep it covered for 2 to 3 minutes.
Line a baking tray with an aluminum foil and spread the pumpkin evenly.
Bake at 400 deg F for 10 minutes or depending upon the size of the pieces ( each oven is different so keep an eye).
Remove it from the oven and mix once and in broil mode roast it for another 5 minutes.
Your baked pumpkins are ready to serve.


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Gangavalli Kura Tomato Fry / Gangavalli KuraTomato Curry / Purslane Leaves Fry

Gangavalli Kura Tomato Fry

Tempering
Oil - 2 tsp
Mustard - 1 tsp
Jeera/Urad dal/Channa dal - each 1/2 tsp
Other ingredients
Chopped Gangavalli kura/Purslane leaf - 1 small bunch
Chopped onion - a handful
Chopped garlic - 4
Tomato - 1 big
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Salt to taste
Method
Heat oil in a pan and temper it with above ingredients.
Add the chopped onion and garlic saute till light brown,Now add the chopped tomatoes and all the dry masala powders.Mix well and fry till tomatoes are well mashed.
Add the washed and chopped gangavalli kura and fry for a minute.
Cover it with a lid and cook till raw smell has disappeared and the curry is dry.
Switch off the stove and best served as side dish for plain rice.

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Microgreens Salad / Homegrown Microgreens Salad Recipe - Healthy salad Recipe

Mirogreens Salad

Ingredients
Home grown microgreens - a handful
Carrot - 1 medium size cut into thin strips
Chopped green apple - 1 small
Chopped black olives - 10
Cherry tomato - 10
Chopped kale leaves - 4
Chopped pecan - 1 tbsp
( use any nuts of your choice)
Chopped jalapenos - 3
( i used the tin jalapenos)
Red apple - 1 small
Chopped fresh mozzarella cheese - 1/4 cup
Dark cherry balsamic vinaigrette - 1 tbsp
Honey- 1 tsp
Olive oil - 1 tbsp
Salt & pepper to taste

Method
Take a bowl add all the above mentioned ingredients and toss them gently.
Serve this healthy salad immediately!

How to grow microgreens?
Take a glass/ceramic or mud pot ( no plastic container please) fill it up with some potting soil.
Sprinkle moongh dal ( use any bean you like) evenly on top of the soil,cover it with a thin layer of soil.Hard beans need to be soaked in water overnight and then sowed in soil.I usually keep these pots on my kitchen window where there is some sunlight.
Sprinkle/spray water everyday till the micro greens are grown till 2 inches-depending upon the variety you use.Cut about halfway above the stem discard the roots.Wash with filtered water and use.
Add them to your salads,toast or for garnishing your dish.


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Melon Fresca / Tuscan Melon Juice / Melon Juice - Summer Drinks

Melon Fresca

Ingredients
Tuscan Melon / Melon - 1/2
( Remove skin and seeds,chop them into cubes)
Mint leaves - 8
Sweetener - 1 tbsp
( you can use honey or sugar)
Lemon juice - 1 tbsp
Dry ginger powder or fresh ginger - 1/4 tsp (optional)
Salt a pinch
Ice cubes as needed

Method
Take a blender add the cubed melon,mint leaves,lemon juice,sweetener and ice cubes.
Blend to a smooth juice.Pour it in a glass and enjoy this chill.


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Andhra Roti Pachadi Recipe / Mixed Vegetable Roti Pachadi / Roti Pachadi Recipe

Mixed Vegetable Roti Pachadi

Ingredients
Chopped dosakaya - 1 small
Chopped chow chow - 1/2
Chopped red bell pepper/capsicum - 1/2
Green chillies - 5 to 6
( or add according to your taste)
Garlic - 2 cloves
Tamarind paste - 1 tsp
Jeera/cumin- 1 tsp
Salt to taste
Turmeric powder - 1/2 tsp
Oil - 2 tsp
Tempering
Sesame oil - 2 tsp
Mustard,Urad dal and Channa dal - 1 tsp each
Crushed garlic - 1 ( optional)
Curry leaves few
Red chillies - 1

Method
Heat oil in a pan add the chopped vegetables,green chillies,garlic,jeera,salt and turmeric powder,fry till the vegetables are cooked and raw smell has disappeared.
Cool the mixture add tamarind paste and grind to a smooth mixture.
Heat oil in a pan and temper it with above ingredients,add curry leaves and switch off the stove.
Pour this hot tempering into the ground pachadi mix well.
Mix it with plain rice and enjoy the pachadi!


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Watermelon Pineapple Paneer Salad Recipe / Healthy Salad Recipes

Watermelon Pineapple Paneer Salad

Dressing ingredients
Olive oil - 1 tsp
Lemon juice - 2 tsp
Honey - 1 & 1/2 tsp
( Today i used Agave syrup 2 tsp instead of Honey)
Salt and pepper to taste
A pinch of black salt ( optional)
Roasted and powdered cumin/jeera powder - 1/2 tsp
( Take a bowl mix all the mentioned ingredients together and whisk.Your dressing is ready)
Other ingredients
Homemade paneer cubes - 10
( Use flavoured or plain paneer.Click HERE for flavoured paneer recipe and Click HERE for plain paneer recipe)
Watermelon cubes - 1 cup
Pineapple cubes - 1/2 cup
Chopped mint leaves - 10
Chopped green chillies - 1/8 tsp ( optional)
Method
Take a bowl and mix watermelon,pineapple,paneer,mint leaves and green chillies if using.
Just before serving pour the dressing on top and toss gently.
Serve this salad cold.

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Carrot Sabudana Kheer / Carrot Sago Kheer / Carrot Sago Payasam

Carrot Sago Kheer

Ingredients
Milk - 3 cups
Sago/Sabudana - 1/4 cup
Sugar as needed
( I used Raw cane sugar - 2 tbsp)
Cardamom powder - 1/4 tsp
Grated carrot - 1
Ghee - 3 tsp
Cashew nuts - 1 tbsp
Raisins - 1 tbsp
Saffron a generous pinch

Method
Wash sago 2 to 3 times well,pour some water and soak it for 1 hour.
Pour milk in a heavy bottomed pan and boil, lower the flame add the soaked sago ( discard the water) and cook till soft.
Heat ghee in a pan fry nuts and raisins till light brown,now add the grated carrots and saute till raw smell has disappeared.Lastly add cardamom powder and switch off the stove.
Add the fried carrot mixture into the boiling milk and give a quick mix.Add sugar and boil once.
Add saffron strings mix and switch off the stove.
Serve hot or warm.


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Crispy Parwal / Crispy Potal / Crunchy Parwal / Deep Fried Parwal

Crispy Parwal

Ingredients
Parwal/Potal - 10
( cut into semi thin slices)
Salt to taste
Red chilly powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Hing - a generous pinch
Corn flour - 2 tsp heaped
Oil for deep frying

Method
Wash and wipe the parwal,cut the parwal into semi thin slices.
Take a bowl put the sliced parwal to this add the salt,hing,red chilly powder and turmeric powder,mix it well and leave it for 15 minutes.
Now add the corn flour and mix make sure the parwals are well coated on all sides.Leave it for another 15 minutes( Do not add any water).
Heat oil in a pan and deep fry in batches till crisp and light brown on all sides.
Remove it on a kitchen tissue for excess oil to get absorbed.
Enjoy !

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Spot Idli Recipe / Crispy Podi Idli Hyderabadi Recipe / Famous Hydrabadi Spot idli / Crispy Podi Idli

Spot Idli

Ingredients for tempering
Butter - 2 tbsp
Oil - 2 tsp
Mustard - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Chopped garlic - 1
Chopped onion - 1/2 cup
Chopped tomato - 2
Curry and coriander leaves - few
Chopped green chillies - 1
Other Ingredients
Idli batter - as needed
( I used 3 big ladle of batter)
Salt to taste
Kashmiri chilly powder - 1/2 tsp
Idli podi / Idli Milagai podi / Gun Powder - as needed
( I used 3 tsp heaped )

Method
Heat butter and oil in a iron skillet temper it with mustard and jeera.
Now add onion,tomato,green chillies,garlic and few curry leavese,fry till tomatoes are soft.
Add the salt,idli podi and red chilly powder mix it well,divide the portion into 3 equal parts and spread it slightly.
Add a ladle of batter on top of each masala,make sure the masala is coved, sprinkle some idli powder on top cover it with a lid.
In low flame cook this till the idli is well cooked.Gently flip the Idli ,pour some oil and cook the other side till its crisp.
Garnish with coriander and curry leaves and serve them hot.


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