Bhindi Gojju

My Favourite Vegetable is Bhindi, I like to have it with chapati,rice.But it goes great with Curd Rice....yummy...i just love it....Hope you too will enjoy this...recipe is given below.


Ingredients
15-20 tender Okra/Bhindi
1 lemon sized Tamarind Pulp/1 tsp Tamarind Paste
1 lemon sized Jaggery
¾ cups Grated Coconut
3 tbsp Oil
4-6 Dry Red Chillies
½ tbsp Sesame Seeds
1 tsp Black Peppercorns
1 tsp Jeera/Cumin Seeds
1 tbsp Chana Dal
½ tbsp Urad Dal
½ tsp Methi Seeds
1 tsp Hing/Asafoetida
1 tsp Mustard Seeds
5-6 Curry Leaves
1/4 cup Coriander leaves


Method

1. Wash the Okra and dry thoroughly using a dry cloth. Once they are dried, cut them into ½ inch rounds and keep them aside.
2. Soak tamarind pulp in a cup of warm water for about 10 mins. Squeeze out the tamarind pulp and discard the seeds. Keep this squeezed tamarind puree aside.
3. Dry roast all the spices listed, from dry red chillies to hing on a low flame till they are lightly browned,grind them with coconut shredded to a nice paste
4. Heat 3 tbsp oil in a pan and when it is hot add mustard seeds and curry leaves. When mustard starts to pop and splutter add cut okras. Sauté them continuously at medium to high flame till okra turns brown and retains its crispiness.
5. Once the okras have turns crisp and brown, add tamarind puree and mix well.
6. Add about 1 cup of water, salt and jaggery and saute it for about 3-4 mins.
7. Now add ground paste and mix well. Depending on the required consistency of gravy add water and mix well.
8. Cook uncovered on a medium to low heat for about 5-10 mins till all the flavours blend well and small bubbles start to appear,put off the flame and cover and let it sit for about 10 mins for the flavours to blend well.Garnish it with Coriander leaves.

9. Serve it with chapati or rice.,curd rice....

Kamath Kitchen: Dill Leaves Pulao

Kamath Kitchen: Dill Leaves Pulao

Lemon Rice

Lemon rice is a simple rice dish ,in Bangalore it is served with green chutney,it tastes great.
Ingredients

Rice 1 cup
Water 2 cups
Groundnut 2tsp
Channa dal 1tsp
Urad dal 1tsp
Mustard seeds 1tsp
Green chillies 3-4 slit lengthwise
Curry leaves 7-8 cut into pieces
Coriander leaves 1/4 cup chopped
1/2 Lemon
Turmeric powder
Coconut shredded
Salt as per taste
Oil


 Method

1. Pressure Cook the rice, and allow it to cool.
2. Take a kadai, heat the oil ,add mustard seeds, urad dal,channa dal, groundnuts ,and as mustard pops out, add green chillies,curry leaves ,turmeric powder and saute for a min. 
3. Put off the flame and squeeze the lime .
4. Add rice, salt ,coconut shredded and mix well.
5. Your Lemon rice is ready.

Batate Ambadao

Batate Ambadao means Batate Vada, Ambadao is in Konkani...Who doesn't love to eat Batate Ambadao?especially when it is raining.....:)

So here goes Batate Ambadao recipe,very simple to prepare and popular snack

Ingredients
2 big Potatoes
Green chillies cut into small pieces
6-7 Curry leaves
1/4 cup of Coriander leaves chopped
a pinch of Asafotedia(hing)
Gram flour(besan) 3/4cup
Turmeric powder a pinch
Red chilli powder 1/2 tsp
1/2 Lemon 
Oil
Water
Salt as per taste

Method

1. Cut the potatoes into half and cook in a pressure cooker.Peel them and mash them well with  hand.
2. Add the mashed potatoes,salt,green chillies,coriander and curry leaves,mix well. Squeeze the lemon on it, make medium sized round balls and keep aside.
3. In a bowl mix besan, chilli powder,turmeric powder, a little salt, and a pinch of asfoetida with sufficient water to make a thick paste.
4. Heat oil in a kadai. Take a ball of potato mixture, dip it in the besan paste so that there is a thick layer of besan paste on potato ball and deep fry in oil. Fry till it gets a slight brown color.
5. Serve with Tomato sauce .

Dill Leaves Pulao

 Ingredients
Dill Leaves a bunch(sowa or soya in hindi, sabsige soppu in kannada, the one kept over in the pic)chopped
1 cup Rice
2 cups Water
3 tbsp Ghee
3 Cloves

2 Cardamom pods
1 "pc Cinnamon stick
2 Bay leaves
1/4 cup Peas
1/4 cup Carrot and Potatoes cut into pieces
1Tomato chopped
2-3 green chillies
1tsp Turmeric powder
1tsp Redchilli powder
1tsp Pulao powder
1tsp Garam masala
Salt to taste


Method

1. Heat the ghee in a pressure cooker.Add the cloves, cardamom, cinammon stick,bay leaves and saute for a min.
2. Add the chopped tomatoes,peas,carrot and potatoes, and saute for a min.
3. Add the chillies and chopped dill leaves and add all the powders and garam masala and saute for a min.
4. Add rice and salt and saute for a sec,then add water.
5. Stir and cover the lid of cooker and keep it in high flame,take 3 whistle and put off the flame.
6. Serve with cucumber salad.