The posts hence forth are going to be very short. Other priorities like school, exams, job and personal life have taken priority over blogging these days. And however much i wish, i just cant find the time to post the recipes. I have missed blogging and blog hopping the past couple of weeks and if i havent replied back to your comments, rest assured its only because of certain other commitments and not out of oversight. Moving on to the recipes.... i will definitely be posting them but they will be sporadic. I am trying to become health conscious these days.... i am not the kinds to diet... so you wont find any of those bland diet food recipes on my blog but everyday low calorie meals. SO heres to some mouthwatering bhendi and dal fry. I usually make dal fry sans the onions but this recipe has been adapted from The Taj Cookbook that i have. I will post the other version some othertime. And i made the bhindi using only 2 teaspoons of oil.
1 medium red onion finely chopped(i usually use red onions only for all my recipes)
500 gm bhindi/okra
1 big capsicum chopped into medium sized pieces
2 small tomatoes finely chopped
1 tsp ginger-garlic paste
2 tsp oil
1/3 tsp turmeric
1/2 tsp red chili powder
1 tsp dhana jeeru a.k.a cumin-coriander powder
1/2 tsp garam masala
salt to taste
1 tsp lemon juice
1 tsp kasuri methi
2 tbsp coriander
The secret to making crisp bhindis is to keep them dry before and while cutting them. After you wash bhindis, dry them properly with a towel/paper napkin. While dicing them remove the slime that sticks to the knife.
1. Heat a big wide skillet on medium flame.
2. Add 1 tsp oil to it and add the diced bhindis. Saute them over a medium flame without covering them till they become crisp- slightly brown and partially cooked. Take care not to burn them.
3. Remove the bhindis, add i tsp lemon juice and little salt and keep aside. Now in the same skillet, add 1 tsp of oil. Add the diced onions and saute them till they turn translucent and golden-brown. Next add the ginger garlic paste and saute it for 2-3 more minutes.
4. Next add the tomatoes and saute them till they are almost cooked and add the turmeric, chili, salt, cumin-coriander and garam masala. Saute for 2-3 minutes and add the capsicum. Saute it for 3-5 minutes and add 1/2 cup of water.
5. Let it partially cook and then add the bhindi to it. Cook it in the open skillet without covering till both the capsicum and bhindi are completely cooked. Add little water while cooking as required if you find that the green peppers and bhindi are not done. Add kasuri methi and cook for 5 more minutes
6. Adjust for taste (chili-salt) and serve hot garnished with coriander alongside rotis.
The original recipe called for masoor dal too but i omitted it. You can also try making this dal with yellow moong dal or just plain masoor dal. The tempering is my addition to the recipe.
1-1/2 cup toor dal
1 small red onion
1 tsp ginger-garlic paste
1 big tomato finely chopped
1 tsp oil
salt to taste
1/3 tsp red chili powder
1/3 tsp of turmeric
3-4 curry leaves
2 green chilies diced
a pinch of asafoetida
3 tbsp coriander
1 tbs ghee (this adds a unique flavor) (you can try using 1 tsp)
1 tsp jeera/cumin seeds
1-2 red kashmiri chili
1. Pressure cook the toor dal. Add enough water to make it consistent and thick. Dal Fry should never be liquidy like the Gujarati or Marathi dals are. Add apinch of turmeric and salt to it and keep it aside.
2.Next add 1/2 tsp cumin seeds, and saute the ginger-garlic paste in 1 tsp of oil. After 2-3 minutes, add the onions and saute them till they turn translucent.
3.Add the green chili, asafoetida and tomatoes and cook till they are completely done. Now add the turmeric and the dal and cook it for 10 or more minutes till the dal releases the masala.
4. Add the curry leaves and boil for another 5 minutes.
5. Heat ghee and add cumin seeds to it. When they crackle add the kashmiri chili and pour it over the dal.
6. Garnish with coriander and serve with rice or parathas.