Happy Cooking: BHINDI JEERA DO PYAZA....Indian Masala

Bhindi,Okara or Ladyfinger- a vegetable available almost around the world and during most part of the year. This vegetable, has no flavor whatsoever but when cooked in any recipe blends in well with the condiments/ spices used and all types of cooking.The vegetable it self does boasts of having medicinal property which serves well in the cure of Jaundice, provided it is cooked with a very little oil or ghee. The seeds offer useful assistance in motivating the movement of the bowels.

This recipe is not my original. I had picked useful tips from my late Aunt, who like my late Mother was a very good cook. This is essentially a Punjabi dish, that is usually served with 'Phoolka'.

To prepare for FOUR servings assemble the following:

Bhindi/Okara-washed, cleaned dried,Diced 3/4" long.......................500 gm

Onion, large- peeled quartered & leafed...........................................02

Tomato,large- pulp & seed removed, quartered................................01

Ginger & Garlic paste.........................................................................02 tps

Green Chili-diced...............................................................................03

Curry leaves (optional).......................................................................10

Jeera/Cumin- whole...........................................................................01 tps

Red Chili powder................................................................................01 tps

Turmeric powder................................................................................1/2 tps

Coriander powder...............................................................................02 tps

Garam Masala......................................................................................1/2 tps

Salt ...............................................................................AS PER TASTE.

Cooking Oil...................................ENOUGH TO DEEP FRY BHINDI.

METHOD

Place a wok/kadai on medium flame and pour enough Oil to deep fry the Bhindi. Stir fry till each Bhindi looks slightly shrivelled, bright green and the seeds has just begun to brown.

Switch off flame. Remove, keep aside to drain.

Empty out the wok, and again place on low flame. Pour in 02 tps of heated oil and put in the ginger & Garlic, green Chili, Jeera and fry.

As soon as the Green Chili begins to fry, put in the fried bhindi along with the Onion.

Increase the flame to medium, and stir fry for 02 minutes. Sprinkle in red Chili powder and Turmeric, adjust salt and cover to cook. Reduce the flame to low.

Soon the wok will give out rich aroma, uncover and put in half of the Tomato. Stir lightly and cover again to cook. After 02 minutes switch off the flame.

Before removing to serving plate add the remaining diced Tomato. Give final stir.

Dust the Garam Masala and serve with Phoolka

Happy Cooking: Chicken Nugget Creme.....Indian Masala

This recipe, is versatile, in that it can be a centre piece on a Continantal lay out, as well as it completes a typical Indian Mughalai spread. This will not only satisfy the palates of those who enjoy smart chili preparation, but also of those who prefer low spice fare. Hence, its in your hands to adjust the spices accordingly. The listing below is of a medium spiced dish.

For Two servings you would require:-

Chicken boneless, cut to twice the bite size...............300 gm

Onion (boiled) paste...................................................1/2 cup

Cream..........................................................................1/3 cup

Hung curd.....................................................................01 cup

Milk..............................................................................01 cup

Cooking Oil...................................................................03 Tps

Curry leaves..................................................................06

Fresh Green Chili...........................................................04 seeded, striped lengthwise

Ginger & Garlic paste.....................................................01 tps

Chicken Masala/ Garam Masala......................................01 Tps

White Pepper................................................................01 tps more, if you so desire.

Salt................................................................................As per taste

Cloves...........................................................................04

Cinnamom stick.............................................................02"

Whole Jeera / Cumin......................................................01 tps

Green Cardamum...........................................................06 crushed

Method

1. In a wok/kadai on medium flame, pour half of the cooking oil along with 01 tps of cream and on heating add the Ginger & Garlic paste and Jeera.

2. Fry, but dot not brown. Pour in all of the remaining Oil & cream. Put in the Chicken and stir fry on full flame. As the Chicken starts to get golden, put in half of the green chili, all of the Onion, a little Salt and fry. DO NOT LET THE OINON TO BROWN.

3. Add all of the dry masala, reduce the flame to low and half of the Green Cardmum. Put in the Curry leaves, remaining fresh Chili & blend. Stir in the hung curd, adjust Salt, toss to coat all of the Chicken and cover to cook. As and when the the mixture reduces keep adding milk.

4. Achieve a thickish near white gravy. Remove to shallow wide dish, sprinkle the remaining green Cardamum and serve, hot.