BHARWA BHINDI

One of the most famous Punjabi cuisine is the Bharwa Bhindi. Its nothing but the ladyfingers stuffed with spices. This is simply irresistible bhindi recipe. It makes a lovely side dish with roties or paranthas.

INGREDIENTS

200 grams Bhindis

1 Onion.

2 tsp Red chilly pd.

1/4 tsp Turmeric pd.

2 tsp Coriander pd

1/2 tsp Amchur pd

1/4 tsp Garam masala.

1/4 Jeera pd.

Salt to taste.

1 tbsp Oil.

METHOD

Clean the bhindis. Remove both its ends. Make a slit and keep aside.

Mix all the dry masala adding little oil. Stuff those in bhindis and let it marinate for 15 min. If theres any leftover masala then reserve it for frying the veggie.

Heat oil in a non stick kadai. Add onion and fry till traslucent. Add the stuffed bhindis and cook covered on low flame. Stir in middle. Once its almost done add the leftover masala if any and give a quick stir. If u need extra crispy add extra oil and fry till the bhindis becomes tender crisp.

Serve hot with phulkas or roties.

Enjoy!!

CREAM OF GARLIC SOUP

This classic soup gets the double hit of creamy and roasted garlic flavour. Its delicious and one

 of the great cold weather comfort. The extra flavour of oregano plus roasted garlic gives

 a unique twist. Its a real treat for the garlic lovers.

INGREDIENTS

20 cloves of Garlic

1 Onion.

1 Potatoes.

1/2 Cup Milk.

3/4 Cup Cream.

1 Tbsp Butter.

1 Tsp Oregano.

Water as needed.

Salt and Pepper to taste.

METHOD

Heat butter and add 20 cloves of garlic and fry till it becomes brown...remove and keep it aside...in the same

 remaining pan, add 1 onions with salt and saute for 2 min then add 1 potatoes with half cup of milk and 

cream....cook well under low flames till potatoes becomes tender. Cool and grind the mixture along with the roasted

 garlic. Reserve few for garnishing....Add the grounded paste into a pan and adjust the consistency accordingly 

adding milk or water. Sprinkle oregano or freshly grounded pepper and serve hot..... Garnish with cream while 

serving :)

Enjoy!!

KANE MASALA FRY

I love fish like anything else.. Can skip my lunch and dinner only for having fish fry :) Well this is one among my favourites. Fish are less in fat and high in proteins. In this recipe, the marinated fish are shallow fried and then its mixed up in spicy, delicious tangy flavoured semi dry gravy.  Also this makes a special dish on special occasions.

INGREDIENTS FOR MARINATING FISH.

5 Kane fishes.

1 tsp Turmeric pd.

1 tsp Red chilly pd.

Salt to taste.

INGREDIENTS FOR GRINDING MASALA.

1 Onion.

1 Tomato.

5 Kashmiri chillies.

1 tsp Tamarind extract.

1/4 tsp Methi pd.

1 tbsp Ginger Garlic paste.

Salt.

INGREDIENTS FOR FRYING.

1 tbsp Coconut oil.

1 Onion.

Curry leaves.

METHOD.

Marinate the fish and allow to rest for half an hour. Grind the ingredients for masala given above. Now take a frying pan, add oil and fry the fishes till cooked on both the sides. Once done place them on plates. In same pan, add extra oil and add onions, curry leaves. Fry till the onions turn brown. Now add the grinding paste and fry well till the raw smell disappears. Put little water and bring them to boil. Season with salt. Place the fried fish carfully and turn so that all the masala are well coated. Once it turns into semi dry consistency, remove and serve hot hot.

Enjoy!!

RADISH MOONG DAL CURRY

A very quick and simple radish curry filled with lots of iron and fiber. Radishes are extremely low in calories and naturally fat free. It lowers cholesterol, regulates blood pressure and blood sugar levels. Most of the people don't like this veggies because of its pungent smell but i am sure the smell disappears when you guys try this yummy curry. Its perfect curry during fasting with mild flavours.

INGREDIENTS

2 Radish Chopped.

3/4 Cup Moong dal.

1 Big Tomato.

1 tbsp Grated Ginger.

1 tsp Mustard seeds.

1 tsp Jeera.

Few Curry leaves.

1/2 tsp Haldi.

1 tsp Red chilly pd.

1 1/2 Cup Water.

1 tbsp Oil.

Coriander leaves for garnish.

Salt to taste.

METHOD.

In a pressure cooker drop in chopped radish, tomato, cleaned moong dal, turmeric pd with salt and water and pressure cook for 10 to 15 min or until its cooked.

Later heat oil in a kadai, add mustard seeds and jeera and allow to splutter. Then add ginger,curry leaves, chilly pd and drop in the cooked radish moong dal mixture into the tadka with adequate amount of water. Garnish with coriander leaves and serve hot with roties or chapattis.

Enjoy !!