Bhendichi Bhaji (Simple Okra Stir-Fry)
2
servings10
minutes15
minutesIngredients
- 250g okra (cut into 1-inch pieces)
- 1 onion (sliced)
- 1 tsp mustard seeds
- 1/2 tsp turmeric
- 1 tsp red chili powder
- 1 tbsp roasted peanut powder
- salt
- 2 tbsp oil
Directions
Heat oil, add mustard seeds, let them splutter. Add onion, sauté until soft.
Add turmeric, red chili powder, and okra. Stir-fry on medium heat for 10-12 minutes until okra is cooked.
Add peanut powder and salt, mix well. Cook for 2 more minutes.
Serve with chapati or dal-rice.
Bhendi Masala (Spiced Okra Curry)
2
servings10
minutes15
minutesIngredients
250g okra (slit lengthwise)
1 onion (chopped)
1 tomato (chopped)
1 tsp Goda masala
1/2 tsp turmeric
1 tsp red chili powder
1 tbsp roasted peanut powder
salt
2 tbsp oil
coriander leaves
Directions
Heat oil, sauté okra until slightly crisp (5-7 mins). Remove and set aside.
In the same pan, sauté onion until golden. Add tomato, cook until mushy.
Add turmeric, red chili powder, Goda masala, and peanut powder. Stir, add okra and salt.
Add 1/4 cup water, cover, and cook for 8-10 minutes. Garnish with coriander.
Kale and Lettuce Wraps
4
servings10
minutesA fresh, light wrap with a creamy filling.
Ingredients
- 4 large lettuce leaves
- 1 cup kale, chopped
- 1/2 cup paneer or cream cheese, crumbled
- 1/4 cup roasted peanuts, crushed
- 1 tsp lemon juice
- Salt and pepper to taste
Directions
In a bowl, mix kale, paneer/cream cheese, peanuts, cumin powder, lemon juice, salt, and pepper.
Place a spoonful of the mixture on each lettuce leaf.
Roll or fold the lettuce to form wraps.
Serve as a snack or light meal.
Vangyache Bharit (Smoky Eggplant Mash)
2
servings10
minutes10
minutesIngredients
1 large brinjal
1 onion (finely chopped)
2 green chilies
2 tbsp roasted peanut powder
1 tsp garlic paste
salt
2 tbsp oil
coriander leaves
Directions
Roast brinjal over an open flame until charred and soft. Peel and mash.
Heat oil, sauté onion, green chilies, and garlic paste until golden.
Add mashed brinjal, peanut powder, and salt. Mix well, cook for 5 minutes.
Garnish with coriander. Serve with bhakri or rice.
Vangi Masala (Spiced Eggplant Curry)
2
servings10
minutes15
minutesIngredients
4-5 small brinjals (slit)
1 onion (chopped)
1 tbsp Goda masala
1 tbsp Goda masala
1 tsp red chili powder
1/2 tsp turmeric
2 tbsp roasted peanut powder
salt
2 tbsp oil
coriander leaves
Directions
Heat oil, sauté onion until golden. Add tomato, cook until soft.
Add turmeric, red chili powder, Goda masala, and peanut powder. Stir.
Add brinjals, salt, and 1/2 cup water. Cover and cook until brinjals are tender (10-12 mins).
Garnish with coriander. Serve with chapati or rice.
Basil fried rice
4
servings15
minutes10
minutesIngredients
- Have a farm in Mrudugandh
- Plant basil
Directions
- Pluck enough basil
Roughly 40 to 50gm per person - Clean the leaves
- Soak almonds for 15 - 20 mins
- Remove the almond covering
- Make a fine paste add water if needed
- Basil paste is ready
It starts getting blackish in 30 mins
Plan to use it within an hour - In a large pan / kadhaiSaute onions
- Cook chicken
- Mix the basil paste and further cook the chicken on slow flame
- When chicken is cooked, add some water , salt and add rice
- Mix well
- OptionalAdd baby corn / zuccini
- Dish is ready
Chimichurri Sauce
5
servings15
minutes20
minutesIngredients
Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for various things such as crackers, cucumber/ carrot sticks, salads, boiled eggs etc. Also it’s an excellent marinade for meat and poultry. Found in Argentinian and Uruguayan cuisines, the sauce comes in a green and red version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.
Directions
1 medium sized shallot/ onion finely chopped
chile or red jalapeño, finely chopped
3–4 garlic cloves, finely chopped
½ cup red wine vinegar
1 tsp. salt (as per taste)
1/4 cup finely chopped cilantro/ Coriander
1/2 cup finely chopped parsley
2 Tbsp. finely chopped oregano
¾ cup extra-virgin olive oil
Preparation-
Blend all these ingredients together in a blender jar. Don’t make a very fine paste. Let it remain coarse. whisk in some more oil if needed. Add some lemon juice to balance the taste. Transfer this chimichurri sauce in a small bowl. Cover it with a lid and store it in the fridge.
Crispy Bitter Gourd Recipe
4
servings15
minutes10
minutesIngredients
- Bitter gourd (medium ) size - 2
Salt
- Chilli powder 1tsp
- Turmeric ½ tsp
- Dry mango powder ½ tsp
- Coriander powder ½ tsp
- Cumin powder ½ tsp
- Cornflour 1 tbsp
- Lemon juice 1tsp
- Green Chillies 4
- Curry leaves 5-6
- Sesame seeds 1tsp
- Oil for frying
Directions
- Cut the Bitter gourd into thin slices. Add salt & let it rest for 15 min.
- Squeeze out the water to remove the bitterness.
- Add the above ingredients to the slices, mix well & fry along with curry leaves & green chillies on medium flame till the slices are brown & crispy.
- Garnish with sesame seeds & serve.
Red cabbage salad
5
servings15
minutes20
minutesIngredients
Shred | Slice Cabbage
Carrot Shred I slice (optional)
Beetroot (optional)
Small Tomatoes
Corn - (Boiled)
Boiled Brocolli
Cumin seeds
Ajwain
Salt, Sugar
Salad Dressing
Olive Oil
Thousand Island Dressing (optional)
Directions
Mix Shred/ sliced Cabbage with Beetroot, corp, Brocolli,
Cherry Tomatoes, Carrot
Add 1/2 Tsp Cumin seeds & Ajwain.
Cherry Tomatoes, Carrot
Add 1 Tsp Olive oil
Add Salt & sugar as per taste
Add salad Dressing Powder, Pepper powder.
For more faste you can add Thousand Island Dresting
Mix Well.
het it cool in freeze
Serve with Nasturtium on top
Broccoli Soup Recipe
5
servings15
minutes20
minutesIngredients
Broccoli-250g (florets)
Onion-1 Medium Size (Finely chopped)
Garlic Cloves - 2 to 3
Butter - 1 Tbsp
Maida - 1 Tbsp
Milk - 300ml
Black Pepper - 1 Tsp
Jeera Powder - 1 Tsp
Olive Oil - 1 Tbsp
Directions
In a pan (on medium heat) add oil, onion and garlic. Cook till onions get translucent.
Add water, salt and pepper, bring to a boil.
Add broccoli florets and cook for 2-3 mins.
Cool down the mixture and grind it to form a puree.
Heat butter in a pan on medium heat, add maida and mix well. Add salt and cook for 2 mins while continuously stirring.
Add milk gradually & cook for 2 to 3 mins and keep stirring so that lumps are not formed.
Add the broccoli mixture and mix well.
Add black pepper, jeera and salt. Cook on medium heat and bring to a simmer.
Soup is Ready to be served.
Garnish with fresh cream.
Salad
5
servings15
minutes20
minutesIngredients
Dice cucumber, tomato, lettuce and any fruit of your choice (apple, pomogrante, orange any of these tastes good)
Nuts of your choice (seeds of pumkin, sunflower, cucumber etc or walnuts tastes good)
Corriender for garnishing
2 tsp of olive oil or flax seeds oil
Half lemon juice
Mixed herbs
Black pepper
2tsp honey
Chilli flakes
Directions
Steam the beans till soft.