Monday, June 12, 2017

Bhendi Masala - Okra Masala Fry

Simple yet flavourful Bhendi (Okra) preparation best for some special occasions.

Ingredients: (Serves 3)

  • 1/2 kg Bhendi (Okra)
  • 1 Onion finely chopped
  • 1 Tomato finely chopped
  • 4 tsp Red Chilli Powder
  • 2 tsp Garam Masala Powder
  • Salt to taste
  • 1/2 tsp Sugar (Optional)
  • 1/2 tsp Amchur Powder (Raw Mango Powder)
  • 2 tsp Oil 
  • Oil for frying Bhendi
  • Clean and cut bhendi into 1/2 inch pieces and fry them in oil till they are cooked, keep them aside to cool.
  • In a kadai heat 2 tsp oil and add finely chopped onion and tomatoes and cook them till they get tender.
  • Add the fried bhendi to this onion tomato mixture and stir well. Add red chilli powder, garam masala powder, salt, sugar and amchur powder, mix well.
  • Stir bhendi on a medium flame for next 5 minutes till all the masala is nicely incorporated.
  • Bhendi Masala - Okra Masala Fry is ready.
  • Serve hot with flat bread of your choice.
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    Tuesday, June 6, 2017

    Spring Onion Pithla

    When it comes to Maharastrian comfort food nothing beats garam-garam Pithla-Bhat with a dollop of lemon pickle. Pithla is a Maharastrian besan curry made in every household. There are numerous ways in which this pithla is prepared. 

    The recipe which I am sharing today was introduced to Me by My dearest friend Vidya Shanbhag Thakur!! I never came across this dish and neither thought about such a beautiful combination. Thank you Vidya for this amazing recipe.

    Do visit her blog for more scrumptious recipes at

    Ingredients: (Serves 4)
    • 2 cups Besan (Gram Flour)
    • 3 Spring Onion whites chopped finely
    • 5 to 7 finely chopped garlic
    • 2 nos. Green Chilles 
    • 1/2 to 3/4 cup Spring Onion greens finely chopped
    • 1 tsp Mustard Seeds
    • 1 tsp Red Chilli Powder
    • 1 tsp Cumin Seeds (Jeera) Optional
    • 1/4th tsp Turmeric Powder
    • 1/4th tsp Hing (Asafoetida)
    • 1 tbsp Coriander Leaves
    • Salt to taste
    • 2 tbsp Oil
    • 3 cups Water 
    • In a mixing bowl add 1 1/2 cups of water along with red chilli powder & besan (gram flour). Mix besan (gram flour) well into water and see to it that the batter is lump free.
    • In a kadhai heat oil. Add mustard seeds. When mustard seeds begins to crackle add cumin seeds, hing, turmeric powder and  finely chopped garlic. Saute garlic till its raw smell fades away. Then add finely chopped spring onion whites and green chilles. Saute onions till translucent..
    • Now add spring onion greens and saute well .Add the besan mixture and salt. Add water as per your requirement for the gravy. Normally this pithla consistency is quite thin. But you can adjust according to you preference.
    • Keep on stirring continuously as due to besan this mixture do stick at the bottom.
    • Check for seasoning. Add finely chopped cilantro and let this pithla cook on a medium flame till raw smell of besan fades away and mixture becomes glossy.
    • Pithla is ready. 
    • Serve this pithla with garma-garam rice or bhakri. 
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      Friday, June 2, 2017

      Aloo Gobi - Cauliflower Potato Veggie

      Flower batata chi bhaji as we call in Marathi or Aloo Gobi as known in other languages. This combination of cauliflower florets with potatoes is loved by all. 

      This vegetable is normally prepared in every Indian household and served with dal rice or roti.Today I wish to share the easiest way of making this Aloo Gobi Brahmani style.

      Ingredients:(Serves 2) 

      • 2 cups Cauliflower florets
      • 2 Potatoes (peeled and cut in cubes) 
      • 1 tsp Mustard seeds 
      • 1/4th tsp Hing
      • 1/4th tsp Turmeric Powder
      • 2 tbsp Goda masala (You may also use coriander & cumin powder instead of goda masala)
      • 1 tbsp Red chilly powder
      • 1 tbsp Gul (Jaggery) 
      • Salt to taste 
      • 1 tbsp Oil 
      • Water as per requirement 
      • 1/2 cup Corriander leaves (Kothimbir)
      • In a pan heat oil and add mustard seeds. When mustard seeds crackle add hing, turmeric powder and potatoes. Saute for a minute. 
      • Now add the cauliflower florets and mix well. Add 1 cup of water, salt, gul (jaggery) and cover the vegetable. Let it cook for 7-8 minutes. 
      • Once the cauliflower and potatoes are half done add goda masala & red chilly powder, mix well. Check for the consistency of the gravy and adjust water as per your preference. (Instead of goda masala, you may use coriander & cumin powder).
      • Now cook the vegetable till its tender (do not cover with the lid now). 
      • Finally add coriander leaves.
      •  Aloo Gobi - Cauliflower Potato Veggie is ready, serve hot with flat bread or dal rice.
      Tip: If you like you can add green peas to this vegetables. This addition of peas gives extra flavour to this dish.

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