Bhindi Fry

Am out of the country till month end... will share some interesting recipes on my return....meanwhile here is a simple yet tasty dish for beginners to try out.


Ingredients

250 gms Bhindi (Lady Fingers)
Pepper
Coriander Powder
Amchoor Powder (Dry Mango) to taste
Oil for deep-frying
Salt

Procedure
Wash ladyingers and dry with a clean cloth / tissue. Cut off the cap and tail end of each ladyfinger and then cut each in 3-4 pieces.

Heat oil (put oil to cover about 1/4 of the kadai. When hot, add chopped ladyfingers and fry on low flame for about 10 minutes turning them now and then till they are crisp and brownish in colour. Drain out from oil and place on tissue or paper. Sprinkle salt, pepper and other masalas and mix well. Serve hot.

Wada Pav

I think all of us agree that Wada Pav is perhaps one of Mumbai's tastiest street food which we relish as an on the go snack or sometimes in desperate situation even as a meal. While buying it off the street vendor gives it the Mumbai flavour, I am sure we would all welcome a cleaner healthier alternative.

So here's a simple recipe to make mouth-watering Wada Pav in your own kitchen with quality ingredients and fried in oil that's good for your heart to enjoy on any occasion with friends and family.



Ingredients
4 medium sized potatoes boiled and cut into fine pieces
1 onion finely chopped
8 cloves of garlic finely chopped
2 green chillies finely chopped
1/2" piece ginger finely chopped
6-8 Curry leaves
1/2 tsp mustard seeds
1 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp amchoor powder
Salt to taste
Few coriander leaves finely chopped
One cup flour
1 pinch soda bicarb
Oil for frying

Procedure
Put 3 tbsp oil in a kadai. When hot add mustard seeds, curry leaves, ginger, garlic and chillies. When mustard seeds stop spluttering, add chopped onion. Stir for a couple of minutes. Add potato and other spices. Mix well and keep on slow flame for a few minutes. Remove, cool and make small ball like ladoos.

Make gram flour batter with water, salt chilli powder and soda bi-carb. Heat oil in a kadai. Dip each ball in batter and deep fry till golden brown on all sides.

Peshawari Murg Tangdi

Weekends are to chill and do all the nice things that you can't do on packed weekdays... one of them being eating fresh and yummy delicacies. So here's recipe that's delicious and easy to prepare. Goes well with an Indian meal and can also become the main course of a light soup and one course meal that one would very often want to have on a Sunday evening.

Enjoy!





Ingredients

Four Chicken Legs
1/2 Cup Curds
1" piece ginger
6-8 cloves garlic and two green chillies
1/2 tsp garam masala powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp jeera powder
2 onions chopped into rings
2 lemons
Coriander leaves
1 tbsp butter

Procedure

Grind ginger, garlic and green chillies into a paste or cut very fine. Wash chicken legs and prick each at a few places with fork. Place in a large bowl or container and apply the ground paste/chopped ginger garlic, chillies to the chicken pieces. Now add curd and all other powdered spices and rub chicken legs well with mixture. Cover the bowl and keep in refrigerator for a couple of hours to marinate.

A little before you want to serve the chicken remove from refrigerator, put in pressure cooker, add one cup water and cook for 5 - 7 minutes after first whistle on low flame. When the cooker cools cook remove chicken pieces. Now heat a non-stick pan with butter and put chicken legs. On low flame turn around till chicken legs are golden brown. Remove from fire. Squeeze juice of half a lemon on chicken. Serve on a plate decorated with onion rings, lemon slices and garnished with coriander leaves.