Friday, December 22, 2006

Bhindi Fry


250 gm bhindi or okra

3-4 tablespoon oil

1 teaspoon besan

2 teaspoon coriander powder

1 teaspoon cumin powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala powder

1/2 teaspoon chilly powder

1/2 teaspoon amchur

Salt to taste


Wash and cut the bhindi or ladies finger into long pieces. Mix all the above-mentioned ingredients (except oil) to form a masala. Now stuff the bhindi with this masala. Heat oil in a kadai and add the stuffed bhindi and the rest of the masala and fry on a low heat for a while. Cover and cook on a low heat until the bhindi is cooked. Remove the lid and fry the bhindi until it becomes crispy. Serve hot with rotis.

Saturday, December 16, 2006

Sweet kichadi


1 cup broken wheat (Lapsi)

1 cup chana dal

1-1/2 cup jaggery

1 cup grated coconut

2 tablespoon ghee

1 tablespoon cashew nut pieces

1 tablespoon dry grapes


Fry the broken wheat or lapsi in a kadai without oil until it gives a good aroma. Cook the lapsi and chana dal in pressure cooker until it is cooked and becomes soft. Heat the jaggery and coconut with a little water in a kadai. Once it starts boiling, add the cooked lapsi and chana dal and cook for a few minutes. Heat ghee in a small kadai and add the cashew nut pieces and dry grapes. Fry them until they turn golden brown. Now add the ghee and fried dry fruits to the kichadi and serve hot.

Tuesday, December 05, 2006



4 cups of atta or wheat flour

2 medium potatoes

1 teaspoon cumin seeds

1/2 teaspoon garam masala

1/2 teaspoon turmeric powder

Salt to taste

Oil for frying


Boil and mash the potatoes while still hot and make a smooth dough. Add 2 teaspoon of oil to it and also add the cumin seeds, garam masala, salt, and turmeric powder. Make a smooth dough by mixing it well. Make small balls and roll into puris and deep fry in hot oil. Serve this with vegetable kurma or coriander chutney.