Dahi Bhindi /okra


Ladies finger or okra are everyone’s favorite and today I am sharing with you Dahi bhindi recipe which is made with yogurt and some spices.

Basically here ladies finger is deep fried first and later mixed with Dahi and masala.

Let’s get the recipe now

#foodbloggers#dahibhindi#purvanchalstadka#indianfoodblogger#okrarecipes

Dahi bhindi

Dahi Bhindi

Ingredients :

  • 1 cup bhindi/okra chopped
  • 1 cup yogurt
  • 2 tablespoon besan /chickpea flour
  • 1 tablespoon ginger-garlic paste
  • 2 onions chopped
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon Red chilli powder
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1 tablespoon salt or as per taste
  • 1 tablespoon sugar
  • 1/2 cup Water
  • 1/2 tablespoon jeera/cumin seed
  • 1 pinch hing
  • Coriander leaves for garnish

Method:

  • Wash and clean bhindi
  • Slit them long
  • Deep fry them till golden brown and remove
  • Now add Besan to curd and whisk it without leaving any lumps, keep aside ,add water as per requirement
  • Heat pan with oil,add in jeera
  • Let it splatter
  • Add green chillies and onions, saute till brown in colour
  • Add hing
  • Now add ginger-garlic paste and cook for few seconds
  • Add in all the given masala including garam masala,sauté
  • Pour curd mixture
  • Lower the flame, add salt and sugar
  • Bring one boil, add in fried bhindi
  • Garnish with coriander leaves
  • Serve hot, with roti or rice
  • Dahi bhindi is ready
  • Hope you liked this simple recipe
  • Until then keep exploring……

Kale chane masala/Black chickpeas curry


Mostly found in North Indian region ,black chickpeas are very fond in our house,especially by my mother in law.This recipe is a must have navratri bhog made without onion and garlic, it has a very earthy taste to it..If you wish you can add onion and garlic also..Black chickpeas are a very healthy option to make.Lets see the recipe…….food my way

KALE CHANE KI SUBZI
KALE CHANE KI SUBZI

Ingredients

1 cup black chickpeas (Kale chane soaked overnight)

4 tomato chopped

1 1/2 ginger (grated)

4 green chilies chopped

1 tablespoon jeera (cumin seed)

1 tablespoon red chilli powder

1 1/2 tablespoons coriander powder

2 tablespoons garam masala

2 tablespoon curd

2 tablespoon besan(chickpeas flour)

1 tablespoon sugar

1/2 tablespoons hing (asafoetida)

Salt as per taste

2 tablespoons oil

Some coriander leaves for garnish

KALE CHANE
BLACK CHICKPEAS CURRY/KALE CHANE

Method

Wash black chickpeas and boil in pressure cooker with salt

Take 5 to 6 whistles of the cooker or till the chanas have cooked

Remove and keep aside in a bowl

In the same cooker,add oil then jeera let it turn brown

Now add green chillies, grated ginger and hing saute ,add tomatoes and let it cook

Once the tomatoes have gone soft add haldi powder, red chilli powder, coriander powder n saute

Pour in the boiled black chickpeas and give it a nice mix (use the water in which the black chickpea was boiled)

Add water to the desired consistency, with the garam Masala and salt

Mix it well

Now take a small bowl add curd and besan mix it well without any lumps in it

Pour the curd and besan mixture in the black chickpeas and sugar again give nice mix

Close the lid of the cooker and bring into pressure and take 1 to 2 whistles

Off the flame ,let it cool down

Open and garnish with coriander leaves

Your kale chane or black chickpeas curry is ready

A complete satvik food without onion and garlic

An Astami bhog (prasad) is ready

Matar ka Nimona(green peas curry)


NIMONA
MATAR KA NIMONA

Nimona is a well-known dish in all local household in UP.this dish is prepared with minimum masalas to retain the taste of the fresh green peas and its sweetness.As a lot of garam masala will hamper the taste of the dish,some dishes are lovely without heavy masalas,this recipe is the one made in my house,people across the state have their own version of nimona,have them with rotis or rice or one can just have like soup also.

Ingredients

  • 1 cup green peas or matar
  • 1 onion
  • 5 to 6 green chili(according to taste,I like it spicy)
  • 4 to 5 garlic
  • 1/2 cup coriander leaves(washed and chopped)
  • 1 potato(washed and cut into cubes)
  • 1/2 tsp rai(mustard seeds)
  • 1/2 tsp hing(asafoetida)
  • 1/2 tsp haldi powder(turmeric)
  • 4 tsp oil(I have used mustard oil)
  • salt as per taste
  • NIMONA
    NIMONA

    Method

  • In a grinder take green peas,green chili,garlic, onion and coriander leaves,grind them into a semi coarse paste.keep aside
  • Heat oil in the pan,once the oil is hot enough add rai,let it crackle
  • Add hing,haldi powder and the potatoes into it,fry till golden brown
  • pour the mixture from the grinder in the pan and saute till the colour changes from green to dark green or when the mixture leaves the side of the pan
  • 20180128_101503.jpg

 

  • once its done,add water to the desired consistence,it should be thick
  • add salt as per taste let it boil for 10 minutes with the lid closed
  • serve hot with a tablespoon of ghee on the nimona with rice or roti
  • keep the recipe simple to enhance sweetness of the green peas

 

 

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