Monday, 10 June 2019

Chickpea flour (besan) Stuffed Okra (bhindi)



Ingredients


500g Okra
2 tablespoons Cumin and Coriander powder
1/2 cup Chickpea flour
1 teaspoon Turmeric powder
Salt to taste
1 small Onion
2 Tomatoes 
1-2 green Chillies
1 clove garlic
3 stalks fresh Coriander
2 teaspoons Vegetable  Oil
2 tablespoon Panch phoran spices (can be bought in Indian grocers, else see below for recipe)

Method

  1. Wash and dry the okra with a paper or cloth towel. Cut off the top part and tip of the okras. 
  1. Make a length-wise slit, without separating the okra in halves
  1. Mix the dry spices and flour and set aside.
  1. Place the onions, tomatoes, chillies, garlic and coriander with the stems in a food process and grind finely.  Else, chop everything finely.
  1. Add to the flour mix with 2 teaspoons of oil, mix to make a thick paste. Fill the okra slits with the spice mix and place in a large container.
  1. Put a wide frying pan on the stove, and add 2 tablespoons of oil, when hot add the panch phoran spices
  1. Place all the okra in pan with stuff side upwards.  Turn down the heat and cover.  Cook for 10 minutes and turn them over, cover and cook for a further 15 minutes at very low setting.


Panch Phoron Recipe

1 tbsp nigella seeds.
1 tbsp black mustard seeds.
1 tbsp fenugreek seeds.
1 tbsp fennel seeds.
1 tbsp cumin seeds.
Mix and place in a dry container.

Tuesday, 5 April 2016

Gujarati Sweet and Sour Dal


Ingredients
1 cup split pigeon pea lentils
1 green chili, 
1.5 inch ginger,
2 tbsp peanuts
½ tsp turmeric powder
750 ml water
2 tbsp chopped dried mangosteens (kokum)  (substitute 1 lemon)
salt as required
2 tablespoon oil
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp fenugreek seeds
2 to 3  dry round red chilies (boriya)
6-7 curry leaves
a generous pinch of asafoetida
3 to 4 cloves
1 cinnamon stick

Method
  1. Wash the lentils thoroughly at least 3 times and soak over night.  
  2. Place the lentils with along with 750ml water, turmeric, ginger-green chili paste and peanuts.  Bring to boil
  3. Simmer for 40 minutes till the lentils are mushy, mash the lentils with a wooden spoon and then add extra water if necessary. 
  4. Add the jaggery (brown sugar), chopped kokum  (or lemon juice) and salt and simmer the dal for 7 to 8 minutes on a low to medium flame.
  5. Meanwhile heat the oil in a frying pan, add the mustard seeds, cumin and fenugreek seeds and fry till they are browned (1/2 minute)
  6. Then add the curry leaves, whole red chilies, cloves, cinnamon and asafoetida.
  7. Stir and fry for a few seconds, pour this mixture into the simmering lentils and continue to simmer for 5 to 6 minutes more.
  8. Serve with rice or as a soup.


Sunday, 14 February 2016

Today's Lunch

Baghali Polo - Persian Rice and Dill and Broad beans


Ingredients
1 cup sella basmati rice
1 teaspoon salt
2 table spoons olive oil
1/2 cup chopped dill 
1 cup broad beans; frozen
1/4 teaspoon saffron; crushed and soaked in a warm water (1 tablespoon)


Method

  1. Wash the rice thoroughly and soak with salt in some cold water for 30 minutes.
  2. Boil the broad beans for 5 minutes, cool in cold water and peel.
  3. Place 3 cups of water with the drained rice in a pan and bring to boil.  Reduce the heat  and simmer for 15 minutes, drain the rice.
  4. Heat 1 tablespoon of olive oil in a pan, when hot, add a third of the drained rice, cover with half the dill and beans. Add another layer of the rice and cover with the other half of the dill and beans, finally add the remaining rice.  Drizzle the remaining olive oil and the saffron on the top and cover.  Reduce the heat and leave the rice to cook for 15 minutes.  
Serve with lamb shanks
 



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