Bharwa Bhindi(Stuffed Lady finger)

Crispy tasty bhindi recipe. Best served with chapatis.

Ingredients:
Bhindi(Ladyfinger)--------------250gms
Turmeric powder(haldi)----------1/2tsp
Red chilli powder---------------1/2tsp
Salt----------------------------to taste
Amchur powder-------------------1tsp
cumin powder--------------------1tsp
Fennel seeds(saunf)-------------2tsp crushed
Corrinder powder---------------1tsp
Cumin seeds(jeera)--------------1/2tsp
Mustard Oil---------------------3tbsp

Method:
1. Take out the ends of the lady fingers and make a slit on one side without cutting through.
2.Take salt, turmeric powder, cumin powder, amchur, fennel seeds, red chilli powder,coriander powder and 1/2tbsp mustard oil in a small bowl and mix well.
3.Fill this mixture into the bhindi.
4.Heat the remaining oil in a kadai/pan, add cumin seeds.
5.Add the stuffed Bhindi. Stir and cover the pan.
8.Cook on low flame, stirring occasionally, till the lady fingers get cooked and turn crisp.


Some ideas:
Some times I add mango pickle masala(aam ke achar ka masala), in the stuffing. It tastes good. Just cut the amchur powder from the above recipe and reduce the other spices quantity accordingly.

Besan(Bengal Gram Flour) Ke Ladoo

As an Indian you would have surely enjoyed besan ke ladoo at least once. These yummy ladoos we have been enjoying since our childhood, made by our mummy, nani or dadi. Most commonly made during the festival season around Dushera and Diwali. Ladoos can easily stored for 2-3 months.

Ingredient:
1. Thick Besan(Bengal Gram Flour)------500gms/ 5cup
2. Ghee--------------------------------4cup
3. Bura--------------------------------200gms/ 2cups
4. Badam-------------------------------10 Chopped

Method:
1. Take Ghee and besan in a kadai and mix well on low flame.
2. Roast the besan on low flame stirring continuously till sharp mustard colour appears.

3. Once it is done off the flame.
4. Add the chopped almonds in the besan and cover it with besan. So that almonds will be roasted little bit in the hot besan.
4. Coal the besan and than add bura and mix well.
5. Now make ladoos and store in a air tight container.
6. Freshly prepared little hot ladoos tastes awesome.


Some ideas:
1. If possible take thick (mota) Besan. Which is commonly available in atta chakki shops as mota besan or ladoo wala besan.
2. You can increase or decrease bura quantity according to your taste.
3. Never add bura in besan on flame.

Fried Arvi(Colocassia)

Fried Arvi in onion-tomato gravy. Tastes delicious with chapati or paratha. I am using green chillies which can be replaced by red chillies according to your taste.

Ingredients:
Arvi------------------------250gms
Ajwain----------------------1/2tsp
Jeera(Cumin seeds)----------1/4tsp
Hing(Asafoetida)------------a pinch
Corinder powder-------------1tsp
Turmeric powder(haldi)------3/4tsp*
Onion-----------------------2 medium
Tomato----------------------2 medium
Green Chillies--------------2
Ginger----------------------1"
Garlic----------------------2-3 cloves*
Oil-------------------------2tbsp
Salt------------------------to taste


Method:
1. Peel and cut arvi lenght wise.
2. Wash and wipeout all the water.
3. Make ginger, garlic, tomato and onion paste.
4. Fry the wiped arvi.
5. Take a pan/kadhai and add oil in it.
6. Heat the oil, add jeera and ajwain and hing.
7. Add the onion-tomato paste, cook it till oil seprates from the masala.
8. Add corinder powder and haldi and stir for while.
9. Add fried arvi and mix well and cover the pan.
10. Cook for 10-15 minutes on low flame.
11. Serve hot with bread of your choice.

*Optional

Idli

A south indian breakfast item. Served with Coconut chutney and sambhar. Need fermentation. Me and my elder daughter like to eat idlis with peanut chutney. It also tastes great with baby onion sambhar.

Ingredients:
Idli Rava/ Rice--------------------------2cups
White Gram Dal(Dhuli Urad)--------1cup
Fenugreek seeds(methi)---------------1/4tsp
Salt---------------------------------------2tsp


Method:
1. Wash and soak White Gram dal+fenugreek seeds and Idli rava separatly for 4-5hrs.
2. Wash and grind the dal into a fine paste.
3. Drain water from idli rava and squeeze out all the water from rava then mix with dal and salt in a big container(as, a well fermented batter raises almost to double).
3. Keep for atleast 6-7 hrs or over night for fermentation in a warm place.
4. The batter is ready to use.
5. Grease the idli stand and steam for 10-15 mintues.
6. Enjoy hot and fluffy idlis.

Some ideas:
1. Do not add much water while grinding the batter.
2. There are interesting variations possible to this recipe and one can prepare a variety of idlis. I shall post variations later on my blog.