BHARWAN BHINDI: SPICE STUFFED OKRA

PUNJABI STYLE

Preparation Time: 20-30 Minutes
You Need: (To Serve 4 People)
Ingredients	Quantity	A Quick Comment
Washed and dried Okras/Lady's Finger	20-25 medium sized.	Make sure Okras are completely dry as wet Okras might turn mushy while cooking.
Chopped Onions (Optional)	1 medium sized	Cut Onions length wise.
Garlic Paste/Finely Grated Garlic (Optional)	2 medium sized
Ginger Paste/Finely Grated Ginger	2 tbsp
Chopped Green Chilies (Optional)	2	Slit Green Chilies lengthwise. As you will be using Red chili powder to prepare spice powder, use Green Chilies only if you like your Stuffed Okra more hot and spicy.
Salt	To taste
To Prepare Spice Powder Mix:
Turmeric Powder	1 tsp	In Hindi - Haldi (हल्दी ) In Kannada - Arisina (ಅರಿಸಿನ)
Red Chili Powder	1 tsp	In Hindi - Mirch Powder (मिर्च  पाउडर) In Kannada - Menasina Pudi (ಮೆಣಸಿನ ಪುಡಿ)
Coriander Powder	1 ½ tbsp	In Hindi - Dhaniya Powder (धनिया पाउडर) In Kannada - Kottambari Pudi (ಕೊತ್ತಂಬರಿ ಪುಡಿ)
Cumin Powder	1 tsp	In Hindi - Jeera Powder (जीरा  पाउडर) In Kannada - Jeerige Pudi (ಜೀರಿಗೆ ಪುಡಿ)
Garam Masala Powder	1 ½ tsp
Dry Mango Powder	1 ½ tbsp	In Hindi - Aamchur Powder (आमचूर पाउडर) In Kannada - Ona Mavina Pudi (ಒಣ ಮಾವಿನ ಪುಡಿ)
For Seasoning:
Cumin Seeds	1 tsp
Asafoetida	½ tsp	In Hindi - Hing (हींग) In Kannada - Ingu (ಇಂಗು)
Oil	2 tbsp
To Garnish:
Chopped Cilantro/Coriander Leaves	½ cup	In Hindi - Dhaniya (धनिया) In Kannada - Kottambari Soppu (ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು)

Method:

     To Prepare Spice Powder

• Remove the tip of each Okra and slit in the middle lengthwise without cutting it into halves.

• Mix Turmeric powder, Red Chili powder, Coriander powder, Cumin powder, dry Mango powder, Garam Masala powder an salt together.
• To the above spice powder add 1 ½ tbsp of Ginger and mix well.

          Keep some ginger paste aside to use along with onions.

• Fill each slit okra with the spice mixture and keep them aside.

          Keep some spice mixture aside to sprinkle on top of Okras when we cook them.

• Heat oil in a pan. Add cumin seeds, Asafoetida and saute for 2 seconds.
• Add chopped Onions, ginger paste, garlic paste, slit Green Chilies and little salt. Saute for a minute.

• Add spice stuffed Okras, and remaining spice powder, little salt and mix gently. Cover the lid and cook okras for 3 minutes on a medium flame.

• Open the lid and toss Okras gently pushing uncooked parts downwards. Again cover the lid and cook for 3 minutes.

• Open the lid and again toss the Okras gently and cook without covering the lid for another 2-3 minutes until the okras are nicely cooked and turn tender.

          Cooking okras without covering the lid at the end, will retain the nice green color of okras.

• Switch off the gas and pass the cooked okras into a serving bowl. Garnish with some chopped onions and chopped Cilantro.

          AS your pan will be very hot, Okras can continue to get cooked even after you switch off the gas. This will make Okras turn too soft and mushy. So pass Okras immediately to a serving bowl after you switch off your gas/stove. Serve hot with Chapatis/Naans/Parathas or with Rice-Rasam :) You can also eat this dish as an appetizer :)

DOODHI KA HALWA: BOTTLE GOURD IN MILK AND SUGAR

INDIAN DESSERT

Preparation Time: 40-50 Minutes
You Need: (To Serve 4 People)
Ingredients	Quantity	A Quick Comment
Bottle Gourd	1 large size/ 2 medium size	In Hindi - Doodhi/Lauki (दूधी / लौकी) In Kannada - Sore Kai (ಸೋರೆ ಕಾಯಿ)
Sugar	1 medium cup
Milk	½ liter/16 Oz	Instead of Whole milk you can also use Condensed milk.
Powdered Green Cardamom	2 Garlic Cloves	In Hindi - Ilaichi Powder (इलाइची पाउडर) In Kannada - Yelakki Pudi (ಏಲಕ್ಕಿ ಪುಡಿ)
Clarified Butter	3-4 tbsp	In Hindi - Ghee (घी) In Kannada - Tuppa (ತುಪ್ಪ)
To Garnish:
Broken Cashewnuts	A Fistful	In Hindi - Kaju (काजू) In Kannada - Godambi (ಗೋಡಂಬಿ)
Raisin	A Fistful	In Hindi - Kishmish (किशमिश) In Kannada - Ona Drakshi (ಒಣ ದ್ರಾಕ್ಷಿ)

Method:

• Remove the tips and Peel the skin of the Bottle gourd. Cut lengthwise, remove the seeds and coarsely grate them.

• Heat milk in a deep pan and bring it to boil. Switch of the gas and keep the boiled milk aside.
• Heat 1 tbsp of clarified butter/Ghee in a pan. Add broken Cashew nuts and saute for 2-3 seconds. Add Raisin and saute for further 3-4 seconds. Once the Raisin becomes puffy and Cashew nuts turn slight golden brown, switch off the gas/stove and keep these dry fruits aside.

• Heat 2 tbsp of clarified butter/Ghee in a pan. Add grated bottle gourd and saute for 5-6 minutes until the bottle gourd turns soft.

• Add boiled Milk, Sugar and powdered Green Cardamom. Mix well and cook further by stirring continuously for about 15-20 minutes on a medium flame until almost milk is absorbed, moisture is evaporated and mixture turns thick. Switch of the gas/stove.

• Add the fried dry fruits (Cashew nuts and Raisins) and mix well. Serve hot or cold :)

FENUGREEK LEAVES AND PEAS PILAF

METHI MATAR PHULAO
MENTYA SOPPU - BATANI PHULAO

NORTH INDIAN STYLE

You Need: (To serve 4 people)

• Washed Rice (Chawal/Akki) - (2 medium cups)
• Washed and Finely chopped Fenugreek Leaves (Methi/Mentya Soppu) - (2 medium bunches/1 medium cup)
• Green Peas (Matar/Batani) - (1 medium cup)

If you are not using frozen Green Peas but fresh green peas, half cook them in boiling water for about 10 minutes or microwave them for about 5 minutes.

• Chopped Onions (Pyas/Kaanda/Eerulli) - (1 medium cup) Optional
• Chopped Tomatoes - (1 medium cup) Optional
• Garlic Paste/Finely Grated Garlic (Lasan/Bellulli) - (1 tbsp)
• Ginger Paste/Finely Grated Ginger (Adrak/Shunti) - (1 tbsp)
• Finely Chopped Green Chillies (Hara Mirch/Hasi Menasinakai) - (2-3)

• Broken Cashewnuts (Kaaju/Godambi) - (a handful) Optional

• Turmeric Powder (Haldi/Arisina) - (1 tsp)
• Red Chillie Powder (Lal Mirch/Kempu Menasu) - (½ tsp) Optional

          As you are already using green chillies, use red chillie powder only if you like your Pilaf more hot and spicy.

• Coriander Powder (Dhaniya powder/Kottambari Pudi)- (1 ½ tbsp)
• Cumin Powder (Jeera powder/Jeerige pudi)- (1 ½ tsp)
• Garam Masala Powder - (1 ½ tbsp)

      For Seasoning:

• Clarified Butter (Ghee/Tuppa) - (2 tbsp)

          Instead of Clarified Butter you can use oil.

• Cumin seeds (Jeera/Jeerige) - (1 tsp)
• Fenugreek seeds (Methi ke dane/Mentya) - (1 tsp)
• Bay Leaves (Phulao Yele) - (1-2)
• Cardamom (Ilaichi/Yelakki) - (4-5)
• Cloves (Lavang/Lavanga) - (4-5)
• Cinnamon sticks (Dalchini/Chakke) - (2-3 sticks)

• Lime Juice (Nimbu ka Ras/Nimbe Rasa) - (1 tbsp/½ Lime) Optional
• Salt
• Water (4 medium cups)

Method:

• Soak Rice in warm water for about 20 minutes and drain out the water.

• Soak the finely chopped Fenugreek leaves in salt water for about 20 minutes and drain out the water.

• Heat 1 tbsp of clarified butter (Ghee) or Oil in a pan. Add Cumin seeds and Fenugreek seeds. Saute for 2-3 seconds. Add soaked rice, Turmeric powder and little salt. Saute for 5-6 minutes until you can smell the sweet aroma of rice and ghee.

• Add 4 cups of water (double the quantity of rice) and mix well. Cover the lid and cook the rice on a medium flame for about 15 minutes without disturbing it.

• Heat 1 tbsp clarified butter (Ghee) or oil in a pan. Add Whole Garam masala (Bay leaves, Cardamom, Cloves, Cinnamon sticks), broken Cashewnuts. Saute for 2-3 seconds until the cashewnuts turn slight golden brown.

• Add chopped Onions, finely grated Ginger, finely grated Garlic, finely chopped Green Chillies and a little salt. Mix well and saute for 2 minutes until onions turn tender.

• Add chopped Tomatoes. Mix well and saute for 2 minutes until Tomatoes turn soft.

• Add Green Peas, finely chopped Fenugreek leaves, Red Chillie powder, Coriander powder, Cumin powder, Garam Masala powder and little salt if required. Mix well and saute for 3-4 minutes until the Fenugreek leaves shrink and green peas get cooked.

• Add the Fenugreek-Green Peas mixture and Lime juice to the cooked rice and give a gentle mix.

Serve Hot with Papad and Pickle :) You can also serve with a small cup of curd :)

GREEN GRAM / MUNG BEAN LENTIL

MOONG DAL KI SABJI

HESARU KALU THOVE

NORTH INDIAN STYLE

You Need: (To serve 4 people)    

• Green Gram/Mung Bean (Moong/Hesaru Kalu) - ( 3 cups)

          For enhanced taste, you can use sprouted green gram.

• Chopped Onions (Pyas/Kanda/Eeruli) - (1 medium sized)
• Chopped Tomatoes - (2 medium sized)

         No Need to finely chop as you will be grinding Onions and tomatoes anyways.

         You can also use Tamarind extract (1 medium cup) instead of tomatoes.

• Finely Grated Garlic/Garlic Paste (Lasan/Bellulli) - 1 tbsp
• Finely Grated Ginger/Ginger Paste (Adrak/Shunti) - 1 tbsp
• Chopped Green Chillies (Hara Mirch/Hasi Menasu) - (2-3)

• Cumin Seeds (Jeera/Jeerige) - (½ tbsp)
• Turmeric Powder (Haldi/Arisina) - (1 tsp)
• Coriander Powder (Dhaniya powder/Kottambari pudi) - (1 tsp)
• Cumin Powder (Jeera powder/Jeerige pudi)- (½ tsp) Optional
• Goda Masala/Garam Masala Powder - (½ tsp) Optional
• Powdered Jaggerry (Gud/Bella) - (1 tbsp) Optional

• Oil (To Fry) - (1 tbsp)
• Lime Juice (Nimbu ka Ras/Nimbe Rasa) - (1 tbsp)
• Salt (To taste)
• Water (1 glass)

To Garnish:

• Finely Chopped Cilantro/Coriander leaves (Dhaniya/Kottambari Soppu) - (½ cup)     

    Method:    

• Soak Green Gram overnight or at least for about 5-6 hours. Pressure Cook it for 3-4 whistles.

• Heat Oil in a pan, add Cumin seeds and saute for 2-3 seconds.

• Add finely Grated Garlic, finely Grated Ginger, Chopped Green Chillies, Chopped Onions and Salt one by one. Mix well and saute for 2-3 minutes till the Onion turns tender.

• Add Chopped Tomatoes, Mix well. Cover the lid for 2 minutes and make sure Tomatoes turn soft and tender.

         Instead of tomatoes you can also add Tamarind extract.

• Switch off the gas/stove and grind this onion tomato mixture with a glass of water.

• Heat the ground mixture in a pan. Add pressure cooked Green Gram, Turmeric powder, Coriander powder, Cumin powder, Goda masala/Garam masala and powdered Jaggery. Bring the mixture to a boil.

• Switch off the gas/stove and add lime juice. Garnish with chopped Cilantro/Coriander leaves.

Serve hot with Phulkas/Chapatis/Rotis/ or with Rice :)