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 :)

GOBI PARATHA: CAULIFLOWER STUFFED INDIAN FLAT BREAD

KOSINA PARATHA

PUNJABI STYLE

You Need: (To serve 4 people/To prepare 8 Breads)

    To Prepare Dough:

• Wheat Flour (Gehu ka Aata/Godi Hittu) - (2 medium cups)
• Oil - (½ tsp)
• Salt to taste
• Water - (1 cup)

     To Prepare Stuffing:

• Grated Cauliflower (Gobi/Hu Kosu) - (½ of a medium sized cauliflower)
• Finely Grated Ginger/Ginger Paste (Adrak/Shunti) - 1 tbsp.
• Finely Chopped Cilantro/Coriander leaves (Dhaniya/Kottambari Soppu) - (3 tbsp)

• Whole Coriander Seeds (Dhaniya/Kottambari Beeja) - (½ tbsp)
• Cumin Seeds (Jeera/Jeerige) - (½ tbsp)
• Carom Seeds/Thymol Seeds (Ajwain/Om Beeja) - (½ tbsp) Optional
• Turmeric Powder (Haldi/Arisina) - (1 tsp)
• Red Chilli Powder (Mirch Powder/Menasina Pudi) - (½ tsp)
• Black Pepper Powder (Kala Mirch Powder/Kari Menasina Pudi) - (½ tsp) Optional
• Cumin Powder (Jeera Powder/Jeerige Pudi) - (1 tsp)
• Dry Mango Powder (Amchur Powder/Ona Mavina Pudi) - (1 tsp)

• Salt to taste
• Clarified Butter (Ghee/Tuppa) - (1 tbsp)

          Instead of Ghee, you can also use Oil.

      To Serve with:

• Yougurt (Dahi/Mosaru) - (1 medium cup)

          If you are a Vegan, you can skip Yogurt.

• Pickle (Uppinakai)
• Chopped Onions
• A slice of Lemon

         You can also Serve this with any Vegetables/Gravys of your choice.

    Method:

    To Prepare Dough:

• Add 1 tbsp of Oil, salt and water to wheat flour. Mix well and prepare the dough. This will be just like your regular Chapathi dough. Leave this dough for about an hour covering the lid or covering by a wet cloth.

      To Prepare Stuffing:

• Heat Clarified Butter (Ghee) or Oil in a pan. Add whole Coriander seeds, Cumin Seeds, Ajwain and ginger paste and saute for few seconds.

• Add grated Cauliflower, Turmeric Powder, Red Chilli Powder, Black Pepper Powder, Cumin Powder, Dry Mango Powder and salt. Mix well and saute for 2-3 minutes till the mixture turns soft and tender.

As you are adding both Red Chilli powder and Black Pepper powder, balance the amount you add so that the mixture doesnot become too spicy.

As the cauliflower is grated, the mixture turns soft in less than 2-3 minutes on a medium flame.

• Switch off the gas/stove and add chopped cilantro. Leave the mixture for few minutes to cool down.

• Make medium sized balls out of the wheat flour dough.
• Make medium sized balls out of the cauliflower mixture. Keep these balls same size as or little bigger than the dough balls.

• Take a dough ball and make a well shape out of it. Keep the stuffing ball inside this well and cover it completely by pushing it inside the well shape.

• Press this stuffed ball gently in the middle and sprinkle some wheat flour on it.  Roll this out into round flat breads just like you do while preparing Chapthis but keep the flatness little thicker than Chapathis.

• Grease a Pan/Tava with Clarified Butter (Ghee) or Oil and heat it for few minutes. When the pan is hot enough, put the flat bread on it and heat it. While heating, you can spread a little Clarified Butter (Ghee) or Oil on top of this flat bread. Once the bottom turns slight golden brown, turn over the bread. When this side also turns slight golden brown, remove the bread to paper napkins.

Serve hot with Yogurt/Pickle and some chopped onions and a slice of lemon.

You can also Serve this with any Vegetables/Gravys of your choice.

BHINDI KADHI: OKRA YOGURT CURRY

BENDEKAI MAJJIGE HULI

PUNJABI STYLE

You Need: (To serve 4 people)

• Cut Okra (Bhindi/Bendekai) - (2-3 cup)

Cut Okras lengthwise.

• Yogurt/Butter Milk - (3-4 cup)

• Gram Flour (Besan/Kadale Hittu) - (2 tbsp)

     To Paste:

• Green Chillies (Hara Mirch/Hasi Menasinakai) - (2-3)
• Garlic Cloves/Garlic Paste (Lasan/Bellulli) - (2-3/1 tbsp)
• Ginger/Ginger Paste (Adrak/Shunti) - (A small piece/1 tbsp)

Grind green Chillies, Garlic and Ginger (or Ginger and Garlic paste) into smooth paste by adding little water.

• Turmeric Powder (½ tsp)

• Salt (To taste)
• Water

     For Seasoning (Tadka/Oggarane):

• Oil (for seasoning) - 1 tbsp
• Mustard seeds (Rai/Sarso/Sasive) - ½ tsp
• Cumin Seeds (Jeera/Jeerige) - 1 tsp
• Dry Red Chillies (Lal Mirch/Ona Menasinakai) - (2-3)
• Curry leaves (Kadi Patta/Kari Bevu) - (1-2 sticks)
• Asafoetida (Hing/Hingu) - (2-3 Pinch)

     Method:

• Add Gram Flour, Green Chillies - Garlic - Ginger paste, Turmeric powder, Salt into Yogurt and beat well. You can add little water if needed. Make sure there are no lumps of gram flour.

• Heat oil in a pan. Add Mustard seeds, Cumin seeds, Red chillies one by one. When mustard seeds starts spluttering, add Curry leaves and Asafoetida. Saute for a second.

• Add cut Okras and little salt and saute for 4-5 minutes., till okra gets tender and dark green in color.

• Add Yogurt mix and boil for 2-3 minutes. (If the mix gets thicker, add a little water and bring to a boil.)

Switch off the gas/stove and serve hot with Rice/Chapatis.

RAJMA MASALA: RED KIDNEY BEANS CURRY

YOU NEED:

1. Red Kidney Beans (Rajma) - 2 cups (Soak 2 hrs in water and cook in pressure cooker)

2. Finely Chopped Onions (Pyaaz/Eerulli) - 1 cup

3. Finely Chopped Tomatoes (Tamatar) - 1 cup

4. Finely Chopped Green Chillies (Hara Mirch/Hasi Menasu) - 3-4

5. Chopped Cilantro (Coriander Leaves/Hara Dhaniya/Kottambari Soppu) - 1 cup

6. Ginger Garlic Paste - 1 ½ tbsp
7. Cumin Seeds (Jeera/Jeerige) - 1 ½ tsp

8. Garam Masala - 1 ½ tsp

9. Coriander (Dhaniya/Kottambari) Powder - 1 ½ tsp

10. Red Chilli Powder (Lal Mirch Powder/Menasina Pudi) – ½ tsp (Optional)

11. Fenugreek Leaves Powder (Kasuri Methi/Ona Mentya Soppina Pudi) – ½ tsp (Optional)

12. Water (Use the water in which you cook rajam)
13. Little Butter (Makkhan/Benne)

14. Oil (To Fry) - 2 tbsp

15. Salt

METHOD:

1. Heat oil in pan and Add
            (1) Cumin seeds
            (2) Finely Chopped Onions      

            (3) Garam Masala
            (4) Ginger Garlic Paste

            Saute for few seconds till onions gets tender.

2. Add
            (5) Water (Use water left after cooking rajma)
            (6) Coriander Powder

(7) Finely Chopped Tomatoes
(8) Finely Chopped Green Chillies

            Mix well. Cover with a lid and let it boil for few minutes. Tomatoes have to get mashed.

3. Add
            (9) Cooked Rajma
            (10) Salt
            (11) Red Chilli Powder (Optional)

            (12) Kasuri Methi (Optional)

            Mix well. Cover with a lid and let it cook for 15 minutes.

4. Turn off the stove and add
            (13) Little Butter
            (14) Chopped Coriander Leaves

Tip: Cook Rajma till 3-4 cooker whistle, so that they get a little crack but not get mashed up.

Serve With Phulkas/Chapathis/Rice.