Bhindi Bharwan

Bhindi (Okra) Bharwan - Stuffed Okra 

This recipe is my mom's recipe and I doubt anybody can cook better bharwan Bhindi than my mom.

What you'll need :

1. Bhindi- Okra  1/2 kg Bhindi, washed & dried
2. 3 Medium sized onion paste
3. 3/4 Inch ginger, grated 
4. Garlic 7-8 cloves paste
5. 2 Tbsp coarsely grounded Fennel  Seeds (saunf)
6. 3 tsp Coriander powder 
7. 1 tsp Turmeric powder (haldi) 
8. 1 tsp Chili powder 
9.  Salt to taste
10. Mustard Oil 2 Tbsp

Let's Begin

1. Cut the caps and other edges of okra  and make a slit vertically be careful not to cut or slit into 2.
2. Take a Kadai or Heavy bottom deep frying pan add oil and heat wait till oil turns lighter in color. 
3. Add pinch of salt in oil.
4. Now, add the onion paste let the flame be medium.
   
5. After 3- 4 minutes add garlic paste and ginger.
6. Keep stirring on low flame till it gives you yellow brownish color.
7. Now in a separate bowl mix well red chilly, coriander and turmeric powder with one tablespoon of water.
8. Add this paste to kadai.
9. Cook this all for another 8 - 10 minutes now add coarsely grounded Fennel Seeds (saunf).
10. Mix well over flame for another one minute.
11. Finally add Okra (bhindi) to pan and cook till okra is done. Don't cover with lid.
12. Keep stirring in between remembering not to break okra in two.

*Avoid adding water as much possible.

Serve hot with Paranthas and Onion Raita.

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Chicken-Wraps.

You'll need is :- 

• 1 each Chicken breast 
• 1 tablespoon Garlic minced 
• 2 tablespoon Butter
• 1 teaspoon Salt 
• 1 cup Lettuce shredded
• 4 tablespoon Mayonnaise
• 1/2 cup Tomato diced 
• 1 cup  cheese shredded 
• 2 10" tortilla shells
• 1/2 Capsicum  shredded
• 1/4 Onion shredded
• Wrap sheet
• 1 Tsp Mustard sauce

Let's Begin  
Take a pan heat butter, garlic and salt. Add chicken and cook for 2 minutes, turn and cook another 2 minutes or until done. Remove from pan and let cool. 
Place 2 10" tortilla shells in microwave for 15 seconds. Remove from microwave and place each on a piece of wrap sheet. Spread mayonnaise on the lower half of each tortilla shell. Next place 1/2 of the shredded lettuce,onion,capsicum and tomatoes on each. 
Next slice chicken breast into 1/2 inch strips and place half on top of lettuce and tomatoes. Give a coating of mustard sauce over cooked chicken.
Sprinkle shredded cheese over it.
Starting at the bottom roll the tortilla up then roll the deli paper, folding in the sides, over the rolled tortilla wrap. 
Cut each in half just before serving. These can made up in advance too and a wonderful snack.

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Easy fish just not fussy

Lemon Grilled Fish

• 1 tablespoon Lemon juice 
• 1/2 cup unsalted butter softened 
• 3- 4 clove garlic crushed 
• 6 FIsh filets (big cuts)
• 1and1/2 tablespoons lemon zest
• 1 tbsp pepper corns grounded
• Parsley  leaves
• 1/2 cup Lemon juice 1/2 cup 
• Dried parsley flakes 1/2 cup
• onion finely minced 

Let's Do it...

1.  Rinse fish; pat dry with paper towels
2. Combine lemon juice, butter and garlic in a bowl; mix well. Coat both sides of filets lightly with some of the butter mixture; sprinkle with lemon & pepper.
3. Combine all relish ingredients in a small bowl and stir occasionally. 
4. Prepare the grill and Place fish in a greased grill basket, tucking under any thin edges. Or, grill fish directly on the greased rack of the grill. Grill until fish is barely opaque and flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish), turning basket once halfway through grilling, basting with remaining butter mixture
5. Serve with lemon-parsley relish, grilled potatoes.
6. Relish with dried parsley,  onions and lemon juice. 

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Mexican-Stuffed-Tomatoes

Mexican-Stuffed-Tomatoes

 You Will Need 

• 6 large tomatoes Firm (slightly ripe)
• 1 cup boneless chicken shredded (for Veg you can take Cottage c
• 1 large onion chopped (1 cup) 
• 1 Garlic minced 
• Taco seasoning 
•  3/4 tsp Chili powder 
• 3/4 cup Water
• 1/2 cup Cheddar cheese shredded 
• 3 leaves Iceberg lettuce Shredded 
• 1 small packet taco/Tortilla chips
• Salt to taste

Let's Make It:

• Cut a thin slice from top of each tomato. 
• Scoop out centers with  teaspoon, being careful not to break shells.
• Coarsely chop slices from tops to make 1 cup (use  scooped-out tomato pulp, if necessary. 
• Take a Pan spray oil and chicken, onion and garlic in a large skillet Stir till it is partially cooked. Then, Pour off any pan  drippings from skillet. 
• Add taco seasoning mix, salt, chili powder, water  and the 1-cup chopped tomatoes. Bring mixture to boiling; simmer, uncovered, 15 minutes, stirring occasionally, until most of the liquid has  evaporated. Keep it aside.
• Place tomato shells cut-side up in a shallow baking dish just large enough to hold.Fill with cooked mixture. 
• Bake in a moderate oven (180 C) for 15 minutes or until shells are  somewhat soft, but Should not fall apart. 
• Top each tomato with shredded  cheese;bake an additional 5 minutes.   
• Serve on lettuce Leaves 
• Top  up with 1 cup of the taco chips. Serve with remaining  chips.

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Stuffed Mushroom - A Perfect,Easiest and Stylish Starter

Stuffed Mushroom - A Perfect,Easiest and Stylish Starter  - This, I had tasted for the first time on my kid's 2nd Birthday. I just loved it and I am sure you too......

You Will Need:

• 15 - 20 Mushrooms
• 2 cloves garlic, crushed
• 200g cheese grated (I Prefer Parmesan Cheese you can take normal processed cheese)
• 1 Tbsp finely chopped capsicum
• 1 Tbsp finely chopped onion
• 1Tbsp bread crumbs
• 2 Tbsp cream
• Pinch of white pepper
• 1/2 Tsp Oregano 
• Salt to taste

Let's Begin:-

1. Clean mushrooms and then remove stems. Chop stems. 
2. Take chopped stems, capsicum and onion stir in bread crumbs,cream, salt and pepper:  mix well. 
3. Stuff each mushroom cap with the mixture; sprinkle each stuffed mushroom with a little cheese. Sprinkle oregano.
4. Keep stuffed mushrooms in a greased baking tray. 
5. Preheat Oven at 170°C for 10 minutes and place the mushrooms for 3- 4 minutes till cheese melts.

   Wait !!! Don't forget to garnish well.

Take Care

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9th January, I was excited as following day was my husbanad's birthday. So, I thought of baking a cake for him.He came at 1:15 am by that time I had not left with energy but still excited. Finally, we did cut the cake along with one of his colleague. Same day in evening  (10thJan) we had a small get together in house with few of his friends.

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Easy Vegetable Lasagna Recipe for Beginners

Easy Vegetable Lasagna Recipe for Beginners

You'll Need

• 2 Tbsp. olive oil
• 1and 1/2cup chopped onion
• 4- 5 Tomatoes chopped.
• 7 - 8 cloves garlic, minced
• 2 green bell peppers,chopped 
• 10-12  sliced mushrooms
• 3-4 baby corns sliced.
• 1 bunch Spinach Chopped.
• Pasta sauce or Spaghetti sauce (if not then use thick Tomato Puree add some oregano and parsley extra).
• 12  Lasagna sheets. (Lay out enough dry lasagna strips in a baking glassware  to ensure you have enough to make 3 full layers, with very little overlap on each layer)
  
• 1Tbsp Tomato ketchup
• 1 cup Ricotta Cheese( if not then cottage cheese)
• 1 cup grated Parmesan cheese (if not then processed cheese)
• 2 cups shredded mozzarella cheese
• 1 tbsp Oregano 
• 2 Tsp of Milk
• Salt to taste

Lets Do It!!! 

Lasagna Sheets

1. In a deep pan add enough water,pinch of salt and one tsp oil and bring to boil. Now add Lasagna Sheets boil till tender. drain and kept separately without overlapping.
2. Preheat oven to 180 degrees Celsius.
3. Heat olive oil in a large pan or wok over medium heat. Add onions, garlic,tomatoes ,baby corn and peppers. Saute till until vegetables start to soften.
4. Add Pasta sauce or Spaghetti sauce and let it simmer for 4 - 5 mins.
5. Finally add Mushrooms and Spinach add salt & oregano. Keep heating on low flame for 2 - 3 mins.
6. Stir in tomato Ketchup.
7. In a medium bowl  mix all three cheese and set aside. 
8. Now take a greased baking glassware or pan.
9. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan.  
10. Top with vegetable mixture and spread out evenly,now cover with cheese layer.
11. Repeat the same process for another two layers. 
12. Top layer should be coated with all three cheese.
13. Sprinkle milk on whole preparation in baking pan.
14. Cover with aluminum foil, and bake 15- 20  minutes. Remove foil, and bake another 10-15 minutes until golden and bubbly. Let vegetable lasagna rest 10 minutes before cutting. 

* we have not added white sauce here as we are trying to cook quick and easy style.

Take Care.

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Chicken Satay with Peanut Sauce

Satay is a dish of marinated or skewered meat served with a sauce. The common sauce used is a peanut sauce.

You'll Need 

• Boneless chicken (try chicken breast )
  
• 1 tbsp oliveoil
• 2 tbsp light Soya sauce
•  Pinch of sugar
• 1 lemon - juice
• Pinch of turmeric Powder 
• 2 tbsp fresh  lemon grass, chopped
• 1 tbsp Balsamic vinegar or wine vinegar
• Salt and Pepper- to taste
• Coriander Leaves
• Satay (Bamboo) skewers

Peanut sauce ingredients

• 3 Tbsp freshly grounded peanuts(roasted)
• 1/2 half onion chopped 
• 1Tbsp Ginger finely chopped
• 1tbsp soya sauce
• 1/2 tsp oil
• Fresh Lime Juice 1 Tsp
• Salt - to taste
• Coconut milk one cup
• Tamarind pulp 1/2 cup
• Jaggery 2 Tbsp (Brown sugar)
• ½-tea spoon of red chilli powder
• Salt and Pepper- to taste

Lets Begin

Slice chicken breasts into 2-3" wide and 4-6" long strips (to fit on skewers.Mix all the marinade ingredients thoroughly, add the chicken pieces to it and mix very well. Leave for 1-2 hours in the refrigerator.. Then pierce chicken strips per skewer.(Do not forget to soak wooden skewers in water for 3 - 4 hrs.)/.

Alternately, heat a non-stick flat tawa and grease it slightly with a few drops of oil and place the skewered chicken. Cook them on high heat turning them frequently. Add coriander leaves.Cook them until they are soft.

Lets make Peanut sauce.

• Heat oil in a heavy bottomed pan. Add the Onions and ginger and sauté it well until it turns brown. Reduce heat and add the red chilli powder. Add  crushed peanut .Cook for 2-3 minutes on low heat. Stir in the crushed peanuts, jaggery ,tamarind pulp lemon juice and soya sauce and coconut milk. Boil this and let it simmer for five minutes.
• Cook until you get a smooth sauce.
• Add lemon juice and switch off the gas.

Serve hot with peanut sauce. Do not forget to garnish of your choice.

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