Spicy Okra - Bhindi Masala

Though, a fan of simple food with minimum spices, sometimes I do enjoy rich versions of food. For example, making Okra in its simplest form does not need more than 2-3 ingredients and 5 minutes of effort. But, Okra can be made very spicy and tastes just as good. I had this Okra Masala at a restaurant in San Francisco [Naan and Curry] and liked it a lot. A little bit of digging and experimenting, got me closer to the taste there. This recipe can be made when you are entertaining people and a simple vegetable as Okra can become a fun side. Try this out!

Ingredients
1. Okra - [about 3/4 pounds]
2. Onions - 2 medium
3. Tomatoes - 2 medium
4. Grated Ginger - 1 tsp
5. Pounded Garlic - 1 tsp
6. Green Chillies - 4 to 5 [or per taste]
7. Turmeric Powder - 1/2 tsp
8. Chilly Powder - 1 tsp
9. Coriander Powder - 1 tsp
10. Garam Masala Powder - 1 tsp
11. Clove Pods - 3-4
12. Cardamom - 1"
13. Bay leaf - 1-2
14. Cumin Seeds - 1 tsp
15. Oil for frying and cooking
16. Salt - per taste
17. Kasoori Methi

Method
1. Wash the okra when whole and pat dry, before cutting. Cut in small horizontal rings
2. Let the okra dry some more, till any wisp of water is dried. Fry the okra pieces in hot oil and keep aside
3. In the same oil, add the clove, cardamom, bay leaf and cumin seeds
4. When the cumin starts to splutter, add ginger-garlic. Stir till they just start turning yellow
5. Add finely cut onions to the oil and stir well, till it is golden brown
6. Add all the ground powder from 7 to 10 and Kasoori Methi. Mix well and stir continously, till the spices are done
7. Add the tomatoes (pureed) and cook for some more time.
8. Add green chillies and the Okra and mix well to the curry
9. Cover and cook for another 5 minutes
10. It will be done, when there is a smooth consistency with okra and curry

This tastes very good with hot Chapatis. Enjoy!

Fish - North Indian style

I am so used to cooking Fish the Bengali style that I find it difficult to experiment much with fish recipes. However, I realize that Bengali style fish tastes best with Rice. Since, Shekhar prefers roti over rice, I often am in dilemma as to how should I cook Fish. This recipe is an attempt to make it such that it would taste very nice even with Roti. It is quite different from the typical Bengali way but, I am very happy with my experimentation and the final result.

Ingredients - Ground Paste
1. Few cloves of Garlic (approximately 7-8 large cloves), peeled
2. 3 inch fresh ginger, peeled
3. Cumin powder - 1 tsp
4. Black pepper - 1/2 tsp
5. Mustard seeds, ground - 1/2 tsp
6. Coriander powder - 1 tbsp
7. Salt, to taste
8. Water - enough to make the paste

Ingredients - Curry
1. Fish Fillet [I used approx 500 gms Cat Fish, carp or any other solid fish is fine]
2. Vegetable oil
3. Fenugreek Seeds - 1/2 tsp
4. Tomatoes, puréed - 2
5. Turmeric Powder - 1 tsp
6. Red chilly powder - 1tsp or to taste
7. Garam Masala - 1/2 tsp
8. Fresh coriander stalks and leaves, roughly chopped
9. Water for the gravy

Method
Simple :)
1. Make a paste with all ingredients specified for the ground paste. Keep aside
2. Shallow fry the fish pieces, coated lightly with turmeric and salt [optional, I like the fish light fried in the curry]. Keep aside
3. In a wok, heat some oil. Add the Fenugreek (methi) seeds
4. When they start to leave an aroma, and start turning brown, add the ground paste
5. Stir till the paste leaves oil [approximately 3 minutes]. Add a little water, if required
6. Add the Tomatoes, turmeric powder, chilly powder and garam masala and salt
7. Stir well till the tomatoes are soft and mix well with the spices
8. Add the fish pieces and cover them with the spices - let the spices immerse in the fish pieces
9. Add water to make a gravy of desired consistency, cover and simmer the fish in low heat for about 5 minutes.
10. That's It!!!
The curry leaves a very nice aroma and for those who do not quite like the smell of fish, while it is cooked or later, will find this recipe perfect. Enjoy with Rice or Roti - it tastes equally well with both!

Mustard Fish

This is one of the easiest and very refreshing recipe of Fish. This is also a typical Bengali way of making the fish.

Ingredients
1. Fish [Carp] - 4/5 cleaned and cut pieces
2. Mustard Seeds - 1 tbs
3. Green Chillies - 7/8
4. Turmeric Powder - 1 tsp
5. Red Chilly Powder [optional] - 1/2 tsp
6. Salt to taste
7. Oil to cook

Method
1. Rub the fish pieces with some turmeric and salt
2. Shallow fry the fish in oil and keep aside
3. Meanwhile, in a grinder make a paste of mustard seed, 5 green chillies and salt
[I keep off the counter mustard powder / paste as well]
4. In a wok, heat some more oil
5. Mix the turmeric and red chilly powder with few drops of water. Add this to hot oil and stir vigorously
6. Add the Mustard paste diluted with 1 cup of water
7. When the gravy starts to boil, add the fish fishes and split green chillies
8. Let it simmer on low heat and under cover for 3-4 minutes
And the Mustard Fish is ready! Eat hot with steamed rice... The taste lingers in your mind for long after you are done eating :)

Bharma Karela [Bitter Gourd / Melon]

Bitter Gourd, as the name suggests is Bitter in taste. Even watching my dad, who is a diabetic, eat 2 boiled bitter gourds everyday with ease, did not encourage me to try out the bitter gourd. Fried bitter gourd was a part of my meal, every other day, which I ingested as a medicine. But, in North India, they make "Bharwa Karela", and this preparation is one of my favorites. I learned making this, after I got married. Of course, Shekhar likes bitter gourd, any which way!

Ingredients
1. Bitter Gourd [4 medium sized]
2. Onion [1 large]
3. Green Chillies [8 -10]
4. Turmeric Powder [1/2 tsp]
5. Red Chilly Powder [1/2 tsp]
6. Coriander Powder [1 tsp]
7. Amchoor Powder (Dry Mango Powder) [1 tsp]
8. Garam Masala Powder [1/2 tsp]
9. Cumin [1 tsp]
10. Mustard Seeds [1 tsp]
11. Salt to taste
12. Oil

Preparation [at least 4-6 hours before, overnight is best]
1. Scrap the outer skin of the bitter gourds, make one vertical slit in each of them, scoop out the seeds and rub salt all over and inside the bitter gourd
2. Preserve the scrapped skin and the seeds aside
This preparation will remove the bitterness from the gourds.

Method - Stuffing
1. In a wok, heat the oil
2. Add cumin and mustard seeds and fry till they start to splutter
3. Add the chopped onions and green chillies and fry till golden yellow
4. Add the spices from 4 to 8 and mix well. Add salt
5. Sauté for another 3 -4 minutes and turn off the heat

Method - Frying the Karelas (Gourd)
1. Stuff the Gourds with the filling. Preserve the left over stuffing aside
2. Tie each gourd with a thread as shown in the picture below
3. Deep fry the tied-up gourds
4. Fry the scrapped skins and seeds in the hot oil. Take them off the oil, when the scrapped skins are crisp
Serve the gourds on a bed of left over fillings and the crispy fried gourd skins. Eat hot with roti.

Black - Dry Garbanzo - Pindi Chana

This is the Garbanzo (chick-peas) recipe with a twist!

Ingredients
1. Chick Peas 2 cups
2. Whole Garam Masala (Spices) [3-4 cloves, 3-4 cardamoms, 1" cinamon, 1 Bay leaf, 2 Red Chillies]
3. Chopped Onions [1 large]
4. Chopped Tomatoes [2]
5. Ginger Paste [1 tsp]
6. Garlic Paste [1 tsp]
7. Turmeric Powder, Chilly Powder, Cumin Powder, Coriander Powder [1 tsp each]
8. Garam Masala Powder [1 tsp]
9. Salt to taste
10. Dry Amla [Indian Gooseberry; 1 Amla broken into pieces]
11. A tea bag or 2 tsp tea in a porous pouch.

Pre-preparation
The Garbanzo Beans need to be soaked over night before they are ready for cooking. To speed up the process, wash and soak the beans in hot water. 2 Cups of water for 1 cup of peas. Add a pinch of salt to the water.

On the day of cooking, boil the already soaked peas with the Amla pieces and Tea Bag - in Microwave for 10 minutes or for 3 whistles in a pressure cooker. The peas should be soft enough to get mashed when pressed with fingers. Do not drain away the water used for boiling.
The tea will add to the dark color and the amla will add a sour-tangy flavor of the peas. The water will be added to the gravy.

The difference in the color can be seen in the image below:
Preparation
1. In a wok, heat some oils and add the whole spices [ingredient no 2] and let them to splutter
2. Add chopped onions and ginger-garlic paste. Stir well
3. When the onions look golden yellow, add the dry spices [ingredient no 7]
4. Stir and mix the onions with the spices.
5. Now, add the chopped tomatoes and fry some more.
6. When the gravy is almost ready, add the chick-peas and mix well.
7. Gradually add the water (that was used for boiling) to the wok.
8. Add salt to taste. Add the powdered garam masala.
9. Cover the wok and let it cook on low heat for 5 minutes
10. Keep it on heat until desired consistency is reached

Serve Hot
Garnish with Onions, wedge of lemon and tomato slice. A dollop of butter will add to the Steam! Serve hot with Rotis

Crispy Spicy Eggplant

This is an extremely easy to make recipe that can be quickly added as a starter to your menu. And believe me, the taste is yummylicious!

What you need
1. Chinese eggplant [2 average sized eggplants will make approximately 20 pieces] cut horizontally, a diagonal cut as shown above will add to the drama!
2. Cayenne Pepper
3. Parmesan Cheese
4. Sun Dried Tomatoes
5. Salt to Taste
6. Oil [for basting]

Let's get Started
1. Pre-heat the oven to 350F
2. Spray some oil on an oven proof tray [ you can use a cookie sheet]
3. Spread the cut eggplant pieces on the sheet keeping small distance between each pieces
4. Spray some cayenne pepper and salt on each eggplant piece. Turn them and repeat the same on the other side. Now the eggplants will be nicely coated with pepper and salt
5. Pour few drops of oil on each pieces
6. Keep in oven for 15 minutes
7. After 15 minutes, take out the eggplants. They will be almost cooked by now.
8. Top a tsp of Sun Dried Tomato on each piece and cover with shredded Parmesan cheese
9. Put the tray back in oven and keep it for another 10-15 minutes.
Serve hot.
This is a very easy and delicious starter. If you have kids, encourage them to make it :)

Easiest Roasted Chicken

This is a very easy-to-make roasted chicken. The return on investment (time and effort) here is huge!!! Here comes my recipe.
Preparation

1. First of all pre-heat the oven at 450F
2. Wash and dry the chicken properly
3. Baste the chicken on all sides with oil / butter
4. Rub all sides of the chicken with seasoning salt and black pepper
5. Poke the chicken with a fork
5. Keep aside for 20 minutes

Roasting
1. The oven must be hot by now. In an oven proof tray, put the chicken and let it roast for 15 minutes.
2. After 15 minutes, take the chicken out. It will be almost done. Baste all over the chicken with the chicken juice in the tray and sprinkle some thyme or rosemary over the chicken. Roast again for 3-5 minutes

A delicious chicken roast is done. And this, while you were watching that favorite show on your television, or blogging about tradition chicken curry :)