Ladies Finger… such an elegant name for Okra/Bhindi. Considered as the queen of vegetables with its slender shape and crown on top, it is one of my favourite vegetable to cook with. Not many people prefer it because of its sliminess. When cut into pieces this queen likes to cling to anything it touches, knife, chopping board, your fingers. Well, no wonder that it’s not everyone’s favourite
I usually enjoy the drive back home from work sans the traffic of course. That is the time when I am done with the major grind of the day; away from the noise, tension, pressure, people etc. That is the time when I am by myself in the closed environment, surrounded my soft music feeling cozy with just the right temperature, not too warm or too cold.
After falling into the everyday rhythm of driving and seeing the familiar surroundings, my thoughts about work fade away, the rough edges of the pressure, tension soothed by the music, my left brain function is put to rest and the right brain activity catches on. That is the time when my mind mentally goes over the stuff in the fridge, pantry and come up with a plan for dinner.
There are days when I get ideas for easy and delicious dishes that I just cannot wait to get home to try out. There are many things to look forward to when I get home my family, my home and cooking. The drive home becomes so much pleasanter and all of a sudden sh
INGREDIENTS:2 medium sized Beetroot1 tsp Red Chili Powder1 medium size Onion1.5 Cups CurdsCoriander leavesSalt as per tasteFor Tampering2 Green chilies1 tsp Urad Dal1 tsp Jeera Seeds1 tsp Mustard Seeds2 String Curry Leaves- Chopped finelyMETHOD:Wash, peel and grate beetroot and add salt and chili powder and pressure cook for 1 whistle (Note: Do not add water to the beetroot when pressure cooking).Beat the curds and add it to the above. Adjust the salt.To this add finely chopped onions(raw).Tamper it with above mentioned ingredients.Add finely chopped coriander leaves.Serve with rice or paratha(Can be served chilled- tastes even better).Enjoy!!!
INGREDIENTS:2 medium sized Beetroot1 tsp Red Chili Powder1 medium size Onion1.5 Cups CurdsCoriander leavesSalt as per tasteFor Tampering2 Green chilies1 tsp Urad Dal1 tsp Jeera Seeds1 tsp Mustard Seeds2 String Curry Leaves- Chopped finelyMETHOD:Wash, peel and grate beetroot and add salt and chili powder and pressure cook for 1 whistle (Note: Do not add water to the beetroot when pressure cooking).Beat the curds and add it to the above. Adjust the salt.To this add finely chopped onions(raw).Tamper it with above mentioned ingredients.Add finely chopped coriander leaves.Serve with rice or paratha(Can be served chilled- tastes even better).Enjoy!!!
This dish with Butternut squash or Red pumpkin is very simple and does not involve onions or tomatoes yet tastes great. Its called Parakikay in Tamil and Gummadikaya in Telugu. This is our all time favorite which goes well with anything.Here you go for the things neededPreparation Time : 5 minsCooking Time : 20 minsCuisine : AndhraIngredients NeededGumadikaya (Red pumpkin ) - 500 kgChilli powder - 1 tspDhanai powder - 1 tspTurmeric powder - 1/4 tspSalt to tasteMustard seeds for seasoningCurry leavesGarlic - 5 pods crushedJaggary - 1 tspGround pw- 2 tbspOil - 1 tbspghee - 1 tspMethod to prepare:Chop red pumpkin. Heat oil, add mustard, curry leaves, garlic and pumpkin. Put in high flame for it mix well.Add turmeric, salt, chilli and dhania powder. Mix well and simmer it for 10 mins.Then add jaggary and cook for few mins. In the end add groundnut powder.Cook for 5 minsBefore bringing it down, add ghee.This goes well with rotis and rice.
INGREDIENTS:2 to 3 Small cooking Banana's (raw)1 tsp of Turmeric1/2 tsp of tamarind pulp1 tsp of Red Chili Powder2 - 3 Green Chilli's3 TbSp of fresh Grated Coconut2 Tbsp cooking oilSalt per tasteFor Seasoning:1 tsp mustard seeds1 tsp jeera seeds4 to 5 garlic flakes10 curry leavesMETHOD: Wash banana's well and cut them into cubes with their skin on.Pressure cook bananas along with tamarind and red chili powder for 4 to 5 whistlesOnce cooked lightly mash the bananas and add in about 1cup of water , slit green chilies required amount of salt and cook on high flame until the gravy thickens.You could add little jagerry if you like slight sweetish taste as well.Now heat oil and season mustard and jeera seeds along with curry leaves and add it in.Season Garlic flakes in little oil until the garlics are kind of browned and add this into the curry as well.Finally add in 3 Tbsp of grated coconut and mix.This goes well with curd rice /idli's or chapathi's
