Tuesday 13 September 2011

Stuffed Okra ( Bharwa bhindi )

Stuffed Okra or 'bharwa bhindi' as it is more commonly known, recipe that I have tried, and can vouch for :)

Bharwa Bhindi (Stuffed Okra)

Serves 4


Okra (bhindi) - 1/2 kg
Mustard seeds - pinch
Oil - 3  table spoon

For the mixture
Gram flour (Besan) - 7 and ½ table spoon
Garlic (crushed) - 4 cloves
Chili powder - 2 teaspoon
Garam masala - 1 and ½ teaspoon
Cumin powder (Zeera) - ½ teaspoon
Coriander powder (Dhania) - 1 and ½ teaspoon
Turmeric powder (Haldi) - ½ teaspoon
Sesame seeds (til) - 2 teaspoon
Lemon juice - 6 table spoon
Salt (to taste)
Oil - 2  teaspoon

  1. Wash the okra- dry and slit them vertically.
  2. Mix all the above mentioned ingredients to form a mixture and stuff it into the slit okra.Keep the remaining mixture aside.
  3. Heat oil in a wide skillet. Add mustard seeds to it. When they pop, add the stuffed okra to it, cover and cook on a slow flame.
  4. Keep turning them over every 5-10 minutes taking care not to char or over-burn them till they turn crispy. Add the remaining mixture, cook for another 10-15 minutes- covered on a slow flame.

  5. Serve with Roti.

Saturday 26 February 2011

Paneer Butter Masala

loved this Paneer recipe...

Paneer Butter Masala


Paneer - 1 block, approx. 2 cups of cubes
Tomato paste- 1 tbsp (or 1 tomato, puréed)
Tomato sauce/ketchup - almost 1 tbsp
Cream - 1 cup

Onion (chopped finely)- 1 medium-sized
Ginger-garlic paste - 1 tbsp

Coriander powder (Dhania powder) - 1 tbsp
Garam masala - 1 tsp
Red chilli powder - 1 tsp
Salt - to taste

Dried fenugreek leaves (Kasuri methi) - 1 generous pinch
Coriander leaves - 1 bunch

Milk - 1/2 cup
Oil - 3 tbsp

  1. Heat 2 tbsp oil in a pan and fry the paneer cubes until golden brown. Take Paneer out and set aside.
  2. In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
  3. Add the ginger garlic paste and fry for a minute.
  4. Next, add the Coriander powder, garam masala, chilli powder and some salt. Fry for 30 seconds.
  5. To this, add the tomato paste/puree, tomato sauce and kasuri methi. Mix well and add the milk.
  6. Lower fire and cook covered for 5 mins.
  7. Open lid, add the fried paneer and the cream. Mix well and simmer for 3-4 mins.
  8. Garnish with fresh coriander leaves.