Showing posts with label Spicy. Show all posts

Achari Bhindi Dahiwali | Spicy Okra Curry with Yogurt [Video]

Pan fried okra cooked in a curry made with pickle spices and yogurt.

There are 2 kinds of people in the world, one who love Okra or Bhindi and one that wouldn't be caught dead eating it. I was a latter, I hated bhindi all through my childhood - I mean which kid really enjoys the slime? Until about 5 years ago, when I had run out of veggies to cook for the day, I picked up some fresh bhindi and decided I could try to convert the hate to at least a tolerable feeling. Frankly, all I needed to do that was learn how to cook the okra correctly. See my tips below.

I have the following tips to cook the okra, just right:

The first tip for cooking okra, if you don't like slime, is to never cover it while cooking. Cook the okra in an open pan, always.
Preferably use a flat pan and do not crowd it. A wok or a kadhai, ends up steaming a few pieces of okra at least, and when steamed, okra tends to get slimy.
Be liberal with the oil. If cooking on a stove, use sufficient oil. The oil helps make the okra crispy and stops it from steaming. If you want to use less oil, grill the okra in a pan in the oven. This recipe tastes equally delicious with grilled okra.
Cook okra on medium to high heat stirring regularly. Okra cooked in low heat, again, tends to get slimy.
Avoid adding water to the okra while cooking. Okra loves oil, let it cook in oil alone. Don't add any water or any ingredients that may leave their juices (like tomatoes) until the okra is almost cooked.

Once I had mastered the art of cooking okra, there was no turning back. I've made okra innumerable times since then, and loved it.

This Achari Bhindi Dahiwali translates simply into Pickled Okra in Yogurt. This curry uses the pickling spices used in North Indian pickles. While the okra is not pickled, it is cooked with a spice blend made inspired by the pickles. Pickle spices usually include - fennel seeds (saunf), carom seeds (ajwain), mustard seeds (rai), fenugreek seeds (methi dana), asafoetida (hing) and dried mango powder (amchur). I have reduced the quantity of fenugreek seeds as they are bitter in taste.

To make this recipe vegan, use vegan yogurt like cashew yogurt or coconut yogurt.

To make Achari Bhindi Dahiwali, we first slice the okra lengthwise. You can chop it how you please, lengthwise just made it visually appealing to me. The okra is pan fried with oil. I've made it before by grilling the okra in the oven, the curry tastes the same and uses a lot less oil.

Then the gravy is made by cooking onions and tomatoes with the pickling spices and blending it. Whisked yogurt is added to the gravy to finish it off. Toss in the cooked okra and serve it hot with rotis.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family!

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Achari Bhindi Dahiwali

Okra cooked with Indian pickle spices and whisked yogurt. Bhindi curry made with North Indian achaar masala and dahi.

Recipe Type:  Main
Cuisine:   North Indian
Prep Time: 10 minutes
Cook time: 45 minutes
Yield:   2-3 Servings

Ingredients:

25 small Okra (bhindi)
1 Onion
1 Tomato
1 cup Yogurt (dahi)
4 Tbsp Oil
1 tsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.5 tsp Cumin Seeds
1 tbsp Fennel Seeds (Saunf)
1 tsp Mustard Seeds
1 tsp Carom seeds (Ajwain)
4-5 Fenugreek Seeds (Methi dana)
1 tsp Dry Mango Powder (Amchur)
Pinch of Asafoetida (Hing)
Handful of Coriander leaves
Salt to taste

Method:

1. Dry roast the fennel seeds, mustard seeds, carom seeds and fenugreek seeds.
2. Grind them to a fine powder along with the asafoetida and the dry mango powder. Keep aside.
3. Heat 2 Tbsp Oil in a flat pan and add the chopped bhindi to it. Saute until the bhindi are soft and cooked. Never cover the bhindi while cooking, it will tend to get slimy. Remove and keep aside.
4. Heat 1 Tbsp Oil in the same pan and add the ginger garlic paste.
5. Once the ginger-garlic is fragrant, add finely chopped onions and fry until translucent.
6. Add in chopped tomato and stir well.
7. Mix in the achari spice blend we made earlier along with salt and turmeric powder and cook until the tomatoes are soft.
8. Blend into a fine paste with little water once cooled slightly.
9. Heat the remaining oil in a pan and add the cumin seeds.
10. Once they brown slightly, add the blended paste and cook on low heat for 4-5 minutes.
11. Stir in whisked yogurt and red chilli powder. Adjust seasoning if required. Cook for 2-3 minutes on low heat.
12. Add the pan fried bhindi and mix well. Simmer for 4-5 minutes. Garnish with chopped coriander leaves and serve hot with rotis.

If you liked this, you may also like:

Lahsuni Methi Mushroom

How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

Tomato Curry with Okra

Punjabi Dum Aloo

Iyengar Bakery Style Masala Bread Toast [Video]

Simple delicious masala bread toast made by topping bread with fried onions, carrots and spices in Bangalore Iyengar Bakery style!

Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala

You asked for snacks, so here goes - Masala Bread Toast made in full Banglore's Iyengar Bakery style!!

So I recently posted a poll on my Facebook Page. Have you liked it yet? Go on, like it so you never miss out on what's cooking on One Teaspoon Of Life!! Anyway, so while not many of you voted, the choice was waaay too clear. All you ever want to eat is snacks. There is no satisfying you folks out there, is there? But you are my kinda people. I would have voted snacks too! To say I love snacks would be an understatement. I am forever hungry for snacks, just like you.

Today I'm sharing an extremely simple recipe. This Masala Bread Toast is an extremely popular product in Banglore's famous Iyengar Bakeries. And something I buy regularly. Every evening as I travel home from work, I have just one thought on my mind - "What do I eat for evening snacks today?". Sometimes, it is just leftover breakfast (I always make extra), or a dosa or pakoras, but a lot of times, it is this Masala Bread Toast from the bakery right behind my apartment complex.

So when you guys asked for snack, I thought this recipe was perfect. It is quick, it is filling, it is healthy if you use the right bread, and it is vegan too. But above all, it is delicious and your family will love it. It is also an excellent way to add veggies to your snacks. Although I have used some spice mixes like garam masala and chaat masala, you can skip them if making for kids or if you don't have access to them. The masala tasted perfectly tasty without any spices too.

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Iyengar Bakery Style Masala Bread Toast

Simple delicious masala bread toast made by topping bread with fried onions, carrots and spices in Bangalore Iyengar Bakery style.

Recipe Type: Snack
Cuisine: South Indian
Prep Time: 10 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: Makes 5 toasts

Ingredients:

5 slices Bread
1 large Onion, roughly sliced
1 medium Carrot, grated
1 small Tomato, diced
2 Tbsp chopped Coriander
8-10 Curry leaves
1 Green Chilli, finely chopped
0.5 tsp Sugar
0.5 tsp Mustard Seeds
0.5 tsp Cumin seeds
0.25 tsp Garam Masala
0.25 tsp Chaat Masala
2 Tbsp Oil
Salt to taste

Method:

1. Heat oil in a pan and add mustard seeds
2. Once the mustard splutters, add in the cumin seeds.
3. Once the cumin browns slightly, add the curry leaves and allow them to crisp up.
4. Now add the onions and saute them until they are lightly browned.
5. Toss in the grated carrot and mix well.
6. Add the diced tomatoes and mix.
7. Add the salt, chaat masala, garam masala and sugar. Mix well. Adjust the seasoning to suit your taste.
8. Cook for 2-3 minutes and remove from heat.
9. Add the chopped coriander leaves and mix well.
10. Dry toast the bread. You can add butter or oil while toasting if you like.
11. Spread the masala on the toast and serve it immediately like an open sandwich.
12. You can make the masala before and store it in the fridge, just heat it up before serving and top on the freshly toasted bread.

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Honey Cake

Indian street food, chaat, made with bread, yogurt, chutneys and spices

Dahi Bread Chaat

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe

Coriander Chutney Sandwich

Lahsuni Methi Mushroom | Mushrooms in Garlic Fenugreek Masala [Video Recipe]

A vegan curry made by simmering mushrooms in a fragrant garlic and fenugreek flavored masala gravy.

Do you all have a case of Monday blues? I definitely do, a very strong one. I would love if there were no Mondays. I'm just back from a long weekend, so Monday blues were a lot stronger yesterday. But there was one shining hour that kinda got me out of it. We had potluck at work today and what a blast it was. I took Pani Puri and while it was tasty and all, it is so difficult to carry in a bus. I had to double pack my puris so they would be intact by the time I reached in the bus. Every little hump and bump on the road freaked me out. Luckily, none broke. So hey, all's well that ends well.

I also learnt some very interesting recipes that my friends got, that I hope I can recreate for you guys pretty soon!

Also, can you guys believe its been more than a month that I shared a curry recipe? I checked, it's true. I'm such a curry person, that it surprised me. I've been so lost in making Tofu and cooking with Tofu, like this Chilli Tofu that I shared last week, that I'd completely left the curry train.

So today I present to you - Lahsuni Methi Mushroom. This literally translates to Garlic Fenugreek Mushroom, so you understand what's the dominant flavor here. This recipe is inspired from Prash's Lahsuni Methi Paneer. I loved the idea of adding coconut milk over cream. It kept the recipe rich yet surprisingly light and non greasy.

If you love garlic, this curry has a strong potential to become you favorite. For once, don't count the cloves of garlic you add. The more the merrier in this case. So garlic is the first dominant flavor here and it is something all of us are familiar with and have easy access to.

The second dominant flavor here is Methi Leaves or Fenugreek leaves. This is easily available in India and probably the middle east where it is used in cooking. However, this may be a little tricky to find in the rest of the world. If you cannot find fresh fenugreek leaves, use dried ones. Dry methi leaves are sold as "Kasuri Methi" and should be available in Indian stores. Since the dried leaves are more potent in taste, use half the quantity and add more later if required. You can also replace methi leaves with any other herb that is fragrant.

Lastly, if you don't eat mushrooms, you can make the same curry with potatoes, cauliflower, paneer or tofu.

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Video Recipe

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Lahsuni Methi Mushroom

A vegan curry made by simmering mushrooms in a fragrant garlic and fenugreek flavored masala gravy.

Recipe Type: Main
Cuisine: North Indian
Prep Time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: Serves 2

Ingredients:

200 gms Mushrooms
12 cloves Garlic
1.5 cups Methi leaves, loosely packed
0.5 cups Coconut Milk
1 Onion
1 Tomato
0.5 tsp Garam Masala
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
3 Tbsp Oil
Salt to taste
Water as required

Method:

1. Clean the mushroom and cut them in half or quarters.
2. Chop 10 of the garlic cloves finely.
3. Roughly chop the methi leaves.
4. Heat 1.5 Tbsp oil in a pan and add the finely chopped garlic.
5. Once the garlic is fragrant, add finely chopped onion and fry until it is translucent.
6. Add finely chopped tomato and half of the methi leaves. Cook until the tomatoes are soft.
7. Add turmeric powder, red chilli powder and salt and cook for 1 minute.
8. Remove from heat and keep aside.
9. Once it is cool, grind to a fine paste using little water.
10. Heat 1 Tbsp of oil and add the garam masala to it.
11. Immediately add the ground paste. Cook for 3-4 minutes.
12. Add the coconut milk, mushrooms and remaining methi leaves.
13. Cover and cook for 4-5 minutes until the mushrooms are cooked.
14. If the curry is too thick, add more coconut milk. Adjust the salt as required.
15. Slice the remaining 2 cloves of garlic and fry in 0.5 Tbsp oil and top the curry with it.
16. Serve hot with rotis.

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Lauki Kofta Recipe [Video]

Dumpling made from Bottle Gourd and simmered in a creamy tomato and nut based vegan gravy.

So I've had a good last week. My bestie flew in on Sunday and we had one of those "Shop-till-you-drop" evenings, where we managed to fill her empty bag with all sorts of stuff and our tummies with some guilty goodness. She even got me juicy ripe sweet Mankurad Mangoes, a variety only available in Goa and cherished by all back home. I'd forgotten how delicious they tasted. Thank you Nammu!

And then there was a very slow monday at work, which was just fine with me.

Tuesday was Labor Day, so we took full advantage of the holiday and went out to meet more friends.

That's how the week looked like, meeting friends and eating delicious mangoes that reminded me of my seaside state of Goa. And yes, the rains!!!

It's also been raining heavily at nights with strong winds. The kind of nights you want to sit near the window with a cup of hot tea and feel the occasional spray of water on your face. I've been enjoying those.

A good mood also makes me want to cook good food. So I've been whipping up some delicious indulgent treats. Did you check out my last post on Eggless Blueberry Muffins? They are a winner and definitely not to be missed!

While I was onto to cooking good food, I made this Lauki Kofta in a creamy spicy tomato based gravy too. One more into the indulgent basket. The only reason I feel a little less guilty about this one is because of the Bottle Gourd or Lauki - it is super healthy. Bottle Gourd is full of water and fiber and is perfect for summers. It is known to cool down your body plus help you reduce weight.

Although I know it is good for me, I am not particularly fond of bottle gourd. But this is one of the only ways I really enjoy it. It is also a sneaky way to make your kids / family eat this bundle of health.

Traditionally, koftas are dumplings made of meat, but this is a vegan version of the same. Also, koftas are usually deep fried. I tried to make it slightly healthier by shallow frying them in a Paddu Tava. You can bake them or shallow fry them in a regular pan too.

Shallow frying in a paddu tava

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Video Recipe

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Lauki Kofta

Bottle gourd dumplings in a tomato based gravy

Recipe Type: Main
Cuisine: Indian
Prep Time: 30 minutes
Cook time: 45 minutes
Yield: 2-3 Servings

Ingredients:

For the Lauki Kofta

1 whole or 2.5 cups grated Lauki or Bottle gourd
3-4 Tbsp Besan / Gram flour
1 tsp Ginger Garlic Paste
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
1 tsp Salt
Oil to fry the Kofta

For the Creamy Tomato Gravy

2 medium Onions
2 medium Tomatoes
0.25 cup Cashews
0.5 tsp Garam masala
1 tsp Red Chilli powder
1 tsp Cumin Seeds
2 Tbsp Oil
Salt to taste
Water as required
Coriander leaves for garnishing

Method:

To make the Lauki Kofta

1. Peel and grate the lauki. Squeeze out as much water as you can from the lauki and keep the water aside to use later.
2. Add the garam masala, red chilli powder, ginger-garlic paste, besan and salt.
3. Mix well. If the dough is too stiff, add a little of the water set aside. If the dough is too watery, add more besan.
4. Shape the dough into koftas.
5. At this point, you can choose how to cook the koftas, you can deep fry them until golden brown or shallow fry them. I fried in a paddu tava. You can use a regular pan to shallow fry, however you may need to flatten the koftas a little bit. You can also bake or deep fry the koftas.
6. Fry them until golden brown and crisp. Keep the kofta aside.

To make Creamy Tomato Gravy

7. Soak cashews in warm water and keep aside. You can use almonds instead.
8. Grind together the onion, tomato and ginger-garlic paste with a little water until smooth.
9. Heat oil in a pan and add the cumin seeds.
10. Once the cumin seeds brown, add the onion-tomato paste and cook on low flame until the water evaporates.
11. In the meanwhile, grind the cashew or almonds into a fine paste using a little water.
12. Once the gravy thickens, add the red chilli powder, garam masala and cashew paste. Mix well.
13. Add the squeezed lauki water as required. Add more water for a thinner consistency.
14. Add salt and mix well.
15. Simmer for 4-5 minutes on low heat.
16. Add the koftas and garnish with finely chopped coriander leaves.
17. Serve hot with rice or roti.

If you liked this, you may also like:

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Gujrati Undhiyu

Spicy Guava Cooler | Peru Panna | Guava Panna Recipe

Indian summer cooler (mocktail) made with Guava and spices!

Indian mocktail made with guava and spices

If there was another fruit, other than the mango, that screams Summer to me, it is the guava. A better part of our childhood summers was spent on guava trees. They are some of the easiest trees to climb, if you are into that stuff. We would be tree hopping all morning until it was time for lunch. Mango, guava, and so many more tree. Me not so much as Gee and my cousin.

If you've had pleasure of plucking a fruit right from the tree and eating it then and there, you know how that feels. That fruit is so much more sweeter than what we buy outside.

After moving to Bangalore, I'm yet to spot a guava tree, but that doesn't stop me from buying and eating them. After all, it brings on nostalgia, and who doesn't love that?

This is the first time I did something other than directly eating the fruit. I made us a summer drink. Guava Panna!

Panna is a spicy summer drink most commonly made from raw mangoes. Check out that recipe here.

I've used fresh guavas to make the juice, but feel free to use your favorite Guava Juice to make the same. I added a little twist to the regular guava juice to make the Guava Panna. The juice is spiced with roasted cumin powder, red chilli powder or paprika, black salt, regular salt and some sort of sweetener if the guava isn't sweet enough. I used jaggery to sweeten up my drink, hence, the slightly brownish tinge to the drink.

Use the quantity of the ingredients in the following recipe as a guiding value and adjust them according to your taste. You can add mint, lime and/or sparkling water or soda to create your own version of the Guava Panna.

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Spicy Guava Cooler | Peru Panna | Guava Panna Recipe

Guava Panna is an Indian summer drink made with guava and spices.

Recipe Type: Drink
Cuisine: Indian
Prep Time: 10 minutes
Cook time: 0 minutes
Yield: Serves 3

Ingredients:

3 glasses Guava Juice or juice of 1 large Guava
1 tsp Red Chilli Powder
2 tsp roasted Cumin Powder
1 tsp Black Salt
2-3 tsp Sugar or Jaggery (Add sugar only if juice is not sweet enough)
Squeeze of lime (Optional)
Crushed mint leaves (Optional)

Method:

1. Mix all the ingredients in a large jug.
2. Adjust the spices and sugar according to your taste.
3. Chill and serve.

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rose yogurt beverage smoothie curd flavored drink Indian Punjabi

Rose Lassi

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Raw Mango Panna

Instant Mango Pickle [Video Recipe]

Quick and easy to make Indian mango pickle with video instructions. Simple and flavorful!

Instant Indian spicy pickle made with raw mangoes recipe

It's been long that we spoke about Mangoes. They are making their presence felt in the market and it's time to start giving them the attention they deserve.

I am all for enjoying the succulent sweet ripe fruit as is. But I LOVE cooking with the tart raw mango. The tartness of the raw mango is so different from that of lime or tamarind. I just find it fresher, don't you? It may be my love for the fruit talking.

South Indian Chana Masala

Fragrant chickpea curry made in South Indian style with fresh coconut and whole spices.

South Indian Chickpea Curry with coconut

That South Indian blood in me, is 50% coconut. I'm sure!

Everything tastes a little better with some coconut in it, do you agree?

Now, that we have established ourselves as fans of that brown fruit or nut, lets move on. So who like chickpeas? I know I do.

If you are still here, then you will love this South Indian style of making Chana Masala.

Chana Masala is a curry made with Kabuli Chana or Chickpeas or Chhole. South Indians make it differently from the North Indians. The North Indian curry is heavy on tomatoes, while the South Indian one uses coconut. If you were looking for the North Indian curry, you will like these:

Amritsari Chhole, Pindi Chhole or this slightly different Chhole Palak.

While I'm super lucky to be in the tropics, where coconuts are easily available and not very expensive, you can replace the fresh coconut here with frozen coconut or with coconut milk.

If using coconut milk, just expect a paler color as you will not be roasting the coconut.

Now, back to the dish, it is actually very simple to make. You really don't need to be a chef. But you have to know your spices. Here, I have used whole spices that I dry roasted on low heat for a few minutes and then ground along with the coconut. You can use garam masala or chhole masala, but I highly recommend grinding those whole spices, just this one time. Grated fresh coconut is also roasted on low flame until it turns a golden brown. If you are using coconut milk, you don't have to do this step. Grind the spices and the coconut. Fry it for a while, then add the chickpeas and simmer. Garnish generously with coriander leaves.

And this Chana Masala goes so well with crusty bread, some rice or light fluffy naans. You can make this curry and serve it right away, I think it tastes better the next day. A day or so in the fridge allows the chickpeas to soak in all the flavor.

If you like this recipe, do not forget to share it with your friends and family!

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South Indian Chana Masala Recipe

South Indian Chana Masala is a spicy curry made with chickpeas, fresh coconut and whole spices.
Recipe Type: Main
Cuisine: Indian
Prep Time: 15 minutes
Cook time: 60 minutes
Yield: Serves 2-3

Ingredients:

1 cup dried Chana or 1 can Chickpeas
0.75 cups grated fresh Coconut or 1 cup thick Coconut Milk
5-7 dry Red Chillies
1 small Onion
1 Tbsp Coriander seeds
1 tsp Fennel Seeds (Saunf)
0.5 tsp Cumin Seeds (Jeera)
1-2 Cloves (Lawang)
0.5" Cinnamon (Dalchini)
1 green Cardamom (Elaichi)
4-5 Black Peppercorns (Kali mirch)
0.5 tsp Turmeric Powder
1 tsp grated Ginger
1 tsp Tamarind pulp
4 tsp Oil
A handful of fresh coriander leaves to garnish
Salt to taste
Water as required

Method:

1. Soak the dried chickpeas in water for 8-10 hours.
2. Pressure cook with a 0.5 tsp of salt until completely cooked. Do not overcook them.
3. Dry roast the coriander seeds, fennel seeds, cumin seeds, cloves, cinnamon, cardamom and pepper on low heat until fragrant. That should take around 3-5 minutes. Remove from heat and keep aside.
4. Heat 1 tsp of oil in the same pan and on medium to high heat, roast the dry red chillies until they puff up. Remove from heat and keep aside.
5. Lower the heat, and add the grated coconut (if using) to the pan and on low heat, roast the coconut until it turns a golden brown.
6. Remove from heat and allow to cool.
7. Grind together the roasted whole spices, red chillies, roasted coconut, grated ginger, tamarind, turmeric powder and chopped onion along with a little water to a smooth paste. If using coconut milk, just grind together the spices, red chillies, ginger, tamarind, turmeric powder and onion.
8. Heat the remaining oil in a pan, and add the ground paste.
9. Fry on low heat for 2-3 minutes.
10. Add the cooked chickpeas, 1 cup of water and salt. Allow to come to a boil and simmer for 8-10 minutes.
11. If using coconut milk, then add it after 5 minutes of simmering and continue to simmer until the curry reaches the desired consistency.
12. Garnish with the chopped coriander leaves.
13. Serve warm/hot with rice, bread, or flatbread of your choice.

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