Seyal Bhindi - Okra in a Cilantro Sauce

Being a Sindhi how can't i make Sindhi dishes, this is one of my favuoirte dish. And Bhindi is yet another favourite vegetable and can eat it every day.

Seyal bindhi is a quick dish made in cilantro sauce. This is made with lots of cilantro, green chillies and garlic. The word Seyal means this dish is cooked with very little water or none at all. Bhindi gets cooked in the cilantro sauce and has a delicious flavour

Ingredients

200 gms Bhindi
Oil 2 tbsp

For the filling
1/2 tsp Mango Powder
1.5 tsp Coriander Powder
1 tsp Red Chilli Powder (optional)
1/4 tsp Garam Masala
Salt as required


For the masala
1 Bunch Cilantro
10 Pods Garlic
6-7 Green Chillies
Water as required


Method

1. Grind the cilantro, garlic and green chillies, add required water to make a smooth thick paste. Don't make the paste watery
2.  Wash and dry the bhindis, now trim ends of the bhendi and silt them in middle
3. In a bowl add the masala and then add the dry masala and salt
4. Now stuff the masala in each bhindi
5. Heat oil in a wok , keep the fame low and add the stuffed bhindi, mix it slowly and carefully as these tend to break
6. Cook for 15 minutes until its crispy

Enjoy !!! Serve with some hot rotis

Oats Spinach Pongal

Another Oats recipe of mine...  This is a quick healthy nutrious breakfast recipe and is quiet filling too. Goes well with coconut chutney. Normally in south they make Pongal with rice but here i have used oats.

Do try it you will love it.

Ingredients

1 cup Oats ( i have used quaker oats)
1/3 cup Yellow Moong dal
1/2 cup Spinach
2.5 cups Water
Salt as needed


For tempering
2 tsp Ghee or oil
1 tsp Cumin seeds
1 to 1.5 tsp Black pepper corns
Few Curry leaves
1 to 2 Green chillies
1 tsp Ginger finely chopped

Method

1. Wash the dal and then pressure cook the dal until mushy
2. Crush the cumin seeds and black pepper coarsely in a morter
3. Slit the green chillies and ginger finely. Also wash and cut the spinach
4. Heat a wok add the ghee , then fry the cashews, once done keep it aside
5. In the same wok add some more ghee and crushed cumin seeds and black pepper, once it splutters add curry leaves and green chillies and ginger
6. Now add the cut spinach and sauté for 2 to 3 mins
7.  Add water and bring it to boil, add oats and moong dal. Mix well and cover and cook on a low flame for 5 mins. Cook until desired consistency
7. Finally add the cashew and give a quick stir

Notes

1. Adjust the water as per your desired consistency
2. You can add turmeric too
3. Adjust the spice according to your taste
4. Incase you don't have spinach you can skip it and make plain Oats Pongal
5. You can also add vegetables of your choice

Oats Curd Rice

This is most healthy and simple recipe. I simply love curds. From the time i started  my diet i stopped eating rice and moved to oats. I look at making many recipes using oats. I sure you will love this and will not miss rice. So here is the recipe.

Ingredients

1 cup Oats
1 cup Curd
1/2 cup Milk
1 cup water
Small piece of Ginger
Salt

For Seasoning

1 tsp Oil
1/4 tsp Mustard
7-8 Curry leaves
1-2 Green Chillies or Red chillies

For Garnishing

Coriander
Raisins or  (optional)
Pomegranate or (optional)
Green Grapes or (optional)
Grated Carrot (optional)


Method

1. Boil water and add salt
2. Keep on low the flame and add oats
3.  Keep striing for about 2- 3 mins to ensure that the oats doesn't catch the bottom
4.  Remove the oats and let it cool
5. In a bowl whisk curd and keep aside. Also finely cut ginger and green chillies
6. Once the oats has cooled , add it to the curd and add milk and mix well
7. In a small wok on a low flame add oil , then the mustard once it splutters and the curd leaves and the chillies  (ensure it doesn't get burnt)
8. Now add this seasoning to the oats, also add ginger and mix
9. Finally you can garinsh with raisins or pomegrannate or grapes or carrot ( i did not have any of these the day i was making it hence i just only did the seasoing)

Enjoy with the pickle of your choice

Tips

1. You can adjust the spice according to your taste
2. You can add more or less water for making oats, this can be as per your consistency required

Irani Egg Curry

Ingredients

For Grinding

1/3 cup Coconut
6 Red Chillies
1 tbsp Sesame Seeds
1 tbsp Coriander Seeds
2 tsp Ginger Garlic paste
7 Almonds

For the Curry
5 Eggs  5 nos
1tbsp oil
1 medium Onion
3 Green Chillies
Salt to taste
Water as desired
Coriander for garnishing

Method

1. Boil the eggs, remove the shell and cut them vertically into two halves
2. Grind together the ingredients under grinding , grind coarsely. You can add very little water if required for grinding
3. Finely chop the onions and green chillies. Keep aside
4. In a wok heat oil and add the onion and sauté till it becomes translucent
5. Add green and sauté for a minute
6. Now add the grounded paste and salt. Mix well
7. Add water
8.  Then add the boiled egg and let it boil until it forms a thick gravy
9. Finally garnish with coriander

Serve with hot pulka

Mushroom Korma

Ingredients

For Grinding
Water 1/8 cup
Sesame Seeds 1 tbsp
Almonds 8 nos
Cashew Nuts 8 no
Watermelon Seeds  1tbsp
Onion 2 nos

For the Curry

Oil 4 tbsp
Cumin Seeds 1/2 tsp
Bay leaf 1 no
Cinnamon sticks 1 small stick
Cloves 2 to 3
Ginger 1 stick and Garlic 6 pods - made into a paste
Tomato 4 medium nos
Coriander Powder  1 tsp
Cumin Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Chilli Powder 1/2 tsp
Curd 3 tbsp
Mushroom - 250 gms
Salt as required
Water 1/2 cup

Method

1. Boil water in a pan, then add sesame seeds, almonds, cashew nuts and watermelon seeds. Cover it and boil it at least for fifteen minutes. Drain out the water and keep the nuts aside
2. In a pan heat 2 tbsp oil and sauté the onions until golden brown and keep aside
3. Now your nuts are boiled and onion are fired but both together in a blender and grind to a fine paste. You can little water to make a smooth paste
4. Cut the mushroom into small pieces and keep aside
5. Cut the tomato and blend to puree
    Whisk the curd and keep aside
6. In the same pan add the remaining oil add the whole garam masala - bay leaf, cloves and cinnamon sticks once it sizzles add cumin seeds, ginger garlic paste and mix well for a min
7. Now add the tomato puree and cook for ten mins
8.  Next add the grounded nut paste and water cook for 5 mins, then add all the dry masalas and salt
9.  Add the whisked curd.
10. Cook for twenty mins on a low flame, slowly you will see the oil will  separate from the gravy,
11.  Add the mushroom cook for 5 mins
12. Finally garnish with coriander

Serve with Pulka or Paratha

Veg Vindaloo Curry

Vindaloo is a Indian curry popular in the region of Goa. I first had this dish when i went for my honey moon at Malvides in 2014. This tasted really yum. Normally we would have heard of chicken vindaloo which is very famous. But being a vegetarin i wanted to try the veg Vindaloo Curry.

In the recipe the vegetables  can be of your choice ( carrot, cauliflower, beans, potato, aubergine, baby corn..) you can also add tofu or paneer  

So lets get started with the recipe

Ingredients

For the Vindaloo Paste

10- 12 red chillies
1 tsp cumin seeds
2 tsp coriander seeds
4 cloves of 1 inch each
2 inches of ginger
10 - 12 garlic pods
2 tsp vinegar
1tsp turmeric

For the Curry

2 tbsp vegetable oil
4 cardamons
4-5 cloves
5-10 black peppercons
2 medium size onions
3- 4 green chillies
2 medium size potato
1 medium capsicum
1 small cauliflower
2 small carrot
100 gms beans
A handful mushroom
Coriander for garnishing

Instructions

Preparing the Vindaloo Paste

1. Grind all the ingredients mentioned for the paste with vinager to make a thick paste. If you find the   paste too dry you can add a little water. This will make it easy for grinding. Ensure you don't make it watery.


Preparing the Curry

1. Wash , peel and chop  the vegetables
2. Heat oil in a pan and fry the dry spices
3.  Once they sizzle add onions and sauté until translucent. No need to brown the onions
4. Add the vindaloo paste and fry on low flame for 15 mins
5.  Stir in between so that the paste doesn't catch the bottom or doesnt gets burnt
6.  Add green chillies and mix
7. Now add the vegetables expect capsicum and mushroom.  Cook on low flame for 20 mins. Stir occasionally
8. Add the capsicum and mushroom ( I add this at the last as this gets cooked really quick)
9. Now add water according to the consistency you desire.
10. Add salt and continue cooking on low flame for 20 mins, just ensure the vegetables are tender and cooked. Don't over cook the vegetables. You will like it when its Chunky and Crunchy
11. Finally garnish with coriander

Serve with Rice and Papaad

Few tips

1. You could boil the vegetables too, incase you are boiling them then your cooking time will reduce ( don't boil mushroom and capsicum.
2. You can also use fry mushroom and potato in this recipe, incase you  are doing that you will add them at the end. Incase you are frying then you would need more oil
3. Incase you are using tofu or panner you need to marinate for 45 mins
4. You could increase or decrease the chillies as per your taste
5. Dont chop the vegetables too fine

Serve it with a tinch of love