Tomato Masala Bhindi / Tomato Okra Fry

Just like Aloo / Potatoes , Bhindi /Okra/Ladyfinger is also very good option for side dish in the meal. Bhindi can be made in various ways but mostly dry as it gets slimy when left with moisture. I make Bhindi mostly as a side dish with Daal and Rice or With Paratha for morning breakfast.

In this Bhindi recipe I used tomatoes as well for the first time. I was bit skeptical at the first place but since I've bug of experimenting in kitchen, so I just went for it. To compliment moisture from tomatoes I added some gram flour in the dish. Also to avoid Bhindi get slimy or wet while cooking, clean, wash and dry it in advance, so when you are cooking it, it fairly dry.

When I was little, we use to get Bhindi in our lunchboxes with Puri/Paratha. Sometimes on weekend, we ate Bhindi with Dal Rice and Chapati in lunch. Using fresh green chilies, thinly sliced onions and sliced garlic enhances its taste. Crisp the bhindi by shallow frying it a tspoon or so of oil and it will be the best side dish for your meal.

Lets have a look at my way of making "Tomato Masala Bhindi / Tomato Okra Fry". It's fairly simple recipe like most of my recipes. Not any exotic ingredient , just the everyday ingredients from your kitchen and the dish will be ready for time of Breakfast, Lunch, or Dinner. Hope you all will try to make it and let me know how everyone liked it at your home.. Until next time..................., Happy Cooking Friends, Saumya

Pictorial Method of Making "Tomato Masala Bhindi / Tomato Okra Fry":

Wash bhindi/okra in water thoroughly. Wipe them with a kitchen towel or just spread them on chopping board to allow them to dry naturally.
Cut off the crown and base tip of each bhindi, vertically slice them keeping a width of your choice in thickness. I kept them almost 0.45inch.

Slice Onions thinly,  chop tomatoes finely and cut green chilies very fine.
Heat 1 tblspoon oil in a thick bottomed shallow frying pan.
Add the sliced Okra and fry them until golden n crisp. Take them out on a paper towel lined plate.

Now add sliced onion and green chilies in the same pan with another tablspoon of oil.

Saute onions till they start turning light brown.        

Now add the chopped tomatoes. mix well.        

Now add powdered spices , Turmeric, Coriander, Garam masala, Salt, and Amchur with gram flour in the pan.

Mix the spices and gramflour well. Cook this mix until the tomatoes become soft and mushy and you start to see oil releasing from the sides.

Now add the fried crispy bhindi/okra. Mix well but gently to avoid pressing it too much.
Put the flame on high and fry the Okra and Masalas well to avoid any moisture in the dish.
Don't burn the dish in order to dry the moisture, if starts to burn switch off and take it away from the hot burner.
Once you can't see any moisture in dish, switch off the flame and immediately turn it out in a serving dish.

Garnishing with coriander is optional, as very few people eat Okra with fresh coriander.
Serve Tomato Masala Bhindi as a side dish in any of your meal like with chapatis, dal, rice or may be parathas.

Ingredients:

Okra/Bhindi/Lady finger                         - 500grm
Onion                                                       - 2 medium , thinly sliced
Tomato                                                     - 2 medium , finely chopped
Green Chilies                                            - 2 thinly sliced
Asafetida/Hing                                          - a pinch
Turmeric powder                                       - 1/2 tspoon
Coriander powder                                      - 1 tspoon
Raw Mango Powder/Amchur                    - 1/2 tspoon                                  
Garam masala                                            - 1/2 tspoon
Salt                                                             - to taste
Gram Flour                                                - 2 tblspoon
Oil                                                              - 2 tblspoon


Method:

Wash bhindi/okra in water thoroughly. Wipe them with a kitchen towel or just spread them on chopping board to allow them to dry naturally.
Cut off the crown and base tip of each bhindi, vertically slice them keeping a width of your choice in thickness. I kept them almost 0.45inch.
Slice Onions thinly,  chop tomatoes finely and cut green chilies very fine.
Heat 1 tblspoon oil in a thick bottomed shallow frying pan.
Add the sliced Okra and fry them until golden n crisp. Take them out on a paper towel lined plate.
Now add sliced onion and green chilies in the same pan with another tablspoon of oil and saute them till they start turning light brown.
Now add the chopped tomatoes. mix well.                      
Now add powdered spices , Turmeric, Coriander, Garam masala, Salt, and Amchur with gram flour in the pan.
Mix the spices and gramflour well. Cook this mix until the tomatoes become soft and mushy and you start to see oil releasing from the sides.
Now add the fried crispy bhindi/okra. Mix well but gently to avoid pressing it too much.
Put the flame on high and fry the Okra and Masalas well to avoid any moisture in the dish. Don't burn the dish in order to dry the moisture, if starts to burn switch off and take it away from the hot burner.
Once you can't see any moisture in dish, switch off the flame and immediately turn it out in a serving dish.
Garnishing with coriander is optional, as very few people eat Okra with fresh coriander.
Serve Tomato Masala Bhindi as a side dish in any of your meal like with chapatis, dal, rice or may be parathas.

Dhokar Dalna / Fried Lentil Cakes in Spicy Gravy

Chana Dal is very nutritious and easy to digest. These little beans are a powerhouse of lean protein, fiber and iron. They're packed with nutrients, such as folic acid, potassium, phosphorus, magnesium and zinc. Chana Dal also known as "chholar dal" comes from India , where it's appreciated a lot unlike the western countries. "Bengal Gram Lentil"  is the British English term for what we call "chana dal" in Hindi. It's glycemia index is also very good for blood sugar levels.

Chana Dal is very closely related to garbanzo beans, or chickpeas. The differences are that chana dal is younger, smaller, split, sweeter, and has a much lower glycemic index. But you can substitute chana dal for garbanzo beans in just about any recipe.

Chana dal is the split kernel of a variety of chickpea known as desi or bengal gram. It has a sweet and earthy flavor, and the cooked bean is about the size and shape of a corn kernel. Chana Dal is one of the many lentils used to make dal, the family of Indian lentil dishes that form the foundation of Indian cuisine. Chana Dal makes a quick-cooking, exotic addition to dals, soups, curries, dips, pilafs, fritters, salads, casseroles, and rice or whole grain dishes. Toss them in a little olive oil and your favorite spices and roast them in the oven for a wonderfully tasty, healthy snack.

This time I used this powerhouse of nutrition in Bengali style and made famous Bengali dish called " Dhokar Dalna". Heard many times about this dish from many of my friends so decided to make it for dinner tonight, as I was left with 1 bowl of soaked Chana daal after making Chana Daal with Ghiya. Try making it in your kitchen as well. Until next time..................., Happy Cooking Friends, Saumya

Just like all the Kofta and Kadhi recipes, this also has two parts. One is to make Dhoka/Lentil Cakes and other is to make gravy for it. Lets start with the first part, which is to make Dhokas.

Pictorial Step-wise Method for Dhoka and Gravy:

Wash and soak Chana Dal/Bengal Gram for minimum 4 hours or overnight (for best results) .
Take the dal along with green chilies, salt, ginger and grind to a fine paste. Add little water (may be a tblspoon or so) as required for grinding.

In a non stick pan, heat oil.  Now add the dal paste in the pan along with Hing, Turmeric powder, Coriander powder, Garam Masala, Salt and Red Chili powder.

Cook it until the mix comes off the sides clean.

The dal should be cooked so that it is moist and soft but not runny or hard. Once it is cooked, transfer to a greased plate.

Apply oil on your hands and pat the paste into a flat cake, make sure the sides are tucked in. Make a 1 1/2 inch width cake.

The paste gets dried up fast, so you need to be quick in patting it down.
Once it cools down, cut into desired size and shape pieces.

Heat a Pan/Wok with oil and shallow fry Dhokas till golden brown on both sides.

Gently slide them into wok and don't flip over for the first few minutes. Fry in 4-5 at a time and drain them over a kitchen towel.

Now  peel and chop the potatoes into thing long pieces.

Par Boil them for 7-9 minutes and then shallow fry them in the same pan that you used for frying the lentil cakes.

Take them out and keep them aside until they are ready to use.
Again heat 1 tblspoon of Oil in the same pan/wok.

Add in the cumin seeds, whole garam masala and a pinch of Hing.

Add tomatoes and grated ginger, saute till tomato is well cooked and soft.

In a cup mix the spices Turmeric powder, Coriander powder, Garam Masala, Salt and Red Chili powder with a tblspoon of water and make a paste.

Add this paste to the Pan/Wok and fry the masala with tomatoes at low heat. Add in the Sugar as well.

Add the fried potatoes and about 1 and 1/2 cups of water.

Now cover and cook till the potatoes are soft.
Adjust the water and seasoning as per your choice of thickness and taste of gravy. Next add the ghee and mix everything .
Now gently add in the Dhokas/fried lentil cakes. Also add in the whole green chilies.

Simmer for 5 minutes, covered with the lid to let the Dhokas soak up some of the gravy juices.
Dhokar Dalna is ready to serve with rice or chapati.

Ingredients:

For Dhoka / Lentil Cakes:

Chana Dal                                   - 1 cup  ( Cholar Daal / Split Bengal Gram Lentil )
Green Chilies                              - 2 medium size
Ginger                                         - 1 inch piece
Asafetida / Hing                          - a pinch
Coriander Powder                       - 1/8 Tspoon
Red Chili Powder                        - a pinch
Turmeric powder                         - 1/4 Tspoon
Garam Masala                              - 1/8 Tspoon
Salt                                               - to taste
Oil                                                - 1 tblspoon for shallow frying

For Gravy of Dhokar Dalna:

Potato                                          - 1 big
Oil                                               - 1 tblspoon
Bay leaf                                       - 1 big
Whole Garam Masala                 - 1 Tspoon
Cumin Seeds                               - 1/4 Tspoon
Tomato                                        - 4 medium finely chopped
Ginger Paste                                - 1/2 tspoon or you can grate the ginger
Coriander Powder                       - 1 Tspoon
Red Chili Powder                        - 1/4  Tspoon
Turmeric powder                         - 1/4 Tspoon
Garam Masala                              - 1/4 Tspoon
Ghee                                             - 1 Tspoon
Salt                                               - to taste


Method for Dhoka:

Wash and soak Chana Dal/Bengal Gram for minimum 4 hours or overnight (for best results) .
Take the dal along with green chilies, salt, ginger and grind to a fine paste. Add little water (may be a tblspoon or so) as required for grinding.
In a non stick pan, heat oil.  Now add the dal paste in the pan along with Hing, Turmeric powder, Coriander powder, Garam Masala, Salt and Red Chili powder and cook until the mix comes off the sides clean.
The dal should be cooked so that it is moist and soft but not runny or hard. Once it is cooked, transfer to a greased plate.
Apply oil on your hands and pat the paste into a flat cake, make sure the sides are tucked in. Make a 1 1/2 inch width cake.
The paste gets dried up fast, so you need to be quick in patting it down.
Once it cools down, cut into desired size and shape pieces.
Heat a Pan/Wok with oil and shallow fry Dhokas till golden brown on both sides.
Gently slide them into wok and don't flip over for the first few minutes. Fry in 4-5 at a time and drain them over a kitchen towel.

Method for Gravy:

First peel and chop the potatoes into thing long pieces.
Par Boil them for 7-9 minutes and then shallow fry them in the same pan that you used for frying the lentil cakes.
Take them out and keep them aside until they are ready to use.
Again heat 1 tblspoon of Oil in the same pan/wok.
Add in the cumin seeds, whole garam masala and a pinch of Hing.
Add tomatoes and grated ginger, saute till tomato is well cooked and soft.
Add in the Sugar.
In a cup mix the spices Turmeric powder, Coriander powder, Garam Masala, Salt and Red Chili powder with a tblspoon of water and make a paste.
Add this paste to the Pan/Wok and fry the masala with tomatoes at low heat.
Add the fried potatoes and about 1 and 1/2 cups of water.
Now cover and cook till the potatoes are soft.
Adjust the water and seasoning as per your choice of thickness and taste of gravy. Next add the ghee and mix everything .
Now gently add in the Dhokas/fried lentil cakes. Also add in the whole green chilies.
Simmer for 5 minutes, covered with the lid to let the Dhokas soak up some of the gravy juices.
Dhokar Dalna is ready to serve with rice or chapati.

Makhana Kaju Sabzi / Foxnuts and Cashewnuts in Creamy Spicy Gravy

This is one particular curry/sabzi, used to be in a menu, when something happens or someone very special visited our household. I remember so many occasions during my childhood, when this curry was made to serve in main course. Along with it many other side dishes were served and many variety of breads.

Days are gone but memories are still there and cherished. I love remembering my childhood days and the specialties I ate during those golden times. Learning from my mother how to cook those special dishes has always been the memorable moments of my life.

I've been busy moving back to India and settling down my kitchen all over again. It's like starting your household setup all over again after many years of marriage. Coming back to my own country has always been my dream and now it's livable. So Kitchen is starting to take shape and I cooked This special curry to start the cooking in the new kitchen.

So here is my recipe of Makhana Kaju Curry. Very rich, creamy and delicious curry to go with any kind of rice and chapati. Try it out and make your family go awe with it's taste. Leave your feedback in the comments section below. Until Next Time, Happy Cooking Friends...................... Saumya

Method of making Makhana Kaju Sabzi / Fox-nuts and Cashew-nuts in Creamy Spicy Gravy:

Wash the tomatoes and cut them into cubes, cut the green chilies and ginger piece roughly.

Grind tomatoes, green chilies, ginger pieces and soaked cashews to fine paste. Keep aside.

Heat oil in a pan, add cumin seeds and asafetida into it.

Now add the grind-ed paste to it. Roast it well.

Now add the dry spices, turmeric, coriander, red chili and garam masala into it.
Fry this over medium heat until the oil starts to appear on the sides and top of the masala.

While the gravy mix is cooking, roast the fox-nuts and cashews in another pan until they turn golden.

Stir the gravy mix in between to avoid it sticking on the pan. When the oil appears on top of the mix add one cup of water to it. Now add the salt and 1 tblspoon of fresh coriander and Kasuri methi  , stir it well.

Let the gravy boil. after one boil add the roasted cashews and foxnuts into the gravy.

Cover the pan with a lid for 5 minutes to let the foxnuts soak the spices into it.

Take out the curry on a serving platter and garnish with freshly chopped coriander and some fresh cream.
One of the best curry/sabzi is ready to be served with Parantha and Rice.
This recipe will go for Meat Free Monday , Monthly Masala Link Party  and Take a Bite Tuesday.

Ingredients:

Makhana / Phool Makhana/ Fox-nuts           - 1 cup
Kaju/ Cashew-nuts                                            - 15 nos
Oil                                                                      - 2 tspoon to roast nuts
Onion                                                                 - 1 small diced
Tomatoes                                                           - 4 medium diced
Green chilies                                                      - 2 chopped roughly
Cashew nut                                                         - 10 nos (soaked for 30 minutes to an hour)
Coriander                                                            - 2 tblspoon freshly chopped
Oil                                                                       - 2 tblspoon
Ginger                                                                 - 1 inch piece
Kasuri Methi                                                       - 1 tspoon
Asafetidaa                                                           - 1 pinch
Cumin seeds                                                        - 1/2 tspoon
Turmeric powder                                                 - 1/4 tspoon
Red chili powder                                                 - 1/4 tspoon
Coriander powder                                                - 1 tspoon
Garam Masala                                                      - 1/4 tspoon
Salt                                                                       - to taste
Water                                                                    - 1 cup to adjust the gravy thickness

Method:

Wash the tomatoes and cut them into cubes, cut the green chilies and ginger piece roughly.
Grind tomatoes, green chilies, ginger pieces and soaked cashews to fine paste. Keep aside.
Heat oil in a pan, add cumin seeds and asafetida into it.
Now add the grind-ed paste to it. Roast it well.
Now add the dry spices, turmeric, coriander, red chili and garam masala into it.
Fry this over medium heat until the oil starts to appear on the sides and top of the masala.
While the gravy mix is cooking, roast the fox-nuts and cashews in another pan until they turn golden.
Stir the gravy mix in between to avoid it sticking on the pan. When the oil appears on top of the mix add one cup of water to it. Now add the salt and 1 tblspoon of fresh coriander and Kasuri methi  , stir it well.
Let the gravy boil. after one boil add the roasted cashews and foxnuts into the gravy.
Cover the pan with a lid for 5 minutes to let the foxnuts soak the spices into it.
Take out the curry on a serving platter and garnish with freshly chopped coriander and some fresh cream.
One of the best curry/sabzi is ready to be served with Parantha and Rice.
This recipe will serve somewhat 4-5 people, depending onto the portion size you choose.