Sunday, May 11, 2008
Vendakai/Okra is my favourite vegetable. My mom says it is very good for brain and eventually prepares it during my maths exams. Actually,it's high in vitamin B6, fiber, calcium, and folic acid, which helps prevent neural tube defects in developing fetuses. I love it in all forms. So I chose this for spicy andhra's RCI-Rajasthan.
Ladies Finger/Bhindi/Vendakai/Okra - 1/2 kg
Bengal Gram Flour - 1 cup
Oil (for blending and frying)
Jeera/cumin seeds - 1/4 tsp
Chilli powder - 4 tsp
Garam Masala powder - 2 tsp
Turmeric powder - 1/2 tsp
Jeera/Cumin powder - 2 tsp
Amhcur(dry mango) powder - 1/4 tsp
Salt to taste
Wash the ladies fingers and wipe them thoroughly.
Cut them into pieces of 3 inches with a vertical slit in each piece.
Mix all the powders, add 2 tsp oil, salt and mix well.
Stuff this masala into the ladies fingers.
Heat 4 tsp of oil, add jeera/cumin seeds and let it splutter.
Add the stuffed bhindi and stir fry for ten minutes adding 2/3 tsp of oil in between.
Fry in medium heat till thery are crisp.
Thursday, May 8, 2008
When I hear of mexican food, I can only think of one of my favorite eateries, "The New Yorker".. we get almost all kinds of food - indian, mexican, italian, chinese.. I have had enchiladas there which is a popular mexican snack.. I wanted to make something for the main course to put it easier. Sometime back in the newspaper "The Hindu" , i read how to make mexican rice, salad, enchiladas...etc.. So, dusted my rack, found those bits which i had collected and tried the mexican rice .. It came out very nicely.. It was not typically tasting of pulao or biriyani.. Let me share the recipe here.. Try it and share its taste.. What inspired me to try out this recipe.. Ofcourse, our culinary bazaar event.
Basmathi/long grain rice - 1 Cup(Boiled)
Onion - 3(chopped)
Tomato - 2(chopped)
Capsicum - 1(chopped)
Carrot - 2(grated)
Minced Garlic - 1 tsp
Vinegar - 1/4 tsp
Soya sauce - 1/4 tsp
Rajma/Kidney bean - 1 Cup(Boiled with salt)
Oil - 3 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Salt to taste
1. Heat oil in a kadai.
2. Add minced garlic, fry for 2 minutes, then add onions.
3. Add tomatoes once the onions turn golden colour.
4. Add the powders, carrots, capsicum and boiled rajma along with little water (preferably the beans-cooked water), vinegar and soya sauce.
5. Saute for 10 minutes till the gravy thickens.
6. Mix the gravy thoroughly with rice without breaking it.
7. Voila, Mexican rice.