Lady’s Finger Or Okra With One Teaspoon Oil

Lady’s finger or okra or bhindi cooked in one teaspoon oil.
Very easy to make yet delicious. Just mix all the ingredients and cook with a tempering of methi or fenugreek seeds in one teaspoon oil. You can use cumin, mustard or any seeds for tempering.
You can also make it in microwave in a microwavable glass bowl.

Our this week’s 150 #Foodiemonday blogging theme is veggies with one teaspoon oil.
Now why to use only one teaspoon oil. If you like you can also make it without oil. Skip the tempering step and mix all the ingredients and cook on low flame till done.

If we look at the benefits of cooking without oil from a nutritional point of view, we will discover that we can do without it in our recipes. Most oils are high in sodium, fat and concentrated calories – three major things we do not need in our bodies. We can get all the wholesome nutrients we need, without the empty calories, from a natural, plant-based diet. A major advantage of cooking without oil is the amount of unnecessary added fats you will be eliminating from your meals. If you’re working on losing weight or maintaining a healthier heart, you do not need the fat from oils clogging up your arteries and slowing down your weight loss process. Cooking oils are packed with saturated fats which raise cholesterol levels in your blood.
Source

And my humble contribution is this easy to make spicy delicious okra. A healthy and easily available vegetable. Which has numerous health benefits range from treating diabetes to preventing kidney disease.
The beginning of September signals that fall is on its way, along with leaves, and… okra? The exotic medicinal and culinary vegetable (available year-round), is best to get in early fall when crops in Southern states reach their peak. Typically, okra is used as a thickening agent in soups like gumbo because of its ooey-gooey texture, but it can double as a nutritional powerhouse filled with vitamins, minerals, and other nutrients that provide an array of health benefits from treating diabetes to preventing kidney disease.
A single cup of raw okra has a little over 30 calories, about 3 grams of dietary fiber, 2 grams of protein, 7.6 grams carbohydrates, 0.1 grams of fat, 21 milligrams of vitamin C, around 88 micrograms of folate, and 57 milligrams of magnesium. This makes okra a nutrition hero and a very available food when it comes to our health.
Source

You can get one more okra/bhindi or lady’s finger recipe with mustard here
Okra or lady’s finger in Mustard sauce

Make it with or without oil it will be delicious in both ways.
You need only okra, onions, tomatoes, green chilli, cilantro and some spices to make it.
With these ingredients mix cumin powder, coriander powder, garam masala powder and turmeric powder and cook for 15 – 20 minutes and your okra is ready. You can use red chilli powder or any other spices of your choice.

Recipe

Lady’s finger – 500 gram

Onion – 2 large, cubed

Tomato – 2 large, cubed

Green chilli – 2 – 3, chopped

Cilantro or coriander leaves – handful, chopped

Methi or fenugreek seeds – 1/4 teaspoon

Mustard oil – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Method

1. Wash the lady’s finger or okra or bhindi well. And chop lengthwise.

2. Cut the onions and tomato in cube and chop the green chillies.

3. Heat oil in a pan. Add fenugreek seeds and let the seeds splutter.

4. Add okra, onion, tomato, green chilli, chopped cilantro or coriander leaves, salt and and all the spices. You can also add red chilli powder or black pepper powder if you want more spicy.

5. Mix well. Cook on low flame for 15 – 20 minutes or until okra becomes tender.

6. Garnish with cilantro. Serve with roti, paratha or any bread of your choice.

Notes

1. You can use red chilli powder or black pepper powder if you want to make it spicy.

2. You can add any spices of your choice.

3. Add little tomato sauce if you like sweetness in your okra.

4. If you don’t like fenugreek or methi you can use cumin, mustard seeds or any other seeds of your choice.

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Chana Madra

Chana madra.
A very popular dish of Himachal Pradesh. No onion garlic rich chickpea curry cooked in yoghurt sauce. Easy to cook yet very flavourful and lip-smacking curry.

Yes after Hariyana we landed at Himachal Pradesh.
This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Himachal pradesh cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is lovely Priya Ayer. Who blog at https://thephotowali.wordpress.com
Priya gave me two interesting ingredients salt and curd And I made this lip smackingly delicious chana madra. Thanks Priya.

And I gave her cumin and tamarind.
Check out her blog for the amazing recipes she shared.

Himachal Pradesh ( literally “snow-laden province”) is a state of India located in North India. Situated in the Western Himalayas, it is bordered by states of Jammu and Kashmir on the north, Punjab on the west, Haryana on the southwest, Uttarakhand on the southeast, and the Tibet Autonomous Region on the east. At its southernmost point, it also touches the state of Uttar Pradesh. The state’s name was coined from the Sanskrit—Him means ‘snow’ and achal means ‘land’ or ‘abode’—by acharya Diwakar Datt Sharma, one of the state’s eminent Sanskrit scholars.
Himachal is well known for its handicrafts. The carpets, leather works, shawls, paintings, metalware, woodwork and paintings are worth appreciating. Pashmina shawl is one of the products which is highly in demand not only in Himachal but all over the country. Himachali caps are also famous art work of the people.
The day to day food of Himachalis is very similar to the rest of the north India. They too have lentil, broth, rice, vegetables and bread. As compared to other states in north India non-vegetarian cuisine is more preferred. Some of the specialities of Himachal include Manee, Madeera, Pateer, Chouck, Bhagjery and chutney of Til.
Wikipedia

You can get some more chickpea recipes here. Click on the name below to get the recipe.

Tomato coconut chickpea curry

Chickpea potato dry curry

Peas chickpea low calorie salad

This recipe is completely different. Yoghurt based curry flavoured with cardamom, cinnamon, cumin, cloves and bay leaf. I am sure you will love the taste. You can serve it with steamed rice or any bread.

Recipe

Chickpea – 1 cup

Curd – 1 cup

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Turmeric powder – 1/2 teaspoon

Black pepper powder – 1 /4 teaspoon

Bay leaf – 1

Black Cardamom – 1

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3 – 4

Cumin seeds – 1 teaspoon

Asafetida or hing – a pinch

Rice flour – 1 tablespoon

Chopped coriander or cilantro leaves – 2 tablespoon

Mustard oil – 2 tablespoon

Salt to taste

Water – 2 cup +1/4 cup

Method

1. Wash and soak the chickpeas overnight with 4 cup water.

2. Boil the chickpeas with 1 teaspoon salt and 2 cup water in a pressure cooker.

3. Mix cumin powder, coriander powder, kashmiri red chilli powder, turmeric powder, black pepper powder and curd. Whisk the curd well.

4. Remove the seeds of black cardamom.
Crush Black cardamon seeds, green cardamom, cloves and cinnamon.

5. Mix 1 tablespoon rice flour with 1/4 cup water. Stir and keep aside.

6. Heat oil in a pan.
Add cumin seeds, crushed cardamom, cloves and cinnamon and bay leaf.

7. When cumin seeds starts to splutter add asafoetida or hing.

8. Now add boiled chickpeas with water.
Let it cook for 3-4 minutes.

9. Reduce the flame to simmer and add spices mixed curd and salt. Add salt carefully. One teaspoon salt already added while boiling chickpeas.

10. Stir continuously to avoid curdling the curd.
Add chopped cilantro or coriander leaves.

11. Cook on medium heat for 4 – 5 minutes. Keep stirring.

12. Add rice flour mixed water and mix well.

13. Cook for another 5 minutes or until you get desired consistency.
It will become thick when cool.
Switch off the heat.

14. Garnish with cilantro or coriander leaves.
Serve hot with steamed rice or any bread.

Notes

1. You can add 1 tablespoon ghee or clarified butter before removing from heat if you like.

2. If you like your curry hot you can add few slit green chilli.

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Batata Bhaji Or Maharashtrian Dry Potato

Batata bhaji or Maharashtrian dry potato.
Whenever we think about Maharashtrian cuisine first thing comes in our mind is modak. Favourite sweet of Ganapati Bappa.
Then pav bhaji, bhelpuri, vada pav, misal pav, thalipeeth, puranpoli, sol kadhi, amrakhand, shrikhand and the list is endless.

I often make pav bhaji and vada pav at home. But when this week our Foodiemonday group decided the theme Maharashtrian cuisine I was little confused what to make for this week’s bloghop.
Mahesh comes to rescue. Thanks Mahesh.
Remember Mahesh? You all liked his ‘Bombay duck fry‘ guest post.
I have requested him for a quick recipe. And he gave me this easy to make but lip-smacking dry potato recipe. According to Mahesh usually people make this dry potato during fasting or to offer Lord Ganesha during Ganesh Chaturthi. So this recipe is without onion garlic.
You can get some more potato recipes here.

Sending this post to 144 #Foodiemonday bloghop theme is Maharashtrian cuisine.
Maharashtrian batata bhaji or potato bhaji is a very easy to make no onion garlic and delicious dry curry. You don’t need to use much spices. Only turmeric powder, ginger and green chilli and some tempering or tadka used to make it.

I have added little kashmiri red chilli powder to add some colour. But its optional. You can skip it.
If you want to use onions add 1 finely chopped onion along with curry leaves after tempering. But I loved it’s taste without onion. Ginger and green chilli will make the potatoes spicy and lip-smacking.

You can sprinkle one teaspoon lemon juice at the end if you like.
This batata bhaji goes well with puri, roti, naan, paratha or any bread. And you can also enjoy it a bowlful as a snack.

Recipe

Potatoes – 7 – 8 medium

Curry leaves – 15 – 16

Ginger – 1 inch piece

Green chilli – 2 – 3, finely chopped

Rai or mustard seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Asafetida or hing – a pinch

Chana dal or Bengal gram – a pinch

Udad dal or split and husked black lentil – a pinch

Cilantro or coriander leaves – handful, chopped

Turmeric powder – 1/2 teaspoon

Salt to taste

Kashmiri red chilli powder – 1/2 teaspoon, optional

Oil – 2 – 3 tablespoon

Method

1. Boil and peel the potatoes. Make small pieces.

2. Grate the ginger.

3. Heat oil in a pan. Add mustard seeds or rai, cumin seeds, bengal gram or chana dal and split black lentil.

4. When the seeds starts to splutter add grated ginger and finely chopped green chilli. Fry for a minute.

5. Now add curry leaves and asafetida or hing. Fry for few seconds.

6. Add potatoes, salt, turmeric powder and chopped cilantro or coriander leaves. Also add Kashmiri red chilli powder if using.
Mix everything well.

7. Cook on low flame for 4 – 5 minutes or until the potatoes slightly change it’s colour. Stir in between.

8. Remove from heat. Garnish with cilantro or coriander leaves.

Serve hot with puri, paratha, roti or naan.

Or you can serve it with toasted bread or mash and make filling for sandwiches. I love it bowlful as evening snack. Just sprinkle lemon juice and enjoy. Or add chopped onion, cilantro, cucumber or tomato etc just before serving. Choice is your.
Happy cooking 😊

Notes

1. If you want to use onion, add one finely chopped onion before adding ginger and chilli. And fry till the onion becomes translucent.

2. You can can add 1 – 2 teaspoon lemon juice at the end if you like tangy taste.

2. If you are making it for fasting people use rock salt. You can also add roasted or fried peanut.

3. Use chilli according to your taste.

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Stuffed Steamed Hyacinth Or Broad Beans

Stuffed steamed broad beans or Hyacinth beans. A no onion garlic recipe.
Broad beans called sheem, sem, hyacinth beans or butter beans.
Hyacinth beans are copper and iron rich vegetable.

According to Wikipedia, it is native to Africa and it is cultivated throughout the tropics for food. English language common names include hyacinth bean, lablab-bean bonavist bean/pea, dolichos bean, seim bean, lablab bean, Egyptian kidney bean, Indian bean, bataw and Australian pea. It is the only species in the
monotypic genus Lablab.

It also contains a number of vitamin such vitamin A, B vitamins, and vitamin C. it also contains some minerals such copper, zinc, magnesium, phosphorus.
Its helps to loss weight, prevent cancer, promote immune system, maintain healthy digestion, reduce cholesterol, improve cardiovascular health, ease asthma, enhance mood, improve brain function and treat insomnia, sore throat etc.
Source

Broad beans or Hyacinth beans stuffed with coconut and poppy seeds. Very easy to make yet delicious. Goes well with steamed rice.
You don’t need to saute fry or spend long hours in kitchen. You can prepare the stuffing and stuff the beans one day before and refrigerate. Just steam before meal time.

Recipe credit goes to my sister in law law Kajol. We love to talk about different recipes. And she has huge ideas and recipes. I never miss any of her recipe. Tried her every recipes and loved them. Thanks a lot Kajol for this awesome recipe.

If you love poppy seeds and coconut like me then its perfect for you.
You don’t need much spices to make it. You need only mustard oil, green chilli, coconut, poppy seeds, salt and sugar. Now have a look on the recipe.

Recipe

Broad beans – 250 gram

Mustard oil – 2 tablespoon

Green chilli – 4 – 5 to garnish

Chilli flakes to garnish, optional

One medium sized banana leaf

For stuffing

Coconut – 1 cup, grated or finely chopped

Poppy seeds or khaskhas – 4 tablespoon

Green chilli – 2 – 3

Oil – 2 teaspoon

Salt to taste

Sugar to taste

Method

1. Wash and pat dry the broad beans or Hyacinth beans.

2. Cut the both tips and pull off the strings from the edges of both sides.
Carefully open from one side. See the picture below for method.

3. Soak the poppy seeds in hot water or microwave for one minute on full power with water to soak. Soak for 15 – 30 minutes for easy grinding.

4. Grind the soaked poppy seeds and green chilli. Add grated coconut in the grinder. Grind again and make a smooth paste.

5. Heat 2 teaspoon oil in a pan. Add the poppy seeds, coconut and green chilli paste, salt and sugar in it.

6. Saute till the mixture dried up completely.
Let it cool down.

7. Stuff the beans with this mixture.

8. Place a cleaned and washed banana leaf on the steamer basket. Arrange the stuffed beans over it.

9. Spread the remaining stuffing and 2 tablespoon mustard oil.
Place few green chillies. Sprinkle little red chilli flakes. Red chilli flakes is optional. I have sprinkled to add some colour. You can omit it if you want.

10. Pour 2 cup of water in the steamer. Place the steamer basket over it.

11. Cover and steam for 20 – 25 minutes or until the beans become tender.
Serve hot with steamed rice.

Notes

1. Use fresh coconut to make it.

2. Add little sugar to enhance the taste.

3. You can saute the stuffing with any oil but don’t forget to sprinkle mustard oil for perfect taste and flavour.

4. Remove the strings from beans carefully before cooking.

5. Use chillies according to your taste.

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Mint Paneer Kofta Or Cottage Cheese Balls In Mint Gravy

Mint paneer kofta or cottage cheese balls in mint gravy. Or you can name it hariyali/green kofta in hariyali/green gravy. Whatever you name it taste is lip-smacking.

Mint is not only nutritious its also a great appetizer. A refreshing herb of summer. Mint, coriander, lemon and spices makes this curry delicious.
A perfect party side dish.
You can serve it with any bread, pulao or steamed rice.

You will love the taste of this delicious aromatic curry.
If you have green chutney then you can make it in a jiffy. I have made kofta in appe pan with very little oil. If you don’t have appe pan you can shallow fry. Enjoy the refreshing taste of mint kofta in mint gravy.

Recipe

Paneer or cottage cheese – 1 & 1/2 cup, crumbled

Cornflour – 2 tablespoon

Mint leaves or pudina – 1 cup

Coriander or cilantro leaves – 1/2 cup, chopped

Ginger – 1 inch piece

Garlic – 4-5 cloves

Green chilli – 2 – 3, chopped

Tomato – 1 medium, chopped

Cashew nuts – 2 tablespoon

Onion – 1 finely chopped

Oil – 2 tablespoon

Cumin powder – 1 teaspoon +1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon +1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 & 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Salt to taste

Method

1. Soak cashew nuts in hot water.

2. Grind mint leaves, coriander leaves, ginger, garlic, green chilli, tomato and soaked cashew nuts. Make a smooth paste.

3. In a bowl mix crumbled paneer or cottage cheese, salt, 1 teaspoon cumin powder, 1/2 teaspoon garam masala powder, black pepper powder, chaat masala powder, 2 tablespoon ground mixture and 2 tablespoon cornflour.

4. Mix well and make small balls. If require you can add little more cornflour. But don’t add much.

5. Heat an appe pan. If you don’t have appe pan you can shallow fry.
Drop few drops oil in the holes. Place the balls over it. Cook on low flame till the balls become golden brown. Flip and cook other side. Kofta is ready. Keep them aside.

6. Heat oil in a pan. Add chopped onion. Fry till onion becomes translucent.

7. Now add the ground spices, cumin powder, coriander powder, turmeric powder and salt. Saute till oil leaves the sides.

8. Add water as much require for the gravy. Don’t make it runny. I like thick gravy.

9. When it starts to rolling boil add paneer balls in it. Cook on low flame for 5 minutes.

10. Switch off the heat. Add lemon juice and mix.
Taste and adjust the seasoning.

Serve hot with roti, paratha, naan, puri, Steamed rice, pulao or any type of bread.

Notes –

1. You can increase or decrease the green chilli as per your spice tolerance.

2. If you like your gravy tangy, add little more lemon juice at the end.

3. Add water as per your desired consistency. If you like light gravy you can add little more water.

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Dhania Or Cilantro/Coriander Mushroom

Dhania or cilantro/coriander mushroom.
Easy to make and delicious dry mushroom curry. You can serve it as a party side dish too.

Protein rich mushrooms are a great source of vitamins and powerful antioxidants.
And a great source of protein for vegetarian people.

You can get two more mushroom recipes here

Mushroom dopeaja

And

Microwave mushroom

Here is the recipe of delicious coriander mushroom. Just make a paste of cilantro, green chilli, garlic, ginger, green peas and tomato. And cook with mushrooms, onion and some spices. Easy isn’t it 😊

Recipe

Mashroom – 250 gram

Onion – 1 finely chopped

Garlic – 4 cloves

Ginger – 1/2 inch piece

Chopped coriander or cilantro leaves – 1 cup

Green chilli – 2

Green peas – 1/4 cup

Tomato – 1 large

Cumin seeds – 1/2 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon

Oil – 2 tablespoon

Salt to taste

Lemon juice – 1 teaspoon

Method

Wash and clean the mushrooms and chop them.
If you have small mushrooms make them half and if you have larger size mushrooms cut into 4 pieces.

Grind garlic, ginger, cilantro leaves, green chilli, green peas and tomato. Make a smooth paste.

Heat oil in a pan. Add cumin seeds. When cumin seeds start to splutter add finely chopped onion. Fry till onion becomes light brown.

Now add the ground cilantro, ginger, garlic, chilli, peas and tomato paste.
Saute and add cumin powder, coriander powder, turmeric powder, black pepper powder and garam masala powder.

Saute till oil leaves the sides.
Add chopped mushrooms and salt. Mix well. Cover and cook on medium low heat. Mushrooms leaves water.
Stir occasionally. You can add little water if require.

Cook till the mushrooms dried up and cooked.
Switch off the heat.

Add lemon juice and mix well. Taste and adjust salt and lemon juice if require.
Serve hot with roti, paratha, naan or any bread.

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Bombay Duck Fry Or Loita Machher Jhuri ( Guest Post By Mahesh Khole )

 

Bombay duck fry or loita machher jhuri. Shallow fried boneless fish.

A guest post by Mahesh Khole.
I have requested him to give some non veg dishes for my readers. Thanks Mahesh for this easy to make yet delicious recipe.

I have met Mahesh in a food group  ‘Chef at large’.  He is not only a foodie but a passionate cook.
Mahesh’s love for Bengali food is unbeatable. And he surprised us by making the different kinds of non veg dishes from Bengal.
Now have a look what Mahesh said about this recipe.

“Loita maachher jhuri.
Loita is popularly known as Bombay Duck or Bombil.
This is found in abundance in coastal areas .
This is not only one of the most popular fish that is dried and stored but also one of the cheapest sea fish. Delicately flavoured with soft bones that will never get stuck. In spite of being a very fleshy fish, frying it whole is an art.
For people like me who don’t have the patience to fry them whole and nor do I want any bones to interfere, this is a boneless and flavourful preparation. Which can be made and stored in the fridge like a chutney or pickle.”

 

 

Recipe

Bombay duck – 500 gram

Onion – 2 medium

Tomato – 1 large

Garlic – 10 cloves

Ginger – 1 inch piece

Salt to taste

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon or to taste

Oil – 2-3 tablespoon

Method

Clean the Bombay ducks well.
Preferably buy the big ones as they are meatier.

Add salt and boil the fish with sufficient water till they become soft.
It take around 15 minutes to perfectly boil.

Grind onions, garlic, ginger and tomato. Make a smooth paste.

Now take out the fish from water.
Separate and discard the bones and remaining water.

Heat oil in a pan. Add onion, garlic, ginger and tomato paste.
Saute till oil leaves the sides.

Now add the fish and saute till the mixture dried up completely and the mixture starts shining. And its ready to serve.

Serve with steamed rice, roti or Indian flat bread, paratha, naan or any bread.

You can store this in refrigerator and serve as a chutney or pickle with rice, roti or bread.

Note

You can use any oil but mustard oil is best for the perfect flavour.

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