Ladies' Fingers (Vendakkai) Curry, the Tamil way

This is a simple gravy recipe in which ladies fingers/vendi/ঢেঁড়স is cooked in a tomato-onion, cashew nut and urad dal based gravy. This masala gravy is very much popular in the south India side. You can enjoy it for your everyday meal along with roti/ paratha and rice.

Things you'll need (Ingredients):

• Bhindi/Okra/Ladies' fingers -250 gm (washed)
• Onion: 1 large finely chopped
• Tomato -1 large finely chopped
• Garlic (peeled) - 8 to 10 pieces
• Ginger - 1/2 inch (peeled)
• Turmeric powder - 1/2 teaspoon
• Red chilli powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Urad Dal - 1 tablespoon
• Fennel Seeds/Saunf - 1/2 teaspoon
• Cashew nuts - 10 to 12
• Cumin seeds - 1/2 teaspoon
• Cooking oil - 5 tablespoon
• Salt, to taste

How to make this recipe (step-by-step process):

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Gajar ka Halwa (গাজরের হালুয়া) Recipe - A Popular Indian Dessert

Gajar ka Halwa is a popular Indian dessert. It's an easy recipe which you can make anytime since carrots are easily available throughout the year. Grated red carrots are usually slow-cooked with ghee, milk, sugar, and dry fruits. Gajar ka halwa and ice cream is usually a great combination. Now, let's have a look at the recipe and step-by-step preparation process -

Ingredients:

• Carrots - 500gm
• Milk - 1 liter
• Jaggery (to avoid sugar) - 1 cup
• Green Cardamom - 12 pieces
• Desi cow ghee - 4 Tablespoons
• Cashew - 100 gm (broken)

Check the process here:

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Spanish Omelet - Perfect Dish for breakfast!

Spanish omelet is one of the signature dishes in Spanish cuisine and very easy to make.
Now, let's have a look at the recipe and step-by-step preparation process -

Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 2 to 3 individuals

Ingredients:

• 2 medium-sized potatoes (peeled+finely chopped)
• 1 large onion (finely chopped)
• Salt, as per your taste
• Refined oil - 4 to 5 tablespoons
• Eggs - I have used 3 but you can take more if you want.
• Tomato - 1 large
• Green chilies - 2 finely chopped
• Cumin Powder - 1 teaspoon
• Dry mango powder - 1 tablespoon
• Cornflour - 1 tablespoon
• White flour - 1 tablespoon

Check the process here:

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Tasty Doi Begun in My Style: Recipes from Chandrani's Kitchen

Welcome to Chandrani's Kitchen with one more unique and tasty dish! 

Today I will share with you a completely vegetarian recipe "Doi Begun" (or commonly called "Brinjal in curd curry"). "Doi begun" is one of the popular curries from the Bengali and Odia cuisine. It is made with Doi or dahi which means curd and begun means brinjal/eggplant, mixed with spices. This recipe can be served with rice, chapati, or paratha. Let's see what ingredients are needed to prepare this dish.

Ingredients:

• Brinjal (or begun)– 1 medium-sized (sliced in thick square pieces)
• Tomato - 1 medium-sized
• Cashew - 1 tablespoon (make a smooth paste with tomato)
• Onion - 2 medium-sized (finely chopped)
• Salt & Sugar - as per your taste
• Fenugreek seeds (or methi) - 10 to 12
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Gram Flour (or besan) - 1 tablespoon
• Mustard Oil - as required to cook
• Cumin (or jeera) powder - 1/2 teaspoon
• Curd (or dahi/doi) - 200 gm 
• Ginger-garlic paste - 1/2 teaspoon
• Dried red chilies - 2 pieces
• Bay leaf - 1 piece
• Asafoetida (or hing) powder - 1 pinch
• Black caraway (or Kalonji) - 1/2 teaspoon
• Dried fenugreek leaves (or Kasoori methi) - 1/2 teaspoon

Here's a step-by-step approach to make this delicious dish (with photos):

• To start with, cut the brinjal (or begun) into the thick medium slices, add salt, turmeric, and mix well for proper marination.

• Blend the curd with gram flour and keep it aside.

• Now take a pan, heat oil, and fry the marinated brinjal pieces in a low-to-medium flame.

• Fry the brinjal pieces until they become turn yellowish-brown (on both sides). Take them out from the frying pan and place them in a separate bowl.

• Next, add 2 tablespoons of oil in the same pan and add black caraway, dried red chilies, bay leaf, fenugreek, and asafoetida powder. Mix well and fry for 2 to 3 minutes.

• Add chopped onions and fry for 3 to 4 minutes. Then add ginger-garlic paste, mix well, and fry for 2 to 3 minutes.

• Once the pungent smell of the ginger-garlic paste goes off, add tomato-cashew paste and mix well.

• When the oil separates out from masala then, add previously blended curd (with gram flour) in the pan and mix well again.

• After stirring for 2 to 3 minutes, add 400 ml of water, then add salt, cumin powder, red chili powder, turmeric powder, and sugar (to taste). Cook for 10 minutes on a high flame. 

• Since I have blended gram flour with curd, the gram flour needs to be cooked well to remove any raw taste.
• After 10 minutes, add crushed dried fenugreek leaves and mix well. 

• Take it out in a serving bowl and add fried brinjal pieces. Now your "Doi Begun" is ready to be served with rice or paratha during lunch or dinner.

So, if you liked the recipe, cook it at your home and do let me know how's the taste in the comments section below.

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Chicken Pulao Bengali Style

Pulao is a sweet one-pot dish made of kolam rice (known as "Govindobhog" in Bengali) mixed with vegetables, chicken/mutton, and spices. There are several types of Pulao dishes popular in India like Veg pulao, Chicken pulao, Paneer pulao, Kashmiri pulao, etc. 

Now, let's talk about today's recipe - "Bengali style Chicken Pulao". This chicken pulao is not only easy to prepare but is delicious as well. If we compare it with biriyani, it does not involve those many steps that are required to cook biriyani.

So, what are we waiting for? Let's get to the recipe fast!

Ingredients: 

• Govindobhog rice ("Kolam rice" in Telegu) - 150 gm
• Chicken (either boneless or medium-sized)  - 300gms
• Curd - 4 tablespoons
• Onions - 1 large
• Garlic and ginger paste - 1 teaspoon
• Tomatoes - 1 large
• Green chilies - 4 (finely chopped)
• Red chili powder - 1 teaspoon
• Cumin Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Turmeric powder - 1 /2 teaspoon
• Desi Cow Ghee - 2 tablespoons
• Oil - 2 tablespoons
• Salt, as per taste
• Sweet - 2 teaspoon
• Cinnamon - 1 large stick
• Cardamom - 4 (1 black + 3 green)
• Cloves - 6 to 7
• Bay Leaves - 2 

The step-by-step process (photos)

• Wash the rice thoroughly and leave it aside to drain the water for drying it completely.

• To marinate chicken, take a bowl and add the chicken pieces, curd, ginger-garlic paste, red chili powder, salt, turmeric powder, cumin powder, coriander powder. Mix well and set it aside for 30 minutes.

• After 30 minutes, take a pan and heat oil. Add the finely chopped onions and fry for 3 to 4 minutes on a high flame.

• When onions become soft and golden in color then, add the chopped tomatoes and green chilies. Fry for 3 to 4 minutes.

• Next, add the marinated chicken and mix well. Cook for 10 minutes on a low flame, cover it and stir it occasionally.

• After 10 minutes, add 1 cup of water and mix well. Cook for another 10 minutes.

• Switch off the flame and keep the chicken aside.

• Take another deep bottomed pan, switch on the gas, and add ghee.

• When the ghee completely melts, add the green and black cardamoms, bay leaves, cloves, and cinnamon stick to the ghee and stir it for a minute.

• Now add rice and fry for 5 minutes on a medium flame. Add salt and mix well. 

• Add the previously cooked chicken along with rice and add 1 cup of water, cover the pan and cook it on a low flame for 10-15 minutes. Keep checking so that the mixture is not burnt.

• When the water has been absorbed fully take out the lid, add sugar, 1/2 teaspoon of garam masala powder, and mix well.

• Check the rice if it is well cooked or not and add salt, if needed, as per your taste.
• Turn-off the gas and serve with raita for lunch or dinner.

Kindly try this at your home. Do like, comment, and share! 

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Rava Idli: An Easy and Quick Healthy Recipe for Breakfast

Idli is considered a popular South Indian food made of rice, urad dal, etc. There are varieties of idli recipes. I love this south Indian food and have it every weekend. Rava (or suji) idli, usually a famous breakfast in Karnataka, is for those who want to avoid rice idli. It is a very quick and easy breakfast recipe that doesn't need grinding and fermentation. Usually, I make the Rava idli batter within 10 minutes and while it is being prepared, I make the peanut chutney. Now, let's have a look at the recipe and step-by-step preparation process -

Preparation time: 15 to 20 minutes

Cooking time: 6 minutes

Servings: 10 idlis

Ingredients:

For idli batter:

1. Rava (or Suji) - 1.5 cups
2. Curd - 2 cups
3. Baking soda - 1/2 teaspoon
4. Salt, as per your taste
5. Onion - 1 medium size (finely chopped)
6. Tomato - 1 large size (finely chopped)
7. Green Chilies - 2 (finely chopped)

The step-by-step process with photos: 

• To make idli batter, take suji, baking soda, curd, salt, finely chopped onion, tomato, and green chilies in a bowl.

• Mix well, cover it, and keep it aside for 15 minutes.
• After 15 minutes, grease the idli molds (using an oil brush) and pour the idli batter.
• Now, cover and place this idli stand into the microwave. You can do it in a steamer or pressure cooker as well. Usually, I steam them for 6 minutes (depends on batter consistency).

• Remove the idli from the microwave and let it cool for 2-3 minutes.

For peanut chutney

1. Peanuts - 1 cup
2. Mustard seeds - 1/2 teaspoon
3. Chana Dal (gram dal) - 1 tablespoon
4. Curry leaves - 3 springs
5. Mustard Oil - 1 teaspoon
6. Salt, as per your taste
7. Tamarind - a little bit
8. Green chilies - 3 whole, as per your taste
9. Garlic - 3 to 4 bulbs
10. Dried red chilies - 3 whole
11. Water, as required (for consistency)

The step-by-step process with photos: 

• Heat the pan and add the mustard oil. Next, add the chana dal and fry until it turns light brown.
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• Now, add the peanuts and fry until brown. Let them cool completely. 

• Add the cooled peanuts, previously fried chana dal, garlic bulbs, green chilies, tamarind, and salt in a mixer-grinder to make smooth chutney along with water.

• After blending, add salt/chilies as per taste, if required.
• Heat 1 tablespoon of mustard oil in a pan (or you can use the previous pan as well). Next, add the mustard seeds, dry red chilies, and curry leaves. Fry these for 2-3 minutes.
• Now, pour this over the peanut chutney and mix well for a proper "tadka" which enhances the taste.

Serve chutney with Rava idli and enjoy your breakfast. Bon Appetit! Kindly try this at your home. Do like, comment, and share! 

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