Aaloo Bhindi Sabji (Okra, Lady Finger)

Aaloo Bhindi is Gujju Dish, i learn this recipe from one of my gujrati friend. He adds sugar in to this subji but i dont like sweets much, so i tried without sugar. People who like's to eat sweet food, u can always add sugar in the end after the sabji is completely cooked...;)



Ingredient's
1/2kg Bhindi cut in to small pieces
2 medium size potato cut in to small pieces
1 big onion, 3 green chillies, 4 garlic cloves, 4 stem coriander leafs (Finely Chopped)
1/2tbs turmeric, 1tbs coriander powder
1/2tbs Musturd seeds, 1/2tbs Cinnamon seeds
3 dry red chillies
Salt according to the taste
Oil as per req

Cooking Method
In a deep frying pan add oil, when the oil is hot, add musturd, cinnamon seeds and red chillies, when they splutter, add chopped garlic, saute for 10sec
Then add onion, green chillies, and coriander leafs stir to lite brown
Add turmeric, coriander powder stir for 30sec
Add bhindi, potato and salt mix it well, Cover the lid
Cook it till the potato and bhindi is cooked.
Serve with Chapathi's or Roti.

Haryali Chicken

Haryali Chicken, this is inspired by Indian Restaurant called Nandini in Bangalore.. When i was in india, i use to visit once in a week. This was my one of the favourite Restaurants, i was their regular customer. They serve full meal in the Lunch time with many varieties of food, oh i just love that. When ever we all friend's think of going out for lunch i use to tell them if you are going to nandini then i'll come with u all or else no. hehehe ;) I really miss Indian food, may be i dont know when, if my husband's work gets over then will go to india.... That's all about the Nandini Restaurant... Let see some more information if i get after going back to India.

Ingredient's

1/2kg Chicken (without skin)
1 onion, 3 green chillies, 8 to 9 strings of coriander leafs, 1 big tomato
1/2 black pepper seeds
1/2 red chilly powder, 1/2tbs turmeric
1tbs ginger garlic paste
1tbs Lemon juice
1tbs coconut powder
5 drops of green food color
Oil and Salt as per taste

Cooking Method
Cut the chicken in to medium pieces. Grind the onion, coriander leafs, tomato, green chillies and black pepper in to a smooth paste, and keep it aside. In a broad pan add oil, when the oil is hot, add ginger garlic paste, chicken pieces and salt, saute till the oil come's out of chicken. Then add turmeric, red chilly powder, mix together, and add the grind paste, food color, mix together and cook for 5minutes. Now add coconut powder and lemon, and cook it for 10minutes in a medium heat.
Garnish and Serve hot with Roti or as a Side dish for Rice.

Dal Vada (Parippu Vada)

The weather is getting cold day by day in seoul. This weekend my husband and i was very much at home. I don’t like cooking on weekends, i give cooking oppurtunity to my husband on weekends.
But this cold weather made me to cook this simple recipe Chana Dal Vada (Parippu Vada) for the evening snack. I learned this recipe from my Sister. She is a great cook. She cooks mouthwatering dishes.
Chana Dal Vada can be made in different ways. Many add coconut to the Vada, and different kind's of dal.
Try out my recipe and Enjoy... :-)



Ingredient's
2 cups Channa Dal
1 big Onion, 3 Green chillies (Chopped)
2 stems curry leafs (Chopped)
2 stems coriander leafs (Chopped)
1tbs ginger garlic paste
1/2tbs red chilly powder, 1/2tbs turmeric, 1/2tbs coriander powder
Salt - As reqd
Oil for frying

Cooking Method
Wash and soak dal separately for 4 hours
Pat the dal dry with a paper towel. There should be hardly any water left on the dal. If the dal is too wet, the vada will break apart.
Grind 1 & 1/2 cup dal separately and make a paste. and keep 1/2 cup dal aside
In a big bowl, add onion, chilly, coriander, curry leafs, ginger garlic paste, all masala, grind dal, mix it well
Add 1/2 cup dal which u have kept seprat, and salt, Mix well the whole mixture
Shape into patties and deep fry Parippu Vada (Dal Vada) to golden brown
Parippu Vada (Dal Vada) is ready.
Serve Parippu Vada (Dal Vada) with coconut chutney. or Tomato sauce....

Dahi Kadhi (Yoghurt Curry)

I had dahi kadhi in my husband's friend house in korea. He is basically from Gujrat and he had cooked dahi kadhi adding basen and it was vary tasty. He always add sugar in his all the dishes..... one day i got to taste the sweet dahi khadhi also from him.
My mom makes delicious Dahi Kadhi with Dal Vada, and it had been a long time i ate dahi khadi from my mom's hand. Then i thought why not i should give a try cooking this dish. 
On Holi i cooked dahi kadhi with dal vada and as usual it was very tasty.... After eating that i was missing my childhood days... Dahi Kadhi is a very tasty recipe. You must try this recipe once, u will like it.....:-)

Ingredient's
1 small bowl Curd
1 medium size onion (Chopped)
1 green chilly
1 medium size tomato
5 stems of coriander leafs
1tbs tamarnid juice
1tbs red chilly powder, 1/2tbs turmeric, 1/2tbs coriander powder

For tempering
1/2tbs musturd seeds
5 dry red chillys
10 curry leafs
4 coves garlic (smashed)

Cooking Method
Grind the tomato, coriander leafs to smooth paste
Add oil in a deep frying pan, when the oil is hot, add musturd, red chilly, curry leafs, and smashed garlic when they splutter, add onion and green chilly, fry it to golden brown
Add red chilly powder, turmeric, and coriander powder, fry for 40sec
Add curd, grind tomato paste, mix it well
Then add tamarnid juice, salt and 1 cup of water, Cook it for 10 minutes
Add Dal Vada in the Dahi Kadi...
Serve with Plain Rice

Baigan Tava Fry (Brinjal Grilled)

Baigan (Eggplant) is a very healthy vegetable and is helpful in enriching the Hemoglobin of the body. Masala plays the most important part in Indian cooking. Brinjal Tava Fry is a traditional Masala recipe, I just tried to change some of the spices and tried to Make My way of Cooking Brinjal Tava Fry.. It is one of the tastiest recipe and very easy to cook... 

Ingredient's

2 brinjal (EggPlant) 

1tbs red chilly powder 

1/2tbs turmeric, 1/2tbs garam masala 

2tbs besan 

2tbs lemon juice 

Salt to taste 

3tbs oil.

Cooking Method

Cut the brinjal in to medium pieces 

Add salt to brinjal and keep it aside, Make a paste of all the masala and apply it on the cut brinjal, from top add besan and lemon juice, mix it well, keep it in fridge for 10minutes 

Heat oil in tava, place the brinjal on tava and cook both the side till they turn crisp 

Garnish with Spring Onion, Lemon and Corianderleafs 

Serve with Rasam, and Rice.