Stuffed Okra (Bhindi, Bendekai)

 
I know several friends who cannot stand this vegetable. I guess most often it has to do with the slimy texture that okra comes with. I am definitely not one of them and am very glad that none of my family members are too. In fact okra is the vegetable that brings us together :)

 
Although is not readily available in the local supermarkets where I currently live, I have to travel quite a bit to an Indian store to procure them. But I dont mind going that extra mile at all. They are definitely worth it. Canned ones, frozen ones..I tried them all..but nothing can come close to the fresh variety of okra. This recipe works best with tender small sized okra.
I serve them with chapatis, but I could imagine them to make excellent appetisers as well.
 
Stuffed Okra

Yeild – for about 2

Ingredients -
250 gms okra, washed, thoroughly dried and stem cut off
3-4 tbsp vegetable oil *
For the stuffing -
half cup grated coconut, optional
1 tsp chilli powder
half tsp turmeric
1 tbsp lemon juice ( half tbsp if not using coconut)**
half tsp cumin powder
1 tsp coriander powder
1 tsp salt or as per taste

Method -

1.Mix all the ingredients for the stuffing in a bowl and keep aside.
2.  Gently slit the okras length wise making a ‘cross’ or ‘T’, leaving about 1 cm from the tail end ensuring not to cut the okra in half.
3. Stuff the mixture into each of the okras. Its best to use your hands to do this.
4. Heat oil in a wide non stick pan on medium-high heat. Once the oil starts to fume, place the stuffed okra into the pan. After a minute lower the heat to medium-low. *
5. After about 3-5 mins once the bottom of the okra turns brown, turn them to the other side using a spoon or pair of tongs. Continue to do this until the okra is cooked on all sides. It took me about 10-15 mins.
6. Sprinkle/adjust salt if required.

Notes -
The heat needs to be watched and regulated to avoid burning the spices and the coconut, so watch it like a hawk!
*You might need to more oil mid way through cooking the okra if you find them sticking to the pan.
**Another variation could be to use desiccated coconut instead of fresh coconut or leave coconut out completely.

Technorati Tags: Okra,Bhindi,Indian,spicy,vegetables,stuffed,side dish,main course

Chickpeas and spinach salad with olives and feta cheese with a lemon-olive oil dressing

I find salads so versatile. Served with soup or bread or any sides, they make a complete meal. Even in an elaborate cuisine as such as Indian, salads are an integral part in form of pachadi, kosimbir or raitas.
Salads have come to my rescue on hectic days at work when there was just no time to sit down for a meal yet you dont want to compromise on nutrition. Now a days , honestly its more a matter of convenience more than anything else.




Growing up, we had salads every other day. Of course, like most of the kids, I wasnt very keen on them. But I am happy that my little boy loves his veggies..raw or cooked! Especially when they have cheese in them.
I really like the fact that this particular salad has everything, vegetables, cheese and legumes. I tossed this salad one afternoon, for a quick, but refreshing lunch.



Wishing all the lovely ladies a very Happy Women's day!

Chickpeas and spinach salad with olives and feta cheese with a lemon-olive oil dressing

Yield – Serves 2

Ingredients -

For the salad-
200 gms chickpeas, soaked overnight and boiled or used canned ones
half cup spinach leaves, preferably baby spinach, cut coarsely
handful olives, pitted and chopped coarsely
100 gms feta cheese, crumbled
handful cherry tomatoes, cut into four
half tsp crushed pepper

For the dressing-
2 tbsp olive oil
2 tbsp lemon juice
salt as per taste, just remember the saltiness of the feta
a few coriander leaves

Method -

1. Mix all the ingredients for the dressing, whisk well and keep aside.3
2. Combine all the ingredients for the salad in a large bowl and add the dressing and toss well.
3. Garnish with coriander leaves

This is my entry for MLLA no 57 hosted at Seduce your tastebuds. Susan of The Well Seasoned cook started this event and had been running it for years and now Lisa of Lisas Kitchen has taken over from Susan. Do check out the archives for some fresh ideas for legume recipes.

Thai Coconut Milk and noodle soup – a bowl of comfort

I woke up to a mild headache and a cloudy, snowy morning the other day. One of those days where you just want to curl up on the couch with a nice book and a hot beverage. But that would have been me, 3 years ago. Now motherhood calls for some ‘superpower‘ on such days and I looked for it in my kitchen. I lazily scanned the fridge wondering what I could churn up for lunch that could boost my energy levels. The lemon grass stalks in my fridge reminded me of their fragrant and soothing flavour . So I made this Thai coconut milk soup inspired by the Thai green curry. I also had some noodles remaining which weren't even enough to serve a single person and had been wondering how I could use them. It just struck me .. Noodle soup! This soup turned out to be just the soothing comfort I needed to get me through that day.

Thai Coconut Milk and Noodle Soup

Serves 2

Ingredients -

250 ml coconut milk
Handful of noodles boiled as per manufacturers instructions. Use rice or wheat noodles.
2 stalks of lemon grass, cleaned and cut coarsely
1 small onion, chopped
2 garlic cloves, chopped
1 green chilli, chopped, adjust quantity as per liking
1 inch of ginger, chopped coarsely
2 tbsp lime juice
2 tbsp sesame oil or vegetable oil
250 ml vegetable stock or water
1 tsp sugar, preferably brown.
1 tsp pepper powder
salt, as per taste
1 tbsp cornstarch, optional
1 tbsp water if using cornstarch
1 bunch of bok choi, leaves and stems separated and cut coarsely, optional
half a bunch or a 2 handfuls of coriander leaves

Method -

1. Heat 1 tbsp oil in a pan. Add onion, garlic, lemongrass, chilli and ginger and stir for a minute. Take care not to burn these ingredients.
2. Add the vegetable stock, lime juice and sugar, salt and boil for 10 mins. Add the coconut milk, bring to boil and switch off the heat.
3. Puree the mixture with a hand blender or mixer. Keep aside.
4. If using cornstarch, add the cornstarch with 1 tbsp water into a smooth mixture. Add this mixture to the pureed mixture and return to heat for a minute stirring continuously.
5. In a separate pan, heat a tbsp of oil and stir the bok choi stems for a minute or two until slightly soft. Add the leaves and take off from the heat and add the cooked bok choi to the soup. Check the salt and adjust if required.
6. Add the noodles and garnish with coriander and pepper and serve immediately.

Notes - 

Bok choi is optional. You can alternatively add sugar snap peas or leave it off completely.

Cornstarch just gives the soup a bit of thickness. It does not affect the taste. Can be left out.

Baingan Bharta – Roasted Eggplant/Aubergine salad served with yoghurt

Eggplant or Aubergine or Brinjal as it is known in India is my favourite vegetable. Has always been. I like it in any form, shape, colour. Be it the roasted, boiled, stuffed or just plain sautéed. Growing up, eggplants were always on the menu at my home, once a week at least. Having said that, the irony now is that my husband H hates eggplant. To the extent that he has never tasted them in his life! When I first found out, I couldn't believe it. What's not to like?


But I don't push him to trying it. I am hoping that one day he would taste it and see what he has been missing so far. My little boy is happy to follow his daddy's tastes. Lil miss P is too young to develop such tastes. I will just have to wait and see how that turns out. That leaves me alone in favour of this vegetable and I just don't feel like cooking it for just 1 person. But when I see fresh, bright coloured eggplants stacked in the vegetable aisles, I give in at times and end up making this Baingan Bharta( Baingan in hindi means Eggplant and Bharta means minced) at times. Unlike sabzi or curry or vaangi bhaath(mixed rice with eggplant and spices), this bharta can be prepared with just 1 eggplant if you like and in no time.
This dish tastes best when roasted on flame burner. But as I have an electric burner, I roast it in the oven and though nothing can beat the char grilled or smoky flavour achieved using the flame, I am quite happy with the oven roasting method too.
This is how my mom makes it..served with yoghurt. This was baingan bharta for me while growing up. It was only after I moved out of my parents home that I learnt of the punjabi or north indian way of making baingan bharta which involves cooking the roasted eggplant with spices. But that one is for another day.

 

Baingan Bharta – Roasted Eggplant/Aubergine/Brinjal salad served with Yoghurt

Yeild - Serves 2

1 medium eggplant
1 small red onion, chopped fine
1 green chilli, deseeded and chopped fine or half tsp paprika or red chilli powder
1 tsp vegetable oil
salt as per taste
2-3 tbsp plain thick yoghurt
a few coriander leaves for garnish

Method -

1. Preheat the oven to 180 degrees cel.
2. Smear the eggplant with oil and prick it with a fork in a few places. (Please do not skip this step. Else the pressure or steam builds up in the eggplant while in the oven and might burst when you try to cut it after roasting. Trust me.)
3. Roast the eggplant in the oven for 20-25 mins until you see the skin is completely wilted and can easily be peeled off.
4. Take out the roasted eggplant and allow it to cool. Peel off the skin separating it from the flesh. Slightly mash it with a spoon or knife. Add chopped  onion, chilli and salt and mix well.
5. Garnish with coriander leaves and Serve with yoghurt. Goes well with rotis/chapatis.

Notes -

The time required to roast the eggplant may vary with the oven. So keep an eye after 15 mins.

Technorati Tags: Eggplant,Brinjal,Aubergine,Roast,salad,Indian,Easy,Quick,Baingan,Bharta,Bhurta