Hey There. You know family recipes are the best. You grow up with them. You may have loved them from your growing up days and you may love them even more now. Or you may just have hated them then and started loving them now. These are the recipes that your mom or dad have tried and tested and worked on your family. Hence, you know the flavor will be right up there. Especially because during those days there was no Google to search for recipes. It was either trial and error kinda recipe or word of mouth recipe. Kerala Style Bhindi Arbi Masala is my family regular recipe.
Lady finger or okra or bhindi is my favorite veggie. However, it is very important to get good quality lady fingers as hard and stiff lady fingers can ruin the dish. Do try this Kerala Style Bhindi Arbi Masala with good quality lady finger and you are sorted for a good dinner.
HOW TO PICK A GOOD LADY FINGER:
My basic test of picking a good lady finger is to press them. If it feels soft without any resistance then these are good to be ought. Another test is to break it. If it snaps perfectly then it is good.
Kerala Style Bhindi Arbi Masala
Do you like lady finger? Have you tried lady finger with a coconut based paste ? Check out this simple yet delicious recipe that is perfect for your dinner with rotis. Usually it is is made with potato but to add a healthy twist I replaced it with taro roots/ arbi.
Add cubed taro. Saute for 2 minutes.
Add lady finger. Saute on high heat for 2 minutes.
Reduce the flame to medium and keep sauteing the lady finger.
Meanwhile, take coconut, green chilly, turmeric, coriander powder, cumin and blend it coarsely. I also added some curry leaves for that extra flavor.
Once the lady fingers have softened add tomatoes. Season with salt.
Add the blended mix in and close and cook on low flame. Keep checking and stirring every 1 to 2 minutes.
Once the taro is cooked and the tomatoes are soft mash them all slightly.
Stir for another two minutes before switching off.
Optionally, add chopped coriander leaves.
Make sure that you add ripe tomatoes. Ripe tomatoes give a nice tang to the dish.
Increase the green chilly if you like spicy.
Psst: I am not too proud of the pics. Maybe some other time I will update with new pics. Do try this recipe and lemme know how it turned out for you.
Hello There. This is not a recipe post. So if you have come looking for recipe there is none. This is my feelings on how a mother’s love is reflected in her food. On why Maa ke haath ka Khaana is so famous that no matter how far you go you always love coming back to Maa ke haath ka Khaana.
This is again an emotional post for me due to all the feelings that come flooding back. If you are a regular in my blog or follow me on Instagram and Facebook you will know that I recently lost my mother. I have still not recovered from her loss. Food is one of my respite as it connects me with her.
Anyways, moving on to today’s post, have you given a thought as to why “Maa ke haath ka khaana” is so famous and comforting? Literally translates to “Mom made food” every human being would relate to this thought or feeling. Every mom not only puts in efforts, time and her knowledge in the food she prepares for the family but also puts in lots of love. That love is the crucial factor that adds taste to the food. You don’t believe me? You know how we first eat with our eyes and then with our mouth. Likewise the goodness of the food only contributes to our good health if it is made with love and served with love. Have you heard someone loving outside food every day of his/her life? No one can replace mom but sometimes there are other people who take these roles. And automatically the food plays important role again in such relationships.
Some of the ways mother’s love is reflected in food are:
- Extra spoon of homemade ghee or butter – When those parathas are loaded with the goodness of homemade ghee or butter you know that your mom is building up your strength to face this world.
- Extra Curry on the dining table – When the whole family is having one curry and you notice another curry lands up on the table and it happens to be your favourite one.
- Mixing the Idli batter with hand – Don’t frown. It is said that mixing the Idli batter with hand helps it to ferment better and make soft fluffy Idlis. The heat and the love passed on from mom’s hand into the batter makes the batter ideal for perfect Idlis.
- Learning new recipes – How magically she includes your not—so-favourite-veggies in yummy recipes to please your palate as well as making you eat healthy.
- Whip up something even though tired to the bone – Her each muscle might be tired and aching but still she manages to prepare delicious dinner in minutes.
- A simple dish as dal chawal does the trick – The world cuisine will fail to feel you satisfied but a dal-chawal makes you and your tummy happy.
- Professional Cake versus her kheer/ payasam – All the professional and beautifully decorated cakes is one thing. But payasam/kheer/ladoo made by her the best gift in the world.
- Spoons can never replace the magic from mom’s hand- Remember those small balls of rice that mom made while serving us. It was not only a mix of rice and curry but warmth and love mixed with each ball.
Do comment if you have some other reflections on your interpretation of ‘Maa ke haath ka khaana’. Would love to hear from you. Happy Mother’s day to all of you. Enjoy ‘Maa ke haath ka khaana’.
Image Source: Google
So how is your summer ? Its pretty hot and humid at my part of the world. Although the house is quiet breezy but it is humid. Resulting in tiredness, headaches, irritation and mood swings. To keep up with the summer it is quiet important to hydrate ourselves.
Anyways, today’s recipe is super simple. In fact why do I even need to blog about it? Because its better to document the number of ways you can keep yourself hydrated by using just what you find in your fridge. Let’s stop being dependent on shops and other means as much possible and carry our own bottle.
So I do pack my tiffin to office and these days the bag is heavier due to buttermilks and juices that I carry. Of course we get juice in canteen but I prefer to make my own, thus having control of what I use and the flavourings.
Today’s post is a simple post on a drink that my little one and myself enjoyed recently. If you have been following me on Instagram you would know that that we made this juice on a particularly hot sunny weekend. Off to the quick and easy recipe.
Oranges – 2
Carrot – 2
Sugar – 3 tblspn (Optional)
Honey – 4 tblspn
Ginger – Less than half an inch
- Take real sweet oranges. Take the pulp out into the juicer.
- Peel and cut carrot. Add these into the juicer.
- Add ginger piece.
- Add sugar/honey.
- Blend it all up and strain.
- Serve it with ice cubes if you like.
Some facts about oranges and carrots:
- Of course we know oranges are excellent source of Vitamin C. They are good if you are on a weight loss diet.
- Carrots are rich source of powerful antioxidants. I know eating carrot just as it is is difficult. Hence juicing it up is a great option.
- Carrots not only help in maintaining a healthy skin but also is excellant for eyes.
Hey There. How is the weather treating you? Well here things are little runny (nose), hoarse (voice) and tired (weakness). The weather is playing games with bright sunny hot humid weather during the whole day and cold and breezy in night. We reach office all sweaty and then a blast of cold AC air meets you.
While the weather can wear you out its important to keep your energy levels high. For that you need to multitask and keep yourself updated with little tricks and tips to make your life easier. If you have been following me on Instagram or FB you may know that I share tips around a topic or ingredient. So I thought why not share them here too. So here it goes. Today we’ll talk about how to make a curry thick or basically what can be added to make a thick curry.
- Cream – The most common and rich option to thicken up your gravy is Cream. If you are watching your weight then better to avoid this option. Many popular recipes are made using cream like malai paneer, butter chicken, dal makhni,etc.
- Cashew Paste – Next in line common option used in dishes is paste of Cashew. Soaked cashews in hot water makes a smooth paste that makes the curry thick beautifully. Click here for one such egg curry.
- Corn Flour – Corn flour is usually used to thicken the soups.
- Maida/ Flour – Pasta sauces are thick due to flour and milk. Maida acts a great thickener. Of course it is unhealthy to use it often hence you can replace Maida with wheat flour. Click here for Pasta in white sauce recipe.
- Curd – World famous ‘Moru Curry‘ and ‘Kadhi’ is made with curd. Thick whisked curd is perfect to add dimension to any curry. Click here to know how to make thick curd at home.
- Coconut milk – Who hasn’t heard about Stew ? There are veg and non-veg versions of stew. Coconut milk is the thickener used in stew. Third, second and first extract of a good grated coconut is added to curries not only to thicken it but also to provide a sweet flavour. Click for a vegetable stew recipe.
- Besan/ Gram flour – ‘Kadhi’ is made using curd and besan. Besan known for its binding properties is great as a thickener.
- Makhana/ Lotus/ Seeds paste – One of the healthiest seeds is Lotus Seeds also known as Makhane. Soak these in warm water and then blend it to a smooth paste. Use it as you like. While grinding your masalas include sunflower, melon, flax seeds, etc. These not only will bring up the nutrition quotient but also thicken up your gravy.
- Potato – Potato is a natural thickener. Add some boiled slightly mashed potatoes to your curry and the starch in the potato will do the work for you. Click here for recipe.
- Dal – Do you know why dal is added to sambhar? Yes. To thicken it.
- Oats – Powder quick cooking oats and use it. Or, add directly to your dishes. After boiling it will thicken.
- Onion-Tomato mix – The most easiest way. If you are making chole or kadala then after cooking your onion-tomato mix, take it in a blender along with some cooked chole. Blend it to smooth paste. Cook it along with other masala and chole.
Hope you liked this post. Do try these methods and let me know how it turned out for you. Also if you know of any other method drop me a comment.
Till next time, see ya
Note: All the images except curd is taken from Google search images.
Hello!!! So much to everyone’s relief it is raining here. I love rains and everything that comes with it. Except thunder and lightning. J Rains for me means hot pakodas, masala chai, childhood memories of paper boats and antakshari (songs game) when electricity went out. What does it mean to you?
I make lots of fritters, pakodas, bhajiya. My blog has lots of them. I do try to increase the health quotient if I am not able to get away with deep frying. Also these foods are awesome way to finish your leftovers. Don’t you think? And kids love these kind of foods.
Today’s recipe is a simple recipe made from banana flower. Banana flower is super healthy. And you get lots in this part of the world. Usually we end up making thoran (stir fry with coconut) and have it with rice. But this time I decided to make these small bullets out of them. My shaping is not that good so pardon me there. But do try the recipe and let me know if you enjoyed it for your tea time snack.
Chopped Banana flower – 1 cup
Onion – 1 medium finely chopped
Boiled Potato – 1 cup
Garlic paste – ½ tsp (optional)
Chilly powder – 1 tsp
Coriander Powder – ½ tsp
Fennel powder – ½ tsp
Chat masala – ¼ tsp
Turmeric powder – ¼ tsp
Breadcrumbs – ½ cup or as needed
Egg – 1 Or Maida – 2 tblspn
Black Pepper powder – ¼ tsp
Oil – 1 tblspn + for shallow frying
Salt to taste
- Heat a pan with oil.
- Add chopped onion and saute till transluscent.
- Add garlic paste and saute till raw smell leaves.
- Add chopped banana flower and saute nicely.
- Add 2 tblspn water and close and cook on low flame.
- Once cooked add chilly powder, coriander powder, chat masala, fennel powder, turmeric and salt and cook for another 5 minutes with continuous stirring.
- Switch off and let the mixture cool.
- Add grated boiled potato to this mixture and mix well. (You can mash the potato too but I prefer grated as it gives me fine mashed potatoes)
- Adjust salt if required.
- Now let’s start assembling and frying. In a plate add breadcrumbs.
- In a bowl beat an egg with little salt and pepper powder. (Optionally for vegetarian you can make a slurry with maida and little water to make a thin slurry)
- Heat a pan with oil for frying. (If using non-stick then just 1-2 tblspn would be enough)
- Take a portion of the banana flower – potato mix and shape it as you like.
- Dip it in the egg mix or maida slury.
- Now coat it in breadcrumbs.
- Place it on pan to be fried.
- Turn and cook on each side.
- Do this for each patty.
Goes well with ketchup and green chutney. Enjoy your rains and banana flower bullets.
Hello there. You may be wondering where am I these days. Well I am very much here. But no matter how deeply I want to dedicate time for my blog I am unable to find time between all the chores and duties of the day. So I am like headless chicken running around completing one task after another. Many changes coming in, many discussions happening and many things moving. But cooking can never take a back seat, can it?
So if you are already following me on Instagram then you will know that I am posting delicious pictures of dishes almost on a daily basis.
Today’s recipe is Besan cheela. It is a very famous dish from northern India. It is another and instant version of dosa. Made from gram flour and veggies this is a healthy breakfast or snacking option. Gram flour is a staple grocery item in every household in north India. It is used in so many ways. It is healthy and fills up your stomach.
Besan/kadala Maav – 1 cup
Finely Chopped onion – 1/2 cup
Finely Chopped Tomato – 1/4 cup
Coriander powder – 1 tsp
Chilly Powder – 1 tsp (or you can replace with chopped chilly)
Cumin Powder – 1/4 tsp
Asafoetida powder – a pinch
Coriander leaves – 2 tblspn
Soda – a pinch
Oil for pan frying
Salt to taste
- In a bowl sift in besan.
- Add chopped onions, tomato, coriander leaves, chilly powder, coriander powder, cumin powder, asafoetida and salt and mix well.
- Pour in water little by little to make a thick dosa like batter.
- Add in soda.
- Heat a non-stick griddle or tawa.
- Grease with some drops of oil.
- Pour a ladle full of the batter and spread lightly.
- Flip when holes start appearing on top.
- Once both sides are cooked remove the cheela on a plate.
Serve hot with chutney. I served it with my amla murabba.
Till next time eat healthy and stay happy.
I am delayed to post this recipe. I was planning to post this recipe for Eid. But my son is not keeping well. Hence not able to cook anything elaborate.
I always thought biryani is a complex recipe. But this cooker version is comparatively easier. Only the preparation time should be taken into consideration.I got it for lunch for couple of my colleagues and they loved it.
Hope you will try the recipe and enjoy the pictures.
Recipe source here
Mutton – 1/4 kg
Curd – 1 cup
Ginger Garlic Paste- 2 tblspn
Mint Leaves – 1/4 cup chopped
Coriander Leaves / Cilantro – 1/4 cup
Chilli Powder – 1 tblspn
Coriander Powder / Malli Podi – 1 tblspn
Turmeric Powder / Manjal Podi – 1 tsp
Garam Masala Powder – 1tblspn
Cumin Powder – 1 tsp
Salt to taste
Ghee – 1/4 cup
Oil – 3 tblspn
Basmati Rice – 2.5 cups
Onions – 2 large
Tomatoes – 2 large
Ginger garlic paste – 2 tblspn
Coriander Powder – 2 tblspn
Chilli Powder – 1/2 tblspn
Garam Masala powder – 1/2 tblspn
Cumin Powder – 1 tsp
Turmeric Powder – 1tsp
Salt to taste
Water – 4 cups
- Wash and soak basmati rice for 30 minutes
- Marinate washed mutton pieces in all the ingredients mentioned under Marination. Keep them for 30 minutes.
- After 30 minutes add the marinated mutton masala in cooker and cook on high heat for 8 whistles. Lower the flame and cook for 15 minutes.
- Open the cooker after the steam has settled. Transfer the mutton in another bowl.
- In the same cooker add ghee and oil.
- Once hot add in onions and saute till translucent.
- Add the ginger garlic paste.
- Saute till the raw smell leaves.
- Add in tomatoes and cook till the tomatoes are soft.
- Add the masalas and mix well.
- Add in cooked mutton and drained rice.
- Add water and salt and bring it to a boil. Cover the cooker and let it cook on low heat for 15 minutes.
- Turn off the heat and let the steam settle.
- Once done, open the lid and fluff up the rice with a fork.
Garnish with fried onions and dry fruits. Serve hot biryani with cold raita.