Baked Bhindi (Okra)

Ingredients:

1 pound Fresh Okra
1 teaspoon hot chili powder
1/2 teaspoon each of ground cumin and coriander
Pinch of turmeric
1/2 teaspoon sea salt
3 teaspoon oil

Method:

Cut each okra into two after washing and drying them.
Transfer in a large mixing bowl and combine with all the spices ,oil and salt.
Preheat Oven to 375F.Lay the okra on a baking sheet,spread evenly and prevent any overlapping.
Keep a close eye on them,as these can burn easily.
Bake for 8-10 minutes until crisp.

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Brown rice stuffed bittergourd

This recipe was adapted from Yasmeen's blog. This is very good for diabetic people. You can find some good uses of bitter gourd in the other blog post. Instead of Bulgur we substituted with brown rice that was there in our kitchen pantry. It came out well, that is if you like bitter gourd.

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Sweet Potato Parathas

Hello,

We are posting the recipe of sweet potato parathas, which we tried last weekend. Though we did it for the first time, it came out well. It was quite different in taste. here is the recipe

Ingredients:

Wheat flour - 1 cup

oil- 1 teaspoon

salt to taste

Boiled sweet potatoes - 19big)

onion - 1(finely chopped)

Jeera powder- 1/4 tsp

Chilli powder-1/4 tsp

Turmeric powder- a pinch

Butter/ Ghee for cooking the parathas

Method:

1. Remove skin from the boiled sweet potato and mash it well.

2. In a mixing bowl , take the wheat flour, add little salt ,1 tsp oil and with required amount of water prepare the usual roti dough and allow it to rest for half an hour

3. Mean while, heat oil in a sauce pan, add finely chopped onion and fry till translucent, then add all the powders and little salt and mix well

4.Finally add the mashed sweet potato and mix well. do not cook for long(1-2 mins max). This will be the paratha filling

5. Take the prepared dough and make flatten it and keep little filling in it and seal all sides and roll the parathas. They needn't be thin

6. Using butter/ghee cook the parathas on both sides till golden brown.

7.Can be served with tomato sauce.

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Rye crackers

We came across this recipe in The Hindu, Metro Plus, those of you who are from India would know about this newspaper. thought we will try it and guess what, they were really good. This recipe is very nutritious.

Ingredients:

Rye flour 250g
wheat flour 250 g
salt 1/2 tsp
baking soda 1/4 tsp
vegetable oil 1/2 cup
water 1 cup or more
caraway seeds 1 tbsp

Method:

Mix all the ingredients and make a soft dough. Roll out thinly on floured surface.
Cut into desired shapes. Bake on cookie sheets at 275 F for about 30 mins.

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Flame puffed up Phulkas

We tried the Phulka the way northies do. It puffed up beautifully. Make chapati dough the way you usually do

wheat flour/pillsbury atta - 1 cup
water - a little more than 3/4 cup
salt to taste.

Make the dough and set aside for 15 mins.

Heat the tava and also keep the other burner on high flame. In case of electric burners, use a wire rack.

Roll the dough into round flat chapatis and put it on the tava. Turn it around after a few minutes. Later transfer the chapati to the other flame or rack. It will puff up beautifully. Use tongs to remove from flame. pour a little butter or ghee on top when still hot.

You will find lot of videos online on phulka making. Sorry couldnt help you with a video as we just moved to another place and things are still in cartons.

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