A healthy lightly spiced dinner which is light on the tummy and full of flavour.
Bhindi Dahi Kadhi
Ingredients:
2 tbsp oil (ghee)
1/2 kg bhindi
750g low fat yoghurt
1/2 cup besan
1 tomato chopped
2 red chillies
8-10 curry leaves
3-4 peppercorns
2 green chillies
2 flakes garlic
1/4 inch ginger
1 tsp mustard seeds
1/2 tsp ajwain
1 tsp turmeric
1 tsp coriander powder
1 tsp cumin seeds
1 onion, chopped finely
3 tbsp chopped fresh coriander
Salt for seasoning
Method:
1. In a pan heat some oil, fry the bhindi with little salt. Cool and keep aside.
2. In a bowl whisk the yoghurt with 4 cups of water into a fine consistency.
3. Add the besan and mix well. Make sure there are no lumps. Add turmeric, coriander powder and salt and stir well.
4. Cook this mix on a low flame ( otherwise the mixture might split).
5. Grate the ginger & garlic and add chopped tomato & slit chillies to the simmering mixture. Add the fried bhindi.
4. In a kadhai heat 2 tbsp oil (ghee) add mustard seeds & cumin seeds, allow to splutter.
5. Add curry leaves, red chillies, peppercorns,ajwain and onions, fry until translucent. Add this mixture to the simmering curd mixture. Cook for 10-12 mins until bhindi is cooked and curry is boiling. Add freshly chopped coriander before serving.
Lemon Rice
Ingredients:
2 cups rice (cooked, you can use leftover rice)
2-3 tbps chopped cashewnuts
4-5 curry leaves
1 dry red chilli
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric
1-2 tbsp lemon juice
1 tsp oil
Method:
1. In a pan, heat oil. Add the mustard & cumin seeds, when they start to splutter, add the curry leaves, dry chilli, turmeric powder and cashewnuts.
2. Add the rice, lemon juice and mix well. Season with salt.
Serve hot.
Bhindi Dahi Kadhi
Ingredients:
2 tbsp oil (ghee)
1/2 kg bhindi
750g low fat yoghurt
1/2 cup besan
1 tomato chopped
2 red chillies
8-10 curry leaves
3-4 peppercorns
2 green chillies
2 flakes garlic
1/4 inch ginger
1 tsp mustard seeds
1/2 tsp ajwain
1 tsp turmeric
1 tsp coriander powder
1 tsp cumin seeds
1 onion, chopped finely
3 tbsp chopped fresh coriander
Salt for seasoning
Method:
1. In a pan heat some oil, fry the bhindi with little salt. Cool and keep aside.
2. In a bowl whisk the yoghurt with 4 cups of water into a fine consistency.
3. Add the besan and mix well. Make sure there are no lumps. Add turmeric, coriander powder and salt and stir well.
4. Cook this mix on a low flame ( otherwise the mixture might split).
5. Grate the ginger & garlic and add chopped tomato & slit chillies to the simmering mixture. Add the fried bhindi.
4. In a kadhai heat 2 tbsp oil (ghee) add mustard seeds & cumin seeds, allow to splutter.
5. Add curry leaves, red chillies, peppercorns,ajwain and onions, fry until translucent. Add this mixture to the simmering curd mixture. Cook for 10-12 mins until bhindi is cooked and curry is boiling. Add freshly chopped coriander before serving.
Lemon Rice
Ingredients:
2 cups rice (cooked, you can use leftover rice)
2-3 tbps chopped cashewnuts
4-5 curry leaves
1 dry red chilli
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric
1-2 tbsp lemon juice
1 tsp oil
Method:
1. In a pan, heat oil. Add the mustard & cumin seeds, when they start to splutter, add the curry leaves, dry chilli, turmeric powder and cashewnuts.
2. Add the rice, lemon juice and mix well. Season with salt.
Serve hot.
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