Recipe> Bhindi and Potato Sabzi

Text by: Tanya Munshi

Daily cooking can be boring for many. I often hear many ladies complaining that cooking is such a boring task. I agree, but only from their point of view. Fortunately for me, I love cooking. I find it very relaxing especially after a busy schedule.

Image: Bhindi and Potato Sabzi

Image by: Tanya Munshi

As much as I love non-vegetarian food, I love my veggies. One of my favorites is ladies-finger or Okra or Bhindi. I am sharing a simple recipe to make that boring lunch or dinner a little more interesting. So here goes...

Ingredients

• Ladies Finger/ Okra/ Bhindi - 500 gms
• Medium to Large Potatoes - 1-2 nos. 
• Large Onion - 1 and 1/2
• Paanch Phoron - 2tsp approx. (Bengali five spice mix)
• Mustard Oil
• Salt - to taste
• Coriander powder - 1-2 tsp
• Turmeric powder - 1tsp
• Red chilli powder - 1 and half tsp

Method

1. Cut the ladies finger the way you like. You can cut it in circles or in long strips. 
2. Cut the potatoes in thin slices and slice the onions and keep aside.
3. Heat the mustard oil and add the Paanch Phoron. As soon as it splatters, add the onions and brown them. 
4. Now add the potato slices and brown them and finally add the ladies finger.
5. Once you saute them for a few mins, add the salt, coriander, turmeric and red chili powders and mix well.
6. Lower the flame and cover the work. Keep checking every few mins and mix it well.
7. Once done, serve hot with roti and daal.

Recipe> Aloo Gobi (Bengali style)

Image: Florets

Text by: Tanya Munshi

Indian cuisine can become oily with an extra dose of masalas that is not always welcoming. I personally like my food which is low on oil, masalas and light on the stomach. Being a Bengali, my personal favourites are masoor daal with kalonji and garlic tadka, steam rice, aloo bhaja and of course, kalo jeerey diye macher jhol. (If you'd like, I'll post the recipes one at a time).

Since the last few days, we've been attending quite a few parties and I am craving for my light, low oil and non-greasy meals. So today I prepared 'aloo phul kophir chechki'. My personal favourite. This can be had with rotis, puris, paranthas or as an accompaniment with rice and daal.

This is my favourite because of the low oil and the less masala factors. Here's the simple recipe:

Ingredients

• Cauliflower - 250 gms
• Potato - 1 large
• Green Chilies - 2 nos.
• Kalonji (Onion seeds) - 1 tsp
• Salt to taste

Method

1. Heat oil in a kadhai and add the kalonji and allow it to splatter for a minute.

2. Drop the potatoes that have been cubed into small size and washed well.

3. Once the potatoes have browned, add the cauliflower that has been cut into small florets and the green chilies slit.

4. Add salt to taste and keep cooking with a lid and stirring occasionally to check that it does not stick at the bottom.

5. Check whether the potato and the cauliflower are cooked well. They should have browned and turned a bit crispy. Serve hot.

Recipe> Indian Style Stir Fry Beans

Image: Green beans

Text by: Tanya Munshi

For non-vegetarians, any form of veggie is very boring. I am not generalizing this view, as I myself love vegetarian dishes, in spite of being a non-vegetarian. But I am talking about those who particularly don't like the greens and call it 'ghaas-phoos' and make faces when they see them on the dining table.

One way to combat this attitude is how vegetables are made and presented. Recently, I cooked up beans in the most chat-pata way that everyone seemed to like. Try this at home, I am sure your kids will like it too.

Ingredients:

• Beans - 250gm to 500gms
• Curry leaves - 5 - 10 nos.
• Green Chillies - 1- 2 nos.
• Cumin seeds - 1 tsp
• Mustard seeds - 1 tsp
• Coriander powder - 1 and 1/2 tsp
• Salt to taste
• Hing - a pinch

Method:

1. Heat oil in a kadhai and add the curry leaves, cumin, mustard and hing.

2. Once they begin to splatter in the hot oil, add the beans cut into one inch pieces.

3. Saute for a few minutes, then add the salt and coriander powder and the green chillies. (Don't slit the green chillies, if kids are going to have it. You can remove the chillies before serving them.)

4. Cover with a lid and keep checking for doneness and keep stirring.

5. The beans should get a slightly brownish-dark texture (somewhat like a roasted texture).

6. Serve hot with daal and rotis.

Do let me know your views if you have tried one of my recipes. Thanks!