A lot of time we find ourselves with a lot of chillies on hand, either we bought them, grew them or just over-estimated what we need! After doing that comes the hard task of making sure that they don’t go bad, it’s not so hard afterall! Here is a great tip that was shared with us by a viewer, Sini, thanks for sharing!

Useful Tips

If you love Eggplant (Baingan, Brinjal, Aubergine), you’ll love this Eggplant Raita. Most people are used to eating raita (a combination of yogurt with shredded or cubed vegetables such as cucumber, radish, onions, carrots, etc) as a mere accompaniment, but this Baingan Raita recipe can hold it’s own. Enjoy it with rice or chapati. (more…)

If you love Eggplant (Baingan, Brinjal, Aubergine), you’ll love this Eggplant Raita. Most people are used to eating raita (a combination of yogurt with shredded or cubed vegetables such as cucumber, radish, onions, carrots, etc) as a mere accompaniment, but this Baingan Raita recipe can hold it’s own. Enjoy it with rice or chapati. (more…)

Other Interesting Indian Salad & Raita

Bhindi (or Okra or Ladyfinger) is always welcome on the table. The stuffing and the fact that Okra is left whole, gives this dish a very unique look. This particular dish is easy, quick and finger-licking good! You don’t believe us? Give it a shot!

Stuffed Okra Recipe

Stuffed Okra is definitely a dish with a “Wow!” factor. Okra (aka Bhindi or Ladyfinger) are kept whole, slit along one side and stuffed with a flavorful blend of spices. Many people are hesitant to cook okra due to their perceived sliminess as well as the amount of oil that is needed in the recipe. In fact, some of the most delicious recipes (especially in restaurants) are made with fried okra. A two step cooking process, microwave and stovetop, not only makes this recipe for Stuffed Bhindi efficient but you can save quite a bit of fat and calories from the reduced amount of oil.

Prep time: 15 min
Cook Time: 15 min
Serves – 4

Ingredients:

Okra (Bhindi) – 1 lb (500 g), tops removed and slit down one side
Oil – 1 tsp
Coriander Powder – 1 1/2 Tbsp
Garam Masala – 1 Tbsp
Dry Mango Powder – 1 Tbsp
Salt – 1 tsp or to taste
Sugar – 1/2 tsp
Red Chili Powder – to taste

For the Seasoning:
Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Carrom Seeds (Ajwain) – 1/4 tsp (optional)
Turmeric Powder – 1/4 tsp
Asafoetida – 1/8 tsp
Onion – 1 small (150 g), sliced
Tomato – 1 large (150 g), chopped

Method:

1. Wash and dry Okra.
2. Cut off the tops and slit one side to split open.
3. Coat Okra with one tsp of oil.
4. Mix all the dry masalas (spices) and stuff in the Okra.
5. Place stuffed okra in a microwave safe bowl, cover and microwave for 5 minutes.
6. Take out and mix gently and microwave for another 2 minutes.
7. Meanwhile, heat 1 Tbsp oil in a non-stick pan.
8. Once hot, add mustard seeds and allow them to pop.
9. Add Cumin seeds and allow them to sizzle.
10. Add carom seeds (ajwain) and cook for 30 seconds.
11. Add Asafoetida and Turmeric powder.
12. Add Onions, increase the heat and allow the onions to caramelize (stirring often).
13. Add a little salt (just for the onions) or the balance of the stuffing masala.
14. Mix in the cooked Okra and allow them to brown a little.
15. Mix in tomatoes and allow them to soften.
16. Serve hot with roti or chapati.

Other Interesting Indian Subzis (Vegetables)

Don’t be intimadated by this fruit! Grab one and enjoy it to the hilt. We’ll show you exactly what to do with one of these and how to enjoy it. Did we forget to mention that the fresh ones are far better and healthier than the ones from a can! You just can’t go wrong with a pineapple!

Useful Tips

South Indian cuisine (namely Idli, Dosa, Vadai) is never complete unless it is accompanied by a flavorful chutney. Two of the most popular chutneys are Coconut Chutney and Tomato Onion Chutney. This particular Tomato Onion Chutney recipe uses fragrant Sesame Oil to season it. Although simple in it’s preparation, it’ll really add a whole new flavor dimension to your meal. (more…)

South Indian cuisine (namely Idli, Dosa, Vadai) is never complete unless it is accompanied by a flavorful chutney. Two of the most popular chutneys are Coconut Chutney and Tomato Onion Chutney. This particular Tomato Onion Chutney recipe uses fragrant Sesame Oil to season it. Although simple in it’s preparation, it’ll really add a whole new flavor dimension to your meal. (more…)

Other Interesting Indian Pickles & Chutneys

Chicken Pasanda is one dish that just oozes flavor and with a name like that it just sounds complicated. Watch, learn and unfold the mysteries of an awesome dish that will have you licking your fingers! A perfect party dish that just for the family, it’s perfect in every way.

Chicken Pasande Recipe

Chicken Pasanda is one dish that just oozes flavor and with a name like that it just sounds complicated. Watch, learn and unfold the mysteries of an awesome dish that will have you licking your fingers! A perfect party dish that just for the family, it’s perfect in every way.

Prep Time: 6 hours (including marination)
Cook Time: 30 min
Serves: 4-6

Ingredients:

Skinless Chicken – 2lb (approx 1kg)
Vinegar – 1.5 Tbsp
Yogurt – 1 cup
Salt – to taste
Garam Masala – 2 tsp
Paprika/Degi Mirch – 1 tsp
Red Chili Powder – 1 tsp or to taste
Oil – 2 Tbsp
Ginger Paste – 1.5 Tbsp
Garlic Paste – 2 Tbsp
Crushed Tomatoes – 1.5 cups
Water – as needed for desired consistency
Fried Onions – 1 cup, crushed
Cilantro – for garnish

Method:

1. Poke holes in the chicken and and mix White Vinegar into it.
2. Mix well and set aside for 15-20 min.
3. Mix the following with the chicken: Yogurt, Salt, Red Chili Powder, Paprika and Garam Masala.
4. Mix well, set aside and allow it to marinate in the refrigerator for 5-6 hours or better still, overnight.
5. In a flat bottomed pan, heat the Oil.
6. Add in the Ginger and Garlic and lower the heat, allow them to get a little color.
7. Add in the Crushed Tomatoes and let the moisture evaporate.
8. Cover and cook till the Oil separates from the Tomatoes.
9. Once the Oil separates, add in the Chicken.
10. Mix well and add in some water if needed.
11. Mix again and cover and allow it to cook 3/4th of the way.
12. Crush the Fried Onions and add them to the Chicken.
13. Mix again and cover and cook till the Chicken is cooked all the way through.
14. Once done, garnish with Cilantro and it’s ready to serve.

Other Interesting Indian Non-Vegetarian