Bhinda shak / ladys finger

 

Bhinda shak

 

 

 

2 cups bhinda  ( round cut)

1 tab spoon oil

1/4 tea spoon mustard seeds

1/4 tea spoon turmeric powder

1/2 tea spoon salt

3/4 tea spoon chili  powder

2 table spoon yogurt

cilantro  chopped

 

 

Wash and dry the bhinda and cut them in rounds.

Heat the oil in a pan,once heated add mustard seeds. Let it crackle add bhinda  and soute, add the above ingredients except yogurt, cover the lid and cook stirring occasionally    let them cook till the bhindas are tender but not over cooked. Add yogurt, mix till blended. Enjoy with garma garam rotis.

 

FLAKY PURI

 

Flaky

 

 

 

A couple of weeks ago Manu and I visited  Kamuben and Thakorbhai Patel in Columbia SC.

Mr and Mrs Patel were our neighbours in Dar and they are part of our extended family by virtue.  An amazing bunch of people with whom we have a very strong bond. Now Kamuben is a lady who really shows her love by feeding you.  She will cook and cook and feed everyone that steps into their home.  It is just the way she is, generous and kind.  So it was not surprising that we were ushered to the dining table during our visit.

I have to tell you  that during our visit,  I tasted an awesome crispy type of puri.  This is I am told a speciality served at all Surti wedding buffets where  the traditional fare  of Srikhand Puriis served.  This flaky crumbly melt in the mouth puri is goes well with Shrikand (a sweetened hung yoghurt) or in my case, with a cup of steaming masala chai.

2 cups white flour

2 table spoons corn starch

3/4 cup melted ghee

1/4 cup sugar

1/2 tea spoon baking powder

little water

 

Ghee or oli for deep frying

 

Combine all above ingredients together and bind flour with worm water.Make firm dough. Divide dough in to 10 to 12 equal parts,make balls .Roll it out very lightly make approx. 1/8 in thick .Dep fry the puris on a low heat until golden brown.

 

 

 

 

 

 

 

 

 

 

 

 

Vegy burger

Vegy  burger

 

 

 

2 medium size potatoes (boiled and mashed)

1/4 cup peas (boiled)

hand full carrot cubes (boiled)

1 1/2tea spoon salt

1/4 tea spoon turmeric powder

1/2 tea spoon chili  powder

1/2 tea spoon black paper crushed

4 table spoon bread crumbs

hand full spring anions round cut

 

 

Oil for fring

Fold the boiled carrots and peas with mashed potatoes, add all the above ingredients mix well.Take a portion of the mixture shape in to a petty lightly pressing with your palms. Shallow fry on both sides until golden brown. Drain and place on a paper towel. Slice the  bun ,place slice of chees ,vegy petty .Can also add slice of onion, bell pepper and a slice of tomato.

 

 

Lila chora nu shak

 

LILA CHORA NU SHAK / SRTING BEANS

 

 

 

 

 

3 cups string beans ( cut in to small pieces)

3 table spoons oil

1/2 tea spoon mustard seeds

pinch asafetida

1 1/4 tea spoon salt

1/2 tea spoon turmeric powder

1 tea spoon chili powder

1 1/2 tea spoon dhana jeeru

2 tomato( great)

In a pot,heat the oil .Once heated  add the mustard seeds and asafetida,let it crackle add beans and soute.Add all above ingredients,mix well and cover the lid and let it cook on a slow heat. when half cooked add greated tomatoes mix and cover, let it cook for about 2 minutes or until its cooked. Enjoy with rotli.

 

 

 

TOPRA PAK

TOPRA PAK

 

 

 

Ingredients

7 cups grated coconut

3 cups sugar

1/2 pint whipping cream

 

 

 

 

In a heavy bottom pan ,combine grated coconut ,sugar  and cream. cook the mixture on a medium heat,  stiring continuously  for about 15 minutes , scraping sides and stirring constantly  until the mixture thickens and leaves the sides of pan. Once done immediately pour on the greased tray  and spread evenly using spatula Let  it cool for about 30 min and cut them in to squares. Enjoy !!