Venda Masala (Ladies Finger Masala)

This is one of my favorite sabzi(veggies). I eat this with rice, rotis, bread and anything. Venda Masala is so easy to make and it is delicious as well.

Venda Masala Recipe

Ladies Finger - about 250grms
Oil - about 2 Tbsp

Saute Ladies Finger in oil till stickiness of the ladies finger is no more. Keep aside for later use.

Onion - 1 big sliced thinly
Ginger Garlic Paste - 1 Tbsp or less according to taste
Salt - as required
Chillies - 3-4pieces (optional if you would like to use more chilly powder instead)
Tomatoes - 2 Medium Sized (qty should be around the same as the onions or slightly more)

Saute Onion, salt and curry leaves till the onion turns pinkish in color
Add ginger garlic paste and stir well to incorporate
Add chillies and tomatoes and mix well.

Chillly Powder - 1 Tbsp or more as per taste
Tumeric Powder - 1 Tsp
Garam Masala - a pinch
Pepper - 1 Tbsp or more as per taste

Add  the above masalas into the pan and mix well

Leave it covered till the tomatoes are cooked thoroughly

Add the ladies finger to the masala and mix well

 

Venda Masala or Ladies Finger Masala is Ready :D

You may garnish this with lemon and coriander leaves if you wish.

Try out and let me know how you liked it :D

Okra Fries

Okra Fries
You can consider this as a healthy snack item for tea or as a veg item for lunch or dinner.

Okra (ladies finger) - 10 pieces (depending on how much you want)
Slit the okra into two halves. (If the okra is long, cut into two and then slit)
Keep aside.

The ingredients to marinate the okra are as follows.
Cumin powder - 1 tbsp
Chilli powder - 1 tbsp
Pepper - as required
Am chur (dried mango powder) - 1 tbsp
coriander powder - 1/tbsp
Besan powder - 2 tbsp
Salt - to taste
Fenugreek powder - 1/2 tbsp

Mix all the ingredients together well. Make sure you have enough masala at the end enough to marinate the okra well.

You can add more ingredients to make your own okra chips. Some suggestions would be a little lime juice, chilli / tomato sauce, white pepper etc.

Ensure that the okra is all covered well and then leave it aside for an hour or so (as deemed fit) before cooking.

After the okra is set, you can deep fry in oil till golden brown. and serve it hot.

Gobi Prata (Cauliflower Prata)

Gobi Prata (Cauliflower Prata)
This is one of my favorites and I am sure you will like it too... It is uite simple to make and is also vey filling. You may find making Gobi Prata a little diffivult for the first time, if you have never made any Rotis before. Otherwise, this should be pretty simple.

Ingredients:
Gobi - (Cauliflower) - depending on how many rotis you are making for.
I would suggest taking a cup of cauliflower
Cut them into tiny pieces and keep aside. Make sure you was the cauliflower well.

Now, make the roti.

You will need about 200-300 grm Maida (plain flour) /Atta (Wholemeal flour)
Sieve it with a little salt.
Knead using warm water (hot, if you can handle it - this would make the roti's softer). Then add a little bit of Oil (about 1 tbsp or as you prefer) and knead again.
Ensure that the dough is now soft to touch and is easy to seperate into balls.
Keep aside to settle.

Now, prepare the filling.


Amchur powder - 1 tsp (add more if the taste is not coming as yet as different brands will have different effect)
Jeera (Cumin seeds) - 1 tbsp
Turmeric powder - A pinch
Chilli Powder - 1/2 - 1 tsp
Pepper - if you want
Salt - as required
Lemon Juice - if you prefer a more tangy taste to you filling - 1/2 tsp

In a heated pan, add oil, add jeera and fry till fragrant (usually ready in the instant. Now, add the masalas. This consistes of Turmeric powder, chilli powder, pepper and amchur. Now add in the cauliflower that you had prepared earlier.

Cook for a while and then add in the extras; that would be salt and lemon. Cook well. Taste to see if the cauliflower is cooked. Then keep aside.

Now, roll out the dough. The balls should approximately fit into you palm. Then roll out into small circle. Roll anouther ball, about the same size.

Now, add the filling into the first circle and cover with the second circle. Seal the ends well, with your fingers. There is no need to wet the dough.

Now, roll out the dough with the filling slowly. If the sides come apart, keep sealing them and roll out. Roll till you have a nice circle. Ensure that the dough do not stick to you rolling pin or the rolling pad. Put some flour onto the board before rolling.

Now heat a pan and cook both sides well. Add some ghee if you like the taste of it.

Serve hot.

Serving Suggestions

You may serve this as it is or assis it with some yoghurt.

Uppma - Semolina

Uppma - Semolina
Spicy and filling. You can consider this as a side dish as well as a main dish. Cooking time is hardly more than 5 minutes. This is healthy for a breakfast and will keep you full till lunchtime.

This is a South Indian dish and is vey famous in Kerala for a hearty morning breakfast. It is a comfort food for me and something I usually cook up when I am a tab bit lazy.

Ingredients

Semolina -1 pack
Chilli - as required. If you need more spice, add more. If not 2-3 should be enough. Go for the small chillies as they tend to be tatier and spicier.
Tomato - optional
Curry leaves - 1-2 tbsp
Kaduku (Mustard Seeds) - 2-3 tsp
Uluva (Fenugreek seed) - 1 tsp
Ghee (clarified would be a better option) - 3-4 tbsp
Onions (I prefer shallots) - 1/2 big or 3 shallots
Cashewnut (Optional) - 4-5 pieces chopped
Carrot (baby) (optional) - 4-5 cut in cubes
Hot water - 2 cups

Procedure

Heat Ghee in a non-stick pan.
Add Mustard seeds and curry leaves.
Add chillies and onions and saute till soft.
Add carrots and 1/2 of the chopped cashewnuts and fry till golden.
Add hot water and let it come to boil.
As the water boils, lower the heat to medium and add in the semolina, while stirring constantly.
This makes sure that you will not get any lumps.
How much semolina to add will depend on the situation.
You need to add as much as the water could take.
The consistency should be smooth (not watery and not too hard).
Always ensure that you are stirring constantly.
Off the stove and stirr well.


Serving Suggestions

Granish with the remaining cashew nuts andserve hot.

You will not need any curry to go along with this. A hot cup of tea or coffee would end the meal perfectly.

Baked Vegetables

I just checked my weight today and all is not looking too good. I have gained so much in so little time that I have to blame all the fast food restaurants that are near and dear to my workplace. Since there are not so much Halal healthy choices available, I am left with no choice either. Well, overtime, I should start getting used to waking up early and cooking my own healthy food if I need to get back in shape. Now here is a healthy enough recipe for you...

Baked Vegetables
Sauce
Butter - 2tbsp (margarine if you prefer)
Maida (plain flour) - 2 tbsp
Salt - as required
Black pepper / crushed peppercorns - as you prefer
Milk - 2 cups
Coriander - finely chopped as required

Veggies
1.5 cup mixed veggie (if you are able to mix the veg ourselves, the better. Otherwise, get the frozen mixed veggies sold in the supermarkets.)
0.5 cup grated cheese. (There are so many available that you can make some healthy choices over here too)
Some peppercorns(crushed) - iF you prefer ground black pepper, it should be fine too.
Chilli Flakes (as required) - if you have those packs of chilli flakes, leftover from the pizza party, use them.

Melt the butter in a non stick pan. Add flour and coriander and stir for a while.
Remove. but do not turn off the stove.

Add milk to the pan and beat continuously for a while. Heat again.

Boil the milk mixture and add the salt and pepper.
The sauce is ready when it gives a smooth and consistent look.
Add 1/2 of the cheese and mix.

Boil the mixed veg with salt and stain the water. Return to the pan with the sauce. Mix and add to a baking pan.
Sprinkle the cheese, chilli flakes and pepper to lift the texture as well as to make it more spicy and cheesy.

Pre-heat oven for 18- deg anf bake for 20-25mins. The end produt should be crispy golden and cheezy.

Pasta Frenzy With tomato sauce

Pasta Frenzy : With tomato sauce
3 cups boiled Penne - Depending on your choice, you can choose other pasta. I personally prefer penne :D

Tomato puree - 1 cup
Capsicum - 2-3 thinly sliced (optional)
Milk - 1 cup
Cream - 1/2 cup
Garlic -crushed, 2-3tsp
Pepper - as you require
Oregano - Depending on taste. I'd suggest you add about a tsp.
Salt - To taste
Oil - as required (do not add too much, a few tsps should be enough)

Heat oil in a non stick pan and add 1/s tsp of garlic. Saute and add the boiled pasta. Saute for 2-3 minuts and add some pepper and about 1/2 tsp Oregano.
Mix well and when you see that the pasta is well covered, remove from heat and keep in a seperate plate.

Heat oil. Add remaining garlic. Saute and add tomato puree and cook till the oil seperates and add remaining pepper, oregano and salt.

Mix well and add the pasta that you kept aside earlier.

This is almost done. When you are ready to serve, add in the capsicum, milk and cream and heat till you see the milk boiling. If you feel that the milk and cream had shrunk and is thick, you may stirr in some water to losen it.

There you have it... The pasta Frenzy !