SALAD PLATE

                                                SALAD PLATE

For lunch and dinner salad can be served as a side dish. It is healthy habit to. Have plate full of salad everyday during lunch and dinner to develop good healthy eating habits for life.

INGREDIENTS:

·      1 medium size Persian Cucumber

·      2 small size Tomatoes

·      1 small Sweet Vidalia Onion

·      1 Green Chili, finely chopped

·      1-2 sprigs of Coriander Leaves

·      1 Pinch Salt or as per taste

·      2 pinch Black Pepper Powder or as per taste

·      2 pinch Cumin Powder or as per taste

·      1 tsp. Freshly squeezed Lemon Juice

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LET’S PREPARE SALAD PLATE:

Wash all vegetables and slice them and arrange them on plate.

Add chopped green chilies and coriander leaves.

Sprinkle salt, black pepper powder, and cumin powder and squeeze fresh lemon juice on top and serve with dinner.

If you prefer to serve this salad chilled then prepare couple of hours ahead and refrigerate until you are ready to serve.

Enjoy…

NOTE:

Use vegetables of your choice

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PUNJABI BHINDI (OKRA/LADY FINGER)

                 PUNJABI BHINDI 

             (OKRA/LADY FINGER)

                                                         (Serves 3-4)

Bhindi cooked in Punjabi style with onions and tomatoes and flavored with exotic Indian spices.

STEP 1:

INGREDIENTS FOR SAUTEING BHINDI:

·      1 lb. Bhindi OR about 450 grams OR 30 Bhindi

·      3 T Oil  (More is better)

·      ¼ tsp. Nigella seeds (Also known as Kalonji Seeds/Onion seeds)

OR ¼ tsp. Mustard Seeds

·      ½ tsp. Cumin Seeds

·      Pinch Asafoetida

·      ½ tsp. Turmeric Powder

·      ½ tsp. Kashmiri Red Chili Powder

·      Salt as per taste

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LET’S SAUTE BHINDI:

TIP: COOK BHINDI WITHOUT COVERING PAN AND COOK BHINDI ON HIGH HEAT IN THE BIGINNING UNTIL SLIME GOES AWAY.

Wash bhindi and dry completely else it will become sticky. I generally wash the bhindi in the morning and spread it on kitchen towel to dry it off for couple of hours.

Cut both ends. Slit bhindi into 4 pieces lengthwise then give one or two cuts (depending on how long bhindi is) in middle making 1” size pieces.

Heat oil in heavy bottom non-stick pan over medium heat and add nigella seeds, let it pop.

Add cumin seeds and let it sizzle for few seconds.

Add asafoetida, turmeric powder and Kashmiri red chili powder and

give quick stir to the pan.

Add bhindi and cook over medium heat without covering pan, for 5 minutes, giving quick toss once in a while.

Lower heat to medium low and continue cooking for 7-8 minutes giving quick toss once in a while. (Do not stir bhindi too much otherwise it will become sticky)

Add salt and mix.

By now bhindi will release some oil out so put flame back to medium and cook bhindi for 5 more minutes or until tender. (NOTE: Bhindi cooking time may vary a lot based on how tender bhindi is)

Remove bhindi in separate bowl.

Use same pan for step 2.

STEP 2:

INGREDIENTS FOR ONION TOMATO MASALA:

·      1 cup Onion, chopped

·      1 cup Tomato, chopped

·      2 T Oil

·      ¼ tsp. Nigella Seeds (Kalonji Seeds)

·      ¼ tsp. Cumin Seeds

·      Pinch Asafoetida

·      1 T Garlic, minced

·      1 tsp. Ginger, grated

·      ½ tsp. Turmeric Powder

·      1 tsp. Kashmiri Red Chili Powder or as per taste

·      2 green chilies, chopped or as per taste

·      1/3 tsp. Salt or as per taste

·      2 tsp. Coriander Powder

·      1 tsp. Cumin Powder

·      1/4 tsp. mango Powder (Aamchur Powder)

·      ½ tsp. Garam Masala

·      1 tsp. Sugar or avoid adding as per your taste

·      2 T Coriander Leaves, chopped for garnishing

LET’S COOK:

Heat oil in same pan over medium heat, add nigella seeds and let it pop.

Add cumin seeds and let it sizzle little bit.

Add asafoetida and onion, sauté onion over medium heat for 2-3 minutes, add garlic, ginger and continue sautéing for 1-2 minutes or until onion becomes translucent.

Add turmeric powder, Kashmiri red chili powder and mix.

Add tomatoes and green chilies and sauté over medium heat for 3-4

minutes or until tomatoes becomes tender and masala stars to ooze out some oil.

Add salt and mix.

Return cooked bhindi and add coriander powder, cumin powder, mango powder, garam masala and sugar and combine everything together very gently.

Cook for 1 minute and switch off the heat.

Adjust the salt if necessary.

Garnish with coriander.

Serve with Maida Paratha, Poori or lachha parathas (Layered maida parathas)

Enjoy…

NOTE:

If you prefer deep fried bhindi:

Slit bhindi lengthwise without cutting in two pieces and deep fry in oil or cut bhindi in 1” round piece and then deep fry.

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ROASTED SMASHED POTATO SKIN

    ROASTED SMASHED POTATO SKIN

Boiled potatoes are smashed and seasoned with spices and baked until crisp. It is a perfect side dish for Thanksgiving dinner.

INGREDIENTS:

·      12 Small Baby Potatoes

·      Olive Oil as needed

·      Salt as per taste

·      Black Pepper Powder as per taste

·      Paprika or Kashmiri Red Chili Powder as per taste

·      McCormick Italian Herb Mix (Contains dried garlic flakes, dried onion flakes, rosemary, red chili flakes and parsley) as needed

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LET’S ROAST:

Preheat the oven to 425 degree Fahrenheit.

Wash and scrub potatoes.

Place potatoes in big pot and fill the pot three-fourths with cold water.   Add generous amount of salt and cook potatoes on high heat for 17 to 20 minutes. Time may vary. Poke toothpick or knife tip to check potato. It should pierce easily through center of the potato without resistance.

Drain potatoes and allow cooling for 10-15 minutes.

Place them back in pot and drizzle 1 T olive oil or as needed. Toss them to coat with oil.

Grease baking tray with olive oil.

Arrange potatoes on baking tray and press with wide flat bottom vessel to 1cm thickness. (CHECK TIP)

Drizzle some olive oil and sprinkle salt on potatoes as needed.

Place tray in center rack and roast potatoes for 10-12 minutes.

Bring baking tray out and sprinkle black pepper powder, paprika or Kashmiri red chili powder and bake for 5 minutes.

Bring tray out and sprinkle Italian herb mix and roast potatoes for 7-10 minutes or until edges of potatoes turn golden brown.

Bring baking tray out and allow cooling for 5 minutes.

Transfer roasted potatoes on serving tray and serve with garlicky yogurt dip or any dip of your choice.

Enjoy.

TIP:

If you prepare on large scale, instead of pressing potatoes one by one, Arrange them 1 ½ inch apart from each other on baking tray and press with another baking tray all at once.

VARIATION:

FOR CHEESY POTATO SKIN:

Once potatoes are about to be done, sprinkle cheeses of your choice on potatoes and set oven on broil and broil potatoes until cheese melts, about minute or so. Add chopped green scallion and serve.

FOR SOUR CREAM POTATO SKIN:

Top dollop of sour cream and green scallion on roasted potato skin.Click on the link below to like my "RASOI" Page. 

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