Wednesday, September 20, 2017

Panch Phoron with Stir Fry Okra/bindi

Panch Phoron with Stir Fry Okra/bindi
Serves 1 person


Ingredients

Ladies Finger (okra/Bindi) – 150 gram
gingely oil  or olive oil – 2 tspn
panch phoran (najela(kalonji) seeds, methi seeds, mustard seeds, fennel seeds, cumin seeds) – ½ tspn
onion  - 1 no chopped
green chilli - 1 chopped
ginger grated – ¼ tspn
Garlic – 1 tspn chopped


Masalas  (red chilli powder , coriander powder, turmeric powder) each ¼ tspn
Lemon juice – few drops


Method

 Wash okra and cut into 1 cm size.
 In a wide pan add gingelly oil and temper with panch phoran mix and add onion, green chilli, ginger and garlic sauté for 5 minutes.
add okra and masalas  sauté well and cook for two minutes 
Finally sprinkle lemon juice and mix well . Remove from the heat. Transfer okra into serving bowl.



My Notes: I usually use kalonji in making poori chapattis...its a cure for all diseases..
you can mix this ingredients given in(panch phoron mix) and store in a air tight container and can be used in your cooking.



Tag: Spice mix, Panch phoran, Bengali Masala, Porial Recipes, Dry veggie fry,Paleo Diet Recipes
Veg Paleo,



Monday, September 11, 2017

Karuppatti and Tender coconut Agar Agar




Agar Agar (chinagrass)  it’s a vegetarian food : In restaurants,   they use it mostly  for desserts and  ice cream, We will make this agar agar pudding with  lots of flavors  during Ramadan season. Agar agar is like Jelly.   Kids will enjoy this jelly much.  It cures mouth ulcer and stomach ulcer.  It’s great to have it during summer time.

Karuppatti and Tender coconut Agar Agar


Ingredients


Agar Agar  -  10 gram (hand full of)
Karuppatti vellam – 100 gram
Water – 300 ml
Tender coconut water – 300 ml
Tender coconut
Salt – one pinch

Method

Powder the agar agar and soak in water. Let it rest for sometime

Now powder the karupatti and mix them with 100ml water. Keep it in stove and bring to boil. 
Filter the syrup with help of strainer and set aside.  

In a vessel add the soaked agar agar with 100 ml of water and cook for 5 to 10 minutes.  Add the tender coconut water, the strained karupatti syrup and a pinch of salt. Cook for 5 more minutes. 
Strain the Cooked agar and transfer it to a plate , sprinkle coconut pcs  and leave it undisturbed for 15 mins.  Now keep them in fridge for 2 hours and while serving cut them to desired shape of your choice.


Tag: Summer Recipes, Karuppati, Tender coconut, palm jaggery