Bhindi Ki Subji

Ingredients:

1/2 kg fresh okra tops and tails cut off and diced into 1" pieces

2 tsps vegetable/canola/sunflower cooking oil

1 tsp cumin seeds

1 large onion sliced thin

2 green chillies chopped fine

6 cloves of garlic minced

1 tsp coriander powder

1/4 tsp dry mango powder

2 large tomatoes cut into small cubes

Salt to taste

Preparation:

Heat the oil in a wide pan on a medium flame and add the cumin seeds. Fry till they stop sizzling.

Add the onion, green chilli and garlic and fry till the onions turn light brown.

Add the okra and mix well.

Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes.

Add the tomato and cook for another 2-3 minutes.

Serve immediately with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).

Scramble Eggs

What You Need

4	EGGS
	cup milk
	Salt and pepper
2	tsp. butter

Step 1

BEAT eggs, milk, salt and pepper in bowl until blended.

Step 2

HEAT butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture.

Step 3

As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat.SERVE immediately.

Recipe and Image Credit: Incredibleegg.org

burger

house-made burger with pimento cheese

ingredients

• 1  lb.  ground sirloin
• 1  lb.  ground chuck
• 1-1/2  tsp.  kosher salt
• 1/2  tsp.  freshly ground pepper
• 6    hamburger buns
•     Pimiento Cheese
• 1    shallot, grated
• 1  8-oz.  block sharp cheddar cheese, grated
• 1/2  cup  or more to taste of mayonnaise (not light)
• 1/2  of a 4-oz. jar  pimientos
•     Freshly ground pepper

directions

1. Build charcoal fire or preheat gas grill for direct cooking. Mix ground sirloin and chuck together gently with salt and pepper. Form into 6 patties. Press indentation in center of each patty (see "shaping the burgers," below). Brush with olive oil. Place directly over medium heat (about 400 degrees F); grill 10 to 12 minutes, turning once halfway through. Remove from grill. Top with a tablespoonful of Pimiento Cheese. Serve on buns.

Hanger Steak Burger:Cut about 2 lbs. cold hanger steak in 1-inch pieces. put through a meat grinder or place 1/4 at a time in food processor; pulse until finely ground. Season, shape into patties, and grill as above. Makes 6 servings.

Pimiento Cheese: Grate shallot on a box grater or process in a food processor. Mix shallot and cheese. Add mayo and stir with a large fork just until mixture holds together. Stir in pimientos and some of their liquid. Season with pepper. Refrigerate, covered, until ready to use. Store, refrigerated, up to a week.

Shaping the burgers:Both Elizabeth and Jamie press an indentation in the patties so that they don't puff up in the center as they cook. Gently form patties, then press down slightly in the center to form an indentation about an inch wide.

Direct Grilling:For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.

nutrition facts

• Calories518, 
• Total Fat (g)32, 
• Saturated Fat (g)12, 
• Monounsaturated Fat (g)13,
• Polyunsaturated Fat (g)2, 
• Cholesterol (mg)112, 
• Sodium (mg)695, 
• Carbohydrate (g)22, 
• Total Sugar (g)3, 
• Fiber (g)1, 
• Protein (g)34, 
• Vitamin C (DV%)3, 
• Calcium (DV%)13, 
• Iron (DV%)26, 
• Percent Daily Values are based on a 2,000 calorie diet

Image and Recipe Credit: Bhg.com

Mattar Paneer

Ingredients:

• 1 16 oz. bag of frozen green peas
• 3 medium size tomatoes
• 1/2 lb paneer
• 3 tablespoons oil
• Pinch of asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 2 bay leaves (tajpat)
• 1/2 inch of cinnamon stick (dalcheene)
• 1 tablespoon chopped ginger
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 teaspoon salt or adjust to taste
• 1/2 teaspoon sugar
• 1 tablespoon cornstarch

Method:

1. Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
2. Mix cornstarch with three tablespoons of water and keep aside.
3. Blend the tomatoes and ginger to make a paste.
4. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
5. Add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.
6. Add the tomato paste, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.
7. Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
8. To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.

Suggestion:
Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.

Recipe Soruces: .manjulaskitchen.com 

Mushroom

Mushroom with peas

Ingredients:

• 2 cups of sliced mushrooms
• 1 cup green peas
• 1 cup diced tomatoes
• 1 teaspoon shredded ginger
• 2 tablespoon chopped fenugreek leaves or dry fenugreek leaves (also known as kastoori mathi)
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon turmeric (haldi)
• 2 teaspoons coriander powder (dhaniya)
• 1 teaspoon red pepper (adjust to taste)
• 3/4 teaspoons salt (adjust to taste)
• 1/2 teaspoon lemon juice (optional)
• 1 finally chopped green chili (optional)

Method:

1. Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
2. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
3. Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
4. Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
5. Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes.
6. Cook until mushrooms and peas are tender. Close the heat.
7. Add lemon juice and green chili if you like. Serve hot.

Recipe Source: manjulaskitchen.com

Chicken Kabobs

Thai-Spiced Chicken Kabobs

ingredients

• 1 small fresh pineapple ( 3 to 3-1/2 lb.)
• Nonstick cooking spray or cooking oil
• 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 recipe Thai Brushing Sauce (see recipe below)
• 1 tablespoon butter, melted
• 1 tablespoon packed brown sugar (optional
• Hot cooked rice (optional)
• Fresh basil leaves (optional)
• Whole fresh red chile peppers (optional)

directions

1. Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside.
2. Thread pineapple pieces onto 4 long skewers,* leaving 1/4 inch space between pieces.
3. Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once.
4. In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings.
5. Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup.
6. Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.

recipe source: BHG.com