Ingredients for  Achari Bhindi  Recipe

To Shallow Fry

• 250 gms of Okra / bhindi /lady’s finger
• 2 Tbsp of Oil

To Saute

• 2 Tsp of Oil
• 1/2 Tsp of Mustard seeds
• 1 Tsp of Cumin
• Pinch of Asafoetida
• 1 Red Onion, Sliced
• 1 Green Chilly, Slit
• 4 Garlic Cloves, Crushed
• 2 Tsp of Sambhar Powder / Curry Powder
• Pinch of Garam Masala
• 1 Tomato, Chopped
• 2 Tbsp of Achaar / Pickle ( I used Ahmed Pickle)
• Salt to taste

Method for  Achari Bhindi Recipe

• Wash and cut the lady’s finger lengthwise.
• In a shallow pan, add oil, when it is hot, add okra, keep frying till it reduces in size and cooked. Keep it aside.
• Heat a pan with oil, when it is hot, add mustard seeds, cumin and asafoetida, after mustard seeds pops up, add onion, fry till golden brown.
• Add green chilly and garlic, fry till it becomes soft.
• Add sambar powder and garam masala, fry well for a min in a low flame, add tomato, fry till turns soft.
• Add shallow fried okra and salt, keep on stirring in a medium flame.
• Finally add the pickle, mix well, cook for 2 mins and turn off.
• Serve hot with rice or chapathi or roti.

Tips

• You can deep fry the okra instead of shallow frying like I did.
• If you don’t have curry powder or sambar powder, add 2 tsp of coriander powder & 1 tsp of red chilly powder.
• If you have amchur powder, add that too.

Ingredients for Ricotta Cheese Peas Sandwich

Preparation Time: 10 mins   Cooking Time: 15 mins  Serves:2

• 1/4 Cup of Ricotta Cheese
• 1/2 Cup of Peas (Frozen Peas)
• 1 Tsp of Cumin Seeds
• 1 Red Onion, Finely Chopped
• 1 Green Chilly
• 1 Garlic, Crushed
• 1 Small Tomato, Chopped
• 1/4 Tsp of Turmeric Powder
• 1/2 Tsp of Red Chilly Powder
• 1/2 Tsp of Garam Masala
• 1 Tsp of Dry Methi Leaves (Kasuri Methi)
• Salt and Pepper to taste
• Few Coriander leaves(cilantro), chopped
• 2 Tsp of Butter to toast
• 2 Tbsp of Raw onion

Method for Ricotta Cheese Peas Sandwich

• Heat a pan with oil, add cumin seeds, after it sizzles, add onion, garlic and green chilly, sauté well until it turns golden brown.
• In a medium flame, add turmeric powder, red chilly powder, garam masala, sauté well for 1 min.
• Add peas and tomato, fry for a min and add water, cover and cook it for 2-3 mins. Open the lid, add salt, pepper and dry methi leaves. Turn off the flame.
• Finally add ricotta cheese and cilantro, mix well.
• Toast the bread with some butter.
• Assemble the sandwich by placing ricotta cheese stuffing, add raw onion, on one bread. Place the other bread on top. Gently press both the bread together.
• Slice the sandwich diagonally to create finger sandwich.
• Yummy, healthy ricotta cheese peas sandwich is ready to serve with soup or fruit juice.

Tips

• You can have mayonnaise or any cheese or any dressing in your sandwich.
• If you have lettuce, use that in your sandwich.
• Add any veggies of your choice like mushroom.
• Add ghee in place of butter.
• Substitute paneer in place of ricotta cheese.

Ingredients for Sukku Milagu Kuzhambu Recipe

Preparation Time: 10 mins   Cooking Time :25 mins   Serves:3

• 1 Red Onion, Finely Chopped
• 10 Garlic Cloves
• 1 Medium Size Tomato, Finely Chopped
• 1/2 Tsp of Turmeric Powder
• Grape Size Tamarind
• Pinch of Jaggery
• Pinch of Asafoetida
• Salt to taste

To Grind

• 3 Tbsp of Coconut
• 1 Tbsp of  Pepper
• 3/4 Tsp of Dry Ginger Powder (sukku powder)
• 1/2 Tsp of Cumin
• 2 Tsp of Sambar Powder
• 1 Tsp of Coriander Powder

To Temper

• 2 Tbsp of Gingelly Oil
• 1 Tsp of Mustard Seeds
• 1 Tsp of Urad Dal
• 1/2 Tsp of Fenugreek Seeds
• Few Curry Leaves

Method for Sukku Milagu Kuzhambu Recipe

• Place the tamarind in a warm water for few mins and extract the juice. Keep it aside.
• Grind coconut, sukku, pepper, cumin, sambar powder and coriander powder with little water.
• Heat a pan with oil, add all the ingredients listed under ” To Temper” when mustard seeds pops up, add onion, turmeric powder and garlic, fry well until onion turns golden brown colour. Add tomato and fry for a min.
• Now add ground mixture, fry for a min. Add tamarind water and salt,  bring it to a boil. Simmer it for 15 mins until kuzhambu turns thick in consistency.
• Finally add a pinch of jaggery and asafoetida. Turn off the flame.
• Hot, delicious sukku kuzhambu is ready to serve.

Tips

• If you don’t have sambar powder, instead add 2 tsp of coriander powder, 1 tsp of red chilly powder.
• My tamarind is very tangy even in small amount, so I used grape size. If yours is not that tangy, add little more.
• Gingelly oil adds a nice taste. You can also use any cooking oil.
• If you have dry ginger, use that instead of using dry ginger powder.
• Add small onions in place of big onions for great taste.