Bharela Bhindi (Stuffed Okra)

I've been out of touch lately. Blame it on school, work, fitness routines, and then some not so pleasant stuff. I don't want to talk about the gore part but all I can say is that it taught me/was a refresher of good lessons. Never compromise your personal ethics even how compelling the influence may be, and just keeping going. So long as you can answer your conscience, you do not need to answer anyone else. Never ignore health. Cherish the people who are your well wishers especially those who make your life a positive one to lead.

Here's a recipe that Mom and I cooked up together. It took a lot of time but did not feel like work because we split the load. Mom, you are such an angel. I love you, Mom!

Ingredients:
1. Okra
2. Oil
3. Salt
4. Fennel powder
5. Turmeric powder
6. Cumin powder
7. Coriander powder
8. Red chili powder
9. Mustard seeds
10. Cumin seeds
11. Hing

Directions:
1. Wash and pat dry the okra
2. Chop off the head and tails.
3. Make a slit on one side.
4. Make a spice mix of ingredients 2-8.
5. Stuff it into the slits.
6. Heat a wok, add oil.
7. When the oil is hot, add mustard seeds, hing and cumin seeds. Let it crackle.
9. Add in the Stuffed okra and cook until al-dente.

Serve warm with Roti bread.

Undhiyo or Gujarati Mixed Vegetables with Chickpea Flour Dumplings

Undhiyo is a Gujarati  mixed vegetable dish with steamed chickpea flour dumplings. This was the first time I made and tried this dish. I had only heard the name before that. My MIL taught me how to make this dish. Long story short - First prepare the dumplings then cook the vegetables and finally mix them together.

Some people like to add Plantain to the dish but I was advised otherwise from my MIL.  The steamed dumplings are often referred to as Muthia and is also consumed as a tea time snack. The dumplings can be made in many ways, one variant is described here.

The dish is cooked in a generous amount of oil and requires a lot of work. But I loved the flavours and the excitement of making something different from the mundane.

Serves 8-10

Ingredients:
1. 1 yam, peeled, cubed
2. 1 sweet potato, peeled, cubed
3. 2-3 potatoes, peeled, cubed
4. 1 round eggplant, cubed
5. 2 carrots, peeled, cut in rings
6. Snow peas/Navy beans/Fava Beans (Sem or Surati papdi), de-veined and split, 1 pound
7. 7-8 cloves garlic, shredded/crushed
8. a handful of cilantro, shredded, finely chopped
9. 2-3 green chili, crushed
10. Besan or chickpea flour, 3-4 cups
11. Methi or fenugreek leaves, chopped, appx 2 bunches
12. 2 tsp red chili powder
13. 2 tsp coriander powder
14. Salt to taste
15. 2 tsp turmeric powder
16. Tomatoes, 1, cubed
17. Mustard seeds, 1 tsp
18. Cumin seeds, 1 tsp
19. Garam masala

Directions:
1. Make a moist dough of ingredients 10-15 with oil. Then add water to make a smooth dough.
2. Make cylindrical balls of the dough and steam. Set aside and cool.
3. Heat a generous amount of oil in a deep bottomed wok or pressure cooker.
4. Add mustard and cumin seeds to the oil and let it crackle.
5. Next add ingredients 7-9 and stir fry for a minute.
6. Now add ingredients 1-6 and some water.
7. Close the lid of the pressure cook and let the vegetables cook.
8.  When the vegetables are cooked, add red chili powder, salt and garam masala.
9. Throw in the steamed dumplings and chopped tomato.
10. Mix well.

Serve with hot Rotis

Gazar ka Achaar (Carrot Pickle)

This is one thing I've had some many times. I've dreamed of making it and asked many people for the recipe. To each one, their own (recipe). But when it came to taking action, I was a lazy bum. Whenever I would go somewhere for a meal that happened to include this pickle, it just made me happier. It is a crunchy and savory accompaniment to any Indian meal.

Recently, I went to an Aunt's house. She was kind enough to give me an entire jar of this pickle that she had prepared at home. I was on cloud nine. Seeing my love for this pickle, when I came home, my MIL made it for me. Here is her recipe:

Ingredients:
1. Carrots, 4-5, peeled and then juilienned
2. Jalapeno peppers, about 2 fist fulls, julienned
3. Oilve oil, 7-10 tbsp
4. Rai or mustard powder, 3-4 tsp
5. Turmeric powder, 2 tsp
6. Salt to taste
7. Sugar, 1 tsp (optional)

Directions:
1. Wash and pat dry the carrots and jalapeni peppers. Then pat dry.
2. Mix everything together.
3. Leave at room temperature for a couple of days.
4. Store in an air tight jar in the fridge.
It will last for more than a couple of weeks.

Serve as a side with Roti, vegetables, or Rice and lentil soup.

Lahsaniya Batakha - The Original

Remember this recipe? That was my imagination of Lahsaniya Batakha.

This one is my Mom-in-laws recipe - the original and authentic Gujarati version. I fell in love with it. I am sure you will too -  especially if you like garlic. It is easy to make and scores high on taste. When you are looking for something that can be done up in a jiffy yet will flirt with your tastebuds, go for this recipe!

Serves 6-8

Ingredients:
1. 6 potatoes, peeled, diced
2. Garlic, 8012 pods or 1 full flower, shredded
3. 1 green chili, shredded
4. 2-3 Dried red chili, broken
5. 1 tsp mustard seeds
6. 1 tsp cumin seeds
7. 1/4 tsp heeng
8. Oil
9. Coriander powder, 2 tsp
10. Red chili powder, 1 heaping tsp
11. Salt to taste
12. Turmeric powder, 2 tsp
13. Onion, 1 minced (optional)
14. Fresh Cilantro, a handful, chopped

Directions:
1. Heat a pressure cooker.
2. Add oil and mustard seeds and heeng.
3. When the seeds splutter, add cumin seeds and let it sizzle.
4. Throw in garlic and let it brown.
5. Add in onion and fry for a few minutes.
6. Add turmeric powder and potatoes.
7. Add coriander powder, red chili powder, salt.
8. Add some water and close the lid of the pressure cooker.
9. Allow 2-3 whistles to below.

Garnish with fresh cilantro and serve warm with Roti.

Tandoori Chicken Breast Sandwich

As tasty as it sounds, this recipe is a perfect lunch. This recipe can be put together with minimal effort yet yeild maximum value in terms of taste and nutrition.

Ingredients:
1. Tandoori Flavoured Chicken breast slices (can be found at supermarkets)
2. Brown bread, 2 slices
3. Olive oil margarine or mayonnaise for those who are not watching the calories
4. Black pepper
5. Cucumber slices
6. Lettuce (iceberg or romaine), broken
7. Tomato slices (optional)
8. Cheddar cheese slice

Directions:
1. Spread margarine over the both slices of bread on one side
2. Place a slice of chicken breast, then cheese single, then cucumber, then lettuce, and finally tomato.
3. Sprinkle freshly ground black pepper.

Serve cold.

Restaurant Style Shahi Bhindi (Okra)

Bhindi is a vegetable that is liked by many. It is also one expensive vegetable in North America. There are many ways to cook Bhindi including a popular yet simple one as described here.

However, the type of Bhindi found at restaurants taste and look different and seem to have a more elaborate list of ingredients as well as a different style of cooking. The attempt below is an endeavour to replicate that flavour and look. I would say I got pretty close in reaching my goal. The only difference was in the use of potatoes instead of bell peppers. An effort that yields nice results really makes me happy. This one is a typical North Indian cuisine.

This is a tribute to all those people who inspire me to cook.


Serves 6-8

Ingredients:
1. 2-3 cloves of garlic
2. 1 inch ginger
3. 1-2 green chili (optional)
4. Onions, 4 small, cut in cubes
5. Hing, 1/2 tsp
6. Mustard seeds, 1 heaping tsp
7. Cumin seeds, 1 tsp
8. Turmeric powder, 3-4 heaping tsp
9. Coriander powder, 4-5 tsp
10. Red chili powder, 2-3 tsp or to taste
11. Salt, to taste
12. Tomatoes, ripe, 2, cubed
13. Garam masala, 2 tsp
14. Amchoor (dried mango) powder, 2-3 tsp
15. Chopped coriander leaves, fresh, about a fistful.
16. Potatoes, 3, cubed
17. Oil, 5-6 tbsp
18. Tomato paste, 3 tsp
19. about 1 pound okra, washed, dried and then sliced, head and tails removed.

Directions:
1. Heat a wide mouthed, deep bottomed, non-stick wok.
2. Add generous amounts of oil
3. Add mustard seeds and hing and let the seeds crackle.
4.Now add cumin seeds and let it sizzle.
5. Shred or grate the ginger garlic and chili and add it to the oil.
6. Fry for a couple of minutes or until the ginger garlic look cooked (it will start to change colour and the raw smell will disappear)
6. Throw in the onions and caramelize.
7. Add in coriander powder, turmeric powder and saute for 5-10 mins. If you feel that the spices are starting to burn, add a couple of drops of water to prevent that.
8. Now add tomato paste and cook on high heat until it leaves the oil.
9. Add potatoes and cook until the brown.
10. Add the okra and cook without a lid until the okra starts to brown or wilt slightly.
11. Add in salt, amchoor powder, red chili powder and garam masala.
12. Mix with a gentle hand.
13. Garnish with chopped coriander leaves/fresh cilantro.

Serve warm as an accompaniment to Roti.

Healthy Recipes and Diet Plan to lose >3 Pounds in 1 Week

Priyanka practising Yoga at Lake Tahoe, Nevada.

If you know me and/or read my post below, you would know what food means to me and how important it is in my life. Being a food-fanatic delivers many benefits but also poses some risks. The cons of being a foodie is that it is easy to lose track of healthy eating and sight of timely eating. It is easy to get carried away while navigating from one food blog to another and being inspired by so many versatile and delicious recipes. During the journey of blog-hopping, it is easy to be tempted by food pictures and enraptured by the yummy sounds of how it would taste. This often leads me to be cooking up more meals than what my tummy needs without keeping a log of the nutritional value/calorie intake.

My love for food so contradicts my obsession with being healthy, fit, and a fashionista. Thus, this food-fanatic often goes on health-plans and fitness routines. In order to tone up my body, I prefer to eat limited portions while being mindful of when I eat and how.

Lately, I created a diet plan for myself. I lost 3.3 pounds in 1 week. Many of my friends and followers wanted to know the recipe for success. I think this blog is a great medium to share how I achieved my goal. I believe that being a Food-Fanatic in the real sense means being attracted by the right kinds of foods, finding appeal not only in flavours but also in nutritional content. A food-fanatic who prophets or gives more attention to palatableness and little weight to wholesome eating is like someone with a soul less body. I have begun to realize that a true food-fanatic should not only practice but also preach a healthy lifestyle. Because food is not only about satisfying the taste buds but also about providing the body with the right kind of nourishment.


Tips:

1. Start slow and give yourself breaks. You know it won't be easy to change an existing lifestyle and go out of the comfort zone so be easy on yourself. Listen to your body and give yourself a gradual entry into the plan/regime.
2. Believe you can do it. Confidence and commitment are key. So is the discipline to stick to your goals.
3. Break your goals into SMART (Specific, Manageable, Attainable, Realistic, Time based) ones. For example, my goal was to lose 5 pounds in 2 weeks.
4. Before you eat, ask yourself: Am I really hungry. Stop is the answer is NO.
5. When your hunger level is tolerable, fill yourself up with water. Try to do this as much as possible and get 8 litres of water in.
6. Make sure you are taking multi-vitamins.
7. Limit your portions especially when it comes to carb intake. Stop eating right before you feel you are getting full.
8. Do not starve yourself.
   

Day 1
Breakfast: 1 slice of multi-grain bread with olive oil margarine and Indian chai without sugar
Lunch: Anything you want as you want to start slow
Dinner: Green beans stir fried in soy sauce and chili garlic sauce.
Snack: Real cheese, half a banana, glass of milk

Day 2
Breakfast: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: Broccoli sauteed with sesame seeds and soy sauce
Dinner:  Repeat lunch
Snack: Trail mix (dried fruit)


Day 3 
Breakfast: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: Lentil Soup (dal) and salad
Dinner: Repeat lunch
Snack: Olives, glass of milk


Day 4
Breakfast: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: Watermelon
Snack: Edamame and olives
Dinner: Vegetables, a ton of tomato soup


Day 5
Breakfast: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: Kala chana cooked Indian style
Dinner: Repeat lunch
Snack: Cashews, glass of milk

Day 6
Breakfast: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: Any sabzi or soup
Dinner: 1/2 roti and sabzi (any without aloo)
Snack: Strawberries, glass of milk, green tea

Day 7
Breakfast: 1 slice of multi-grain bread with olive oil margarine and Indian chai without sugar
Lunch: Only sabzi (bhindi, chole, cabbage)
Dinner: Limited portions of Tehari rice
Snack: Papaya and cooked chicken

Day 8
Breakfast: Oatmeal (brown sugar and cinamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: White Rice and chicken
Dinner: Only sabzi/vegetables
Snack: Edamame with rock salt, tomato soup

More links:
Healthy eating recipes
More diet plans
14 day to slim you diet
Executive weight loss

Tehari (Stir fried Rice)

A gastronome like me has many foodie dreams. These dreams are never-ending and the more my  grub-dreams are fulfilled, the more dreams they seem to spark off. It's like a chain reaction - one meal cooked leads to ideas or wishes for another, and then the other leads to a few more.


This blog testifies my unconditional devotion and compassion towards grub. A good part of my life revolves around food - thinking about it, writing about it, and taking pictures of it. Then planning meals, grocery shopping, and cooking meals for family. My love for food is also food for love. Craving eatables, tasting flavourful feasts, and gorging on homely servings, for me, is the best part of life.

Take me anywhere in this world and on the top of the agenda would be to try the regional cuisine of that area...

Speaking of regional areas, here is one such recipe that is typical of U.P. 


Serves 8.

1. 5 cups of washed rice
2. Salt, 5 tsp or to taste
3. Mustard seeds
4. Heeng
5. Cumin seeds
6. Oil
7. Peas
8. Turmeric powder, 2 tsp
9. Red chili powder, 2 tsp or to taste
10. Coriander powder, 4-5tsp

Directions:
1. Heat a non-stick wok.
2. Add oil, mustard seeds, and heeng.
3. When the mustard seeds crackle, add cumin seeds.
4. Add about 2 tsp turmeric powder and then raw rice.
5. Mix well.
6. Cook for about 5 mins on medium high heat stirring continuously.
7. Add coriander powder, red chili powder and mix again.
8. Add peas and cook for another 5-7mins.
9. In a rice cooker, add water and this stir fried rice.
10. Add salt.
11. Steam rice until fully done.

Serve warm as a one-pot meal or with a side of tomato soup.

A morsel of this for me? I'm sorry. Nothing less than a full-fledged serving. Thank you. Luckily enough, this was my first carb intake in three days. Dieting is not easy - I tell you!

On this note, I'd like to express my gratefulness to have so many sources, inspirations, cuisines, as well as whims to throw together all kinds of recipes and fire up my stove. It keeps me going. One steady and strong inspiration and source of recipes has been my Mom. Just like this one. Thanks, Mom!