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Showing posts from May, 2010

Punjabi bhindi fry.

Bhindi or lady’s finger goes well with roti and rice. My mother-in-law lived in Nainital, UP for about 20 years and she prepares excellent North Indian dishes. This bhindi fry is one of my favorite. You will need: Bhindi-½ kg. Refiled oil-3 tbsp. Onion-1/2 chopped. Turmeric powder-1 pinch. Chilly powder-1 tsp (I use Kashmiri chilly powder) Cumin seeds or Jeera-1/2 tsp. Salt to taste. Method. Wash and dry the bhindi and cut into small circles. Heat oil, put in Jeera, add chopped onion, when it is slightly browned, put in the chilly powder and turmeric, add bhindi, salt. Stir fry on medium heat till done, add oil if necessary. Serve hot with Roti, nan, or rice.

Punjabi Dal Curry.

Dal is something which is relished with roti all over India. This is one of my favorite dal curry, it is simple and easy to make. You will need: Sambar Dal: 1/2 cup. Turmeric powder: 1 pinch. Chilly powder: 1 pinch. Asafoitida: A pinch. Coriander leaves. 1/4 onion chopped. 1/2 tsp Jeera. 2 whole red chilly or chilly flakes. Salt. Method: Pressure cook dal with a pinch of turmeric and red chilly powder and add water and salt to it and bring it to boil. In another pan heat ghee or refined oil, put in jeera and wait for it to crack,  add 2 whole red chilly split, chopped onion, asafoitida and pour it into the dal. Garnish with chopped coriander leaves. Serve hot with roti. Note: Sometimes I add a tomato along with the dal. You can also add chopped lauki, ash gourd etc along with the dal.