Bindi Aloo - Bharva Style(Okra & Potato with fennel powder) - For Party

Bhindi/Okra is very popular in South Asian cuisine. It is used in lots of preparation in India , equally popular in north and south Indian cuisine. Bhindi/Okra has become is very popular health food in west due to its high fiber, folate and vitamin C content. Bhindi and aloo together is a very popular combo . This Bhindi Aloo (Bharva Style) is inspired from a  UP recipe , i learnt it from a friends mother who was visiting her from India. They use whole potato,eggplant  and okra and stuff with the spices and cook  but i have  the sliced potatoes and bhindi and sprinked it with the spice mixture. I also saw a similar Bharva Bhindi recipe in Vidhu Mitta's cookbook . I just love her book for the simplicity of her recipes.Bhindi  aloo with rice and dal taste heavenly. Bhindi aloo goes well with roti or paratha too.

Bhindi /Okra- 1/2 lb - 250 gms

Potato - 1/4 lb - 125 gms

Turmeric Powder- 1/4 tsp

Red Chili Powder - 2 tsp

Coriander Powder - 4 tsp

Amchur /Dry mango Powder - 2 tsp

Fennel Powder - 4 tsp

Oil  for frying

Salt to taste

Tempering :

 Oil - 1 tbsp

 Jeera/Cumin - 1 tsp

 Hing /Asafoetida - 1/4 tsp

Step I : 

1. Remove top and bottom of okra and slice into half.
2. Cut potato into half vertically and cut halves into thin slices.

Step II : 

1. Heat  oil in a deep pan.
2. Add the potato and cook the slices to light golden .
3. Remove from oil and sprinkle with salt and keep aside .
4. Add the okra to the remaining oil and cook till okra is lightly crisped.
5. Remove from oil and sprinkle with salt and keep aside .

Step III :

1. Heat a tbsp oil and add hing and cumin.
2. Lower the heat and all the spices powder to the oil.
3. Cook for a minute and add the vegetable.
4. Mix everything well and cook for 5 minutes .

PS : Instead of deep frying you and pan roast potato and okra slices too.

Palak Murg Curry / Palak Chicken

Chicken cooked in spinach Gravy.

Spinach/Palak  is a very good source of iron , many other vitamins and calcium but  oxalate present in it binds with calcium and hinders its absorption so it is not considered a good source of calcium.And chicken has become very popular in the recent times.And the combo of this two is wonderful. I loved this recipe because it is very different from the regular chicken preparation .  Palak in the palak murg or palak chicken gives it a unique taste and color. I found palak chicken a perfect for party dish  , quick to prepare ,very few ingredients and fancy too :).

Chicken - 2 lb/1 kg
Spinach - 1 lb
Onion - 1 cup , chopped fine(optional)
Green Chili -  10 or  to taste 
Ginger Garlic Paste - 1 tbsp
Lemon Juice - 2 tbsp
Cloves - 6
Bay Leaves - 2
Cinnamon - 2 , 2 '' inch stick
Turmeric - 1/2 tsp
Garam Masala - 2 tsp
Salt  to taste
Butter - 4 tbsp
Oil - 1 tbsp

Step I : Marination:

1. Add turmeric, salt  ,oil, lemon juice and ginger garlic paste to chicken.
2. Mix well and marinate for few hours in fridge.

Step II : Blanch Spinach:

1. Clean the spinach and pick good leaves.
2. Boil a big pot of water and drop in the leaves and green chili.
3. Cook for just a minute and drop in chilled water or ice to retain the  green color.
4. Drain and blend coarsely and keep aside.

Step II: Curry

1. Heat the butter and add cloves , cinnamon and bay leaf.
2. Add onion and cook till pink and add the  marinated chicken.
3. Lightly brown the chicken pieces and add half 1/2 cup water .
4. Bring to boil , cover and cook till the chicken is done on medium heat.
5. Add the pureed spinach and garam masala and simmer for 3-5minutes.
6. Check for salt and serve with naan or roti.

Dahi Vada

Urad dal is one of the priced dals of India and Andra is one of the biggest producer. Used a lot in entire south india in preparations like idli , dosa and vada. But punjab's use  it lot too in preparations  like maah  ki dal and dal makhni.  Urad dal vada is prepared all over India. Vada with a center hole is the trade mark of south indian urad dal vada . But north india vada is made without a hole. Dahi vada is a integral part of north indian  feasts. Dahi vada is sometimes stuffed with nuts and dry fruits. 

For Vada :


Urad Dal - 1 cup
Salt to taste
Oil for frying

Finishing:

Curd - 5 cup 
Water - 2 1/2 cup
Sugar - 1/4 cup
Salt to taste
Red Chili Powder - 2 tbsp
Roasted Cumin Powder - 2 tbsp
Tamarind Chutney  - 1/2 cup

1. Soak the urad dal for 45 min - 1 hrs.
2. Grind it  to a smooth paste using 1/4 cup water.
3. Fluff the batter well using a hand or electric whisk.
4. Drop a small bit of dough into a bowl of water and check if it floats.
5. If the batter floats it is ready to to be deep fried.
6. Heat 5 liters of  water and add  2- 3 tbsp salt. and keep it warm
7. Heat oil to 350 F and drop small balls of batter .
8. Deep fry  till golden and drop in salted warm water.

How to serve

1. Mix salt, sugar, water and curd and whisk well.
2. Take the vadas out from salted water .
3. Press the vada  between the palm and squeeze out the water.
4. Arrange the vadas on in a deep tray and pour the curd over it.
5. Sprinkle with chilli and roasted cumin powder.
6. And pour the the tamarind chutney.
7. Chill and serve.