BHINDI JAIPURI

NOTE: Ladiesfinger or Bhindi eternal favourites of everyone.The recipe below can either be deep fried or shallow fried . Try to make this dish with small or medium sized bhindis. Using non-stick pan for shallow frying is better.

U need:
Bhindi: 200 gms washed and allowed to dry
Ginger-green chilli paste: 2 tsp
Garlic minced: 1 tsp (optional)
Saunf: 1 tsp
Dhaniya-jeera powder: 2 tablsp
Red chilli powder : 2 tsp
Chat masala powder: 2 tsp
Salt to taste
Sugar : 1 tsp
Besan : 2 tsp
Grated coconut : 1 tsp
Oil enough to deep fry or 3 tablsp to shallow fry.

METHOD:
1. Cut the to and the tail of the bhindis. Make a neat slit .Set aside.
2. Mix together in a bowl all the dry ingredients along with ginger-green chilli paste,garlic mince, coconut and saunf. Add in salt and sugar.Toss well.
3. Take each bhindi and stuff the dry filling well.Take 1/2 cup water and the besan,make a paste.Use this paste to seal the stuffed bhindi well( if you are going to deep fry,otherwise omit).
4.If shallow frying then mix in the besan with  the  masala before stuffing the bhindis.
5.For deep frying method:
Heat enough oil. When hot deep fry the bhindis in batches till they are cooked and crisp.Drain excess oil .
Dry roast the remaining masala in a pan for few mins and add this to the fried bhindis. Serve hot.
For shallow frying method:
Heat 3 tablsp oil.When hot add the stuffed bhindis  .Lower flame and let the bhindi cook gently,Keep turning  the bhindis once in a while .If the bhindis stick to the bottom then sprinkle a little water or add a little bit oil. Once the bhindis are cooked mix in the remaining masala.Toss well for few mins.
6. Serve hot with rotis and dal.

IRUPULI SAMBHAR

NOTE: A Kerala delicacy,popularly called Irupuli kuzhambu  I came across this dish in my friend's house who is from Palghat and she served this sambhar with hot Adais.It was mind blowing. Giving you this wonderful recipe.

U need:
White pumpkin or big cucumber: 2 cups peeled and cut to chunks
Methi seeds: 1/2 tsp
Red chillies: 3
Thick tamarind pulp: 2 tablsp
Beaten curd: 1 cup
Coconut grated: 1/4 cup
Curry leaves: 2 tsp
Rice flour; 1 tsp
Coconut oil or any vegetable oil: 3 tsp
Mustard seeds: 1 tsp

Oil: 2 tsp
Turmeric powder: 1/2 tsp
METHOD:
1. Cook the pumpkin/cucumber chunks in just enough water till they are cooked.Add salt and 1/2 tsp turmeric powder. Cook till the water is almost evaporated.
2. Meanwhile heat 2 tsp oil.To this add the broken red chillies,1/4 tsp methi seeds and fry till they are slightly reddish in colour.Transfer to a plate. Heat 1 tsp oil and lightly roast the grated coconut till light brown. Cool and grind together coconut,red chillies ,rice powder and methi seeds to a smooth paste.
3. Mix together the beaten curd and the tamarind pulp.Beat well.To this add the ground paste and stir.
4. Once the vegetable are cooked add the curd tamarind paste mix.Stir well ,Simmer for few mins.Once the mix stars to rise switch off the gas and add curry leaves.Cover with a lid and set aside.
5. Heat oil for bhagar.Once hot add the mustard seeds,1 broken red chilli ,1/4 sp methi seeds and some curry leaves.Pour this bhagar into the Irupuli Sambhar.
6. Serve this delicious sambhar with rice or dosai or adai.