Jhatpat Bhendi Masala#Alphabet Challenge

I, was multi tasking today. The bread was baking in the oven, on the other side I was making phulkas for lunch and it was already past 12.30 in the noon and the sabji was not ready. I actually wanted to make Rajasthani Bhendi Masala but I knew that would take helluva of long time. So I made this Jhatpat Bhendi Masala. No stirring, no need to keep a watchful eye. Still this sabji became very tasty, my daughter's prompt comment on eating this sabji. Mummy this bhendi curry is tasting very nice which recipe this is. I smiled, very happy in mind and replied really, good .. enjoy it! So here is the recipe. 

Ingredients
250 Grams Bhendi
1 Large Onion
2 Tomatoes
1 Small piece Ginger
5 Flakes Garlic
1 Tablespoon Malai / Fresh Cream
1 Teaspoon Chilly powder
1 Teaspoon Coriander - Cumin powder
½ Teaspoon Goda masala
½ Teaspoon Kitchen King masala
½ Teaspoon Magic Masala
¼ Turmeric powder
1 Teaspoon Sugar
2 + 1 Tablespoon Oil
Salt to taste
Method 

Wash, wipe and cut the bhendi into ½ inch roundels. 
In a nonstick pan add a tablespoon oil and the bhendi and fry on high flame stirring off and on till stickiness vanishes and lightly brown in color. Switch off the flame and keep aside.

Grind the onion, tomatoes, ginger, garlic and malai together to a fine paste.

In a kadai add 2 tablespoons oil and the ground past with ½ cup water and place it on high flame till it comes to a boil, cover with a lid and keep on slow flame till oil floats. Then add all the spices and again ½ cup water give it a quick stir, cover and cook again till the masala is cooked and oil floats. Add water to adjust the consistency of the gravy , add salt, sugar and the bhendi , give a quick stir, cover and cook for 3 minutes. Garnish with coriander and serve hot with phulkas.

Check here to see other Bhendi/Okra Recipes

Aloo Bhendi Fry - No Onion, Garlic & Tomato
Bhendi / Okra Masala Dry
Bhendi (Okra) Sabzi With Pickle Masala
Bhendi Do Pyaza
Bhendi Masala 

Chilli Garlic Lady Finger / Okra / Bhendi - Baked
Jhatpat Bhendi Masala
Stir Fry Bhendi / Lady Fingers
Tangy Creamy Sabzi

Labels: Alphabet Challenge, Bhendi, Okra, Main course, Vegetarian, Indian, Curry, Vegan, Gluten free

• Mayuri’s Jikoni: Jeera Bhaat | Jeera Rice 
• Sneha’s Recipe: Jhatpat Bhendi Masala 
• A Day in the Life on the Farm: Chicken and Sausage Jambalaya 
• Culinary Cam: Bulgogi-Inspired Oven Beef Jerky 
• Jolene’s Recipe Journal: Blueberry Jam Palmiers 
• Karen’s Kitchen Stories: Johnnycake Cobblers 
• Blogghetti: Jam-Filled Corn Flake Muffins 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Brown Sugar Caribbean Jerk Seasoning 
• Magical Ingredients: Jackfruit Paratha 
• Food Lust People Love: Java Dry Spice Mix Chops 

Homemade Refried Beans#SundayFunday

This is an homemade refried beans recipe, it's vegetarian, vegan & gluten free and  gives you a really delicious and creamy refried beans. It tastes too good plain so have these with nachos or in tacos, quesadilla or tortillas. 

Vegetarian tacos or nachos made with refried beans and other accompaniment taste so good.

Refried beans is a well-known dish made in Mexican and Latin American countries. It is made with beans like pinto beans, black beans or kidney beans. I have used white beans

In Spanish language refried beans is called frijoles refritos. the word by word translation of ‘frijoles refritos’ in English is refried beans, ‘refritos’ means well fried. The beans are cooked and then mashed, so this is an healthy dish.

I have cooked beans in a pressure cooker or use an instant pot as it saves times and gets mashed easily . 

 Lard  is used to sauté the garlic & onions, but,  for vegetarians, one can easily use coconut oil, olive oil, butter or any vegetable oil.

Serves 3
Ingredients 
½ Cup Chitriwaale Rajma/Pinto Beans Or White Beans 

For Pressure Cooking  

2 Cups Water
¼ Teaspoon Salt 
Other Ingredients

1 Tablespoon Olive Oil
1 Medium Onion - finely chopped
2 Cloves Garlic  – finely chopped
¼ Teaspoon Black Pepper powder
¼ Teaspoon Dried Oregano
½ Teaspoon Red Chilly powder or as per your spice level
1 Teaspoon Cumin powder
Salt to taste
½ to ⅔ cup Water 

To Garnish
Coriander leaves or Parsley

Method

Rinse the kidney beans a couple of times with water and then soak them in enough water overnight or for 8 to 9 hours. In India, these are called Chitri waale Rajma ( are white rajma) which are commonly known as Pinto Beans in other countries. You can use red kidney beans or black beans or white beans. Then next day discard the water. Rinse the beans very well in running water. Then add them in a large pressure cooker, with salt and 2 cups water. On a high flame take one whistle then reduce the flame to low and cook for 15 to 18 minutes.

When the pressure falls down on its own or the cooker, open the lid and check the beans. They should be completely cooked and mash easily when you press them. Drain all the water from the beans and keep aside.
Making Refried Beans

Heat olive oil in a pan, add the finely chopped garlic.
Fry the garlic for some seconds till its raw aroma goes away. No need to brown the garlic. Then add finely chopped onions, sauté on a medium-low flame till they become translucent. Then add the cooked beans. Add ½ to ⅔ cup water ( I have vegetable stock). Taste for salt add if necessary according to your taste and mix well. On a medium-low flame let the bean mixture come to a boil. When the mixture comes to a boil, then with a vegetable masher, lightly mash the beans. I preferred chunky beans, so I have not mashed the beans fully or you can blend them according to your taste. But do mash to much as this gives a creamy consistency in the refried beans.

Then add black pepper powder, dried oregano, red chili powder (or cayenne pepper), cumin powder. You can add cayenne pepper or red chili powder depending on the heat you want in the dish. So adjust the spices and herbs as per your requirements. Mix very well. On a low to medium-low flame continue to stir and simmer the beans for 5 to 6 minutes till it thickens. You can make refried beans thick or with a slightly liquid and flowing consistency. Add more water for a slight liquid consistency or if the beans look dry. When the refried beans have thickened to the desired consistency, switch off the flame. Check the taste and add more of salt, red chili powder, black pepper and oregano if you want.

I wanted dry refried bean, since I wanted it for nachos I did not add much water/stock. If you want you it as a dip or for any other dish, you can make this thicken more by cooking for some more minutes with stock or water accordingly.

Pour in bowls and serve refried beans. you can garnish refried beans with some coriander leaves or parsley leaves. Some grated cheddar cheese can also be sprinkled on the refried beans.

Additionally, you can serve a side of guacamole, tomato salsa, and sour cream to go along with the refried beans. 

Refried beans make for an excellent filling with tacos, chimichangas, or burritos. 
Labels: Mexican, American, International cuisine, Side Dish, Vegan, Gluten Free, Vegetarian , Beans, Sunday Funday

Today in Sunday Funday we are celebrating Cinco de Mayo.
• Amy from Amy's Cooking Adventures shares Bean Burrito Bowls
• Sue of Palatable Pastime gives us Ground Beef Quesadillas
• Sneha from Sneha's Recipe cooked up some Homemade Refried Beans
• Camilla of Culinary Cam has Humitas
• Karen of Karen's Kitchen Stories provides Polvorones de Naranja
• Wendy from A Day in the Life on the Farm is serving Turkey Taco Salad 

Mushrooms In Creamy Gravy#SundayFunday

This Mushroom in creamy gravy is a luxurious yet simple gravy you’ll make again and again and again It's rich, creamy, and loaded with mushroom flavor!
This gravy is easy to make and ready in about 20 minutes! 

Ingredients
100 ML Cream
400 Grams Button Mushrooms - Sliced
¾ Cup Yogurt
2 Teaspoons Roasted Coriander powder
1½ Teaspoons Red Chilly powder
½ Teaspoon Turmeric powder
1/3 Cup Oil
1 Teaspoon Cumin seeds
1 Large Onion - chopped
1 Teaspoon Ginger-garlic paste
½ Teaspoon Black pepper powder
½ Cup Tomato puree
Salt to taste
½ Teaspoon Rajwadi Garam masala powder
Coriander leaves - chopped for garnishing
Method

Remove stalks of the mushrooms, clean and sliced them into quarters. Then fry the mushrooms with pepper powder in tablespoon of oil on high flame for 4 - 5 minutes. Keep aside.

In the same pan add the onions and fry till light brown in a tablespoon of oil. When cooled grind to fine paste. Keep aside

Beat the yogurt in a bowl, add coriander powder, red chilli powder and turmeric powder and mix well.

Heat the remaining oil in the same pan, add the cumin seeds and the ginger garlic paste with little water and fry till the water evaporate and oil leaves the sides. Then add the yogurt mixture and fry till oil leaves the sides. they begin to change color, add the onion paste and tomato puree and fry till oil floats. Add the mushrooms and 1½ cup water . Bring it to a boil, cover and cook for 5 minutes. Add the creamy and stir it for a minute.

Sprinkle the garam masala powder and mix Garnish with the coriander leaves and serve.

Enjoy this for a delicious meal with chapatti or pulao!

Check the other Mushroom recipes
Mushroom In Green Herb Sauce 
Clear Oyster Mushroom Soup 
Baked Mushrooms 
Mushroom & Green Peas Curry - East Indian Style 
Peas & Mushrooms Curry 
Beef Stroganoff With Oyster Mushrooms 
Cream of Mushroom Soup With DIY/Homemade Cream Of Soup Mix 
Cheesy Mushroom Calzone 
Pražene Gobe z Jajci 
Mushroom Pepper Fry - Side Dish 
Mushroom And Carrot Soup  
Labels: Sunday Funday, Mushroom, Vegetarian Curry, Main course, Indian

• Beef Tips with Mushroom Gravy from Palatable Pastime
• Boursin Stuffed Mushrooms from A Day in the Life on the Farm
• Cheesy Stuffed Mushrooms from Amy's Cooking Adventures
• Mushroom Spinach Curry from Mayuri’s Jikoni
• Mushrooms in Creamy Gravy from Sneha's Recipe
• Quiche Lorraine Filled Portabella Mushrooms from Food Lust People Love
• Stir-Fried Cellophane Noodles with Enoki Mushrooms from Karen's Kitchen Stories
• Three Mushroom Pâté from Culinary Cam

Pound Cake Grilled Cheese & Strawberry Sandwich#FoodieHoliday

Get ready for grilled cheese sandwich like you’ve never had before! Dessert Grilled Cheese Sandwiches are made with pound cake, chocolate, fresh strawberries, gooey and melting cheese!

Speaking of pound cake, I had some left over from the April fool's chicken nuggets and used this to make a gooey dessert sandwich for hubby dear who has a sweet tooth.

Soft pound cake, crispy edges grilled in butter. Melting chocolate fudge sauce, just oozing out the sides of the sandwich. Fresh raspberries releasing their juices, and mixing with the luscious, cream cheese. A dessert sandwich you can't forget... yum..yum...delicious!

Ingredients 

2 Thick Slices Pound Cake
2 Teaspoons Butter
2 -3 Tablespoons Cream Cheese,
A Drizzle Chocolate Sauce-used Homemade Chocolate Fudge Sauce
4 -5 Strawberries - sliced
A Dlollop Whipped Cream

Method  
Heat a cast-iron pan or griddle , a panni press or sandwich toaster. 

Cut the pound cake into thick slices.

Add the cream cheese on both slices. Place the strawberries on top in one of the slices, drizzle homemade chocolate fudge sauce. 

Invert the other slice. 

Place the sandwich on the toaster add a teaspoon or more of butter on both side of the sandwich.  

Grill the sandwich till grilled. 

Transfer to a plate. 

When slightly cooled add the whipped cream on top, decorate with a few slices of strawberries and drizzle of chocolate fudge sauce.   

Serve immediately and Enjoy!!
Labels: Dessert, Grilled, Cheese, Sandwiches, Strawberry, Foodie Holiday, International Cuisine

Since April is National Grilled Cheese month we are sharing in Foodies Holiday Grilled cheese Recipes   

Grilled Cheese Breakfast Sandwich from  A Day in the Life on the Farm 

Pound Cake Grilled Cheese & Strawberry Sandwich  from Sneha's Recipe 

Grilled Cheese Club Sandwich from A Kitchen Hoor's Adventures
Spicy Chicken Grilled Cheese from Palatable Pastime

Instant White Dhokla#Alphabet Challenge

Homemade Instant White Dhokla is breakfast/snack item of the state of Gujarat in India. Since dhokla goes through a steaming process, it is healthy. It is a perfect addition to your weight loss plan because it is rich in protein, fiber, and other nutrients. It is ideal for breakfast or an evening snack option.

Cup Measurement 1 Cup = 200Ml
Ingredients
1 Cup Raw Rice
½ Cup Poha
½ Cup Yogurt
¼ Cup Fine Rawa / Semolina
½ Teaspoon Salt or to taste
1 Sachet Eno Fruit Salt or 1 Teaspoon
For The Tadka
2 Tablespoon Oil
1 Teaspoon Mustard Seeds
2 Green Chillies - slit
1 Teaspoon Sesame Seeds
1 Teaspoon Chopped Coriander - optional
1 Teaspoon Sugar
½ Cup Water 
Method

Wash the rice well. Soak the rice and poha for an hour or maximum 3 hours. After that drain all the water. Grind the rice and poha with the yogurt to a fine paste. Remove this into a bowl, mix the fine rawa and keep it aside for 15 to 20 minutes. 

In the meantime grease an 8 inch plate well with oil. Keep a steamer ready with enough water to steam the dhokla. When the water begins to boil place the plate on the stand.

After 20 minutes add the salt and eno and whisk it well till it turns frothy. Pour this into the plate. Sprinkle a bit of chilly powder on top. Cover the lid with a clean cloth so that the water does not fall on the dhokla and make it soggy. 

Steam on medium high flame for 15 to 20 minutes or until a knife or tooth pick inserted comes out clean. Switch off the flame. Let the dhokla cool. When it cools cut into pieces.
To Make The Tadka

Heat oil in a pan add the mustard seed, when they splutter add in green chillies and fry for a minute add the water and sugar bring this to a rolling boil add the coriander leaves, sesame seeds. Pour this evenly on the cut dhokla. Let is soak for few minutes. Serve hot with chutney. 
My Notes

If you do not have fine semolina then use the regular one only pulse it for 2 or 3 times in the mixer.
If you are making a double batch and do not have a dhokla stand wherein you can steam 2 -3 plates at a time. Then divide the batter in two parts. Add the eno to one batch at time and steam when that is steamed then add the eno to the second batch. You have to be quick once you add the eno or else the dhokla will not be fluffy.
This white dhokla is a thin layer. So do not add too much batter in the plate.

Labels: Alphabet Challenge, Ready/Instant Mixes, Dhokla, Gujarat, Breakfast, Kids delight, Rice, Rawa, Steamed, Healthy 

• Sneha’s Recipe: Instant White Dhokla 
• Mayuri’s Jikoni: Iceberg Wedge Salad 
• A Day in the Life on the Farm: Instant Pot Bean and Smoked Pork Soup 
• Jolene’s Recipe Journal: Italian Beef Sandwiches 
• Culinary Cam: I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream 
• Karen’s Kitchen Stories: Italian Pane di Genzano 
• Magical Ingredients: Instant Aloo Paratha 
• Palatable Pastime: Indonesian Bami Goreng 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Orange & Feta Italian Orzo Pasta Salad
• Blogghetti: Strawberry Hibiscus Iced Tea Recipe