Stuffed Bhindi with Paneer / stuffed Okra with cottatge cheese

I love all vegetables but eating same way sometimes its boring so when I get Bhindi I didn't wanted to make same old with onion or potatoes or crispy or even with same stuffing. I had a leftover of paneer and green peas from my Kofta and I have to use that so I thought why not kill two birds with one stone? I can use the stuffing and make new dish too so that's how this dish born. It's easy and very tasty and something new too.

This is one of the most favorite vegetable of my mom, as everyone has, my mom is also an amazing cook, inspite working all her life, she put an amazing food for us every single day, we didn't have to survived on cold food because she was a working mom. Hats off to you mom. So with very pride I am sharing this with you all.

Ingredients :

10 -12 Bhindi (okra)
1/4 cup paneer crumbled
1/4 cup crushed green peas
salt to taste
1 tsp cumin - coriander powder
1 tsp Turmeric powder
1 tsp red chili powder
2 tsp oil

Method:
Cut the top and bottom of bhindi. Personally I don't like bottom so I always cut it , but if you like it leave it.
Make a cut in it not all the way thru just so you can stuff the filling.
Mix paneer and gree peas in bowl , add red chili powder, salt , turmeric powder, cumin coriander powder and mix everything.
Stuff the bhindi and put it aside.
Heat a pan and add oil.

Add stuff Bhindi and cook on medium flame till its become nice and crispy from all the sides.
Serve hot with roti.

 

 

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Ma Po Tofu - My Guest Post

I am so happy to share with you all this. This is my guest post for "Friday chat with bloggers" at Priya's Menu.. To answering her questions virtually make me realise that how close the world become. We can talk to each other so easily and efficiently. I consider myself lucky that I got so many blogger friends with amazing skills and gold heart. I really thank you Mrs. Priya for this wonderful platform to new bloggers.

For my authentic Chinese dish called " MA PO TOFU " lets go to Priya's Menu.

 

Delicious MA PO TOFU is served.

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savaadhjevana.

tangymind. and jcookingodyssey.
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Sending this to Priya's May 2013 edition of Healthy me and Healthy Us event hosted by Jayanthi
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Javelin Warrior

Vegetable Toastada Salad

My love for Mexican food continues with this light and delicious salad. You can have it with as a side of  Burritos. I love this Toastadas, its so crunchy and hold such a nicely.  You can use any pre cooked meat on this instead of Refried Beans. You can your choice of greens too instead of Lettuce. For more healthier I grilled one green capsicum and onion and cut them in squares and add as toppings but you can avoid it if you don't want to add it. So lets start with it.

Ingredients:

8 Toastadas

1 can Refried beans
chopped jalapenos and garlic ,
1 tsp Taco seasoning
1 tsp oil

For Toppings :
1 chopped onion
1 chopped tomato
1 grilled green capsicum and onion
1 chopped seedless jalapenos
salsa
Cheese if you like it,
cilantro - lime dressing


Method:

Heat a oil in pan. Add  jalapenos and garlic, saute for few seconds and add beans.
Add little water to make thin.
Add taco seasoning and salt if you need any.
Cook cover for 5 minutes and take it out from gas.

To serve :

Take one Toastad in dish.

First take refried beans and spread it all over toastas.
then add raw onion, tomato and grilled onions,lettuce, pickle jalapenos , salsa and dressing.
Eat it immediately.

If you can not find Toastadas, Deep fry corn tortillas and while its hot sprinkle some salt on it and then use it

jcookingodyssey.

jcookingodyssey.

Gayathri's blog and nivedhanams

savaadhjevana.

tangymind. and jcookingodyssey.
Sending this to Priya's May 2013 edition of Healthy me and Healthy Us event hosted by Jayanthi

hearth-and-soul-blog-hop

http://www.archanaskitchen.com/online-food-events/1137-food-event-summer-fiesta

Chocolate Espresso Smoothie

Espresso and Smoothie? sounds odd, test amazing. Its few ingredients and blend it together and in hot summer days you are in heaven. I don't like very bitter so I just take one shot of Espresso but if you like more bitter you can add two. More ice makes smoothie better so let's blend it.

Ingredients:
1 6 oz. Coffee yogert

1  large frozen and thawed Banana
few ice cubes
1 shot of Espresso chilled (if you dont have Espresso use any strong coffee)
1 dozen chocolate covered coffee beans (if you don't find this add cocoa powder)

Method:
Place half of the yogurt plus all of the remaining ingredients in a blender and puree until smooth.
Add remaining yogurt and pulse until smooth.
(If you add the full container of yogurt at the beginning, the mixture is too thick to blend easily.)
For a thicker smoothie, blend in up to a cup more ice. Serves two.

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jcookingodyssey.

Gayathri's blog and nivedhanams.

Show Your Best ~ Cuisine Delights and riappyayan
savaadhjevana.
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Nargisi Kofta (Not Fried) Curry

Happy Mothers Day to all the Awesome moms out there specially my mom and my sister. Hope you are all having a special treatment today.  Happy 47th Marriage anniversary to my parents too.

Today's dish is very rich in taste but very easy to make it. Nargisi Kofta  is a dish from the Mughlai cuisine. This dish is popular in North India especially  Avadh in Uttar Pradesh. It appears that the Moghul emperors took kofta from Persia to India, serving the variation Nargisi kofta. This koftas basically boiled egg covered in spiced khema and deep fry it so when you open up kofta you will see three colors, Khema color, white egg and yellow york. But to make this in Vegetarian way, I used crushed peas and paneer and potatoes to give three colors. And above all its not deep fried, I cook it in paniyaram pan. . It's easy and yet elegant , rich dish to serve at a get together or even enjoy for family diner too.

Ingredient for Koftas:

3 boiled potatoes

1/4 cup boiled and mashed green peas

1/4 cup crumbled paneer

pinch of cardamon powder

1 green chili chopped

3 tbsp corn flour or starch

salt to taste

Method:

Take three bowls.
In one bowl mashed green peas with green chili in it , add salt mix it and leave it aside

In another bowl , add paneer, add salt and cardamom powder.

In third bowl , add mashed potatoes, add salt and mix it and keep aside.

Now first take potato mixture, add tsp of paneer in it, then add peas and make a small ball. Do with everything and keep it aside.
Roll it in corn starch mixture and shake excess of it.
Now heat up Paniyarapam pan, add little oil in every holes and put those balls in it and cook it from all the side. You can deep fry it too.

Ingredients for Gravy:

2 onion

2 tomato's puree or 2 tbsp ready made tomato puree

2 tsp khas khas (poppy seeds)

6 big cashews

1/2 tsp shahi jeera

1 tsp ginger, garlic and chili paste

salt to taste

1 tsp garam masala

1 tsp turmeric powder

1 tsp red chili powder

salt to taste

1 tsp crushed kasoori methi

1/4 cup Evaporated milk or heavy cream

3 tsp oil

Method:

In a blender add onion, khas khas, shahi jeera, cashews and little water to make a paste.

Heat a non stick pan. Add oil in it.

Add the onion paste and cook till it becomes dry and raw smells gone.

Add turmeric powder and mix it .

Add ginger , garlic paste, garam masala, red chili powder, salt and mix it,

Add tomato puree and cook for 1 minute, add kasoori methi in it.

Now add enough water to make gravy. cook it till it reaches to nice thick one.

Add Evaporated milk or heavy cream, mix it and just cook for two minutes.

At the time of serving heat up gravy and pour over koftas.

Serve it with naan, jeera rice, parathas and raita.

gravy is done.

add koftas in it.

serve it.

BTW its looks like this from inside.

jcookingodyssey.

Gayathri's blog and nivedhanams.

Show Your Best ~ Cuisine Delights and riappyayan
savaadhjevana.
Javelin Warrior
gourmetglobal. and eshoboshoaahare
tangymind. and jcookingodyssey.
Sending this to Priya's May 2013 edition of Healthy me and Healthy Us event hosted by Jayanthi