Thursday, September 27, 2007

Stuffed Okra


Okra- 300 gms
Oil- 3 tbsp
Asafoetida powder- half tsp
For Stuffing:
Coconut grated- 4 tbsp
Chopped coriander leaves- 4 tbsp
Green chilli- 2
Ginger- half inch
Turmeric powder- 1 tsp
Coriander powder- 1 tsp
Cummin powder- 1 tsp
Garam masala- 1 tsp
Sesame seeds- 1 tbsp
Lemon juice- 1 tsp (optional)
Oil- 2 tbsp
Sugar- 2 tsp
Salt to taste

Pound the green chilli and ginger root together to make a coarse paste. Mix all the ingredients for the stuffing.

Wash and dry the okra. Remove heads and ends. Cut into 5 cm pieces and slit them lengthwise taking care not to fully slice the okra. Fill the slit okra pieces with the filling mixture. In a kadai, heat the oil, and add the asafoetida powder. Add the stuffed okra pieces, cover and cook on low heat till done. Check and stir occasionally. Serve with Rotis or steamed rice.

Wednesday, September 12, 2007

Vegetable Noodles

Plain Wheat noodles 200 gm:
2 medium Onions
2 medium capsicums
2 medium carrots
200 ml Shredded cabbage
30 ml oil
1 teaspoon pepper powder
1 teaspoon sugar
1 teaspoon soya sauce
1 teaspoon green chilli sauce
2 tablespoon tomato sauce
Salt to taste

Prepare the noodles as per packet instruction with salt. Should however not be too soft. Cut the onion and vegetables into thin strips. Heat oil in a pan and add the onions, carrots, capsicum and cabbage in that order. Saute for 2 minutes and then add pepper powder, sugar and the sauces as well as the salt required for the vegetables. Add the cooked noodles and gently mix. Since the sauces contain salt, take care while adding salt. Serve them alone or with salads- cucumber, tomato and onion rings.