Tuesday, May 22, 2007


Type of Meal

Mostly for dinner .

Preparation Time : 5 minutes
Cooking time : 20 minutes


Lady Finger or Okra (Bhindi) - 1/2 lb (~ 1/4 kg)
Onions - 2
Tomatoes - 1 (medium)
Green chilies - 2 (Indian or Thai)
Ginger-garlic paste - 1 teaspoon
Garam Masala - 1 tablespoon
Red chilli powder - 1 teaspoon
Cumin seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 3 teaspoon
Oil – 4 table spoon
Salt (to taste)
Coriander leaves (chopped) - 1 tablespoon


Step 1

  1. Wash and cut bhindi (Okra) into pieces.
  2. Dry it with soft cotton cloth/paper towel and keep aside
  3. Heat the oil in pan and add the bhindi pieces. Fry them for 5-6 minutes
  4. Add coriander powder in it and fry for 2-3 minutes more on low heat to ensure it gels well with bhindi
  5. Keep the fried bhindi aside

Step 2

  1. Grind onion (1 medium size), tomato (1 medium size) and little cumin seeds in a mixer grinder, to fine paste

Step 3

  1. Heat oil in a pan and add chopped green chilies to it
  2. After a minute add onions and fry them until light brown
  3. Add the ginger-garlic paste and fry for 1 minute then add paste (from step 2) to it
  4. Add red chily powder, turmeric powder and garam masala powder to the ginger garlic masala and fry for 10 minutes.
    Note - You can see oil leaving masala on the side of the pan
  5. Add fried okra and mix slowly by adding salt. Keep on heat for few minutes and then remove the pan
  6. Garnish with coriander leaves and serve hot.

Friday, March 02, 2007


Type of Meal

Mostly for breakfast .

Preparation Time : 5 minutes
Cooking time : 10 minutes


Vermicelli - 2 cups
Mustard seeds - 1/4 teaspoon
Curry leaves - 2-3
Onion (chopped) - 1
Potato - 1
Green peas - 1/4 cup
Tomato (small)[chopped] - 1
Green chillies - 2
Red chili pd - 1/4 teaspoon
Black pepper pd - 1/4 teaspoon
Water - 3 cups
Oil - 4 tablespoon Salt (to taste)


1. Add 1 tablespoon oil in a fry pan and fry Vermicelli on low heat till pink in colour. Then keep aside.
2. Cut potato into small cubes, wash and drain water.
3. Heat oil in a kadai and add mustard seeds and curry leaves.
4. When they start to crackle, add green chilies and chopped the onions.
5. Fry till onion turn to golden brown, add potato and green peas. Fry for 2-3 minutes.
6. Then add red chili pd, black pepper pd and chopped tomatoes, cook till they start leaving oil from the side on kadai.
7. Add salt and water, cover with a lid and let it boil.
8. When it starts boiling add vermicelli and stir.
9. Cover the upma with a lid for 5-6 minutes on low heat, stir occasionally.
10. Serve hot.

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