Jain stuffed Bhindi ( Okra )

jain Sruffed Bhindi (Okra)

For stuffing:

3 tbsp almond or peanut powder

( I use almonds )

2 tbsp Coriander powder

1 tsp Tumeric powder

2 tsp Ref chilli powder

Salt

1/4 tsp Hing 

Soak one cube of tamarind in 1/2 cup warm water for 15 minutes or use 2 tsp lemon juice instead.

Seasoning: 6-7 tsp oil

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp Hing

32 pieces of okra

8 green chilies

Okra: slit bhindi (Okra) and green chili in the middle length wise.

Stuff the stuffing in each okra and green chilli and set aside. There will be about 2 tsp of stuffing left. Save it to add it later incase you need some extra gravy.

Heat oil in a large pan, add mustard seeds, cumin seeds and Hing. Once the seasonings starts spluttering add all the stuffed okra and stir well. Sprinkle 5-6 tbsp water ( I used drained tamarind water, you can substitute with 2 tsp lemon juice and 5 tbsp water) cover pan and cook on low flame for about 6 to 8 minutes. Add stuffed green chilies and remaining stuffing masala if you like. sprinkle 2 tbsp water if needed. cook another one minutes. Serve with Roti.

Cajun Roasted Almonds!

Cajun Roasted almonds

1/4 tsp black salt, citric acid, black pepper and regular salt.

1/2 tsp sugar 

1 1/2 tsp chat masala and red chili powder, Cajun seasoning and coriander powder. 

Grind all the above ingredients in a coffee grinder.

1 1/2 cup almonds.

3 tsp oil

Heat a skillet, add almonds and roast them dry on low flame for 6-7 minutes.

Turn gas off and place the almonds in microwave safe bowl.

Drizzle about 3 tsp oil on the almonds (almond oil or coconut oil or olive oil)

Add all the ground seasoning and and microwave for one minute so the seasoning sticks to it.

Cool the almonds and roast for one more minute if you find almonds less crispy. store in air tight container.

Cajun habanero roasted peanuts!

Cajun habanero roasted peanuts.

3 cups boiled water with 3 tsp salt

 5 tsp Cajun seasoning, 4 chopped habanero peppers. ( boil this water with the seasoning and turn gas off)

12 Oz small raw Spanish red skin peanuts or any raw peanuts.

Soak peanuts in the seasoned boiled hot salt water for 30 minutes.

Drain water out and spread them on a towel and dry them for another hour or so.

Spread peanuts in microwave safe plate and microwave for 4 minutes. Cool for 15 minutes and microwave again for another 4 minutes. Cool it for about 20 minutes. And microwave for another minute. Let them cool down at room temperature. Store in an air tight container.

Roasted salted peanuts!

Roasted Salted peanuts!

3 cups boiled water with 3 tbsp salt

12 Oz small raw Spanish red skin peanuts or any small red peanuts.

Soak peanuts in the hot and salted

water for 30 minutes.

Drain water out and spread them on a towel and dry them for another hour or so.

Spread peanuts in microwave plate and microwave for 4 minutes. Cool for 15 minutes and microwave again for another 4 minutes. Cool it for about 20 minutes. And microwave for another minute. Let them cool down at room temperature. Store in an air tight container. You can microwave again for a minute if they are little moist, but don't over do it as they can burn and char.

Mung sprouts!

Mung (Moong Dal) sprout

4 cups mung beans washed and drained.

12-15 cups hot water ( hot to touch not boiling)

Pour water over beans in a large pot and soak them 10-12 hours or over night. 

Drain and remove excess water completely after  10-12 hours.

Place all the soaked mung beans in a white cotton cloth ( I used white bed sheet folded it into 4 quarters) 

Make sure the cloth has at least 2 to 3 layer of fold. Tie knot or wrap it into a pouch with all the beans in them. Place this pouch in a large container with lid and set aside for two days, you can do it for three days if you want longer sprouts. I placed it in oven. Sprouts are ready. You can save them in refrigerator for a week. Use the sprouted beans to make vegetable or salad or chat.

Sprouted Mung Chaat!

Sprouted Mung Chat!

4 cup sprouted mung beans.

1 onion, mango, tomato, cumber, green chillies, capsicum all finely chopped.

1/4 cup finely chopped cilantro

8-10 finely chopped mint leaves

2 finely chopped green chilies

Juice of 1 lemon

2 tsp Chat masala.

( optional salt, red chillies pepper and Roasted Zeera as per taste and preference) usually chat masala is sufficient.

Seasoning: 5-6 tsp oil, 1 tsp Zeera (cumin seeds) 1/2 tsp Hing, 6-8 curry leaves.

Heat oil, add Cumin seeds, when cumin seeds starts roasting in oil add curry leaves and Hing. Add all the sprouted mung, sprinkle salt and stir well. Do not over cook, just sauté for couple minutes and turn gas off.

To make chat:

Mix sprouted mung beans with all the chopped veggie's and chat masala. Mix well. Garnish with cilantro, mint and lemon juice. Serve as a snack.

Sedona Corn Tortilla Soup

Sedona Corn Tortilla Soup 

( My version to California Pizza Kitchen soup)

3 tbsp olive oil

2 cup frozen corn kernels

1/3 cup yellow corn mil

10 tortilla chips

1 large chopped onion

2 cloves garlic

1/4 jalapeño chopped or green chili (optional)

3-4 large tomato chopped

4 tsp tomato paste

2 tsp ground cumin

1 tsp Taco seasoning ( optional)

Salt to taste

1/4 tsp white pepper powder (optional)

1/4 tsp cinnamon powder

5 cup hot water with I vegetable bouillon or equivalent quantity of vegetable stock.

Fresh cilantro for garnish.

Some crushed tortilla chips for garnish.

In a large pot, Sauté cumin seeds, jalapeño,onion and garlic in olive oil until it turns light brown. Add corn flour to it and sauté another minute or two. Add tomatoes and 1 cup frozen corn kernels and sauté for another couple minutes. Pour hot water with vegetable bullion or vegetable stock. Add salt, pepper,cinnamon powder, and tomato paste. Let it cook for 20 minutes over medium heat. Use hand held blender and blend it to soup consistency. If the soup is too runny you can add more tortilla chips into boiling soup and continue blending. If the soup is too thick add some hot vegetable stock. 

Add the remaining 1 cup corn kernels to the soup and heat the soup for another minute. Serve hot, garnishing with cilantro and crushed tortilla or tricolor tortilla strips. 

( if you don't have corn mil then just substitute recipe with 6-7 tortilla corn chips)