Menu – Besan Bhindi Sabzi, Carrot & Cucumber Pachadi & Oats, Jowar, Wheat Flour Bhakri
Recipe for Besan Bhindi Sabzi
(Serves 2 – 3 persons)
- Lady Finger / Okra / Bhindi – 200 gms
- Mustard seeds / Rai – ½ tsp
- Jeera / Cumin seeds – 1 tsp
- Besan / Chickpea flour – 1.5 tblsp
- Garam Masala Powder – 1 tsp
- Red Chilly powder – ½ tsp
- Turmeric powder / Haldi – ½ tsp
- Oil – 1 to 1.5 tblsp
- Salt as per taste
- Chopped coriander leaves (optional)
- Chop the Bhindi or Lady finger & keep aside. Don’t cut very small pieces. Ensure slightly big chunks so that the masala coats the bhindi well.
- For the Besan mixture – In a bowl, add the chickpea flour, garam masala powder, red chilly powder & mix well. Keep aside.
- In a kadhai, add mustard seeds, let it splutter, add jeera / cumin seeds & then add the turmeric powder.
- Now add the chopped bhindi, sprinkle salt & give it a good stir. Keep the flame on low & don’t cover the bhindi with a lid as it should be non-sticky in texture.
- Keep stirring the sabzi in between to ensure it doesn’t burn or stick at the bottom. A non-stick kadhai would be a good option.
- Once the bhindi is cooked (don’t overcook bhindi, let it remain crunchy), add the prepared besan mixture over the sabzi. Give it a good stir & let the masalas blend. Continue cooking on low flame for another 5-7 mins.
- Switch off the gas, add chopped coriander leaves (optional) or just serve hot with some bhakri or whole wheat rotis.
Recipe for Carrot & Cucumber Pachadi aka Raita (South Style)
Serves – 2 portions
- Carrot – 1 medium finely grated
- Cucumber – 1 medium finely grated
- Fresh Coconut – 1 tblsp (grated)
- Curd – 1 cup (thick)
- Green chilly – 1 nos finely chopped (optional)
- Salt as per taste
For the tempering –
- Mustard seeds – ½ tsp
- Curry leaves – one sprig
- Oil – 1 tsp
- In a bowl, add the finely grated carrots & cucumber along with chillies, coconut & curd. Add salt & mix well.
- Prepare the tempering & pour over this mixture.
- Give it a good mix & serve immediately.
- Incase you are making this for guests, add everything except the curds, salt & tempering. Do that once your guests arrive to experience the lovely aroma & freshness of the pachadi.
- Also adding salt at the last minute refrains the raita from getting soggy or watery.
Recipe for Oats, Wheat & Jowar Bhakris
Makes 4 small bhakris or rotis, Serves 2 persons
- Oats (ground into powder) – 50%
- Jowar – 20%
- Wheat Flour – 30%
- Salt – one pinch (optional)
- Lukewarm water to knead as required
- Add all ingredients, take required quantity of lukewarm water & knead into a soft dough. Keep aside for 10 mins & then make rotis.
- I use this method of (70:30) to make all my bhakris for lunch.
- U can substitute jowar with ragi or nachni, Bajra during winters or Makai (corn). The idea is to increase the fibre content & ensure your stomach remains full even though portions are less.
- Use ¼ tsp ghee over each bhakri to increase digestion, ensure hormonal balance, keep skin clear & increase metabolism which effectively enables us to lose weight.