Dahi Bhendi

Ingredients

2 cups bhindi (ladies fingers), cut into 50 mm. (2") pieces 2 teaspoons coriander (dhania) powder 2 teaspoons chilli powder 1 cup curd ½ teaspoon Bengal gram flour (besan) 1 teaspoon cumin seeds (jeera) 1 teaspoon mustard seeds (rai) 1 teaspoon fennel seeds (saunf) 1/8 teaspoon asafoetida (hing) 5 to 7 curry leaves 1 teaspoon oil salt to taste

For the garnish

1 tablespoon chopped coriander

Method

1. Steam the bhindi for 5 to 7 minutes till soft. Keep aside. 2. Combine the curds, coriander powder, chilli powder, gram flour and salt with 2 tablespoons of water and keep aside. 3. Heat the oil in a non-stick pan and add the cumin seeds, mustard seeds, fennel seeds, asafoetida and curry leaves. 4. When the seeds crackle, add the curd mixture and steamed bhindi and bring to a boil. Simmer for 3 to 4 minutes. 5. Serve hot, garnished with the coriander.

kaadhi chaat

Ingredients: For the coconut kadhi

1½ cups coconut milk 2 tsp cornflour dissolved in 2 tbsp water ¾ cup fresh curds (dahi) 2 cardamom (elaichi) 2 cloves (laung / lavang) 25 mm. (1") stick cinnamon (dalchini) 1 bay leaf (tej patta) 6 curry leaves (kadi patta) 1½ tsp chopped green chillies 1 tbsp oil Salt to taste

To serve

3 tbsp khajur imli ki chutney 3 tbsp green chutney 2 tbsp chopped coriander 6 samosas Method: For the coconut kadhi 1. Add the corn flour mixture to the curds, mix well and keep aside. 2. Heat the oil in a pan and add the cardamoms, cloves, cinnamon, bay leaf and curry leaves. 3. When the curry leaves splutter, add the green chillies and stir for a few seconds. 4. Add the coconut milk and 1 cup of water and bring to a boil, while stirring continuously. 5. Add the corn flour-curds mixture and salt and mix well. Simmer on a slow flame till the kadhi thickens while stirring constantly. Keep aside. How to serve 1. Place the hot samosas in a serving bowl and spoon the hot kadhi over them. 2. Top with the khajur imli ki chutney and green chutney. 3. Serve hot garnished with coriander.

Raw Banana Wedges

Ingredients

4 peeled raw bananas 1 teaspoon red chilli powder 1 teaspoon castor sugar(optional) Salt to taste

For the batter

½ cup plain flour (maida) 2 tablespoons cornflour ½ teaspoon green chilli paste Salt to taste

Other ingredients

Finely crushed cornflakes for coating Oil for deep-frying

For the garnish

Lemon wedges

Method

1. Slit the bananas into half and cut each half into 3 wedges. 2. Mix bananas with chilli powder, sugar and salt and steam for 5 minutes in a steamer. Leave aside to cool. 3. Mix all the ingredients for the batter together with enough water to a thick paste. 4. Dip the raw banana wedges in the batter, roll out in the finely crushed corn flakes and deep-fry in hot oil till crisp and golden brown. 5. Drain on absorbent paper and serve hot garnished with lemon wedges and onion. Note:Steaming the bananas before frying helps retain the original flavour and to seal in the moisture content.  Cooking Time : 15 mins. Preparation Time : 15 mins. Serves 4.