Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts

Wednesday, June 15, 2011

Stuffed Okra


Prepare yourself for a whole new flavor of okra! I have recently discovered this dish and it has only intensified my love for okra.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.   

In a small bowl, mix together coriander powder, amchoor powder (dry mango powder), cumin powder, dry ginger powder, turmeric, chickpea flour/besan, fennel seed powder, vegetable oil, garam masala powder, cayenne, black pepper and salt for the stuffing.
 
Rinse okra and dry with a paper towel and trim the cone part. Using a sharp paring knife, make a long slit, leaving ¼-inch top and bottom. Make sure you don’t cut through the okra.

Alternative: Use your fingernail to make the slit.

With your thumb, open the slit and stuff 1 teaspoon of stuffing. 


To season, heat 3 tablespoons of oil in a large shallow nonstick skillet, over medium high heat. When oil is hot, add cumin seeds with a pinch of asafetida.

Note: Asafetida is a gum extract from trees that can be found in Indian grocery stores. It acts as a digestive aid and prevents flatulence from occuring. If you are unable to find this ingredient, the rice will turn out fine without it.  

As soon as the cumin seeds sizzle, add okra in a single layer. Reduce heat to medium. Cook uncovered, turning okra gently from time to time, until lightly browned. It takes about 15-20 minutes.

Note: The okra should be cooked until it is crunchy, not gummy.


Garnish with garam masala powder. Serve as a side dish to any meal.
For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.      

Tuesday, February 8, 2011

Okra Fry

The wonderful thing about this recipe is that the okra can be cooked in the microwave, giving you the freedom to multi-task or relax while it cooks. 

Note: To select tender okra, snap the tip off with your fingers. If the tip snaps and breaks off, the okra is tender. If it doesn't, it is fibrous. 

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen
Rinse and dry okra with paper towels. Trim the ends and cut into 3/4-inch pieces.
Heat oil in a wok or skillet over medium high heat. When oil is hot, add the red chilies. 

Note: Whole red chilies are added for flavor. They are not meant to be eaten.

When the chilies turn dark, add mustard seeds and cover with a lid until the spluttering subsides.
Uncover and stir in cumin seeds. When cumin seeds sizzle, add curry leaves.
As soon as curry leaves are crisp, add the chopped onion.
Saute onion until translucent. Stir in okra. 
After the addition of okra to the pan, you can transfer the whole mixture to a microwave safe dish.
Cook in the microwave in 5 minute-intervals for 15-20 minutes (depending on how much okra you are cooking), uncovered at full power, stopping and stirring once or twice after every 5-minute interval. During the last minute of cooking, mix in salt, turmeric and cayenne. 

Alternative: To continue cooking on the stove, stir in okra, salt, turmeric, and cayenne in the wok or skillet. Reduce heat to medium and fry until okra is cooked for about 20-25 minutes while stirring occasionally.

Serve as a side dish to any meal.
For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.

Thursday, January 20, 2011

Broccoli Fry

This is a very easy recipe for stir fry broccoli with flavor and spice. I eat it almost every day.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.

Wash and drain broccoli florets and dry with paper towels.

Note: If the broccoli florets are very large, you may want to cut them in half so that they cook more evenly and are easier to eat. 


When the oil is hot, add red chilies. 

Note: Whole spices are added for flavor and are not meant to be eaten. 

When red chilies turn darker, add garlic and stir fry for 1 minute.


Add curry leaves and when they are crisp, stir in broccoli florets.

Alternative: If you don't have curry leaves, it's not a big deal. The dish will still have a lot of flavor from the spices and garlic. 



Sprinkle salt, turmeric and cayenne and stir fry for 1 minute.


Reduce heat to medium, cover the skillet and cook until broccoli is tender while stirring occasionally.


Serve as a side dish to any meal.



    For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.
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