Sattvic Indian Styled Herbs Bhaji Food

BHINDI BHAJI

Steps:

• Wash bhindi in water and dry it using cloth or paper napkin. If possible, complete this process 2-3 hours prior to cooking. Remove head and tail and chop it into 1/3-inch thick round circles.Heat oil in a non-stick pan or heavy based kadai over medium flame. Add cumin seeds and when they begin to crackle, add chopped garlic. Sauté for 30 seconds.Add chopped bhindi and mix well.
• Cook on medium-low flame until bhindi turns dark green and shrinks. It will take approximately 6-8 minutes. Stir in between occasionally.Add chopped tomatoes, turmeric powder and salt; cook until tomatoes turn tender, approximately 2 minutes.
• Add red chilli powder, garam masala powder and coriander powder; mix well. Cook for a minute over low flame and turn off the flame.
• Transfer prepared bhindi bhaji to a serving bowl. Garnish with coriander leaves and serve with roti or paratha.

POTATOES WITH FRESH CURRY LEAVES (BHAJI)

Steps:

• Boil potatoes in salted water until half-cooked - about 5 minutes. Drain and set aside.
• Melt the ghee in frying pan. Add mustard seeds and curry leaves. Cook until sizzling. Add onion, garlic and chili.
• Cook gently over low heat until onion is soft and slightly browned.
• Add potatoes and ground cumin. Mix well. Fry until potatoes are lightly browned - about 5 minutes.
• Season with salt. Add cumin seeds and cilantro. Serve immediately.

INDIAN POTATOES WITH MUSTARD SEEDS (SOOKHI BHAJI)

Steps:

• Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.
• Reduce heat to medium; add onions, chilies, and add a small amount of water; cook until onion is tender, adding more water as necessary to prevent sticking.
• Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well.
• Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender.
• Add a small amount of water at a time if all liquid evaporates.
• Fold in cilantro just before serving.

ONION BHAJI

Steps:

• Sift the flour, chilli powder, turmeric, baking powder and salt together in a bowl. Get as much air into it as possible.
• Crush the seeds in mortar and pestle, add to the bowl.
• Now add the green chilli, onions and the chopped coriander. Mix in some water to make a thick batter that holds the ingredients together.
• Heat the oil in a wok. Drop spoonfulls of the batter into the oil and fry till golden brown. Place on kitchen paper to allow the excess oil to run off.
• These can be eaten as they are or with a dip.

INDIAN STYLED FETA CHEESE - EKADASI PANEER MAKHANI

Steps:

• Heat ghee. Add ingredient 2-6 and fry for few seconds tilla romatic.
• Add tomatoes and pepper and cook on medium-high for 10 minutes or so, till thick. Lower heat and stir in salt, sugar, cream, herbs and feta and cook for 2 or 3 minutes more.
• Serve hot with baked potato for Ekadasi; Basmati rice for any other day.

CAULIFLOWER BHAJI

Steps:

• Dry fry mustard and cumin seeds over medium heat in none stick pan or wok until they pop.
• Add the onions and garlic and 1/3 cup water until softened.
• Add the chili,turmeric, ground coriander, fennel, curry powder (or garam masala).
• Add the cauliflower and potatoes and 2/3 cup water.
• Cook for 5 minutes stirring occasionally.
• Add yogurt.
• Reduce heat, partly cover and simmer for 10-15 minutes until the vegetables are tender.
• Add peas and cook for 5 minutes Garnish with coriander leaves and serve.

EGGPLANT (AUBERGINE) BHAJI

Steps:

• First you will need to grill or roast your eggplant.
• Remove the skin, and then mash the eggplant and set aside (keep warm).
• Sometimes I keep my oven relatively warm and put the eggplant in there to keep it warm.
• Heat your oil, and add the black gram dhal, mustard seeds, chiles, and asafoetida one at a time, and allow to splutter.
• Once this occurs, pour seasoning over mashed eggplant, and season with salt and sugar.
• Add grated coconut and chopped onion, and mix together.
• SERVE & ENJOY! :).

SATTVIC INDIAN STYLED HERBS - BHAJI

Steps:

• Heat ghee.
• Add all ingredients, except salt and spinach.
• When mustard seeds stop splattering, add turmeric and asafetida and stir for 10 seconds. Toss in spinach.
• Cook covered on medium heat till all water is evaporated, spinach must begin to 'fry' a bit, but not burn. Add salt. Serve hot with roti.