Bhindi Jaipuri : crispy fried okra

Jaipuri bindi, i tasted this recipes for the first my at a friend's sister's wedding they were from Rajasthan. I loved it so much. These crispy spicy okras are sinful as they are deep fried. Today when, I open the fridge and saw lady's fingers or okras the image of the dish flashes in front of my eyes and I decided against my no deep frying resolution and made this dish.

Ingredients :

Lady's fingers or okra : 100gms
Gram flour ( besan) : 1/2 cup
Chilli powder: 1tsp
Cumin powder : 1 tsp
Turmeric powder : 1/2 tsp
Amchur powder (dry mango powder) : 1 tsp
Fennel : 1tsp
Onion seeds (kalonji) : 1 tsp
Garam masala : 1/2 tsp
Salt as per taste


Method:

1. Wash and dry the okra
2. cut the ends and slit in the middle 
3. Mix all the dry ingredients 
4. Add the mixture to the okra, add few tsps of water so that the spices stick to okra
5. And keep them aside for an hour. This acts like a marinade, 
6. Heat oil in a wok and deep fry the okra
7. Serve crispy okra with rotis or rice 

Baked apples with oats and nuts stuffing

Baked apples with oats and nuts stuffing 

If you are bored serving the usual desserts that have loads of calories in them. Baked apples with oats and nuts filling are a yummy and healthy option. Your guest will not say no and I'm sure they will eat up an entire apple without any complain and ask for more.

Ingredients :

Apples : 2

Oats : 2 tbsp

Chopped/ crushed Nuts : 3 tbsp ( mixture of almonds, figs, raisins and dates )

Brown sugar : 2 tbsp

Melted butter : 1 tbsp (optional, i didn't use it) 

Honey : 1 tbsp

A pinch of cinnamon  

Method :

Cut the top of the apple and core them . 

Roast the oats slightly 

In a bowl mix the nuts, oats, brown sugar and cinnamon  . ( you can add the butter also- optional )

Spoon the mixture into the scooped apples. Sprinkle some water.

Place apples in the oven and bake for 30 mins at 150 C

Drizzle honey on the apple and serve them hot. 

Tatte idli

ತಟ್ಟೆ ಇಡ್ಲಿ  This time when i visited my foster mom for Ganesh Chaturthi she made amazing Tatte idlies.

Tatte idlis are very popular in Karnataka, those of you who have traveled on the Bangalore -Mysore highway would have surely come across a number of Tatte idli stall in Bidadi... Bidadi tatte idlis are a must have for every traveller ....Tatte means 'plate' in kannada and these idlis get this name from the fact the batter is poured in small plates and steamed. You can pour the batter in glasses and call them 'lotte' idlis... well i do that at times ;)

Ingredients :

•  Split black gram ( urad dal) : 1 cup
•  Rice semolina (sooji ) : 2 cups
•  Salt as per taste
• clarified butter (ghee) or oil : 2 tbsp 

Method :

1. Soak the gram in water for 4 hours
2. Grind it into a smooth paste : ( add very little water, don't make it watery )
3. Soak the rice semolina for 30 mins in water 
4. Drain the water and add it to the black gram paste 
5. Mix well, add salt and keep it aside for 8 hours to ferment 
6. Grease the plates with clarified butter/oil  and put the fermented batter and stack the plates in stand
7. Steam for 15 mins
   
   
   
   
8. Serve with coconut chutney and dollop of clarified butter ( ghee)