Carrot Rice!!!

Hi guys!!!

Coming up with lunch box ideas on days I have overslept is a real challenge. First off, I wake up in a panic mode realizing I am so close to sending off my husband to office without a homemade lunch. Secondly, my brain works so rapidly the permutations and combinations of the vegetables lying in the fridge and the possible dishes that can be prepared in the short time. I am sure if I were to start a club for women who think about what to pack for the lunch box when brushing their teeth, I can make quite some new friends :-)

So coming to the recipe. The reason I had to say so much about late wake-up panic is that I cooked this dish on one such day. When my brain was doing the hard-math it suddenly struck me that I had some carrots in the fridge and I could use them. I generally browse for recipes and try to use the best aspects of the different recipes that I come across in my dishes. But as for this carrot rice I had no time absolutely to browse for recipes. So I just went with instincts and it turned out great!!!

Now lets see the recipe.

Ingredients:

Basmati rice / Regular rice - 2 cups
Carrots - 3 medium
Onion - 1 big
Green chillies - 2
Garlic - 3 cloves
Ginger - 1/2"
Cinnamom - 1" stick
Cloves - 5
Bay leaves - 2
Cumin seeds - 1 tsp
Garam masala - 1 - 11/2 tsp (adjust according to taste)
Salt - as per taste
Oil - 1 tbsp

Procedure:

1. Grate the carrots and gently squeeze them between kitchen tissues to remove some moisture.
2. Cook the rice with 3 cups of water for 10 minutes under pressure and spread it on a large plate to let it cool.
3. Now heat the oil in a wide vessel and add all the whole spices and let them sizzle. Then add the chopped onion, green chillies, finely minced ginger and garlic to this. Cook till the onion turns soft.
4. Add the grated carrot to this and mix well. Let the carrot cook well. Add the garam masala and salt and stir thoroughly.
5. Finally add the cooked rice to this and mix to incorporate well and switch off heat.

Serve hot with papad and any dry subji of your choice!!!!

Masala Peanuts / Masala Kadalai - Microwave method!!!

Hi guys!!!

Coming up with tea-time snack ideas is a toughie.. I usually have my evening tea less than an hour before I go to the gym. Which means, I cannot have snacks that will fill me up. Most of the days, I just munch on a handful of nuts or have any fruit that is lying around. But weekends are the time when I like to make every meal special. Even the evening tea time snacks. Last weekend, I dozed off in the afternoon while watching TV and woke up when my biological alarm went off screaming for my evening tea. I had to make something quick to have along with tea so I decided to prepare masala peanuts for a snack.

Traditionally, this is prepared by deep frying the masala coated peanuts in oil. Just to avoid all that deep frying I resorted to the microwave method. This snack can be prepared in less than 10 minutes and every member of the household will love it!!

Now lets see the recipe.

Ingredients:

Raw peanuts - 1 cup
Besan / Chickpea flour - 1/2 cup
Chilli powder - 1 tsp
Corriander powder - 1/2 tsp
Fennel powder - 1/2 tsp
Salt - as per taste
Asafoetida / Hing - a pinch
Oil - 1 tbsp
Water - as required

Procedure:

1. Mix the flour, masala powders, salt and oil. Mix well till the flour mixture turns crumbly. Now sprinkle water little at a time till it reaches a thick sticky consistency.
2. Now toss in the peanuts and mix thoroughly till the batter coats the peanuts evenly.
3. Spread the peanuts now in a microwave safe plate and cook in high power for 5 minutes (varies depending on the make of the oven). Try to toss and flip over the peanuts once in between to ensure even cooking.
4. Store in an air-tight container. The peanuts are soft when hot but turns crisp when cooled down.

Serve with tea or a mid-day snack!!!

Creamy Chicken Macaroni - With Green Beans & Peppers!!!

Hi guys!!!

I picked up an Italian cook book recently intending to try professional dishes more often. The recipes are simple and I am sure I am going to be trying out a lot of Italian recipes. The day I picked up the book I wanted to prepare some kind of pasta for dinner and when I was browsing through the book I realized that almost every recipe uses wine, vinegar and few other ingredients that I generally do not have in my kitchen. So I just adapted a basic chicken pasta recipe with quite a few modifications and came up with this creamy macaroni dish.

Now lets see the recipe.

Ingredients:

Macaroni - 1 cup (uncooked)
Chicken - 200 gms (boneless)
Onion - 1
Garlic - 3 cloves
Green Bell Pepper - 1
Green beans - 10-12
Butter - 3 tbsp
Italian seasoning - 1 tsp
Dried oregano - 1/2 tsp
Heavy cream - 1/2 cup
Grated cheese - 1/4 cup (Cheddar/Parmesan)
Salt - as per taste
Ground pepper - 1/2 tsp

Procedure:

1. Marinate the chicken with salt and pepper and leave it aside for about 15 minutes. Cook the macaroni as per pack instructions and keep it ready. (You can use any other type of pasta as well)
2. Heat the butter in a wide deep bottomed vessel and add the chopped onion, garlic, green beans and bell pepper. Keep mixing till they are almost cooked.
3. Now add the chicken pieces and saute till it turns white. The chicken lets out some moisture in which the beans has to be cooked by now.
4. Add the heavy cream, italian seasoning, oregano, salt and ground pepper now. Keep stirring to avoid sticking. When the mixture is hot add the grated cheese and mix till it melts.
5. Check the salt and spices and finally add the cooked macaroni. Mix thoroughly and switch off heat.

Serve hot with some tomato ketchup or just as is!!!

Blueberry Pancakes!!!

Hi guys!!!

Pancakes can be a very satisfying breakfast that can be whipped up in no time. I have not been much of a pancake person mainly 'coz I think it is too many calories. But once a week can not be a problem right??? I had a pack of blueberries that I bought with the intention of munching on as mid-day snack and was lying around in the fridge for a while now. So, I thought I'd try to use some of it by making pancakes.

When I was looking for recipes for pancakes, most of them called for buttermilk. Since I had no buttermilk at home I just used milk. I guess curd should also work. I have had pancakes before but this recipe resulted in soft, buttery and fluffy pancakes. Hands down the best pancakes I have ever had!!!

Now lets see the recipe.

Ingredients:
Makes 6 medium sized pancakes

All-purpose flour - 3/4 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Salt - a pinch
Sugar - 2 tbsp (was a bit on the sweeter side, adjust accordingly)
Butter - 2 tbsp (melted) + to butter the pan to cook every pancake
Egg - 1
Milk - 1/4 cup
Blueberries - 1 cup

Procedure:

1. Mix all the dry ingredients in a bowl. Melt the butter and keep it ready. Whisk the egg lightly and keep that handy too.
2. Add the egg to the dry mixture, followed by the butter. Mix well. Add the milk in portions and mix thoroughly. A few lumps are OK.
3. The batter should be like the idli batter. That is, it should not be runny.
4. Heat the pan on medium flame and butter it thoroughly. Scoop a ladle of the batter onto the pan. Do not spread it coz it will spread when u add the blueberries.
5. Add the blueberries on top and wait for bubbles to appear on the top side.
6. Flip over carefully when you see the bubbles. This usually takes about 2-3 minutes. Cook the other side for about a minute. It cooks faster on the other side.
7. Repeat the process till you finish the batter. Transfer to the plate and serve.

Serve with maple syrup or just with a dab of butter!!!

Crab Meat & Prawn Masala!!!

Hi guys!!!

This is a dish I prepared quite a while ago. I had bought a pack of crab meat to prepare Crab cakes and I could not finish the entire pack. I had put it in the fridge and forgot about it for a couple of days. When I took out the prawns to prepare my usual Prawn Masala and was not very happy with the idea of preparing the same dish again, it struck me that I had some crab meat left in the fridge. I decided to combine both the ingredients and come up with a good sea food mash-up curry. It was a success 'coz we both loved it so much :-)

Now lets see the recipe.

Ingredients:

Crab meat - 200 gms
King prawns - 15
Onion - 1
Tomato - 1 big
Ginger & garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Cinnamon - 1" stick
Cloves - 5 or 6
Cardamom - 2
Cumin seeds - 1 tsp
Salt - as per taste
Oil - 2 tbsp

Procedure:

1. Heat oil in a kadai and add all the whole spices and let them sizzle. Now add the chopped onions, followed by ginger garlic paste and tomatoes.
2. Cook till they turn mushy and combine to form a paste and the oil starts to ooze.
3. Now add the prawns and keep mixing till it lets out all the moisture and is almost cooked.
4. Add all the masala powders except garam masala. Mix well and add salt and check the salt and spices. Now add the crab meat and mix thoruoughly.
5. When the masala has been absorbed by the meat and the curry has lost all raw smell, add the garam masala and mix well. This should take about 10 minutes. Switch off heat and serve.

Tastes great when served hot with steamed rice or rotis!!!

Aloo Methi Masala!!!

Hi guys!!!

Aloo methi masala is a dry subji that goes well with rotis. My husband generally does not like dry subjis but he absolutely loves this one. Why wouldn't he??!! Its made with potatoes!!! This is a very easy dish and can be prepared on days when time is less yet you do not wanna compromise on a tasty meal.

Generally this dish is prepared with fresh methi leaves. Due to the difficulty in finding fresh leaves, I had to resort to Kasoori methi. The dish was still good.

Now lets see the recipe.

Ingredients:

Potatoes - 3 large
Onion - 1
Garlic - 3 cloves
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Corriander powder - 1 tsp
Fennel powder - 1/2 tsp
Garam masala - 1 tsp
Kasoori methi - 2 tbsp
Cumin seeds - 1 tsp
Salt - as per taste
Oil - 1 tbsp

Procedure:

1. Boil the potatoes and dice them into small cubes and set aside.
2. Heat the oil in a kadai and add the cumin seeds and let them splutter. Then add the chopped onion and garlic and cook till it turns soft.
3. Now add all the masala powders, kasoori methi, salt and sprinkle some water and mix well.
4. Add the cubed potatoes and mix thoroughly. Sprinkle some water to enable even coating of the masala.
5. Cook for about 5 mins and switch off heat.

Serve hot with rotis!!!

Prawn Pulao!!!

Hi guys!!!

It was a while since I cooked a dish using prawns and it did not occur to me until my husband mentioned it when we were shopping our groceries. The next day I decided to prepare something with prawns for lunch. I long wanted to try prawn pulao and I thought I will give it a go. The recipe is very simple yet the pulao turns out to be a great lunch!!!

Now lets see the recipe.

Ingredients:

Basmati Rice - 2 cups
King Prawns - 15 -20
Onion - 1
Turmeric powder - 1/2 tsp
Fennel powder - 1/2 tsp
Bay leaves - 2
Cinnamon - 1/2" stick
Cloves - 5
Cardamom - 2
Corriander & Mint leaves - a buunch
Salt - as per taste
Oil / Ghee - 1 tbsp

To grind:
Ginger - 1/2"
Garlic - 3 cloves
Green chillies - 2
Whole black pepper - 1/2 tsp

Procedure:

1. Grind the ingredients under "to grind" into a coarse paste and keep it ready.
2. Heat the oil in a pressure cooker and add all the whole spices and let it sizzle. Next add the onions and the ground paste.
3. Immediately add the cleaned prawns and keep mixing well on medium heat till the prawn is cooked.
4. Add the turmeric and fennel powders, salt and 3 cups of water. Finally add the rice and the corriander and mint leaves.
5. Cook this under pressure for 10 minutes and turn off heat.

Serve hot with raita!!!

Channa Masala / Chick Peas Curry!!!

Hi guys!!!

Channa Masala is one of the most popular Indian curries. And there are about a hundreds of recipes for this very dish available. I have myself tried quite a few recipes until I finally landed on this easy method. This can be a great combination for rotis, puris and for pulaos. I mostly prepare this for puris and occasionally for chapathis too. The recipe is really simple and takes less than 30 minutes to prepare (Ofcourse you have to have the pre-soaked channa ready!!)

Now lets take a look at the recipe.

Ingredients:

Channa / Chick peas - 1 cup
Onion - 1
Tomatoes - 1 or 2
Ginger - 1/2"
Garlic - 3 cloves
Chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Kasoori methi - a pinch
Salt - as per taste
Oil - 1 tbsp

Procedure:

1. Soak the chick peas overnight or atleast for 6 hours. Then pressure cook this for about 10 minutes under pressure and keep it ready.
2. Grind the onion, tomatoes, ginger and garlic into a coarse paste.
3. Heat the oil in a kadai and add this ground paste and cook on medium heat. Keep stirring till the raw smell of the ginger leaves.
4. Now add the masala powders, kasoori methi and salt. Also add some water to get the required consistency of the curry.
5. Let this cook for about 5 minutes and then add the previously cooked chick peas to the curry.
6. Mix well and let this cook for about 10 minutes till the curry thickens and switch off heat.

Serve hot with rotis/puris!!!

Sweet Chilli Chicken Noodles!!!!

Hi guys!!!

Chinese cuisine is the second most experimented in my kitchen. Italian is the first coz both of us love Italian food. I tend to prepare noodles with some quick and easy Chinese sauce for dinner when I am in no mood to peel and chop endlessly. Inspite of the simple work involved, the chinese recipes always turn out good and satisfyingly tasty.

I have been trying out sweet chilli chinese dishes for a while now. You will find a similar Sweet Chilli Prawn dish in my blog. This recipe is also similar except that this one is a bit more watery and is used to cook the noodles along with the gravy prepared.

Lets see the recipe now.

Ingredients:

Noodles - 3 blocks medium egg noodles
Onion - 1
Bell pepper - 1
Garlic - 4 cloves
Soy sauce - 1 tsp
Sweet chilli sauce - 2 tbsp
Sugar - 1/2 tsp
Chicken - 200 gms
Pepper powder - 1 tsp
Salt - as per taste
Water - 1/3 cup
Olive oil / Sesame oil - 1 tbsp

Procedure:

1. Cook the noodles as per instructions and keep aside.
2. Heat the oil in a wide oak and add the chopped onion, bell pepper and garlic cloves. When they turn soft, add soy sauce, sugar, salt and sweet chilli sauce.
3. Now add the chicken pieces and keep mixing them well till the chicken is cooked.
4. Next add the water and check the salt level and toss in the cooked noodles and pepper powder and mix well. Cook till the water is absorbed well and turn off heat.

This dish does not require any sides but will sure taste great with any dry Chinese starters!!!

Homemade Mutton Soup!!!

Hi guys!!!

This mutton soup is actually a part of any chettinad dish you want to prepare with lamb meat. I am used to having this soup from my childhood days everytime my mom used to cook mutton at home. Whenever you wanna prepare a chettinad mutton dish, it is usual to cook the meat with some spices before cooking the actual dish. The stock that is left from this pressure cooking is this amazing soup. Just like any other chettinad soup this is very spicy too. You can use the bones if using in cooking in the soup coz they add extra flavor to the soup.

Now lets see the recipe.

Ingredients:

Lamb meat - 200 gms
Onion - 1
Tomato - 1
Green chillies - 1
Ginger - 1/2"
Garlic - 3 cloves
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp
Salt - as per taste

Procedure:

1. Clean and dice the meat into bite size pieces.
2. Add all the ingredients together to a pressure cooker and add about 3 cups of water. Pressure cook on high heat upto a whistle and then simmer for about 15 minutes.
3. When the pressure is off, add some chopped corriander leaves. Stir well and serve.

Note:
You can leave the bones if using in the soup. If using the cooked meat for other dishes just leave behind a few chunks in the soup.

Dried Fruits & Nut Cake!!!

Hi guys!!!

I am big fan of the Christmas Fruit cake. This Dried fruits and nut cake that I am talking about is almost like the christmas cake. It is healthy in so many ways. First off, no butter is used. Secondly, very minimal quantity of flour is used. Best of all, it is loaded with dried fruits and nuts!!! Although I munch on nuts to ease my mid-afternoon hunger pangs, I find it really difficult to get my husband to eat dried fruits or nuts as it is. So, this cake was indeed a great solution. He loved the cake and we enjoyed the cake throughout the week. It actually tasted better a couple of days after it was baked!!!

Now lets see the recipe.

Ingredients:

All-purpose flour - 3/4 cup
Firmly packed brown sugar - 3/4 cup
Eggs - 3
Vanilla extract - 1 tsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Salt - 1/4 tsp
Coarsely chopped nuts - 3 cups
(I used hazelnuts, walnuts, cashews, almonds and pistachios)
Diced dried fruits - 3 cups
(Dates - 2 cups + Other dried fruits - 1 cup(I used dried apricots, figs, cherries,cranberries and raisins))

Procedure:

1. Preheat the oven to 150C. Grease a cake pan and keep it ready.
2. In a large mixing bowl add the flour, baking powder, soda, salt, sugar and mix well. Next add the chopped nuts and dried fruits and mix well with using your hands.
3. In a separate bowl beat the eggs and vanilla until they turn light coloured and fluffy.
4. Now add this egg mixture to the fruit and nut mixture and mix well with a rubber spatula till the ingredients are combined well.
5. Scrape down the contents to the prepared pan and bake for about 60-75 minutes.
6. Remove from oven when the cake pulls away from the sides of the pan. Mine was ready at around 65 minutes.

Slice and serve with tea or have it for breakfast. This could be a great power-packed start for the day!!!!

Malai Kofta Curry - With Ricotta Cheese!!!

Hi guys!!!

Malai Kofta curry is a not-so-spicy curry that goes well with rotis and pulao. Generally this dish is prepared with soft paneer. Homemade paneer is ideal. But I am not that patient in preparing paneer at home. And the idea of using huge quantities of milk to end up with so little paneer just breaks my heart. I usually prepare my paneer dishes with store-bought paneer which is good. But it is not soft enough to prepare the malai koftas. So I decided to use the closest substitute - Ricotta Cheese!!!

I was not sure if this delicate cheese was going to hold its shape when frying the koftas but they just turned out amazing. We had this with Garlic Butter Naan and the combination was simply great :-) Now for the koftas, you can add in some boiled veggies to have something to bite-in or just prepare it without veggies like I did and it will still taste wonderful!!

Now lets see the recipe.

Ingredients:

For koftas:
Makes 6 koftas

Ricotta cheese - 250 gms
Green chillies - 2
Ginger & garlic paste - 1 tsp
Garam masala - 1 tsp
Cashews - 10 (broken)
Boiled veggies - 1/3 cup (optional)
Salt - as per taste
All-purpose flour / Maida - to roll the koftas before frying.
Oil - for frying the koftas.

For curry:

Onion - 2
Tomatoes - 2
Ginger - 1/2"
Garlic - 3 cloves
Chilli powder - 1/2 tsp
Garam masala - 1 tsp
Milk - 1/2 cup
Fresh cream - 1/4 cup (optional)
Salt - as per taste
Cumin seeds - 1 tsp
Oil - 2 tbsp

Procedure:

1. Take the Maida in a small plate and keep it handy. Mix all the ingredients except oil under "for koftas" and divide them into 6 balls. The koftas will be absolutely sticky at this time.
2. Heat the oil in a deep pan on medium heat. When the oil is ready, just the roll the koftas well in the maida and carefully drop them in the hot oil one by one. Fry them till golden brown and place them on paper towels to drain excess oil.
3. Grind the chopped onions. tomatoes, ginger and garlic into a paste. Now heat the oil in a kadai and add the cumin seeds and let it sizzle.
4. Now add the ground paste and cook for a few minutes till the raw smell of ginger leaves. Now add the masala powders, salt, milk and enough water to achieve the consistency of the curry. Let this cook for about 10 minutes. If using cream this is when you add it.
5. Slowly add the koftas in the curry one after the other. Remove the koftas after about a minute 'coz these cheese balls drink up the entire curry.
6. Transfer the curry to the serving bowl and add the soaked koftas finally before serving.

Serve hot with naan, roti or pulao!!!

Garlic Butter Naan!!!

Hi guys!!!

Naan is a very popular Indian flat bread which is very commonly seen in most supermarkets abroad these days. During our weekly visit to the supermarket, I would look at the perfectly puffed up Naans and think that I should try making it at home. But it took really long for me to actually give it a go. The added advantage of making naans is that the dough does not require a lot of raising time thus making it a part of a quick but elegant meal!!!

Now lets see the recipe.

Ingredients:
Yields 5 naans

All-purpose flour / Maida - 2 1/2 cups
Yeast - 1 tsp
Warm water - 1/2 cup
Sugar - 1 tsp
Salt - 1 tsp
Garlic - 4 cloves
Oil - 1 tbsp
Butter - as required

Procedure:

1. Add the yeast and sugar to the warm water and let it sit covered for about 10 minutes or till it turns frothy.
2. Now take the flour and salt in a wide vessel and start adding this yeast water little by little and mix it into a soft elastic dough. the dough has to be sticky now.
3. Finally add the oil and mix well. Keep this covered in a warm place for about an hour.
4. When the dough has risen, divide it into 5 equal sized portions. Preheat the oven to 240C in the broil mode.
5. Generously dust the counter with flour and start spreading the balls into tear shaped naans. Sprinkle the finely chopped garlic cloves over the entire naan.
6. Place the naan on a baking tray with foil and place it directly under the heat source. Cook it for about 2-3 minutes till brown spots appear and it starts to fluff up.
7. Now flip over the naan and cook for another minute and take it out of the oven and immediately spread the butter. Repeat the same with every naan.

Serve hot with any spicy veg or non-veg curry!!!

Kashmiri Pulao!!!

Hi guys!!!

For almost a week before my husband's birthday I was browsing through recipes for a lunch that I was planning for all our friends. I wanted it to be vegetarian and something different. After having gone through hundreds of ideas, I loved the Kashmiri pulao recipe. I have not been able to accept the idea of sweet ingredients in spicy dishes. I do not like the Curd rice in Saravana Bhavan just coz of the raisins they add in it. Well, but that has completely changed after I tasted this Kashmiri pulao. This is a very simple pulao with raisins and grapes added in it. I was a bit skeptical in the beginning but gave it a shot. It was heavenly!!!!

The recipe is very simple and straightforward. It does not take a lot of time to prepare and goes well with any spicy curry. Now lets see the recipe.

Ingredients:

Basmati Rice - 2 cups
Green peas - 1/2 cup
Onion - 1 big
Green chillies - 2 or 3
Cashews - 15
Raisins -  a fistful
Grapes (Green and Black seedless) - 1/2 cup
Pomegranate seeds - 1/4 cup
Cinnamon - 1/2" stick
Cloves - 5
Bay leaves - 2
Ghee - 2 tbsp
Heavy cream - 2 tbsp
Salt  - as per taste

Procedure:

1. Cook the basmati rice for 10 minutes under pressure. Spread the cooked rice on a wide plate and let it cool.
2. Cook the green peas and keep it handy. Heat the ghee in a wide vessel and add all the whole spices, cashews and raisins.
3. When they sizzle add the chopped onions, green chillies and the cooked green peas. Next add the cooked rice along with required amount of salt and mix well.
4. Finally add the heavy cream and mix thoroughly. Add the fruits at the end and serve.

Tastes best with any spicy curry!!!

Kadai Bhindi Masala!!!

Hi guys!!!

I am back after yet another break :-) It was a long weekend here in the UK with the Queen's Diamond Jubilee celebration. The weekend also was special coz it was my hubby's birthday. I baked a Black Forest cake, the recipe of which will be posted soon. With the long weekend coming to an end I fell sick with a really bad cold and fever. I am better now and am back with all the recipes I had cooked over this weekend and some time earlier!!!!

I love Okra whereas my husband hates them. Yes I am not exaggerating. He hates them. I can make him eat these gorgeous green beauties only if I deep fry them like pakoras. For a change I wanted to try a north indian style curry with okra and landed on this recipe. I found this in Vah Chef's site and decided to give it a try. I absolutely loved this curry and my husband had it without complaining. So it is indeed a success!!!!

Now lets see the recipe.

Ingredients:
Serves 2 people

Okra / Ladies finger - 250 gms
Onion - 1 big
Tomato - 1 big
Bell pepper - 1
Ginger & garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - as per taste
Cumin seeds - 1 tsp
Corriander seeds - 1 tsp
Oil - 3 tbsp

Procedure:

1. Clean, dry and cut the okra in bite size pieces.
2. Heat the oil in a kadai and fry the okra pieces and set aside. Now in the same oil add the cumin seeds and crush the corriander seeds in it.
3. When they sizzle add the chopped onions, followed by ginger garlic paste and chopped tomatoes. Keep mixing them till they combine to form a paste.
4. Now add all the masala powders, salt and about 1/2 cup of water. Then add the chopped bell peppers and close the kadai and cook for about 10 minutes till the raw smell of the masala goes away.
5. Finally add the fried okra pieces and simmer for about 5 minutes and switch off heat.

Serve hot with rotis!!!