Friday, August 23, 2013

Kurukuri Bhindi with Rich Cashew Gravy

I tasted this kind of Bhindi for the first time in Pune, Maharashtra. I came to know tat this is some speciality in the restaurants of Pune.
I got bored of making the regular bhindi so tested this one at home. Its different. The crispiness of the ladyfinger when it blends with the smooth and tangy tomato and cashew nut gravy gives a very rich taste.
Kurkuri Bhindi with rich Cashew Gravy

250gms Ladyfinger (Bhindi)

For frying the Ladyfinger
2tbsp Gramflour (besan)
Salt to taste
1tsp Red Chilly Powder
1tsp Mango Powder (Amchur)

For the Gravy

3 medium sized onions
2 medium sized tomatoes
2 green chillies
1 tbsp ginger and garlic paste
12-15 Cashew nut
Milk to soak the cashews
2 tbsp Fresh Cream
Salt to taste
1 tsp Turmeric Powder
1 tsp Red Chilly Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Cumin seeds
2 Whole Red Chilies
Fresh Coriander Leaves
1 cup water (or as you want the consistency of the gravy to be)
1 tbsp Ghee

For Frying the Bhindi:

  • Cut the bhindis lengthwise.
  • Sprinkle besan + salt + amchur + red chilly powder. Mix it well.
  • Heat oil for frying
  • Deep fry the bhindis till its crispy.
  • Remove on towel paper.
For the gravy:
  • Soak the cashew nuts in milk.
  • Peal the onions, finely chop them.
  • Heat ghee in a kadahi, add in the cumin seeds + whole red chillies. when they stop cluttering add in the chopped onion + green chillies + ginger and garlic paste.
  • Mix them well, let it cook on low heat till the onion turns pink.
  • Then add the tomato puree. 
  • Add in salt + turmeric powder + cumin powder + coriander powder + red chilly powder.
  • Mix all this well. Cover the lid so that the tomatoes are cooked properly stirring continuously.
  • When the mixture is cooked. Switch off the gas stove.
  • Let it cool.
  • Then put the mixture into the blender to make it a fine paste.
  • Again in the same kadahi, add in 1 tsp ghee again then add in the cooked onion tomato paste + the cashew paste.
  • Mix it well. let this mixture cook for 10 minutes.
  • Then add in fresh cream and 1cup water. 
  • Add in the coriander leaves.
  • Close the lid let it simmer on low heat for another 5-8 minutes.
  • Put the gravy in the bowl.
  • Top it wid the fried crispy bhindi.
  • Serve hot with Chapatis.
Kurkuri Bhindi with rich Cashew Gravy

Monday, August 19, 2013

Marble Cake

Being pregnant makes you indulge in all that is rich in calories. I had this terrible craving of eating a freshly baked homemade cake. And nothing better than eating a cake which has a blend of both vanilla and chocolate flavours.
Its the best alternative, if you  cannot decide on to what flavour you want to have in cake. The cake is rich in its flavours, buttery and moist.
Normally it is baked in a bundt pan, but due to its unavailability, I baked it in a normal round baking dish.
If u have it then go for it.
Marble Cake

Inspired by : Joy of Baking Website

295gms Plain Flour (Maida)
170gms Butter (Salted or Unsalted) at Room Temperature
250gms Castor Sugar
3 Large eggs
2tsp Vanilla Extract
2tsp Baking Powder
1/4tsp Baking Soda
120ml Milk

For the chocolate batter:
140gms of Semisweet Dark Chocolate

1 Baking Dish
Butter or non stick spray for lining the pan

  • Pre-heat the oven at 180 degree Celsius for 20 minutes.
  • Butter the pan in which you need to bake the cake.
  • Melt the chocolate in a heatproof bowl using the double boiler method or simply heat it in a microwave for 30 seconds to 1 minute.
  • In a separate bowl mix all the dry ingredients together (Flour + Baking Powder + Baking Soda)
  • Now, with the help of a hand blender beat the butter until smooth.
  • You can even use your hand to cream the butter. I prefer using hand and blender both
  • Now add eggs one at a time, make sure it does not cuddle up.
  • After the eggs alternately add the maida and the milk.
  • Keep stirring slowly.
  • Now divide the mixture into two portions. Depending on to which portion you want more, vanilla or chocolate.
  • Now in one portion mix in the melted chocolate.
  • Place the batters into the Pan which u have prepared alternating with vanilla and chocolate batters.
  • In the end with help of a knife or a fork draw light swirl to give the marble effect.
  • Place it inside the oven.
  • Bake it for about 35-40 minutes or till the toothpick comes out  clean when inserted.
  • Remove from oven and place it over a wire rack till it cools down completely.
  • De-pan it.
  • Dust it with icing sugar or cocoa powder.
Slice of Marble Cake
  • While baking when u see the color starts to appear, cover the cake with a sheet of aluminium foil, so tat it does not become too dark.
  • Marble cake is the best accompaniment with evening tea or coffee.