Chicken KHORMA – BANGALORE style Curry

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The cuisine of Bangalore, India is famous for both its vegetarian and non vegetarian recipes. Today I’m going to share a typical home-style Chicken Khorma This is a mild to moderate spiced curry made Chicken cooked with whole spices in an Onion and Tomato gravy and finished off with fresh yogurt and Coconut cream. For those of you who have no idea what Bangalore is, it is the capital city of the state Karnataka in India. Because of it’s mild climate and lush greenery it is also known as the Garden City. The local language is Kannada. My husband is a born and bred Bangaloori so we have visited many many times.

 

Let me tell you a very interesting story about how I developed this recipe. We invited family and friends from Bangalore for dinner one day. I wanted to serve a simple but traditional dinner. My hubby who is from Bangalore insisted that I make Kurma, a gravy dish he remembers growing up with. Now if you think it’s intimidating to try a new recipe for the first time, imagine when you have to make it taste exactly like the memory your husband has of it without ever having tasted it before. To begin with I thought a Korma and a Kurma is the same thing, it’s not. A Korma is a rich and light gravy made with cream and cashew nut paste.

This recipe was a Muglai favourite that made it’s way to the south, but was greatly altered using local ingredients. Different parts of South India have different versions of this recipe. With no structured recipe, I had to figure out how to make it by calling and texting my sister in law in Bangalore. I had no way of knowing if I was on the right track, but somehow the results were amazing and my husband gave me two thumbs up! While I’m sure my method is completely different to how they prepare this back home in Bangalore, I’m sure my process will be easy for you to follow. This is one of those recipes that can be prepared in part or full ahead and can be batched up for a large crowd easily.

 

We need a LOT of Onions in this recipe. The success of the Kurma should be measured by the lingering smell of Onions in the air. This recipe also uses a LOT of tomatoes. This together with the spices gives this it’s authentic taste. It’s also finished off with Yogurt and Coconut milk or cream. Delish!

I’m using a large full Chicken that has been cut into a few pieces, this recipe does yield a lot of gravy so feel free to add more Chicken if you wish.

This Bangalore Chicken Kurma can also be prepared with Mutton, it’s an easy recipe with simple ingredients, each to prep ahead and batch up and above all, is delicious! Thanks to my sister in law Ayesha Dastagir for patiently walking me through this recipe through text and phone. If you can’t go to Bangalore, you can bring Bangalore to you in flavour!

Chicken KHORMA – BANGALORE style Curry

Ingredients

  • 1 full Chicken (2.2 lbs)
  • 7 cups diced Onions
  • 3-4 sliced chillies
  • 3 tbsps each Ginger & Garlic paste
  • 2 tbsps each Chilli powder, Garam Masala & Coriander powder
  • 1 tbsp Turmeric powder
  • 8 - 9 cups diced Tomatoes
  • Whole spices - Cinnamon, Cardamom, Cloves
  • Oil
  • Salt
  • Water
  • 1 cup beaten Yogurt
  • 2-3 tbsps Coconut milk or cream

Instructions

  1. Heat oil and saute the Onions
  2. Add the green chillies and the ginger and garlic paste
  3. Add all of the powdered spices
  4. Add the tomatoes and cook till they are mushy
  5. Remove from the heat, cool and puree
  6. Heat some more oil and add the whole spices
  7. Add the chicken and brown on both sides
  8. Add the ground masala and some water
  9. Cover and cook for 30 - 45 minutes
  10. Add salt to taste
  11. Add the yogurt and coconut milk or cream
https://kravingsfoodadventures.com/chicken-khorma-bangalore-style-curry/

 

EGG Burji or Scrambled EGG Indian Style

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Egg Burji or simply Indian style scrambled eggs is not even something you think of as a recipe. Every household(excluding the Vegetarians of course) have their own way of making it – onions, chillies, spices, tomatoes & eggs and boom, there’s your Burji.

 

If you’re looking for a good hearty breakfast Egg Burji is probably one that will satisfy you.  Scoop it up with some bread or roti and you/re energized for hours! In Bombay, known known as Mumbai, street food plays a vital role to it’s 22 billion people. One of those items on the menu is the Burji or scrambled egg. While Burji is made all over India with varied spices, this Mumbai version is made with a special blend of spices called Pav Bhaji Masala.

Follow the recipe below and make your own version of Burji for your family to enjoy. Don’t forget to check out my video. Special thanks to my brother for his voice over clips!

EGG Burji or Scrambled EGG Indian Style

Ingredients

  • Oil
  • 3 cups finely diced red Onions
  • 1-2 tbsps sliced green Chilies
  • 2 cloves of minced Garlic
  • 1 tsp each of Chilli powder, Cumin powder, Coriander powder
  • 1/ 2 tsp Turmeric
  • 1 tbsp Pav Bhaji Masala
  • 3 cups chopped Tomatoes
  • Water
  • 6 Eggs scrambled
  • Salt to taste
  • Pepper
  • 1-2 tbsps Butter
  • Coriander chopped

Instructions

  1. Heat some Oil saute the finely diced onions
  2. Sprinkle this with some salt and allow it to caramelize
  3. Add 1 – 2 tbsps sliced green Chilies
  4. Add 2 cloves of minced Garlic
  5. Add 1 tsp each of Chilli powder, Cumin powder, Coriander powder and 1/ 2 tsp Turmeric
  6. Add 1 tbsp Pav bhaji masala
  7. Mix well and add the chopped Tomatoes
  8. If the tomatoes are not ripe and juicy, add a bit of water or tomato puree
  9. Add salt & pepper to taste Mix, cover and cook
  10. Scramble 6 eggs and add to the masala,scrambling as the mixture hits the pan.
  11. Optional, add 1-2 tbsps of butter
  12. Garnish with fresh chopped Coriander and serve!
https://kravingsfoodadventures.com/eggburjiorscrambledeggindianstyle/

SUPER BOWL perfect JERK Wings – DOUBLE baked

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Game night is always a fun night and you want to make sure you have some super delicious muchies to go with your chilled beverage. Get your game face on and prepare this winning recipe  – Double baked Jerk Wings. Wings are tossed in my special Jerk blend to marinate and then baked in a hot oven. They are finished with a honey and jerk glaze – sticky, sweet and spicy … ya mon, let’s play!

 

This recipe for the Jerk marinade is 100% authentic and was shared by my friend Mary Rocto. She was a finalist on the show Recipe to Riches and was known for her delicious Jerk buns. I was lucky that she shared this recipe with me and also made a home video for me so I could see exactly what she was doing. Thank you dear Mary!

You can also prepare this recipe with other parts of the Chicken and can use your BBQ to grill the Chicken as well. This recipe makes about 50 wings. I’m always surprised how fast they’re consumed!

SUPER BOWL perfect JERK Wings – DOUBLE baked

Ingredients

  • ½ cup canola oil
  • 1/3 Vinegar
  • 1/3 Soya sauce – dark
  • ¼ cup Lime juice
  • ½ cup Orange juice – fresh
  • 3 tsps Jamaican Pimentos – all spice
  • 1 tbsp black pepper
  • 1.5 tbsp brown sugar
  • 1.5 tsp cinnamon
  • ½ tsp clove powder
  • thyme leaves – 2 tbsps
  • 3 spring onion bulbs – 1/3 cup
  • 2tsbps ginger chopped
  • 1 cup chopped onion
  • 8 cloves garlic (1/2 cup)
  • 1 tsp coriander pdr
  • 3 Scotch bonnet peppers
  • 3 tsps of salt
  • 5lbs Wings approx. 50
  • 2 tbsps Honey

Instructions

  1. To make the marinade grind all the ingredients except the wings and honey and keep it aside
  2. Reserve ¼ cup of the marinade
  3. Pour the rest of the marinade over the wings and allow to marinate overnight
  4. Grease a broiling pan or a sheet lined with foil and bake in a preheated 350 degree oven for 30 minutes flipping over in between
  5. Mix the reserved marinade with the honey
  6. Remove the wings from the oven and brush with the Jerk & Honey mixture on both sides
  7. Bake for an additional 5 – 10 minutes
  8. Garnish with thyme leaves
https://kravingsfoodadventures.com/jerkwings/

Get Holiday Party prepared and avoid going insane (well not completely, anyway)

Whether you’re throwing a party for 6 or 60, putting together a memorable bash can be a daunting experience. You can never be 100% prepared but the tips below can get you pretty darn close. What you’re about to read below may sound a bit extreme, but I am pretty extreme when it comes to party planning. Everyone has different thresholds for what they want to endure so take a few or all of my ideas or customize to your personal taste!
I’m going to break this down into 3 simple stages – Planning, Prepping & Party Animal
Planning
Make a list and check it twice – This may sound like a cliché, but it really helps you stay on track of every detail. I tend to throw family parties where the kids are welcome too, so make sure to list every member, especially if you’re preparing a separate meal or snacks for the little ones. Because we live in a multicultural society we always welcome guests of various backgrounds – cultural and religious, so make sure you have something for everyone. Never forget to take allergies and other conditions into consideration.  If your guest has a nut or shellfish allergy or is gluten intolerant you should consider alternative options when you’re planning your menu. This one may seem a bit silly, but keep a list of all the items you have prepared so you don’t forget something in the back of your fridge. There’s nothing worse than having to drink 3 liters of forgotten eggnog all by yourself.

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Drink up & dance like nobody’s watching! Drinks and music are as important as the food. Serve an easy cocktail or signature drink to welcome your guests and if you are not enlisting paid help, stock your bar with libations, ice, pop and juice and make it easily accessible for your guests to help themselves. I usually store extra pop, juice and other drinks under the table for easy refill access. Make music playlists ahead of time so the party can keep rocking without you having to fuss over it.

Prepping

sparkleshineYou’re invited! Send out invites early. If you want to take a more formal approach, you will likely want to send printed invites, but if you’re like me, a fun and personalized e-invitation is emailed but not before a more informal ‘Save the date’ email is sent to secure the date. If you’re not artistically inclined, there are so many options out there, try pingg, smilebox, punchbowl or evite. And if you want a more interactive social media feel, use Facebook event. The Holiday season is a crazy time and you want to ensure you have your party date in everyone’s calendars.

Food for thought: During the planning stages, identify appetizers that can be prepared ahead of time and stored or frozen. Whenever possible, prepare ahead to free up time for items that can only be prepared the day of the party.

Clean as a whistle! Begin cleaning and organizing your house weeks before the event so you are not rushing around last-minute throwing stuff into a closet. A few days before the party, besides cleaning the obvious places, it’s also really important to clean areas that perhaps you won’t expect your guests to see… like your fridge, microwave and under sink cabinets. There’s no bigger turn off than seeing dirt, dust and crumbs lurking. Throw out your old, nasty kitchen sponge and replace it with a clean one. I often have girlfriends offer to wash dishes and the least I can do is give them something clean to use. Wash all the glasses you need – chances are your guests don’t like their cocktails laced with dust.

Don’t air your dirty garbage! Make sure all your garbage cans have been emptied and cleaned out. And if you’re using multiple spaces in your home, outfit every area with a clearly marked garbage and recycling containers to avoid a huge mess. I once put labeled my garbage, ‘Dry garbage only’ and in fine print, ‘My next collection is in two weeks, feel free to take this home with you’. Nobody did. But at least they got the message.
Out of the closet: Most Canadian homes aren’t equipped with a guest cloak closet. Instead of emptying your closet before a party or dumping your guests’ coats in the laundry room or a bedroom, invest in a free standing coat rack and hangers. Leave it in the foyer and let your guests hang their coats and take them home without having to worry about it.

Don’t cry over spilled wine – If you’re using multiple spaces like I do, stock every area with antibacterial wipes and kitchen towels. Spills happen and you need to be prepared. I also always have a broom and mop nearby but for emergencies. You want to be ready if there’s a big mess but you don’t want your guests to feel like they’re being messy. Know where your stain removers are, wine has a habit for finding its way to your new rug.
On a roll – Stock up on toilet paper for all washrooms.  I like to use the low ply versions for parties to avoid clogging catastrophes. Double quilted comfort has its place, in their own homes.

Smell the roses – Keep some extra vases on hand. Guests often bring flowers and you don’t want to go digging through closest looking for a vase. Ditto with platters, bowls etc.  Make a list for what you will need and have them all out ahead of time.

Out of town guests – Over the holidays you may have guests that have come to visit. Prepare to prep meals above and beyond the prep for your party. It’s easy to get so consumed by party prep that you forget to eat and feed the household.

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What’s in a name – If you’re offering food buffet style, label everything so people don’t have to ask you multiple times what the ingredients are. Keep some ziploc bags and disposable Tupperware on hand for guest that insists on taking something home.

You want what? Guests can ask for the strangest things so keep them on hand – hair clips and pins, safety pins, scotch tape, paper and pencils and stain remover pens. I have storage in my powder room where I stock these things in addition to perfume, deodorant, sanitary supplies, dental floss and mouth wash. That’s Mi casa, Su Casa … literally.

Show me the way to go home – Some guests may not be able to drive. Be prepared for last minute overnight guests. Keep linens etc. washed and ready.

Party Animal
Party like there’s no tomorrow – If you’ve gone through planning and prep you should have your arms free to throw them up in the air Gangnam Style. Except for a few things that must be done at the last minute, you should be able to let your hair down and enjoy your time with your guests. Fabulous food and drinks are great, but most guests don’t want to call you a figment of their imagination.

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Be Merry & Safe – Food safety is important. Keep cold foods cold and warm foods warm. Don’t let food sit around indefinitely.
Somebody call 9-1-1. Don’t leave candles burning unattended. There are many safer options available, use them. When you have kids running around or guests with flowing and highly flammable Holiday wear, you really can’t risk it. One of my friends’ kids once started feeding toilet paper to the flame in the washroom and almost started a fire. Even if there are no kids in attendance, I never leave candles burning in washrooms.

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Get by with a little help from your friends – If you have fantastic girlfriends like I do, they are always willing to help – accept it when you know it’s going to make a difference and politely say no if it’s not needed. After all, you want them to have a good time too!

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And all’s well that ends well – be sure to thank your guests with a follow up email and send them a links to any pictures that you’ve taken. Be sure to edit the pictures and video that may embarrass your guests – that ‘teach me how to dougie’ clip may not be as funny the next day.
Cheers to the Holiday Season!
Karen Ahmed is a wife, mother, blogger and Bollywood Ninja in no particular order. Kravingsfoodadventures.com and youtube.com/kravingsfoodadventures

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Masala Chai – Spiced Tea

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MasalaChai_H3There’s nothing that brings family and friends together more than sharing a pot of garma garam chai as say we in India or hot hot tea. In India chai isn’t just a beverage, it’s an event – a good cup of chai determines the kind of day you’re going to have, it’s something you make with pride to offer your guests and you laugh, share, love and love by holding a warm and fragrant cup of this brew in your hands.

Tea isn’t really my speciality, I grew up drinking coffee and I must admit, that is is my beverage of choice. My husbands family on the other hand, drinks tea like there is no tomorrow. When we visit them in Bangalore, they literally have a pot brewing throughout the day. Instead of drinking a cup at a designated time, they will drink ‘adhi cup’ or a half cup at intervals throughout the day. Even if there is just a little bit left, they will share it among whoever else wants to have it. My husband Mac makes a mean masala chai and it’s really the only time I allow him to use my kitchen. Since I don’t drink tea, or make it, this has evolved into his special recipe. Over the years, he has mastered the art and friends come from near and far to sit down and drink a cup of masala chai with him. When we entertain guests, I usually do all the cooking and it’s wonderful to sit back have him take over after the meal has been consumed.

Masala Chai – Spiced Tea

Ingredients

  • 3 cups water
  • 5 Cardamoms crushed
  • 3- 1 inch sticks Cinnamon
  • 1 tbsp sliced fresh Ginger
  • 4 tsps or more loose Tea
  • 2 cups milk
  • Sugar to taste

Instructions

  1. Bring water to the boil and add some whole spices cardamom, cinnamon and some fresh ginger followed by loose Indian tea.
  2. Bring this to the boil and get the tea steep together with the spices and ginger.
  3. Add the milk
  4. Add sugar or serve the sugar on the side
https://kravingsfoodadventures.com/masala-chai-spiced-tea/

Sorak – Vegetarian Spiced Curry with Coconut

View my step-by-step videoSorak_H

Sorak_H2 I am inspired to make a very simple gravy called Sorak that hails from Coastal Goa in India. Spices and coconut are blended with tamarind to make a sweet, spice and sour vegetarian curry.Sorak_H3

The best part of this simple gravy is that it provides a great canvas to display some of Goa’s fiery side dishes and fried seafood. On it’s own, poured over some mota chawal or Goan rice it’s simply delicious. This recipe was shared by my friend and co admin on our Facebook group Traditional Goan Foodies. Leanne is one of the founders of Bongong.com where she shares authentic Goan and Bengali recipes together with some other really passionate bloggers.

Kokum

Typical Goan cusine is Sweet, Salty, Sour and Spicy all at the same time.One of my favorite souring agents, Kokum is used in this recipe. Kokum is available in most Indian stores and is the dried cover of the Kokum fruit that is sour to taste. It’s preserved with coarse salt and is used extensively in Indian Cooking. If you can’t find this you can substitute more tamarind, or a splash of lime juice.

This Sorak can be eaten with a side of fried fish or if you’re vegetarian some crispy Okra would be perfect.

Sorak – Vegetarian Spiced Curry with Coconut

Ingredients

  • 1 cup shredded coconut
  • 1 tsp red chilli powder
  • ½ tsp turmeric
  • ½ tsp cumin
  • 6 black peppercorns
  • 3 garlic cloves
  • 2 inches of ginger coarsely chopped
  • ½ cup chopped onion
  • 1 tsp coarse salt
  • 1 tsp tamarind soaked in a couple of tsps of water
  • 6 pieces of Kokum
  • 1 green Chilli slit horizontally
  • 2 1/2 cups water

Instructions

  1. Give all the ingredients except the tamarind kokum and green chilli a quick pulse and then 1 cup of water till a smooth paste.
  2. In a saucepan, bring the ground mixture to the boil, add another cup of water
  3. Add water to your processor is there is masala still stuck at the bottom under the blades and add that in a well and bring to the boil.
  4. Add 1 tsp tamarind soaked in a couple of tsps of water. Make sure to remove any Tamarind seeds
  5. Add 6 pieces of Kokum
  6. Also add one green chilly that has been slit in half and serve
https://kravingsfoodadventures.com/sorak-vegetarian-spiced-curry-with-coconut/

Sriracha Cauliflower

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Cauliflower in all it’s incarnations are all the rage now and I’m excited to share this recipe with you for Sriracha Cauliflower fritters. It all started with a lunch date with my BFF Mona, when she insisted on having Fried Korean Cauliflower. Not being a huge veggie fan myself(I would have preferred wings), I reluctantly agreed and was pleasantly surprised with it’s stellar taste and crunch.

Fast forward to the period of Lent where I decided to give up meat for 40 days(46 including Sundays ) and always looking for interesting ways to eat vegetables. I remembered this tasty snack and knew I could put my fave Sriracha to the test. It didn’t disappoint.

This is a crunchy cauliflower fritter that is spiced up with Sriracha sauce. The smaller your Cauliflower florets are the crunchier they get. A simple batter of cornstarch and Sriracha helps the florets crisp up, but also hold on to the extra Sriracha sauce that’s poured over later.

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Sriracha Cauliflower

Ingredients

  • 3 cups Cauliflower
  • 2 tbsps Cornstarch
  • Salt
  • 1 tsp Sriracha
  • 3 tbsps Sriracha
  • Oil for frying

Instructions

  1. Make a batter with cornstarch, water, salt and the sauce
  2. Add the florets, deep fry and drain on a kitchen towel
  3. Add the Cauliflower to a clean wok an douse it in Sriracha sauce
  4. Mix well
  5. Leave to caramelize a little bit
https://kravingsfoodadventures.com/sriracha-cauliflower/

Salmon Fishcakes – A Jamie Oliver Food Revolution Special

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SalmonFishcakes_blogI’ve been following Jamie Oliver for years and I think that he’s really a ‘pukka’ chef so I’m very excited to participate in his ‘Food Revolution’. On Friday May 16, people from all over the world have signed up and committed to teaching kids how to cook something from scratch. This resonates with me in more ways that you can imagine. I love food and I’m happy that my two boys enjoy spending time in the kitchen. Through my blog and channel, I hope to leave my legacy for them so they will always have a piece of me with them as they grow and have their own lives and families. Teaching the kids how to prepare something fresh and healthy is probably one of the more important things we can ever do. Of course this revolution not only creates awareness but funds food resources for many in need, so thank you Jamie.

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GoofyPicI’m following Jamie’s recipe with my son Aaron and adding my own spin to it.
 http://www.foodrevolutionday.com/salmon-fishcakes/
Salmon Fishcakes – A Jamie Oliver Food Revolution Special

Ingredients

  • Sea salt and freshly ground black pepper
  • 50g or 2 oz fresh or frozen peas
  • 600g potatoes
  • 1/2 a tbsp of fresh chives
  • 2 x 180g tins of quality salmon
  • 1 lemon zested
  • 2 tbsps plain flour, plus extra for dusting
  • 1 large egg
  • Olive oil for frying

Instructions

  1. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
  2. Place on a high heat and bring to the boil. Meanwhile…
  3. If using fresh peas, pod them into a bowl, then leave to one side.
  4. Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
  5. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…
  6. Finely chop the chives and add them to a mixing bowl.
  7. Drain the salmon over the sink into a sieve.
  8. Add the salmon to the bowl, using a fork to flake it into small chunks.
  9. Once cooked, drain the potatoes and peas over the sink into a colander then leave them to cool completely. Meanwhile…
  10. Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.
  11. Crack in the egg and season with a tiny pinch of pepper.
  12. Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.
  13. Add the mash to the bowl, then mix together until really well combined.
  14. Sprinkle a little flour over a clean work surface and onto a large plate.
  15. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
  16. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
  17. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
  18. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.
  19. Cut the zested lemon into wedges.
  20. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.
  21. This recipe is just as delicious made with tinned tuna, or you could swap the regular potatoes for a few sweet potatoes.
https://kravingsfoodadventures.com/salmon-fishcakes-a-jamie-oliver-food-revolution-special/

Chilli Chicken

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ChilliChickenH3This is an old Chinese favorite in all restaurants in India. It’s probably made a hundred different ways, here is my version!

Chilli Chicken

Ingredients

  • 1 pound chicken boneless breast or thigh cut in small cubes
  • 4-5 spring onions - sliced(reserve leaves)
  • 2 large green chilli sliced diagonally
  • 1 pod garlic minced
  • 2 tbsps garlic paste
  • 1 1/2 tsp soya sauce
  • 2 tsps corn starch
  • 1 cup chicken stock
  • 1 tsp chilli paste
  • Dash of vinegar
  • salt
  • 1 tsp ground black pepper
  • 1 tsp corn starch dissolved in a quarter cup of water.

Instructions

  1. Add 1 tsp of the garlic paste, soya and cornstarch to the chicken and mix well.
  2. Deep fry on high heat and keep aside.
  3. In the same sauté pan heat some oil and sauté the spring onions, green chillies and garlic
  4. Add a tsp of garlic paste, chilli paste, dash of vinegar and the stock. Bring to a boil.
  5. Add salt if required.
  6. Add a little soya and ground black pepper.
  7. Add the dissolved corn starch.
  8. Add all the cooked chicken and cook for another 30 - 40 seconds.
https://kravingsfoodadventures.com/chilli-chicken/

Bhindi Kurkure – Crispy Spiced Okra

View my step-by-step video

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I hope you’re excited, because today I’m going to share a recipe for Bhindi Kurkure.

Bhindi is Okra in Hindi and Kurkure translates to crunchy and is also the name of a popular commercial snack in India so the name is synonymous with something you know and expect to pack a crunch.

In this recipe, Okra is prepared by stripping off it’s sticky insides and mixed in with spices and gluten free flours and deep fried till crispy.

This is a great snack as well as a side to go with your Vegetarian and Non Vegetarian meal.

This recipe was posted on a Facebook group Chef at Large by member Janaki Priya, I tried it once and was hooked. The recipe is below, try it for yourself, also check out the video that explains the entire process!

Bhindi Kurkure – Crispy Spiced Okra

Ingredients

  • 12 oz, 330 gms Okra
  • 1 tsp Rice flour
  • 2 tbsps Gram flour(Chana ka atta)
  • 1 tsp each Cumin & Chilli powder
  • Juice of half a lemon
  • Salt
  • 1/2 sliced Onion
  • Oil for frying
  • 1/4 cup curry leaves

Instructions

  1. Cut the tops off the Bhindi/Okra, slice in half and using a small spoon scrape all the seeds out
  2. Cut the Bhindi again in thinner strips
  3. Add this in the bowl together with rice and gram flour, spices, lemon juice, salt and the onion and mix well
  4. Deep fry the Bhindi in batches and add some curry leaves to the oil
  5. Remove and drain
https://kravingsfoodadventures.com/bhindi-kurkure-crispy-spiced-okra/