Friday, 1 January 2016

Katri Bhindi Kayastha style Class 2

Katri Bhindi

Bhindi, Okra or Lady’s finger is just one very popular vegetable for most indians. The way it is made varies vastly from different regions in india. I hail from the north india so this recipe is from delhi kayastha family. in the season one would see this virtually every day, goes as an everyday vegetable but equally be fine for a more formal dinner party. Here I will show you one of the simplest recipes which doesn't mean it is not tasty as this dish just tastes and smells of bhindi itself and my favourite. 


250 gms of fresh tender light green bhindi, chopped into 1/2 inches pieces
4 tablespoons of cooking Oil
Pinch of Asafoetida
1/2 onion chopped lengthwise
1/4 chilli powder. On this occasion I will try some of the red pepper presented by our own Shirley 
1 tsf Salt


  • Heat the oil in a wok or a frying pan over medium heat.
  • When oil is hot add add asafoetida and let is sizzle.
  • Add chopped onion and lightly fry for 5 minutes.
  • Now add the chopped bhindi, salt and chopped red pepper and mix well. If you want to make it hot one can add either chilli powder or a couple of chopped fresh green chillies.
  • Mix well and cook with the wok slightly covered for 5-10 minutes or till bhindi is cooked.

This dish is dry and if there is any water dry it by keeping the lid off on medium heat.

Chole (Chickpeas) Class 2

chole (chickpeas)

Chickpeas or Chole as we north indians call them are one of the favourite roadside market food. It is so popular that a number of vendors have become multimillionaires. one or two places i know in delhi which serve the likes of president of india and bollywood stars when they are visiting delhi. there are so many recipes of making chole which are usually served with bhatura. here i have tried to copy my favourite vendor sita ram divan chand’s style. we are not going to try the bhaturas but have ch0le with indian bread. i will admit that i cheat using Shan’s chana masala, with which one gets a very similar result as when i have used the separate ingredients some of which are rarely used. this is an easy dish and you should get it right most of the times.


3 tins of chickpeas
2 tea bag
Pinch of Asafoetida
4 tbsf of oil
Shan’s chana masala
1 onions sliced


  • Heat the oil in a wok or frying pan
  • When the oil is hot add the asafoetida and let it sizzle, usually a minute or so.
  • Put the chickpeas with its water in the pan, keeping the pan on medium to high heat.
  • Add approx 5-6 tsf of chana masala and the tea bags and mix well. Ensure that the tea bag doesn't open up. Bring it to a boil and then lower the heat to low and let the choles to cook till they are very tender. Usually it takes 1 1/2 hours but today we will make it in a pressure cooker and it should take about 1/2 hour.
  • When serving garnish it with freshly sliced onions.

Murg Lahori Class 2

Murg lahori


1 Kg Chicken cut in to small pieces
1 cup Yogurt beaten to smooth consistency
10 tbsf oil
1/2 tsf Garam Masala
1 1/2 tsf Salt (to taste)
2 tsf White pepper
2 tsf dried Fenugreek leaves (Kasori methi)
150 mls fresh Cream
2 small Onions
6-8 Cloves
1 inch Ginger peeled
1-2 Green Chillies
Handful of fresh Coriander


  • Blend onion, green chillies, ginger and garlic into a paste.
  • Heat the oil in a heavy pan. Add the blended onion, green chillies, garlic and ginger mix and cook for 3-5 minutes till the onions are pink.
  • Now add the chicken pieces, salt, garam masala and white pepper. Fry for 3-5 minutes till chicken changes colour. 
  • Add the yogurt and fenugreek, 1 tablespoon full of yogurt at a time, keep mixing so the yogurt is well blended. Fry for 3-5 minutes.
  • Cover, lower the heat and cook till chicken is tender, approximately for 10-15 minutes.
  • Add fresh cream and keeping the heat at low let it come to a boil.
  • garnish with chopped fresh coriander and serve hot.