MASALA AZUKI

Azuki are tiny kidney beans like rajma. We find these abundantly in Brazil. I have tried cooking these in many ways, dry version, with gravy like Rajma, made chaat and the taste is really awesome. I also use these as a substitute to kali urad dal/ black dal/ maah ki daal.

Ingredients:
Azuki beans .....  1 cup
Onion ............... 1 small
Mustard seeds ... 1 tsp
Cumin seeds ..... 1 tsp
Asafoetida ....... a pinch
Turmeric powder .. 1/4 tsp
Cumin powder ...... 1/2 tsp
Red chilli powder .. 1/4 tsp (add less or more as per your taste)
Salt .................. to taste
Lime juice ...... 1-2 tbsps
Coriander leaves .. handful
Oil ..... for tempering

Method:
1. Soak the azuki beans for at least 5-6 hours. (preferably overnight)
2. Boil them adding salt in a pressure cooker. Drain the water.
3. Heat a little oil in a pan and add the asafoetida, mustard and cumin seeds.
4. When they crackle add the sliced onion and saute for a minute.
5. Add the boiled azuki beans and the spice powders.Check the salt and add if needed.
6. Add the lime juice and coriander leaves.
It can be served as a side dish with rotis or cold like a salad.

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Azuki Beans with Spinach

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Caldo de Feijao / Bean Soup

HUMMUS

Hummus is a popular Middle Eastern food dip usually served with pita bread. The chickpeas are rich in protein and the tahine paste made with sesame seeds, which are an excellent source of amino acids, make this a protein rich healthy snack.

Ingredients:
Chickpeas/chana/garbanzo beans ..... 1 cup (boiled)
Garlic paste .................. 1 tsp
Tahine ................. 1 tbsp
Olive oil ................. 1 + 1 tbsp
Lemon juice ........... 2-3 tbsp.
Salt ................ to taste
Water ............. about 1/4 cup

Method:

1.Blend all the ingredients (1 tbsp oil, save the other for garnishing) in a food processor.
2. Remove it in a serving dish and pour 1 tbsp. olive oil. Garnish with red chilli powder.
3. Serve with pita bread.

Video Link

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Baba Ganoush 

Roasted Bell Pepper Hummus

Eggplant and Olive Dip

GUACAMOLE

Guacamole is a Mexican dip. It is served with Corn chips.

Ingredients:
Avocado .... 1 (ripe)
Onion ....... 2-3 tbsps (finely chopped)
Tomato ..... 2-3 tbsps (finely chopped, after removing the seeds)
Coriander leaves... 2-3 tbsps (finely chopped)
Jalapeno chillies ... 1 tbsp (finely chopped. you may use the normal green chillies also.Reduce or increase the quantity according to your taste)
Lemon juice .... 1 tbsp.
Salt .... to taste\

Method:


1. Cut avocado into half and remove the seed. Spoon out the pulp.

2. Take the chopped onion, tomato, coriander leaves and green chillies and mix them together.

3. Stir in the lemon juice and salt. Serve with corn chips.

Note: Avocado flesh discolours when exposed to the air. To help prevent this, bury the avocado seed in the dip and cover with plastic wrap. Remove it just before serving.

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Mexican Tomato and Bean Soup

MURGH BADAMI

Murgh Badami is a Shahi dish from the princely state of Hyderabad. This is not a spicy preparation.The base is almond paste along with aromatic herbs, cream and onion paste all cooked in pure ghee. It is then garnished with slivered almonds. I have substituted the cream with milk and used oil to make it lighter. You may also use coconut milk. But definitely using ghee and cream is a better choice when you are serving it to your guests..go for it. The taste is divine !

Ingredients:
Chicken ..... 1/2 kg ( I have used boneless thigh portions)
Almonds ... 1/4 cup (about 20)
Onions ...... 2 small
Green chillies ... 3-4
Ginger .............. 1 inch piece
Garlic .............. 8 - 10 cloves
Cumin powder .. 1 tsp
Garam masala ... 1 tsp
Turmeric powder .. 1/4 tsp
Yogurt ................ 1/4 cup
Salt ..................... to taste
Cream ............... 5-6 tbsps  ( I used 1/4 cup milk)
Oil / ghee

Method:

1. Soak the almonds for few hours and  remove the skin. Easier way is to put them in a bowl with water and microwave for a minute and peel. Grind them to a smooth paste adding a little water.

2. Cut the chicken into cubes and marinate with a little garlic paste, yogurt, salt and turmeric.
3. Cut the onion into big chunks. Boil the onion, ginger, garlic and green chillies, adding water to cook. Cool and grind it to a paste. Use just sufficient water so that you don't have to drain it away.

4. Heat ghee/oil in a pan and add the onion paste. Keep stirring until the oil separates.
5. Now add the marinated chicken. Saute it for a couple of minutes and simmer. Add a little water if required.
6. When the chicken is three-fourth done, add the almond paste, cumin powder, garam masala and cream/milk.
7. Check the salt and simmer it until done.
Garnish with slivered almonds.

Note: Another method is to grill the chicken first and then add to the gravy and let it simmer.

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BASARA MEI BHINDI PATATA ( Sindhi Bhindi Aloo ki Sabzi)

This is simple and traditional bhindi aloo sabzi from the Sindhi Cuisine. We serve it with rotis.

Ingredients:
Bhindi / okra / lady's finger ...  250 gms
Onion ................ 2  ( chopped finely)
Potatoes ............  2 ( cut into cubes)
Tomato ............. 1 ( cut into cubes)
Garlic ............. 1 tsp crushed
Green chillies ... 1-2
Turmeric powder ... 1/8 tsp
Coriander powder .. 1 tsp
Cumin powder ....... 1 tsp
Red chilli powder ... 1/4 tsp
Salt ................  to taste
Oil
Coriander leaves ... To garnish

Method:

1. Cut the bhindis into 1 inch size pieces. Sprinkle a little salt. Cut the potatoes into cubes and put them water to which a little salt is added.

2. Fry the bhindis and potato cubes until almost done. Set aside.

3. In a pan heat a little oil and saute the garlic and onion. Simmer until translucent.
4. Now add the green chillies, tomatoes and also the fried bhindi and aloo.
Add the salt carefully as the bhindi and aloo have salt already. Also add the dry spice powders.

5. Mix carefully and simmer for a minute. (or even less depending how well the aloo and bhindis are done.)
Garnish with fresh coriander leaves.
This goes well with rotis.

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Kurkuri Bhindi

Seyal Bhindi Patata (Sindhi Style)

CREME DE PAPAYA

This is a very popular dessert in Brazil and the most easiest one that I have ever come across. Ideal for summer. A spoonful of Cassis liquer is  also added. Cassis is a sweet liquor made from black currants. It is dark red in colour also used in many cocktails. However if you prefer to have the dessert non-alcoholic, you can serve without adding it. This dessert has to be prepared just before serving.

Ingredients:
Papaya ...  1 medium sized ripe one
Vanilla Ice-cream .... 2 scoops
Cassis .................. 2 tbsps

To Garnish
Berry or a sprig of mint leaves.

Method :
1. Blend the papaya with ice-cream until smooth.
2. Pour into individual serving bowls.
3. Pour a spoonful of cassis liquor on top and garnish with berry or mint.

Note: The quantity of ice-cream can be reduced or increased as per your liking and you may skip adding cassis.

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KIBBE / KIBBEH

Kibbeh is a Middle Eastern snack made with bulghur, minced onions and ground red meat, usually beef, lamb, or goat. Kibbeh can be made in two different ways..one is the baked version, where we spread the mix in a tray with a filling and bake it. The other way is to shape into croquettes with a filling of cooked meat to which spices and nuts are added. Traditional recipe is with pine nuts but if they are not available you may use pistachios and almonds.

My recipe of kibbeh here is with some minor changes. Though I have tried making with meat earlier, today I have used chicken mince and the taste is as good as the ones made with red meat. I also like to add a spoon of Zaatar to this as I love it's tangy flavour.

Ingredients:

Bulghur ...        3/4 cup (soak it for a couple of hours)

Chicken mince ... 250 gms (you can use meat mince too )

Onions ............. 2 small (sliced)

Pine nuts ........... handful (can substitute with other nuts)

All spice ........... 1 tsp (can substiute with garam masala)

Cinnamon ........ 1/2 tsp
Cumin powder .. 1 tsp
Zatar ................. 1 tsp
Black pepper .... 1/2 tsp
Baking powder ... 1/2 tsp
Bread crumbs ..... 2 tbsp (my addition to the recipe)
Salt ................ to taste
Oil

To make the filling:

1. Heat oil in a pan. Saute half of the onions (save the remaining for grinding with the meat )

2. Add about 50 gms of the mince and stir fry. Add salt and a little cumin, black pepper and all spice powder. Cover it for a few minutes on very low flame and it is done.
Since we are using chicken mince it cooks fast. If you use beef or goat meat you may have to add a little water to cook. It has to be completely dry in texture. Add the roasted or fried pine nuts.

 To make Kibbeh:

1. In a food processor grind the remaining onions. add the mince, spice powders mentioned above, salt bread crumbs and baking powder.

2. Take a large bowl and remove the mix into it. Add the drained bulghur and knead it with wet hands to mix it well.

3. Now take a little portion of this on your hand and flatten it. Place a little stuffing in the middle and seal it pressing firmly into a roll shape first. Pinch the corners to give it the kibbe shape as shown in the picture. Refrigerate them until you are ready to fry.

4. Heat oil and deep fry the kibbeh to a nice golden brown colour.

5. Serve them with Pita bread and  Hummus or Baba Ganoush

See the following recipes by clicking on the name:

Hummus

Baba Ganoush

Roasted Bell Pepper Hummus

Falafel

Tabouleh

Baked potato kibbe with zatar

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Hummus

Eggplant and olive dip

ANARDANA MASALA STUFFED BHINDI

Stuffed bhindi with a nice tangy masala makes a lovely side dish.. serve with rotis or dal chawal. It makes a perfect accompaniment.

Ingredients:
Bhindi ............... 1/4 kg (select small ones)
Anardana .......... 1 tbsp. (Ground)
Cumin powder ... 1/2 tsp.
Coriander powder .. 1 tsp.
Turmeric powder ... 1/8 tsp.
Dry ginger powder ... 1/4 tsp.
Red chilli powder ..... 1 tsp.
Roasted and ground peanuts ... 2 tbsp. or ( You may use dry roasted besan )
Salt ............. to taste
Oil ............ 2-3 tbsp.

Method:
Mix all the masalas for filling.








Wash the bhindi and remove the ends. Give a slit in the middle with a knife. Stuff them with the prepared masalas.








 Heat the oil in a shallow saucepan and put the stuffed bhindis. Simmer on very low flame and turn it once carefully. Sprinkle a little water and simmer until done

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Aloo Bhindi Masala (Microwave Version)

Kurkuri Bhindi

Seyal Bhindi Patata (Sindhi Style)