What do you cook for Mother’s Day when you’re not prepared and there’s only bhindi (okra), cabbage and bottle gourd at home? You cook HM’s Bharleli (stuffed) Bhindi!
Super simple, super quick and super yummy.
What you need:
- 1/2 kg bhindi or okra
- 4 onions
- Pinch of mustard seeds, cumin, hiing
- Chopped coriander (fistful)
For the stuffing:
- 1 teaspoon of chilli powder, cumin powder, coriander powder, chaat masala, salt
- 1/2 teaspoon of tumeric
- Wash the bhindi and pat dry
- Make a slight slit along the length without cutting the bhindi into two
- Mix all the stuffing ingredients in a bowl and coat the bhindi inside the slit as well as outside
- In an iron skillet (or any skillet), add some oil. When the oil is hot, add mustard and cumin seeds, and then the the chopped onions
- Mix until they are translucent
- Add the stuffed bhindi in the skillet and give it a gentle stir
- Let it simmer for 20 minutes, but make sure you continuously stir it every few minutes
- Once the bhindi is cooked, add the coriander
Eating clean is tough work. Especially if you’re someone like me who just can’t stop eating. So this weekend, in the pursuit of eating healthy, I cooked some ultra yummy Indian burgers. These turned out really juicy, tender and flavourful. Also, guess what, they were super healthy.
Here’s how I made it:
For the patty:
- 500 grams of chicken mince
- 3 onions, diced
- A fistful of coriander, chopped
- A fistful of mint, chopped
- 3 green chillies, chopped
- 1 teaspoon of red chilli powder
- 1 teaspoon of tumeric
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
For assembling the burger:
- Whole wheat burger buns
- Tzatziki or homemade hung curd
- Red cabbage or lettuce
- 1 cheese slice
- Mix all the patty ingredients, except the egg, and let it marinate in the fridge
- In an hour, add the egg to the mixture and make patties of the size you prefer. I made them super jumbo 🙂
- In a pan, heat some oil and drop in the patties. Let them cook thoroughly until they turn golden brown.
- Spread the tzatziki, red cabbage and cheese slice on the whole wheat burger buns. Add the juicy patty in and assemble into a burger
- Super healthy, juicy burgers are ready to eat!
Last week, I was home on a Friday evening. Fridays at home = accompanying mom to the farmers’ market. The market’s live every Friday in Bhosale Nagar, Pune. You get to buy vegetables, fruit and other homemade products, directly from farmers or home business owners.
While we bought a lot of stuff, I decided to get some of the many drumsticks back to Mumbai with me to cook something with them. Some of you might wonder why drumsticks?! The answer is super simple: I love them. Even though when I was a kid, my mom tricked me in to eating them, saying they’d make me really tall and strong. Well, not sure if that worked.
But what I do know is that my HM’s Sour Drumstick and Potato curry, which I cooked for lunch, was yum.
What you need:
- 3 drumsticks
- 3 mid-sized potatoes
- 3 onions, chopped
- 3 tomatoes, chopped
- Coriander bunch, chopped
- 3 green chillies, chopped
- Pinch of mustard seeds
- Pinch of cumin seeds
- 1 teaspoon of garam masala
- 1 teaspoon of sambar powder
- 2 teaspoons of sliced ginger
- 4 garlic cloves
- 4 teaspoons of tamarind paste (or make it at home like I did)
- 2 teaspoons of cooking oil
- I didn’t have tamarind paste, so I soaked some in water and left it aside for half and hour. I then squeezed the soaked tamarind and put it through a sieve and, voila, tamarind paste!
- In a pressure cooker, I cooked the potatoes and drumsticks (each chopped 4 inches long)
- In a vessel, I added the cooking oil. Once heated, I added the mustard seeds, cumin seeds, a pinch of tumeric and hiing (asefoetida, hahaha). Stir, then add the diced onions, garlic, ginger and green chillies
- Once the mixture comes together and the onions look translucent, add the salt. After a couple of minutes, add the tomatoes, garam masala and sambar powder
- When the mixture looks like a nice paste (not a blender paste!), add the cooked drumstick and potatoes (chopped into big pieces). Stir.
- Here is when you add your tamarind paste ( this is optional, you could skip this). If you skip this, what you get is HM’s (non-sour) Drumstick and Potato Curry
- Let it simmer for 10 minutes. HM’s Sour Drumstick and Potato Curry is ready!
It’s difficult to squeeze everything you want to do in one weekend. Do you cook, clean, chill, sleep, work, socialise or do nothing at all?
I’ve had a crazy week and, as I waited for this weekend, I also made mental notes of what I needed to do on it. One of them was to cook. Cook enough for a few days (yup, I do that because cooking after work is tough!).
After a satisfying Sunday morning laze, I decided to cook some chicken curry. I needed something quick, so that I could get back to chilling.
So here’s my quick HM chicken curry (HM stands for Haurat Mulgi).
What you’ll need:
- 500gms of chicken (I used boneless)
- 3 onions
- 2 teaspoons of ghee
- 7 curry leaves
- 3 tomatoes
- 5 garlic cloves
- 1/2 teaspoon chilli powder
- 1/2 teaspoon turmeric powder
- Coriander leaves and mint leaves (I used a ton, but it’s really your choice)
- 2 cups of water
This is how you make it:
- In a deep pan, pour in the ghee and once it’s hot, add the chopped onions, garlic, green chillies
- Give it a good stir. After a few minutes, add the turmeric, salt, chilli powder. Stir again
- Once the mixture looks well blended, add chopped tomatoes, coriander and mint leaves. Give it a good stir
- In 2 minutes, add the chicken pieces and pour two cups of water. Give it a good, gentle stir and let it simmer for 10 minutes
- Turn off the heat. Your chicken curry is ready!
I’m going to eat this curry with rice, while I watch Romedy Now.
Haurat Mulgi is now on Instagram too! Thank you for your support.
Instagram is my favourite platform and it was time HM was on it.
Follow me (@hauratmulgi) to read about my food experiences. It’ll be fun, yum and super haurat.
A few years into your career, there comes a time when you reflect. It isn’t really one thing, but a series of reflections. “Why am I doing this?” “Does anyone care?” “Does anyone really benefit from what I’m doing?” The answers are vague.
I too had these thoughts after a year of working. Between all the ‘PFAs’ and ‘best regards’, I realised that I couldn’t let this be all that I do. It felt like the most unnatural thing. That is when I started my blog – my own space, untouched by protocol or rules.
But, the longer I am at work, the more I’m desperate to do more than just that. Work can be a black hole – sucking you in. Sometimes you can’t seem to understand how sucked in you are, because guess what? Everyone’s sailing in the same boat, so there’s no frame of reference either.
A few weeks ago, I realised that it was time to do something beyond work.
Seniors normally land up telling you stuff like: “Work hard now and, when you get to my level, you can have fun.” It’s a load of bull. I want to do more now. My work often doesn’t allow it, but I am trying to expand my boundaries. I am painting again, cooking more and exploring with a vengeance. I feel more productive and happy.
In my pursuit of doing more, I celebrated my new bought induction stove by cooking some Kheema Rice. I posted this on my Facebook and a lot of people asked me for the recipe. This cook is dedicated to Vinit’s mom and Saima’s mom for feeding me always.
Here is the recipe.
(I don’t know the measurements, really. If you cook regularly, you’ll figure or ask a parent)
- Marinate chicken kheema (or whichever meat you prefer) in garam masala, garlic, ginger, lots of hand-crushed mint and coriander. Let it rest for at least half an hour.
- Rice: boil rice with 2 bay leaves, 3-4 peppercorns, 3 cloves, 1 cinnamon stick. Add ghee to the rice. Once boiled, keep aside.
- Kheema: in a vessel, add ghee (please be generous with ghee, it is yummy and good for you), add cumin, pinch or turmeric, pinch of heeng (asafoetida, LOL). Let it crackle. Add 4 diced onions, garlic and ginger (finely diced, I dislike using paste). Stir after you add salt to this mixture. A few minutes later, add some mint leaves and coriander (don’t think you are OD’ing on these, they are amazing). Give it a stir. Finally, add in the marinated kheema. Stir and let it cook.
- Lightly flatten the kheema with a spoon in the vessel. Add the boiled rice as the top layer and flatten lightly with a spoon.
- Garnish: (Marathi peeps love garnish) In a pan, add ghee, add two diced onion, fry until golden brown. Pour these onions (with the ghee in the pan) on the rice with some more mint leaves and coriander.
- Eat. Share.