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A medley of recipes for women in a hurry
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Bhindi ki subzi
Layla Patel asks,
My bhindi (lady finger) becomes quite sticky. Can you help how to prepare it?
Dear Layla,
Sprinkle lime juice when preparing bhindis to prevent the sticking because of the enzyme present in lady fingers. Try this recipe as well -
Ingredients
Bhindi 1/2 kg
Haldi 1/2 tsp
Garlic 1 tsp
Kalonji 1/2 tsp
Chilli powder 1 tsp
Oil 1/2 cup
Salt 1 tsp heaped
Onions 1 fried light golden
Tomatoes 4 finely chopped
Green chillies small ones, whole 4
Lime juice 1 tbsp
Method
Fry bhindi in oil till slightly brown. Then in the same oil fry garlic, salt, chilli powder and haldi bhuno by adding in little water and add chopped tomatoes. Cook on slow fire. Lastly, add in fried bhindi , green chillies and lime juice and brown fried onions. Then leave it on dam for 10 minutes.
Serve hot with chapattis .
Pasta sauce
Geetanjali Kumar asks,
I am not a great cook but I get by with some decent pastas in tomato or white sauce (maida , cheese & oregano, basil or others). I add spinach or mushrooms or baby corn, but then base sauce always tastes the same. I would like to add some variations as it is getting quite boring to eat now. Can you suggest something?
Dear Geetanjali,
Try this recipe for a variety in pasta sauces. Tomato pepper sauce:
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, minced
1/2 cup tomato puree
1 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon processed cheese
1 tbsp Schezuan sauce / hot pepper sauce
1/2 cup sliced and sautéed mushrooms
2 tbsp white wine
Method
In a large pan, over medium heat, saute onion and garlic in the olive oil for about 5 minutes. Add tomato puree, oregano, salt, pepper, cheese, wine and a little water. Lower heat and simmer until it thickens for about 30 minutes. Finally add in the sautéed mushrooms and Schezuan sauce. Mix well and use as required with pastas.
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Chef Kaviraj Khialani
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