Stuffed Bhindi

This is the favorite and best recipe of Learn Easy Cooking Recipes ,wants to share with you.
Stuffed Bhindi or Bharwa bhindi, an Indian local dish crammed ladies finger fry which is a gem 
among bhindi recipes.An earthy, warm and mouth watering Indian cuisine, bharwa bhindi, 
stuffed bhindi or stuffed okra. Our organic garden and kitchen garden is providing us a fine 
yield of fresh supple okra aka ladies finger in summer season. Thus, bhindi furor fry and stuffed
 foods with okra are cooking in my kitchen.. Stuffed bhindi is extremely famous in the hindi 
speaking states of India and in West region of India. Home cooks of assorted regional meals
 have they own exceptional combination of spices and ingredients that participated into the
 preparation of stuffed bhindi or okra.

Main ingredients of Stuffed Bhindi recipe:

Bhindi

• Oil : 2-3 tbsps
• Salt (according to taste)
• Onion - 4 tbsps (well chopped)
• Green chili-ginger paste (crush 2 green chilis+1" ginger)
• Red chili powder (lal mirchi powder)- 1/2 tsp
• Turmeric powder (haldi powder) - 1/4 tsp
• Coriander powder (dhaniya powder)- 1/2 tbsp
• Roasted cumin(jeera) powder - 1/4 tsp
• Lemon juice - 1 tbsp or amchur powder - 1/2 tsp
• Saunf powder - 1/2 tsp (fennel seeds)
• Garam masala -  a pinch
• Sugar - 1/2 tsp
• Besan - 2 heaped tbsps (roasted on low flame for 6-7 mins.)
• Sesame seeds (til ke beej)- 1/2 tsp, roasted and crushed
• Coriander leaves - 2 tbsps, well chopped
• Cumin seeds - 1/2 tsp
• Asafoetida (hing) - 1/4 tsp

Time Duration: 25 min to 30 min

           

           

                       

How to cook Stuffed Bhindi:                                    

 1) Mix all the elements meant for filling in a bowl and place it aside.

2) Wash it and sufficient dry the bindi. Make a cut ,according to length ,in each bhindi and fill a
 tbsp of the stuffing in the small opening. Loaded all the bhindi with the filling and set aside. If 
there is any left over stuffing, set it aside too.

3) Heat oil in a open mouthed cooking pan. Once the oil turns hot, put the cumin seeds and
 allow to splutter. Add asafoetida (hing) and frizzle for few seconds. Add the stuffed bhindi and 
spread them in the pan in a single layer.

4) Add any left over mixture stuff over it and make it on low medium flame without lid. Sprinkle
 approx 1/2 tbsp salt over the stuffed okra. Do Not put excessive salt as there is salt in the filling
 mixture as well.                 

5) After Every few minutes turn the bhindi to allow even cooking. Slow roasting of the okra can 
take at least 25-30 minutes without lid.    

6) Turn off the burner, and your stuffed bhindi is ready for serve to your family or guests.

Hope you will enjoy this mouth watering and spicy

recipe from Learn Easy Cooking Recipes.    

                       

           

                       

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Rasgulla Recipe

Spongy Rasgulla

India has a huge variety of sweets, with each region  of country has their own recipes and
 tastes in their sweets. Sweets play an vital role in the food of  Bengali and Odia community .
Even at their social events,sweets occupy an essential place. It is a old tradition to distribute
 sweets during festivities. The bakery trade has bloomed because of its convenient partnership
 with communal and theological ceremonies. Competition and growing flavors have helped to 
conceive countless new sweets, and today this industry has flourished within the nation as
 well as all over the globe. Spongy Rasgulla is one of the most famous, outstanding and 
appetizing sweet of India. Mainly this sweet dish come from the region of west bengal but 
popular in all over the country.Here is the Learn Easy Cooking Recipe for making of rasgulla 
in your kitchen.

• Main Ingredients of Rasgulla recipe: 

  • 1 liter fresh  milk(for making cheena) 

  • ½ cup of curd (2 tbsp of lemon juice) 

  •  1 liter ice cold water1 ½ or little more cups of sugar

  • 2 ¼ cups of water
  •  
  • ¼ tbsp of cardamom powder
  •  
  • ½ tbsp of rose water (optional)
  •  
  • Few saffron stands (for garnishing purpose)

• How to make rasgullas: 

• First step is to prepare cheena:

Boil the whole milk in a open container.

Pour the curd  and mix it well.If you are using lemon juice,dilute 2 tbsp of lemon juic 
with 2 tbsp of water.

Let the milk curdle,turn  off the burner and leave it for 2 or 3 mins. , put some more curd 
in it while the milk is still boiling.

Add chilled water to the curdle milk. Leave it for 3 mins.

Line a bowl shaped sieve with muslin cloth and place it over a large bowl.

Drain the curdle milk.

Wash the cheena (Indian cottage cheese) under running water to eliminate the acidic
 taste.(avoid rinsing if curd is used)

Tie up the muslin cloth and hang it for 45 mins. To drain excess water.

Cheena should not have any whey in it.

• Second step is Making of Rasgulla balls:

Add sugar and water to a wide pan or pot.

Heat it to a boil.

Mash the Indian cottage cheese completely to make it smooth dough.

Take small portions of dough and and roll it to tiny balls.

Put small content of cardamom powder and lavender water to the sugar syrup.

When sugar syrup started boil, add the balls one after other slowly.

Cover the pan with a lid.

Cook on medium flame for 10 mins.

Gently stir it after every 3 mins. to check even cooking and puffing properly.

They expand double in size and also sink when done.

Allow Rasgulla to rest and cool completely.

Now, Rasgullas are ready to serve and satisfy your craving.

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