Bhindi Kurkuri

Ladies Finger - 1 lb., sliced vertically into 4 pieces

Turmeric - ½ tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Garam masala - 1 tsp

Amchur powder - 1 tsp

Chaat masala - 1 tsp

Besan - 1/2 cup

Rice flour - 1 tsp.

Salt

Oil

Take all your sliced okra in a big bowl. Now sprinkle all the spice powders one by one on the sliced okra. Season with salt according to taste. With a spoon or spatula, gently mix the spice powders with the okra.

Sprinkle the besan, rice flour on the okra. Again, gently mix the besan with the okra. The besan and the seasonings must evenly coat the okra slices.

Marinate the okra in this mixture for 20 to 30 minutes. You could also keep it for an hour.

Deep fry the Ladies finger in hot Oil until goden brown.

Serve bhindi kurkuri directly as they are or if you want you could garnish okra with coriander leaves, julienned ginger, sliced green chilis, lime juice, black salt or chaat masala.

Enjoy the Kurkuri Bhindi as is or pair with roti or rice.

Corn Bread

Cooking spray

¾ cup (about 3 1/4 ounces) all-purpose flour

¾ cup fine yellow cornmeal

¼ cup granulated sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

1 cup whole buttermilk

5 tablespoons (2 1/2 ounces) unsalted butter, melted

Preheat oven to 325°F. Coat an 8 1/2- x 4 1/2-inch loaf pan with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together eggs, buttermilk, and melted butter in a medium bowl. Stir egg mixture into flour mixture just until combined. Pour batter into prepared loaf pan; smooth top.

Bake in preheated oven until cornbread is light brown around edges and a wooden pick inserted in center of loaf comes out clean, about 35 minutes. Remove from oven; let cool in loaf pan 5 minutes. Invert cornbread onto a wire rack, and let cool completely, about 30 minutes. Cornbread may be stored in a ziplock plastic bag at room temperature up to 2 days.

Grilled Corn with Chile-Lime Spread

Butter - ½ cup, softened

Lime Peel - ½ tsp, grated

Lime Juice – 3 tbsp.

Chilli Powder – 2 tsp

Salt

Corn – 8 with husk

Preheat grill.

In small bowl, mix all the ingredients except Corn.

Remove large outer husks from each ear of corn; gently pull back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons Butter mixture; reserve remaining Butter mixture. Pull husks up over ears.

Place Corn on grill. Cook uncovered over medium heat 10 to 15 minutes, turning frequently, until tender. Let stand 5 minutes.

Serve Corn with remaining Butter mixture.