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.

Palak Paneer

Spinach - 1 pack (16 oz.), chopped, either frozen or fresh

Paneer - 1 cup, cubed

Oil - 3 tbsp.

Cumin seeds - 1 tsp

Onions - 2, minced

Ginger Garlic paste - 2 tsp

Tomatoes - 2, diced

Turmeric - 1/4 tsp

Chili Powder - 1 tsp

Garam Masala - 2 tsp

Cumin Powder - 1 tsp

Coriander Powder - 2 tsp

Salt

Heavy Whipping Cream - 8 tbsp.

Milk - to taste

Cook the frozen spinach according to the package instructions. Let it cool and blend into a coarse puree. Set aside.

Shallow fry the paneer in 1 tbsp. of oil and soak it in cold water for 5 minutes, then set aside.

Heat oil in a medium pan. Add cumin seeds to temper.

Sauté the onions until they become translucent.

Add the ginger garlic paste and cook until the raw aroma disappears.

Add the tomatoes and cook covered until the oil separates from the mixture.

Stir in the pureed spinach and mix thoroughly.

Season the mixture with turmeric, chili, coriander, cumin, and garam masala powders, along with the necessary salt. Once the raw smell disappears, add 1/2 cup of water and cook covered for 5 minutes.

Add the cream and milk. Cook covered for another 5 minutes.

Gently squeeze the water out of the paneer and add it to the gravy.

Mix well and serve hot.

Enjoy with naan, chapati, paratha, or rice.

Viral Cheesy Chicken

https://www.youtube.com/watch?v=nfQrScwyhyw