Bhindi Masala

Ingredients :

1 pound okra/bhindi/ladyfinger (cut to 1/2 inch pieces)
1 big onion chopped
3 totatoes chopped
1 teaspoon ginger garlic paste
1/2 teaspoon cumin seeds
1 bay leaves
1 inch cinnamon stick
1 teaspoon red chilli powder
1/4 spoon turmeric powder
1/2 teaspoon garam masala
oil for shallow frying bhindi
salt to taste
coriander leaves


Preparation :


1. Take a nonstick pan heat the oil and fry the bhindi pieces( sprinkle some salt) until they are 70 percent cooked.
2. In another pan take 3 teaspoons oil and add cinnamon piece, cumin seeds and bay leaf.
3.when they splatter add onion pieces and fry till they are transparent about 3 min then add ginger garlic paste and fry for 15 sec.
4. To that add tomato pieces, turmeric and salt and cook on medium until they are soft.
5. Now add chilli powder, garam masala and fried bhindi pieces mix well and cook for 3-5 minutes until the oil separates out.
6. Finally check for taste and garnish with coriander leaves and serve hot with roti or rice.

Chicken Noodle Soup

Ingredients :

2 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1/4 Jalapeno pepper chopped
1 bay leaf
1 cup diced celery
1 cup diced carrots
1/2  teaspoon dried thyme
4 ounces egg noodles
1 quart chicken stock
11/2 cups cooked chicken
1/4 cup chopped fresh parsley
salt and pepper according to taste

Preparation :

1. Place a soup pot over medium heat and coat with the oil. 

2. Add the onion, garlic, carrots, celery, thyme, pepper and bay leaf. Cook and stir for about 5 minutes, until the vegetables are softened but not browned. 

3. Pour in the chicken stock and bring it to a boil. Add the noodles and simmer for 5 minutes until tender. 

4. Add the chicken, and continue to simmer for another couple of minutes; season with salt and pepper. Sprinkle with chopped parsley before serving.

chicken Tortilla soup

Ingredients :

2 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 Jalapeno pepper chopped
1 cup diced celery
1 cup diced carrots
1 cup whole corn kernels
1 cup cooked black or white beans
1/2  teaspoon dried oregano
1 (14 ounce) can crushed tomatoes
4 cups chicken broth
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
chopped green spring onions

Preparation :

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in celery, pepper and carrot and cook for 3-4 minutes. 
2. Then add tomatoes, dried oregano, broth. Bring to a boil, and simmer for 5 to 10 minutes. 
3. Stir in corn, beans, cilantro, and chicken. Simmer for 10 minutes. 
4. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion and serve with corn bread on side.