Bharwan bhindi is a spicy curry from Hyderabad. Bhindi is cooked with salan like gravy made with ground nut, sesame seeds, tamarind paste, and spices. Tamarind is an important part of my family recipes. I remember my mom keeping a stock of tamarind water and ground peanuts and sesame seeds always. This gravy goes well with capsicum, tomatoes, and even potatoes. Add tamarind water/paste based on your taste and the sourness of tamarind.
Cooking bhindi is a tricky (and sticky) job. Placing a plate filled with water on top helps the vegetable cook evenly without getting burnt. It makes the cooking process quicker too.
You can make the gravy in advance and freeze it too. Add vegetable (steamed) of your choice and you can have a curry ready in jiffy. This curry tastes best with phulka or paratha. You can try it with rice too.
- 15-18 okra (bhindi)
- 3 tbsp ground nuts (mung fali)
- 1 ½ tbsp sesame seeds (til)
- 2tbsp tamarind paste or tamarind water
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- ½ tbsp coriander powder
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- 2 tbsp oil
Wash bhindi in water and let it dry completely. Cut both the ends of the bhindi. Cut each bhindi into 2-3 pieces and make a slit in each piece. Roast and grind the ground nuts and sesame seeds. Heat oil in a kadhai or a non stick pan. Add mustard and cumin seeds. Once the seeds splutter, add chopped bhindi. Mix well and cover the pan/kadhai with a plate. Add water in the plate. This will help the bhindi cook evenly and it will also not let the curry burn.
Carefully check the bhindi every few minutes. 6-8 minutes should be enough. Once the bhindi is almost cooked, add the ground nuts and sesame seeds, tamarind water, chilli powder, turmeric, coriander powder and salt. Mix well. Add little water (1/4 – ½ cup) if the gravy looks too dry. Let it cook till oil floats on top (2-3 minutes). Add chopped coriander and served hot with rotis or rice.
Peppermint mocha cups inspired by the popular holiday classic peppermint mocha coffee. Tart shells filled with a mint flavored ganache and topped with coffee flavored cream to rekindle the holiday memories.
Peppermint mocha season is long gone now but we are still craving for more. It is one of the most cherished holiday drinks for us especially for my three year old who absolutely loves the chocolate and mint combo. I have always been a fan of chocolate and mint and chocolate and orange flavors. Nothing beats chocolate when it comes to making people happy. I made these mocha cups for my son who just relished each and every bite.
Making a ganache is not as tough as it looks or sounds. You just need to get the right Quality and right Quantity. I prefer Hershey’s semi sweet chocolate chips for the ganache and a good quality heavy cream. The ratio for a ganache is two parts chocolate and one part cream. The cream should be very warm but not boiling.
You can buy readymade tart shells or bake your own at home. You can make them in any shape you like. Remember to fill the muffin cups with beans while you bake them. This dessert is best enjoyed chilled.
For the Tarts
Makes 12 small tarts
- 140 gms all purpose flour
- 70 gms butter
- 2 tsp sugar
- ¼ tsp baking powder
- 2-2.5 tbsp milk
- 150 gms semi sweet chocolate chips
- 100 ml heavy cream
- ¼ tsp peppermint flavor
- 1 cup heavy whipping cream (at least 30-40% fat)
- 3-4 tbsp powdered sugar
- ½ tsp vanilla
- 2 teaspoon coffee powder
For the Tarts
Combine flour with baking powder and sugar. Cut in the butter using only finger tips till it resembles bread crumbs. Add one table spoon chilled milk at a time and make dough. Refrigerate for 10 minutes. Roll out the dough and cut in rounds and line the muffin cups. Fill the cups with beans/rice and bake in a preheated oven at 180 C for 15-20 mins. Cool them completely before proceeding with next step.
Put chocolate chips in a bowl. Heat cream until it is just about to boil. Pour it over the chocolate chips. Leave it for a minute or two to let the chocolate melt. Stir with a spatula and mix well. At first it might look broken but keep stirring until it comes together in a creamy and shiny texture. Add the peppermint flavor and mix again. Keep it aside to cool.
For Whipped Cream
Mix coffee and sugar in little cream (you can adjust the coffee and sugar proportion as per taste or how strong you want the flavor to be). Add rest of the cream and whip till you get hard peaks. Chill in the fridge.
Put ganache in a piping bag or simply spoon it in tart shells. Top it with whipped cream and sprinkle cinnamon on top. Chill for 15-20 mins before serving.