annufood-blog

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Thandai Powder is a versatile masala powder that you easily make at home. It works as a body coolant. With the flavors of cardamom, saffron, rose and loaded with nuts, this powder is great to flavor your milk or use in desserts! You can obviously flavor the milk with it and make thandai. But you can also add it several desserts like to kheer, rabdi, even to cakes, cheesecakes, yogurt! So today I bring you the recipe to make thandai powder on my channel Annu Food Junction. https://youtu.be/St3O-v2Q1KA #thandai #premix #thandaipowder #coolant #summerspecial #holispecial #drink #traditional #annufoodjunction https://www.instagram.com/p/BxKwnJYnUBv/?igshid=c82lwez1n2yq

#thandai #premix #thandaipowder #coolant #summerspecial #holispecial #drink #traditional #annufoodjunction

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Bhindi Masala is a popular Indian dish made with okra, onion, tomatoes & spices! This stir fry is best enjoyed with warm rotis. 

Okra or bhindi as it’s called in Hindi is a very popular vegetable in India. I think after paneer, bhindi must be everyone’s favorite veggies especially kids.

While I do cook it in several ways, this bhindi masala recipe is my absolute favorite. It’s a simple recipe and tastes so good with rotis and paratha.

Benefits of Bhindi (Okra)

Not only is bhindi tasty, it also has some amazing health benefits.

✓ rich in folic acid and vitamin B6.

✓ low calorie vegetable

✓ half cup of raw okra has only about 16 calories!

If you are following the very popular keto diet these days, bhindi will be a great addition to your menu.

How to Make Bhindi Less Slimy

If you cook bhindi often, then you are well aware about this problem – the sliminess!

So how do you make it less slimy/sticky?

1. Wash and pat dry the okra before chopping. If you try to cut the okra without pat drying it will be very slimy.

I usually wash it and then put all the okras on a paper towel (in single layer) and let them dry for some time and then pat dry each okra with a paper towel.

If you can plan in advance, it would be good to wash the okra and then let it air dry overnight. That way you wouldn’t need to pat dry each bhindi separately.

You will be good to use the bhindi in the morning straight away.

2. Fry the okra in little oil before adding it to the curry/masala. That’s what I have done in this recipe, fried the okra till all the sliminess disappeared. This takes around 15 minutes on medium-low flame.

Do not cook on high flame else the okra will get brown quickly, even before the sliminess can go away.

So here I bring you a very good recipe of Masala Bhindi which will take you to a world full of taste.

https://youtu.be/fOG4D8qh2rY