Rasaswad

Nothing extra-ordinary here, but for a bhindi lover, it's always nice to have more options: Wash and dry the bhindi, remove the stems, and cut into inch long pieces. Heat some oil, and add the bhindi pieces, and stir fry until lightly browned. In the mean time, cut some onion into really large pieces (around one inch by one inch). I also added some green peppers cut in the same size. Once the bhindi is done, lightly salt and remove in a plate, heat some more oil, and add the onions and peppers and a pinch of salt. Saute till the onion is slightly brown. You want it to stay crunchy. While that's happening, finely chop some onion, and tomatoes (you can also use pureed tomatoes). Remove onions and peppers to the same plate. Add more oil, add hing, ajwain, and chopped onion. Saute till it softens. Add some ginger garlic paste, saute for another minute, add masalas (turmeric, red chilli, corriander-cumin and amchur). Add tomatoes, salt, and saute till tomatoes soften. Add some wa...

I was watching an episode of YanCanCook, and they were making Chungdu Fish Fillet. The basic oil recipe was super useful. Heat oil, add star anise, whole cinnamon and sichuan peppercorns. Once the flavor of spices seeps into the oil, strain it out. Return the oil to the same pot. Add fermented bean chilli paste, chopped garlic, ginger, and scallions. This is the base. Also, after the dish is complete, you can add a tadka of regular oil with chopped dry red chillies and sichuan peppercorns. For Ma-po-tofu, use fermented black beans, and also add chinese celery.The key is to add cornstarch in stages to maintain the valvety texture. https://yancancook.com/home/recipe/ma-po-tofu/