Cook book writer Manju Malhi kindly shares her recipes for Bhindi (Ladies fingers), Chana Masala and Tarka Raita.

MASALA BHINDI RECIPE INGREDIENTS (SERVES 3-4):
* Sunflower or Rapeseed Oil
* 1/4 tsp Brown or Black Mustard Seeds (optional)
* 1 Sliced Onion
* 1/4 tsp Black Pepper
* Chopped Green Chillies (add per taste)
* Ginger & Garlic Puree
* 1/2 tsp Turmeric
* Sliced Fresh Garlic
* 200g Okra (Lady Fingers) washed whole and dried
* A pinch of Sea Salt

SOME RECIPE BOOKS BY CHEF MANJU MALHI:
* Easy Indian Cookbook: Over 70 Deliciously Simple Recipes: https://amzn.to/3WmaOfV

* The Seasoned Foodie: Nutritious Dishes for a Healthier, Longer Life: https://amzn.to/3U6IM5d

* Classic Indian Recipes: 75 signature dishes: https://amzn.to/4d3nuOA

* India with Passion: Modern Regional Home Cooking: https://amzn.to/3UltPxj

* Brit Spice - Indie-Brit fushion dishes: https://amzn.to/4d1A14Y

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(Disclosure: The above links on this page are affiliate links to Amazon, meaning that if you decide to make a purchase, at no extra cost to you, I will earn a small commission).

CHICKPEA CURRY (CHANA MASALA) RECIPE INGREDIENTS:
* Sunflower Oil
* Chopped Onions
* Ground Cumin Powder
* Coriander Powder
* Turmeric
* Garam Masala (homemade Spice Powder mix of Cinnamon, Nutmeg, Coriander, Cloves, Cardamom)
* Kashmiri Red Chilli Powder
* Chopped Tomatoes
* Salt
* Ginger & Garlic Puree
* Pre-cooked Chickpeas (or tinned Chickpeas)
* Mash a few of the Chickpeas to make the sauce thicker
* If you want a more sauce/gravy you can add Water or Vegetable Stock Powder
* Amchur (Mango Powder)
* Garnished with Chilli
* Chopped fresh Green Coriander (optional)

TARKA KHEERA RAITA RECIPE INGREDIENTS:
* Grated Cucumber
* Squeeze the Water out of the grated Cucumber
* Yogurt
* Salt
* Cumin Powder
* Topped with Tarka (Heated Oil, Chopped Green Chillies) optional
* Garnished with Fresh Green Coriander

SOME TIPS BY CHEF MANJU:
Always wash your hand with soap & water after handling chillies

If your eating a hot dish and find that the dish is too hot for your palate; you should reach for a creamy or dairy product such as plain yoghurt, milk or ice cream which should tone down the chilli heat in your mouth.

OKRA (BHINDI) RECIPE COOKING METHOD STEPS:
* Remove the tops of the okra. Then cut each one into long strips or round croutons.

* Heat the oil on a medium heat in a non stick pan and if using, add a few of the mustard seeds. When they begin to crackle and pop, add the remaining mustard seeds.

* Tip in the onion and sauté for 3-4 minutes until soft.

* Add the garlic and mix.

Cook for a minute.

* Put in the turmeric, black pepper and chillies and mix again.

* Add the Sea Salt.

* Mix in the Okra and cook for 5-6 minutes.
Serve hot.

Love em or loathe them, make sure you wash your Okra whole and dry thoroughly before cutting.

VIDEO CHAPTERS:
00:00 Video Highlights
00:24 Zoom up to the demo kitchen
00:32 Introduction & welcome by Amrit S Maan OBE
00:48 Okra Recipe
06:24 Chickpea Curry
10:30 Tarka Kheera Raita
14:33 Chef Manju Malhi's Recipe Cookbook

The copyright-free music used is titled: Mirage by Chris Haugen.

(This video recorded at London "Vaisaaki on the Square" event in Trafalgar Square on Saturday 6th April 2024)