Fat Free Okra Fries

Madhuram — Wed, 25 Mar 2009 11:18:57 +0000

Priya has been a very enthusiastic participant in all my egg substitute events month after month. I think she has sent at least 30 entries so far. I can never match her contribution but I wanted to send at least one or two for her events. This month she is hosting the Microwave Easy Cooking – Snack event. I really don’t use the microwave oven that much. I heat water and I cook papads in it because we don’t deep fry it. Initially the microwaved papads didn’t suit my taste (being so used to the deep fried ones) but now have got used to it. Another little trick is I spray the appalam or the finger chips using non stick spray and then cook it for a minute in the microwave oven. This tastes really good.

I didn’t know what to send for her event. Then only I remembered my mom preparing okra (ladies’ finger in India) fries in the microwave oven. The original recipe is my grandmother’s but she deep fries it in oil. So I decided to prepare my mom’s version. I have done it with tindora (kovakkai) but not okra.

The only difficult part in this recipe is cutting the okra. You would have to cut a big batch of okra because when cooked the yield is very little. My son was relishing these fries like he would devour potato chips. It’s irresistible for adults as well. I prepared this as side dish for our lunch but we snacked so much that we didn’t have much to have with rice.

One disclaimer though, I don’t know much about microwave oven settings. The time I have given is based on my oven. So try with small increments of time with the first batch, stir it in between and proceed further. Also note that I used 2 pounds of okra, but the measurement is given only for one batch. So use seasonings accordingly.

Ingredients

Okra, slit lengthwise and then cut into 1 inch pieces 1 and 1/2 cups

Turmerice powder a pinch

Red Chili powder 1/2 teaspoon or as per taste

Salt as per taste

Besan (chickpea flour) 1/2 tablespoon

Rice flour 1/2 – 1 tablespoon

Oil (optional) 1 – 2 teaspoons

Procedure 1 Wash and dry the okra. Discard the top and bottom of the okra. Cut it lengthwise. Again split each half lengthwise. So you would have 4 finger like pieces. If the okra is big cut the pieces half midway (so 8 pieces from each okra) or use it as it is.

2 Transfer the okra pieces to a bowl. Add oil (if using) or sprinkle very little water so that the seasonings would stick to the okra.

3 Then add all the other ingredients and mix it thoroughly with your hand.

4 Make sure the plate in the microwave is clean and place the seasoned okra on it directly.

5 First I set the time for 5 minutes. Stirred it and cooked it for another 2 minutes. Be careful while stirring because the plate will be hot. Microwave oven settings vary, so chose the time considering the type of oven you are using.

6 From then on I increased the time by 30 seconds each time until I got the crispy texture. Don’t forget to stir after every 30 seconds. I did like this thrice. Be alert or else it would get burnt.

7 Taste it after a standing time of 1 minute. You would be floored by the crispiness. Repeat the same for rest of the okra.

My Notes 1 First I did it with oil and then tried it with water. Both taste the same if consumed immediately, but the one with water becomes a little chewy after a while.

2 I resisted my temptation to chow down everything to see how it fares after sometime. It stays crisp at least for 2 hours but becomes chewy later.

These microwave fried okra goes to Priya’s MEC-Savory Snacks. MEC originally created by Srivalli.

Arusuvai Ingredients & Cooking From Other Blogs!

Madhuram — Tue, 08 Jul 2008 10:28:37 +0000

Food blogging has given me a lot of new friends. One such very special person is Dee. Sometime (actually very longtime) back she had sent me a BIG package for the Arusuvai Friendship Chain. She had sent her delicious home made granola, koora podi, aam papad and a gorgeous Kitchen Aid Recipe Box.

The granola tasted unbelievably good, I was munching it on throughout the day and did not have anything left to prepare a dish using it. Sorry Dee it was not my fault that the granola was so delicious. The koora podi is also so good, it enhances the flavor of any dish it’s added to. It also tastes good by itself as a side dish for Idli/Dosa. I use it in all my curries. Above is the picture of the Potato Roast and and below is the Coconut Rice that I prepared using the podi.

Recently I also prepared her Broccoli Patoli/Usli. It’s something I have never tried before, so I was really skeptical about the taste. But I tried it anyhow because it’s my husband’s favorite vegetable. We were not at all disappointed, because it tasted very good and I’m going to make this one regularly.

Thank you so much Dee for your recipes, friendship and more!

Uma has given me a Giant Bear Hug. Thank you very much dear, hugs to you too.

Hetal and Ranji have passed me the Friendship Award. Thank you very much girls, I’m so happy that you thought of me.

It’s very difficult to choose only a few people to extend my hugs and friendship. Anyhow I extend it to

Dee
Akay
Roma
Laksh

Recently I also tried 2 other recipes from other blogs and this is going to be a regular in our house.

Kalva’s Gongura Pachadi: It was my first try with gongura leaves and we loved the chutney very much. Thank you Kalva.

Laavanya’s Bhindi Masala: Although I have prepared bhindi masala a lot of times earlier, the tip which Laavanya has given to microwave the okra for 5-7 minutes before sauteeing it is such a wonderful idea. Try it out ladies, the okra does not get slimy at all. Thank you very much Laavanya. Can’t wait to try your oven baked Idli Manchurians.

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Fat Free Okra Fries

Arusuvai Ingredients & Cooking From Other Blogs!