Country Fried Steak, White Gravy, Mashed Potatoes and Bhindi Fry

Ingredients

• 4 tbsp Unsalted Butter (Can substitute with bacon grease or sausage drippings for more flavor)
• 4 tbsp All-Purpose Flour
• 2 cup Whole Milk (Warmed slightly to prevent lumps)
• 1 tsp Black Pepper (Coarsely ground is best)
• 0.75 tsp Salt (Adjust to taste)
• 0.125 tsp Cayenne Pepper (Optional, for a little heat)

Instructions

1. 1

   Create the Roux

   • In a medium skillet or saucepan, melt the butter over medium heat.
   • Sprinkle in the all-purpose flour and immediately begin whisking to form a smooth paste (the roux).
   • Cook the roux, whisking constantly, for about 2 minutes. It should be a pale blonde color and smell slightly nutty. This step is crucial to cook out the raw flour taste.
2. 2

   Incorporate the Milk

   • While whisking vigorously, slowly pour in about half a cup of the warmed milk. The mixture will seize up and form a very thick paste.
   • Continue whisking until the paste is completely smooth and free of lumps.
3. 3

   Build and Thicken the Gravy

   • Gradually stream in the remaining milk while continuing to whisk constantly. This slow addition ensures a silky, lump-free gravy.
   • Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
   • Let the gravy cook for 5-7 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon. Remember it will thicken more as it cools.
4. 4

   Season and Serve

   • Remove the skillet from the heat.
   • Stir in the salt, coarsely ground black pepper, and optional cayenne pepper.
   • Taste and adjust the seasoning if necessary. Serve immediately while hot.

Ingredients

• 2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
• 1 tbsp Salt (For boiling water)
• 0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
• 0.5 cup Whole Milk (Warmed)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish (optional))

Instructions

1. 1

   Cook the Potatoes

   • Place the peeled and cubed potatoes in a large pot or Dutch oven.
   • Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
   • Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. 2

   Drain and Dry the Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
   • Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3. 3

   Mash the Potatoes

   • Remove the pot from the heat.
   • Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4. 4

   Incorporate Butter and Milk

   • Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
   • Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5. 5

   Season and Serve

   • Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
   • Stir gently, taste, and adjust the seasoning as needed.
   • Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.

Ingredients

• 500 g Okra (Tender and fresh, also known as Bhindi)
• 2 medium Onion (Thinly sliced)
• 3 tbsp Mustard Oil (Can substitute with any vegetable oil)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 pcs Green Chili (Slit lengthwise, optional)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1 tsp Dry Mango Powder (Also known as Amchur)
• 1 tsp Salt (Or to taste, add at the end)
• 0.5 tsp Garam Masala (Optional, for finishing)

Instructions

1. 1

   Prepare the Okra (10 minutes)

   • Wash the okra thoroughly under running water.
   • Spread them on a clean kitchen towel and pat them completely dry. This is the most critical step to prevent a slimy dish. Let them air dry for 15-20 minutes if you have time.
   • Once dry, trim off the top crown and the bottom tip of each okra.
   • Chop the okra into 1/2-inch thick rounds.
2. 2

   Sauté Aromatics (5 minutes)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the asafoetida, followed by the thinly sliced onions and slit green chilies.
   • Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
3. 3

   Cook the Okra (10-12 minutes)

   • Add the chopped okra to the pan, spreading it in a single layer as much as possible.