This Reddit thread was started to make people eventually like the foods they hate by giving them alternative ways of making them.

Even a fervent foodie will have a list of foods they dislike. We are sure you too would have. We can't possibly like all the foods out there. Our palate may reject one item or another, and when that happens, we tend to shun that particular food for life. But it somehow makes its way back to our table, sometimes by family or by our host at a gathering. Some popular foods are difficult to evade and bhindi/okra is one of them. That's why this Reddit thread was started to make people eventually like the foods they hate by giving them alternative ways of making them. And bhindi haters will get lots of solutions here.  

Reddit user Scarlet_Highlander2 initiated the thread on r/cooking group with the post - "Let's play a game. List a food/ingredient that you absolutely hate, and someone else replies with a recipe that might change your perspective on that food/ingredient." Another user was quick to reply, "Okra. It's not the slimy texture, I just can't seem to love it the way other people do. The slightly prickly stuff on the outside doesn't help either." This post started to draw in comments as soon as it was posted with people revealing various tips and recipes to make bhindi taste better. 

(Also Read: 11 Best Bhindi Recipes For You To Try)

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Bhindi can be made in different delicious ways. 

Do you have no particular love for okra/bhindi? Here are some tips shared by users. 

According to one user, "Okra actually comes out fantastic if smoked alongside whatever other barbecue you are smoking."  

Someone also advised to "Try an Indian/Pakistani stir fry okra dish with a side of chappati."  

Another tip we found was to fry the bhindi that will get rid of the sliminess. "Dip in a batter made of polenta and lentil flour, and deep fry." 

Or you could "Look up the recipe for "bhindi kadhi" it's an Indian curry that deals with the texture issue. Another one is "bharwa bhindi" which is okra stuffed with spiced chickpea flour."  

Here is our own recipe of bharwan bhindi that you must try.  

And there were many of the opinion that "pickled bhindi" tastes the best.  

This recipe also caught our eye - "Boil okra in lightly salted water (for about 5 min max), then take it out and cut it to smaller chunks. Open a can of sweet corn, add some mayo, and mix in okra. I personally would also add a bit grinded pepper, but it is optional. This is really refresh and easy to cook." 

And if none of these tips suit you, you could "Try it tossed in olive oil with salt and pepper then roasted at 450 for 15-20 minutes." 

We liked this tip too - "Salt the okra first to draw out moisture and it loses a lot of sliminess." 

Some users also vouched for Sri Lankan okra stir-fry recipe.  

But you have to try this super easy healthy recipe - "Cut into coins, toss with some olive oil, air fry @400 for a couple of 7-minute rounds until desired texture. Sprinkle with salt and pepper, then enjoy." 

Deep-fried, air-fried, pickled or curried, bhindi can actually taste great with the right recipe. Try out these recipes and let us know if you were able to change your mind.

I took a hiatus from this column to do what the Italians call “dolce far niente” and in that time, without having to write new recipes, I was able to eat and cook selfishly, following my own desires.

These took me to a little Pakistani curry shop, where I found a potato and spinach curry I could easily eat every day for the rest of my life. The potatoes were salty and fudgy, much like in a Spanish tortilla, and the spinach was an oily emerald tangle, having given up all hope of freshness. It wasn’t innovative, but it hit the spot so perfectly, I nearly shouted, “Bingo!”

PAKISTANI-STYLE POTATO & SPINACH CURRY — frozen spinach is roughly a quarter of the cost of fresh, and it works brilliantly in curries. If you don’t have the spices to hand, buy small quantities of respected brands such as Fudco or Jalpur Millers from an Asian grocery or online. You’ll need a large saucepan with a lid to make this. Best eaten with basmati rice.

Prep 15 min

Cook 1 hr

Serves 4

120ml rapeseed oil – I like Mr Organic

1 tsp black mustard seeds

1 tsp cumin seeds

2 brown onions, peeled and finely chopped

6 garlic cloves, peeled and minced

3cm piece fresh ginger, peeled and grated

1-2 green finger chillies, finely chopped

200g tomatoes, chopped

1½ tsp ground cumin

2 tsp ground coriander

½ tsp ground turmeric

1 tsp ground kashmiri chilli

2 tsp fine sea salt

450g maris piper potatoes, peeled, halved and cut into 1½cm-thick slices

1kg frozen whole leaf spinach, defrosted

1 lemon, squeezed, to get 2-3 tsp juice

Basmati rice, to serve.

 Memorize these easy dishes and techniques, and you’ll have an arsenal of easy meals at hand.

Everyone has one or two — or 20! — recipes that they know by heart. Perhaps, at first, you referred to the instructions every time you made it, but at some point, you memorized the measurements, how it should look and exactly how it should taste when it’s done. Eventually, it became a standby, your Old Faithful.

Memorize part or any one of these 18 recipes, beloved by readers and the Food staff alike — the sauce, the technique or the flavor combinations — and you’ll be able to recreate these dishes or amplify others. However you approach them, you’ll find these recipes are unforgettable.

1. Salt and Pepper Shrimp Rolls

This recipe from Kay Chun can be broken down into three component parts: fried pepper-salt shrimp, a garlicky mayo (for smearing inside a top-split hot dog bun) and a smattering of Fresno chiles and cilantro. Best of all, the sandwiches come together in about 15 minutes — and will probably last just as long. ADVERTISEMENT

 Sabja Seeds Rose Cooler not only offers a distinctive flavour and texture, but it also recharges you instantly.

In our quest for recipes to include in our summer diet, we discovered this amazing drink that not only tastes great but is also healthful. Made with sabja seeds (basil), this summer cooler is just what you need after days and days of the same old lemonade and mango shake. Sabja Seeds Rose Cooler not only offers a distinctive flavour and texture, but it also recharges you instantly. This superb chilled beverage can be prepared in just 5 minutes, almost the same time (if not more) you take to make all other popular summer drinks. 

Sabja seeds are derived from sweet basil herb, which is often used in cooking. These seeds are revered for their many health benefits, including propelling metabolism for weight loss. Its high antioxidant level helps boost immunity and its low GI value makes it an ideal food for diabetes diet.  

(Also Read: How To Consume Muskmelon (Kharbooja) In Summer? Make These 5 Refreshing Drinks)

Sabja seeds offer numerous health benefits. 

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Sabja Seeds Rose Cooler Recipe I How To Make Sabja Seeds Rose Cooler For Weight Loss 

Soak sabja seeds overnight in water. Next morning you'll find the seeds swelled up and larger in size. Just transfer the seeds to a tall glass. Pour some red syrup (Roohafza will work here perfectly) and fill up the glass with cold milk. Then top it with some more rose syrup and dried rose petals. 

Rose syrup and rose petals too offer their cooling properties, making this drink super hydrating to fight the blazing heat. 

The recipe of sabja seeds rose summer cooler was posted by food blogger Ananya Banerjee on her Instagram handle. This quick summer drink not only looks good but tastes good too. In fact, you can welcome your guests with this drink at a get-together you host, maybe top it with an ice cream scoop, and they'll surely be impressed with your presentation skills.  

Already excited to try this recipe? You can also watch the complete recipe video here to see how it is done. 

Vegetables that your kids will (hopefully) wolf down: red pepper, kidney bean and coconut rice, and a playful mushroom, mustard and cheddar quiche

Cooking for kids can be the biggest meal battleground: one day, they’ll eat something you have lovingly made with gusto, only to push it away the next (or throw it on the floor – we’ve all been there). Then there is the question of vegetables: there seems to be no rhyme or reason as to which ones are in favour at any given moment. The key thing I have learned is that if you involve them in the process, the likelihood of them eating a dish – or at least trying it – is much greater. Today’s coconut rice is a great example of an inexpensive meal they can help with, while the quiche is the baking equivalent of messy play: rolling, dusting, grating … Mushrooms aren’t the easiest sell to my little ones, at least, so making them cheesy and playful works wonders.

Red pepper, kidney bean and coconut rice

This is one of my daughters’ favourite meals; there are so many parts to this Caribbean-inspired rice that they can help with, it makes them enjoy it all the more. It’s nutritious, too.

Prep 10 min
Cook 50 min
Serves 4-6

3 tbsp groundnut oil
1 bunch spring onions, trimmed and finely sliced or snipped
2 garlic cloves, peeled and finely grated or chopped
2 red peppers, halved, pith and seeds removed and discarded, flesh torn or chopped into small pieces
1 medium tomato
6 fresh thyme sprigs
6 allspice berries
3cm piece fresh ginger, peeled
1 x 400ml tin coconut milk
1 x 400g tin kidney beans, undrained
200g long-grain rice
Sea salt and black pepper (optional)
4 large eggs (optional)
2 limes, cut into wedges, to serve
Chilli sauce, to serve (optional)

Put a large pan or casserole on a medium-low heat, add the oil, spring onions, garlic and peppers, and cook, stirring often, for 12-15 minutes, until softened. Chop the tomato, then add it to the pan with the thyme and allspice. Finely grate in the ginger, cook, stirring, for a couple of minutes, then add the coconut milk and kidney beans, including the liquid from the bean tin. Add 250ml water, bring to a boil, then stir in the rice. Season to taste, then cover the pan and leave to simmer on a low heat for 30 minutes.

If you’re using the eggs, when the rice is almost ready, bring a medium pan of water to a boil, add the eggs andcook for seven minutes. Drain, then cool in cold water.

After 30 minutes, take the rice off the heat, remove the lid, replace it with a tea towel and leave to steam for a few minutes.

Serve the rested rice topped with a peeled boiled egg, if using, the lime wedges for squeezing over, and a bottle of chilli sauce on the side for anyone who likes a bit of heat.

• UK readers: click to buy these ingredients from Ocado

Chestnut mushroom, mustard and cheddar quiche

I have consistently struggled to get my girls to eat mushrooms, but when I enrobe them in a cheesy, creamy quiche filling, they love them. The addition of subtle flavours such as mustard powder and chives are a great way gently to move their palates away from more simple foods, and are both ingredients children can help with in preparing.

Prep 15 min
Chill 20 min
Cook 1 hr
Serves 6-8

Plain flour, for dusting
500g shortcrust pastry
500g chestnut mushrooms
1 large knob butter
2 tbsp olive oil
Sea salt and black pepper (optional)
3 large eggs
200ml double cream
100 whole milk
1 tsp mustard powder
10g bunch chives
100g mature cheddar cheese, or vegetarian alternative