Tuesday, May 3, 2022

KARELE KI BHURJI / DICED BITTER GOURD STIR FRY

 


This is a very easy and tasty karela recipe that can be served as a side dish with rotis. Karela is one of the healthiest vegetables in the food kingdom and it should be included in our diet.

 There are many recipes that you can try out with them like Karela Stir-fry

You may like this non spicy version Sindhi Style Karelas with caramelized onions  

Even the peels can be used in many ways. Don't ever throw them away. - Make karela Pooris and sabzi with the peels  You can also make pickles with them. Karela peels pickle

Can you believe that a dessert also can be made with this bitter fruit. Try it sometime. Karele Ka Halwa 

Why we should eat Karelas or Bitter Gourds ?

Karela is full of antioxidants, vitamins, and minerals.  It is low in calories and rich in vitamin A and vitamin C.  It is a well known fact that Karela is good for diabetics. Apart from that it is good for skin and hair, good for digestion and is a blood purifier. It also helps in healing the wounds and energises the body. 

Ingredients:
Karelas / bitter gourds ..... 4-5 
Onions .............................. 4 medium or 6 small (finely chopped)
Oil ................................... 5-6 tbsps
Salt .................................. as needed
Tomato ............................ 1
Green chillies ................. 2
Ginger ........................... 1 " piece (peel and grate)
Garlic ............................ 1 pod (peel and crush)
Yogurt ....................... 4-5 tbsps
Turmeric powder ..... 1/4 tsp
Red chilli powder .... 1/2 tsp
Cumin powder ......... 1 tsp
Coriander powder .... 1 tsp
Coriander leaves ...... handful 

Method:
1. Wash the karelas very well. Dice them into small pieces with the skin. 
2. Marinate them with little salt and yogurt. Set aside for few hours or overnight.
3. Heat oil and fry the marinated karelas until golden brown.
4. In the same oil tip in the ginger and garlic. Saute a bit.
5. Now add the onions and saute them until translucent.
6. Next add the chopped tomato and green chillies. Add little salt on the tomato pieces and cook until they are soft. 
7. Now time to add the spice powders ( turmeric, chilli cumin and coriander powders)
8. Give them a quick stir and add the fried karelas. 
9. Stir everything well and simmer on low flame until done stirring a couple of times in between. (No water required)
10. Garnish with coriander leaves.

Watch the video of this recipe:



This recipe is made for the event - A-Z Recipe Challenge. 
Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is K - I made Karele ki Bhurji 


Recipe List of A-Z Challenge (Season 2)


A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)
D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )
E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )
F - False ke Biscuits ( Lemon Currant Cookies )
G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)
H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )
I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)
J - Jowar ke Phulke (Sorghum Flour Flatbreads)
K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

Pin for later


You may also like:
















Friday, April 1, 2022

NAWABI NAANS / INDIAN FLATBREADS WITH ALMONDS AND PISTACHIOS


 Here is a recipe of rich, soft and delectable Nawabi Naans. A perfect party dish that you can make and impress your friends. They are so delicious that you cannot stop with one. They can be relished with shahi curries.

Ingredients:
APF / Maida ......... 2 cups or as needed
Almonds .............. handful (soaked)
Pistachios .......... handful (soaked)
Ghee / clarified butter .... 2-3 tbsps to brush on the naans
Oil ......................... 2 tbsps (for the dough)
Salt ...................... 1/2 tsp
Sugar .................. 1 tsp
Dry Yeast ............ 2 tsps
Milk powder ............ 2 tbsps
Silver varq ----------- few sheets (optional)



Method:
1. To activate the yeast, take half cup of luke warm water. Mix the sugar and yeast. Cover and set it aside in a warm place until it becomes frothy.
2. In a large bowl mix the milk powder with maida / APF
3. Add the salt and 1 tbsp of oil on the sides and make a well in the center.
4. Start kneading with the yeast mixture adding it little by little. If needed take more luke warm water.
5. Finish kneading with the help of the remaining 1 tbsp. of oil and make a smooth dough.
6. Gather it into a ball. Cover with a cling wrap and set it aside for rising.
7. Meanwhile slice the soaked almonds and pistachios.
8. Take the risen dough and knock it gently to remove air bubbles.
9. Take a small portion as needed and roll it out into an oval shape.
10. Put some almond and pistachio slices and roll it further so that they stick in the naan.
11. Apply some water on the reverse side of the naan with your fingers.
12. Heat the griddle / tawa and put the wet side of the naan on it.
13. Cook on medium flame for 30 - 40 seconds or until done.
14. Invert the tawa and cook the other side directly on the flame moving the tawa to roast it evenly.
15. Spoon some butter on the naans and garnish with silver varq if you like.
16. Serve hot with any curry of your choice.

Yield: 6-7 naans of medium size

Note: Water for activating the yeast should be luke warm. If it is hot the yeast will be dead.

Watch the video





About the group:
Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was " Flat Breads " It was chosen by Anu Kollon. Check out her recipe of Sindhi Koki
My partner of the month is Radha Rajagopalan who gave me MILK POWDER and SALT as my secret ingredients. I made the Nawabi Naans using them. 
I had selected Quinoa and Peanuts as the secret ingredients for her. She made a delicious and healthy Multigrain Veggie Roti with them.



Pin for later


You may also like:












JOWAR KE PHULKE / GLUTEN FREE SORGHUM FLATBREADS



 Check out the process of making these gluten free thin jowar or sorghum flour phulkas. It is a very healthy grain and perfect for weight watchers as it has proteins, carbohydrates and fibre content.
Jowar is a grain that is being used since ancient times. It is gaining popularity these days. People have started using it a lot in various forms. We have many innovative recipes with this flour like cookies, breads, etc etc

Ingredients: Jowar / sorghum flour .... 1 cup Water ............................... 1 cup Ghee /clarified butter ..... 2 - 3 tbsps

Method:
1. Take a thick and heavy pan and add the jowar flour.
2. Add the equal quantity of water which is 1 cup here.
3. Start mixing with the ladle immediately breaking all the lumps.
4.Continue mixing until it thickens and becomes like a dough that we knead for rotis.
5. Immediately remove from the pan onto a plate as the pan is still hot and it will be over cooked. So do not leave it in the hot pan for cooling.
6. Spread it on the plate with the spoon so that it cools faster.
7. Once you are able to handle it start kneading it until smooth. Gather the dough together.
8. Take a small portion and roll it out into a thin roti sprinkling little dry flour as needed.
9. Using a spatula transfer the roti on to a greased griddle so that it does not get stuck.
10. Flip it a couple of times. When it is half done roast it directly on the gas with the help of tongs.
11. Remove and spoon some ghee / clarified butter on it.
12. Put them in a casserole lined with foil paper to keep them soft.
13. These can be served with any veg or non veg curry, sabzi, dal.

Yield - 6-7 rotis from 1 cup flour

Watch the video :




Pin for later


This recipe is made for the event - A-Z Recipe Challenge. 
Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is J - I made Jowar Ke Phulke


Recipe List of A-Z Challenge (Season 2)


A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)
D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )
E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )
F - False ke Biscuits ( Lemon Currant Cookies )
G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)
H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )
I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)
J - Jowar ke Phulke (Sorghum Flour Flatbreads)

You may also like:














Thursday, March 10, 2022

GRAPES RAITA / ANGOOR KA RAITA

 This is a nice and refreshing raita to relish in summers. Dill leaves add a lovely flavour to it apart from roasted cumin powder and black pepper. You will definitely love it. 

Ingredients:
Grapes ......... 1 small bunch or as needed
Yogurt ......... 1 cup 
Dill leaves ..... 2-3 tbsps (finely chopped)
Roasted cumin powder .... 1/2 tsp
Crushed black pepper ..... 1/4 tsp
Salt ............................ to taste


Method.
1. Wash the grapes well and cut them into halves.
2. Whisk the yogurt adding all the ingredients as per your liking.
3. Stir in the grapes and mix gently.
4. Enjoy it chilled. 
  

Pin for later


You may also like:













Friday, March 4, 2022

GREEN TOMATO CHUTNEY

 

Green tomatoes are loaded with nutrition. Hence we should include them in our diet in some way or the other. You can make chutneys, curries, stir fries etc. etc. Here is a simple and tasty chutney recipe made with green tomatoes. It can be served with snacks or main meals as an accompaniment. This chutney stays good in the refrigerator for few days as it has no onion or coconut added to it.

Ingredients: Green tomatoes ..... 4 Sesame seeds .... 2 tbsps Tamarind ............. small piece Green chillies ...... 2-3 Asafoetida .......... 2 pinches Coriander leaves .... 1/2 cup Oil ...................... 3-4 tbsps Salt .................... to taste

Method:
1. Dry roast the sesame seeds.
2. Cut the tomatoes into pieces.
3. Heat the oil in a pan and add asafoetida.
4. Next add the green chillies, tamarind and tomatoes.
5. Stir them well. Cook until they are soft.
6. Add salt, coriander leaves and the roasted sesame seeds.
7. Remove from the gas and let it cool.
8. Grind the chutney.
9. If you wish to add a tempering you can do that. But this chutney tastes so good even without the tadka. Store it in the refrigerator. It stays good for few days.

Watch the recipe video


Pin for later


You may also like:





Thursday, March 3, 2022

IMLI GOSHT / HYDERABADI KHATTA GOSHT / SPICY & TANGY MUTTON CURRY HYDERABADI STYLE


Hyderabad is well known for its spicy curries, both veg and non veg. Here is a spicy and tangy mutton curry from this region that you are going to fall in love with. A treat for spicy food lovers. My version is still milder. You may adjust the spice level as you like. Make and enjoy !


 Ingredients:
Mutton ............... 500 gms
Oil ..................... 4-5 tbsps
Onion paste ...... 2 cups
Tomato puree ... 1 cup
Tamarind puree . 2-3 tbsps or as per your taste
Ginger paste ....... 1 tbsp
Garlic paste ......... 1 tbsp
Kashmiri chilli powder .. 1 tsp
Spicy chilli powder ... 1/2 tsp 
Jaggery ..................... 1 tsp (optional)
Salt .......................... as needed.

Dry roast and grind:
Dessicated coconut ....... 2 tbsps
Cumin seeds ............... 1 tsp
Coriander seeds ......... 1 tbsp
Cloves ...................... 3-4
Cinnamon ............... 1" piece
Mace ....................... 1/2 piece
green cardamoms ..... 3-4
Black cardamom ..... 1
Bay leaf ................... 1

For tempering:
Ghee (clarified butter) .... 1 tbsp
Mustard seeds ...... 1 tsp
Methi or fenugreek seeds ... 1/4 tsp
Whole garlic cloves ........ 6-8 (you may crush them lightly)
Curry leaves .................. few
Dry red chillies ............ 2-3
Asafoetida ................... 2 pinches.

Method:
1. For dry roasting the ingredients take a pan and add the whole spices first followed by coriander, cumin seeds. When they give out an aroma reduce the flame and add the dessicated coconut. Roast until it is golden brown. Cool the mixture and grind it to a fine powder. 
2. In a pressure cooker heat the oil and add the ginger and garlic paste. Saute it a bit.
3. Add the onion paste and saute it stirring intermittently until golden brown in colour.
4. Now stir in the tomato puree. Saute it. 
5. Add salt and turmeric powder. Stir fry until the oil starts to separate.
6. Now tip in the mutton pieces and saute them stirring from time to time until the water from the mutton is dried up and oil starts to separate. 
7. Add 2-3 cups of hot water. This will not cease the cooking process.
8. Close the cooker and cook for 7-8 whistles and check after the pressure is released. Cook again if needed as these days the mutton we get is not so tender. It should be done 95 percent.
9. Next add the chilli powders (Kashmiri and the spicy one), jaggery and the roasted and ground spice mix. Adjust the quantity as per your preference.
10. If you want more gravy add some water. If serving dry you can skip adding. 
11. Add little more salt and tamarind juice. Give it a nice stir and cover the pan
12. Slow cook for 2-3 minutes until done. Add some coriander leaves finally.
13. Now time to add the tempering. Heat the ghee in a pan. Do not burn it on high flame as it looses it's flavour and the nutritional value.
14. Add the tempering ingredients mentioned in the list and let them crackle. First the dry ones followed by garlic cloves. 
15. Add the tempering to the prepared mutton and give it a gentle mix. 
16. You can enjoy the gravy version with rice and the dry version with rotis/naans/dosas/bhakris.

Watch the video of this recipe




This recipe is made for the event - A-Z Recipe Challenge. 
Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is I - and my chosen ingredient is IMLI (tamarind)


Recipe List of A-Z Challenge (Season 2)


A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)
D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )
E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )
F - False ke Biscuits ( Lemon Currant Cookies )
G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)
H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )
I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)
J - Jowar Ke Phulke ( Sorghum Flatbreads)

Pin for later


You may also like:






















Monday, February 28, 2022

SPICY MANCHOW SOUP / INDO-CHINESE CUISINE

 

Manchow soup is a very popular one from Indo-Chinese Cuisine as it has a hot and spicy taste. It may be veg or non veg. The origin of this soup is said to be Meghalaya which is well known for it's spicy cuisine.
This soup is dark brown in colour. It is prepared with finely diced vegetables, chicken or sea food (for non veg version) and sauces. Before serving some crispy fried noodles are added to it. 



Ingredients:
Cabbage ................ 1/4 
Carrot ................... 1/2
Mushrooms ......... 3-4
Capsicum / bell pepper ...  1/2
Radish ............................ 1/2
Spring onions ................. 1 or 2 
Ginger ........................... 1 " piece
Garlic ............................ 2-3 cloves
Red chilli sauce ............ 1/2 or 1 tbsp as you prefer
Dark soy sauce .............. 1 tsp (little less or more adjust while cooking)
Corn starch ................... 2 tbsps + 1 tbsp 
Salt ................................. to taste
Noodles ........................ 1 cup
Oil ............................... for cooking 2 tbsps and 1 cup for frying the noodles

Method:
1. Boil the noodles adding little salt. Drain them and set aside for cooling. Add little oil so that they don't stick and become mushy.
2. When they are cool enough sprinkle 1 tbsp of corn starch. Coat them well and separate them. 
3. Heat oil in a wok and deep fry the noodles adjusting the flame until crisp. Do not make them brown. 
4. Now dice all the vegetables that you are using very finely.
5. Peel and crush the garlic and ginger. 
6. In a wok heat 2 tbsps of oil and saute the ginger and garlic.
7. Next add the diced vegetables, white part of spring onions and toss them well. Keep a crunchy texture and do not over cook them.
8. Stir in the sauces and add salt carefully as the sauces already contain salt.
9. Dilute the remaining 2 tbsps of corn starch with water and add it to the vegetables.
10. Give it a stir and add 2 cups or little more water according to the consistency you like.
11. Give it a nice boil. Check the flavours and adjust if required. 
12. Add some spring onion greens towards the end. 
13. Serve the soup in individual bowls and garnish with crispy fried noodles and spring onions. 
14. Keep some extra noodles to add while having the soup. 
15. Make some fried rice as an accompaniment and enjoy a simple Chinese meal.


Yield - 2 servings.

About the group:
Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was " HOME MADE RESTAURANT STYLE FOOD " This was suggested by Aruna Saraschandra who blogs at Vasus Veg Kitchen 
This month I am paired with Kalyani Sri and she gave me RADISH and  CORN FLOUR (STARCH) as my secret ingredients. I chose to make this delicious Indo-Chinese Veg Manchow Soup which is my favourite.
Check out Kalyani Sri's Instant Pot Darshini Style Veg Pulao. It is so delicious.

Saturday, February 5, 2022

SAI THOOMA MEI GAJRUN / CARROT STIR FRY WITH GREEN GARLIC / WINTER SPECIAL SINDHI BHAJI

 

This is a simple carrot stir fry with fresh green garlic which is available only in winters. Even the carrots in winter are so fresh and juicy. This slow cooked stir fry really tastes amazing with the flavours of fresh garlic greens. This is a winter special sabzi from the Sindhi Cuisine. We usually serve it with rotis or dhodo (bhakri).



Ingredients:
Carrots -------- 2 large or 3 small
Green garlic .... 2 small bunches.
Tomato ............ 1
Green chillies .... 2
Oil ................... 3-4 tbsps
Turmeric powder .. 1/2 tsp
Cumin powder ....... 1 tsp
Coriander powder ... 1 tsp
Kasoori methi ........ 1 tbsp (you may also use fresh methi 1/4 cup)
Salt ................... to taste
Red chilli powder ... 1/4 tsp
Coriander leaves .... handful

Method:
1. Scrape the carrots and cut into small pieces.
2. Cut the tomato and the green chillies into small pieces.
3. Separate the white part of the garlic and dice it. Chop the greens and keep them separately.
4. Heat oil in a pan and add the white part of the garlic. saute it a bit.
5. When it changes the colour add the green chillies followed by the spice powders, salt and kasoori methi.
6. Maintain low flame so that the spices are not burnt.
7. Tip in the tomato pieces. Cover and simmer until tomatoes are soft. You can add 3-4 tbsps of water.
8. Now add the carrots, garlic greens and coriander leaves. Save some garlic and coriander for garnishing.
9. Cover the pan and cook on low flame. After 2 minutes open the lid and give it a stir.
10. Check the salt and add if required. 
11. Now cover and simmer again for 3 more minutes. If the carrot pieces are bigger then cook for 1 more minute or until done.
12. Finally add the remaining green garlic and coriander.
13. Serve it with rotis or bhakri.

Check out the video 



Pin for later


You may also like:
















Print Recipe