CRISPY KARELA CHIPS

Delicious crispy and spicy karela chips.. I have been wanting to make these ever since I tasted them during  my last visit to Mumbai. These awesomely crunchy munchies can be relished as a snack or served with sambar rice / dal chawal as a side dish.

Ingredients:
Karelas ... 2-3 (sliced Finely)
Salt ... to taste
Rice flour .. 2 tbsps
Red chilli powder .. 1 tsp
Cumin powder or garam masala or chat masala .. to sprinkle on top.
Oil ... to deep fry

Method:

1. Wash the karelas and slice them finely with the skin.

2. Sprinkle the rice flour, salt and red chilli powder on them and mix well.

3. Heat oil in a pan / kadai and tip in the karela slices in 2 or 3 batches depending on the size of the pan..First fry on high flame and reduce it.

4. Keep turning them and fry until they are crispy. During the process you have increase and decrease the heat a few times to get the perfect  crunchiness. Drain out on a paper towel. Sprinkle cumin powder or garam masala or if you like chat masala on top.

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ALOO PARATHA ( with flax seeds)

Aloo paratha is something that everyone loves. Today I have added flax seeds powder in addition to the usual spice powders and methi dhaniya leaves.

Ingredients:
Potatoes ... 4-5
Flax seeds powder .. 1 tbsp
Kasoori methi ......... 1 tbsp (you can add fresh methi if you have)
Coriander leaves .. handful
Green chillies .. 1-2 (finely chopped)
salt .... to taste
Garam masala powder .. 1 tsp
Turmeric powder .... 1/4 tsp
Amchoor powder .... 1/4 tsp
Wheat flour .... 2-3 cups (or as needed)
Oil or ghee .. for making parathas.

Method:
1. Boil the potatoes and mash them
2. Add the spice powders, salt,flax seeds powder, coriander and kasoori methi.
3. Knead the wheat flour adding a little salt and 1 tbsp. of oil to make a soft dough. ( if the dough is not soft the filling comes out while rolling )
4. Roll out a portion of the dough, place the filling and seal the edges like a bundle.
5. Roll it carefully with light hands.
6. Make the parathas on the griddle spooning a little oil or desi ghee.
Serve hot with pickle , curd or chutney.

Tip: If the filling comes out while rolling then try making with two rotis. Roll out 2 small rotis. Spread the filling and seal the edges around the roti with your finger tips. Roll the paratha again carefully.

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MOONG SPROUT SALAD

A very healthy bowl of salad specially in summers when you want to eat light food.

Ingredients:
Moong dal sprouts - 1 cup
Potato ...... 1 (boiled and cubed)
Beetroot .... 1 small (boiled and cubed)
Red cabbage .. 1/2 cup ( shredded)
Tomato ..... 1 small ( cut into pieces)
Mint leaves ... few
Chat masala ... 1/2 tsp ( you can use roasted & crushed cumin seeds instead)
Black pepper ... freshly crushed as per your taste
Salt ... to taste
Honey ... 1 tbsp ( optional)
Lemon juice ... 1 tbsp

How to make the moong sprouts at home:
1.Soak the moong beans for few hours.
2.Wrap them in a wet muslin cloth and hang it or just place it on a plate and leave it in airy place or window sill.
3.Keep sprinkling water a few times in a day.
4.In 2-3 days you will see the sprouts growing.
5.If you want longer shoots repeat the process for a couple of days more.

To make salad:
1. I have blanched the sprouts and cabbage for one boil in salted water. You may use them raw if you prefer.
2. Mix the ingredients together when the sprouts and cabbage are cooled.
3. Crush the mint leaves to get the nice flavour and chip them finely.
5. Add the rest of the ingredients and mix well.
Serve at room temperature  or chilled.

ZUCCHINI PANCAKES ( Savoury Version )

Healthy and easy option for breakfast. These pancakes are quite filling too.

Ingredients:
Flour ... 1 cup
Zucchini ... 1 (peeled and grated about 1 cup)
Onion ... 1 small (finely chopped about 1/4 cup)
Corn .... 1/3 cup
Dry mint leaves ... 1/4 tsp
Coriander leaves .. handful
Eggs ... 2
Baking powder .. a small pinch
Salt ... to taste
Cumin powder ... 1/2 tsp
Oil ... as needed

Method:
1. Mix all the ingredients adding water as needed to make a thick batter.
2. Heat a non stick pan / griddle and pour a ladle full of batter to make a small thick pancake.
3. Spoon a little oil and fry both sides until done.
4. Serve hot with ketchup or chilli sauce.

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PERSIMMON LASSI

Persimmons can be eaten fresh, dried or cooked. Their flavour ranges from firm to mushy and is very sweet. This delicate Oriental fruit is native to China. It spread to japan very long ago and later was introduces to California during the middle of the neneteenth century. Persimmon fruits are rich in health promoting nutrients such as vitamins, minerals, and anti-oxidants. Persimmon fruit pudding is a very popular dessert. I have made and posted the recipe earlier. You can refer to it HERE.

Today I have made a sweet and refreshing drink with the fruit pulp and yogurt. Select ripe ones for this and the pulp can be spooned out easily. Since the fruit is very sweet you don't need any kind of sweeteners. You may add a little honey if you wish.

Ingredients:

Persimmon pulp ... 3-4 tbsps

Yogurt / dahi ....... 1/2 cup

Water ................. 1 and 1/2 cups

Sugar or honey .. optional

Crushed ice .... 1 -2 tbsps

Method:

1. Scoop out the pulp from the fruits.

2. Churn the pulp, yogurt and water in a mixie.

3. Mix the crushed ice and serve chilled.

This makes one glass of thick lassi. You can adjust the consistency according to your preference by adding more water.

Note: I have not added any sugar or honey. You may add if you like it very sweet. The pulp can also be frozen for later use.

Information - wikipedia

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MANGO CREPES WITH COCONUT SAUCE

Try out these Indonesian Mango crepes with coconut sauce..

Ingredients:
Plain flour ... 1/2 cup
Brown rice flour .. 1/2 cup
Cardamom powder ..a pinch
Dessicated coconut ... 1/4 cup
Castor sugar ............ 2 tbsps
Eggs ...................... 1 ( if you want to skip eggs, add 1/4 tsp baking powder)
Milk .................. 1 cup - or little more.
Mangoes ........... peeled and cut into small cubes
Oil ... to make crepes.

For the Sauce:
Coconut cream .... 1 cup
Palm sugar ......... 1 tbsp (I have used demerara sugar)
Corn flour ........ 1/2 tsp
Cinnamon Powder ... a pinch

Method:
1. In a bowl, mix the plain and rice flours with dessicated coconut, cardamom powder and sugar.

2. Whisk the egg and milk together until smooth and add it to the above mix.

3. Grease a frying pan and pour a little batter and spread to make a crepe. Cook it on both sides until lightly brown.
4. Repeat with the remaining batter.

5. Divide the mango pieces between the crepes and roll them tucking in the ends.

6. In a pan combine the coconut cream and palm sugar. Add the cinnamon powder. Mix corn flour with a little milk and blend into the sauce. Stir until the sugar is dissolved and the sauce is thicker. Pour over crepes before serving.


This recipe is adapted from:
Step-by-step Indonesian Cooking (periplus mini cookbooks)

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YAM FRY

A perfect accompaniment with dal chawal ..

Ingredients:
Yam ....... 200 gms.
Garlic ..... 1 small pod
Ginger .... 1 small piece
Curry leaves .. 2-3 sprigs
Coriander leaves .. handful
Green chillies ..... 2
Salt ..... to taste
Turmeric powder... 1/4 tsp.
Coriander powder ... 1 tsp.
Cumin powder ......... 1 tsp.
Tamarind juice ......... 4-5 tbsps.
Oil

Method:

1. Peel and cut the yam into thin slices. Boil it in a pan adding water.

Drain and let it cool
2. Coarsely grind the curry leaves, coriander leaves, ginger , garlic and the green chillies.
3. Add the tamarind juice and the dry masalas and salt to taste.

4. Coat the yam with the prepared masala and marinate for 2-3 hours.


5. Shallow fry the slices using very little oil.
This goes well as a side dish with dal chawal.

Check out the video