Karela ( My Mom Style)

I know I know its bitter but please don't make faces and try this out and I am sure some people would like and and the people who already like it will love it.












Ingredients

4 Medium size karela/ Bitter Gourd
2 Large onions chopped length wise
2 Large Tomatoes cut in cubes
2 Tspn Red Cilli powder
2 Tbspn Coriander powder
2 Tspn Cumin Powder
1 Tspn Amchoor powder
1/2 Tspn Garam Masala
1/2 Tspn Turmeric
3 Tbspn Salt 
Oil to cook
Salt to sprinkle 

Methods

1. Wash and cut the Karela/ Bitter Gourd in a round shape. Now take this in a big bowl which has a cover pour it the uncooked cut Karela/ Bitter Gourd in it.
2. Add the 3 Tbspn of salt and cove the lid of the bowl. Now shake it well so that the Karela get coated with the salt. Do this a night before you want to make karela/ Bitter Gourd or at least give it a time of 7-8 Hours.
3. Next day wash the salt soaked karela/ Bitter Gourd nicely to remove all the salt and bitterness from it. 
4. Now heat oil in a pan (Kadhai) and deep fry the karela/ Bitter Gourd and keep aside on a kitchen tissue to soak access oil form it.
5. Once all the pieces are deep fried. Empty some of the oil leaving some for cooking.
6. Add onions to the remaining oil and fry till golden brown, then add tomatoes and let it leave the pulp completely.
7. To this add the fried karela/ Bitter Gourd mix well and cover it with a lid for 2mins.
8. Then add all the spices to it and mix well. After its mixed taste for the level of salt in it  (remember we have soaked the Karela in salt) and the if required add more salt. 
9. Now add Amchoor, cover with a lid and let it cook in the spices for 10-12mins untill it starts leaving the Oil.
10.  After 12mins Karela is ready serve with Chapatti or Paratha.

Note

• Make sure to wash the salt soaked Karela well to remove the bitterness.
• Karela/ Bitter Gourd is a healthy diet for Diabetic people.

Rice Stuffed Paratha

Rice Stuffed Paratha ~ Yes This is what we had over the weekend as there was some rice left from Saturday night dinner and didn't wanted to waste it. And It came out really well. 
So when you want to eat something chapatta try this out.





Ingredients

11/2 Bowl cooked rice
1 Small Onion finely chopped
2 Green Chilli finely chopped
1 tspn red chili powder
1 tspn chaat masala
1 tspn Amchoor Powder
1 tspn Garam Masala
3 tbspn Coriander leaves
salt to taste
Oil

Ingredients to make Paratha Dough 


Methods

1. Mix the flour, salt and butter/ Oil. Pour water and make a firm dough. Knead well for 6-7 minutes and keep covered with a moist cloth for 5-10mins.and Knead again.
2. Separate the rice grains so that they are not sticky anymore (Sorry was not getting the word to describe it :-(
3. To it add onions, green chilli, red chill powder, chaat masala, amchoor, garam masala and salt. Mix well after this rice will look brown in color due garam masala. Like its shown in the picture 

4. To this add the coriander leaves and mix again.
5. Break the dough into number of required portions.
6. Make a ball of one portion and dust it with some flour and roll out into 8-10cm.
7. Fill 2 tbspn of the prepared rice mixture in it.
8. Pull in the edges to meet in the center and form a ball.
9. Roll it out again evenly. Heat the tawa or pan and place this paratha on it.
10. Cook from both the sides till it changes color and then brush with oil/ Ghee.
11. To make it crisp press it with a Spatula and serve hot with Green Chutney

Note
You can adjust the quantity of the powdered Spices depending on the quantity of rice and the number of Paratha You wish to make. e the same taste.

Oats Bar/ Cake

Oats Bar/Cakes ~ My husband has been having a craving for this from many days So thought to surprise him today with this when he comes back from work. This one is very simple easy and quick.







Ingredients

100 gm Porridge / Oats
120 gm Salted Butter
50 gm Golden Syrup or Honey 
50 gm Sugar
2 tbspn cocoa powder
5-10 Almonds chopped
5-10 Walnuts crushed 

Methods

1. Put Butter golden syrup, cocoa powder,walnuts and sugar in a microwaveable container and heat it in microwave till the butter melts.
2. Once its melted take it out and mix the oats in the liquid.
3. Take another microwaveable tin or cookie cutter.
4. If using tin line it with a grease proof paper and pour the mixture into it. 
5. If using cookie cutter, just take a microwaveable tray and grease the cutter and tray with little butter.
6. Now place the cutter on the tray and fill it with a mixture and press it
7. Now place this in a microwave on cooking for 3mins or till you see the bubbles coming. 
8. After taking it out from the microwave remove the cookie cutter carefully and garnish it with Almonds.
9. Keep this along with the tray in refrigerator for and hour and then its ready to eat.

Variations

• You can add any Jam in place of cocoa powder and golden syrup depending on taste that you are looking out for. 
• Can add Raisins and sultanas in place of walnuts to get a fruity Oats Bar/ cake.

Note: Dont over heat the mixture else it would get burnt

Blackforest Milk Shake

Black Forest Milk Shake~ One of my facebook friend asked for it on a wall post so thought to write and share with him and he can try all by himself.

Image from net as wrote it in a hurry :-)







Ingredients
1 cup milk
4 whole cherries Frozen
1 frozen banana 
sugar to taste
1 Tbsp Cocoa Powder
Some Crushed ice

Methods

1. Put everything in a blender and mix well.
2. Serve Chilled!
3. Can be topped with a scoop of Vanilla icecream

Mixed Vegetable ( Bhopali Style)

Mixed Vegetable or Vegetable Korma ~ I have learnt this dish back home in Madhya Pradesh. Yes that's where I was born   Jabalpur. This is complete Bhopali style mixed vegetable learnt from a aunt next door.
Creamy dish you would love to eat and serve. :-)










Ingredients

21/2 cup mixed vegetable Boiled
 2 Medium Potato
2 Medium Carrot
1 Small Cauliflower( Cut into florets)
1 cup Green Peas
2 tbspn Cashew nuts( 10 in number)
3 tbspn milk
2 tbspn fresh cream
2 pinch sugar
5 tbspn clarified butter (Ghee)
Salt to taste

For the Grinding Paste 
8-10 garlic
10 green chilli
6 tbspn finely chopped coriander
2 tspn cumins
25 mm ginger 

Methods

1. Peel and chop potato and carrot in a shape you like I chopped it length wise and boil all the vegetable 250 ml water. Once boiled take them out of water and keep aside to cool. Make sure you don't over boil them as you will required to cook it along with the mixture as well.
2. Heat the clarified butter and roast cashew nuts in it. After roasted take out and keep it aside.
3. Make the paste of the above ingredients and fry in the same oil for 2-3mins.
4. Now add the vegetable and  fry for 1min. To it add 3/4 cup water and boil till the vegetables get soft 
5. Mix together milk and cream then add it to the vegetable. Mix well and let it cook in this for 1 min. Now add sugar and salt to it.
6. Garnish with the roasted cashew nuts and serve hot with Chapatti

My another chef friend has got a little variations in the same dish look for it here Mixed Vegetable Kurma

PS: I'll be updating the same form of Dish in South Indian style soon.

Pakodhi Ki Kadhi

Pakodi Ki Kadhi ~ This one is submitted by my friend Abhilasha. I would like to thanks her for contributing to my blog. In her words she describes the recipe as..... "This Pakodi ki kadhi is prepared in Rajasthani style, something different from the regular kadhi we make."


Submitted by: Abhilasha Arora





Ingredients

100 gms Mung Dal 
1 1/2 tsp Salt 
200 gms Curd 
1 tsp Red chilli powder 
2 Red chilli (sabut and dry) 
1 tsp Dhaniya 
3 - 4 Curry Leaves 
1 pinch Haldi 
1 pinch Soda 
2 cup Oil for frying pakories 
1/2 tsp Mustard seeds (motti)


Methods


1.Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer. 
2.Add 1tsp salt, 1/2tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside. 
3.Now take the dal and add 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya and soda. Mix well. 
4.Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta. 
5.Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes. 
6.Finally put the tadka of red chilly powder on pakodi kadhi. Serve it hot with plain rice and roti.

Sweet Paratha/ Meetha Paratha

Sweet Paratha ~ Now comes the turn of this recipe which i have spoken in the earlies blog which also one of the liked dish by my friends. So without wasting time I will skip to the recipe. Most of you must be knowing it already but still thought to share it.







Ingredients

500gm Whole wheat flour
300 ml water approximately (depending on how soft you want the dough)
3 Tbsp Oil or Clarified butter (Ghee)
Sugar ( Depends on the number and amount of sugar you want inside the paratha)
2-3 Tspn Fennel seeds
Pinch of salt


Methods

1. Mix the flour, salt and butter/ Oil. Pour water and make a firm dough. Knead well for 6-7 minutes and keep covered with a moist cloth for 5-10mins.and Knead again.
2. Break the dough into number of required portions.
3. Make a ball of one portion and dust it with some flour and roll out into 8-10cm.
4. Mix the desired amount of sugar with the fennel seeds. Place 1 tbspn on the rolled out dough.
5. Pull in the edges to meet in the center and form a ball.
6. Roll it out again evenly. Heat the tawa or pan and place this paratha on it.
7. Cook from both the sides till it changes color and then brush with oil/ Ghee.
8. To make it crisp press it with a Spatula and serve hot.

Note

• This can be kept frozen wrapped in aluminium foil and used later. Just reheat it.
• You can add coconut, dry fruits or a combination of your choice to the sugar. Just make sure its coarse. 
• You can use cooking sweetener in place of sugar for a Diabetic person or some who is cutting on sugary things.

Tomato Rice

Tomato Rice ~ As I was writing this blog went back in time and recollected things my friends use to like, apart from me ;-)They like the tomato rice and Sweet Paratha  that I use to take in my Tiffin Box. This is dedicated to all my school friends Monika, Roopali, Neha, Godhuli, Shwetal, Lollen, Manisha, Rachel, Soma in short all of them who have eaten it from my tiffin box and would like to eat more. Please write a comment when you read or try this as it will make me feel that I m still remembered. 
Sweet Paratha will follow in the next post. 


Ingredients

2 cups Rice You can cook or use the left over)
1 Large Onion chopped in julienne
3 Large ripe Tomato ( cut into cubes)
7-8 Curry Leaves
1 1/2 Tspn Mustard ( I use it quite allot)
2 Tbspn chilli powder
2 Tbspn Coriander powder
1/2 Tspn Turmeric
3 Tbspn Oil
Salt to taste

Methods

1. Heat the oil in a pan and add mustard seeds to it when it stops spluttering add curry leaves and onions to it. Fry till it get soft and golden brown.
2. Add Tomatoes let it get mushy and then to it all the spices turmeric powder, red chilli powder, coriander powder to it. Once its starts leaving oil in the corner add cooked rice. Mix it well and add salt to it. Serve hot.

Biscuit Brownie/Sugar Free Biscuit Brownie

Biscuit Brownies ~ From many day there were some biscuits lying in my kitchen cabinet that we were not interested in eating for a simple reason that they were tasteless. So I thought of adding some taste to it and make it useful and named it as Biscuit Brownies as it looked like it, you can name it what you feel like :-)



Ingredients

15-20 Biscuits ( of your choice or which you don't want to eat)
1/14 Cup  fresh double cream
1/4 cup mixed dry fruit  broken into pieces ( I took only walnuts)
10 Almonds powdered or 2 tsp ready made powder
2  Tbspn Sugar or Sweetener ( for Diabetics) 
1 Cup Whipped cream
4 Tbspn Chocolate Sauce

Methods

1. Break biscuits into coarsely powder in a mixing bowl using your hands.
2. Add the cocoa powder, broken walnuts, almonds powder, double cream and mixed well.
3. To this mixture add the Chocolate Sauce and mix well.
4. Pour this mixture one by one to the cup cakes moulds and keep in refrigerator for an hour
5. Before serving swirl whipped cream on top of it and sprinkle little cocoa powder. 

Note: Use sweetener which is used for cooking in place of sugar for Diabetic people and they enjoy the dish as well.

Sugar Free Chocolate Sauce

Sugar Free Chocolate Sauce ~ This is something I tried for everyone who likes to eat this sauce but cant because of the sugar content in it. This is gong to solve the problem and the people with Diabetes can also enjoy the Chocolate sauce.








Ingredients

50 gms plain chocolate or milk chocolate
50 gms dark chocolate or 1tsp Coffee Powder (if you don't have dark chocolate)
11/2 tbsp Corn Flour
200 gms fresh double cream
1/3 cup milk
3 tsp cocoa powder
4 to 5 tbsp sweetener powder
11/2 tbsp butter

Methods

1. Melt butter and add broken pieces if the chocolate and let it melt.
2. Add milk, cocoa powder, sweetener and cream. Mix well and go on stirring till it blends with the chocolate.
3. Mix corn flour with little water and add to this stirring continuously until the mixture becomes thick.
4. Remove from the flame and let it cool.
5. Preserve it in a air tight bottle.

Note

• The chocolates used are sugar free chocolate you replace it with sugar ones if you are not diabetic.
• If you don't have dark chocolate can use coffee powder to replace the little bitter taste.

Lauki Halwa/ Bottle Gourd Dessert

Lauki Halwa/ Bottle Gourd Dessert ~ Its my friends birthday today and she loves lauki ka halwa made by me. As we are quite distance apart in different country thought to write a post on this dedicating to her. A Small way to wish her :-)








Ingredients

Lauki/ Doodhi/ Bottle Gourd - 1 (thick)
Ghee/ Clarified Butter - 4 table spoon
Sugar - 1 cup
Milk - 1/2 Kg
Khoya - 1/2 Kg
Pistachio/ Pista - 10
Almonds - 10 (powdered), 5 - To Granish

Methods

1. Peel Lauki and de-seed it. Then grate it with a grater of medium size. Squeeze all the water form it.
2. Heat Ghee in a pan and add Lauki to it and let the remaining water dry.
3. Once it has dried to a desired amount add Milk, Almonds powder and Khoya to it. Let it cook for 5- 10mins till it become tender. Keep stirring to avoid it sticking to the pan.
4. When the mixture has started forming lumps add sugar to it and mix till it dissolves.
5. Garnish with Pistachio and Almonds and serve.

Note

• Don't add sugar immediately after pouring milk. 
• If you dont have Khoya available you can use any of the Barfi it would give the same taste.

Chatpata Chana/ Chickpeas/ Chole

Chatpata Chana ~ This is the easiest and quickest chana I have ever made and is liked by all. Actually time saving food as me and my husband both of us work so this becomes the yummy veggie prepared in less time when you get the craving of eating something like this. Try this out and let me know if you liked it or if there are any variations you would like in it.



Ingredients

Chick Peas/ Chana - 800 grams  ( I used tinned ones you can boil the same in a pressure cooker)
Cumin Seeds - 1 teaspoon
Onion Large - 1
Green chilies - 3 (chopped)
Tomato large - 1 
Garam Masala - 2 teaspoon
Red chilli powder - 2 teaspoon ( may increase the amount for a hotter dish)
Chana Masala - 2 Tablespoon
Amchoor - 1/2 teaspoon
Tamarind pulp - 1/2 teaspoon
Sugar - 1 teaspoon
Oil - 4 tablespoons
Sal to taste
Coriander leaves to garnish

Methods

1. Take a deep frying pan and add oil to it, as it heats add cumin seeds and green chillies. Remove it from the flame and immediately add 1teaspoon red chilli powder followed by boiled chana.
2. Mix the chana and then add remaining red chili powder, garam masala, chana masala, amchoor powder, salt and mix it.
3. Now take the tamarind pulp and add a two table spoon of water to it so that it turns int a liquid. You can also soak it at home. Pour this liquid onto the chana and then add sugar to it. Mix well.
4. Now place it back on the flame to evaporate any excess water and heating it moderately.
5. Garnish with Coriander eat it with Chapattis

Note

Diabetic people can use sweetener is place of sugar.

Rasgulla/ Chene Ke Rasgulle

Rasgulla ~ People often call it as Chene ka Rasgulla. I knew that its made from chena (Paneer) which is a milk product which is extracted from milk by adulterating it with lemon. But the case was different when I made it at home as the milk expired before its expiry date and I didn't want to throw it so finally decided to make Rasgulla out of it. 


Ingredients

Milk - 1.5 litre
Lemon juice - 2 tbsp 
Plain Flour - 1 tsp
Sugar- 4 Cups
Milk - 1/4 cup (If required)
Cardamom powder - 1/2 tsp

Methods

1. Boil milk and add lime juice till the water completely seperates off the chena (paneer)
2. Completely drain off the water and tie the chena in clean cotton cloth
3. Now add plain flour cardomom and dried panner in a bowl and knead continuously till the dough becomes soft
4. Make small balls and keep aside covering with a wet cloth
5. In a heavy bottomed container put sugar and water and stir well
6. Bring it to boil and add 1/4 cup of milk to remove dirt ( If there is any)
7. Then add the balls and leave it for 5 mins(do not stir) keep checking often
8. Then add 2 teaspoon of cold water and let it boil again
9. Repeat process for 20 minutes and you will see the balls becoming puffy. Take it off from the gas stove
10. Let it cool before serving.

Please do leave a comment about what you think about this recipe and the blog. :-)

Note

This can be used for 10-12 days by keeping in the fridge.

Potato and Tomato Curry

Potato and Tomato Curry ~ Lately I am getting cravings for potato and am sure everyone of us love this vegetable specially Kids. 







Ingredients

3 Potatoes medium size
1 Onion large chopped 
2 Tomatoes medium size  
2-3 Garlic Pods
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Turmeric Powder
1-1/2 Teaspoon Pav Bhaji Masala
1 Cup Coconut Milk
1 Teaspoon Mustard seeds
Curry leaves 
Salt as per taste
Oil

Methods

1. Boil potatoes peel and cube. You can deep fry it or use it just boiled as per your choice.
2. Heat oil in a pan add mustard seeds, curry leaves and allow them to splutter. Fry onions till golden brown then add pounded garlic to it.
3. Add Chopped tomato when soft add chili and turmeric powder. 
4. Add Pav Bhaji Masala and salt. Let it cook with all the masala's for 2-3mins and then add coconut milk to it. Bring it to boil. 

Serve hot with Puri's or Chapati's

Note

The consistency can be as per your liking how thick you want the gravy to be. 

Chapattis/ Indian Flat Bread

Ingredients

Atta – 3-4 cups
Oil – 2 tbsp
Salt – 2tbsp
Cold Water – 3 cups

Methods

Mix the atta with 2 spoons of oil,salt.
Add sufficient amount of cold water.Knead it till it becomes soft and is not sticking to your fingers.
Keep it aside for 1-2 hours.Make small round balls and roll it on the chapatti stone. 
Bake it on a medium flame.

Spicy Tomato Chutney

Spicy Tomato Chutney ~ This is one of the chutney that every South Indian prepares in there own way. I have learnt this from my Mom and trust me you will love it. An accompaniment with Vada, Dosa, Chapati, Naan or a simple Dal Rice. 






Ingredients

7-8 Large Tomato 
5-6 Garlic Pods
2 Teaspoon Cumin seeds
2 Teaspoon Red Chilli powder ( or as per your taste) 
Salt as per taste 

Tempering

2 Table spoon Oil
11/2 Teaspoon Mustard seeds
5-6 Curry Leaves

Methods

1. Wash the Tomato cut them and put them altogether in a pan with little oil and let it cook over a medium flame till it leaves all the water and has turned into a thick pulp.  
2. Now grind this tomato with garlic, red chilli powder and roasted cumin seeds. I do it on traditional grinding stone as it adds to the taste.
3. Add salt to the mixture and keep aside.
4. Heat oil in a deep frying pan and prepare the tempering. Add immediately the tomato mixture sir and remove off from the flame. And its ready to serve with food of your choice. Enjoy Eating !!

Note

Write a note if required

Malai Palak

Malai Palak ~ When it comes to eating healthy leafy vegetables the first vegetable that comes to our mind is Palak. Tired of eating the same traditional Alu Palak? This is a recipe with some twist and taste. Here is another quick-to-make and yet healthy recipe. That your kids are also going to enjoy!






Ingredients

500gm Spinach
2 Onions medium 
3-4 Garlic Clove
100ml Cream
Salt as per taste 
Oil

Methods

1. Wash all the Spinach leaves carefully and then cut it.
2. Cut onion and garlic finely. So that it gets well mixed with the spinach.
3. Heat oil in a pan add garlic, when its slightly brown an you can smell the aroma of it then add onions to it an saute till light brown.
4. Now add Spinach to it and leave it for some time so that it leaves its water.
5. Now add half of the cream to it and let spinach cook with its water and cream.
6. When its half dried add rest of the cream to it and add some salt as required.
7. When spinach is completely cooked with no water left and cream properly soaked in it. Its ready to serve. Can be eaten with Dal (Lentil soup) and Rice or with Chapattis/ Indian Flat Bread

Lamb Pepper Curry

Lamb Pepper Curry ~ This is the simplest Lamb curry that one can ever make yet win hearts. If you are tired of remembering all the spices one uses to make a regular curry then you should definitely try this one. People who are scared of black pepper this is going to make even your mouth water.





Ingredients

600gm -Boneless Lamb 
5 Teaspoon Grounded Black Pepper Powder
3 Onions (Medium in size)
4 Tomatoes
3 Tblsp Cooking oil
Salt to Taste

Methods

1. Clean and Cut lamb into small pieces in desired size, small would be better.
2. Cut onions in julienne/ thin slices.
3. Cut tomatoes and keep aside.
4. Heat oil in the pan and fry onions when light golden brown add lamb. Let lamb cook for 2mins with    onions and then add tomatoes to it. When tomato has left the pulp add pepper powder to it. Remember not to add all of the pepper but gradually so that lamb absorbs the pepper taste in it till cooked.
5. Add salt as required. 

You can serve it with chapatti or Naan.

Note

If required you can pressure cook the lamb (2 whistles) then cook in the pan as mentioned. It would save some cooking time.