Saturday, April 19, 2014

Bharwan Karela (Stuffed Bitter gourd /Bharleli Karali)

Bharwan Karela (Bharleli Karali)

Bharwan Karela (Bharleli Karali)

Bitter gourd (karela/karali) though not a very popular vegetable because of its bitter taste, has many health benefits. I personally love this bharaleli karali a lot.  I have added a little sugar to reduce the bitterness. Also when buying bitter gourd do not buy the dark green colored ones. The darker ones are more bitter in taste than the lighter colored ones. Also scraping the skin and applying salt for few minutes and then washing in running water helps in reducing the bitterness. These were some of my tips with respect to bitter gourd. Hope you will like this recipe.
 
Ingredients
1/4 kg bitter gourd (karela/karali)
3-4 amsule(kokam)
1 cup grated coconut
1 big onion finely chopped
2 tsp. red chili powder
1/4 tsp. turmeric
2 tbsp. lemon juice
1 tbsp. sugar
salt as per taste
2 tbsp. oil
water for boiling bitter gourd (karela/karali)
chopped coriander leaves for garnishing
 
Method1) Scrape the bitter gourd (karela/karali) and cut it into two pieces.
2) Remove the seeds delicately with a help of small spoon.
3) Apply little salt and keep aside for 10 - 15 mins.
4) Wash the bitter gourd (karela/karali) in running water.
5) Boil the bitter gourd (karela/karali) along with kokum in enough water without putting the lid till they turn soft. It should not be too soft else you will not be able to fill them with masala.
6) Now in a work add 1 tbsp. of oil and fry 3/4 of the chopped onion till it turns brown on medium heat.
7) Then add grated coconut till it turns a little brown.
8) Add sugar lemon juice and 1 1/2 tsp. of red chili powder to the above mixture and fry a little so that they are completely mixed.
9) The filling is ready, keep it aside to cool.
10) Stuff the bitter gourd (karela/karali) with the filling and keep them aside.
11) In the wok heat remaining oil and fry remaining chopped onions.
12) Add turmeric powder and 1/2 tsp. of chili powder and mix well.
13) Now slide the stuffed onions in the wok and fry gently on low heat.
14) Cover for about 2 - 3 minutes and then remove from heat.
15) Serve hot with rotis, chapatis or any Indian bread  or as a side dish with steamed rice.

Sunday, April 06, 2014

Prawns Tomato Curry

Prawns Tomato Curry

Prawns Tomato Curry


Prawns Tomato Curry is a delicious preparation of Prawns. The flavor of different Indian spices gives a distinct taste to the prawns cooked in tomato puree. It can be served with an Indian bread or simply with plain steamed rice.

Ingredients
25 tiger prawns
1 big tomato
1 medium onion
3-4 tbsp. oil
1 bay leaf
3 cloves
1 1/2 tsp. red chili powder
1/2 tsp. turmeric
1 tsp. ginger - garlic paste
2 cups water
chopped coriander for garnishing
salt as per taste

Method
1) Clean and de-vein the prawns and set them aside.
2) Puree the tomato and keep it aside.
3) In a wok, add oil and heat on medium flame.
4) When the oil is hot add bay leaf, cloves and onion.
5) Fry till onion becomes little brown.
6) Add ginger garlic paste and fry for a while.
7) Now add red chili powder and turmeric and mix with the rest of the ingredients.
8) Add prawns and fry a little so that they get coated with the mixture.
9) Now add tomato puree and mix well.
10) Finally add water and close it with a lid and leave it to cook on medium heat.
11) Keep checking in between, when the prawns are cooked remove from heat and garnish with chopped coriander.
12) Serve hot with rice, chapati or any Indian bread.

Friday, March 21, 2014

Moong dal khichadi

Moong dal khichadi

Moong dal khichadi

Khichadi is a preparation made from rice and lentils and is a popular comfort food in India. It is easy to make and digest as well. A bowl of khichadi will make you feel good when you are sick.

There are different versions of Khichadi in India. Today I am going to share recipe for Moong Dal Khichadi or Mugachya dalichi khichadi.

Ingredients:
3/4 cup moong dal (green gram dal / golden gram spilt lentils without skin)
3/4 cup rice
1/4 tsp mustard seeds
1/4 tsp turmeric powder
1/4 tsp cumin seeds / jeera
4 tbsp butter / ghee
1 dry red chili
3 cups water
cilantro (coriander) leaves (optional)

Servings: 3-4

Method:
1) Wash both the moong dal and rice and drain them and leave aside for 15 - 20 minutes.
2) In the pressure cooker, add ghee and when it gets hot add mustard seeds.
3) When the mustard seeds splutter add cumin seeds, dry red chili and turmeric powder.
4) Now add moong dal and rice and fry them for a while.
5) Add cilantro leaves and fry for a while.
6) Finally add water to it and pressure cook for 3 - 4 whistles

Notes
1) Addition of cilantro leaves is optional but it gives a good taste.
2) Also sometimes I also add potatoes cut into wedges.