Fried Bitter Gourd or Fried Karela

You will need 

2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
oil to fry 
5 -6 bitter gourd
salt to taste 
2 medium sized onions
1 tsp dry mango powder

How to make karela spicy and yummy:

• Take off and reserve the scrapings of the karelas.
• Give a slit on one side and take off all the seeds.
• Cut karelas into thin slices.
• Wash and rub two table spoons salt all over the karelas and its scrapings.
• Set aside for 3-4 hours.
• Wash completely again and squeeze dry the karelas.
• Heat up oil in kadhai.
• Deep fry the cut karelas till dark brown and crisp.
• Take off the karelas and keep aside.
• Slice onions.
• Heat up 3 tblsp of oil in a kadai.
• Mix in cut onions.
• Stir fry for 3-4 minutes till they are transluscent.
• Mix in scrappings of karela and let it stir fry till onions are a little brown.
• Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
• Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
• Mix in salt if needed.
• Serve hot with chappatis.
  

Bharwan Karela Bitter Gourd

10-12 small karela/bitter gourd
¾ tsp turmeric powder
¾ tsp red chili powder
¼ tsp Punjabi garam masala
1 tsp amchur powder
1 tsp fennel powder/saunf powder
2 medium sized onions, finely sliced
3 tbsp oil
few chopped coriander leaves for garnish – optional
salt as required

• Rinse and peel the karela.
• Make a vertical cut on each karela keeping the base intact.
• Remove the seeds and pith with your hands or scrape with a small spoon.
• Mix all the dry spice powders with salt.
• 
  
  
• Stuff the spice powder mix in the karela.
• Tie a thread tightly around each karela.
• Heat the oil and fry the karela in the oil till they are browned and cooked.
• In the same oil, add the sliced onions and fry them till they begin to brown.
• Add the karela and saute till they the onions become crisp and golden.
• Add the rest of the spice mix, if there is a left over.
• In case if you have added less salt in the spice mix, you can add them now.
• While serving remove the thread and serve garnished with chopped coriander leaves.
• Bharwan Karela is best had with some Rotis, Phulkas or as a side vegetable dish with dal-rice.

Besan ka Cheela for Breakfast

Ingredients 

2 cups - Besan 

1 - Large Onion (finely chopped) 

3 - Green chillies (finely chopped) 

1 -Tomato (deseeded and chopped ) 

1 tsp - Black pepper powder 

1/2 tsp - Red Chilli powder 

1 tsp - Chat masala 

1 tsp - Coriander powder Salt to taste 

Water to make a smooth batter 

Oil for cooking.

Method

Combine the besan, onion, green chillies, tomato, black pepper powder, red chilli powder, chat masala, coriander powder and salt in a bowl.

Add water to make a spread like batter.

Now heat a non-stick tawa and pour a ladle of the batter and spread it like a dosa.

Pour 1 tsp of oil on the sides, and cook on medium flame until the side is golden.

Now turn it upside down and cook the other side till it turns to brown in colour and crispy.

Serve hot with ketchup or green chutney.

Fried Chicken Indian desi style

This is a recipe of Fried Chicken cooked in Indian style full of flavor and spices 

Ingredients :

• 500gm Chicken on the bone the chicken should be having good amount of meat otherwise won't taste so good
• Bay leaves easily available
• Cloves (long)
• Ginger garlic paste or grounded ginger and garlic
• Freshly ground black pepper the fresh gives a distinct octave taste
• Vinegar
• Chilli powder (lal mirch)
• Salt to taste
• Turmeric Powder (haldi)
• Cinnamon
• Oil
• 250gms Onions, chopped or sliced finely

Add some oil In a pressure cooker,put in the onions and fry till the onions are soft and just about to turn brown at the edges. Put in all the ingredients, except the below ingredients

The vinegar, freshly ground black pepper and the chicken. 

Stir. Put in the chicken and stir a little Add a cup of water, close the cooker and cook. Normally the chicken gets tender in 15 20 minutes estimate the time and switch of the gas.

Take out everything from the cooker in a wide pan. Boil down the water till the chicken is dry now add some vinegar and the freshly ground black pepper, give it a little stir , taking care not to scramble the chicken if its gotten too soft, or to jarr it off the bone.

Serve hot with fresh bread roti or Naan

Chicken In Yoghurt and Okra

Ingredients:

• Red chilli powder (lal mirch powder)
• Salt
• Haldi (Turmeric)
• Garam Masala (mixture of masalas )
• Kasuri Methi (can be crushed)
• Lots of finely chopped onions 
• Boneless chicken – diced or sliced
• Okra – 1/2 inch pieces
• Yogurt (Dahi)
• Oil

Method:

1. Mix the chilli powder, salt and turmeric. Marinate the chicken in this for about an hour marination is the basic need for a best tasty output of a chicken .
2. Add oil in the pan, bring to high heat not very high.
3. Add the okra and fry till they are bright green and just  a little stiff. Take these out and set aside.
4. Now add the onions and fry till they start turning brown at the edges which is normally do e for most if the dishes make sure they are not overdone.
5. Add all the spices and fry for a little bit more time.
6. Add all the marinated chicken with the yogurt Remember to do all this at high heat and not at medium or low heat.
7. Stir it around a bit, till the chicken is cooked on the outside the colour of the chicken will turn white.
8. Add just a little water as it  is not meant to have a watery gravy.
9. Add the kasuri methi and stir lower the flame and cook till the chicken is done.
10. Mix in the fried okra and here you go a lovely dish.

Notes:

1. Serve with Rotis as it tastes best with rotis (bread) doesn't go well with rice.
   

Fried Bitter Gourd Karela Dish

Bitter Gourd (karela )  stir fried or sabzi is a very easy and quick dish and full of health.
This is cooked normally in North Indian in this style  the spices which are generally used here are normally used in north indian cooking.

If you like Bitter Gourd Karela then only you will love this dish as not many like because of its bitter taste.
One Shoul make  Karela dish once in a fortnight as it is very good for health and keeps you healthy.

This disch  can be served as a side dish with a combination of Dal Rice or Rasam Rice , Sambar Rice or it can be served  with chapati or phulkas.

Recipe type: side
Cuisine: indian, north indian
Serves: 2-3

Ingredients
  ¼ tsp garam masala powder (Mixture of dry Masala0
    a pinch of asafoetida (Heeng )
½ tsp cumin powder
    1 tsp coriander powder (Dhania Powder)
    1 tsp fennel powder (Saunf Powder )
  250 gms tender Karela Bitter Gourd
    ¼ tsp turmeric powder (Haldi)
    ½ tsp red chili powder
    ½ or 1 tsp dry mango powder (Amchoor)
    1 tbsp besan (Gram Flour )
    2 tbsp oil
    salt as per Taste

procedure to make the Dish

    Rinse the bitter gourd karela in water and slice the karela into thin round pieces.
    If you wish you can lightly peel the skin before slicing.
    Heat oil/Ghee  in a frying pan or kadai (deep frying Pan) Add the karela slices and saute on a low or medium flame till the slices become lightly browned. takes about 8-10 minutes.
    Keep on stirring  in between add all the dry spice powders and salt.
    Stir and saute for 5-6 minutes more on a low flame.
    Add the besan and saute for some minutes about 4-5 minutes more.
    Garnish dish  with coriander leaves.
Serve hot or after cooling it tastes Awesome

Pindi Chole Recipe Punjabi Chole Recipe

Ingredients for Making Pindi Chole or Punjabi Chole

•    Oil   / Ghee  1/2 cup
•    Green chillies, Hari Mirchi slit     4-6
•    Garlic paste  Lahsun    1 tablespoon
•    Chickpeas (kabuli chana)    1 1/2 cup
•    Tea leaves     1 tablespoon
•    Coriander powder    (Dhania Powder ) 2 tablespoons
•    Cumin powder     2 tablespoons
•    Red chilli powder   (lal Mirch Powder )  1 1/2 teaspoons
•    Turmeric powder    (haldi) 1/2 teaspoon
•    Cumin seeds     2 tablespoons
•    Pomegranate seeds (anardana)  fresh and juicy   1 tablespoon
•    Ginger paste  or fine grinded   1 tablespoon
•    Salt to taste and
•    Tomatoes  quartered  or Sliced   2 medium
•    Garam Masala powder     1 teaspoon

Method For Preparation

Soak chickpeas Kabuli Chana in four cups ( approx Oe litre ) of water overnight and covered .. Drain water from the soaked chickpeas put  add six to eight cups water, salt and tealeaves tied in muslin cloth.

Place the whole of this in Pressure Cooker and Pressure cook for twenty-twenty five after opening see that chickpeas are soft and completely cooked if not pressure cook for a while again.

Drain the water from cooked chickpeas and do not throw the water which has been drained it will be used later. take out and throw the Tealeaves.

Mix together coriander powder / red chilli powder,cumin powder,  turmeric powder and amchur (Dry Mango Powder. Dry roast cumin seeds till dark brown ensure they are not over roasted as they loose their flavor then .

Dry roast anardana (for Tanginess) and grind it  as fine powder along with roasted cumin seeds. Heat four tablespoons oil/Ghee  in a kadai (Big Frying Pan) , put  slit green chillies , ginger garlic paste or (finely chopped ) ,stir fry briefly.

Now add the mixed spice powder and stir-fry for half almost a  minute. Stir in half cup of the reserved cooking liquor ( water left over after boiling Chickpeas ) and cook for two - three  minutes .

Now mix the cooked chickpeas along with  salt to taste , one cup of water from drained reserve  and cook on high heat for three to four minutes keep stirring occasionally.

Top it with sliced tomatoes, and sprinkle garam masala powder (mixture of various spices ), roasted cumin and anardana powder.

Heat the remaining oil to smoking point and pour over the prepared chickpeas. Mix  well, adjust seasoning and serve hot with Tandoori Naans and Roti.



Along with ir freshly ut Onions and Green chillies add up to the flavors and enhances taste.

Lovely yellow Dal Tarka

Ingredients
•    Split pigeon pea (toor dal/arhar dal)    1- 1/2  cup
•    Ghee / Cooking oil    4-5  tablespoons
•    Onion ,finely chopped     1 medium size
•    Garlic,finely chopped     3 cloves medium size
•    Turmeric powder    3/4 teaspoon
•    Salt     to taste (avoid excess )
•    Dry mango powder (amchur)     1 teaspoon
•    Cumin seeds   (Jeera )  1 teaspoon
•    Red chilli powder  ( lal mirch )   1/2 teaspoon


Preparation :-

Heat half of the ghee ( 2 Table spoons ) in a pan when heated add half portion of the chopped onion and garlic and let it sauté till golden in color . Once they turn Golden add turmeric powder , dal , two- three  cups of water and salt to taste.

Stir and bring to a boil. Lower the heat and simmer for twenty minutes and make sure it is not kept on heat for long otherwise it will get overcooked and loose its taste.

At the end add Amchoor - mango powder and simmer for another ten-fifteen minutes. Heat the remaining Oil/ ghee in another pan and add cumin seeds. When they begin to change colour put the remaining onion and garlic and sauté till pink. Add red chilli powder and sauté for two to three minutes. Add this seasoning to the dal, simmer for two minutes and remove from heat.

Serve hot  with Plain rice or Hot Chappatis

Ingredients

•	Split pigeon pea (toor dal/arhar dal)	1 cup
•	Ghee	4 tablespoons
•	Onion ,finely chopped	1 medium
•	Garlic,finely chopped	3 cloves
•	Turmeric powder	3/4 teaspoon
•	Salt	to taste
•	Dry mango powder (amchur)	1 teaspoon
•	Cumin seeds	1 teaspoon
•	Red chilli powder	1/2 teaspoon

Method
Heat half of the ghee in a pan. Add half of the chopped onion and garlic and sauté till golden. Add turmeric powder, dal, two cups of water and salt to taste. Stir and bring to a boil. Lower the heat and simmer for twenty minutes. Add mango powder and simmer for another fifteen minutes. Heat the remaining ghee in another pan. Add cumin seeds. When they begin to change colour add the remaining onion and garlic and sauté till pink. Add red chilli powder and sauté for two to three minutes. Add this seasoning to the dal, simmer for two minutes and remove from heat. Serve hot.

- See more at: http://www.sanjeevkapoor.com/yellow-dal-fry.aspx#sthash.SGtOWHSP.dpuf

 

 

 

Stuffed Tomatoes

Ingredients to Cook 5 Stuffed Tomatoes Stuffed with Spaghetti Increase ingredients as per the no of Tomatoes.

4 pcs medium sized tomatoes
1/3 tbsp butter
1 Onion finely chopped
1 Capsicum finely chopped
1 -2 finely chopped green chillies
1/3 cup boiled spaghetti
1/3 cup white sauce
A little  grated cooking cheese
Salt as you normally put to taste

Method

Cut the tops of the tomatoes and scoop them make sure to do it slowly so as to not to cut tomatoes in half.
Heat the butter/ oil  in a broad non-stick pan , saute the onions on a medium flame for 1 minute.
Afterwards add the chopped capsicum and green chillies and agin sauté for 1minute.
Spaghetti, white sauce, salt and pepper, are then added together  mixed  well and cooked  on a medium flame for 1 to 2 minutes.
Fill the tomato cases with the cooked spaghetti mixture.
Grease a flat baking dish and arrange the filled tomatoes. Sprinkle with cheese and bake in a hot oven at 200°c (400 °f) for 10-12  minutes.
Serve hot and enjoy

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Black Eyed Peas (Cowpeas) Curry

We love beans (the legume) and can't get enough. It is a great source of protein and iron for vegetarians. I include them in our meal plan as often as possible in salads, soups or just plain sundal.

This is a simple tamarind based curry with a hint of coconut. The richness the coconut milk imparts to this dish is simply fabulous.

Ingredients:

•     1 cup dried black-eyed peas (3 cups cooked/Boiled)
•     2 tablespoons tamarind pulp (Imli) , soaked in 1 cup hot water for around half an hour
•     2 tablespoons Ghee or Cooking Oil
•     1 small Onion , diced
•     1-inch piece fresh Ginger, minced or grated fine
•     1 clove Garlic, minced or crushed
•     2 red or Green Chilies, Seeded and finely chopped
•     2 teaspoons Ground Coriander
•     1 teaspoon Ground Cumin
•     1/2 to 1 teaspoon Kashmiri (Deghi ) or other chili powder
•     1/2 teaspoon turmeric
•     1/2 teaspoon Amchoor Powder (optional)
•     2 medium tomatoes, finely chopped
•     3/4 cup Coconut milk
•     1/4 cup fresh Parsley or Cilantro, chopped
•     1 teaspoon sea salt, or to taste 

Instructions to Cook :
Rinse/soak the black-eyed peas and soak in several inches of water for 5-6 hours or can be soaked overnight as well .

Drain and rinse (not too much ), then put the same to a medium saucepan and cover with several inches of fresh clean water .

Bring to a boil and it is always suggested to do so in medium or low flame , reduce heat to low, cover, and let it simmer for 40 minutes or until the peas are tender. Drain the water and keep the boiled peas aside.

In The meantime soak the tamarind pulp (Imli) in 1- 1/ 1/2 cup of hot water ( not boiling ) for 30 minutes. Place a strainer over a bowl and pour in the tamarind and water. Press pulp to get as much of the pulp out as you can. Discard the pulp and set the tamarind water aside.
 

Heat the Ghee or Oil in a saucepan over medium heat. When hot, put  in the onion and stir for 5 minutes till softened and golden add the ginger, garlic , chillies and keep stirring for few minutes . 

Add the grounded  coriander, cumin, chili powder, turmeric and Amchoor (Dry Mango Powder) powder if using, and continue to stir for another minute.
 

Add the Tomatoes and 4 tablespoons of the tamarind water. Simmer for 10 minutes or until the tomatoes change to thick pulp.

Add add the Coconut milk and simmer for 5 minutes add cooked beans to the pan and simmer for another 10-15 min. If required add more water to have desired consistency. Stir in the fresh parsley or cilantro and salt to taste and simmer for another few minutes.

Serve hot with White Basmati Rice and a Some Salad.