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.