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.
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• 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.