Bharva Karela|How to make Bharva Karela|Stuffed bitter gourd

The name of bitter gourd doesn't bring very good taste in most of us mouths.But this recipe will change it all.It will be liked by small and big both.It is a time tested recipe of my grandmom.So just check it out and try it at your homes..

And what more it is as always an easy recipe with a bit of preparation.My husband is a bitter gourd fan(yes..phew!).Hence I always prepare this karela at my place ...weekend or weekday...festival or holidays....Karela is a usual treat at my house.Sounds unusual!Well with this recipe it wont.

A time tested recipe like this doesnt need a stamp for taste but let me assure you it will be a relish and you will make it a regular in your household too!

Preparation time:30 minutes(bitter gourd to be salted and kept for 8 to 9 hours or overnight)
Cooking time:45 minutes

Ingredients:
8 bitter gourd of medium size

1. 5 big onion(paste)     
2. 2 tsp fennel seeds(saunf)
3. 2 tsp sugar
4. 2 tsp turmeric powder
5. 4 tsp coriander powder
6. Salt as per taste
7. 4 to 5 tbsp. vegetable oil 

RECIPE:

1. Peel the bitter gourds,slice them vertically and remove all the seeds.If they are too big then divide them horizontally into two halves.
2. Apply salt on all surfaces of bitter gourds thouroughly because this will reduce the bitterness of gourds.
3. Keep the peeled and salted bitter gourds overnight.
4. Next day wash the gourds properly to remove salt.
5. Take a pan.Add Vegetable oil to it.Add the onion paste.Let it sauté.But don't make it golden brown.Just soften them because onion will provide sweetness to the otherwise bitter veggie.
6. Add turmeric,coriander powder,fennel seeds,sugar ,salt to the paste.Add salt less than usual because gourds are already salted.
7. Now start filling the gourds with this paste.They will become small parcels,you can tie these parcels with thread or simply keep them open.
8. Now take 4 tbsp. oil in a pressure cooker,place all the gourds side by side in it.Add 3/4 th cup of water to it.Put on the lid.After one whistle turn off the gas.
9. Now place all the gourds with oil in another heated pan  with vegetable oil and let them roast for around ten minutes on low flame.
10. Your  bharva karela is ready!!!!!!!!!!!!

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Sago pudding|Sabudana kheer|How to make sabudana kheer

Sabudana kheer is one dessert which takes me back to my childhood instantly.

My mother and grandmother used to make this kheer every thursday(as they used to fast on thursdays).And me the little greedy girl,used to wait for thursday to come.

I used to attack this kheer with all my might and not even bothered to keep fasting food satvik or pure.Obviously my mom and grandmom never minded.And the result is that I am still super crazy for this kheer.

Sabudana kheer is also a great #babyfood as it is very soft on stomach and filling.

Preparation time:2 to 3 hours to  soak and store drained sago pearls
Cooking time:15 minutes
Serves:3 to 4

Ingredients:

1. 1 cup sago pearls
2. 2 cups water(for soaking sago)
3. 3 cups toned milk
4. 5 tbsp sugar
5. Pinch of saffron strands(optional)

RECIPE:

1. Soak sago pearls in water ,drain the water and keep wet pearls stored in a bowl covered with lid.
2. Take a thick bottomed pan.Add milk in it .Let the milk come to boil.Now add swollen sago pearls to the pan.Let this cook on low heat for 8 to 10 minutes.
3. Once the milk has reduced to half of its original quantity,add sugar.Let this cook on low heat for 5 minutes.Stir well.
4. At the end add saffron strands,stir once again and take it off heat.Serve hot and relish this simple dessert!

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Cauliflower pattice|Cauliflower cutlets|How to make cauliflower cutlets

This recipe has  been adapted from famous TV cookery show host Rachel khoos kitchen notebook london.www.rachelkhoo.com

I have given various Indian twists to the cutlets and made it completely vegetarian.After I made Baked Kaccha kela kabab| Baked Raw Banana Cutlet|How to make kaccha kela kabab.....I wanted to try out some new type of cutlets and Bingo ....I came across this recipe of Cauliflower cutlets.I found it very innovative and interesting.And surprisingly its amazingly delicious too.

The recipe is easy without any flour or potato.And if you eliminate the cheese part,it can even become a VEGAN recipe.

Preparation time:20 minutes
Cooking time:15 minutes
Serves:5

Ingredients:

1. 8 to 10 florets of cauliflower(boiled)
2. 2 cups chickpeas(boiled)
3. 2 cups  grated cheddar cheese(block available in supermarkets)
4. 2 green chillies(finely chopped)
5. 2 tsp ginger garlic paste
6. 2 tsp crushed black pepper
7. 1 tsp dry mango powder
8. Salt as per taste
9. Vegetable oil for applying on hands
10. Vegetable oil for frying cutlets

RECIPE:

1. Take boiled cauliflower and chickpeas and air dry them completely.Make sure they are not wet at all.
2. Once cauliflower dries down,put it in food processor followed by chickpeas.Grind them completely till you get a semisolid and not very fine mix.
3. Take  a bowl.Add cheddar cheese,green chillies,black pepper,ginger garlic paste,dry mango powder and salt to the mix of cauliflower and chickpeas.
4. Mix well till you get a soft but firm dough.
5. Applying  vegetable oil in your hands,shape the mixture into small round cutlets/kababs.
6. Take a skillet.Brush it generously with vegetable oil.Place it on low heat.Start placing cutlets on skillet,3 to 4 at one time.
7. Let the cutlets cook on each side on low heat first and then on high heat till crisp and golden brown.
8. Take them off heat and serve them as it is or with ketchup or in burger buns.

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Egg curry|Anda curry|How to make egg curry

This is North Indian version of Egg curry.A regular in my house,this anda curry tastes delicious with roti or paratha.

Make it with garam masala or without it,this curry is bound to excite your taste buds.The nice red colour comes from kashmiri red chilli powder.

Whenever I prepare this egg curry,I just dont need any side dish.the simplicity with taste factor is very unique to thsi dish.Also it is quite fast and fuss free to make.So cook it in your kitchen and impress your near and dear ones!

Preparation time:10 minutes
Cooking time:25 minutes
Serves:3

Ingredients:

1. 6 hard boiled eggs
2. 3 tbsp vegetable oil
3. 2 medium onions(finely chopped,sauteed in 2 tbsp vegetable oil and then grinded in mixer)
4. 2 green chillies(finely chopped)
5. 2 tsp garlic paste
6. 2 tsp ginger paste
7. 2 tsp coriander powder
8. 1 tsp turmeric powder
9. 2 tsp kashmiri red chilli powder
10. 1  tsp garam masala
11. Salt to taste
12. 2 cups water

RECIPE:

1. Take a thick bottomed pan.Add vegetable oil to it.When oil heats up,add onion paste to it.Cook for 2 to 3 minutes.
2. Add ginger and garlic paste to the pan and cook till raw smell of garlic goes away.
3. Now add green chillies,coriander powder,turmeric powder and red chilli powder to the pan.Add water and cook for 2 minutes.
4. Add salt and garam masala and cook for further 2 minutes.Stir well.
5. Now half slit the boiled eggs vertically and add the gently to the curry in pan.Let this cook for 8 to 10 minutes on low flame till curry reduces to half of original quantity.
6. Take it off heat and serve hot with Indian flatbreads like roti or paratha.

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Bharvan Baingan|Stuffed Eggplant|How to make stuffed brinjal

I am a big fan of Brinjal/Eggplant.Serve it in any form and I will eat the whole serving by myself.

But thats not the case with my hubby and son.They hate eggplants.In fact they tease each other by calling each other baingan(uff).....

So I have to keep searching ways of feeding them this versatile veggie.This stuffed eggplant is one such attempt.
This dish is very popular in north India.A very old recipe of my mother.And I am so proud to put it on blog as it has been in my family for generations.

Preparation time:20 minutes
Cooking time:30 minutes
Serves:3 to 4

Ingredients:

1. 8 to  10 medium sized brinjals
2. 4 Bay leaves
3. 6 to 10 tbsp vegetable oil(for cooking brinjals)
4. 3 cups water(for cooking)

For stuffing:

1. 3 to 4 medium sized onions(finely chopped)
2. 1 "ginger(paste)
3. 4 cloves garlic(paste)
4. 1 tsp fennel seeds
5. 2 tsp turmeric powder
6. 4 tsp coriander powder
7. 2 tsp red chilli powder
8. 1 tsp garam masala
9. 1  tsp dry mango powder
10. Salt as per taste
11. 4 tbsp vegetable oil(for frying onions)
12. 1 cup water

RECIPE:

1. For making stuffing:take a large frying  pan.Add vegetable oil in the pan and keep it on high heat.Add chopped onions in the pan and saute them till golden brown.
2. Add ginger garlic paste to the onions and cook till raw smell of garlic goes away.
3. Now add fennel seeds,red chilli powder,turmeric powder,coriander powder to the pan.Mix well and keep stirring.Now add water to the mix and let it cook on high heat for 2 to 3 minutes till water evaporates.
4. Now add salt ,dry mango powder and garam masala.Mix well.Cook for 2 minutes and take it off heat and let it cool.
5. Now take  the brinjals.If the stems are green and fresh,Keep them otherwise chop them off.Slit the brinjals in a shape of cross .But dont let the knife pass completely through it.This way we are making space to fill the stuffing.
6. With the  help of spoon,fill the stuffing in each brinjal.

1. Take the large frying pan again,put vegetable oil into it.Keep it on low flame.Add bay leaves to the pan.Place brinjals in frying pan,well spaced and now add water to the pan.Cover the pan and let it cook for 25 minutes.After every 5 to 8 minutes,open the pan and flip the brinjals so as to avoid charring.
2. Once the brinjals are all soft and look perfectly roasted ,take the pan off heat.
3. Serve them hot with Indian flatbreads like Naan recipe| Naan made on tava|How to make Naan at home

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Buddha Bowl|How to make Buddha bowl

Buddha Bowl  is called so because the bowl in which you are eating is as full as Buddhas belly.

Buddha bowl is not only fast to make but is also considered super healthy.It has greens,vegetables,carb and protein along with dressing of your choice.
Its like making a meal of your own.Just put in whatever is there in your fridge or is leftover.
It will make you fan of all the veggies which you dont want to eat otherwise.Dont believe me?put this Buddha bowl together and check out yourself.

Preparation time:15 minutes
Cooking time:20 minutes
Serves :1

Ingredients:
Quantity depends on how much you want to fill your  bowl.

Greens:I have used 1 cup boiled spinach.But rocket leaves,lettuce etc can be used too.

Veggies:I have used 1 cup boiled carrots and capsicum.Other veggies like cauliflower,broccoli can be used too.

Proteins:I have used 1 cuo boiled chickpeas and 1 cup roasted cottage cheese.Kidney beans,lentils are good options too.

Carbs:I have used 2 cups boiled and peeled sweet potato.Other options are brown rice,White rice.

Dressing:I have poured a simple dressing of olive oil,salt and black pepper.Other dressings are hummus,sour cream .

TECHNIQUE:

Choose a bowl which is wide as well as deep.Start with a layer of greens followed by veggies.Add carbs and proteins followed by dressing of your choice and voila your own buddha bowl is ready.Enjoy this food for stomach as well as soul.

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French fries|How to make French fries at home

French fries....well who doesnt love them?These cream coloured soldiers when lined on a baking tray help me fulfill those anytime snacks demand of my little one.

French fries can be made at home..equally crisp and golden brown.And the technique is as usual fuss free like most of my recipes.

All you need is some good large potatoes and patience.The result is a delectable snack.
Till two years back,I used to  buy frozen fries for my son.But a mom that I am,I switched over to fries made at home so as to avoid all preservatives of frozen fries.
These fries can be fried or bakedand can be stored in freezer for a month or so.(they wont last that long)

Preparation time:1 hour 30 minutes
Cooking time:15 minutes

Ingredients:

1. 4 large potatoes
2. Vegetable oil for frying

RECIPE:

1. Peel the potatoes and wash them thoroughly.
2. Now take a large bowl full of water.Start cutting potatoes first in circular slices and then cut each circular slice into long sticks.
3. Soak these potato sticks in water for 1 hour.
4. After 1 hour remove these potato sticks from waterand place them on kitchen towel to dry.
5. PLEASE NOTE this stage is very important because if there is little moisture left in fries,they will not be crisp.So start dabbing each fry with papaer napkin.Yes.Literally each fry.
6. Take a thick bottomed pan.Heat oil on low flame.Start frying by pouring some fries in oil.Fries will start floating on oil in a while,this means the fries can be removed from oil.Do thsi for all fries.
7. After first round of frying,fries can be stored in freezer.But to serve we need second round of frying .Second time,fries are fryed on high heat till crisp and golden brown.Serve the fries witha  dash of  salt.

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