Meethe Karele is one amazing recipe you should try out. Stuffed with flavorful spices these bitter gourds have a sweet and salty taste. Relish it with Chapaati, Paratha or rice. I am sure you will enjoy every bite of it. It has a unique taste and a blend of salt sugar and spices in it. Here is step by step recipe with pictures on how to make Sweet and Sour stuffed bitter gourd. Have it for meal or dinner. Enjoy
Direction:
Getting Ready:
Wash the gourd and pat dry. Remove the stalk then peel gourds and coat them with salt and keep aside for 30 minutes. Gather the peels (removed skin) in a plate to use them later. Also some salt in peels, mix and keep it aside.
Wash the gourd and peels too. Soak it in water for one more time and strain again.Repeat the process. Remove excess water.
Slit the gourds. Cut it vertically so that it remains joined at the bottom.
Making :
To make stuffing, add 2 tsp oil in pan and heat sufficiently. When sufficiently hot, add cumin seeds, asafoetida and turmeric powder into it. Now add peels of gourds and sauté for while. Sauté the peels for 2 minutes then mix spices into it like coriander powder, fennel powder, mango powder and red chilly powder. Keep the flame low.
Turn off the flame and add salt and sugar as well. Mix all ingredients nicely. The stuffing is ready. Take it out in a separate bowl so that it cools down quickly.
Add 1 or 1.5 tsp stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.
Preheat a pan and add oil to it. Make sure you use a pan with flat base. When oil is sufficiently hot , now place gourds in pan for cooking. Cover the gourds and cook for 3-4 minutes on low flame. Check after 4 minutes.
After 4 minutes, Flip the sides as they have roasted from beneath.Cook until they turn slightly in color from all sides and turn bit tender. Cover and cook for another 3 minutes and flip the sides later. Cover and cook for 3 minutes.
Once 3 minutes are done, Flip sides then cover and cook again for 3 more minutes. Cook for 2 more minutes if you find the gourds a bit uncooked. Make sure you keep the flame low. The gourds are ready. Turn off the flame and take them out in a plate. Garnish with some green coriander.
Serving:
Mouth watering and delectable methe karele is ready. Serve steaming hot with chapatti, parantha or poori.These can be stored in refrigerator for 6-7 days.
Khatta Meetha Karela | Sweet and Sour Stuffed Bitter Gourd
Author: Nisha Madhulika
Recipe type: Main Course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Bitter gourds – 8 (small sized) (400 grams)
Salt – 1 tsp
Mustard oil – 4 tbsp
Fennel powder – 2 tsp
Coriander powder – 2 tsp
Mango powder – 1 tsp
Red chilly powder – ¼ tsp
Salt – more than 1 tsp or 1.25 tsp (as per your taste)
Powdered sugar – 2.5 tsp
Turmeric powder – ½ tsp
Cumin seeds – ½ tsp
Asafoetida – 1 pinch
Instructions
Wash the gourd and pat dry. Remove the stalk then peel gourds and coat them with salt and keep aside for 30 minutes. Gather the peels (removed skin) in a plate to use them later. Also some salt in peels, mix and keep it aside.
Wash the gourd and peels too. Soak it in water for one more time and strain again.Repeat the process. Remove excess water.
Slit the gourds. Cut it vertically so that it remains joined at the bottom.
To make stuffing, add 2 tsp oil in pan and heat sufficiently. When sufficiently hot, add cumin seeds, asafoetida and turmeric powder into it. Now add peels of gourds and sauté for while. Sauté the peels for 2 minutes then mix spices into it like coriander powder, fennel powder, mango powder and red chilly powder. Keep the flame low.
Turn off the flame and add salt and sugar as well. Mix all ingredients nicely. The stuffing is ready. Take it out in a separate bowl so that it cools down quickly.
Add 1 or 1.5 tsp stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.
Preheat a pan and add oil to it. Make sure you use a pan with flat base. When oil is sufficiently hot , now place gourds in pan for cooking. Cover the gourds and cook for 3-4 minutes on low flame. Check after 4 minutes.
After 4 minutes, Flip the sides as they have roasted from beneath. Cook until they turn slightly in color from all sides and turn bit tender. Cover and cook for another 3 minutes and flip the sides later. Cover and cook for 3 minutes.
Once 3 minutes are done, Flip sides then cover and cook again for 3 more minutes. Cook for 2 more minutes if you find the gourds a bit uncooked. Make sure you keep the flame low. The gourds are ready. Turn off the flame and take them out in a plate. Garnish with some green coriander.
Layers of spicy chutney, sandwiched within layers of dhokla make a sumptuous snack. Have this soft and puffy Sandwich dhokla oozing with flavors anytime. Making it is really easy and it is a fuss free recipe that wouldn’t take much of your time.
Here is a step by step recipe with picture to make Sandwich dhokla. I am sure you with your friends and family will enjoy every bite of it.
Direction :
Getting Ready :
Take 1.5 cup chickpea flour, also 1 cup whisked curd in a bowl and make a smooth batter by mixing the two. Make sure you have preciously sieved the chickpea flour. If batter seems dense add little water. We have used less than ¼ cup water in it.
Take a thali and grease it with a little oil.
Making:
Once batter is of right consistency then add 1 tsp sugar to it, 2 tsp oil, ¾ tsp salt or to taste. Mix all ingredients well until sugar dissolves. Keep the batter aside for 10 to 15 minutes to set.
After 10 min the batter is puffed up and ready. Divide batter in 2 parts and keep in separate bowls. Add 3/4 tsp eno fruit salt to one bowl of the batter.
Place a vessel to heat on flame. Put a jali stand in it then add 2 to 2.5 cup water. Turn on the flame. Cover the lid of the vessel and let water boil.
Once puffy, pour batter on thali, tap and spread evenly. Meanwhile also check the water.
Reduce the flame, while you place the thali in vessel to prevent from burning. After placing the thali increase flame. Cook the dhokla for 5 minutes on high flame.
After 5 minutes, take out the thali, spread chutney over the layer. We have taken ½ cup chutney. Spread it lightly so that the layer below isn’t mashed.
After spreading chutney, Take the other bowl of batter left and add remaining eno fruit salt to it. Mix well. Spread batter over chutney layer lightly so that the layer below isn’t mashed.
Put the thali back into the vessel carefully. Cook the dhokla for 12 to 14 minutes on high flame.
After 15 minutes, poke it with a knife and check. Dhokla is ready if knife comes out clean.Dhokla is ready, turn off flame.
To take out the dhokla, separate it from the edge of the plate with a knife. Move the knife forward. Place another plate over it and flip it. Tap the plate to take out dhokla.
For tempering taken a pan, put 1 tbsp oil, heat it . Add add ½ tsp black mustard, let it crackle, then add ½ cup water, add 1 tsp sugar to it. Cook till sugar dissolves.
Serving:
Cut the slice of dhokla, spread tempering over it and serve to friends and family. You can have it with green coriander chutney, peanut chutney, tomato sauce.
Suggestion:
You can take green coriander, sesame seeds. If you take sesame seeds, add it while you prepare the tempering.
You can also make it from semolina or from dal batter.
Take 1.5 cup chickpea flour, also 1 cup whisked curd in a bowl and make a smooth batter by mixing the two. Make sure you have preciously sieved the chickpea flour. If batter seems dense add little water. We have used less than ¼ cup water in it.
Take a thali and grease it with a little oil.
Once batter is of right consistency then add 1 tsp sugar to it, 2 tsp oil, ¾ tsp salt or to taste. Mix all ingredients well until sugar dissolves. Keep the batter aside for 10 to 15 minutes to set.
After 10 min the batter is puffed up and ready. Divide batter in 2 parts and keep in separate bowls. Add ¾ tsp eno fruit salt to one bowl of the batter.
Place a vessel to heat on flame. Put a jali stand in it then add 2 to 2.5 cup water. Turn on the flame. Cover the lid of the vessel and let water boil.
Once puffy, pour batter on thali, tap and spread evenly. Meanwhile also check the water.
Reduce the flame, while you place the thali in vessel to prevent from burning. After placing the thali increase flame. Cook the dhokla for 5 minutes on high flame.
After 5 minutes, take out the thali, spread chutney over the layer. We have taken ½ cup chutney. Spread it lightly so that the layer below isn’t mashed.
After spreading chutney, Take the other bowl of batter left and add remaining eno fruit salt to it. Mix well. Spread batter over chutney layer lightly so that the layer below isn’t mashed.
Put the thali back into the vessel carefully. Cook the dhokla for 12 to 14 minutes on high flame.
After 15 minutes, poke it with a knife and check. Dhokla is ready if knife comes out clean.Dhokla is ready, turn off flame.
To take out the dhokla, separate it from the edge of the plate with a knife. Move the knife forward. Place another plate over it and flip it. Tap the plate to take out dhokla.
For tempering taken a pan, put 1 tbsp oil, heat it . Add add ½ tsp black mustard, let it crackle, then add ½ cup water, add 1 tsp sugar to it. Cook till sugar dissolves.
Cut the slice of dhokla, spread tempering over it and serve to friends and family. You can have it with green coriander chutney, peanut chutney, tomato sauce.
Vegetables Spring rolls are always a hit and most favorite Chinese snack with many of us, especially kids. Every mother looks out the best and the healthiest possible food for their kids. So, today we have an easy and quick recipe of making spring rolls wrappers from the scratch. Spring roll wrapper is a sheet or pastry stuffed with various filling for making spring rolls.
Instead of buying spring roll wrappers this time from the market, try making them at home using this easy recipe with step by step instructions and detailed method of preparation. Use these spring roll sheets and enjoy spring rolls anytime.
Directions:
Making:
Take 1 cup ( 125 gms) refined flour in a bowl, Add 1/4 cup (20 gm) corn flour to it.Add 1/3 tsp salt and 3 tsp oil. Then Mix all the ingredients well. Add little quantity of water to knead a soft dough like that of a paratha. To knead this much quantity of dough, we used less than 1/2 cup of water. Knead the dough. Cover and keep the dough aside for 15 to 20 minutes to set.
After 20 minutes , the dough is also set and ready. Knead and smooth the dough for 2 to 3 minutes. Once the smooth and soft dough is ready. Break the lumps from the dough then make small dough balls and give them a round shape. Then press it and give it a shape of a peda.
To roll out the wrappers take a rolling board. Then Pick up a dough ball. Take a little dry refined flour, dust the dough ball with it and roll it out in a round shape with 3 to 4 inch diameter. Dust it again if it sticks to the rolling board. Once rolled out and ready, place it out on a plate. Likewise roll out all the pooris for wrappers.
Spread a little oil over the poori on all sides. Then sprinkle a little dry refined flour over it and spread it. Place one poori over another sticking the edges. Press them with hand and stick them. Lift and dust in dry refined flour and roll it out thin and big. Flip it and roll out as big a poori as you want the wrapper to be.Make sure you roll out the pooris from the sides. We have rolled it out thin in a diameter of 7 to 8 inch.
Heat the griddle and grease it with a little oil. Wipe out extra oil with a tissue and keep the flame very low. Once the girdle is hot, place the poori to roast and let it roast slightly from below. When poori is roasted from below and dark from above then flip it to slightly roast it from the other side. Rotate the poori with help of a tissue. Poori is roasted from the other side as well.
Place it out on a board and separate the wrappers. Open it from the joints. Transparent and thin wrappers are ready.
Serving:
Thin wrappers are ready you can use them to make snack for parties. You can keep them in a polythene and keep it in fridge and prepare yummy and sumptuous snacks instantly for 3 to 4 days. You can make this wrapper in advance for any party as it will save the time and effort.
Take 1 cup ( 125 gms) refined flour in a bowl, Add ¼ cup (20 gm) corn flour to it.Add ⅓ tsp salt and 3 tsp oil. Then Mix all the ingredients well. Add little quantity of water to knead a soft dough like that of a paratha. To knead this much quantity of dough, we used less than ½ cup of water. Knead the dough. Cover and keep the dough aside for 15 to 20 minutes to set. .
After 20 minutes , the dough is also set and ready. Knead and smooth the dough for 2 to 3 minutes. Once the smooth and soft dough is ready. Break the lumps from the dough then make small dough balls and give them a round shape. Then press it and give it a shape of a peda.
To roll out the wrappers take a rolling board. Then Pick up a dough ball. Take a little dry refined flour, dust the dough ball with it and roll it out in a round shape with 3 to 4 inch diameter. Dust it again if it sticks to the rolling board. Once rolled out and ready, place it out on a plate. Likewise roll out all the pooris for wrappers.
Spread a little oil over the poori on all sides. Then sprinkle a little dry refined flour over it and spread it. Place one poori over another sticking the edges. Press them with hand and stick them. Lift and dust in dry refined flour and roll it out thin and big. Flip it and roll out as big a poori as you want the wrapper to be.Make sure you roll out the pooris from the sides. We have rolled it out thin in a diameter of 7 to 8 inch.
Heat the griddle and grease it with a little oil. Wipe out extra oil with a tissue and keep the flame very low. Once the girdle is hot, place the poori to roast and let it roast slightly from below. When poori is roasted from below and dark from above then flip it to slightly roast it from the other side. Rotate the poori with help of a tissue. Poori is roasted from the other side as well.
Place it out on a board and separate the wrappers. Open it from the joints. Transparent and thin wrappers are ready.
Cold coffee is another delightful chilled beverage for the scorching summers. Add an ice cream scoop to this yummy cold coffee and serve it right away and relish drinking this perfect beverage for the hot summers. You can also add some chocolate syrup to the coffee to enhance the taste.
So, all the coffee lovers try out this version of cold coffee to make perfect with nice frothy layer on the top. Kids too will devour this soothing and refreshing cold coffee. Here’s a detailed recipe with step-by-step pictures. Enjoy!
Directions
Making:
Take milk in a mixer jar, followed by coffee powder and sugar.
Now churn the mixture until sugar and milk mix well.
Then add ice cubes to the mixer jar and churn again until the ice cubes mixes well to the milk. Chilled coffee is ready to be served.
Serving:
Pour the prepared coffee to the glasses, keeping little space on the top.
Now drop the ice cream scoops to the cold coffee. Serve immediately and relish drinking this soothing and refreshing cold coffee.
Suggestion
We used vanilla ice cream for making this recipe. You can make it without ice cream as well. Sprinkle some coco powder to garnish the coffee then.
Cold Coffee Recipe - Iced Coffee Recipe with Ice Cream
Author: Nisha Madhulika
Recipe type: Drinks
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
Toned Milk – 500 ml (2 cups) (or full cream milk)
Sugar – 4 tsp
Instant coffee powder – 2 tsp
Ice cubes – 1 cup
Vanilla ice cream – 3 to 4 scoops
Instructions
Take milk in a mixer jar, followed by coffee powder and sugar. Now churn the mixture until sugar and milk mix well.
Then add ice cubes to the mixer jar and churn again until the ice cubes mixes well to the milk. Chilled coffee is ready to be served.
Pour the prepared coffee to the glasses, keeping little space on the top. Now drop the ice cream scoops to the cold coffee. Serve immediately and relish drinking this soothing and refreshing cold coffee.
Curry recipes are prepared in our kitchen on daily basis. You can try to make different curries every time to get different taste. You can add or subtract anything from the traditional method of preparing the curry and give it a different taste. Normally we use tomato,cream, cashews sesame,poppy seeds to make curry.Prepare curries with different flavors and have a delightful meal. Here is an easy recipe with step by step pictures to make various curries. I am sure you will enjoy these easy recipes for sure. Make curry from these gravies and relish it with Chapati, Paratha, rice.
Direction :
Getting Ready Tomato Gravy:
Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make a paste.
Making Tomato gravy :
Turn on the flame and heat a pan. Add 2 tsp oil to the pan. Once sufficiently hot, add ¼ tsp cumin seeds, ½ pinch of asafoetida. Keep flame low, ¼ tsp turmeric powder, 1 tsp coriander powder and sauté the masala for a while. Add tomato-ginger-green chili paste, followed ¼ tsp red chili powder. Stir well to roast masala.
Add ½ to ¾ cup of water as the desired consistency of gravy. Prepare the gravy, add the peeled and boiled potatoes or add boiled arbi. Add some salt, garam masala and some green coriander, sabzi is ready. Add 1/3 tsp salt and ¼ tsp garam masala. Turn off the flame. Transfer the gravy to the bowl. Add fried potatoes to the gravy.
Getting Ready Curd Gravy:
Take ½ cup whisked curd and 1 tsp chickpea flour for making the gravy. Mix well until lumps dissolve.
Making Curd Gravy:
Take a pan, add 2 tsp oil to the pan. When oil is sufficiently hot add ¼ tsp cumin seeds. Add less than ½ pinch of asafoetida. Keep flame low. Add ¼ tsp turmeric powder, ½ tsp coriander powder, add ¼ tsp red chili powder and sauté the masala for a while.
Add chickpea flour mixed curd. Cook until it simmers. Add ½ to ¾ cup of water as the desired consistency of gravy. Keep stirring constantly until the gravy starts simmering again. add 1 to 2 finely chopped green chilies. add ¼ tsp salt or to taste. Simmer for 2 more minutes. Add some green coriander. Turn off the flame. Transfer the gravy to the bowl. Add pakoris to the gravy.
Getting Ready Cashew Poppy seeds gravy:
Take the poppy seeds and the soak in water for up to an hour and grind later.Similarly grind the cashews as well.
Making for Cashew Poppy seeds gravy:
Heat a pan and Add 3 to 4 tsp oil to it. When oil is sufficiently hot, add ¼ tsp cumin seeds to it and sauté. Add ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.
Add cashew paste and poppy seed paste (2 tbsp cashew paste and 2 tbsp poppy seed paste.) Stir and sauté the masala until oil starts leaving the edges of masala. Add ½ to ¾ cup of water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, 1/3 tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 3 to 4 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried paneer to the gravy.
Getting Ready Mawa Gravy :
Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make tomato green chili ginger paste.
Making for Mawa Gravy:
Turn on the flame and heat the pan. Add 4 tsp or 2 tbsp oil to the pan. When oil is sufficiently hot, add ¼ tsp cumin powder, ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.
Take 50 grams of mawa, add it to the gravy and sauté it along with the masala for a while. Add ½ to ¾ cup water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, 1/3 tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 4 to 5 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried brinjals to the prepared gravy.
Serving:
Lip smacking and easy to make gravies are here. You can make these anytime and have a delicious meal on your platter.You can add tomato gravy to make variety of curry recipes such as potatoes or arbi. Curd gravy is generally used for making the potatoes, arbi or prepare pakoris from any lentil and add them to the gravy. Cashew and poppy seeds gravy gravy can be used for making any koftas, paneer or add any fried veggies to this gravy. You can add fried brinjals to the mawa gravy. Make curry from these gravies and relish it with Chapati, Paratha, rice.
Suggestions:
We can also make gravy without mixing the chickpea flour but if we mix curd to the chickpea flour first then it prevents the curd from coagulating and also gravy gets little dense.
You can also prepare tempering with the green chilies and then add them to the curd gravy.
Keep note that salt is added in the end while making curd gravy with curd when the gravy starts simmering. If we add salt initially then the curd can coagulate.
We used poppy seeds and cashews paste but you can also use melon seeds paste. Or prepare gravy alone with the melon seeds paste or cashew paste or poppy seeds paste.
You can also mix all these three dry fruits for making the gravy as well.
Basic Gravies for Curry । Vegetarian Curries and Gravies - Part 1
Author: Nisha Madhulika
Recipe type: Main Course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Tomato gravy:
Tomatoes - 2 (150 gms)
Ginger - ½ inch piece
Green Chili - 1
Oil - 2 tsp
Cumin seeds- ¼ tsp
Asafoetida - ½ pinch
Turmeric powder - ¼ tsp
Coriander powder - 1 tsp
Red chili powder- ¼ tsp
Salt - ⅓ tsp (or to taste)
Garam Masala - ¼ tsp
Green coriander- 2 to 3 (finely chopped)
Curd Gravy:
Whisked curd - ½ cup
Chickpea flour - 1 tsp
Oil - 2 tsp
Cumin seeds - ¼ tsp
Asafoetida- Less than ½ pinch
Turmeric powder - ¼ tsp
Coriander Powder - ½ tsp
Red chili powder - ¼ tsp
Green chili - 2 (finely chopped)
Salt - ¼ tsp or to taste
Green coriander- 2 to 3 (finely chopped)
Cashew - Poppy seeds gravy:
Cashew Paste - 2 tbsp
Poppy Seeds paste- 2 tbsp
Oil- 3 to 4 tsp
Cumin seeds - ¼ tsp
Turmeric powder - ¼ tsp
Coriander powder - 1 tsp
Tomatoes - 2 (150 gms)
Ginger- ½ inch piece
Green chili - 1
Red chili powder - ¼ tsp
Garam masala - ¼ tsp
Salt- ⅓ tsp or to taste
Green Coriander -2 to 3 (finely chopped)
Mawa Gravy:
Mawa - 50 gms
Oil - 4 tsp
Roasted Cumin - ¼ tsp
Turmeric Powder- ¼ tsp
Coriander powder - 1 tsp
Tomatoes - 2 (150 gms)
Ginger - ½ inch piece
Green chili - 1
Red chili powder - ¼ tsp
Garam masala - ¼ tsp
Green Coriander- 2 to 3 (finely chopped)
Instructions
Tomato Gravy :
Take 2 tomatoes, ½ inch ginger baton and 1green chili and make a paste.
Turn on the flame and heat a pan. Add 2 tsp oil to the pan. Once sufficiently hot, add ¼ tsp cumin seeds, ½ pinch of asafoetida. Keep flame low, ¼ tsp turmeric powder, 1 tsp coriander powder and sauté the masala for a while. Add tomato-ginger-green chili paste, followed ¼ tsp red chili powder. Stir well to roast masala.
Add ½ to ¾ cup of water as the desired consistency of gravy. Prepare the gravy, add the peeled and boiled potatoes or add boiled arbi. Add some salt, garam masala and some green coriander, sabzi is ready. Add ⅓ tsp salt and ¼ tsp garam masala. Turn off the flame. Transfer the gravy to the bowl. Add fried potatoes to the gravy.
Curd Gravy:
Take ½ cup whisked curd and 1 tsp chickpea flour for making the gravy. Mix well until lumps dissolve.
Take a pan, add 2 tsp oil to the pan. When oil is sufficiently hot add ¼ tsp cumin seeds. Add less than ½ pinch of asafoetida. Keep flame low. Add ¼ tsp turmeric powder, ½ tsp coriander powder, add ¼ tsp red chili powder and sauté the masala for a while.
Add chickpea flour mixed curd. Cook until it simmers. Add ½ to ¾ cup of water as the desired consistency of gravy. Keep stirring constantly until the gravy starts simmering again. add 1 to 2 finely chopped green chilies. add ¼ tsp salt or to taste. Simmer for 2 more minutes. Add some green coriander. Turn off the flame. Transfer the gravy to the bowl. Add pakoris to the gravy.
Cashew - Poppy seeds gravy
Take the poppy seeds and the soak in water for up to an hour and grind later.
Similarly grind the cashews as well.
Heat a pan and Add 3 to 4 tsp oil to it. When oil is sufficiently hot, add ¼ tsp cumin seeds to it and sauté. Add ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low
Add cashew paste and poppy seed paste (2 tbsp cashew paste and 2 tbsp poppy seed paste.) Stir and sauté the masala until oil starts leaving the edges of masala. Add ½ to ¾ cup of water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, ⅓ tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 3 to 4 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried paneer to the gravy.
Getting Ready Mawa Gravy
Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make tomato green chili ginger paste.
Turn on the flame and heat the pan. Add 4 tsp or 2 tbsp oil to the pan. When oil is sufficiently hot, add ¼ tsp cumin powder, ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.
Take 50 grams of mawa, add it to the gravy and sauté it along with the masala for a while. Add ½ to ¾ cup water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, ⅓ tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 4 to 5 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried brinjals to the prepared gravy.
Serving
Lip smacking and easy to make gravies are here. You can make these anytime and have a delicious meal on your platter.You can add tomato gravy to make variety of curry recipes such as potatoes or arbi. Curd gravy is generally used for making the potatoes, arbi or prepare pakoris from any lentil and add them to the gravy. Cashew and poppy seeds gravy gravy can be used for making any koftas, paneer or add any fried veggies to this gravy. You can add fried brinjals to the mawa gravy. Make curry from these gravies and relish it with Chapati, Paratha, rice.
Rice has been an important part of our menu. We Indians relish eating it with our favorite dal and curry recipes , but have you ever wondered what new recipes you could make from the leftover rice. Here is an amazing Rice Pakora recipe for you to try out. You can serve them as a snack at evening or relish its amazing taste with your favorite chutney or dip.
So here is the Chawal ke pakores recipe with step by step pictures and detailed method of preparation. Enjoy your snack time !
Directions:
Getting Ready:
Add some water to the chickpea flour and mix it well till it is dissolved to form a thick batter.Add more water to make a smoother batter.
Making:
Add 1/4 tsp of salt, some red chilli powder and coriander powder to the batter. Now mix all the ingredients well and whisk well. Let the batter to settle and ferment for 5 minutes.
Till then let’s prepare a spice mix for the leftover rice. Put the rice into a bigger bowl and break the chunks of rice, till the grains are separated. Add the remaining salt, coriander powder, finely chopped green coriander leaves, red chili powder. Adjust the quantity of chili powder as according to taste.Mix all the spices well. Meanwhile, heat some oil in a pan or wok on a simmering flame.
Now prepare some small balls of rice mixture. As we are making the balls in two different ways,either we make round balls of rice and dip it in chickpea flour batter or we directly put the rice mix into the chickpea batter. With half of the rice mix we will make small balls.Make these balls pressed to the size of small lemon.The shape of the balls can be round or oval.
To check if the oil is hot enough to fry the balls,pour a few drops of batter to the frying pan.If it floats over the oil immediately that means the oil is ready.
Take the rice balls and coat them with chickpea flour batter. Now drop the coated rice balls into the pan and evenly fry the balls till golden brown in colour on all sides.
Now that the pakoras are evenly cooked and golden brown in colour, drain them out on a platter covered with absorbent to remove the extra oil with the help of a perforated spatula.
Put the leftover rice to the chickpea flour batter, mix it well,to prepare the balls in a different way. Put the small lemon sized balls to the pan and flip them till all the sides are brown in colour.
Serving:
The crunchy and super delectable rice pakoras are ready to be served. These Rice Pakoras can be served steaming hot with a green coriander chutney or tomato ketchup for a lip smacking experience.
Add some water to the chickpea flour and mix it well till it is dissolved to form a thick batter.Add more water to make a smoother batter.
Add ¼ tsp of salt, some red chilli powder and coriander powder to the batter. Now mix all the ingredients well and whisk well. Let the batter to settle and ferment for 5 minutes. Till then let's prepare a spice mix for the leftover rice.
Put the rice into a bigger bowl and break the chunks of rice, till the grains are separated. Add the remaining salt,coriander powder, finely chopped green coriander leaves, red chili powder. Adjust the quantity of chili powder as according to taste.
Mix all the spices well. Meanwhile heat some oil in a pan or wok on a simmering flame. Now prepare some small balls of rice mixture. As we are making the balls in two different ways,either we make round balls of rice and dip it in chickpea flour batter or we directly put the rice mix into the chickpea batter. With half of the rice mix we will make small balls.
Make these balls pressed to the size of small lemon.The shape of the balls can be round or oval. To check if the oil is hot enough to fry the balls,pour a few drops of batter to the frying pan.If it floats over the oil immediately that means the oil is ready.
Take the rice balls and coat them with chickpea flour batter. Now drop the coated rice balls into the pan and evenly fry the balls till golden brown in colour on all sides. Now that the pakoras are evenly cooked and golden brown in colour, drain them out on a platter covered with absorbent to remove the extra oil with the help of a perforated spatula.
Put the leftover rice to the chickpea flour batter, mix it well,to prepare the balls in a different way. Put the small lemon sized balls to the pan and flip them till all the sides are brown in colour.
The crunchy and super delectable rice pakoras are ready to be served. These Rice Pakoras can be served steaming hot with a green coriander chutney or tomato ketchup for a lip smacking experience.
Rotis or chapattis are soft round Indian flatbreads that are often used for mopping up any curries or stir fries. Rotis are prepared in almost every part of India. These chapatis are prepared with wheat flour kneaded into soft dough. Ghee and salt is also added while kneading the dough to make the phulkas more soft and puffy.
Making roti is really easy, though a little practise is needed to get perfect round phulkas. As chapatis are prepared with wheat flour they are healthy and super easy to digest. So, here is the basic method for making phulkas with step by step pictures and detailed method of preparation. Enjoy!
Directions:
Getting ready:
Take 2 cup of wheat flour, ½ teaspoon salt in a big mixing bowl. Then add 1 tsp of oil to flour. Mix well and then add water in little portions to prepare soft dough. Avoid adding much water to the flour all at once.
Firstly bind the wheat flour well and gradually press and smoothen it. Turn the dough and knead it well with your fist. Knead the dough well for 3 to 4 minutes until it smoothes. If the dough is still stiff, add water accordingly. The dough is ready, cover and keep it aside for 20 minutes to set.
Making:
After 20 minutes are done, grease your hands with some oil and smoothen the dough again to make it soft. The soft and smooth dough is now done and ready. Let’s prepare chapattis now.
To make chapattis, take small lumps from the dough. The size of chapattis can be big or small as desired. Roll the lump into a round dough ball and flatten it a little.
Now dust the dough ball with some dry wheat flour and start rolling out the chapatti thinly with 6 to 7 inch diameter. When the chapatti sticks to the rolling board, dust the chapatti with wheat flour again and roll out thin chapattis. Meanwhile heat a tawa on flame for roasting the chapattis.
Gently lift the roti from the rolling board and place it on the tawa. Let the chapatti roast a little from beneath. Chapatti is roasted from beneath as it has turned little dark on the surface. Now flip the side and let it roast until it gets little brown spots beneath.
When you can little brown spots on this side, roast the chapatti directly on the flame.
Flip the chapatti and very carefully roast it making sure it doesn’t burn.
Immediately take off the chapatti from flame when it gets brown spots and place on the bowl kept above the plate. If you place it directly on the plate it will turn soggy from beneath. Likewise prepare rest of the chapattis as well.
Apply some ghee on the roasted chapattis. For this, pour some ghee over it and rub the chapattis to each other to spread the ghee evenly.
For roasting chapattis on the tawa, roast the roti on both the sides then flip the side and press down with a ladle until it puffs up and brown spots appear.
Serving:
You can also store the chapattis directly inside the casserole. Spread a foil sheet or thick cotton napkins inside the casserole. Place the chapattis inside the casserole and cover. Store the chapattis immediately inside the casserole but keep it open until the chapattis cool down.
Serve these steaming hot chapattis with any Indian curry or stir fried sabzi as well your taste and enjoy your meals.
Suggestions:
Adding salt and oil to the flour while is optional. Though, a little salt in the rotis give a better taste and adding oil makes the rotis soft.
To prepare dough, use half the quantity of water than the dough. Take 1 cup of water for 2 cups of wheat flour but the quantity of water used differs as according to the type of wheat flour used.
Roll out the chapatti from the sides and not from the centre because if rolled from the centre the chapatti flattens at the centre and remains thick on the sides.
To store the leftover dough, place it in a container and apply some ghee or oil over it. This helps dough from turning black and keeps the dough soft as well for the second day. Do not store the dough for more than 24 hours.
Take 2 cup of wheat flour, ½ teaspoon salt in a big mixing bowl. Then add 1 tsp of oil to flour. Mix well and then add water in little portions to prepare soft dough. Avoid adding much water to the flour all at once.
Firstly bind the wheat flour well and gradually press and smoothen it. Turn the dough and knead it well with your fist. Knead the dough well for 3 to 4 minutes until it smoothes. If the dough is still stiff, add water accordingly. The dough is ready, cover and keep it aside for 20 minutes to set.
After 20 minutes are done, grease your hands with some oil and smoothen the dough again to make it soft. The soft and smooth dough is now done and ready. Let’s prepare chapattis now.
To make chapattis, take small lumps from the dough. The size of chapattis can be big or small as desired. Roll the lump into a round dough ball and flatten it a little.
Now dust the dough ball with some dry wheat flour and start rolling out the chapatti thinly with 6 to 7 inch diameter. When the chapatti sticks to the rolling board, dust the chapatti with wheat flour again and roll out thin chapattis. Meanwhile heat a tawa on flame for roasting the chapattis.
Gently lift the roti from the rolling board and place it on the tawa. Let the chapatti roast a little from beneath. Chapatti is roasted from beneath as it has turned little dark on the surface. Now flip the side and let it roast until it gets little brown spots beneath.
When you can little brown spots on this side, roast the chapatti directly on the flame.
Flip the chapatti and very carefully roast it making sure it doesn’t burn.
Immediately take off the chapatti from flame when it gets brown spots and place on the bowl kept above the plate. If you place it directly on the plate it will turn soggy from beneath. Likewise prepare rest of the chapattis as well.
Apply some ghee on the roasted chapattis. For this, pour some ghee over it and rub the chapattis to each other to spread the ghee evenly.
For roasting chapattis on the tawa, roast the roti on both the sides then flip the side and press down with a ladle until it puffs up and brown spots appear.
You can also store the chapattis directly inside the casserole. Spread a foil sheet or thick cotton napkins inside the casserole. Place the chapattis inside the casserole and cover. Store the chapattis immediately inside the casserole but keep it open until the chapattis cool down.
Try making Sooji Cutlets for your family today as a breakfast or snack for supper. The amazing and super scrumptious taste of these cutlets will surely make you tempt for more. Everyone will surely delish eating these cutlets. Various cutlets are usually served as snack or an appetizers in special occasions or parties but these semolina cutlets are really unique and flavorsome in taste.
Here is an easy recipe with step by step pictures to make Suji veg cutlets at home. Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice and drool over the amazing taste!
Directions :
Getting ready:
Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of refined flour 4 to 5 tbsp of water is used. We need a batter with running consistency.
Making:
Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes.
Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.
When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set.
To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well.
After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.
Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.
To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier and tasty.
For making oval shape cutlets, roll the dough into a long log shape and then press it gently little thin and give an oval shape. Cutlets are ready. Likewise continue making the cutlets until the whole dough is utilized.
Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs like this.
Check if the oil is sufficiently hot for frying the cutlets. For this place your hand over the wok and check if it is hot enough. Oil is hot enough as you can feel the heat on your hand.
Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in color, flip the sides and continue frying.
When cutlets are golden brown, tilt the cutlet with a slotted ladle on the side of the wok so the extra oil drains back to the wok. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly fry rest of the cutlets as well.
Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.
Serving:
Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice as a snack or in breakfast.
If you are preparing them for a party, then keep the entire cutlets ready, dipped in batter, covered with bread crumbs and place them in the fridge. Fry them prior the start of party; these will be relished by all.
Suggestions:
We have used capsicum, cauliflower and carrot but you can use any other vegetable as according to your choice and availability like cabbage, mushroom, baby corn and kernels.
We have used thick semolina for making cutlets. You can also use fine semolina as well.
Cutlets can be made big or small as according to choice. These can be given round, square or oval shape as desired.
To make the bread crumbs take 2 to 3 bread slices and grind them in a mixer jar.
Make sure you add water in measured quantity. If semolina is 1 cup, add 2 cups of water.
Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of refined flour 4 to 5 tbsp of water is used. We need a batter with running consistency.
Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes. Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.
When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set. To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well. After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.
Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.
To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier and tasty.
For making oval shape cutlets, roll the dough into a long log shape and then press it gently little thin and give an oval shape. Cutlets are ready. Likewise continue making the cutlets until the whole dough is utilized.
Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs like this.
Check if the oil is sufficiently hot for frying the cutlets. For this place your hand over the wok and check if it is hot enough. Oil is hot enough as you can feel the heat on your hand. Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in color, flip the sides and continue frying. When cutlets are golden brown, tilt the cutlet with a slotted ladle on the side of the wok so the extra oil drains back to the wok. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly fry rest of the cutlets as well.
Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.
Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice as a snack or in breakfast. If you are preparing them for a party, then keep the entire cutlets ready, dipped in batter, covered with bread crumbs and place them in the fridge. Fry them prior the start of party; these will be relished by all.
Jeera aloo is a quick and easy to prepare stir fry recipe which taste super tempting and delicious. This preparation of boiled potatoes sauteed in few spices is the simplest delectable sabzi that will surely placate your palate and taste buds.
Jeera aloo makes a perfect stir fry for lunch box along with chapatti, paranthas, naan or poori. The balanced mixture of spices and tempting aroma makes it simply irresistible. So, here is a quick recipe with step by step pictures and detailed recipe. Try out and relish eating!
Directions
Getting ready:
Cut the potatoes into 4 small chunks, place them in a bowl.
Making:
Place a pan on flame and pour 2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder, coriander powder, green chilies, ginger, dry fenugreek leaves and red chilly powder into it. Saute the spices for a while.
Now add chopped potatoes into the masala followed by salt, garam masala and dry mango powder. Mix everything really well and fry everything for 3-4 minutes by keep stirring constantly.
Everything is now mixed well, add some green coriander into it. Turn off the flame and mix it really well. Jeera aloo is now ready to serve.
Serving:
Serve this lip-smacking and mouth-drooling jeera aloo steaming hot along with chapatti, parantha or naan. Enjoy!
Jeera Aloo Recipe - Stir Fry Boiled Aloo with Zeera
Author: NishaMadhulika
Recipe type: Main Course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Potatoes – 400 grams (medium) (boiled & peeled)
Oil – 2-3 tbsp
Green coriander – 2-3 tbsp (finely chopped)
Red chilly powder - ¼ tsp
Turmeric powder - ¼ tsp
Dry mango powder - ½ tsp
Cumin seeds – 1 tsp
Ginger baton – 1 inch (grated)
Coriander powder – 1 tsp
Garam masala – less than ¼ tsp
Salt – 1 tsp or to taste
Green chilies – 2 (slit)
Dry fenugreek leaves – 1 tbsp
Asafoetida – 1-2 pinches
Instructions
Directions
Cut the potatoes into 4 small chunks, place them in a bowl. Place a pan on flame and pour 2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it.
After sauteing cumin seeds, add turmeric powder, coriander powder, green chilies, ginger, dry fenugreek leaves and red chilly powder into it. Saute the spices for a while.
Now add chopped potatoes into the masala followed by salt, garam masala and dry mango powder. Mix everything really well and fry everything for 3-4 minutes by keep stirring constantly.
Everything is now mixed well, add some green coriander into it. Turn off the flame and mix it really well. Jeera aloo is now ready to serve.Serve this lip-smacking and mouth-drooling jeera aloo steaming hot along with chapatti, parantha or naan. Enjoy!
Plum chutney, a special chutney from the North Indian cuisine is served in many parties or special occasions. This tempting and mouth drooling tangy chutney makes a perfect dip along with pooris, paranthas, kachoris and so on. Aloo bukhara chutney enhances the taste of any meal or snack it is served with.
This recipe of plum chutney is really delicious and has great flavors that will surely awaken your taste buds. Go ahead and try out this simple and quick recipe of plum chutney with step-by-step pictures and a detailed list of ingredients. Enjoy!
Directions
Getting ready:
Wash the dry aloo bukhara twice with water. Remove their seeds using a knife. Place them in a bowl. Aloo bukhara pulp is now ready.
Drench the almonds in lukewarm water until it turns soft. After that, peel off its skin and place it in a bowl. Slice each almond into thin pieces.
Making:
Pour 2 cups of water in a vessel. Allow it to simmer until it turns lukewarm. Turn off the flame and pour the water into aloo bhukara pulp. Cover and keep it aside for about 30 minutes until it puffs up.
After 30 minutes, transfer the aloo bukhara pulp along with water in a vessel. Turn on the flame. Add sugar, roasted cumin powder, red chilly powder and salt into it. Mix everything really well. Let it simmer on medium flame until sugar dissolves completely and the mixture turns thick. Keep stirring the mixture at regular interval of 2-3 minutes.
After 15 minutes, aloo bukhara chutney has turned thick. Chutney should have sticky consistency. Check its consistency by sticking it between fingers. Now add sliced almonds along with green cardamom powder. Mix everything really well.
Aloo bukhara chutney is now ready. Turn off the flame. Now add vinegar into it. Stir to mix it well. Transfer it to a serving bowl.
Serving:
Serve this tangy and mouth-watering aloo bukhara chutney as a side assortment with any meal or snacks and relish eating. Once the chutney cools down completely, store it in a container and place it in refrigerator. It keeps good for around 1 month.
Suggestions
If you want you can add raisins, dates, muskmelon seeds or any dry fruits you desire. You can even increase or decrease the quantity of dry fruits used.
Vinegar enhances the taste and shelf life of the chutney.
Wash the dry aloo bukhara twice with water. Remove their seeds using a knife. Place them in a bowl. Aloo bukhara pulp is now ready.
Drench the almonds in lukewarm water until it turns soft. After that, peel off its skin and place it in a bowl. Slice each almond into thin pieces. Pour 2 cups of water in a vessel. Allow it to simmer until it turns lukewarm. Turn off the flame and pour the water into aloo bhukara pulp. Cover and keep it aside for about 30 minutes until it puffs up.
After 30 minutes, transfer the aloo bukhara pulp along with water in a vessel. Turn on the flame. Add sugar, roasted cumin powder, red chilly powder and salt into it. Mix everything really well. Let it simmer on medium flame until sugar dissolves completely and the mixture turns thick. Keep stirring the mixture at regular interval of 2-3 minutes.
After 15 minutes, aloo bukhara chutney has turned thick. Chutney should have sticky consistency. Check its consistency by sticking it between fingers. Now add sliced almonds along with green cardamom powder. Mix everything really well. Aloo bukhara chutney is now ready. Turn off the flame. Now add vinegar into it. Stir to mix it well. Transfer it to a serving bowl.
Serve this tangy and mouth-watering aloo bukhara chutney as a side assortment with any meal or snacks and relish eating. Once the chutney cools down completely, store it in a container and place it in refrigerator. It keeps good for around 1 month.
Making:
Serving:
Suggestion:
Serving:
Serving:
Suggestion
Making Tomato gravy :
Getting Ready Curd Gravy:
Making Curd Gravy:
Getting Ready Cashew Poppy seeds gravy:
Making for Cashew Poppy seeds gravy:
Getting Ready Mawa Gravy :
Making for Mawa Gravy:
Serving:
Suggestions:
Making:
Serving:
Making:
Serving:
Making:
Serving:
Suggestions:
Making:
Serving:
Making:
Serving: