ROUND STIR FRY KARELA VEGETABLE / BITTER GOURD

ROUND STIR FRY KARELA VEGETABLE / BITTER GOURD

Karela is known as bitter gourd . Today i tried this bitter green vegetables in my own way that was so delicious in taste and goes well with rice, phulka ,poori, Khichadi, naan parantha etc. Let us see how i made this STIR FRY KARELA VEGETABLES

INGREDIENTS:-

* Karela - 1/2 kg

* Oil - 2 tbsp

* Cumin seeds - less than 1/4 small tsp

* Red chilli powder - 1tsp,

* Coriander powder -2tbs,

* Funnel seeds( grounded) -1tbs,

* Turmeric powder -1/2tsp,

* Dried ginger powder -1/4 tsp,

* Dried mango powder -1/2 tsp

* Garam masala -1/2 tsp,

* Salt to taste,

* Green coriander leaves for garnish.

METHOD : -

1. Wash karela and let it dry

2. Don't scrape and cut karela  into round slices

3. Steam karela till it just starts to get tender but not so much soft

4. Take out karela in a plate and spreading it to cool 

5. Toss karela in the pickling spice and add salt to taste. Add a few drops of mustard oil(optional), just enough to help masala stick to the karela pieces.

6.Now heat oil in a wok (kadahi) and add cumin seeds. Let it crackle very well,

6. Put Karela in to wok & mix well

7. Let it cook for 5 to 7 minutes. After that stir it and again cook it for 5 minutes,

8. When it cooked and becomes soft then mix remaining spices in to it,

9. Once again cook for 2 to3 minutes,

10. In last turn off the flame.Squeeze some lemon juice according to taste and check seasoning and adjust salt if needed.  Cover the lid on wok for 4 to 5 minutes,

11. Now Karela is ready.Turn out it in to a plate & garnish with coriander leaves,

12.Serve it with Puri, Parantha, Chapati or Rice.

NOTE :-

Awaiting for your response and welcome  your comments.

BAINGAN KA BHARTA / EGGPLANT / BRINJAL RECIPE / SIDE DISH

BAIGAN KA BHARTA

Baigan ka bharta is all favourite dish. This dish is made without onion but however it was very tasty. Let us see how to make this BAINGAN KA BHARTA

INGREDIENTS:-

* Eggplant / Baingan (Brinjal) -2

* Tomato - 2 & chopped

* Garlic - 1 Teaspoons

* Garlic - 1 tsp

* Salt to taste

* Cumin seeds - 1 tsp

* Red chilli powder -1tsp

* Coriander  powder  - 1 tsp

*  Turmeric powder - 1/2 tsp

*  Garam masala powder - 1/2 tsp

* Lemon juice - 2 tsp

* Oil -2 tsp

* Ghee - 2 tsp

METHOD:- 

1. Take the  Baingan /Brinjals / Eggplant with stems over fire to burn skin. 

2. When skin turns out in black colour, then hold them under running water.

3. Gently wash off skin and mash brinjals.

4. Heat oil in a kadai then add cumin seeds. After crackle it add ginger  and stir fry. 

5. Add  all dry spices, except red chilli powder, stir fry for a minute more.

6. Add mashed brinjals, salt, lemon juice and stir and mix it well

7. at last add chopped tomatoes and Cook it for five minutes.

8. Take it in serving bowl.

9. Heat up ghee in a small pan and add chilli powder but don't allow to burn chilli powder and pour over bhartha.

10. Garnish it with chopped green  coriander leaves.

11. Serve this dish with tandoori roti, paratha, etc. ENJOY

NOTE:-

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DESHI TURAI VEGETABLE (RIDGE GOURD)

DESI TURAI KI SABJI

RIDGE GOURD

Desi Turai is called Ridge Gourd in english. Its taste is tastier than normal turai, but sometimes

it comes out bitter in taste. While peeling and cutting turai always try to taste one by one, otherwise sabji would be bitter in taste. It is available in summer season.  You can made not only in gravy form, but also in dry or stuffy, whatever you like. It can served with chapati paratha and rice. Let us see how does it look and to make this vegetable in gravy form.

INGREDIENTS:-

* Ridge Gourd - 250gm

* Cumin seeds - 1/4 tsp

* Salt to taste 

* Refined oil - 2 tbs

* Turmeric - small1/4 tsp

* Coriander powder - 1small tsp

* Red chilli powder - less than small 1 tsp

* Fennel seeds powder - 1/2 tsp

* Green coriander leaves - Chopped & washed

* Tomato - 2

METHOD:-

1. Cut Turai in length pieces & grind tomatoes  in a mixer in form of liquid paste

2. Heat oil in Pressure cooker and put cumin seeds. 

3. After crackle cumin seeds put turmeric powder, chilli powder and coriander powder .mix it well

4. Now add tomato paste in it.Roast it until oil separates from tomato paste

5. Add Turai & salt, mix it well

6. Close the lid of cooker,let 2 whistle come & switch off the flame

7. Open after cool itself. Mix garam masala in it 

8. Now Turai ki Sabji is ready 

9. Take out in bowl and garnish with coriander leaves 

10. Serve with paratha, puri, chapati & rice as you like

NOTE:-

* NO need to add water in this vegetable because in cooking time turai leaves water itself.

* If you like my recipe, leave your comments.

DAL MAKHANI (SIDE DISH)

DAL MAKHANI

Dal Makhni is a rich lentil made in various restaurants and you might experience different taste in different restaurants. Its made of whole urad lentil and richness of makhan i.e, butter is added to bring in more taste to you taste buds. 

The recipe carries a secret, which is the more number of hours its cooked, the more tasty it would be. It needs to be cooked slowly, if you have slow cooker, take its advantage. Let us try to make DAL MAKHANI

INGREDIENTS:-

* 1/2 cup -Whole urad dal
* 1/4 cup - Rajma
* 4 medium size - Tomatoes
* 2-3 - Green chillies
* 2-3 tbsp - Butter or cream
* 1-2 tbsp - Ghee as per your choice
* 1'' piece - Ginger
* 1 pinch - Asafoetida
* 1 small tsp - Cumin seeds
* 1 small tsp - Kasuri methi
* less than small 1/4 tsp - Garam masala
* 1/2 small tsp - Red chilli powder
* 1/4small tsp - Turmeric powder
* 1 tsp - Salt
* Green coriander leaves for garnishing
* 1 stick 1/2 inch - Cinnamon
* 1 Cardamom, 2-3 cloves,1 bay leaf

METHOD :- HOW TO MAKE DAL MAKHANI

- Soak whole urad lentils and rajma overnight and next morning cook in the pressure cooker for 25-30 mins.

-In a dash of unsalted butter, add cumin seeds and whole garam masalas (cinnamon stick, cardamom, cloves and bay leaf).

-Add chopped garlic and ginger and cook till it becomes golden brown. Add fresh tomato puree and cover for 5 mins or till it leaves the oil.

-Add all the masalas ( cumin powder, red chilli,  turmeric, salt) with about 8 tablespoons of butter and cover it , till the you see bubbles on the top of curry.

- Once the masalas are cooked, add the boiled lentils to the curry. Mix it well. 

- Simmer your stove and let it cook for 1 hr-6 hrs, it will keep getting thicker and if you cook it for longer period keep adding boiled water to it, if it gets thicker . Keep stirring once in a while, to save it from getting burnt from the bottom of the pan.

- Once you have reached your desired consistency, add about 1/2 cup cream and 1 tsp of kasoori methi to the dal.

- Serve  it with naan, tandoori roti, rice and laccha paratha go to link http://aishvaryasbharrat.blogspot.in/2015/05/laccha-paratha-flat-

NOTE:-
If you want to add onion then you can add after ginger and garlic becomes golden brown.
Thanks
for reading my recipe.If u like my recipe ,share your comments in comment box that would help me for better descriptions.

RAJMA (KIDNEY BEANS)

RAJMA (KIDNEY BEANS) CURRY

Rajma Masala is a popular North Indian-Punjabi vegetarian side dish consisting of kidney beans in a thick gravy with Indian spices and usually served with rice and roti. It taste delicious, healthy and one of the comfort food in India. I always use the small Kashmiri Rajma which takes the gravy on to a higher notch with its creamy and thick texture. Let us see HOW TO MAKE RAJMA

INGREDIENTS:-

* 1 and 1/2 cup Rajma soaked in 4 cups water at overnight
* Salt to taste
* 3 Medium sized tomatoes roughly chopped and prepare puree in mixer
* Coriander powder -1 tbsp
* Kashmiri mirch powder -1/2 tbsp
* Garam masala -1/2 tsp
* Cumin seeds -1/2 tsp
* Roasted cumin powder -1/4 tsp
* Ghee/ clarified butter -1 and 1/2 tbsp
* Asafoetida -2 pinch
* Ginger garlic paste - 1/3tbsp

* Green chilli - 2 to 3

* Mango powder - 1tsp

METHOD :-

1. In a pressure cooker put the soaked Rajma along with water. Add salt and cook on high flame till 1 whistle.
2. After one whistle turn down the flame to low, and let the Rajma cook for 15 minutes.
3. Switch off the flame. And wait for pressure to go off. In the meanwhile make a smooth paste of tomato, green chilli and ginger in mixer jar.
4. For tempering, heat ghee in a wok/ pan .
5. Add cumin seeds and let it splutter, then add asafoetida.
6. Add tomato paste and mix.
7. Add the seasoning ingredients i.e salt, chilli powder, coriander powder, cumin powder and Garam masala.
8. Mix everything well, and cover the pan with lid, and let the spices and  tomato paste cook till  oil leaves from the edges. The is will take approx. 2-3 minutes.
9. Once done, add the boiled Rajma and mix well
10. Now let the Rajma cook with the tampering on low flame for 8-10 minutes. If you feel the gravy is thick as per your desired consistency, you can add more water.

11. Serve with  hot steamed rice, jeera rice .

NOTE:-

If you like onions then chop onion finely and add it before mixing tomatoes paste. Cook till it gets lightly golden brown. Now add all spices and follow the above steps now to make RAJMA.

YOUR SUGGESTIONS ARE ALWAY WELCOME

MALAI KOFTA FOR SPECIAL DAY(SIDE DISH)

MALAI KOFTA

MALAI KOFTA is prepared in various way like Malai kofta in spinach (Palak) gravy,in white creamy gravy. Kofta is also made by stuffing or adding potato ,you can make as per your choice.

On special occasion ,when we make MALAI KOFTA every one like it even they don’t feel hungry.This recipe is very easy & simple to make. Come and start to make MALAI KOFTA

FOR MALAI KOFTA

• Paneer - ½ cup (100 grams) grate
• Corn flour  or refined flour- 1/3 cup (40 grams)
• Baking Powder - 1 tsp
• Salt - ½ tsp
• Black pepper - ¼ tsp
• Oil - to fry kofta

FOR GRAVY FOR MALAI KOFTA

• Chironji - 50gm
• Fresh grated coconut - 2 tbsp
• Poppy seeds - 50 gm
• Cumin seeds - 1 tsp
• Coriander seeds - 2tsp
• Green coriander -2-3 tbsp finely chopped
• Ginger (grated) - 1’’ piece
• Green chillies - 3 - 4 finely chopped

• Oil - 2tbsp for tadka
• Salt as per taste
• Cream for garnishing 
• Tomato - 4 or puree approximately 2tbsp

TO PREPARE FOR MALAI KOFTA:-

• Place all ingredient for malai kofta (above written) in a bowl except oil
• Mix all ingredients properly and make a soft dough
• Take little amount of mixture from this dough and make round ball like a lemon size. Now keep these ready balls in a plate

METHOD OF MAKING KOFTA:-

• Heat oil in a wok (Kadahi).
• Make sure oil should be medium heat
• Place 3 - 4 paneer balls in Kadahi and fry until they get brown colour. Fry all paneer balls like the same

• TO MAKE GRAVY FOR MALAI KOFTA:-
• In the beginning when we start to make kofta we would soak all ingredients (for gravy) in water for 1/2 hour except oil oil,tomato,cream and salt
• First of all make tomato puree and keep aside
• Now make fine paste of all soaked ingredients
• Pre heat a pan and heat oil and add paste in the pan
• Cook until oil start to separate from paste. Now put tomato puree in paste and let it cook until oil leaves all sides of wok
• When it starts boiling, add 1or 1/2 cup water
• Stir continuously until the gravy starts boil, add salt & cream. Cook for 2 minutes
• Now gravy is ready, Add paneer kofta in gravy 2 minutes before serving . 
• Garnish with little cream and coriander leaves at the top of recipe
• Serve it with Naan, Paratha, puri or chapati

Note:-

1. If you like onion  then you can add chopped onion with all ingredients to make paste
2. Paneer kofta always added 2 minutes before serving

Your valuable comments are always welcome

P.S.  The image in the blog are for representational purpose only

AALOO KI SABJI( SIDE DISH) POTATO WITH GRAVY

AALOO KI SABJI

POTATO WITH GRAVY

ALOO KI SUBJI is best combination for Bedmi puri

PREPARATION TIME -15 MINS          COOK TIME - 15 MINS

INGREDIENTS:-

• Potato - 250gm 
• Tomatoes- 2 -3
• Green chillies - 2
• Ginger ` - 1’' piece
• Refined oil -  2 tbs
• Cumin seeds - 1/2 small tsp
• Turmeric - small1/4 tsp
• Coriander powder - 1small tsp
• Red chilli powder - less than small 1 tsp
• Kasuri methi  - 1/2 tsp
• Garam masala -less than 1/4 small tsp
• Green coriander leaves - Chopped & washed

METHOD:-

• Boil four potatoes and some crushed by hand
• Heat oil in a pan  and place cumin seeds and asafoetida 
• Let it splutter & then add tomato puree of two tomatoes
• Put salt, red chilli powder,turmeric powder,coriander and funnel powder
• Roast it till oil leaves all sides of tomato puree then add boiled potatoes pieces,mango powder & kasuri methi
• Cook it on low medium flame and let potato meld in tomato gravy. Mix garam masala 
• Switch off flame 
• Garnish with coriander leaves
• Serve it with Bedmi puri, PUFFY POORI Paratha, Kachori & Samosa & enjoy

NOTE:-

1. This is my tip that when you add potato in gravy add 2-3 piece of mango pickles to make it more tastier.

2. If you make this sabji  in kadahi cook for 15 minutes 

3. Kasuri methi is optional as you desire 

4. If you like onion  finely chopped and cook it after crackle cumin seeds then add tomato puree

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