Sponge Gourd Curry

Sponge Gourd Curry step by step instructions:

Sponge gourd commonly known as “Gilki” in Hindi is a very delicious veggie. Sometimes it comes so soft and sweet that it can be eaten raw too. I may sound a bit weird here but I am telling you the truth.
I will be showing you how to make the basic curry from gilki. It is very easy and quick to make. Since this veggie can be cooked within no time, hence always try to cook it when you are about to have it. Freshly cooked green vegetables taste wonderful as compared to the ones kept for 2-3 or more hours.

Do try this recipe and share your feedback!

Let us start cooking!!!

Video here:

Ingredients:
Sponge gourd (gilki): 5 (~400 gms, peeled and chopped)
Ghee: 1-2 tbsp
Asafetida: a pinch
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Curry leaves: 4-5
Turmeric powder: ¼ tsp
Red chili powder: ½ - ¾ tsp
Coriander powder: 1 tsp
Water: 1-2 tbsp
Salt as per taste

Method:

1. In a pressure cooker heat ghee.

2. Add mustard seeds and let them crackle.

3. Add cumin seeds, asafetida, and curry leaves. Fry for a few seconds.

4. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.

5. Add the sponge gourd and mix well.

6. Add water and close the cooker lid.
7. Let the pressure cooker whistle for 3 times, one on high flame and the other two on low flame. Then switch off the flame.
8. Now release the pressure of the cooker by carefully pulling up the whistle.
9. Open the lid and mix the veggie well.

10. Garnish with coriander leaves and serve hot with roti, chapatti etc.
11. Healthy “Sponge Gourd Curry” is ready!

Tips:
1. Always manually release the pressure of the cooker this helps in maintaining the green color of the veggies.
2. The sponge gourd releases water by itself also. Hence don’t add too much water at the beginning itself. When the curry is made and you feel that it needs to have more liquid, then add some boiling water to it.
3. This veggie can be cooked in a pan also. But here, it will require more time to cook.

See you soon with a new recipe till then Happy Cooking!!!

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Raw Banana Curry

Raw Banana Curry step by step instructions:

Raw bananas curry or Kache Kele ki rassewaale sabji is super yummy. It is a very simple recipe and hence requires very little effort. It serves as a perfect Jain recipe too.
There are a variety of recipes which can be made from raw banana, few of them being:
Kache kele ka besan
Kache kele ka soup
Kache kele ka halwa
And much more!

Do try this recipe and share your feedback!

Let us start cooking!!!

Video Recipe here:

Ingredients:
Raw bananas (kache kele): 3 (~300 gms, peeled and chopped)
Mustard oil: 1 tbsp.
Red chili powder: 1 tsp
Turmeric powder: ¼ tsp
Coriander powder: 1 tsp
Cumin seeds: ½ tsp
Mustard seeds: ¼ tsp
Carom seeds powder: ¼ tsp
Fennel seeds powder: ½ tsp
Lemon juice: 1 tsp
Curry leaves: 3-4
Cloves: 1
Black peppercorns: 2
Water: 1 ½ cups
Coriander leaves: 1 tbsp. (finely chopped)
Salt as per taste

Method:
1. In a pan heat oil. Add the mustard seeds and let them crackle. Add cumin seeds, clove, black peppercorn, fennel seeds powder, carom seeds powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well. Add curry leaves and fry for a few seconds.

2. Add the raw banana pieces and mix well.

3. Add water and let cook covered until the raw banana is tender. It will take around 12-15 minutes. Stir occasionally.

4. Add the lemon juice and mix well.

5. Garnish with coriander leaves and serve hot with roti, chapatti, paratha, etc.
6. Delicious “Raw Banana Curry” is ready!

Tips:
1. The quantity of water can be adjusted as per one’s requirement.
2. This veggie is a bit spicy. Hence quantity of red chili powder can be reduced a bit.

See you soon with a new recipe till then Happy Cooking!!!

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Homemade Dabeli Masala

Homemade Dabeli Masala step by step instructions:

Preparing masalas and that too like store bought is a challenging task but when prepared we feel super excited. Dabeli is one among my best street food. Nowadays it is very easy to find dabeli masala in stores but a couple of years’ back it was very difficult for me to find it. And since then I have been preparing this masala at home only.
It tastes much better than the store bought ones and I am sure you will too like it a lot.

Do try this recipe and share your feedback!

Let us start cooking!!!

Recipe Video here!

Ingredients:
Dry Red Kashmiri Chili: 3
Kashmiri Red Chili Powder: 2 tbsp
Cumin Seeds: 2 tsp
Fennel Seeds: 1 tsp
Coriander Seeds: ¼ cup
Sesame Seeds: 1 tbsp
Black Peppercorn: 1 tsp
Cinnamon Stick: 1 Medium (Broken into small Pieces)
Black Cardamom: 2
Cloves: 3-4
Star Anise: 2
Bay Leaves: 1-2
Grated Dry Coconut: ¼ cup
Black Salt: 1 tsp
Sugar: 2 tbsp
Oil: 2 tbsp

Method:

1. Dry roast coriander seeds, cumin seeds, fennel seeds, clove, peppercorn, cinnamon stick, star anise, black cardamom, and bay leaves in a pan for a minute or until fragrant on medium flame.

2. Transfer the contents to a plate and let them cool down.

3. Now dry roast grated coconut, dry red chili and sesame seeds in the same pan for less than a minute on low flame. Make sure you stir continuously as coconut and sesame tend to burn fast.

4. Transfer the contents to the same plate and mix all the ingredients. Keep aside and let cool completely.

5. Grind the ingredients along with black salt, red chili powder, and salt.

6. Take out the powdered masala into a bowl.

7. Add sugar and oil. Mix well.

8. This masala can be stored in an airtight container and kept in the refrigerator for about a year. Use whenever you need it.

9. "Dabeli Masala" is ready.

Tips:
1. Dabeli masala is always spicy. To make it less spicy one can decrease the number of dry red chilies used or lessen the quantity of red chili powder.
2. The quantity of salt and sugar can be adjusted as per one’s choice also.
3. Do not grind the masala finely. It tastes better if a bit coarse.

See you soon with a new recipe till then Happy Cooking!!!

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Cornmeal Okra Balls

Cornmeal Okra Balls step by step instructions:

The cornmeal okra balls or if I say in Hindi “makkai atta aur bhindi ke appam” are super delicious. They are perfect as a snack or starter for any party. Serve them hot with hung curd dip or green chutney and tomato ketchup. They are a must try.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Bhindi (Ladyfinger/Okra): 50 gms (cut into roundels)
Makkai Atta (cornmeal/maize flour): ½ cup (50 gms)
Carrot: 15 gms (finely chopped)
Capsicum: 30 gms
Buttermilk: 1 cup
Eno (fruit salt): 1 tsp
Oil as required
White Sesame seeds (safed til): ½ tsp
Black pepper as per taste
Salt as per taste

Method:
1. Microwave the ladyfinger roundels for a minute.
2. In a bowl mix together makkai atta, bhindi, carrot, capsicum, salt, and black pepper. Mix well.

3. Add buttermilk and mix well. The consistency of the batter will be thick.

4. Heat an appam pan and apply oil in all the cavities.
5. Sprinkle sesame seeds in the cavities.

6. Add eno to the batter and whisk well. You will see bubbles coming up in the batter.

7. Take a spoonful of batter and pour into the cavity. Similarly, pour the batter in the remaining cavities.

8. Let cook covered for about 7-8 minutes.
9. Uncover and flip the balls. Let cook from the other for 6-7 minutes.

10. Serve hot with curd, chutney etc.
11. Delicious “Cornmeal Okra balls” is ready!

Tips:
1. When I tried these for the first time I did not microwave the ladyfinger. Hence I could feel the raw taste of it, very bad!
2. If you don’t have an appam maker try making a cheela on a hot iron griddle/tawa.

3. Other veggies can be added/removed as per one’s choice.

See you soon with a new recipe till then Happy Cooking!!!

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