Bharwa Karela Aloo waale

Bharwa Karela Aloo waale step by step instructions:

Stuffed karela always tastes good whatever be the stuffing. Stuffed with potatoes, these karela are a must try.

Let us start cooking!!!

Ingredients:
Bitter Gourd (Karela): 2 (peeled)
Potato: 1 medium (boiled and grated)
Onion: 1 medium (finely chopped)
Coriander leaves: 2 tbsp (finely chopped)
Lemon juice: 1 tbsp
Coriander powder: 2 tbsp
Red chili powder: 1 tsp
Turmeric powder: ¼ tsp
Fennel (saunf) seeds powder: 1 tsp
Fenugreek (methidana) seeds powder: ½ tsp
Mustard oil (sarso ka tel): 1 tbsp
Asafetida: a pinch
Mustard seeds: ½ tsp
Cumin seeds: 1 tsp
Salt as per taste

Method:
1. Slit open the karela and take out the seeds.
2. Apply some salt on them and keep aside for half an hour.
3. After half an hour squeeze out the water from karela. This helps in making the karela less bitter.
4. Mix together onion, potato, coriander leaves, coriander powder, red chili powder, turmeric powder, lemon juice, saunf powder, methidana powder, and salt.

5. Fill the stuffing inside the karela and it into 1-inch pieces.

6. Heat mustard oil in a heavy bottomed kadai. Add asafetida and mustard seeds. Wait till the seeds crackle. Now add cumin seeds and fry for a few seconds.
7. Put the karela pieces into it.
8. Now heat a tawa and keep the kadai upon the tawa. Cover the kadai. Keep the flame on low. This method prevents burning of the karela and you don’t require water also to cook the karela.
9. Cook for around 13-15 minutes checking the karela occasionally.
10. Serve hot with roti, chapatti etc.
11.Yummy “Stuffed Karela Aloo waale” is ready.

Tips:
1. If the seeds of karela are soft then do not take them out.
2. After washing the karela wipe them absolutely dry. Water tends to make the karela more bitter.

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

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Palak Kadhi

Palak Kadhi step by step instructions:

Kadhi can be prepared in a number of ways: you can try Dabki kadhi, besan kadhi, gujarati kadhi, moong dal kadhi. Each kadhi has its own unique taste and all of them taste wonderful.

Kadhi is best had with parathas, rice, khichdi and many more. Whenever I have a sore throat I try making any one of these kadhis as it helps in relieving my sore throat. :-)

Let us start cooking!!!

Ingredients:
Gram flour (besan): 2 tbsp
Curd: ¾ cup
Water: 1 ½ cup
Spinach (Palak): 1 cup (puree)
Ghee (clarified butter): 1 tbsp
Asafetida: a pinch
Mustard seeds: ½ tsp
Cumin seeds: 1 tsp
Fenugreek seeds: 1 tsp (powdered)
Green chili: 1 (finely chopped)
Cloves: 1
Black pepper: 2
Cinnamon: 1 inch
Coriander powder: 2 tsp
Red chili powder: ¼ tsp (optional)
Turmeric powder: ¼ tsp
Salt as per taste

Method:
1. In a bowl mix together curd and besan. Make sure no lumps remain.
2. In a heavy bottomed vessel heat ghee. Add asafetida and mustard seeds. Let the seeds crackle.
3. Add cloves, black pepper, cinnamon stick and cumin seeds. Fry for a few seconds.
4. Add green chili and fenugreek seeds powder. Fry for a few seconds.

5. Pour the spinach puree and stir well. Let it cook for 6-7 minutes.

6. Add Coriander powder, Red chili powder, Turmeric powder, and salt. Mix well.
7. Now pour the curd and besan batter in it. Add water. Stir it continuously until boil comes in the kadhi.

8. Lower the flame and let the kadhi cook for other 10-12 minutes.
9. Serve it hot with paratha, rice etc.
10. Yummy and healthy "Palak Kadhi" is ready!

Tips:
1. Water quantity can be adjusted depending upon the thickness you want for the kadhi.
2. Whole fenugreek seeds can also be used. I prefer using powdered form as it usually end-up in not eating the whole fenugreek seeds.
3. Instead of palak puree, you can use finely chopped palak also.

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

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Dal Dhokli

Dal Dhokli step by step instructions:

Dal dhokli can be made from tuvar dal (pigeon peas) and moong dal. It is a filling meal, and a scrumptious breakfast or snack. It is very easy to prepare.

Many times I prepare tuvar dal for lunch and if by chance it is extra then I definitely make “Dal Dhokli” out of it. Also, you can knead the dal into flour and make delicious puris.

Let us start cooking!!!

Ingredients:
Tuvar dal (Arhar dal/pigeon peas): ¼ cup (two fistful-washed and soaked for at least an hour)
Onion: 1
Curry leaves: 4-5
Garlic: 2 cloves
Ginger: 1 inch piece
Ghee (Clarified Butter): 2 tbsp
Asafetida: 1 pinch
Mustard seeds: ¼ tsp
Cumin seeds: 1 tsp
Cloves: 1-2
Peanuts: 1 tbsp
Tomato: 2 medium
Coriander powder: 2 tsp
Turmeric powder: ¼ tsp
Red chili powder: ¾ tsp
Tamarind pulp: 1 tbsp
Jaggery: 1 tbsp (grated)
Coriander Leaves: 1 tbsp (finely chopped)
Salt as per taste
For the dough:
Whole wheat flour: ½ cup
Cumin seeds: 1 tsp
Coriander powder: 2 tsp
Turmeric powder: ¼ tsp
Red chili powder: 1/2 tsp
Water to knead the flour
Salt as per taste

Method:
1. Knead soft dough by mixing all the ingredients under the “For the dough” section.

2. Cover and keep aside for half an hour
3. Grind together onion, curry leaves, ginger, and garlic.

4. In a pressure cooker heat ghee.
5. Add asafetida, clove, and mustard seeds. Let the seeds crackle. Add cumin seeds and peanuts and fry for few seconds.

6. Add the onion paste made above.

7. Fry until the paste turns brown in color.
8. Add coriander powder, red chili powder, turmeric powder, and salt and mix well.
9. Grind the tomatoes. Add the tomato puree into the cooker.

10. Let the tomatoes cook until ghee separates.

11. Now add dal and half a cup of water. Give it a stir. Close the pressure cooker lid and let the cooker whistle one on high and 4 on low flame.
12. Let the pressure release by itself.
13. Open the lid. Add jaggery and tamarind pulp. Give it a nice stir. Now add 2 more cups of water.

14. Make two balls of the kneaded dough and make thin rotis. Cut into pieces and put these pieces into the cooker.

15. Close the lid and switch off the flame when cooker gets one whistle.
16. Let the pressure release by itself. Open and stir well.

17. Take out in a serving bowl and put some ghee and garnish with coriander. Serve hot.
18. Yummy dal dhokli is ready.

Tips:
1. If you don’t have jaggery you can use sugar also.
2. The quantity of water can be adjusted as per one's requirement.
3. Making dal dhokli directly in pressure cooker is fast as compared to make it in a vessel.

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

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Apple Walnut Raisin Salad

Apple Walnut Raisin Salad step by step instructions:

This salad can be prepared in a jiffy. Just a few basic ingredients and you are done. Taste is awesome and it definitely controls your hunger pangs.

Let us start cooking!!!

Ingredients:
Apple: 1 (peeled and diced)
Lemon juice: 1 ½ tsp
Walnut: 1 ½ tbsp (crushed)
Raisins: 1 tbsp
Condensed milk: 1 tbsp
Hung curd: 2 tbsp
Black pepper: ½ tsp
Salt as per taste

Method:
1. In a bowl take the diced apple. Add lemon juice and mix well.

2. Add walnuts and raisins.

3. Add condensed milk and curd.

4. Add salt and black pepper.
5. Gently fold.

6. Serve cold.
7. Yummy “Apple Walnut Raisin” salad is ready.

Tips:
1. You can replace hung curd with the normal curd.

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

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Chana Dal Kebab

Chana dal Kebab/Kabab step by step instructions:

Pulses are vegetarians’ pulse. There are numerous ways of including them in our daily diets. Here are a few of my recipes which include pulse as its main ingredient; Mixed dal Handvo, Urad Chana Dal, Moong dal Kadhi, soya bean soup, masoor pulav and many many more...

Chana dal kebabs are a treat. We grind the dal to a coarse paste and the crunchiness of the dal in the kababs is wonderful.

Let us start cooking!!!

Ingredients:
Chana dal: 1 cup (soaked for 4-5 hours in warm water)
Onion: 1 medium (finely chopped)
Capsicum: 1 small (finely chopped)
Coriander leaves: 1 tbsp (finely chopped)
Green chili: 1 (finely chopped)
Ginger: 1 ½ tsp (grated)
Garlic: 1 tsp (grated)
Chaat masala: 2 tsp
Red chili powder: 1 tsp (Optional - depends upon the green chili taste)
Salt as per taste
Oil for making the kebabs

Method:

1. Grind soaked chana dal into a coarse paste by using minimum or no water.

2. Mix together all the ingredients except oil.

3. Make around 10 small balls out of the dough.

4. Heat a tawa. Grease it with oil.
5. Flatten the balls in between your hands and place the kebabs on the tawa. Smear oil on the kebabs.
6. Let them cook on low flame for about 7-8 minutes checking occasionally.

7. Flip and again cook for other 7-8 minutes.

8. Serve hot with green chutney, tomato ketchup etc.

9. Chana dal Kebabs are ready!

Tips:
1. Make sure you grind the dal into a coarse paste by using minimum water.
2. You can add other veggies as per your choice.
3. press the balls firmly as there might be chances of the kebabs to get scattered.

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

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Masala Pharah

Masala Pharah step by step instructions:

Whenever we have something left with us, we try to make a new recipe with that. Like whenever I prepare idli, I make sure that I prepare "Chinese Idli" from the remaining "Idlis".

I had 2 pieces of "Pharah" left with me and hence decided to make “Masala Pharah”.

Make once and then you will also agree that so yummy it is.

Let us start cooking!!!

Ingredients:
Pharah: 2 pieces (cut into 1 inch small pieces)
Tomato: 1 medium (finely chopped)
Onion: 1 medium (finely chopped)
Capsicum: 1 small (finely chopped)
Ginger: 1 tsp (grated)
Curry leaves: 4-5
Green chili: 1 (deseeded and finely chopped)
Oil: 1 tbsp
Cumin seeds: 1 tsp
Mustard seeds: ½ tsp
Coriander leaves: 1 tbsp (finely chopped)
Salt as per taste

Method:

1. In a heavy bottomed pan heat oil.
2. Add mustard seeds. Once they crackle add cumin seeds and fry for a few seconds.
3. Add ginger, green chili and curry leaves. Fry for some time.
4. Now fry onions and capsicum till translucent.

5. Add tomatoes and fry till soft. Add salt.

6. Add the pharah pieces and mix well.

7. Add coriander leaves and serve hot.
8. Masala Pharah is ready.

Tips:
1. Other veggies can also be added as per taste.
2. Be careful while adding salt as it is already present in the pharah.

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

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