Pavakkai Pitlai / Bitter Gourd Curry

Bitter Gourd also called bitter melon has huge range of medicinal properties. majorly used to control diabetes, cleanses the stomach ( if you have worms) . Most of us are qutie aware of these facts, this particular recipe that i adapted from my mom's kitchen gives a varied flavour of slight bitterness with a tangy taste.

Preparation Time : 15 Minutes

Cooking Time : 15 Minutes

Serves : 4

Ingredients : 

Bitter Gourd - 2 Small Sized - cut in to round slices

Toor Dal - 1/2 cup - Boiled and mashed

Peanuts - 1/4 cup - Boiled

Tamarind - 1 Lemon sized - pulped

Green Chilly - 1

Sambhar Powder - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Jaggery - 1 teaspoon

Mustard - 1 teaspoon

Urad Dal - 1 teaspoon

Asafoedita - a pinch

Curry leaves - 7 to 10

Oil

Salt

To Grind

Coconut - 3 table spoon

Red Chilli - 2 

Coriander Seeds - 2  teaspoons

Method :

Rub sliced bitter gourd with salt and keep it aside for half an hour . Later Squeeze and pressure cook for just one whistle . Now heat a pan, pour 2 tbps of oil, add mustard let it splutter, then add  urad dal, curry leaves and slit green chilli, saute for half a minute. Now add asafoedita and the pressure cooked bitter gourd. Add the tamarind pulp, sambar powder and turmeric powder. Leave it to boil on medium flame for 4 minutes. Later add the cooked toor dal,peanuts, jaggery, salt and the coconut paste. Add some water if required . Let it cook for 5 more minutes. The gravy should be little thick.Serve hot with rice or rotis !!!

Luv

Lavanya :)

Capscicum always find a place in my recipes, i always keep them stocked in my fridge simply because of their crunchy and beautiful green texture. They go very well in any kind of cuisine, be it italian, mexican, amerian, or Indian. One such capscicum or bell pepper dish is what i tried and and it tasted heaven :)

Preparation time: 15 Minutes

Cooking time: 15 Minutes

Serves : 4

Ingredients :

Capscicum - 2 Large ( finely Chopped)

Onion: 1 Medium sized ( finely Chopped)

Tomato -2 Medium sized ( finely Chopped)

Grated Coconut - 3 tablespoon

Coriander seeds - 2 - 3 teaspoons

Garlic - 15 pods

Green Chilly - 1 long - slit into half

Red chilli Powder - 1/2 teaspoon ( or according to your taste)

Jeera - 1 teaspoon

Coriander Leaves - chopped finely - 2 tablespoons

Salt - to taste

Oil - 3 tablespoon

Method:

Grind coconut, roasted coriander seeds and garlic in to fine paste. Now heat oil in a pan, add cumin seeds and let it splutter, now ad slit green chillies, onion and saute for few minutes until onions turn transparent. Now add chopped tomates, saute for few minutes and add  cut capscicum,and red chilli powder, cook covered until half done. Now add the coconut garlic paste to the capscicum in the pan, add water to make it a thick gravy. Now add salt, cover and cook for 5 minuites in sim flame. Turn off the flame, garnish with coriander leaves and serve hot with rotis or naan.

Cheers

Lavanya :)

Sorakkai Milagu Kootu

 Preparation Time : 20 Minutes
Cooking Time : 15 Minutes
Serves - 2

Ingredients :

Sorakkai / Bottlegourd - 1/2 cup - cut into cubes
Tomato - 1 Medium - finely chopped
Red Chilli - 1
Tuvaram paruppu / Split Red Gram - 1/2 cup
Kadala Paruppu / Split Bengal Gram - 2 tablespoons
Black Pepper - 1/2 teaspoon
Cumin Seeds - 1 teaspoon
Mustard Seeds - 1 teaspoon
Desiccated Coconut - 2 tablespoons
Asafoedita - a pinch
Salt
Oil

Method :

Pressure cook both paruppu until well cooked. Heat oil in a pan, add mustard seeds, let it splutter, then add cumin seeds and red chilli, fry for few seconds,add tomatoes, sauté until soft. Now add cut bottle gourd along with a cup of water, cook on medium flame for 5 minutes. In the mean time , grind desiccated coconut and pepper with little water and make it in to a fine paste. Mix this paste to the bottle gourd mix along with cooked paruppu. Add salt, asafoedita, bring the gravy to boil and switch of the flame. Server hot with rice.

Tip : You can pressure cook bottlegourd along with the paruppu to save time. You can also add garlic to pep up the kootu :)

Chane ki Kadhi / Chick Pea in yoghurt gravy

Preparation Time : 20 Minutes

Cooking Time : 15 Minute

Serves: 2

Ingredients :

Chana / Chick pea - 3/4 cup

Yoghurt -  1 cup

Gram Four - 3 tablespoons

Cumin Seeds - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Red chilli Powder - 1/2 teaspoon

Coriander powder - 1 1/2 teaspoon

Garam Masala Powder - 1/2 teaspoon

Asafoedita - a pinch

Green Chilli - 2 - Slit long

Coriander Leaves - 2 tablespoons - finely chopped

Clarified Butter / Ghee - 2 tablespoons

Oil - 1 tablespoon

Salt

                    

Method : 

Soak Chick peas over night with enough water. Drain and pressure cook with 3 cups of water. Keep it aside. Mix yoghurt, gram flour, rest of the masalas and green chilies together with a cup of water without forming lumps. Heat oil and ghee in a pan, add cumin seeds and let it splutter, now add asafoedita and the youghurt mixture, then add chick pea, salt, and left over water from chickpeas. Cook on medium flame for 5 to 7 minutes untill the gravy thickens. If the gravy is too thick add little more of the reserved water. Garnish with chopped coriander leaves. Enjoy with rice or roti. It tasted awesome with both :)

This dish goes to Flavours of Punjab event hosted by Pari of Cooking Good Food and Nayna of Simply.Food .

Aloo Matar / Potato peas Curry

Preparation time : 20 minutes

Cooking Time: 15 minutes

Servings: 2

Ingredients:

Potato - 2 medium sized - Boiled and cubed

Green Peas - 1 cup - Boiled

Onion - 1 small - Finely Chopped

Tomatoes - 1 medium sized - Pureed

Red Chilli Powder- 1 teaspoon

Ginger Garlic Paste - 1 tablespoon

Coriander Leaves - 1 tablespoon - finely chopped

Coriander Powder- 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Garam Masala - 1 teaspoon

Thick Yoghurt - 2 tablespoons

Salt

Oil

Method :

Heat oil in a pan, add finely chopped onions and ginger garlic paste, saute till onions become transparent. Then add pureed tomatoes and saute for two minutes, add the boiled potatoes,green peas, and rest of the dry masalas, cook on medium flame for 5 minutes. Now add yoghurt, salt and cook until the gravy thickens. Garnish with chopped coriander leaves and serve hot with pooris or rotis.

Karela Masala / Bitter Gourd Curry

I am a great fan of this bitter vegetable, simply for its different taste. It helps to improve digestion when taken once in a while. Just came to know that its also called as Bitter Melon in some parts of the world. Now lets hit the recipe :)

Preparation time : 10 minutes + 2 hours

Cooking Time: 20 minutes

Servings: 2

Ingredients:

Bitter gourd - 2 medium sized 

Onion - 1 medium sized - Sliced thin and long

Tomatoes - 1 medium sized - Sliced thin and long

Ginger Garlic Paste - 1 tablespoon

Turmeric Powder - 1 teaspoon

Red chilli powder - 1 teaspoon

Coriander Powder - 2 teaspoons

Garam Masala - 1 teaspoon

Yoghurt - 2 tablespoons

Coriander Leaves - for garnishing

Salt 

Oil 

Method:

Slice Bitter gourd thinly, sprinke 2 tablespoons of salt, mix thoroughly and keep it aside for 2 hours. Now squeeze them thoroughly and wash under running tap water for 2 to 3 times. This removes the bitterness of the gourd to most extent.Heat oil in a pan sauté onions, tomatoes and ginger garlic paste until they are well cooked. Now add bittergourd, rest of the masalas, add 2 cups of water and cook on medium flame until the gourds are well cooked. Add salt and yoghurt, cook on low flame for few more minutes until the gravy thickens. Garnish with chopped coriander leaves and serve hot with rotis !!!

Paneer Pav Bhaji

Preparation - 30 minutes

Cooking Time 25 minutes

Servings - 4

Ingredients:

Paneer - 100 gms - cubed

Potatoes - 4medium sized

Tomatoes - 5 meduim sized

Cauliflower -  7-8 florets

Onions - 2 medium sized

Capscium/ Green bell peppers - 1 medium sized

Green Peas - 1/4 cup

Ginger Garlic Paste - 11/2 tablespoon

Green Chillies - 4

Fresh Coriander Leaves (finely chopped)- 4 tablespoons

Pav Bhaji Masala - 11/2 tablespoon

Lemons - 2

Oil - 3 tablespoon

Butter

Salt

Fresh Bread / Pav - 8 slices

Method :

Boil potatoes and peas. Peel the potatoes and keep them aside.Finely chop onion, tomatoes, capscicum, cauliflower and green chillies.Heat oil in a pan,add 3/4 th of the chopped onion and saute for a minute, then add ginger garlic paste, green chillies and saute for another minute. Now add half the chopped tomatoes and cook untill oil separates. Add Chopped capsicum,cauliflower  boiled and mashed peas and potato with one and half cups of water. Stir in between and keep the flame on low for 10 minutes, slowly mash the vegetables. Add pavbhaji masala, rest of the tomatoes, paneer and salt. Cook on low flame for 5 minutes. Garnish the bhaji with coriander leaves. Now toast the bread or pav in butter untill golden brown. Serve hot with bhaji along with butter, lemon and chopped onions sprinkled over them.

Aloo Bhaji / Mashed Potato Curry

This is a very common and most popular dish in any part of India, may be the way they call it differs. Most of us love to have this with Poori or rotis. This version is particularly famous in Maharashtra, India. Simple yet delicious bhaji makes you lick your fingers until the last drop. Again a quick sabzi for a quick lunch box !!!

Preparation time : 10 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients:

Potato - 2 medium sized - Boiled and Mashed

Onion - 1 medium sized - Finely Chopped

Tomatoes - 1 medium sized - Finely Chopped

Green Chilli - 1 

Red Chilli - 1

Ginger Garlic Paste - 1 tablespoon

Fennel Seeds- 1 teaspoon

Bay Leaf - 1

Cinnamon Stick - 1

Turmeric Powder - 1 teaspoon

Clove - 2 

Chopped coriander leaves - 1 tablespoon

Gram Flour - 1.5 tablespoons

Salt 

Oil 

Method:

Heat oil in a pan, add fennel seeds,bay leaf,cinnamon stick, clove and let it splutter, add finely chopped onions, green chilli, red chilli and ginger garlic paste, saute till onions become transparent. Then add chopped tomatoes and saute for two minutes, then add the boiled potatoes, turmeric powder, salt and add 2 cups of water and cook on medium flame for 5 minutes. Mix the gram flour with 2 tablespoon of water, stir in slowly in to the potato mixture, cook on low flame for few more minutes until the gravy thickens. Garnish with chopped coriander leaves and serve hot with pooris or rotis. I enjoy them with my Palak Poori or Tomato Poori !!!

Tip : Adjust the chillies according to your taste buds !!

I am sending this recipe to two for tuesdays event hosted by Girlichef , Kids Delight hosted by Pari and Kids Menu Event hosted by Neha.

String Beans Fry / Karamani Fry

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 2

Ingredients:

String Beans/ Karamani  - 1/4 kilo

Mustard Seeds - 1/2 teaspoon

Urad dal - 1 teaspoon

Turmeric Powder - 1 teaspoon

Red chilli powder - 2 teaspoon (depending on the spiciness)

Hing - a pinch

Salt

Oil

Method:

Wash and cut beans in to long thin slices. Heat oil in a thick bottomed pan, add 1 tablespoons of oil.Add mustard seeds, let it splutter,then add urad dal fry until golden brown, now add the cut beans and rest of the masala's except salt. Cook on low flame until beans becomes soft and crisp, now add salt. Cook on low flame for few more minutes. Serve hot with rice.

Channa / Chickpeas Masala

Perparation Time : 15Minutes

Cooking Time: 20 minutes

Serves: 2

Ingredients:

Channa / Chickpeas - 1 cup

Onions Chopped- 1 medium

Tomatoes -pureed - 2 medium

Ginger Garlic Paste - 1 tablespoon

Turmeric Powder - 1 teaspoon

Coriander Powder - 1 tablespoon

Cumin Powder - 1 tablespoon

Red chilli Powder - 2 teaspoon

Garam masala Powder - 1 tablespoon'
Yoghurt -2 tablespoon

Salt 

Oil - 1 tablespoon

Ghee - 1 tablespoon

Method: Chole/Channa

Soak chana for overnight. Drain, add enough water and cook in a pressure cooker till done.Heat ghee and a tablespoon of oil in a thick bottomed pan, saute onions and ginger garlic paste till golden brown.Add pureed tomatoes,turmeric,coriander ,redchilli and cumin powder , garam masala and saute for 3 minutes on low flame..Add the boiled chana and salt ,cook till it comes to gravy consistencys,add yoghurt and cook for one more minute.Serve hot with rotis or bhatures.

Green Tomato Kofta Curry

Preparation time : 20 minutes

Cooking time : 20 minutes

Servings : 3

Ingredients For Kofta

Green Tomatoes - 2 small finely chopped

(Remove the seeds as it will loosen the dough)

Cabbage -  2 tablespoon - finely chopped

Carrot - 2 tablespoon finely chopped

Green Chilli -2 finely chopped 

Fresh coriander leaves - 2 tablespoons - finely chopped

Garam Masala - 1 teaspoon

All purpose flour - 1/2 cup

Salt

Oil for frying

Ingredients for Gravy:

Onion - 1 medium
Ripe Tomatoes - 2 medium
Ginger Garlic Paste - 1 tablespoon
Turmeric Powder - 1 teaspoon
Red chilli Powder - 1 teaspoon
Garam masala - 1 teaspoon
Corn Flour - 1 tablespoon
Salt
Oil

Method:


For Making Koftas:

Mix all the ingredients together along with little water and make it to a soft dough. Roll them in to any shape of your choice, Now heat sufficient oil in a kadai , deep fry the rolls in oil until golden brown. Drain on a absorbent paper and keep them aside.

For Making Gravy:

Heat 2 tablespoon of oil in a kadai, fry onion,ginger garlic paste and tomatoes until they are cooked well, add rest of the masalas and saute for a minute, add 2 cups of water bring it to boil on medium flame. Add two tablespoons of water to the corn flour and make it in to a smooth paste and add the same to the boiling mixture, add salt and cook on low flame until the gravy thickens. Now add the koftas to the gravy and serve hot with rotis or parathas.

Green Peas Dal

For 4-5 persons

Ingredients:

• 300 gms Hari Matar( green peas)
• 1 Cup Curd(dahi)
• 1 tsp. salt
• 2 green chillies(hari mirch)chopped
• 1 bunch of hara dhaniya chopped
• 1 inch piece of ginger(adrak) chopped
• 1/2 tsp. haldi powder(turmeric)
• 3/4 tsp. lal mirch(red chilli) powder
• 3/4 tsp. garam masala Powder
• A pinch of heeng (asafoetida)
• 1/2 tsp. cumin seeds (jeera)
• 2 tsp. refind oil
• 1/2 tsps. anar powder(pomegranate)

METHOD

• Cook green peas in boiling water(or pressure cooker).
• Bring to a boil and add salt and haldi powder.
• When peas is cooked, take out from water and keep aside.
• Heat oil, fry heeng, jeera, and lal mirch powder and add matar and fry well.
• Add hari mirch, adrak after 2 minutes.
• When matar begin to crackle, add boiling water.
• When the gravy thickens, add anardana, spices and chopped dhaniya and cover it for 2 minutes.
• Serve hot with chapatis or parathas.

Baby Potato Fry

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients:

Boiled Baby Potatoes  - 1/2 kg

Turmeric Powder - 1 teaspoon

Red chilli powder - 2 teaspoon (depending on the spiciness)

Coriander Powder - 1 teaspoon

Asafoedita - a pinch

Salt

Oil

Method:

Heat oil in a thick bottomed pan,  add the boiled and peeled potatoes and rest of the masala's except salt. Cook on low flame until potato gets roasted on all sides, now add salt. Cook on low flame for few more minutes. Serve hot with rice.

Tip : Cook on low flame to avoid burning.

Ladies Finger / Okra / Vendakkai Fry

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients:

vendakkai/Ladies Finger  - 1/4 kilo

Mustard Seeds - 1/2 teaspoon

Urad dal - 1 teaspoon

Turmeric Powder - 1 teaspoon

Red chilli powder - 2 teaspoon (depending on the spiciness)

Hing - a pinch

Salt

Oil

Method:

Wash and cut ladies finger in to thick round slices. Heat oil in a thick bottomed pan, add 1 tablespoons of oil.Add mustard seeds, let it splutter,then add urad dal fry until golden brown, now add the cut ladies finger and rest of the masala's except salt. Cook on low flame until ladies finger becomes soft, now add salt. Cook on low flame for few more minutes. Serve hot with rice.

Vazhakai fry / Plantain Fry

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 2

Ingredients:

Plantain - 2 medium sized
Mustard Seeds - 1/2 teaspoon
Urad dal - 1 teaspoon
Turmeric Powder - 1 teaspoon

Dhania powder - 1 tablespoon

Red chilli powder - 2 teaspoon (depending on the spiciness)

Jeera Powder - 2 teaspoons

Garam Masala Powder - 1 teaspoon (optional)

Hing - a pinch

Salt

Oil

Method:

Wash and peel plantain, cut them in to round slices. Heat oil in a thick bottomed pan, add 3 tablespoons of oil.Add mustard seeds, let it splutter,then add urad dal fry until golden brown, now add the cut plantain and rest of the masala's except salt. Cook on low flame until plantain becomes soft and crisp, now add salt. Cook on low flame for few more minutes. Serve hot with rice.

Tip :

Do not add water at all, if you feel that its burning, then add few spoons of oil. Always cook on low flame.

Pavakkai Fry / Bitter gourd fry

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 2

Ingredients:

Pavakkai / Bittergourd - 250 gms
Dhania powder - 1 tablespoon
Red chilli powder - 2 teaspoon (depending on the spiciness)
Jeera Powder - 2 teaspoons
Garam Masala Powder - 1 teaspoon (optional)
Besan / Gram Flour - 11/2 tablespoon
Hing - a pinch
Salt
Oil

Method:

Wash bittergourd, cut them in to round slices. Heat oil in a thick bottomed pan, add 3 tablespoons of oil. Add the cut bittergourd and rest of the masala's except salt and besan. Cook on low flame until bittergourd becomes soft and crisp, now add salt and sprinkle besan. Mix thoroughly and cook until the besan mixes well with the vegetable. Serve hot with rice.

Tip :

Do not add water at all, if you feel that its burning, then add few spoons of oil. Always cook on low flame.

Mattar Paneer

Preparation Time : 20 minutes

Cooking Time: 25 Minutes

Servings : 2

Ingredients:

Paneer / Cottage cheese - 100 gms

Mattar / Peas - 1 cup

Onion - 1 medium

Tomatoes - 1 medium

Green Chilli - 1

Ginger Garlic Paste - 1 tablespoon

Turmeric powder -1 teaspoon

Dhania Powder - 2 teaspoon

Garam Masala - 1 teaspoon

Red chilli Powder - 1/2 teaspoon

Coriander leaves - for garnishing

Salt 

Oil

Method:

Boil Peas, blend tomatoes in to paste,cut paneer in to small cubes and keep them aside.Heat 2 tablespoons of oil in a pan, sauté onions,green chilli and ginger garlic paste.Add half the tomato puree,turmeric powder, dhania powder, garam masala and red chilli powder and cook on low flame for 3 minutes.Now add boiled peas and paneer cubes, salt ,cook on low flame for 5 minutes, add the remaining tomato puree and cook for few more minutes untill the mixture becomes a thick gravy. Garnish with coriander leaves. Serve hot with rotis or jeera rice.

Chole Bature

Feb 19, 2010
I came home tired after a hectic half day for my usual lunch... The aroma of the spices spread the corridor. I immediately sensed something is awaiting to fill my stomach other than butterflies. When I entered the room the aroma of chole was rushing into my nose. I did not want to even sneeze as it might inject bacteria into the air. After a few exciting moments lay on the table the most awesome Chole Bature! Me and my sis were in AWE after the first taste. It just blew my senses - BY SHIVA.

CHOLE BATURE Or CHANNA BATURA

Chole:

Perparation Time : 10 hours

Cooking Time: 20 minutes

Serves: 4

Ingredients:

Channa - 1 cup

Onions Chopped- 2 medium

Tomatoes -blanched - 5 medium

Ginger - cut in to tiny cubes

Green chilli slit- 1

Turmeric Powder - 1 teaspoon

Dhania Powder - 1 tablespoon

Jeera Powder - 1 tablespoon

Red chilli Powder - 2 teaspoon

Garam masala Powder - 1 tablespoon

Channa Masala - 1 Tablespoon (OPTIONAL)

Fresh Coriander leaves - Finely chopped-3 tablespoon

Salt - to taste

Ghee- 2 tablespoons

Oil - 1 tablespoon

Method: Chole/Channa

Soak chana for overnight. Drain.Now add enough water and cook in a pressure cooker till done.Heat ghee and a tablespoon of oil in a vessel add onions and ginger and saute till golden brown.Add turmeric,dhania ,redchilli and jeera powder and saute. Now add half the blanched tomatoes and garam masala powder and cook for a minute.Add the boiled chana and salt and cook for 3 minutes. Now add the remaining tomatoes and cook till it comes to gravy consistency.

Garnish with chopped coriander leaves,onions and slit green chillies and serve hot with bhatures.

Bhature:

Preperation Time: 25 minutes

Cookng time: 30 minutes

Servings : 4

Ingredients:

All purpose flour/Maida - 2/5 cups

Baking soda - 1/2 teaspoon

Curd/Yoghurt - 1/2 cup

Sugar - 2 teaspoons

Salt - 1 teaspoon

Oil for frying

Method: Bhature/Bhatura

Mix maida, baking soda, salt, sugar,2 tablespoons oil and curd. To this add enough water and gradually make it into a soft dough. Cover the dough with a wet cloth and keep it aside for an hour. Divide the dough in to small balls and roll them in to 8 cm size bhaturas. Heat sufficient oil in a kadai and deep fry the bhaturas till light brown on both sides. Serve Hot with Chole.