Friday, September 6, 2013

Stuffed Bitter Gourds a.k.a. Bharvaan Karela !

Another classic Indian recipe about to be posted - any guesses :) okiee clue one: it is a gourd  any guesses???? okiee clue two : it isn't liked by many except when prepared by this recipe;) .... waiting !!!!! okiee clue three&last : it is green in color in most parts of the world! 
The answer is B I T T E R  GOURD :)) yes it has a strong bitter taste and is not liked by many people but this particular recipe taught by my mum is classic and it makes the gourd taste delicious and wanting for more of bitter & sweet taste. Try it and you will know ! Things we need to make this bharvan karela a.k.a stuffed bitter gourds are 

Small bitter gourds 
2-3 medium Onions - finely chopped
green chilies
3/4 tsp turmeric powder
3/4 tsp red chilly powder
3/4 tsp punjabi garam masala 
4 tbsp oil 
salt as per taste / requirement 

Rinse and peel the karela a.k.a bitter gourd, make a vertical cut on each karela keeping the base intact, remove the seeds and pith with your hands or scrape with a small spoon.Removing seeds is completely optional. 

heat the oil and add the sliced onions along with all the dry spices and fry till they began to look translucent and they don't smell raw anymore. 

Stuff the spice powder and onion mix in the bitter gourds and spice powder in the onions
 Tie a thread around each of bitter gourd so that onion stuffing doesn't fall out 

Heat oil in a wok and add bitter gourds one by one along with onions. If they are more in number, one can fry them in batches. 

Fry them till they are brown and cooked.Once done , serve them with hot rotis / phulkas or serve them as side along with dal and rice . 

Thursday, March 29, 2012

Orange and Beetroot Salad !

Look at this sensational looking beetroot and orange salad . There are plenty of different ways of cooking beetroot. I think the easiest is to simply rub them with oil and roast on open flame till they are black and charred so that upon cutting them they smell smoked and sweet. The sweetness of the beets goes well with the slightly acidic notes of orange segments. This fork tender and delicious salad is real simple to make . lets do it !! 
2 medium size roasted red beetroot
2 oranges , peeled and seeded 
Roasted peanuts - optional - i added them for nutty crunch 
Olive oil
Dressing :
2 tbsp orange juice
1 tsp lemon juice or red wine vinegar 
1tsp olive oil
1tsp honey
Finely minced garlic - optional
Salt to taste
Black pepper powder 
Rub the red beets with some olive oil and place them on an open flame .
When they appear black - fork tender -remove them and keep aside to cool down.
Peel the orange and segment them.
Remove the pips(seeds) out of segments and cut in small pieces.
Wash the charred beets thoroughly  under running  water to remove the skin .
Cut washed beets into bite size pieces.
whisk all the ingredients under dressing and keep it aside in refrigerator.
Assemble the salad just before serving because beet stains everything it touches!
Drizzle the dressing and roasted peanuts from top, gently mix and serve.
You can serve this salad cold or at room temperature depending on your liking, I had the cold version !! 

Handy tip :The oranges can be sliced, and the beets roasted, a day in advance so the salad is quick to assemble just before serving :) It can be the  best quick fix !!
Bon appetit !

Tuesday, March 27, 2012

Stuffed Methi Aloo Parantha ! a.k.a Fenugreek Potato Stuffed Indian Flat Bread

 Aloo (potatoes)and methi (fenugreek) is a lovely combination and that too stuffed in parathas... really delicious. The goodness of methi and mashed potatoes cooked in blend of spices make these paranthas look perfect, taste good and most loved healthy combo.

Did you know ?  Fenugreek is perhaps best known as a natural herbal remedy that can  lower blood sugar levels . It also helps in controlling cholestrol levels and have anti-ageing properties as well . 
Now lets make these tasty paranthas :) 
Simple steps to fix fenugreek potato stuffed parathas:
Step1: Prepare the stuffing
  1. Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté for 2 to 3 minutes.
  2. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala-optional and salt and mix well.
  3. Add the potatoes and sauté for another 2 to 3 minutes.
  4. Cool completely and divide the stuffing into 5 equal portions.

Step2: Place the stuffing on small rolled out dough

Step3:Fold the dough over the stuffing

Step4:Roll out the parantha gently with help of rolling pin 

Step5: Place the rolled out parantha on hot griddle and cook

Step6:  Cook by applying oil on both sides of parantha on hot griddle 

Step7: Done and ready to get off the griddle

Step8: Cut and serve or simply serve straight off the griddle :)
Enjoy with yogurt or pickles or your favorite sides 

Bon Appetite !! 

Friday, March 23, 2012

Guava slush !!

These days, on a really long and hot day I say "Cheers to Slush!". What flavors will you experiment with?
I chose the green guava to create a refreshing and light slush . just look at it !!! 
This one is real simple to fix !!
  • Dump the ice cubes into a blender pitcher. Use half a tray for a single drink, or a whole tray to serve two.
  • Add the flavoring of your choice into the blender pitcher. Like i added pureed guava juice and simple syrup and squeezed a lemon onto it along with some mint leaves 
  • Note: homemade pureed guava juice and simple syrup works as a good concentrate, simple syrup is nothing but sugar syrup prepared by mixing 2 parts sugar and one part  warm water. 
  • Turn the blender on at lowest speed to be careful not to let the ice grind too fast so that it liquefies. Be patient, and watch as the large cubes get smaller and smaller. When they are the size of your choice and before they are completely liquid, turn off the blender.
  • Pour into glasses.Use whatever type of glass lends a sense of fun.. 
    Drink up. Be sure to enjoy your slushy drink before it melts.
    Try unusual flavorings, such as pineapple or guava juice concentrate or grenadine for different taste and colours of drinks :))

Tuesday, March 20, 2012

Watermelon Agua Fresca a.k.a Agua de Sandia a.k.a Watermelon Beverage

What’s an agua fresca?  It’s a mixture of blended and chopped fruit that’s macerated in water and sugar. Aint that simple ?? 
Agua fresca or Aguas de frutas-literally translated in spanish as "fresh water" or "fruit waters". These wonderful drinks are light - bodied and very refreshing drinks made from whatever fruit is in season combined with sweetener (tradionally sugar - i also use honey many times) and water. Try this refreshing drink for coming hot summers and also serves as great and cooling alternative to iced tea or lemonade.
You can also try many variations in this drink like :
Agua fresca- use strawberries or oranges or guava
Agua de melon -  use cantaloupe or any other melon
Agua de papaya-  use papaya with additon of some lime juice
Agua de pina- use pineapple
Agua fresca de pepino - use peeled and seeded cucumbers with addition of lime juice
so you can try making aqua fresca with so many different flavors like orange,watermelon, papaya, berries, pineapple, cucmbers and guava.You can also make aqua fresca with tamarind, hibiscus dried flowers therefore any fruit or non fruit can be made into agua fresca.
Lets learn to fix agua de freca sandine or watermelon beverage  for coming hot days to just drink and enjoy:)) 

  1. 1 small to medium watermelon — (keep nicely cube 1/4 of the watermelon to add in final drink from top, if desired keep aside), roughly chop the remaining watermelon
  2. 4 cups of cold water 
  3. Simple syrup (Heat 1 cup cane sugar or honey+ 1 cup water over the stove until the sugar is dissolved.  Add more water or sugar if you need it.)
  4. 1 or 2 lime juice 
  5. Mint for garnishing

  • Puree the roughly chopped watermelon with 4 cups cold water in blender. 
  • Blend until smooth, and then pour through a course strainer  into a pitcher - any ground seeds should remain in the bottom of the strainer.
  • Now sweeten it with simple syrup and add more cold water as needed. 
  • Add the lime juice, as needed
  • Add the nicely cubed watermelon pieces if desired 
  • Garnish with lime wedges or mint - i used lots of mint !! 
 You can refrigerate this prepared watermelon agua fresca - chill and serve later!! 
Happy chilling out ~~~~~~~ :) 

Friday, March 16, 2012

Golden Ginger Ale !

Looking for intense , sweet , healthy , digestive and simple drink?? In that case you are at the right place and right blog:) any guesses for the drink?? umm okiee any guesses with what i would have made it with ??  waiting!!:D
 This is called "Golden Ginger Ale"     
and it  is dark colored,  sweet to taste with a strong ginger spice flavor. Trust me try this simple drink recipe and drink  it on your way to a leaner and healthier you. 

Here it is .. 

Ingredients :-

Ginger water
1 cup peeled, finely chopped ginger
2 cups water

Simple Syrup
1 cup sugar1 cup water
Club soda
Lime juice-optional
Lime wedges- for garnish


 Bring 2 cups of water to a boil in a saucepan.
Add ginger. Reduce heat to medium low and let ginger sit in the simmering water for 20 minutes. 
Remove from heat and let sit for another 20 minutes to steep.
Strain liquid through a fine mesh strainer. 
Discard ginger pieces.
In a separate saucepan make the Simple Syrup .
Dissolve 1 cup granulated sugar into 1 cup of boiling water. 
Set aside.
 Serve - Make individual (tall) glasses of ginger ale by mixing 1/2 cup of ginger water with 1/3 cup of Simple Syrup and 1/2 cup of club soda. Add a few drops of fresh lime juice and a lime wedge to each glass.

** you can mix the rest of simple syrup and ginger water to store , it usually lasts for ten days easily . 
Sip and Enjoy the goodness of golden ginger ale !! :)

Thursday, March 15, 2012

Beet root and Pasta salad

Ready to serve this gorgeous looking pink beetroot salad along with different shapes of pasta . I also added some vermicelli. Easy to fix and yummy to eat , can be enjoyed at any time of the day .It is real healthy,soft and crunchy salad. Sharing the recipe
Diced and blanched beetroot 
Blanched peas
Blanched carrots 
Diff shape of pasta  - i also used vermicelli - aldente 

Salad Dressing:-
half chopped onion
2 tbsp eggless mayo 
1 tsp honey 
4 tbsp olive oil
salt to taste
crushed black pepper corns 
whisk them all up and your dressing is ready

Pour the dressing over salad and mix it gently 
serve it at room temperature or chill it in the fridge for 30 mins 
I served the chilled version 

Serve immediately and ENJOY! :)

Bon Appetit !!