30
Aug 19

Ginger pickle (Adarak ka achar)

A side dish made with ginger, spices and lemon. Asafoetida when fried in hot oil gives special flavor. In this recipe I used sesame oil to enhance the nutty aroma of the ginger pickle.

The sesame oil is very well known oil in worldwide for its nutritional value. It comes out so tasty and delightful that whenever our friends come to visit they demand for this …

Ingredients:

  • Ginger: 250 gm
  • Lemon: 1 no.
  • Salt: 20 gm
  • Black mustard seed: ½ teaspoon
  • Whole red chili: 3-4 no.
  • Turmeric powder: ½ teaspoon
  • Kalongi (onion seed): ¼ teaspoon
  • Fenugreek seed: ¼ teaspoon
  • Fennel seed: 1 teaspoon
  • Asafoetida: 2 pinch
  • Mustard oil/sesame oil: 100-120 ml
  • Chili powder: 1 ½ teaspoon
  • Mustard seed (yellow): 10 gm.
  • Vinegar: 1 tablespoon (optional)

Preparation:

  1. Clean and wash Ginger: Dry those with kitchen towel scrap the skin of ginger and chop longitudinally into 2”slices and dry it before use (spread evenly on the kitchen tower for overnight or 6-8 hours or half an hour in direct sun)   
  2. Dry roast fenugreek seed, coarsely grind them. Keep aside.
  3. Coarsely grind mustard powder. Keep aside.

 Method:

  1. Take a wok. Put oil in it, when it starts to smoke. Add black mustard seed, red chili, sputter for few seconds, add asafoetida, coarsely grind fenugreek and sputter it. Put off the flame; add mustard powder and remaining masala in it, mix them well.
  2. Wait till it comes on room temperature, add vinegar and ginger; mix well with spoon.
  3. Finally add lemon juice, pickle is ready. Transfer into dry glass jar.
  4. Enjoy for several months the pickle with paratha (a type of Indian bread).
Ginger pickle (Adarak ka achar)
Ingredients
Ingredients
dried ginger slices
Add black mustard seed, red chili
coarsely grind fenugreek
add mustard powder
add remaining masala
add remaining masala
add vinegar and ginger
add vinegar and ginger
Finally add lemon juice
Ginger pickle (Adarak ka achar)
Ginger pickle (Adarak ka achar)
Ginger pickle (Adarak ka achar)

29
Aug 19

Arabi (Taro root) in Mustard gravy

Most delicious and remarkable recipe: in this recipe the Arabi is deep fried and simmer with mustard gravy. It melts in mouth when served with steamed rice, a superb meal.

Ingredients:

  • Arabi (taro root): 200 gm
  • Garlic: 3-4 cloves
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin, black mustard seed and ajwain mixture: ½ teaspoon
  • Mustard oil/oil: for deep frying
  • Lemon: half
  • Mustard seed: 1 teaspoon (preferably yellow color)
  • Thymol seed/ajwain: ½ teaspoon
  • Red chilly power: ½ teaspoon

Preparation:

  1. Dry grind mustard, Ajwain, salt together, then add garlic in it. Pour 2 table spoon of water and again grind the masala. Make fine paste all together and keep aside.
  2. Scrape arabi using a knife and chop into thick slices (2 cm size), keep aside

Method:

  1. Heat oil in fry pan on high flame till smoke starts; deep fry the chopped arabi in bunches as much as can be accommodating in the oil, keeps aside.
  2. Put mixture of black mustard seed, cumin and ajwaine; allow it to sputter for few seconds. Reduce to low flame; add wet masala; fry the masala on low flame until the moisture of wet masala dries up, add salt, coriander powder, chili powder and turmeric powder and continue to fry for a minute to get golden brown.
  3. Slowly add 200 ml water (as per gravy thickness), boil it for 1 minute: add fried arabi and continue to boil for couple of minutes, put off the flame.
  4. Add lemon juice after 5-10 minutes. Serve with rice or chapatti.
Arabi (Taro root) in Mustard gravy
Ingredients
deep fry
deep fry
deep fry the chopped arabi
Put mixture of black mustard seed, cumin and ajwain
add wet masala
add salt, coriander powder, chili powder and turmeric powder
continue to fry
add 200 ml water
add 200 ml water
add fried arabi
boil for couple of minutes
put off the flame.
Arabi (Taro root) in Mustard gravy
Add lemon juice
Arabi (Taro root) in Mustard gravy
Arabi (Taro root) in Mustard gravy

28
Aug 19

Bitter gourd leaves and potato fritters (karela leaf and Aaloo pakoda)

Last Sunday I woke up very late in the morning, so I skipped breakfast preparation and decided to go for brunch. In afternoon my husband was feeling hungry and asked me to prepare something to eat.

We had some leftover rice; he suggested preparing fried rice with bitter gourd leaf. We have bitter gourd plant in our balcony pot. He plucked the bitter gourd leaves, the moment I saw so fresh and healthy green bitter gourd leaves in the bamboo basket, immediately it flashed in mind to prepare fritters of this verdant leaves. I started preparation for fritters with bitter gourd leaves.

It came out awesome; here is the recipe good for diabetes people and everyone…

Ingredient:

  • Bitter gourd leaves: 15-20 no.
  • Potato: 1 no. (Small)
  • Onion:1 no. (Small)
  • Green chili: 2-3 no.
  • Salt: ½ teaspoon (as per taste)
  • Turmeric powder: ¼ teaspoon
  • Ajwaine (carom seeds): half teaspoon
  • Black pepper corn: 8-10 no.
  • Chat masala: 1 teaspoon
  • Red lentil (masoor dal): 1 cup
  • Mustard oil (hot): for moin
  • Mustard oil: for deep fry

Preparation:

  1. Soak masoor dal into water for about 20-30 minutes,  grind roughly with help of blender, keep aside.  Chop bitter gourd leaf, onion, potato and green chili in small pieces, keep aside.
  2. Take a bowl. Put chopped bitter gourd, onion, green chili and potato along with salt, turmeric, Ajawine, and black pepper in it, add ground lentil and mix together to prepare batter. Add 1 tablespoon hot oil give a mix, it is ready for deep frying.

Method:

  1. Take a fry pan, heat oil in it. Let oil to smoke. Pour a drop of batter into the oil. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, take little quantity of batter direct by hand or spoon. Drop the batter into the oil; deep fry, when they start to come up slowly turn over. Fry till it becomes golden brown on both sides. Sprinkle chat masala and enjoy the piping hot fritters followed with afternoon tea.
Bitter gourd leaves and potato fritters
Ingredients
Ingredients
prepared batter
Add 1 tablespoon hot oil
deep fry
Sprinkle chat masala
Bitter gourd leaves and potato fritters
Bitter gourd leaves and potato fritters
Bitter gourd leaves and potato fritters
Bitter gourd leaves and potato fritters

27
Aug 19

Green (tender) tomato sabji (Kachche tamatar ki sabji)

It is very hot and warm outside in Japan in the month of July and August and we lose our appetite. Last to last week we found fresh and (kachcha) green tomatoes in shop near railway station and prepared the recipe.

We feel that this recipe awakes our appetite due to its tangy and salty taste. You may enjoy your summer season with this recipe and serve it as a side dish with breakfast or meal. Go for it and give your family a quality recipe…

Ingredients:

  • Green tender baby tomato: 200 gm
  • Sāmbhar masala: 1 tablespoon
  • Turmeric powder: ¼ teaspoon
  • Asafoetida powder: half teaspoon
  • Cumin: ½ teaspoon
  • Mustard seed: half teaspoon
  • Salt: ½ teaspoon (as per taste)
  • Mustard Oil/olive oil: 1 table spoon

Preparation:

  1. Wash the tomatoes, carefully cut into + cross section such that one end remains joined.
  2. Take a bowl, put turmeric powder, Sāmbhar powder and salt: Mix all ingredients properly with the help of 1 tablespoon of oil. Stuff this mixture into the tomatoes. Keep aside.

Method:

  1. Take a nonstick fry pan. Put oil in it. Heat oil till smoke begins to come, season with cumin, mustard seed and Asafoetida powder.
  2. Place the stuffed tomatoes in the pan. Cook on medium heat around 2-3 minutes. Change the side and again cook for 2-3 minutes.
  3. Stuffed Green tomato sabji (Kachche tamatar ki sabji)/ Bharwan green tomatoes are ready to serve.
Green (tender) tomato sabji (Kachche tamatar ki sabji)
Ingredients
cut into + cross section
Mix all ingredients
Stuff this mixture into the tomatoes
season with cumin, mustard seed and Asafoetida powder.
Place the stuffed tomatoes in the pan
Cook on medium heat around 2-3 minutes
Change the side
Green (tender) tomato sabji (Kachche tamatar ki sabji)

27
Aug 19

Bitter gourd leaf pakoda (fritters)

I plucked bitter gourd and potatoes leaves from my Tokyo home balcony pot, cleaned with running water, dipped them in a seasoned gram flour and water batter… fried and served with Italian basil sauce followed with tea.

In this way I enjoyed my afternoon tea with my friends in my living room and chit chat about ‘how we feel to grow the vegetables in such a small pot, what types of problem is faced in the way to grow the plant especially when you have to step out with family for several weeks.

We are fortunate and thanks to one of my friend who took the responsibility to water the plants, when we went to hometown because the plants are just like pet you can’t leave them’.

 Ingredients:

  • Bitter gourd leaf: 10-12 no.
  • Garlic paste: ½ teaspoon
  • Salt: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): ½ cup
  • Rice flour: 1 tablespoon
  • Water: ½ cup
  • Hot mustard oil: for moin (add into batter 1 tablespoon)
  • Mustard oil: for deep frying

Preparation:

  1. Clean and dry leaves on kitchen towel, take a bowl: Put Besan, rice flour, salt, Ajwain and chili powder in it, make a smooth batter with the help of water and add 1 tablespoon oil too.

Method:

  1. Take fry pan, heat oil in it, let oil to smoke. Pour a drop of batter into the oil, If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip 2-3 leaves together in the prepared batter of Besan (Either directly by hand or spoon), put as many pakoda as can be accommodated depending upon quantity of oil. When they start to come up slowly turn over.  Deep fry till it becomes golden brown on both sides. Remove the pakoda from oil. Deep fry all pakoda (sets of leaves).
  3.  Serve hot with green chutney and tomato sauce followed by tea. It can be served with any meal. It goes well with steamed rice and dal.
Bitter gourd leaf pakoda (fritters)
Ingredients
Put Besan, rice flour, salt, Ajwaine and chili powder
make a smooth batter
add 1 tablespoon oil
dip 2-3 leaves together
dip 2-3 leaves together
Deep fry till it becomes golden brown
Deep fry till it becomes golden brown on both sides
Bitter gourd leaf pakoda (fritters)
Bitter gourd leaf pakoda (fritters)