22
Jan 20

Bitter Gourd(karela) Leaf Chila (Crepe)

It is soft in texture, amazing in taste light on your tummy, easy to prepare in few minutes; especially as breakfast.  It is popular and authentic recipe none other than wheat chila/cheela, a type of pancake or north Indian Dosa. Whatever the name; I often prepare this recipe when my husband is on business trip and I am alone and lazy. One afternoon I prepared this recipe in brunch, in which I added my home grown bitter gourd leaf, using seasonal and local ingredients is convenient as well as good for health.

You can customize with any other leafy vegetables or grated vegetables. Adding paneer (cottage cheese) is excellent option to increase the nutritional value.

Ingredients:

  • Wheat flour/ Aata: 150 gm.
  • Bitter gourd leaf: 100 gm
  • Onion: 1 no. (Medium size)
  • Salt: ½ teaspoon (as per taste)
  • Fennel seed: 1 teaspoon
  • Ghee (clarified butter)/oil: for roasting

Preparation:

  1. Chop onion and bitter gourd leaf as fine as possible. Keep aside.
  2. Take a mixing bowl; put Aata, chopped onion, bitter gourd leaf, salt, and fennel seeds make a smooth batter without any lump. Keep aside.

Method:

  1. Take a non stick pan; apply one spoon of butter, grease all over.
  2. Pour ladleful of batter on the center of the tawa and quickly spread with circular motion.
  3. Cook from one side, spread 1 teaspoon of ghee on the edges and top. Wait for few minutes, the edges get lifted from the edge, flip it and cook both sides, as shown in the photo.
  4. Transfer into serving plate ‘Bitter Gourd Leaf Chila (Crepe)’ is ready to serve along with “sweet corn Raita”.
Bitter Gourd Leaf Chila (Crepe)
Ingredients
Ingredients
make a smooth batter
make a smooth batter
Pour ladleful of batter on the center of the tawa
spread 1 teaspoon of ghee
flip it and cook both sides
flip it and cook both sides
Transfer into serving plate
Bitter Gourd Leaf Chila (Crepe)’ is ready to serve along with “sweet corn Raita”
Bitter Gourd Leaf Chila (Crepe)
Bitter Gourd Leaf Chila (Crepe)
Bitter Gourd Leaf Chila (Crepe)
Bitter Gourd Leaf Chila (Crepe)

21
Jan 20

Capsicum-Cucumber-Coconut Salad

 Very healthy salad recipe, which I often use as a full breakfast or in between snacks, good for office going, housewives and family; preparing the recipe is easy and can be serve with any meal or any occasion as a Salad. Enjoy the delicious Salad with nutritious ingredients.

The flavorings and cooking technique of this salad is seasoning with curry leaves…

Ingredients:

  • Cucumber: 100-150 gm.
  • Capsicum: 1 no.
  • Fresh coconut: ½ (small)
  • Ginger: 1” piece
  • Black pepper powder: ½ teaspoon
  • Coriander leaf: 20 gm.
  • Curry leaves: 5-6 no.
  • Olive oil: 1 tablespoon
  • Mustard seed: ¼ teaspoon
  • Salt: half teaspoon
  • Lemon: half

Preparation:

  1. Grate fresh coconut, keep aside.
  2. Chop capsicum, cucumber, coriander leaf and ginger, keep aside.

Method:

  1. Take a wok, heat oil, put mustard seed; sputter for few seconds, add curry leaves and ginger, stir fry on high flame for 30 seconds.
  2. Add capsicum, cucumber, and grated coconut one by one at 30 seconds interval, and fry on high flame for further 30 seconds; add salt and black pepper, put off the flame.
  3. Add lemon juice before serving, transfer into serving tray.
  4. Crunchy ‘Capsicum Cucumber Coconut Salad’ is ready; the taste of this salad is awesome. Go ahead, enjoy the salad.
Capsicum-Cucumber-Coconut Salad
Ingredients
Chopped ingredients
add curry leaves and ginger
add curry leaves and ginger
Add capsicum
Add capsicum, cucumber
Add capsicum, cucumber, and grated coconut
add salt and black pepper
Add lemon juice
Capsicum-Cucumber-Coconut Salad
Capsicum-Cucumber-Coconut Salad

16
Jan 20

Green Fresh Methy Fritters (Methy Saag Muthiya)

I made this recipe with evening tea while hosting a tea party; dining room atmosphere got charged, each and everyone liked the recipe and exclaimed, wow awesome. The recipe is nothing but a fritters (Methy Saag Pakoda) variation of Gujarati dish ‘Muthiya’.

Ingredient:

  • Green Fresh Methy: 150-200 gm.
  • Green chili: 1-2 no.
  • Ginger: 1”piece
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: 1 pinch
  • Ajwain (carom seeds): half teaspoon
  • Kalongi/Mangraella (Nigella sativa): half teaspoon
  • Fennel seeds: ¼ teaspoon
  • Besan (gram flour): ½ cup
  • Makki ka Aata (corn meal): ½ cup
  • Asafoetida: 1 pinch
  • Baking soda: 1 pinch
  • Mustard oil/ cooking oil: for deep fry

Preparation:

  1. Chop the Methy Saag, ginger and green chili into fine pieces and put in a bowl; add all ingredients. Mix and mash all adding water in small quantity if required.
  2. Mash properly (more you mash better it is) make dough like Roti-dough.
  3. Make 6-8 balls out of the dough as per your desired size, put the ball in your fist and make the impression of your fingers, just like you close your fist, see as given in photo…

Method:

  1. Deep fries the pakoda:
  2. Take a fry pan, heat oil in it; let oil to smoke. Pour a bit of dough into the oil.
  3. If comes up, it means right temperature of oil otherwise wait for a while and test again.
  4. After getting right temperature of oil, deep fry till it becomes golden brown on both sides.
  5. Green Fresh Methy Fritters (Methy Saag Muthiya) is ready to serve.
  6. Serve hot with Sauth, Green chutney or ketchup.
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)
Ingredient
add all ingredients
put the ball in your fist
make the impression of your fingers
just like you close your fist
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)

17
Dec 19

Bhafla Baati (Ghee laden dough ball)

Ghee doused ‘Bhafla and chana Mung dal’ I enjoy to eat first time at a Dhava about many decades ago near Chittorgarh; it was delicious but very hot, Rajasthani people love to eat hot and spicy.  It is very popular dish from western India as Rajasthan, Madhya Pradesh… and it is served as main course. It is the different version of ‘Dal Baati’; can be cooked with or without oven…you may deep fry in ghee or cook direct on charcoal or grill in oven as per convenience…

Ingredients:

  • Wheat flour (Aata): 1 cup
  • Makki ka Aata (corn meal): ½ cup
  • Besan: ¼ cup
  • Salt: 1 teaspoon
  • Ajwain(carom seed): ¼ teaspoon
  • Fennel seed: ½ teaspoon
  • Coriander seed: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Soda bicarb: 2 pinch (optional)
  • Ghee (clarified butter):4 tablespoon (for moin)
  • Ghee: 200 gm. (for dipping Bhafla Baati)

Preparation:

  1. To prepare powder masala, roughly crush the coriander seeds, ajwain, fennel seed, keep aside.
  2. Take a bowl; fill with ghee for putting the Bhafla Baati, keep aside.
  3. Take a wide vessel; pour Aata, ghee (4 tablespoon), powder masala, baking soda, Turmeric powder and salt. Mix well by rubbing between palms.
  4. Add water and make hard dough (The dough can be made in food processor also)
  5. Cover and Keep aside, to be used after 10-20 minutes.
  6. Divide the dough into 8-10 equal part and make ball, slightly press by your thumb in the center or make a cross with your knife, so that it will get cooked evenly as shown into photo, keep aside. Now raw ‘Bhafla Baati’ is ready.

Method:

  1. Boil the water in a big container (kadhai/Bhagona) which can accommodate all ball; add half of the prepared dough ball, let it boil for about 3-4 minutes on medium flame (don’t cover otherwise it will stick among) it should come up after few minutes, add rest of the ball, boil for another 3-4 minutes or till it starts floating up. Take out this with spoon or fork.
  2. You may grill or deep fry Boiled Bhafla in ghee; here I grilled these into Japanese preheated griller until the outer layer change to golden brown in color. Keep watching, change the sides at some time intervals, take it out.
  3. If you would like to deep fry, then cut boiled bhafla into 2-4 pieces, it will be easy to deep fry.
  4. Before putting it in to ghee, use kitchen towel and press slightly by your palm (so that its crack gets enlarged and absorbs good amount of ghee inside); put it into the bowl filled with ghee.
  5. ‘Bhafla Baati’ is ready; serve with ‘chana Mung ki Dal’ and Churma.
  6. Note:
  7. If you do not want to eat much amount of ghee; just take out the Bhafla Baati from the ghee after few seconds, put it on the kitchen towel to absorb extra ghee from the Baati.
  8. Traditionally Bhafla Baati is served with lots of ghee.
Bhafla Baati (Ghee laden dough ball)
Ingredients
dough
make ball, slightly press by your thumb
add half of the prepared dough ball
add half of the prepared dough ball
let it boil for about 3-4 minutes
Take out this with spoon or fork
grilled these into Japanese preheated griller
outer layer change to golden brown
press slightly by your palm
put it into the bowl filled with ghee
put it into the bowl filled with ghee
Bhafla Baati (Ghee laden dough ball)
Bhafla Baati (Ghee laden dough ball)
Bhafla Baati (Ghee laden dough ball)

05
Dec 19

Kachari Masoor Dal (Red Lentil Fritters)

Perfect starter for any party or get-together, goes very well with tea/ coffee; I love anything fried and it is my one of the favorite as it is crisp crust and soft inside. I often use to pair this with murmure (puffed rice) for my afternoon breakfast.

The recipe reminds me a Street food vendor (Chatwala) at my hometown and tingle my taste buds.

Delicious! You will love it…

Ingredients:

  • Masoor Dal (Red Lentil): 100 gm
  • Salt: ½ teaspoon (as per your taste)
  • Turmeric powder: ¼ teaspoon
  • Ajwain (caraway): ¼ teaspoon
  • Kuti Mirch( crushed chili): ½ teaspoon
  • Onion: 1 no. (Small)
  • Garlic: 3-4 cloves
  • Green chili: 1 no.
  • Mustard oil: for frying

Preparation:

  1. Soak dal for 1 -2 hours, grind them roughly, with help of small quantity of water if required.
  2. Chop green chili, garlic and onion, keep aside.

Method:

  1. Take a mixing bowl, put dal paste chopped green chili, garlic, onion, turmeric powder and salt, mix properly. Now batter is ready.
  2. Take heavy bottom wok/fry pan, put oil in the fry pan, and let oil to smoke; drop small size batter in it. (Either directly using your fingers or spoon), If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil; deep fry all fritters (size of your choice), till golden brown. Remove from oil, repeat this till all batter is finished.
  4. Kachari Masoor Dal (Red Lentil Fritters) is ready. Serve hot.
Kachari Masoor Dal (Red Lentil Fritters)
Ingredients
grind them roughly
deep fry all fritters
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)