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)

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)

27
Sep 19

Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)

One weekend at late night we were planning to trip to second largest city of Japan ‘Yokohama’; generally we carry our lunch because proper vegetarian lunch is not available in Japanese restaurant. In the early morning, we decided to prepare ‘lachchha paratha with bitter gourd leaf’ for lunch.

Bitter gourd leaf was available in our balcony pot; very easily and fast growing creeper in summer at Japan. My husband sows this vegetable by hobby and wants to maintain beautiful greenery; fortunately it grew very healthy creeper; to see that much verdant green and healthy plants leaves, I was planning to prepare paratha since many days.

I prepared lachchha paratha… OMG it came so tasty… there are no words to explain the taste.

When I told this to my son; he told me Mummy, types of recipe you prepare there in Japan, we never thought of…

Bitter gourd leaves have full of medicinal value; it controls the blood sugar level, reduces the risk of cancer, it helps to removes body bacteria, fungal or virus infections.

Paratha is my favorite travelling meal, although there are so many vegetarian options available near eki (station) at Yokohama, but homemade… must try the recipe and write to me…

Ingredients:

  • Aata (wheat flour): 2 cup
  • Dry Aata: ½ cup (for rolling)
  • Bitter gourd leaves: 50 gm
  • Ghee (clarified butter): 2 teaspoon (for moin that is put it into dough itself)
  • Ajwain: ½ teaspoon
  • Fennel seed: ½ teaspoon
  • Kalongi (Nigella seed): ½ teaspoon
  • Salt: 1 teaspoon
  • Ghee (clarified butter): 100 gm (to be used during roasting paratha).

Preparation:

  1. Chop bitter gourd leaves, keep aside.
  2. Take a wide vessel; put Aata, chopped bitter gourd leaves, ghee, Ajwain, fennel seed, Kalongi and salt. Mix well by rubbing between palms, add water in small quantity and knead them till the dough becomes soft.
  3.  (The dough can be made in food processor also) Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 8-10 parts and make balls; Roll the ball in 5-6 inch diameter circle; place 1 tablespoon of ghee all around the circle, sprinkle little Aata over ghee, make 1/3” wide strips like pleat with the help of two fingers and thumb as shown in photo.
  2. Slightly pull the pleats; again roll it in circular way like Swiss roll as shown in photo. Prepare all as above in advance, so that it will be easy to roll one by one at roasting time
  3. Roll this prepared Swiss roll with greased rolling pin evenly. Now layered (lachchha) raw paratha is ready as shown in photo.

Roasting the paratha:

  1. Take a Tawa (griddle), when it becomes hot; reduce the flame to medium. Place the rolled paratha on this. Cook for few seconds till it changes the color.
  2. Turn the other side and cook it by pressing gently by spatula; apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly.
  3. After roasting 2-3 paratha crush the paratha lightly with both hands so that layers of paratha become visible.
  4. Now it is ready to serve; good to prepare lunch box or carry as a travel meal with red chili pickle.
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Ingredients
chopped leaves
The dough
Divide dough into 8-10 parts
Roll the ball
place 1 tablespoon of ghee
make 1/3” wide strips like pleat
make 1/3” wide strips like pleat
make 1/3” wide strips like pleat
Slightly pull the pleats
roll it in circular way like Swiss roll
roll it in circular way like Swiss roll
prepared Swiss roll
roll with greased rolling pin
raw paratha is ready
Place the rolled paratha
Turn the other side
apply some ghee
cook both sides by applying ghee
crush the paratha lightly
layers of paratha
layers of paratha
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)

25
Sep 19

Pumpkin Poori

Some meals stay with you for long after you had it; soft, fluffy and delicious with mild spices, prepare this ‘Pumpkin Poori’ and enjoy the cooking as well as fill the hunger of your family and friends…you will see an extraordinary atmosphere at dining table while people enjoying the recipe…

Mostly I serve piping hot, fluffy Poori as brunch on weekend; but it may be served in breakfast as well as in meal.

You can serve this recipe with Chana masala, Bhaji (Sabji), Halwa, kheer

It can be served as a variation on ceremonial function, special function or as a prasadam at the prayer time.

Ingredients:

  • Aatta (wheat flour): 250 gm
  • Pumpkin: 150-200 gm.
  • Kalongi (Nigella seed): ½ teaspoon
  • Salt: 1 teaspoon
  • Chili powder: ½ teaspoon (as per taste)
  • Ghee (clarified butter): 1 tablespoon
  • Cooking oil: for deep frying

Preparation:

  1. Peel off skin of pumpkin, chop and boil (Microwave) as photo.
  2. Take a wide vessel; pour Aatta, ghee, chili powder, Kalongi and salt, mix well, add boiled pumpkin and knead them to make soft dough. (The dough can be made in food processor also).
  3. Cover and keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 12-15 parts and make balls, roll the ball in 3-4 inch diameter circle.
  2. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly, if it does not comes up, means oil is not hot enough, wait for a while and check it again.
  3. Deep fry the Poori on high flame. After they start to puff slowly turn over. Fry till it becomes golden brown.
  4. Now, mouth watering pumpkin Poori is ready to eat with sabji and lauki (bottle gourd) raita.
Pumpkin Poori
ingredients
add boiled pumpkin
The dough
Deep fry the Poori
Deep fry the Poori
Deep fry the Poori
Deep fry the Poori
Pumpkin Poori
Pumpkin Poori
Pumpkin Poori

19
Sep 19

Baati (Rajasthani recipe)

Rajasthan is among the best state of India for their exotic culture and royal food, there is a wide range of delectable food. ‘Dal Baati’ is one of them, an unforgettable memory for me. I ate ‘Dal Baati’ first time at Rawat Bhata near Kota in the state of Rajasthan in a crew Picnic, awesome taste which I will never forget. Actually to set my hunger, half Baati is enough, but I asked another half, so you can imagine how tasty it was?

If you are food enthusiastic then my advice to must cook the recipe, it will definitely find it very yummy… It is made from wheat flour (slightly course wheat flour is better), swamped in ghee (clarified butter). Go ahead and try the genuine Baati from the Rajasthan.

Ingredients:

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

Preparation:

  1. To prepare powder masala, roughly crush the coriander seeds, ajwain, fennel seed, keep aside.
  2. A mixing bowl filled with ghee for putting the baked Baati, keep aside.
  3. Take a wide vessel; pour Aata, ghee, powder masala, baking soda, Turmeric powder and salt. Mix well by rubbing between palms.
  4. Add curd and knead, if required, put milk in small quantity and make a semi-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 Baati is ready.

Method:

  1. Traditionally it is baked on charcoal, but here I used OTG; arrange these into OTG tray and put it in preheated OTG at temperature of 230 deg C.
  2. Cook until it is ready, change the sides in intervals (its color will change to golden brown and small cracks will develop on the surface), take it out.
  3. 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.
  4. Baati is ready; serve with mix dal/panchmail dal and churma.

Note:

  1. If you do not want to eat much amount of ghee; just take out the Baati from the ghee after few seconds, put it on the kitchen towel to absorb extra ghee from the Baati.
  2. Traditionally Baati is served with lots of ghee.
Baati (Rajasthani recipe)
Ingredients
The dough
Divide the dough into 8-10 equal part and make ball
slightly press by your thumb
OTG tray
press slightly by your
Baati bowl filled with ghee
Baati (Rajasthani recipe)