11
Nov 19

Bitter gourd Mashed (Karela Bharta)

I was reading somewhere an article related to biography of Mahatma Gandhi, according to that Gandhi ji preferred simple and boiled food including many types of gourd. At that moment I was thinking about  simple dish which can be made from one of the gourd, and it came to my thought, what about ‘Bitter Gourd Mashed’ for ‘Indian Cooking Manual’, as we know if anyone falls in love with a hobby he plan every moment, an idea to do something related to that.

It is difficult to eat and enjoy food type that Mahatma Gandhi enjoyed but if a variation can be created which people really – really enjoy although it comes in the category of boiled food.

Earlier I thought that boiled bitter gourd is more bitter than fried but it is not true, bitterness is almost similar or less than fried that I knew a year before; when I ate ‘Bentou box(Japanese lunch box)’.

Ingredients:

  • Bitter gourd (karela): 150-200 gm.
  • Tomato: 50 gm.
  • Onion: 100 gm.
  • Ginger: 1” piece
  • Mustard seed: half teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 tablespoon
  • Fennel seed powder: 1 tablespoon
  • Sugar: 1 teaspoon (optional)
  • Mango powder: 1 teaspoon
  • Mustard oil: 2 tablespoon
  • Coriander leaf: 1 tablespoon (chopped)
  • Salt: 1 teaspoon

Preparation:

  1. Chop bitter gourd coarsely; remove the seeds, boil/microwave, roughly mash this with masher or spoon, keep aside.
  2. Chop onion, tomato and ginger into small pieces.

Method:

  1. Take fry pan; put oil when it smokes add mustard seeds, wait till it sputters. Add fennel seed powder, onion and ginger; stir it and fry (keep it stirring otherwise it may burn). Fry till it become translucent, add tomato stir fry for couple of minutes add salt, turmeric powder, coriander powder.
  2. Add mashed bitter gourd and fry (About 3-5 minutes); add mango powder, sugar and green coriander leaf and mix well, fry for couple of minute, put off the flame.
  3. Now, ‘Bitter gourd Mashed (Karela Bharta)’ is ready to be served with any type of meal as hot ghee doused chapatti and dal or in combination with steamed rice and dal.
Bitter gourd Mashed (Karela Bharta)
Ingredients
Ingredients
Boiled Bitter gourd
Boiled Bitter gourd
Add fennel seed powder
add onion and ginger
add onion and ginger
add tomato
add salt, turmeric powder, coriander powder
Add mashed bitter gourd
add mango powder, sugar and green coriander
put off the flame
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)

27
Feb 19

Sweet potato mash with honey and butter

Toddlers/Baby recipe:

You may serve as sweet dish/dessert or regular recipe for all age group…

It was balmy winter evening when I was passing the street back home from station in Tokyo; highly pleasing delectable flavor of baking aroma was coming from a stall. When reached near the stall, I found that sweet potatoes were being baked. Japanese love to eat the sweet potatoes in both ways; savory and sweet. In Japan sweet potato is available almost whole year. Most of the Japanese sweet potatoes variety is sweeter than Indian counterpart.

I love to eat sweet potato and my husband like to eat the recipe that I am uploading today. The recipe “Sweet potato mash with honey and butter” is healthy and highly nutritious for toddlers/baby. They will certainly like the taste and smooth finish of this sweet potato recipe.

Very easy to prepare; just boil/microwave the sweet potato, peel out the skin, mash it and add some honey and dash of butter. In this recipe I grilled the sweet potatoes.

The benefits of honey, butter and sweet potatoes is good for vision and tonic for brain. Add little butter in the sweet potatoes to increase the absorption of beta carotene in the body.

Ingredients:

  • Sweet Potato (shakarkandi/satsumaimo): 2-3 no. (Small size)
  • Honey: 2 tablespoon (as per taste)
  • Butter: 1 teaspoon
  • Ghee/oil: to moisturize outer layer

Preparation:

Wash and dry the sweet potato with kitchen towel, apply little quantity of ghee on the skin of it; Boil/microwave potato, keep aside. Here I used Japanese griller, which is very convenient, remove skin (outer layer) Keep aside.

Method:

  1. Take a mixing bowl put all ingredients into this bowl, mash all with the help of masher or hand.
  2. Mash properly more you mash better will be the taste as well easy to gulp for toddlers/baby.
  3. Sweet potato mash with honey and butter is ready.
Sweet potato mash with honey and butter
Ingredients
apply little quantity of ghee
apply little quantity of ghee
Japanese griller
grilled sweet potatoes
remove skin
adding butter & honey
Mash properly
Sweet potato mash with honey and butter
Sweet potato mash with honey and butter
Sweet potato mash with honey and butter

09
Jun 17

Tender drumstick ka chokha

A wonderful tree, of which every part is useful to us in some form of other; let it be the stem, seed, leaves, flowers or the fruit itself.

It is particularly useful for those, who are suffering from knee pain. It makes your skin glow; it strengthens the bones and enriches our body with vitamin ‘A’ and ‘C’. It is full of calcium, potassium and minerals.

As it is said ‘An apple a day keeps a doctor away’.

A drumstick can keep the doctor away; a drumstick can keep all sickness at bay.

‘Drumstick bhurta’-a variation of Bihari dish chokha/ bhurta

Ingredients:

  • Tender drum stick): 200gm
  • Onion: 1 no. (Medium size)
  • Green chili: 2-3 no.
  • Coriander leaves: 20gm
  • Mustard oil: 1-2 teaspoon (as per your taste)
  • Salt: 1teaspoon

Preparation:

  1. Chop and boil tender drumstick either in pressure cooker or in microwave, keep aside.
  2. Chop onion, green chili, and coriander leaves into small pieces.

Method:

  1. Take a mixing bowl put all ingredients into this bowl.
  2. Mash all with the help of masher or hand.
  3. Mash properly (more you mash better will be test), Tender drumstick ka chokha is ready.
  4. It can be served with any type of meal.

    Tender drumstick ka chokha

    Tender drumstick ka chokha

    Ingredients

    Ingredients

    chopped Ingredients

    chopped Ingredients

    boil tender drumstick

    boil tender drumstick

    boiled tender drumstick

    boiled tender drumstick

    Mash all with the help of masher

    Mash all with the help of masher

    Mash all with the help of masher

    Mash all with the help of masher

    add salt

    add salt

    put all ingredients

    put all ingredients

    add oil

    add oil

    Tender drumstick ka chokha

    Tender drumstick ka chokha

    Tender drumstick ka chokha

    Tender drumstick ka chokha

    Tender drumstick ka chokha

    Tender drumstick ka chokha


30
Aug 16

Mung (green gram) ka bharta/chokha

It’s an effort to retain our traditional country side recipe from Bihar, which is now vanishing. Mung (green gram) ka bharta/chokha is especially cooked in summer, when there is scarcity of green vegetables. It is very easy to cook, healthy and delicious with real taste and keeps our stomach full for little longer.

It has almost no oil (you can skip the oil). It helps children to sharpen their brain and make body stronger.

Ingredients:

  • Whole mung (green mung): 200gm
  • Salt: 1 teaspoon (as per taste).
  • Onion: 1 no. (Medium)
  • Ginger: 1”piece
  • Green chili: 2-3 no.
  • Fresh coriander leaves: 50 gm.
  • Mustard oil: 1 tablespoon
  • Water: 500 ml

Preparation:

  1. Cut ginger, green chili and onion into small pieces. Keep aside.

Method:

  1. Take a fry pan/chapati griddle, Add whole mung and dry roast, the moment some of mung begins to change color to light brown (3-5 minutes), put off the flame; keep aside.
  2. Take a pressure cooker; put roasted mung, salt and water. Close the lid of pressure cooker. Cook on high flame.
  3. Bring to full cooking pressure, reduce to low flame and cook for 5-6 minutes.
  4. Allow cooker to cool and open, bring it to room temperature.
  5. Add chopped onion, green chili, ginger and mustard oil. Stir well, transfer into serving bowl, add lemon juice and decorate with green coriander leaves.
  6.  Serve hot with chapati or messy roti.

Mung (green gram) ka bharta/chokha

Mung (green gram) ka bharta/chokha

Ingredients

Ingredients

Ingredients

Ingredients

Add whole mung and dry roast

Add whole mung and dry roast

change color to light brown

change color to light brown

put roasted mung, salt and water

put roasted mung, salt and water

Allow cooker to cool

Allow cooker to cool

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

, add lemon juice and decorate with green coriander leaves.

, add lemon juice and decorate with green coriander leaves.

, add lemon juice and decorate with green coriander leaves.

, add lemon juice and decorate with green coriander leaves.

Mung (green gram) ka bharta/chokha

Mung (green gram) ka bharta/chokha


30
Jan 16

Tapioca ka chokha(Mashed cassava root)

Ingredients:

  • Tapioca (cassava root):300gm
  • Onion: 1 no. (Medium size)
  • Green chili: 2-3 no.
  • Coriander leaves: 2o gm
  • Mustard oil: 1 teaspoon
  • Salt: 1 teaspoon

Preparation:

Peel off and chop tapioca.

  1. Boil tapioca with half teaspoon of salt. Keep aside.
  2. Peel off onion and chop the onion into small pieces. Keep aside.
  3. Chop the coriander leaf and green chili. Keep aside.

Method:

  • Take a mixing bowl put all ingredients into this bowl.
  • Mash all with the help of masher or hand.
  • Mash properly (more you mash better will be test), Tapioca (cassava root) ka chokha is ready.
  • It is served with any type of meal.

    Tapioca (cassava root) ka chokha

    Tapioca (cassava root) ka chokha

    Ingredients

    Ingredients

    Boil tapioca with half teaspoon of salt

    Boil tapioca with half teaspoon of salt

    Ingredients

    Ingredients

    Mash all with the help of masher

    Mash all with the help of masher

    Mash all with the help of masher

    Mash all with the help of masher

    Mash all with the help of masher

    Mash all with the help of masher

    Tapioca (cassava root) ka chokha

    Tapioca (cassava root) ka chokha

    Tapioca (cassava root) ka chokha

    Tapioca (cassava root) ka chokha

 

  • Tapioca/cassava root is cultivated worldwide.
  • This is staple food in many regions of world and India.
  • Tapioca chips are eaten by all groups of society as a delicacy.
  • Indian state Kerala, Nagaland and Mizoram are consuming boiled and mashed tapioca as a breakfast or in the evening.
  • The state Kerala used this boiled and mashed tapioca paired with fish and meat, especially sardines, as a delicacy.