14
Jan 20

Bitter Gourd Leaf (Karela leaf) Potato (Aaloo) Bhujia (dry)

Coming to new country, meeting new people and setting new house; decorating balcony with potted plant is part of setting house. Especially for my husband who loves to work with potted plant. He started work for greenery in our Tokyo home balcony. He visited so many malls and brought small plant of ‘Money plant’, ‘Christmas plant’, ‘Rubber plant’,’ Chrysanthemum, we purchased many pots and supporting accessories from 100 yen shops. And to my surprise with permanents plants, we are able to grow seasonal plant too. The bitter gourds creepers are one of them; it grew so healthy that it covered almost full clothes drying spaces. I fell in love with these creepers and prepared many recipes from this bitter gourd leaf. One of them is this dry sabji with potatoes…which I never prepared in India; this was first time and it came so delicious; would like to prepare again and again…and here follows the recipe…have a nice day!

Ingredient:

  • Karela (Bitter gourd) leaf: 100 gm
  •  Potato: 50-100 gm
  • Onion: 1 onion (small)
  • Lemon: ½ no.
  • Mustard oil: 4 tablespoon
  • Turmeric powder: half teaspoon
  • Coriander powder: one teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Panch-phoran (Mustard seed, fennel seed, cumin seed, Kalongi and fenugreek seed):1 teaspoon

Preparation:

  1. Wash and chop the leaves and potato, keep aside.
  2. Chop onion too into thin slices, keep aside

Method:

  1. Heat oil in a heavy bottom pan, Add panch phoran let it sputter for few seconds; add a pinch of turmeric powder.
  2. Add chopped potato; stir fry on medium low flame until it is 50% done, add onion continue to fry until onion gets translucent.
  3. Add salt, coriander powder and turmeric powder; fry till potato is about 90% done, add bitter gourd leaves, stir fry until it is done.
  4. Put off the flame; add lemon juice.
  5. ‘Bitter Gourd Leaf (Karela leaf) Potato (Aaloo) Bhujia (dry)’ is ready. Serve with any type of Bread, Rice or Paratha.
  6. Note: heavy bottom pan and low heat works better.
Bitter Gourd Leaf (Karela leaf) Potato (Aaloo) Bhujia (dry)
Ingredient
Add panch phoran
Add chopped potato
add onion
Add salt, coriander powder and turmeric powder
potato is about 90% done
add bitter gourd leaves
stir fry until it is done
Put off the flame; add lemon juice

04
Dec 19

Mung (Green gram) Masoor (Red lentil) Dal

This is the Pakistani style of cooking, they prefer to cook food without using pressure cooker till the date; Dal and Rice an integral part of Indian people’s food, some people prefer chapatti (Indian bread/ Roti) with Dal in their meals. ‘Mung and Masoor Dal’ is prepared at least 3-4 times in every week in north Indian houses. The recipe I prepared is traditional as our grandmother or her mother prepared without pressure cooker; I too prepared dal without using pressure cooker, in the Bhagona by slow cooking method.  It took little more time than pressure cooker but believe me not too much, the taste was totally different. The Baghar (seasoning/chhonk) made the dal flavorful.

Ingredients:

  • Mung dal (split green gram): 50 gm
  • Masoor dal (red lentil): 50 gm.
  • Tomato/ canned tomato: 2 no. (Medium size)
  • Water: 2-3 cups

For Baghar/ seasoning:

  • Ghee: 3 tablespoon
  • Cumin seed: 1 teaspoon
  • Green chili: 1-2 no.
  • Dry red chili: 1-2 no.
  • Ginger: 1” piece
  • Garlic: 3-4 clove(optional)
  • Onion: ¼ no. (Medium size)
  • Turmeric powder: half teaspoon
  • Crushed chili (kuti Mirch): ½ teaspoon
  • Garam masala: ¼ teaspoon
  • Mango pickle: ¼ teaspoon
  • Salt: one teaspoon (as per taste)

Preparation:

  1. Peel off and chop the onion and ginger, slit green chili, keep aside.

 Method:

  1. Take a Bhagona (pateela), put 400 ml water, when water starts boiling add washed dal; cook dal on medium flame.
  2.  When dal gets frothy; remove forth and continue to cook on medium low flame with lid ‘on’ till it is done 90%, add tomato; continue to cook for couple of minutes, put off the flame.
  3. ‘Mung (Green gram) Masoor (Red lentil) Dal’ is ready for seasoning; you may add water to reach your desire consistency.

Seasoning:

  1. Take wok, put ghee in it, add dry red chili, cumin seed, and sputter it for few seconds; add chopped onion, garlic, ginger, salt, chili powder and turmeric powder, transfer prepared dal into it. Take a boil; cover it for couple of minutes.
  2.  It is ready to be served at the time of lunch or dinner, along with chapatti and rice. Don’t forget to decorate with coriander leaves and green chili.
Mung (Green gram) Masoor (Red lentil) Dal
Ingredients
add washed dal
dal gets frothy
remove forth
till it is done 90%
add tomato
add dry red chili, cumin seed
add , salt, chili powder and turmeric powder
add , salt, chili powder and turmeric powder
transfer prepared dal into it
Take a boil
Mung (Green gram) Masoor (Red lentil) Dal
Mung (Green gram) Masoor (Red lentil) Dal

18
Nov 19

Ridge Gourd with Tomato

 ‘Ridge Gourd with Tomato’ for this recipe I just use tomato and onion to prepare this delicious recipe and served with ghee (clarified butter) doused chapatti as regular dinner, simple, light and loaded with nutrition value. It is low in calorie and high in water content and fiber; good for people having constipation.

Above all quick and easy to prepare; I cooked gourd separately in microwave for 3 minutes and simultaneously fried the onion and other ingredients to save the time…

Ingredients:

  • Ridge Gourd: 500 gm.
  • Onion: 1 no.
  • Tomatoes: 100-150 gm.
  • Mustard oil/Cooking oil: 30 gm
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin: ½ teaspoon
  • Fennel seed: ½ teaspoon

Preparation:

  1. Chop the tomatoes and onion, keep side.
  2.  Slightly peel off the edges of ridge gourd, not peel fully. Chop into small pieces as photos, keep aside.

Method:

  1. Take a wok/fry pan, put oil, when oil starts to smoke add cumin and fennel seed; sputter for few seconds add onion  fry  on high flame till onion get translucent, add chopped tomatoes, and stir fry on medium flame for couple of minutes. Add powder masala and salt; continue to fry for couple of minute, add chopped ridge gourd (if it is already micro waved, you can save the time of cooking) stir it and cook with lid on till done. Stir occasionally to avoid sticking on bottom. Put off the flame.
  2. Garnish with coriander leaves. Serve hot or warm with rice or chapatti.
Ridge Gourd with Tomato
Ingredients
peel off the edges of ridge gourd
chopped vegetables
add cumin and fennel seed
add onion
add chopped tomatoes
Add powder masala and salt
add chopped ridge gourd
add chopped ridge gourd
stir it and cook
Stir occasionally to avoid sticking on bottom
Put off the flame
Ridge Gourd with Tomato
Ridge Gourd with Tomato
Ridge Gourd with Tomato

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

10
Mar 19

Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding

 Festive recipe:

Bengali recipe:

The recipe may be cook on the auspicious occasion, festival, get –together and party time to create memorable events. The guest will be delighted on the dining table to smack their lips after tasting this traditional Bengali dessert. You can serve this warm or cold depending upon the season/ weather …

Ingredients:

  • Fresh coconut: 1 no. (200 gm. Grated)
  • Sooji: 100gm.
  • Milk: 1 liter
  • Sugar: 100 gm.
  • Green cardamom powder: 1 teaspoon
  • Almond: 12-15 no. (Blanched, peeled and sliced)
  • Pistachio: 8-10 no. (For decoration)
  • Ghee: 1 teaspoon
  • Condensed milk: 200 gm (optional)

Preparation:

  1. Peel off the brown layer of fresh coconut and grate it with the help of grater/mixer grinder. Keep aside.
  2. (You can scrape the coconut with coconut scraper)
  3. Take a mixing bowl; put scrapped coconut, sugar and sooji, mix well, keep aside for at least one hour.
  4.  After an hour the sugar of the mixer will melt and become dough in appearance.
  5. Take a kadhai/nonstick fry pan. Put ghee and fresh grated coconut mixer dough on lower flame; stir continuously. Cook on lower flame till the mixture leaves the sides of the pan (about 4-5 minutes).
  6. Allow to cool and make small peas size ball from this dough and make puli/pitthi shown as figure. (Make cylindrical shape and then press slightly). Make all as shown in photo. Keep aside.

Method:

  1. Boil the milk until it reaches to its half of the quantity, add sugar and mix it well. Add prepared puli, cook on high flame in two to three batches to avoid the meshing. (Put 1st batch, wait for couple of minutes, when 1st batch starts floating add 2nd batch, when this also starts to float add 3rd batch.)
  2. Continue to cook 4-5 minutes on medium flame till it is done.
  3. Add green cardamom powder, almond and pistachio slices. Put off the flame.
  4. Transfer into serving bowl; serve hot or cold as you like, I prefer cold. Keep it into refrigerator for an hour or two.
  5. Now, Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding is ready to serve.
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Ingredients
Ingredients With grated coconut
scrapped coconut, sugar and sooji
Put ghee and fresh grated coconut mixer dough
make puli/pitthi
make puli/pitthi
add sugar
Add prepared puli
Add prepared puli
Continue to cook 4-5 minutes
almond and pistachio slices
Add green cardamom powder
Add green cardamom powder
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding