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

23
Nov 19

Kimbap (Korean dish) in Indian kitchen

Today I would like to share an easy vegetarian Korean recipe named ‘Kimbap/Gimbap’ which is made with pickled radish. The ingredients are gifted to me from one of my beautiful Korean friend; thank you so much once again my dear friend through this medium(Indian Cooking Manual). Basically Kimbap is a seaweed rice roll served as light lunch with kimchi.

It is very popular picnic food and takeout food in Korea; it is sold everywhere in from airport to market. It is liked by everyone from kids to elder. I also fall in love with this delicious Korean rice roll and wish to bring in my kitchen…

Ingredients:

  • Japanese cooked rice (Uruchi Mai/ Bap): 2 cups
  • Salt: ½ teaspoon
  • Sesame oil: 2-3 tablespoon
  • Dressing vinegar: 1 teaspoon (optional)
  • Dried seaweed sheet (Gim/Sushi Nori): 4 no.
  • Radish Pickle sticks: 1 pack
  • Bamboo roller mat/Sushi rolling mat: you may use aluminum foil

Preparation:

  1. Dry roast seaweed sheet on non-stick pan at lower flame till it gets crispy, keep aside.
  2. Take a mixing bowl; put rice, salt and sesame oil, mix well with help of spatula, now the mixture is ready to prepare the Kimbap.
  3. Take a chopping board and keep a bowl filled with water near to wet the hand to prevent the rice from sticking at the time of rolling.

Method to assemble:

  1. Place the bamboo mat on the chopping board, keeping non-shiny side up, spread seaweed sheet over the mat; It is important to wet your hands with water to prevent the rice from sticking to hand, take a handful of rice, place the rice on the seaweed sheet then spread evenly to cover the ¾ of the sea weed as in photo …
  2. Now arrange pickled radish over it as in photo.
  3. Then roll it with slightly pressing manner so that fillings stay inside; continue to roll at the end of the bamboo mat as in photo.
  4. Press with both hands so that it sets as a roll, keep aside. Repeat the same till all rolls are done as in photo.
  5. Apply sesame oil all over the roll and cut into 2” pieces or 7-8 pieces from one roll with sharp knife.
  6. ‘Kimbap (Korean dish) in Indian kitchen’ is ready to be served, if you want to store this for next day picnic; store in an airtight container in refrigerator and reheat or microwave before use.
  7. Note: Here I used Japanese sticky rice(Koshihikari rice), you may use parboiled rice instead of Japanese sticky rice.
Kimbap (Korean dish) in Indian kitchen
Ingredients
Ingredients
Dry roast seaweed sheet
put rice, salt and sesame oil
put rice, salt and sesame oil
spread seaweed sheet over the mat
place the rice on the seaweed sheet then spread evenly
arrange pickled radish
roll it with slightly pressing manner
fillings stay inside
continue to roll at the end
continue to roll at the end of the bamboo mat
Press with both hands
sets as a roll
Repeat the same
Apply sesame oil
cut into 2” pieces
cut into 2” pieces or 7-8 pieces
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen

19
Oct 19

Bitter gourd leaf Onigiri (Rice ball with karela leaf)

Onigiri (Rice ball) is one of the best, popular staple snacks you get in Japan; in my opinion it is very comfortable to pack Tiffin for kids and carry for picnic or travel, it is soul food for Japanese and now for me too.

About a year ago, when I was travelling with two of my family friends to Mount Fuji and nearby area in Japan; we were very hungry and purchased vegetarian Onigiri from the convenience store, it was seasoned and compressed rice ball with boiled Rajma(red beans).

From the day till now, I prepared this dish often in my kitchen. I love Onigiri so much! Wish to bring this recipe in every Indian kitchen as it is easy to carry and eat besides being very delicious. Apart from these it is light and all in one and provides enough energy.

There are many variety of vegetarian and non vegetarian Onigiri with or without seaweed (Nori) available in the restaurant, supermarket and convenience stores in Japan.

Here I used Japanese sticky rice(Koshihikari rice) and gave some variation in preparation as well as in ingredients i.e. adding bitter gourd leaves (as it was available in my balcony pot), you can use coriander leaves instead of bitter gourd leaf and parboiled rice instead of Japanese sticky rice, and best way is to use new rice.

Ingredients:

  • Japanese cooked rice (Uruchi Mai/ Koshihikari Rice): 2 cups
  • Boiled Rajma (Red beans): 2-3 tablespoon
  • Bitter gourd leaf: 6-8 no.
  • Sesame seed: 1 tablespoon
  • Soya sauce: 1 tablespoon
  • Salt: ½ teaspoon
  • Sesame oil: 1 teaspoon

Preparation:

  1. Chop bitter gourd leaf, keep aside.
  2. Take a fry pan, put oil, when it gets hot add sesame seed, let it sputter for few seconds; add chopped bitter gourd leaf. Fry for about couple of minutes on medium flame. It will shrink and bright green color appears, put off the flame, keep aside.

Method:

  1. Take a mixing bowl; put all ingredients, mix all ingredients well, now the mixture is ready to prepare the Onigiri.
  2. It is important to wet your hands with water to prevent the rice from sticking, take a handful of mixture and give the shape of triangle or any shape you like to. In this recipe I used cookie cutter and cling wrap to give the shape to Onigiri, see the photo given…
  3. Onigiri is ready to be served, if you want to store this for next day picnic store in an airtight container in refrigerator.
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Ingredients
Ingredients
add sesame seed
add chopped bitter gourd leaf
Fry for about couple of minutes
It will shrink and bright green color appears
put all ingredients
put all ingredients
put all ingredients
take a handful of mixture
give the shape of triangle
give the shape of triangle
used cookie cutter
Onigiri is ready
Onigiri is ready
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Bitter gourd leaf Onigiri (Rice ball with karela leaf)

07
Apr 16

Dal (split chana/split Bengal gram) poori

Travel food:

This is very good travel food, can be stored full day at normal temperature, it is full of protein

This is a traditional and authentic dish from Bihar. Dal poori is one of my family favorite dishes. It is prepared during Dussehra (Vijayadashmi), Holi, Wedding and many other auspicious occasions. Serve with kheer and other traditional dishes, and enjoy the delicious and flavorful recipe..

Being high in protein, keeps your belly full for longer duration. Dal (split Bengal gram) has numerous health benefits, I used it in many ways to make recipe like chana dal tadka,chana dal halwa. It is perfect for our regular meals,

Ingredients:

For poori:

  • Aatta (wheat flour): 2 cup
  • Ghee: 2 tablespoon (for moin that is put it into dough itself).
  • Onion seed: half teaspoon
  • Aniseed: half teaspoon
  • Salt: half teaspoon.
  • Ghee/refined oil: for deep frying

For stuffing:

  • Chana dal (split Bengal gram): 1 cup
  • Salt: half teaspoon
  • Asafetida: 1pinch
  • Cumin seed: half teaspoon
  • Garam masala powder: half teaspoon
  • Coriander leaf: 20 gm
  • Chili powder: 1 teaspoon
  • Ginger paste: 1 teaspoon
  • Mustard oil: 1 tablespoon
  • Water: 2 cup

For making dough:

  1. Take a wide vessel; pour Aatta, 2 tablespoon ghee, onion seed, aniseed and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  3.  (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  1. Boil dal with salt, turmeric powder, and ginger paste with 2 cup of water in the pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 5 – 7 minutes.
  3. Allow cooker to cool and open.
  4. Strain dal with strainer to separate extra water from dal.
  5. Let it cool and grind coarsely, keep aside.
  6. Take fry pan, put oil in it.
  7. Add cumin seed, asafoetida, and fry for few seconds.
  8. Add ground dal, fry for 2-3 minutes.
  9. Add chili powder, Garam masala powder and coriander leaves, keep aside.
  10. Now stuffing is ready.
  11. Divide stuffing into 12- 15 equal parts and make ball.

Method:

  1. Divide dough into 12-15 (equal no. of part of stuffing) parts, make balls.
  2. Roll the ball in 2-3 inch diameter circle.
  3. Place stuffing in the centre of the circle.
  4. Fold it and seal the edges by pleating.
  5. Fold the edge into the center and joint properly.
  6. Now press this ball slightly with the help of palm.
  7. Again roll this ball into the wheat flour.
  8. Roll this ball with the help of rolling pin gently, till the 3 inch dia.
  9. Now raw poori is ready.
  10. Prepare all poori like this, keep aside.

Frying the poori:

  1. Now, mouth watering dal poori is ready to eat with kheer.
  2.  Fry till it becomes golden from both sides.
  3. After they start to puff slowly turn over.
  4. Deep fry the poori on medium to high flame.
  5. Heat ghee/oil in a fry pan on medium heat, to check if oil is ready put a little piece of dough in the oil it comes up slowly.
  6. Deep fry the poori on medium to high flame.
  7. After they start to puff slowly turn over.
  8.  Fry till it becomes golden from both sides.
  9. Now, mouth watering dal poori is ready to eat with kheer.

Dal (split chana/split Bengal gram) poori

Dal (split chana/split Bengal gram) poori

Ingredients

Ingredients

 (The dough can be made in food processor also)

(The dough can be made in food processor also)

pour Aatta, 2 tablespoon ghee

pour Aatta, 2 tablespoon ghee

dough & stuffing

dough & stuffing

Roll the ball

Roll the ball

Place stuffing in the centre

Place stuffing in the centre

Fold it

Fold it

seal the edges by pleating

seal the edges by pleating

press this ball slightly

press this ball slightly

Roll this ball with the help of rolling pin gently

Roll this ball with the help of rolling pin gently

Roll this ball with the help of rolling pin gently

Roll this ball with the help of rolling pin gently

Frying the poori

Frying the poori

Frying the poori

Frying the poori

Frying the poori

Frying the poori

Frying the poori

Frying the poori

Dal (split chana/split Bengal gram) poori

Dal (split chana/split Bengal gram) poori

Dal (split chana/split Bengal gram) poori

Dal (split chana/split Bengal gram) poori

Dal (split chana/split Bengal gram) poori

Dal (split chana/split Bengal gram) poori


27
Jan 16

Spring onion thepla (Gujarati dish)

It is a popular Gujarati food, very tasty, and healthy. You will definitely like this mouth watering soft- soft Thepla. Make this recipe for travel time home made recipe, you can store this for 2-3 days at normal temperature.

Just roll with fruit jam or ketchup, children grab this and eat this while playing and moving here and there. You may use this for your children’s Tiffin (lunch box), serve with mango pickle.

You prepare it on the occasion of children’s birthday or kitty party.

Very good idea to serve as main course meal or as a breakfast.

Ingredients:

  • Aata (wheat flour): 2 cup
  • Ghee: 2 tablespoon (for moin that is put it into dough itself).
  • Onion seed (Kalongi): half teaspoon
  • Ajwaine (carom seed): half teaspoon
  • Fenugreek seed: 1 teaspoon (optional)
  • Chili powder: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Spring onion: 1 cup (chopped)
  • Curd: 1 cup
  • Salt: 1 teaspoon.
  • Ghee/cooking oil: 100 gm (to be used during roasting Thepla).

Preparation:

For making dough:

  1. Chop spring onion into fine pieces. Keep aside.
  2. Grind fenugreek seed, keep aside.
  3. Take a wide vessel; put Aata, 2 tablespoon ghee, onion seed, Ajwain, Kalongi, chili powder, turmeric powder, ground fenugreek seed and salt. Mix well by rubbing between palms.
  4. Add spring onion, mix properly.
  5. Add curd in small quantity and knead them, if required, put small amount of water till the dough becomes soft.
  6.  (The dough can be made in food processor also)
  7. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 12-14 parts and make lemon size balls.
  2. Roll this ball into the wheat flour.
  3. Now press this ball slightly with the help of palm.
  4. Now roll the ball with the help of rolling pin till it reaches to 6inch diameter size circle.
  5. Now raw Thepla is ready.
  6. Take a Tawa (griddle), when it becomes hot; reduce the flame to medium flame.
  7. Place the rolled Thepla on this.
  8.  Cook for few minutes till it changes the color.
  9. Turn the other side and cook it by pressing gently by spatula.
  10. Apply some ghee and turn it.
  11. Cook both sides by applying ghee as well as pressing it lightly.
  12. Serve directly to the plate. Serve with green coriander butter milk and mango pickle.
  13. Healthy Spring onion Thepla is ready to serve.

    Spring onion thepla (Guajarati dish)

    Spring onion Thepla (Gujarati dish)

    Spring onion thepla (Guajarati dish)

    Spring onion Thepla (Gujarati dish)

    Ingredients

    Ingredients

    The dough can be made in food processor

    The dough can be made in food processor

    The dough can be made in food processor

    The dough can be made in food processor

    Roll this ball ,raw thepla

    Roll this ball ,raw Thepla

    raw thepla

    raw Thepla

    raw thepla

    raw Thepla

    Roll this ball ,raw thepla

    Roll this ball ,raw Thepla

    Place the rolled thepla

    Place the rolled Thepla

    Turn the other side

    Turn the other side

    Apply some ghee

    Apply some ghee

    cooked and raw thepla

    cooked and raw Thepla

    Apply some ghee

    Apply some ghee

    Spring onion thepla (Guajarati dish)

    Spring onion Thepla (Gujarati dish)

    Spring onion thepla (Guajarati dish)

    Spring onion Thepla (Gujarati dish)