Sunday, March 25

Achari Bharwa Karela (Stuffed Bitter Gourd)

Stuffed Bitter Gourd. Last year i had cooked achari bharwa bhindi by using my MIL's pickle and tried to use the same ingredients in bitter gourd and it turned out equally tasty. Though the stuffed bitter gourd may retain some of the bitterness, but it is sure to be relished with roti and rice too. I always prefer baby bitter gourd because in that bitterness is very less and it taste good..

4 bitter gourd (Karela)
1 large onion, 1 green chilli, 5 garlic cloves, finely chopped
Pickle masala (any pickle)
Salt and Oil as requires.

Cooking Method
Wash the bitter gourd well and dry on a towel until completely dry. Make a slits in each and remove the seeds. keep them aside. In a large mixing bowl, add all the above ingredients and make a mixture. Then stuff the prepared mixture into the bitter gourd. In a pan, heat the oil and place all the bitter gourd.
Cover and cook on a low flame till the bitter gourd are done (about 20 to 25 minutes). Remove the lid and allow to crispen. Serve with hot Roti's.

Monday, March 19

Coconut Cookies

Coconut cookies. I use to buy and eat this cookies very often from the bakery near my school. It use to be a little different in shape from this cookies but the taste is same. I still remember those days when i use to go and buy this cookies in my lunch break and eat during the class :) After a long time i ate this cookies again fully satisfied. Now i don't have search for this cookies any where... To know more cookies recipe.

1/2 graded dry coconut
1/2 cup sugar
2tbsp all purpose flour
1tbsp corn flour
2 cardamom (crushed)
2tbsp melted butter

Baking Method
Preheat oven to 300F/150C for 10 minutes. In a large mixing bowl add all the above ingredients and mix them together nicely, and refrigerate for 10 to 15minutes. So that the dough becomes easy to handle. Then drop dough by teaspoonfuls onto greased baking tray. Bake for about 10 to 15 minutes or until golden brown.
Cool it on the wire rack for them to cool completely. Store these coconut cookies in an airtight container.

I'm Sending this recipe to Surabhi Nayak from My Cook Book.

Tuesday, March 13

Stuffed Onion Paratha (Indian Flatbread Stuffed With Onion)

Onion Paratha the very delicious and easy to make paratha in the paratha's categories. When we talk about stuffed paratha's most of the people says aaloo paratha in south India. Because they don't know what all the veggie's we can stuffe and make paratha. These days I'm also trying to make paratha's in differnt different veggie's for our weekends breakfast.. In future may be you all see me posting more paratha's recipes. because i have many recipes yet to be post... And my goal is to tell people that you can cook anything when you decide to do it. :)

2 cup wheat flour
Salt to taste
Water to make a dough

For Stuffing:
3 onions, very finely chopped
1 green chilli, very finely chopped
½ tsp red chilli powder
½ tsp coriander powder
½ ajwain
½ tsp salt to taste

Combine the flour and salt, knead into soft and pliable dough with sufficient water. Knead the dough till it is smooth and elastic. Cover and keep aside in an airtight container for one hour. In a large mixing bowl add chopped onion, green chillies, red chilli powder, coriander powder, ajwain and salt, Mix them all together nicely and set it aside.

Then divide dough into 4 - 5 lemon sized balls ( bigger than the dough required for normal chapati ) and flatten it. Place 1 tablespoon onion filling in each dough, cover them to a ball and roll out an a flat surface like a paratha. Sprinkle dry flour when making parathas.

Heat a flat frying pan or griddle. Reduce heat to medium and cook parathas till golden brown, on both the sides. Apply oil on both sides. Serve hot with pickle / curd / butter.

Thursday, March 8

Happy Holi 2012 !!!!

Holi - the festival of colors - is undoubtedly the most fun-filled and boisterous of Hindu festival. It's an occasion that brings in unadulterated joy and mirth, fun and play, music and dance, and, of course, lots of bright colors!
The main day, Holi, also known as Dhuli Vandana in Sanskrit, also Dhulheti, Dhulandi or Dhulendi, is celebrated by people throwing coloured powder and coloured water at each other. Bonfires are lit the day before, also known as Holika Dahan (burning of Holika) or Chhoti Holi (little Holi). The bonfires are lit in memory of the miraculous escape that young Prahlad accomplished when Demoness Holika, sister of Hiranyakashipu, carried him into the fire. Holika was burnt but Prahlad, a staunch devotee of god Vishnu, escaped without any injuries due to his unshakable devotion. Holika Dahan is referred to as Kama Dahanam in South India. (Source Wikipedia)
To celebrate this holi i made gujia .. To know the recipe click here

Saturday, March 3

Potato And Green Peas Gravy (Pressure Cooker Version)

This year has been very lucky to me, because i have been travelling alot to attend weddings. This is not the end i have one more wedding coming up in April and i don't no how many will come up in future. It feels good when you meet alot of people and do more and more shopping but i feel pity for my husband :) On 18th of feb he went to London for a week and the next day we went to faizabad to attend my SIL wedding. The wedding was very very grand and beautiful that was the first wedding i attended in north India. Usually people says north Indian wedding are very grand and beautiful.. YES they are right. These days were tiring but very enjoyable...

2 cup green peas
3 potato cut into medium sized pieces
2 onion, 3 tomato, 3 green chillies
2tbs red chilly powder, 1/2tbs turmeric
1tbs garam masala, 1tbs coriander powder
1tbsp ginger garlic paste
1tbs cumin seeds
Oil and Salt as per taste
Copped coriander leafs for garnishing

Cooking Method
In a pressure cooker, add oil, when it is hot add cumin seeds, when they splutter, add onion, and green chillies fry it to golden brown. Then add all the masala powder and ginger garlic paste and fry for 5 to 6 minutes, then add tomato's and fry till it starts leaving oil. Now add green peas, potato and salt, mix them all together nicely and add 3 cup of water, close the lid and cook for 3 whistle (1 in high flame 2 in low flame) Garnish with chopped coriander leafs and Serve hot with Rice and Roti.

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