Thursday, November 13, 2014

Stuffed Karela recipe

Stuffed Karela

2 large Karelas
1/2 tsp Salt

For filling-

 2 Potatoes
1/4 tsp Salt
1/4 tsp Red chilli powder
1/4 tsp Amchur
a pinch Garam masala
1/4 tsp Jeera
1 tbsp Oil

 How to make stuffed karelas:-
Scrape and wash karelas.
Slit the karelas lengthwise, rub the surface and interior with salt and leave aside for an hour (preferably over night).
Wash them thoroughly and squeeze out the water completely. 
Boil and peel potatoes and cut into small pieces or mash.
Heat oil in a pan and add jeera. When browned, add potatoes and other masalas.
Fry for a few minutes and cool. Stuff the potato mixture in the karelas and tie with thread.
Shallow fry them in oil, till tender and light brown in colour.
Unite the thread and serve hot with chapattis.

Saturday, October 18, 2014

Moong Dal Cutlets

Moong Dal Cutlet Recipe
Moong dal - 1/2 cup (soaked in water for one 1 hour)
Potato- 2 (boiled)
Bread crumbs- 1 cup
Green coriander - 2/3 tbsp
Dhaniya powder (coriander powder) - 1/2 tsp
Red chili powder - 1/4 tsp
Aamchoor (mongo powder) - 1/4 tsp
Garam masala - 1/4 tsp
Heeng (asafetida) - 2 pinch
Ginger - 1 inch piece (grated)
Green chili - 2 (finely chopped)
Salt- 1/2 tsp (to taste)

How to make Moong Dal Cutlet:-
·         Peel the potatoes and mash them finely.  
·         Put moong dal, potato and bread crumbs in  big bowl, add all spices and mix them thoroughly.  Knead with hand and prepare the batter.
·         Heat the oil in a pan.  Take out little mixture give it a ball shape, place it in your hand and give it a oval shape.  Prepare all the cutlets similarly.
·         Put 6-7 or as many cutlets in the heated oil and cook on medium flame until they became golden brown from both the sides.  
·         Place them on a saucer.  Prepare all the cutlets with same procedure.
·         Hot pining moong dal cutlets are ready.  

·         Serve with green chutney or sauce.

Tuesday, September 2, 2014

Kaju Kari Recipe

Kaju Kari


Sabut Kaju – 1/4 kg
Kasuri Methi - 1 table spoon
Fresh Cream   - 1 cup
Cold Milk – 1/2 cup
Milkmaid – 1/2 cup
Khauva - 1/2 cup
Kaju kani ka paste – 1/2 cup
Onion 4 (pureed)
Tomatoes 8 (pureed)
Garlic 1 paste
Ginger 1 paste
Red chili powder - 1/2 teaspoon
Coriander leaves
Oil - 8 tablespoon
Garam Masala Powder 1 tsp.
Salt to taste

How to make Kaju Kari:-
  • Put kadai on gas, add oil and heat it well.
  • Add onion puree, kasuri methi and ginger-garlic paste sauté on high flame.
  • Let the water of onion and ginger-garlic evaporates very well.
  • Let the color of the above become crispy golden brown.
  • Off the gas and add salt to taste, red chili powder, garam masala.
  • Mix them very well, to get the color and on the gas stove.
  • Add tomato puree, fry it till each particle of tomato contract and the oil separates from corners of kadai.
  • Off the gas and add chopped coriander leaves and kaju, mix them well, off the gas.
  • Then add milk ingredients like Milkmaid, cream khauva, kaju kani paste and cold milk.
  • Mix them well and let it boil once and off the gas.
  • To garnish add green coriander.
  • Enjoy hot Kaju Kari with Naan or any kind of roti.