Taler Bora Recipe

Taler Bora Recipe:

Taler bora is a very common and popular Bengali sweet made from fresh palm juice.It is prepared with lots of love and care in every Bengali home during Janmastami celebration in the month of "Bhadra" as per Bengali calendar.Almost every Bengali home use the same recipe with a little variation,some use jaggery instead of Sugar and some also don't use coconut in the recipe.My mom use mashed ripe banana in this recipe for a soft texture,I guess you can also make the Taler bora without the mashed bananas. 

For this recipe you will need a ripe palm fruit ,the palm that I used had 3 medium size kernels so the amount of the ingredients that I listed in this recipe is for 3 medium size kernels only.If you are using a larger or smaller palm fruit  please adjust the ingredients accordingly.In some variation of the taler bora recipe banana is not used,but I prefer to use the bananas as they make the taler bora really soft.Make sure to mash the bananas properly before adding them to the palm juice.The grated coconut gives the bora a crunchy texture and you can feel that in every bite.

Palm fruit is cholesterol free and is a very good source of Vitamin C,Vitamin B-2 and Vitamin B-6.

Taler Bora Ingredients:

• 1 ripe palm fruit(Tal) with 3 medium size kernels.
• 4 to 5 bananas.
• 1 cup sooji(semolina).
• 1 1/2 cup refined flour(Maida).
• 1 cup sugar.
• 1/2 cup grated coconut.
• oil for deep frying.

Taler Bora Method:

1. We will start with separating the kernels from the palm fruit.For this you will have to remove the top portion of the palm fruit(Tal) and then tear out the fibrous portion of the fruit.The kernels will be easily visible now ,so take them out.
   
2. Pour very little amount of water on the kernels and  squash out all the juice from the palm kernels.
3. Mix all the other ingredients(except oil) with the palm juice to form a thick batter and let it rest for 30 minutes.Don't forget to mash the bananas before adding them to the palm juice.
4. Heat oil for deep frying and using a table spoon drop a portion of the batter in the hot oil. Repeat the same procedure for the remaining mixture.
   
5. Fry till the bora take golden brown color.
6. Serve in room temperature.

Egg omelette curry recipe

Egg omelette curry recipe:

Yesterday I was really busy doing house chores so I wanted to make a simple and quick dish for dinner.I had eggs stored in my refrigerator so I thought I would make egg curry but then boiling the eggs and  removing the shells of the boiled eggs is a time consuming affair.As I wanted a fast and easy curry I came up with the idea of omelette curry.The final dish turned out great and so I am sharing this recipe with you all.Hopefully you will like it.Here is the detailed recipe:

Egg omelette curry Ingredients:

• 2 eggs.
• 2 table spoon chopped onions for omelette.
• 1 tea spoon chopped green chilies omelette.
• 1 chopped onion for the curry.
• 1 table spoon onion paste.
• 1 tea spoon ginger paste.
• 2 tea spoon garlic paste.
• 1 tea spoon tomato puree.
• 1/2 tea spoon haldi/turmeric powder.
• 1 tea spoon red chili powder.
• 1/2 tea spoon cumin powder.
• 1 tea spoon coriander powder.
• 1 potato.
• oil.
• salt.

Egg omelette curry Method:

1. We will start with making the omelette.Take a bowl and mix 1 table spoon chopped onion,1/2 tea spoon green chilies,salt with 1 egg and whisk.Heat oil in a pan and add the whisked egg in it.Don't stir and let the bottom of the egg set before flipping it.Cook the other side as well and remove from heat.Now follow the same steps to make another omelette using the other egg.
2. Peel and slice the potato in pieces and marinate the potato slices with turmeric powder and salt.Shallow fry the potato slices till they become almost golden brown.Keep aside.
3. In the remaining oil add chopped onion,saute till they become soft,now add the ginger garlic paste,tomato puree and onion paste and saute for couple of minutes in medium heat.Add the turmeric powder,red chili powder,coriander powder,cumin powder and mix well.Stir fry till the oil separates from the spice mixture.Now add the fried potato slices and mix.Add 1/2 cup warm water ,salt and bring it to boil.Add the omelettes tat we made and let it simmer in low heat till you get your desired gravy consistency.
4. Serve hot with rice or roti.
   

Fried Chicken Momo Recipe

Fried Chicken Momo Recipe:

Momo is a type of South Asian dumpling; native to Tibet, Bhutan, Nepal, North Indian region of Ladakh, Northeast Indian regions of Sikkim, Assam, and Arunachal Pradesh, and Darjeeling, West Bengal, India. It is similar to Chinese baozi and jiaozi, Mongolian buuz, Japanese gyoza and Korean mandu.

The dish is believed to be of Tibetan origin and since then has spread to other neighboring countries with the influx of Tibetan diaspora. Since this dish was initially popular among the Newar community of the Kathmandu Valley of Nepal one prevalent belief is that traveling Newar merchants brought the recipe and the name momo from Tibet where the Newar Merchants used to go to trade. Originally, the seasoning of the dish was typically meat, such as yak, due to the scarcity of vegetables in Tibet. However, after arriving in India, the momo was made to be completely vegetarian in the modern era to feed the large population of vegetarian population.Today I am sharing the non vegetarian version of momo stuffed with minced chicken.here is the full recipe...

Fried Chicken Momo Ingredients:

Ingredients for the momo wrapper:

• 2 cup refined flour(maida).
• 2 table spoon vegetable oil.
• salt.
• Warm water as needed.

Ingredients for the momo filling:

• 1 cup minced chicken.
• 2 table spoon grated carrots.
• 2 table spoon finely chopped spring onion greens.
• 1  table spoon  finely chopped cabbage leaves.
• 1 tea spoon finely chopped garlic.
• 1/2 tea spoon green chili paste.
• 2 tea spoon soy sauce.
• 1/2 tea spoon sugar.
• salt.
• oil for frying.

Fried Chicken Momo Method:

1. Sieve the flour with 2 table spoon vegetable oil and salt ,add warm water and kneed it into a soft and smooth dough.Cover it with a damp cloth and keep aside for 30 minutes.
2. Mean while lets start with the filling preparation.In a mixing bowl combine the minced chicken,grated carrots,spring onion greens,chopped garlic,green chili paste,soy sauce,sugar,salt and mix together.Keep aside.
   
3. Now kneed the dough again and divide it into 16 small portions.Roll out each portion thinly into a 3" diameter circle and our momo wrapper are ready now.
4. Put  1 table spoon of the stuffing that we made in the center of the momo wrapper.Apply little water or oil along the edges and bring the edges together to cover the filling.Twist the edges and seal it.Follow the same procedure for the rest of the momos.
   
5. Now heat oil for deep frying and deep fry the moms till they turn goldn brown.Serve hot with any sauce.
   

Dal Sukto Recipe

Dal Sukto Recipe:

Dal Shukto is a traditional Bengali dish cooked wit seasonal vegetables and lentils popular for its bitter sweet taste.It is really good for health as no spices other than turmeric powder is used.Using bitter gourd is must in this recipe. Sukto is said to improve digestion and other minor stomach problem.My mother used to make sukto for us whenever we had any minor stomach problem.

Dal Sukto Ingredients:

• 1 bitter gourd.
• 1 potato.
• 1/2 cup chopped green beans.
• 1 plantain(Kacha kela).
• 1 small brinjal/eggplant.
• 1 tea spoon mustard seeds.
• 1/2 tea spoon cumin seeds.
• 1/2 tea spoon turmeric powder.
• 1 tea spoon grated ginger.
• 1 bay leaf.
• 1 tea spoon sugar.
• salt.
• 1/2 cup masoor dal/pink lentils.
• oil.

Dal Sukto Method:

1. The first step is to wash and cut the vegetables.Remove the skin of the plantain(Kacha kela) and cut it in long thin pieces.Peel the potato and slice it.Wash and cut the remaining vegetables.
2. Wash the masoor dal/pink lentils and pressure cook it .Usually masoor dal/pink lentils gets boiled in 2 to 3 whistle of the pressure cooker,but always press the dal between your thumb and index finger to check if it is cooked to perfection or not.The boiled masoor dal should not be hard in the middle when you press it.If the dal is still little hard in the middle pressure cook it for some more time.
3. Now in a pan heat 1 table spoon oil and add the mustard seeds,cumin seeds and bay leaf.Once the seeds start to crackle add all the vegetables and stir fry them in medium heat till they are all tender.
4. Now add the already boiled masoor dal/pink lentils,salt,sugar,1/2 cup warm water and mix well with the vegetables.Add turmeric powder and grated ginger.Let it simmer in low heat till you get your desired consistency.
   

Chicken Khichadi Recipe

Chicken Khichadi Recipe:

After a long and lazy Saturday I thought I would make something special for dinner and chicken khichadi came to my mind.This is my moms recipe and she used to cook it for us on weekends.Chicken kichadi is basically a rice and lentils dish cooked with lots of aromatic  spices and of course chicken.I did not have chicken stock stored at home so I used plain water for boiling the rice and lentils,but you can always use chicken stock for boiling purpose as it improves the flavor of the rice.

Lets start with the recipe:

Chicken Khichadi Ingredients:

• 250 grams chicken.
• 1 cup masur dal/Pink lentil.
• 1 cup moong dal/Golden gram.
• 2 cups Basmati rice.
• 1 tea spoon turmeric powder.
• 2 tea spoon cumin powder.
• 1 tea spoon coriander powder.
• 1 tea spoon red chili powder.
• 2 table spoon onion paste.
• 1 table spoon garlic paste.
• 1 tea spoon ginger paste.
• 1 chopped large onion.
• 1 table spoon curd.
• 1 cinnamon stick.
• 4 to 5 cardamoms.
• 1 bay leaf.
• 1/2 tea spoon garam masala powder.

Chicken Khichadi Method:

1. Wash and boil the lentils(moong dal and masur dal) and rice together.Remove from heat and keep aside.
2. Now in another pan heat oil and add the bay leaf,cinnamon stick and cardamoms .Saute them for 30 seconds in medium heat.Now add the chopped onions and saute till they become soft.Add onion paste,garlic paste,ginger paste and saute for 2 minutes.Now add the powdered spices(i.e turmeric powder,cumin powder,coriander powder,red chili powder) and stir fry till the oil separates from the spices.Now bring the flame down to minimum and add the curd,keep stirring continuously so that the curd does not form any lumps.
3. Now add the chicken pieces and mix well with the spices,cover the pan with a lid and let the chicken cook in its own juices in medium flame for 30 minutes.Stir occasionally so that the chicken does not stick to the pan.
4. Remove the lid and cook the chicken till it is tender.Now add the boiled rice and lentils to the pan and mix with the chicken.Cover the pan with a lid a cook for some more time in medium heat.
   Sprinkle the garam masala powder and cook for 10 to 20 more seconds.
5. Serve hot with any side dish.

Paneer Kosha Recipe

Paneer Kosha Recipe:

Today I am sharing paneer Kosha recipe with you all. This recipe is simple yet delicious and is one of my favourite paneer(Indian cottage cheese) recipe.As this paneer kosha is not a curry dish it can be served with roti or any types of paratha as a side dish.

Paneer kosha is a Bengali dish and I learned it from one of my friend.She is a great cook and Whenever I visit her place I learn something new.She deserves all the credit for this awesome dish.

Here comes the complete recipe.Hopefully you will like it:) 

Paneer Kosha Ingredients:

• 250 grams Paneer(Indian cottage cheese).
• 1 potato cut in small pieces.
• 1 chopped onion.
• 1 table spoon onion paste.
• 1/2 table spoon garlic paste.
• 1/2 tea spoon ginger paste.
• 1 table spoon tomato puree.
• 1/2 tea spoon turmeric powder.
• 1 tea spoon cumin powder.
• 1/2 tea spoon red chili powder.
• salt.
• oil.

Paneer Kosha Method:

1. Peel and cut the potato in small pieces and marinate the pieces with little turmeric powder and salt.Heat oil in a pan and fry the potato till they are golden brown,keep aside.
2. Also fry the paneer cubes and keep aside.
3. In the remaining oil add the chopped onions and stir fry till they are soft,add the onion paste and ginger garlic paste and fry for 1 minute or so.Now add the turmeric powder,cumin powder,red chili powder and saute the spice mixture till the oil separates from them.
4. Add the fried potato pieces and paneer cubes and mix well with the spices.Add salt and stir fry for 2 minutes.
5. Serve hot with roti or paratha.

Jhal muri Recipe

Jhal muri Recipe:

Muri or murmura(Puffed rice) is used to make many types of snack in almost every corner of India.It is cheap and easily available in the market.In Bengal muri/murmura(puffed rice) is mixed with many other fresh ingredients to make jhal muri.Jhal muri is so much popular in Bengal that you will find at least one jhal muri vendor in every corner of the street.

Making jhal muri at home is really easy and quick but make sure to eat the jhal muri after making it as the jhal muri might loose its crispiness and become soggy if you keep it laying for too long.

Jhal muri Ingredients:

• 2 cups muri/murmura(Puffed rice).
• 1/2 cup chanachur/namkin.
• 1/4 cup sev.
• 1 chopped onion.
• 3 to 4 chopped green chilies.
• 1 table spoon chopped tomato.
• 1 table spoon chopped boiled potato.
• 2 table spoon roasted pea nuts.
• 1 table spoon mustard oil.
• 1 table spoon coriander leaves.
• salt.

Jhal muri Method:

1. making Jhal muri is really easy.First we ned to chop the onion,green chilies,tomato,boiled potato and in a large mixing bowl mix all the ingredients and season it with salt.
2. Enjoy the jhal muri with tea or coffee.
   

Schezwan Noodles Recipe

Schezwan Noodles Recipe:

Schezwan Noodles Ingredients:

• 1 packet noodles.
• 1 onion for the schezwan sauce.
• 3 to 4 dried chilies.
• 7 to 8 garlic cloves.
• 1 tea spoon ginger.
• 1 table spoon soy sauce.
• 1/2 tea spoon vinegar.
• 1 cup chopped vegetables(carrots,capsicum,cauliflower,cabbage etc).
• 1 egg(optional).
• 1 tea spoon black pepper powder.
• oil.
• salt.

Schezwan Noodles Method:

1. We will start with the schezwan sauce.Soak the dried chilies in warm water for at least 45 minutes and then grind them with the soy sauce,garlic cloves,onion,vinegar,ginger and a little salt.Our hot schezwan sauce is now ready.
2. Boil water in a deep vessel and cook the noodles in the water till thy are al dente(Tender but not too soft).Drain the water and toss the noodles with little oil so that they do not stick with each other and then spread them on a flat surface.
3. In a wok or kadhai heat oil for stir frying and pour the egg  in the pan,turn down the heat and continuously stir fry the egg till it is completely cooked.Remove and keep aside.
4. Now in the remaining oil add the chopped vegetables,stir fry the vegetables till they become tender.Now add the schezwan sauce and mix well.
5. Add the noodles and egg that we cooked already in the pan and stir fry for 1 or 2 minutes.
6. Serve hot with any side dish such as Chicken Manchurian(For Chicken manchurian recipe click here),Chili chicken Dry(For Chili chicken Dry  recipe click here) or Chili Chicken(For Chili Chicken recipe click here).
   .
   

Gulab Jamun Recipe

Gulab Jamun Recipe:

I am not really a sweet lover but one sweet that I can never resist is Gulab Jamun. Two main ingredients that are used for making Gulab Jamun are Khoya(Mawa) and Chenna . Khoya is basically dried milk thickened by heating . If you are in India you will asily fing khoya in any sweet shop any time or even in the grocery stores during Diwali or other major festivals.But if you are staying outside India you can use unsalted ricotta cheese for the same purpose. Chenna is variety of Indian cottage cheese made with fresh milk.

Making these soft and mouth watering Gulab Jamuns is very easy and I have tried to make the recipe as simple as possible.Here is the complete recipe:

Gulab Jamun Ingredients:

• 2 cups Khoya(Mawa).
• 1 cup chenna.
• 2 cups sugar.
• 4 table spoon maida(Refined flour).
• 1/4 tea spoon cardamom powder.
• 2 to 3 saffron strands.(optional)
• 3 to 4 chopped almonds.(optional)
• ghee or oil.

Gulab Jamun Method:

1. In a mixing bowl mix koya(mawa) with chenna,maida(Refined flour) ,little water and cardamom powder to form a soft dough.Let it rest for 30 minutes.
2. Meanwhile let us start making the sugar syrup.In a deep vessel mix the 2 cups of sugar with 1 cup water and bring it to boil.Once the water starts boiling turn the heat low and stir continuously till the sugar dissolves completely and the mixture is clear,this will take around 6 to 7 minutes.Now add the saffron strands ,stir again and Keep aside the sugar syrup.
3. Divide the mixture in equal portions and roll them into small balls.
4. Heat oil or ghee in a pan for deep frying and fry the balls that we made till they turn golden brown.
5. Add the gulab jamun balls in the hot sugar syrup and soak them for at least 30 to 35 minutes before serving.garnish with chopped almonds.
   

Kochu Saag Ghonto Recipe

Kochu Saag Ghonto Recipe:

Colocasia or Taro which is also locally known as kachu in Bengal grows abundantly in the rural areas of India.It is cheap and easily available in the market in many parts of South east Asia and tastes great if cooked properly with the right ingredients. Be careful while chopping and washing the Taro(Kachu) stems as sometimes they might cause slight irritation or itching to your hands,as a precaution you can either use gloves or rub oil to your hands before handling the  Colocasia/Taro(Kachu) stems.

Colocasia/Taro(Kachu) stems are a very good source of Vitamin K,Vitamin C,Vitamin B-2 and Vitamin B-6.They are also a good source of dietary fiber,calcium,Magnesium and Iron.

Here is a step by step recipe of Kachu saag ghanto . I hope that you will like this recipe.

Kochu Saag Ghonto Ingredients:

• 2 to 3 bunch of edible Colocasia/Taro(Kachu) stems.
• 2 table spoon grated coconut.
• 1 bay leaf.
• 1/2 cup roasted pea nuts.
• 1 tea spoon ghee.
• 1/2 tea spoon garam masala.
• 1 cinnamon stick.
• 2 to 3 cardamoms. 
• salt.
• 1/2 tea spoon sugar.
• 1/4 tea spoon haldi or turmeric powder.
• 1/4 tea spoon red chili powder.
• oil.

Kochu Saag Ghonto Method:

1. Wash the young and edible Colocasia/Taro(Kochu) stems properly and cut them in thumb size pieces.Boil slightly salted water in a pot and add the colocasia/Taro stems(Kochu) in the water.Boil them for 4 to 5 minutes.Drain all the water and grind the boiled stems to form a thick smooth paste.
2. Heat oil in a pan or kadhai and add the bay leaf ,cinnamon stick and the cardamoms and saute for 30 seconds.Now add the paste that we made with the boiled colocasia(Kochu) stems into the pan and stir for for couple of seconds.Also add the turmeric powder,red chili powder,salt and sugar and mix well.Water will start oozing out from the mixture,cook it in medium heat till almost all the water evaporates.Now add grated coconut and roasted pea nuts and mix well.Cook for another 1 or 2 minutes,add ghee and garam masala,mix and remove from heat.
3. Serve hot with rice.
   

Besan Ke Laddu Recipe

Besan Ke Laddu Recipe:

Besan ka laddu is type of mithai or sweet dish commonly made in Indian homes.During Diwali my mother used to make these mouth watering laddus for us and whole neighborhood would be filled with sweet aroma of besan and ghee.I am being super biased here but I think my mom used to make the worlds best Besan ka Laddu. Anyways It is not really very difficult to make besan ka laddu and anyone can easily make them at home.The dry fruits gives the laddus a crunchy texture which I really like.

Here is a step by step instructions on how to make besan ka laddu:

Besan Ke Laddu Ingredients:

• 4 cups gram flour.
• 10 to 12 almonds.
• 10 to 12 cashew nuts.
• 1 1/2 cups powdered sugar.
• 1/2 tea spoon green cardamom powder.
• ghee for frying.

Besan Ke Laddu Method:

1. Heat 2 table spoon ghee in a kadhai or pan and add the gram flour in it.Stir fry in low heat till it starts to become brown.Now add the 1/2 tea spoon cardamom powder and fry for another 2 to 3 minutes.Remove from heat and spread it on a plate.
2. Chop the almonds and cashew nuts and mix them  with the roasted gram flour,also add the  powdered sugar and mix well.Let the mixture cool a little.
3. Rub ghee in your hands and take a spoon full of mixture on your hand and roll them into small balls.Your besan ka laddu is ready.
4. Serve them in room temperature.

Chicken Manchurian recipe

Chicken Manchurian recipe:

Chicken Manchurian is one of my favorite dishes and it is easy to cook at home.Chicken Manchurian is believed to be originated from the Chinese immigrants settled in different parts of Kolkata in India.I really like the garlicky flavor in this gravy and it is a refreshing change from our every day curry :) .This chicken Manchurian goes really well with fried rice(For fried rice recipe click here)  or any type of noodles .For the gravy I have used chicken stock but if you do not have chicken stock stored at your home use plain water and it should be alright.Hopefully you will like this recipe as much as I do ,here is the full recipe: 

Chicken Manchurian Ingredients:

Ingredients for marination:

• 250 grams boneless chicken pieces.
• 4 table spoon corn flour.
• 1 tea spoon garlic paste.
• 1/4 tea spoon black pepper powder.
• 1 egg.
• 1 table spoon soy sauce.
• salt.

Other Ingredients:

• 1 table spoon corn flour.
• 1 capsicum chopped.
• 1 chopped onion.
• 2 to 3 chopped green chilies.
• 1/2 cup chopped green onion.
• 1/2 tea spoon black pepper powder.
• 1 table spoon soy sauce.
• 1 table spoon vinegar.
• 2 tea spoon chopped garlic.
• 1 tea spoon chopped ginger.
• 1 cup chicken stock
• salt.
• oil.

Chicken Manchurian Method:

1. Rub the black pepper and garlic paste to the chicken and let it rest for 15 minutes.In a bowl mix the egg,salt ,soy sauce wit corn flour and marinate the chicken pieces with this mixture.Refrigerate for 30 minutes.
2. Now in a wok or kadhai heat oil for deep frying and deep fry the chicken pieces till they are golden brown.Remove and keep aside.
3. Now heat oil in a pan and add the ginger garlic paste and green chilies, fry till the raw smell of ginger is gone.Now add the copped onion and saute till they are soft.Also add the capsicum and fry for another 1 minutes.
4. Take 1 cup chicken stock or plain water and mix 1 table spoon corn flour in it and add it to the pan ,stir well and mix with the capsicum,onion and ginger garlic mixture.Add black pepper,vinegar,soy sauce,green onion and salt and bring it to boil.Now add the fried chicken pieces and let it simmer in medium eat for 7 to 8 minutes.
5. Serve hot.
   

Paneer Do Pyaza recipe

Paneer Do Pyaza recipe:

Paneer Do Pyaza is a spicy Paneer(Indian cottage cheese) dish cooked in onion based gravy.It is one of my favorite paneer dish and as it has a thick gravy it goes really well with roti/paratha or naan.The panner is fried golden brown before adding it to the gravy which improves the flavor of the dish.As many people in India are Vegetarian paneer is an important source of protein for many of us :).So you will find many variations of paneer based dishes  in India.Here is the full recipe:

Paneer Do Pyaza Ingredients:

• 250 grams paneer(Indian cottage cheese) cubs.
• 2 onions chopped.
• 1 tea spoon cumin seeds.
• 1/2 tea spoon ginger paste.
• 1 tea spoon garlic paste.
• 4 tea spoon onion paste.
• 2 table spoon fresh cream.
• 1/2 tea spoon turmeric powder.
• 1/2 tea spoon black pepper powder.
• 1 tea spoon red chili powder.
• 1 tea spoon cumin powder.
• 2 table spoon tomato puree.
• salt.
• oil.

Paneer Do Pyaza Method:

1. Rub the paneer(Indian cottage cheese) cubes with salt and pepper and keep aside for 15 minutes.Heat oil in a pan and shallow fry the paneer cubes till they become golden brown.Remove from heat and keep aside.
2. Now in the remaining oil add the cumin seeds and once they start to crackle add the ginger and garlic paste and saute till the raw smell of the ginger is gone.Now also add the copped onion and saute for 1 to 2 minutes,add the onion paste and tomato puree and stir fry for 30 seconds.
3. Now lets add the dry powdered spices(i.e turmeric powder,cumin powder,red chili powder) and fry till the oil separates from the spices.
4. Now add the fried paneer cubes and mix well,pour 1/2 cup warm water,salt and bring the curry to boil,add the fresh cream and cook till you get a thick gravy.
5. Serve hot with roti or rice.
   

Aloo Karela ki sabzi Recipe

Aloo Karela ki sabzi Recipe:

I like many others  do not like bitter gourd/melon or karela as we call it in Hindi.But as it is really good for health and is known to be effective against diabetes I try to cook many variations of bitter gourd/melon(Karela) at my kitchen.I usually wash and scrap the bitter melon to reduce its bitterness and also add little sugar in the curry for sweetness.My mother in law with her years of experience in cooking thinks that rubbing salt on the peeled bitter gourd/melon skin reduces its bitterness,but frankly speaking I tried  but can not tell the difference.Anyways this curry is tasty as well as healthy and not a bad choice to have once in a while in your dinner or lunch table.

Bitter gourd/melon(Karela) is very low in calories and good for minor stomach problems.Many people drink Karela juice in the morning as it is refreshing and helps in improving  the digestion.It is also a good source of dietary fiber,Vitamin A,Vitamin C,Vitamin B-6,Calcium,Iron and Magnesium.

The Aloo Karela ki sabzi is a simple and healthy curry recipe.It is easy to cook and I think any one can make it at home.So let us start with the recipe now:

Aloo Karela ki sabzi Ingredients: 

• 1 bitter gourd/bitter melon(Karela).
• 2 potatoes.
• 1 chopped onion.
• 1 tea spoon cumin seeds.
• 2 table spoon curd.
• 1 tea spoon sugar.
• 1 chopped tomato.
• 1/2 tea spoon turmeric powder.
• 1/2 tea spoon cumin powder.
• 1/2 tea spoon red chili powder.
• 2 table spoon coriander seeds.
• salt.
• oil.

Aloo Karela ki sabzi Method:

1. Wash and scrap the bitter gourd skin and cut it in small pieces,rub salt and turmeric powder to the pieces and shallow fry them.Also peel and wash the potatoes and cut them in cubes,fry the potato cubes golden brown.Keep aside.
2. Heat oil in a pan and add the cumin seeds in the pan ,once the cumin seeds start to crackle add the chopped onions and fry till they become soft.Now add the chopped tomatoes and fry for another 30 seconds or so.
3. Add turmeric powder,cumin powder,red chili powder,sugar and saute the mixture for 1 minute in medium heat.Now add the fried bitter gourd(Karela) pieces and potato cubes and mix well.Take a bowl and whisk the curd with little water in it.Now reduce the heat and add the whisked curd in the pan,stir continuously so that the curd does not split.
4. Add 1/2 cup warm water,salt and bring the curry to boil,let the curry simmer in medium heat till you get your desired gravy consistency.Garnish with coriander leaves.
5. Serve hot with rice or roti.
   

Bombay Egg Bhurji Recipe

Bombay Egg Bhurji Recipe:

Egg Burji or Anda Bhurji is a spicy Indian version of scrambled eggs.It is easy ,quick  and tasty.It is perfect for breakfast with bread but I can actually eat it any time of the day.If you would like this recipe to be less spicy do not add the garam masala and turmeric powder in this recipe.The herbs and spices really takes this simple scrambled egg recipe to another level.I used only green capsicum for my egg/anda bhurji as I could not find the red and the yellow ones in the near by market,but if you have them at your place please use them as it will not only enhance the look of the dish but will increase its taste and nutritional value as well.So here is the full recipe.I really hope that you will find it easy to cook and will enjoy it with your friends and family:) .Enjoy Cooking!!!

Bombay Egg bhurji Ingredients:

• 4 eggs.
• 1 chopped capsicum.
• 1 finely chopped onion.
• 1 chopped tomato.
• 1/2 tea spoon sugar.
• 3 to 4 chopped green chilies.
• 1 table spoon fresh chopped coriander leaves.
• 1/2 tea spoon turmeric powder.
• 1/4 tea spoon garam masala powder.
• 1/4 tea spoon black pepper powder.
• salt.
• oil.

Bombay Egg Bhurji Method:

1. Heat oil in a pan and add the chopped green chilies,capsicum,chopped onion,tomato and stir fry till the onions become soft.Also add turmeric powder ,sugar and little salt and saute for couple of seconds.
2. In a mixing bowl whisk the eggs with little salt and pepper and pour it into the pan .
3. Now stir fry the egg mixture till it is almost done,add the garam masala powder to it and garnish with fresh coriander leaves.
4. Serve hot with roti,paratha or chapati.
   

Chicken Pakora Recipe

Chicken Pakora Recipe:

Pakoras are a traditional South Asian dish mainy popular in India,Bangladesh,Nepal,Pakistan and Srilanka .Chicken pokara is one of my husbands favorite snack and I often cook it for him.For the batter I use gram flour but I you can certainly use corn flour as well for the same purpose .Amchoor or dried mango powder is used as a souring agent in these pakoras and it can be  found in most of the Asian grocery stores but in case you can't find it there don't use it.I like spicy food so I have used a little amount of red chili and cumin powder in the batter,but if you are not a big fan of spices do not add these spices :) .Traditionally chicken pakora is served hot as a snack or starter with mint Chutney.

Chicken Pakora Ingredients:

• 250 grams boneless chicken pieces.
• 4 table spoon gram flour or besan.
• 1/2 tea spoon red chili powder.
• 2 eggs.
• 1/2 tea spoon cumin powder.
• 1/4 tea spoon amchoor powder(Dried mango powder).
• 1 table spoon finely chopped coriander leaves.
• 1 table spoon curd.
• 1/2 tea spoon turmeric powder.
• 1 tea spoon sugar.
• 2 tea spoon garlic and ginger paste.
• salt.
• oil for deep frying.

Chicken Pakora Method:

1. Wash and marinate the boneless chicken cubes with salt,curd and ginger garlic paste and refrigerate for 30 minutes.
2. Now we will start making the batter for the pakoras,it is easy we just have to mix all the other ingredients(i.e gram flour or besan,eggs, red chili powder,cumin powder, amchoor powder,finely chopped coriander leaves,sugar and salt) except oil with water to form a thick ,smooth batter.
3. Now dip the marinated chicken cubes in the batter and deep fry them till they are golden brown.
4. Serve hot with any chutney.
   

Kache Kele(Plantain) ke Chips Recipe

Kache Kele(Plantain) ke Chips Recipe:

Banana Chips

Plantain chips  or Vaazhakka Upperi is a very popular South Indian Dish which is believed to have its origin in Kerala..Banana Chips are one of my favorite tea time snack.I used to buy the banana chips from grocery stores but recently one of my friend showed me how to make them at home.I was really impressed as it is quick and easy to make and believe me tastes better than the one that I used to buy :) . Coconut oil is used to deep fry these plantains chips in South India,but you can use any vegetable oil for frying if you can not find coconut oil in you nearest grocery shop.It is best to eat them immediately after frying as they are hot and crispy at that time but you can store them in a jar for 1 or 2 days maximum.

Plantains are high in calories but they have more Vitamin C, Vitamin A and potassium than a ripe banana.They are also a good source of dietary fiber,Vitamin B complex and minerals such as Iron,magnesium and phosphorous.The plantains also contain a moderate amount of thiamine,niacin,riboflavin.

Kache Kele(Plantain) Ke chips Ingredients:

• 2 to 3 raw bananas/plantains(kacha Kela).
• 1/2 tea spoon turmeric powder.
• 1/2 tea spoon black pepper powder.
• salt.
• oil for deep frying.

Kache Kele(Plantain) Ke chips Method:

1. Cutting  the raw bananas(Plantains) is always tricky as they are greasy and sticky .The best way to do the cutting is to apply oil  on our hands or use gloves.If you are not using any gloves while peeling and cutting the raw bananas(Plantains) rub some limes on your hands to get rid of the stickiness.
2. Peel and wash the raw bananas(plantains).Use the slicer and slice the raw banana in thin even slices. Marinate them with turmeric powder,salt and black pepper powder.Keep aside for 10 minutes.
3. Now heat oil in a kadhai or pan for deep frying.Deep fry the marinated plantains slices in medium flame till they are cooked and golden brown.
4. Serve as a tea time snack with tomato ketchup or mint chutney.

Kacha kela Chips

Baingan Ka bharta Recipe

Baingan Ka bharta Recipe:

baingan ka bharta

Baingan ka Bharta is a popular vegetarian Indian dish which is cooked with roasted brinjal/eggplant.The word "Baingan" means Brinjal or eggplant and the word "bharta" means mashed in Hindi.So Baingan ka bharta is actually mashed brinjal in spices . Traditionally the brinjal is roasted over charcoal or open flame but it can also be grilled in a microwave to get the same result.My in laws and husband really like baingan ka bharta and request me to make it for dinner often,to tell you the truth sometimes I feel it is really hazardous to roast the baingan over open flame or charcoal and that is when the good old microwave comes to my rescue.I place the brinjal in the microwave,set the timer and half my job is done :) . Before roasting the baingan(brinjal/eggplant) rub it with oil and prick it in on one side using a knife ,this way the baingan(brinjal/eggplant) will be cooked to perfection .

Baingan ka bharta is one of my favorite meal as it uses less oil and spices . The tomato gives a tangy flavor to this dish which I really like . Brijals are good source of Vitamin C,Vitamin B-6,Iron and dietary fiber. Sere it hot with rice ,roti or plain paratha(For plain paratha recipe click here).Hope you will like this recipe:)

Baingan Ka Barta Ingredients:

• 1 large baingan(eggplant/Brinjal).
• 1 onion chopped.
• 1 tomato chopped.
• 2 to 3 green chilies chopped.
• 1 bay leaf.
• 1 tea spoon cumin seeds.
• 1/2 tea spoon turmeric powder.
• 1/2 tea spoon red chili powder.
• 1 table spoon chopped coriander leaves.
• salt.
• oil.

Baingan Ka Barta Method:

1. Wash the eggplant/brinjal .Take 1/2 table spoon oil in hand and rub the baingan(eggplant) with it.Now roast this brinjal over medium heat till it is completely cooked.Let it cool in room temperature.
2. Remove the charred skin of the brinjal and mash it.
3. Heat oil in a pan and add the bay leaf and cumin seeds,once the cumin seeds start to crackle add the chopped onions and fry till they become soft and slightly brown.Now add the chopped tomato,turmeric powder,red chili  powder and stir fry for 1 minute,add the mashed brinjal,salt and cook for another 5 to 6 minutes over medium flame.Garnish with fresh coriander leaves.
4. Serve hot with roti/plain paratha(For plain paratha recipe click here) or rice.

   

   baingan Ka bharta

Chicken Curry with Mushrooms Recipe

Chicken Curry with Mushrooms:

Chicken Curry with mushrooms and broccoli

Chicken curry with mushrooms and broccoli is a quick,easy,healthy and tasty dish.This curry has two of my all time favorite ingredients i.e mushrooms and broccoli. Coconut milk gives this curry a creamy texture and richness.Coconut milk is not very difficult to make at home,for that we need 1 grated fresh coconut and 1 cup hot water.In a mixing bowl mix the grated coconut with the water ,stir well and let it cool in room temperature.Use a muslin cloth as a strainer and squeeze the coconut milk out.If you do not have any fresh coconut at home use the canned coconut milk :) .I used white button mushroom for this recipe as I love its earthy and nutty texture, you can alternatively use  Shitake mushrooms as well.

Button mushrooms are a good source of Vitamin B-6 and Iron.Broccoli which is an edible green plant in the cabbage family is a very rich source of dietary fiber,minerals and antioxidants.They are also a great source of Vitamin C,Vitamin A and Vitamin B-6.I personally believe that broccoli is a super food as it is healthy,low in calories and tastes great:)I really like this chicken curry and make it at home regularly,hope you will like this recipe as much as I do and will enjoy it with your family and friends.happy Cooking and have a great weekend!!!

Chicken Curry with mushrooms Ingredients:

Ingredients for the red spice mix:

• 3 to 4 red chilies.
• 1 thumb size ginger piece.
• 2 onions.
• 2 tea spoon roasted cumin seeds.
• 6 to 7 garlic cloves.
• 1 tea spoon soy sauce.
• 1 tea spoon tomato sauce.
• 1 tea spoon turmeric powder.
• 1/2 tea spoon red chili powder.
• 1 tea spoon roasted coriander seeds.
• 1 tea spoon sugar.
• 1 (1") cinnamon stick (break the cinnamon stick in small pieces as this way it will be easier to make a paste).

Other Ingredients:

• 250 grams boneless chicken pieces.
• 1/2 cup sliced button mushrooms.
• 6 to 7 broccoli florets.
• 2 large onions sliced.
• 2 table spoon tomato puree.
• 1/4 cup thick coconut milk.
• 1/2 tea spoon lime juice.
• oil.
• salt.

Chicken Curry with Mushrooms Recipe:

1. We will start with the spice mix for this curry.Blend all the ingredients listed under the "Ingredients for red spice mix" column with little water  to get a smooth thick paste.Keep aside.
2. Heat oil in a pan and add the sliced onions and saute till the onions are soft,now add the red spice mix that we prepared and saute till the oil separates from the spice mix.Add the boneless chicken pieces,sliced button  mushrooms and stir fry the mixture for 2 to 3 minutes.Now add the broccoli florets,tomato puree,coconut milk,salt,water and bring it to boil.Cook till the broccoli florets are tender and crispy.Add the lime juice and mix well.
3. Serve hot with rice

Chicken Curry with mushrooms and broccoli