Wednesday 21 May 2014

KARELA CURRY (BITTER GOURD)

INGREDIENTS:

Karela (Bitter Gourd)
Onions
Tomatoes
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder
Curry Leaves
Coriander Leaves
Ginger
Water

METHOD:
  • Wash and peel the karela (Bitter Gourd) with a peeler
  • Wash it again and put a length wise straight cut on the Karela (Bitter Gourd)
  • Fill with a Salt to the length wise cut and close it. Salt is been added to remove the bitterness of karela (Bitter Gourd)
  • Keep aside for 5 mins
  • After 5 mins squeeze the karela with your hands and remove the excess salt from it
  • Fry these karela in a hot oil on a medium flame
  • Fry till they are turned into light brown colour and remove it
  • Keep aside till they get cooled
  • Chop finely Onions, Ginger and tomatoes and keep aside
  • Take a pressure cooker and pour oil to it
  • Add Chopped Onions and stir fry till light brown colour
  • Add Curry Leaves, Ginger flakes and mix well
  • Add Tomatoes and mix well
  • Add Salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well
  • Now add fried karela (Bitter Gourd) and mix well
  • Finally add 1 cup of water to it and close the cooker
  • Let 2 whistles come and simmer it for 5 minutes till Karela becomes soft and Off the gas
  • After 5 minutes mix the curry and garnish it with Coriander Leaves
Serve hot with Rice or Chapathi or Paratha

Thursday 15 May 2014

METHI KA PARATHA

INGREDIENTS:

Wheat Flour
Salt as per taste
Jeera (Cumin Seeds)
Oil
Red Chillie Powder
Turmeric Powder
Water
Methi Leaves

METHOD:
  • Chop methi leaves finely and wash the leaves for 3 to 4 times in water
  • Take Wheat flour in a plate or in a vessel
  • Add Salt as per taste
  • Add Turmeric Powder,Red Chillie powder and Jeera to it
  • Add 2 to 3 tsp of Oil to it
  • Add Chopped Methi Leaves and mix well
  • Knead the wheat flour with water and keep aside
  • The dough must be like Chapathi dough.Dont add lots of water to it
  • Make small puri sizes from the dough and with rolling pin make the chapathi size
  • Take a Pan and heat it
  • Cook the methi paratha on a medium flame and in between pour 2 tbsp of oil to it
  • Cook till the methi paratha turns into light golden brown colour
Serve hot the Methi Paratha with Curds (Yogurt) or Papad or Pickle