South Indian Masala Dosa recipe

Ingredients:
Dosa shell:

1. 1 1/2 cups rice
2. 1/2 cup urad dal
3. salt to taste
4. Oil

Masala Filling:

1. 2 large potatoes
2. 1 medium onion (chopped)
3. 1/2 teaspoon yellow split peas
4. 1/2 teaspoon mustard seed
5. 1/2 teaspoon turmeric
6. 1-2 green chili
7. 1 tablespoon oil
8. salt to taste

Preparation:
Dosa shell

• Separately soak rice and urad dal at least 6 hour or overnight in water.
• Grind to paste.
• Mix together, add salt with water to make batter.
• Leave in room temperature overnight.
• Mix onion and chilies to the thin batter.
• Heat pan or griddle with little ghee or oil.
• Spread the mix on pan in circular motion to make thin Dosa.
• Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

• Heat oil. Add mustard seed, peas, onions and spice.
• Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
• Add potatoes and mix and cook some more Serve
• Add filling inside Dosa and roll. Serve hot with Chutney.

Shimla Mirch Baingan Rizala sabji

Ingredients

8 small brinjals, sliced
6 small capsicums, sliced
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. garam masala powder
1 tsp. cumin seeds
1 cup tomato puree
1 cup coriander leaves
8 curry leaves
Oil for frying
Salt to taste

Ground to a paste

1/2 cup roasted peanuts
1 clove garlic
1 large onion
2.5 cm. piece ginger
1 tbsp. sesame seeds
1/2 cup coconut, grated

Method

Deep fry brinjal and capsicum.
Drain on paper. In 4 tbsp. of oil, add turmeric, chilli and garam masala powders.
Add vegetables and stir fry till soft.
Add tomato and ground paste and salt. Blend.
Heat 2 tbsp. oil, add cumin seeds and curry leaves.
Pour over rizala.
Garnish with coriander leaves and serve

Stuffed Karela (Bitter Melon) sabji

Stuffed karela makes a great side dish to any meal. Karelas have many health benefits including  a home remedy for diabetes.

Stuffed Karela (Bitter Melon) racipe by manjula

Recipe will serve 4 to 6.

Ingredients:-

For the Marinate:

4 bitter melon (karela)
1 tablespoon salt
1 tablespoon lemon juice
For the Filling:

2 tablespoons oil
1 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
2 tablespoons gram flour (besan)
2 tablespoons coriander powder (dhania)
1 tablespoon fennel seeds powder (saunf)
1 1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon red chili powder adjust to taste
1 1/2 tablespoon mango powder (amchoor)
For Cooking Step:

2 tablespoons of oil
1/2 teaspoon salt
Also need some thread to wrap the filled karelas before cooking.

Method:-

Preparing the Kerala

Wash karelas thoroughly and using a knife, scrape the skin. Set the scrapes aside.
Make a slit in the karelas length wise and remove the seeds.
Add karelas and the skin scrapings to a bowl. Mix and sprinkle with salt and lemon juice. Let it marinate for at least an hour.
Squeeze the karelas to remove all the marinade. Wash karelas twice with hot water and then squeeze out all the water.
Separate the scrapings from the whole karelas.
Preparing the Filling:

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready.
Add the cumin seeds and asafetida to the oil. After the cumin seeds crack, add the karela scrapings and stir fry for about 2 minutes.
Add gram flour (besan) and stir-fry for another minute.
Add all the remaining dry spices: coriander powder, fennel powder, turmeric, chili powder, and mango powder. Sauté for a minute and then turn off the heat.
Stuff the split karelas with this spice mixture (there should be some spice mix remaining, which will be used later). Tie the karelas with a thread so that the stuffing does not come out while cooking.
Cooking the Stuffed karelas:

Add 2 tablespoons of oil in a sauce pan over medium heat. Spread the stuffed karelas in the pan and sprinkle with salt. Cover the pan and let it cook for about 2 minutes.
Turn the karelas over to the uncooked side and cook for about 1 minute. Repeat until all four sides of the karelas are cooked.
Sprinkle 2 tablespoons of water and the remaining spice mixture over the karelas. Cover the pan and let it cook for 2 more minutes.
Remove the lid to see if the karelas are tender. Gently turn them over a few more times, making sure they are covered with the spice mixture.
Stuffed karela can be served hot or cold and can be refrigerated up to a week.
Variations

For a slightly sweeter taste add 2 tablespoons of sugar to the cooked spice filling, prior to stuffing the karela.

Crispy Karela sabji

Crunchy fried bitter gourds (karela) tossed with jaggery, poppy seeds and cashewnuts. This recipe tastes superb when served immediately after it is made. It is a great accompaniment for kadhi-chawal.

Preparation Time: 20 mins.
Cooking Time: 30 mins.
Serves 4. 
Show me for   servings  


Ingredients:-

2 1/2 cups sliced bitter gourd (karela)
1/4 cup grated jaggery (gur)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
2 tbsp broken cashewnuts (kaju)
1 1/2 tsp poppy seeds (khus-khus)
1/2 tsp sesame seeds (til)
1 tbsp raisins (kismis)
1 tbsp oil
salt to taste

Other ingredients
oil for deep-frying

Method:-

Peel and slice the bitter gourd and apply salt over them. Cover and allow them to rest for 10 to 15 minutes. Drain out the liquid and discard.
Dissolve the jaggery in 3 to 4 tablespoons of water and keep aside.
Deep fry the bitter gourd slices in hot oil till they are crisp and golden brown. Drain and keep aside.
Heat 1 tablespoon of oil in a pan and add the cumin seeds. When they crackle, add the asafoetida and the turmeric powder.
Add the cashewnuts and fry till they are lightly browned. Then add the poppy seeds, sesame seeds and raisins.
Add the jaggery solution and allow it to cook for 4 to 5 minutes till it thickens. Lower the flame, mix the fried bitter gourd slices into the jaggery mixture and cook until the karlea slices are dry.
Transfer onto a plate and allow to cool slightly. Serve when the bitter gourd slices are crisp.

Tips:-

Save the peel of the karela to make karela theplas, just as we make mehti theplas.

Karela (Bitter gourd) & Onion Subzi Recipe

Karela or Bitter Gourd is exactly as the name suggests – bitter. Despite it’s bitterness and when made well, it is a very enjoyable dish. Karela is also known for it’s health benefits – good for liver, skin, cleanses blood amongst others. Enjoy our version with a dash of tartness and a hint of sweet, just enough to make you forget you are eating and enjoying Karela or Bitter Gourd!

Karela (Bitter gourd) & Onion Subzi Recipe

Prep Time: 10 min
Cook Time: 30 min
Serves: 6 – 8

Ingredients:-

Bitter gourd / Karela – 2lbs (approx 1kg)
Onions – 4 small, sliced
Oil – 2 tbsp
Fennel Seeds – 1 tsp
Turmeric Powder – 1/2 tsp
Salt – to taste
Fennel Seed Powder – 1 tbsp
Lime Juice – 2 tbsp
Sugar – 1 tbsp or to taste

Method:-

1. Prep the Karela by washing, removing the seeds and cutting it.
2. In a large wok, heat the Oil on medium heat.
3. Add the Fennel Seeds and cook for 30 seconds and then add in Turmeric Powder and mix.
4. Add in the Onions and Salt and mix. Allow the Onions to brown and get a caramelized about 10-12 minutes. Stir frequently.
5. Add in the Bitter Gourd and a little more Salt, just for the Bitter Gourd. Mix.
6. Cover and cook for 10-15 minutes, stirring in between.
7. Once the Karela has cooked, add Fennel Seed Powder, Lemon or Lime Juice and Sugar. Mix well.
8. Cook for another 5 minutes until all the flavors are mixed in well. Adjust seasoning if needed.
9. Serve hot with Chapatis, Rotis, Rice as a side dish.

Tips:-

1. Cut the Karela smaller if you prefer.
2. To reduce bitterness in the Karela:
- salt the cut Karela generously
- mix well and set aside for 15 min
- drain or squeeze out the liquid.

Khatta Meetha Karela sabji

Bitter gourd is a vegetable that has high medical and nutritive benefits to the body because of the bitterness that it brings along with it. Hence it is important that we don’t wash away the bitterness by boiling it in water and discarding the water to get rid of the bitterness. The bitter taste can be subdued with the addition of dry mango powder and jaggery. The addition of crunchy roasted peanuts and coriander enhances the texture and the flavour of this healthy vegetable.

Gujarati’s have a famous saying “Aav re varsad, dhebariyo parsad, uni uni rotli ne karela nu shaak” meaning “Allow the rains to pour heavily and come savor the delicious bitter gourd with hot puffed flat bread”. So come the rains and you will find grandmothers singing this sweet poem to entice the family to eat this healthy vegetable.

Makes: 3-4 servings


Ingredients

2 cups of diced bitter gourd, steamed*
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
½ teaspoon turmeric powder
¼ teaspoon asafoetida powder
½ teaspoon red chilli powder
1 teaspoon coriander powder
¼ teaspoon cumin powder
1 teaspoon dry mango powder
4-5 curry leaves, finely chopped
1 tablespoon of jaggery, or more to suit your taste
¼ cup of roasted crushed peanuts
2 tablespoons oil
2 tablespoons of freshly chopped coriander leaves
salt to taste


Method

Heat oil in a heavy bottomed pan on medium high; add the mustard seeds, cumin seeds, curry leaves and allow them to crackle. To this add the asafoetida, turmeric powder and stir in the steamed bitter gourd and simmer for a few minutes. Stir in the red chilli powder, dry mango powder, coriander powder and cumin powder and jaggery. Continue to stir until the jaggery melts and gets well combined into the vegetable.

Turn the heat to low and simmer for 5 to 10 minutes, stirring occasionally. You will notice that the mixture releases a nutty aroma and looks shiny with the melted jaggery. Turn off the heat at this stage and stir in the crushed peanuts and coriander leaves. Serve hot.

Stuffed Karela(Bharwa karela) sabji

Ingredients

  10-12 small karelas (bittergourd / uchchhe)
  2 medium onions, finely sliced
  2-3 tbsp mustard oil

Stuffing
½ tsp mustard seeds
100 gms besan
1 tsp turmeric powder
A pinch asafoetida (hing)
 ½ tsp red chilli powder (to taste)
1 tsp salt (to taste)
 1 ½ tsp mustard oil
1 tsp Amchoor powder

Preparing the karelas

Wash the karelas, scrap the skin with a knife and cut the tips.
Very carefully make a slit cut on each of the karela on one side from start to end (be sure not to pierce the other end).
Scoop out the seeds & flesh from inside the karelas. Keep aside.
(If you don’t want the stuffed karelas to be bitter, scrap the karelas, cut a vertical slit, rub the surface & inside of the karela with salt. Squeeze water and pat dry.
Alternatively put the karelas in salted water for 15-2- mins to remove the bitterness. Squeeze water and pat dry).

Frying

Heat 3 table spoon oil in a pan and put the stuffed gourd one by one into the pan.
 Cover the pan and cook the gourd on a medium flame for 6-7 minutes.
Open the lid, flip the gourd, cover the pan again and cook it for another 5-6 minute.
 Open the lid and flip the side of the gourd from where it is not cooked.
Keep on turning the sides till the gourd is cooked from all the sides and corners till they are brown. Your Stuffed Bitter Gourd is ready.
Take out the recipe in a serving bowl.

Serve it with poori, parantha, chapati or naan. You can take Stuffed Bitter Gourd recipe and poori along with you if you heading for a journey.

If you use mustard oil, then fry the gourd in mustard oil only. It enhances the taste of the recipe. 

Karela ki sabji

There are some vegetables that never make it to our favourites' list. Most gourds, especially the bitter gourd for obvious reasons. But this recipe is very easy to make and is liked by many;even those who do not like the bitterness in karela (bitter gourd). Try it out and I hope you really like it. In this version, tamarind is used, instead of green mangoes, to help to reduce some of the bitterness.

Preparation time: 5 mins
Cooking time: 20 mins

Ingredients:
5-6 pieces Bitter gourd (Karelas)
1 tbsp mustard seeds (rai)
1 tbsp cumin seeds (jeera)
pinch of asafoetida (hing)
4-5 curry leaves
2 inch piece of ginger, peeled and grated or chopped small.
4-5 green chillies, finely chopped.
1 tsp chilli powder, more if you like it hot.
1 tbsp corainder powder (Dhanai powder)
2 tsp turmeric powder
salt to taste
2 tbsp cup tamarind pulp
1/4 cup water

Method:

1. Scrape the rough skin off the karelas gently. Top and tail and slice into 1/2-1 cm. thick slices.

2. Take all the karelas and apply some salt and haldi to these pieces and leave it for about 1/2 an hour.

3. Then wash the karelas and drain out the water completely.

4. In the pan, heat the oil add mustard seeds (rai) and cumin seeds (jeera). When they start to crackle.

5. Add pinch of asafoetida (hing), curry leaves, ginger, green chilli, turmeric powder and chilli powder in the oil and add the tamarind pulp and water to it. By stirring continously add corainder powder (dhania), salt to the mixture.

6. When all the water is evaporated and oil begins to separate. Add karela pieces to the mixture and if needed add little water to cook the karelas. Cook it until the karela are soft and tender.

7. Garnish with corainder leaves and serve hot with roti or paratha.

Notes: Making tamarind pulp; soak approximately 2 inch piece of tamarind block in warm/hot water. Mash it well. Remove seeds and fibre by straining through a metal sieve. The end result should be a thick pulp. This dish freezes well and can be made in bulk.

Bhindi curry dish

Bhindi curry is made by adding a little gravy to the traditional bhindi dish. Learn how to make Indian okra curry. Bhindi curry can be served with chapati or rice.

Ingredients

1 kg Bhindi(okra)
1 large sized onion (chopped)
2 medium sized tomatoes (chopped)
1 tblsp ginger garlic paste
1 tsp cumin seeds
1 tsp red chilly powder
2 tsp coriander powder
1 tsp garam masala
1/4 tsp turmeric powder
salt to taste
oil


How to make bhindi curry

Wash and dry bhindi.Cut them in two halves
Heat oil in a wok or kadai.Add cumin seeds to it and let it splutter.
Add chopped onions and ginger garlic paste.Fry till they are golden brown.
Now add chopped tomatoes,turmeric powder,red chilly powder, coriander powder and mix well.Let it cook till the oil separates.
Add little water and let it simmer.
Now add the cut bhindi,alt and garam masala and cook till bhindi is done.
Serve hot okra curry with chapatis.

Mixed Vegetable Curry

Ingredients

•Potatoes,1/2 inch cubes 2 medium
•Carrots,1/2 inch cubes 2 medium
•French beans,cut into 1/2 inch pieces 10
•Cauliflower 1/4 small florets
•Shelled green peas 1/2 cup
•Green capsicum,1/2 inch cubes 1 medium
•Oil 3 tablespoons
•Cumin seeds 1 teaspoon
•Curry leaves 10-12
•Onions,chopped 2 medium
•Salt to taste
•Garam masala powder 1/2 teaspoon
•Masala paste
•Onion 1 medium
•Scraped coconut 1/2 cup
•Garlic cloves,roughly chopped 8-10
•Ginger 1 inch piece
•Roasted coriander seeds 2 tablespoons
•Fennel seeds (saunf) 2 tablespoons
•Dried red chillies,seeded 2
•Green chilli,roughly chopped 1
•Salt to taste



Method

Heat 3 tbsps oil in a pressure cooker.

For the masala roughly chop onion and put into a mixer jar. Add coconut, garlic, roughly chopped ginger, roasted coriander seeds, fennel seeds, dried red chillies, green chilli and salt and grind to a fine paste with little water.

Add cumin seeds, curry leaves and onions to the pressure cooker and sauté till lightly coloured.

Add potatoes, carrots, beans, cauliflower and ground masala and mix well. Rinse the mixer jar with a little water and add.

Add salt, green peas, capsicum and garam masala powder and mix well. Close the cooker with the lid and cook under pressure till 1 whistle is given out. Lower heat and cook for 5-7 minutes.

Open the lid of the cooker when the pressure reduces completely and serve hot with roti or chapatti.

Bhindi Masala Recipe Indian

Bhindi masala is a popular main course dish made with bhindi cooked in spices and served with chapatis.Learn how to make bhindi masala.

Ingredients:

2 pounds bhindi 

2 onions (chopped) 

1 tblsp ginger garlic paste 

1 tblsp coriander powder 

1 tsp cumin seeds

1 tsp red chilly powder 

1 tsp garam masala powder 

1 tsp amchur powder 

1/4 tsp turmeric powder 

salt to taste 

oil 

How to make bhindi masala:

1. Wash and cut bhindi in halves.
2. Heat oil in a wok or kadai.Add cumin seeds and let it splutter.
3. Add chopped onions and ginger garlic paste.Fry till golden brown.
4. Now add cut bhindi with rest off the spices and stir well.
5. Cook it on medium flame and keep stirring it ocassionaly so it does not stick at bottom.
6. Keep feying till bhindis are cooked.
7. Serve bhindi masala hot with chapatis.

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