Bitter Gourd Pickle Recipe /Pavakkai Urukkai Recipe / Pavakka Achar / Kakarakaya Nilava Pachadi / Andhra Style Bitter Gourd Pickle / Karela Pickle

Bitter Gourd Pickle

Tempering

Sesame oil - 1/2 cup

Mustard - 1 tsp

Jeera - 1/2 tsp

Red chillies - 2

Curry leaves few

Ginger and Garlic paste - 1 tsp ( heaped)

Turmeric powder - 1 tsp

Other ingredients

Bitter gourd cut into thick circles - 2 medium size

Salt - 2 tsp

( add more or less to your taste)

Red chilly powder - 4 tsp

Mustard powder - 1 tsp

Lemon - 1 large size

(remove the juice from the lemon)

Jaggery - 1/4 tsp

Method

Heat oil in a pan and deep fry the bitter gourd till golden brown on all sides, remove to a bowl.

In the same oil add the tempering ingredients, fry till mustard splutter and ginger garlic is well fried. Switch off the stove and let it cool.

Add the dry powders , lemon juice, jaggery and the cooled tempering into the fried bitter gourd, mix well till combined .Store it in a clean jar in fridge.

This pickle can be enjoyed immediately or after 2 days.

Enjoy as a side dish for rice or roti.

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Roasted Cabbage Steak With Beet Dressing / Pumpkin Soup recipe / Cracked Wheat Salad

Roasted Cabbage Steak With Beet Dressing 

Pumpkin Soup 

Cracked Wheat Salad

Roasted Cabbage Steak With Beet Dressing / Roasted Cabbage With Beetroot Dressing / Cabbage Steak / Beetroot Dressing

 

Beet Dressing

Beetroot Dressing

Small beetroot steamed - 1

Salt to taste

Garlic - 1

Olive oil - 3 tsp

Apple cider vinegar - 2 tsp

Greek yogurt - 1 tbsp

Lemon juice - 1/2 tsp

Harissa paste - 1/2 tsp

( instead you can use red chilly paste)

Method

Blend everything in a blender to a smooth mixture.

Use this dressing for salad or drizzle on roasted vegetables.

Cabbage Steak 

Cabbage Steak

Cabbage cut into thick wedges - 5

Salt and pepper powder to taste

Olive oil to brush on top as needed

Method

Brush both sides of the cabbage with olive oil and sprinkle  salt and pepper powder.

Roast in air fryer at 375 deg. till cooked and light brown on both sides or use oven to roast

Do not over cook and burn the cabbage.

Drizzle the dressing on top and enjoy hot.

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Onion Samosa Recipe / Irani Samosa Recipe / Hyderabadi Onion Samosa / Pyaz Ka Samosa Recipe / Vengaya Samosa Recipe - Snack Recipe

Irani Samosa

Filling ingredients

Chopped onions - 2 large

Chopped green chilies - 2

Poha / Aval - 1/2 cup

Salt to taste

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Cumin powder - 1/4 tsp

Turmeric powder - 1/8 tsp

Chaat Masala - 1/2 tsp

( Take a wide bowl add all the above mentioned ingredients using your fingers mix well till combined )

Ingredients for the dough

Maida / all purpose flour - 2 cups

Salt to taste

Oil - 3 tsp

Water as needed

( Take all the ingredients in a bowl pour water little by little to form a soft tight dough, knead the dough well , cover and rest for 1 hour .

Divide the dough into 6 or 7 balls , roll out each ball into a very thin sheet.

Cook it on a tawa for 10 seconds on each side, do not cook till brown spots appear on top. 

Prepare all the sheets the same way using a knife trim the edges to get a large perfect rectangle sheet.

Now cut this rectangle sheet into 1 and 1/2 inches wide sheets. For each rectangle sheet you will get 3 long wide sheets. ) 

See the picture for better understanding on how to fold the samosa

Other ingredients

Corn flour - 2 tbsp

( Pour water and make a smooth paste this is used for sealing the samosas )

Oil to deep fry

Fried curry leaves for garnish

Onion Samosa

Method

Take a samosa sheet fold it as a triangle from one corner repeat one more time and the third time you will see a triangle cavity and a flap to cover the samosa. Place needed filling into the cavity apply the corn flour paste on all sides and close the flap. repeat with all the sheets.

Heat oil in a pan and deep fry in medium low flame till crisp and brown on all sides.

Garnish with fried curry leaves on top and enjoy hot with tea!

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Bhapa Chingri Recipe/ Chingri Bhaape / Bengali Steamed Prawn In Poppy Seeds Mustard Sauce

Chingri Bhapa

Ingredients

Large shrimps - 10

Salt to taste

Turmeric powder - 1/4 tsp

Grated coconut - 1 tbsp

Poppy seeds - 1 & 1/2 tsp

Mustard seeds - 2 & 1/2 tsp

( you can add black and yellow mustard)

Onion seeds - 1/4 tsp

Curd - 1 tsp heaped

Green chillies - 4

Mustard oil - 6 tsp

Chingri Bhapa

Method

Remove shell and the middle vein from the shrimp, wash and put it in a bowl.
Soak poppy seeds and mustard in warm water for 20 minutes.
Take a blender add 2 green chilies, coconut, soak ingredients grind to a smooth paste. 

Transfer to a bowl and add onion seeds, salt , turmeric powder and curd into the ground paste, mix well till combined.
Pour this ground mixture on the shrimp add the mustard oil mix and marinate for 30 minutes.
Put this into a microwave safe bowl place 2 slit green chillies drizzle some mustard oil on top, cover it with a cling foil.
Microwave for 4 minutes till cooked. You can also steam them on stove top or in instanpot for 5 minutes.
Mix and best served with plain rice.

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Roasted Whole Cauliflower with Chimichurri Sauce / Baked Cauliflower with Chimichurri Sauce Recipe / Roasted Cauliflower with Chimichurri Sauce

 

Whole Roasted Cauliflower

Ingredients for roasted cauliflower

Medium size whole cauliflower - 1

( trim few leaves at the bottom which is hard and keep the remaining leaves on)

Salt and pepper powder to taste

Olive oil - 2 tsp

Method

Rub the washed and trimmed whole cauliflower with olive , salt and pepper powder.

Take a baking tray or an iron skillet place the cauliflower cover it with a foil.

Bake the cauliflower for 40 minutes at 375 deg. F till the cauliflower is cooked. Each oven is different so temperature and cooking time may vary.

Remove the foil and broil on low till the top is slightly brown, remove from the oven rest for 5 minutes.

Pour the chimichurri sauce on top and enjoy hot.

Chimichurri Sauce

Ingredients for Chimichurri Sauce 

Finely chopped coriander leaves - 1/4 cup

Finely chopped parsley -  1/4 cup

Salt and pepper powder to taste

Red chilly flakes - 2 tsp

Olive oil - 1/8 cup

( you can add more if you like)

Lemon zest - 1 tsp

Red wine vinegar - 3 tbsp

Italian seasoning - 1 tsp

Finely chopped garlic - 4

( Mix all above ingredients together in a bowl or use a food processor to blend , your sauce is ready . Feel free to adjust the ingredients according to your taste buds.)

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Aadi Paal Recipe / Aadi Thengai Paal Payasam / Coconut Milk Payasam Recipe / Thengai Paal Payasam Recipe - Easy Payasam Recipes

 

Aadi Paal

Ingredients

Thick coconut milk - 1 cup

Thin coconut milk - 1/2 cup

Jaggery - 1/4 cup

Water - 1/4 cup

Salt - a pinch

Edible camphor - a pinch

Crushed cardamom - 1

Cashew nuts fried in ghee - 1 tsp

Method

Dissolve the rice flour in the thin coconut milk and keep it aside.

Pour water into a pan add the jaggery and dissolve, filter the liquid to remove impurities.

Pour the thin coconut milk into the jaggery and in low flame boil for 3 to 4 minutes. Reduce the flame and pour the thick coconut milk.

In low flame cook for few minutes and switch off the stove. Do not boil.

Add the cardamom powder, salt and edible camphor mix and enjoy hot.

Notes:

a) Fresh coconut milk is best to make this payasam, but canned coconut milk can be replaced.

b) Adding rice flour prevents from curdling.

c) Once thick coconut milk is added do not boil.

d) Colour of the recipe depends upon the quality of the jaggery.

e) Always mix before serving.

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Appalam Kootu Recipe / Appala Kootu Recipe / Lentils Papad Curry Recipe / Papad Kootu Recipe

 

Appalam Kootu

Tempering

Coconut oil - 2 tsp

Vadavam - 1 & 1/2 tsp

( If you don't have then add mustard, urad dal and jeera)

Red chilly - 1

Curry leaves few

Grated coconut - 2 tbsp

Ingredients to be pressure cooked

Channa dal - 1/2 cup

Chopped onion - a handful

Chopped tomato -1

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

( Pressure cook till dal is soft and slightly mash it)

Other ingredients

Deep fried appalams -5 broken into big pieces

Salt to taste

Chopped coriander leaves for garnish

Method

Heat oil in a pan and temper with above ingredients.

Pour the pressure cooked dal add salt to taste into the tempering, mix and switch off the stove.

Garnish with coriander leaves and enjoy with hot rice.

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Carrot Banana Smoothie / Banana Carrot Smoothie

Carrot Banana Smoothie

Ingredients

Carrot chopped - 1 small

Banana chopped - 1

Almonds - 6

Chia seeds - 1/2 tsp

Cinnamon powder - 1 pinch ( optional)

Seedless dates - 1

Cold milk - 1 & 1/2 cups

( add more or less according the consistence you want)

Method

Add all the above ingredients into a blender. blend till thick and creamy.

Enjoy immediately!

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Khara Bath Recipe / Masala Rava Bath Recipe / Karnataka Special Khara Bath Recipe / Masala Bath Recipe / Kharabath Recipe With Neer Coconut Chutney

 

Khara Bath

Ingredients

White Rawa /Rava /Suji /Sooji - 1 cup

Water- 3 & 1/2 cups

Salt-to taste

Turmeric powder - 3/4 tsp

Chopped vegetables together - 1 cup

( I used peas, carrot & beans)

Chopped onion -1/4

Coriander leaves  - few for garnish

Chopped tomato -1 small

Chopped green chilies - 4

Chopped ginger -1/2tsp

Fresh coconut - 1 tbsp

Vangi bath masala powder - 1 tbsp

Lemon juice - 1 tsp

Sugar a generous pinch

Tempering

Oil - 6 tsp

Ghee -1tbsp

Curry leaves few

Mustard-1tsp

Cumin seeds - 1/4 tsp

Urad dal & channa dal -each 1/2 tsp

Chopped cashew nuts - 10

Method

Heat oil in a pan temper it with above ingredients.

Add onions ,ginger, curry leaves & green chilies fry till light brown.

Add the vegetables & sauté till vegetables are 3/4th cooked.

Lower the flame & add the rava, fry for 1 or 2 minutes & switch off the flame.

Mean while heat water in a pan, add salt & turmeric powder to the water.

When water boils immediately pour it into the rava mixture, stir it well to make sure there are no lumps.

Now switch on the flame, cover it with a lid and in low flame cook till all water has absorbed & rava & vegetables are cooked.

Add the tomato and give a mix , sprinkle the coconut and vangi bath masala powder and cover.

Cook for a minute and switch off the flame.

Add the ghee, coriander leaves, sugar , lemon juice mix well & serve hot with Neer coconut chutney.

Note:

Water measurement differs according to the quality of rava.

Neer Coconut Chutney

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Grinding Ingredients

Fresh coconut - 1 cup

Green chilies - 6

Coriander leaves a handful

Mint leaves - 10

Garlic - 4

Ginger a tiny piece

Roasted gram dal - 1 tbsp

Tamarind - a small piece

Salt to taste

Water a needed to dilute

Tempering

Oil - 3 tsp

Mustard - 1 tsp

Urad dal and Channa dal - 1 tsp together

Red chilly - 1

Curry leaves - few

Method

Add all above mentioned ingredients into a mixi jar and grind to a fine paste.

Transfer to a bowl add water and dilute. Heat oil in a pan and temper it with above ingredients.

Pour the ingredients into the chutney and mix well.

Serve as a side dish for Khara bath.

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