Dahiwala Karela (Bitter gourd cooked in yogurt)

Bitter gourd is one of the most hated vegetable around the world. Most people are force fed the vegetable as a child. Bitter gourd has so many health benefits such as it has anti-diabetic properties, is rich in vitamin A and C, iron, magnesium and potassium. It also has antioxidants and anti-inflammatory compounds. It helps in reducing the risks of heart disease, lowers the cholesterol level etc. It is low in calories, carbohydrates and fat which boosts in weight loss and improves metabolism. It contains 80-85% water, which reduces hunger. I have grown up eating bitter gourd which is fried in oil with some spices (my mom makes it, and its my favourite). The recipe I have shared here is something I have tried in my kitchen and it turned out delicious. So try and let me know your views.

Ingredients:

500 gms bitter gourd (Karela)

2 tsp cumin seeds

1 large onion sliced

1 medium tomato

1 tbsp ginger garlic paste

3 chopped green chillies

½ cup yogurt

½ tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder

1 tsp red chilli powder

Salt to taste

1 tbsp Oil

1 tbsp Jaggery

Directions:

Wash and clean Bitter gourd and slice them in roundels. Apply some salt and keep aside for 5-10 minutes. This will help reduce the bitterness. Slice onions, chop tomatoes and green chillies and keep it aside. In a bowl mix yogurt, cumin powder, coriander powder, red chilli powder, turmeric powder, garam masala powder and a pinch of salt. Keep the mixture aside.

In a pan heat oil, when oil is hot add cumin, when cumin starts to crackle add onion and green chillies. Saute for 5 mins on medium flame. Add ginger and garlic paste and cook on medium flame for 5 minutes.

When onions are cooked add tomatoes and cook for 2-3 minutes. Now add bitter gourd and cook it on medium flame for 15 minutes, stirring occasionally. Now add the yogurt mixture and cook on high flame until bitter gourd is cooked and all water from yogurt is evaporated. Mix in jaggery and adjust the seasonings.

Garnish with Mint leave or coriander. Serve with Garlic naan.

Pandhara Rassa

One of Kolhapur’s delicacy Pandhara rassa means “white curry” is a soup like dish made of coconut milk and cashew. The fact that you can use chicken, mutton or veg stock to make pandhara rassa makes it a must go with your food and its nutritious. Childhood memories of pandhara rassa is relishing it at home, wedding and at restaurants with my family and friends. I always used to believe preparing pandhara rassa might be challenging, but it’s so simple and makes a good accompaniment with spicy chicken or mutton curries.

For Chicken Stock:

1kg Chicken Carcass

1 tablespoon Ginger Garlic Paste

3-4 cloves

5-6 peppercorn

2 bayleaves

1 medium onion

1 carrot

2 garlic pods

For Coconut Milk:

2-3 green chillies

Handful of cashewnuts (blanched)

Freshly Grated Coconut

Tip: If u are using frozen grated coconut, soak it in warm water so it will soak water and will be more creamier.

For Preparation:

3tbls Oil

4-5 cloves

Salt to taste

Directions:

Step 1.

 Chicken stock

Marinate the chicken with ginger garlic paste. Put all the ingredients in a pot. Cook on low flame for 2-3 hours. Strain. Cool. Before using remove the fat from the top.

Step 2.

Coconut Milk

Put all the ingredients in a blender and blend till its combined. Strain all the milk in a bowl. Squeze the combined mixture with your hands and extract all the milk. Repeat the process one more time.

Tip: After extracting milk, you can keep the coconut mixture and use for other purposes like making Vatan.

Step3.

Take a pot. Add 3 tbls oil. When oil is hot, add cloves, then add the chicken stock. When the chicken stock is warm add coconut milk (don’t add while the stock is boiling or it will split) Simmer for a while and serve hot with boiled egg(optional). Garnish with chopped coriander.

Soya Kheema

Ingredients

500 gms Soya Chunks

2 medium red onions

2 medium tomatoes

3 green chilies

Handful of coriander leaves

1 bay leaf

1 cinnamon stick

6-7 peppercorns

6-7 cloves

3 tablespoon ginger garlic paste

­­2 tablespoon red chili powder

1 tablespoon cumin powder

1 tablespoon coriander powder

1 tablespoon garam masala powder

1 teaspoon turmeric powder

8 tablespoon oil

2 tablespoon Kasuri Methi

1 cup peas (optional)

Salt as required

Directions

Soak soya chunks in warm water. Leave it aside

Chop onion, tomatoes, green chillies, coriander.

Take a pan, pour oil and once oil is hot add the whole spices. Sauté. Now add finely chopped onions, sauté till its translucent, add ginger garlic paste and cook for about 2-3 minutes. Add green chillies.

Add chopped Tomatoes and cook for another 3-4 minutes

While tomatoes are cooking squeeze out all the water from soya chunks. Put in blender and grind it into small chunks. Make sure you don’t grind it for too long or it will be powdery,

Add red chili powder, coriander powder, cumin powder, garam masala powder, turmeric powder, kasuri methi. Mix on medium flame. Add grinded soya chunks.

Let it cook for a while add salt and some water if the mixture is too dry. Now you can add green peas(optional). Mix it and turn the flame off. Finish it off with coriander leaves.

Serve with Indian Flatbreads or Pulav.

Anda Tawa Masala

A local favorite among people, you can find this on the streets of Mumbai, be it outside offices in daytime to railways stations at night. The smell of tawa masala will make you hungry. Try the recipe below and let me know your reviews

Ingredients:

7-8 eggs

2 medium onions

1 large tomato

1 tablespoon ginger paste

1 tablespoon garlic paste

1-inch cinnamon stick

4-5 peppercorns

4-5 cloves

1 bay leaf

1 tablespoon cumin seeds

Handful coriander leaves

2 pinches of kasuri meethi

2-3 green chillies

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

A pinch of garam masala powder.

1 tablespoon tawa masala

2 tsp red chilli powder

128 grams butter

80 ml oil

Salt to taste

Directions

Heat water in a pot. Add salt. When the water boils gently place eggs and leave for 13 mins. Remove and place in cold bath. Remove shells and cut into medium cubes. Mash half the egg yolks.

Chop onion, tomatoes, slice green chillies and coriander leaves.

Take a pan add oil and half the butter. When it’s hot add cinnamon stick, peppercorn, cloves, bayleaf, when it starts to crackle add cumin seeds.

When the cumin starts to crackle add onion. Saute for 3-4 minutes on high flame. Add ginger garlic paste and saute for another 2 minutes. Add kasuri methi and saute for a minute and then add tomatoes. If the mixture is dry sprinkle some water.

Now add turmeric powder, red chilly powder, cumin powder, coriander powder, tawa masala powder. Saute for 2 minutes and add some water. Now add the eggs and mix. Mash half the egg yolks so it makes the dish creamier. Season with salt. Finish it with chopped coriander leaves, a pinch of garam masala and the remaining butter. Serve hot with Buttered bread or pav.