Fried Bitter Gourd in yogurt / Raita

 Yogurt / Curd is often quite a staple in most Indian houses & no festive is complete without a bowl of creamy raita or Pachadi if your living in south....Those who love to have yogurt / curd daily then be innovative by adding vegetables which are healthy but hate to have it e.g... Bitter gourd, lady's finger, brinjal fry them & serve as a starter with yogurt dip.. ..

Fried Bitter Gourd with yogurt dip.

Bitter Gourd Raita.

Or roast them & mix into the yogurt / curd....Gr8 to have during summer :)

Bitter gourd is a low calorie & low carb vegetable...As i have mentioned in my older post  > Bitter Gourd Pulissary  recipe  this veggie is best eaten when fried, roasting or adding a small piece of jaggery while cooking to remove the bitterness.....

Here i given 2 recipes of having bitter gourd with yogurt / curd..

Ingredients : For fried bitter gourd....

• 200 gm bitter gourd.
• 1/4 cup rice flour.
• 1/4 cup maida.
• 1/2 tsp chilly powder.
• 1/4 tsp jeera / cumin powder.
• 1/4 tsp turmeric powder.
• Salt to taste.
• Oil to deep fry.

For the yogurt dip :

• 1 cup yogurt.
• Pinch of roasted jeera powder.
• Pinch of chilly powder,
• 1/4 tsp sugar.
• Salt to taste.
• 1/2 tsp oil.
• 1/4 tsp mustard seeds.
• Few chopped curry leaves.

Method : For yogurt dip...

• For the yogurt dip buy the thick variety yogurt.. Add the yogurt in a bowl add sugar & salt & beat well till creamy sprinkle a pinch of roasted jeera powder & chilly powder..
• In another pan add 1/2 tsp oil when hot add mustard seeds let it crackle, add the curry leaves saute for a sec & off the flame.let it cool.
• Pour the seasoning over the curd & mix it lightly & keep aside.

For the fried bitter gourd :

• Cut the bitter gourd in half  remove the seeds & cut into thin strips.. To remove the bitterness soak in salted water for 1 hr....
• Squeeze out the water from the bitter gourd & place on a plate...

• Add chilly powder, turmeric powder,salt, jeera /cumin powder & mix well & keep aside for 1/2 an hr..

• Mean while  make a batter in a bowl add the rice flour, maida,a dash of salt ( remember that the salt has been added to bitter gourd pieces) sugar, water to make a semi thick batter stir with a spoon or wired whisk to make a smooth & lump free batter ...( Instead of maida you can add gram flour )..
• Meanwhile heat oil in a kadai/ skillet for deep frying, soak a few bitter gourd pieces in  the batter.....

• When the oi is hot enough adjust the flame to medium take a few of the bitter gourd pieces from the batter & drop in the hot oil keep stirring & turning over for even frying...
• When golden brown remove the pieces & place on a tissue / absorbent paper... Keep aside  

• Serve as a starter dip the bitter gourd in the yogurt dip & take a bite it's yummy!!! 

Bitter gourd Raita : 

• 1 cup  yogurt /curd
• 250 gm bitter gourd.
• 2 green chilies.
• 1/4'' ginger.
• A dash of yellow mustard seeds.
• Salt to taste.
• A dash of chilli powder.
• A dash of sugar.
• A pinch of roasted jeera powder.

Seasoning : 1 tsp oil, 1/2 tsp mustard seeds, few sliced curry leaves. 

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1. Slit the bitter gourd into two remove the seeds & chop into bite size pieces.
2. Soak in salted water for 1/2 an hr, then drain the water & squeeze  the bitter gourd  so that all the water is drained  completely. 
3. Add a pinch of salt, red chilly powder to the bitter gourd & mix well.
4. Place the bitter gourd pieces in a microwave safe plate ( do not stack or overlap the pieces) &  microwave  till the bitter gourd is crispy ( this depends on the power of the microwave mine took 10 min to get the crispiness) in between pull the plate & move around the pieces so that they don't stick  to the  plate or deep fry the bitter gourd till crispy & remove them on a tissue paper to remove excesses oil. Keep aside to cool. 
5. In a bowl add the curd beat well.
6. Blend the green chilies, ginger, yellow mustard seeds with 2 tbsp curd / yogurt,remove & mix with the rest of the curd with a dash of sugar...
7. When the bitter gourd is cold add to the curd...check the salt& mix well.
8. Heat oil in another pan add the mustard seeds let it crackle, once it stops add the curry leaves saute till crispy off the flame, let it cool.
9. Once it's cold add to the curd mixture & mix it...
10. Sprinkle a pinch of roasted jeera powder...

•  A tasty way to include bitter gourd in our routine :)

You might also like > Bitter Gourd Pulissary 

Pineapple Halwa topped with caramelized pineapple

With Diwali around the corner it;s the time of year when people shop for clothes & jewelry & deck up for the occasion  & is as much as the festival of sweets & lights... Sweets are important in the minds of people & each region has it's own specialty  & halwa / sheera is made in every home on Diwali.... This Diwali serve pineapple halwa topped  with caramelized pineapple pieces & cut in bite- sized  that can be held in hand & gobble up :-)

Semolina / sooji / Rava is a gr8 ingredient to work with for making sweets & goes well with any flavors & pineapple & sooji is a good combination....Sooji cooked in fresh pineapple juice & topped with caramelized pineapple pieces :-) 
Caramelized pineapple i actually call it fried pineapple in sugar syrup :-) It's tasty & easy to make.

Pre- note : you can omit oil & add 4-5 tbsp ghee.... Olive oil brings out the best in desserts i prefer cooking in olive oil sometimes...
Sugar you can add extra if you like it depends on the sweetness of the pineapple.. If the pineapple is not sweet you can add more sugar..

Ingredients :

• 1/2 cup / 100 gm sooji /rava.
• 2 tbsp ghee & 2 tbsp olive oil.
• 1+ 1/4 cup fresh  pineapple juice.
• A dash of saffron.
• 1/2 cup sugar or more if you like very sweet.

To caramelize pineapple : Few pineapple pieces, 2 tbsp brown sugar, 1 tbsp ghee...

Method :

• Heat ghee & oil in a pan add the rava / sooji & roast for 5-7 mins on medium flame( do not brown it ) ...Mean while boil the pineapple juice with the a dash  saffron.. when it's still hot...

• Pour the hot pineapple juice over the roasted sooji / rava & continue stirring slowly.When it thickens add the sugar...

• Continue stirring till it thickens. Take off heat & pour the halwa on to a square greased dish let it cool....Turn it upside down on a plate..The halwa is ready :)... I  dunno why the color isn't the same i think my photographing is  bad,,,, never mind but it's yummy :) :)

• Let's caramelize the pineapple pieces....Add brown sugar in a pan & turn the heat on medium high once the sugar melts add the ghee...

1. When it bubbles add the pineapple pieces... The pineapple gives off some of it's juice keep cooking until the liquid thickens & is brown in color...Take off heat.
2. Let it cool then pour over on top of the halwa.

• Cut in bite-sized pieces that can be held in hand  & gobble up :-)

        Related recipes :      Fruit & Nut Sheera     

                                          Carrot Halwa In Coconut Milk
                                   
                                          Chocolate Rava Laddu
                                             
                                 

     

Stuffed Fish Fry Wrapped in Banana Leaf

Right out of the banana leaf....

When u say festival or visit a weddings what comes in our mind is a pic of yummy dishes with hot steamed food served on a banana leaf !!! i feel it brings out the best taste in food :)
Banana leaf has other benefits also other than eating out of the banana leaf ..It's used for medicinal uses, for pooja, decoration  & wrap food  while going on a trip etc...The best is food cooked in a banana leaf it imparts an unique flavor& tastes yummy...Try to use tender leaves so it doesn't tear easily while wrapping food.
So back to my recipe fish fried /roasted in banana leaf ...If you have not tried roasting fish wrapped in banana leaves i suggest u try this recipe it's yummy :) Nothing can beat food wrapped & cooked in banana leaf !!! If you find difficult to get banana leaf you can use foil so try this out & let me know...

Ingredients :

• 200 gm or 2 small size pomfret fish.
• 5 byadgi red chilies.
• 2 guntur red chilies or any spicy red chilies.
• 1 minced onion .
• Few curry leaves thinly sliced.
• Salt to taste.
• 1/2 tsp turmeric powder.
• 1 tsp ginger garlic paste.
• 1 tbsp oil.
• Banana leaf or foil to wrap the fish.

Method :

• Clean  the pomfret, the abdominal cavity & wash with running water.
• Make deep insertions on fish with a sharp knife.
• Soak the red chilies in hot water for 5 mins, remove the chilies from the water & grind to fine paste, remove the masala in a bowl & keep aside.
• Add about 1/4 cup water in the blender mix well & keep aside the masala water.

• Make a paste of turmeric powder,salt & 1/2 tsp red chilly powder & rub it all over the fish & inside the stomach & keep them aside for 30 mins.

• Heat 1 tbsp oil in a pan add the ginger garlic paste & the curry leaves saute for 1 min.

• Add the minced onions & saute till light brown.

• Add the ground paste &  the masala water.
• Let it boil check the salt ( remember that you've added salt to the fish ).

• Till it thickens..

• Add the fish & spread the masala all over the fish.

• Make sure the masala is stuffed well into the cuts & inside the belly.

• Cut a required size of a banana leaf wash it to remove any impurities & dry it completely .
• See whether it folds, if it tears when it folds then place the leaf on direct flame for few sec, now it'll be flexible .
• Now place the fish on the leaf with the masala.  

• Wrap the leaf around the fish & tie it around the fish securely. ( see that there is no tear on the leaf ). 

• Heat a skillet or a pan when it's hot put it on medium flame & place the wrapped fish in the skillet & roast on both sides for 10-15 mins..

• Serve with freshly sliced lemon wedges...Tastes best with steamed rice & Toovar Dal With Coconut :)

Sambar With Roasted Coconut

Happy Onam !!!

Sambar in Kerala differs a lot from sambar made in other states.The main difference is that we  roast the coconut to a golden brown & we add cinnamon & javitri, it heightens the taste,aroma & the gravy is thick you can even have it with pulkas. I uasally make sambar using sambar powder  but for festivals i prefer making the traditional sambar from the scratch.....This special recipe is purely a genius from my cousin sis ( sandhya) & good @ making this sambar & she shared this recipe to me. It's worth the effort & this sambar is common  in north side of  Kerala ....
Sambar is the highlight of  Kerala onam / vishu sadya..... Try this royal Kerala sambar with steamed rice or you can even have it with idly, dosa,pulkas...Enjoy !!!! :)

Serves : 4
Ingredients :

• 200 gm vegetables ( drumsticks,raw banana,velarikka ( Indian cucumber), carrot, lady's finger) or you can use any vegetables. 
• 1/8 cup / 20 gm tovar dal.
• 1/8 cup grated coconut.
• 60 gm sambar onions/ shallots.,
• 1 tbsp coriander seeds.
• 1 tsp coconut oil.
• 4 curry leaves.
• 2 green chilies slit lengthwise 
• 2 garlic sliced .
• 1'' cinnamon.
• 1 leaf javitri.
• 1/4 tsp pepper corns.
• Dash of jeera/ cumin seeds.
• Pinch of methi seeds.
• 6-7 red chilies or ( according to your taste).
• 1/2 tsp turmeric powder.
• 1 tsp sambar powder.
• 3-5 gm jaggery.
• 1 tomato chopped.
• 1/2 tsp ginger grated.
• Few chopped coriander leaves.
• Salt to taste.
• Tamarind (gooseberry size soaked in 1/4 cup hot water) or according to your taste.

For Seasoning : 1 tbsp coconut oil,1 tbsp mustard seeds,1 tsp minced garlic,pinch of hing (
asafoetida), few curry leaves, 2 whole red chilies.

• Wash the vegetables & cut in 2'' pieces.
• Peel the skin of the drumstick..

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1. First we need to make the sambar masala ...Let the smell of roasted spices waft your kitchen..
2. In a non-stick pan add 1 tsp coconut oil, grated coconut, sliced garlic & 1 sliced sambar onion /shallots saute on medium flame till light brown.
3. When it's light brown add the coriander seeds. 4-5 curry leaves &saute for another 2-3 mins..

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1. Add the cinnamon, javitri, 1 sliced green chilly saute for another 2-3 mins.
2. Add the pepper corns, jeera / cumin seeds, methi seeds...

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• Saute till the coconut is golden brown off the flame, add the red chilies & continue stirring (as the pan is hot) for 1-2 mins...

• Add the turmeric powder & sambar powder & continue stirring till it cools.
• Once it cools grind to a fine paste...

• Wash the dal & pressure cook  the dal with enough water for 3-4 whistles or till  it's over  cooked. 
• After the pressure settles down open the cooker lid mash the dal well, add the vegetables that is chopped tomato, raw banana,velarikka ( Indian cucumber),carrot, sambar onion / shallots,green chilly,ginger,few coriander leaves, salt to taste & pressure cook to 2-3 whistles.

• When pressure cools open the lid add the drumstick, lady's finger, tamarind juice( add tamarind juice according to your taste ), jaggery & when it boils....

• Add the ground masala & the masala water ( do not make it watery) & allow to boil till the gravy is thick ( not very thick).
• Mean while heat 1 tbsp coconut oil in another pan add the mustard seeds once it stops crackling add the minced garlic. hing, curry leaves & whole red chilies saute for 1-2 mins...
• Pour the tempering to sambar mix properly & simmer on low flame for 5 mins off the flame. 
• Add few chopped coriander leaves...Keep covered ...Let the flavor set...

  

• Mix the curry well before serving.....Enjoy the onam /vishu sadya :)

Chocolate Rava Laddu

 Those who have sweet tooth & is a huge fan of chocolates here's a laddu filled with yummieness of  dark chocolate & almond powder....
I too love chocolates & love to have a bite after lunch or dinner & love to experiment with chocolates.
Rava ladoo is  easy to make & can store it for longer time & i do make this sometimes just with milk & its boring to have the same flavor all the time....So here is my experiment with dark (cooking ) chocolate for my sweet tooth & it's so soft & fudgy & yummy :) 

  Celebrate this festival of  Ganesh chaturthi  with chocolate rava laddu in the shape of modak :)

   If you don't have a modak mould you can make it in  round shape....

Ingredients :

• 1 cup / 170 gm chiroty rava.
• 1/2 / 120 gm cup sugar.
• 2 1/2 tbsp ghee.
• 50 gm grated coconut or desiccated coconut.
• 20 almonds.
• 60 gm dark (cooking) chocolate.
• 1/3 cup + 1 tbsp  milk.
• 1 tsp cinnamon  powder.
• 1 tbsp cocco powder.

Method :

• Powder the sugar with the almonds & keep aside.

• In a pan add the ghee & chiroty rava & roast on medium flame for 10 min (do not brown it) continue stirring till the color changes slightly & you get a nice aroma.

• Add the the grated coconut & continue stirring for another 5 min.
• Add the cocco powder....

• Mix well...Next add the powdered sugar & mix well, turn off the flame after 1 min...

• Meanwhile in a bowl add the dark chocolate, milk & cinnamon powder & melt in a microwave... 

• Mix well ...Again heat the chocolate mixture on high power in microwave when very hot add  to the rava mixture & mix well immediately & allow the mixture to cool for 1 min until it' warm enough  to handled & make a dough....

• Quickly form lime sized balls by pressing the mixture in your palm into a tight fist.( you can wet your hands lightly & make laddus).
• Once it cools down it will set well...

• If you have modak mould you can press the chocolate rava mixture into the mould ( as you can see in the above pic).It's beautiful isn't :)
• If you are still not convinced about adding chocolate you can omit the cocco powder & dark chocolate & add just add 1/3 cup hot boiling milk & instead of cinnamon powder add cardamom powder to the rava mixture mix & make laddus & while making laddus press a fried raisin on the laddus. 

• As simple as they are they look beautiful & delicious......:) Happy Ganesh Chaturthi!!!