Aug 26, 2022 | Mains
Karela Bhujiya | Bitter Gourd Stir Fry.
Very few people love this veggie and I am one of those few who absolutely relish this. I will share some tips to reduce the bitterness of karela and I hope if you don’t like it already, you’d start relishing it too!
Recipe –
Ingredients –
200 gms Karela/ Bitter gourd
1 large onion – sliced
1 tbsp crushed peanuts
2 tbsp cooking oil – I used cold pressed safflower oil
Salt to taste
1/4 tsp turmeric powder
1/8 tsp hing/asafoetida
1/3 tsp cumin seeds
1/3 tsp mustard seeds
1 tsp coriander powder
1/2 tsp red chilli powder
1/3 tsp garam masala
1/4 tsp sugar
1/2 tsp lemon juice
2 tbsp coriander leaves – chopped
Method –
Tips on reducing bitterness –
* Scrape the skin and get rid of the bumps on the skin.
* Deseed the karelas and then slice them.
* Mix in 1/2 tsp salt and 1/4 tsp turmeric and let it rest for 15 mins. Drain the water released by the veggie.
* Add in a pinch of sugar while cooking and always finish off with lemon juice.
* Taste the karelas after they are cooked and if it’s still too bitter to eat, mix in 1/4 tsp baking soda in water and add to the karelas. That will reduce the bitterness substantially (baking soda reduces bitterness from almost any cooked vegetable).
Prep the karelas as per the tips given above.
Heat oil and crackle the cumin and mustard seeds. Add hing and let it bloom too.
Sauté onions until they turn translucent. Mix in the karelas, a little salt and turmeric powder and cover and cook on low flame. Let it cook until the onions and karelas are cooked well.
Mix in the powdered spices, peanuts and sugar. Cook for another 2 mins. Switch off the flame, let the veggie cool down a bit and add lemon juice. Garnish with chopped coriander leaves and serve with phulkas and dal.
Enjoy!!
If you like this Karela Bhujiya | Bitter Gourd Stir Fry recipe, let me know your thoughts in the comments below or connect with me on my Instagram and Facebook handle.
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Aug 22, 2022 | Mains
Onion & Cheese Paratha | Pyaz Paratha
We as a family love our parathas and I usually love trying new flavour combinations. I have made this caramelised onion parathas a few times but adding a little cheese and raw onions gave it a whole different flavour and bite. Pair it with humble Indian pickles and chai and this makes a great and wholesome breakfast.
Recipe –
Ingredients – makes 2 parathas
1/2 cup whole wheat flour (I get Sihor wheat locally milled)
Water to knead the dough
Ghee – enough to cook the parathas
Stuffing –
1/4 cup + 1 tbsp onions – finely chopped
2 tbsp cheese – finely grated – I used processed.
1-2 cloves garlic – finely chopped
2 tbsp coriander leaves – finely chopped
Salt to taste – I used around 3/4 tsp
1/2 tsp – Red chilli powder
1 tbsp oil – I used cold pressed groundnut oil
Method –
Knead a soft dough using whole wheat flour and water. Let it rest for 15 mins. Rub a little ghee and knead it again.
While the dough rests make the stuffing –
Heat oil in a pan. Add garlic and sauté until it begins to change colour. Add 1/4 cup chopped onions and salt and sauté until it turns pinkish brown (caramelises). Remove from the flame and let it cool to room temperature.
Mix all the other stuffing ingredients together and add the caramelised onions.
Now divide the dough into small balls. Take one and cover the rest.
Flatten the dough ball into 3 inch diameter, brush ghee (clarified butter) and spread the filling.
Close the edges forming a flattened ball again and press it gently with palms to flatten it further. Gently roll it to give a shape of roti/flatbread.
Roast on griddle/tawa with ghee from both sides.
Serve with curd, pickle, chai.
Enjoy!!!
If you like this recipe of onion & cheese paratha | pyaz paratha, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handles.
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Aug 20, 2022 | Mains
Mushroom Stroganoff Reginetti Pasta.
Last few months of travels and stay abroad, kept me away from the blog. But the good part is when you travel, you bring back variety of food culture learnings with you. I will try to re-create some of my favorite food which I explored and loved.
To start with is this vegetarian Reginetti pasta in buttery herb-y mushroom sauce. I love to explore and pick up local food and this pasta is sure a delight to cook with. Works perfect with any sauce! However, feel free to use any pasta of choice which you may have in your pantry.
Recipe – serves 2
Ingredients –
2 portions whole grain pasta
8-10 button mushrooms – cleaned and sliced
1 medium sized onion – chopped
7-8 cloves garlic – minced
1/2 tsp mixed herbs
1/2 tsp red chilli flakes
For the sauce –
200 ml coconut milk/almond milk (i used coconut milk)
1.5 tbsp butter/olive oil
1.5 tsp soy sauce
1 tsp balsamic vinegar
1/4 cup homemade veggie stock
2 tsp cornflour
1.5 tsp Dijon mustard
Method –
Boil water to cook the pasta. Make that pasta water salty! Almost like sea water. Cook the pasta until al Dante. Drain and reserve 1/2 cup pasta water.
Heat butter and sauté onion and garlic until they change colour. Add in the mushrooms and sauté until mushrooms turn caramel brown colour on medium heat.
Mix all the sauce ingredients together and mix in the mushrooms (scrape the pan to deglaze, that would add a lovely flavour to the sauce).
Let the sauce simmer for 3-4 mins. Add reserved pasta water if the sauce is too thick.
Mix in the pasta, chilli flakes and mixed herbs.
Garnish with chilli flakes and grated parmesan.
Enjoy!!!
Notes – I did not use any additional salt in this recipe except while boiling the pasta.
If you like this mushroom stroganoff reginetti pasta recipe, do let me know in the comments below. You can also connect with me on my Instagramand Facebook handle.
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Apr 3, 2022 | Mains, Snacks
Cucumber Salad With Basil Fennel Vinaigrette.
Do yourself a favour, and make this salad. It’s lip smacking good, so moreish and perfect for summer meals. I could really eat a plateful of this all day long. The weather is so warm here in Pune right now that all I look for is light meals and salads to cook our eat out.
The lemony tang and the aroma of basil and fennel compliments the cool cucumber so well. The roasted groundnuts adds the perfect nuttiness to the salad. Drooling already? Try this recipe.
How to make this –
Ingredients –
1 large European Cucumbers
2-3 tbsp roasted groundnuts
Dressing –
1/3 cup basil
1 tsp lemon zest
1 tsp lemon juice
1/4 tsp sea salt
1/2 tsp honey
1 tbsp olive oil
1/2 tsp black pepper
1/4 tsp fennel seeds
Method –
Slice cucumbers as per choice.
Blend together the dressing ingredients and pour it over the cucumber slices.
Sprinkle roasted groundnuts, garnish with a couple more basil leaves and dig in.
Enjoy!
If you like this recipe of Cucumber Salad With Basil Fennel Vinaigrette salad, please let me know in the comments below or connect with me on my Instagram and Facebook handles.
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Mar 28, 2022 | Desserts
Lemon Madeleines With Raspberry Glaze.
Madeleines are French tea cake with a distinctive shell-like shape, with pale stipes on the one side and a typical bump on the other. They are thick in size, but light, soft, and smooth in texture. Using fruit glazes and lemon flavour makes it a perfect summer dessert.
How to make this – makes 12 madeleines
Ingredients –
1/2 cup butter at room temperature
1/2 cup coconut sugar
1 tsp honey
2 eggs at room temperature
1/4 tsp vanilla/almond extract
3/4 tsp lemon zest
1/2 cup all purpose flour
1/2 cup almond flour
1/4 tsp baking powder
For the raspberry glaze –
1/2 cup frozen/fresh raspberries
2 tbsp sugar or more if the raspberries are too sour.
3 tbsp water
Method –
Whisk together – 1/2 cup butter at room temperature and 1/2 cup coconut sugar and 1 tsp honey. Add 2 eggs (at room temperature), 1/4 tsp vanilla/almond extract, 3/4 tsp lemon zest.
Beat until the mix turns pale and thick (need to beat enough for almost 8-10 mins if using a hand whisk so enough air is incorporated in it). Whisk together 1/2 cup all purpose flour and 1/2 cup almond flour (pulse almonds in a grinder) and 1/4 tsp baking powder. Fold it in the wet mix. Do not overmix.
Brush the Madeleine pan with oil (use muffin pan as an alternative). Pour a scoop of batter in each cavity. Cover it with a plastic wrap and refrigerate for at-least 30 mins (refrigerating is imp).
Bake at 175 C for 8-9 minutes in a preheated oven or until the edges turn golden brown.
Remove from the oven and mould and let it cool.
Raspberry glaze-
In a pan, on medium flame, heat 1/2 cup frozen/fresh raspberries, 2 tbsp sugar, 3 tbsp water. Let them simmer for 5 mins until the sugar melts and raspberries turn soft.
Remove from heat, let it cool and churn in into a blender. Sieve the mix through a strainer.
Dip the madeleines in the glaze and enjoy!!!
If you like this Lemon Madeleines With Raspberry Glaze recipe, do leave me a comment below. You can also connect with me on my Instagram and Facebook handle.
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Eggless Triple Chocolate Muffin
