Bitter Gourd Chips / Karele Ka Chips

Bitter Gourd Chips / Karele Ka Chips

As we all know, many of us don't like bitter gourd or karela / pavakkai because of its bitter taste. I tried preparing bitter gourd chips in Airfryer, which came out really well and I store them in air tight container for a week or for 10 days.

You can even deep fry bitter gourd chips on a medium hot oil, but to make it healthier I used my Airfrier.
We need to select broad and long bitter gourd, so that you will get broad rings and to get  more quantity of chips.
Ingredients:

Bitter Gourd - 1 large
Gram flour / Besan - 1 tablespoon
Rice flour - 1 tablespoon
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp
Jeera / Cumin powder - 1/2 tsp
Oil - 1 tsp
Salt to taste

Method:

# Wash bitter gourd and cut into round slices, mix little salt  and leave it for 5-10 min.
# Squize the bitter gourd juice.

# Mix all dry ingredients together.

# Mix the dry ingredients with bitter gourd slices. Sprinkle little water and mix....it should not be like baji..

# Preheat Airfrier @ 200'c for 5 min.

# Fry bitter gourd in Airfryer @ 200'c for 15 min. Inbetween brush oil and again fry.

Bitter Gourd chips are ready to serve.
Pl. do try and provide your comments.
Thank you.

Matar Paneer (Green Peas Cottage cheese Gravy)

Matar Paneer
Matar Paneer is nothing, but green peas cottage cheese gravy. One of the most popular North Indian side dish, which can be served with, rice, Indian bread, roti, pulka, kulcha, paratha, pulav etc.....

Ingredients:

Matar / Green peas - 100 grms
Paneer / Cottage cheese - 100- 150 grms
Onion - 2 medium size
Tomato- 4 medium size
Ginger -1 inch
Bay leaf - 1-2 nos
Jeera / Cumin seeds - 1 tsp
Poppy seed - 1 tsp
Cashew - 4-5 nos
Jeera powder - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1.5 tsp
Oil -2 tablespoons
Salt to taste

Method:
# Soak green peas for 6-8 hrs. Pressure cook for 3 whizles. ( If you are using fresh ones no need to pressure cook)

# Add little oil in a pan, add poppy seeds and cashews slightly ad remove from stove.

# Make tomato puree.

# In the same pan, add chopped onion's, ginger and slightly roast till raw smell of onion goes.... allow it to cool and make a fine paste with poppy seeds and cashews.

# Heat a kadai, add oil, jeera / cumin seeds, bay leaf, add the masala paste, turmeric powder, red chilli powder, salt, jeera powder, garam masala and tomato puree and let it boil well.

# Once oil separates from gravy, add cooked peas, panner and mix well.

# Let it boil for 2-3 min.... switch off the stove and add chopped coriander leaves or kasuri methi.
* You can prepare...this recipe rich by adding fresh cream at the end.

* If you wish you can shallow / deep fry paneer then add into the gravy.
Pl. do try and provide your comments.
Thank you!

Eggless Gulkand Cake ( Whole Wheat Flour)

Eggless Gulkand Cake ( Whole Wheat Flour)

Whole wheat flour Eggless Gulkand Cake, prepared with very few ingredients.... without butter, without oil, very simple and easy recipe.

Ingredients:
Whole Wheat Flour - 200 grms
Butter milk - 200 ml
Powdered sugar - 3 tablespoons/45 grms
Gulkand - 3 tablespoons
Cardoman powder - 1/2 tsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Salt - a pinch

Method:

# Mix butter milk, sugar well. Add baking soda, mix well and leave it for 1 min.

( In less than a minute, you can find lot of bubbles in the butter milk.)

# Sieve whole wheat flour, baking powder, cardoman powder, a pinch of salt. (atleast for 3 times)

# Mix dry ingredients and wet ingredients together in small batches.

# Once wet and dry ingredients are mixed well....add gulkand and mix well. Add just 1 tsp of water in the batter and mix well.(if required as the batter should be in dropping consistency)

# Preheat Microwave @ 180'c.

# Grease your baking tin with oil or butter, dust some whole wheat flour....so that cake can be demoulded easily.

# Pour the batter in cake tin and bake it @ 180'c for 30-35 min in convection mode.

# Once baked, insert a knife and check whether baked or not.

# Demold your baking tin.

# Once it comes to room temperature, slice your cake and serve.

* You can even bake this in pressure cooker (add salt in the base, close you pressure cooker without gasket, without whizle. Preheat for 15- 20 min. Bake in pressure cooker on low-medium flame for 40-45 min).

* In Airfryer preheat @ 180'c for 5 min....then bake @ same temperature for 20 - 25 min. Check inbetween.

* Always check whether it is baked by using a knife or toothpick in the centre of the cake....if it comes out clear that means your cake is baked perfect.

* When there is a crack in your cake, don't worry..... that means your cake is baked well.

* Always demould your cake after 5-10 minutes.

* Slice your cake, once it comes to room temperature.

Hope you all like it!

Pl. do try and provide your comments.
Thank you!

Jackfruit Seeds Pulav

Jackfruit Seeds Pulav

Jackfruit Seeds provide good amount of dietary fibre, provides antioxidant and has many health benefits....not only fruit is used in cooking but we South Indian's even use its seeds and leaves. The seeds are dried and the skin is removed...and we  prepare recipes like....curry, sabzi, variety rice, pulav, masala bhat etc..

You can serve this recipe with raita, plain curd, dhal, any gravy, sabzi, roasted papads, waffers etc..

We need to remove the outer skin of jackfruit seed, once it is dry he(the white colour skin)

Ingredients:

Jackfruit Seeds - 10-12 nos
Basmati rice / Raw Rice - 1 cup
Onion - 1 medium
Carrots - 1 medium
Green chillis - 1 slit
Ginger - 1 inch finely chopped
Bay leaf - 1-2 nos
Cinnamon - 1 inch
Clove - 1-2 nos
Jeera - 1 tsp
Garam masala - 1/2 tsp
Kasuri Methi / coriander leaves - 1 tsp
Oil - 2 tsp
Ghee - 1 tsp
Salt to taste

Method:

# In a pressure pan add ghee and oil together, once heated add cinnamon, clove, bay leaf, jeera and saute well.

# Add chopped ginger and onion mix well.

# Add chopped Jackfruit Seeds, carrots, green chillis, garam masala, salt and mix well.

# Add basmati or raw rice, add 2 cups of water, kasuri methi / corriander leaves, and pressure cook for 2 whistles. Switch off the stove.

# Once pressure is released, open and leave it for 5-10 min.
Serve with curd, pappads etc.
Pl. do try and provide your comments.
Thank you!

Raw Mango Pachadi

Raw Mango Pachadi
Raw Mango Pachadi is also called as Arusuvai Pachadi which means 6 tastes. This is prepared for Tamil New Year.

For Tamil New Year we add Neem flower for bitter taste but today I am adding methi seeds.

The 6 tastes or Arusuvai we get from:
Sour - Raw Mango
Sweet - Jaggery
Spicy - Green chillis
Bitter - Neem flower or Methi seeds
Salty - Salt
Astringent - Turmeric

Ingredients:

Raw Mango - 1 big
Green chillis - 1 medium size
Jaggery - 100 grms / 3/4 cup
Methi seeds - 1/2 tsp
Mustard - 1 tsp
Turmeric - 1/4 tsp
Oil - few drops
Curry leaves few
Salt to taste

Method:

# Chop raw mango add turmeric and little water and cook well.

# Add salt, green chillis, jaggery and boil well.
# Once it comes together switch off the stove.

# Heat little oil, add mustard, methi seeds and curry leaves and pour it in manga pachadi.
Mix well and serve.
Pl. do try and provide your comments.
Thank you!