Kashmiri gourd | Beetroot and coconut | Stuffed bitter gourd | Green bell Peppers and corn | Tandoori baby corn | RSS Feed

Ingredients : - 1 large beetroot, 2 small green chillies, 1 pinch mustard, 1 pinch urad dal,1 pinch turmeric, 2 tablespoons oil, 1/4 cup shredded coconut, 7-8 curry leaves and salt to taste.

Preparation time : - 5 minutes     Serves : - 2

HOW TO PREPARE : - Peel the beetroot and grate it. Take a frying pan and pour the oil. Bring to heat and add the urad dal, mustard, and curry leaves. Add the green chillies after slitting them in the middle. Stir well, once its golden brown add the beetroot and turmeric. Cook for three to four minutes and then add the salt. Stir well and keep it on a low flame for a minute. Add the coconut stir once and switch off the burner.

Ingredients : - 250 grams karelas(bitter gourd),1 big potato, 1 big onion, 8 garlic flakes, 1 big tomato, 2 tablespoons coriander seeds, 1 tablespoon aniseed, 1 pinch turmeric, 1 teaspoon chilly powder, 5 tablespoons oil and salt to taste.

Preparation time : - 20 minutes     Serves : - 2

HOW TO PREPARE : - First slit the bitter gourd and scrape out the seeds and pulp. Next apply salt evenly inside and outside the bitter gourd and set aside for five hours. Salt will remove the bitterness of the gourd. After five hours you will see that all the bitter saline water is given out. Now wash them under running water and pat them dry carefully. Now take a pan and heat two tablespoons oil in it. When the oil is hot, put in the bitter gourd and shallow fry them till they turn brown in colour. Take a flat pan and dry roast the aniseed and coriander. Once it is golden brown remove and grind it to make a fine powder. Boil the potato and mash it. Now take another pan and pour 1 teaspoon oil in it. Put the chopped onions and garlic and sauté. When the onions turn golden brown add the tomatoes and the dry roasted powder. Stir well and let it cook for a minute. Add the mashed potato and cook till the oil leaves the edges of the pan. Let cool and then stuff the bitter gourd with this potato mix. Tie the bitter gourd with a thread so that the mixture doesn’t come out. Simmer and fry in a pan. Remove the thread before serving and if desired squeeze a little lemon juice.


Ingredients : - 1 cup corn kernels, 1 small green bell pepper, 1 teaspoon ginger paste, 1 tablespoon flour,1 pinch cumin seeds, 1 green chilly, 1 cup milk, 1/2 teaspoon sugar, 1 pinch white pepper powder, 2 tablespoons oil/ghee and salt to taste.

Preparation time : - 15 minutes     Serves : - 2

HOW TO PREPARE : - Cook the corn kernels and keep it aside. Finely chop the green bell pepper and the chilly and keep them aside separately. Take a frying pan and pour the oil. Bring to heat and add the cumin seeds and sauté till they turn golden brown. Add the green chilly and ginger paste and sauté till the raw smell leaves. Add the plain flour and fry. Simmer and cook for a minute. Add the green bell pepper and corn, pour in the milk. While pouring the milk ensure that you do it slowly and keep stirring and make sure that no lumps are formed. Simmer and cook till the curry thickens. Add the white pepper, sugar and salt to taste and serve.

Ingredients : - 250 grams baby corn, 100 grams curd, 1 teaspoon red chilly paste, 1 teaspoon ginger garlic paste, 1/2 teaspoon garam masala( hot spice mix ), 1 pinch cumin powder, 1 pinch cardamom powder,1 pinch black salt, 1 teaspoon red chilly powder, 4 tablespoons mustard oil and salt to taste.

Preparation time : - 15 minutes     Serves : - 2

HOW TO PREPARE : - Take the curd and pour it into a muslin cloth and let it hang till all the water is drained out. Now take a bowl and put the strained curd in it. Add the black salt, cumin powder, cardamom powder, red chilly powder, garam masala, ginger garlic paste, red chilly paste, mustard oil and salt. Mix it up well and see that no lumps are formed. Now marinate the baby corn in this mixture for at least an hour. Grill in a hot tandoor till it’s done. Serve with some chutney.