Fry Bitter Gourd ( Karela Aloo Fry)

Fry karela (bitter gourd) is a delicious flavorful side dish. It’s a Jain (no onion no garlic) recipe. Originally is made with raw banana but here I make with potato. It’s dry so good for travel.

Ingredients: 

1.      7 to 8 medium size bitter gourd (karela)

2.      1 big potato or raw banana

3.      1 teaspoon salt

4.      1/2 cup shredded coconut fresh or frozen

5.      1/4 cup cashew nuts

6.      1/4 cup raisins

7.      1/4 cup roasted skinless peanuts

8.      1/4 teaspoon asafetida

9.      1/4 teaspoon cumin seeds

10.  1 teaspoon ginger chilli paste

11.  1 teaspoon cumin-coriander powder

12.  1 teaspoon garam masala

13.  1 teaspoon red chilli powder

14.  2 tablespoon sugar

15.  1 teaspoon lime juice

16.  Salt to taste

17.  Oil for deep frying   

Method:

1.      Wash and peeled bitter gourd than remove all seeds.

2.      Thinly sliced bitter gourds, in bowl mix with 1 teaspoon salt and keep them aside for 10 minutes.

3.      Wash, peeled and thinly sliced potato.

4.      Squeeze the bitter gourd and remove the bitter juice.

5.      Heat the oil for deep frying.

6.      Fry cashew and raisins separately until golden brown.

7.      Fry sliced potato until lightly golden brown (don’t over fry)     

8.      Than fry bitter gourd in over medium heat until crispy.

9.      For tempering heat the oil in pan, add cumin seeds and asafetida.

10.  Now add bitter gourd, potato, all spices, nuts and raisins, stir well.

11.  Than add shredded coconut mix well, remove to heat.

12.  Serve side with chapatti or pori.

13.  Store in refrigerator for week.

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Raw Banana Chivda

Ingredients:

1.      5 to 6 raw bananas

2.      1/2 cup cashewnuts

3.      1/2 cup dry raisins (kismis)

4.      1/2 cup roasted skinless peanuts

5.      2 teaspoon black pepper powder

6.      1/4 teaspoon citric acid

7.      3 teaspoon sugar powder

8.      Salt to taste

9.      Oil for deep frying

10.  Grater with big holes 

Method:

1.      Heat the oil and deep fry cashews and kismis separately, keep them aside.

2.      In one bowl mix black peeper, sugar, salt and citric acid, keep them aside.

3.      Peel the banana and grate them directly on the oil.

4.      Grate the banana in one direction, up to down.

5.      Do not overlie the grated bananas.

6.      Fry grated banana till crispy, fry few straws at a time.

7.      Transfers in bowl add black pepper mixture mix well.

8.      After done all add cashews, peanuts and kismis mix well.

9.      After cool Store in airtight container.

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Punjabi White Gravy

Ingredients:

1.      3 large onions

2.      1 teaspoon white poppy seeds

3.      2 tablespoon chopped cashewnuts

4.      2 tablespoon melon (magajtari) seeds

5.      2 tablespoon ghee or butter

6.      1 tablespoon oil

7.      1 tablespoon green chili paste 

8.      1/2 cup whipping cream

9.      1/2 cup milk

10.  1 teaspoon cardamom powder

11.  1/2 teaspoon Punjabi garam masala

12.  1/4 teaspoon white pepper powder

13.  1 teaspoon kasuri methi

Method:

1.      Soak cashewnuts, poppy seeds and melon seeds in half cup of warm water for half an hour.

2.      Grind the cashew mixture in to a smooth paste.

3.      Cut the onions into big pieces, add 1 cup of water and boil.

4.      When cooked, remove the water and blend in mixer.

5.      Heat the oil and ghee in pan add onion paste green chili paste and sauté for 2 minutes.

6.      Add cashew paste, cardamom powder and garam masala, stir  and cook for 2 to 3 minutes.

7.      Now add cream and milk than cook for 5 to 7 minutes or till it get thickened.

8.      Add  kasuri methi, salt and pepper  mix well.

9.      Add whisked yogurt, stir and cook for minute.

10.  Store in refrigerator for 3 to 4days and freeze for week.

11.  Use Punjabi dishes such as methi malai mutter, shahi paneer, navratna korma, and many more…           

Palak Paneer

Ingredients:

1.      2 cups spinach (palak)

2.      8 to 10 paneer pieces in cube (Indian cottage cheese)

3.      3 tablespoon oil

4.      1/2 cup onion paste

5.      3/4 cup tomato puree

6.      1/2 teaspoon ginger paste

7.      1 teaspoon green chili paste

8.      1/2 teaspoon  coriander powder

9.      1/2 teaspoon red chili powder

10.  1/2 teaspoon garam masala

11.  1 teaspoon lemon juice

12.  Salt to taste           

Method:

1.      Wash and blanch the spinach leaves in vessel full of salted boiling water.

2.      Drain, wash with cold water and blend in a mixer to a smooth puree.

3.      Heat the oil in pan and fry the cubed paneer until light golden brown than remove.

4.      In the same pan add onion paste and sauté till turn translucent.

5.      Add ginger, green chili and sauté for 1 minute.

6.      Add tomato puree sauté and cook till the mixture leaves oil while stirring continuously.

7.      Now add garam masala, red chilli powder, coriander powder and salt than cook for 1 minute.

8.      Now add palak (spinach) puree and cook for 2 to 3 minutes than add paneer and lime juice and simmer till the gravy thickens a little.Serve hot with Naan, Roti or Paratha.
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