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Wednesday, 15 August 2018

Bharwan Keema Karela (Bitter Gourd stuffed with Chicken Mince)


          For all the bitter gourd lovers and non lovers too, this yummy stuffed keema karela is to be relished. It is simply irresistible. This wonder veggie has numerous health benefits and is particularly good for diabetics. I made use of chicken mince, you may use mutton mince instead. 

          So why not try this amazing side dish and enjoy with any form of rice preparation or Indian bread? For more variation you can make a gravy and dunk these stuffed gourds into it. So do check for an easy step by step pictorial recipe to prepare it. 











  • 8-10 small size bitter gourds
  • 200 gms chicken mince, washed & drained
  • 1/4 cup green peas
  • 5 tbsp. oil
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. ghee
  • 1 tbsp. fresh coriander leaves, chopped












          Scrape the bitter gourds, make a slit and discard the seeds. Apply some salt to the bitter gourd and also to the scraped pieces and leave aside for an hour. Rinse well and squeeze off excess water. Keep aside. 

          Make a paste with ginger-garlic, tomato paste, all the dry spices and some water. Keep aside. 

          Heat 1 tbsp. oil in a pan and saute the scraped pieces along with a pinch of salt, turmeric powder and red chili powder. Keep aside.

          Heat 2 tbsp. oil and stir fry the onions till light brown. Now add the prepared paste and mix well. Saute till the oil separates.

          Add the mince and mix to combine well. Add the green peas and cook for 4-5 minutes. Add the sauteed scraped bitter gourd, cover and cook till the moisture is all absorbed.

          When done, add the ghee and coriander leaves. Give it a stir and set aside to cool. Stuff the slit bitter gourds with the prepared keema and tie with a thread. 

          Heat remaining oil in a pan and arrange the stuffed bitter gourds. Cover and cook till it is nicely fried on both sides. Transfer to a serving plate and serve along with remaining keema. 

          This dish can be relished with plain steamed rice, jeera rice, plain biryani, pulao or an type of Indian bread. 




                      Scrape the bitter gourds, make a slit & discard the seeds. Apply some
                      salt to the bitter gourd & also to the scraped pieces & leave aside for
                      an hour. Rinse well & squeeze off excess water. Keep aside. 



                       Heat 1 tbsp. oil in a pan and saute the scraped pieces along with a pinch 
                       of salt, turmeric powder and red chili powder. Keep aside.



                               Heat 2 tbsp. oil and stir fry the onions till light brown. 



                              Add the prepared paste & mix well. Saute till the oil separates.



                               Add the mince and mix to combine well. 



                               Add the green peas and cook for 4-5 minutes. 



                     Add the sauteed scraped bitter gourd, cover & cook till the moisture is
                     all absorbed.



                      When done, add ghee & coriander leaves. Give it a stir and set aside
                      to cool. 



                    Stuff the slit bitter gourds with the prepared keema & tie with a thread. 



                           Heat remaining oil in a pan and arrange the stuffed bitter gourds.



                               Cover and cook till it is nicely fried on both sides. 



                     Transfer to a serving plate and serve along with remaining keema. 






                       It can also be relished with plain steamed rice, jeera rice, plain biryani,
                       pulao or an type of Indian bread. 










Tuesday, 14 August 2018

Oreo Biscuit Cake


           This is an amazing steamed eggless cake made of Oreo biscuits. A very easy and a simple recipe for unexpected guests. It requires very few ingredients and the garnishing can be done according to individual preference. So do give it a try and surprise your loved ones.








  • 1 cup ground Oreo biscuit 
  • 1/2 cup milk or as required
  • 1 tsp. eno fruit salt
  • few cherries to garnish
  • chopped nuts to garnish





            Mix the milk to the ground biscuit and make a batter of pouring consistency. Meanwhile, pour some water in a pressure cooker, place a stand and bring it to a boil.

         Just before steaming, add eno fruit salt to the batter and mix well. Pour the batter immediately into a greased cake tin / container. Tap it well.

         Gently place the container over the stand in the cooker and close the lid. Do not put the weight. 

          Steam for 20 minutes on a low flame. When done, switch off the flame and let it cool for a while. Place it on a wire rack and cool it further.

          Then demould it and garnish with cherries and chopped nuts. Enjoy as a tea-time snack or as an after-meal dessert.     
















Jhinge Posto (Turai / Ridge Gourd in Poppy Seeds Gravy - Bengali Style)


          Poppy seeds is very much relished by most Bengalis and veggies cooked with poppy seeds paste is a popular menu on a Bengali platter. In fact, my favourite indulgence during my India visit is poppy seeds. So I try making various recipes with it.

           Today let me share 'Jhinge Posto' (Ridge Gourd / Turai in Poppy Seeds Gravy), that I had prepared and subsequently clicked few pics. Very simple and easy to prepare, it is cooked in mustard oil for an authentic touch and flavour. It is an absolute delicacy that goes extremely well with plain steamed rice or chapati. So do check for a step by step pictorial recipe.








  • 3-4 ridge gourd (turai), chopped
  • 2-3 tbsp. mustard oil
  • 1 tsp. nigella seeds
  • 1 onion, chopped
  • 1 tsp. finely chopped ginger
  • 1/4 cup poppy seeds, ground with some water
  • 2-3 fresh green / red chilies
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2-3 tbsp. coriander leaves 





             Heat oil and temper with nigella seeds. Saute for a few seconds and then add the onion and chopped ginger. Stir fry for 2-3 minutes.

          Add the chopped ridge gourd, salt and turmeric powder. Saute for 4-5 minutes. Add the poppy seeds paste and fresh chilies. Mix well and stir fry for a minute. 

           Add 1 cup water and simmer, covered till the gravy turns thick. Add coriander leaves and give it a toss. Switch off the flame and serve with plain steamed rice or as a side dish with chapatis. 

       


                      Heat oil and temper with nigella seeds. Saute for a few seconds and then
                      add the onion and chopped ginger. Stir fry for 2-3 minutes.



                      Add chopped ridge gourd, salt & turmeric powder. Saute for 4-5 minutes. 



                     Add poppy seeds paste & fresh chilies. Mix well and stir fry for a minute. 




                      Add 1 cup water and simmer, covered till the gravy turns thick. 



                      Add coriander leaves and give it a toss. 



                               Serve with plain steamed rice or as a side dish with chapatis. 











Monday, 13 August 2018

Tofu Salami Bites


            These delicate small bites are so simple and easy to prepare. Great for a kids party or kids lunch box, they can also be served as appetizers, after-school snacks, tea-time snacks, etc. It can be dished out in a jiffy and satisfies your hunger pangs. You can go ahead and make use of any flavoured cheese spread, mayo or grated cheese instead. So check for an easy step by step pictorial recipe to prepare it.













  • 6 thick slices of Tofu
  • 3 slices of chicken salami
  • 2-3 tbsp. cream cheese
  • 1/2 cup chopped veggies (cucumber, onion & tomato)
  • 1 tbsp. chopped coriander leaves
  • 1/4 tsp. red chili flakes
  • 1-2 tbsp. oil










          Heat oil in a pan and toast the sliced tofu and salami separately. Drain and keep aside. Slice the salami into two pieces.

          To assemble - Spread a layer of the cream cheese over the toasted tofu. Place the sliced salami over it, followed by the chopped veggies, coriander leaves and chili flakes.

           Serve these delicate small bites as appetizers, snacks or as a tea-time snacks. 




                                            Heat oil in a pan and toast the sliced tofu.... 



                                          ...and salami separately. Drain and keep aside. 



                               Spread a layer of the cream cheese over the toasted tofu. 



                               Place sliced salami over it, followed by the chopped veggies, 
                               coriander leaves and chili flakes.



                           Serve these small bites as appetizers, snacks or as tea-time snacks. 











Sunday, 12 August 2018

Begun Posto (Eggplants in Poppy Seeds Gravy - Bengali Style)


          Poppy seeds is very much relished by most Bengalis and Aloo Posto (Potatoes in Poppy Seeds Gravy) is a popular recipe on a Bengali platter. In fact, my favourite indulgence during my India visit is poppy seeds. So I try making various recipes with it.

           Today let me share 'Begun Posto' (Eggplants in Poppy Seeds Gravy), that I had prepared and subsequently clicked few pics. Very simple and easy to prepare, it is cooked in mustard oil for an authentic touch and flavour. It is an absolute delicacy that goes extremely well with plain steamed rice or chapati. So do check for a step by step pictorial recipe.















  • 4-5 long eggplants, chopped
  • 2-3 tbsp. mustard oil
  • 1 tsp. nigella seeds
  • 1 onion, chopped
  • 1/4 cup poppy seeds, ground with some water
  • 2-3 green chilies
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2-3 tbsp. coriander leaves 






          Heat oil and temper with nigella seeds. Saute for a few seconds and then add the onion and green chilies. Stir fry for 2-3 minutes.

          Add the chopped eggplant, salt and turmeric powder. Saute for 4-5 minutes. Add the poppy seeds paste. Mix well and stir fry for a minute. 

           Add 1 cup water and simmer, covered till the gravy turns thick. Add coriander leaves and give it a toss. Switch off the flame and serve with rice or chapatis. 





                     Heat oil & temper with nigella seeds. Saute for a few seconds & then add
                     the onion & green chilies. Stir fry for 2-3 minutes.



                     Add the chopped eggplant, salt & turmeric powder. Saute for 4-5 minutes. 




                     Add the poppy seeds paste and mix well. Saute for a minute. Add 1 cup 
                     water and simmer, covered till the gravy turns thick. Add coriander leaves
                     and give it a toss.





                     Serve with rice or chapatis. 


           









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