CRISPY KARELA

Karela or bittergourd is good for health especially in diabetes. Crispy karelas goes well with dal chaawal.
Ingredients:
Karela : 250 gms
Onions: 200gms
Green chillies: 5-6
Salt : for rubbing on karelas and for taste.
Masalas (to be grind to powder)
Fenugreek seeds: ½ teaspoonFennel seeds: 2 teaspoon
Onion seeds or kalaunji : ¼ tea spoon
cumin seeds: 1 teaspoon
(dry roast all the four masalas on tawa till aroma arise and grind to a fine paste.
Red chilli powder: 1/2 teaspoon
Coriander powder: 2 tablespoon
garam masala powder:1/4 teaspoon
turmuric powder: 1/4 teaspoon
oil: 1 and1/2 tablespoon
Procedure:
Remove heads and tales of karelas
Don't peel or scrub , just cut them in thin roundles
rub sufficient salt over them and leave them for atleast 1 hour
slice onions, slit green chillies
wash karelas throughly under running water
squezze out all the water from karelas.
heat oil in a kadhai, on a medium to low heat fry karelas ,
stirr in between, till they are pinkish in color
at this stage add salt and turmuric powder, remeber not to cover the lid.
when karelas are half done, add onion slices and green chillies to it.
cook for 5-7 minutes
when onion and karelas are cooked, add all the masalas and mix well
cook for another 1-2 minutes.
crispy karelas are ready to serve.

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RAW MANGO CHUTNEY

Raw mango chutney should be made fresh when required , retains it goodness, color and flavours. I am posting recipe of raw mango chutney , simple recipe doesn't require any cooking.

Ingredients:
Raw mangoes: 4 Nos.
coriander leaves : 1 Bunch
mint leaves : a handfull
green chillies: 4 Nos.
Onion: 1 big size
cumin seeds: 1 teaspoon
Salt :as per taste

Procedure:

• Peel raw mangoes, discard seeds and chopp them roughly
• clean coriander and mint leaves
• peel onion and make slices
• mix all the ingredients (except cumin seeds and salt) wash throughly.
• in a grinding jar grind all the ingredints with cumin seeds to a fine paste, add salt according to your taste.

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PAKODI RAITA

Pakodi raita is also known as dahi phulki, a delicious accompainment with meal for summer. In this recipe I am using Amul buttermilk instead of curd, makes this recipe light. you can also replace amul buttermilk with curd according to your choice.
Ingredients:
Besan : 1 cup
Amul butter milk : 500ml pack
water : required for mixing with besan
salt : as per taste
oil : for frying
roasted cumin powder: 2 teaspoon

red chillipowder: 1 teaspoon
garlic: 6-8 pods(crushed)

Method: Mix besan, salt and water, the mixture should not be of pouring consistency(it should be thick)
beat the mixture thoroughly, till it is light and fluffy.(to check that it is ready take a drop in glass of water if it floats than it is ready for perfect pakodi.)
heat oil in a shallow pan and deep fry small pakodis till light color,(as we fry pakodis for kadhi) drain on absorbent paper.
In a serving bowl pour amul buttermilk, add salt and crushed garlic, mix pakodis, sprinkle chilli and cumin powder, serve chilled as an accompainment with main dish.

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KULFI

home made kulfi is good option in summer. when you need soothing cool flavours . I am posting my shortcut version of kulfi (made with mishrambu badam shorbet or thandai)
Ingredients:
For Sev

• arrarout : 2 tablespoons
• water : 1 cup
• edible orange color: 3-4 drops
• iced water : 1/2 litre

For almond crunch :
almonds: 12-15
sugar : 2 tablespoon
For kulfi:
amul full cream milk: 1/2 litres
everyday diarywhitener : 50 gms(to be dissolved in luke warm milk)
cornstarch: 1 tablespoon( to be dissolve in water)
mishrambu : 3 tablespoons( as this syrup is honey based hence sugar is not required but you can add as per your taste)
elaichi powder: 1/4 teaspoon
dry rose petals:  2teaspoons
sugar powder: if required(as per your taste)
Procedure:
For sev: dissolve ararout with water in a pan, add color, put on a medium  flame stirring constantly till the mixture is thicken and cooked, it will look transparent. when it is warm enough to handle with your hands. pass it through kitchen press and get the sev in  iced water.
for almond crunch:  get a greased plate ready, chop almonds roughly in 3-4 pieces each,  dissolve sugar in a pan on very low flame till it changes its color , nicely coat all the almond pieces with sugar and pour them in a greased plate let it cool completely, the process is same as we follow to prepare chikki. when it it set properly crush it in small pieces.
For Kulfi:

• boil milk in a heave bottomed pan with cardamom powder, reduce the flame stir occasionally till it is reduced in volume and yellowish /pale in color.
• mix dairy whitener and corn starch to the boiling milk and stirr regularly till mixture thickens, this will take about 5-6 minutes
• let the mixture cool completely add rose pattels and mishrambu powder, and almond crunch to it.
• check the sweetness of the mixture , add sugarpowder if desired as per taste.
• pour the mixture in an airtight container and freeze it in refrigator for 5-6 hours/ till it sets.

for serving:

• Demould kulfi, cut it into pieces cover it with sev.

Suggestion: you can pour one teaspoon of rooh afza syrup on it for a change of taste.
In order to avoid ice flakes in home made kulfi the mixture should be thick enough for setting, you can freeze the mixture in refrigrator when it is half set (approx 2 hours) blend it in a blender and than freeze it again, this will  prevent ice flakes to devlop.

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BRINJAL FRY

 I like tala hua baigan with dal chawal , this is a simple recipe served as a side dish with easily avialable ingredients
Ingredients:
Big size round brinjals: 2
garam masala powder: 1/4 teaspoon
red chilli powder: 1/2 teaspoon
corianderpowder : 2 tablespoon
salt: as per taste
turmeric powder: 1/4 teaspoon
dry mangopowder: 1/2 teaspoon
crushed kasoori methi: 1/2 teaspoon
oil : for shallowfrying
Method

• heat oil in a wide frying pan
• cut brinjal in thin roundles, making cross marks on both sides with knife

• spread slices and shallow fry them till golden brown on both sides.
• check that brinjal is tender and well cooked.
• simmer the flame, mix all the masala powders in a small bowl.
• sprinkle masala powder evenly on top side of slices and turn the slices, cover both sides with masala, cook them on both sides
• serve as a side dish.

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