BHARWAN KARELE ( STUFFED BITTER GOURD)

BHARWAN KARELE ( STUFFED BITTER GOURD)

1. Karela/ Bitter Gourd - 8-10 ( 5oo gms)
2. Onions - 200gms
3. Button Onions- 200gms
4. Mustard Oil - 100 ml
5. Red chilly powder - 3gms
6. Turmeric Powder - a thick pinch
7. Fenugreek Seeds/ Methi Dana - 2gms
8. Fennel Seeds/ Saunf - 2 gms
9. Salt - To taste.

• Method
• Wash bitter gourd and peel off the skin, trim the ends and slit the bitter gourd lengthwise and scoop off all the seeds and pulp from inside.
• Rub salt in and out of the bitter gourd and mix salt with the peel and seeds.
• Finely chop onions and peel skin of button onions and make two gashes but do not cut button onions.
• After around two hours wash the bitter gourd and remove excess water and salt from the peel mixture.
• In a thick bottomed pan add a teaspoon of mustard oil and let it heat for sometime so that it can smoke and its smell can be removed.
• Add Fenugreek seeds, Fennel seeds and fry chopped onions along with the peels and seeds of bitter gourd, add salt, turmeric powder and red chilly powder.
• Fry for some time ( around 5 minutes ) and remove, stuff this mixture in the bitter gourd and secure with a string.
• Heat remaining mustard oil and after smoking it, add bitter gourds and cook at high heat for a minute, then lower the flame and cook for 10 minutes on a slow flame.
• Turn the sides and add the button onions after rubbing a small amount of salt, turmeric and red chilly powder.
• Cook for another 10 minutes serve hot after removing the strings.

DAHI SHORBA

DAHI SHORBA

1. Curd- 500ml
2. Besan/ gram flour- 25gms(optional)
3. Cumin Seeds / jeera- 1/2 tsp \ 2.5gms
4. Fenugreek seeds/ methi dana - 2gms
5. Mustard Seeds / kali sarson- 3gms
6. Heeng - a thick pinch
7. Coriander Seeds/ Dhaniya - 3 gms
8. Coconut oil / refined oil- 30 ml
9. Curry leaves / kadi patta- 15-20 leaves
10. Whole Red chillies- 8 small
11. Coconut - 25 gms
12. Garlic - 4 flakes
13. Green chillies- 3-4
14. Turmeric/ Haldi - A pinch ( optional)
15. Red Chilly Powder- a pinch
16. Salt - to taste
17. Sugar - to taste

Method.

• Whisk curd and gram flour and keep aside for some time.
• Slightly crush the coriander seeds.
• Finely slice coconut and wash curry leaves thoroughly.
• Finely chop green chillies, garlic.
• Heat oil in thick bottomed pan, when oil is hot add Mustard seeds,fenugreek seeds, coriander seeds,whole red chillies,Heeng,Cumin seeds when it crackles add thinly sliced coconuts,curry leaves and finely chopped green chillies.
• Fry for a minute till the curry leaves and coconut is crispy.
• Add the curd mixture and add a little water, add salt,red chilly powder,sugar and turmeric.
• cook for another 5 minutes serve hot

Note:- this shorba is excellent for summers as it has cooling and refreshing effect and enhance sweating which helps in regulating body temperature.

secondly this shorba contains all the tastes Like Sourness of curd, sweetness of coconuts and sugar, savoryness of the spices and salt, Astringet qualities of curry leaves, bitterness of fenugreek, curry leaves.

PHIRNI

PHIRNI

1. Milk - 1Lt
2. Rice Flour - 75gms
3. Sugar - 120gms
4. Green Cardamom - 5 no
5. Almonds - 10gms
6. Raisins - 10gms
7. Pistachio - 5gms
8. Kewra essence - Few drops

Method

• Boil milk in kadhai , take around 100 ml of warm milk and dissolve the rice flour to make a paste.
• Add the rice flour paste in boiling milk and simmer for around 20 minutes.
• Roughly cut the nuts and powder the green cardamom, add in the milk
• Add sugar and cook for another 10 minutes or till desired consistency is achieved.
• Finally add kewra essence and pour the phirni in Coupe.
• Serve chilled garnished with slivered nut.

NAAN KHATAI

NAAN KHATAI


Flour-150gms
Clarified Butter-100gms
Green Cardamom- 5gms
Powdered Sugar - 115gms
Curd - 20ml
Soda Bi Carbonate- a pinch
Ammonium Bicarbonate- 1/4 tsp
Almonds - 10 gms
Green Pistachio - 10gms


Method

• Cream sugar and clarified butter along with curd, crushed cardamom seeds, ammonium bicarbonate and sodium bicarbonate.
• Sieve Flour and sprinkle over creamed mixture, lightly knead to form a dough.
• Finely chop the dry fruits and mix in the dough, retain a small amount for garnishing.
  
• Divide in to 20 equal portions and make smooth round balls.
• Arrange the balls in to greased tray and decorate with chopped nuts and make it rest for 3min.
• Bake in oven at 300 deg ft for 35 minutes
  

ONION ROLLS

ONION ROLLS


Refined flour- 450gms
Fresh Yeast-10gms
Milk Powder- 10gms
Salt- 5gms
Sugar- 15gms
Butter-30gms

For Filling

Onion-300gms
Coriander Leaves- 1 Bunch
Butter-30gms
Green Chillies- 15-16
Salt and Pepper- To taste
Chilly Powder- To Taste

Method

• Make a soft dough with all the ingredients of the bread ( Using the Straight Dough Method)
• proof for half an hour
  
• Finely chop onion,green chillies and green coriander, mix it along with red chilly powder,salt and pepper and butter.
• Divide the dough in to 16 pieces and roll into a disc shape or around 4 inches diameter.
• Apply little water on one side and roll it over the filling and proof for 30 minutes.
• Bake at 400 deg Ft for 10-12 minutes and serve hot.
  

SALADE FRANCAISE

SALADE FRANCAISE

1 Rice- 200gms
2 Oil - 90ml
3 Vinegar- 120ml
4 Cayenne Pepper- a pinch
5 Pimentos- 100gms
6 Onions- 200gms
7 Tomatoes- 400gms
8 Fresh Parsley- one bunch
9 Salt - To taste

Method

1 Boil and drain rice.
2 Mix oil, salt and pepper, season with Cayenne pepper.
3 Finely chop onions, cut pimentos in to thin strips.
4 Cut tomatoes in to quarters, remove seeds and juice and cut into thin strips.
5 Mix all the ingredients together.
6 Serve garnished with chopped parsley

MACAIRE POTATOES

MACAIRE POTATOES


1 Potatoes 400gms
2 Butter 40gms
3 Oil 40gms
4 Salt and pepper - to taste
5 Nutmeg - a pinch
6 Flour- 10gms
7 Coarse salt- a small quantity for dredging

Methods

1 wash and scrub potatoes and coat it with the mixture of oil and coarse salt.
2 Bake the potatoes in a hot oven for 1.5hrs.
3 Cut the potatoes and scoop of the pulp and mash it with a fork.
4 Add seasoning, grated nutmeg and butter and mix thoroughly.
5 Mold in to small medallions make a criss cross on the top with knife's blunt edge.
6 Fry in butter from all sides until golden brown.
7 Serve in a hot dish garnished with a dot of melted butter or chopped parsley.

CHICKEN SHAHJAHANI

CHICKEN SHAHJAHANI

Chicken 1 Kg
Onions 250gms
Ginger 10gms
Garlic 10gms
Tomatoes 200gms
Green chillies 15gms
Soaked Poppy seeds 100gms
Cream 100ml
Salt to taste
Green Coriander 50gms
Chilly Powder 5gms
Coriander Powder 5gms
Turmeric Powder 3gms
Oil/Butter 50gms
Cashew Nuts 75gms


Method

1 Clean and cut chicken into small Pieces( 8 Pieces for a chicken)
2 Grind together onion,garlic,ginger,and green chillies.
3 Chop coriander and tomatoes.
4 Boil and grind poppy seeds to paste.
5 Boil and grind cashew nuts to paste.
6 Heat fat and fry ground masala , add chilli powder, turmeric powder and coriander powder and continue frying.
7 Add chicken pieces and cook for some time( 5 minutes)
8 Add sufficient water to cook chicken.
9 When chicken is cooked add cashew nuts paste.
10 Garnish with cream and chopped coriander.

MOUGHLAI SAAG

MOUGHLAI SAAG


Fresh Spinach 800gms
Ginger 15gms
Oil/Butter 100gms
Butter 5ogms
Fennel 1/2 tsp
Cardamom 4no
Onions 300gms
Milk 50ml
Salt To Taste
Chilli Powder 3gms
Garam Masala 1 pinch


Method

1 Pick wash and cut spinach in to thin slievers.
2 Peel ginger and cut in to thin strips or julienne
3 Heat oil and butter in a pan , put fennel and cardamom when crackle add ginger and sliced onions till golden brown.
4 Add spinach and let it cook, when it wilts reduce the flame, stir occasionally, add chilli powder and cook for half an hour.
5 Add milk and mix, sprinkle garam masala and cook uncovered for some time.
6 Serve garnished with fried juliennes of ginger and sprinkle garam masala.