my cooking experiences...

Bisibelabath (Sambar rice)

2013-07-18T10:59:00.001-07:00

Ingredients

(Serves 4)

Rice 1 1/2 cup
Toor dal 3/4 cup
Chopped vegetables 1 cup (carrot, capsicum, beans and drumsick)
Tomato 1
Onion 1
Asafoetida - a pinch
Turmeric powder - 1/4 tsp
Red chillies 4
Green chillies 2
Channa dal 2 tsp
Coconut powder 3 tbsp
Coriander powder
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves
Salt 2 tsp
Oil

Directions- How to make

Pressure cook rice and toor dal together with asafoetida and turmeric powder. Keep aside.

Now cut the vegetables of your choice into small pieces (peas, beans, potato, carrots, capsicum, drumsticks) . In oil add channa dal (2 tsp), 5 red chillies, coriander seeds (2 tsp), coconut powder (3 tbsp). Ground it coarsely. Keep aside.

Now heat oil. Add mustard, cumin, curry leaves and 1 red chilli. Add green chillies (3 slit), 2 onions cut in cubes (like shallot onions), tomatoes (1 big).Fry well. Then add the diced vegetables. Let it boil in little water. Once the vegetables are cooked add the tamarind paste to it. And finally add the pressure cooked rice and dal mixture. Mix well. Add 1 tbsp ghee to it. Mix well.

Serve hot with raita , papad and pickle.

Keerai Kuzhambu

2013-07-18T05:31:00.000-07:00

Ingredients

Spinach/ Keerai 2 cups (washed & finely chopped)
Toor Dal/ Yellow lentils/ Thoram paruppu
Onion 1 (finely chopped)
1 Green chilli slit
Tomato 1/2
Cumin seeds 1 tsp
Grated coconut 1 tbsp
Asafoetida (a pinch)
Tamarind (Grape sized)
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Sambar powder 1 tbsp
Salt

Directions -How to make

Soak the tamarind in warm water for a while. Extract the tamarind juice and keep aside. Pressure cook the dal with turmeric powder and asafoetida.

Heat oil in a wok. Add cumin seeds, green chilli and grated coconut. Stir for a minute. Then add the onions, tomato and water. Add the spinach, salt, coriander powder. Cover and cook for a while. Pour the tamarind water after some time. Cover and cook for another 10-15 minutes. Finally add the mashed toor dal to the kuzhambu.Cook for 25-20 minutes. Once the curry is little thick add the sambar powder and take off. Serve hot with rice.

Veg Fried Rice

2013-07-18T05:27:00.001-07:00

Ingredients

2 cups cooked rice
Green chillies 2 (sliced)
1 cup chopped vegetables (carrot, capsicum, beans,cabbage)
1 onion (chopped)
Ginger garlic paste
Soy sauce 1 tbsp
Oyster sauce 1 tsp
Pepper 1 tsp
Tomato sauce 1 tbsp
Salt 1 1/2 tsp

Directions - How to make

Heat oil in wok. Add green chillies, onions and saute till they turn transparent. Add ginger garlic paste to it. Now add capsicum and other chopped vegetables and stir fry on low flame. Once the vegetables are cooked add little salt. Mix well. Add the cooked rice to it and then finally the soy sauce, oyster sauce, tomato sauce and pepper. Mix well and serve the hot fried rice with soup and manchurian.

Note: One can also add stir fried chicken pieces or eggs to make egg or chicken fried rice.

Chinese Veg Manchurian

2013-07-18T05:22:00.005-07:00

Ingredients

Vegetable balls

2 cups finely chopped vegetables (cabbage, carrot, beans)
1 Capsicum (chopped)
1 cup Maida
Water

Manchurian sauce

Sesame oil/vegetable oil -2 tbsp
Garlic 5-6 minced
Green chilli 1
Ginger -2 inch
Onion - 1 big finely chopped
Spring onion greens - 2-3
Soy sauce - 1 1/2 tbsp
Chilli sauce -1 tbsp
Pepper powder -1/2 tsp
Sugar - 1 tsp
Salt needed
Cornflour -2 tbsp mixed with 1/4 cup of water

Directions - How to make

Manchurian balls

Mix the chopped vegetables with maida and water so that you get a pakora style batter. Now make small balls and deep fry them in oil and keep aside.

Manchurian gravy

Heat oil in a pan, add garlic, ginger and green chillies. Saute for a few minutes.

Then add onions and saute until onions become transparent. Add spring onion greens, soy sauce, chilli sauce, pepper powder, sugar, salt needed and saute on medium flame for a few seconds. After adding both the sauce and pepper powder, add 1 cup water to it. Mix well. Now add the cornflour mix stirring continuously on low flame. Once the sauce thickens, add the balls. Mix well to coat and switch off the flame. Serve hot manchurian gravy with fried rice.

Spicy Chilli Idli

2013-07-15T03:10:00.001-07:00

I tried out this recipe when I had some left over idlis. I did not want to throw it away so I tried this which came out really well.

Ingredients

Idlis 3-4
Mustard seeds 1/2 tsp
Curry leaves
Green chillies 2 sliced
Onion chopped 1/2
Tomato 1
Capsicum sliced 1/2
Ginger garlic paste 1 tsp
Chilli powder 1 tsp
Chicken masala (optional)
Garam masala 1/2 tsp
Soy sauce 1/2 tsp
Tomato sauce 1 tbsp
Coriander leaves
Salt 1/2 tsp
Oil

Directions- How to make

Cut the idlis into small cubes. Fry them well in oil and keep aside.

Heat oil in pan and temper some mustard seeds and curry leaves. Add the green chillies, onions, ginger-garlic paste and tomatoes. Add salt to it. Fry well till they form a thick paste. Add chilli powder, garam masala, chicken masala and bind them well. Mix the idlis in this sauce. Mix them well. Finally add soy sauce and tomato sauce. Garnish with coraiander leaves. Serve these hot spicy chilli idlis in the evening with tea.

Home- made Vanilla Icecream

2013-06-20T00:42:00.000-07:00

Ingredients

Full cream 1 cup
Milk 1cup
Vanilla essence 1 tsp
Sugar 1 cup (accordingto sweetness)
Eggs 1
Cardamom 1
Nuts (cashews)

Directions -How to make

Collect cream from milk for a week or two until you get a cup full of cream. Whisk the eggs and sugar together so that you get a fluffy mixture. Whip the cream well in a blender. Mix both together and add the vanilla essence to it.

Heat a wok. Add the mixture to it. Keep stirring and add cardamom and nuts to it. Remove from heat once you get a smooth mixture. Ice cream is ready. Refrigerate for a while and then keep it in the freezer. Serve with chocolate syrup poured over it.

Punjabi Chole and Jeera rice

2013-04-26T03:38:00.001-07:00

Ingredients

Chole (Chickpeas) 2 cups
Coriander powder 1 1/2 tsp
Amchur (mango powder) 1 1/4 tsp
Cumin powder 3/4 tsp
Pepper 1/2 tsp
Garam masala 1tsp
Green chillies 3 (slit)
Ginger 1 inch
Onion (chopped) 1
Tomatoes (chopped) 2
Chilli powder 1 tsp
Salt

Directions- How to make

Dry roast coriander powder, amchur, cumin powder, pepper and garam masala. Keep aside

Splutter cumin seeds in oil. Add green chillies, ginger, onion and tomatoes. Fry well. Then add chilli powder, salt and the roast powder. Mix well. Add the pressure cooked chole ( 1 tsp salt) to it. Smash slightly before adding. Add 2-3 cups of water. Boil well. Finally add coriander leaves to it.

JEERA RICE

In ghee add 1 tsp jeera (cumin seeds), 1 red chilli, curry leaves and 3-4 crushed garlic. Add 2 1/2 cups rice and 4 1/2 cups of water. Salt 1 3/4 tsp and finally coriander leaves.

Serve jeera rice with spicy chole, raita and papad.

Karnakizhangu/ Yam Fry

2011-10-19T16:49:00.000-07:00

Ingredients

Yam 1/4 kg (cut into pieces)
Onion 1
Tomato 1
Garlic 6-7 crushed
Tamarind 2 tbsp
Turmeric powder 1/2 tsp
Chilli powder 2 tsp
Coriander powder 1 tsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Salt

Directions - How to make

Cook the yam pieces in boiling water along with turmeric powder and salt in it. Take off when the vegetable is semicooked.

Heat some oil in a wok. Add mustard seeds and cumin seeds. Fry onion, garlic and then tomato. Add required salt, coriander powder and chilli powder to it. Make a thick paste and add tamarind water to it. When it starts to boil add the yam pieces and fry well. Serve hot with rice.

Coconut Dessert

2011-10-12T04:52:00.000-07:00

Ingredients

Freshly grated coconut 2 cups

Powdered sugar 1 cup

Powdered cardamom 2

Milk 1 cup

Nuts (Cashews or almonds)

Butter or ghee

Directions- How to make

Fry the grated coconut in little ghee till it turns light brown and the moisture goes away. Keep aside.

Boil the milk in a wok. Then add the grated coconut and powdered sugar and cardamom to it. Keep stirring till it thickens. Transfer it to a tray and let it cool. Cut it into desired shapes and decorate with nuts. Store it in a container and refrigerate.

Masoor Dal

2011-10-12T04:34:00.000-07:00

Ingredients

Moong dal- 1 cup
Onion -1 ,finely chopped
Tomato - 1
Garlic-5 pods
Chilli powder - 1 tsp
Curry leaves
Coriander leaves
Mustard-1 tsp
Cumin seeds-1 tsp

Garam masala- a pinch
Salt to taste
Oil 2 tsp

Directions - How to make

Pressure cook moong dhal with enough water along with tomatoes. Remove from cooker and mash the tomatoes and dhal roughly.

In a pan heat oil and add mustard and cumin seeds. Once they start spluttering, add curry leaves. Add minced garlic and onion and saute till they turn light pink. Add the dal mixture and mix along chilli powder and salt. Add a pinch of garam masala and water if it is too thick. Simmer for few minutes and remove from heat.

Garnish with coriander leaves and serve hot with chapattis and sliced onions.

Cabbage Kootu

2011-07-18T03:16:00.000-07:00

Ingredients

1/4 chopped cabbage

1 cup channa dal/ kadala parupu

1 Onion chopped

1 Tomato chopped

Ginger garlic paste 1 tbsp

Mustard seeds 1 tsp

Cumin seeds 1 tsp
Turmeric powder 1/4 tsp
Chilli powder 1 tsp
Coriander powder 1 tsp

Grated coconut 1 tbsp
Coriander leaves

Salt

Oil

Directions - How to make

Pressure cook the channa dal for 3 whistles. Keep it aside.

Heat oil in a wok. Add mustard seeds and cumin seeds. Once it starts spluttering, add onions, ginger-garlic paste and tomatoes. Saute well. Add chopped cabbage and little salt . Fry for a minute and add water sufficient enough to cook the cabbage well. Add turmeric powder, chilli powder and the coriander powder at this stage. Once the water evaporates, add the channa dal and later grated coconut. Garnish with coriander leaves.

Spicy Chicken Curry (Kerala Style)

2011-07-12T04:42:00.000-07:00

Ingredients

Chicken legs 5-6 ( 500 gms)
Curd 3 tbsp
Onions 3 (sliced)

Tomatoes 2 (chopped)

Ginger garlic paste 1 tbsp
Green chillies 2 (slit)

Fennel powder 1/2 tsp

Chilli powder 2 tsp

Coriander powder 3 tsp
Garam masala 1/2 tsp
Pepper 1 tsp
Coriander leaves (chopped)
Curry leaves Cloves 2

Cinnamon 1 inch

Cardamom 1
Salt
Oil

Directions - How to make

Marinate the chicken pieces with chilli powder,salt, turmeric powder and curd. Marinate for 30 minutes.

Meanwhile heat oil in a wok. Add cloves, cinnamon and cardamom. Next add curry leaves, green chillies, sliced onions, and ginger garlic paste. Saute well. Add the remaining spices (chilli powder, coriander powder, pepper and fennel powder) and stir well for a minute before adding the tomatoes. Mix and crush well to form a thick paste adding little salt to it. Close the pan and cook for 5 minutes in a low flame.

After a while, add the chcicken pieces and add required amount of water to cook the chicken pieces. Close and cook for 10 minutes. Keep stirring. Check for salt. Once the chicken is cooked, add garam masala, curry leaves and coriander leaves. Let it boil till it reduces to a thick gravy. Enjoy the chicken curry either with rice or chapattis.

Potato Fry 2

2011-07-12T04:16:00.000-07:00

Ingredients

2 big potatoes (steamed, peeled and cut into small cubes)

1 onion (chopped)

1/2 tomato

Cumin seeds 1 tsp

Garlic 4 (crushed)

Turmeric powder 1/2 tsp

Chilli powder 1 tsp

Coriander powder 1 tsp

Garam masala 1/4 tsp

Curry leaves

Lemon juice (a drop)

Salt

Oil

Directions- How to make

Steam 2 potatoes for 10 minutes. Peel and cut into small cubes.

Heat oil in a wok. Add cumin seeds, garlic, curry leaves and chopped onions. Saute well. Add tomatoes. Crush and form a thick paste. Add the potatoes, salt, chilli powder, garam masala and coriander powder. Fry well. Make sure all the spices blends well with the potatoes. Finally add little lemon juice before taking off.

Pineapple Dessert

2011-07-12T03:46:00.000-07:00

Ingredients

1 Pineapple (crushed and seived)
5-6 Custard cream biscuits ( any cream biscuits can be used)
1/4 cup milk
Custard powder 1 tbsp
Butter 1 tbsp
Egg 2
Sugar 1 cup

Directions - How to make

Preheat the oven for 10 minutes at 190 C.

Grease the baking tray with butter and layer it with crushed cream biscuits mixed with butter. In a separate bowl whip the eggs well. Add sugar, custard powder diluted in cold milk and crushed pineapple. Pour this mixture over the biscuit layer. Place the baking tray inside the oven and let it stay for 20-30 minutes. As soon as the sides brown, insert a fork and check if it comes out clean. If the fork comes out clean, it means it is baked. Let it cool and refrigerate. Decorate the dessert with small pineapple pieces and serve.

Spicy Potato Fry

2011-07-12T03:44:00.000-07:00

Ingredients

2 Big potatoes (peeled and cut into small cubes)
Cumin seeds 1 tsp
Turmeric powder 1/2 tsp
Ginger 1 tsp (grated)
Garlic 2-3 (peeled and crushed)
Fennel powder 1 tsp
Coriander powder 1 tsp
Pepper 3/4 tsp
2-3 green chillies slit
Coriander leaves (chopped)

Salt

Oil

Directions - How to make

Boil water in a pan and add the potato cubes along with little salt and turmeric powder. Make sure the potatoes are not overcooked. Remove and keep aside as soon as they are semicooked.

In a wok, heat little oil. Add cumin seeds, ginger and garlic. As the ginger and garlic turns light brown, add fennel powder, coriander powder and pepper and mix well. Mix the potatoes, green chillies and salt one by one. Cook for another 10-15 minutes until the potatoes becomes crisp ( if necessary add little oil) and is coated well with the spices. Garnish with chopped coriander leaves.

Fruit Custard

2011-07-12T03:24:00.000-07:00

Ingredients

Milk 1/2 litre
Sugar 4-5 tbsp
Custard powder (Vanilla flavour) 2 tbsp
Banana 1 (sliced)
Apple 1/2 ( cut into small pieces)
Strawberries 1-2 (cut into pieces)
(Add the fruits of your choice)

Directions - How to make

Boil the milk. As soon the milk starts boiling, add custard powder diluted in little cold milk. Add slowly to the boiling milk and keep stirring to ensure no lumps are formed. Add sugar now. Once the custard thickens, take off and transfer it to a bowl. Refrigerate for a while and the fresh fruits to it and enjoy the fruit custard on a hot summer day.

Rajma Masala

2011-06-23T11:55:00.000-07:00

Ingredients

1 cup rajma/ kidney beans
1 big onion finely chopped
3 small tomatoes chopped
4 Garlic chopped
1 inch ginger chopped
2 green chillies chopped
1 tsp cumin seeds
1 tsp garam masala
1 tsp coriander powder
1 tsp chilli powder (adjusted according to the spice level)
Salt
Coriander leaves chopped

Directions -How to make

Soak the rajma in water overnight or for 5 hours. Pressure cook the rajma with little turmeric powder and salt for 6 whistles.

Heat the oil in a wok. Add cumin seeds, ginger, garlic and green chillies. Add the onions once the ginger garlic turns brown. Saute well. Add little salt and then tomatoes Crush them well to form a thick paste. Add little water to help form a paste.

Now add the rajma. Mix well. Add garam masala, coriander powder and chilli powder. Pour the pressure cooked rajma water over it. Cover and cook for a while. Garnish with coriander leaves. Serve hot with chapattis or white rice along with sliced onions.

ChoCho Poriyal

2011-06-16T14:51:00.000-07:00

Ingredients

ChoCho/ Chayote 1

Chopped onion 1

Mustard seeds 1 tsp

Urad dal 1 tsp

Channa Dal 1 tbsp

Dry red chillies 2

Curry leaves

Asafoetida (a pinch)

Turmeric powder (a pinch)

Grated Coconut 1 tbsp

Salt

Directions - How to make

Peel the outer skin and remove the seed from the vegetable. Cut into small cubes. Pressure cook them for a whistle. Do not overcook.

Heat oil in a wok. Add the mustard seeds, urad dal, channa dal, dry chillies, curry leaves and then onions. Saute well. Add salt, asafoetida and turmeric powder. Finally add the chocho and stir for a while. Sprinkle the grated coconut and take off.

Potato Fry- 1

2011-06-11T03:06:00.000-07:00

Ingredients

2 Big potatoes
Fennel seeds 1 tsp
Turmeric powder 1/4 tsp
Chilli powder 1 tsp
Garam Masala 1/2 tsp
Coriander powder 1 tsp
Curry leaves 1 Sprig
Salt

Directions- How to make

Wash and cut the potatoes into small cubes. Boil the potato pieces with turmeric powder and salt dissolved in little water. Cook covered for a few minutes while stirring. As soon as the water evaporates, pour oil in the center. Add fennel seeds and curry leaves. Then add the coriander powder, chilli powder and garam masala and mix well. Keep stirring while frying. Add oil to the sides if necessary.

Note: Be careful while boiling the potatoes as adding too much water might overcook the potatoes. Potatoes should only be semicooked in water i.e. before adding oil to get a good fry. Can even add little rice powder to make the fry crispy.

Baingan Ka Bharta (Roast Brinjal)

2011-06-11T02:44:00.000-07:00

Ingredients

Large sized Brinjal/ Eggplant 1

Green chillies 2

Onion 1

Tomato 1
Ginger garlic paste 1 tbsp
Turmeric powder 1/4 tsp

Coriander powder 1 tsp

Chilli powder 1 1/2 tsp

Salt

Directions- How to make

Roast the brinjal either on the stove on medium flame or place it on the grill. Keep turning till all the sides gets roasted and the inner flesh gets really soft. Once its roasted, cool the brinjal and peel off the outer blackened skin. Now mash the brinjal well and keep aside.

Heat oil in a wok. Add slit green chillies and onions. Fry well. Then add the chopped tomatoes, turmeric powder, salt chilli powder and coriander powder. Mix well. Add the mashed brinjal. Fry for a while. Serve hot with chapattis.

Vazhakkai Fry

2011-06-06T15:59:00.000-07:00

Ingredients

Vazhakkai/ Plantain 1 Big ( Round thin slices)

Onion 1/2 (finely chopped)

Tomato 1/4 (To give a tangy taste)

Saunf 1 tsp

Asafoetida (a pinch)

Turmeric powder 1/2 tsp

Chilli powder 1 1/2 tsp

Curry leaves 1 sprig

Rice powder (Optional)

Salt

Directions- How to make

Soak the vazhakkai slices in salted warm water and keep aside or ten minutes.

Heat oil in a non-stick wok. Add saunf, curry leaves, onion, salt, asafoetida and tomato. Saute well. Add the vazhakkai slices. Add chilli powder and stir well. Cook covered for 2 minutes. Make sure that the vazhakkai does not burn at the bottom. Keep stirring, add oil if necessary. One can also add little rice powder for making the fry crispy. It goes well with sambar rice.

Pavakkai Kuzhambu

2011-06-06T15:54:00.000-07:00

Ingredients

Bittergourd/ pavakkai 1 medium sized

Onion 1 (finely chopped)

Garlic 5 if big

Tomato 1
Tamarind (lemon sized)
Saunf /Fennel seeds 1 tsp
Mustard seeds 1 tsp
Fenugreek seeds 1/2 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tbsp
Kuzhambu podi 2 tsp
Pure chilli powder 1/2 tsp (if you want it spicy)
Jaggery -small piece
Curry leaves
Salt

Directions- How to make

Soak the tamarind in 3 cups of water and add salt, 1/2 tomato, turmeric powder, coriander powder, kuzhambu podi, chilli powder and curry leaves. Smash the tomato and mix well.

Heat oil in a wok. Add mustard, fennel and fenugreek seeds. Then add the curry leaves, garlic, onions. Add little salt so that the onions fries well. Add 1/2 tomato and pavakkai pieces (cut into small squares or rings). Fry the pavakkai well in oil to remove the bitterness. Now add the tamarind water to it. Let it boil till it becomes thick and reduces to 1/3 quantity. Finally add a small piece of jaggery. Serve the hot and sour Chettinad style pavakkai kuzhambu with rice.

Note: It would taste even great if the kuzhambu is made using shallot onions

Egg Masala

2011-06-05T02:55:00.000-07:00

Ingredients

3-4 boiled eggs (cut into pieces)
Onion 1/2
Saunf/ fennel seeds 1 tsp
Saunf powder 1 tsp
Salt 1/2 tsp
Chilli powder 1 tsp
Turmeric powder 1/2 tsp
Grated coconut 1 tbsp
Curry leaves 1 sprig

Directions- How to make

Method 1

Marinate the eggs with saunf powder, turmeric powder, salt, chilli powder and grated coconut. Let it stay for 10 minutes.

Heat oil in a wok. Add saunf, curry leaves and then finely chopped onion. Saute well. Add the marinated egg pieces. Stir for 2 minutes and turn off.

Method 2

Heat oil in a wok. Add fennel seeds, 2 crushed garlic pieces, 1 big onion (finely chopped). Saute well. Now add 1 big tomato finely chopped. Crush well to form a thick paste by adding very little water.

Add little turmeric powder ( a pinch), salt and chilli powder (1 tsp). Once the powders are fried, add 3-4 boiled eggs cut into pieces. Mix well. Cook for a minute over low flame. Turn off.

Sorakkai Sambar

2011-06-03T10:43:00.000-07:00

This is one of my favourite sambar. I am sure everyone have their own style of making sambar. My mother makes in a different way and I finally learnt to make a better sambar. It really took time to make a thick tasty sambar. Every vegetable has its own unique taste which gives the sambar a different flavour. I make all the sambar the same way. Different types of sambar one cane make are: Moolangi/Raddish Sambar, Murangkai/Drumstick Sambar, Vendakkai/Ladyfinger Sambar, Kathirikai/Brinjal Sambar and the list goes on.

Ingredients

Toor Dal/ yellow lentils 1 cup

Bottleguard/ Sorakkai/ Lauki 1/4

Onion 1

Tomato 1/2

Green chilli slit 1

Tamarind (grape sized)

Mustard seeds 1 tsp

Urad dal 1 tsp

Turmeric powder 1 tsp

Chilli powder 1/2 tsp

Coriander powder 1 tsp

Asafoetida powder (pinch)

Sambar powder 2 tsp

Curry leaves

Coriander leaves

Salt

Oil

Directions - How to make

Soak the toor dal for 15 minutes in water. Pressure cook the dal for 5-6 whistles with little turmeric powder and asafoetida.

Heat oil in a wok. Add mustard seeds, curry leaves, green chilli, onion. Saute well. Add 1/2 tsp salt and turmeric powder. Add the chopped tomato. Fry well and then add the vegetable pieces. Fry for a minute and then add 2 cups of water. Add 1 tsp salt, coriander powder and chilli powder. Cover and cook. Add the tamarind water in a while. Let it boil for 20 minutes. Finally add the mashed dal into it. Cover and cook for another 10-15 miutes. Add the seasoned mustard, urad dal and curry leaves into the sambar. Finally add the sambar powder. Let it stay for a minute and turn off. Add chopped coriander leaves to the sambar. Serve hot with rice and ghee.

Stuffed Karela Fry

2011-06-03T09:57:00.000-07:00

I learnt this amazingly tasty dish from Vahchef Sanjay . A big thanks to him, I learnt a lot of dishes from him. Actually this particular dish I had eaten at my cousin's friend's house in Andhra Pradesh when I was a kid. I liked it so much but I never insisted my mother to make it as she did not know and she never had the privilige of using Internet those days. Now that I can cook, I thought why not give it a try. I bet even the people who hate bittergourd/ Karela would love it.

Ingredients Serves 4

Bittergourd/ Karela (4 small sized)

Bittergourd's seeds (finely chopped)

Mustard 1tsp

Fennel 1/2 tsp

1 big onion (finely chopped)

Asafoetida powder (a pinch)

Turmeric powder 1 tsp

Chilli powder 1 tsp

Mango powder/ Amchoor 1 tsp

Gram Flour 1 tsp

Coriander leaves (finely chopped)

Ginger garlic paste 1 tbsp

Salt 1 tsp

Oil

Directions - How to make

Peel off the karela's rough skin so that it becomes even on all sides. Cut a slit in between and remove all the seeds from inside. Cut the seeds into small pieces and keep aside.

Now heat oil in a pan. Add mustard. Wait till it splutters and then add fennel seeds, onion. Add a tsp of salt, asafoetida powder and saute the onions till it turns brown. Now add turmeric powder and then gram flour. Fry till the gram flour releases nice aroma. Then add ginger-garlic paste, chilli powder and the chopped karela seeds. Fry well till it is roasted. Add the mango powder and stir on a low flame. Finally add the coriander leaves and little sugar to it. Mix well and take off. Wait till it cools down.

Finally add the stuffing inside the karelas and tie them with a string so that the stuffing stays intact while frying. Place the karela on the hot pan with enough oil. Cover with a lid. Cook over medium or low flame as it might happen that they are burnt from outside but not really cooked. Keep turning them in between so as to ensure the karela's are cooked evenly. Serve hot along with sambar rice or ghee rice.

Note: One can even sprinkle little salt and sugar while frying the karelas