Stuffed Chichinge\Snake-Gourd (different syle)

Here is a combination of baking, frying & stuffing, in a single recipe. First I baked to make an egg-cover in one face of the Chichinga pieces, then I stuffed those pieces with something which I like & finally frying to cover the other side of the pieces with egg. I enjoyed this; enjoyed how the idea came step by step as I was cooking; enjoyed the food finally-a lot.

Ingredients:

Snake gourd 1 medium 

Egg 2, beat with salt in a  bowl

Onion 2 cups, very finely chopped

Chilli 2, chopped

Oil

Salt

Capsicum 1 large, very finely chopped

Tomato 1 medium, very finely chopped

Coriander powder 1tsp

Cumin powder 1tsp

Method:

1. Remove skin of snake gourd, cut into 4 pieces & take out the seeds completely, so that the pices look like hollow cylinder.

2. Heat 1tbs oil and saute onion for 1/2 min. Add the chopped chilli and fry for a few seconds. Add the capsicum, tomato and cook for 2 minutes. Add salt and masala powders (coriander, cumin & chilly). Cook for 1-2mins. Stuffing is ready.

3. Heat a non-stick pan. Place the gourd pieces vertically & pour 1-2tbs of the egg mixture in each piece. Lower the flame & cover the pan. This will cover one open face of the cylindrical piece.

3. keepthe flame low, uncover & take the gourd pieces in a try & add 2tbs of the fillings inside each pieces. Now pour 2tbsp of the egg mixture over the fillings to close the other face of the piece.

4. Immediately transfer the pieces to the hot pan & fry in hot oil. Fry both the sides of the pieces now.

Linking: Monsoon Of India and JCO.

Linking to JCO: I M Well Stuffed!

Fish Stuffed Snake-Gourd\Chichinge

We all love to have pakoda or fry in not-so-hot evenings. In Bangalore, most of the weekend evenings, when I have lovely company & weather is little cool or rainy, my brain gets stuffed with fried ideas. Anything, stuffed or fried, always goes very well with a cup of hot coffee. What you say!

Here is one of my stuffed pakoda, which you can enjoy with pudina chutney, tomato sauce or hot coco.

Ingredients:

Snake gourd 1 medium 

Fish (big) 100gm, cleaned-fried-bone out-mashed

Onion 2 cups, very finely chopped

Chilli 2, chopped

Oil

Salt to taste

Besan 1cup

Turmeric powder 1tsp

Coriander powder 1tsp

Cumin powder 1tsp

Chilly powder 1/2tsp

Method:

1. Remove skin of snake gourd, cut lengthwise into 2 pieces, then make pieces of 2inches (breathwise) from each half. Scoop out the seeds so that a boat like shape is formed for the filling.

2. Heat 1tbs oil and saute onion for 1/2 min. Add the chopped chilli and fry for a few seconds. Add the mashed fish and cook for 2 more minutes. Add salt and masala powders (coriander, cumin & chilly). Cook for 1-2mins. Stuffing is ready.

3. Fill each piece with the filling.

4. Mix besan, salt, turmeric powder with water to form a smooth batter. Dip each stuffed Bottle gourd pieces in the batter & fry in hot oil,in a pan.

Linking: Monsoon Of India and JCO.

Linking to JCO: I M Well Stuffed!

Apple Pies

After preparing Sfiha, I was very much satisfied with my no-oven baking thing. So this time when I had some extra apples in my room, I thought to prepare a sweet Sfiha. But since my friends wanted to taste something more soft than Sfiha, so I tried something different without knowing about the outcome. But anyway, the new pies (not sure about the name) were sweet & no-oil (only 1tbsp), surprisingly tasty.

So friends, I want you to try this one & let me know how does it go. No need to mention that these are healthy for kids too. 

Ingredients:

For the dough:

2cups all-purpose flour

1 tsp. sugar

1/2 tsp salt

1/2 tsp. milk

1tbsp refined oil

1/2 cup water

For the filling:

About 1tbsp sugar

1large apple, peeled, halved, and chopped

1tbsp Milk

1/2cup , ripe papaya, chopped 

1 tsp. cinnamon powder or 1/2 tsp cardamom powder

For Syrup:

4tbsp sugar

3-4 strands Saffron

1cup Water

1/2cup Apple skin, chopped

Method:

1. Sieve the maida\flour well with salt, sugar, milk and place in a flat dish. Make a bay in the center and put a little of oil for leavening. Add warm water and make a stiff dough.

2. Divide dough into walnut size balls. Roll between hand palms to smooth. Roll out balls with a rolling pin to form 8 cm diameter circles.

3. For the fillings, mix all the ingredients. I used cardamom powder. Keep it aside.

4. Put 2tbsp of the fillings on a flour circle and place another flour clircle over the fillings in such a way that it falls just on the edge of the bottom half. Gently mold the dough around the apple to eliminate any trapped air. Fold the edge of the bottom half up over the edge of the top half and press to seal. Repeat it for other flour circles.

5.Heat the pressure cooker for 5 mins. Grease and dust the baking container with oil & flour. Place the pies in the container and place the tightly closed container in the cooker. Keep the cooker on low flame, without whistle.

6. Bake until golden brown, 25mins to 30mins, turn off the heat & set aside the container. These go well with the hot\cold sugar syrup.

Preparation of Syrup:

In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 minutes. Add the saffron & apple skins. Keep it on low heat for 4-5mins.

Linking to:  Combo meals for kids @ Nithu's Kitchen & Nivedhanam

Linking to JCO: I M Well Stuffed!

Bharwan Karela\Bitter Gourd Stuffed (my style)

Since cooking is an art, so there is always opportunities of experiments. My father is the one who always encouraged me for trying new recipes. It is because of my father that I fell in love with cooking, trying something different every time I enter the kitchen. In return, he used to give me three classes of smile, defining the grades A, B or C.

Here is one, which I prepared yesterday & this was a hit. Going to prepare again in Saturday lunch (then I'll update a good quality picture!). This November, in Deewali, when I'll visit my home, I am going to prepare it for  my father, eagerly waiting to see what class of smile he will have this time :)

Thanks for bearing with my pictures!

Ingredients:

Bitter Gourds\Karele,halved 4

Salt to taste

Oil 1tbsp

For stuffing

All Purpose Flour - 1/2 cup

Onion - 1, medium, ,chopped

Garlic - 2tbsp, finely chopped

Coriander powder - 1tsp

Cumin powder - 1tsp

Turmeric powder - 1tsp

Capsicum - 1, finely chopped

Salt to taste

Chilly - 2, chopped

Oil - 1tbsp

Method:

1. Scrape the bitter gourds; make a slit on one side and remove the seeds. Keep the seeds for using in stuffing. In pressure cooker, take 2cups of water, add 1tsp salt, add the gourds & cover the cooker. Keep on high flame & wait till 1 whistle. Turn off the heat & let it set for 10-15 mins. Keep the bitter gourds in a plate.

2. To prepare the stuffing, heat 1tbsp oil in a pan. Add the chopped garlic, onion, capsicum & the bitter gourd seeds. Suate for 1-2mins. Add the masala powders, salt, chilly. Cover the pan. Cook on low heat for 3-4mins or until the mixture is soft.

3. Mix water with All Purpose Flour/Maida to make a smooth paste.

4. Stuff the masala mixture into each gourd\karela and pour 3tbsp flour paste over the stuffing, so the stuffing does not come out while frying. Heat the 1tbsp oil in a kadai & add the stuffed karele. Cover and cook over low heat for 5-6mins, till the gourds are cooked. Serve hot.

Partially adapted from the recipe here.

Linking to JCO: I M Well Stuffed!

Tangy Roti

Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour. Here is a recipe for roti, with thekera, which will add a tangy taste into it.

Ingredients:

Whole Wheat Flour (Chapati Flour) – 2 cups

Salt – 1/2 tsp (optional)

Oil – 4 tsp

thekera soaked water (soaked for whole night)

All-purpose flour – for rolling and dusting

Method:

1. In a large mixing bowl, mix Chapati Flour and Salt well.

2. Add thekera soaked water a little at a time to form a medium soft dough ball. Do not overwork the dough. Add the chopped soaked thekera too.

3. Knead the dough once and divide into golf ball size balls. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.

4. Shake or rub off excess flour from the rotli and place it onto the hot tawa. Cook on a hot tava (griddle), until both sides are ready.

5. Repeat with the remaining dough.

Stuffed Sweet Roti

These are Roti filled With Chocolate And Bananas. Anyone with a love for chocolate & sweet taste, is going to fall for it. Do try this recipe as I think you will like it too!

This one can go well with your little ones! For more such recipes, check here.

Ingredients:

2 Roti

40gm Chocolate, chopped

salt

butter

1 Large Banana, sliced

Method:

1. Heat a large non-stick pan over medium heat and add butter, spread it all over the pan. Place a roti. Then scatter one side of the roti with a layer of chopped chocolate, sprinkle with a small pinch of salt, and top with another layer of banana slices.

2. Fold the roti in half and then carefully flip over. Continue cooking, pressing down lightly, until its other side is golden brown, crispy, and the chocolate has melted.

3. Keep aside the roti in a paper, and repeat with the remaining ingredients

Linking to:  Combo meals for kids @ Nithu's Kitchen & Nivedhanam

Linking to JCO: I M Well Stuffed!

Spring-Onion-Roti with Saffron-Bottle Gourd

Monday mornings are never so welcomed by us. So I tried to give a no-oil-veggi touch to our Monday morning with my special cup of coffee. After having that heavy breakfast we felt, the Monday morning was not so bad.

The Roti 

Ingredients:

Maida - 200 gms

Wheat flour - 200gm

Spring Onion leaves - 1 cup, very finely chopped

Saffron (optional) - 3-4 strands, soaked in 2tbs warm milk

Salt - to taste

Method:

1. Mix Maida & Wheat flour, you will need a little amount of Wheat flour to roll the roti. Sieve the flour mixture well with salt and place in a flat dish.

2. Add chopped leaves of Spring onions. Add the saffron soaked milk and make the dough. If needed, add cold water to get a smooth dough.

3. Knead the dough once and divide into golf ball size balls. Dip one ball into the Wheat flour to coat and roll it out into a thin disc. Keep dipping the roti into the dry flour to prevent it from sticking to the rolling surface.

4. Shake or rub off excess flour from the roti and place it onto the hot tawa. Cook on a hot tava (griddle), until both sides are ready.

5. Repeat with the remaining dough.

Dudh Lau

Ingredients:

Bottle Gourd - 1 medium, soft

Turmeric powder - 1/4tsp

Chilly - 1

Musterd seeds - 1/2tsp

Ginger paste - 1tsp

Milk - 4tbsp

Maida - 1tbsp

Salt to taste

Sugar - 1tsp (if you like sweet taste, otherwise you can avoid this)

Oil - 1tbsp

Saffron - 3-4 strands, soaked in 2tbs warm milk

1. Peel and chop the Bottle Gourd in small thin pieces.

2. Cook about 4 cups of cubed Bottle Gourd\Lauki\Lau with water and a little salt till half-done.

3. Heat oil in a kadai, add musterd seeds & chilly. When the spices pop, add the half-cooked gourd (discarding water) and saute for a few minutes. Add turmeric powder, salt and sugar.

4. Mix remaining 2tbs Milk with All Purpose Flour/Maida to make a smooth paste.

5. When the water has almost dried up, add ginger paste, saffron-milk mixture, maida paste.

6. Keep cooking till there is almost no gravy except the liquid clinging to the it. Turn off the heat. Server.

Note:

1. Before serving you may add 1-2tbs ghee.

2. In this same way you can prepare Rigid Gourd. Just skip step 2, because the rigid gourd is very tender.

Linking to:HFFHK - Combo meals for kids @ Nithu's Kitchen & Nivedhanam

Luchi & Split Peas with Spinach-Tomato

The weekends are always pleasant, not because of so much free time for cooking but also for experimenting without worrying about the taste. As you have so  much time you can always prepare something else, if your experiment goes wrong :p

I did some experiment with Luchi\Poori. And we had the successful outcome with this Daal with a toouch of spinach. What to say, it was a lovely beginning of the Sunday morning.

Here is the recipe which is very simple. Hope you enjoy it!

The Luchi

Ingredients:

Maida - 400 gms.

Spinach - 1 cup, very finely chopped, boiled & mashed, don't make paste

Tomato - 1 cup, very finely chopped, boiled & mashed, don't make paste

Sugar

Salt - to taste

Oil to fry.

Method:

1. Sieve the maida well with salt, sugar and place in a flat dish.

2. Make a bay in the center and put a little of oil for leavening.

3. Add smashed spinach & tomato. Add cold water and make a stiff dough.

4. Make roundels of 15 gms and form dough.

5. Roll out on an oily surface into thin discs. 

6. Briskly fry in smoking oil till puffed up and turn over. 

7. Serve hot.

Motor Daal\Yellow Split Peas

Ingredients:

1 tbsp – Oil/ghee

1 cup – Yellow split peas (matar)

1 No – Onion

1/4 tsp – Cumin seeds

1/4 tsp – Turmeric

1/4 tsp – Ginger grated

1/4 tsp – Green chillies chopped

1 tsp – Coriander powder

1 cup – Spinach chopped

Salt to taste

Method: 

1. Clean and wash the dal properly. Soak it overnight in water.

2. Add 2-2.5 cups of water in it and steam in a pressure cooker for 7-10 mins on a high flame. Then turn too a low fame and cook till done (another 5-7 mins).

3. Heat oil in a pan and add cumin seeds. When they crackle, add ginger, chillies and onion and cook till deep pink. Add chopped spinach.

4. Add the masalas, salt and stir for a minute. Lower the flame

5. Add the dal and bring to a boil. Serve hot with Luchi.

Linking to:HFFHK - Combo meals for kids @ Nithu's Kitchen & Nivedhanam

Cucumber Chatpata

This is a very simple appetizer. You can add your touch of variations. We enjoyed our weekend evening snacks with hot coffee.

If you like my recipes, then please join my blog by clicking here.

Ingredients:

Cucumber - 1, large
onion - 1, medium, finely chopped
tomato - 1, small, finely chopped
chilly - 1, finely chopped
salt to taste
black pepper to taste
oil 1tsp
bhujia/some mixture - as much you desire/required.

Method:

1. Cut the cucumber into half lengthwise, scoop out the seeds so that a depression is formed for the filling.
2. Mix the chopped onions, tomatoes, chilly, salt, black pepper, oil.
3. Stuff 1/2 tbsp of the mixture in the cucumber. Topped with 1tsp of mixture/bhujia.
4. Serve with hot coffee or any drink you want.

Linking: Monsoon Of India and JCO.

Mushroom Chhole with Pulao

This time I was totally into Mushrooms. A full meal with mushrooms. I am just loving it! Hope you love it too. Do not forget send me your feedback :)

If you like my recipes, then please join my blog by clicking here.

Mushroom Chhole

Ingredient:

Chick peas - 250gm

Onion - 4 (medium / 2 for paste, 2 for slicing)

1 cup - Mushroom, soked in warm water & quartered

Garlic paste - 2 tbs

Ginger paste - 1tbs

Turmeric Powder - 1tbs

Cumin powder - 1tbs

Coriander powder - 1tbs

Chilly Powder - 2tbs

Green Chilly - 2

Tomato - 1 large

Potato - 1 large

Salt to taste

Sugar - 1tbs

Method:

1. Soak the chickpeas overnight, so that they become soft easily. Even after soaking also you have to put them in pressure cooker for 4-5 whistles.Add little bit salt while in cooker.After that drain that water.

2. Now heat a pan with mustard oil. Add garlic paste and then add the onions paste & slices.

3. Add chopped green chilies and fry the onions till they become soft.

4. Now add potato pieces, mushrooms & tomatoes and stir for  2 min in medium flame.

5. Now add the cooked peas in the pan. Increase the flame a bit and fry this whole mixture properly.

6. After 5 min of frying, add turmeric powder,cumin powder,coriander powder, chilly powder and ginger paste in it. Again stir properly so that masala can mix properly.

7. After frying all the peas and masalas, now add water. Add sugar & salt.

8. Now cook for 5-7 min in high flame.

9. Finally add garam masala just before finishing.Stire it properly.You can garnish it with chopped onions and chopped coriander. Even you can also add chopped green chili.

Mushroom & buddha palm squash pulao

Ingredients:

1 1/2 cups - Rice (preferable Basmati)

Salt To Taste

1 Pinch - Turmeric powder

1 tb spoon - garam masala

2 - bay leaves

3 - cardamom

1 - Cinnamon

6 - kismis

1 cup - Mushroom, small, soked in warm water & halved

1 - buddha palm squash, small, chopped

Rice:Water - 1: 1 1/2

Method:

1. Soak rice for half an hour. Soaked kismis in water.

2. Heat 1 Tbsp of ghee is a cooker, fry bay leaves. Add  cinnamon & cardamom.

3. Add the garam masala and fry. Add the chopped mushrooms & squash and mix well.

4. Cook until the masala separates from oil and vegetables gets tender. Add turmeric powder.

5. Add rice, salt, 3 cups of water and stir well. Add kismis. Cover and cook on high flame & wait for the cooker to whistle once. Turn off the heat & let it set for 10-15 mins.

8. Transfer to a serving dish. Serve hot Mushroom-Chole.

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Veg Sfiha :)

Yesterday evening me & my friends were not in mood to go out for having snacks. In my kitchen, I had some leftover dough. I just came up with this one, with a doubt whether my friends were gonna like that. But,  they loved it. It is very very easy to make & tasty+healthy as well.

Hope you are going to like it & please please send me some feedback.
If you like my recipes, then please join my blog by clicking here.

Ingredients:

Maida - 200gm

oil - 1tbs

Tomato - 2 large, finely chopped

Onion - 4 medium, finely chopped

salt to taste

sugar to taste

Chilly - 1-2, chopped

Carrot - 2 medium, grated

Cucumber - 1 small, chopped finely 

Coriander leaves, finely choped to garnish

Preparation:

1. Sieve the maida well with salt, sugar and place in a flat dish. Make a bay in the center and put a little of oil for leavening. Add warm water and make a stiff dough.

2. Mix well tomatoes, onion, carrot, chilly and cucumber. Add 1tsp oil (I used musterd oil, because I love its taste) & salt.

3. Divide dough into walnut size balls. Roll between hand palms to smooth.

4. Roll out balls with a rolling pin to form 8 cm diameter circles.

5. Bring the edges up and press to make your desired shape.

6. Arrange pastries in a tray brushed with butter\oil. Bake in a moderate heat oven (180° C) for 30 minutes or till dough is golden.

7. Put one tbls of mixture on dough circle seeing that a cube is in each spoon. Garnish with chopped coriander leaves.

If you like my recipes, then please join my blog by clicking here.

Linking: Monsoon Of India and JCO.

Egg-Stuffed Papaya baked

This was my another different approach with papaya. The first time when I came up with the idea of making this recipe, I had no idea of its taste. But the 1st time attempt with cucumber, made me understand it's healthy part. You can try this or with any other vegetable or fruit you love. It is easy & simple, yet very tasty & healthy.

Here is the recipe.

Linking to JCO: I M Well Stuffed!

Kochur Dom\Dum Arbi

Since my last post, I was busy with shifting to my new place & arranging it. So could not find time to prepare something which I can share with you, except for this recipe & one more (which I shall try to post soon, as the house arrangement is still going on). I wanted to have Aloor Dom, but here I hardly can find the small potatoes. So modifying the Dom Aloo recipe with these small colocasia tubes. Hope to get some feedback :)

If you like my recipes, then please join my blog by clicking here.

Picture Courtesy: http://findmeacure.com/wp-content/uploads/2008/07/colocasia-root.jpg

Ingredients:

500gms Kochu (colocasia) 

water 

oil for deep-frying 

1 cup ghee (optional)

2 medium Onions, finely chopped 

1 medium tomato, roughly chopped

1tsp garam masala powder

4 bay leaves 

12 cloves of garlic, finely chopped 

2 tbsp ginger 

1 tbsp coriander powder 

1 tsp cumin powder

1 tsp chilli powder

1 tsp turmeric powder 

Salt to taste

1tsp Sugar

Method:

1. Scrape the kochu (colocasia), prick all over with a fork. In a cooker take these colocasia with enough water & place on oven; wait till 2-3 whistles of the cooker. Turn off heat & keep aside for 10mins.

2. Heat oil in kadai. Add the bay leaves & add chopped garlic, toss for 30sec. Add chopped onions. Saute for 2mins. Add the boiled colocasia. Saute for 3mins. 

3. Add ginger paste & toss. Add tomatoes & toss. Add all the masala powders (except the garam masala), salt, sugar & saute for 4-5mins on medium flame. 

4. Add enough water, depending upon the tenderness of the boiled colocasia & amount to gravy you want. Cover the kadai & cook on low flame (if the colocasia tubes are not tender enough).

5. After7-8mins, unver the kadai & cook on high flame until you get the desired amount of gravy.

6. Add garam masala powder & saute for 10-12sec on low heat. Turn off the heat.

If you like my recipes, then please join my blog by clicking here.