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Stuffed Bitter Gourd or Bharwan Karela

All that spells BITTER is NOT BAD!

Bitter gourd, as is named is a very bitter vegetable and ranks higher for it dislikes. Yet, it is one of the most favored one in my house. I have grown up eating it in my lunch box for school and while I loved it, my peers despised it for its bitter taste. Thanks to my Mom, who, by all means ensured that I never say a no to ANY vegetable.

If I write down all the nutritional values of Bitter gourd, I might run out of time and space! It contains Vitamins B1, B2, B3 and C, Magnesium, Folate, Zinc, Phosphorus, Manganese, High dietry fibre, Iron, Calcium and what not!

Try this wonderful recipe! I am sure your family and friends will love it.

Ingredients: (Serves 3)

Bitter gourds/ Karela (Smaller in size)- 250 grams (10 Pieces)
For Stuffing:
- Salt as per taste
- Turmeric Powder/ Haldi- Half a tea spoon
- Chili Powder/ Lal mirch Powder- 3 Tea spoons
- Coriander Powder/ Dhaniya Powder- 3 Tea spoons
- Peanuts Powder/ Moongfali/ Sing Powder- 1/2 cup
- Oil and water for binding the mixture
For Cooking:
- Oil
- Cumin/ Jeera
- Tamarind/ Imli
- Desiccated Coconut/ Khopra Bura

Recipe:

Wash the bitter gourds under running water.
With the help of a peeler, peel the skin of the bitter gourd. Remember not to throw the skin. Sprinkle some salt and keep it aside for later.
Wash the peeled gourds and sprinkle some salt and leave it for 5-10 minutes. Salt will reduce the bitterness.
Soak some tamarind in water.
Meanwhile in a plate prepare the stuffing. Mix all the dry ingredients and a little oil and water so as to bind the mixture.
Take the peeled skin in a sieve and wash in water. Add this to the stuffing mixture prepared.
Wash the gourds and now make a slit vertically through it. Slightly open it and remove the seeds.
Stuff the mixture into the gourds gently with your hands.
In a pan/ wok pour some oil generously and let it heat.
Add cumin seeds and once they crackle add the gourds one by one.
Lower the flame, Put the lid on. Relax.
Keep on checking a few times. Stir the gourds gently so that the mixture doesn’t ooze out of them.
Check for doneness just as we do for a cake. Use a knife.
Once the gourds are cooked add the Tamarind paste. (Pass the soaked tamarind through a sieve to make a paste). Mix it well and cover the lid for a minute.
The Bitter gourds are ready to be served. Garnish it with desiccated coconut.
Serve with Love!

Peeled and washed Gourds
Slit
Seeds Removed
Washed Skin
Stuffing Ingredients
Soaked Tamarind
Stuffed Gourds
Ready to Cook

CONDENSED MILK/ MILKMADE RECIPE

For the sweet tooth that aches for a cake this quarantine.

While we stay home to break the pandemic (covid-19) chain, many of us want to make quick cakes for the tea time. The only shortfall is the availability of condensed milk. Let us solve that first by making it at home. All these years you have been buying condensed milk from the market! But not from now onwards. It is super easy and quick recipe and requires only 3 ingredients.

Here is the recipe.

Time taken: 30 minutes

Difficulty level: Easy

Serves: Makes 200 ml

Ingredients:

Milk- 600 ml
Sugar- 1/2 cup
Baking Soda- ½ Tea spoon

Recipe:

1. In a heavy bottomed non-stick pan heat the milk.

2. Once the milk comes to a boil add sugar and keep stirring.

3. As the milk starts to thicken, add baking soda and stir.

4. Keep stirring until you get the desired consistency of condensed milk/ milkmaid.

5. Do not overcook as it thickens a little once it cools down.

6. You can store it in an airtight container in the refrigerator for good 15 days.

7. Now happily make the desired dessert- cakes, halwa, pudding, instant coconut laddoos etc.

8. Happy BAKING/ Cooking.!

NO-BAKE CASHEW PIE/ CAKE

I have a sweet tooth so I look forward to desserts after meals. Last week I had friends for a house party and, I had to come up with something that would leave them with sweet memories of the evening! This easy no-bake dessert came to the rescue. I could prepare it well ahead of the D day and so there was no last minute panic situation. This dessert is made with simple ingredients that are available all times at our home.

I received compliments for each and every person present at the party. So, here I am sharing with you the super easy and quick recipe for this Raw Cashew Pie/ Cake.

Here is the recipe.

Time taken: 20 minutes (Excluding soaking time)

Difficulty level: Very Easy

Serves: Makes 8 slices

Ingredients:

For Crust

1 Cup Cashews or Almonds
2 Dates
1 tbsp Honey
1 tbsp Coconut oil
1 tbsp Cocoa powder/ Chocolate powder

For Filling

¾ cup Pre-soaked and strained cashews*
½ cup coconut milk*
3 tbsp honey
3 tbsp coconut oil
Vanilla extract/ essence
½ tsp Salt

* See Notes

Recipe:

For Crust

1. In a mixer grinder mix all the ingredients for crust and grind it coarsely.

2. Take a pie mould. You may even take a round plate and line it with cling film or butter paper.

3. Transfer the mixture into the mould and with the help of your hands spread it evenly.

4. Freeze it in the refrigerator.

For Filling

1. Take all the ingredients for the filling into the grinder and make a paste.

2. Transfer the filling into the pie, spread evenly, tap and freeze it for 2 hours.

3. Take the pie out of the mould and cut into 8 equal slices.

4. Serve with love!

*Notes

Soak the cashews for the filling overnight. If you do not have time, you can soak them in warm water for around 2 hours. Let me tell you, overnight soaked cashews tastes best.
Coconut milk can be purchased directly from the market. I rather prefer making mine at home. A very simple process indeed. Take half a fresh coconut. Peel, wash, cut into small pieces and soak in a cup of water for good 3 hours. Now add the entire coconut with soaked water into a blender and grind. Strain. Coconut milk is ready!
For best results, ensure everything that goes into the grinder/ blender is at room temperature.
This was the plain vanilla version of the pie. For flavours, the world is open to you. You may add coffee into the filling or some matcha powder. There are hundreds of options that you may want to experiment. So, keep experimenting and keep sharing love!
The pie can be topped with dried flowers that will add to the beauty. I did not have them handy so kept it plain. Will upload different versions of it soon.
It tastes best after 2-3 minutes of taking out from the freezer.
You can store it in the freezer for good 3-4 days, but I’m sure it won’t last that long as you will want to have more and more of it.

PUMPKIN SOUP WITH WALNUTS

This version of Pumpkin will never hear a no at the dining table.

Pumpkin is among one of the oldest and most ancient crop that relates back to 5000 BC. It is grown all over the world except for the continent of Antarctica, reason being the low temperatures. A versatile vegetable in making vegetables, desserts, pies, halwa, pudding and Soups. Pumpkin puree is prepared and frozen for later use by many.

Apart from the pumpkin itself, its leaves, seeds, flowers are all edible. It is a usual thanksgiving and Halloween staple in Canada and United States. Pumpkin consists of almost 92% water. It is a very good source of energy.

Today I am making this delicious pumpkin soup with walnuts. Try the simple recipe and couple it with some garlic bread or soup sticks. You’ll love pumpkins like never before.

Here is the recipe.

Time taken: 25 minutes

Difficulty level: Easy

Serves: 4

Ingredients:

Pumpkin- ½ kg
Onion- 1
Garlic cloves- 6-7
Water- 1 cup
Salt
Olive oil- 3 tsp
Walnuts (Akhrot)- 6
Pumpkin seeds- 2 tsp
Fresh Cream (Optional)- 4 tsp
Oregano, Thyme, Italian Basil (Fresh or Dry)
Freshly ground Black Pepper

Recipe:

1. Peel the pumpkin and cut into cubes.

2. Cut the onion and 2 garlic cloves.

3. Add pumpkin, onion, garlic and a cup water into a pressure cooker and cook up to 3 whistles or for 5-7 minutes on low flame. Add more water for a thin consistency.

4. Turn the flame off. Once the pressure is released, open the cooker. Let it cool a little.

5. Make a puree using a hand blender or in the mixer/ food processor. Add salt and freshly ground black pepper.

6. Dry roast pumpkin seeds and walnuts.

7. Cut the remaining garlic into thin slices. Take a pan and roast them in olive oil. Turn the flame off.

8. Add roasted pumpkin seeds and walnuts into the pan. Add oregano, thyme, basil. The dressing is ready.

Dressing: Mixed Herbs with Garlic, Walnuts and Seeds in olive oil

9. In a pan put the pumpkin puree and cook for a minute. Switch the flame off.

10. Now add fresh cream and stir. You may choose not to add cream. Transfer in a bowl and add the dressing.

11. Serve with Love!

PEAR JAM

Try this Pear Jam in your kitchen and give your culinary skills a kick.

Pears are mild sweet fruits with a fibrous center. There are over 3000 different varieties of pear across the world and they vary in shape, size, sweetness and crispness. Pears are a good source of important anti-oxidants, dietary fibers and vitamin C. They are almost 84% water which helps digestion.

Kids often love bread jam sandwiches as an evening snack. But, why the boring mix fruit jam always!? Do not worry as you can make a super cool Pear Jam at home and with little efforts! Try this wonderful recipe, use it as a topping on bread, or make a chapatti roll and the kids will love it. You can make your own fruit flavoured yogurt with a spoonful of the jam in it. Melt for some glaze on your cheesecakes and desserts. Make yourself a French toast or a puff pastry. How about using as a pancake syrup? Give your plain vanilla ice-cream a unique flavor. Making crepes and you do not know what to use as a layer! Here is the recipe.

Time taken: 45 minutes

Difficulty level: Easy

Ingredients:

Medium sized pears- 2
Sugar- 3-4 tsp
Water- ½ cup
Cinnamon Stick (Daalchini)
All Spice leaves
If all spice leaves are not available you can use Cloves (Lavang/ Laung) and Peppercorns (Kali Mirchi)

Recipe:

1. Wash, peel and cut the pears into cubes.

2. Take a heavy bottom pan (take non- stick if available). Add sugar and water and let it come to a boil.

3. Add pear cubes cinnamon stick, all spice leaves (Cloves and Pepper corns).

4. Let it cook for 10-15 minutes. Keep stirring.

5. When the pears are cooked, turn the flame off.

6. Take a steel box and put the cooked pear into it. Cover the lid.

7. Now in a pressure cooker add little water so that the bottom of the steel box gets covered. Put the Steel box into the pressure cooker.

8. Cook up to 8-10 whistles or for 15-20 minutes on low flame.

9. Turn the flame off. Once the pressure is released, open the cooker.

10. Take the box out. The Jam is ready.

11. Let it cool. Store in an airtight container in refrigerator. It will taste best if consumed within a week.

12. Serve with Love!

RAJASTHANI STYLE DANA METHI KI SABZI/ GUD WALI DANA METHI/ FENUGREEK VEGETABLE

India is in festive mode now-a-days and Sweets are consumed without worrying about the sugar intake. To control the level of body sugar and yet letting you eat as many sweets as your heart want to, I bring out this vegetable made from fenugreek seeds or dana methi, made in Rajasthani Style.

Fenugreek is a super food and when I say it, I say it with facts. It is a rich source of proteins, carbohydrates, vitamins, minerals and dietary fibers. It is used as a spice and vegetable and often as a medicine in Ayurveda. Its leaves and seeds are both common ingredients in Asian cuisine.

India is a major producer of fenugreek with Rajasthan accounting for over 80% of the output.

Having grown in Rajasthan, we often included fenugreek in our meals- be it Fenugreek leaves vegetable, the fenugreek seeds made with jaggery. Sometimes papad is also added to it. The fenugreek seeds while they are still green is eaten as it is, like peas, though de-seeding of green fenugreek takes a toll. But, worth the effort.

So here I present the recipe of Gud wali Dana Methi ki Sabzi or Rajasthani Style Dana Methi ki Sabzi or Fenugreek Vegetable. Try this beauty and I am sure your family and friends are going to love it! Here we go!

Ingredients: (Serves 2)

Fenugreek seeds (Dana Methi)- 1 cup
Jaggery (Gud)- 1 tea spoon
Tamarind (Imli)- 4
Grapes or Raisins (Angoor or Kishmish)- 8-10
Oil for cooking
Fennel Seeds (Saunf)- ½ tea spoon
Cumin (Jeera)- ½ tea spoon
Red Chili Powder (Lal Mirch Powder)- 1 Tea spoon
Turmeric (Haldi)- ½ tea spoon
Salt (Namak)- As per taste
Coriander Powder (Dhaniya Powder)- 1 tea spoon

Recipe:

1. Soak the fenugreek seeds/ methi overnight.

2. Sieve the seeds/ methi. Keep aside the concentrated water. You may use it for washing your hair.

3. Pressure cook the fenugreek seeds with 2 cups of water, upto 4 whistles.

4. Wash the boiled/ cooked seeds/ methi through a sieve under running water.

5. Meanwhile soak tamarind and raisins in some water.

6. In a pan/ kadai heat some cooking oil. Add fennel and cumin seeds and let them crackle.

7. Now add turmeric, red chili powder, coriander powder and salt with little water so that chili the masala doesn’t burn. Keep the flame low.

8. Add fenugreek/ methi seeds.

9. Add a cup water. Let the vegetable cook for 5 minutes on medium flame.

10. Crush the tamarind and make a paste. Add the tamarind paste into pan/ kadai.

11. Add soaked raisins/ kishmish into the vegetable. Let it cook for 5 minutes.

12. Add jaggery/ gud/ gur and stir. Let it cook for a minute.

13. Turn the flame off.

14. Serve with Love!

15. It will tastes wonders if made at night and consumed in the morning. The flavours get soaked in beautifully.

SHAKKARKAND HALWA/ SWEET POTATO HALWA RECIPE

It’s festive season in India. And Sweets form an integral part of Indian cuisine!

Shakkarkand or Sweet Potato is a starchy root vegetable which is sweet in taste. While most of us believe that it is a type of potato, I must tell you it is not. It belongs to the morning glory family while the potatoes belong to the nightshade family.

There are varieties of Sweet Potatoes available- White, red, yellow, purple or orange. The orange colored sweet potato is rich in Vitamin A whereas the purple one has anti-oxidants and anti-inflammatory properties. The raw sweet potatoes are rich in carbohydrates and dietary fibers. Steaming/ boiling/ baking increases the nutritional values of sweet potatoes.

The sweet potato halwa or Shakkarkand halwa/ Shakkarkand kheer can be eaten during fasting and thus is a good source of energy. It tastes best if consumed within 2-3 days. Store in the fridge and when you use it next heat it with a cup of milk.

Make this delectable halwa and let me know how you like it!

Ingredients: (Serves 4)

For Cooking

Medium sized Sweet Potatoes- 4
Ghee- 2 table spoon
Milk- 2 Glasses (Around 350 ml)
Cardamom Powder- ½ tea spoon
Sugar- 3 tea spoons

For Garnishing

Sliced Almonds
Crushed Pistachios
Coconut Flakes (Fresh or Dry)

Recipe:

1. Wash the sweet potatoes thoroughly under running water.

2. Take a pressure cooker and add some water so that the sweet potatoes gets immersed. You can cut them into two if they are bigger in size. This way the boiling will take less time. Close the lid of the pressure cooker and let it boil on high heat upto 1 whistle. Now lower the flame and let it boil for 5 minutes.

3. Once the sweet potatoes are boiled. Let them cool and now take the skin off.

4. With the help of a masher, mash the sweet potatoes.

5. In a thick bottomed pan/ wok add some ghee and let it warm.

6. Add the mashed sweet potatoes into the wok and stir for 5 minutes. Keep the flame medium high.

7. Add milk and stir continuously. You may use a wire whisk so that lumps do not get formed.

8. When the milk starts reducing, add sugar and cardamom powder. You may add more milk for a Kheer like flowing consistency.

9. Garnish it with almonds, pistachios and coconut flakes.

10. Serve with Love!

COCONUT LADDOO/ NARIYAL LADDOO

This festive season, let’s get some energy!

Nariyal Laddoo is a traditional Indian sweet made during festivals. And India is a land of festivals, so we make it round the year. In the festive season where Uttar Pradesh has danced on Krishna Janmashtami, Maharashtra is celebrating Ganpati, Kerela is up for Onam, West Bengal had laid arms open for Durga Puja, Gujarat is eager for the Garba in Navratri and the whole of India is waiting for a no-cracker pollution free Diwali; this super sweet is a must to maintain high energies for the preprations.

This sweet is made of Coconut and milk and contains all the nutrition values of both. Do I need to list the nutritional values of MILK?!

Try this super healthy Indian dessert recipe which can be made with minimum ingredients!

Ingredients: (Makes 10 small laddoos)

A medium sized fresh coconut (Desiccated coconut may be used but I would suggest not to)
Full fat milk- Half litre
Sugar- 2 tea spoons
Rose petals for garnishing
Saffron strands soaked in milk.

Recipe:

1. Take a fresh coconut and peel the skin. Wash it thoroughly.

Washed Coconut

2. Cut the coconut in cubes.

Peeled and Cut into Cubes

3. Transfer the cubes into a jar and make a coarse paste. Add some milk into it so that the coconut gets ground easily. Do not make a very fine paste.

Ground Coconut Paste

4. Meanwhile soak saffron strands in a bowl with little milk.

5. At the same time take a heavy bottom wok/ kadhai and heat the milk.

Boiled Milk

6. Once the milk comes to a boil, transfer the coconut paste into the wok.

Coconut Paste in Milk

7. Stir continuously while keeping the flame at medium-high. If you do not want to do that, you may leave the flame at medium-low and stir occasionally.

8. You will notice the milk reduce. It might take around 30-40 minutes for the milk to reduce completely. Once the milk is completely reduced, add sugar.

Reduced Milk and Coconut

9. You may add saffron soaked milk at this point. I like my laddoos white, so I use saffron strands only for garnishing.

10. Cook for another 5-10 minutes and turn the flame off.

11. Let it cool.

12. Make laddoos using your hands. You can make any other shape of your choice.

13. Garnish the laddoos with rose petals and saffron strands. This step is open for creativity.

14. Keep in the fridge and serve chilled.

15. As the laddoos are made from milk and fresh coconut, it is advisable to consume within 2 days. Though I am sure they won’t last more than a couple of hours. Such is the taste.

SHRIKHAND

Easiest no Bake Dessert with minimum ingredients!

Shrikhand is a very sought after dessert in every Indian kitchen, especially during summers. It is made out the base ingredient, Hung Curd (also known as Chakka) which is theoretically same as Greek Yogurt.

As a child it used to be my favorite recipe because mom would never say a No to it! We would lick the fingers and bowls too which never changed until today as some habits mix well into your nerves!

It is as easy done as said- Soak the saffron, whisk the hung curd, garnish and serve! You are ready to GO!

Hung curd is rich in protein and calcium. A cooler for summers this recipe has kept us away from cold drinks and other aerated drinks which add to its nutritional value!

Try this no bake classical Indian dessert recipe which can be made with minimum ingredients!

Ingredients: (Serves 2)

Curd made from full fat milk- 750 ml
Muslin Cloth or Cotton Bag- to make hung curd
Saffron Strands/ Kesar- 8-10 Strands
Freshly ground Cardamom/ Elaichi Powder- 3-4
Sugar- 2 Tea spoon
Sliced Almonds (Optional)
Crushed Pistachio (Optional)
Dry Rose Petals (Optional)

Cotton Bag
Saffron Strands
Sliced Almonds
Curd

Recipe:

1. Take the bowl full of curd and transfer the curd into the cotton bag/ muslin cloth. Make sure the curd you use is fresh.

Bowl of Curd

2. Now hang the bag at some clean place. Place a bowl below so that the excess water or whey gets collected in it.

Hang the Cotton Bag in a Clean Place

3. Leave it for 2-3 hours. You can see the whey/ water dripping down.

4. Meanwhile soak the saffron strands in a teaspoon milk.

5. Once the whey drains out the hung curd is ready.

6. Transfer the hung curd in a bowl. You can see the thick consistency of it as most of the whey is removed. You might notice the quantity of hung curd is nearly half of the curd you have used. But do not get disheartened by it. The results will be mouth-watering!

Hung Curd is ready!

7. Add soaked Saffron, cardamom powder and sugar in it. Now whisk it well till a smooth creamy texture is obtained. (You may add some Mango puree/ Vanilla extract/ Peach puree to make a Mango/ Vanilla/ Peach flavored shrikhand.)

Mix Cardamom and Saffron

Whisk it well!

8. Dip a finger and lick it. If you want you can add some more sugar but believe me- it should not be sugary sweet. Key flavors of this dessert are saffron and cardamom. With every extra ounce of sugar you add, the base flavor gets diluted.

9. Chill the shrikhand in the refrigerator.

10. Serve with love!

Tips for serving:

Open up your imagination and flaunt your super awesome dessert– For dessert is an ART!

Take a piping bag and fill it with chilled shrikhand. Use the nozzle of your choice.
Take a serving plate of your choice. I would suggest one with darker shade as the Shrikhand we want to serve is light in color. Contrast goes well with food.
Now gently swirl the skrikhand on the serving plate.
Garnish it with sliced almonds, crushed pistachios and rose petals.
On some occasion fruits (Pomegranate, Blue berries, Peach) might be added too for a different taste and flavor.
Lick it!

INSTANT PAPAD CURRY or PAPAD KI SABZI

This is an authentic recipe from Rajasthan, India.- A state rich in culture. So, when you run out of green veggies and still want something authentic, papad comes to rescue. An instant curry that tastes wonders. It is usually served with Chapati/ Roti or Millet/ Bajra Roti or Maize/ Makkai Roti.

If you haven’t yet tried the Rajasthani Delicacy, it’s time!

Ingredients: (Serves 2)

Urad Dal Papad – 5-6 Papads
Curd – 1 Cup
Water – 2-3 Cups
Red Chili Powder/ Lal Mirch Powder – 1 Tea Spoon
Salt – As per taste (Remember the papad already has some salt in it)
Turmeric Powder/ Haldi – ¼ Tea Spoon
Cumin Seeds/ Jeera – ½ Tea Spoon
Fennel Seeds/ Saunf – ¼ Tea Spoon
Curry Leaves/ Kadi Patta
Cooking Oil
Coriander Leaves for Garnishing

Spices
Cut Papad
Cumin & Fennel
Curry Leaves

Recipe:

Take the papads and break them into pieces or rather cut them into squares to look presentable. Set aside.
Note: Some prefer to roast the papad before adding into the gravy. I choose not to.
Take one cup of curd and whisk it well. Add red chili powder, turmeric powder and salt into it. If need be add a little water and mix.
In a pan/ wok add some oil and let it heat.
Add cumin and fennel seeds into the oil. Once they crackle add the curd mixture.
Note: Remember to keep the flame on low while adding curd. It should not burn.
Now add Curry leaves. Stir in one direction continuously.
Note: If you stir in one direction continuously till it reduces, the curd will not curdle.
Let the excess water from the curd evaporate. Once the curd leaves sides of the pan and you can see oil on the sides, the curd is cooked.
Add 2-3 cups of water and bring to a boil.
Once the water is boiled add the papad squares. Let it cook on Low flame for a minute and then turn the flame off.
Garnish with the freshness of coriander leaves.
Serve with Love all the way from Rajasthan!