Ingredients:Karelas 400gramOil for fryingChaat masalaLemon juice
For masala mix, mix these ingredients togetherTurmeric Powder 1/2 TspRed Chilli Powder 3/4 TspCoriander Powder 1&1/2 TspGaram Masala 1/2 TspRoasted Cumin Powder 3/4 TspKashmiri Red Chilli Powder 3/4 TspSounth/Dry Ginger Powder 3/4 TspRice Flour 2 TbspBesan 3 Tbsp
Method:1. Peel karelas and cut into thin rings.2. Add two tsp salt. Toss.3. Keep aside for four hours.4. Wash thoroughly5. Leave on a strainer for ten minutes.6. Squeeze between palms and dry on a kitchen cloth.7. Set a pan with one inch deep oil to heat at medium.8. Spread the dry rings in a single layer on a tray.9. Sprinkle the masala mix on the rings. Spread and Mix.10. Add 1/2 Tsp Amchur Powder or 1 Tbsp Lemon Juice and mix.11. Divide the rings in three portions.12. In one portion, add 1/2 Tsp salt and mix.13. Drop the rings one by one in hot oil and fry until crisp.14. Fry at high heat for first two minutes and then for one to two minutes, fry at medium/high heat. [4-5 minutes until one batch is done]Repeat process for other two portions.14. Toss in Chaat Masala and Lemon Juice.15. Serve warm.
Ingredients ListRice 1 cup/200 gramsoil 3 TablespoonGarlic 1 Clove, Minced/ChoppedOnion Small, Finely ChoppedTomato Medium/125 Gram, pureedRoasted Cumin Powder 1/2 TeaspoonRed Chilli Powder 2/3 TeaspoonCoriander Powder 1 TeaspoonKashmiri Red Chill Powder 3/4 TeaspoonTaco Seasoning 1 1/2 TeaspoonWater 450 ml [little less than twice the quantity of rice]Frozen Corn 1/2 Cup [Optional]Frozen Green Peas 1/2 Cup [Optional]Carrots Finely Chopped 3 tbsp [optional]Boiled, Red Kidney Beans/Pinto Beans/Black Beans 1/2 Cup [Optional]Lemon juice 1 tbspCoriander leaves, choppedMethod1. Set a thick-bottomed non-stick pan to heat at medium.2. Add oil.3. To the warm oil, add rinsed and drained rice.4. Saute rice for two to three minutes until golden hue.5. Add minced garlic and chopped onions. Saute for two minutes. Add pureed tomatoes and stir.6. Add corn, peas, carrots, and kidney beans. Mix.7. Add coriander powder, red chilli powder, kashmiri red chilli powder, taco seasoning, and cumin powder. Mix well.8. Add water and salt. Stir.9. Let it come to a boil. Cover with a lid. Reduce heat to low/medium.10. Switch off heat after ten minutes. Let stand undisturbed for fifteen to twenty minutes.11. Uncover the lid. Add lemon juice and coriander leaves.12. Fluff up rice with a fork.13. Serve hot.
Oil 2 tsp
Desi ghee 2 tsp
Cumin Seeds 2 tsp
Whole dry red chillies (2)
Onions, finely chopped 3/4 cup
Ginger Paste 2 tsp
Tomato Puree 3/4 cup
Water 2 cup
Salt to taste
Red chili powder 1/5 tsp
Coriander Powder ( 1 tsp, heaped)
Cilantro leaves, chopped. a handful (for garnishing)
Watermelon rind (grated) 275 g
Oil 1 1/2 tbsp
Cumin seeds 1/2 tsp
Whole red chillis (split in two) (3 or as per taste)
Kashmiri red chili powder 3/4 tsp
Ginger garlic paste 2tbsp
Salt 1/2 tsp
Water 3/4 cup
- Set a non-stick pan to heat at medium
- Add oil and let it warm up.
- Add cumin seeds and allow to crackle. Reduce heat to low
- Add split whole red chillis and fry for a few minutes
- Add kashmiri red chili powder and fry few seconds
- Add ginger garlic paste and fry
- Add grated watermelon rind, water and salt. Cook at low-medium heat
- Cover with a lid and cook. Keep stirring after every half a minute
- After 20 minutes add sugar. Cook with out lid
- Keep tossing after every few seconds till it starts oozing out oil
- Switch off heat, and remove pan from the gas stove
- Let cool on the kitchen shelf. WATERMELON RIND CHUTNEY IS READY!
- Transfer chutney to an air-tight container and refrigerate
- Enjoy with roti, paratha, poori, kachori, bread, or any namkeen
- You may leave some pulp of watermelon on to the rind in case you are preparing chutney right after cutting the watermelon
- The green portion of the rind has to be peeled off
3. Do not make chutney in ghee/butter
4. Ginger garlic paste has to be roasted very little..no browning
5. The chutney will stay good in the refrigerator for 2-3 weeks
6. I have not added any souring agent to make the chutney sweet and spicy.
For sweet and sour chutney you may add a souring agent (I personally do not like the souring agent in this chutney. I find it tastes best as sweet and spicy chutney)
- Whole wheat flour ( Gheun ka atta) 2 cup/500 gm
- Gram Flour (Besan) 2 tbsp
- Salt 1 tsp or as per taste
- Ajwain (carom seeds) 1/3 tsp
- Red Chilli Powder (as per taste)
- Coriander Powder 1 heaped tsp
- Cumin Seeds (Jeera) 2 tsp
- Turmeric Powder (haldi) 1/5 tsp (optional)
- Dry Pomegranate Powder (Anardana powder) 1 tsp…Add spices of your choice…like chaat masala, garam masala, black pepper powder
- Dry fenugreek leaves (roasted) 1 tsp
- Oil/Ghee 3 tbsp
- Green chilllies chopped 11/2 tbsp or as per choice
- Coriander leaves washed and chopped 3 tbsp
- Chopped Onions 1 cup
- Water as required. I used 230 ml water
Note: Koki has a crumbly cookie-like texture. Signature style of making koki is rolling twice, and cooking twice on the tawa, so that it is cooked properly and yet can be made thick
- Mix all ingredients except water. Cover bowl with a lid and let rest for 5 minutes.
- Add water and bring together the flour and water into a stiff dough. To ensure the crumbly cookie-like texture of koki, DO NOT knead the dough.
- Divide the dough into 6 balls (or as desired). DO NOT rest the dough, else the texture will come out like a paratha.
- Set a thick bottomed tawa to heat at medium.
- Roll a ball of dough into a thick disc.
- Make sure tawa is a little more than warm, not very hot.
- Apply some oil on the tawa.
- Transfer rolled disc to tawa.
- Cook it on each side for 10-15 seconds. No brown spots on disc at this stage.
- Remove this disc on to a plate and crush the disc to form a ball.
- Roll this new ball into a thick disc (now a little bigger than the first time). Note, koki is rolled thicker than a stuffed paratha, and hence needs to be cooked twice to ensure complete cooking. This new disc will be crooked at the circumference since a partially cooked dough ball has been rolled out again!
- Transfer this rolled disc to the tawa, and cook at low-medium heat
- After a minute, mark cuts in the koki with a knife, for even distribution of heat.
- Once the bottom side is partially cooked, flip koki and mark cuts with a knife.
- Apply oil/ghee and fry koki on both sides.
- Enjoy with curd or buttermilk, roasted papad, pickle, tea/coffee or any curry of your choice!
Sweet Edible Roses! Golap Pitha from the Bangla cuisine
Ingredients (makes 10 roses):
All purpose flour (Maida) 1 cup (little less than 150 g)
Milk (11/4 cup) (310 ml)
Salt (a pinch)
Sugar (1 tbsp)
Desi ghee ( 2 tsp)
For sugar syrup
Sugar ( 2 cups)
Water ( 1 cup)
Cardamom powder( Ilaichi powder) 1/4 tsp
1. Set a non-stick pan to heat at medium.
2. Add milk, salt, sugar, desi ghee. Stir till milk gets warm and ghee melts.
3. Stir in maida. Keep stirring till it becomes dough like (happens very quick)
4. Transfer to a mixing bowl. Allow to get warm. Knead for 8-10 minutes till dough becomes smooth.
5. Cover with a lid and let rest for 10 minutes.
6. Take a ball of dough, roll it out like a roti, and cut smaller circles. The circles shrink a little inwards by the time you assemble since maida has elasticity, so make decent sized smaller circles.
7. To make a rose, overlap 3 small circles and pinch at the center. Cut the three circles (only outside the pinched part). Mark 3 cuts so that the circles are divided into 9 equal portions. These will form the petals of the rose.
8. To make the center, cut a small rectangle and roll it into a small cylinder. Make centers for all roses.
9. Shape these cut circles into a rose as shown in the video.
10. Fry at low to medium heat.
11. Also keep the sugar syrup ready by melting sugar in water and thickening it a little. Do NOT cook syrup to thread consistency.
12. Immerse the fried roses while still hot in to warm syrup. Let sit in syrup for 30 minutes.
Take out the roses on to a plate. Enjoy with your loved ones!!