Food Corner

Bitter gourd is a vegetable. As the name suggests it is bitter in taste. In India we call it ‘karelas’. Don’t misspell it with Kerala. Kerala is the name of a southern state of India, and it is karela the bitter gourd. It is also a very good medicine for diabetic patients. Drink the juice of karela for some days and the diabetes may go away.

Ingredients

2 to 6 karelas of medium size

150 to 300 g gram flour [besan]

1 tsp ajwain

Salt to taste

Pure ghee [clarified butter] or cooking oil for deep frying

Curd, onion and green chilies to accompany

Process

Add salt and ajwain in gram flour. Add little water in steps to make a thick paste of it and beat vigorously with spoon in hand. Clean bitter gourds in water and cut round pieces of it about three mm thick. Heat ghee or oil in a stew pan. Dip some pieces in paste to be covered by it from both sides. Drop these in stew pan one by one 6 to 8 in one batch. Deep fry till golden brown from both sides. Serve hot with curd, onion, fried green chilies, pickles, tomato ketchup etc.

Chana biriyani
Things you need for this recipe:-

Channa – 2 cups
Long-grained rice – 4 cups
Onions – 2 finely chopped
Tomatoes – 2 finely chopped
Potatoes – 2 finely chopped
Oil – 4 table spoon
Chilli powder – 2 tea spoon
Green chillies – 4 finely chopped
Turmeric powder – 1 tea spoon
Ginger garlic paste – 1 tea spoon
Cinnamon leaf – 4
Cloves leaf - 4
Bay leaf - 4
Curry leaves – few

Salt – to taste
Water – 6 cups

Method:
Soak the channa for overnight in water. Cook the channa in presser cooker for about 15 minutes. Heat oil in a pan and add cloves, bay leaf, finely chopped green chilies, cinnamon and then stir fry it. Now put the ginger garlic paste and then put chopped onions to stir fry till slight golden brown. Now add potatoes in to it and fry it with the onions and stir fry it for few minutes. Then put the finely chopped tomatoes and curry leaves. Now add the turmeric powder, chilli powder and salt and mash it with water and boil it and cook it with covering it. Now put the rice and channa, which you cook in pressure cooker and mix it. Cook it in presser cooker and serve hot.

ARBI KI PATTE KE PATOD

Things you need to make it:-
8 - Leaves of arbi (a green vegetable)
250 – Grams of gram flour or besan
2 – Big onions
1 - Inch piece of ginger
4 - Cloves of garlic
2 – Green chillies
1 - Table spoon of coriander powder
1/ 2 - tea spoon of cumin seeds
1 - Table spoon of thick tamarind juice
1/ 2 - tea spoon of garam masala
1 - Tea spoon of dry mango powder
Salt as per your taste
Oil for frying

How to make this recipe:-
Wash the arbi leafs and takes one side to dry. Now make a paste of green chili, ginger, garlic, cumin seeds, and onions. Make a thick paste of besan. Now add salt, garam masala, coriander powder, tamarind thick paste or dry mango powder in to it.

Now place one arbi leaf onward and spread gram flour paste evenly then put another leaf on it. Now again spread besan mixture on it and put on other leaf on it. Do same process till all leaves finished. Now fold them roundly from both edges. Cook it on the steam. After cooling make pieces of it. Now deep fry them until they become golden brown. Serve hot with chutney or with out chutney. This is an Indian food recipe.

KACCHE COCO NUT KI TIKKI

THINGS YOU NEED:
1 - Cup of kaccha coconut grated
1 – Table spoon of khus-khus
1 – Small piece of dal chini
2 – Cloves
2 – Big cardamom
Salt as per your taste
1-green chilli
1 - Tea spoon of gram flour or besan
1 – Tea spoon of garam masala

How to make this recipe;-
Blend the grated coconut and make a paste. Finely chop the green chilies. Roast the dal chini, big cardamom, and cloves dryly and then make a paste of them. Also roast the khus-khus and make a powder of it. Now take coco nut past and add gram flour, finely chopped green chilies, salt, khus-khus powder and garam masala in to it. Now make it round shape tikki and roast on a heated tava.

Roasting of tikkies:-
Heat a thick tava on medium heat and spread one table spoon of oil on it then put tikkies on it and now cook in a low – medium heat. Cook it on both sides with putting oil on it. They will be golden brown on both sides. It will be slight crispy. Serve hot with adding dahi or curd and tamarind chutney on it. You can add some chopped onions also if you like. It is a delicious chat.

Shahi Paneer

Things need to make this delicious recipe:-
250 – grams fresh paneer
100 – grams of mava(thicken milk)
2 – big size onions
1 inch piece of ginger make a paste
Cup of thick malai or cream
½ cup of coconut powder
¼ tea spoon of turmeric powder
¼ tea spoon of red chili powder
½ tea spoon of coriander powder
2 table spoon of chironji
1 tea spoon of garam masala
Ghee as required
Salt as per your taste

How to cook this recipe:-
Heat oil in a kadai and add grated or blended onion in it. Roast it with stir fry; now add ginger paste in it. Roast it till golden brown. Add turmeric powder, salt, red chili powder, coriander powder, and cumin in it. Stir fry it for 2 minutes and then add mava into it. Again cook it for 2 minutes with continuously stirring. Now add 1 cup of water in to it, then add coconut powder, chirongi in to it. Add garam masala after cooling. Lastly add paneer pieces in to it. And cook for 1 minute. Allow it to sool, then add cream and garam masala.
Tips:
1. Dip the paneer in to hot water for 2 minutes to become soft
2. Soak the chirongi.
3. if you do not want to add onion past add more mava and prepare with same process.

Kurkure Ka Raita

The things you need:-

15 to 20 grams of mint (pudina)
1 or 2 green chili
1 tea spoon of sugar
1 tea spoon of cumin powder
2 and ½ tea spoon of red chili powder
500 grams of beaten curd
1 tomato finely chopped
1 onion finely chopped
1 boiled and peeled finely chopped potato
½ tea spoon of chat masala
1 pack of kurkure
1 bunch of green coriander leaves
Salt as per your taste
How to make this raita:-

Grind mint, green chili with sugar. Also add cumin powder and red chili powder. Add this paste in to blended curd. Then add finely chopped tomatoes, onions, and potatoes in to the mixed curd. Now add chat masala in it. Also add the salt in to it. Make small pieces of the kurkur and add in to it. Serve with roti or Paratha which you like. Garnish with chopped green coriander leaves. it is an indian food.

It is a tasty salty preparation easy to make, easy to digest and easy on pocket too. In India, maharashtriyan families like it much.

INGREDIENTS-

Fine poha 400gms

Pure ghee or cooking oil; 30 to 50ml.

Turmeric powder 2tsp

Salt one tsp

Coriander whole 3-4 tsp

Curry leaves 40 to 50

Ginger crushed 3-4tsp

Crushed green chilies to your taste

PROCESS-

Mix well all the ingredients using your both hands in a kadhai. Put the kadhai on full flame for two minutes then on lowest flame. Keep turning the material again and again so that it could not be over heated at bottom of the kadhai. When you are tired of this, take the help of other family members or put off the flame. The whole process will take about 30 minutes. When the contents are crispy, crunchy and good in taste the process is over.

Now the maharashtriyan chivda is ready. You can eat it all alone or with onion, salads, chutneys, tomato sauce, curd, or mixing with sev or other namkeens too.

This was the simple process; alternatively you can also make it by tempering process. In tempering, firstly heat up ghee or oil, now mix finely crushed onion, temper it to golden brown, add cumin seeds 2tsp, mustered seeds 1tsp, curry leaves. Temper it, then mix rest of the material and do as per the process written above.

Tomato Rasam
The festival of odam is comes in the month of august or September according to malyali panchang. It is celebrated in the memory of Great Mahabli Raja. They say this day is the celebration of naya sal. This day the Great Mahabali is come to bless the people.
You need:-
3 to 4 tomatoes
½ cup tamerind water
1/ 4 cup of jiggery or gur
2 to 3 whole red chilli
5 to 6 curry leaves
1 tea spoon of rasam powder
1 tea spoon of mustered seeds
2 tea spoon of oil salt as per your taste

How to make this rasam recipe:-

Cut the tomatoes in to four pieces. Cook them with water till they turn soft. Mash them and drain them stain them with a sieve. Now add tamarind water, gur, rasam powder, and salt. Now cook it on the heat. Cook up to the boil.
Heat oil in a pan and put mustered seeds into it, when they splutter add curry leaves and whole red chillies in to it. Now pour this baghar in to the ready rasam. Serve hot with rice. It is an Indian cum very popular south Indian recipe. This is the main item in daily food of south indian people, but i think you should love to eat it.

Banana Chips- Indian Food
You need:-
4 to 5 whole raw bananas
Salt as per your taste
½ tea spoon of black pepper
Oil for frying
How to make this banana chips recipe;-
Take a kadai and heat oil in it. Now peel the bananas. Now make the chips from the raw bananas with the help of chips machine. You should directly put the chips in to the oil, which heated on a flame. Now low the flame, so cook in a low heat. Now take two small spoon of water and dissolve salt in it.
Now sprinkle this salted water on the chips. High the flame and so oil will heat. Cook until the chips will turns in to the crispy. Now take them out from the oil. Now spread black pepper on them. Serve hot or cool as you like. When you want to store them put in to the air tight jar. It is very nice snack with tea time.

Tamarind chutney- Indian recipe
Chutney is the main contain of Indian food. We like to eat many types of chutney with different dishes. We made green chutney, tomato chutney and with snacks we like tamarind chutney which has a sweet and sour test.
You need:-
200 grams of raw tamarind with out seeds
6 cloves of garlic
4 green chillies
Salt as per your taste
½ cup of oil
½ tea spoon of mustard seeds
How to make this Indian food recipe:-
Grind roughly to the raw tamarind, ginger, and cloves. Now take a little pan and heat oil in it. Then put mustered seeds in it when it becomes too hot. Now put this baghar or tadaka in to the tamarind mixture, and then also add salt in to it. Mix it properly. It is very tasty with all types of Paratha and with other snacks. Put it for cooling on room temperature and enjoy it with any Indian food corner recipe.