Spicy Matar Paneer Masala

Delicious Karele

Delicious Karele

Ingredients

Karele - 3 medium size
Potatoes - 2 - medium size, boiled and cut in cubes
Tomatoes - 2 , finely chopped
Onion - 1 large, cut in small square size
Garlic cloves - 4-5 , finely chopped
Green chilli - 3, finely chopped
Dry Red Chilli - 1 large
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - as per taste
Coriender powder - 1 tsp
Sugar - 2 tsp
Lemon juice - 1 1/2 tsp
Oil - 2 tsp
Fenugreek seeds - 1/2 tsp
Coriender leaves - for garnishing

Step-by-step method:
1. Wash karele and first cut length wise and then cut  in small cube size. Toss with good amount (4-5 tsp) of salt in a large bowl , cover the bowl and keep for 2-3 hours so that all its bitterness will wash away. Squeeze all the water and moisture very well with both of your hands.  If you are in hurry, you can also boil karele until fork tender and drain out all water and squeeze it well.
2. Place a sauce pan on medium high heat with oil. When oil becomes hot, put dry reg chilli ( break dry red chili into two pieces and remove its seeds to avoid bursting in oil). Put fenugreek seeds and saute for 2-3 seconds. Add onion, garlic cloves and chopped green chillies and fry till onion turns slight golden brown in colour. Add chopped tomatoes and again fry till tomatoes cooked well.
3. Add all dry spices and saute for 2 seconds. Add boiled karele and fry for 3-4 mins, then add boiled potatoes, mix well and cover with lid for 2 - 3 min on simmer flame. At last add sugar, lemon juice and garnish with coriender leaves.

Note : If you do not boil karele then after squeezing all the salty water out of the karela's add then in fried onion in place of tomatoes and fry them well till they become soft and tender. Then add tomatoes and fry them for 2-3 min. Add boiled potatoes, mix well and cover with a lid on simmer flame till 3 - 4 min. At last add sugar, lemon juice and garnish with coriender leaves.

Raddish pancake

Raddish pancake:

Ingredients:
Raddish - 1 large , peeled and grated
Spring onion - 1 cup
Ginger - 1 inch piece, grated
Green chilli - 3-4 finely chopped
Eggs lightly beaten - 2
Plain flour - 1/2 cup
Self raising flour - 2 tbsp

Black pepper - 1/4 tsp crushed

Salt - as per taste

Butter

Step-by-step method:

1. Mix all the ingredient except butter well in a large bowl and make a cake like consistency.

2. Heat butter in a pan and cook heaped tablespoons of the mixture for 2-3 mins on each side. Repeat 

    until all batter has been used.

3. Serve with salad and your choice of topping eg butter/spread, chutney, sour cream, yoghurt etc.

  

Banana Cream Caramel

Banana Cream Caramel

Ingredients For the caramel: White Sugar - 3/4 cup Hot water - 2 tbsp For banana caramel: Butter - 1/2 tsp White Sugar - 1 tsp Ripe banana - Half cut into 1/2 inch slices For the custard: Whole Milk - 1/2 cup Cream - 1/2 cup Condensed milk - 1 tbsp Large Eggs - 4 Vanilla extract - 1 tsp Ripe and mashed banana - Half For decoration and serving : Pouring cream, caramelized banana and melted dark chocolate
Step-by-step method:
Preheat oven to 300F/150C. For the caramel :Place a saucepan over medium heat with sugar and 2 tbsp of water. Without using spoon let sugar begins to melt, which will take around 5 minutes. Shake the pan and leave it again to melt until the sugar has transformed from crystals to liquid and converted in the colour of dark runny honey. Quickly pour 2/3rd of the caramel into souffle dish. For banana caramel : Place another saucepan on medim heat with butter, sugar and banana slices. Without stiring let sugar melts, shake the pan well so that banana gets coated with butter and sugar and converted into light golden brown colour. Turn off the gas and keep it aside. For making custard, pour the milk,cream and condensed milk into the saucepan containing the rest of the caramel and place this over medium heat for 5-6 mintures untill everything mixes well. You can use whisker also. In a large bowl whisk eggs, vanilla extract and mashed banana well. Now mix the milk mixture with the egg mixture and blend it thouroughly. Pour the whole mixture through a sieve into the caramel-lined dish. Place this soufflé dish in the baking tin with enough hot water in the preheated oven for 30 minituresor untill the custurd is properly set and firm. Remove it from the oven and when it's completely cold chill thoroughly for several hours in the fridge before turning out. Before serving release its edges with a knife and turn it upside down in a deep serving tray. Decorate with pouring cream, caramelized banana slices and melted dark chocolate.

Raw Mango Kadi

Raw Mango Kadi

Ingredients:

Raw mango - 2 medium size
Besan - 1 tbsp
Turmeric powder - 1/4 tsp
Salt - As per taste
Red chilli powder - 1/2 tsp
Ginger-garlic paste - 1 tsp
Sugar - 3-4 tsp
Ghee - 1 tsp
Musturd seeds - 1/4 tsp
Jeera - 1/2 tsp
Hing - 1 pinch
Kadi patta - 5-6
Coriander leaves - for garnishing

Step-by-step-method:

1. Boil raw mangoes in sufficient water untill fork tender and soft. Remove the skin and mash them with hands taking out all the fibers out of the seed. Mix water in this to make a thin consistency mixture.
2. Mix well with besan, turmeric powder, red chilli powder, salt, sugar, ginger/garlic paste in the raw mango mixture.
3. Place a sauce pan on medium high heat with ghee. When ghee become hot, put musturd seeds. After spluttering musturd seeds, put jeera, hing and kadi patta and saute for 2-3 seconds. Seive through the raw mango mixture into the saucepan and bring to a nice boil. Arrange salt and sugar as per the taste. Garnish with coriander leaves and serve with plain rice or chappati.