KARLE BHAJI/BITTER GOURD

KARELA BHAJI/BITTER GOURD

Ingredients:

• 2- Karele/Bitter Gourd
• 1 Chopped Onion
• 1 tbsp. Red Chili Powder
• 1 tsp. Turmeric Powder.
• 1 Pinch Sugar
• Salt (As per taste)
• 2 tbsp. Groundnut Powder
• Some Coriander Leaves.
• 2 tbsp. Oil

METHOD:

• Peel the karelas and wash in running clean water and cut in slice, then keep in salty water for 15 minutes.

• After 15 minutes, squeeze water from karelas and steam slices in steamer.

• Heat Oil in Pan and add chopped Onion then Chili Powder, Turmeric Powder, and Coriander leaves.

• Add steamed karela and salt then mix it well.

• Now add pinch of sugar.

• Add Groundnut Powder and stir.

• Serve healthy Karela sabji with Chapati.

MATKI USAL/SPROUTED MATKI

MATKI USAL

Ingredients:

• ½ Cup Sprouted Matki.
• 1 Big Chopped Onion
• 1 medium Tomato
• 1 tsp. Garlic paste
• 1 tbsp. Red Chili Powder
• 1 tsp. Turmeric Powder
• 1 tsp. Cumin Powder
• 1 tsp. Coriander powder
• 2 tbsp. Oil
• Salt to taste
• Coriander Leaves

METHOD:

• Rinse the sprouted Matki in water twice, drain and keep aside.

• Heat oil in a Pan  /Kadhai, then add Garlic Paste.

• Add chopped Onion and tomatoes, stir and saute till the oil starts to leave from the sides.

• Now add some coriander leaves, Turmeric Powder, Red chili Powder, Cumin and coriander Powder.

• Add Sprouted Matki and stir.

• Then, add ½ Cup of water in it.

• Season with salt and cover the pan.

• Keep flame medium till Matki beans are cooked. Now add Coriander Leaves and serve with chapatti.

METHI AND CORIANDER PARATHA

METHI AND CORIANDER PARATHA

Ingredients:

• 1 ½ Cup -Methi leaves
• 1 Cup -Coriander leaves
• 1 ½ Cup -Wheat flour
• ½ Cup Maida
• Green Chili - 4
• Garlic cloves- 7-8
• Cumin seeds -1 tsp.
• Turmeric Powder- 1 tsp.
• Chili Powder- 1 tsp.
• White sesame seeds- 1 tsp.
• Salt –As per Taste
• Oil

METHOD:

• Methi/Fenugreek leaves and Coriander leaves wash properly 2-3 times in clean water, then chopped finely then keep aside.Grind Methi and Coriander leaves, Green Chili, Garlic, Cumin seeds, make fine paste.

• Take wide bowl and add Wheat flour, Maida, Turmeric Powder, Chili Powder, Salt, sesame seeds, Methi and coriander mixture.

• Knead dough and keep aside, After 20 minutes.

• Divide the dough into equal sized balls, take each ball dust with flour and then roll it by using rolling pin.
  

         

• Heat Tawa and grease it with 3-4 drops Oil, place paratha on hot tawa and cook on medium flame.

• Serve hot with your favorite chutneys.

PUMPKIN SWEET POORI (Bhoplyache Gharge)

PUMPKIN SWEET POORI

Ingredients:

• 2 Cups Boiled Pumpkin cubes
• 1 Cup Jaggery
• 5 cup whole wheat flour
• ½ Cup Rice Flour
• Oil for frying

METHOD:

• Put Pumpkin cubes in steel container inside pressure cooker without adding water. Cook pumpkin up to 2-3 whistles. For 10 minutes let the cooker cool down.

• Smash Pumpkin cubes while they are hot.

• Heat kadhai/Pan and transfer pumpkin puree to the pan.

• Add Jaggery and mix it well. When Jaggery melt completely, add flour and mix it well.

• Switch off gas and mixture pan keep aside. After 10-15 minutes knead dough.

• Heat oil in kadhai, make small balls of mixture
• Take  plastic sheet and place 1 ball & press with fingers and make small hole in poori.

• Deep fry poori till golden brown.