Wednesday, 22 August 2012

Bitter Gourd Pickle

Here comes an interesting pickle from my MIL's kitchen!!!
Bitter Gourd Pickle though seems strange initially, I am sure you will enjoy it 

1. 2 Bitter gourds
2. Pinch of Asafoetdia (Hing)
3. 2 table spoon red Chili powder
4. 1 table spoon roasted Jeera (Cumin Seeds) powder
5. 1 table spoon Coriander seeds powder
6. ½ table spoon Turmeric powder
7. ¼ cup Oil
8. 3 table spoon lemon juice
9. Pinch of sugar
10. Salt for taste

1. Peel bitter gourd, de-seed it and cut into small pieces.
2. Heat oil in a pan & deep fry the bitter gourd pieces. Fry it until they turn brown.
3. Take the bitter gourd pieces from the oil and keep it aside. Do not drain the oil.
4. Now in the same oil add hing, chili powder, turmeric powder, coriander seeds powder, salt and stir well till in the masala turns slightly brown in color.
5. Now add the fried bitter gourd pieces to it and stir it for 2 minutes.
6. Add sugar and lemon juice and mix well
7. Let the pickle cool and store it in an airtight container. The Bitter gourd pickle is ready. 

Consume the pickle within 2-3 days if you do not planning to keep it inside the refrigerator. 

Friday, 3 August 2012

Daal Palak

1. A bunch of Palak
2. 1 cup tur daal
3. 1 tomato
4. 3-2 cloves of garlic
5. 2 whole red chilies
6. 1 tsp garam masala
7. 1 tsp red chili powder
8. 1/2 tsp turmeric powder
9. pinch of hing (asafoetida)
10. Mustered seeds (Rai) for tampering 
11 Salt for taste
12. 2 tsp oil

1. Clean and chop palak
2. Cut tomato in to small pieces
3. Wash toor daal and add water for cooking, add chopped palak and tomato to the daal and presure cook till 3-4 whistles
4. Mix the cooked daal, palak and tomato well, add a cup of water to it
5. Heat oil in a pan, add rai 
6. Once rai starts crackling, add hing, whole red chilies, chopped cloves of garlic and let it turn brown
7. Now add turmeric, red chili powder, garam masala and salt to the oil (Make sure you not burn the masalas as oil will be very hot at this point)
8. Quickly pour the daal into pan and let it cook for few minutes. Adjust to desired consistency by adding water. 

Serve hot with Phulaka or Rice!!
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