Tuesday, February 22, 2011

sweet momos

all purpose flour-
roasted and powdered flax seeds

make the dough. If you want to make momo dough for four people, use about 3 cups of flour and 3/4 cups of water.  Mix the flour and water very well by hand and keep adding water until you make a pretty smooth ball of dough. Then knead the dough very well until the dough is flexible. Now leave your dough in the pot with the lid on while you prepare the rest of the ingredients. You should not let the dough dry out, or it will be hard to work with.

for momo filling:
add gud and flax seeds powder
Shaping the Momo'sWhen your dough and filling are both ready, it is time for the tricky part of making the dumpling shapes. For this, place the dough on a chopping board and use a rolling pin to roll it out quite thinly. you are ready to add the filling and make the momo shapes. There are many, many different choices for momo shapes.two of the most common, the basic round momo, and the half-moon shapes. (Of these two, the half-moon shape is easier.)

Finally, you should boil water in a large steamer. Oil the steamer surface lightly before putting the momo's in, so they won't stick to the metal, then place as many as you can without touching each other. Add the momo's after the water is already boiling. Steam the momo's for 10 minutes, [or microwave it].then serve them hot,or cold.

flax seed powder

roast and powder flax seeds .store in dry vessel.
self life-1 month
eat with rice

bottle gourd with flax seeds gravy

bottle gourd-1
flax seeds roasted and powdered.-2 tbsp
salt to taste
dried red chilly-2
turmeric powder-1/2 tsp
mango powder-1 tsp
oil-1tsp[mustard oil]
garlic-4-8 nos.
mustard  seeds-1 tsp
pressure cook  peeled and chopped bottle gourd with a pinch of turmeric powder and salt for 5-6 min(till soft).
heat oil in non sticky wok add mustard seeds to crackle add crushed garlic,crushed chilly,add turmeric powder,salt. after 2-3 mins.
add flax seed powder with 1 glass of water,add this water mix. in the wok after 4-5 min when started to boil add pressure cooked bottle gourd add mango powder   after 1 boil simmer the flame for 2-3 mins.
serve hot with rice,roti or fulka

paneer bhurji

crushed green pea
2 tomato
1 tbsp Oil
1/4 tsp Cumin seeds
4 Green Chillies finely chopped
1 Small Onion chopped
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tbsp Ginger-Garlic Paste
1/2 tsp Salt

1tsp lemon juice
.Heat oil in a non sticky pan, add the cumin seeds, chopped onions and the ginger garlic paste, Add turmeric powder fry till brown.Add the chillies , tomatoes  and pea and fry till they are soft .add garam masala powder, salt and little water so that all  are well combined.Add grated paneer and fry for 8 mins till the paneer blends into the masala.Garnish with chopped coriander  and chopped ginger ,e add  lemon juice and serve hot.

Saturday, February 19, 2011

cucumber+carrot raita

grated cucumber 1 cup
grated carrot  1 cup
grated ginger 1 tsp
curd 2 cup
green chilly 1(finely chopped)
mix all  the ingredients .raita is ready to serve.

Friday, February 18, 2011

stuffed bitter gourd with gravy(bharwan karela) my mom's recipe

Sending this recipe to
 IN ENGLISH Bitter Gourd and in Sanskrit its  Name is  karavella.it is a very good herb to lower blood sugar.
It is rich in iron and has twice the beta-carotene of broccoli, twice the potassium of bananas, twice the calcium of spinach, and contains vitamins C and B 1 to 3, phosphorus and good dietary fiber.
The principle constituents of Karela are charantin, lectins, and momordicine. Karela has well known result in diabetes mellitus. Karela is also very beneficial in a lot of other disorders that have been troubling mankind.
Stuffed bitter gourd recipe  with gravy are very delicious.

The source of my recipe is my Mom. I grew up enjoying this dish and learned the technique when I was in my B Sc 2nd year.That is when you can say I Bookmarked it from my Mom. However it was not until I got married that I actually prepared it. During our stay at Bhilai, our neighbours greatly admired this dish and it became a routine for me to prepare this at least once a week. The kids-- Vishnu, Mithi, Adheeth and Mamni, to the amazement of their parents, started asking for karela, which they previously hated!
check here 
here is my recipe:
Bitter gourd (Karela) (small) --- 16
Mustard Oil [for real taste]
 aamchoor [dried mango powder] 2 tsp
large tomato-2[cut in 8 pieces  each]

Stuffing [filling] ------grind all to make smooth paste with little water
Garlic -10 nos.
      large onion -2
      cumin  seeds -2 tsp
turmeric powder-1 tsp
salt  -   for taste
coriander powder-3 tsp
dried red chilly-2

gravy: again grind all to make smooth paste
mustard seeds-1 tbsp
garlic-8 nos.
red chilly--2
direction : wash all karelas in running water. Please don’t cut the sides. Now with the help of knife remove seeds and pulp from inside .grind pulp& seeds to smooth   paste with little water
now boil karelas in water with pinch of salt  till half done . drain water and keep aside
heat a non sticky pan add  2 tbsp oil  add 1 pinch  cumin seeds  in hot oil ,after crackling cumin  add pulp paste and filling paste 1 tsp turmeric powder, salt , roast it till the filling becomes dry, keep aside to cool.
After  5 minutes  the stuff {filling}  is ready  to fill in the karelas .now fill the karelas with filling stuff. some
Filling stuff  will left but don’t worry add it in the gravy
Now put 2 tbsp oil in non sticky pan and  fry the  all the stuffed karelas without covering the lid   fry all the sides /if you are health conscious microwave it for 10 minutes with little oil  or without oil.

For gravy
Now put 1 tsp oil in non sticky pan add a pinch of cumin seeds after crackling add the gravy paste  ,add a pinch turmeric powder ,salt to taste ,left stuff.  stir and fry  till dry avoid over roast. add 1 glass water when the gravy becomes little thick  add the fried stuffed  karelas , add aamchoor powder ,tomatoes cover the lid simmer the flame for 5—6 minutes. .remove from heat. keep some dry fried stuffed karelas and serve with rice .
Serve hot with rice  and some curd for best taste. pls dont serve anything else.

Thursday, February 17, 2011


Raita  is an Indian condiment based on yoghurt (dahi) and used as a sauce or dip. The yoghurt may be seasoned with coriander (cilantro), cuminmintcayenne pepper, and other herbs and spices. It is prepared by frying cumin  along with black mustard seeds and these mixtures are mixed into the yoghurt. Minced, raw vegetables or fruits—such as cucumberonion, or carrot,pineapple, or papaya— are mixed into the yoghurt. Raw ginger and garlic paste, green chili paste, and sometimes mustard paste, are used to enrich flavour. A popular variety of raita of Northern India is boondi raitha: tiny balls of fried gram flour (chickpea flour), which may taste salty or tīkhā (spicy). The mixture is served chilled. Raita may cool the palate when eating spicy Indian dishes.

Tuesday, February 15, 2011

shahi paneer

250 gms. paneer (cottage cheese)
3 tbsp.  butter
1 onion finely chopped
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1 cup crushed kaju
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 kg cup milk

To garnish:
2 tbsp. grated cheese
1 tbsp. chopped coriander
Chop the paneer into 2" fingers. Heat half the butter. Add onion,ginger, green chilli
and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add 1/2 cup water and cool. Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
add milk and boil to get a very thick gravy.  heat gravy,  add paneer
fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Mixed veg layered Rice

3 cups rice basmati
3 cups mixed vegetables chopped
(potato, onion,  ridge gourd, bottle gourd, french beans,pea,
carrots, cauliflower or capsicum as per choice)
21 tomato chopped
4 tbsp ghee
1 tsp dalchini (cinnamon-clove) powder
1 tsp garam masala
1 tsp turmeric powder
1 tsp dhania powder
1 tsp jeera  powder
salt to taste
lemon juice to taste
1 tsp ginger-garlic grated or paste
4 tbsp curd
1 tsp black cumin seeds(shahi jeera)
1 tsp soya sauce
vinegar to taste
chopped cilantro leaves
Boil rice till grains separate. Cool in a big plate. Heat ghee in a non sticky pan.
Add black cumin seeds, ginger-garlic paste and cinnamon/clove powder.
Fry for 2 minutes. Add all other masalas, and tomato, fry for another 2 minutes. Add all
vegetables fry for 2 minutes  . Add curd, cover and cook till vegetable are tender.
In a bowl  spread  half the rice.
Now transfer the vegetables onto the rice and spread evenly. Save 1 tbsp for topping.
Add the remaining rice and press down as before. Spread the tbsp. leftover
masala in the centre of the rice. Cover with foil.
Bake for 15 minutes before serving. Garnish with cilantro leaves ,soya sause and vinegar.
serve with raita