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Monday, November 14, 2011

Janhi Tarkari without onion-garlic

Cooking time required: 15-20 mins
Cost of preparation: 15-20 rupees

Ingredients: Ridgegourd/Janhi (250 gm), tomato (150 gm), curry leaves( 2 sprigs), whole red chilli (1-2 nos), turmeric powder (1/5 tsp), mustard seeds (1 pinch), red chilli powder ( 1/4 tsp ), coriander stems ( 3/4 tsp), oil ( 3 tsp), coriander powder ( 1/3 tsp), cumin powder ( 1/3 tsp), garam masala ( 1/4 tsp, optional ), salt to taste.

Preparation: Peel and cut the rigdegourd into cubes. Chop the tomato into small pieces.

Cooking: Heat 2 tsp of oil in a wok. Add the ridgegourd cubes along with a little salt and turmeric, and fry for 1-2 mins. Remove and keep aside.

Now add the chopped tomato to the wok. Stir fry for 3 mins till it softens.

Then add the fried ridgegourd along with chilli powder, coriander powder, cumin powder, remaining salt and turmeric. Add a little water and cook for 4-5 mins.

Heat 1 tsp of oil in a wok. Add the whole red chillis, mustard seeds and coriander stem. Fry for 30 secs and pour over the contents of the wok. Sprinkle garam masala. Cover immediately and remove from stove after 30 secs.

Note: Add a little bit of jaggery if you like a sweet-sour flavour.

Saturday, November 12, 2011

Janhi Choppa Patua

Cooking Time Required: 15 mins
Cost of Preparation: 15-20 Rupees

Ingredients: Ridgegourd/ Janhi peels( 1 cup ), potato ( 1 no., medium ), mustard oil ( 2 tsp ), salt ( 1/5 tsp ), turmeric ( 1/5 tsp ), green chilli ( 2 nos ), garlic pods ( 6 nos ), mustard seeds ( 2/3 tsp ).

Preparation: Grind the mustard seeds. Add the ridgegourd peels along with the green
chilli, half of the garlic pods and a pinch of salt. Grind into a fine paste.

Cut the potato into thin strips.

Cooking: Heat 1 tsp oil in a wok. Add the potato and fry lightly for 2 mins.

Add the ridgegourd peel paste along with turmeric, salt to taste, remaining mustard oil and crushed garlic flakes. Mix well and add 1/3 cup water.

Cook with lid covered. Remove from fire once the potatoes and cooked and the raw smell of the ridgegourd peels goes off. ( Takes abt 7-8 mins )

Serve with white rice.

Alternately the raw potato pieces can be mixed with the peels paste along with salt, turmeric, oil and crushed garlic; wrapped in a banana leaf and cooked in a microwave/oven. Avoid adding any extra water.

Friday, November 11, 2011

Bharwa Karela

Cooking Time Required: 25 mins
Cost of Preparation: 30-45 Rupees

Ingredients: Karela or bittergourd ( 2 nos, medium sized ), oil for deep frying, salt ( 1/6 tsp ), turmeric ( 1/5 tsp ), chilli powder ( 1/5 tsp ).

For stuffing: Boiled potato ( 1 no, small ), finely chopped onions ( 1 no, medium ),
finely chopped green chilli ( 1 tsp ), chopped coriander leaves ( 1 tsp ), cumin powder ( 1/5 tsp ), corinder powder ( 1/5 tsp ), salt ( to taste ), oil ( 3 tsp ), raisins ( 2 tbs ), broken cashews ( 2 tbs ).

For Masala: coriander powder (1 tsp), amchur powder ( 1/3 tsp), saunf/fennel powder ( 1 tsp), red chilli powder ( 1/4 tsp ), turmeric ( 1/6 tsp), salt ( 2-3 pinch ), mustard oil ( 1 1/2 tsp ).

Preparation: Cut off the ends of the bitter gourd. Peel the outer surface and make a
slit along the entire length. Remove the pulp and seeds. DO not throw away the peels.

Rub the salt, turmeric and chilli powder throughly all over the bitter gourd. Keep
aside for half hour.

Mix the ingredients for the masala and keep aside.

Cooking: Heat oil in a frying pan. Add the bitter gourd along with the peels. Fry till it is cooked well. Allow the peels to become crisp.

Apply the masala all over and inside the fried bitter gourd. Keep aside.

Heat the oil in a pan. Add the chopped onions and fry till translucent. Add the raisins and cashews and fry till the raisins swell up.

Add the boiled potato along with the corinder powder, cumin powder and salt. Fry till the potato is done. Then sprinkle chopped coriander leaves, green chillis and the crisped bittergourd peels. Add the remaining masala and mix well.

Stuff the fried karelas and fry lighly on a pan using a light spray of oil.

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