Bitter Gourd or Karela Chutney
Ingredients •bitter gourd (Karela) – 3 large (deseeded) •Salt, sugar – to taste •Oil – 2 tbsp or 3 tbsp (depending on the size of the karela) •Mustard Seeds – 1/4 tsp •Fenugreek Seeds(Methi Seeds) – 1/8 tsp •Peanuts – 1/2 cup (roughly crushed) •Sesame Seeds (Til) – 2 tbsp •Turmeric Powder (Haldi)- 1/4 tsp •Red Chili Powder – to taste •Coariander Powder(Whole Dhania powder) –...
Apple raisin crackle
Ingredient •Biscuit/cookie crumbs………..2 C •Butter……………………………..3 Tbsp •Apples……………………………3 •Cinnamon powder……………1 Tsp •Packed brown sugar…………½ C •Lemon...
Palak paneer
Ingredients •Spinach……………………2 large bunches •Cottage cheese (paneer)….. 200 gms •Green chilies……………… 2-3 •Oil…………… …………. 3 tbsp •Cumin seeds……………….. ½ tsp •Salt………………… …… to taste •Lemon juice……………….. 1 tbsp •Fresh cream………………… 4 tbspp Preparation 1.Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash...
Ajwain flavored wheat flour bread
Ingredients•Sieved wheat flour……………………….2 C•Salt……………………………………………½Tsp•Ajwain seeds………………………………2 Tsp•Melted ghee or...
Glazed Carrots
In India, carrots are more often used raw in salads, as crisp pickle spears or in sweet halvas than as a cooked vegetable. They are brilliant orange-red roots, harvested both young and sweet or oversized as giants. Most Americans have three choices: baby carrots 2-3 inches (5-7.5 cm) long, medium-sized carrots and large tapered carrots with a fibrous core. You can use any of them with slightly different preparation....