Bitter Gourd cooked two ways

Stir fry bitter gourd
Bitter gourd is the most bitter of all culinary vegetables.  It’s a tropical vegetable probably originated in South-East Asia.  Although bitterness of this vegetable might turn some folks away but it can sweeten the life due to its disease preventing and health promoting compounds.
Bitter gourd is popularly called Karela in India.  It is very low in calories but very rich in dietary fiber.  Bitter Melons are rich in iron, beta carotene, twice the calcium of spinach and, twice the potassium of bananas, and contain Vitamins A, C, B1 to B3 and Phosphorus.
As for its medicinal value, Bitter Gourd has been reported to have hypoglycemic (blood sugar lowering) or other actions of potential benefit in treating diabetes.  It has anti malaria properties also. Bitter gourd is a blood purifier and hence works well in case of minor skin disorders.
Such nutritional vegetable when cooked  loses its bitterness to a large extent.  Bitter gourd known as karela in Hindi is a very popular side dish on any dinner table in India. It is cooked in two ways, as a stir fry chips with onions and as stuffed karelas. 
Stir fry chips is a dry vegetable and this is a quick and easy version which is often made in our house, when we do not have enough time for making stuffed karelas.  The ingredients used are similar in both these recipes, except for the method of cooking.

Ingredients:
5 or 6 medium bitter gourd(karela), 3 or 4 medium onions chopped julienne, 1 tsp coriander powder, ½ tsp turmeric powder, ½ tsp red pepper, 1 tsp amchoor powder(dry mango powder, salt to taste, 2 tbsp mustard oil, 1 clove of garlic.
Method:
Cut bitter gourd into chips(not too thin) and put them in a plate and sprinkle some salt and toss it.  Leave this aside for 5-6 hours. On a hot summer day you may leave this in the sunlight for one hour of so.  This process helps in taking the bitterness out of karelas.
When you are ready to cook, wash these salty karela chips under the running water, squeezing them in between so that salt and bitterness both get washed away.
Heat oil in a pan, put a clove of garlic, when garlic turns black, take it out and discard it.
Bring flame to medium and stir fry the karela chips for 5-7 minutes or till they turn reddish brown. Take them out of the pan.
Now sauté the onion in the left over oil in the pan.   When onion turns golden brown, add fried karelas to it.
Add coriander powder, turmeric, red pepper, amchoor powder and salt. Cover the pan for two minutes. Uncover and serve hot with parantha, or chapatti.




Stuffed Bitter Gourd (Bharwa Karela)
This recipe has been in my family for generations.  The stuffing of the karela makes this a real yummy dish. I remember when I made it for the first time for a party at my sister’s home, my brother in law put them away and refused to serve them to guests.  He said he would eat only two per day and that way they will last for at least 10 days.

Since these karelas are cooked in mustard oil, they can last 10 days easily in the refrigerator.  For this recipe you need karelas which are palm size. 
Just scrape the ridges of the karela very lightly and put a slit in the middle length wise. Rub some salt on these and put them aside for 4-5 hours or in the scorching sun for two hours.  When you are ready to cook these wash them under the running water.  Squeeze every piece of karela gently to wash off salt and bitterness.


Ingredients for stuffing:
2 medium unripe mangoes, 1 ½ tsp coriander seeds, 2 tsp anise, ½ tsp turmeric powder, 2 green chilies(optional), salt to taste,  1 tsp mustard oil, 1 clove of garlic

Method for stuffing:
Peel off raw mangoes, make small slices of the pulp part and discard the stone.
Grind together mango slices, coriander seeds, anise, turmeric, green chilies and salt in a blender.
Heat mustard oil and put a clove of garlic till it turns black. Discard the garlic and cook the stuffing blend on the slow flame for five minutes or so. Put it aside.

Ingredients :
Washed karela, ½  tsp of cumin seeds, 1 tsp of garam masala or curry powder, 2 tbsp of mustard oil, 1 clove of garlic

Method:
Heat oil in a pan, put a clove of garlic and discard it when it turns black.
Reduce flame to medium and stir fry karelas till they turn reddish brown.
Turn off the flame and take karelas out in a plate. Let them cool off for a couple of minutes.
Now fill these karelas with the prepared stuffing, pressing at times with your thumb so that more stuffing can fit in.
Once all the karelas are stuffed, turn on the flame on slow. Put karelas into the pan and cook them for five minutes or so. When they turn little stiff, sprinkle garam massala and turn off the flame.
Enjoy with Nan, Parantha or tandoori roti.

Aam Panna(Unripe mango drink)

Mango is called the food of Gods in Hindu mythology.  It is not just the taste but the presence of essential nutrients which bestow the title king of fruits to Mango. Ripe mango is eaten as it is but the raw mango can be used for preparing numerous dishes. Unripe or raw mango is a good source of vitamins B and C which is beneficial in maintaining good health and immune system.

Raw mango is beneficial in treating gastrointestinal disorders. It guards you from the negative affects of excessive hot temperatures. Heat stroke leads to extreme exhaustion and weakness which can be treated with raw mango drink called “panna”.  It is very easy to make this delicious drink. 

Ingredients:
4 medium raw mangoes, water 5 cups, sugar 8 tbsp, black salt 1 ½  tsp, roasted cumin powder 1 tsp., Mint leaves 5 or 6(optional)

Method:
Wash and peel off raw mangoes.  Boil them in a pressure cooker for 5-7 minutes.
Once they cool off, take out the pulp from the stone of the mango and blend it well in a blender.
Cook this on a slow flame by adding sugar and salt . Turn off the flame and add cumin powder.
When it cools off, bottle it and put in the refrigerator
While serving put crushed ice, ½  glass of panna drink. and pour some cold water over it.
Decorate with two mint leaves. 
Now put your feet up, fill your glass with this refreshing drink on a hot summer day and just chill.
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Aloo Chaat

When I was a little girl, my Mom would not let me eat Aloo Chaat from the street vendor, as I was prone to tonsil problem .  Once in the sixth grade, I was caught red handed by my Mom when I was having this in my recess period from the street vendor. Little did I know that Mom would visit my school that very moment.  After the scolding session my Mom made the best Aloo Chaat at home.  Since then this dish holds a very special place in my heart and I call it my comfort food.

Aloo Chaat  is a street food from North India.  It is prepared by frying potatoes in oil by adding spices and other ingredients.. The word "Aloo" means potatoes in Hindi and the word "Chaat" is derived from Hindi word "Chatna" which means licking.  In fact this savory dish is so delicious that it is hard not to relish it and lick your fingers or even your spoon.

It is a good snack or an appetizer which can be served as a potato salad or a light meal. It is made from boiled and fried cubed potatoes served with  spicy yogurt and green and sweet chutney. There is hardly anyone in India who is not familiar with this yummy dish. It is a versatile dish that can be prepared in varied ways in different regions across the country.

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Ingredients:
4 big potatoes or 5 medium potatoes, boiled, peeled and cut into small cubes, 1 ½ tbsp cooking oil,  medium size heavy  non stick pan,  2 cups plain yogurt, ½ tsp black salt, ¾ tsp roasted cumin powder, ½ tsp coriander powder, ½ tsp paprika or red pepper, ½ tsp garam masala, ½ tsp chaat masala,

Method:
Heat oil in a non stick pan and fry cubed potatoes till golden brown and crispy. If we use heavy non stick pan for frying it will consume less oil. After frying take potatoes out on a paper towel so that extra oil get soaked.
Take yogurt in a bowl and whisk it by adding water and all the spices. Take out fried hot potatoes in a plate, drizzle a tbsp or two of yogurt on the top.
Now sprinkle a tsp of green chutney and 2 tsp of sweet chutney on the top and garnish with pomegranate and serve.
Note: Recipe of green and sweet chutney is in the Papri Chaat blog.

Black Chickpeas Salad

Black chickpeas also known as Bengal gram is one of the most nutritious of legume family. It is very high in protein and it is one of the earliest cultivated legumes, almost 7500 years old remains have been found in the Middle East.
Chickpeas make nutritious and healthy diet. It reduces cholesterol, prevents constipation and helps prevent digestive disorders like irritable bowel syndrome. Daily consumption of Chickpeas reduces risk of coronary heart disease and iron deficiency; helps stabilize the blood sugar levels. 100g of Chickpeas has 364 calories. Calories from fat are 51.
Black chickpeas make a very good vegetarian or vegan dish. In India it is cooked as a curry with potatoes. I have made salad out of cooked black chickpeas which is delicious as well as nutritious.

Ingredients:
Black chickpeas 1 ½ cup, 1 medium onion, 1 medium size cucumber, 1 medium tomato, 1 lemon, 1 tbsp cooking oil, ¼ tsp asafoetida,  1 tsp cumin seeds,  1 tsp coriander powder, ½ tsp dry mango powder(Amchoor), 1 big green chilly(optional), salt  to taste.

Method:
Soak black chickpeas overnight. Next day boil them in a pressure cooker.  By soaking them overnight it will take almost half the time in boiling.  They should be really soft and tender when you press between finger and thumb, once cooked.
While chickpeas is boiling, peel and chop cucumber and onion into small pieces.  Cut tomato and green chilly finely.
Once chickpeas is cooked and excess water is drained, cook them.  Heat oil in a pan, add asafoetida and cumin seeds.  When cumin stops spluttering,  add boiled chickpeas, coriander powder, mango powder and salt.  Cook for a couple of minutes or till all the excess water evaporates. Stir them and take them out in a glass bowl.  Mix chopped onion, cucumber, tomato, green chilly and juice of a lemon. Toss it and enjoy as an appetizer or as a side dish.

Papri Chaat

Papri Chaat is a street food from North India and most people love its magical, addictive flavor. It is a comfort food which is made from papri chips (fried dough), plain boiled chickpeas and potato, spicy yogurt, sweet and green chutney, garnished with pomegranate and pickled ginger.

It's a perfect appetizer for any dinner party and actually quite easy to make.  You can prepare it even a day before and just assemble it on the day of the party. It's sweet, tangy and savory flavor not just warms the palate but makes it a fun food.

This past week, we had some guests over for dinner and  I assembled the papri chaat  in a jiffy.  People were quite impressed how I made everything so fast. The secret was that I had prepared green and sweet chutney two days before and prepared the tortilla a day before.  That morning I cut the triangles of the tortillas and fried them.  I prepared the yogurt just half an hour before the guests arrived.  Basically only assembly was needed.  Folks loved it so much that almost every one asked for the second helping.

Ingredients for Papri:
¾ cup wheat flour, 1 ¼ cup white flour, ½ tsp baking powder, 1 tsp salt, ¼ tsp caraway seeds(ajwain), 4 tsp cooking oil for the dough, ½ cup water, oil for deep frying.
Method:
Mix flours, salt, baking powder, caraway seeds, 4 tsp oil. Make crumbs with your fingers.  Once it becomes crumbly, add water little at a time to knead into a stiff dough.  Cover it and put it aside for 20 minutes.  Divide dough into 6-7 small balls.  Take every ball, flatten it and roll into a chapati or tortilla with rolling pin. Heat the griddle on medium flame and cook all the chapatis lightly from both the sides. Once they become cool, wrap them flat in an aluminum foil and refrigerate them overnight.  Next day, cut each chapatti into small triangles and deep fry them like nacho chips. Put these fried chips on paper towel so excess oil is soaked.  

Ingredients for Yogurt sauce:
2 cups plain yogurt, ¼ cup of water, 1 tsp roasted cumin seeds powder, 1 tsp black salt(or any table salt), red pepper ¼ tsp, garam massala(curry powder) ½ tsp, coriander powder ¼ tsp, chaat masala ¼ tsp.
Method:
Beat yogurt and water and put all the spices. For making roasted cumin powder, take 3 tsp of cumin seeds, roast them on medium flame.  Once they turn dark brown, turn off the flame.  When they cool off, grind them into a fine powder. You can bottle them and use them for a long time.

Ingredients for garnishing:
2 medium potatoes, ½ cup chickpeas(garbanzo beans), 1 pomegranate, ginger medium size, 1 tsp salt, 2 small lemons.
Method:
Boil potatoes, peel them and cut into cubes. Soak chickpeas overnight and next day boil them, drain the water and keep them in a box, Peel off pomegranate and take out the seeds and box them.  Peel off ginger, cut into thin small slices, put these into a bottle, squeeze lemon juice on these slices and add salt.  Shake it and keep it aside.
This ginger pickle helps digest the papri without causing any acidity or stomach issues.

Ingredients for Green Chutney(Sauce):
1 cup of fresh coriander leaves, cleaned and washed, ½ cup fresh mint leaves cleaned and washed,  1 medium onion peeled and cut into slices,  1 medium tomato, 2 cloves of garlic, 2 green chilies, 2 tsp plain yogurt, 1 tsp salt, juice of one medium or two small lemons, ¼ tsp sugar.

Method:
Grind all the ingredients in a mixer.  Taste the salt.  If you eat more salt add as per your taste. Transfer it into a covered bowl or Tupperware.  This green chutney can be preserved for one week easily in a refrigerator.

Ingredients for Sweet Chutney:
½ tsp dry ginger powder,  2 ½  tbsp dry mango powder, 1 ½ cup water, 2 tbsp brown sugar, ½ tsp white sugar,  1 tsp black salt, ¼ tsp red pepper, ¾ tsp  roasted cumin powder, ¼ tsp coriander powder.

Method:
Mix all the ingredients and cook on a medium flame till a boil.  Stir it so that sugar blends well.  Cool it and bottle it. 
This sweet chutney is also called saunth  as the most important ingredient in this is dry ginger powder, known as saunth.  This sweet chutney can be preserved in the refrigerator for two to three weeks.

Assembly of Papri Chaat:
Once papri chips are cool, set them in a plate.  Place boiled potatoes and chickpeas on the top of the papri.  Pour one or two tbsp of spicy yogurt. Now drizzle one tsp of green chutney and two tsp of sweet chutney on the top of the yogurt sauce.  Garnish with some pomegranate and pickled ginger pcs.
Enjoy.

Saffron: most expensive spice

Saffron is the most expensive spice in the world.  This rich yellow spice has for centuries been worth its weight in gold.  Saffron was first used as a spice in Asia about 4000 years ago.

The Arabs introduced Saffron in Spain around the 8^th century and ever since then, Spain has been a major exporter.  Saffron flower is violet in color and it contains three yellow-orange stigmas which is the part that has all the economic value.  Since ancient times Saffron has been used as a dye, spice, medicine and perfume.  It takes about 75,000 flowers to yield a pound of saffron. It takes 13,125 threads or stigmas to weigh one ounce of saffron.  This is why this spice is so expensive.  However, only two or three flakes or threads are used at one time as a spice.

Saffron was a favorite of the ancient Egyptians.  The Egyptian nobility wore robes dyed with saffron and saffron perfumes, ate foods spiced with the herb and used saffron to treat head, respiratory and gastrointestinal disorders.

India’s Ayurveda physicians considered saffron as a circulatory stimulant, kidney and liver remedy, to treat cholera and menstruation problems and as an aphrodisiac.

Ancient Chinese physicians recommended saffron for depression and complications of childbirth.

Despite its cultivation in Spain, saffron was a rare spice in Northern Europe.  By the14^th

Century, spice merchants all over Europe turned into saffron grocers, probably due to the value of the spice.   Folk healers of that time recommended saffron for curing jaundice and insomnia.

Nicholas Culpeper, English herbalist of the17^{th century}, considered saffron a very elegant, exhilarating and useful spice for depression, digestion, and cough. However, Culpeper also warned of its potential hazard in case dose was too large it could cause heaviness of head and sleepiness.

One research supports that this herb provides protection against heart disease. Certain percentage of the population in Spain has little heart disease despite a high fat diet.  Some experts give credit to the liberal use of olive oil but in an article in the British medical journal, Lancet argued for saffron and its generous use in the Spanish cuisine as the heart protective factor.

The saffron of Kashmir has an exquisite lotus-like fragrance and is of high quality.

Saffron belongs to Iridaceae family and other members of the same family are iris and gladiolus.  Its botanical name is Crocus sativus and stigmas of the flower are used as cooking and healing herb.

Easy Chocolate Pie

I have a weakness for chocolate desserts.  So I did some experiment with this pie.  I have not added any sugar to it yet it is tasty enough for any dinner party and easy enough to be made any time of the day in a jiffy.  The combination of chocolate and whipping cream gives it a rich flavor.  In other words this pie is minimum effort and maximum indulgence.  So go ahead and tickle your taste buds.

Ingredients:
12 to 14 marie light biscuits, 1 ½  olive oil or canola oil,  1 cup shredded  semi sweet chocolate, ¾  cup any thick cream,  ¼ cup low fat milk,  1 tbsp thick cream, ½ cup shredded white chocolate
Method:

Break biscuits with your hand and then powder them in a mixer.

Take out this powder in a bowl, add oil and mix well.  Take a pie plate and put this mixture on the pie plate by pressing it with your hand. Bake it in 180C (300F) for ten minutes.
In a double boiler melt the chocolate on medium heat. Remove from the heat and mix ¾ cup cream into it.  Stir vigorously.  Spread this mixture on already cool baked pie crust.  Put the pie in the freezer so it is set.  After 45 minutes or so start working on the next layer.
Take a heavy pan, melt the white chocolate on medium heat.  Just a few seconds before it is completely melted, add milk and cream to this.  Mix very well.  As mixture starts to thicken, spread this on the already set chocolate pie.  put in the freezer for another two hours or so.
If you want you can decorate it with some fruits or any milk chocolate pcs.
Put in the refrigerator 10 minutes before serving so that it is not solid like ice.
Enjoy this on any summer day.