Friday, May 27, 2016

STUFFED BITTER GOURD -BHARWA KARELA




Ingredients 

    -8 keralas
   -2 finely chopped onion
   -1/2 tsp tumernic powder
   - 2 Tbsp Coriander, chopped
   - 4 cloves finely chopped
   - 2 finely chopped green chili
    - 6 tsp olive oil
    - 4 tsp Besan
    - 2 tsp Coriander powder
     - Cumin seeds
     - Hing
    - 1 cm finely chopped ginger
    - 1 tsp Amchur
    - 1 tsp Red chili powder
    - Salt to taste


Method 

Wash kerala thoroughly with water and remove the skin of all the pieces by scraping with a sharp knife and keep the skin aside. Slit the karelas length wise and remove the seeds . Add 1 tsp salt and apply it thoroughly on all the pieces of karelas. Keep aside for about 1/2  hour. 
Mix 2 tsp salt to karela skin and keep aside for 1,/2  hour. Take a non sticking frying pan and add 4 tsp oil and add cumin seeds and hing. When the seeds become dark, add onion, green chili, ginger and garlic. Cook for 2 minutes ,add all the spices and besan. Stir well and cook until the mixture turns light brown. Mix half the coriander leaves. Take the karela skin in a sieve and wash thoroughly with water. 
Add it to the washed skin scrape above mixture and stir. Wash the karelas with water. Fill the above mixture in each karela. Heat a non sticking frying pan and spray oil. Place all the karelas in the pan, cover with a lid and reduce the stove to low. Cook for 5-7 minutes. 
Change the side of karelas and again cover with the lid. Cook for 5 min and sprinkle coriander leaves.

Monday, May 16, 2016

SWEET CORN CHICKEN SOUP




 Ingredients

- 2,50 L Chicken stock
- 2 tin sweet Corn, cream style
 -2 Eggs beaten lightly
-1/2  Chicken with bone washed and drained
-4 tbsp Spring onions finely chopped
 -  6 tbsps Cornflour (corn starch)
 - 1 tsp Ginger finely minced
- 8 tbsp Spring onion greens finely chopped
 - 1 tsp Light soy sauce
1 1/2 tbsp Sugar
- 2 tsp Sesame oil
White pepper powder ,as required
8 tbsps Spring onion greens (finely chopped) for garnish
Salt to taste

Method

Heat oil and  add spring onion whites and ginger and saute for a mt.
Add the shredded chicken and saute for a mt.
 Add cream style sweet corn and chicken stock  and bring to a boil and  reduce flame and cook on low flame for a mt.
Add sugar and adjust salt to the simmering soup and cook further for 5 mts.
Mix the cornflour in 8 tbsps of water and keep aside.
Add the cornflour mixture and go on stirring till the soup thickens on low to medium flame.
 Add the beaten egg and continuously stir in one direction only. Ensure that the flame is low and the egg will form into thin white threads in the soup. Keep stirring for few more seconds and turn off heat.
Garnish with spring onion greens and serve hot. You can season with white pepper powder.