Gutti Kakarakaya | Andhra style stuffed Bitter gourd Recipe

Gutti Kakarakaya recipe with step by step photos.I have mentioned many times before that Bitter gourd is a favorite vegetable to TH and it is a norm to make a bitter gourd variety in any form atleast in one meal over the weekend.He likes the simple preparations like bitter gourd fry, bitter gourd onion curry where as I prefer to eat the stuffed versions as the bitterness can be balanced in the stuffed version. I had already posted a couple of stuffed bitter gourd recipes like Stuffed Karela with Besan, Stuffed Karela with Onion and today I am posting another version which is my mom's signature recipe.

Though I was never a fan of bitter gourd but always love my mom's Kakarakaya Podi and her version of stuffed bitter gourd which she fondly calls as 'Kakarakaya Biscuit'. I don't know why she gave it that name but even I got used to call this version as Kakarakaya biscuit.My mom's Kakarakaya podi is always a hit among my family and friends,whoever has tried it till date they just loved it and asked for extra helpings, it accompanies in my lunch quite often.

Check out other bitter gourd recipes in my blog:

• Bharwa Karela | Stuffed Bittergourd with Besan
• Kakarakaya Ullipaya Vepudu | Bittergourd Onion Fry
• Kakarakaya Nuvvu Pindi Kura/Bitter gourd Sesame Curry
• Kakarakaya Ullipaya Karam/Stuffed Bitter gourd
• Bittergourd(Kakarakaya) Podi

Here is how to make gutti kakarakaya recipe with step by step photos:

Gutti Kakarakaya | Andhra style stuffed Bittergourd Recipe:

Serves 2 | Author: Prathibha

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: Andhra | Category: Main course-Dry Curry

Ingredients:

6-8 small Bitter gourds

1.5 tbsp Coriander seeds

1 tbsp Tamarind pulp

1/3 tsp Turmeric powder

1.5 tsp Red chili pwoder

1 tsp grated Jaggery

Salt

2-3 tbsp Oil,to fry

to roast and grind:

1.5 tbsp Chana dal

1.5 tbsp Urad dal

1/2" Cinnamon

3-4 Cloves

1/4 cup grated dry Coconut

1 Onion,sliced

5-6 Garlic pods

Method:

• Wash and trim the edges of the bitter gourds,peel them and make a cut vertically keeping the edges intact and scoop out the seeds.Peeling the skin is optional.

• Apply salt all over the bitter gourds inside and outside and leave it for 1-2 hours.You can even par boil them in tamarind water for 5-6 mins.Both the methods reduce the bitterness.
• Dry roast chana dal,urad dal along with cinnamon and cloves until the dals turn slightly red in color,remove them.

• In the same pan add dry coconut,sliced onion and garlic pods and fry for a couple of minutes.Cool them.

• Grind raw coriander seeds with the roasted dals, red chili powder, turmeric powder to a coarse powder.

• Add the roasted coconut,onion,garlic and tamarind pulp and jaggery and grind to a paste.

• Heat 1 tbsp oil and add the ground paste and fry nicely until the mixture is dry and starts leaving the oil at the edges.

• Stuff the slit bitter gourds with this mixture.

• Heat a wide pan and add 2 tbsp oil and place the bitter gourds with the stuffed side down and let them cook over low-medium flame until they are brown and roasted on all the sides.Keep turning them in between for even roasting.

Serve it hot with hot steamed rice.You can mix it with rice or eat as a side dish with dal/sambar/rasam.

Notes:

• You can stuff the fried mixture in small brinjals to make gutti vankaya or blanched dondakaya(tindora) to make gutti dondakaya or in ridge gourd roundels to make gutti beerakaya.All the versions taste yumm.
• I did not have dry coconut at that moment and hence I used grated fresh coconut.

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Vegetable Stew Recipe | Kerala Veg Stew for Appam

Kerala style Vegetable stew recipe with step by step photos. Appam with Vegetable stew is a famous Kerala breakfast combo variety which is loved by all.Appams are different from the regular dosa as these are lacy thin at the corners and fluffy in the center and are made in a Appam Chatti(kadai) instead of the tawa and hence the appams turn in the shape of kadai.Appam is served with a white coconut milk based curry with vegetables in it.The stew has mild spice levels and also has slight sweetness from the coconut milk but it is very flavorful and tastes delicious with the fluffy appams.The appams are so porous that they absorb the flavor from the stew beautifully and makes it taste more delicious.

Stew is made up of various vegetables and is cooked in a coconut milk with minimal spices but the process to prepare the stew is quite important otherwise you will not get the stew in white color. Freshly pressed coconut milk is the best choice for the stew but if you are lazy like me you can even use tinned coconut milk.I have used coconut oil in the recipe for the authentic kerala taste but if you do not like you can even use the regular oil in the recipe. Try this delicious kerala delicacy-stew with appam if you have not tried it before.

Check out other breakfast combos here in my blog:

• MLA Pesarattu / Upma Pesarattu
• Matar Kachori with Alu ki Sabzi 
• Methi Poori and Potato Masala
• Poori and Mixed Vegetable Saagu
• Vadappam(Riceflour Poori) and Chintaku Palya
• Bilavalige(Rice Flour Chapati) and Pithikipappu

Here is how to make kerala style vegetable stew with step by step photos:

Vegetable Stew Recipe:

Serves 2 | Author: Prathibha

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: Kerala | Category: Side dish

Ingredients:

1 small Carrot,peeled and cut into 1" long thin sticks

1 small Potato,peeled and cut into 1" long thin sticks

10-12 french Beans,trimmed and cut into 1" pieces

1/4 cup Green peas

1 small Onion,thinly sliced

2-3 Garlic cloves, cut into long strips

1/2" Ginger,peeled and cut into thin strips

2-3 Green chilies,slit

1 pack(200ml) Coconut milk or 1 Coconut,grated

8-10 Curry leaves

Salt,to taste

to temper:

1.5 tbsp Coconut oil

4-5 Cloves

1" Cinnamon

4 green Cardamoms

8-10 Black peppercorns

Method:

• If you are using freshly grated coconut to extract coconut milk add 1/2 cup warm water to the grated coconut and grind it nicely and strain it to get the thick coconut milk and add 3/4-1 cup warm water to the coconut residue and grind again to get a thin consistency coconut milk.If you are using ready coconut milk empty the contents of the carton to a bowl and add a cup of water to the empty carton and shake it nicely to get thin coconut milk.
• In a kadai/pan heat coconut oil and add cloves,cinnamon,peppercorns and green cardamoms and fry for 10-15 seconds.I forgot to add the peppercorns in the tempering and hence did separately and added later to the curry.

• Add cut ginger,garlic and slit green chilies and fry until the green chilies slightly wilt.Add 5-6 curry leaves and fry for few seconds.

• Add thinly sliced onions and fry until they become translucent,do not let them turn brown.
• Now add all the vegetables(you can add them raw or steamed) and add salt and thin coconut milk and cook until the vegetables are done.

• Now reduce the flame(or remove the pan from the flame) and add thick coconut milk and 3-4 curry leaves and boil it on low-medium flame.
• Adjust the consistency of gravy and seasoning by adding enough water and salt.The consistency should neither be thin or thick.

Serve it with Appam/Dosa.

Notes:

1. You can even add cauliflower along with the other vegetables.
2. Do not brown the onions,spices and vegetables otherwise it will change the color of the stew.
3. Freshly pressed coconut milk tastes best for the recipe but one can use ready one if pressed for time.
4. Coconut oil adds a nice flavor to the stew but if you do not like it you can use regular oil and make it.

Technorati Tags: vegetable stew,kerala style vegetable stew,veg stew,stew for appam,veg stew for appam,side dishes,kerala side dishes

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Aloo Baingan Recipe | Dry Alu Baingan Sabzi

Aloo baingan recipe with step by step photos. Roti-Sabzi-dal is an everyday fare at our place for dinner and as I always mentioned we need various varieties of vegetables instead of the usual routine vegetables.I usually do not plan the menu ahead and always plan my menu based on the availability of vegetables and sometimes we will be usually left with less quantity which might not be enough to cook for the whole family,then the combinations come to rescue and I must say potato is the clear winner when it comes for combination.You can pair any kind of vegetable with potatoes and one can hardly go wrong with it.I use potatoes with the combination of brinjal, arbi, cauliflower, cabbage, ladies finger, capsicum, broccoli, palak, methi , amaranth greens, green peas, pumpkin etc. to create scrumptious curries to pair with rotis and rice. We usually have either a dry sabzi and dal with roti or vegetable gravy and a simple vegetable fry or vegetable fry and heavy pulses(chole,rajma etc) with rotis.

I love the simple dry sabzis with few masalas as they stand out in flavor compared to the usual masala loaded onion-tomato based dry sabzis.Also, I love the use of mustard oil in the recipes which gives a unique flavor to the curry and I have posted few dry curries earlier which are very aromatic and have unique flavors,do check out my Ajwaini Aloo Gobi with Mustard flavour,Arbi ki Bhujia | Taro root stir fry with Ajwain,Cauliflower Aromatic stir fry recipes.Today's Alu Baingan sabzi recipe is again a simple one with out onion,tomato or garlic and call for very few spices yet it gives a very aromatic and flavorful sabzi.

Check out other brinjal recipes in my blog:

• Baingan Bhartha | Punjabi style smoked and mashed Eggplant
• Begun Bhaja | Bengali style Brinjal fry
• Brinjal-Soya Chunks Curry
• Brinjal Stir fry-with Curry powder
• Vankaya Kobbari Karam | Stuffed Brinjals with fresh Coconut
• Vankaya Kothimeera Karam | Aromatic Brinjal Curry with Coriander
• Vankaya Ullipaya Karam/Stuffed Brinjal with Onion
• Brinjal Sambar
• Mamidikayi-Vankaya Pappu/Raw Mango-Brinjal Dal
• Kalchina Vankaya Pacchadi | Roasted Brinjal Chutney
• Rava Vangibath
• Vangi Poha | Eggplant Poha
• Vangibath/Eggplant Rice-Karnataka Style

Here is how to make aloo baingan recipe with step by step photos.

Aloo Baingan Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: North Indian | Category: Main Course- Side dish

Ingredients:

12-15 baby Brinjals or long Brinjals

2 medium Potatoes

2 tbsp chopped Coriander leaves

2 tsp grated Ginger

1/2 tsp Turmeric powder

1 tsp Red chili powder

1/2 tsp Garam masala

1 tsp roasted Cumin powder

1 tsp Amchur powder

3/4 tsp Carom seeds(ajwain)

Salt,to taste

2 tbsp Mustard/regular cooking Oil

Method:

• Wash and peel the potatoes and cut into wedges.Wash brinjals and remove stems and cut into 4 pieces vertically and immerse both the vegetables in water for a while.

• Heat mustard oil until it is smoking hot and switch off the flame,if you are using regular cooking oil skip this step.After a while switch it on and once it is not enough add carom seeds and let them splutter.Add grated ginger and fry for a while.

• Now add drained potato and brinjal wedges and saute them until the oil coats all the pieces,then add turmeric powder,red chili powder and salt and mix well.Let them cook covered until the vegetables are tender and cooked but also they should hold the shape.

• Add amchur powder,cumin powder and garam masala and mix well and cook for another 2-3 mins.

Garnish with coriander and serve hot.

Notes:

1. You can add chopped onions and tomatoes in the recipe and also use ginger-garlic paste instead of ginger paste.
2. Mustard oil imparts a nice flavor to the curry,so do not skip it.If you do not like it use regular oil.
3. You can even use a mix of mustard,cumin,fenugreek,fennel and carom seeds for tempering to make it like achari alu baingan.

Technorati Tags: alu baingan recipe,dry alu baingan sabzi,sookha alu baingan sabzi,north indian side dishes,dry curries for rice,side dish for rotis,side dish for rice,punjabi recipes,easy side dishes

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Achari Gobi Recipe | Cauliflower Recipes

Achari Gobi recipe with step by step photos.It is always quite a task for me to plan a menu on everyday basis.It is easy for me to plan the lunch menu as I usually end up making the vegetables like carrot,beetroot,pumpkin, bottle gourd, ridge gourd which TH does not prefer to eat but surprisingly the little one loves to eat all these vegetables regularly and his new found favorite vegetables are pumpkin,carrot and beetroot.So the remaining vegetables make their way for dinner and it is quite boring to cook the vegetables in a same manner every time.Hence I always look for vegetable recipes so that it does not make our dinner boring.

Cauliflower is one of the favorite vegetables at home and I love to try various new recipes with it and I have tried this achari gobi recipe from Sanjeev kapoor's book and it is quite simple to make and it turned out quite delicious too.

Check out other cauliflower curry recipes in my blog:

• Ajwaini Aloo Gobi with Mustard flavour
• Aloo Gobi-Dry Curry
• Aloo Gobi Matar - Dry Curry 
• Cauliflower Aromatic stir fry
• Cauliflower(Gobi) Curry
• Cauliflower Kurma in Green gravy
• Gobi Kasuri
• Gobi Matar/Cauliflower-Peas Curry

Here is how to prepare achari gobi with step by step photos:

Achari Gobi Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: North Indian | Category: Side dish

Ingredients:

1 medium Cauliflower,separated into big florets

1 Onion,roughly chopped

1.5 tsp freshly grated Ginger

1 tsp freshly grated Garlic

2 Green chilies,chopped

2 tbsp chopped Coriander leaves

3/4 cup curd

3/4 tsp Turmeric powder

1 tsp Red chili powder

1.5 tsp Coriander powder

1/2 tsp Garam masala

1 tsp Amchur powder

Salt, to taste

1.5 tbsp Mustard oil

to temper:

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/2 tsp Fennel seeds

1/2 tsp Nigella seeds(Kalonji)

1/4 tsp Fenugreek seeds(methi)

1/4 tsp Asafoetida

Method:

• Wash and cut the cauliflower into big pieces and check carefully for the insects.Heat water in a big pot and add salt to it and add cut cauliflower pieces in it and boil for 3-4 mins until they are half cooked.Strain them and keep aside.
• In a kadai heat mustard oil until it is smoking hot and switch off the flame and let it cool for a while,
• Heat the mustard oil again and crackle mustard seeds, cumin seeds, fennel seeds, nigella seeds, fenugreek seeds and then add asafoetida to it and fry for half a minute.

• Now add grated ginger, garlic and chopped green chilies and fry them for a minute. Then add chopped onions and fry nicely until they start to turn brown.

• Add blanched and strained cauliflower pieces to it and give a good stir and fry for 2-3 mins.
• In a cup whisk the curd with turmeric powder, coriander powder, red chili powder, salt, garam masala and amchur powder and keep it ready.

• Remove the pan from the stove or reduce the flame completely and then add whisked curd mixture to it and mix nicely and cover it and cook for 8-10 mins until the cauliflower pieces are cooked and the yogurt mixture is dry and has been absorbed completely.

• Add coriander leaves to it and mix well.

Serve it hot with rotis/parathas/rice.

Notes:

1. Mustard oil adds a nice flavor to the achari flavored curries and hence do not skip it. If you do not have it use the regular vegetable oil or sesame oil.
2. Mustard oil has high smoking point and hence you need to heat the oil until it is smoking hot.But you need to cool it and heat it again otherwise the spices will burn in the extremely hot oil.
3. You can even add potatoes along with gobi and make achari aloo gobi.
4. Cauliflower can be substituted with brinjal pieces to make Achari Baingan or with Paneer piecs to make Achari Paneer or with Potato pieces to make achari aloo.
5. You can even add 1 small chopped tomato or 2-3 tbsp tomato puree after you fry the onions and proceed with the same recipe.
6. Keep the cauliflower florets big else they get mushy at the end.

Technorati Tags: achari gobi recipe,gobi curry,cauliflower curry,north indian side dishes,side dish for rotis,side dish for rice,easy side dishes,curries and sabzis

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Peru Nu Shaak | Guava ki Sabzi | Guava Curry | Amrood ki Sabzi

Guava ki Sabzi recipe with step by step photos. I had mentioned before that my stay in Mumbai has widened my knowledge and introduced me to various new cuisines. I had tasted this Peru Nu Shaak for the first time at one of my most famous restaurants known as Swati Snacks in Mumbai. Their menu is quite wide and very unique and more traditional Gujarati cuisine and their Panki is one of my favorites till date but everything on their menu is quite good. I liked this Guava ki sabzi very much when I had tasted there for the first time and it had become routine to order this Guava sabzi in that restaurant apart from Panki and few other varieties.

I had even tried to recreate it at home by exploring more about it in internet but somehow I forgot the recipe.Recently I got a craving for this sabzi but I vaguely remembered the ingredients that went in to make this curry.Most of the recipes available online use curd as the base but the version I am talking about is different and is very simple in flavors but quite distinct in taste.While surfing I landed upon this recipe which was similar to the one I wanted and had adpated the recipe and prepared it in my way and I had already prepared it a couple of times already.I want to record the recipe in my blog so that I would not forget it again and I will also post another variation with the curd sometime soon.

If you are a guava lover you must try this delicious curry.A little quantity of sugar is added to enhance the taste of the curry, the sweetness of the guava is cut down by the spices and gives a very balanced taste of sweet and spicyness in the gravy.

Here is how to make Peru nu shaak recipe with step by step photos:

Guava ki Sabzi | Amrood ki Sabzi Recipe:

Serves 2 | Author: Prathibha

Prep time: 5 mins | Cooking time: 20 mins | Total time: 25 mins

Cuisine: Gujarati | Category: Side dish

Ingredients:

1 big semi ripen Guava

1 tsp Sugar

1/2 tsp Turmeric powder

1 tsp Coriander powder

1 tsp Red chili powder

1/2 tsp Garam masala

a sprig of Curry leaves

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/4 tsp Asafoetida

Salt,to taste

1.5 tbsp Oil

Method:

• Wash and cut the guava and remove the seeds and cut into cubes and keep them aside.
• Heat oil in kadai/pan and crackle mustard seeds and cumin seeds and add curry leaves and asafoetida and fry until the curry leaves wilt.

• Reduce the flame or remove the pan off the flame and add the spices - turmeric powder, coriander powder and red chili powder and mix the spices nicely taking care that they are not burnt and return the pan on to the flame.

• Now add the chopped guava pieces and coat the guava pieces nicely with the spices and then add salt and fry for 2-3 minutes and add 3/4 -1 cup of water to it depending on the consistency you want and cover it and let it cook until the guava pieces are cooked but not mushy.It will take roughly 8-10 mins.

• Add garam masala and sugar to it and mix and cook for another 2 mins.Switch off the flame.

Serve it hot with rotis/phulkas/bhakris.

Notes:

1. The addition of sugar is optional if you do not like but it enhances the taste of the curry and hence I strongly recommend not to skip it.
2. The curry thickens as it sits and hence add the water accordingly.Do not make it very thin, it should be slightly thick-ish and pourable kind.
3. Use semi ripen guavas for the best taste, do not use very ripe ones.

Technorati Tags: guava ki sabzi, peru nu shaak, amrud ki sabzi, guava curry, guava sabzi, gujarati recipes, gujarati side dishes, marwadi recipes, side dish for rotis, guava recipes, rajasthani recipes

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Bharwa Karela(with Besan) | Stuffed Bittergourd recipe | Punjabi style Bharwan Karela

I have mentioned many times earlier in my posts that bitter gourd is a favorite vegetable to TH and it finds its place in our menu almost every week.He likes it in any form like fry, curry or stuffed version but I prefer mostly the stuffed version. I have already posted a south Indian version of stuffed bittergourd which tastes absolutely delicious with rice and also another stuffed bittergourd with onion masala(Kakarakaya Ullipaya Karam) and today I am posting a Punjabi style of Bharwa Karela with Besan. One can prepare the filling even with boiled and mashed aloo which also tastes good,I will post it some time later.These stuffed Bittergourds can be stored in refrigerator for upto 2 days.Also you can store the masala and use the same to stuff the big bajji mirch to prepare bharwa mirch the other day.

I somehow like the stuffed vegetable recipes and Bharwa mirch, Bharwa Bhindi, Bharwa Baingan, Bharwa Tendli and Bharwa Karela - all these dishes appear quite regularly at my place.Do not got by looks of this dish, take my words and try it and you agree that this is the best way to eat bitter gourd which is not even bitter.

Check out other stuffed vegetable recipes in my blog:

• Stuffed Karela - south Indian style
• Stuffed Mirch-Andhra Style
• Kakarakaya Ullipaya Karam/Stuffed Bitter gourd
• Dondakaya Ullipaya Karam | Stuffed Ivy Gourd
• Vankaya Kobbari Karam | Stuffed Brinjals with fresh Coconut
• Vankaya Ullipaya Karam/Stuffed Brinjal with Onion

Bharwa Karela | Stuffed Bitter gourd Recipe:

Serves 3-4 | Author: Prathibha

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: North Indian | Category: Side dish - Curry

Ingredients:

8-10 Small Bittergourds

1 cup Chickpea flour/Besan

1 Onion,finely chopped

1.5 tsp Ginger-Garlic paste

2 tbsp chopped Coriander leaves

1 tbsp Coriander powder

2 tsp Red chili powder

2 tsp Amchur powder

1/2 tsp Turmeric powder

1/4 tsp Garam masala

Salt to taste

1 tsp Cumin seeds

3-4 tbsp Oil

Method:

• Wash and peel the bitter gourds and make a slit vertically on one side keeping the edges intact and scoop out the flesh and seeds and give a nice massage with salt internally and externally and place them in a box and sprinkle a bit of wheat flour and leave it in refrigerator overnight or for at least 2-3 hours.

• In a pan dry roast besan until it becomes aromatic and keep it aside.
• In a kadai heat 1.5 tbsp of oil and crackle cumin seeds and add ginger garlic paste and fry for half a minute.

• Add finely chopped onions and fry until they turn translucent.Add all the dry spices - red chili powder, coriander powder, garam masala, turmeric powder, amchur powder and salt and fry for another minute.
• Add roasted besan to it and mix it nicely and let the mixture cool down a bit.
• Add coriander leaves and mix well.

• Drain the excess water from the bitter gourds and stuff them with the besan mixture nicely and tie each karela tightly with a thread so that the mixture gets sealed nicely.

• Heat 2-3 tbsp of oil in a wide pan and place the stuffed karelas and fry them on low-medium flame until they turn brown on all the sides by turning them in between.
• While serving remove the tied threads from the karelas.

Serve them hot with rice/roti/paratha.

Notes:

1. As we remove the skin of the bitter gourd and massage it with salt and marinate it for long, the bitterness would almost go.But if you like you can keep the skin of the bitter gourd and also marinate for less time or avoid marinating it..
2. You can vary the quantity of spices as per your taste.
3. You can use the same masala to stuff the big bajji mirchi to prepare bharwa mirch.

Technorati Tags: stuffed bittergourd sabzi, bharwa karela, stuffed bittergourd with besan, karela ka launji, karela recipes, bittergourd recipes, punjabi style stuffed karela, north indian, side dish for rice, side dish for rotis

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