BITTER GOURD FRY RECIPE | BITTER GOURD RECIPES| CRSIPY FRIED BITTER GOURD

   Bitter gourd or pavakkai(in tamil) is mostly made at my place in the form of pitlai or curry, but whatever it is kids will not touch bitter gourd in any form. When nags posted this bitter gourd fry in her space  a long back i tried that and so surprisingly my daughter loved that one very much. After a very long time suddenly i remembered of that and made this for lunch last week and again she enjoyed a lot . She was on the back of me to post this recipe in my space and here i am with the recipe for bitter gourd fry which i tried from Edible Garden.

INGREDIENTS

BITTER GOURD	4 NO
RICE FLOUR	6-7 TBLSP
SALT	TO TASTE
PEPPER POWDER	1/4 TSP
RED CHILLI POWDER	1 TSP
TURMERIC POWDER	1/4 TSP
ASAFOETIDA	A GENEROUS PINCH
GARAM MASALA	1/4 TSP
OIL	FOR DEEP FRYING

• Wash and cut the bitter gourd in to two and take out the seeds.
• Cut them into thin slices.

• As per the original recipe, we have to rub it with salt and keep it aside for an hour. But i totally forgot and added the rice flour, salt, garam masala powder, asafoetida, red chilli powder and pepper powder.
• Mix well.

• Keep it aside for 10 minutes.
• Heat oil till it becomes hot for deep frying.
• The moisture oozed from the mixture is enough and no need to add any water for binding.
• Deep fry in batches and when it turns golden brown drain in a kitchen towel.

• We had  this with sambar rice.

Note:

1. This tasted crisp even the next day also as i stored the left over fries in a air tight box and kept inside the fridge.
2. Cut the bitter gourd into thin slices, else they won’t get cooked inside.
3. You can also cut the bitter gourd and rub them with salt and keep it aside for and hour. After an hour squeeze out the excess water and follow the remaining steps mentioned above.

EGGLESS MANGO CAKE RECIPE | VEGAN MANGO CAKE

     Few weeks back when i went to my grocery shopping the i picked the alphonsa mango pulp tin thinking that i will make the Mango ice cream again to surprise Varsha, my daughter. Since i made strawberry ice cream she told she wanted some cake from the mango pulp and when i  was searching  for a eggless mango cake in google  i came across this recipe in holy cow's space and this has been tried by many bloggers. Here is the recipe for soft and moist eggless mango cake.

INGREDIENTS:

ALL PURPOSE FLOUR	1 AND 1/2 CUP
BAKING POWDER	2 TSP
SALT	1/2 TSP
CARDAMON POWDER	1 TSP
MANGO PUREE	1 AND 1/2 CUP
OIL	1/3 CUP
SUGAR	2/3 CUP( APPROX. 11 TBLSP)
VANILLA ESSENCE	1 TSP

METHOD:

• Sift the flour ,salt and baking powder along with cardamom powder.

• Mix the oil, sugar, mango puree till the sugar dissolves.

• Gently mix with the flour.

• Transfer this to a a baking tin and bake in a 180 degrees preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
• Cool it in a wire rack.

• We had warm cake with vanilla ice cream.

Note:

1. If using fresh mango peel the skin and chop the flesh of the mango into fine pieces and puree it in a blender.
2. Do not over mix the batter.
3. The cake turned out slightly dense .
4. You can make it into cute cup cakes also instead of making into a cake.

SWEET CORN RICE RECIPE| NO ONION NO GARLIC RECIPE

This is yet another easy lunch box recipe and if your kids love corn then go ahead to give this a try.

INGREDIENTS:
SLIGHTLY ADAPTED FROM:APPETIZING RECIPES

SWEET CORN | FROZEN CORN	1 CUP
PANEER(CUBED)	1/4 CUP( OPTIONAL)
ITALIAN SEASONING | PEPPER POWDER	1 TSP
BASMATI RICE	1/2 CUP
GARAM MASALA	1/2 TSP
OIL	1 TBLSP
GREEN CHILLI	2 NO
SALT	AS NEEDED

METHOD:

• Soak rice in 1 cup of water for 20 minutes and pressure cook this by adding salt and a tsp of oil.
• Cook this into long separate grains and allow this to cool.
• In a pan add little oil and fry the paneer cubes (if using)till golden brown.

• Thaw the frozen corn. If using fresh one pressure cook this separately and take out the corn kernels.

• Add oil in a pan and throw in the slit green chilli.
• Add the corn kernels and the paneer cubes and saute for few minutes.
• Add the Italian seasoning( i used oregano powder) and garam masala and salt to taste.

• Mix well. Add the cooked rice and mix gently without mashing the rice.

• Serve with any raitha of your choice.

Note:

1. You can add fried cashew nuts if you are making for kids.
2. Finely chopped onions can be added in the first to enhance the taste.

EGGLESS BANANA BREAD – NO EGG NO BUTTER BREAD RECIPE

Recipe of banana bread updated with video    
 I was searching for a eggless banana bread recipe for a long time but somehow when i saw this recipe  here, i tried this and the out come was so amazing and i am trying this for the fourth time and the first time when i tried i tried with all purpose flour, and later i tried replacing half with whole wheat flour and replaced brown sugar with white sugar. Each version tasted so yummy in its own way and kids enjoyed this thoroughly.

INGREDIENTS:

WHOLE WHEAT FLOUR	3/4 CUP
MAIDA| ALL PURPOSE FLOUR	1/2 CUP
BANANA	2 (I used the long one)
BROWN SUGAR | WHITE SUGAR	3/4 CUP
YOGURT	2 TBLSP
MILK	1/4 CUP
OIL	4 TBLSP
SALT	1/4 TSP
VANILA ESSENCE	1 TSP
BAKING SODA	1 TSP
RAISINS	A HAND FUL
ALMONDS( CHOPPED)	1/4 CUP( OPTIONAL)

                                            Video of how to make banana bread

   

• Blend the banana in a mixer or mash nicely with your hands.
• Mix this banana puree along with sugar, milk, yogurt, vanilla essence, oil and salt.
• Sift the flours along with baking soda for even mixing.
• Add this wet ingredient mix to the flours and mix gently and evenly.

• Add raisins and chopped almonds(if using). Mix evenly.

• Grease a bread loaf pan and transfer the batter to this pan.
• Preheat the oven to 160 degrees Celsius and bake for 40 minutes.
• Mine got done in 35 minutes.
• Check inserting a tooth pick and if comes out clean the bread is done.

• This can be  baked as a cake also ( if you don’t have a bread loaf pan)

BABY POTATO FRY – MINT FLAVORED - NO ONION NO GARLIC

   It has been a very long time i have cooked baby potatoes. I have book marked this recipe from shanthi’s space and when i saw these cute potatoes few days ago in the vegetable shop i bought and made this for yesterday’s lunch and we enjoyed this delicious curry with mysore rasam(recipe coming soon).

RECIPE SOURCE:SHANTHI'S THALIGAI
INGREDIENTS:

BABY POTATOES	20
MINT LEAVES	1 FISTFUL
CORIANDER LEAVES	1 FISTFUL
CUMIN SEEDS	1/4 TSP
GREEN CHILLI	1 NO
BLACK PEPPER POWDER	1/4 TSP
KASTURI METHI	1/2 TSP
SALT	AS NEEDED
OIL	2 TBLSP

METHOD:

• Boil the potatoes and peel the skin and prick them with a fork.

• Grind the mint leaves, coriander leaves and green chilies into a fine paste. Add salt to this and mix this with the boiled potatoes. Let this sit for 1/2 an hour in the refrigerator.

• In a pan, add oil and throw in the cumin seeds and when it crackles add the marinated potatoes.
• Fry until you see the golden spot on the potatoes.
• Add the pepper powder and the crushed kasuri methi to this and stir well.

• Enjoy with any rice. This can be had as a starter too.

• As we everybody were waiting to have food, i clicked only these 3 pictures. Will update with some good pictures when i make next time

SPROUTS FRIED RICE RECIPE

FRIED RICE MADE WITH (HOME MADE)GREEN MOONG DAL SPROUTS

        As mentioned in my post  of Home made Sprouts recipe, i am sharing a recipe with moong bean sprouts which i tried from Rak's kitchen and we all enjoyed this with simple onion raitha and the best part is kids liked this very much and they wanted this for their lunch box too.

INGREDIENTS:

GREEN MOONG SPROUTS	1 CUP
BASMATI RICE	1 CUP
GINGER	A SMALL PIECE
GREEN CHILLI	2 NO
ONION	1 NO
SPRING ONION	A SMALL BUNCH
CABBAGE (CHOPPED)	1/2 CUP
SUGAR	1 TSP
SOYA SAUCE	3/4 TSP
OIL	2 TBLSP
PEPPER POWDER	1/2 TSP
SALT	AS NEEDED
CAPSICUM(FINELY CHOPPED)	1/2 CUP

• Chop the onions finely.
• Grind the ginger and garlic coarsely.

• Wash and soak the rice for 10 minutes and cook this into separate grains.
• Allow this to cool and keep it in the refrigerator for 15 minutes.

 

• In a pan add oil and add throw in the ginger chilli paste.
• Add the finely chopped onions and add the sugar and saute in medium flame till the onions turns pink.

• Add the capsicum( i used both green and red colour capsicum) and cabbage and saute for a minute in high flame.
• Add in the soya sauce and the sprouts and mix well.

• Add in the cooked rice and mix well continuously and gently without smashing the rice. Check for salt. Add the chopped spring onion (green part only)
• Switch off the flame and transfer to a serving bowl.

• This tasted so yummy and will post some more interesting recipes with moong sprouts soon.