BITTER GOURD WITH PEANUTS & MAWA

JUGU / MAWA KARELA SHAK

 

 

4 medium size karela ( bitter gourds)  Scrape the skin and cut them into thin slices.

 

In a bowl mix karela add little salt and mix well, keep on the side for about 15 minutes.  Discard seeds and squeeze out all the excess water and  deep fry on high heat and set aside

 

 

 

INGREDIENTS

1/4  cup pea nuts small pieces

1 anion thinly sliced

1  tablespoon jaggery

2 tablespoons mawa grated

2 tablespoons desiccated coconut

2 to 3 tablespoons finely chopped cilantro

1 teaspoon salt

1/2 teaspoon turmeric powder

1 teaspoon dhana jeeru

1 1/2 teaspoon chili powder

1 teaspoon lemon juice

 

 

 

FOR TEMPARING

2 tablespoon oil

1/4 teaspoon mustard seeds

1/4 teaspoon asafetida

 

Heat the oil in a skillet, add mustard seeds and asafetida. As soon  as it starts to crackle add anions and sauté until translucent .  Add the fried  karela  and peanuts nuts, sprinkle turmeric powder, salt,  dhana  jeeru , chili powder and desiccated coconut mix well, cover the lid and let it cook for about 2 minutes on low heat, stirring occasionally.  add  jaggery, grated mawa and  cilantro and lemon juice. Toss until well combine.Transfer in a serving bowl and enjoy with garma garam fulka and daal.

 

 

 

 

 

 

CASHEW MILK

CASHEW  MILK

Homemade cashew milk !

 

1 cup cashew row

4 cups water

4 pitted dates ( optional )

1/2 teaspoon vanilla extract

pinch salt

 

 

Soak cashew in a water over night. Once soaked, rinse and drain under cool water. Place soaked cashews in a high speed blender, add water, dates, vanilla and salt. Blend on high for about 2 minutes or until the mixture becomes frothy. Pour the mixture in a strainer or a filtration bag and strain.  store the milk in an air tight container in a refrigerator for up to 4 days. Enjoy home made luscious and nutty cashew milk.

 

 

CHINESE BHEL

CHINESE BHEL

 

2 cups boiled noodle’s

1 small onion thinly sliced

1/2 cup cabbage shredded

1/2 cup bell peppers juliennes

1/2 cup carrots juliennes

2 green chilies chopped

1/4 cup spring onions chopped ( optional)

2 tablespoons shezwan  sauce

1 tablespoon chili sauce

2tablespoons tomato sauce

2 tablespoons soy sauce

1 tablespoon sweet and sour sauce

1 teaspoon vinegar

1 clove garlic finely chopped

1/2 teaspoon salt

2 tablespoons oil

2 table spoons corn flour

 

Oil for frying noodles

 

 

In a bowl place boiled noodles, add corn flour and mix well. Deep fry noodles in oil on high heat, till they turn golden and crunchy. Remove and place on a kitchen  towel. Set aside.

 

 

Heat the oil in the wok, add chopped garlic sauté, add all the prepared vegetables and sauté for a minute on high heat. Add shezwan sauce, tomato sauce, chili  sauce, soy sauce, sweet and sour sauce, salt and vinegar. Mix all together until well combined. Turn the heat off add spring onions and  transfer the mixture in a bowl. Add the fried noodles and serve immediately

 

MANOHARI BARFI

MANOHARI BARFI

The word Manohari has several different meanings, Lord Krishna was fondly called Murli Manohar as he stole the hearts of everyone when he player his flute. It is that which captivates, is beautiful and fascinates and this particular sweet truly does that. It excites and tantalises the tastebuds both with its unique flavour and texture and looks beautiful when cut into even bars and garnished (if you want to).

 

 

1 litter whole milk

1/2 cup sugar

1 teaspoon lemon juice

1 teaspoon ghee

 

In a heavy bottomed kadai, boil the milk on high heat stirring continually for about 1 hour 15 minutes. Once milk appears thick in consistency add lemon juice, keep stirring for about 5 minutes. Add sugar and keep stirring, reduce the heat to medium. As the milk mixture becomes thick, add ghee and keep stirring until the mixture is solid. Turn the heat off and pour the mixture on a greased tray and spread evenly. Keep on the side to cool for about 3 to 4 hours and cut into pieces. Enjoy truly divine  manohari barfi.