Bitter Gourd And Tomato Dry Recipe

It is known as Karela in Hindi and pavakka in Malayalam. Bitter gourds are good source of vitamins, minerals especially vitamin A, B1, B2, C and iron and has dietary fiber. It is low in calories and has lot of medicinal properties.

The bitterness of Karela and the sourness of tomatoes truly compliment each other making one perfect combo veggie dish which is healthy too. This is another dish where we get health and taste together.

I have already posted some bitter gourd recipes like Pavakka Mezhukkupuratti / Bitter Gourd Stir Fry – Kerala Style, Pavakka Thoran / Bitter Gourd Thoran etc.. So with no more delay you go and check my delicious recipes.

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Bitter Gourd And Tomato Dry Recipe

Prep time             : 10 minutes
Cooking time      : 15 minutes
Total time            : 25 minutes

Servings      : 4

Category     : Side dish
Cuisine        : Indian

Nutrition Information:

Calories per serving: 187, Fat: 14.1g, Saturated fat: 11.8g, Trans fat: 0g, Sodium:14mg, Sugars:4.9g, Protein: 3.1g, Carbohydrates: 15.5g, Fiber: 5.9g

Ingredients:

250 Gms bitter gourd (Pavakka or Karela)
1 Cup onion, sliced
1 Cup tomatoes, sliced
3-4 Garlic cloves
2-3 Green chilies
Salt as required

Spice Powder:

1/4 Teaspoon turmeric powder
1/2 Teaspoon red chili powder
1 Teaspoon garam masala powder

For the tempering:

2 Tablespoons oil
1 Teaspoon mustard seeds
Curry leaves

Preparation:

  • Wash bitter gourd thoroughly. Cut off the ends and cut lengthwise.

Method:

  • Heat oil in a pan and splutter mustard seeds. Then add curry leaves.
  • Add in the garlic cloves, green chilies and onion. Sauté until they turn transparent.
  • Then add tomatoes, red chili powder, turmeric powder, garam masala powder and sauté until tomatoes become a little soft.
  • Add bitter gourd pieces and sauté for another 5 minutes
  • Cover the lid and cook on a low flame until the bitter gourd is cooked well.
  • Once cooked remove the lid and keep sautéing until all water evaporates completely and gets crunchy on a medium flame.
  • Serve as an accompaniment for rice, dal and pickle, my favorite combo. 🙂

Tip :

  • To reduce the bitterness, after slicing them dip it in salt water for 10 minutes.

 

Chicken Masala Dosa

Recipe of the week 🙂

Here is another Indian recipe known as dosa stuffed with spicy chicken filling. It was so delicious that I couldn’t stop myself to post in here and share with you guys.

You could make this for weekends and also for kids on other days too. A simple and delicious dosa. Dosa cooks in a minute and the preparation of the filling is also so easy.

The dish is little hot, little tangy and topped with a cilantro that is usually considered essential part of a meal. When I made the chicken masala, I separated little bit so that can eat it with salad also. If you have any left over, both the chicken masala and dosa batter freeze well.

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Chicken Masala Dosa

Prep time           : 10 minutes
Cooking time    : 10 minutes
Total time          : 20 minutes

Serves         : 2 Dosas

Category    : Breakfast or evening snacks
Cuisine       : South Indian

Nutrition Information:

Calories per serving: 417, Fat: 29.14.3g, Saturated fat:3.7g, Trans fat: 0.1g, Sodium:275mg, Sugars: 4.8g, Protein: 9.91g, Carbohydrates: 29.9g, Fiber: 3.1g

Ingredients:

For dosa:

1 Cup Dosa batter

Oil for making dosas

For preparing chicken masala:

1/2 Chicken Breast
1 Medium sized onion, finely sliced
1 Large tomato, finely chopped
2 Green chilies, finely chopped
1 Tablespoon ginger and garlic paste
1/4 Teaspoon turmeric powder
1/4 Teaspoon coriander powder
2 Teaspoons Kashmiri red chili powder
2 Tablespoons oil
Salt to taste
Cilantro

Preparation:

  • Clean, wash and pat dry the chicken breast, then chop them finely.
  • Add finely chopped tomato and green chilies. Slice the onion and make a paste of ginger and garlic.

Method:

  • Heat oil in a pan, then add the onion, ginger and garlic paste, sauté till the raw flavor leaves and the color of the onion starts to become golden.
  • Now, add chopped tomatoes, green chilies, turmeric powder, coriander powder, Kashmiri red chili powder and salt. Cook till soft and mushy.
  • Now add the finely chopped chicken pieces and mix well.
  • Cook till the chicken pieces are soft and the masalas are almost dry.
  • Later sprinkle cilantro and mix well.
  • Grease tawa with oil and heat it on a low to medium flame. Pour a ladle full of batter on the tawa and spread it in a circular motion.
  • After a few seconds, Drizzle a tsp. of oil around the dosa and place a scoop of masala filling on top of the dosa; roast till the dosa becomes crisp and golden and fold the dosa into half.
  • Remove from tawa and serve hot!

 

Bread Omelette

Recipe of the week 🙂

It’s a delicious and a quick breakfast or snack recipe that can be served to kids and mainly it can be given as a school snack or as an evening snack.  It makes a great combo with tomato ketchup or green chutney. Normally I leave out the chutney which is spread inside and have only the sandwich.

It is healthy, easy to make and really tasty.  It is one of the simplest dishes for beginners or bachelors to try. You can make it simple or spice it up. You could also add a few veggies and make it more nutritious. So here is the recipe.

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Bread Omelette

Prep time             :   5 minutes
Cooking time      :   5 minutes
Total time            : 10 minutes

Servings       : 1

Category      : Breakfast, Snacks, Lunch box
Cuisine         : Indian

Nutrition Information:

Calories per serving: 306, Fat: 23.4g, Saturated fat: 4.9g, Trans fat: 0g, Sodium: 402mg, Sugars: 2.7g, Protein: 12.8g, Carbohydrates: 12.6g, Fiber: 1.1g

Ingredients:

2 Eggs
2 Slices of white bread
3 Tablespoons onion, chopped
2 Green chilies, finely chopped
Pinch of turmeric powder
Pinch of pepper powder
Curry leaves, few
1 Tablespoon oil
Salt to taste

Method:

  • Break eggs into a bowl. Add finely chopped onions, green chilies, curry leaves, turmeric powder, salt and pepper powder. Beat well with a fork until foamy.
  • Slightly toast bread on both the sides.
  • Heat and grease a tawa. Pour the egg mixture and spread it slightly to get thin, bigger omelette. Allow it to cook for a minute.
  • Place the bread slices on top of it to absorb the uncooked egg mixture. Then turn the bread over to the other side.
  • Now flip the omelette carefully by holding both the bread slices and cook on the other side till done.

Serve hot and Enjoy!

Egg Coconut Omelette – Kerala Recipe

Here is an amazing traditional Kerala omelette recipe, which my Mom used to make. It brings back childhood memories to me. This can be made in a jiffy and can serve along with rice and rasam, which taste so yummy.

This is a simple, quick and healthy recipe and are a great source of protein. There are different varieties of omelette including Egg Omelette – Breakfast Recipe, Egg Omelette Gravy, which I have already shared.

Today I am sharing an old Kerala style pure nadan/ traditional recipe that has been followed for years. This is one of the popular dish in Kerala. Usually Kerala omelette is made it with shallots, green chilies , curry leaves and little bit of fresh coconut along with it.

So then what are we waiting for let’s get started 🙂

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Egg Coconut Omelette – Kerala Recipe

Prep time              :  5 minutes
Cooking time       : 10 minutes
Total time             : 15 minutes

Servings        : 2

Category       : Breakfast – Lunch – Eggs
Cuisine          : South Indian, Kerala

Nutrition Information:

Calories per serving: 273, Fat: 19.8g, Saturated fat: 15.8g, Trans fat: 0g, Sodium: 71mg, Sugars: 11.7g, Protein: 6.8g, Carbohydrates: 17.8g, Fiber: 0.4g

Ingredients:

2 Eggs
½ Cup shallots
2 Green chilies, finely chopped
Pinch of turmeric powder
Pinch of pepper powder
3 Tablespoons grated coconut
1 Tablespoon coconut oil
Curry leaves, few
Salt to taste

Method:

  • Beat the eggs thoroughly and combine with salt, turmeric powder, pepper powder, green chilies, shallots, grated coconut and curry leaves.
  • Heat a pan and add in the coconut oil. Pour the egg mixture and allow it to cook for a minute.
  • Turn the egg and cook on the other side till done… Serve hot and Enjoy!

 

Oats Masala Paratha

Recipe of the week 🙂

I am here again with a very healthy paratha recipe called “oats masala paratha”.

I am posting today a stuffed Indian Bread recipe that is very tasty & nutritious indeed. If you’re tired of eating plain rotis & chapattis, then this oats masala paratha makes an ideal choice for breakfast, lunch or dinner.

I prepared the recipe on Sunday for lunch accompanied with lemon chicken and believe me the combo was just delicious. Oats are very healthy and fiber rich and just adding some masala to it and stuffing inside paratha making a very delicious.

The stuffing with oats is very simple and hardly takes less time to make scrumptious parathas which can be served with raitha or with any spicy gravy.

You can also check for other paratha recipes here Aloo Paratha, Paneer Paratha, Palak / Spinach Paratha and Onion Paratha.

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Oats Masala Paratha

Prep time             : 15 minutes
Cooking time       : 5-6 minutes per paratha

Yields           : 6 Parathas

Category     : Lunch, Dinner
Cuisine        : Indian

Nutrition Information:

Calories per person: 306, Fat: 14.8, Saturated fat: 2g, Trans fat: 0g, Sodium:2mg, Sugar: 0.2g, Protein: 5.6g, Carbohydrates: 37.5g, Fiber: 2.3g

Ingredients:

2 Cups whole-wheat flour
1 Cup oats
2 Chopped green chilies
1 Teaspoon chopped ginger
1/2 Teaspoon coriander powder
1/4 Teaspoon amchur powder
1/4 Teaspoon red chili powder
Wheat flour for dusting
1 Tablespoon oil for dough
Oil for frying parathas
Wheat flour for dusting
Cilantro
Salt to taste

Preparation:

  • Take wheat flour in a vessel. Add salt and add water little by little and make it to a soft dough. Add a teaspoon of oil and knead well and cover the vessel with a lid and keep it aside for 15 minutes.
  • Meanwhile, let’s make our filling. Take oats in a bowl and add red chili powder, coriander powder, amchur powder, salt, chopped green chilies, ginger and cilantro. Add water little by little and make it like a dough. Make equal sized balls out of the filling and keep it ready for stuffing.

Method:

  • Now, make equal sized balls out of the paratha dough. Take one ball and roll it to a small circle using a rolling pin. You can dust wheat flour to prevent the dough from sticking to the rolling pin or board.
  • Place the oats masala ball in the middle of the rolled paratha. Cover the dough so that the stuffing is completely sealed inside the dough.
  • Again roll the stuffed paratha slightly thicker than the normal roti so that the stuffing doesn’t gets squeezed out of the dough. Repeat the same process for the rest of dough and filling.
  • Heat a tawa and make sure flame is hot. Place a paratha on the tawa. Gently press the paratha using a spatula till we get bubbles.
  • Flip the paratha and apply oil to the cooked side and allow the other side to cook. Once both the sides are cooked, remove from flame. Repeat it for the rest of parathas
  • Oats Masala Paratha is now ready to serve with raitha or any delicious gravy of your choice.

Plain Paratha

Plain paratha is Indian flat bread made of whole-wheat flour. There are various parathas that one can prepare like Aloo Paratha, Palak / Spinach Paratha, Paneer Paratha, Onion Paratha etc.

You can roll the paratha in triangular form or in square form. I have shared both the methods in this post. Parathas goes well with pickle or you can also enjoy parathas with some rich gravies like Butter Chicken / Chicken Makhani, Paneer Makhani, Green Peas Masala, Paneer MasalaLemon Chicken etc.

I am sharing the recipe for plain parathas. These go good even in the lunch box or can also be enjoyed as an evening snack.

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Plain Paratha

Prep time             : 15 minutes
Cooking time      : 20 minutes
Total time            : 35 minutes

Yeilds         : 6 Parathas

Category   : Breakfast, Dinner
Cuisine      : Indian

Nutrition Information:

Calories per person: 193, Fat: 13.8, Saturated fat: 1.8g, Trans fat: 0g, Sodium:0mg, Sugar: 0.1g, Protein: 2.1g, Carbohydrates: 15.3g, Fiber: 0.5g

Ingredients:

1 Cup whole-wheat flour
Oil for frying parathas
Wheat flour for dusting
1 Tablespoon oil
Salt to taste

Preparation:

  • Mix wheat flour, salt, oil and prepare soft dough by adding warm water little at a time. It should neither be hard nor sticky. Keep it covered and let it sit for 15 minutes.

Method of square folded paratha:

  • Pinch a medium sized ball from the dough, flatten it slightly, dust flour and roll it out into a small circle of 4 to 5 inches in diameter.
  • Spread a little oil on the surface. Bring one side of the rolled dough to the center and fold the opposite side of the rolled dough on top of the folded part and press slightly.
  • Spread again some oil on the second folded part.
  • Fold the right side and bring toward the other end.
  • Sprinkle some flour on the folded paratha.
  • Now, begin to roll and add some more flour if required while rolling and roll it into a square paratha.

Method of triangular folded paratha:

  • Pinch a ball, flatten it slightly, dust flour and roll it out into a small circle of 4 to 5 inches in diameter. Spread a little oil on the surface.
  • Spread some oil on the dough circle and fold it in half.
  • Now, spread some oil on the half folded dough.
  • Fold sideways and you will get a triangle.
  • Now dust wheat flour and roll out the triangle gently.
  • Heat tawa on a medium flame and place the paratha. Wait for bubbles to appear. When bubbles start appearing, spread a little oil on the top. Flip it over to the other side.
  • Apply oil on the other side also and with a ladle, press the paratha well so that it puffs up. Also press on the corners of the parathas, so that it gets cooked well.
  • Cook both the sides well until brown spots appear and it becomes crispy.
  • Repeat the process for the rest of the dough.

Serve with any sabzi or gravy of your choice.

 

Avocado Sandwich

Recipe of the week 🙂

One of my favorite meal for breakfast. It is quick and easy to make and also one of the most delicious sandwiches I have had. This is very creamy and sure a great alternate for the cheesy spreads.

The bread I have used here is white bread. This also goes well with brown bread or any type of bread. I have grilled the sandwich. If you have oven or hand toaster, you can even use these.

If you are looking for more sandwich recipes then do check Scrambled Egg Sandwich – Breakfast Recipe and Potato Grilled Sandwich- Breakfast Recipe.

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Avocado Sandwich

Prep time           : 10 minutes
Cooking time    :   5 minutes
Total time          : 15 minutes

Servings      : 2

Category    : Breakfast
Cuisine       : Indian

Nutrition Information:

Calories per serving: 353, Fat: 26.5g, Saturated fat: 4.8g, Trans fat: 0g, Sodium:368 mg, Sugars: 1.7g, Protein: 8.6g, Carbohydrates: 23.6g, Fiber: 7.4g

Ingredients:

6 Slices of bread ( any sandwich bread)
Butter as required

For avocado spread:

1 Ripe avocado
50 Gms paneer
1/2 Ripe tomato
1 Small onion chopped
2 Green chilies chopped
1 Tablespoon lemon juice
1 Teaspoon black pepper powder
Salt to taste
Cilantro

Preparation:

  • Cut avocado lengthwise around the seed and open it. Discard the seed and scoop out the pulp using a spoon.
  • Grate paneer and set aside. Finely chop green chilies, tomato and onion.

Method:

  • Mash avocado pulp with a fork or spoon until creamy.
  • Add finely chopped onion, tomato, green chilies, cilantro and grated paneer.
  • Add salt, black pepper powder and lemon juice, mix well. Our avocado spread for the sandwich is ready.
  • Take bread slices and spread the avocado mixture on the bread slices.
  • Top it up with another bread slice, again spread some avocado mixture on the bread slice and press gently.
  • Apply butter on bread side facing towards the grill. Repeat the same for rest of bread pieces.
  • Place sandwich on the grill toaster and toast until bread becomes brown and crispy or as you like your sandwich to be, repeat it for another batch.

Note:

  • You can use oil if you don’t like butter.
  • You can do the same on a hot tawa or pan too and press gently bread while roasting.