Stir fry Karela

Stir fry Karela

Karela sliced              6

Onion sliced                1 medium size

green chilli                   2 sliced

Garlic                          2 clove

Salt                              As need

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In a large frying pan , mix all ingreedients together cover and stem for3-4 minutes. open the lid, add 1 tbsp veg oil. turn the heat to medium. stir fry for about 15 minutes.

karela pickle

karela pickle

Karela sliced              2cup

Sesame Oil                 1/6 cup

Mustard                      1/2tsp

Fenugreek seeds         1/2 tsp

Garlic chopped            8

Ginger chopped             11/2 tsp

Green chilly sliced           6

Vinegar                         1/2 cup

Water                            1/2 cup

Salt                                2 tbsp

Heat the oil in a large bottom thick frying pan. Splatter mustard seeds and fenugreek.

Add Garlic, green chili and ginger fry until golden brown.

Add Karela and fry for about 5 minutes

 In another pan, boil water, vinegar and salt. add the salt water to karela and cover with a lid.  Transfer to a glass bottle. use as a condiment for your main meals.

Fish curry

Fish curry

Herb Baked Chicken wings

Herb Baked Chicken wings

Chicken wings            1kg

Rosemary                   2 tsp.

Parsley                        1 tsp

Thyme                         1 tsp

Cayenne pepper             1/2 tsp    Or  as per your tolerance

Salt                              as needed

Clean chicken wings well.Remove the tips. Cut in to two pieces. I used some vinegar  in the water while cleaning. 

Marinade the chicken well . Let it stay in the fridge for 2 hrs. Bake  the under 350F until done. Be sure to turn on the other side when the wings starts to brown. You can substitute Cayenne with paprika if you don't want your wings hot. also gives the the colour. serve hot with rice or baked potato.

Funnel Cake

Funnel Cake

All purpose flour         3 cup

Baking powder           1 tsp

Cimamon                    1/4 tsp

egg                              3 

Sugar                          1/4 cup

Milk                            2 cup.

Oil                              For frying

Mix all the dry ingredients together. Beat egg and sugar well for about 2 minutes using an electric  mixer.

Add milk and blend again. Pour the liquid in to the dry ingredients and fold  using a spoon. Batter should a at the cake consistency. let it sit for 10 minutes. Heat the oil in a heavy bottom skillet.Pour the batter in to a funnel. move the funnel in to circular motion couple times  over the oil starting from the centre to make the design. Make sure the oil is very hot before pouring the batter in. Fry both sides until golden brown. Remove from oil and drain in a paper towel. sprinkle some confectioners sugar on top and serve warm. you can also top with vanila ice-cream, whip cream and strawberry. you can also use a freezer bag and cut one of the corner off, if you dont have a funnel.

Goose burry Pickle

Gooseberry Pickle

Gooseberry                        1 cup

Veg oil                                 1/4 cup

Mustard seed                       1/2 tsp

fenugreek  powder                1/4 tsp

Asafoetida powder                1/4 tsp

Turmeric powder                   1/4 tsp

Chilly powder                         2tsp

Salt                                         1 tbsp

Vinegar                                   1 cup

In a large pat heat the oil  splater mustard seeds turn the heat off then add all the powderand stirr well be sure not to burn. if you are not comfortable with powder you can always make a paste with al the powders to some water. fry untill oil comes out clear. add the goose burry and fry for about 3-4 minutes. Boil vinegar and salt together. add to the goose burry mix. I always cook for about 2 more minutes to get the goose burry soft.

Sausage Theeyal

Sausage Theeyal

Hot Italian sausage                              3
Oil                                                       1 tbsp
Pureed creamed coconut                      1 pack   (180g)
Tamarind paste                                     1/2 tsp
Puree tomato                                        2 tbsp
Onion sliced                                          1
Red chili powder                                   1tsp
Coriander powder                                 1tsp
Geera                                                    1/4 tsp
Mustard seed                                          1/4 tsp
Curry leaves                                             2

Remove the skin off from the sausage and crumble the meat.In a large pan Fry crumbled sausage until golden brown. Keep it aside. Make a paste with  chili powder coriander powder, puree tomato and gerra. Heat the oil and splatter mustard seeds then add sliced onion. turn the heat down and add the chili powder paste fry in low heat until the oil comes out clear. Remove the marinade from the heat and keep it aside with the sausage. Turn the heat to medium add the coconut puree  and fry until it turns golden brown . Stirring constantly while you are browning the coconut.Be sure not to burn it. Add 2 cups of water marinade , sausage and salt. Cook until the sausage is cooked well. mix the tamarind paste with little water add to the curry cook for 5 more minutes. This is good with chapati or rice.

Usually theeyal is made with vegetable.I received this idea from a face book page. I tried it at home it was well received.