Malai Paratha

Malai Paratha

Parathas are common , esp in winter season. Hear is one, which I prefer and have to wait for. One of the ingredient is malai residual when you are preparing ghee from malai.

Ingredients :

Malai Residual from ghee preparation : 1 cup
Wheat floor : 3 cups
Ajwain: 1tsp
Kalonji - 1 tsp
Salt as per taste

Preparation : 

Malai Residual : When preparing Ghee from Malai , don't burn the residual and stop removing ghee when the malai is still golden brown. Keep this aside.

Take the 3 cup of wheat floor and add 1 cup malai residual ajwain, kalonji and a pinch of salt. Knead with warm water. Make Parathas of the shape and size you prefer and enjoy hot with Chutney / Sauce/ Anchar or Bharta.

(This is rich and high in calories so good for kids)

Relish.

Aditya.

Bharwa Karela

Bharwa Karela

Karela -- Oof -- Always a vegetable that's never relishes one to eat. But on the other hand , it has lots of medicinal value and should not be avoided. Kids should be developed to have a liking towards this. But how ? is always something ever puzzling.

Karela or Bitter Goud can be consumed in many forms, - Fried Karela (Karela Bhujia), Dry Sabji , Karela Pickels, Karela Chips, but the most commonly cooked form is the Bharwa karela.
Here is my method to have the same prepared.

Ingredients :

Bitter Gourd ( Karela ) : Big, Fluffy, Green - 4 to 5
Onion : Medium Size : 3-4 , Finely Chopped,
Green Mango (Keri) : 3 - 4  , Peeled & Finely sliced
Salt : As per taste
Saunf, Sarson, Jeera, - 1 tea spoon each, roasted and crushed
Turmeric Powder
Coriander Powder
Banarasi Rai : 2 pinch.
Mustard Oil for Frying

Preparation:

1. Properly Wash the Karela (Bitter Gourd) and Make a slit with a sharp knife in length on one side of it. Scoop out inside of the Karela carefully to avoid tearing of the corners. Put aside these empty Karelas in Salt Water for half an hour. Steam / Boil  thereafter for 5 mins. Remove from water and leave it aside to dry.

2. Stuffing : Put a little oil (3 tbsp) oil in a frying pan. In the hot oil put two pinch Banarsi Rai . Let it crackle. Put the chopped onion. When it turns pink add the materials removed from Karela  keep cooking. when these softens, add the powder spices - Sarson, Jeera and Saunf  add sliced green mangoes, turmeric powder, coariander powder and salt . Let it cook on slow heat till all get properly mixed. Let it cool.

3. Fill the stuffing in the empty boiled karelas. Fry them slowly in the frying pan till all the sides turn brown.
   ( If the stuffing comes out while frying , you can tie as roll by thin threads which can be removed after cooking is over. )

Enjoyn Bharwa Karela.

Aditya Sinha