Bitter Sweet, naturally !

Relishing 'karela' is an acquired taste. And I acquired it pretty late but once I did develop taste for it I don't mind eating it day, noon and night. So, to give karela a twist , I thought of using the natural tastes of karela and sweet potato and mixing them together ! 

* warning* :- This recipe has not many takers...it  is tailored for my taste buds only so in case you do take risk to make it, be prepared to eat it alone! )

Karela and Shakkar kand ( Bitter gourd and sweet potato) !

Ingredients:

Bitter Gourd - 250 grams

Sweet potato - 250 grams

onion - 1 ( chopped )

Aniseed ( Saunf) - 1 tsp

onion seeds ( Kalonji ) - 1 tsp

Cumin seed ( Jeera) - 1 tsp

Carom seeds (Ajwain) - 1tsp

salt, chili powder, coriander powder, mango powder ( amchoor ) 

Sugar - (optional )

Method : Take 2 tbsp hot oil in a non-stick pan. Tip in all seeds and immediately add onion . Saute it for a while and let it brown. Add karela. Stir and let it cook for 5 minute in low flames. Sweet potato can be added now along with all spices except amchoor and sugar . Cook for 15 min and keep stirring it. Now add remaining spices and cook for further 5 minutes. Serve hot with parantha. 

Enjoy !

Roat

by Prema Kuriyal

Roat is our one of the famous traditional dishes.

 It is prepared with Atta (whole meal wheat flour) and Jaggery. 

A special roat mould, time, preparation and ethusiasm is needed to make it. 

But once you have a big batch ready , then " no one can just eat one" ! 

Ingredients 

Atta - 2 cups

Jaggery - 1 1/2 cups

Aniseed (Saunf) - 1 tbsp (whole/grounded) 

Sesame seeds ( til ) - 1 tbsp (whole) 

ghee/refined - 1 cup

Desiccated coconut - optional

First make Jaggery syrup : Add jaggery in water, stir, strain 

and keep it aside. Mix refined/ghee in the flour and sift/mix it well with 

your hands. Add all other ingredients and gradually adding jaggery syrup 

knead it into a nice stiff dough. Once it's done it needs to be made 

into small balls and then moulded in special roat makers!

Deep fry them and enjoy with evening cup of tea !

Twist 

(if mould is not available.)

1. Cookie moulds or simple katori can be used. 

2. It can be made into yummy sweet parantha .

(Add to the list if some new ideas come up in your creative mind .)

Pisaa Namak - 1

By Swati Nautiyal (Mini)

Here is the simple way to turn plain salt into a flavoured 

one by adding few easily available things in the kitchen. 

I

Salt : 1 cup

Jeera (cumin seeds) : 2tbsp

Green chillies : 4

Red chillies : 2

Garlic : 10 -15 cloves

Dry roast jeera in a pan till it is fragrant ( take care not to burn it).

Mixie all things together and voila! you've got your pissa namak ready!

Enjoy it with salads (specially lengthwise cut cucumber) , raita or fruit chaat !

Moong Mooli ki Bhujji

It's easy. It's quick. And it's tasty too.

We do make usual mooli and patte ki bhuji but 

A twist is given to it by adding moong dal . why? Just like that !

Mooli (diced)- 2 nos.

Mooli leaves (Patte) - a cupful

Soaked Moong Dal (optional) - 1 tablespoon

Jakheeya - 1 teaspoon

Chopped Green chillies- 2 

Salt - as per taste

Turmeric - 1/2 tsp

mustard/refined oil - 2tsp

1. Let jakheeya splutter in the heated oil.

2. Add dal and saute for a minute.

3. Mooli and patte can be added next.

4.Season it with other ingredients and let it cook for 5 minute.

5. Serve it as a side dish, specially with Kadi-chawal.

Welcome Back !!

Welcome Back after a long two-year hiatus !
We will make a collective effort to keep this place interesting and informative.
Keep visiting us !

Love
Kuriyals daughters-in law and daugters !