Stuffed Bitter Gourd

Overview
Bitter gourd or Bitter melon stuffed with sauteed onions, mango powder and spices makes a delicious combination of all different flavors - sour , spicy and bitter. This is a north Indian dish and served as a side with any Indian bread( Chapati, Naan or Parotta). Whole tender small bitter melons are used for this dish.

Stuffed Bitter Gourd

Stuffed Bitter Gourd Ingredients

Ingredients
Whole small bitter melons 4
Lemon juice - Juice of 1 large lemon
Onions - 1 large finely chopped
Turmeric powder 1/2 teaspoon
Chilly powder 1 teaspoon
Coriander powder 1 teaspoon
Dry Mango powder 1 teaspoon
Fennel seed powder 1 teaspoon
Chick pea flour 1 tablespoon
Cumins seeds 1 teaspoon
Oil 6 tablespoons
Salt to taste

Steps
1. Wash the bitter gourd in water and pat dry. Scrap the outer ridges of the bitter melon and keep aside. We will use the scrapped ridges and the inside of the bitter mellon for the stuffing
2. Slit open the bitter melon on one side and scope out the inside. If the seeds are tender this can be used for the stuffing.
3. In a bowl mix lemon juice and salt and marinate the slit bitter gourd along with the scrapped ridges and inside seeds of bitter mellon. Let this marinate for 20 minutes.
4. After 20 minutes squeeze out the water from each bitter melon and then the scrapping and seeds and keep aside.
5. Heat 3 tablespoons oil in a pan. When the oil gets hot add the cumin seeds. After the seeds splutter add the finely chopped onions.
6. Saute the onions till they are light brown. Add the all the spice powders - chilly, coriander, turmeric, fennel powder, mango powder and mix well. Add salt to taste.
7. When the spices are brown add the chick pea flour and mix well and fry few minutes. Mix the bittter melon seeds and ridge scrapping and mix well.
8. Cook covered on slow flame  for about 5 minutes. Turn off heat and bring this stuffing to room tempearture.
9. Stuff the bitter melons with the stuffing once it is at room temperature. Tie with string to keep the stuffing intact.
10. Heat 3 tablespoon oil in a pan and shallow fry these stuffed bitter melons in a covered pan on low flame. Keep rotating  the bitter gourd to get each side browned.

Serve hot with any Indian Bread.

White Lemon Pickle (Vella Naranga Achar)

Overview
Even though this pickle is named white lemon pickle its actual color is the color of lemon yellow. The main difference from other pickles is that we do not use any red chilly powder. The spiciness for this pickle comes from finely chopped hot green chillies. A very good condiment to have with any rice or Indian bread.

White Lemon Pickle

Ingredients: Pickled lemons, finely chopped garlic, ginger,
green chillies, curry leaves, fenugreek seeds mustard seeds
and not shown in picture asafoetida powder.

Ingredients
Lemons cleaned 8
Ginger 2 inch piece - finely chopped
Garlic -  One whole bulb finely chopped
Green chillies 10 - 15 finely chopped
Curry leaves 0 4 sprigs
Fenugreek seeds - 1 tablespoons
Mustard seeds 1 tablespoons
Asafoetida powder - 1 tablespoon
Turmeric - 1 teaspoon
Sugar 3 tablespoons
Salt to taste
Oil - 3 - 4 tablespoons

Steps
1. Immerse lemons in water for about 30 minutes. Pat dry and cut into chunks as shown in picture. Mix with turmeric and salt and keep in cleaned jar for about four weeks. Shake jar ever day to make sure juices mix well. After about 4 weeks the lemons become pickled and soft.
2. In a pan dry roast fenugreek seeds and grind to a smooth powder and keep aside.
3. Heat oil in a pan. when the oil gets hot add the mustard seeds.
4. After the mustard seeds splutter add the finely chopped ginger, garlic green chillies and curry leaves. Saute on medium heat till the garlic and ginger are light brown.
5. Add the prepared lemons to this along with sugar. Check salt and add if necessary. Mix well and bring to boil.
6. Add the fenugreek powder and asafoetida powder to this and mix well and bring to boil gain. Turn off heat.

Bring this pickle to room temperature and  store in a clean jar.

Stir Fried Chicken with Bok Choy

Overview
A simple chicken dish that has very few simple ingredients and can be prepared quickly. I have used baby Bok Choy for this dish. Bok Choy is full of nutrients and brings a nice crunch to this dish. Adding a tablespoon of sesame oil at the end to this dish brings out a nutty aroma and flavor.

Stir Fried Chicken with Bok Choy

Ingredients - Bok Choy, Chicken Breast, Red Onion, Garlic, Ginger,
Crushed red pepper flakes, soy sauce, not shown in picture
sesame oil and corn starch

Ingredients
2 cups thin sliced chicken breast
4 cups Bok choy sliced
1 cup thin sliced red onions
2 tablespoons ginger thin sliced
2 tablespoons garlic thin sliced
Crushed red pepper flakes - 1 - 2 tablespoons
Soy sauce - 2 tablespoons
Sesame oil 1 tablespoon
Vegetable oil - 3 tablespoons
Salt to taste
Corn starch 1 tablespoons for thickening gravy

Steps
1. Heat oil in a wok. When the oil gets hot add the thin sliced ginger and garlic saute few minutes and add the crushed red pepper flakes and fry few more minutes.
2. Add the sliced red onions to this and saute till the onions are light brown.
3. Add the thin sliced chicken breasts along with soy sauce to this and stir and cook till the chicken is cooked well and most of the gravy has evaporated.
4. Add the Boy Choy to this and mix well. Make flame high and stir fry boy choy and chicken pieces of high heat. Add salt as needed. Do not over cook the Bok Choy if you do it will become soft and the gravy will also become watery.
5. Mix corn starch mixed with one tablespoon water and add to dish. Mix well till gravy has thickened. Add sesame oil mix well and transfer to serving dish.

Serve hot with plain rice.

Butter Chicken

Overview
Butter chicken is a very common dish you get in all Indian restaurants. This is usually served with Naan or any Indian bread. Usually a heavy cream or yogurt based dish mixed with spices. I have used all whole spices that adds a nice fresh aroma to this dish.

Butter Chicken

Butter Chicken Ingredients - Not included in picture
Heavy Cream and Kasthuri Methi

Ingredients
Boneless chicken breast cut into cubes  - 2 lbs
Finely chopped red onions - 1 1/2  cups
Garlic  15 cloves
Ginger - 2 inch piece cleaned and cut into pieces
Plum tomatoes finely chopped - 1 cup
Cilantro finely chopped - 1/4 cup
Coriander seeds - 3 tablespoons
Red Whole chilly - 4 - 6
Raw Cashews - 1/2 cup
Butter - 1/2 stick
Heavy cream 1/4 cup
Turmeric - 1/2 teaspoon
Star anise - 1
Cardamom - 2
Cloves - 3
Cinnamon - 1 inch pieces
Fennel seeds - 11 teaspoon
Whole black pepper - 1 teaspoon
Kasthuri methi (dry fenugreek leaves)- 1 tablespoon
Oil - 3 tablespoons
Salt to taste

Steps
1. Grind the cashew with a little water to make a smooth paste and keep aside.
2. In a blender add the garlic, ginger, coriander seeds, whole red chillies, star anise, cardamom, cloves, fennel seeds, cinnamon, black pepper and turmeric along with some water and make a smooth paste and keep aside.
3. Heat a heavy bottom pan and add the butter along with the oil. When the butter melts and the it gets hot add the finely chopped onions to this and saute till the onions are light brown.
4. Add the smooth spice paste and cashew paste to this and saute till the oil separates. keep stirring so it does not stick to the bottom of the pan.
5. Add the finely chopped tomatoes to this along with some salt and mix well  cover dish and cook on low flame  stirring occasionally. When the tomatoes gets cooked and oil begins to separate  add the chicken pieces along with salt as needed and mix well.
6. Cover dish and cook on low flame. Keep stirring every 3 - 4 minutes till the chicken is cooked  and the gravy has thickened. Finely crush the kasthuri methi and add to this. Add heavy cream and mix well. Turn off heat.
7. Transfer to a serving bowl and garnish with finely chopped cilantro.

Serve hot with any Indian bread.

Green Papaya Salad

Overview
A nice crunchy Thai salad that can be served with any fried food especially with fish. This year for easter instead of making the traditional Kerala onion salad that we serve with beef cutlets I made this Thai salad. I got this green papaya from the Asian store and wanted to make something different other than thoran. This salad is spicy and tangy and can be served with any fried or grilled fish too.

Green Papaya Salad

Green Papaya Salad Ingredients

Ingredients
Green papaya  julienned - 2 cups
Carrots julienned - 1/2 cup
Shallots - 3
Garlic - 1 clove
Thai chilly red or green - finely chopped 2
Cilantro finely chopped 2 tablespoons
Lime juice 2 tablespoons
Fish sauce - 1 tablespoon
Salt to taste
Crushed roasted peanuts to garnish.

Steps
1. In a blender finely grind the shallots, garlic along with fish sauce, lime juice and salt to make the dressing.
2. In a bowl mix the julienned green papaya, carrots, finely chopped Thai chillies and cilantro.  Pour  the dressing over it and mix well.
3. Transfer to a serving bowl and garnish with crushed peanuts.

Serve cold or at room temperature.

Sweet Lemon Pickle

Overview
I love pickles and like to try all different kinds of pickle. This sweet and hot pickle accompanies any Indian rice or Indian breads. Use fresh juicy lemons for this pickle. Cut lemon pieces has to be mixed with turmeric and salt  and kept in a clean air tight jar for 4 weeks for the lemons to soften. This lemon mixture is used to make this pickle. The three big flavors in this pickle are hot, sweet and sour and they compliment each other to make this pickle very delicious.

Sweet Lemon Pickle

Sweet Lemon Pickle Ingredients 

Ingredients
Lemon pieces cleaned and cut in to quarters - 2 1/2 cups
Turmeric - 3/4 teaspoon
Red Chilly powder - 4 teaspoons
Fenugreek seeds - 2 teaspoon
Asafoetida powder 1 teaspoon
Garlic 10 cloves
Ginger  - 2inch piece
Brown sugar  - 1/2 cup
Oil 3 tablespoons
Curry leaves optional
Salt as needed

Steps
1. Clean the lemons and pat them dry. Cut them in quarters. Mix with turmeric and salt and keep in a clean jar for 4 weeks. Shake it every day for the juices to mix with the lemon pieces. After four weeks these lemon pieces become soft and pickled.
2. Dry roast the fenugreek seeds and powder that and keep aide.
4. In a blender grind the garlic and ginger to a smooth paste and keep aside.
5. Heat oil in a pan. When the oil gets hot add the curry leaves if using. I like the flavor of curry leaves.
6. To this add the garlic ginger paste. Saute well till all liquid as evaporated. Add the red chilly powder to this. Mix well.
7. Add the pickled lemon pieces to this along with the brown sugar. Mix well. Add salt if needed.
8. Add the fenugreek powder and asafoetida powder to this and mix well. When this mixture begins to boil turn off heat. Bring to room temperature and transfer to a clean jar.

Serve with any Indian Rice or bread.

Shrimp Curry with Cococnut Milk

Overview
A special shrimp dish from Kerala made with fresh coconut milk. Fresh coconut milk does add a sweet aroma and flavor to this dish. You can use canned coconut milk too for this dish. Kerala Tamarind(Kodampully) adds a delicate sour taste to this dish. This shrimp curry goes very well with plain rice.

Shrimp Curry with Coconut Milk

Ingredients for Shrimp Curry

Ingredients
2 cups shrimp cleaned and deveined
1 1/2 cups fresh grated coconut
Thin sliced ginger - 2 tablespoon
 Green chilly split in center - 6 - 8
Curry leaves - 2 sprigs
Thin sliced onions 1 medium
Garlic 1 teaspoons thin sliced
Chilly powder 2 teaspoon
Coriander powder 1 teaspoon
Turmeric powder - 1/2 teaspoon
Kerala Tamarind (Kodampully) 3 - 4 slices
Salt to taste

To Garnish
Oil 3 tablespoon
Shallots thin sliced - 3 tablespoon
Curry leaves 1 sprig

Steps
1. Clean the Kerala tamarind in water and soak in warm water and keep aside.
2. In a blender pour 1/2 cup warm water and grate the coconut. Strain the coconut milk 1/2 cup first milk and then 1 cup second milk and keep aside.
3. In a pot mix the thin sliced onions, ginger, green chilly,garlic and curry leaves with the chilly powder, coriander powder and turmeric. Add salt and the Kerala tamarind along with 1 cup water.
4. Turn on heat and bring this to a boil. Cook this mixture covered on low heat for about 5 minutes.
5. Add the second coconut milk mix well bring this to a boil. Add the cleaned shrimp to this and cook for about 5 minutes till it is cooked. Add the first coconut milk to this bring to boil and turn off heat.
6. In another pan heat the oil. Add the thin sliced shallots to this and fry till the shallots turn golden brown. Add the curry leaves . Turn off heat. Pour this oil mixture over the prepared shrimp curry.

Serve hot over plain rice.