Prabha Ki Rasoi - Recipes in Hindi and English

Karela Kaju Curry Ingredients : Karela / Bitter gourd- 500 gm Kaju - 100 gm Onion (chopped) - 250 gm Tomato (chopped) - 150 gm Ginger (finely chopped) - 1/2 tsp Garlic (finely chopped) - 1/2 tsp Cream - 1 tbsp Cumin seeds - 1/4 tsp Carom seeds / Ajwain - 1/4 tsp Turmeric powder - 1/2 tsp Red Chilli powder - 1/4 tsp Cumin powder - 1/4 tsp Garam masala powder - 1/4 tsp Black pepper powder - 1/4 tsp Whole red chilli - 2 Bay leaf - 1 Coriander powder - 1 tsp Amchur powder - 1/4 tsp Mango Pickle Masala - 1 tbsp Mustard Oil - 1.5 tbsp Salt - 1 tsp or as per taste Method : 1. Wash the karelas nicely and peel them 2. Cut the karelas into halves vertically and remove seeds if they are not soft 3. Cut them in desired shape 4. Add salt, turmeric powder, 1/2 tbsp mustard oil in them 5. Mix nicely and leave it aside to marinate 6. Heat 1 tbsp oil in a pan 7. Add ajwain, cumin seeds, whole dry red chillies, bay leaf 8. Now add onion, ginger, garlic 9. Saute till onions turn transluscent 10. Add cori...

Besani Karela Ingredients : Karela (Bittergourd) - 500 gram Besan (gram flour) - 4 tbsp Onions (sliced) - 2 cups Mustard seeds - 1 tsp Whole dry red chillies - 3 Garam masala powder - 1 tsp Turmeric powder - 1.5 tsp Red chilli powder - 1 tsp Coriander powder - 1 tsp Oil - 6 tbsp Green chillies - 2 Amchur powder - 2 tsp Salt - 1 tsp Method : 1. Wash karelas and peels them 2. Cut the peeled karelas in long pieces 3. In a bowl add water, 1/2 tsp salt, 1/2 tsp turmeric powder 4. Add karela pieces in this water and keep aside for 15 minutes 5. In a pan heat 4 tbsp oil 6. Remove karela pieces from water and add in the pan 7. Shallow fry the karela till it turns light brown 8. Take them out in a plate and keep aside 9. Add mustard seeds in the remaining oil in the pan and let them splutter 10. Add besan and roast till it turns golden brown 11. Take out roasted besan in a plate 12. Heat 2 tbsp oil in the pan 13. Add whole red chillies, onion slices and fry till onions turn translucent 14. Now ...