Bitter gourd Bhujiya...( Karele ki sukhi sabji )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

#  "Bitter gourd Bhujiya" is the most demanded curry in the Summer season.
Inspite of its  bitter taste people like to eat it because it is very healthy and unique in taste.

Bitter gourd strengthens our immune system and boosts skin health and contains anti - ageing properties.
It controls blood sugar level in our body.

#  Some people avoid this bitter Gourd ( karela ) in their diet because it is time taking and little bitter in taste.
So if you try this "Bitter gourd Bhujiya"...You will find this recipe instant and bitter less.

# Prep Time.....5 minutes
# Cook Time...10 minutes
# Serving....2 or 3

# Ingredients For "The Bitter gourd Bhujiya"....

1. Bitter gourd....300 gram
2. Sendha salt....1 1/2  Table spoon
3. Cumin seeds...1/ 2 Tea spoon
4. Asafoetida....1/4 Tea spoon
5. Turmeric powder...1/2 tea spoon
6. Coriander powder...1 Table spoon full
7. Fennel powder....1 Table spoon full
8. Red Chili powder....1/2 tea spoon
9. Dry mango powder....1 tea.spoon
10. Coriander leaves for garnishing

#  Method of Making...

1. Wash the bitter gourd well in an open water.  Cut the both ends of bitter gourd.

2. Don't peel the upper skin of bitter gourd as we do in the recipe of "Stuffed Bitter gourd".
Just cut them in small pieces.

3. Now take out the pieces in a bowl and sprinkle 1 spoon salt over the pieces and toss them.
Let them sit for half an hour at least so that all the bitterness of karela could come out with the salt.

4. Then wash the pieces of bitter gourd well for 3 times with water.

5. Transfer these pieces in the pressure cooker with 300 ml. water and pressure cook them till 1 whistle on the high flame and 2 minutes more on the slow flame.

6. Off the flame and let the pressure down.

7. Now place them in a strainer and let them cool.

8. After that  squeeze out the pieces slightly in your palm so that extra water could come out.

9. Place  a kadhai with 40 ml. mustard oil on the medium flame.

10. As the oil heats up, just add asafoetida and cumin seeds to crackle.
Just add turmeric powder, coriander powder, fennel powder and 1/2 spoon sendha salt and saute it for 30 seconds only.

11. Just add squeezed bitter gourd and fry it  continuously for 5 minutes for a nice taste.

12. Lastly add amchur powder and red Chili powder and saute it well.

In this way, "Bitter gourd Bhujiya" is ready to serve.

This "bitter gourd Bhujiya" is healthy, instant and delicious.

You can add some fresh chopped coriander leaves in this bitter gourd Bhujiya.

#  Note...

1. For this bitter gourd Bhujiya ...small and raw bitter gourd are better because they contain less seeds.

2. Fry bitter Gourd Bhujiya well for a nice taste and texture.

3. You can add 1/2 spoon coriander and fennel powder more at the last time of frying when you add red Chili powder and amchur powder.
It enhances the taste and spices.

Thanku Friends,
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Plain Wheat Flour Barfi Without Mawa and Milk ( Genhu ke aate ki barfi )

Hello friends,
Namaskar..

I am Sangeeta Agrawal And heartily welcome you at my food blog.

# Today, we are making "Plain Wheat flour Barfi without mawa and milk"
It is very delicious, healthy and nutritious.
It is an easy and comfortable sweet dish that can be made with your home Ingredients at any time.

# You can store and can enjoy it till months.

Let us start the recipe.

# Prep Time...5 minutes
# cook Time....30 minutes
# Serving...4 to 6

# Ingredients For "The Wheat flour Barfi"

1. Wheat flour....250 gram
2. Desi ghee....100 gram
3. Melon seeds...20 gram
4. Almonds and cashews...20 ( chopped )
5. Green cardamom powder..1/4 tea spoon ( 4 )
6. Sugar...250 gram
7. Water...150 ml.

# Method of Making..

1. Place a heavy bottomed wok on the medium flame and add desi ghee in it.

2. As the ghee melts and heats up, just add Wheat flour in it.
Make sure, wet the wheat flour in ghee well.

3. Now mix it and start roasting it on the medium slow flame.

4. Roast the wheat flour well till a nice aroma and dark brown colour.
It will take 18 to 20 minutes in roasting well.

The whole taste of Barfi depends upon the nice roasting of wheat flour with ghee.

5. As the ghee seperates from the sides of wok, just add melon seeds and chopped dry fruits ( leaving 2 spoons for garnishing ) in the flour.

Now the flour is too hot, so melon seeds and dry fruits will get fried and fluffy automatically.

6. Off the flame and keep on stirring it for 2 minutes because if you leave it in the hot Kadhai, it can burn from the bottom.
Or you can take out the mixture in other pan.

7. Keep ready a plate or container by applying some ghee on the surface to set the Barfi.

8. Now make the sugar syrup.
Just add sugar and Water in other wok  ( Kadhai ) on the high flame.

9. As the sugar melts with water, just slow the flame and cook it till thick sticky consistency.
It will take 8 minutes.
Just check the sugar syrup between your thumb and the first finger...if it is sticky and a small strand is coming...It is done.

10. Half strand ( aadha tar ) is sufficient for this plain Barfi... otherwise the dough will get hard.

11. Just transfer the roasted wheat flour with cardamom powder in the sugar syrup and mix well till a smooth dough.
2 minutes are sufficient.
Do quickly.
Because it will start freezing very soon.

12. Just transfer the mixture in the greased plate.
Make it even with the back end of a greased spoon or bowl.

13. Just tap the plate so that it could spread evenly.

Sprinkle some chopped almonds and cashews over the barfi and press them with the greased spoon so that they could stick well.

This garnishing makes the barfi more appetizing and delicious.

14. After 15 minutes...As the barfi is set just half, make the cut marks as the shape of your choice.

As it cools down completely, just separate it and fill in a container.
You can enjoy it till months.

In this way, the delicious "Wheat flour Barfi" is ready to enjoy.

# Things To Remember...

1. Roast the wheat flour well on the medium slow flame.

2. Adding of ghee in the barfi is enough if it wets the flour.
So you can add the ghee in the patches.

3. You can add roasted dry fruits separately.
This roasting enhanes the taste and self life of barfi.

4. If anyway, your barfi dough becomes hard and is scattering...then add some water to make it adjustable.
If anyway, it becomes thin, then keep on stirring it till solidifying consistency.

Thanku Friends,
Thanks again.

Millet Flour Laddu ( Bajra ke aate ke laddu )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# "Millet flour laddu"  ( Bajra aate ke laddu ) are eaten in the winter season... because it keeps our body warm and has amazing health benefits.
It helps with digestion and detoxifies the body. It controls cholesterol and prevents many diseases like... Diabetes, cancer and Asthma.

100 gram of Bajra ( Millet ) has 360 calories, 12 g.protein and 5 gram fat.
It is rich in Vitamin B and iron.

# Cook Time...25 minutes
# Prep Time....20 minutes ( laddu making Time )
# Serving...8 ( 16 laddu )

# Ingredients For Millet flour laddu..

1. Millet ( Bajra ) flour...250 gram
2. Desi ghee...150 gram
3. Edible gum...20 gram
4. Chopped cashews...15
5. Chopped almonds...15
6.Tagar or Mota boora...200 gram

# Method Of Making...

1. Firstly place a heavy bottomed wok ( Kadhai ) on the medium flame and add the half ghee in it.
As it heats up, just add crushed tiny pieces of gum and fry them on the medium slow flame.
As it becomes puffy and little brown, just take out in a plate.

2. Now roast the chopped almonds and cashews in the same ghee till light brown.
It Will take 2 minutes.

3. Now add the remaining ghee and Millet flour in the Kadhai.
Roast it well constantly on the medium slow flame.
When the flour becomes dark brown and seperating the ghee from the sides of wok...Then it is done.
Roasting will take 20 minutes.

4. Now take out the roasted flour in a big container so that you can mix other things to make your laddu.

If you want to make your laddu in the same wok ( after switched off the flame ), then stir the roasted flour more for 5 minutes so that it could not be over roasted because the wok is too hot.

5. Then add the chopped dry fruits,  crushed edible gum and tagar in the warm Millet flour.

6. Mix everything well.
Take a little portion of the laddu mixture, and bind it with the help of your palm and fingers as making it round.

7. In this way, bind the Laddus and place them in a flat plate to dry out completely.

Garnish them with some chopped cashews and pistachios for making them more tempting.

As the Laddus become dry, fill them in a container and enjoy.

Like wheat flour laddu...You can store these Millet flour laddu till months.

# Things To Consider...

1. 200 gram Jaggery can be used in place of coarsed sugar in these laddus.
Add the well crushed jaggery in the wok on the medium slow flame.
As it melts well, just off the flame.
Don't over cook it.
As the Jaggery syrup cools down a little, just add roasted Millet flour and dry fruits and bind your laddu in the same way.

2. Roasted Sesame seeds and other dry fruits can be added in these laddus.

3. Roasted dry fruits enhances the taste and self life of all types of Laddu.

4. You can add more warm melted ghee at the time of making laddu if necessary.
If anyway, your laddu mixture becomes dry and you are not able to bind your laddu, then heat it a little to get the moisture and bind the Laddus.

5. Tiny chunks of gum (gond ) tastes nice in the laddu, but if you or your family members don't like it...Then make the powder of gum in the mixer jar.
And at the last roasting time of Millet flour...when it is too hot...just mix this powder and stir it well.
It will be immediately puffy and done well.

6. If you don't want to roast the almonds and cashews before then add them too at the last roasting time of flour.
This method will make them nice in taste.

Thanku Friends,
Thanks again.