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  • Recipe - Khaana Khazana (Sanjeev Kapoor)

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    Paresh Panda
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    This document provides a recipe for stuffed Karela (bitter gourd) that includes ingredients like besan (chickpea flour), coriander powder, turmeric powder, cumin powder, red chili powder, roasted coconut, and green chilies. The instructions are to make a besan batter, temper it with mustard seeds, green chilies and asafoetida, then cook the besan mixture along with the spices to a coating consistency before serving hot, optionally garnished with coconut and coriander leaves.

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    This document provides a recipe for stuffed Karela (bitter gourd) that includes ingredients like besan (chickpea flour), coriander powder, turmeric powder, cumin powder, red chili powder, roasted coconut, and green chilies. The instructions are to make a besan batter, temper it with mustard seeds, green chilies and asafoetida, then cook the besan mixture along with the spices to a coating consistency before serving hot, optionally garnished with coconut and coriander leaves.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views1 page

    Recipe - Khaana Khazana (Sanjeev Kapoor)

    Uploaded by

    Paresh Panda
    This document provides a recipe for stuffed Karela (bitter gourd) that includes ingredients like besan (chickpea flour), coriander powder, turmeric powder, cumin powder, red chili powder, roasted coconut, and green chilies. The instructions are to make a besan batter, temper it with mustard seeds, green chilies and asafoetida, then cook the besan mixture along with the spices to a coating consistency before serving hot, optionally garnished with coconut and coriander leaves.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Indian Food Guide: Recipes - Stuffed Karela

    Besan Coriander powder Turmeric powder Cumin powder Red chilli powder Roasted, scraped coconut (optional) For tempering Ghee Green chillies, chopped Asafoetida Salt

    1 1/3 cups tsp. tsp. tsp. tsp. cup 2 tbsps. 3 nos. tsp. To taste

    1. Make a batter of besan and water. Keep aside. 2. Heat ghee in a kadai, add mustard seeds, chopped green chillies and asafoetida. Cook for a moment. 3. Add besan batter, coriander powder, turmeric powder, cumin powder, red chilli powder and salt. 4. Cook, stirring continuously, so that it does not stick or burn. 5. When besan is cooked and the mixture is of coating consistency, take it off the heat. 6. Check the seasoning and serve hot garnished with roasted, scraped coconut (optional) and chopped coriander leaves.

    http://www.sanjeevkapoor.com/recipes/maincourse/veg/pittla.html [7/2/2001 3:14:34 PM]

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