Me Me with some work.....

I have been tagged by Shrivalli and Laavanya for ME ME. This is 7 Random things about Me.…..

1. I was learn blogging from my younger sister. I am really very thankful to my sister. Also her husband….he is my guru. Even I don’t know what is programming? but they give me all support and teach me C, C++, C# Java, Html and Dot Net….. I have done one programmed and after that I left the programming so I feel very bad they work hard for me and after that I don’t give any result to both of them.

2. I like to observe the people when they make any item by hand. I have captured the picture in my mind. These habits always help me when I made any item.

3. I have great passion for making food. I always like if any body help me in kitchen. I love eating specially eating outside....I like visiting food blogs and trying out new recipes. I am tea or coffee lover but dislike milk anytime, anywhere! Also not prefer milk but I like ice-cream vey much

4. I like to go to functions and visit all the friends and family members. I also like they all come at my home. My best friend are my both sister one is elder and one is young than me. I miss both of them very much. They play very big part in my life. They always give me support when I have any difficult stage.

5. I like to see movie not all but like Guru, Munnabhai MBBS, Herry potter, Mummy, Mummy returns, King Kong, Titanic and many more..... I always think any story end is always happy. I am very sensitive person I am also cry in movie. I like visit old historical place.

6. I don’t make friends easily. I have very few friends but when I have friend one time then they are my forever friend. I like truth speaker people.


7. I have been cooking since my childhood. One day I made cake with out microwave or oven for my mom when I was 12 years old.

Last but not least I always like to help people. My papa always inspires me for helping people who are not in fine condition. Also believe that you can do any thing if you decided. Nothing is impossible in this world.....

Most of all blog friends are tagged…so I have tagged Foodie, Zobars and Viji if they like to play.:)

I try first time in my hand after long time………

After wash hand......

My another hand made item.....

After one week work…..I complete it when I was start to make it then my papa say Kajal what are you doing….waste your time…but when it complete my papa say oh……….really wonderful Kajal. Keep it up.:)

This is beautiful pouch (purse).......any body want it?

Tindora Marcha no Sambharo

Tindora is gujrati name it is also know as Tondli in Marathi, Kunthru in Hindi, and Gherkins in English and Dondakaya. Simple side dish….

Ingredients:
50gm Tendlis,
4-5 long green chillis,
1-tbsp mustard seeds,
1-tbsp oil,
1\4-tbsp turmeric powder,
Salt to taste.


Method:
Step 1: Cut Tindora and green chillis in to long thin pieces.

Step 2: Heat the oil in a pan and add mustard seeds when they begin to pop then add long cut chillies.Step 3: Cook for a few minutes so chillies become soft.

Step 4: After that add tindora in it.

Step 5: Cover the pan and cook for 2-3 minutes.

Step 6: Add turmeric powder and salt to taste.
Step 7: Serve as side dish with Rice or Roti.

Village People Sketch

Cooking, cooking, cooking….so let's take a break…..my all blog buddies…..

This is not absolutely perfect but I try my best…..


This is my favorite sketch. You know why? I love village people basically they are true speaker, Pure hearted, they help each other unconditionally, they give their support to any body, so…………………I love this type of people. So I draw the picture of village couple. When I was child my mom’s mother lived in village and I love those place when I have vacation I go there, live their style life and I enjoy their food and pure love......really you can’t imagine those wonderful days. Now everything is changed with time but really I miss those days.:)

Bitter gourd curry with Raw Mango

Ingredients for curry:
3-pieces of bitter gourd,
1-big raw mango,
2-medium size onion
1-tbsp red chilli powder,
1\2-tbsp turmeric powder,
1-big piece of jaggery,
Salt to taste.

For the tempering:
2-tbsp oil,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1-tbsp asafoetida(Hing).
Method:
Step 1: Peel the bitter gourd and onion; cut in to small pieces. Also cut raw mango with skin into medium pieces.

Step 2: Heat the oil in think bottom pan. Add mustard seeds, cumin seeds and hing in it.

Step 3: When seeds are tempering than add cut bitter gourd pieces.

Step 4: Cook this bitter gourd pieces until they become crispy.

Step 5: Then add cut onion pieces and cook for just 2 or 3 minutes (Onion transparent not golden brown) on medium flame.

Step 6: Add raw mango pieces on medium flam.

Step 7: When mango pieces become soft then add all remaining masala in it.

Step 8: Mix all masala very well and string constantly for 2-minutes on law flame.

Step 9: Turn off the flame and serve hot with Roti and Curd.

If you don’t like taste of bitter gourd then you enjoy with Black plum or Jamun.:)

Sending the Bitter Gourd with green mangos to Pooja from My Creative Ideas for her VOW: Bitter Gourd

Bitter gourd curry with tomato-onion gravy/ Karela nu saak

Ingredients:
150gm bitter gourd,
2-big size tomatoes,
3-medium size onion,
4-5 garlic pieces,
Oil for deep fry,
1-tbsp of cumin seeds,
5-6 curry leaves,
1-tbsp red chilli powder,
1-tbsp turmeric powder,
2-tbsp of sugar (optional),
3-tbsp of lemon juice (optional),
Salt to taste,
Decorate with cashew.
Method:
Step 1: Peel the onion and cut in to small pieces. Also cut the tomatoes in to small pieces.

Step 2: Take dip bowl and crush onion, tomatoes and garlic with hand blender until they become smooth paste. Keep aside.

Step 3: Cut the bitter gourd in to round pieces. Add water in microwave bowl and boil these pieces only for three minutes. Not too much boiled.

Step 4: Dry this round pieces over the paper.

Step 5: Heat the oil for deep fry.

Step 6: Deep fry the boiled bitter gourd pieces until they become golden brown.

Step 7: Place over the paper so oil is absorb.

Step 8: Heat the pan and add 2-tbsp oil. Add cumin seeds and curry leaves in it.

Step 9: After that add prepare gravy of tomato and onion in it.

Step 10: Add turmeric powder, red chilli powder, and salt to taste.

Step 11: Mix well and after that add fired bitter gourd pieces in it.

Step 12: Add sugar and lemon juice if you remove the bitterness of curry.

Step 13: Take it in serving plate and decorate with cashew.

Sending the Bitter Gourd with lentils to Pooja from My Creative Ideas for her VOW: Bitter Gourd

Batata Poha/ Potato with Beaten Rice/ Poha with Potato, Onion and Green Peas.

Spicy And healthy Breakfast........

Ingredients:
2-cup thick Poha (Poached Rice or Beaten Rice),
2-tbsp finely chopped green chillies,
1\2-cup finely chopped onion,
1\2-cup finely chopped potatoes,
1\4-cup green peas,
1\4-cup cashew,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1-tbsp red chilli powder,
1\2-tbsp turmeric powder,
1-tbsp sugar (optional),
5-6 curry leaves,
3-tbsp oil,
3-tbsp lemon juice,
Salt to taste,
Coriander leaves for garnish.
(Finely chopped tomato and besan flour sev optional)

Method:

Step 1: Wash the thick poha with cool water until moistened, turn poha over with your hand to ensure all poha is damp, but not soggy. You can add more water while cooking if your poha is too dry.

Step 2: Heat the oil in a thick bottom pan. Add mustard seeds when seeds begin to pop and sputter then add cumin seeds and curry leaves.

Step 3: Then add cashew, finely chopped green chillies, and potato to pan. Cook until potato is soft, but not crumbly. Covering the pan will help cook the potato faster. After that add chopped onion and green peas and cook on medium heat for 5-minutes.

Step 4: Add red chilli powder, turmeric powder, salt and sugar in it.

Step 5: Add moistened poha and mix carefully in low flame. Add lemon juice and continue to cook stirring frequently.

Step 6: Garnish with coriander leaves and serve hot in breakfast.

Step 7: If you like then add chopped tomatoes and bengal gram (besan flour) sev in it.

I preserve this mango cube container in my freezer so I will eat my favorite fruit in winter also.......................................................................:))

Aloo-Paratha (Stuffed Aloo-paratha)

I made this recipe from Pooja's blog. Thank you Pooja.

We are celebrating the state of Punjab as a part of Regional cuisine of India which is started Lakshimik from “Veggie Cuisine” and Richa from “As dear As salt” is host for this event in July.

Ingredients for making dough:
3-Cups wheat flour,
2-tbsp oil,
Salt to taste,Water to knead.
Method for making Dough:
Step 1: Mix the dry wheat flour with salt and oil properly.
Step 2: Knead with water.
Step 3: Make soft dough, kept for 30 minutes before using.
Step 4: Make a small lemon size balls.

Ingredients for stuffing:
4-boiled potatoes,
2-tbsp finely chopped green chillies,
1-tbsp red chilli powder,
1-tbsp coriander+cumin powder,
1-tbsp ginger paste,
4-tbsp lemon juice,
Salt to taste.
Method for preparing stuffing:
Step 1: Boil the potatoes and peel the skin. Mash the potatoes nicely.Step 2: Mix other ingredients for stuffing in small dish.

Step 3: Add this prepared masala in to mash potatoes and mix well.

Method to preparing Aloo-Parathas:
Step 1: Take one small ball of dough and dust it.

Step 2: Roll a thick roti about 3-inch.

Step 3: Place the stuffing in to middle of the roti.

Step 4: Cover this stuffing with ends of roti.

Step 5: Press gently by hand and turn another side.

Step 6: Dust this ball and roll smoothly up to 6-inch parathas.

Method for frying Aloo-Parathas:
Step 1: Heat thick flat pan and place the aloo paratha on it.

Step 2: Cook for 0ne-minute in low flame.
Step 3: Turn for another side and heat on medium flame until golden patches.

Step 4: Drizzle some oil or ghee on top and flip.

Step 5: Turn repeat for other side.

Step 6: Cook both sides of the paratha till they turn a shade of golden.

Step 6: Serve hot with curd or lemon aachar or green chutney or mango pickle or Tomato ketchup.Note: You also add finely chopped onion, garam masala and finely chopped coriander leaves in stuffing become more tasty.