Karela Fry / Karela Chips / Bitter Is Better Wale Chips

Even though if you are not a karela admirer, I encourage you to try this recipe. I won't promise you that this doesn't taste bitter but it is surely a likable one. Especially, if you're a dessert person and consume sweets regularly and you think karela is not your thing and I know it's a task to eat it. But let me tell you, bitter is better for your health.. And to all the karela lovers, do I convince you?! Just jump into the recipe, get into your kitchens and make it, and enjoy it.. Oh yeah! with the dal chawal, I say! Also, feel free to adjust the spices according to your taste. These tasted perfect for me. Add more if you want them to be spicy. 

To make this recipe , you'll need : 

Karela  (cut into rings long shaves)	400 gms
Red chili powder	3 teaspoons
Turmeric  powder / haldi	¼ teaspoon
GG paste (Ginger & Garlic)	½ Tablespoon
Garam masala powder	2 teaspoons
Chaat  masala	1 teaspoon
Rice flour	4 Tablespoons
Corn flour	4 Tablespoons
Chickpea flour/besan	3 Tablespoons
Salt	To taste
Water	1 teaspoon
Oil	As required to deep fry

                                           Method : 

1. To the karela roundels/rings or long shaves, add all the spices, salt and mix well.

2.  Add GG paste and flours and mix well. Add water if needed. 

3. Once the spices along with the combination of flours are nicely coated to the karela pieces, fry it in the hot oil until it attains good color and turns crisp. 

4. Parcel out the karela chips on a paper napkin and enjoy with dal chawal. 

                                       

                                                                     Pictorial :

1. To the karela roundels/rings or long shaves, add all the spices, salt and mix well. 

2.  Add GG paste and flours, mix well. Add water if needed.

3. Once the spices along with the combination of flours are nicely coated to the karela pieces, fry it in the hot oil until it attains good color and turns crisp. 

Tip : Use high smoke point oil for any recipe that calls for deep frying. 

In India, this would refer to canola oil and groundnut oil (use unrefined) 

Why use Use high smoke point oils? 

Well, the higher the fatty acid content, the better it performs and it's the healthy way. 

Enjoy! 

Thank you for visiting Blessy's Kitchen :)

Yellow Indian Curry Cucumber Chutney / Dosakay Chutney / Dosakaya Chutney / Instant Dosakaya Chutney / Dosakaya Pacchadi

Blogging after a long hiatus, am back with our family's favorite, yellow Indian cucumber chutney. Yes, it's that round yellow vegetable which was not appreciated by our family and we would skip to buy at the market because of nil knowledge on its cooking and its taste. I wonder, why didn't my mom try with this super ball before! This Indian cucumber was introduced to us by a lady who visited our church in the past. She made chutney out of it and the family loved it. Since then it has earned its place in our kitchen and family diet. Although this is not the same recipe as hers, I can say surely it's a keeper! an upgrade, an easy one!
Point to note: add chillies and salt according to your taste.. 
So, shall we begin? 

                    To make this recipe, you'll need : 

Yellow Indian cucumber/dosakaya	1
Urad dal	1 Tablespoon
Channa dal	1 Tablespoon
Mustard  seeds	1 teaspoon
Jeera	½ teaspoon
Green chillies	4 nos
Dried red chillies	5 nos
Tamarind	size of a lemon
Tumeric  powder	½ teaspoon
Hing / Asafetida	2 pinches
Garlic	8 to 10 pods
Salt	To taste
Oil	1 Tablespoon
Coriander/ cilantro	As needed

                                                                    Method : 

1. Cut the yellow curry cucumber in half. Chop one half into small pieces and the other half into big rough pieces as this needs to be ground into a chutney. 

2. Take a Kadai, add oil, once it gets hot, add channa dal, urad dal, mustard seeds, jeera, green chillies, red chillies, tamarind (rinsed in water), turmeric powder and hing. Mix well and let the green chilies blister a bit, also the dals should slightly change their color. Switch off the flame and set it aside to cool. 

3. To a mixer jar, add the cooled mixture, add the garlic pods, salt, and roughly chopped cucumber pieces, and grind it into a chutney. 

4. Dish out the chutney and now mix in the finely chopped cucumber pieces .. Add coriander to the chutney, give it a good mix and your chutney is ready.. 

                                                          Pictorial : 


 1. Cut the yellow curry cucumber in half. Chop one half into small pieces and the other half into big rough pieces as this needs to be ground into a chutney. 

2. Take a kadhai, add oil, once it gets hot, add channa dal, urad dal, mustard seeds, jeera, green chilies, red chilies, tamarind (rinsed in water), turmeric powder and hing. Mix well and let the green chilies blister a bit, also the dals should slightly change their color. Switch off the flame and set it aside to cool. 

3. To a mixer jar, add the cooled mixture, add the garlic pods, salt, and roughly chopped cucumber pieces, and grind it into a chutney. 

                    4. Dish out the chutney and now mix in the finely chopped cucumber pieces .. Add coriander to the chutney, give it a good mix and your chutney is ready.. 

Enjoy! 

Thank you for visiting Blessy's Kitchen  :)