Crispy Crunchy Bittergourd

Bitter gourd is not well received by my hubbykins unless it is dried and fried. This one was well-received though:)

Crispy Crunchy Bitter gourd

You need:

• 4-5 medium sized bitter gourd, cleaned and diced finely
• 4 tbsp of toasted sesame seeds
• 1 tbsp smoked paprika
• 1/2 cup of honey or crushed jaggery
• 1-2 small chili peppers/cayenne pepper, diced or dry red chili flakes (optional for an extra kick)
• 1 tsp salt
• 1 large onion, finely diced
• 2 tbsp olive oil

The Make:

Serves 4 adults | Cooking Time: 20 minutes| Preparation Time: 5-10 minutes

1. Heat the oil in a skillet and add the onion. Saute till translucent for about 2 minutes on medium heat.

Stir fry the bitter gourd and condiments 

2. Add the bitter gourd and stir fry for about 5 minutes.

Closeup of the bittergourd with other ingredients

3. Next add the sesame seeds, smoked paprika, chili peppers and salt. Cover and cook about 5 minutes.

Working the bittergourd and condiments

4. Lastly add the honey or jaggery and saute well. Cover and cook for another 5 minutes.

5. Uncover and allow to drain off any residual water content.
6. Serve your Crispy, Crunchy Bittergourd with spiced fried or plain rice.

Crispy Crunchy Bittergourd, served with Rice

Drumsticks in Spinach Gravy

A nutrition enriched dish that is excellent for children and adults alike. Drumsticks, also known as the wonder stick is a great blood purifier and useful in strengthening bones. It is also good for pregnant women as it helps in any pre or post delivery complications. It also helps ease any chest congestion,  coughs and sore throat. Inhaling the steam off water in which drumsticks have been boiled in helps relieve asthma and lung problems.

I made this dish along with Lamb curry and served it with rice. I must say that although it was on-the-fly, the combination was amazingly in sync with each other.

Drumsticks in Spinach Gravy served over rice

To make this super simple dish,

You need:

• 12 drumsticks, each stick chopped into 3 pieces
• 2-3 bunches of green spinach, finely chopped
• 6 cloves of garlic and 1" ginger crushed to a paste
• 1 large shallot finely diced
• 2 green peppers chopped
• 2 tsp turmeric powder
• 2 tsp of dry mango powder or 1 cup of tomato puree
• 1 tbsp of paprika powder
• 1 tsp of white pepper
• Juice of 1/2 lemon
• 1 tbsp of cooking oil
• 1 cup of filtered water
• Salt to taste

The make:

Preparation Time: 10 -20minutes| Cooking Time: 30 minutes| Serves 4 adults

1. Soak the drumsticks and spinach in some vinegar, salt and turmeric powder and allow to stand for 10-20 minutes. Rinse well and strain. 
2. Heat the oil in  a deep bottomed non-stick skillet on a high temperature. Lower the heat and toss in the shallot and the green peppers and saute till the onions turn translucent.
3. Add the ginger and garlic paste and saute for 1 minute.
4. Next add the paprika, white pepper and salt and saute for a minute. 
5. Add the tomato puree and  and spinach. Cover and cook for 10 minutes. 
6. Add lemon juice, water and drumsticks. Stir well and cover and cook for 15 minutes.
7. Uncover and check if the drumsticks are cooked well. If not, additionally cook for another 5-10 minutes.
8. Serve hot with rice or pasta as desired. Bon Appetit

Tangy Three Pea (Black Eyed Peas, Cowpeas and Pigeon-Pea) in Sofrito (Spanish Tomato sauce)

It has been a while since my last post. This is because I am on vacation and also because I have been experimenting with some of my older recipes in a modern light and with a few new adventurous recipes inspired by some of my favourite popular chefs. That will follow in posts to come. I have had quite a few requests for international vegetarian cuisine. Today I have for you a Spanish inspired dish that I served with white long grained rice and brown rice. You can also accompany it with Spanish Rice.

Tangy Three Pea in Sofrito served with Rice

I chose the Black Eyed Pea, CowPea and Split Pigeon Pea as I thought it would make for a very good combination and I was right it did! Black Eyed Pea is commonly made over New Year's. It is said to ward of 'Bad Eye' and helps kick start the New Year on a clean slate!

You need:

• 2 bell peppers - finely diced
• 2 cups Homemade Tomato puree or 1 cup crushed tomatoes *Note if using commercial tomato puree, you can add just one can
• 2 cups Black Eyed Peas
• 2 cups Cowpeas or Red Lobia
• 11/2 cups Split Pigeon-Pea or Toor Dal
• 1 tbsp ground pepper 
• 1 tbsp paprika (optional - additional 1 tbsp if you like it spicy)
• Salt to taste
• 1 tbsp Olive Oil
• 2 large onions diced small
• 4 cloves minced garlic
• 1 cup vegetable stock (or beef or chicken stock. You can also add  2 cups of sliced chorizo if you are opting for the non-veg option)
• 1 bay leaf
• Optional - 1 tsp Asafoetida powder
• 1 bunch cilantro finely diced
• 1-2 dried red chilies

The make:

Preparation time: 8 hrs, Cooking Time: 1 hour, Serves 4-6 adults

Last stir in



Showing off my 3-pea magic



1. Clean and soak the Black Eyed Peas and Cowpeas overnight with at least 2-3 cups more water than the quantity of peas. Drain off before use.
2. Make a sofrito of the tomato puree, bell peppers, paprika, garlic and salt. Sofrito is a basic tomato sauce that is used commonly all over Spain. I have not mentioned this separately in another recipe as I did not make the traditional one made with crushed tomatoes this time. I basically used my Homemade Tomato Puree along with the above mentioned ingredients. To make the Sofrito, heat 1 tbsp of Olive oil and saute the onions and garlic until translucent. Add the bell peppers and saute for another 5 mins. Lower the heat to avoid the veggies from burning and add the tomato puree or crushed tomatoes. Season with salt and paprika. Saute for another 5-10 minutes. Set aside
3. Cook the peas in a deep bottomed pot or pressure cook for 10-15 minutes with Asafoetida(optional) and ground pepper.
4. Saute the dried red chilis in Olive Oil for a minute and add the sofrito. Add the cooked peas to the sofrito and top with cilantro. Serve hot with Spanish Rice or white long grain rice.

Served up!