Karela Fry


1/2 Kg karela (bitter gourd) peeled and cut into chips
2 Onions chopped longitugnally
2 Table spoons oil
1/2 Tea spoon rai
Pinch of hing
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
1 Table spoon gud (jaggery)
Salt to taste


Sprinkle little salt and haldi on karela chips and mix well.
Cover and keep aside for 10-15 mins,then squeeze extra water and wash it under water to remove the bitterness.Allow the water to drain
Heat oil in a pan
Add rai and hing
Add onions and fry till soft
Add karela chips
Add haldi, mirch and salt
Mix well and keep on low flame till coooked and crisp
Add gud and mix well
Serve with hot phulka


Mix veg pulao


1 cup basmati rice.
1 onion
2 inches of carrot
1/2 capcisum
4 french beans
6-7 small florets of cauliflower
1/4 cup peas
8-10 cashews and raisins
1 cup paneer cubes
Small piece of lemon
Salt to taste
2 tablespoon oil / desi ghee
3-4 strands of kesar (saffron)

Khade masale
1 inch piece of bay leaf
2 badi ilaichi
7 kali mirch (pepper)
2 cm dal chini (cinnamon)
4 laung (cloves)


Finely chop all the vegetables.
Wash rice and keep aside for 30 mins.
Boil rice in enough water, add 4-5 drops of oil and 4-5 drops of lemon juice to get white colour.
When the rice is nearly cooked, strain the water and let it cool.

Marinate paneer cubes with saffron and salt. (Optional)

Heat oil / ghee in a pan / kadhai.
Add all the khade masale.
Fry onions till its soft and translucent.
Add cashews and raisins.
Add all the vegetables and salt.
Cover and cook for 1 min.
Add cooled rice and mix gently so that the rice grains do not break.
Add paneer cubes.
Cover and keep for 2 mins on low flame.
Serve hot with raita.