Posts Tagged ‘stuffed’

Bitter Gourd or bitter melon also called Karela in Hindi, is a popular vegetable in India. Not many people like this veggie but I happen to love this veggie. In order to cook this veggie you need some cooking technique to minimize the bitterness and enjoy the vegetable. Usually I made simple stir fry with lots of onion. But this time I got some beautiful small bitter gourds. So, I thought of making this stuffed karela’s( my MIL’s recipe). I love all the dishes made by her.


  • 8-9 small bitter gourd
  • 1 big onion, grated
  • 3 tbsp mustard oil
  • pinch of asafoetida (hing)
  • 2-inch of ginger, grated
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon amchur powder
  • 1/4 teaspoon red chilli powder
  • 1 green chill, chopped
  • 2 teaspoon pickle masala(I have used carrot & chilli pickle, mother’s recipe brand)
  • salt to taste


  • Wash and Scrap the rough edges of bitter gourd and keep aside.
  • Make a slit in the center on each gourd for stuffing and scoop out the hard seeds from inside, make sure not to slit all the way.
  • Sprinkle salt on the bitter gourd’s and to the peelings and let it sit for 1-2 hours. Then, wash and pat dry the bitter gourd’s. This process helps to remove bitterness from the bitter gourd. Squeeze out the excess moisture from the peeling.
  • And pound those scoop out hard seeds in pestle coarsely, mix it with gourd peeling, grated ginger and keep it aside.
  • Heat a tablespoon of mustard oil in skillet on medium heat. Wait for oil to heat before adding onion and asafoetida, sauté onions until translucent.Now add gourd peelings-seed mixture, turmeric powder, coriander powder, gram masala powder, red chilli  powder, green chill and salt to taste . Sprinkle 2 tablespoons of water to the mixture, cover and cook for about 15-20 minutes.Once the masala is properly cooked, add pickle masala and amchur powder and taste for seasoning. 
  • Add stuffing mixture to the bitter gourds and do not over-stuff.
  • Heat mustard oil in a wide skillet on medium heat.Once heated, shallow fry each gourds until golden on all the sides. Keep turning them gently so that they get cooked  evenly on all the sides. This whole process will take 25-30 minutes on low heat.
  • Serve hot with Dal and Rice. Enjoy!
  • If you are not using any pickle masala increase the amount of amchur powder or you can also add 1 teaspoon of lemon juice.
  • Try to use small bitter gourds.
  • You can also tie the gourd’s with thread after stuffing or else take care while flipping to the sides. I didn’t tie my gourd’s.

Yesterday, when we were just sitting and thinking what to make for dinner or should we go out to eat. Then hubby dear suggested to make some aloo paratha. Hubby loves any kind of stuffed paratha especially aloo paratha. Paratha with some yogurt and pickle…ahh, sounds bliss to me too!

But then I didn’t wanted to make same plain stuffed paratha. Hence this idea came into my mind to use some mint leaves and cucumber. Cucumber, why?? I saw my dear friend adding grated cucumber to thalipeeth (will have that recipe for you soon) which I liked. So I kneaded the dough with this two ingredients. As this was my first attempt, adding mint leaves to the paratha, I wasn’t sure about the end result. But as soon as I made one paratha and give it my son and saw him eating I Knew it must be really good and then followed his comment, ‘yummy mama’. Incidently that is the only word he knows to say after having some food, well I will take it.. 🙂  . But really the parathas were so good that you can eat just as is without any pickle or yogurt on side.


  • 1 cup mint leaves, chopped
  • 1/2 cup grated seedless cucumber
  • 2  1/2 cups whole wheat flour
  • 1/4 cup yogurt
  • 2 clove of garlic, crushed
  • 1 inch ginger grated
  • 1 tablespoon white sesame seeds plus 1 more tablespoon for sprinkling
  • 2 green chillies( you can adjust according to your taste)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 2 tablespoon olive oil

For potato filling:

  • 1 medium Idaho potato
  • 2 tablespoon chopped mint leaves
  • 2 green chillies, chopped
  • 1 garlic cloves, crushed
  • 1/4 cup chopped white onion
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon dried mango powder
  • 1/2 teaspoon oil
  • salt to taste


  • In a large mixing bowl combine flour with yogurt, grated cucumber, garlic, green chilli, ginger, sesame seeds, turmeric powder, coriander powder and olive oil. Knead it into a soft dough by adding little water. Once done keep the dough aside covered for 30 minutes or so.
  • Meanwhile pressure cook potato, peel and mash the same.
  • Heat oil over medium high heat, add onions, garlic, green chillies. Cook for 2 minutes. Add turmeric powder, coriander powder, garam masala powder and salt to taste and cook for another 1 minutes or until the raw smell of the spices disappears.
  • Add the mashed potatoes and mango powder to the masala and mix well and keep it aside.
  • Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.
  • Press this stuffed pouch in between your palms to flatten it,  and sprinkle some sesame seeds on top and roll it into circle about 5-6 inch in diameter.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
  • The paratha is done when both the side is golden brown.
  • Serve  with yogurt and pickles of your choice.

Memorial day weekend was full of fun, we were visiting our friends place in Ohio for a week. Our memorial day started early friday and we reached there around midnight. Even after a long drive as soon as we saw them we all were fully charged and ready for a long night talk. Even my two-year old does not wanted go to bed. We chatted the whole night almost till the sunrise. Then on memorial day we went for a day trip to an island in Lake Erie and enjoyed day of fun and jet skiing.

Weekend is over and after coming home it was so difficult to go in kitchen and cook something. My friend had made incredibly delicious dishes every day and pampering us with everything. It was like I have visited home and eating all delicious foods made by my mom… Just bliss!!

I still have not cooked anything so far, this dish is one that I made earlier.

Stuffed pepper or more precisely in Indian term Bharva mirch is one of my all time comfort dish, hubby loves this too. This is another one of those dish which looks like they take a lot of time and effort to put together but it is very easy. There are different variation to this recipes but traditionally this is stuffed with mashed potatoes which is seasoned with some indian spices and herbs. And you’ve got yourself a perfect, healthy and delicious side dish to serve along with roti or rice.


For stuffing:

  • 1 large Idaho potato
  • 3 medium-sized green bell peppers
  • 1 teaspoon olive oil
  •  1/4 teaspoon cumin seeds
  •  1/4 teaspoon mustard seeds
  •  2 garlic cloves finely chopped
  •  2 tablespoon white onion
  • 1 green chilli finely chopped
  •  1/2 tsp turmeric powder
  •  1 teaspoon coriander powder
  •  1/4 teaspoon garam masala
  •  1/4 teaspoon raw mango powder
  •  handful of fresh cilantro leaves, chopped
  •  Salt to taste

For Masala:

  • 1 large white onion, chopped
  • 2 garlic cloves, crushed
  • 2 tablespoon olive oil
  • 1/2 cup crushed tomatoes
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon cumin powder
  • salt to taste


  • Wash the green peppers well and pat dry with paper towel. Cut the tops off. Remove the seeds and membranes inside and make a hollow.Keep all cleaned peppers aside for later use.
  • Wash the potatoes and then boil till soft. Peel, mash roughly and keep aside for later use.
  • Heat oil in a pan on medium heat, add the cumin seeds, mustard seeds and cook till spluttering stops. Now add  chopped onions, green chillies and garlic and fry till the onions turns light golden.
  • Now add turmeric powder, coriander powder, red chilli powder garam masala powder and fry for 1 minute. Add the mashed potato and mix well to blend with all the spices. Cook for 2 minutes, stirring often. Turn off the fire, add dried mango powder and salt to taste and mix well. This will be our potato stuffing . Cool of the mixture before stuffing the peppers.
  •  Fill each green pepper to the top with the mashed potato mix. Press down and top up to ensure they are well filled.
    Heat the remaining cooking oil in a pan on a low flame. Add  the onions, garlic, green chillies and cook until the onions are soft.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, cumin powder and cook for 4-5 minutes. Place the stuffed bell peppers in the pan on the masala and cook them covered on medium heat for about 15 to 20 minutes.
  •  Turn them to sides in-between so that they could get brown on all sides. Place the peppers on a serving dish carefully and drop the rest of the masala on top of it to serve.
  •  Serve this scrumptious dish along with roti..



Posted: August 24, 2010 by incidentalcooksuman in Indian Food, Snack
Tags: , , , , , , , , ,

Recipe Yields: 16 Samosa’s  


Samosa(Pronounce as Sa Mousa) is the popular snack in india which is a stuffed pastry in a triangular shape.  Usually the stuffing is made of potatoes, green peas, peanuts and some spices and then the pastry is deep-fried in oil. Samosa are often served with tamarind chutney and green mint chutney.  

This is the first time I have tried making this at home but needless to say the outcome was great and satisfying.  




For the crust:  

  • 1 1/2 cup all-purpose flour
  • 1 tablespoon ghee/Clarified butter
  • 1/2 teaspoon ajwain/carom seeds
  • 1/2 teaspoon salt
  • 1/4 cup warm water to knead the dough

Take everything mentioned above for the crust in a large bowl except water. Slowly add water and knead the dough. Dough should not be sticky or it will be difficult to handle. Once done keep it aside covered.  

Meanwhile prepare the stuffing for samosa:  


  • 2 medium-sized potatoes, boiled, peeled and roughly mashed
  • 6-7 curry leaves
  • 1 cup frozen green peas, thawed
  • 1 teaspoon coriander powder
  • 1/4 teaspoon red chilli powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala powder
  • 1/3 cup slightly roasted peanuts in oil
  • 1 tablespoon oil
  • 2 green chillies, deveined and chopped
  • Oil for deep-frying


  • Heat oil in a pan over medium high heat, add cumin seeds and let it get brown.
  • Add green peas followed by turmeric powder, red chilli powder, coriander powder, garam masala powder, chopped curry leaves, green chillies and salt.  Cook for 2-3 minutes.
  • Add peanuts and boiled potatoes to the pan and mix everything gently. Switch off the gas and transfer the filling in a bowl and let it cool down.
  • Meanwhile divide the dough into 8 equal parts and roll each of them such that they are smooth and without cracks.
  • Now take one portion and roll it into a circle about 6 inches in diameter.
  • Cut into two equal parts in semi-circle using a knife or pizza cutter.
  • Now take one of the semi-circle and fold it like a cone and hold in between your index finger and thumb for the filling.
  • Spoon the filling in the cone and seal the third side by using a drop of water as glue.
  • Repeat the steps 5-8 for the rest of the portion balls.
  • Once done heat oil in a deep skillet and fry the samosa’s until golden brown and crispy from both the sides.
  • Serve warm with tomato ketchup and enjoy.