edium-high heat.
Add karela almost in a single layer
killet over medium heat. Add kalonji seeds and when they begin
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ins more or less. Crispy Karela -- without frying!
inutes; then check if the karela has been cooked; if not
ou pour 1/2 teaspoon kalonji . when kalonji gives nice aroma then
tuffing escapes and fry the karela till golden brown.
In
Slice each piece of bitter gourd into fairly thin half-moon shape. Transfer them to a colander and sprinkle the salt over. Shake the colander to distribute the salt evenly. Leave to rest for about an hour or so.
Squeeze out as much moisture as possible from the bitter gourd pieces and dry them on paper towels. Transfer to a Ziploc bag or a big bowl.
Mix the seasoning ingredients together and sprinkle over the pieces. Shake the bag or bowl so that the seasoning is distributed evenly over the pieces.
Heat the oil in a wok, and fry the ...
eat. Add in mustard and kalonji seeds, allowing them to sizzle
Wash bittergourd.
Scrape it nicely.
Make a long slit in the center.
Apply salt in the slit.
Remove seeds of the bittergourd.
Now add the stuffing.
Stuffing-------------.
Put tamarind pulp in a bowl.
Add 2 tsp salt, corriander and chilli powders and saunf powder.
Mix well.
Fill the bittergourd with this stuffing.
Heat oil in a pan.
Add cumin seeds and hing.
Allow to crackle.
Add bittergourd.
Cook on all sides on low heat.
Remove from heat once cooked.
Add water.
Cover with a lid.
...
Heat 6 tbsp oil in a pan.
Add chicken.
Stir fry and cook until golden brown.
Remove from oil.
Keep aside.
Add 1 tbsp oil to the pan.
Fry chopped onions till pale.
Add all the masala powder.
Fry for 1 minute.
Add chicken and bittergourd (karela).
Mix well.
Cook for 5 minutes.
Serve hot with rotis.
Soak the Tamarind in 1/2 cup warm water.
Wash and Cut pavakai into small pieces removing all seeds.
Add salt to the pavakai and let it sit for 1/2 hr.
Cut small onions and tomato to small pieces.
Grind Coconut, Khu Khus and Tamarind in mixer to a smooth paste.
Remove the paste from the mixture and add the masala powders and salt to the ground mixture.
Make sure you do not add too much salt as pavakai already has some salt in it.
Rinse the mixture with 1 cup of water and reserve the liquid.
Heat 1 tbsp.
oil in kadai ...
Cut cauliflower into small pieces. Dry roast kalonji, rai, saunf and chilies. Add 1/2 cup water, boil, add cauliflower, red chili powder, vinegar and salt.
Stir fry and cook covered, stir occassionaly, sprinkle water in between.
Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook
prinkle with some of the kalonji. Cook naan one at a
oarsely grind chilies, fennel, nigella (kalonji), fenugreek seeds and mustard seeds