Category: Recipe

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Kurkure Karele| Crispy Bitter Gourd Recipe| Crispy Karela

Bitter gourd or Karela was enough to make my face look disgusted back then. Whenever my mom used to tell me “Aaj karele bane hain,” I would refuse to eat lunch at home and go to my aunt’s house instead. Even after living alone in a different city, whenever I made karela, I made sure it was crispy like chips. A few years back, I discovered this crispy karela recipe with a great twist, and now I cook this recipe very frequently. So let’s quickly see the ingredients and method to make this crispy karela.

Ingredients:

  • 4 medium-sized Karela (bitter gourd)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1 teaspoon amchoor powder (dried mango powder)
  • 2 tablespoons cornflour
  • 2 tablespoons besan (gram flour)
  • Oil for deep frying
  • Salt to taste

Method:

Cut the Karela (bitter gourd) lengthwise from the middle and remove the seeds using a knife or spoon. The Karela should be hollowed out.

In a large bowl, add water and salt. Place the Karela in the saltwater solution and let it soak for about 30 minutes. This helps reduce the bitterness of the Karela. After 30 minutes, remove the Karela from the water and pat them dry using a kitchen towel. Ensure the karela is completely dry.

In a plate spread the cut karela and combine turmeric powder, coriander powder, red chili powder, amchoor powder, cornflour, besan, and salt to make a dry spice mixture.

Take each Karela and generously mix them with the dry spice. Ensure the mixture is evenly distributed in all the Karela.

Heat oil in frying pan and carefully place the Karela into the oil one by one. Fry the Karela until they turn golden brown and crispy from both sides. This will take approximately 8-10 minutes. Flip the Karela occasionally to ensure even frying. Once the Karela is cooked and crispy, remove them from frying pan.

Serve the Kurkure Karele hot as a side dish with dal chawal or snack. They can be enjoyed with mint/ Coriander chutney or ketchup.

Note: Kurkure Karele are best enjoyed immediately after frying, as they tend to lose their crispiness with time. So, serve them fresh!

I hope you enjoyed reading this recipe. Do give this recipe a shot. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you.

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Skillet Mushroom and Zucchini Stir Fry- Fresh and Healthy

Sometimes, the best way to enjoy fresh veggies is a simple sauté. I love doing this with zucchini, especially because it cooks up quickly. Skillet sautéed mushroom and zucchini is fresh, healthy and absolutely delicious side dish. This is sautéed to crispy tenderness with garlic, scallions, butter, olive oil and mild spices. It is quick, easy and wholesome. Even kids will love it as a side.

Pair these veggies with scrambled eggs, omelette or roasted chicken. For vegetarians and vegans you can add Indian cottage cheese or tofu to it for protein. It could be your perfect light meal in summers. I paired it with omelette and a toast for breakfast. 

Tips for sautéing Zucchini to prevent it from getting Soggy

  1. Since zucchini contain a large amount of water content, it is best to sauté it at on a high flame. It allows the moisture to evaporate at a quicker rate, allowing the zucchini to brown. It also shortens the cooking time. 
  2. Be mindful when cutting the zucchini. Smaller and uneven pieces can burn more easily at high temperature. 
  3. Don’t overcrowd the zucchini in the pan. This will cause the zucchini to steam and not get browning effect.

Recipe: serves 3

Ingredients 

  • Zucchini: 2 cups, cut into roundels of roughly 1/2 cm thickness
  • Mushroom: 250 grams, chopped length wise
  • Garlic: 3-4 large cloves, cut thinly
  • Scallions: 2, chopped with greens
  • Salt and pepper to taste
  • Italian Seasoning: 1/2 tsp
  • Red Chilli flakes: 1/2 tsp or less
  • Butter: 20 grams
  • Olive Oil: 1 tbsp
  • Lemon juice: 1 tsp

Instructions 

  • Bring cast iron skillet to medium heat. Add half of butter and olive oil.
  • Increase the flame and add zucchini. Sauté at high flame for 3-4 minutes. Remove it from the skillet and set aside. 
  • Now add remaining half of the butter and oil and sauté garlic till it becomes lightish brown. 
  • Then add mushrooms and cook for a minute. 
  • Season mushrooms with some salt and pepper and then add scallions and scallions greens. Cook everything for 4-5 minutes or till mushrooms soften and become brown.
  • Return zucchini to the skillet. Add Italian seasoning and red chilli flakes if using. Mix well and cook for another minute on high flame. 
  • Taste for salt and other seasoning. Add more if required. 
  • Remove skillet from flame and finish it with lemon juice. 

Enjoy the goodness! 🙂

I hope you enjoyed reading this recipe. Do give this recipe a shot. I am sure this recipe will bring you a lot of joy. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. Happy Cooking!

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Spinach Chicken Curry| Palak Chicken| Murg Saagwala Recipe

If you are from Delhi, you must have eaten Palak Chicken from various outlets in the city. Whether it’s Connaught Place or Sadar Bazar area, the aroma and flavors of this curry are out of this world. Palak Chicken Curry, a delightful blend of tender chicken and vibrant spinach, is a dish that you surely going to love. The first thing that strikes you about Palak Chicken is its vibrant green color, a visual treat that promises a healthy, nutritious meal. The curry is made by blending spinach leaves into a smooth, luscious puree, which forms the base of the dish. Let’s see how you can make this.

Ingredients:

For Marinating Chicken:

1/2 kg Chicken
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 tsp Kashmiri Red Chili Powder
1 tsp Chat Masala
Juice of 1 Lemon

For Dry Roast Masala:

1 tsp Cumin Seeds
1 tsp Black Peppercorns
1 tsp Fennel Seeds
2-3 Whole Red Chilies
1 tbsp Coriander Seeds
2-3 Cashews

Other Ingredients:

200g Spinach (blanched)
2 tbsp Curd
Curry Leaves
2-3 Cloves
1 Cinnamon Stick
Green Cardamom
2-3 tbsp Oil
Ginger-Garlic Paste
1 Onion (paste)
1 cup Water
Fresh Coriander Leaves (for garnish)

Method:

Marinate the chicken: In a bowl, mix the chicken with turmeric powder, red chili powder, Kashmiri red chili powder, chat masala, and lemon juice. Allow it to marinate for at least 30 minutes.

Heat 1-2 tbsp of oil in a non-stick pan. Fry the marinated chicken pieces on medium flame for about 4-5 minutes on each side, ensuring the outer surface becomes crisp without releasing too much moisture. Set aside.

In a Kadhai or deep pan, heat some oil and add curry leaves, cloves, green cardamom, and cinnamon stick. Let them sizzle, then add ginger-garlic paste and onion paste. Fry for a few minutes until the onions turn golden brown.

Meanwhile, dry roast cashew nuts, dry red chilies, fennel seeds, cumin seeds, black peppercorns, and coriander seeds on low flame for about 3 minutes until fragrant. Add the blanched spinach leaves and 1 cup of curd. Blend everything together into a smooth paste.

Add this spinach and curd paste to the Kadhai with the fried onions and spices. Fry on medium-high heat for 4-5 minutes. Add 1 cup of water and close the lid, turning the flame to low for a minute. This helps to cook the spinach mixture. Now, add the fried chicken pieces to the Kadhai, giving them a mix to coat with the spinach curry. Close the lid and simmer on low flame for 10-12 minutes, allowing the flavors to meld together.

Garnish your Spinach and Chicken Curry with fresh coriander leaves and enjoy your homemade Spinach and Chicken Curry🍗🤩

I hope you enjoyed reading this recipe. Do give this recipe a shot. I am sure this recipe will bring you a lot of joy. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. Happy Cooking!

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Creamy Vegetarian Corn Chowder Recipe

Hearty creamy corn chowder is a classic dish that has been loved for centuries. Corn Chowder is a type of chowder that originated in the Midwestern and Southern United States in 1800s, where corn was a staple crop. A bowl of chowder is as satisfying in the summer heat as it is in the winter when you want a bowl of cozy warmth. It is cream based soup which is loaded with sweet corn and potatoes and flavour packed corn broth. It is an absolute treat when fresh corn is in abundant. Fresh corn offers the best flavour but if you can’t find fresh corn, you can totally substitute it with frozen sweet corn kernels. Most chowder recipes call for either bacon or seafood. But fear not, this corn chowder is completely vegetarian-friendly!

What to serve Chowder with?

I like chowder with a homemade crusty garlic bread. It is like a match made in heaven. They are so meant to be together. But honestly, it is great just as it is also. I have also added boiled pasta in chowder which makes it a complete meal in a bowl.

Leftover and Storage

Leftovers can be kept in an airtight container in the fridge and reheated in a saucepan. I wouldn’t recommend keeping longer than 3-4 days due to cream in the recipe.

I do not recommend freezing it because of cream. Creamy dishes tend to get an unpleasant texture when frozen and can separate when reheated.

Recipe: serves 2

Ingredients:

  • Sweet Corn Kernels: 1 cup
  • Fresh Cream: 1.5 cups (I used cream with 25% fat)
  • Olive Oil: 2 tbsps 
  • Garlic: 6 cloves, chopped 
  • Onion: 1 small size, chopped 
  • Carrots: Handful, chopped finely 
  • Capsicum: Handful, chopped finely 
  • Mushrooms: Handful, chopped (retain the stems)
  • Black olives: 4 to 5
  • Potato: 1, medium, chopped finely
  • Pasta: 12 to 15 elbow pasta (you can use whichever you like)
  • Thyme: 1 tsp
  • All Purpose Flour: 1/2 tsp 
  • Salt to taste 
  • Peppercorns: 7 to 8, freshly ground
  • Chilli flakes: 1/2 tsp or more as per taste
  • Pasta stock/Vegetarian Stock: 1.5 cups
  • Lemon juice: just a few drops

Method 

  1. Boil pasta as per instructions and retain the stock.
  2. In a preheated olive oil, add garlic and sauté till sticky. Now add onion and sauté till translucent.
  3. Add the veggies except corn kernels. Season it with salt and thyme.
  4. Sauté till they start releasing all the juices and potatoes soften. 
  5. Sprinkle flour on the veggies and sauté for ten seconds.
  6. Now add cream and bring it to simmer. Lower the flame and stir occasionally so that it doesn’t stick to the bottom.
  7. Add corn kernels, olives, all the seasoning and pasta stock.
  8. Cook till you achieve the desired consistency. Check for seasoning.
  9. Add cooked pasta and give a nice mix.
  10. Switch off the flame. 
  11. Finish it with lemon juice. Cover it for 5 mins then add cilantro leaves for garnishing.
  12. Serve hot with garlic bread. 

Tips:

  • You can add veggies as per choice. Broccoli, zucchini, bell peppers go very well.
  • I personally don’t prefer a thick consistency in soups hence I added less of flour.
  • Preferably use a non-stick pan.
  • Add cooked pasta at the time of serving or pasta will become soggy.

I hope you enjoyed reading this recipe. Do give this recipe a shot. I am sure this recipe will bring you a lot of joy. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 

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Sabudana waffles and Tikki for Kid’s Lunch Box

Preparing a lunch box every morning can be tiring but incredibly satisfying, especially when you know you’re giving your kids a healthy meal. Using all-natural ingredients without any artificial flavors or substances is the key. Snacking a healthy lunch box for your kids ensures they get the nutrients they need to stay active and focused throughout the school day. This easy to make sabudana vada/waffle is nutritious and tasty snack which will keep them energized throughout the day.

Ingredients:


1 cup sabudana (tapioca pearls), soaked overnight
½ cup peanuts, roasted and crushed
2 potatoes, boiled and mashed
1-2 green chilies, finely chopped
1 tbsp fresh coriander leaves, finely chopped
Salt to taste
Oil or ghee for frying

Method:

Begin by rinsing the sabudana thoroughly under cold water until the water runs clear. Then, soak the sabudana in enough water to cover it and let it sit overnight.

Boil the potatoes until they are soft and can be easily mashed. Once boiled, peel and mash them in a large bowl. Make sure there are no lumps. To the mashed potatoes, add the soaked and drained sabudana, finely chopped green chilies, chopped coriander leaves, crushed peanuts, and salt according to your taste. Mix all the ingredients well to form a uniform mixture.

Take a portion of the mixture in your hand and shape it into a flat, round tikki or patty. You can make them as big or as small as you prefer. Repeat this process with the remaining mixture. Heat tawa with enough oil or ghee for shallow frying. Make sure the vadas are crisped from both side.

Alternative Method (Waffle Plate):

Another way to make crispy sabudana vada is to grease a waffle plate and place a ball of the sabudana mixture in waffle mold. Close the waffle maker and cook until they turn crispy and golden brown.

Close the waffle maker and cook until they turn crispy and golden brown.

I hope you enjoyed reading this recipe. Do give this recipe a shot. I am sure your kids love this crispy tikki/waffle in their lunch box. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you.