Tag Archives: bitter gourd

Lists and Me

I don’t do lists. I used to write them, and lose them. I could never hold onto them. My list used to magically disappear out of sight. After reaching home I would remember what I needed.

Top of ten foods I like: 

Mutton Rice preferably made with (young goat’s meat, which doesn’t smell), chick peas, raisins, and almonds.

Chinese food: GenTso, Chicken Wings, and Chicken Soup.

  
Chapli Kabab.  

Home made Icecream.

Nuts like Almonds, Pistachios, Walnuts, Pine Nuts.

Fresh Fruit. Top of the list — Lichees.

  
And other fruits.

  
Vegetables: I love to eat vegetables. My son doesn’t like turnips, bitter gourd, and butternut squash. If he spies the above mentioned vegetables, he turns in a second from a genial person to a very disappointed, and annoyed person. Back in the days when he was a student, and living at home, I used to take extra care in making another dish of something he liked, and put the smile back in his face.

All photos: Thanks to Google.

https://dailypost.wordpress.com/dp_prompt/the-satisfaction-of-a-list/

The Satisfaction of a List

Who doesn’t love a list? So write one! Top five slices of pizza in your town, ten reasons disco will never die, the three secrets to happiness — go silly or go deep, just go list-y.


Keema and Karalay

Amrit asked for this recipe.
For those who don’t know what Keema and Karalay means: keema means finely minced meat, and karalay is bitter gourd.
If you are totally vegetarian forego the meat. If you don’t eat beef or mutton you can use minced breast of chicken.

For the recipe I had the following ingredients:
300 grams Keema
4 bitter gourd
Salt and red chillies (the amount you like)
Haldi (turmeric) 1tea spoon
Coriander 2 tea spoons
2 large size onions
2 large size tomatoes
Garlic 8 large cloves minced
Ginger 1 inch piece minced
Olive oil, or any oil you use. Oil 2 serving spoons, or as you like
Recipe:
First thing is to scrape the outer skin from the bitter gourds while whole.

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Then you slit the bitter gourd open and remove the inner seeds. Scrape the white pith too. Boil them till tender.

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Drain the water. Squeeze them and chop them finely.

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Sauté one onion in oil till light brown. Add minced garlic, and ginger. Fry for a little bit of time. Add turmeric, coriander, red pepper and salt. Fry for a few seconds. Add minced meat. Keep on stirring and break the lumps till it is browned.

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Now add the karalay. Mix and keep stirring. Finally add 1 finely chopped onion, and 2 chopped tomatoes to the mix.

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Stir the mixture. Put the lid on the cooking pot. Turn the heat low. After ten minutes your keema karalay is ready.
Serve it with Roti, or bread.

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