bittergourd/karela recipes

A Sure Antidote For Diabetes – Delicious Bittergourd Recipes

karella
Bittergourd/Karell/Karavila

Recipes listed below:

Recipe No: 1

Bittergourd/Karella Stirfried with Onions – Delicious side dish

bittergourd, karella stir fry

Despised for its bitter taste, karela is not favoured by many.  However, it is not a secret that  Karela is relished by those who are aware of its therapeutic value and innumerable health benefits.  This page is especially dedicated to bitter gourd recipes due to the amazing medicinal values in it.

Karela has active substances such as Charantin with anti-diabetic properties which act as insulin that help to control blood sugar levels!  Diabetic patients could reap the full benefits of Karela by drinking the juice of it first thing in the morning to flush out toxins and excess blood sugar.  Consuming Karela on a regular basis will help the body to combat against building up excess sugar levels and stay in control with diabetes.

This recipe outshines all my other Karela recipes for its delicious taste and crunchy texture which is incredibly appetising. 

So, please make this simple recipe and enjoy it at least once in two weeks and keep yourself healthy and revitalized.

Ingredients needed:

Bittergourd 4 medium
Onions2 large
Kashmiri Chilli Powder1 tsp
Turmeric1/2 tsp
Lemon juice a few drops
Saltas required
Olive oil2 tbsps

Let’s make:

Important: Do not wash Karela before cutting

  • Cut dainty, thin rounds with seeds and all (Nothing should be wasted)
  • Sprinkle 1 tbsp of salt and keep aside for 20 – 30 mins
  • After 20 mins, place karela in a colander and wash under a cold tap until salt is removed
  • Squeeze dry and keep aside
  • Add olive oil and heat up a wide pan
  • Add Karella and stir fry for about 3-4 mins or until slightly tender
  • Drop chopped onions and continue stir-frying for a few mins or until Karella gets crispy

*Add turmeric, salt and Kashmiri chili powder

*Cover and lower the flame.  This will allow uncooked bits to cook evenly and all the spices to blend.  Up to 3-4 mins are sufficient

*Open the lid, squeeze a few drops of lemon juice and give a good mix under medium flame

*Done

*Enjoy the delicious, crispy Karela stir fry as a side dish with your main meal

Recipe No: 2 

Stuffed Bittergourd/Karella – Delicious in every bite!

karella stuffed

I described this recipe as “Karella, at its best” because, nothing of the vegetable is wasted in the cooking process: the whole pod of this vegetable, the skin, seeds, and the ‘fleshy part’, is being used to make this glorious dish; not only is it delicious, but also is rich in medicinal value.

This particular cooking method stems from Punjabi cuisine tradition, which later on spread its way across India, favoured by many cultures for its unique taste, enriched with numerous health benefits.

Although stuffed karella is normally deep-fried in some recipes, I took steps to keep its rare medicinal value intact: I steam them, with little olive oil sprayed all over.  Hence, I can assure you that according to this recipe Karella comes with its best to your plate!

Scrape the skin off

  • Wash Karella and scrape the skin off
  • Slit in the middle, take the seeds out from the cavity using a small spoon
  • Chop the skin and seeds very thinly, sprinkle 1 tbsp of salt and keep aside for 1/2 hr
  • Rub salt inside the cavities of Karella and keep aside at the same time.
  • After 1/2 hr, wash both Karella cavities,  chopped skin and seeds and squeeze, drain the water away using a sieve

Prepare the filling

  • Heat 1 tbsp of olive oil in a pan
  • Splutter cumin seeds and Hing
  • Add chopped onion and saute until golden
  • Add ginger-garlic paste. Fry
  • Add all the spices and fry
  • Add gram flour and mix all thoroughly
  • Add salt and check the taste
  • Toss some chopped coriander leaves
  • Your filling is ready!

Fill karella

  • Fill cavities of each Karella with the filling.
  • Spray olive oil around the pan and arrange Karella side by side.

Stream

  • Toss a bit of oil on top
  • Cover and let the Karella cook in the steam under low flame while turning occasionally, not letting them burn
  • Finally, sprinkle little olive oil on top, toss some coriander leaves and serve warm with rice or rotis.

Recipe No : 3

Bittergourd/Karella Curry – Juicy and flavourful curry inspired by Panjabi cuisine

karella curry
karavila

This juicy Karella/Bittergourd curry, inspired by Panjabi cuisine is a delicious blend of the bitterness of Karelas and the natural sweetness of onions and tomatoes.  You will be surprised to learn that, to produce such a delicacy you will need only 3 main ingredients;

  • Karella
  • Onions
  • Tomatoes

And only 3 main spices :

  • Chilli powder
  • Turmeric
  • Salt

Bitter Gourd is known as a  sure diabetes buster according to ayurvedic medicine.  This vegetable can be turned into a variety of dishes, depending on the type of cuisine you would like to follow.  However, If you get the ingredients and their proportions right this is simply the best Karella dish you can produce.

So, let’s make it;

What you will need;

Bitter Gourd/Karella/Karavila4 medium
Onions(Indian Onion)3 large or 4 medium
Chili powder1/2 tbsp
Riped and Juicy Tomatoes3 large or 4 medium
Turmeric1 tsp
Salt1 tsp
Olive oil3 tbsp

Let’s make it:

  • Cut the Bitter gourds in thin rounds. Do not wash before cutting.
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karavila-3-300x263

Sprinkle Salt liberally, about 2 tbsp and leave for up to 4 hrs.  This will take out some of the bitterness of Karella and make them soft enough to cook.   If you are serving this dish to a diabetic patient, leave only for 2 hrs in salt or not salt at all, so that most of the bitterness which is the antidote for diabetes,  is intact.

  • Wash Karella in a colander under a cold water tap.
  • Squeeze out water.
  • Heat up  Olive oil in a wide pan.
  • Add the round Karella pieces and fry them until they turn Brown/Golden while turning constantly. (Pls. see the pic for the colour)
karella-300x215
  • Meanwhile cut tomatoes in small chunks and onions thinly. (Adding more onions and tomatoes make this dish juicier and larger in quantity.
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  • Once the Karella pieces turned into brown/golden colour, add tomatoes, onions, chili powder, turmeric and 1 & 1/2 tsp of salt, all at the same time.
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Now mix everything together and cook under medium fire, uncovered.  Remember to stir every now and again allowing it not to touch the bottom of the pan.  Do not lower the flame to a minimum or cover the pan as the curry will become too watery.

  • The Karella will take about 1/2 hr to cook properly
  • Taste and add more salt if required
  • Slit three green bullet chilies in the middle and drop
  • Cover and lower the flame to the minimum and cook for about 5 min.  This will allow the juices to run
  • Let the curry rest for a while before serving (make it the day before for a juicier version)
  • Serve with hot white rice or chapatis

Recipe No: 4

Bittergourd/Karella Stir-Fried With Fresh Coconuts

Karella stir fry

I love the crunchiness of the Karella slices in this dish despite its mild bitterness and the fresh coconut in it contributes to a very pleasant sweetness.

The best news is that while making this stir fry, Karella is in its natural form and intact with all its medicinal values. Well known as the world’s best antidote for diabetes, bitter gourd,  eaten raw or half-cooked like in this dish, flushes out the excess sugar and toxins in the system and purifies it.

This dish could be eaten on its own or as a side dish with steamed rice.

So, let’s make it:

Ingredients you will need;

karavila2-300x175
 Light green, very tender bitter gourd3
Freshly scraped/grated coconuta handful
Salt to taste 
Pepper powder1 tsp
Onions1 large
Curry leaves and two pinches of turmeric 
Oil1 tbsp

 Let’s make;

Recipe 5

Bittergourd/Karella Salad

This beautiful salad, cleverly balanced it’s bitter and sweetness is highly appetising, one can finish the whole dish on its own!

However, it is usually served as a side dish with steamed rice in tropical Sri Lanka. While deep frying, one can argue that its natural goodness is lost, but, we must not forget that all nutrition values are not lost. For a change, this is the best way to entice someone who is put off by the bitterness of Karella.

Ingredients needed:

Karella3
Red onions1
Green chili1
Lemon juice and salt to taste
Tomatoes1
Pepper powder

Let’s make it:

  • Cut Karella into thin rounds
  • Dry fry until the wetness dries off
  • Deep-fry under medium flame until crispy
  • Take out from the frying pan and drop on to a kitchen paper and let the excess oil drain out
  • Thinly slice onions, tomatoes and green chillies
  • Add lemon, salt and pepper powder. Give a good mix
  • Now add the fried Karella and fold all together
  • Serve fresh

Beetroot Rice – A Colourful And Healthy Rice Dish

Beetroot rice

Serve this pretty dome of flavourful Beetroot rice to any kid with fussy eating habits and witness how delightfully he will polish the plate off in minutes!  Make a cheerful food art blending several other colours and kids will go crazy!

This is definitely a very clever way to include beetroot into your kid’s diet.  The vibrant glossy red colour, the natural sweetness of the beetroot and the most uncomplicated way of making it preserves all the goodness, flavours and colour in the dish.

What is special in this recipe is that it tastes simply the best on its own without any accompaniment.  However, I add a sliced boiled egg and scatter some poppadums when I serve it for older kids.  For little ones, just serve as uncomplicated as it is!

Gather the following ingredients:

Cooked Rice1
Beetroot1 large or 2
Onion1
Garlic3 cloves
Olive oil or any kind of oil1 tbsp
Butter1/2 tbsp
Curry Leaves (optional) 
Salt and Pepper powder 

Let’s make :

  • Grate the beetroot finely (Use a fork to hold the pieces to make it easier)
  • Heat oil in a wide wok
  • Saute’ chopped onion
  • Add chopped garlic and stir fry a little
  • Break the curry leaves into small pieces and drop
  • Add all the grated beetroot and stir fry a minute
  • Add salt and pepper powder
  • Drop a dollop of butter for a buttery taste (You can omit this for a healthier version)
  • Add rice little by a little while mixing rapidly
  • Give a good mix and adjust the taste
  • Serve in a bowl or as a dome on a pretty plate
  • Yum!
Beetroot rice

Vegetable Roti – Delicious vegetarian street food in Sri Lanka

These dangerously addictive vegetable rotis could be found in street food stalls in Sri Lanka! They are spicy, delicious and whosoever tasted, would want more! However, you can make these at home, keeping the same taste and aroma, following the recipe below:

It is a bit of a cumbersome task to knead the floor to bring to the right texture but when it is being achieved, the rotis are soft and perfect in taste. I have used a generous amount of veggies and very little oil in this recipe to keep it a healthy and appetising at the same time.

So, let’s make it,

1st Step : Make the dough for rotis

You will need :

 All purpose flour 3 cups
 Salt 1 tsp
Oil 1 tbsp
 Sugar 1 tsp

Knead

  • Rub flour, sugar, salt and oil together
  • Add lukewarm water little by little and knead for about 5 – 8 mins until the dough doesn’t stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball.  Place on a tray a little apart from each other
  • Cover with a cling film and let them rest at least an hour (ideally, 2hrs)
Groti

2nd Step : Make the vegetable filling.

You will need :

Salt 1/2 tsp
Ground black pepper and chili powder 1/2 tsp each
Garlic chopped 3 cloves
Green chili slit 1
Onion chopped1 large
Boiled potatoes1/2 cup
Carrots – cut into thin strips 1 cup
Spring onions chopped or leek cut thinly1/4 cup
White Cabbage – shredded thinly 1 cup
Turmeric powder/Mild curry powder1/2 tsp each
Oil1 tbsp

Stir fry :

  • In a large wok, add 2 tbsp of oil and heat up
  • Add garlic and brown the chopped onion
  • Add carrots stripes, shreded cabbage and start stir frying until they wilt slightly.
  • Add the slit green chili and leek and continue stir frying for a min or two.  Do not over cook the veggies
  • Toss salt, turmeric powder and curry powder
  • Now add mashed boiled potatoes, leaving a few small chunks
  • Add a generous amount of ground black pepper.  Check the taste.
  • Give a good mix, cover and keep aside

3rd Step : Fill and bake the rotis

  • Heat up a non-stick flat pan and spray oil all over
  • Rub oil on your kitchen top and hands
  • Take a dough ball, flatten it by pressing down lightly and then drag from sides being careful not to tear it.
  • Place a heap of the veggie mix in the middle
  • Fold from sides, covering the veggie mix to shape it up as a rectangle
  • Place gently on the pan
  • Repeat the same steps with other dough balls
  • Arrange them around the pan and baking them, filliping over every now and again until the outer cover turns golden
  • Bake all the sides by tilting them up
  • Leave to cool
  • Serve warm with sliced raw onions or ketchup
  • Delicious!

Upma – A silky soft veggie semolina Upma

nfd

It is interesting to know that South Indians’ have a variety of light dishes for breakfast but their most loved choice is Upma. Upma is light, silky and healthy as it is mainly made out of semolina.

This could be made plain, omitting the vegetables, but by adding any veggies of your choice could make it healthy and very appealing too.  

Ingredients you will need:

Semolina / Rulang / Sooji1 cup
Hot water2 cups
Yellow split lentils – chana dhal1 tbsp
1 Carrot – cut into tiny cubes 
4 Green beans – cut into tiny pieces 
Curry leaves 
Green chilli – split in the middle1
Mustard seeds 1/4 tsp
Onion – chopped1
 Olive oil 1 tbsp
nfd

Let’s make :

To get the soft and silky texture,  stick to the following proportions:

2 cups of water to 1 cup of Semolina.  A little more water could turn it into a lumpy mess.

  • First, dry roast semolina for a min or two being careful not to change its colour and keep aside
  • Heat oil in a non-stick pan and crackle mustard seeds
  • Throw a handful of crushed curry leaves and chana dhal.  Slightly brown
  • Add the chopped onion and saute until golden and add the green chilli
nfd
  • Now, add the chopped carrots and beans.  Stir fry a bit
  • Pour 2 cups of hot water and add salt to taste and let it boil away
  • Then, slowly add half of the roasted semolina while stirring rapidly, otherwise, it will give lumps
  • Add the other half while stirring
nfd
  • Mix all together, check for salt,  close the lid and let it cook under very low fire for exactly 3 mins
  • Open the lid, let the steam escape, squeeze 1/4 of lemon give a good mix
  • Garnish with chopped coriander leaves and serve hot

Tips:

  • To make it look more attractive, you can fill into a  glass bowl, press down and turn upside down on a plate, then remove the bowl slowly, leaving a dome in the middle. Yippee!
  • You can add a pinch of saffron to make it look subtly golden colour while cooking.
steamed veggies

Streamed Vegetables – A perfect healthy dinner for everyone

boiled vegetables

An assortment of vegetables in vibrant colours, stir-fried mushrooms and a couple of fried fish fillets to go with them, has the culinary potential to be a favourite choice for a complete and healthy dinner.

Rather than boiling veggies, they are steamed here to keep their natural goodness intact.  Also, mushrooms are stir-fried lightly in soy sauce so that they enhance the taste of this platter.

I have introduced garlic into this, because of its invaluable health benefits as a cholesterol buster and a purifier of the whole system of internal organs.

Now prepare the veggies:

  • Take any choice of veggies, wash and cut them into any shape you prefer. Just peel the garlic cloves. (Broccoli, Cauliflower, Green beans, Carrots, Peas, Okra, Cabbage or any other of your favourite vegetable will go just right with this platter)
  • Place all the veggies and garlic cloves in the steamer and steam until the veggies are soft but their colour should be intact.  If you steam a longer time, their natural colours turn dull
  • Heat a wide wok and drop a teaspoon of butter and let it melt
  • Toss the veggies in butter, season them with salt and pepper

Prepare the mushrooms :

  • Slice up the mushrooms into chunks
  • Heat up a little bit of olive oil in a wok
  • Toss the mushrooms until they are soft
  • Sprinkle some soy sauce and stir fry a little. (do not overcook)
  • Sprinkle two pinches of sugar and toss a little longer
  • Mushrooms are done!

Serve :

  • Now arrange all veggies and mushrooms in a wide plate attractively
  • Bon appetite !!

thosai

Thosa With Creamy Tomato Curry And Green Sambol

Thosa
thosai

Thosa is a big peg of South-Indian cuisine jigsaw and has been quite popular in the Indian sub-continent and beyond.

They are made from a combination of Urind flour and Rice flour with an unquestionable potential for a healthy meal. Green chili coconut chutney and tomato gravy is the best accompaniments in order to make the meal an unforgettable culinary feast.

Ingredients needed;

Urind whole1/2 cup
Basmati rice (raw)2 cups
Fenugreek sees1/2 tsp
Onions1 medium
Curry leaves, a few red chili whole, garlic chopped
Saltto taste
Bicarbonate of soda3 pinches

 Let’s make:

Soak Urind and Rice

  • Wash and place both Urind, Basmati rice and fenugreek seeds in a wide bowl and fill it with water at least two levels above the grains.
  • Leave it overnight – uncovered.  If you cover, the grains become slimy.

Grind to a paste

  • Next day morning, drain the water and grind the grains into a smooth paste using a glass or two lukewarm water

Ferment

  • Place it in a wide bowl, cover with a tea towel and then a heavy lid on top
  • Let it ferment near your stove, where enough heat generates during other cooking

Season

  • Around 5 p.m. open the lid and mix more warm water, a tsp or two salt and 2 pinches of bicarb
  • Close the lid again.  Let it rest

Let’s make Thosa

  • Around 7pm your batter is ready to make Thosa
  • Now, make the tempering that will enhance the taste and aroma

Cut the onion into small pieces, crush curry leaves, break red chili whole into small pieces and shake off the seeds, cut a garlic clove into small pieces, keep ready 1/4 tsp of mustard seeds ready.

Heat up 2 tbsp of oil in a frying pan and toss mustard seeds first.  Let it crackle and toss the rest .  Let all fry and turn into brown colour.  Be careful not to burn them.  Now pour everything on to the batter and give a good stir.

Thosa5
  • Heat up a flat non-stick pan and spray oil on to it
  • Take a ladle full and slowly drop it on the pan and quickly spread it around the pan with  the back of the spoon being careful not to let the spoon touch the bottom of the pan
  • Bake both sides until golden
  • Place all cooked ones on a foil sheet

Make the accompaniments

Tomato curry 

tomato curry

How to make;

  • Chop two large juicy tomatoes and a large onion
  • Heat up oil in a pan, crackle some mustard seeds
  • Add curry leaves and the chopped onion. Brown them
  • Add salt, chili powder, a little curry powder, turmeric and continue stir frying
  • Add chopped tomatoes and a slit green chili, stir fry until all comes together as thick
  • Pour water, about 1 and a 1/2 cup.  Mix all, cover and cook under medium flame
  • After 3-4 mins cooking , open the lid and mix 2 tbsp of Maggi coconut milk powder or fresh coconut milk-thick version.  Stir, cover and lower the flame
  • Cook under low flame about 3 mins until the gravy becomes thick and aromatic
  • Spread some crushed curry leaves on top
  • Sprinkle two pinches of brown sugar.  Adding sugar will beautifully balance the flavours in this gravy
  • Done!!

Green Sambol

green chili sambol

How to make;

  • Place two chopped green chilies, Some crushed curry leaves, a handful of fresh coconut, chopped half an onion, salt and crush all together using a hand blender
  • Mix freshly squeezed lemon juice
  • Adjust the taste
  • Ready!

coconut rotis

Sri Lankan Pol Roti – Irresistible Coconut discs

coconut rotis

I am not wasting many words to describe how much the native Sri Lankans love these creamy discs. Tourists from various countries tour around the island never forget to taste these and cherish them.

The most popular is the plain creamy version made by mixing flour and scraped coconut together with salt and a dash of chilli powder. But my favourite is the more flavourful version made by tossing onions, curry leaves, grated carrots and chopped green chillies into the dough and bake on the traditional cast iron pan.

Image result for frozen coconut vaani
Fresh frozen grated coconut is available in Asian supermarkets

Ingredients needed:

Plain creamy version
Fresh coconut1 cup
Plain flour2 cups
Onion1 chopped into very small pieces
Chilli powder1 tsp
Salt1 tsp
Butter1 tbsp
Lukewarm water to knead the dough1 cup
Flavourful version
Green chili1 chopped
Curry leavesA handful cut into thin pieces
Salt1tsp or to taste
Red chili powder1/4 tsp
Butter / coconut oil1 tbsp
Lukewarm water to knead the dough1 cup or a little more

Let’s make:

The creamy, plain version

  • Mix flour, salt, coconut, chilli powder and butter together and knead by adding lukewarm water little by little. Make a soft dough ball, cover and keep aside for 20-30 mins
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The flavourful version

  • Mix chopped onion, green chilli, red chilli powder, curry leaves, grated carrots, salt and butter with scraped coconut using your fingers and then mix with flour. Add lukewarm water little by little and make a softball. Cover and keep aside for 20-30 mins for all the flavours to combine nicely
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  • From the dough, make equal size balls and place them on a foil sheet
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  • On another foil sheet flatten one ball and cut into a disc shape using a round lid or a cookie cutter
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  • Heat up a flat cast iron pan or a roti tawa and brush a little oil
  •  Place a dough ball on the hot pan taking care not to damage the shape.  The easiest way is to bring the foil itself near and slowly lower it onto the pan
  • After a minute, flip over and keep flipping over and until the disc is baked properly on both sides. If you pan has space you can place two or three discs at the same time. Press gently and if a whoosh sound emits then it has to bake further a few mins as the water has not evaporated fully.
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  • Once out of the pan, let them release steam by placing on a wire rack.
  • Serve hot with a spicy chicken or mutton curry or just a blob of butter along with lunu miris make it simply irresistible.
  • Lunu Miris/Chilli chutney – pound together chilli powder/chilli flakes with salt, some scraped Maldive fish and finally mixing a dash of lemon juice to balance the taste.

Do not forget to sip a plain tea made with sugar and crushed ginger to finish off to give the fullest satisfaction of this meal.

Karela curry

Delicious Karella curry – Inspired by Punjabi cuisine STEP BY STEP RECIPE (Bitter Gourd/Karavila/Karelia)

This juicy karella curry, inspired by Panjabi cuisine is a delicious blend of bitterness of Karellas and the natural sweetness of onions and tomatoes.  You will be surprised to learn that, to produce such a delicacy you will need only 3 main ingredients:

  • Tomatoes
  • Karella
  • Onions
Just three main ingredients will make magic!

And only 3 main spices :

  • Chilli powder
  • Turmeric
  • Salt

Bitter Gourd, also known as karella or karawila is a sure diabetes buster according to ayurvedic medicine.  This vegetable can be turned into a variety of dishes, depending on the type of cuisine you would like to follow.  However, If you get the ingredients and their proportions right this is simply the best karella dish you can prouduce.

I am grateful to Munaza, my Pakistani friend and her mom, for her dedicated culinary guidance in making this dish.

You will need the following ingredients:

Bitter Gourd/Karella/Karavila3 medium
Onions(Indian Onion)3 large or 4 medium
Chili powder1 tbsp
Juicy Tomatoes3 large or 4 medium
Turmeric1 tsp
Salt1 tsp
Olive oil or any cooking oil3 tbsp

Let’s make it:

  • Wash and cut Karella into thin rounds
karavila-3-300x263
  • Heat oil and drop the Karella rounds. Stir fry under low flame until soft
  • Drop all the chopped onions diced tomatoes
  • Add chilli powder, salt and turmeric
  • Continue frying until all look juicy and sufficiently cooked
  • Cover and let cook under very low flame
  • Occasionally, give a good stir and cover again.
  • Drop a couple of bullet chillies, slit in the middle. Lower the flame. Let cook
  • Taste and add more salt if required
  • Switch the flame off, cover and the juices run and settle.
  • Delicious!

More recipes inspired by Karella

Stuffed Karella 

https://happyrecipes.co.uk/stuffed-karella-bitter-gourd-karavila-karella-at-its-glorious-best/

karella stuffed

Karella stir fry with coconut

https://happyrecipes.co.uk/bitter-gourd-stir-fry-karavila-karella/

karella stir fry

summer Salad/greek salad

Tossing a few ingredients together, you can serve this beautiful, crunchy and healthy Greek summer salad within minutes.  Remember to mix the veggies with the salad dressing just before the mealtime.  Until then, store the salad bowl in the fridge so that the veggies will stay cool and fresh.

This salad dressing is the basic but the most delicious and healthy one out of all kinds of varieties.  This indeed is the only one that keeps the veggies in their original fresh looks and gives a very satisfying taste too. If you need a variation, add plain yoghurts into the original dressing and whisk thoroughly and mix with the veggies until all combines finely.

I never buy various salad dressings available on supermarket shelves because they can never live up to the homemade dressings that are made with simple and healthy ingredients. So, I believe you will get inspired by this recipe and make delicious salad dressings with your own signature on them!

Iceberg Lettuce 2 cups
Tomatoes (Preferably juicy cherry tomatoes) 1/2 cup
Cucumber 1/2
Red Onions 1/2
Olives Pitted (black and green) handful
Feta cheese handful
For the dressing : 
Apple cyder vinegar  3 tbsp
Olive oil 2 tbsp
Salt n black pepper powder 
Honey and Brown sugar 1 tbsp each
Dried oregano  2 tsp

Lets make :

  • Cut Lettuce thinly or just shred, halve cherry tomatoes, slice the cucumber into thin slices, slice red onions thinly and toss all into a wide brim wooden salad bowl
  • Drop a handful of black or green olives on top
  • Place in the middle of the fridge until you make the salad dressing

Make the salad dressing:

  • Add all the dressing ingredients: Salt and pepper powder, apple cider vinegar, brown sugar and honey and mix thoroughly. Now, pour olive oil slowly while mixing rapidly to combine everything beautifully
  • Adjust the taste at this point according to your liking
  • Cover and keep aside until needed

Toss and Mix

  • Take out the salad bowl from the fridge
  • Pour the salad dressing in
  • Now give a nice toss and a mix as gently as possible. Use your fingers to toss and drop the veggies or use a salad tong
  • Finally sprinkly Oregano and toss crushed or daintily cut Feta cheese on top
  • Your beautiful Greek salad is ready to devour
  • Serve immediately!
Tomato pickle recipe

Exotic Tomato pickle – inspired by Nepalese cuisine

This is indeed a seasonal delight!

At the start of the Spring season when the cherry tomatoes are in abundance, is the best time to make this pickle! The speciality of this pickle is that it has no vinegar or a great volume of unhealthy oils.   It’s just natural and simple as it can be! 

I am sure that you will love looking at your home-made tomato pickle jar as it sits prettily on your window sill, bathing in the warm glow of Spring sunshine! Once, the pickle is made, you must place the jar under sunlight for a couple of days. This will allow the tomatoes to wilt naturally and ferment with the juices and mustard oil.

You need only a few ingredients as follows;

Ripped juicy cherry tomatoes8
Peeled garlic cloves5
Green chilies slit in the middle4
Chili powder1/2 tsp
Mustard powder1/2 tsp
Salt1/4 tsp
Turmeric1/4 tsp

Let’s make it:

  • First, prepare the glass jar by washing it thoroughly and wipe until dry. Hold a little above from the stove flame to dry completely
  • Prick the tomatoes all around with the help of a toothpick and drop them into a wide bowl
  • Drop garlic cloves and green chillies, slit in the middle
  • Add rest of the spices and mustard oil
  • Combine everything with a spoon, gently tossing
  • Adjust the taste. Add more chilli powder or salt if needed
  • Fill the glass jar and give a gentle shake. Close tight
  • Let it on your kitchen window sill sit for 2 to 3 days
  • Place in the fridge once opened
  • Enjoy with warm rice

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