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Tag Archives: Karela Recipes

Karelian Rice Pasties Recipe

Karelian Rice Pasties Ingredients:

Karelian Rice Pasties Recipe

  • For Rice Mixture
  • 500 ml Water
  • 2 tbsp Butter
  • 250 ml Short-Grain Glutinous Rice
  • 1 ltr Milk
  • 1½ tsp Salt

For Rye Dough

  • 400 ml Rye Flour
  • 150 ml Plain Flour
  • 1 tsp Salt
  • 200 ml Water

Fpr Glazing

  • 50 g Butter
  • 100 ml Milk

For Egg & Butter Spread

  • 100 g Butter
  • 3 Hard-boiled Eggs (mashed)
  • 50 ml Parsley (chopped)

How to make Karelian Rice Pasties:

  • Place a saucepan on fire and add water and butter.
  • Boil the water and stir in the short-grain rice.
  • Simmer for 10 minutes, stirring occasionally.
  • Pour in the milk and continue stirring, until it starts boiling.
  • Simmer for 50 minutes, till the rice is cooked.
  • Season the rice with salt. Remove and set aside.
  • Mix together rye flour, plain flour, salt and water.
  • Work on to form dough.
  • Roll out the dough on a floured surface, till it is about 2 mm thick.
  • Cut into circles that are 8 cm in diameter, using a cutter.
  • Roll out each circle into thin crusts.
  • Fill each crust with a thin layer of the rice preparation, in the center.
  • Turn up 1 cm of the side, to create an edge and pinch the edges.
  • Repeat with other crusts.
  • Bake the pasties at 570°F (300°C), for 15 to 20 minutes.
  • Mix butter and milk to form the glazing.
  • Remove the pasties from oven and brush with the glazing.
  • Keep the pasties under a tea towel or greaseproof paper, to soften.
  • Soften the butter and mix with mashed eggs and parsley.
  • Serve the pasties hot with egg and butter spread.

Karela Masaledar Recipe

Karela Masaledar Ingredients:

Karela Masaledar Recipe

  • 2 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • oil to fry
  • 5 -6 bitter gourd
  • salt to taste
  • 2 medium sized onions
  • 1 tsp dry mango powder

ow to make karela masaledar

  • Take off and reserve the scrapings of the karelas.
  • Give a slit on one side and take off all the seeds.
  • Cut karelas into thin slices.
  • Wash and rub two table spoons salt all over the karelas and its scrapings.
  • Set aside for 3-4 hours.
  • Wash completely again and squeeze dry the karelas.
  • Heat up oil in kadhai.
  • Deep fry the cut karelas till dark brown and crisp.
  • Take off the karelas and keep aside.
  • Slice onions.
  • Heat up 3 tblsp of oil in a kadai.
  • Mix in cut onions.
  • Stir fry for 3-4 minutes till they are transluscent.
  • Mix in scrappings of karela and let it stir fry till onions are a little brown.
  • Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
  • Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
  • Mix in salt if needed.
  • Serve hot with chappatis.

Karela Masala Recipe

Karela Masala Ingredients:

Karela Masala Recipe

  • 2-3 Medium-Sized Bitter gourds (deseeded and cut into thin slices)
  • 1 Onion (finely chopped)
  • 2 Tomatoes (chopped)
  • 2-3 Green Chilies (finely chopped)
  • 1 tsp Ginger-Garlic Paste
  • 1 tsp Cumin Seeds
  • 1/2 tsp Red Chili Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Garam Masala
  • 1/4 tsp Dried Mango Powder
  • Salt to taste
  • 2 tbsp Cooking Oil

How to make Karela Masala:

  • Take oil in a pan and heat it.
  • Add cumin seeds and once it begins to sizzle, add in onions and green chillies.
  • Fry till onions tenderize and brown.
  • Now add red chili powder, turmeric powder, coriander powder and salt and saute to blend in spices.
  • Add in tomatoes, ginger-garlic paste and dried mango powder.
  • Fry till tomato juices dry up.
  • Add salt and sliced bitter-gourd and cover cook for 7-8 minutes till done.
  • Sprinkle garam masala on top and serve hot.