Sista! Look I Cook Keralas For You!!!

My sista from Lagos calls me to ask for a recipe of Karelas (melon bitter). I promised to send her one by posting it on my blog. How else should I share? It is difficult to explain it on the phone. Posting and sharing a recipe through my blog is the easiest way. Moreover, I am always hunting for content to post on my blog; when any member of my family asks me for a recipe, I am always happy to share. So, here we are, with one more recipe, this time on bitter melons or Karela as we know it.

In the recent times, I have learnt to develop a taste for this vegetable and am actually enjoying its’ bitterness. Moreover, this bitterness is not too strong because most of it is replaced by saltiness. But it has great medicinal value, besides cleaning the system; it also plays an important role in reducing the diabetes. Not sure if this works but I have seen people drinking the cups of karela juice early in the mornings during their walks at Carter road.

I like the cooked vegetable or simply deep-fried too.

This is the method I use.

I chop the ends off, slit it length wise and put 2tbsps of salt and keep it overnight. Next day, I wash it in two changes of water, squeeze it dry and deep fry.

The deep fried bitter melons can be cooked in different ways. I have cooked in onion masala.

Step one

In a pan add oil, 2chopped onions, 1tsp crushed garlic, 1inch grated ginger and 2chopped chilies.

 Step two

Place the fried bitter melons on it

Step three

Add 2chopped tomatoes

Step four

Add the dry masala like 1tsp of turmeric powder, 1tsp red chili powder, 2tsps of coriander powder, 1tsp of cumin powder and salt. Add 1/2cup water. Cook it on medium heat till onions are light brown.

Step five

When onion begins to stick to the bottom of the pan, mix it well. Add coriander leaves and slit green chilies

Step six

Cover the pan and let it cook for 5 minutes or till the oil separates.

Serve it with hot roasted chapattis.

The deep fried bitter melons do not get spoilt if you leave it in the fridge for several days. In fact, the flavor improves with age.

I like to eat the fried bitter melons with khichree or plain roti.

Also fusion roti turns out great.

I stir fried bakchoi and chives and added little salt.

I had made pesto some days back by mixing in the blender: 50gms of cheese, 50gms of mixed dry-fruit (almonds, walnuts and cashew nuts) 6green chilies, 1small bunch of basil leaves, 2tbsp of lime juice, and 2tbsp of olive oil.

I used this pesto for my fusion roti.

Take a hot roasted roti.

Layer it with pesto

Arrange the stir-fried bakchoi and chives

Arrange fried bitter melons

Roll it

The combination of saltiness of bitter melons, the sweetness of greens and spicy pesto was quite good . It tasted yummicious.

Try it

image source: Dr. Health Press

Also the Dr. Health Press suggests this lovely drink…

Sweetened Tea Trail At Café Zoe

Mumbai is the city where rich and poor live in harmony just few steps away from each other. 

One can eat a nice cheese toast at a street corner for just Rs20 or go across the road, enter a fancy restaurant and order a cheese toast of Rs200. The toast may taste the same, but the difference is in the use of cutlery, the plating, the ambience and the service. Moreover, you don’t see the dishes being rinsed in front of you, nor the spray of dust settling on your plate from a passing vehicle, like you witness it at a street corner.

It maybe hygienic or non-hygienic, you survive and come back with a happy smile.

This week, dodging the traffic, trying to keep my balance, I walked along the narrow dirt path inside the Mathurdas mill compound at lower Parel. The small houses on the either side of the street had pauperized and blemished facade, but a glance through some glass windows told a different successful story behind those closed doors. There are many offices and corporate houses inside the compound and there are many restaurants that cater to these elite crowds.

Café Zoe is one such venue. I would never have guessed the interior from its humble exterior of painted colorful metal chairs and ordinary narrow passage with plants begging for attention.

But once you walk in through a huge glass door, you are transported into a different world. It is a place where one can spend hours munching on food and drinks. There are wooden community tables that can be arranged to accommodate large groups for an evening supper or one can sit at leisure, alone, sipping coffee/fresh juice, stretched on comfortable sofas. The ceiling is quite high with rustic look on walls, black and white photographs relate the story of its construction. Part of the room is divided into two levels, with a small library at the upper level. The baking station and fresh juice/drinks station occupy the lower level with a small shelf covering one wall that stocks exotic sauces/pastas/books for sale.

Why would I go there in the middle of the day to a fancy restaurant in an unknown street? 

Good question! 

I was invited, courtesy Splenda, who is introducing no-calorie sweetener Splenda in Indian market. Personally speaking, I do trust Splenda and have been using it for several years, but purchasing in Mumbai is difficult sometimes. The alternate choice, bought in desperation, has not been satisfying because of the horrible bitter after-taste of different brands. Therefore I was only too happy to accept the invitation and listen to what they had to offer.

The Splenda event was coupled with ‘tea ceremony’ conducted by Radhika Batra, who took us on a tea journey from tea gardens to teacups, while Naina Setalvad, the health consultant, explained the benefits of using right brand of sweetener.

A spoonful of salad containing feta cheese, cherry tomatoes, black n green olives, lettuce n salad leaves and a dash of vinegar n olive oil was paired with Longjing tea.

As the session progressed, five exotic teas and tisane were brewed and complimented with food.

I was avoiding non-veg that day, therefore I did not taste all the dishes, but I was tempted to try the shrimp cutlets that looked crispy and appetizing. Friend informed me that it contained minced shrimps, eggs, herbs and was coated with bread crumbs.

The food was tasty and visually appetizing. Restaurant is good for pastas and cakes. Maybe some other day I might visit Café Zoe to try its shrimp cutlets and those exotic pastries.

My special thanks to Shruti Amin and Romil Zaveri for the warm afternoon.