Wednesday, August 5, 2009

WaterMelon Watermelon!!!!!!!

Tried and tasted by Nivedita
Hi All,
In summer, when you come home after long sunny day, if you see a glass of red color juice topped with ice cubes!!! How will you feel???
That is the wonder of Watermelon. A crunchy and tasty fruit, you will enjoy in any season, either as a bite or a sip.
From the sources(Watermelon - Wikipedia, the free encyclopedia), it is said that, watermelons were being cultivated in China, which is today the world's single largest watermelon producer.
Water Melon is an excellent source of vitamin C and a good source of vitamin A (
It is also in debate that whether watermelon is a fruit or vegetable?? For me it is both, that too after checking the recipe(Taste of NorthIndia) by Sangi of simplydelicious. It is really very innovative recipe.
I love to have it in any form, crunchy bites removed from the fridge, a whole big glass of juice topped with ice cubes and seasoned with salt and pepper, in salad or dosa prepared with its skin. Yes!! dosas prepared using the skin of the watermelon tastes very good. Give it a try. Just add the peeled skin with soaked rice which you make for normal dosas.

Keep smiling,

Tuesday, August 4, 2009

Kaarchi Kai(Mini bitter gourd) Sabji

Tried and tasted by Nivedita
Hi All,
I do not know the English name of the vegetable in the photo, but in North Karnataka, we call it "Kaarchi kai"(Kannada). It tastes like bitter gourd. It is available only in the rainy season. It is having crunchy seeds. Its having tails on both the sides, need to be removed before we cook. One more thing to keep in mind is, if it is exposed to direct sun, it will open and split and the seeds will come out. Then you can not cook it.
Now, here is the recipe,
Kaarchi kai - 250 gms
Onion - 1 big chopped
Curry leaves - few
Mustard seeds - 1 tsp
Jeera - 1 tsp
Chilly powder - 1 tbsp
Haldi - a pinch
Fresh coconut - 1/4 cup
Salt to taste
Lime juice - 1 tbsp
Sugar or jaggery - 1 tbsp
Oil - 2 tbsp to fry
and 1 tbsp to prepare the masala
Wash the kaarchi kai, cut the tails and keep in closed bag, if you are not cooling immidiately. Keep in mind to cook as early as possible and not to expose it to the sun.
Heat oil in the kadai, fry the vegetable till slightly brown. Keep it aside in a plate. In the same kadai, add 1 tbsp oil. Add mustard seeds, jeera, curry leaves and onion. Fry for some time. Add kaarchi kai, salt, chilly powder, haldi, fresh coconut. Mix it properly and Cook for 2 to 3 minutes. Off the heat. Add lemon juice and mix properly again. The vegetable is ready to serve.
It tastes good with Jowar rotti.

Keep smiling,

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