Grated bitter gourd is fried in oil till it changes color and starts to brown. It is then mixed with powdered spices.

Serve grated bitter gourd fry with steamed rice or with roti. Makes: around a Serving of Grated Fry.

Ingredients: 2 Red Chili Powder few Pinches Powder a big Pinch Salt to Taste Talimpu: 1/8 tsp 1/8 tsp 1/8 tsp Broken Dried Red Chiles 3 – 4 Oil 2 tsps Method of preparation: Lightly scrape, wash, remove ends and grate bitter gourd. Lightly squeeze the grated bitter gourd to remove some of the moisture.

Heat oil in a pan, add grated bitter gourd. Fry on low flame for around 5 – 10 minutes stirring frequently to avoid burning.

Let the bitter gourd change color and start to brown. Add few drops of oil in the middle of pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, mix everything well and remove from heat. Stir in red chili powder, turmeric powder and salt.

Serve grated bitter gourd fry with steamed rice or with roti. Notes: Make sure bitter gourd is not over fried.

Suggestions: Adjust spice with broken red chiles. Use thick side of the grater to grate the bitter gourd.

Variations: Add a pinch of amchur powder to the fry if you wish. Other Names: Grated Fry (less)

Add spinach and cook open only for 3 minutes.Turn off the heat.

Add all other veggies, coriander powder and rice,mix it well. Add salt and parsley.

Tastes great and very healthy.You can add some other raw veggies like tomato pieces,grated cucumber,grated radish,lettuce and green peas.

RELATED RECIPES Tur dal rice Chinese chicken and prawns combo curry Kuska biryani Flax masala rice Carrot rice Ingredients: rice-1 cup grated carrots-1 cup sprouts-1 cup spinach-1cup coriander powder-half tea spoon ginger garlic paste-1tsp green chilli-1big chinese salt-half tsp(optional) salt-half tsp parsley-half cup oil-3tsp (less)

Again saute for 3 more minutes, allow it cool and grind it to a coarse paste. Heat oil in a pan, add mustard seeds, urad dal, add ground paste, ghee, curry leaves, lastly add cooked rice, and mix well.

Tangy, flavorful rice is ready to eat. You can serve this hot or cold.

It`s ideal for lunch box packing. RELATED RECIPES Mango salad Mango honey delight Aam ki chutney Saffron pulao with raw mango Mango kofta curry Ingredients: 1 cup - raw rice 1/4 tsp - turmeric powder 2 tsp - ghee Salt to taste To saute and grind: 1/2 cup - grated raw mango (Sour tasting) 5 - green chillies 3 pearls - garlic 1 tbsp - grated coconut 1 tsp - coriander leaves, finely chopped Asafoetida, a pinch 2 tsp - oil To temper: 1/2 tsp - mustard seeds 1 tsp - urad dal 4 or 5 - curry leaves 2 tsp - oil (less)

Heat 3 tbsp oil, add all the ingredients for seasoning. When mustard seeds splutter, add the peanuts.

When the daals and peanuts turns golden, add the remaining grated mango. Cook for a few minutes on a medium heat till the mango is done.

Add ground masala and cook till the raw smell disappears. Remove from heat and set aside.

In the meantime, to the cool rice, stir in this cooked masala little by little, till the masala blends with the rice. Garnish the mango rice with the finely chopped coriander leaves and it's ready to serve.

RELATED RECIPES Tur dal rice Kuska biryani Mango rasam Flax masala rice Mango and bengal gram pickle Ingredients: 1.5 cup long grained rice 1.

5 cups grated raw mango 4 tbsp peanuts Salt to taste For Masala : 1.5 tsp mustard seeds 1/2 tsp asafoetida powder 4 red chillies 1 green chilly 1/2 tsp turmeric powder 1/2 cup grated coconut For Seasoning : 3 tbsp oil 1 tsp mustard seeds 1 tsp urad dhal 1 tsp channa dhal 1 red chilli (cut into 4 pieces) A few curry leaves For Garnish : 1 tbsp finely chopped coriander leaves (less)

Add the grated carrot, tomato and cucumber. Add sweet chutney and khara chutney as per your taste.

Garnish with sev/alu bhujia and serve. RELATED RECIPES Chickpeas tikki Masala puris Aloo ki puris Alu Tikki Masala puri Ingredients: 2 - grated carrots 2 - tomatoes 1 - raw mango 1 - cucumber 1 pack of spicy groundnuts 1 small pack of panipuri 1 small pack of sweet chutney, khara chutney 1 packet of sev or alu bhujia salt chat masala (less)

Garnish them with chopped almonds and cashews. Courtesy: Veggie Paradise RELATED RECIPES Jackfruit halwa Olive oil pomenta cake with beetroot basil compote Microwave corn flour halwa Makai ka halwa Besan ka halwa Ingredients: 2 cups grated beetroot 2 cups milk 1 cup sugar 4 tsp ghee For garnishing: 6 chopped cashews and almonds (less)

/ Flattened rice is soaked in water and mixed with jaggery syrup. Fresh grated coconut is briefly fried in ghee along with cashews and added to the poha.

Serve sweet poha with jaggery. Makes: around 3 Servings of Sweet with .

Ingredients: 1 Cup Coconut (Grated) 1/2 Cup 1 Cup Milk 4 Tbsps Cashews 6 Powder a Big Pinch Ghee 1/8 tsp Method of preparation: Wash poha under fresh water and strain the poha. Sprinkle milk on the poha and keep aside.

Grate the jaggery and keep aside. Heat ghee in a pan, add cashews and fry till they turn light golden brown.

Stir in grated coconut and keep aside. Heat a few tablespoons of water in a pan, add cardamom powder and jaggery.

Boil till jaggery melts and the syrup thickens (thicker than consistency of honey). Remove the pan from heat, add poha, fried coconut and cashews mixture.

Mix well and let it stand for couple of minutes. Serve sweet poha with jaggery.

Notes: Make sure poha is not over soaked. Suggestions: If poha is over soaked, spread on a paper towel and let it dry for couple of minutes.

If poha is not soaked well, sprinkle few more tablespoons of milk and leave it to soak. Adjust jaggery according to your preference.

Variations: Check other recipes Other Names: Sweet with (less)

A freshly ground mixture of grated coconut and cashews is added to the bitter gourd fry. Serve bitter gourd cashews fry with steamed rice and dollop of ghee.

Makes: around 2 Servings of Cashews Fry. Ingredients: 2 Medium Cashews 5 Grated Fresh Coconut 4 Tbsps Red Chili Powder 1/4 tsp Salt to Taste Oil 1 Tbsp Method of preparation: Lightly scrape, remove ends, wash and chop the bitter gourd into thin slices.

Grind cashews into fine powder using spice grinder. Then add the grated coconut and grind again for few seconds and remove from heat.

Heat oil in a pan, add sliced bitter gourd. Fry on medium flame till bitter gourd changes color and start to brown.

Stir in ground cashews coconut mixture and salt. Mix thoroughly and fry for a minute or two and remove from heat.

Stir in red chili powder and serve bitter gourd cashews fry with steamed rice and dollop of ghee. Notes: Make sure not to over fry the bitter gourd.

Suggestions: Adjust spice with red chili powder. Variations: Add a pinch of sugar along with red chili powder if you wish.

Other Names: Cashews Fry (less)

Lightly roast the til, chironji and grated coconut. Grind to a paste.

Add the coriander, chilli and turmeric powder to the above paste. Heat oil in a vessel and add the cumin seeds.

Mix the masala and the ginger-garlic paste and fry till the oil separates. Add the boiled green chillies and curry.

Stir fry for two mins. Add the tamarind water and simmer till they gravy thickens.

Remove from heat and serve hot with biryani. RELATED RECIPES Kapsa rice Kaju kothimbir vadi Kalya vatanyachi amti Khamang kakdi Makkai vadi Ingredients: 250 gms bhavnagiri chillies 1 onion, finely grated 1 tbsp coconut, grated 2 tsp sesame seeds (til) 1 tsp coriander powder 1 tsp cumin powder 1 tsp red chilli powder 1/2 tsp turmeric powder 2 tsp ginger-garlic paste 1 tbsp chironji (melon seeds) 1 tamarind, lime-sized and soaked in hot water Salt to taste A few curry leaves (less)

Lightly roast the til, chironji and grated coconut. Grind to a paste.

Add the coriander, chilli and turmeric powder to the above paste. Heat oil in a vessel and add the cumin seeds.

Mix the masala and the ginger-garlic paste and fry till the oil separates. Add the boiled green chillies and curry.

Stir fry for two mins. Add the tamarind water and simmer till they gravy thickens.

Remove from heat and serve hot with biryani. RELATED RECIPES Kapsa rice Kaju kothimbir vadi Kalya vatanyachi amti Khamang kakdi Makkai vadi Ingredients: 250 gms bhavnagiri chillies 1 onion, finely grated 1 tbsp coconut, grated 2 tsp sesame seeds (til) 1 tsp coriander powder 1 tsp cumin powder 1 tsp red chilli powder 1/2 tsp turmeric powder 2 tsp ginger-garlic paste 1 tbsp chironji (melon seeds) 1 tamarind, lime-sized and soaked in hot water Salt to taste A few curry leaves (less)