Diary Free Recipes : Preparing Chicken Saagwala

Punjabi food is known for its spicy flavour. This is an indigenous Punjabi dish which is locally called Murg Saagwala. If chicken and spinach would blend in a juicy, succulent and nutritious fusion then it is certainly a recipe for Chicken Saagwala.

Diary Free Recipes : Preparing Chicken Saagwala

Diary Free Recipes : Ingredients

• 1 cup of chicken ( Cut the chicken into pieces)
• 3 cups of spinach puree
• 1 table spoon cumin seeds
• 1 bay leaf
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• ½ cup grated onions
• ¼ cup of tomato puree
• 2 tablespoons salt
• ¼ tablespoon garam masala
• ½ tablespoon of red pepper (powdered)
• ½ tablespoon of coriander seeds (powdered)
• 1 cup oil
• Cream for garnishing

Diary Free Recipes : Preparing Chicken Saagwala

Diary Free Recipes : Method

1. Heat the oil in pan and when it is hot enough, you require adding cumin seeds to it. When cumin seeds start spluttering add garlic and ginger paste and bay leaf and sauté until they turn brown.
2. Now add onions. Saute till they turn soft and pinkish.
3. Turn the flame to high and add chicken to the onions. Turn the chicken when it turns to blackish brown in colour.
4. Now reduce the flame allow the heat to be reduced. Let the chicken cook until it grows tender. Keep stirring in between for a few times.
5. Now add tomato puree and keep stirring until the fat starts separating.
6. Now add garam masala, salt and red pepper and mix them up well.
7. Add spinach to the chicken and sauté it for say 2-3 minutes.
8. Turn it around for some time (a minute or so).
9. Serve hot.
10. Garnish it with cream.
11. Chicken saagwala is now ready for you. Enjoy the temting experience!
12. Do not forget to plate it carefully as garnishing is one of the most important parts of cooking. You can garnish using freshly cut vegetables. Serve it and enjoy the dish.

Chicken Saagwala is one of the succulent Indian recipes which one can savour with rice, chapatis or you can even relish the taste as a stand alone dish. From the nutritional point of view, the saag (spinach) and chicken is a high in protein and fiber content, hence great for your heart and healthy too. One can add other garnishings too to add colour to the dish, however adding garnishings such as parsley leaves, capsicum and coriander is recommended.

If you intend to make the dish more spicy, then you can add more spice, add more dollops of tomato puree and yes, some more curry powder and of course - chillies!

Diary Free Recipes : Easy Icing Recipes

A cake is only as good as its icing. If you are looking for an easy icing recipe, in this article you'll find some great tips on how to make delicious buttercream icing at home. Each variation delivers fantastic results every time, and we even show you how to tweak them to get the consistency you want. This means you can easily adapt these simple and easy icing recipes for either decorating or spreading.

Diary Free Recipes : Ingredients

• Butter (or margarine), ½ cup (1 stick), softened
• Vanilla extract, 1 teaspoon
• Milk, 2 tablespoons
• Confectioners' sugar, 4 cups
• Vegetable shortening, ½ cup, solid

Yield: 3 cups

Diary Free Recipes : Preparation

Soften and mix together butter and shortening in a large bowl using an electric mixer. Add vanilla extract and then sugar, one cup at a time. Keep beating the mixture and scrape the sides and bottom of the bowl as you mix. When the mixture becomes dry, you will know the sugar has been thoroughly combined.

The next step is to add milk to the mixture. Keep beating at medium setting as you slowly add milk; the icing will start to become thin and fluffy. Keep beating until the consistency is light and fluffy.

Refrigerate the bowl until you are ready to use it. You can store it for up to two weeks, if refrigerated in a sealed, airtight container. When ready to use, rewhip the icing.

Once prepared, tweaking the texture can make it perfect for either spreading or decorating. If you want a thin consistency, add a couple of tablespoons of water, milk or light corn syrup. For a thicker consistency (pure white icing), substitute the butter with a half cup of shortening and a half teaspoon of colorless butter flavor.

This recipe only takes a few minutes to prepare. The end result is a rich and decadent buttercream icing that kids love!

Chocolate Buttercream Icing

What could be better than a freshly-baked homemade cake covered in layers of chocolate buttercream icing! As with our first easy icing recipe, this one can be tweaked to get different consistencies for use in either decorating or spreading.

Diary Free Recipes : Ingredients

• Butter (or margarine), ½ cup (1 stick), softened
• Vegetable shortening, ½ cup, solid
• Vanilla extract, 1 teaspoon
• Confectioners' sugar, 4 cups
• Cocoa powder, 2/3 cup
• Milk, 4 tablespoons

Yield: 3 cups

Diary Free Recipes : Preparation

Melt together softened butter and shortening in a larger bowl using an electric mixer. Add vanilla and cocoa powder, beating the mixture on medium speed. Next, add sugar, a cup at a time, while beating the mixture. Scrape the sides and bottom of the bowl so the icing does not stick. When all the sugar is combined, the icing will turn dry.

Add milk. Keep mixing until you get a thin, fluffy texture. At this stage you can refrigerate the bowl in a sealed, airtight container for up to two weeks. Remember to rewhip the icing before use. For variations, consider adding a twist of mocha or dark chocolate.

Mocha: For a bold mocha flavor, substitute the milk with cold-brewed strong coffee in the original chocolate buttercream icing recipe. This will give a richer, bolder chocolate buttercream icing with hints of mocha.

Dark Chocolate: For a dark chocolatey taste, add an additional quarter cup of cocoa powder and a tablespoon of milk to the original chocolate buttercream icing recipe. This variation produces a rich and utterly delicious dark chocolate icing.

This one be adjusted for your desired consistency as well. For a thinner texture, add three to four tablespoons of water, milk or light corn syrup. This consistency is ideal for spreading.

Enjoy!

Diary Free Recipes : English Shepherd's Pie

The best way to make an English Shepherd's Pie, is to use an old traditional recipe. Shepherd's Pie is made from lamb, which many people do not realize. And has been around for about 150 years or more. When made from beef, it is called Cottage Pie.

Diary Free Recipes : English Shepherd's Pie

Diary Free Recipes : Ingredients

• 1 lb. of minced lamb
• 1 lb. of chopped tomatoes
• 3 lbs. of old potatoes
• 1 diced onion
• 1 large diced carrot
• 1 clove of crushed garlic
• 3 tablespoon of tomato pure
• 1 tablespoon of olive oil
• 1 tablespoon of corn flour
• 1 crushed lamb or beef stock cube
• 1 pinch of salt and pepper
• 1 small stick of butter
• 1 1/4 of a cup of cold milk

Diary Free Recipes : English Shepherd's Pie

Diary Free Recipes : Preparation

Heat the olive oil in a heavy bottomed frying pan (on a medium flame) together with the carrot, garlic, and onion. Cook until soft, while stirring frequently. Add the minced lamb together with the crushed stock cube, and cook until the lamb has a brown texture to it. Add the chopped tomatoes, together with the tomato pure and corn flour. Leave to simmer (on a low flame) for about 15-20 minutes, stirring occasionally until thickened.

Meanwhile, peel the potatoes and boil them for about 20 minutes until soft. Mash the potatoes together with the salt, pepper, milk and butter, until fluffy.

Put the cooked minced lamb into a 3 inch glass Pyrex cooking dish, and top with the mashed potato. Use the back of a fork to smooth the mashed potato, and create a dimpled affect to it.

Place the dish under a hot grill until the potato is brown and crispy. At this stage, the potato may be lightly topped with grated cheese if required.

Diary Free Recipes : Serving Instructions

The amount of ingredients proportioned in this recipe, is for a healthy serving of between six and eight portions.

Note: Changes can be made to both the quantity of the recipe, for either smaller or larger families, together with the recipe itself. For example, if you would prefer to use beef instead of lamb (Cottage Pie) and if you would prefer to the replace the carrot with another vegetable, such as swede or sweet corn. However, as you begin to change the recipes ingredients, you will also change the many years of tradition and taste that make this pie so tasty.

Enjoy your Shepherd's Pie with a large serving of cooked green beans or peas, together with a glass of medium red wine.

Diary Free Recipe : Chapli Kabab

Chapli Kabab is one of the most popular kababs which is ubiquitous in Pakistan. In Chapli Kabab, you need specially prepared masala which is mixed with diced tomatoes and minced meat, and finally its pan-fried or grilled. Therefore, there are two versions of the Chapli Kabab, the pan-fried and the grilled.

Diary Free Recipe : Chapli Kabab

We would like to detail the pan-fried version of the delectable Chapli Kabab. Here are the ingredients:

Diary Free Recipe : Ingredients

• One kilogram of beef or mutton keema (minced meat)
• 1 tsp. crushed red chili powder
• 1½ tsp. coarsely ground black pepper
• 1 tsp. coarsely ground dhania (coriander)
• 1 tsp. finely ground safed jeera (cumin seeds)
• 4-5 finely chopped green chillies
• 1 medium finely sliced onion
• 1 egg4 finely chopped tomatoes
• 1 bunch finely chopped fresh pudina (mint leaves)
• 1 bunch hara dhania (coriander leaves)
• Salt to taste
• 1½ cup Dalda or any other cooking oil

Once you have all the ingredients, you require mixing all of them up along with the minced mutton or beef, you then need to knead it and leave the mixture in that state for about half an hour. This will allow the masala and all other ingredients to mix thoroughly, hence creating a stronger flavor of the kabab.

To make the kabab, you require taking about 1¼ teaspoon of the mixture in your hands, place a portion of the mixture on your palms and roll it till it forms a smooth ball. Now to bring the kabab to the shape of a typical kabab, you require flattening the ball. To flatten the kabab, simply press the ball between your palms. The sizes of the Chapli Kababs are generally a little bigger than conventional kabab sizes. Finally, after you finish rolling all the kababs from the mixture, heat the oil in a frying pan and after the oil's hot, start frying the kababs until the kababs are well done.

You can now serve the delicious Chapli Kababs with garnishing of your choice. You can serve the kabab with onion rings, and the green coriander chutney. If you prefer sauce such as chilly garlic sauce, it will taste great as well. Ideally, Chapli Kababs should be taken with rotis (breads) such as Rumali Roti, Naan or Tandoori Roti.

To make the coriander chutney, you should first paste the coriander leaves and mint leaves, and then add ginger, green chilies, garlic and salt. Don't forget to chill the chutney before you serve.

Enjoy!

Diary Free Recipes : Easy Dinner Recipes

Meal time often causes stress, stress, stress! Our lifestyles are busy and we want to provide nutritious meals for our families but our time is limited. We just don't have the time to spend in the kitchen. Here are some tips for cutting down the time you spend there and a couple of great recipes too!

Buy a big head of iceberg lettuce for instant healthy wraps. You can fill lettuce wraps with anything like shrimp, chicken, tuna, and egg salad. Super healthy!

Diary Free Recipes : Easy Dinner Recipes

Another great time saver is rotisserie chickens you purchase in the supermarket. Pick up a couple of these and cut them up. You can even freeze them in baggies for defrosting when needed.

Sloppy Joes are a great on the run meal. All you have to do is cook up the hamburger add tomato sauce and your favourite spices. Good to go. Don't forget the buns!

Making your own meatballs from scratch are a great time saver and very easy to freeze. You can make meatball sandwiches with the addition of tomato sauce. A nice addition this is to add some caramelized onions. These onions can be made ahead of time and kept refrigerated too.

Lasagna and a salad kit is a great quick meal. Lasagna takes time, but here is a short cut lasagna recipe.

Diary Free Recipes : Lazy Lasagna

• 1 lb ground Beef 
• 18 oz (1 jar) pasta sauce 
• 1/2 pack of broad egg noodles 
• 2 cups grated mozzarella cheese 
• 1/3 cup sour cream 
• 1/2 cup grated parmesan cheese

1.  In a skillet brown the ground beef; drain 
2. Stir in the pasta sauce and simmer uncovered over med-low heat for 10 minutes 
3. In a large pot of boiling water cook noodles until tender; drain 
4. Combine mozzarella with sour cream. 
5. In the bottom of a 8 cup casserole or baking dish spread half the noodles.
6. Next layer the mozzarella-sour cream mixture 
7. Next layer half the meat mixture and the rest of the noodles and remaining meat 
8. Sprinkle the top with parmesan cheese. 
9. Baked covered at 350 F degrees for about 25 minutes 
10. Uncover and cook another 5 minutes.

Diary Free Recipes : Quick Beef Stroganoff

• 1 tbsp vegetable oil 
• 1 lb boneless beef sirloin steak, 3/4-inch thick, cut into thin strips 
• 2 tbsp chopped onions 
• 3 cloves garlic, minced 
• 1/8 tsp dried parsley flakes 
• 1 3/4 cups beef broth 
• 2 cups sliced mushrooms 
• 3 cups uncooked medium egg noodles 
• 1/2 cup sour cream

1. Heat the oil in a 12-inch non-stick skillet over medium-high heat 
2. Add the beef and cook until it's well browned, stirring often. 
3. Add the onion, garlic and parsley and cook until the onion is tender-crisp. Stir the broth and mushrooms in the skillet and heat to a boil. 
4. Stir in the noodles. Reduce the heat to low. 
5. Cover and cook for 10 minutes or until the noodles are tender. 
6. Stir the sour cream in the skillet and cook until the mixture is hot.

If you want to make this recipe a few days ahead just place it in a microwave safe dish, cover and freeze. Remove it to thaw the morning you want to serve. Microwave it or stove top heat it until hot.

Quick recipes, freezing homemade food, cooking ahead of time - these are all ways to make your life easier during the week when you meet face to face with the dinner hour rush!

Diary Free Recipes : Amazing Old Fashion Beverages

Do you remember the days when the weather was hot but the house didn't have air-conditioning? The best way to cool down was to sit out on the porch with an icy cold drink, a hand fan, and hopefully a cooling breeze? These beverage recipes may take your memory back to those days!

Diary Free Recipes : Amazing Old Fashion Beverages

Diary Free Recipes : OLD FASHION FRUIT TEA 

This is an old fashion tea recipe from my adopted home state of Texas and believe me, you would have needed a good cold tea here! We still do, in fact.

• 3 6-oz cans frozen orange juice, undiluted 
• 2 6-oz cans frozen lemonade, undiluted 
• 1 1-qt 14-oz can pineapple juice, undiluted 
• 2 cups sugar 
• several mint sprigs 
• 16 tsp (heaping) tea

Place fruit juices in a large container. Combine sugar, 2 cups water, and mint sprigs; heat until sugar is dissolved. Remove mint; add to fruit juices. Prepare tea in boiling water; steep. Strain tea; add to juice mixture. Add water to make 2 gallons. Serve over ice.

Diary Free Recipes : PINEAPPLE PUNCH 

I'm not sure who named this old punch. It is called pineapple punch yet it has equal amounts of pineapple juice, orange juice, and lemon juice. Have you ever thought about using jelly in your punch?

• 3/4 cup granulated sugar 
• 3/4 cup currant jelly 
• 2 1/2 cups boiling water 
• 3/4 cup pineapple juice 
• 3/4 cup orange juice 
• 3/4 cup lemon juice 
• 1 1/2 cups ginger ale

Stir the sugar, jelly, and water until sugar and jelly are dissolved; cool. Add the pineapple juice, orange juice, and lemon juice. Pour the mixture over a block of ice in a punch bowl. Just before serving, add the ginger ale.

Yield: 12 servings

Diary Free Recipes : Amazing Old Fashion Beverages

Diary Free Recipes : YELLOW GOLD PUNCH 

This recipe was used in Southern Indiana in the 1950s and 1960s when I was young. It was suggested as a punch recipe for bridal showers.

• 2 cups water 
• 2 cups sugar 
• 1 can apricots, drained 
• 1 cup lemon juice 
• 2 cups orange juice 
• 2 bottles ginger ale 
• 1 can pineapple juice (12-oz)

Combine the water and sugar and heat until dissolved. Chill. Drain the No. 2 size can apricots and put apricots through sieve. Add to the sugar syrup and juices and chill. Add ginger ale just before serving, in punch bowl, over ice.

Note: You notice there is no size of the bottles of ginger ale. In those days a bottle of a soda was a bottle of soda without all the different sizes and we hadn't heard of 2-liters!

Enjoy!

Diary Free Recipes : Snacks and Appetizers That Are Diabetic Friendly

The recipes in this article are all diabetic-friendly but are very tasty for anyone. Perfect for serving when you aren't sure if there will be diabetics in the group. Whether snacking around the pool, game night, watching the big game, or as an appetizer, any of these recipes will work just fine. The Cajun Spread is more for serving on corn on the cob, baked potatoes, etc; delicious!

Diary Free Recipes : Snacks and Appetizers That Are Diabetic Friendly

Diary Free Recipes : CAJUN SPREAD 

• 1/3 cup tub-style olive oil spread, softened 
• 1/2 tsp snipped fresh parsley 
• 1/2 tsp Cajun seasoning 
• Dash of freshly ground black pepper

In a small bowl combine the olive oil spread, parsley, pepper, and Cajun seasoning until mixed well. Cover and chill until ready to serve. Serve with corn on the cob, other veggies, etc.

Suggestion: On a sheet of waxed paper, roll the mixture into a 1-inch diameter roll. Wrap in waxed paper and chill for about 4 hours until firm before slicing into serving slices.

Per teaspoon: 26 cal, 3 g (1 g sat) fat, 0 mg chol, 0 carbs, 0 pro, 0 fiber, 30 mg sodium

Diary Free Recipes : "CRAB" SPREAD 

• 1 brick (8-oz) cream cheese, softened 
• 1/4 lb imitation crabmeat, flaked 
• 1/2 tsp fresh lemon juice 
• 1 tbsp chopped fresh dill

Preheat oven to 350 degrees.
Very lightly grease a small baking dish or a pie pan; set aside.

Combine the cream cheese, crabmeat, lemon juice, and dill together in a medium bowl. Mix ingredients together well and spoon into the prepared dish.

Bake at 350 degrees for 25 to 30 minutes until golden and heated through. Serve the spread warm with assorted whole-grain crackers or party breads.

Diary Free Recipes : Snacks and Appetizers That Are Diabetic Friendly

Diary Free Recipes : WARM FIESTA BEAN DIP 

• 1 lb lean ground beef 
• 1 can petite cut diced tomatoes with jalapenos 
• 1 can refried beans 
• 1 tbsp chili powder 
• 1/2 cup drained whole kernel corn or thawed frozen corn 
• 1 can petite cut diced tomatoes 
• 1 1/2 cups shredded Cheddar cheese 
• Tortilla chips for serving

Preheat oven to 350 degrees.

Lightly spray a 2 1/2-quart baking dish with nonstick cooking spray; set aside.

In a skillet, brown the ground beef, stirring to crumble; drain off any excess fat.
Add the diced tomatoes with jalapenos, refried beans, and chili powder; cook, stirring until heated through. Spoon the mixture into the prepared baking dish. On top of the hot mixture, layer the corn, diced tomatoes, and cheddar cheese. Bake at 350 degrees for 5 minutes or so until hot and the cheese is melted.

Serve warm with the tortilla chips, or for severe diabetics who don't want to use the regular chips, use bean chips. Bean chips are sold as Beanito's in large grocery stores or specialty grocers.

Enjoy!

Diary Free Recipes : Looking For Quick and Easy Recipes?

Are you a busy cook who feels you are going in circles most of the time? Yet you want to feed your family healthy meals at home? This article offers recipes to help you with your quest! These recipes are quick, easy, and family-friendly! This macaroni casserole goes into the oven quickly. While it bakes, steam a veggie or make a green salad.

Diary Free Recipes : Looking For Quick and Easy Recipes?

Diary Free Recipes : MEATY BAKED MACARONI 

This is listed on my Quick Fix Recipes because it only takes about 20 minutes prep time. It does need to bake for half an hour making it completely ready in well less than an hour. While the casserole bakes you can prepare a salad or steam a vegetable for a complete meal.

• 1 lb lean ground beef (or chicken, if desired) 
• 1/2 cup chopped onion 
• 1 jar (16-oz) favorite spaghetti sauce 
• 1 can (4-oz) sliced mushrooms, drained 6 oz macaroni, cooked according to package directions; drained 
• 1 cup sour cream 
• 4 oz sliced provolone cheese, sliced 
• 4 oz mozzarella cheese, shredded

Cook beef in a large skillet over medium-high heat until browned, stirring to break up. When browned, drain well. Return to the skillet and add the onion; cook for a couple of minutes to soften onion. Stir the spaghetti sauce and mushrooms into the meat and onion; simmer, uncovered, for about 5 minutes.

Preheat oven to 350 degrees.
Spray an oblong baking dish with nonstick cooking spray. Spread half the macaroni over the bottom of the pan. Top with half the sauce mixture topped with half the sour cream. Layer the provolone cheese over the sour cream. Repeat the process ending with the mozzarella cheese. Spray the underside of a piece of foil lightly with nonstick cooking spray and cover the dish loosely.

Bake at 350 degress for 25 minutes. Remove the foil and bake another 5 minutes.

Yield: 6 servings

Diary Free Recipes : Looking For Quick and Easy Recipes?

Diary Free Recipes : TURKEY SLIDERS - SOUTHWESTERN STYLE 

• 1 lb lean ground turkey 
• 1 jar (16-oz) your favorite salsa 
• 1 can (4-oz) diced green chiles 
• 1 large egg 
• 1 pkg (1.25 oz) taco seasoning mix 
• 16 slider buns or Hawaiian Sweet Rolls, warmed 
• 4 slices American, each cut into quarters

Preheat grill to a medium-high heat. Light brush with vegetable oil.

In a large mixing bowl combine the following: turkey, 1/2 cup of the salsa, chiles, egg, and taco seasoning mix; mix gently but thoroughly. Divide into 16 equal portions and make portions into patties about 2-inches wide.

Place sliders on the hot grill and cook 3 to 4 minutes per side or until cooked thoroughly.

Top each with a slice of the cheese and serve on the warmed buns or rolls.

Enjoy!

Diary Free Recipes : Making an Authentic Mexican Pozole Soup

A wonderful smell comes from the kitchen when Pozole is on the menu. It is a traditional Mexican dish that is cooked in three different styles, depending on which State of Mexico it comes from. White Pozole comes from the State of Guerrero, which can be found in the Southern part of Mexico, and is considered to be the most tasty of the three different styles.

Diary Free Recipes : Making an Authentic Mexican Pozole Soup

Diary Free Recipes : Ingredients

• 1 Kilo of Boneless Chopped Pork
• 1/2 a Kilo of Pork on the Bone
• 3 Kilos of Fresh Large White Sweet Corn (Maize)
• 2 Large Onions
• Garlic to taste
• 2 Large Avocados
• 1/2 a Lettuce
• 12 Large Radishes
• 6 Chiles (Serrano)
• Oregano
• Pork Scratchings
• 2-3 Packets of Corn Tortillas (Mexican Tostadas)
• Salt to taste

Diary Free Recipes : Making an Authentic Mexican Pozole Soup

Diary Free Recipes : Preparation for 12 Large Portions

Wash the maize, and put it into a large metal stock pot together with one onion, the squeezed garlic (to taste), and enough water to cover. Place the stock pot on a high gas flame for about one hour, checking so as not to allow the water to boil dry. Put both the boneless pork, and the pork on the bone into the stock pot (add more water if necessary). Continue cooking on a high flame for a further two hours, until the pork is completely cooked together with the maize. Half of an hour before the cooking time has finished, add three or four large pinches of salt (to taste).

The maize should be soft when it is chewed (pre-cooked tinned maize will cook a lot quicker, so the cooking time will need to be adjusted, if used).

Meanwhile the maize and pork are cooking, wash and finely chop the half lettuce together with one onion and 6 chiles. Wash the radishes and finely slice them.

Diary Free Recipes : Serving Instructions

Serve the Pozole into large soup bowls. Place two to three large pieces of sliced avocado into each soup bowl, together with a few small pieces of pork scratchings. Place the finely chopped lettuce on top, together with two to three teaspoons of chopped onion, a sliced radish, half of a chopped chile, and finish by sprinkling oregano over the top.

Eat served with the corn tortillas (tostadas).

Pozole can be prepared with chicken rather than pork if required, although the cooking time for the chicken will need to be reduced. Like wise, it may also be prepared without meat for a tasty vegetarian dish. Although Pozole can be eaten directly after it has been cooked, it is best left for 24 hours and thoroughly reheated the next day for a true authentic Mexican taste.

Pozole may be eaten for breakfast or throughout the day, usually with a cold drink.

Diary Free Recipes : Bitter Gourd As a Side Dish

Here is the recipe to prepare bitter gourd as an Indian dish. This is the stuffed recipe, but it can be done without stuffing as well.

Diary Free Recipes : Bitter Gourd As a Side Dish

Ingredients

• 2 Bitter melon
• 1 onion
• 2-3 garlic cloves
• 1/2 inch ginger piece
• 1/2 tsp cumin seeds
• 1 green chilli (optional)
• 1/2 tsp fennel seeds
• 1/4 raw mango pulp
• 1 tsp salt
• 1/2 turmeric
• 1/2 tsp coriander powder
• 2 tsp mustard oil

Directions

1. Peel the skin of bitter melon and mix it with the 1/2 tsp salt. Keep it aside for minimum one hour. Salt takes out the bitterness. Make a slit in the melon length wise and rub rest of the salt in and out of it. Keep them aside for an hour too.
2. Blend the onion, ginger, garlic, green chilli and raw mango and Make a thick paste of it.
3. Now heat the mustard oil in a frying pan, till it becomes light in color than its original color. When the oil starts looking transparent, it is ready to be used for cooking spices.
4. Turn off the heat for a while to cool the oil. When it is warm, turn the flames on and keep it low or medium. Add the dry spices and fry them. Now add the paste prepared in the step 2. Fry this paste until it turns brown.
5. Now add the peeled skin of the melon and cook it on low / medium flame heat and let it cool again.
6. Take the bitter melon and drain the salty water. Fill the peeled skin mix in the slits and cook it covered until is cooked. It might take 10 minutes on medium flames. Stuffed bitter melon is ready.

Diary Free Recipes : Bitter Gourd As a Side Dish

The bitter melon prepared this way, does not taste bitter. The raw mango and the mustard oil takes away the bitterness of it while cooking.

If somebody is not interested in stuffing the bitter melon, they can cut it into small pieces and rub salt around the pieces. Keep them aside for an hour. Follow the step 1, step 2, step 3 and step 4 as described above. In step 5, just add the melon pieces while adding the peeled salty skin and cook it covered for around 15 to 20 minutes. A plain bitter melon recipe will be ready.

This can be served as a side dish in the main course.
Enjoy..!