Bharay Karelay Recipe - Pure Vegetarian - Bharwa Karela by Mayelas Kitchen

 

Stuffed Karela Recipe is famous as Bharay Karelay in Pakistan and Bharwa Karela in India. Our this version is purely vegetarian. Different fillings can change its category from Veg to Non Veg. We will share more versions soon for now this is for Vegans. Enjoy

Recipe

Preparation time: 15-20 mins

Cooking time: 15 mins

Ingredients

Bitter Gourd - 12 pieces - Karela
Salt - For Cleaning - Namak

Filling Ingredients

Potatoes - 2 pcs - Aloo
Onions - 2 pcs - Payaz
Tomato - 1 piece - Tamatar
Green chilies - 2 pcs - Hari mirch
Pomegranate paste - 2 tbsp - Anar dana paste
Ginger Garlic paste - 1 tbsp - Lehsan Adrak ka paste
Black pepper powder - 1 pinch - Kali mirch powder
Dry coriander powder - 1 tsp - Khush dhania powder
Blend of spices - Half tsp - Garam Masala
Fenugreek Powder - 1 tsp - Kasuri Methi
Turmeric Powder - 1 tbsp - Haldi
Red Chili Powder - 1 tsp - Laal Mirch powder
Salt - 1 tbsp - Namak

Making

Cleaning of the Bitter Gourds

1. Peel off the Skin OF Bitter gourds as shown in Video.

2. Cut the gourd from Center and remove all the seeds inside it. 

3. Now put all the Gourds in a bowl and add 1 tbsp salt in them and give them rest for 30 minutes. 

4. Now Wash them with water twice and thrice while rubbing them with your hands so the salt and other remaining substances get washed off. 

5. Now squeeze each bitter gourd with your hands and remove  any remaining water in them. Place the Bitter gourd in a dry plate.

Your Bitter Gourds are ready to cook. 

Making Filling Material and Stuffing your Gourds.

1. First fry Potatoes till they become light golden.

2. Take a Fry pan and add Ginger garlic paste in it and fry it until it becomes light golden.

3. Now add chopped onions in it. Do not let Onions become light brown or golden. Only let them have a slight change in color and their rawness. 

4. Add tomatoes and green chilies in it and Saute them for 1 to 2 minutes.

5. Add all dry spices in it. 

6. Add pomegranate seeds paste in it and mix everything with help of spoon.

7. Now add fried potatoes in the pan and mix them well. Put the mixture on low flame for 5 minutes. 

Our material is ready now.  

Filling of Bitter Gourd

Now open the cut area of the gourd with help of your hand and fill the spices we prepared with a tea spoon. Close the cut with a Thread.

Cooking of Bitter Gourd

Preheat oil in frying pot and add your Bitter Gourds filled with spice in it. After you have fried them well just take them out in a plate and enjoy their unique taste.

Click here to watch more Vegetarian recipes.

Please Subscribe our YouTube channel. Also follow us on Facebook, Instagram and twitter for more Recipes.

Vegetarian

0

Mutabal Recipe - Arabian Egg Plant Dip by Mayelas Kitchen

Mutabal is a creamy delicious Arabian recipe. Most people take it as an Arabian dip. We eat it without any supporting dish. In desi style, you can use it as Raita. It is really healthy and its effectiveness (Taseer) is hot so you can eat it in winter and give it to you children. It will keep you active in cold. The best thing is that making it is really easy. 

Recipe Video

Preparation time: 5 mins

Cooking time: 5 mins

Ingredients

Eggplant / Brinja - 4 pcs - Baingan

Yogurt - 6 tbsp - Dahi

Tahnia Sauce - 4 tbsp 

Lemon Juice - 2 tbsp - Limu ka Rass

Olive oil - 3 tbsp - Zaitoon ka tael

Garlic Paste - 1 tbsp - Lehsan paste

Salt - Half tsp - Namak

Black pepper Powder - Half tsp - Kali Mirch Powder
Fresh Coriander - As required - Dhania

Making

First burn Brinjals/Eggplant on stove. Then peel of their skin and separate inner material in a bowl. You can see this process by clicking here.

Then mash inner material with fork or masher to make it smooth. After that add Yogurt and Tahnia sauce and mix it well. Now add all other materials and mix it well. Your Mutabal is ready to serve. Enjoy. 

Click here to watch more Arabic recipes.

Please Subscribe our Youtube channel. Also follow us on Facebook, Instagram and twitter for more Recipes.

Vegetarian

0

Karela Bhur | Bitter Gourd Skin Recipe

Karela also known as bitter gourd or bitter melon is a vegetable full of nutrition. Karela Bhur means Skin of bitter gourd. It contains proteins, vitamins B & C and calcium. Also it is really beneficial for people with diabetes. It will also help you make your immune system stronger as we really need that after "Covid19-spread".

People waste the skin of Karela / Karela Bhur but this recipe is made from the peeled skin of it. This might be unique recipe for you but do try as it is really delicious and healthy. 

Watch Video of this Recipe

Preparation time: 10 mins.
Cooking time: 15 mins.

Ingredients

Peeled Skin of Bitter Gourd - 2 kg - Karela ki Bhur
Cooking oil - 1/4 cup - Tael
Garlic Ginger Paste - 1 tbsp - Lehsan Adrak Paste
Green chilies - 3 pcs - Hari Mirch
Ginger sliced - 1 pc - Adrak Katti
Onion - 3 med pcs - Payaz
Tomatoes - 4 pcs - Tamatar
Salt - 1 tea spoon - Namak
Red Chili Powder - Half Tea Spoon - Laal Mirch
Turmeric Powder - Half Tea Spoon - Haldi Powder
Red Chili flakes - Half Tea Spoon - Daadar Mirch
Dry Coriander Powder - 2 tbsp - Khush Dhania powder
Fresh Coriander - Half cup - Taaza Dhania

Making Karela Bhur

Peel off skin of Bitter gourd in a plate. We are going to make this recipe with the peeled skin. After that cut the skin in smaller pieces. Now add 2 tbsp Salt in it and scuff it with your hands. This will end its bitterness. After that wash it. Repeat this step 3 to 4 times.

Now take peeled skin out of water. Squeeze it hard between your hands so no water remains in it and then put it in a strainer. Now preheat oil in a frying pot and fry karela bhur (Peeled skin of bitter gourd) in it. When they are ready then take them out in a strainer.

Note: You can use Skin of bitter gourd without frying them directly in to spices but we are sharing the way we like them.

Lets prepare spices for Karela Bhur Now. Take a cooking pot and add cooking oil in it. After oil gets hot, add ginger garlic paste in it and fry it until it becomes lite golden. Now when ginger garlic changed its color add tomatoes in it and mix them well. After that add all dry spices in it and mix them well. Now put it on low flame with lid covered for 5 minutes.

Open the lid now and Saute the spices well and make them softer. You can also use masher to make spices softer. Now add onions, green chilies and garnished ginger in it and mix them. After that add Karela Bhur in it and mix them well again. Now again put it on low flame with lid covered for 5 minutes.

After 5 minutes your Karela Bhur recipe is ready. You can garnish it with green fresh coriander and enjoy this Immune booster recipe.

Click here to see more Vegetarian recipes.

Please Subscribe our Youtube channel. Also follow us on Facebook, Instagram and twitter for more Recipes.

Vegetarian

0

Aloo Bhujia Recipe - Potato Sabzi by Mayelas Kitchen

Aloo Bhujia recipe is an easy to make recipe with different spices. Some people like to take it as breakfast and some in lunch. People also make it chatpatta by adding lemon juice over it. We like to eat it with our Seasonal Methi Puri but also tastes great with roti.

Watch Recipe Video

Preparation time: 10 mins
Cooking time: 15- 20 mins

Aloo Bhujia Recipe Ingredients

Potato - 1 kg - Aloo
Tomato - 2 pcs - Tamatar
Green Chili - 3 pcs - Hari Mirch
Onions - 2 small pcs - Pyaz
Ginger Garlic Paste - 1 Tea Spoon - Adrak Lehsan Paste
Ginger - Small piece - Adrak
80 ml Cooking oil
Salt - 1 tbsp - Namak
Carom Seeds - Half tea spoon - Ajwain
Red chili flakes - Half tea spoon - Dadar Mirch
Red Chili powder - 1 tea spoon - Laal Mirch
Turmeric powder - 1 tbsp - Haldi
Fenugreek Powder- 1 tbsp - Kasuri Methi

Making Aloo Bhujia Recipe

Preheat the oil in cooking pot and then add Onions. Cook onions on low flame and keep stirring them with intervals so they do not stick to the pot. When the onion are golden brown add ginger garlic paste and mix them.

After that we will add sliced tomatoes and all the spices and mix them. Now we will steam cook them for 2 mins by covering cooking pot with lid. After two minutes we will make the spices soft so no solid particle remains in side and we will do this by mashing spices with a spoon.

Now add Potatoes in it and mix them well. We will steam cook potatoes for 10 mins now. Some potatoes might take more time so check after 10 mins and if they need more steam then give them.

When they are well cooked from inside then add frozen or fresh coriander in it and mix them. After that garnish it with ginger and green chilies.

Aloo Bhujia recipe is ready now.Enjoy.

Click here to see Methi Puri Recipe - Fenugreek Puri Recipe.

Please Subscribe our Youtube channel. Also follow us on Facebook, Instagram and twitter for more Recipes.

Vegetarian

0

Phalia Qeema recipe | Ground beef with Green Beans

Phalia Qeema recipe which is translated as Ground Beef with Green beans recipe is a Green, meaty and healthy recipe. Eid ul Adha is near so this recipe will keep a balance between Vegetables and Meat in your menu. Green beans contain many essential vitamins and folate which is a B vitamin that is beneficial for health specially of pregnant woman and their child. Beef mince contains amino acids you need for muscle building. So give it a try.

Watch recipe video or read text below

Preparation time: 5-10 mins
Cooking time: 15 mins

Ingredients

Green beans ..... 1250 gram .... Phalia
Beef Mince ..... 1 kg ..... Beef qeema
Cooking oil ..... 50ml ..... Tael
Salt ..... 1 tbsp ..... Namak
Red Chilli Powder ..... 1 and half tbsp ..... Laal Mirch pwdr
Tumeric Powder ..... 1 tbsp ..... Haldi Pwdr
Dry Coriander Pwdr ..... Half Tea Spoon ..... Khushk dhania pwdr
Onions ..... 3 med pcs ..... Pyaz
Tomatoes ..... 4 pcs ..... Tamatar
Ginger Garlic paste ..... 1 tbsp ..... Lahsan Adrak Paste
Green chilies sliced ..... 2 pcs ..... Hari Mirch
Water ..... 1 cup ..... Paani

Making Phalia Qeema recipe

First we will Take out beans from Phalia | Green beans. Those Green beans which are hard their beans will be taken out by peeling off the skin. Those green beans that are soft cut them along with the skin in the bowl.

Now take a pressure cooker and put a glass of water in it along with 50ml cooking oil. After that add Onions, Tomatoes, garlic paste, Beef mince and all the spices in it. Now pressure cook it for 10 minutes. Remember one thing that we used frozen mince that is why we pressure cooked it for 10 mins but if you are using fresh mince then just put it on pressure for 6 to 7 mins.

Now we will open the pressure cooker and Saute mince for 6 to 7 mins on medium flame so its water gets dry and oil comes on side. After 7 mins the mince will be well sauted.

After cleaning green beans we had almost 1 kg left. We stored our green beans in freezer and used it later. We will put these green beans in pressure cooker and mix them with mince. After that we will add 1 glass water and give it pressure for 2-3 mins. Remember do not give pressure for long time otherwise green beans can loose their texture.

After pressure we will see if there is any water left. We will dry that water by keeping cooker on medium flame for 2 3 mins. Our recipe is ready and now we can garnish it with Ginger and Green chillies. Enjoy.

Click here to see Meaty & here to see Vegetarian recipes.

Please Subscribe our Youtube channel. Also follow us on Facebook, Instagram and twitter for more Recipes.

vegetable

0

Anardana Mirch Bhindi - Pomegranate Chilly Lady Finger by Mayelas Kitchen

 

 

Anardana Mirch Bhindi translated as Pomegranate chilly lady finger also known as Okra is one of the most famous dishes of Pakistan and India.

Our Recipe is mixture of flavors which gives a different tremendous taste on every bite. 

Watch recipe Video

Preparation time: 25 mins.
Cooking time: 20 mins.

Ingredients

Pomegranate Seeds | Anardana: Half Cup.
Green Chilly | Hari Mirch: 10 pcs large size.
Lady Finger | Okra | Bhindi: 1 kg.
Tomator | Tamatar: 5 pcs large.
Onions | Pyaz : 6-7 medium.
Fenugreek Powder | Kasuri methi: 1 Table spoon.
Salt | Namak: 1 Table spoon.
Red Chilli Powder | Laal mirch: 1 and half Table spoon.
Turmeric Powder | Haldi: 1 Tea spoon.
Black Pepper Powder | Kali Mirch: 1 tea spoon.
Coriander Powder | Dhania powder: 1 tea spoon.
Cumin Powder | Zeera powder: 1 tea spoon.
Garlic Ginger Paste | Lahsan Adrak Paste: 1 table spoon.
Fresh Coriander | Taaza dhania.

Making Mirch Bhindi / Chilies and Lady finger

Pomegranate Chillies

First soak Half Cup Pomegranate Dry seeds in water for overnight.
Then next day crush them with local crusher or use blender to make paste of the seeds.
Now take large Green chillies and cut them from front and clean its seeds from inside. Follow the best way in the video. After clearing seeds. Take a spoon and fill them with pomegranate paste and close them. Our Pomegranate chilies are ready.

Lady Finger / Okra

First cut the top and end of the Lady finger and slightly cut it from the middle. Then fry them in preheated cooking oil.

Take a cooking pot and add Two Table spoon cooking oil in it and heat it. Now add 1 table spoon Ginger Garlic Paste and when it becomes light brown in color, add Tomatoes and all the spices in it. Mix them well and close the lid of the pot for three minutes. After three minutes open the lid and mix them again. Now add Onions and mix them. Again close the lid for three minutes after that open and mix again. Now add ginger and close the lid for a minute and mix them.

While we were preparing the Masala, Finger Lady was ready. Now you can dish out the lady finger or put it straight in the Masala Cooking Pot. Make sure that oil does not transfer with the Okra if you are putting it directly from Frying pot. Mix it well and then add Lady Finger on it and close the lid for 2 - 3 minutes. After 2 - 3 minutes mix every thing again so the flavor of the lady finger mixes up in the chillies. Our Pomegranate Seed Chillies are ready now. You can garnish them with fresh green coriander. Enjoy.

Click here to see more Vegetarian recipes

Please Subscribe our Youtube channel. Also follow us on Facebook, Instagram and twitter for more Recipes.

Vegetarian

0

Vegetable Pakora recipe with Chicken Taste but without chicken

 

How to make Vegetable Pakora recipe with Chicken Taste but without chicken. Recipe by Mayelas Kitchen

Vegetable Pakora are one the most demanded treat when it is raining or weather is cold. Also it is a compulsory dish of Ramadan. It has a lot of recipes and is made with different ingredients. We will share other variety of Pakoras with you soon. The common ingredient in all Pakoras is Gram flour. It is crispy from outside and soft from inside. Every one just loves it.

A step by step complete Guide about how to make Pakoras

Watch Recipe Video

Preparation time: 15 mins
Cooking time: 5-10 mins

Ingredients

Gram Flours | Basin: 2 cups.
Green Chillies | Hari Mirch: 3 pieces
Potatoes | Aloo: 2 medium size sliced.
Onions | Pyaz: 3 pieces medium size sliced.
Coriander | Dhania: Few leaves
Palak | Spinach: Few Leaves
Salt | Namak: 1 table spoon or as per your requirement.
Sweet Soda: 1 pinch
Red Chilli Powder | Laal Mirch: 1 table spoon.
Red Chilli with Flakes | Daadar Laal Mirch: 1 tea spoon.
Fenugreek Powder | Kasuri Methi: 2 table spoon.
Cumin Powder | Zeera Powder: 1 table spoon.
Turmeric Powder | Haldi: 1 table spoon.
Chicken Stock Cube: 1 piece.

Making

Making Pakora is really simple. Just mix all the above mentioned materials. While mixing add water in them to turn material in to paste. Make sure Pakora material is not to thin. Always mix pakoras with your hands as they mix well and also are soft from inside when cooked.

Preheat the oil and start putting the material in them. Pakoras will be ready in 5 minutes. If you want to make them more crispy just fry a bit more as you require.

Click here to see Vegetarian recipes.

Please subscribe our Youtube channel. Also follow us on Facebook, Instagram and twitter for more Recipes.

Vegetarian

0