........ Clean a Karela (Bittergourd)
It is also so helpful when friends/readers give you advice/comments on your blog. When I started this blog, it simply started out as a result of me posting food picutres on facebook. Food junkies - slurped and burped at the pics and requested recipes for some of the dishes posted. So I thought why not! I went back and forth in between getting a dedicated website or a blog. Blogging just seemed easier for a non-techie gal like me. And then started the quest to create, cook, and post. I got addicted to blogging, losing sleep over "What new dish can I make" - if you do not know, Librans such as me, have these OCD characteristics. Like for instance, I painted my kitchen teal and the adjacent morning room carriage light (yellow). But, the teal was just getting on my nerves. For the longest time, I tried to ignore it, tried to like it, tried to live with it - but alas, two days ago in midst of cooking my Thai Chicken, I whipped up the remainder of Carriage light and repainted the entire kitchen yellow - even the 'hard-to-reach-over-the-cabinets' space! Dont worry - I did leave one wall teal.
Okay back to my OCD story - So while I was losing sleep over the 'next best recipe idea', I was overlooking the 'basics'. Thanks to my good friend Twinkle's advice - that sometimes people just want to get the basics of cooking !!! I used to think everyone knows how to make Guacamole. Well not everyone!! Especially, those who havent followed Food network or read cookbooks or look for recipes while sitting in the doctors office in the Good Housekeeping magazine!
So in conclusion, while I will continue to think of new and unique recipes for my readers, I shall not forgo the regular Palak Paneers, Butter Chickens, or the Homemade Salsas!
To keep with the spirit of the 'basics', here is how to prep a Karela.
It is also so helpful when friends/readers give you advice/comments on your blog. When I started this blog, it simply started out as a result of me posting food picutres on facebook. Food junkies - slurped and burped at the pics and requested recipes for some of the dishes posted. So I thought why not! I went back and forth in between getting a dedicated website or a blog. Blogging just seemed easier for a non-techie gal like me. And then started the quest to create, cook, and post. I got addicted to blogging, losing sleep over "What new dish can I make" - if you do not know, Librans such as me, have these OCD characteristics. Like for instance, I painted my kitchen teal and the adjacent morning room carriage light (yellow). But, the teal was just getting on my nerves. For the longest time, I tried to ignore it, tried to like it, tried to live with it - but alas, two days ago in midst of cooking my Thai Chicken, I whipped up the remainder of Carriage light and repainted the entire kitchen yellow - even the 'hard-to-reach-over-the-cabinets' space! Dont worry - I did leave one wall teal.
Okay back to my OCD story - So while I was losing sleep over the 'next best recipe idea', I was overlooking the 'basics'. Thanks to my good friend Twinkle's advice - that sometimes people just want to get the basics of cooking !!! I used to think everyone knows how to make Guacamole. Well not everyone!! Especially, those who havent followed Food network or read cookbooks or look for recipes while sitting in the doctors office in the Good Housekeeping magazine!
So in conclusion, while I will continue to think of new and unique recipes for my readers, I shall not forgo the regular Palak Paneers, Butter Chickens, or the Homemade Salsas!
To keep with the spirit of the 'basics', here is how to prep a Karela.
I use a peeler to gently peel the karela. Some people keep more of the prickly part but I prefer it this way.
Chop the ends off on both sides
Cut the karela into half lengthwise
With your finger or a spoon, scoop out the seeds.
Soak the karela in warm salty water for 15 minutes. Then, squeeze the karela out and throw the water. Repeat the same step again.
When prepping for stuffed karelas, do not cut the karela into half completely. Leave it intact on one side.
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