Recipe of Award-winning Parasurama Gele and a Bitter Gourd on the side

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Before you jump to Parasurama Gele and a Bitter Gourd on the side recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That has fully changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the industry experts, to clean up the environment we are all going to have to make some changes. These modifications need to start happening, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, mainly by making your cooking area more green.

Perhaps the food is not quite as good when cooked in the microwave, but it will save you money to use it over your oven. The energy used by cooking in an oven is greater by 75%, and perhaps this small amount of knowledge will spur you on to use the microwave more frequently. Countertop appliances will certainly boil water as well as steam vegetables faster than your stove, and use a lot less electricity. Many people mistakenly believe that doing the dishes by hand uses less energy than a dishwasher. You get the greatest energy savings by completely loading the dishwasher ahead of commencing a wash cycle. Preserve even more money by air drying as well as cool drying your dishes instead of heat drying them.

From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is reasonably straightforward to live green, all things considered. It's about being practical, more often than not.

We hope you got benefit from reading it, now let's go back to parasurama gele and a bitter gourd on the side recipe. You can cook parasurama gele and a bitter gourd on the side using 33 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Parasurama Gele and a Bitter Gourd on the side:

1. Get 350 g (12 oz) of puff pastry.
2. Take 1 of beaten egg for wash.
3. You need 1 of large or 2 medium onions, finely chopped.
4. Prepare 1 of green birds eye chilli, finely chopped.
5. Take 1/2 tsp of ginger paste.
6. Take 1/2 tsp of garlic paste.
7. Prepare 30 g (1 oz) of fresh coriander, roots finely chopped and leaves shredded.
8. You need of Masala.
9. Prepare 2 of organic chicken breasts, cut into small pieces.
10. Provide of small piece of turmeric, peeled and grated or 1/4 tsp turmeric powder.
11. Prepare 1 tbsp of lime leaves, finely shredded.
12. Provide 1 1/2 of tsps fennel seeds, ground.
13. Provide 1 tsp of lemon peel, minced.
14. Take 1 tsp of chilli powder.
15. Provide 1 tsp of ground coriander.
16. Get 1/2 tsp of garam masala.
17. Use 1/4 tsp of ground black pepper.
18. Get pinch of salt.
19. Use 2 tbsps of oil.
20. Get of Pickle.
21. You need 250 g (9 oz) of bitter gourd.
22. Provide 1 tsp of salt.
23. Get 1 tbsp of sesame oil.
24. Take 1 of bayleaf.
25. Get 1/4 tsp of mustard seeds.
26. Provide 1/4 tsp of fenugreek seeds.
27. You need 1 tbsp of ginger, shredded.
28. Take 1 tsp of fresh turmeric, thinly sliced.
29. Prepare 2 tbsps of curry leaves.
30. Prepare 2 cloves of garlic, sliced.
31. Provide 2 of red or birds eye chillies.
32. Take 1 of small cinnamon stick.
33. Provide 4 tablespoons of vinegar.

Instructions to make Parasurama Gele and a Bitter Gourd on the side:

1. Preheat oven to 200 degrees C, 400 degrees F, Gas mark 6. Combine chicken with all the other masala ingredients..
2. Heat ½ the oil in a skillet, add the chicken masala and cook on a medium heat for approximately 10 minutes until cooked through. Set aside to cool..
3. Add the remaining oil to a pan, add the onions and saute until translucent. Add the garlic and ginger paste, chilli and saute for a few more minutes. Add the cooked chicken, stir and heat through. Add the fresh coriander, taste and adjust the seasoning. Set aside to cool..
4. Roll out the puff pastry into a square. Cut into 2 pieces to making 2 rectangles. Take half the chicken and place along the edge of the pastry in a line. Roll the pastry over the chicken, seal the end with egg wash and continue rolling so the seam is on the bottom. It should be a cylinder. Fold in the ends and seal with egg wash. Cut small slits in the top and egg wash. Place on a lightly oiled baking sheet and bake in the centre of the oven for 20 minutes until golden brown..
5. To make the pickle. Slice the gourd lengthways, remove the seeds and slice into ¼ inch (1/2 cm) pieces. Sprinkle salt over and leave to sit for half an hour. Drain and set aside..
6. Heat the oil in a pan. When hot add the bayleaf, mustard seeds and fenugreek seeds. When it splutters, add the ginger, turmeric, curry leaves, garlic and whole chilies. Let the spices fry for a minute. Add the cinnamon stick and the gourd and mix well. Cover the pan and let it cook for 10 minutes over medium heat until the gourd is cooked but still has a bite. Taste and add more salt if needed. Place the gourd in a jar and pour over enough vinegar to cover..

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