Arusuvai Pavakkai / Khatta Meetha Karela

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I wanted to share something that God taught me in the recent times. Everybody needs more time and I can take authority over time. I could do more in one day than naturally possible, WITH GOD.  To put it very clear, you can do all your work with ease and no trouble. Hard to believe? Here is the verse –

He forgives your sins—every one.
He heals your diseases—every one.
He redeems you from hell—saves your life!
He crowns you with love and mercy—a paradise crown.
He wraps you in goodness—beauty eternal.
He renews your youth—you’re always young in his presence.

HE renews every minute of yours. Therefore, cast all your burdens unto Him and Be anxious about nothing. Time shall wait for you 🙂 Now to the dish of the day..

After I had learnt this awesome recipe for Shrimathi aunty, healthy bittergourd or karela has become a part of my weekly meal planner. Thanks to Shrimathy aunty and Sanath uncle 🙂 This dish is hot, sour, sweet, delicious..  More importantly, there is a tip to remove the bitterness..  why wait? Lets go to the recipe..

Preparation time – 10 mins                    |       Cooking time – 20 mins                                    |     Serves – 4

Here is what you will need..

To grind

1/2 tspn Chilly powder

pinch of hing

2 tspn Gun powder or Idli Molaga podi

1.5 tbspn Jaggery powdered

small lemon size Tamarind soaked in 1/2 cup water, 30 mins

Other ingredients

1/2 kg Bitter gourd chopped


1 tspn urad dal

1/2 tspn Jeera seeds

Curry leaves



1. Slit bitter gourd/karela into two pieces lengthwise. Remove and discard the white part in the middle. Chop the karela into small pieces.

3. Remove the water on top of the soaked tamarind ball and keep it aside. This is the light tamarind water that will be used in pressure cooking the karela pieces.

2. Grind into a smooth paste the ingredients under “to grind” ( chilly powder + idly molaga podi + soaked tamarind ball + Jaggery )

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1. Pressure cook bitter gourd pieces with 2 tspns of light tamarind water, little salt for 2 to 3 whistles ( based on the thickness of skin ). The bitter gourd pieces turn almost brown in color. Once done, remove the excess tamarind water. Throwing out few drops of that excess water , throws out the bitterness.

2. Heat a wok, add 1 to 2 tspns of oil. Add urad dal, jeera, curry leaves. Add the ground paste and saute on a medium flame until the oil separates.

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3. Add the pressure cooked bittergourd, salt. Give a nice stir. Cover the pan and cook in a medium flame for the next 5 minutes. Check seasoning and switch off. Awesome karela dish ready.

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Please do try out and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page 🙂

Love & Shalom,



Raw Banana Roast or Vazhakkai Fry

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Have you ever thought forgiving someone is very tough? Of course, people are not all the time nice to you. My face sometimes wears a mood off board when bitterness for someone sneaks into my heart! Oh that bad feeling! I always wanna get rid of that sooner and fight with the devil that brings the bitterness. Reading below truth from my daily devotional set my heart free. See, if it makes sense to you?!

Ephesians 4:32

And be kind to one another, tenderhearted, forgiving one another, even as God in Christ forgave you.

People like to say, “I can forgive, but I cannot forget.” Have you heard that before? Now, in the first place, nowhere in the Bible does God tell you to forgive and then to forget. It is not in the Bible! The devil is adding something here to make the whole thing burdensome.

God only tells us to forgive because God in Christ has forgiven us a debt we cannot pay. When we do this, we do ourselves a favor because harboring bitterness and unforgiveness can sometimes destroy our health!

So just forgive and let God take care of the rest. When you really forgive, sometimes, He makes you forget. But sometimes, you still remember the incident because it was a major thing in your life. Yet, when you look back at it, the pain is no more there. The sting is gone and you are not bitter. Yes I am sweet now 🙂 Now to the recipe of the day!

Presenting to you here is one of our family favorite, Raw banana fry. I manage to use oil as low as possible and this particular recipe all the time turns out good.

Here is what you will need..

3 Raw bananas

1 tspn red chilly powder

1 tspn sooji or rava

Few drops of lemon juice




1. Chop the raw bananas into halves. Cook them in a idli cooker. Take care not to overcook.

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2. Cool them. Peel them. Slice them.

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3. Coat them with a marinade of redchilly powder, salt, sooji or rava mixed with one or two drops of lemon juice. Allow them to rest for 15 to 20 mins.

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4.Rub the tawa with oil and tawa fry the slices until they turn golden.

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Serve Hot with curd rice 🙂 Bliss, I say 🙂

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When you try this out, please send your feedback and a dish picture to my FB Page 🙂 Your comments always encourage me!

Love & Shalom,


Low Cal Arbi Roast or Seppankizhangu roast

Just back from an awesome sunday service. God made a statement very clear. If you have a worry. Give it to me. Leave home happy and radiant. Do not take it back with you and come back the same next sunday. A word at right time is always honey to the dead tongue, isnt it ?

 “Are you tired? Worn out? Burned out on religion? Come to me. Get away with me and you’ll recover your life. I’ll show you how to take a real rest. Walk with me and work with me—watch how I do it. Learn the unforced rhythms of grace. I won’t lay anything heavy or ill-fitting on you. Keep company with me and you’ll learn to live freely and lightly.”

Today, I am presenting my MIL’s very much tamed Arbi Roast. She has nailed the method of making crunchy crispy gold coins like Arbi roast with less spoons of oil.

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Preparation time : 25 mins                                              |                              Cooking Time : 20 mins

Here is what you will need..

500 gms Arbi or Seppankizhangu

1 tspn of red chilly powder ( Adjust according to your taste buds )

1/2 tspn of haldi

1/2 tspn mustard seeds

1/2 tspn urad dal

4-5 tspns of oil



1. Add unpeeled full arbis, salt and very little water to a Pressure cooker.  Cook them without having the whistle on the cooker until they are 80% done. Cool them. Peel them. Chop them into rings.  ( This is to be done a night before )

2. Coat the chopped arbi with the marinade of red chilly powder, haldi. Spread them on a large plate. Allow them to rest overnight.

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Benefits of preparations overnight 

1. All the moisture is removed.

2. The arbis get well absorbed with the masala.


Heat a heavy bottomed skillet with oil. Splutter mustard seeds, urad dal. Add the marinated arbis. Do not use laddle or spatula. Just carefully toss the pan as the fried rice chefs do 😉 The arbis get well coated in oil. Reduce the flame to medium. Keep tossing the arbis at regular intervals. In less than 20 minutes, you get crunchy crispy arbis!! Hard to believe? Here is the pics taken at regular intervals for you to have a look 🙂

At the first toss..

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After 10 mins..

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Keep tossing gently at regular intervals and

Finally… 🙂

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I would like to hear your comments and feedback. Please do share them. When you try this delicious arbi fry, do not forget to send a picture to my FB Page 🙂

Love & Shalom,