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Parasurama Gele and a Bitter Gourd on the side
Parasurama Gele and a Bitter Gourd on the side

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 Deciding on Healthy and balanced Fast Food.

Just about every article you read about improving your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is literally very true. Sometimes, though, the last thing you want is to have to prepare an evening meal from scratch. Once in a while you just want to visit the drive through while you’re on your way home and complete the day. There is simply no reason that you simply shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because many of the popular joints are now marketing “healthy” menu options to keep their businesses up. Here’s how you’ll be able to eat healthfully when you’re at a fast food spot.

Concentrate on the sides. It wasn’t that long ago that all you could get at the fast food diner was French Fries. Today the vast majority of the most popular fast food franchises have amplified their products. There are lots of salads around today. You could get chili. You can get baked potatoes. You can choose fruit. There are so many selections that you can choose that do not force you to consume foods that have been deep fried. When choosing your meal from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. When you are doing this you may keep your fat content as well as your calorie counts low.

Logic says that one the easiest way to stay balanced is to avoid the drive through and never eat fast food. While, for the most part, this is a good strategy, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Once in a while, permitting someone else cook dinner is just what you need. There isn’t any reason to feel guilty about visiting the drive through when you make healthful decisions!

We hope you got insight from reading it, now let’s go back to parasurama gele and a bitter gourd on the side recipe. To make parasurama gele and a bitter gourd on the side you need 33 ingredients and 6 steps. Here is how you achieve that.

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