Bitter Gourd with Chana Dal (also known as Karela Chana Dal or Chana Dal Karela) is a classic Indian sabzi that combines the health benefits of bitter gourd (karela) with protein-rich split chickpeas (chana dal). The bitterness of karela is balanced by the nutty dal, spices, and sometimes onions/tomatoes, making it surprisingly tasty and less bitter than plain karela sabzi. It's a nutritious, diabetic-friendly dish often served with roti, rice, or dal.

A popular North Indian/Punjabi-style version reduces bitterness by salting the karela first and pairs it with soaked and cooked chana dal.

Ingredients (serves 3-4)

• ½–1 cup chana dal (split Bengal gram/chickpeas), soaked for 1–2 hours
• 250–500g bitter gourd (karela), 4–5 medium ones
• 2 medium onions, finely sliced or chopped
• 2–3 tomatoes, chopped (optional, for gravy version)
• 2–3 green chilies, slit
• 1 tsp cumin seeds (jeera)
• 1 tsp fennel seeds (saunf)
• ½ tsp nigella seeds (kalonji), optional
• ½–1 tsp turmeric powder (haldi)
• 1 tsp coriander powder (dhania)
• 1 tsp red chili powder or flakes

Salt to taste

• 3–4 tbsp oil (mustard oil for authentic flavor)
• Fresh coriander leaves for garnish
• Water as needed

Step-by-Step Recipe

Prep the karela (key to reducing bitterness):

• Wash, scrape/peel the rough skin lightly (optional), slit lengthwise, remove seeds if very mature, and slice into thin rounds or small pieces. Rub with 1–2 tsp salt, mix well, and let sit for 20–30 minutes (or up to 1 hour). This draws out bitterness. Rinse thoroughly 2–3 times under running water and squeeze out excess water. Pat dry.

Cook the chana dal:

• Pressure cook soaked chana dal with a pinch of turmeric and salt until soft but not mushy (2–3 whistles, or boil in a pan for 20–30 minutes). Drain excess water if needed; keep slightly firm.

Cook the sabzi:

1. Heat oil in a pan/kadai. Add cumin seeds, fennel seeds, kalonji (if using), and let them splutter.
2. Add sliced onions and sauté until golden brown.
3. Add green chilies, turmeric, coriander powder, red chili, and stir for 30 seconds.
4. Add the rinsed karela pieces. Stir-fry on medium heat for 8–10 minutes until slightly softened and edges crisp (this helps mellow bitterness).
5. Mix in the cooked chana dal. Add chopped tomatoes (if using) and salt. Stir well.
6. Add a splash of water (½–1 cup), cover, and simmer on low heat for 10–15 minutes until flavors blend and karela is tender. Stir occasionally.
7. Garnish with fresh coriander.
8. Serve hot with roti, paratha, or rice, plus yogurt or raita on the side to balance any remaining bitterness.

Tips for Less Bitterness

• Always salt and rest the karela—don't skip this!
• Fry karela well before adding dal.
• Some versions add a bit of jaggery, amchur (dry mango powder), or lemon for tang.
• Mustard oil gives great flavor; heat it to smoking point then cool slightly.

This dish is packed with fiber, vitamins, and blood sugar-regulating properties from karela.

Here's a simple, refreshing homemade kiwi flavored ice lollies (also called kiwi popsicles) recipe. This version focuses on pure kiwi flavor with a touch of sweetness and lime for brightness—it's naturally vibrant green and perfect for hot days!

Ingredients (makes 6–8 ice lollies, depending on mould size)

• 6–8 ripe kiwis (about 500–600g), peeled
• 2–4 tablespoons sugar, honey, or your preferred sweetener (adjust to taste—kiwis vary in sweetness)
• Juice of 1 lime (about 2–3 tablespoons) — adds zing and balances the flavor

Optional: ¼ cup water or coconut water (if you want a softer texture)

Optional extras: A few fresh mint leaves (blended in), kiwi slices for decoration, or a splash of tonic water for a fizzy twist

Instructions

1. Peel the kiwis and chop them into chunks. (Save 1–2 kiwis to slice thinly for decoration if desired.)
2. Add the kiwi chunks, lime juice, and sweetener to a blender or food processor. Blend until completely smooth. Taste and adjust sweetness if needed—ripe kiwis are quite sweet, so start low.
3. If using, blend in mint leaves or add a little water/coconut water for a smoother pour.
4. If you want pretty layered or decorated lollies: Place 1–2 thin kiwi slices against the sides of each mould for a nice visual effect.
5. Pour the kiwi puree into ice lolly moulds, leaving a little space at the top for expansion during freezing.
6. Insert the sticks (if your moulds require partial freezing first, freeze for 30–60 minutes, then add sticks to keep them centered).
7. Freeze for at least 4–6 hours, or overnight until solid.

To unmould: Run the moulds under warm water for a few seconds to loosen.

Enjoy immediately for the best texture!

Tips

• For creamier lollies → Blend in ½ cup Greek yogurt or coconut milk.
• For extra fun → Alternate layers with blended strawberry or mango puree for a tropical twist.
• Store in the freezer for up to 2 weeks (if they last that long!).

Super easy, healthy, and bursting with fresh kiwi taste—let me know if you'd like a variation! 

Working with sugar professionally usually refers to two main areas in pastry and confectionery:

Everyday pastry work (using different sugars in recipes, emulsions, caramels, etc.)

Advanced decorative sugar work (pulled sugar, blown sugar, spun sugar, cast sugar — the spectacular showpieces seen in high-end patisserie and competitions)

Here’s a practical breakdown of how professionals' approach both.

Everyday Professional Sugar Handling (Pastry Chef Level)

• Pros treat sugar as a functional ingredient with very specific behaviors.
• Understand sugar stages precisely
• Use a digital candy thermometer (or laser for boiling sugar).

Never trust color alone — pros calibrate by stages:

Stage	Temp °C	Temp °F	Use Case
Thread	110–113	230–235	Fruit preserves, syrups
Soft ball	116–118	240–245	Fondant, fudge
Hard ball	121–130	250–265	Marshmallows, nougat
Soft crack	132–143	270–290	Toffees
Hard crack	149–154	300–310	Brittle, lollipops, base for pulled sugar
Caramel	160–177+	320–350+	Caramel sauce, praline, brûlée

Prevent unwanted crystallization

• Add glucose syrup / corn syrup / invert sugar (10–20% of sugar weight)
• Add tiny amount of acid (lemon juice, cream of tartar, tartaric acid)
• Never stir once boiling (only before)
• Brush sides of pan with wet pastry brush to wash crystals down

Key pro habits

• Mise end place everything before sugar hits the stove
• Work in a warm kitchen (sugar stays workable longer)
• Use heavy-bottomed copper or stainless pans
• Keep a bowl of ice water nearby for emergency burns
• Cool caramel on silicone mat / parchment for clean shattering

For crème brûlée / finishing caramel: many Michelin kitchens now use pre-made caramel powder (dry caramelize sugar → cool → blitz) → dust & torch → instant even crunch without burning

Different sugars behave differently — pros choose deliberately

Sugar Type	Moisture	Sweetness	Main Professional Use
Granulated	Low	100%	General, caramels
Caster / superfine	Low	100%	Meringues, creaming (dissolves faster)
Icing / powdered	Very low	100%	Frostings, dusting
Brown / muscovado	High	~90–95%	Flavor, moisture in cakes, caramels
Glucose / DE 40–60	High	~40–70%	Anti-crystallizing in pulled sugar, ice cream
Isomalt	Very low	~50–60%	Showpieces, clear decorations (humidity resistant)

Isomalt tip — many pros switched to isomalt (or 50/50 sugar-isomalt blend) for showpieces because:

• Much more resistant to humidity
• Crystallizes far less
• Cools slower → longer working window
• Stays clear and glossy longer

Advanced Decorative Sugar Work (Pulled / Blown / Spun Sugar)

This is the high-skill, high-risk area (burns are almost inevitable when learning).

Basic pulled sugar recipe (classic professional base)

• 1 kg granulated sugar
• 400–500 g water
• 200–250 g glucose syrup
• 5–10 drops tartaric acid solution (or citric acid/lemon juice)

Method outline (pros’ workflow)

• Dissolve sugar in water → boil → add glucose + acid
• Cook to hard crack (155°C) or just into light caramel (160°C)
• Shock in cold water bath 5–10 seconds (stops cooking)
• Pour onto silicone mat / oiled marble
• Fold edges in with palette knife until cool enough to handle (~70–80°C)
• Satiné / pulling phase — pull and fold repeatedly → incorporates air → turns opaque & shiny satin (most important skill)
• Color with powdered food color or gel during pulling
• Work under heat lamp or re-warm in microwave (5–10 sec bursts)

Main techniques pros master

• Pulled sugar — ribbons, threads, flowers, cages, woven baskets
• Blown sugar — pump + sugar bubble → fruits, animals, figures (very advanced, takes years)
• Cast / poured sugar — pour into oiled molds or free-form bases
• Spun sugar — fork / whisk drizzled over sticks → bird’s nest effect
• Patinage — polishing / satinizing surface for mirror shine
• Safety & pro mindset
• Kevlar gloves + long sleeves mandatory
• Never leave boiling sugar unattended
• Have vinegar + ice water ready for burns
• Practice small batches 50–100 times before big pieces
• Work fast — sugar sets in minutes once below ~70°C
• Hotter kitchen = easier (sugar stays malleable longer)

If you're starting, focus first on:

• Reliable caramel + pulled sugar basics
• Switching to isomalt for less stress on showpieces
• Building speed & satin technique under a heat lamp

Which direction interests you most — everyday pastry use, caramel work, or full showpiece sugar art? That’ll help narrow down the next steps.

 

Pink Modak is a beautiful twist on the traditional Indian sweet offered to Lord Ganesha, especially during Ganesh Chaturthi. The pink color often comes from natural ingredients like beetroot juice (for a vibrant, chemical-free hue) or rose syrup/gulkand (for a floral flavor and softer pink). Here are two popular, easy versions: a no-cook instant coconut rose modak (quick and beginner-friendly) and a beetroot-tinted steamed version (more traditional with natural color).

Instant No-Cook Coconut Rose Modak (Pink Rose Flavor)

This is super simple, requires no steaming, and gets its pink from rose syrup or a touch of food color/beet powder. Yields about 10-12 modaks.

Ingredients:

• 2 cups desiccated coconut (or freshly grated)
• ½–¾ cup condensed milk (adjust for sweetness)
• 2–3 tbsp rose syrup or gulkand (for flavor and pink color; add more for deeper pink)
• ¼ cup milk powder (optional, for creaminess)
• ½ tsp cardamom powder
• 1–2 tbsp powdered sugar (optional)
• Chopped pistachios or rose petals for garnish

Steps:

1. In a bowl, mix desiccated coconut, milk powder, cardamom powder, and powdered sugar.
2. Add condensed milk and rose syrup gradually. Mix until it forms a soft, moldable dough (not too sticky). If using food color, add a drop or two here for pink shade.
3. Grease a modak mould with a little ghee. Press the mixture firmly into the mould, filling the top part first, then the base. Level it off and unmould carefully.
4. Garnish the tip with pistachios or rose petals if desired.
5. Chill in the fridge for 30 minutes to set. Ready to offer!

This version is ready in under 15 minutes and has a lovely rose-coconut taste.

Natural Pink Beetroot Coconut Modak (Steamed, Healthier Option)

For a chemical-free pink color using beetroot.

Ingredients for outer shell/dough:

1–1½ cups rice flour

• 1 cup water
• 1–2 tsp ghee
• ¼–½ tsp beetroot juice or grated beetroot puree (for pink color; adjust for shade)
• Pinch of salt

For filling (classic coconut-jaggery):

• 1 cup fresh grated coconut
• ½–¾ cup jaggery (grated)
• ½ tsp cardamom powder

Optional: chopped nuts

Steps:

1. Heat water with ghee and a pinch of salt. Add beetroot juice/puree for color. Bring to a boil.
2. Lower heat, add rice flour, mix quickly to form a soft dough (cover and rest 5–10 mins).
3. For filling: Cook coconut + jaggery on low heat until it thickens and comes together. Add cardamom. Cool.
4. Grease modak mould. Take a portion of pink dough, press into mould to line it thinly. Add filling, cover with more dough, seal, and unmould.
5. Steam the shaped modaks for 10–12 minutes.
6. Cool slightly and serve as prasad.

This gives a pretty natural pink and soft texture.

Tips:

Use silicone modak moulds for easy unmoulding.

For extra fancy, garnish with edible silver leaf (varak), saffron strands, or nuts.

Store in an airtight container in the fridge for 2–3 days.

Enjoy making these pretty pink modaks — perfect for festivals or just as a delightful treat!