11
Nov 18

Lauki (bottle gourd) without onion and garlic

On the occasion of Bihar’s famous festival chhath puja, when I did eat this ‘lauki ki sabji’ with my friends and relatives, it was the moment of real pleasure.

In my childhood days, I never liked lauki (bottle gourd), but now i love the lauki in any preparation i.e. lauki ki kheer, lauki kofta, lauki aaloo ki sabji…

I really enjoy the delicious taste, and tempting aroma, of ghee (clarified butter) in lauki ki sabji. It produces the great aroma, taste, energy and a dose of nutrition, who observe fast on chhath pooja.

Ingredients:

  • Bottle gourd: 500 gm
  • Whole Red chilly: 2no.
  • Cumin: 1 teaspoon
  • Asafoetida: 1 pinch
  • Turmeric powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Ghee/cooking oil: 1 tablespoon

Preparation:

  1. Remove the Peel of bottle gourd and chop them, keep aside

Method:

  1. Take a fry pan. Heat ghee and add cumin, asafoetida and whole red chili, sputter it for few seconds.
  2. Add lauki stir fry on medium flame for couple of minutes, it will become watery; now cook with lid on, till half done, add turmeric powder and salt.
  3. Stir and cover it, cook on medium flame till it is done. (Put water if required).
  4. Put off the flame, transfer into serving bowl, and decorate with coriander leaves.
  5. Lauki (bottle gourd) without onion and garlic is ready to serve, Serve hot or warm with chapati or paratha.
Lauki (bottle gourd) without onion and garlic

Lauki (bottle gourd) without onion and garlic

Ingredients

Ingredients

Ingredients

Ingredients

Add lauki

Add lauki

Add lauki

Add lauki

add turmeric powder and salt

add turmeric powder and salt

Lauki (bottle gourd) without onion and garlic

Lauki (bottle gourd) without onion and garlic


06
Nov 18

Lauki (bottle gourd) ke Dahi-vada/bhalla

In India curd (yogurt) is a versatile ingredient: it can use in many dishes as marinade or gravy, above all it is easy to digest.

In summer the cooling effects of yogurt make it hot sellers; that’s the reason I was pushed to innovate; the dahi- vada with Lauki and yogurt. Especially in Tamil Nadu, where I lived for 15 years; there are only three seasons there; hot- hotter-hottest.

Lauki (bottle gourd) and curd are cool in nature and good for summer; serve as a chat or with any meal.

Now saliva is coming out, I can’t say I am not hungry.

Ingredients:

  • Urad dal (split black gram): 100 gm
  • Salt: 1 teaspoon (as per your taste)
  • Asafetida: 1 pinch
  • Baking soda: 1 pinch
  • Ginger: 2” piece
  • Bottle gourd: 200gm.
  • Green chili: 1 no.
  • Oil: for deep frying
  • Curd (yogurt): 250 gm
  • Sugar: 1 tablespoon
  • Cumin seed: 1 teaspoon (roasted and powdered)
  • Red chili powder: 1 teaspoon
  • Black rock salt: half teaspoon (powder)
  • Sweet tamarind chutney: half cup

Preparation:

  1. Soak urad dal, minimum for 5 hours or overnight, grind them and make fine, smooth and creamy paste with help of small quantity of water. Whip the paste about 5-7 minutes.
  2. Beat the yogurt with sugar and salt. Keep in refrigerator.
  3. Take the ginger and green chili, chop into small pieces. Keep aside.
  4. Peel off bottle gourd and grate the gourd, keep aside.
  5. Take fry pan, put oil and heat; add chopped ginger and green chili.  Stir and fry (keep it stirring otherwise it may burn); fry for few seconds. Add grated bottle gourd and salt; stir and cover it and cook for 2-3 minutes on medium/low flame till it is done.
  6. Put off the flame; let it come to room temperature. Give the round shape as tikki (Shown as photo), keep aside.
  7. Take a big mixing bowl, put dal paste, ginger, salt, asafetida and baking soda. Mix properly. Now batter is ready.

Method: for making vada:

  1. Take flat and heavy bottom fry pan, put oil in the fry pan and heat the oil.
  2. Drop a small drop of batter, if the batter starts expending slowly it means oil is ready.
  3. Note: if oil is more hot batter drop will burn, put off the flame and wait. If oil is less hot batter drop will not expand.
  4. Put one tikki into the batter; roll the batter all around the tikki, as shown in photo.
  5. Gently put this (vada) into hot oil. Repeat with remaining tikki and batter. Fry till it become golden brown in color.
  6. Take out the vada and soak it into Lukewarm water for about 10-20 minutes, squeeze out vada by putting it between both palms.
  7. Arrange this vada into serving dish; pour chilled thick beaten curd over them.
  8. Garnish with sweet tamarind chutney, black rock salt, cumin powder and chili powder.
  9. Yummy and delicious starter is ready to serve; it is also used as a side dish.
    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Ingredients

    Ingredients

    add chopped ginger and green chili

    add chopped ginger and green chili

    Add grated bottle gourd

    Add grated bottle gourd

    cook

    cook

    Put one tikki into the batter

    Put one tikki into the batter

    frying

    frying

    frying

    frying

    soak it into Lukewarm water

    soak it into Lukewarm water

    vada & curd

    vada & curd

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla


01
Oct 18

Zucchini fritters (zucchini pakora)

Zucchini is high in magnesium, fiber and vitamin, it is good to choose always medium in size. Prepare zucchini fritters for your family that are delicious and exciting, serve with raw peanut chutney/dip.

Ingredients:

  • Zucchini: 2 no.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 pinch
  • Asafoetida powder: 1 pinch
  • Chili powder: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Garam masala: ¼ teaspoon
  • Ajwain (carom seeds): ¼ teaspoon
  • Besan (gram flour): 1 cup
  • Water: 1 cup
  • Mustard oil: for deep frying
  • Meetha soda (Sodabicarb): 1 pinch

Preparation:

  1. Take zucchini, slice into thin layer as shown in photo. Keep aside.
  2. Take a bowl. Put besan, salt and all ingredients; make a smooth batter with the help of water.

Method:

  1. Take kadai (fry pan), heat oil in it. Let oil to smoke. Pour a drop of batter into the oil. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip a slice of zucchini into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, slowly turn over, fry till it becomes golden brown on both sides.
  4. Remove the fritters from oil; serve hot with raw peanut chutney, tomato sauce and green chutney.
    Zucchini fritters (zucchini pakora)

    Zucchini fritters (zucchini pakora)

    Ingredients

    Ingredients

    zucchini slice and batter

    zucchini slice and batter

    dip a slice of zucchini into batter

    dip a slice of zucchini into batter

    Deep fry all slices

    Deep fry all slices

    Zucchini fritters (zucchini pakora)

    Zucchini fritters (zucchini pakora)


09
Nov 17

Aaloo Gobhi (potato and cauliflower) without onion and garlic

Traditionally India has so many occasion/fasting days; it is mandatory to have home cooked food without onion and garlic. So on upcoming occasion without much bothering you; prepare this simple recipe.

Stir fry cauliflower in the ghee (clarified butter) and use green chili, black pepper & ginger paste, which gives the delicious twist.

It is cooked on the occasion of ‘nahay-khay of chhath pooja’ in Bihar; you can cook any time; like Friday fast or Satyanarayan pooja etc.

Ingredients:

  • Potato: 200 gm
  • Cauliflower: 250-300 gm
  • Tomato: 1-2 no.
  • Green chili: 1 no.
  • Black pepper: 10-12 no.
  • Ginger: 2” pieces
  • Coriander powder: 1 tablespoon
  • Salt: 1 ½ teaspoon
  • Cumin: 1 teaspoon
  • Ghee (clarified butter): 2 tablespoon
  • Turmeric powder: 1 teaspoon
  • Green coriander leaves: 10 gm

Preparation:

  1. Wash and Cut the cauliflower in small pieces, dip it into hot water with half spoon salt (about 10 minutes), take out the cauliflower from the water, keep aside.
  2. Peel off and chop the potatoes, keep aside.
  3. Grind the ginger, black pepper and green chili into fine masala paste, keep aside.
  4. Grind the tomatoes and keep aside.

Method:

  1. Heat ghee in a fry pan, add cumin and sputter it for few seconds, add cauliflower; stir fry on medium low flame till color changes, add chopped potatoes, stir and put lid.
  2. Stir occasionally till 80% done; add salt, turmeric powder and coriander powder, tomato paste and masala paste, stir fry till liquid dries up, add half cup of water, cook on medium flame till  it is done, put of the flame, add fresh coriander leaves.
  3. ‘Aaloo Gobhi (potato and cauliflower) without onion and garlic’ is ready to be served with any meal. Transfer into serving bowl decorates with coriander leaves.
Aaloo Gobhi (potato and cauliflower) without onion and garlic

Aaloo Gobhi (potato and cauliflower) without onion and garlic

Ingredients

Ingredients

chopped Ingredients

chopped Ingredients

add cumin

add cumin

add cauliflower

add cauliflower

add chopped potatoes

add chopped potatoes

stir and put lid

stir and put lid

add salt, turmeric powder and coriander powder

add salt, turmeric powder and coriander powder

add half cup of water

add half cup of water

cook on medium flame till it is done

cook on medium flame till it is done

add fresh coriander leaves

add fresh coriander leaves

add fresh coriander leaves

add fresh coriander leaves

Aaloo Gobhi (potato and cauliflower) without onion and garlic

Aaloo Gobhi (potato and cauliflower) without onion and garlic


20
Jun 17

Creamy tomato soup

Tomato soup is one of the comfort foods in Poland and United States.

Take this soup before dinner every day, the tomato soup is made with fresh tomato as primary ingredients and smooth in texture, butter is sure to enhance the taste of the soup. Enjoy the soup that slides down the throat like silk.

Ingredients:

  • Tomato: 350 gm
  • Sugar: 15 gm
  • Water: 400 ml
  • Salt: 1 teaspoon
  • Black pepper powder: 1 teaspoon
  • Red orange color: optional
  • Ginger: 2” piece
  • Fresh cream: 20-25 gm

Seasoning:

  1. Maida (refined flour): 15 gm.
  2. Ghee: 15 gm.

Preparation:

  1. Chop tomatoes into pieces, Keep aside.
  2. Peel off and chop ginger. Keep aside.

Method:

  1. Put chopped tomatoes, ginger, in pressure cooker along with water; place cooker on maximum heat, bring it to full cooking pressure, allow cooker to cool.
  2. After cooling; churn it in mixer grinder for few seconds, pass this through soup sieve. Discard the residue.
  3. Add namak and fresh ground black pepper.

Seasoning:

  1. Take a small fry pan; put ghee, add Maida and fry till golden brown color appears, add prepared tomato soup, stir continuously add salt, sugar, red orange color into the soup.
  2. Cook on the lower flame for couple of minutes; serve steaming hot after decorating with fresh cream.
Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Ingredients

Ingredients

Chop tomatoes into pieces

Chop tomatoes into pieces

boiled tomatoes and ginger

boiled tomatoes and ginger

cool it

cool it

After cooling; churn it in mixer grinder

After cooling; churn it in mixer grinder

;put ghee, add Maida

;put ghee, add Maida

put ghee, add Maida

put ghee, add Maida

fry till golden brown color appears

fry till golden brown color appears

fry till golden brown color appears

fry till golden brown color appears

add prepared tomato soup

add prepared tomato
soup

add salt, sugar, red orange color

add salt, sugar, red orange color

Add namak and fresh ground black pepper

Add namak and fresh ground black pepper

Add namak and fresh ground black pepper

Add namak and fresh ground black pepper

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup