Bottle Gourd cooked with Milk (Doodh Waali Lauki/Sorakaaya Paalu Kura)

Simple Techniques of Quick Cooking- Easy to Make, Lighter Version of Bottle Gourd! 
 

Indian Vegetarian Breakfast Special

Bottle Gourd cooked with Milk (Doodh Waali Lauki/Sorakaaya Paalu Kura)

Serves 3-4

Ingredients:

Bottle Gourd (Lauki/Sorakaaya)- 1 Medium

Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Cumin Seeds (Jeera)- 1 Tsp.

Onion- 1 Medium, Chopped FInely

Green Chillies (Hari Mirchi) (Pacchi Mirchi)- 2 No’s., Slit

Milk (Doodh/Paalu)- Tbsp.

Salt- To Taste

Method:

Wash, Peel and Cube Lauki into 1 Inch pieces; keep the Lauki Pieces aside in Water 

In a Non Stick Pan/Skillet/Kadhai, Heat Oil

Add Cumin Seeds and sauté till they crackle

Add Green Chillies and Sauté

Add Lauki, Turmeric Powder and Mix well; Keep Covered and Simmer till Lauki is Soft and Translucent; Add Salt and Mix Well

Add Milk and Cook on Low Flame till Lauki and Milk Combine Well

Serve Fresh & Hot with Indian Flat Bread (Phulka), Set Curd (Dahi), Pachranga Pickle (Achar), Papad, Salad (Green Chillies for extra Kick in the Mouth Dilli Style, Cucumber, Tomato, Onion) !!

Tips:

Benefits of Bottle Gourd are that it is Low in Fat, Cholesterol yet High in Fibre; so to maintain the High Fibre content, the Vegetable can be used unpeeled for many recipes

Also, Cooked Bottle Gourd is Cooling, Relaxing, Sedative, Diuretic and Easily Digestible

It is perfect to be included for Dinner as a Light Meal is recommended by the Nutritionists :)   




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Black Eyed Peas in a Tomato Based Gravy (Tariwali Lobia)

North Indian Vegetarian Main Course Special

Punjabi/Uttar Pradesh Cuisine
Black Eyed Peas in a Tomato Based Gravy (Tariwali Lobia) 

One of our Family's All-Time Favorite!


Ingredients:

Black Eyed Peas (Lobia)- 1 Cup, Washed & Soaked Overnight

Onions- 2 Medium, ground into a fine Paste

Tomatoes-3 Medium, ground into a fine Paste

Green Chillies- 3 no’s, Finely Chopped (Slit/Paste)

Ginger- 1 Inch

Garlic- 3-4 Cloves

Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Cumin Seeds (Jeera)-1 Tsp.
Bay Leaf- 1

Cinnamon- 1 Inch Stick

Cloves- 1 No.

Turmeric Powder (Haldi)- ½ Tsp.

Red Chilli Powder- 1 Tsp.

Coriander Powder- 2 Tsp.

Cumin Powder-  1 Tsp.

Garam Masala- 1 Tsp.
Salt- To Taste

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Method:

Boil Lobia in a Pressure Cooker till 2 whistles; the Beans shouldn’t be overcooked but retain their shape. 

Make a fine Paste with Onions, Garlic, Ginger, Cumin, Cinnamon, Cloves,

Heat Oil in a Pressure Pan on Medium flame

Add Cumin Seeds and sauté till they crackle

Add Bay Leaf, Cinnamon, Cloves and Sauté

Add Onions-Ginger-Garlic Paste and Sauté till Golden

Add Tomatoes Paste and Sauté

Add Masalas (Turmeric, Red Chilli Powder, Coriander Powder, Cumin Powder) and Sauté till Oil surfaces in the Gravy

Add Boiled Lobia, mix well and cover to cook on low flame

Garnish with Fresh Coriander

Serve Hot with Indian Flat Bread (Phulka)/Jeera Rice, Plain Curd/Raita and the Classic Onion-Green Chilli Salad 'Dhaba' Style!

Another Variation is the Authentic Punjabi Version of Lobia recipe is posted in the Jain/No Onion-Garlic Post, please do check it out as well..

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Green Peas FlatBread (Matar Parantha)

North Indian Vegetarian Breakfast Special
Punjabi Cuisine
Green Peas stuffed Flat Bread (Matar Parantha)

Serves 2

Ingredients:

For Filling:

Fresh/Frozen Green Peas (Hara Matar)- 1.5 Cups

Green Chillies (Hari Mirch)- 2 No's, Finely Chopped

Fennel Seeds (Saunf)- ½ Tsp.

Cumin Powder (Kuta hua Jeera)- ½ Tsp.

Coriander Powder (Kuta hua Dhaniya)- ½ Tsp.

Extra Light Olive Oil/Olive Pomace Oil- ½ Tbsp. (on Each Parantha)

For Dough:

Whole Wheat Flour (Gehun ka Atta)- 2 Cups
Caraway Seeds (Barik Ajwain)- ½ Tsp.

Salt- 1 Tsp.

Water- To make Dough

Method:

Boil/Microwave Green Peas for 4 Minutes till Soft and are ready to Mash

Heat Olive Oil in a pan, Add Fennel and let it crackle

Add Green Chillies and Sauté

Add Peas, Coriander Powder, Cumin Powder, a pinch of Salt and Sauté

Let the mixture cool for some time

Slightly mash the Peas and keep it aside

For the Dough:

Mix the Whole Wheat Flour, Salt and gradually add water to knead Dough for the Paranthas

Make a Hard Dough as the Peas Filling will leave some water

Keep the Dough aside for 10 Minutes

For Paranthas:

Divide the Dough and the Peas Filling into 4 equal parts

Dust with some Whole Wheat Flour and roll with a Rolling Pin

Put the Peas Filling in the center and Seal with all the edges folded towards the center

Dust with some flour and Roll it into a round shape

Place the Parantha on the Hot Tawa facing the Vegetable Side
Turn it to the other side as soon as Brown spots start appearing

Put Oil on this side, spread evenly and turn it over

Put Oil on this side and spread evenly, Cook till both sides are Golden Brown

 

Serve Hot with with Salted Butter (this is optional but Paranthas are Traditionally served with Fresh White Butter), Mixed or Pachranga Pickle, Set Curd/Yoghurt or Flavoured Raita and Lots of Love :)!!    

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Grapes, Pomegranate and Cucumber Dip (Angoori Anar aur Kheera Raita)

North Indian Vegetarian Dips Special

Grapes, Pomegranate and Cucumber Dip (Angoori Anar aur Kheera Raita)

Ingredients:

Set Thick Curd- 1 Cup

Grapes (Angoor)- 1/4 Cup, Chopped

Pomegranate (Anar)-1/4 Cup

Cucumber (Kheera)- 1/4 Cup, Grated

Onion- 1 Small, Finely Chopped

Black Salt (Kala Namak)- 1/2 Tsp.

Roasted Cumin Powder (Kuta Bhuna Jeera)- 1/2 Tsp.

Red Chilli Powder (Kuti Lal Mirch)- 1/2 Tsp.

Lemon Juice (Nimbu)- 1 Tbsp.

Crushed Black Pepper Powder (Kuti Kali Mirch)- To Taste

Fresh Coriander Leaves (Dhaniya)- 2 Tbsp.

Method:

Whisk the Curd; add Black Salt, Roasted Cumin Powder, Red Chilli Powder, Lemon Juice, Crushed Black Pepper Powder and pinch of Salt to it

Add Grapes, Pomegranate, Cucumber, Onions and Mix it properly

Raita should not be of a Creamy Texture, neither too Thick nor too Watery
Add 1 Tbsp. of Water if needed

Garnish it with Fresh Coriander and Sprinkle some Pomegranate Seeds

Serves as a Perfect Accompaniment to Stuffed Indian Flat Bread (Paranthas) and Rice Varieties (Pulao/Biryani)!!

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Tomato Lentil Soup (Tomato Pappu Charu)

South Indian Vegetarian Main Course Special

Andhra Cuisine (Andhra Vantalu)

Tomato Lentil Soup (Tomato Pappu Charu)

Serves 2

Ingredients:

Tomatoes- 4 Medium, cut in Quarters

Split Pigeon Peas (Toor/Arhar Dal/Kandipappu)- ¼ Cup

Turmeric Powder (Haldi/Pasupu)- ½ Tsp.

Jaggery (Gud/Bellam)- 1 Tbsp.

Tamarind Paste (Imli/)- 1 Tbsp.

Curry Leaves (Kadi Patta/Karvepaku)- 4-5 No’s

For the Charu Podi/Rasam Powder:

Coriander Seeds (Dhaniya)- 2 Tbsp.

Cumin Seeds (Jeera/Jeelakarra)- 1 Tbsp.

Split Pigeon Peas (Toor/Arhar Dal/Kandipappu)- 1 Tbsp.

Black Pepper Corn (Kali Mirch/)- 1 Tbsp. (the Pepper Powder is quite ‘hot’ so adjust the quantity accordingly) 

For Tempering:

Olive Pomace Oil/Ghee- 2 Tsp.
Mustard Seeds (Rai/Aavalu)-a Pinch

Cumin Seeds (Jeera/Jeelakarra)- (Optional)

Asafoetida (Hing/Inguva Podi)- a Pinch

Method:

Wash, clean and Pressure cook Toor Dal till it’s cooked and easy to Mash. Keep the Boiled Dal Aside

Slightly Dry Roast and Blend the ingredients for Charu/Rasam Powder into a Fine Powder

Boil Water in a Deep Bottom Pot

Put Tomatoes, Turmeric Powder, Jaggery, Tamarind Paste, Salt and let it boil on slow flame

As the Tomatoes start to becomes soft, add Boiled Dal along with fresh Charu/Rasam Powder and Curry Leaves

In a Small Tadka Frying Pan, heat the Oil/Ghee for the Tempering, fry Mustard Seeds till they crackle, add Cumin Seeds and Asafoetida and Add to the Prepared Charu/Rasam

Serve Hot with Steamed Rice & complete with Andhra Meal with Andhra Style Vegetables, Set Curd!

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