Bottle Gourd commonly known as Lauki or Dhoodhi or even Ghiya is one of the most common vegetable which we get everywhere in India and even abroad. Though many people don’t like the taste of it but this vegetable is very common in Indian homes and is eaten as one of the regular traditional type of vegetable. This is a different version of the vegetable especially for those who don’t like to eat the simple plain bottle gourd curry. This is its modern kofta version in which we make koftas from bottle gourd and make separate gravy and eat it together as a feast. You normally don’t like to serve bottle gourd when you are hosting a party or serving some guests but definitely you can serve its kofta’s version. Bottle Gourd is also one of the most nutritional vegetable available in the market and is used for many purposes for example : It’s very efficient in weight loss. People drink its juice on a daily basis as it helps them reduce all those extra calories. (Though I haven’t tried it, but seen many people drinking its juice for weight loss).    

INGREDIENTS

KOFTA

500 gms Lauki / Bottle Gourd                2 tsp Besan / Gram Flour
2-3 Green Chilly                                     1 pc. Ginger (grated)
Salt to taste                                           1 tsp Red Chilly Powder
Coriander leaves


GRAVY

2 medium sized Onions                          2 medium sized Tomatoes
1 Green Chilly                                         1 tsp Ginger (grated)
1 tsp Cumin Seeds                                 Salt to taste
1 tsp Red Chilly Powder                         ½ tsp Turmeric Powder
2 tsp Coriander Powder                         1 tsp Garam Masala
2 sticks Dalchini / Cinnamon                   2 pc. Bay leaves / Tej patta
1 Big Cardomon / Badi Elaichi                 3-4 Cloves
2-3 tsp Oil                                              2 pc. Peppercorns / kali mirch
2 pc. White Pepper                                1 pinch Asafoetida
Coriander Leaves for Garnishing


Preparation

·          Make a puree of Onion and Tomatoes together.

·          Grate the lauki. Add ½ tsp Salt and keep aside for 5 minutes. Then squeeze the water from it and keep that water aside.  

·          Take Dalchini, Big Cardamom, Cloves, Peppercorns, White Pepper. Crush all of these to make a fine powder.

METHOD


KOFTA

In a big bowl, add grated and properly squeezed bottle gourd. Add grated ginger, chopped green chilly, chopped coriander leaves, salt and red chilly powder. Mix all the ingredients well. We want to make koftas so the consistency should be sticky. Add besan to it so as to hold all the ingredients together. There should not be any water in this otherwise koftas will fall apart while frying. Add besan according to requirement. You can make any shape, size should not be very big. Deep fry all the koftas low flame till golden brown. Low flame is required otherwise it will not properly fry from inside. 

GRAVY

         Switch on the flame. In a pan, add 3-4 tsp Oil. Add Asafoetida and cumin seeds when oil starts heating. When cumin seeds start to splutter add crushed powder (made above). Stir them and add grated ginger. Let it heat for 2 minutes and add onion and tomato paste to it. Mix them evenly and cover the pan and sim the gas. Keep on stirring in between. Let it leave the oil. Then add salt, turmeric powder, red chilly powder, tej patta, coriander powder and mix well. Add the extracted water from bottle gourd (this is nutritious and has the flavor) and mix it well. Let it boil and then add ½ glass water to the gravy (you can put less water depending on the consistency u want). Give the gravy 2-3 boil and then cover the pan and let it cook on low flame. Keep stirring at intervals and make sure the the gravy is even and well blended. Sprinkle Garam Masala and let it cook. Add koftas to the gravy 5-10 minutes before serving and garnish with coriander leaves.

Tip :
*) You can apply oil to your palm before making balls to avoid koftas sticking on your hands.

*) Mix Kofta and Gravy before serving only otherwise Koftas might dry up the gravy. 

It’s been a long time that you all are awaiting for this recipe. I got stuck up somewhere and couldn’t post it; also it’s not an easy one to explain, so took some more time. Well, as seen in the snap, this is a very delicious snack that can be served in the breakfast as well as the evening snack. What I mainly do is prepare this in advance (only half fry it) and put in an airtight container (have tried it for 3 days) and whenever there are guests , just take them out, deep fry it for 2 min and serve with green chutney. Believe me it’s a big hit at my place but takes a little time and effort to make it. 

There are two things in this recipe. First the filling which is made up of potatoes but you can use its paneer (cottage cheese) or peas variant also. Second is the outer cover which is made up of all purpose flour. We prepare the filling first and then let it cool down. Then prepare the dough, roll it, put the mixture in between and then roll it and cut it to give the shape. Last step is to deep fry them.

INGREDIENTS

For Filling

Potato 2-3 Pc                                    Cumin Seeds 1 Tsp

Salt to taste                                      Coriander Powder 1 tsp

Red Chilly Powder 1 tsp                    Turmeric Powder 1 Tsp

Amchoor 1 Tsp                                  Coriander Leaves For Garnish

Green Chilly 1-2  Pc                           Oil 1-2 Tsp

Asafoetida 1 Pinch                            Garam Masala 1 Tsp

For Outer Cover

All Purpose Flour 250 gms                 Oil (Desi Ghee) 3-4 Tsp

Salt to taste                                      Water

For Cutlets

Oil for deep frying

Preparation

Boil the potatoes then peel them and cut it into small pieces.

Method

Filling

Switch on the flame. In a pan, add oil. Let it heat. Add Asafoetida, cumin seeds. Wait till they splutter.  Add Green Chilly, Salt, Coriander Powder, Red Chilly Powder, Turmeric Powder and Amchoor Powder. Mix them well. Add boiled potatoes and mix it properly so that the masala coat the potato pieces properly. Cover the lid and let them cook for 4-5 minutes. Stir them and check to ensure they are cooked evenly. Sprinkle Garam masala and mix it. Switch off the flame and garnish with coriander leaves. Let it cool down.

Lightly mash the filling.

Cover

In a pan (not on flame) add all purpose flour, salt and desi ghee (can be substituted with dalda i.e. vegetable ghee or refined, but it’s better to use desi ghee for this recipe). Knead it to make hard dough with little use of water. Dough should be like the one we make for “mathri”.

Keep aside the dough covered with moist cloth for 15-20 min.

Take almost half of the dough and prepare a big ball from it. Roll it on a flat surface for a big circle. When u will start rolling, the circle might start compressing and becomes short.. but that is perfectly fine. Try to make an even round and around 6 inch i.e. bigger than the size of a dinner plate.

Put half of the potato filling evenly on the circle. From one corner lightly start rolling it in the shape of a pipe like the one in the picture. After it is rolled, lightly press it while rolling so that it compresses a little bit.

Lock both the ends using the same mixture (from dough) and using a knife make ½ inch cuts like the one in the picture.

All the pieces should be like the one in the picture. Take one piece in hand and lightly press it to give the full shape.

Deep fry all the pieces.  Serve them with coriander chutney or tomato sauce.

PS: I am sending this recipe as a part of Charitha's ARS event Appetizer.

and House Favourites:Vegan

 

 

Rajma a famous indian delicacy served almost everywhere from traditional street foods to dhabas to 5 star hotels. This is especially popular in north india. It is usually served with steaming hot rice. Kids never say no to this meal. A fulfilling meal, cherished by all the age groups. Rajma comes in many varieties from Dark colour, Red Colour and Chitra. I have used chitra rajma in this but you can use any depending on what colour you want in the final product. I have used lemon juice in this recipe but you can use imli water instead of lemon juice.

INGREDIENTS


Kidney Beans 200 gm                               Onion 2 Pc (Small)
Tomato 2 Pc (Small)                                  Chilly Powder 1 Tsp
Salt To Taste                                               Asafoetida 1 + 1 Pinch
Cumin Seeds 1 + 1 Tsp                            Tej Patta 1 Pc
Black Cardamon 1 Pc                                Cinnamon 1 Pc
Lemon Juice 1 Tsp                                     Oil 1 Tsp
Coriander Leaves For Garnishing           Fresh Cream 2 Tbsp
Ginger Paste 1 Tsp                                    Garam Masala 1 Tsp


Preparation


*) Soak Rajma Overnight and wash properly in the morning.
*) Grind tomato and onion together in a mixer.


METHOD

In a pressure cooker add soaked Rajma, Tejpatta, Black Cardamon and 1 tsp Salt, 1 ½ Glass Water. Pressure cook it for 8-9 Whistels and then sim the gas for 5 minutes.

In a pan, add Oil. Heat it and add Asafoetida and Cumin Seeds. Let the seeds splutter. Add Ginger paste and Onion Tomato paste to the pan and mix it evenly. Sim the gas and let it cook for 5 minutes. Add Fresh Cream to the pan and mix it with the paste. Let it cook on low flame till the oil leaves the sides.

In the meanwhile open the pressure cooker and check rajma. It should soften. Add this to the pan including tejpatta and black cardamom. Mix rajma with the paste evenly. Let a boil come and then low the flame and let it cook for 10-15 minuutes. Keep on stirring in between. Add Salt to taste, lemon juice and garam masala in this mixture.

On a separate flame, take a small pan, add 1 tsp oil to it. Add Asafoetida and Cumin seeds to it. When it splutter add chilly powder. Switch off the flame and add this mixture to rajma. Mix it and add coriander leaves and 1 tsp fresh cream for garnishing.

PS: Sending this entry to FoodPalletteSeries Black Event

Also known as ‘Okra’ or ‘Bhindi’. This is a dry dish served in dinner or in lunch with hot parathas. This gives you authentic Indian flavor and can be easily available across the world in Indian stores. There are many ways to prepare this dish. Some prepare it “Bharwa” means filled inside with the spices and then cooked. This particular recipe is made b cutting the lady finger into small pieces and then preparing it. Another variation of this vegetable is prepared without using onions and following the same recipe.

INGREDIENTS

Lady Finger 400 Gm                                    Oil 2 Tsp

Onion 1-2 Pieces                                         Fennel Powder 1 tsp

Coriander Powder 1 Tsp                            Salt to taste

Red Chilly Powder 1 Tsp                           Garam Masala 1 Tsp

Coconut Powder 2-3 Tsp                           Cumin Seeds   1 Tsp

Asafoetida 1 Pinch                                       Turmeric Powder 1 Tsp 

Green Chilly 1-2 Pieces                              Dry Mango Powder 1 Tsp

Preparation

*) Finely chop the Onions length wise.

*) Wash the Lady fingers and cut down its top. Then cut the lady finger round wise into 4-5 equal size pieces.

*) Finely chop the green chilly.

METHOD

Switch on the flame to low. Add Oil in it. Add asafoetida and cumin seeds. Let them sprinkle. Add Green Chilly, Turmeric Powder, Little Salt and Coriander Powder. Mix it properly. Add Lady finger to it. Mix it with the spices. Do not add water into it as this particular vegetable leaves water. To ensure that it doesn’t stick to the pan, sprinkle few drops of water to it. Cover it with the lid. Keep on stirring in between so it doesn’t stick to the pan. After 4-5 minutes, add rest of the salt with the remaining spices and coconut powder. Mix it properly. Keep it covered for few more minutes.  Take it out on a serving plate and serve it with hot paratha.