LAU ER KHOSHA BHAJA / BOTTLE GOURD PEELS FRY

Whenever we use bottle gourd for our dish, generally we forget the usefulness of the skins or peels. We promptly throw away those peels to our garbage bins. But here I want to prepare a little different veg fries by this peels. This idea I got from my Mom, who generally saved the peels after preparing vegetables and used those peels for making another side dish. I saved the peels here and made this easy and simple recipe, tastes awesome. Try to have it for yours also.

INGREDIENTS:
4 OZ / approx 115 gm  Bottle Gourd skins/peels
2 whole Dry Red Chilli
1/2 tsp Nigella seeds (kalonji)
1/3 tsp Turmeric powder
1 tbsp Poppy seeds
2 tbsps Oil (preferably Mustard Oil)
Salt to taste

METHOD:
Bottle gourd skin is obtained after de-skinning the vegetable, wash and chop it in julienne. Here I used 2 cups of julienned bottle gourd peels.

Now add turmeric powder and salt. Toss well. Keep aside for 30 minutes.

Heat Oil in a frying pan. Add nigella seeds and dry red chillies in it. Saute for 10-15 seconds. Now add chopped bottle gourd peels, mix well. Cover the lid and cook for 10 minutes on medium heat. Stir occasionally. Now uncover the pan and add poppy seeds on the top. Stir continuously till peels are tendered, soften and cooked.

Serve hot. Best goes with dal-rice.

TIPS: I made it as niramish (veg) dish, if like to make little more spicy, then temper with 1-2 pods of

          chopped garlic and add little red chilli powder (in addition).

BEETROOT THORAN

This is a simple but tasty colourful thoran made with beetroot. It has a unique flavour. Thoran is a traditional dry vegetable recipe from Kerala, made with grated or finely chopped vegetables by using ingredients mustard seeds, shallots, coconut, curry leaves, turmeric powder, chillies and coconut oil. It is served in the Onam Sadya along with other dishes.

INGREDIENTS:
1 large Beetroot
2 Shallots (thinly sliced)
1/2 cup freshly grated Coconut
1/2 tsp grated Ginger
1 Cardamom
1/4" Cinnamon
1 Clove
2 Black Peppercorns
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
5-6 whole Curry leaves
1 whole Dry Red Chilli
2 chopped Green chillies
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
2 tbsps Coconut Oil
1 tbsp fresh Lemon juice
Salt to taste


METHOD:
Wash, cut off the edge of beetroot and peel it by a peeler. Chop beetroot finely in small cubes.

Roast cardamom, cinnamon, clove and peppercorn for 1-2 minutes, pound coarsely. Set aside.

Heat coconut oil in a wok. Add mustard seeds in it. When they pop up, add cumin seeds, dry red chilli and curry leaves. Stir for few seconds and then add sliced shallots. Fry for 2-3 minutes on medium heat. Now add grated ginger and green chillies in it. Fry for a minutes.

Now add turmeric powder, coriander powder and coarsely pounded spices in it. Stir for a minute and add chopped beetroot and salt. Fold well and cover and cook it for 5 minutes. Stir occasionally. Add grated coconut in it and mix well. cover and cook for another 2-3 minutes. Add lemon juice, fold well. Remove from heat. Tasty beetroot thoran is ready to serve.

Serve hot with steamed rice and moru curry or sambar. May serve with rotis or porothas too.

TIPS: You could also use grated beetroot, that will cook faster than chopped beetroot.
         If like to make more spicy, may add 2 pods of minced garlic.
         Those who dont have fresh coconut, could substitute with dry or desiccated coconut.
         Adding ginger is not trend, but it gives an extra flavour.

Linking this to Show me your Hits - Carrots and Beets. Sangee Event hosted by Anusha

LAU DAL / BOTTLE GOURD WITH MOONG DAL

Bottle gourd when cooked in different kitchens bring out the variety in taste. Here I put bottle gourd in dal, it is a healthy and complete dish. This dal is easy and simple, still delightful. Whenever we feel lazy in these Summer days, always our taste-buds want something light and less spicy with a flavourful aroma, this dal retains with its individuality and cool us off.

INGREDIENTS:
3/4 cup yellow splits lentil (Moong dal)
1/2 lb Bottle Gourd (Lau/lauki)
2 Green chillies, cut in slits
1 whole Red Chilli
1 Bay leaf
1/2 tsp Cumin seeds
A pinch of Asafoetida
1/3 tsp Turmeric powder
1/2 tsp Ginger paste
1 tsp Sugar
1 tbsp finely chopped Cilantro (coriander leaves)
1 tsp Mustard Oil
1 tbsp Clarified Butter (Ghee)
Salt to taste
2 cups warm water

METHOD:
Roast yellow splits lentil in a skillet till golden brown. Wash it 2-3 times and keep it dry.

Wash and peel the bottle gourd. Cut into medium sized cubes. Set aside.

Put lentils and 2 cups of warm water in a pressure cooker. Bring to full pressure on medium heat. After 2 whistle, remove the pressure cooker from heat and allow to cool naturally. Open the lid of cooker, add bottle gourd cubes, turmeric powder, ginger paste, mustard oil, green chillies and salt in it.

Again close the lid and bring it to full pressure on  medium heat. Put off  heat after one whistle and immediately release steam from the cooker. Keep aside.

Heat clarified butter in a wok. Add cumin seeds, whole red chilli, bay leaf and asafoetida in it. Stir for few seconds. Now pour cooked lentil with bottle gourd and sugar. If required, add little more water. Cook till it starts to boil. Spinkle chopped cilantro on it and remove from heat.

Serve hot with rice or roti.

TIPS: Always wash the bottle gourd before peeling off the thick skin.
          You should be able to see the grains of lentils and bottle gourd pieces should be soft but not
          completely mushy.        

SCRAMBLED EGG SPINACH

This is a fabulous recipe for an Indian spiced version of scrambled egg. Adding Greeny and leafy vegetables, makes it vitamins and fiber rich. Adding milk gives a creamy flavour. It's quick, nourishing and tasty.

INGREDIENTS:
2 Eggs
2 cups chopped Baby Spinach
4 tbsps finely chopped Onions
2 tbsps finely chopped Spring Onions
1 pod Garlic (sliced)
1/3 tsp grated Ginger
3 Curry Leaves
3-4 sprigs of Cilantro (chopped)
2 Green Chillies (chopped)
1/3 tsp Red Chilli powder
A pinch of turmeric powder
1/2 tsp Punjabi Chole Masala
1/2 tsp Dry Mango powder (Amchur)
1 tbsp Milk
1 tbsp Oil
1/2 tsp Butter (melted)
Salt to taste


METHOD:

Heat oil in a non-stick frying pan. Add garlic slices in it. Fry till garlic turns light brown and remove from pan. Thus we get garlic flavoured oil. Now add curry leaves and grated ginger, followed by chopped onions in it. Fry for 3-4 minutes till onion turns golden. Add turmeric powder, red chilli powder, Punjabi chole masala, dry mango powder and little salt in it. Stir for 2 minutes more.

Add chopped spinach, spring onions and green chillies in it. Stir continuously till water evaporotes and fry spinach for 4-5 minutes on medium heat. Now place spinach and spices towards the edge of pan and leave a vacant place in centre. Break two eggs and pour over the centre of the pan. Add milk and melted butter in it.

Allow the eggs to set slightly. As soon as eggs begin to solidify, scrape the eggs from side of the pan and fold them over into middle. Repeat this action for few times untill all runny liquid is disappeared, but inside part of egg still will be moist. Now mix eggs with spinach and spices. Add cilantro in it.  Stir for another 2 minutes.

Serve hot with roti or dal-rice or bread toast.

TIPS: May add cheddar cheese for make it more creamy and richy, if not that much calorie consious.
          Don't overcooked this scrambled egg, it should not be slightest bit brown, may not be burnt.
          At the time of cooking, use a heat-resistant rubber spatula.

LAU CHINGRI / BOTTLE GOURD WITH SHRIMPS CURRY

'Lau Chingri' is a traditional hot favourite Bengali recipe. This bottle gourd preparation is a very simple with the use of less spices, till it is a delightful curry. When it is hot summer with humidity, this kind of veggies are used in most of the Bengali's house. Bottle gourd is a beneficial vegetable with full of minerals and rich in fibers. The excellency of this recipe made while spicy fried small shrimps mixed with delicate taste of bottle gourd and gave a magnificent enhancement.

INGREDIENTS:
1 1/2 lb Bottle Gourd (Lau/Lauki)
1/2 lb Small Shrimps (cleaned, deveined and washed)
1/2 tsp Nigella seeds (Kalonji)
2 whole Dry Red Chillies
2 Bay Leaves
A pinch of Asafoetida (Hing)
2 Green Chillies, cut in slits
1/3 tsp Red Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Ginger paste
1 1/2 tsps Cumin powder
1 tsp Sugar
1 tbsp Mustard Oil (preferably)
1 tsp Clarified Butter (Ghee)
1 tbsp finely chopped Coriander Leaves (Cilantro)
Salt to taste


METHOD:
Marinate the shrimps with turmeric powder, red chilli powder and little salt. Set aside.

Wash and peel the bottle gourd. Chop finely and cut into 1" long thin slices. Keep aside.

Heat oil in a wok. Fry the marinated shrimps for 2 minutes. Remove shrimps from oil and set aside.

Add nigella seeds, dry red chillies, bay leaves and asafoetida in the same oil. Stir for few seconds. Add bottle gourd and ginger paste in it. Fold well and cook for 5-6 minutes and allow water to be released. Now add cumin powder, sugar and salt in it. Mix well. Cook on medium heat till bottle gourd is tender.

At this time, add fried shrimps and green chillies. Fold well. Cook for another 2-3 minutes to evaporate excess water. Add clarified butter and chopped coriander leaves. Mix well. Remove from heat.

Serve hot with steamed rice.

TIPS: Bottle gourd requires a very little oil for cooking.
          Those who don't like to add shrimps, leave shrimps and instead of that just add fried  'boris'  
          (small fritters made by gram flour) as garnish.

Linking to:  Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights

COCONUT LADDU

Coconut laddu is a delicious and very easy recipe. It is a simpliest sweet, loved by all. Here is a simpliest and easiest recipe for making coconut ladoo, just for a few minutes in kitchen and you can make a delightful dessert for everyone.

INGREDIENTS:
1 1/2 Cups of freshly grated Coconut
1/2 Cups sweetened Condensed Milk
2 tbsps Sugar (Preferably powdered)
1/3 tsp Green Cardamom powder
1 tsp Clarified Butter (Desi Ghee)
3-4 tbsps of dry coconut powder
Few seeds of Black Cardamom
Few Raisins

METHOD:
Combine grated coconut with sugar, condensed milk, green cardamom powder and clarified butter in a bowl. Mix well and keep aside for half an hour.

Heat a frying pan. Add this marinated coconut in it. Stir continuously. Stute for 3 minutes in medium heat. At that time, mixture leaves the side of pan, remove it from heat.

Grease your palms with little clarified butter. Take a little quantity from the warm mixture, roll on your palms, stuff 2-3 black cardamom seeds inside it, make small coconut balls. Roll immediately on dry coconut powder. Garnish with raisins on the top of each laddu.

At room temperature, it would be fresh for 3-4 days or store it in an air tight container for a few weeks.

TIPS: You may add roasted dry fruits in laddu, that's make laddu more rich.
         Make laddu immediately when mixture is enough warm, otherwise mixture would be dry.

ROASTED CHICKEN WITH VEGETABLES

This roasted chicken recipe is scrumptious one-pot meal. Maximum root vegetables used in it. When these vegetables mixed with chicken flavoured juice, simply delicious. Flavour of thyme gives an authentic touch of mediterranean cuisine. For enhancing a twist in taste, I have added few Indian spices, which produces excellent result. The chicken is perfectly roasted till crisp and golden brown outside, still juicy and tender on inside. All vegetables soaked up juice of spices and chicken fats, that caramelized to perfection. So, enjoy my 50th recipe....................

INGREDIENTS:
1 1/2 lb Skinless Chicken Thighs (4 chicken thigh pieces with bones)
2 tbsps finely chopped Garlic
2 tbsps Ginger juice
1 tsp freshly grounded Black Pepper
1 tsp Paprika (or Kashmiri Chilli Powder)
1/2 tsp Oregano
1/3 tsp Cinnamon powder
Juice of a Lemon (big one)
1 tbsp extra-virgin Olive Oil
1 large Red Onion, cut into thick slices
1 cup thin slices of Carrot
1/2 Green Bell Pepper, cut into slices
1/2 Red Bell Pepper, cut into slices
1 cup sliced carrots
3 small Red Potatoes, cut in thin slices
6 small Leeks
8-10 sprigs of Cilantro
1/2 tsp dried Thyme (optional)
3 Jalapeno Peppers (sliced)
2 tbsps melted Butter
2 tbsps Hot and sweet Sauce
Salt to taste

METHOD:

Rinse the chicken, pat dry and Make small cavities on the chicken thighs by using the tip of a knife. Marinate the chicken with garlic, ginger juice, lemon juice, grounded black pepper, paprika, oregano, thyme, cinnamon powder, little salt and olive oil. Refrigerate the marinated chicken for 6-8 hours or overnight.

Set the oven to 450 F. Grease a baking tray with few drops of butter. Now place the marinated chicken to baking tray. Roast it for 20 minutes at 450 F, till it gets little brown colour. Take out the baking tray from oven.

Now transfer potatoes, onions, carrots, bell peppers, leeks, jalapeno peppers, cilantro and little salt on the tray. Turn to coat with chicken dipping. Leave chicken on the top of the vegetables. Sprinkle 1 tbsp melted butter on the top. Roast for another 15 minutes at 450 F.

Again take out the tray from the oven. add hot and sweet sauce and remaining melted butter in it, mix well with a tong. Again place chicken on the top of the vegetable bed. Place it in oven finally. Set the oven to broil. Broil it for 5 minutes. Switch off oven. Keep as it is for another 10 minutes.

Let chicken pieces with vegetables rest on a serving plate. Now delicious roasted chicken with vegetables is ready to share.............



Linking to: Virtual Eid Potluck party @ My culinary adventures

"This recipe goes to Sara's Event Cooking with Love Series, hosted at Torviewtoronto".

This recipe goes to Bon Vivant #5 - Appetizers/ Starters

Linking to: Pragyan's guest host event 'Let's Party - Fusion Food' & brain child of 'Surabhi'