Lauki kofta curry
Ingredients:
For kofta:
For kofta:
Lauki (bottlegourd - sorakkai) (grated) - 250 gms
Besan - 50 gms
Green chillies (chopped) - 2
Fresh coriander - 1 bunch
Ajwain - 5 gms
Red chilli powder - 5 gms
Potato (boiled) - 1
Salt - 5 gms
For gravy:
Onions (chopped) - 100 gms
Tomatoes (chopped)- 150 gms
Garam masala powder - 5 gms
Red chilli powder - 5 gms
Jeera powder - 5 gms
Oil - 50 gms
Turmeric powder - a pinch
Cumin seeds - 5 gms
Ginger-garlic paste - 10gms
Coriander leaves - 1 bunch
Method:
Squeeze the grated lauki through a muslin cloth. Place in a bowl add spices and boiled potato.
Mix and make round balls of equal size. Deep fry it till golden brown.Heat a handi. Add oil and cumin seeds. When it crackles add chopped onions along with salt and turmeric powder. Stir it occasionally. When onions become golden brown add ginger-garlic paste, chopped tomatoes with remaining spices except coriander. Add two cups of water. Cook it till the gravy becomes thick. Then add koftas in the gravy along with fresh coriander. Cook for five more minutes. Now your lauki kofta is ready to eat.
Mix and make round balls of equal size. Deep fry it till golden brown.Heat a handi. Add oil and cumin seeds. When it crackles add chopped onions along with salt and turmeric powder. Stir it occasionally. When onions become golden brown add ginger-garlic paste, chopped tomatoes with remaining spices except coriander. Add two cups of water. Cook it till the gravy becomes thick. Then add koftas in the gravy along with fresh coriander. Cook for five more minutes. Now your lauki kofta is ready to eat.
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Lauki chana dal
Ingredients:
Lauki - 250 gms
Chana dal - 100 gms
Onions (chopped) - 100 gms
Ginger-garlic paste - 50 gms
Green chillies (chopped) - 5
Turmeric powder - 2 gms
Red chilli powder - 5 gms
Tomatoes (chopped) - 100 gms
Garam masala powder - 5 gms
Coriander leaves - 1 bunch
Oil - 50 gms
Method:
Peel and cut the lauki into small cubes. Clean pick and soak the chana dal. Heat oil in a handi.
Add chopped onions and sauté till transparent. Add ginger-garlic paste and turmeric powder. Cook till the raw smell goes. Then add cubes of lauki along with chana dal.
Add little water along with other spices except tomatoes and coriander. Cook till the lauki is tender and the dal is mashed.Then add chopped tomatoes. Cook for a few more minutes. Remove from flame and garnish with coriander. Serve hot with phulkas.
Add chopped onions and sauté till transparent. Add ginger-garlic paste and turmeric powder. Cook till the raw smell goes. Then add cubes of lauki along with chana dal.
Add little water along with other spices except tomatoes and coriander. Cook till the lauki is tender and the dal is mashed.Then add chopped tomatoes. Cook for a few more minutes. Remove from flame and garnish with coriander. Serve hot with phulkas.
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Snake gourd poriyal
Ingredients:
Mustard seeds - 5 gms
Whole red chillies - 3
Urad dal - 5 gms
Chana dal - 5 gms
Onions (chopped)- 50 gms
Green chillies (chopped) - 5 gms
Salt to taste Fresh curry leaves - 10 gms
Fresh coconut (grated) - 50 gms
Snake gourd (diced) - 300 gms
Oil - 10ml
Method:
Heat oil. Temper with mustard seeds, whole red chilli, urad dal, chana dal, chopped green chillies, curry leaves. Add the snake gourd. Cook till done. Add grated coconut and salt. Serve hot.
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Lauki halwa
Ingredients:
Lauki (grated) - 500 gms
Sugar - 500 gms
Milk - 1 litre
Cardamom powder - 5 gms
Ghee - 10 gms
Cashewnut slices - 50gms
Almond slices - 50 gms
Silver leaves - 1
Method:
Heat ghee in a kadai. Add cashewnuts and almonds. Fry till golden brown and then remove from kadai. Keep it for garnish. Then add lauki to the kadai and sauté till the raw smell goes. Add milk, cook the lauki till tender. Then add sugar and cardamom powder. Stir it till the sugar melts and it reduces to a thick paste Serve hot garnished with fried almonds, cashewnut and silver leaf.
