Lauki Ka Kofta\ Bottle Gourd Kofta Curry

Lauki or Bottle gourd has many names in local dialects like dhudhi, calabash, hulu, etc. Lauki ki sabji is generally disliked by many people.

But lauki provides ample of health benefits. It is rich in vitamin B and C. It also contains minerals like sodium, iron, etc. It is good for the heart and the liver. It helps in digestion. And there are many more.

Due to all these health benefits we cannot skip it from our diet. One way of consuming lauki is by extracting its juice which tastes awesome. Another way is by preparing the delicious lauki ka kofta, which will be liked by everyone from your house.

Below is the recipe of delicious Lauki ka Kofta

Ingredients:
Lauki/ Bottle gourd - 1 small
Onions - 1
Tomatoes - 2
Ginger 

Garlic
Jeera\ cumin seeds - half teaspoon
Mustard seeds - half teaspoon
Besan\ Gram flour - 4 tablespoon
Hing\ asaefatida - 1 teaspoon
Chilli powder - 3 teaspoon
Turmeric powder\ haldi - 1 teaspoon
Garam masala - 1 teaspoon
Coriander powder -half teaspoon
Cumin\ Jeera powder - half teaspoon
Ajwain\ Carom seeds - 1 teaspoon
Coarinder leaves - finely chopped

Procedure:
Preparing Gravy
1. Grind the onions, tomatoes, ginger and garlic to a paste using a mixer.
2. Take a kadhai, add 1 tablespoon oil. Add mustard and wait till it splutters.
3. Next add the jeera.
4. Next add the hing and the ground onion tomato paste and fry it for till the raw taste of onion  dissapears.
5. Next add 1 teaspoon turmeric powder, 1 teaspoon chilli powder, 1 teaspoon garam masala, half teaspoon corainder powder, half teaspoon jeera powder and mix well.
6. Finally add 2 cups of water and let it cook for 10 minutes. Also add sufficient salt.
7. Gravy is ready. Keep it aside.

Preparing Lauki dumplings (Kofta)
1. Peel the skin of the lauki and grate it. Add some salt and keep it aside for 5 minutes.
2. Next squeeze the water of lauki by pressing in between your palms.
3. Do not discard the water, you can drink it. It is very healthy.
4. Squeeze the water from lauki in 2-3 rounds till the time all the water is drained off.
5. Take a mixing bowl, add the lauki, besan, 2 teaspoon chilli powder, 1 teaspoon ajwain  and salt and mix well.
6. Heat oil for deep frying. Once the oil is hot at 1 teaspoon oil to this prepared mix.
7. Using a spoon, leave the lauki besan mix prepared in the kadhi to prepare the lauki pakodas or dumplings.
8. Once done, take it on a tissue and keep it aside. You can enjoy some of these for starters.

Preparing Lauki Kofta curry
1. Add the lauki dumplings to the prepared gravy.
2. Garnish it with chopped corainder leaves.

Serve it with Roti or Rice.

Tips:
1. Drink the lauki juice or water drained from grated lauki immediately after extracting it as if kept for a longer time, it can cause stomach upset.

2. Adjust the water added to the gravy as per your needed consistency.
3. If you have a Oxy Fryer, you can prepare the lauki dumplings in that with low or no oil. I usually prepare the kofta in the oxy fryer. Trust me, the taste is just the same as the deep fried version.
4. Immediately cook the peeled or grated lauki. If kept for a longer time, can cause stomach upset. If lauki is a bigger one, I usually prepare lauki ka halwa of the remaining lauki. For halwa recipe, click Lauki Halwa

Vegetable Thalipeeth

This is another healthier variation to the delicious thalipeeth. Adding boiled veggies to the thalipeeth not only increases its nutrition value, but also its taste.

Ingriedients
Wheat flour - 4 cups
1 onions - finely chopped
2 green chillies - finely chopped
2 cups boiled vegetables - like potatoes, carrots, cabbage, tomatoes
Coriander leaves - finaly chopped
Ajwain - 1 teaspoon
Salt
Water
Oil

Procedure
1. Mash the boiled vegetables with your hand or with the help of masher and keep it aside.
2. In a bowl, add the chopped onions, finely chopped green chillies, wheat flour,chopped corainder leaves, mashed vegetables, ajwain and salt. Mix well.
3. Add water and prepare a dough. Also add little oil while preparing the dough.
4. Make small round balls of the dough.
5. Next take a pan and add a pinch of oil. place one round ball on the pan. and pat it with your hand till it becomes round and thin.
6. Make a small hole at the centre and pour little oil in it. Also add oil from all sides.
7. Fry on a median flame without covering the pan by a lid. After 3-4 mins, turn the thalipeeth other way round, still maintaining the medium flame. Fry for another 3 minutes. Thalipeeth is ready to be served.

Serve hot with pickle and curd.

Tips:
1. In case you are not comfortable patting the thalipeeth with your hands directly on the hot tawa, you can take a clean plastic and pat it on that. Once it is done, place it on the tawa and fry it as mentioned in the steps 6 and 7.
2.The dough should be a little sticky to get a perfect thalipeeth. In that case, dip your finger in oil while patting it on the tawa (or the plastic) to avois sticking to your hand.

Coriander Chutney

Coriander chutney is one of the most commanly prepared chutneys in Indian household. It is served with Idlis, Dosas, Parathas, Upma, etc.

There are many variations of this chutney with the addition of Groundnuts, Coconut, Pudina, etc. In the recipe described below, I have added coconut togather with coriander leaves to prepare the coconut chutney.

Ingriedients:
Grated coconut - half cup
Coriander leaves - 2 cups
Green chillies - 2
Garlic petals/ Lasun - 8
Curd - 1 tablespoon (Opional)
Salt - as per taste
Water - as per needed consistency

Procedure:
1. In the mixer grind all the above ingriedients except curd to a fine paste.
2. Transfer it in a serving bowl. Add curd and mix well.

Notes:
1. Instead of curd, you can also add 2 tablespoon lime juice.
2. You can also add small piece of ginger while grinding.

Patoleo

Shravan is considered a very auspicious month as it comes fully loaded with many festivals. In Goa, we celebate Shravan sundays full of zest and vigour and every sunday, one of those special reserved recipes are prepared. One of it includes Patoleo. Yesterday, I prepared this for the first time, and it cam out really awesome. Other Shravan sunday recipes will be posted soon.

Patoleo is prepared by cooking the rice paste with coconut-jaggery mix in a special turmeric leaf which are also called as patoleo pana meaning patoleo leaves. Once cooked, these leaves pass on their aromatic flavour to the rice.

Ingriedients:
Rice - 1 cup
Grated coconut - half cup
Jaggery - half cup
Turmeric leaves\ Patoleo pana - around 8
Salt

Procedure:
1. Soak 1 cup rice in adequate amount of water for atleast 8 hours. Add very less water, just enough for the rice to get soaked.
2. Grind it in the mixer to form a thick paste. Do not add water while grinding. Add a pinch of salt while grinding.
3. In a mixing bowl, add the grated coconut and jaggery and mix well. Make sure no lumps of jaggery are present.
4. Next take the turmeric leaves, wash them well and wipe them with a clean dry cloth. Cut the ends of the leaf.
5. Next spread the rice paste evenly on the turmeric leaf. Try to form a thin layer. Spread the jaggery coconut mix in the center of the rice paste layer. At the end, fold the leaf and press its edges to seal it.  Place it on a steel plate.
6. In a similar way, continue with the other turmeric leaves till the rice paste gets over. Place them on a plate on by one.
7. Finally place the place in a cooker and cook it for 2-3 whistles.

The delicious Patoleo is ready.
Serve it hot along with the turmeric skin.

Notes:
1. While eating, the turmeic skin needs to be removed. It is not edible. It is used just for its flavour.
2. You can also soak rosematta rice (Ukdha rice) instead of normal rice. It tastes more delicious.
3. Another way of preparing the rice paste is to add 1 cup rice flour to half cup boiled water and a pinch of salt and knead it like dough. It you do not want to pre soak rice, then this is one alternative.
4. You can also add elaichi or cardomom powder to the coconut jaggery mix.

Pithla

Pithla is a very common recipe in marathi homes. It is mostly prepared when we run out of veggies.
Usually after we are back home from a long journey and I want to prepare a quick and easy dinner, I go for Pithla-Bhaat-Thecha (Rice served with Pitla and some thecha).

Thecha recipe can be found at below link
Hirwi Mirchicha Thecha

Pithla is a very simple recipe where the besan is cooked with some masala. It goes very well with Gakar and is popularly known as Pithla-Gakar.

The Gakar recipe can be found at below link
Gakar Recipe

Ingriedients:
1 Onion - chopped
Cumin seeds (jeera) - one teaspoon
Mustard seeds - one teaspoon
Asaefatida(hing)
2 Green chillies - slit vertically
Turmeric powder - half teaspoon
Ajwain/ Carom seeds (owa) - 1 teaspoon
Besan (gram flour) - 4 tablespoon
Karipatta - 4-5 leaves
Oil
Water

Procedure:
1. In a mixing bowl, add 4 tabelspoon besan, salt and water and mix well. Make sure no lumps are formed.
2. In a vok (Kadhai), add 2 tablespoon Oil and add mustard. Once it crackles, add cumin seeds, ajwain, asaefatida, Karipatta and green chillies.
3. Next add chopped onions and fry till they turn golden brown.
4. Next add turmeric powder.
5. Next pour the besan mixed with water and stir well. Add around 2-3 cups of water.
6. Keep stirring in between so that the it does not sick the bottom.
7. Let it cook for around 10 minutes so that besan is completely cooked.

Garnish with chopped corainder.
The delicious Pithla is ready.
Serve it hot with Gakar or rice or fulkas

Notes:
1. If you are serving it with Gakar, fulkas or any Indian bread, add less amount of water while cooking (around 2 cups). If you plan to serve it with rice, add more water (around 3 cups). Adjust the consistency of water as per your likes.
2. You can skip the addition of onions from the recipe to prepare bin kandyacha pithla(Pithla without onions)
3. Make sure besan is completely cooked before turning off the gas stove.

Methi Pulao/ Methi Bhaat/ Fenugreek Leaves Rice

The onset of monsoon is the onset for fresh green leafy veggetables...that means the onset for trying the various recipes of these veggies.

After tasting the delicious methi pulao prepared by my friends mother, I thought of giving it a try.
The Methi Bhaat (as it is called in Kannada) came out really awesome. Hence posting this recipe.

This is a very simple recipe of methi pulao and it can be packed easily for our lunch boxes.
Methi has this speciality that it gives out its flavour to any item that it is combined with.
With Methi Aloo, the aloo (potatoes) tastes declicous.
With Methi Parathas, the parathas tastes decilious.
And now with Methi rice, the rice tastes delicious.

Ingriedients:
1 bunch methi leaves (fenugreek leaves) - cleaned and chopped
1 cup rice
3 green chillies - vertically slit
Karipatta - 5-6 leaves
1 teaspoon mustard
1 teaspoon jeera (Cumin seeds)
Hing
Oil
Water
Salt

Procedure:
1. Wash the rice and keep it aside for around 30 minutes.
2. In a steel pressure cooker, pour 2 tablespoon oil, add mustard and wait till it splutters.
3. Add Jeera, green chillies, hing and karipatta.
4. Finally add the the chopped onions with apinch of salt.
5. Once the onions become golden brown, add the chopped methi leaves and let it cook for 2-3 minutes
6. Next add the washed rice and mix well.
7. Finally add 2.5 cups of water and required amount of salt (as per taste) and pressure cook it for 3-4 whistles.
8. Once the cooker cools down, mix it well.

Serve the hot Methi Pulao with raita, pickle and papad.

Notes:

1. If you find the methi little bitter, add half teaspoon sugar while adding methi.
2. You can also add matar(green peas) to the rice, to prepare Methi Matar Pulao, which is much more delicious.
3. Instead of methi, you can also add Palak leaves(Spinach) to prepare palak pulao. I prepare pulao, even with  Dill leaves(Sabsige soppu\ Shepu). It tastes really awesome.
4. I usually add some carrot pieces to the pulao to make it more healthy.

Sweet Corn Soup

My hubby is very fond of soups and I usually prepare Knor soups for him. This time I thought, why not give him some home made soups.

I decided to prepare his favourite sweet corn soup. This is my first attempt in preparing soup. It came out really awesome and I got a clean chit from dear hubby. Hence posting it on my blog :) A very simple and easy recipe, which definately deserves a try...

Ingriedients:
Corn kernels - 2 cups
Carrot - half cup, finely chopped
Corn flour - 2 teaspoon
Pepper powder
Salt
Water

Procedure:
1. Boil corn. Once it cools down, keep aside one handful of corn and grind the rest to a paste.
2. Take 4 cups of water and keep it for boiling. Once it starts boiling, add the finely chopped carrots. Let it boil for 5 minutes.
3. Next add the ground corn and mix it well.
4. Mix 2 teaspoon corn flour with 2 tablespoon water and add it slowly to the boiling soup.
5. Next add the boiled corn.
6. Finally add salt and fresh ground pepper.
7. Boil this for another 5 minutes

The delicious sweet corn soup is ready.
Serve it hot with bread croutons.

Notes:
1. You can also add other veggies like beans, etc as per your choice.
2. If the corn is not very sweet, add 1 teaspoon sugar.
3. Adjust the salt and pepper as per your likes.
4. For thicker soups, use less amount of water while boiling.
5. Chop the carrot finely so that it is easily cooked in water.
6. You can also add vegetable stock while boiling.

Ukdhe Tandul Pole\ Rosematta Rice Dosa

Ukdhe Tandul Pole or Rosematta Rice Dosa is a common snacks item served in Goa. Tandul stands for rice in konkani and Ukdhe Tandul stands for Rosematta Rice. Pole stands for Dosa.

I still remember by childhood days when mom used to prepare this in the evening. She used to serve this hot dosa toppled with ghee and little sugar coupled with hot chai. It was an amazing combo.

This time when my parents visited us, I asked them to get this ukdhe tandul from Goa as I wanted to prepare it for my little daughter. And as expected, she just loved these dosas.

The best part of this dosa is it does not need any fermentation and hence can be prepared immediately after grinding it in the mixer. Also the rosematta rice is highly nutricious as compared to the other rice. This dosa has a very peculiar taste which will keep addicting you. "No one can eat just one" :)

Ingriedients:
Ukdhe Tandul\ Rosematta rice - 2 cups
Salt
Water

Procedure:
1. Soak the Ukdhe Tandul (Rosematta rice) for at least 6 hours.
2. Grind the soaked rice in the mixer.
3. Add required amount of salt.

4. Take a pan and grease some oil on it.
5. Take a round ladle and pour the prepared batter on the tave.
6. It will spread on the tava. DO NOT move the ladle in circular motion like the way we prepare normal dosas.
7. Sprinkle some drops of oil and let it cook for 2-3 minutes.
8. Next flip it on the other side and let it cook for a minute.

Serve the hot Ukdhe Tandul Dosa with chutney.
Or spread some ghee on the hot dosa and sprinkle some sugar. Roll it and have it. It tastes awsome.

Notes:
1. You can also add some grated coconut to the batter to prepare Ukdhe Tandul Bhakri.

Upasacha Thalipeeth

Yesterday was Ashaadi Ekadashi...also called motthi Ekadashi. Very special day for all Marathis. Most of the Maharastrians observe a whole day fast on this day. But most of the times, the fast turns into a feast :-) and we really enjoy fasting.

Yesterday, we also had a fast turned feast at my house with Sabudana Kichchdi for brunch, sabudana wada with hot chai for snacks and upasacha thalipeeth for dinner.

For Sabudana Khichdi recipe, refer below link
Sabudana Khichdi

The Sabudana Wada recipe, I will post soon.

Below is the recipe for Upasacha Thalipeeth.



Upasacha Thalipeeth served with curd

Ingriedients:
Upasacha Thalipeeth Bhajani- 200 gms (I used from K-Pra(Pune) brand)
2 Potatoes - boiled and mashed
Peanut powder - 5 tablespoon
Chilli powder - 1 teaspoon
Curd - 2 tablespoon
Sugar - 1 teaspoon
Water - preferably warm
Ghee
Salt

Procedure:
1. In a mixing bowl, add the Upsacha Thalipeeth Bhajani, mashed potatoes, peanut powder, chilli powder, Sugar and salt.
2. Next add curd and mix well.
3. Next add sufficient warm water to prepare the dough and keep it aside for half an hour.
4. To prepare thalipeeth, make four balls of the dough.
5. Next take a pan and add 1 teaspoon ghee. Place one ball on the pan and pat it to form a round thin roti like structure. Apply little ghee to your hands while patting to avoid sticking.
6. Make a small hole at the centre and pour little ghee in it. Also add ghee from all sides.
7. Fry on a median flame without covering the pan. After 5 mins, turn the thalipeeth other way round, still maintaining the medium flame. Fry for another 3 minutes.

Thalipeeth is ready to be served. Put one teaspoon ghee over the Thalipeeth while serving.

Serve the delicious Upasacha Thalipeet loaded with ghee along with some curd.

Gakar

This is the first time, I am writing about some recipe from MP (Madhya Pradesh) cuisine, and that is the very popular Gakar. I learnt this from my mom in law. My hubby has some strands of origin from MP and hence my mom in law has mastered all the recipes from this state. More recipes will follow soon.

Gakar is a kinds of Indian bread which is complimented with the delicious Pitla. It is served togather as Pitla-Gakar. It can also be had with chutneys or any other gravies.

The Pitla recipe can be found at the below link.
Pitla Recipe

Below is the recipe of Gakar

Ingriedients:

Wheat flour - 4 cups

Ajwain/ Carom seeds - 1 teaspoon

Salt

Water

Oil

Procedure:

1. In a mixing bowl, add the 4 cups of wheat flour, 2 teaspoon salt and 1 teaspoon ajwain. Add sufficient water and knead it to form a dough. Add 1 tablespoon oil while kneading the dough. Cover it and keep it for half an hour. The dough should not be very soft, it should be like the one we knead for preparing Puris.

2. Make medium sized balls of the dough.

3. Next take the rolling board and roll it to form a small tikki. The size of it should be less than that of puri but slightly bigger than that of tikki. Also it should not be as thin as chapathi but slightly thicker that it. Roll four of these balls and keep it ready. While rolling, do not use wheat flour like the way we prepare chapathi. It should be similar to puri preparation. The kneaded dough should be such that gakhar can be easily rolled without sticking to the rolling board.

4. Take a pan and keep it on a low flame.

5. Add the rolled Gakhars on it. All the four rolled gakhars will fit on the tava.

6. Keep it for 2-3 minutes on low flame. Next turn all of them on the other side and keep it on medium-low flame for 3-4 minutes.

7. Finally one by one, place it on the gas stove on a high flame. They should open like Puris or Fulkas.

8. Transfer them to a casserrole and top it with loads of ghee.

The delicious Gakar is ready.

Serve the hot Gakar with hot delicious Pitla and Thecha.