#Bottle Gourd Kheer Recipe
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indianchillies · 10 months ago
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Lauki Ki Kheer Recipe in Hindi
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Lauki Ki Kheer recipe in Hindi is a beloved traditional dessert that holds significant cultural importance in Hindi cuisine. This creamy and aromatic sweet dish, made with lauki (bottle gourd), is a staple in Indian households and is often prepared during festivals, celebrations, and special occasio...
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jeriflory · 1 year ago
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 Lauki Ki Barfi
A unique and tempting vegetable based dessert recipe made with bottle gourd, milk and sugar. It can be served for any occasion or celebration as it maintains a moist and flaky texture similar to fudge. It is generally made with only milk and sugar, but can also be made with grated sweetened coconut, which adds more flavor and aroma.
Indian sweet or dessert dishes are known for their velvety, rich surface and flavour. Most of the time, they are made from flour, milk and most importantly sugar or jaggery for the sweet taste and texture. Well, it can be prepared with vegetables as well and when it comes to lauki ki barfi recipe, bottle gourd is one such vegetable which is known for its texture and taste.
However, these were either milk-based kheer or halwa dishes, which could only be made by mixing them with milk or sugar. Still, in that sense, this fudge is a messy piece, especially to achieve that fudge-like surface. yet, trust me it is still a simple and basic barfi recipe and is considered to be a better pastry than any other Indian dessert. Apart from the use of sugar in this sweet, it also contains a hefty amount of vegetables, which makes it unlike any other sweet. I am sure once you taste this sweet, you will definitely like it.
furthermore, some additional valuable tips, ideas, and variations related to lauki ki barfi recipe. This recipe, first and foremost, is made with some amount of coconut along with milk and sugar for a better surface. However, with milk, it may take longer to create the ideal surface, and hence you can use khoya to speed up the effect. in addition, to make it more palatable, you can also add jaggery to it for better tone and taste. Anyway, sugar is much preferred for its better surface and shape. last but not least, if you need quick and easy you can serve this sweet as thick halwa instead of burfi. additionally, if you are making burfi, you can speed up the shaping process by freezing it in the refrigerator.
Ingredients for Lauki Ki Burfi Recipe:-
For ice cream-
1 kg bottle gourd
2 tbsp ghee
2 cups milk
¾ cup sugar
3 drops green food coloring
2 tbsp almonds (roasted)
¼ tsp cardamom powder
Silver work (for decoration)
For milk coconut mixture-
1 tsp ghee
1½ cups milk
¾ cup milk powder
1 cup coconut (grated or grated)
 Method to make gourd barfi recipe:-
1.To make Loki's Barfi, we have to take Loki and peel the Loki.
2. Now the loki has to be washed well and dried by wiping it well with a cloth.
3. Now loki has to be grated and if there are seeds then the seeds have to be removed. Try not to play the part of the middle.
4. Now we have to take a big pan and put ghee in it and heat it. Now add grated bottle gourd to it.
5. Fry the lauki for 5 minutes or until the water leaves and the lauki becomes soft.
6. Now add sugar and a little green food color to it and stir.
7. Now let the sugar melt completely and mix well.
8. Now in the meantime, heat ghee, milk, milk powder in a pan and mix well.
9. Now add one cup of coconut powder to it and mix it well.
10. Now when the thick mixture is ready after cooking, leave the mixture in the pan. So the pan has to be removed from the heat.
11. Now this prepared mixture has to be put in the lauki kadai.
12. Now reduce the flame of the pan to medium and cook the mixture mixing well.
13. Now all the mixture has to be cooked in a pan until the mixture does not leave the vessel.
14. Now see if the mixture is leaving the vessel and changing shape.
15. Now you have to add almonds and cardamom powder to it and mix it well.
16 . Now we have to take a smooth plate or tray and prepare the plate by applying ghee properly.
17. Now take out the prepared mixture in a plate and with the help of a ladle, spread the mixture evenly on the plate.
18. Now the plate has to be kept in a cool place or in the fridge.
19. Now after 2 hours you have to see that the barfi must have been set.
20. Now we have to paste silver work on it if you have it.
21. Now in the plate itself, with the help of a knife, cut the barfi in the shape of your choice.
22. Now your Loki Barfi recipe is ready to eat, you can eat it even during fasting.
For more information visit the link: https://cookingkhajana.in/lauki-ki-barfi-recipe/
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spicyvegrecipes · 2 years ago
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How to make Lauki ki Kheer | Doodhi(Ghiya) Kheer Recipe
Lauki ki kheer recipe |Dudhi Ki Kheer Today I will share a video and step-by-step photo of a North Indian dessert Lauki ki kheer recipe, I hope you will like this post. The bottle gourd kheer is known as Doodhi ki kheer or Ghiya ki kheer. Lauki (Bottle gourd) is a thick, fleshy squash-like vegetable vine that grows in tropical countries like India. This gourd kheer is a delicious and easily…
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zaykarecipes · 5 years ago
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maa-ka-zaika · 4 years ago
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Who's up for bottle gourd kheer??
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Grandma this is for you.
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ohmeowmy · 2 years ago
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Dude I got Kheer from a new place and I'm so disappointed. It's soup. Sweet soup with rice and cardamom. That is not what I was craving.
oh no,,,,,, wait should i give you a recipe? kheer can be made with a lot of different ingredients - my mom makes it with either rice, sevaiyaan (vermicelli), sabudana (tapioca sago according to the internet), bottle gourd or dalia (wheat with the husk). rice kheer is not sweet soup it has this like thick texture and usually a lot of dry fruits (raisins, cashews, almonds, etc). i am sorry you had to experience that.
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crowntastysamayal-20 · 4 years ago
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Lauki Ki Kheer | Bottle Gourd Kheer | Sorakkai Payasam Recipe | Hyderabadi Kaddu Ki kheer |
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hampton74neergaard-blog · 6 years ago
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Who does not love to have food that tastes on top of the imagination. There is nothing greater than before bearing in mind you could acquire accompanied by the most charming food and cuisines friendly your house. Yet, it's not always simple to get the restaurant that serves the cuisine considering the taste that you desire. You could have the best Food Delivery in Mississauga .The list includes an array of delectable Indian vegan and non-vegan dishes (blank) cuisines that is offered in an air which makes the food more normal to have together once your contacts and associates as skillfully as your beloved ones. Indian food get popularity all but the world back ancient times. The balance will go to wide range accessibility and next usage of exquisite herbs and spices that're rarely found anywhere in the world. These Indian spices and herbs gift clear taste as with ease as lusciousness of their own that leaves the foodies seeking much more of it. Among some of the most popular original Indian cuisines the behind are pretty liked together with most people everywhere: Vegan Indian Foods: India is the nation of big majority Hindu, Jain and Buddhist people amid many of which are vegans and several are extreme vegans such as Jains, consequently delivers a broad array of delectable veg Indian meals catering the specifications of every individual. The vegetarian Indian food menus comprises recipes later than Paneer (cheese) menu at its summit level. Paneer could be cooked and so served stirring alone or its contaminated going on bearing in mind some supplementary vegetables including peas, Palak(green spinach), cauliflower that are quite popular. Non Veg Recipes: original Indian menu is filled range of non-vegetarian foods as with ease as , cuisines. Extensive ration of India being a coastal region Seafood can be preferred along with most people.You will find a range of sweet continental food in India, Some most in-demand foods consists of fish curry, butter meat, tandoori chicken, beef, lamb , Chicken tikka, fish Tikka, as capably as , biryanis including chicken biryani, mutton biryani and much more. Appetizers: Favorite indigenous Indian appetizers consist of quick food for example Samosa (an appetizer made from Maida flour later than stuffings) pagoda, kachori similar to stuffed fillings, Paneer tikka and much more. The snacks are actually served in the works later substitute types of tasty chutneys including coconut chutney, chutneys prepared uo of tomatoes and Sambhar chuttney(south Indian recipe). https://www.welcomeindia.org Drinks: native indian meals are incomplete without Indian drinks most popular Indian drinks specifically right after meal is Chaas or Lassi, gone Chaas is actually salty in reveal contrasting lassi that's rather sugary in reveal and its tipped as soon as butter. Desserts: Just how could any diet be total once out sweets... Indians just absolutely adore gorgeous treats typically the most well-liked and common original indian deserts total Kheer a form of rice pudding which can be topped along in the same way as teetotal fruits and raisin one extra popular original indian desserts halva built from carrots, pumkins, and plus lauki (bottle gourd), Kofte, etc are quite well-liked. Indian menus are a vivacious resource for finding savory foods and cuisines particularly if you treasure warm meals be it vegetarian or non-vegan. A native Indian food restaurant presents it all. Having said that, you should be categorically careful subsequently choosing restaurants to travel to upon the grounds that not all the restaurants will meet the expense of you just what you select perhaps even the taste could differ because on your own a few restaurant chefs does not have the achievement as competently as knowledge of original Indian food and even spices. Therefore, create positive you pick the best Indian Restaurants if you are wanting to go out for dining.
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homecookingshow · 6 years ago
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Lauki Kheer #LaukiKheer #BottleGourd Moong Dal Payasam recipe - http://bit.ly/2DKkN4z Tender Coconut Kheer recipe - http://bit.ly/2TTETQS We are reminded of gravies and savories dishes when we think of vegetables. But have you ever tried to make a dessert with Lauki i.e Bottle gourd? I recently tried this dessert recipe in a marriage reception, and I wanted to show you guys the recipe, it is Lauki Kheer. Prep time: 10 mins Cook time: 30 mins Number of Servings: 4-5 persons Ingredients Bottle Gourd/lauki Sabudana - 1/4 Cup Water Ghee - 2 Tbsp Full Fat Boiled Milk - 1 Litre Cardamom Pods (Pound The Seeds) Dried Rose Petals (Optional) (Rose Water/Essence) Sugar 3/4 Cup Cashew Nuts Raisins Method 1. Soak the tapioca pearls for a minimum of 2 hours 2. Heat ghee in a pan. 3. Fry raisins and cashew nuts till slightly browned. 4 Add the grated Lauki and fry for 5-6 minutes on low heat until it is softened. 5. Add milk in the pan. 6. Once the milk starts to boil, simmer the heat and let the kheer thicken. 7. Add the soaked tapioca pearls in the milk and cook on low heat for 20-25 minutes. 8. Keep stirring in between. 9. Once the kheer has thickened to the desired consistency, add cardamom powder and sugar. 10. Cook for another 3-4 minutes. 11. Garnish with almond and slivers and rose petals. 12. Serve hot or chilled. You can buy our book and classes on http://bit.ly/2R8N5hU HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: http://bit.ly/2l7s73S FACEBOOK - http://bit.ly/1Ej2iQw YOUTUBE: https://www.youtube.com/user/VentunoHomeCooking INSTAGRAM - http://bit.ly/2kmxStn A Ventuno Production : http://bit.ly/1rUehhV by HomeCookingShow
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healthbestfood · 4 years ago
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Kaddu ki kheer recipe is very famous and is preferred in many festivals and also in marriages. Everyone loves to eat this kaddu ki kheer recipe. The kaddu ki kheer requires fewer ingredients to make this recipe. It takes hardly 1hr to prepare this. This recipe looks great and tastes very delicious to eat.
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jamshed-zone · 4 years ago
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Watch "Lauki ki Kheer - Bottle Gourd Kheer recipe by Zeba (ESub)" on YouTube
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splendidfoodtemptation · 4 years ago
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Hello Viewers/Friends, Today Splendid Food Temptation Presents Indian Sweet Lover's Delight- Karwa Chauth Special Lauki Ki Kheer. Lauki Ki Kheer is a easy & simple recipe dessert made from bottle gourd, milk, dry fruits & sweetener like- Dates Puree, Jaggery, Sugar. It can be had for Vrat or Indian fasting days as well.
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jeriflory · 1 year ago
Text
Lauki Ki Barfi Recipe
A unique and tempting vegetable based dessert recipe made with bottle gourd, milk and sugar. It can be served for any occasion or celebration as it maintains a moist and flaky texture similar to fudge. It is generally made with only milk and sugar, but can also be made with grated sweetened coconut, which adds more flavor and aroma.
Indian sweet or dessert dishes are known for their velvety, rich surface and flavour. Most of the time, they are made from flour, milk and most importantly sugar or jaggery for the sweet taste and texture. Well, it can be prepared with vegetables as well and when it comes to lauki ki barfi recipe, bottle gourd is one such vegetable which is known for its texture and taste.
However, these were either milk-based kheer or halwa dishes, which could only be made by mixing them with milk or sugar. Still, in that sense, this fudge is a messy piece, especially to achieve that fudge-like surface. yet, trust me it is still a simple and basic barfi recipe and is considered to be a better pastry than any other Indian dessert. Apart from the use of sugar in this sweet, it also contains a hefty amount of vegetables, which makes it unlike any other sweet. I am sure once you taste this sweet, you will definitely like it.
furthermore, some additional valuable tips, ideas, and variations related to lauki ki barfi recipe. This recipe, first and foremost, is made with some amount of coconut along with milk and sugar for a better surface. However, with milk, it may take longer to create the ideal surface, and hence you can use khoya to speed up the effect. in addition, to make it more palatable, you can also add jaggery to it for better tone and taste. Anyway, sugar is much preferred for its better surface and shape. last but not least, if you need quick and easy you can serve this sweet as thick halwa instead of burfi. additionally, if you are making burfi, you can speed up the shaping process by freezing it in the refrigerator.
Ingredients for Lauki Ki Burfi Recipe:-
For ice cream-
1 kg bottle gourd
2 tbsp ghee
2 cups milk
¾ cup sugar
3 drops green food coloring
2 tbsp almonds (roasted)
¼ tsp cardamom powder
Silver work (for decoration)
For milk coconut mixture-
1 tsp ghee
1½ cups milk
¾ cup milk powder
1 cup coconut (grated or grated)
Method to make gourd barfi recipe:-
1.To make Loki's Barfi, we have to take Loki and peel the Loki.
2. Now the loki has to be washed well and dried by wiping it well with a cloth.
3. Now loki has to be grated and if there are seeds then the seeds have to be removed. Try not to play the part of the middle.
4. Now we have to take a big pan and put ghee in it and heat it. Now add grated bottle gourd to it.
5. Fry the lauki for 5 minutes or until the water leaves and the lauki becomes soft.
6. Now add sugar and a little green food color to it and stir.
7. Now let the sugar melt completely and mix well.
8. Now in the meantime, heat ghee, milk, milk powder in a pan and mix well.
9. Now add one cup of coconut powder to it and mix it well.
10. Now when the thick mixture is ready after cooking, leave the mixture in the pan. So the pan has to be removed from the heat.
11. Now this prepared mixture has to be put in the lauki kadai.
12. Now reduce the flame of the pan to medium and cook the mixture mixing well.
13. Now all the mixture has to be cooked in a pan until the mixture does not leave the vessel.
14. Now see if the mixture is leaving the vessel and changing shape.
15. Now you have to add almonds and cardamom powder to it and mix it well.
16 . Now we have to take a smooth plate or tray and prepare the plate by applying ghee properly.
17. Now take out the prepared mixture in a plate and with the help of a ladle, spread the mixture evenly on the plate.
18. Now the plate has to be kept in a cool place or in the fridge.
19. Now after 2 hours you have to see that the barfi must have been set.
20. Now we have to paste silver work on it if you have it.
21. Now in the plate itself, with the help of a knife, cut the barfi in the shape of your choice.
22. Now your Loki Barfi recipe is ready to eat, you can eat it even during fasting.
For more information visit the link: https://cookingkhajana.in/lauki-ki-barfi-recipe/
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hyderabadiruchuluvideos · 5 years ago
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Khaddu Ki Kheer - Sweet Recipe
New Post has been published on https://hyderabadiruchulu.com/khaddu-ki-kheer/
Khaddu Ki Kheer - Sweet Recipe
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Khaddu Ki Kheer
Everyone likes Khaddu Ki Kheer Sweet, here is the simple and easy step by step procedure to make it. For more  Sweets & Dessert Recipe , follow our website Hyderabadi Ruchulu.
  Let’s see how to make Hyderabadi special dessert recipe, Kadhu Ki Kheer
Here I took one small bottle gourd
Chop half of the bottle gourd into pieces ingrate the rest
Subsequently wash and soak the sago rice for 15 minutes
Add 50 grams khoa, add 1/2 cup milk and mix it without lumps to the bottle gourd pieces, add 1/2 cup water and boil them
Boil till the water boils away and grind it into a paste
Grind 2-3 tablespoons almonds and cashew nuts into a soft paste
We will need to fry the grated bottle gourd
Add grated bottle gourd and fry till the raw smell goes away
Heat 1 litre full fat milk in a pan
Cook on high flame till it simmers
Stir and simmer till the milk thickens
Add the soaked sago to it and cook for 4-5 minutes
Add prepared bottle gourd paste and mix
This will make the dessert nice and thick
Add the prepared milk whoa mixture and mix
Then add cashew almond paste and mix
This step is optional
Now add 1/2 cup sugar and mix, The amount of sugar used in upto you
Cook for another 2-3 minutes and add fried grated bottle gourd, Mix and add 1/2 teaspoon cardamom powder and 1/2 teaspoon rose water for flavour (optional)
Garnish with dry fruits and serve hot, the Khaddu Ki Kheer!
Ingredients for Khaddu Ki Kheer
(1) Bottle Gourd – 1
(2) Sago Rice – 3 tablespoons
(3) Khoa – 50 grams
(4) Milk
(5) Almonds – 2-3 tablespoons
(6) Cashew nuts – 2-3 tablespoons
(7) Sugar – 1/2 cup
  For more Sweets Recipes , follow our YouTube channel Hyderabadi Ruchulu.
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syrupeel6-blog · 5 years ago
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A detailed guide to cook an elaborate Tamil Vegetarian Menu
How to cook a Tamil Vegetarian Menu in 2 hours – includes entire step by step process of the meal I cooked and an alternate menu plan. The meal is naturally gluten free and vegan if you avoid the raita and use of ghee.
My publisher (now, also a friend) was coming over for dinner last night. I asked her if she would prefer a small plates kinda dinner, which is my jam these days, or a traditional Tamil vegetarian meal. She opted for the latter.
I love showcasing my  cuisine for anyone who is half interested. So I carefully worked out a menu featuring some favourites and a couple of new creations. Here’s the menu I cooked for 4 people.
Tamil Vegetarian Menu 
Rice / Millets
Onion Sambar (with freshly ground masala)
Tomato Pineapple Rasam
Curry leaf powder (Karuveppala podi)
Bottle gourd chutney (Dudhi thogayal)
Potato curry (Urulai Podimaas)
Instant green mango pickle
Carrot Cucumber Yogurt (Thayir Pachidi)
Banana Chips
This Tamil Vegetarian menu is easy to prep ahead for, with fairly basic ingredients. It showcases the cuisine well with a variety of dishes, using different vegetables, flavours and techniques. I haven’t included a dessert here due to a shortage of time and also because we had got some Theobroma brownies 🙂 But any payasam (Tamil style kheer) would be a good fit in this menu.
The thogayal, podi and pickle can also be made on the previous day, even though the instant mango pickle just takes two minutes in the microwave.
I also pressure cook the tomato-pineapple mix and the potatoes a few hours ahead so that it can cool completely before handling and pureeing. I hate to burn my hands while removing the peels of tomatoes and potatoes.
While I did not cook everything at one go, this entire meal can be put together with around 2 hours of work, as long as you use a pressure cooker.
Entire list of ingredients for cooking this Tamil Vegetarian Menu
serves 4
PANTRY
1 cup rice
1 cup foxtail millet
3/4 cup tur dal
vegetable oil
coconut oil
ghee
11-12 dried red chillies
2 tbsp coriander seeds
2-3 tsp fenugreek seeds
2-3 tsp mustard seeds
1/2 tsp black pepper corns
3 tsp cumin seeds
3-4 tsp powdered jaggery
1/2 tsp turmeric
1/3 cup urad dal
2 tbsp chana dal
1 tsp tur dal
salt
VEGETABLES
5 medium potatoes
20-25 sprigs curry leaves
3-4 green chillies
1” piece ginger
4 large onions
4 large tomatoes
200 grams pineapple
1 small bottle gourd
1 green mango
1 medium carrot
1 medium cucumber
1 small bunch coriander leaves
1 lemon
DAIRY +OTHERS
1.5 cups yogurt
1/3 cup grated fresh coconut (chutney + potato curry)
3 tbsp desiccated coconut (sambar)
Watch some of these videos to help you with the cooking:
How to make curry leaf powder
How to make arachuvitta sambar (sambar with freshly ground spices)
How to make Potato Podimaas
Batch Processing
Batch processing the tasks is the fastest way to cook any elaborate menu. I have batched up all the pressure cooking, masala preparation, vegetable prep and final tadka steps together. This makes a lot more sense can cooking recipe after recipe, which takes way longer time.
PRESSURE COOKING
 3/4 cup toor dal + 2 cups water + 1/2 tsp turmeric
4 large tomatoes + 1 cup pineapple chunks + 1 cup water
 3 – 5 medium potatoes
Rice and millets are best cooked just before serving –go to the last step.
TAMARIND
Soak 2 tbsp tamarind flakes in 1 cup boiling hot water for 30 minutes. Extract all the pulp and discard the tamarind flakes after squeezing well. You can also use 2 tsp ready tamarind paste, but the flavour from using freshly extracted puree makes it worth it.
VEGETABLE PREP
Potato curry: Peel and grate or crumble the boiled potatoes.
Raita: Peel the veg. Grate carrot and finely dice the cucumber for raita.
Pickle: Chop one green mango into juliennes or small cubes.
Chutney: Peel and thinly slice a tender bottle gourd (small size~200 grams). Saute this in 1 tsp oil for 5-6 minutes until almost tender.
Sambar: Peel 4 large onions. Cut into half and then into thick slices. In a pan, heat 2-3 tsp oil, fry 1 tsp mustard seeds, 1/4 tsp fenugreek seeds and add the chopped onion to this. Saute on medium-low flame, keep covered and cook for 10-15 minutes until onion is softened. Do not try to cut time on this step as the sambar flavour depends entirely on how well the onions are cooked. To this, add the tamarind extract and bring to a simmer.
MASALAS  / MIXER / BLENDER
Sambar: 4-5 dried red chillies, 2 tbsp coriander seeds, 1/4 tsp fenugreek seeds, 1 tbsp chana dal, 3 tbsp desiccated or fresh grated coconut – all dry roasted until aromatic (7-8 minutes on medium flame). Grind to a fine powder. Mix this in 1/2 cup water and add it to the pan with the onions and tamarind puree.
Podi: Dry roast washed and dried curry leaves until they turn crisp ~Around 5-7 minutes on medium flame. Remove and cool. Dry roast 3 dried red chillies and 1/4 cup urad dal until dal is golden brown. Grind all of it together to a coarse powder along with some salt. Store in airtight container.
Rasam podi: Dry roast 1 tsp tur dal, 1.5 tsp cumin seeds and 1/2 tsp black pepper corns until the dal turns golden brown. Remove, cool and grind to a fine powder.
Rasam: Remove peels from cooked tomatoes and discard. Grind the cooked tomato-pineapple mix into a fine puree. Pass through a sieve. Mix in the prepared rasam powder, salt and 1-2 tsp powdered jaggery and simmer for 2-3 minutes.
Thogayal / chutney: In 1/2 tsp oil, fry 3 dried red chillies, 2 flakes tamarind, 2-3 tsp urad dal until dal is golden brown. Grind this along with sautéed bottle gourd and 1/4 cup grated coconut + salt to a coarse paste. Thogayal is ready.
FINAL STEPS
Sambar: add the cooked dal to the onion-tamarind-sambar paste mix in the pan. Bring to a simmer, adding some water to thin down if required. Check for salt and adjust. Heat 2 tsp oil in pan. Fry curry leaves, mustard seeds and a pinch of asafoetida and transfer to the pan. Keep covered until ready to serve.
Rasam: heat 1 tsp ghee. Fry 1/2 tsp cumin seeds, few curry leaves and transfer to the rasam. Garnish with finely chopped coriander.
Potato curry: Heat 1 tbsp coconut oil. Fry 2-3 finely chopped green chillies, curry leaves, 1 tsp grated ginger, 1 tsp urad dal, 1 tsp chana dal until the dal turns golden brown. Add grated potatoes, salt, juice of 1 lemon, 2-3 tbsp grated coconut and finely chopped coriander. Toss gently to combine it all together.
Pickle: in a microwave safe bowl, mix chopped green mango, 2 tsp pickle masala (you get this in supermarkets), 2 tsp powdered jaggery and microwave for a total of 3 minutes. Give the pickle a stir after every 1 minute mark so that it cooks evenly and is coated with the sweet-spice mix.
Raita: Mix cucumber and carrot in 1.5 cups whisked yogurt with salt. Heat 1 tsp oil in a pan. Fry 1/4 tsp mustard seeds, curry leaves and 1 tsp urad dal until dal is golden brown. Transfer over raita. Garnish with finely chopped cucumber.
RICE AND MILLETS
Lastly, cook the rice and millets. Wash the grains separately, combine with twice the water and cook for 5-6 minutes on sim after the first whistle. Serve hot with all the above sides.
Serve papads or store bought banana chips with the meal.
Another Tamil Vegetarian menu which can be prepared similarly
Some more tips when you cook an elaborate meal:
Use the pressure cooker as much as possible
Keep a big bowl to collect all the peels and vegetable waste which can be discarded in the bin at one go.
Clean as you go, returning bottles and ingredients back to the place, so that the final clean up job becomes easier.
Try and use the same pan for the tasks, one after the other. For example, I use the same small pan to prepare tadka for each of the dishes.
When using the mixer, grind all the dry mixes first, so you can wipe it with a kitchen paper and move on to the next task. Reserve the wet grinding for the last, as you can see in my task detailing above.
Prepare tadka / garnishing of all dishes at the end just before serving.
If you liked this post, you will also like:
80+ Tamil Vegetarian Recipes – categorised
11 Traditional Tamil Vegetarian Lunch menus
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Source: https://www.saffrontrail.com/tamil-vegetarian-menu-how-to-cook/
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bongfooodie · 6 years ago
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L A U C H I N G R I . . Onset of summer demands eating food which are light and healthy. A Bengali can voucher for it's Lau (bottle gourd) during this season because of the calming effect on human body. Bottle gourd is easily digestive and comes with health benefits. . . The best of this vegetable is it's utility to used on its own or in combination with other vegetables (or sea food). Even the skin of the bottle gourd can be a fried dish in itself. Doodh Lau & Lau Chingri are quite common in a Bengali kitchen. Kaddu ke Kheer is a dessert being served across the country. . . Do you have any unique recipe with bottle gourd? Share it in the comments section below. . . Keep following @bongfooodie for news and updates on food, travel & lifestyle. . . #bongfooodie #bengalicuisine #bengalifoodie #bengalikitchen #bengalirecipe #ingredients #recipe #lunch #foodporn #foodblogger #foodgasm #foodie #bottlegourd #lauchingri #prawns #seafood #indianfood #comfortfood #foodforlife #lovetocook #cooklikeabong #kitchenexperiments #lovetoeat #bengalieats #homemadefood #homecooking (at bongfoOodie) https://www.instagram.com/p/Bt0H6aPF_AR/?utm_source=ig_tumblr_share&igshid=gtgmeuy1q3c0
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