#gheeya

[mykidneytreatment]

घीया रखें आपकी किडनी को स्वस्थ| जानिए किडनी रोगी अपनी डाइट में कैसे करें घीया का उपयोग...https://youtu.be/rINi1J-ihFk

[dastavez]

[arpit-dear]

#gheeya #plantslovers #flowersofinstagram #naturelover💚 Subscribe to our Channel and Get Notified to our Videos:- YouTube channel ⬇️ Dear all things https://m.youtube.com/channel/UCWqC_tUJxUWL2UxhyxqxG8Q Follow:- @arpit_._patel Follow:- @arpit_._patel Follow:- @arpit_._patel https://www.instagram.com/p/CQ_JGPzLAzT/?utm_medium=tumblr

[therestaurantgirl-blog]

Who will say meh nay گھییا (Bottle Gourd)nahi khana🤪 . . . When it is presented in such an attractive way😍 . . . My #mom makes the best combination of ordinary food items ❤️ . . . Swipe to see more . . . #vegetablechallenge #vegetables #mintsauce #boilrice #mintchatni #gheeya #tastemademedoit #tastemade #instagramfoodies #foodinstagram #foodphotography #foodpornoblog #foodblogger #weslaytheycray #girlpowerpk #instagram #islamabadfoodscene (at Rawalpindi, Pakistan) https://www.instagram.com/p/BweWpMvhccJ/?utm_source=ig_tumblr_share&igshid=1oq6tm46bnq1t

[reallovee]

नवरात्रि में वेट लॉस करना है तो अपनी थाली में दें लौकी को जगह, जानिए क्‍या कहते हैं अध्‍ययन

नवरात्रि में वेट लॉस करना है तो अपनी थाली में दें लौकी को जगह, जानिए क्‍या कहते हैं अध्‍ययन

लौकी की सब्‍जी न केवल बनने में आसान है, बल्कि ये नेचुरल फैट कटर है। जो आपकी वेट लॉस यात्रा को और आसान बना सकती है। लौकी या बोटल गार्ड (bottle gourd) खीरा परिवार (cucumber family) का एक हिस्सा है, जिसे दुनिया के गर्म इलाकों में उगाया जाता है। यह न केवल हल्की और पचने में आसान है, बल्कि वजन घटाने में भी सहायक है। सिर्फ लौकी की सब्‍जी ही नहीं, बल्कि इसका रस भी वजन कम करने में मददगार साबित हो सकता…

[irisesforyoureyes]

my stove is really experiencing gheeya and maggi being cooked simultaneously...i dont know what to feel for this guy.. 

[vi-enti]

Weirdly specific asks 19 💙

the veggie you dislike the most?

ok i don’t know what english-speakers call it but gheeya, it’s like a long green gourdish shaped veggie? and my mom makes it into a sabzji that i despise

[scottish-gaelic]

Colors! Because I can

Source: learngaelic.net

Dath (dah)-color, dye, pigment, hue, tint, suit (of cards)

Dathail (dah-hal)-colorful

Ruadh (roo-egh)-Red, strength

Dearg (ger-rack)-Red (not the natural hair color), ruddy, flaming, red-hot

Orainds (orainge)-orange

Dearg-bhuidhe (ger-rack vooyea)-orange (Red-yellow)

Buidh (booyea)-yellow

Uaine (oo-ine-yea)-green

Gorm (kor-rum)-Blue, green, inexperienced

Purpar (poor paer)-purple

Flannach (flahn ah😺)-purple

Corcaire (korsh caerreh)-purple

Purpaidh (poorpee)-purple

Corcra (kor kaer reh)-purple, crimson

Liath-dhearg (gheeya gearack)-pink

Pinc (pink)-pink

Donn (dah oon)-brown, brunette

Dubh (doo)-black, blackness, darkness, ink, pupil of the eye

Geal (ggeeal)-white

Bogha-braoin (boa-bahroon)-rainbow

Raonabal (roon bal)-rainbow

[gardeningindia2017]

In many places bottle gourd is also known as Gheeya. The best thing about gourd is that it can be found very easily. Apart from this, gourd has many such properties that work like medicine in some serious diseases. Benefits of eating bottle gourd: 1. helpful in losing weight Few people will know that eating gourd reduces weight. You may not believe this, but gourd loses weight faster than anything else. If you want, you can drink gourd juice regularly. Apart from this, you can also use it by boiling it, adding salt. 2. For Natural Glow The gourd contains natural water. In such a situation, the face naturally enhances the tone of the face. If you want, you can take its juice or massage it on the face with some quantity in the palm. Apart from this, cutting a slice of gourd and massaging it on the face also enhances the face. 3. For Diabetics For diabetic patients, gourd is nothing less than a boon. Drinking gourd juice on an empty stomach every morning is very beneficial for diabetic patients. 4. To maintain digestion If you have any digestive problems, then gourd juice is the best solution for you. Gourd juice is very light and contains many such elements which work to relieve constipation and gas problems. 5. Rich in nutrients Many types of proteins, vitamins and salts are found in gourd. It contains vitamin A, vitamin C, calcium, iron, magnesium potassium and zinc. These nutrients fulfill many requirements of the body and also keep the body safe from diseases. 6. To control cholesterol Using gourd is very beneficial for the heart. Its use reduces harmful cholesterol. Increasing the amount of cholesterol increases the risk of many diseases related to the heart. #bottlegourd #vegetablegarden #kitchengarden #permaculture #permaculturefarm #organicfarming #organic #foodforest #growyourownfood #gardeningindia #zerowaste #zerowasteliving #selfsufficient #sustainableliving #sustainability #GardeningIndia #gogreen #farmfresh #instafarm #farmtotable (at Gardening India) https://www.instagram.com/p/CASkAhcgzT5/?igshid=1r1el4jahjcz2

[foodtiful]

Stuffed Bottle Gourd served with Gravy and Bread Hindi me-Gheeya roti ke sath 😂 #picoftheday #photooftheday #food #eeeeeats #delhifood #foodie #foodporn #foodphotography #foodbloggers #indian #instafoodie #indiancuisine #foodgasm https://www.instagram.com/p/B44JjCWALn5/?igshid=1b0mnxov8rxz3

[omprakashsharma]

फलों व सब्जियों के नाम ब्रजभाषा में

फलों व सब्जियों के नाम ब्रजभाषा में

Sabzeen ke Naam in Brajbhasha हिंदी (Phonetic)Englishआलू (Aloo)Potatoमटर (Matar)Peasटमाटर (Tamatar)Tomatoबैगन (Baingan)Brinjalफूल गोभी (Fool Gobhi)Cauliflowerपत्ता गोभी (Patta Gobhi)Cabbageभिन्डी (Bhindi)Lady Fingerमूरी (Muli)Radishप्याज (Pyaaj)Onionलहसुन (Lahasun)Garlicलौकी, घीया (Lauki, Gheeya)Bottle Gourdतुरई, तोरू (Turai, Toru)Ridged Gourdकाशीफल, कद्दू (Kashifal, Kaddu)Pumpkinगाजर…

[bestfoodchannelever]

@myfoodgalaxy FEATURED🔥 TAG @bestfoodchannelever📍👌 FOLLOW @the_boombaba🧘 . 👉 Tag your friends and for a chance to be featured again!! 🤓 . . In frame 📸 : Moong dal-lauki (gheeya) dhokla i.e. Steamed savory cake made of split petite yellow lentils and bottlegourd When it comes to eating healthy, its always better to find healthier subsititutes of what we eat on regular basis, to make them more sustainable in the long run. Last night I decided to give our traditional khaman dhokla a makeover by using moong dal and bottle gourd (lauki). I would not lie, though I was quite sure about my thought behind this version of dhokla, but I was not much sure about its color and looks. And when I saw it, I was super surprised with the rich yellow color, soft and spongy texture and heavenly taste 🥰 👉 Moong dal is highly nutritious, easy to digest, light on stomach, low in calorie, good source of protein, fibre and antioxidants. It is a plant product and globally available 👉Lauki (bottle gourd) is again very healthy. Rich in fiber, alkaline in nature and light on stomach. Easy to digest and reduces acidity. Helps in lowering high blood pressure Lauki Moong Daal dhokla is a very healthy delicious and easy to make recipe. You can have them for breakfast as well as evening snacks. These moong dal-lauki dhoklas are totally vegan (plant based) These dhoklas remain soft and moist for long time because lauki retains water and makes the dhokla mouth melting 👩‍���� Recipe is available in comments! This is my second contribution to the ongoing contest #healthfestjuly2020 hosted by amazing hosts @thecorporate_cookbook , @epicure_delight , @sobhas_kitchen and @theflavourtrailbydivya . Sponsored by @healthychoices_in , @nourizahealthfoods and @og_organicglow . . I further nominate @ells_cookbook , @parinita.s and @paradise_on_plate to participate !! . . Note : Recipe in comments below ..😊 #moongdal #yellowlentils #dhokla #moongdaldhokla #lauki #bottlegourd #foodgasm #foodporn #foodiesofindia #foodstagram #instafood #gourmet25 #delicious #homemadefood #nomnom #foodphotography #foodphotographyandstyling #foodinnovation #eatcaptureshare #vegan #healthyanddelicious #healthierchoices — view on Instagram https://ift.tt/32tdnAG

[altughuner-blog]

Indian Thali – who does not love eating that riot of flavors and tastes.

If you are an Indian, you probably know the different Indian Thalis found across the geography of India. If you are a visitor, you need to know that there is no single Indian Thali. Each region of India has its own version of Thali.

Some of the items like Rice or Pickle are found in almost all Indian Thalis. However, there is something unique about each Thali, some preparation that makes it belong to a particular region in India. I am going to share the unique aspect of each Indian Thali in this post.

Best Indian Thalis to Enjoy. Stock Photo – Shutterstock

Being a vegetarian, I am going to restrict this to Vegetarian Thalis of India, for that is all I know.

What is an Indian Thali?

Well, Thali is actually the large circular plate raised around the circumference on which food is served. It is usually made of metal. Steel is the most commonly used material these days, followed by brass. Copper Thalis can be seen at places as can be experimental clay ones. The Gods, kings and the wealthy used to have the Thalis made of Gold and Silver. Maybe they still use.

Food is served on a plate and in small bowls called Katoris. It is like putting the sample of the whole menu at one place, in one go.

Ingredients

Indian Thali is supposed to have the 6 tastes that Ayurveda prescribes. The six tastes being:

Salt

Sweet

Sour

Bitter

Spicy

Astringent

A perfect Indian Thali is the one that balances these six tastes. It is not just the tastes, but the colors are also balanced. The Thali, when served, is as colorful as India is as a country. You will see reds, greens, browns, yellow & white colors in the dishes. The aromas from various dishes mish-mash and create their own riot. In short, a Thali appeals to all your five senses.

There is a play of grains based on what is easily available locally. This makes Indian Thali perfect local cuisine to try. Rice, Raita and Salad is usually a part of all Indian Thalis.

In the western world, food is served course by course. To me, this is like someone else deciding what I should eat and in what order. When the meal is served, I choose to eat in whatever order, though the purist would always suggest an order.

A Lassi or Chhaas goes perfectly with Indian Thali. Take your pick based on the weather.

So, let’s take a tour around India with the Indian Thali.

1. Rajasthani Thali

Rajasthani Thali

Call me biased, but Rajasthani Thali is my favorite Indian Thali. It comes with the flavors of the desert that are dry and rich at the same time. Richness comes from oodles of desi ghee used. Some unique dishes to try in a Rajasthani Thali are:

Dal Bati Churma – a true blue desert food

Gatte ki Subzi – when the vegetables are not easily available, gram flour is used to make curry

Ker Sangri – This is one indigenous wild plant that grows across the desert. You get both Sabzi and pickle from Ker Sangri

Bajre ki Roti – Roti made of Bajra, usually drier than wheat roti, so eaten with a layer of Desi Ghee

Lahsun ki Chutney – Garlic Chutney

Khichdi – A multi-grain khichadi with Wheat, Bajra & Jowar

Kadhi – although you find it in many menus, each region has its own recipe

Roasted Papad

Ghevar – a traditional Rajasthani sweet dish, usually available in monsoon season.

2. Bengali Vegetarian Thali

Bengali Thali

Vegetarian and Bengali sound bit of an oxymoron. However, to my delight, they do have a lot of options for vegetarians. There is no dearth of flavors or options for vegetarians. Bengalis like to add a bit of sweet in their food, so everything, except maybe rice has a tinge of sweetness in it.

What makes a Bengali Thali is:

Mishto Doi – Told you everything is sweet here & the sweet set curd is the most celebrated part of Bengali meal.

Baingan Bhaja – Brinjal or Aubergine fries

Aaloo Posto – Potato cooked with poppy seeds, a combination you find only in Bengal

Luchi – It is like a small-sized Poori, but made with Maida, and tastes a bit different

Rasgulla or Roshogulla – No Bengali Thali is complete without this favorite sweet of Kolkata.

Daal, seasonal vegetables cooked in mustard oil and rice complete the menu.

3. Goan Vegetarian Thali

Goan Vegetarian Thali

Yes, it is not impossible to get a vegetarian Thali in Goa. It is not easy but you do get it at many places. Remove all the non-vegetarian food from a Goan Thali and you are left with rice, salad & sol kadi.

Now add shallowly fried, semolina soaked Phodi made with local vegetables including banana, roots, and breadfruit. That is the crispy element on the menu, found only in Goa.

Add a seasonal vegetable in coconut curry.

Daali Toye – a watery and rather bland version of the usual Daal.

Add Tambri Bhaji or Patal Bhaji usually made with red leaves

That is your Goan Vegetarian meal.

4. Gujarati Kathiawadi Thali

Gujarati Kathiawadi Thali

Just like Indian meals, there are various variants of a Gujarati Thali. Kathiawadi Thali is particularly famous. Like Bengali Thali, Gujarati one is also quite sweet. It is incidental that the east and west of India has a similar fetish for sweet. However, in Gujarat, you find a generous flavor of garlic. Many dishes will have a pre-fix Lehsunia, which means ample garlic.

Tamatar Shev ki Sabji – This is what defines a Gujarati Thali for me.

Papad ki Subji – yes you can make a curry from Papad too

Undhiyo – a version of Khichadi

Kadhi

Dhokla or Khandvi shine with their bright yellow color

Small sized Rotis or Bhakris made of Bajra accompany the meal.

Desi Ghee and Jaggery are used to give a finishing touch to the Gujarati Kathiawadi Thali

5. Punjabi Thali

Makki ki Roti, Sarson ka Saag Stock Photos – Shutterstock

What I am going to share here is my version of a Punjabi Thali, the one I love and miss. Best time to have this meal is in winters while soaking in the warm sun. This has limited menu options, but as they say in Punjab – Sawa Lakh se Ek ladaun or my one dish is worth thali full of yours. So, this Punjabi Thali has:

Sarson ka Saag with a thick layer of desi ghee floating on it.

Freshly made Makki ki Roti with a layer of what else, Desi Ghee.

Raddish or Mooli dipped in vinegar or maybe lime juice

A bit of raw onion

Mango Pickle

Chunks of jaggery or Gud to end the meal

Simple thali but the taste would linger on your tongue for a long time to come.

6. Malwa Thali from Madhya Pradesh

Malwa Thali with Paniya & Daal Baafne

This is an unusual, not so well-known Thali from the heart of India. I had it in Mandu, which was once the capital of Malwa. It is also a relatively simple meal, but it demands some time and patience from you to develop a liking for it. Honestly, I did not like its key ingredients Paaniya and Daal Bafna in the first go. Slowly, the taste began to get friendlier with my tongue.

Paaniya is made with corn flour or Makki ka Aata while Bafna is made with Toor Daal. They used to be typically roasted on cow dung in a traditional Chulha or open fire. The dish would be covered with leaves as it cooked. These days they are typically baked in a tandoor or clay oven.

Apart from these two heroes of a Malwa meal, you have daal, rice, seasonal vegetable, kadhi, salad and a sweet.

7. Andhra Thali

Andhra Thali

The Andhra cuisine in my mind stands as the spiciest cuisine of India. A layer of red from the red hot Guntur Chilles always floats on its dishes, especially the sambhar and rasam. A pile of shining white rice comes with bright curries. The things that make an Andhra Thali are

Parripu Podis – Dry lentil-based chutney powders. You can add them to any other items, after mixing it with ghee or Til oil.

Gongura – this is sour leave that you get only in Andhra and hence only in Andhra cuisine. You may find it as part of Dal or as chutney or as part of a side dish. Personally, this is the high point of Andhra meal for me.

Baingan Subzi – Many regions of India have Brinjal as part of their special fair, Andhra is also one of them.

Avakai – An Andhra style mango pickle, true to the cuisine it is spicy.

If you are not used to spices like me, take a big bowl of curd to balance the spice level.

8. Kashmiri Thali

Kashmiri Thali or Wazwan

A vegetarian Kashmiri Thali has to be custom made on order in most of Kashmir. During my Gulmarg visit, I had the opportunity to explore a vegetarian one. The unique elements include:

Nadru or the Lotus stem crisps. They can also come in the form of stuffed Kebabs.

Kashmiri Dum Aaloo – The whole potato cooked in curry is a defining element of Kashmiri cuisine for vegetarians like me.

Haak – lightly sautéed fresh greens that have a tinge of the bitter taste

Walnut Chutney – Walnut comes from Kashmir; you find it everywhere including in the furniture and souvenirs made from walnut wood. In your Kashmiri meal, taste it as tangy walnut chutney.

Kashmiri Roti – Tandoori roti usually infused with spices

Phirni – threadlike noodles cooked in milk with nuts on top is a soothing sweet dish, save some space for it.

Raita with Gheeya or bottle gourd is popular in Kashmir

Kahwah – No matter what you eat in Kashmir, finish it with a cup of saffron infused, nut loaded Kashmiri Kahwah.

9. North Karnataka Thali

This is a Thali that I remember from my Infosys days. This used to be served on a Banana leaf. It also meant you sometimes had to wait in the queue to have it, but it was worth it.

North Karnataka Thali

It is a rather simple meal of freshly made Jowar Rotis and Baingan Subzi. This was the meal. Rice and Sambhar were given but more to complete the meal. A glass of spiced Chhaas went perfectly with the Jowar Roti meal. Pickles, salads and fried papads were served in multiple rounds. A cooked grains vegetable would be there, but it was mostly ignored.

I again had this in Bijapur and in Dharwad at local Khanavallis. The Jowar roti is dry and it goes perfectly with the rich Baingan subzi.

Not too many options, but a tasty wholesome meal.

10. Maharashtra Thali

Typical Maharashtrian Thali

Maharashtra again is a big state. Different variants of Maharashtrian Thali are available in different parts of the state. In a generic thali, apart from Daal, Rice, Roti and seasonal vegetables, you can expect the following

Sabudana Wada comes as a starter for me, I simply love it

Varan Bhat – Maharashtrian version of Khichdi

Amti or the Chana Daal, the Maharashtrian style

Puran Poli – a favorite Maharashtrian mild sweet dish

Shrikhand – I am not too fond of Shrikhand, but don’t that to Maharashtrians 😊. You get it in various flavors including Mango called Amrakhand.

11. Ladakhi Vegetarian Thali

Ladakhi Vegetarian Thali

Ladakh is another region where vegetarian food is not easy to find, but not impossible. In these parts of the world, a vegetarian Thukpa is the staple food for me. It is a noodle soup with few vegetables thrown in, along with lots of garlic. Garlic helps you deal with the mountain sickness at high altitudes. Do read our post on Vegetarian Food in Ladakh.

Others things that add up a vegetarian Ladakhi Thali are:

Vegetable Noodle Soup with boiled grains like a variety of mini chana thrown in with mild spices

Vegetable Momos with Walnut Chutney

Apricot based dessert

Cheese platter, though not traditional is easily available

Gud Gud Chai – Tea made with butter and salt

Chaang – a local fermented drink

12. Karnataka Thali

Karnataka Thali on Banana Leaf

Sit down and wait for a banana leaf to be laid in front of you, that you must wash before you eat. A series of servings will follow, starting with salt, sweet, pickle and Papad. Wait for all the servings to be served and admire the whole menu in front of you on a bright green background.

My favorite part, of course, is the crisp fried papads and bhajjis which are like pakodas or fritters.

Tangy Sambhar with drumsticks is the highlight of this meal. Enjoy it with rice.

13. Lucknow Thali

Thali at Netram Ajay Kumar – Ameenabad, Lucknow

Lucknow is usually known for its street food and Kebabs. The vegetarian in me loved the street food of Lucknow. I love the Bedmi Puri meal. It has stuffed Puris along with Chana, Raita, seasonal vegetable & Chutney. Add a glass of Lassi and you have one of the most satisfying meals.

14. Nepali Thali

Nepali Thali

The food in Nepal is not very different from India. Daal and rice are a staple there too. Seasonal local vegetables are cooked and eaten with the staple.

15. Ashram Thali

I have eaten across Ashrams in India, be in Kanchi Kamkoti Peetham in Kanchipuram or an Ashram in Ayodhya or at Kumbh Mela Bhandaras or at local temples in Goa. No matter which ashram you eat at, the food is more than just food. There is a spirituality in food. It is served with devotion as a prasad or blessing from God, and that’s what makes it special.

Satvik Food at an Indian Ashram

Ashram food is served on a leaf, mostly banana leaf in south India. The food is made without using any Tamasic elements like onion or garlic. The food is simple yet sumptuous, it satisfies you instantly. The cuisine is usually local, made using local seasonal vegetables. Eat it with gratitude.

I think if you want to taste the basic cuisine of different meals from India, you must try some at an Ashram.

The post 15 Best Vegetarian Indian Thali Meals You Must Try appeared first on Inditales.

[mamakitcen90]

Watch "gheeya ka raita recipe| gheeya ka raita bnanay ka asan tarika| made with Mama kitchen" on YouTube

Source YouTube

[srujandesai]

Al Yakhni , Bottle gourd cooked in a mustard oil flavoured, yogurt based broth with fragrant spices!

Al Yakhni , Bottle gourd cooked in a mustard oil flavoured, yogurt based broth with fragrant spices!

My relationship with bottle gourd, aka Lauki/Gheeya/Doodhi, is pretty complicated. I have got nothing against its taste which is, to be honest, pretty neutral. But I did not grow up eating several versions of curries made with Lauki. We Gujaratis love our Doodhi Na Muthiya and Doodhi Na Theplas/Dhebras but Lauki doesn’t really shine in those preparations. It definitely adds a lovely moist texture…

[bookbaak87-blog]

LAUKI KA KOFTA(Gourd Kofta) RECIPE( IN ENGLISH)

Hello guys! Gourd is such a vegetable. All these are made in the house, which very few people prefer. But you do not know that the gourd is very beneficial for our health. The gourd is known by many names, such as gheeya, mud, bottle guards etc .. It is a very simple dish.

Preparation time – 20 minutes

Cook time – 30 to 35 minutes

Cooking Level – Medium

Taste – Soft

Ingredients to Make Gourd…