#bottle gourd recipes

[deshifoodchanneldfc]

ক্ষেতের লাউ পাতা দিয়ে ছোট মাছ রান্না Lau Pata Choto Mach Ranna Bottle Go...

#recipe #small fish curry #village style cooking #bottle gourd recipes #puti mach recipes

[belles-place]

The Versatile Bottle Gourd: Beyond the Soup

The bottle gourd, also known as calabash or lagenaria, is a fascinating and often overlooked vegetable. With its unique shape and mild flavor, it's more than just an ingredient for a refreshing summer soup. Let's explore the versatility of this gourd and discover why it deserves a spot in your kitchen!

From Garden to Table:

The bottle gourd is a climbing vine that thrives in warm climates. Its fruits can grow to be quite large, with some reaching over a foot in length. They start out green but mature to a pale yellow or white color.

Culinary Delights:

Soup's On! The most common use for bottle gourd is in soups and stews. Its mild flavor complements a variety of spices and ingredients. Try adding it to your favorite vegetable soup or making a light and refreshing summer soup with coconut milk.

Beyond Soup: Don't limit yourself to soups! Bottle gourd can be stir-fried, sautéed, or roasted. It pairs well with garlic, ginger, and chili peppers. You can also use it in curries, stir-fries, and even as a stuffing for savory pies.

Sweet Treats: In some cultures, bottle gourd is used in sweet dishes. The flesh can be candied or used to make jams and jellies.

More Than Just Food:

The bottle gourd isn't just a culinary delight. It has several other uses:

Craft Supplies:The dried shells of bottle gourds are used in crafting. They can be carved into beautiful bowls, diyas (oil lamps), and musical instruments.

Eco-Friendly Alternatives: In some regions, bottle gourd is used to make water containers, bowls, and even musical instruments. This makes it a sustainable and eco-friendly alternative to plastic and other materials.

Health Benefits:

Bottle gourds are low in calories and high in fiber. They are also a good source of vitamins and minerals, including:

* Vitamin C

* Potassium

* Magnesium

* Folate

The next time you're at the market, pick up a bottle gourd and give it a try. You'll be surprised at how versatile and delicious this unique vegetable can be!

#Youtube #bottle gourd #everydayfood #hangelbel #vegetable recipe

[rajanjolly]

Bottle Gourd Soup | How To Make Bottle Gord Soup | Rajan Singh Jolly

#youtube #bottle gourd soup recipe #how to make bottle gourd soup #rajan singh jolly

[gardubs7]

Lauki ki Sabji Recipe for Navratri Fast | Bottle Gourd Curry Recipe

#lauki #lauki sabzi #bottle gourd #navratri recipe

[grameenchannel]

Farm Fresh Bottle Gourd With Ilish Fish Head Curry ইলিশ মাছের মাথা দিয়ে ...

#youtube #farm fresh #bottle gourd recipe #lau ranna

[suchananewsblog]

Diabetes Diet: How To Make Diabetes-Friendly Stuffed Lauki In Just 30 Mins

Diabetes is one of the biggest global health concerns today. As per International Diabetes Federation, 463 million people are affected by diabetes around the world and the number is estimated to rise up to 153 million by 2045. This chronic disease is characterised by elevated levels of blood sugar in our body and has no permanent cure. Which is why it is crucial to find ways to control it.…

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#bottle gourd #diabetes friendly recipies #diabetes recipes #lauki #lauki recipes #lauki sabzi

[specialdesirecipes]

#bottlegourd #bottlegourdrecipes #vada #shortsvideo #shortvideo #shorts ...

#youtube #shorts #youtube shorts #bottle gourd vada #bottlegourdrecipes #food #foodporn #cooking #recipes #desifood #indianfood #vada recipes #vada #snacks #snacks recipes

[shkspr]

i love watching life hack videos so i am going to share my favorite genres of life hacks:

buy a product and use it for its intended purpose

you can make anything a chair if you staple a cushion onto it and then sit on it

ideas that are actually innovative and original but the final product is so fuck ugly that it makes me feel murderous

avoid doing this thing the normal way by doing it in a way that is more difficult and more expensive and worse

this hack will solve a problem nobody has ever experienced

instead of buying furniture, you can make it using the carpentry skills and power tools that you definitely possess

someone forgot the word for recipe and they decided to call it a Kitchen Life Hack

diy home decor is as easy as putting paint on a thing and then displaying it. paint a banana. paint a leaf. paint a bottle of pop. interior design is my passion

this would be the most ballingest life hack youve ever seen. if it actually worked

making shapes out of hot glue is the poor mans 3d printing

i dont say this lightly: the fuckers at 5 minute crafts HAD to be high out of their gourds when they thought to do this.

#hof

[bhumikaskitchen]

Bottle Gourd Recipe 

Lauki Ki Sabzi

#bottle gourd #bottle gourd recipe

[najia-cooks]

[ID: A bowl of a bright yellow stew topped with cilantro, mustard seed, chili, and curry leaf. End ID]

ಉಡುಪಿ ಸಾಂಬಾರ್ / Udupi sambar

A sambar is a lentil-and-vegetable stew distinguished by the use of a particular spice blend (Hindi: सांबर मसाला "sāmbār masālā," "sambar spice"; Kannada: ಸಾಂಬಾರ್ ಪುಡಿ "sāmbār puḍi," "sambar powder"). Sambars are a staple of South Indian and Sri Lankan cooking, sometimes made in households for multiple meals a week. The word "sambar" can be traced back to the Sanskrit सम्भार "sambhārá," "collection of things required for a particular purpose”; “spices."

The lentil used in sambar dishes is usually tur dal (split pigeon peas), though arhar dal, tuvur dal, or even blends containing masur or mung dal may be used, depending on the cook or the region. Vegetables also vary between combinations of okra, potato, ash gourd (petha), bottle gourd (doodhi / lauki), drumstick (saijan ki phalli), beetroot, tomato, carrot, pumpkin, brinjal, and pearl onions, among others. The sambar masala fries chilis, curry leaves, dal, and various spices including cumin, coriander, and fenugreek, then grinds them into a spicy, earthy, fragrant blend.

This recipe makes a sambar in the style of ಉಡುಪಿ (Udupi) cuisine—a subdivision of the cuisine of the ತುಳುವ (Tuluva) people localised in the Udupi District of Karnataka, a southeastern coastal state of India. (Tuluva cuisine is also commonly found in Dakshina Kannada, Karnataka, and Kasaragod, Kerala). In the Udupi region, sambar may be known as "ಕೊಡೆಲ್" "kodhel"; perhaps related to "ಕಡಲೆ" "kadhale" "Bengal gram"; or "ಹುಲಿ" "huḷi"; "tartness." Udupi huli has coconut oil and jaggery as its primary distinguishing features: the jaggery's deep sweetness and the earthy pungency of unrefined coconut oil combine with the spice of the chilis and the sour fruitiness of the tamarind to create a complex, flavorful, well-balanced dish.

Udupi huli may be further divided into a few major types. ಮಸಾಲೆ ಹುಳಿ ("masāla huḷi") contains shredded coconut and vegetables; ಬೋಳು ಹುಳಿ ("bolu huḷi") contains vegetables, but omits the coconut.

Hotel-style masala huli recipes typically add a lot of jaggery to produce a distinct sweetness; cut back on the amount of coconut included; and contain onion and garlic. The other main type of masala huli—“temple style”—is sattvic (from Sanskrit "सत्त्व" "sattva": "goodness," "essence," "existence"), which in this context means that onions and garlic are excluded.

A sattvic diet in Hinduism centres around the concept of maintaining sattva by eating only pure and mild (sattvic) foods, and omitting tamasic (“dark,” "inert," "destructive"; from Sanskrit तमस् "tamas") and rajasic ("exciting," "passionate," from Sanskrit रजस् "rajas") ones. The concepts of sattva, tamas, and rajas (the गुण "guṇa" system) are central to the construction of caste: the degree to which each person innately inherits each quality supposedly determines their possession of characteristics including honesty, intelligence, and goodness (sattva), stupidity and lack of creativity (tamas), and passion and pridefulness (rajas); the possession of these characteristics in turn determines their rightful place in a professional and social hierarchy. The association of certain foods with certain qualities thus links diet to caste: a distinction in diet is one of the methods by which those belonging to upper castes maintain and police caste boundaries.

This recipe makes enough pudi for one pot of sambar. Traditionally, sambar pudi is created fresh each time the dish is made, but many households make large batches and store them. In this case, omit the coconut; or, use dried coconut and store the masala in the refrigerator.

Recipe under the cut!

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Ingredients:

Serves 4-6.

For the sambar:

2 cups chopped vegetables

1 red onion, sliced*

1 cup (200g) yellow split pigeon peas / tur dal / ತೂರ್ ದಾಲ್ (ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಪಾರಿವಾಳದ ಬಟಾಣಿ)

4 cups (1 litre) water, or as needed

1/4 tsp ground turmeric / haldi / ಅರಿಶಿನ

2 tsp table salt

2 tsp jaggery / gur / ಬೆಲ್ಲ*

1/4 cup (60mL) tamarind pulp (from 1 Tbsp dried tamarind / imlie / ಹುಣಸೆಹಣ್ಣು)

2 tsp unrefined coconut oil / nariyal ka tel / ತೆಂಗಿನ ಎಣ್ಣೆ

Ingredient list format is English / Hindi (Latin transcription) / Kannada. The Hindi is provided for convenience while shopping.

Udupi sambar usually uses any of: gourd, brinjal (Indian eggplant), pumpkin, dumstick (saijan ki phalli), and okra. Pearl onion is not usually used in this region, but you can add whatever you want, according to taste.

*For a hotel-style sambar, include the onion; increase the jaggery to 2 Tbsp.

For the spice paste / sambar masala / ಸಾಂಬಾರ್ ಪುಡಿ ("sambar pudi"):

1/2 Tbsp split Bengal gram / chana dal / ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಗ್ರಾಂ

2 tsp split black gram / urad dal chilka / ಸ್ಪ್ಲಿಟ್ ಬ್ಲ್ಯಾಕ್ ಗ್ರಾಂ

2 tsp coriander seeds / dhaniya / ಕೊತ್ತಂಬರಿ ಬೀಜದ

1/2 tsp fenugreek seeds / methi / ಮೆಂತ್ಯ

1 tsp cumin seeds / jeera / ಜೀರಿಗೆ

1 tsp ground turmeric

5-6 curry leaves / kari pati / ಕರಿಬೇವು

3-4 Byadagi or other dried red chilis / byadagi mirch / ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ

4 cloves garlic, skins on*

Large pinch asafoetida / hing / ಇಂಗು

1 cup (100g) fresh coconut (about one coconut)*

1/2 cup (120mL) water

While the ratio of ingredients in Udupi sambar pudi vary slightly, the ingredients themselves are almost always consistent.

*For a hotel-style sambar, include the garlic, and decrease the coconut in the sambar masala to 1/4 or 1/2 cup (25-50g).

The grams and pulses in this pudi have many different names. You can find them in a halal or South Asian grocery store; look on the bag for the Hindi names (since they have been transcribed into Latin, the spelling may vary from what you see here).

The urad dal you find may be husked, and thus yellow instead of black; these will work just as well.

For the tempering / tadka / ಹದಗೊಳಿಸುವ:

2 Tbsp unrefined coconut oil

2 red chilis

8 curry leaves

1 tsp brown mustard seeds / rai / ಸಾಸಿವೆ ಬೀಜಗಳು

Recipes from north Karnataka may add cumin and whole, unpeeled garlic cloves to the tempering.

Instructions:

For the sambar pudi:

1. Break open the coconut and remove and shread its flesh.

If using a whole dried coconut, break into the shell with the wrong side of a hammer and pry open. Break into a few smaller pieces and peel with a vegetable peeler until the skin is removed from the white flesh, wearing something to protect your hand. Soak in warm water for several minutes to soften, and then grate or food process.

2. Heat 2 Tbsp of coconut oil in a skillet on medium-low. Add asafoetida and fry for 30 seconds, until no longer raw-smelling. Add dal and fry, stirring often, for 30 seconds until golden brown; add coriander, mustard, fenugreek, and cumin seeds and fry until fragrant.

3. Add curry leaves and fry until wilted, then add garlic and dried chilis and fry another 30 seconds to a minute, until fragrant.

4. Add coconut and fry, stirring often, for another few minutes until a shade darker. Add turmeric and stir.

5. Grind all ingredients into a paste in a mortar and pestle, then mix in about 1/2 cup water to loosen (if using dried coconut, you may need more water).

Or, put all ingredients along with 1/2 cup water into a blender or food processor and process until a relatively smooth paste forms.

For the sambar:

1. Wash tur dal to remove excess starch. Simmer dal with 2 cups water, 1/4 tsp ground turmeric, and 1 tsp coconut oil for about 30 minutes until very tender. Mash until relatively smooth with a wooden spoon or bean masher, or process briefly with an immersion blender.

You may soak the dal in water after rinsing them to reduce the cooking time, but it is not necessary.

2. Meanwhile, make the tamarind paste. Soak 1 Tbsp tamarind dried pulp in 1/4 cup hot water for 20-30 minutes. Squeeze the tamarind into the water to extract the pulp. Discard the tamarind seeds and husk. Optionally, depending on your preferred texture, push the mixture through a metal sieve.

3. Prepare vegetables. Slice the onion; remove ends of okra and drumsticks and cut into 2-inch pieces; quarter tomatoes; quarter brinjal; peel pumpkin and cut into cubes; peel and cube potatoes.

4. If using onion, add a teaspoon of coconut oil to a large pot and fry until translucent.

5. In the same pot, boil vegetables in just enough water to cover, along with a pinch of salt, until they are beginning to soften.

Some recipes call for the vegetables to be boiled, and others call for them to be steamed. I prefer boiling, since it produces a nice savory broth.

6. Mix vegetables, dal, tamarind, jaggery, sambar pudi, and salt to taste and simmer 5-10 minutes to allow flavors to combine and vegetables to cook under tender. Add water as needed. Remove from heat and stir in cilantro. Taste and adjust salt.

The final sambar should be pourable, like a thick soup—Karnataka sambar is typically thinner in consistency than Tamil Nadu versions.

For the tadka:

1. Heat coconut oil in a small skillet on medium heat. Add tempering ingredients and fry, stirring often, until chilis and curry leaves are a couple shades darker and the mixture is fragrant.

2. Pour the oil and tempering ingredients into the sambar and stir in. If you like, retain some of the tadka as a garnish to serve.

3. Serve warm, in individual bowls, alongside long-grain white rice. To eat drumsticks, scoop the center out and eat it; the tough outer rind is left.

If you intend to save some sambar, it's a good idea to make just enough tadka for what you plan to eat that day, and then make fresh tadka to pour over the reheated leftovers.

#vegetarian recipes #vegan recipes #Indian #South Indian #gluten free

[deshifoodchanneldfc]

তেলাপিয়া মাছ দিয়ে লাউ রান্না সাথে পুই শাক ভাজি Tilapia Fish Bottle Gou...

#fish curry #village food #tilapia fish cooking #bottle gourd recipes

[ohmeowmy]

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.

#arya's asks #debating making a cooking blog....... #also hi! hello!

[sapphiredragonprincess]

Oh that's difficult! I love a lot of different vegetables! They're all great! Hmm if I had to pick one.... Cauliflower? Or cucumber.

I have an incredible amount OCS so I'll stick to just Zoe and Zander for now! Zoe really really likes beets and Zander likes bottle gourd.

Cauliflower and cucumber! Those are nice choices, I love cucumbers in my salads, they're so fresh! Cauliflower is kind of tricky for me, I enjoy the color so it's not bad in salads, but I always expect it to taste like broccoli, which, uh, it doesn't. I really should find a good recipe for it. (I say, as if I'm capable of doing anything harder than cutting things and sautéing them in the wok.)

Zoe is so right about beets, they're great! Only negative thing I have to say about them is that one time I dropped the water I had boiled them in, cleaning up after felt like I was covering up a murder scene.

On the other hand, I don't think I've ever had bottle gourd, so no comment. What does Zander like about them?

#carrotcouple #Other's OCs.

[aarohij]

Breakfast with Bottle Gourd: Quick and Healthy Breakfast Recipes

Finding a quick and healthy breakfast in a modern fast-paced world is tricky, however, to begin your day with nutrients, and energy, it is essential. One food that is a powerhouse of healthy nutrients and energy is bottle gourd which can be cooked in different ways to make your mornings healthy. Bottle gourd also known as lauki is a vegetable that can cooked quickly and deliciously for a healthy early-morning breakfast for both nutrition and convenience. In this blog, we will discuss 3 quick and healthy recipes made with bottled gourd and order fresh vegetables online in Bangalore to save time.

3 Quick and Healthy Breakfast Recipes with Bottle Gourd

1. Bottle Gourd Pancakes

Ingredients that you need-

-          2 cups grated bottle gourd

-          2 cups whole wheat flour

-          1 cup yogurt

-          1 teaspoon baking soda

-          1 teaspoon cumin seeds

-          2 green finely chopped chilies, (optional)

-          3 tablespoons chopped coriander leaves

-          Salt to taste

-          Oil for cooking

Instructions to follow-

To make Bottle Gourd Pancakes, combine grated bottle gourd ordered from fresh vegetable delivery, whole wheat flour, yogurt, baking soda, salt, cumin seeds, green chili, and coriander leaves in a bowl. Add water slowly to make a thick batter. Take a non-stick pan, heat it on medium heat, grease it lightly with oil, and pour a spoonful of batter into the pan and spread thinly into a round shape. Cook until golden brown on both sides and serve with sides like green chutney, ketchup, or yogurt.

2. Bottle Gourd Smoothie

Ingredients that you need-

-          2 cups chopped bottle gourd

-          2 ripe bananas

-          1 cup spinach leaves

-          1 cup yogurt

-          2 tablespoons honey or maple syrup

-          1/2 teaspoon grated ginger

-          A pinch of cinnamon powder

Instructions to follow-

It is easy to create smoothies as all you need to blend all the vegetables that you have ordered from fresh vegetables online in Bangalore and the ingredients until smooth and creamy. Add an ice cube for cooling and serve in a nice glass.

3. Bottle Gourd Upma

Ingredients that you need-

-          2 cups semolina (sooji)

-          2 cups grated bottle gourd

-          1 finely chopped onion

-          2 chopped green chilies

-          1/2 teaspoon mustard seeds

-          1/2 teaspoon cumin seeds

-          A few curry leaves

-          3 tablespoons ghee

-          Salt to taste

-          Chopped coriander leaves for garnish

Instructions to follow-

Heat ghee in a pan, add mustard, cumin seeds, and curry leaves. Add onions and chili and sauté. Add the grated bottle of gourd and cook until softens. Dry roast semolina until lightly golden, add it to the pan and mix. Add salt and water in a 1:2 ratio. Cover the pan and cook until upma is soft, garnish it with chopped coriander leaves and serve hot.

Eat Healthy, and Eat Fresh!

Bottle gourd just like we know is the healthiest option to have to begin your day with. The breakfast recipe discussed above using bottled gourd is not just quick and easy but also full of goodness of healthy nutrients. By opting to buy vegetables online in Bangalore, you can have all the ingredients you need delivered to your doorstep, making healthy cooking a breeze. So start a nutritious breakfast featuring a bottled gourd and let your body thank you!

#fresh vegetables online in Bangalore #fresh vegetable delivery #buy vegetables online in Bangalore

[indianchillies]

Lauki Ki Barfi Recipe in Hindi

Lauki ki barfi recipe in Hindi is a delightful and traditional Indian sweet dish made from bottle gourd. This delectable dessert is a perfect combination of health and taste, making it a popular choice for sweet cravings. In this article, we will explore the process of making this iconic dessert, al...

[hebbarskitchen]

lauki ki sabji recipe | lauki sabzi | ghiya ki sabji | bottle gourd curry with step by step photo and video recipe. north indian cuisine has myriad gravy or curries to offer which can be served for day to day lunch and dinner. generally it is made locally available vegetables, paneer and also with wide range of meat based options. one such hugely popular yet not considered as a premium curry is lauki ki sabji recipe or also known as bottle gourd curry.

#curry recipes #gluten free #vegan