Thursday, September 15, 2016

Lauki Halwa

Tried this today.
3 to 3.5 cups grated bottle gourd or lauki
500 ml milk, which has been already boiled before
7-8 tbsp sugar
3-4 tbsp ghee
4-5 cardamom, powdered or crushed
1/2 cup chopped almonds/cashews

How to make:
1. In a kadai or deep pan combine milk and grated lauki or bottle gourd.
2. Bring the whole mixture to a boil and then lower the flame.
3. Simmer the mixture on a low flame and keep on stirring in between.
4. The bottle gourd will cook in the milk and the milk will start to reduce and evaporate.
5. When the milk has 75% reduced, add crushed cardamom, chopped almonds and cashew nuts to the mixture.
6. Add ghee when all the milk has evaporated.
7. Mix the ghee with the rest of the mixture and cook for a minute.
8. Lastly add sugar and mix it with the halwa.
9. Cook for a few minutes. Keep on stirring the halwa.
10. When the consistency is just right, switch off the burner.
11. Serve lauki halwa hot or cold.

Monday, September 12, 2016

Sorekayi Majjige Huli

Bottle gourd: 1/2 kg
Coconut: 1/2 cup
Green chillies: 2 to 3
Curry leaves: 5 to 6
Mustard seeds: 1/4 tea spoon
Urad Dal: 1/4 tea spoon
Jeera: 1/2 tea spoon
Hing: a pinch
Oil: 1 tea spoon
Salt: to taste
Water: 1/2 cup
Curd: 1 cup
Turmeric powder: a pinch

1. Wash the vegetable and cut into pieces.
2. Cook with required amount of water till they are soft.
3. Grind coconut with chilly and keep it aside.
4. Keep a pan and heat. Add oil, mustard seeds, urad dal and little jeera.
5. Add curry leaves and hing. Add cooked bottle gourd pieces.
6. Add salt and little water. Add turmeric powder. Mix well.
7. Let it boil for 2 to 3 minutes. Add ground coconut-chilly mixture. Mix it nicely.
8. Cook for 2 minutes. Put off the stove.
9. Shift the curry to a bowl.
10. When the curry cools, add a cup of curd. Add coriander leaves.
11. Serve with rice.