Bisi Bele Bath

Bisibele Bath is a very popular dish from Karnataka. I lived in Bangalore for 2 years and learnt this dish from my neighbour aunty.
This is a 2-step process. One is making the powder and then making the Bisibele Bath.
The powder can be either made at home or even bought ready made from the Indian Grocery Store.

Ingredients:

For Bisibele Bath Powder:

• Channa Dal - 2tsp
• Urad Dal - 1 tsp
• Cinnamom Stick ( Dalchini ) - 3 one inch pieces
• Cloves - 5
• Cardamom- 2
• Peppercorns - 6-8
• Methi seeds - 6-8
• Coriander seeds - 2tbsp
• White Poppy Seeds ( Khus Khus ) - 1/4 tsp
• Cumin Seeds - 1 tsp
• Whole Red Chillies - 3-5 or to taste
• Curry Leaves - 1 springs

For Bisibele Bath:

• Toor Dal - 3/4 cup
• Rice - 3/4 cup ( Sona Masoori )
• Mixed Diced Vegetables - 2-3 cups ( typically, carrots, green beans, bell pepper, peas, potatoes)
• Onion - 1
• Tomato - 1
• Dry Coconut - 1/4 cup ( grated )
• Mustard Seeds - 1/2 tsp
• Oil - 2 tbsp
• Tamarind Pulp - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Hing - a pinch
• Peanuts or Cashews - 8-10
• Salt - to taste

Directions: 

For making the powder: 

• In a pan, dry roast all the ingredients ( except khus khus and methi seeds )mentioned under the list of Powder, on low-med heat.
• Keep stirring making sure , none of the ingredients are burnt. Roast till they turn reddish brown and are aromatic. Now add khus khus and methi seeds and roast. These roast fast, so you can add in the end to avoid burning.
• Let it cool and then grind it into fine powder. Keep aside. You can even make it in large quantity and save it in an air tight container.

For making the Bisibele Bath: 

• Wash and soak rice and dal separately for 10 min.
• In a pressure cooker cook dal with 2 cups of water and turmeric powder; and cook rice in a rice cooker. If you have seperator pans for the pressure cooker, you can cook them both in the same cooker in separate containers.
• Cook the diced vegetables in a pot with just enough water . Add salt to it. Cook till the vegetables are tender yet not mushy.
• In a heavy bottom pot, heat oil and saute chopped onions.
• Add chopped tomatoes and cook for another minute.
• Now add the cooked vegetables ( along with the water they were boiled in ), cooked dal, salt, tamarind pulp and bring it to boil.
• Add cooked rice to this and mix well. You can adjust water according to the desired consistency.
• Now take the ground powder and add little water, say 2 tbsp and make a paste with no lumps.
• Add this paste into the bisi bele bath. Also add dry coconut powder. Mix well.
• Now for tempering, add ghee or oil in a small pan, splutter mustard seeds, then add peanuts or cashews and fry till golden. Add hing and curry leaves. Pour this tempering over the hot bisibele bath.
• Serve with potato chips and curd.

Benefits of Cinnamon-Honey Combination

The combination of cinnamon and honey is said to be magical. Check them out:

• Apply a paste of hot olive oil, a tablespoon of honey, a teaspoon of cinnamon powder before bath, leave it for 15 min and wash. This prevents hair loss.
• Apply the paste of cinnamon powder and honey on the aching tooth thrice a day until the pain is gone.
• Add honey to cinnamon powder mixed in boiled water or green tea and drink. This helps reduce cholesterol. Also helps in weight loss.
• Cinnamon powder sprinkled on a spoonful of honey taken before food relieves acidity.
• Mix honey with cinnamon powder and apply paste on the pimples before sleeping and wash away the next morning.  

Aloo Chole

This spicy and tangy curry is extremely tasty and goes well with chapati or puri or naan. 

I sometimes eat it like chat by making a little variation. ( see below )

Here's what you're gonna need:

Ingredients: 

• Chickpeas ( chole ) - 1 cup
• Potatoes - 2
• Tomatoes - 2
• Bay leaf - 1
• Cinnamon Stick - 1 inch
• Onion - 1 large
• Ginger - 1 inch
• Garlic - 3-4 cloves
• Cumin Seeds - 1/2 tsp
• Chili Powder - to taste
• Chole Masala or Garam Masala - to taste
• Turmeric Powder- 1/4 tsp
• Coriander Powder - 1/2 tsp
• Amchoor - 1/2 tsp
• Ghee - 2 tbsp
• Salt - to taste
• Chopped Cilantro - for garnish

Directions: 

• Soak the chole overnight and pressure cook till soft. Or just use the canned garbanzo beans.
• Boil the potatoes, peel them and dice them. Keep aside.
• Heat ghee in a pan, splutter cumin seeds. Add bay leaf, cinnamon stick.
• Add finely chopped onions, minced ginger garlic and saute.
• Add chopped tomatoes and cook till mushy.
• Now add  turmeric powder, amchoor, coriander powder, chili powder. 
• Add chole and potatoes along with a cup of water. Cook covered for around 7-10 minutes so that the chole and potatoes absorb all the flavors from the gravy. Stir a couple of times in between. Cook till the required cosistency. You can adjust water depending on your taste, wheather you like it watery or dry.
• Add garam masala or chole masala , salt and amchoor. Mix it again. Cook for another minute before turning the heat off.
• Garnish with chopped cilantro. 
• Serve with puri or chapati or jeera rice

Variation:  As I mentioned before, I sometimes eat it like chat. For that:

• In a plate take hot aloo chole curry. 
•  I add some raw finely chopped onions and tomatoes, chat masala , chopped green chillies and some more red chili powder. ( Well, I like my chat spicy, you can adjust to your taste )
• Add little green chutney and a little tamarind chutney ( to taste ).
• Add 1 tbsp of beaten curd.
• Add a tsp of lemon juice and chopped cilantro. 
• Garnish with some sev and enjoy !!!

Capsicum Curry

Ingredients:

• Capsicum or Green Bell Peppers - 3
• Onion - 1 medium
• Whole Dhaniya ( Coriander Seeds )- 1 tsp
• Cumin Seeds - 1 tsp
• Ginger Garlic Paste - 1 tsp
• Red Chili Powder - 1 tsp or to taste
• Grated Coconut - 2 tbsp
• Chana Dal - 1 tbsp
• Cashew Nuts - 5-7
• Turmeric Powder - 1/2 tsp
• Amchoor - 1/2tsp
• Salt - to taste
• Water - as needed
• Oil - 1 tbsp

Directions: 

• Dice the bell peppers and keep aside.
• Dry roast chana dal, cumin seeds,grated coconut, dhaniya, cashew nuts . Let it cool. Upon cooling, grind them into a fine paste using minimun water required for grinding. Remove it in a bowl. ( Tip: Add grated coconut in the last, after chana dal and cashew nuts turn golden otherwise coconut will turn black)
• In the same grinder, grind chopped onions and keep aside.
• Heat oil in a pan and saute ginger garlic paste for a minute.
• Add ground onion paste and saute till the oil starts to separate and the raw smell of the onion vanishes.
• Add diced bell peppers and saute for a couple of minutes.
• Now add, turmeric powder, amchoor, red chili powder, salt and the ground paste into the pan.
• Give it a good mix so that all the pieces of capsicum are well coated with masala.
• Add half a cup of water into the curry and let it cook till the capsicum is done.
• Serve as a side to chapati or rice.

Asparagus Sabzi

I know, sabzi out of asparagus sounds a little weird, but hey, it's not all that bad after all. I ate it at a friend's place and I liked it, surprisingly. You should try it out.

Ingredients:

• Asparagus - 1 lb
• Tomatoes - 2
• Ginger - 1 inch
• Garlic - 3-4 cloves
• Cumin Seeds - 1/2 tsp
• Oil - 1 tbsp
• Red Chili Powder - to taste
• Turmeric Powder - a large pinch
• Salt -to taste

Directions: 

• Snap the hard ends of the asparagus and discard them. Chop the asparagus and keep aside.
• Heat oil in a pan, and splutter cumin seeds.
• Add grated ginger and chopped garlic , saute.
• Add chopped tomatoes and turmeric powder. Cook till tomatoes are almost mashed up. .
• Add chopped Asparagus.
• Add salt and red chili powder. Mix well and cook until asparagus is soft and done.
• Serve with rotis or even as side to dal rice.

Variation: 

• Well, since this is an experimental curry, you can add your own variations to it.  You can try adding garam masala or coriander powder or garnish with chopped cilantro or anything else you can think of. 
• You can also try to combine this with any other vegetable, like boiled potatoes or beans or carrots etc... Just play around... There are no set rules in cooking, after all :)

Jeera Paratha

Paratha with cumin flavor.

Ingredients:

• Whole Wheat Flour - 2 cups
• Cumin Seeds - 1 tsp
• Turmeric Powder - a pinch
• Red Chili Powder - to taste ( you can use chopped green chillies instead )
• Salt - 1/2 tsp
• Oil - to drizzle

Circular Paratha

Directions: 

• In a mixing bowl, take flour, add cumin seeds, turmeric powder, chili, salt and mix.
• Add lukewarm water little by little to knead the dough. Click here for step by step procedure. 
• Roll out and make parathas on hot griddle till golden brown. Click here for step by step Procedure
• You can either make it in circular shape or triangular.
• To make triangular paratha,  roll out a ball  into a 4-5 inch disc, then drizzle few drops of oil onto the rolled out chapati and evenly coat it all over.  Fold the disc into half forming a semi-circle, coat the surface with few more drops of oil. Again fold the semi-circle into half forming a triangle. Dip this triangle into the dry flour and coat all the sides.  Roll it out again with a rolling pin. Try to maintain the triangular shape.
• Place this rolled out paratha onto a hot tava or griddle and cook till golden brown on both the sides.
• Serve with any curry or raita of your choice.

Triangular Paratha

Variation:

You can similarly make Ajwain Paratha, by replacing cumin seeds with Ajwain ( Carom Seeds ).

Instant Rawa Dosa / Onion Rawa Dosa

 If you crave for dosa and do not have time for fermentation, this is the one for you.
Here's what you gonna need for making instant rawa dosa.


Ingredients:

• Sooji ( Semolina ) - 1 cup
• Rice Flour - 1 cup
• All Purpose Flour ( Maida ) - 1/2 cup
• Grated Ginger - 1 tsp
• Hing - 1/8 tsp
• Chopped Green Chillies - to taste
• Cumin Seeds - 1 tsp
• Salt - to taste
• Water - around 7 cups
• Oil - for drizzling

Directions: 

• In a large mixing bowl mix all the ingredients ( except oil ) . 
• Add water as needed without forming any lumps. The consistency of the batter should be more runny,like buttermilk. It is usually thinner than the normal dosa batter.
• Let the batter sit for about 15 minutes.
• Heat the griddle or tawa on high heat. Sprinkle a few drops of water on the the tawa, the droplets should sizzle and dry up. Now reduce the heat to medium.
• Pour a laddle full of dosa batter on the hot tawa. You will not be able to pour the batter in the center and rotate outwards just like the other dosa. You can pour it into a circle and then try to fill in the circle with some more batter. It will look netted.
• Alternatively, instead of using a laddle, you can sprinkle the batter using your hand. Take handfuls of batter and sprinkle all over the pan gently, filling all the gaps.
• Drizzle very little oil all over the dosa. Let it cook for till the bottom part is brown and crispy.
• Flip the dosa and cook for just half a minute. 
• Fold the dosa into  half and remove it on a plate.
• Clean the pan with a wet paper towel after each dosa.
• Serve with any chutney or pickle.

Variation:

• The other form of this plain rawa dosa is onion rawa dosa. 
• For that, add finely chopped onions to the batter and then make the dosa in the similar way as mentioned above.
• You can also add chopped curry leaves to the batter.

Vankaya Kothmeer Kharam

Vankaya = Eggplant ; Kothmeer = Cilantro ; Kharam = chillies
So, it is basically an eggplant curry cooked in the gravy of cilantro and green chillies.
Mix this curry with the plain steamed rice and eat. You can also eat as side for dal rice or chapatis.

Ingredients:

• Eggplants - 3-4 long ones or around 8-10 small ones
• Cilantro - 1 thick bunch
• Green Chilles - 3-4 or to taste
• Cumin seeds - 1 tsp
• Tamarind Pulp - 2 tbsp
• Salt - to taste
• Turmeric Powder - 1/4 tsp
• Garlic - 2-3 cloves
• Oil - 2-3 tbsp
• Hing ( Asafoetida ) - 1/8 tsp

Directions: 

• Cut the eggplant into 2 inch long pieces. If you are using baby eggplants, you don't need to cut them through, just slit a cross for around 3/4th length, keeping the stem intact. Keep aside in a bowl of water.
• In a grinder, take chopped cilantro, green chillies, garlic, turmeric powder, tamarind pulp,hing, cumin seeds, salt  and grind to a smooth paste. Keep aside.
• Heat oil in a pan and add eggplant . Fry uncovered till it is 3/4th cooked, stirring ocassionally.
• Now add the ground mixture to the curry and mix well. Cook till the eggplant is done and the oil starts separating. Adjust salt. 

Bread Pakora

Spicy , crispy bread pakoras are absolutely the best snack on a rainy or a snowy day . It can be made very easily and quickly. And if you eat them while sipping your smoking hot chai... mmmmmm    it's magical.
Kids love this finger food. You can have them with ketchup or green chutney or tamarind chutney.

Ingredients:

• Bread ( white or brown ) - 4-5 slices
• Gram Flour ( Besan ) - 1 cup
• Water -  3/4 cup
• Cumin Seeds ( jeera ) - 1/2 tsp
• Carom Seeds ( Ajwain ) - 1/2 tsp
• Chopped Green Chillies - 1 or to taste
• Red Chili Powder - to taste ( optional )
• Chopped Cilantro - 1/4 cup ( optional )
• Salt -to taste
• Baking Soda - a pinch ( optional )
• Chat Masala - to sprinkle ( optional )
• Oil - for deep frying

Directions: 

• Cut each slice of bread into 4 pieces. You can cut either into 4 squares or 4 triangles. You can even cut them in just 2 pieces diagonally, i.e 2 large triangles. keep them aside.
• To prepare the batter, take besan in a mixing bowl, add all the other ingredients( except oil ) to it and mix.
• Add water little by little to make a smooth batter. Batter should be of the consistency of pancake or dosa batter.
• Heat oil for deep frying. To check if the oil is ready, put a small drop of batter in oil, it should sizzle and come up right away. ( if it sits at the bottom for long, the oil is not hot enough whereas, if it comes up and turns black rightaway, the oil is too hot ) Keep adjusting the heat while cooking as needed.
• Now, dip the bread slices in to the batter one by one and carefully drop them in the oil. Depending on the size of your pan, decide the number of slices you want to drop at a time. Do not overcrowd the pan.
• Let it fry till it turns golden brown and then flip to the other side and fry till golden brown.
• Remove them on a kitchen towel.
• Sprinkle a pinch of chat masala on each pakora.
• Serve them hot with ketchup or green chutney or tamarind chutney.  ( Click on the link for the recipe of chutneys )
• Enjoy your cold evenings with hot pakoras and hot chai and do not forget to exercise for 15 extra minutes the next day ;)

Skin of few fruits and veggies have nutrients in them

•  Potatoes have their nutrients in their skin. So try using potatoes without peeling it.
•  Eat fruits like apples and peaches along with its skin.
• Even the garlic skin is good for heart . Try to use the whole bulb with the skin.
• I know, the skin of the kiwi fruit is little hairy and just not tasty. But it has anti-cancer properties. Try if you can eat them with the skin on, otherwise,  the best way to intake the skin of kiwi would be to  use the skin if you are juicing it.

If you know of any other tip, please mention in the comment section. 

Suran Curry

Suran or Jimikand ( in hindi ) , Kanda ( in telugu ) is an Indian yam you can find in Indian grocery stores. You can either find it fresh or frozen. I usually buy it frozen as I find it little difficult and messy to peel and chop the fresh one.
I remember whenever my mom cooked this, my dad used to call it "non-veg curry"  because of  it's texture.lol. Nevertheless, I like to eat it with plain steamed rice or jeera rice. It can be eaten with chapatis as well.

Ingredients:

• Suran Cubes - 1 packet ( frozen )
• Mustard Oil - 2 tbsp
• Cooking Oil - 2 tbsp
• Cumin Seeds - 1/2 tsp
• Onion - 1 medium
• Ginger - 1/2 inch
• Garlic - 3 cloves
• Black Cardamom - 2
• Cloves - 4-5
• Cinnamon Stick - 1 inch
• Bay Leaves - 2
• Amchoor - 1 tsp
• Red Chili Powder - 1 tsp or to taste
• Coriander - Cumin Powder - 1 tsp
• Turmeric Powder - 1/4 tsp
• Garam Masala Powder- 1/4 tsp
• Salt - to taste
• Water - 2-3 cups ( adjust accordingly )
• Cilantro - 3-4 springs

Directions: 

• Wash and dry the suran pieces.
• Heat mustard oil in a pan and shallow fry the suran cubes till slightly golden brown. Remove and keep aside.  ( Mustard oil can be replaced with any other cooking oil.)
• When cooled, prick them with a fork or a toothpick all over so that it can absorb the flavors of the gravy.
• Grind onion, ginger and garlic in a grinder to a smooth paste , keep aside.
• Heat cooking oil in a heavy bottom pan, splutter cumin seeds, add bay leaves, cinnamon, cardamom and cloves.
• Add the onion-ginger-garlic paste and fry till the oil separates.
• Add turmeric powder, coriander-cumin powder, chili powder and amchoor. Mix well.
• Add the shallow fried suran pieces and fry for a couple of minutes.
• Add 2-3 cups of water and cook covered on medium heat till the suran pieces and tender. If you feel the curry is too dry , add more water.
• Add salt, garam masala and chopped cilantro. Cook for a couple of minutes and turn off the heat.
• Serve with rice or chapati.

Tip : Do not overcook the suran, it might get mashed up.

Burrito Bowl

Burritos ( wrap or bowl ) are one of my favorite Mexican dishes. Oh I love Chipotle !!
Burrito is tortilla wrap filled with rice and bean, etc, whereas, a burrito bowl is all the contents put together in a bowl.
Pair this dish with tortilla chips and guacamole or salsa dip and a coke. mmmmm........ yummmm......

Ingredients: 

• Lime and Cilantro Rice - 1 cup
• Spicy Black Beans - 1/2 cup
• Pico de gallo - 1/2 cup
• Cheddar cheese - 1/4 cup ( shredded )
• Sour cream - 1 tbsp
• Jalapeno Sauce - 1 tbsp ( optional )
• Guacamole - 2 tbsp or to taste
• Cialntro - for garnish
• Iceberg Lettuce - 1/4 cup
• Lime juice - 1 tsp

For Veggie Fajita:

• Bell Pepper - 1/2 ( Sliced )
• Red Onion - 1/2 ( sliced )
• Sweet Corn - 1/4 cup
• Olive Oil - 1 tbsp
• Oregano - 1/2 tsp
• Salt - to taste

Directions: 

• Click here for the recipe of  Lime and Cilantro Rice .
• Click here for the recipe of  Spicy Black Beans.
• Click here for the recipe of  Pico de gallo .

For Veggie Fajita: 

• Heat olive oil in a pan. 
• Add sliced onions, sliced bell peppers. Fry them for a minute. Let them be crispy. Do not cook till tender. If you can grill them, even better.
• Add sweet corn .
• Season with salt and oregano.
• Pic Below:

Assembly of Burrito Bowl : 

• In a serving bowl, make a bed of lime and cilantro rice.
• Add a layer of black beans.
• Lay the veggie fajita as the next layer, along with sliced lettuce.
• Sprinkle  Pico de gallo all over.
• Add guacamole, sour cream, jalapeno sauce and cheese.
• Garnish with chopped cilantro and sprinkle little lime juice if needed.
• Experince Chipotle at home :)

Pico de gallo ( Fresh Tomato Salsa )

Pico de gallo is like a salsa made of chopped tomatoes, onions and jalapenos.It can either be used as a dip with tortilla chips or filling for burritos and tacos.

Ingredients: 

• Chopped Tomatoes - 1 cup
• Chopped Onions - 1/4 cup
• Jalapeno - 1 or 1/2 ( seeded and chopped )
• Garlic - 1 clove
• Lime Juice - 1 tbsp
• Cilantro - 2-3 springs
• Salt -to taste
• Pepper - to taste

Directions: 

• Mix everything in a bowl.
• Refrigerate for half an hour before serving.

Enjoy !!

Spicy Black Beans

Spiced black beans is good side dish to Mexican entrees or a filling for burrito wraps or in burrito bowls.
You can decide the consistency depending on your taste. You can make it dry or add more broth or water if you want gravy consistency.

Ingredients: 

• Black Beans Can - 1 ( 15 ounce )
• Olive Oil - 1 tbsp
• Onion - 1 small
• Garlic - 1 clove
• Jalapeno - 1 ( seeded and chopped )
• Toasted and ground Cumin - 1 tsp
• Broth or water - 1/2 cup ( adjust according to your preference )
• Salt - to taste
• Cilantro - 2-3 springs

Directions: 

• Heat oil in a pan.
• Add chopped onion and saute till translucent.
• Add chopped garlic, chopped jalapeno and cumin and fry for another minute.
• Add beans and water and cook covered on low-med heat till all the water is evaporated. If you like gravy consistency , then add more water and don't let it dry completely.
• Add salt and mix .
• Mash some of the beans with the back of the spoon.
• Add chopped cilantro.

Mexican Lime and Cilantro Rice

This mexican lime and cilantro rice is used as a filling in the burrito wraps or burrito bowls.
You can make it either with white rice or brown rice. I have used brown rice here.

Ingredients: 

• Long Grain Brown Rice - 1 cup
• Water - 2 cups
• Oil - 2 tbsp
• Onion - 1 small
• Garlic - 1 clove
• Cilantro - 1 handful
• Lime juice - of 1 Lime
• Salt - to taste

Directions: 

• Soak rice in water for 10 minutes, drain and keep aside.
• Heat the oil in a deep pan or pot. 
• Add chopped onions and saute till translucent.
• Add chopped garlic and saute for another minute.
• Add rice and fry for 2-3 minutes.
• Add water and bring it to boil. Then simmer it and let it cook covered till done. Note that brown rice takes longer to cook when compared to white rice.
• Turn off the heat and add chopped cilantro and lime juice and salt. Give it a mix.

Juicy Lemon

Few tips to extract lemon juice:

• Microwave a lemon for 15 seconds before squeezing and extract double the juice.
• Before squeezing the lemon, roll it on the countertop applying pressure with your palm. Then slice into half and squeeze.
• Place the lemon in warm or hot water for 5-10 minutes before you need the juice. Then slice it into half and squeeze.

If you know of any other tip, please mention in the comment section. 

Tomato Perugu Pachadi

Ingredients:

• Yogurt - 2 cups
• Tomatoes - 4-5
• Red or Green Chillies - 2
• Mustard Seeds - 1/2 tsp
• Hing - 1/8 tsp
• Curry leaves - 1 spring
• Turmeric Powder - a pinch
• Red Chili Powder - to taste ( optional )
• Oil - 1 tbsp
• Cilantro - for garnish
• Salt - to taste

Directions:

• Beat the yogurd and keep aside.
• In a pan, heat oil and splutter mustard seeds.
• Add chillies, hing, curry leaves.
• Add chopped tomatoes and cook till they are totally mashed up.
• Add turmeric, red chili powder and salt. Cook till the oil starts to separate.
• Add this paste to the beaten curd. Mix well. Adjust salt. Garnish with chopped cilantro.
• Serve with dal rice or plain rice.

Alternatively, if you want to cook the curds, you can add beaten curd to the tomato paste in the pan and cook for a couple of minutes. Both ways work just fine.

Soyabean Crisps

I love to snack while watching movie. This is a nice , yummy and crunchy snack and also most importantly, healthy.

This is a Tarla Dalal recipe with a little variation to suit my taste. I like it spicy so I added chili powder and chat masala too. But if you do not prefer spicy then you can just add salt as in the original recipe.




Ingredients:

• Soya Beans - 1 cup
• Turmeric Powder - 1/2 tsp
• Salt - to taste
• Red Chili Powder - to taste ( optional )
• Chat Masala - to taste ( optional )
• Oil - 1-2 tsp

Directions:

• Soak the soya beans in water for about 2-3 hours. Drain and discard the water.
• Add turmeric powder, salt and chili powder and chat masala to the soya beans, mix well and refrigerate overnight i.e about 6-8 hours.
• Sprinkle oil to the beans and mix well.
• Place the beans on a microwave safe plate and microwave for 5 minutes. Mix it in between after 2 and a half minutes.
• If your plate is small, do it in batches, say, half at a time.
• Let the soybeans sit for a while till they reach room temperature.
• Store in air tight container and munch on them when u like.

Lauki Kheer

I was a little skeptical about this dish. This is a kheer made of lauki or bottle gourd and I am not quite a fan of this vegetable. However, I decided to give it a try. And.. to my surprise I just loved it. Moreover, my daughter, who is a picky eater, loved it too.. So, now this is something I am gonna  make more often.

Ingredients:

• Lauki ( Bottle Gourd )  - 1 medium
• Milk - 5 cups ( I prefer whole milk )
• Sugar - 3/4 cup or to taste
• Cardamom Powder - 1/4 tsp
• Dry Fruits ( Cashew Nuts or Raisins or Pistachios or Almonds ) - to garnish
• Ghee - 2 tbsp

Directions:

• Peel, slit lengthwise and deseed the bottle gourd. 
• Shred it and keep aside for 10 minutes. 
• Squeeze out all the water from the shredded lauki.
• Heat ghee in a pan and add shredded lauki. Stir fry for about 5 minutes and turn off the heat.
• Boil milk in another pan or pot. Cook till the milk is reduced a bit. Keep stirring occasionally to avoid sticking at the bottom of the pan.
• Now add the lauki to the milk and cook for 8-10 minutes stirring often.
• Add sugar and cardamom powder. Mix well and cook for another 3-4 minutes.
• Garnish with your favorite nuts and serve either at room temperature or chilled.

Enjoy !!