Thursday, 18 October 2012

Lauki ki halwa

Mostly bottlegaurds are done with cooking poriyal or spicy curries, but in north, they mainly use this veggies as an dessert, they use it in making kheer, halwa and burfi also, as for now i will post halwa here

   Ingredients required are two cups lauki (grated, squeezed to remove excess water and sauted in tawa till the water content evaporates), khoya half cup, cardamon powder, 4 tsp heaps of sugar, almonds as needed to garnish

 To the grated lauki, milk is added

This mixture is sauted for some five to ten minutes

 Lateron, khoya is added

After sometime till moisture evaporates  quite well, sugar and a pinch of cardamom powder is also added
 Now the divinely dessert is ready to serve, garnish with almond pieces


Ridgegourd/peerkankai chutney

This vegetable has a natural source of fibre and is found to be a natural remedy for jaundice

    The ingredients required are a pinch of hing, 1 tsp imli, 1/2 tsp salt, one rigegourd sliced and roasted in oil(dont worry if there is some skin left, even skin is good to make for chutney), roasted mixture of 2 tsp chana dal, 2 tsp of urad dal and 2 red chillies

Grind all above to get chutey

This is a perfect and healthy accompaniment with morning dosas

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