Baked doodhi pakoda

      Pakodas... hmm... the word itself makes one mouthwater, carving for an deep-fried appetizer had along with evening tea or just as an snack.  The best thing about pakodas are that they can be combined with any sort of vegetable or mixed vegetable and establish themselves accordingly.  Onion pakodas are one of the famous snack item in chettinadu cuisine.  The easy-peasy ingredients readily available on any Indian kitchen had made this dish dominant.

    Though these are done on rainy or chill seasons, they can also be had in summer.  I had bottlegourd left in refrigerator, and decided to make use of it in pakodas.  And yes, baked my pakodas due to diet concern :) lolzzzzzz   But, what surprised me was that the  baking did show the same crispiness obtained on deep-fried concept.  So, why don't we put hands together and join to do an healthy, evening snack

Spicy and creamy bottlegourd gravy

Who said bottlegourd can be boring always with dal or some non-spicy gravy?? Try this flavourful and creamy gravy... u will be asked for some more   ;)

Ingredients required

To be sauted and blended into masala paste

• 1 cup finely chopped onions
• 2 cups finely chopped tomatos
• 2-3 slit green chillies
• Handful of mint leaves
• 1 tsp garam masala
• 1 tsp Everest kitchen king masala
• Pinch of turmeric
• Half tsp salt
• 1 tsp ginger-garlic paste

To be blended into creamy paste

• 4 tsp coconut water
• 2 tsp khus khus
• 1 tsp putane ki dal/pottu kadalai
• 2-3 whole cashewnuts

other ingredients

• 1 cup bottlegourd pieces, deskinned, deseeded and chopped into big pieces
• 3 tsp finely chopped coriander leaves, to garnish

Method

Saute ingredients given under masala paste and blend them after they are cooled.

In a kadaai, add bottlegourd pieces and masala paste, heat in simmer flame till bottlegourd gets three fourth cooked.

Now, add creamy paste and heat for ten more minutes, garnish with coriander leaves and serve hot with parathas

Rai Ki Doodhi Recipe | Oriya Style Bottle Gourd in Mustard Gravy

An authentic Oriya-style curry, Rai Ki Doodhi brings a unique twist by using mustard seeds (rai) as the base of the gravy instead of just for tempering. This simple yet flavourful dish has a mildly pungent aroma with a creamy, spicy texture that pairs beautifully with chapathi or steamed rice. A comforting traditional recipe introduced to me by my neighbour — and definitely worth trying!

Ingredients Required

• 2 cups bottle gourd, chopped and deseeded
• 6–7 garlic cloves
• 2–3 dry red chillies
• 4 tsp mustard seeds (rai)
• 3 tsp oil
• ½ tsp mustard seeds (rai) for tempering
• ½ tsp cumin seeds (jeera)
• A few curry leaves
• 2–3 tsp chopped onions
• A pinch of turmeric powder (haldi)
• Salt to taste

Method

1. Grind mustard seeds, garlic, and dry red chillies into a smooth paste using little water.
2. Combine the mustard paste with chopped bottle gourd, turmeric powder, and salt. Pressure cook for 1 whistle.
3. Heat oil in a pan and prepare the tempering with mustard seeds, cumin seeds, curry leaves, and chopped onions. Sauté until the onions turn light golden.
4. Add the tempering to the cooked bottle gourd mixture and mix gently.
5. Serve hot with chapathi or steamed rice.