Harira

   Just luv the name and even when I am still typing, my mouthwaters to catch an glimpse of my momma's version.  She really  used to prepare an tasty version and serve it with hot poori's...hmm... yum..yum...i miss it a lot :(

   This harira, an milk extracted from poppy seeds/khuskhus is an energizing drink usually suggested for new mothers in order to increase their lactation.  But these are given to kids also, and will be an delightful surprise for aged people since this dont carry as high calories as that of Coconut milk's...

Ingredients required 

• 1/4 cup khus khus/poppy seeds
• 7-8 cashewnuts
• 1 tsp basmati rice
• 1/4 cup sugar
• 1/2 tsp cardamon powder
• Water, as needed

Kadaai vegetables - Hyderabadi styled

Ingredients required

• 4 tsp oil
• 1 tsp whole cumin seeds
• 2 green chillies broken
• 4 tsp finely chopped mint leaves
• 1/2 cup pureed onions (which are boiled in hot water)
• 1 cup  tomato puree
• 1 tsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1/2 tsp dhanya powder
• Salt, as per taste
• 1/2 cup cauliflower florets
• 1/4 cup each of chopped beans, potato, capsicum, carrot
• 100ml of fresh cream

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