#doodhi

New Post has been published on https://mycookingjourney.com/lauki-muthia-doodhi-muthia-steamed

Lauki Muthia / Doodhi Muthia /Steamed Bottle Gourd Dumplings

17th May, 2014

This week I chose to do three days of evening snacks for the blogging marathon. Evening snacks are very essential for my kids because they are in quite a few activities and I need to feed them something substantial, so they don’t feel hungry. I wanted to make these Gujarati special Muthias for the regional blogging marathon last month, but ended up doing the Khaman Dhoklas. So this week I made the muthias as an evening snack. This is a very filling snack and very nutritious too.This is also served as breakfast in Gujarat.

For this month’s Shhh Cooking Secretly challenge, my partner Shailaja gave me rice flour and bottle gourd. I used one of the ingredients, the bottle gourd and made this Lauki/Doodhi muthia as my dish for this challenge.

Preparation time – 15 minutes plus about 20 minutes to rest the dough Cooking time – 30 minutes Difficulty level – easy Recipe adapted from – Nishamadhulika

Ingredients – serves 6

Lauki /Doodhi/bottle gourd – 1 small (or about 2 cups (grated)

Wheat flour – 1 cup

Rava/semolina/sooji – ¾ cup

Besan /Gram flour – ¾ cup

Green chilies – 2 (chopped into small pieces)

Ginger – 2 inch (grated)

Baking soda – ½ tsp

Sugar – 2 tsp

Turmeric powder – ½ tsp

Oil – 1 tbsp plus more for greasing the steamer trays

Salt – to taste

Cilantro – 2 tbsp (chopped)

To season the steamed muthias –

Oil – 2 tbsp

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Sesame seeds – 1 tbsp

Curry leaves – few

Asafetida – ¼ tsp

Lemon juice – about 2 tbsp

Cilantro – to garnish

Procedure –

Peel the bottle gourd and grate it. Bottle gourd has very high water content, so squeeze out as much as water you can from the vegetable and keep the vegetable in a large mixing bowl. Do not discard the squeezed out water. Keep it aside as this will be the water we will use to knead the dough.

In the bowl with the vegetable, add all the ingredients mentioned above (except the seasonings). Mix well using your hands and form soft dough. Use the squeezed vegetable water to make the dough.  Cover the dough and keep it to rest for about 20 minutes.

Heat water in the steamer. Using wet hands make cylindrical shaped muthias from the dough and layer them on a greased steamer plate. Repeat the same with the rest of the dough and then steam the muthias for about 20-25 minutes. Insert a fork in the muthias to see if it comes out clean. If the fork comes out clean, then the muthias are done.

Remove the steamed muthias and let it cool down a bit. Then slice them into ½ inch thick pieces. 

Heat 2 tbsp of oil in a wide pan and add the mustard seeds, cumin seeds, sesame seeds, curry leaves and asafetida.

Fry for a minutes and then add the sliced muthias. Mix gently to coat and let it cook for about 5 minutes. 

Add the lemon juice and cilantro and stir.

Serve with sweet tamarind chutney and green chutney!

  Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 40

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Sorakaya/ Lauki ka Halwa | Dessert with Bottle Gourd 😋

Dessert : Sorakaya Halwa 

A delicious, juicy and authentic Indian sweet recipe is bottle gourd dessert, simple to make with milk, ghee, dry fruits and sugar. Bottle Gourd is healthy, contains lots of water content and nutritions.

Everyone must have to experience the taste of indulging  dessert, I hope you like it and do try this amazing sweet recipe and Enjoy 😊

Servings: 10

Duration: 1 hour 40…

New Post has been published on https://mycookingjourney.com/lauki-dhoodhi-subzi-bottle-gourd-subzi

Lauki / Dhoodhi Subzi / Bottle gourd subzi

  Bottle gourd is one of the vegetables that we grow in our backyard.  This delicious bottle gourd recipe has been one of our family’s favorite. The vegetable itself does not have too much flavor in it, so it takes up whatever we cook it in.

Bottle gourd has very high water content, almost 96%. Hence, it is an excellent vegetable to use if on a low calorie diet. It is also a very cooling vegetable for the same reason.  So here is a very easy subzi dish to please your family. Try this lauki subzi to go along with Vegetable Pulao !

The theme of reposting the recipes with updated pictures gives me an excellent chance to go back and revisit my old recipes and give them a face lift. The picture of the lauki from our garden back in New York will always be close to my heart and reminding us of the wonderful times we had there. Hopefully we will find resources here to continue our passion.

Preparation time – 10 mins Cooking time – 40 mins Difficulty level – easy

Ingredients – (serves 4-6)

Bottle gourd/lauki/dhoodhi – 1 medium

Channa dal/Bengal gram dal – 1/4th cup

Onion – 2 (chopped)

Tomatoes – 3 (chopped)

Green chilies – 2 (slit)

Ginger – 1 inch piece (grated)

Cumin seeds/jeera – 1 tsp

Turmeric powder – ½ tsp

Red chili powder – 1/2tsp

Dhania jeera powder – 1 tsp

Oil – 2 tbsp

Salt- to taste

Cilantro/coriander leaves – to garnish

Procedure –

Soak the channa dal in water for about half an hour to an hour.

Peel the bottle gourd and cut it into 1 inch cubes. I generally do not remove the seeds from the inside unless otherwise it is very mature.

Heat a tbsp of oil in a pressure cooker and add the cumin seeds to it. Once the cumin seed splutter and becomes aromatic, add the chopped onions. Fry the onion until it is golden brown.

Now add the grated ginger and the tomatoes. Cook on medium heat until the tomatoes turn mushy. Now add the salt and the turmeric powder and cook for a minute.

Drain the water from the soaked dal and add the dal.

Mix it well and then add the chopped bottle gourd. Give it a good mix and then add about a cup and a half of water.

Close the cooker and let it cook until 4 -5 whistles.

Once the cooker steam releases, open the cooker and let the subzi simmer.

Heat a small pan and add the remaining oil. Once the oil heats, add the chili powder and the dhania jeera powder. Fry it for few seconds and then add it to the simmering subzi. Mix it well and cook it further for 5 more mins.

  Garnish with cilantro and serve lauki subzi hot with rice or rotis!!!

Notes –

You could make this recipe also without the cooker. Just follow all the steps in a heavy bottom pan and cook for at least 25 mins or until the bottle gourd is soft and mushy.

  Happy Cooking!!!

lauki thepla meal, making lauki thepla | doodhi thepla meal

lauki thepla or doodhi thepla meal with step by step photographs – let me reveal a nourishing thepla fashioned with lauki or bottle gourd.  lauki can also be known as as dudhi, ghiya, sorakaaya in regional languages. in english these light green tender gourds are known as opo sqaush, calabash, long melon and container gourd.

becoming keen on gujarati food, i do make theplas on occasion. i serve…