SPICY POINTED GOURDS
Hello dearies and welcome back. Today’s recipe is one of my favorites, Spicy Pointed Gourds, a delicacy of northern India. The pointed gourd or parwal, as called in Hindi is fried with a combination of masalas and eaten with a basic Indian lunch or dinner platter consisting of chapatis, rice, dal, a curry, chutney, papad, and salad. It really is very spicy and tasty and is an appetizer too. I frequently make it and enjoy having it with steamed rice, a tadke-wali dal, and a garlic chutney. So let’s start with its making—-
- Pointed Gourd – 250 gms.
- Onion(finely chopped) – 2.
- Green Chillies(chopped) -2.
- Ginger-Garlic Paste – 2 tsp.
- Turmeric Powder – 1 tsp.
- Red Chilly Powder – 2 tsp.
- Cumin Powder – 1 tsp.
- Garam Masala – 2 tsp.
- Dry Mango Powder – 1 tsp.
- Cumin – 1 tsp.
- Salt – According to taste.
- Vegetable oil – 2 tbsp.
Wash and slit the pointed gourd from the middle cutting it into halves.
Take a heavy-bottomed vessel and add some vegetable oil to it. Now splutter in some cumin seeds and when it crackles add the chopped onions. Fry it for 3 minutes.
Now add the ginger-garlic paste and green chilies and fry it. Stir in the pointed gourds and fry it for 2 minutes. Now add salt, turmeric powder, red chilly powder, cumin powder,garam masala and the dry mango powder and fry everything. Now cover it with a lid and cook as such for 5-7 minutes on slow flame. Don’t add any water to the dish. Now remove the lid and check whether the gourds are cooked or not. Now stir-fry the veggie for five minutes on high flame. If needed add some oil to prevent burning. Garnish with fresh cilantro.
Our Spicy Pointed Gourds are ready. It is a great appetizer and a tasty side dish for your lunch or dinner menus.
Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!
FRUIT RAITA WITH FLAXSEED
Hello and welcome everyone to my corner again. Today I’m sharing with you a simple yogurt-based dish which has lots of fruits and the goodness of flaxseed also and is fun to eat. So let’s start with it—
- Yogurt – 300 gms.
- Fruits(chopped)like Mango, Apple, Banana, Custard Apple, pineapple, Ripe Papaya, Pear, Guava, etc – 1 big bowl.
- Salt -A pinch.
- Rock Salt – A pinch.
- Red Chilly Powder – 1/2 tsp.
- Roasted and Powdered Cumin-1/2 tsp.
- Roasted and powdered Flax(which also has some whole coriander and dry red chilly)- 1 tbsp.
- Honey – According to taste.
Take the yoghurt in a bowl. Add the chopped fruits, both kinds of salts, red chilly powder, the roasted cumin, the roasted flax and mix everything well. Add some honey. Refrigerate it. Serve chilled.
Our Flax Seed Fruit Raita is ready. It can be served with the main course and works as a good appetizer.
Note point –1. Use fresh and thick yogurt for better results.
2. You can use any kind of fruits of your choice. You can also add cherries, blueberries etc to it.
3. To make the roasted flax powder, firstly we need to take some whole flax seed, some whole coriander, and one or two dry red chilies, roast them and then grind them finely.
Do try this recipe at home. Share your comments and feedback and get doubts clarified. I hope you all will like this recipe as it is so easy, tasty and healthy and so much an integral part of everyone’s diet. It works as an appetizer too. Have a great week everyone. Till then healthy cooking, happy living!
Hello and welcome dear friends to my corner again. Flaxseed is also called linseed. They are small, brown seeds that are the richest source of plant-based omega-3 fatty acid called Alpha-Linolenic acid. They have been used now for more than six thousand years and can well be called the world’s first cultivated superfood. It helps to improve digestion, give you a clear skin, lower the bad cholesterol, balance hormones, fight cancer and promote weight loss. They are also a good source of vitamin B6, Iron, Potassium, Copper, Zinc. So today we will together be making a chutney of this which is healthy and no less tasty. So let’s start—
- Flax Seeds – 250 gms.
- Coriander(whole) – 100 gms.
- Dry Red Chilly – 1
- Salt -According to taste.
- Lemon juice – 1 tbsp.
- Vegetable oil (optional) – 1 tbsp.
- Water – As required.
Take a wok and dry roast the flax seeds, whole coriander and given amount of dry red chilly. Now take a grinder and dry grind these ingredients together.
Mix the given amount of salt, lemon juice and vegetable oil and some water to give it a chutney-consistency. The chutney is thus ready.
Do try this recipe at home. Share your comments and feedback and get queries resolved. It is a good accompaniment and can be had with the main course. Have a great week friends. Till then healthy cooking, happy living!!!
PUMPKIN WITH SPINACH
Hello and welcome my friends to my corner. Today I’m sharing with you all a very healthy, oil-free recipe of greens with pumpkin. It’s a delicacy of the Mithila region of Bihar and is an easy to make recipe. So let’s start with it—
- Green pumpkin – 1
- Spinach – 200 gms.
- Radish – 1/2
- Salt – according to taste.
- Turmeric powder-1 tsp.
- Five spices – 1 tsp.
- Green chillies – 2.
- Asafoetida – a pinch.
- Vegetable oil – 2 tbsp.
Wash, scrape and cut the green pumpkin into small pieces. Similarly, wash and cut the spinach. Cut the radish into thin pieces.
Now pressure cook these veggies and when done strain them through a strainer to take out the water.
Now take a cooking pan and add some vegetable oil to it. Next add the five spices, some green chillies and the asafoetida and let it splutter. Now add the boiled veggies, salt, turmeric powder and cook it for ten minutes till the vegetable gets dry and sauteed. Garnish it with fresh cilantro.
And hey, Pumpkin With Spinach is ready in a jiffy.
I hope you will like this recipe. It’s totally healthy and compact with taste and can be had with the main course. It is an appetiser. Do write your comments and feedback. Till then have a great weekend. Happy cooking, healthy living!!!