Today we are all moving towards sustainable living with minimizing food waste. Today my recipe is a zero waste recipe. I don’t like to waste food. I buy what is required .Trying to move towards absolutely zero waste living.We can all vouch for it .Lauki ki Chutney or Bottle gourd chutney is so versatile that it can used as a chutney , dip, mixed with rice. Absolutely delicious and lipsmacking recipe.
My humble contribution for 235th #Foodiemonday #Bloghop theme #BestFromWaste is this delicious Lauki ki Chutney that can be made in a jiffy.This theme was suggested by Archana who is an amazing blogger and has a lovely collection of recipes on her blog https://themadscientistskitchen.com/ . Do check her space . I have tried some of her recipes like Sweet Potato Halwa and Kathyawadi Garlic chutney. They were absolutely mind blowing. Have bookmarked some more recipes from her blog.
Recipe for Lauki ki Chutney
What are the Ingredients for this recipe?
1 Medium Size Lauki / Bottle Gourd chopped into cubes
2 Tbsp Sesame Seeds
5 Green Chillies
Salt to Taste
1/2 Lemon size Tamrind
Handful of fresh Coriander
1/2 Tsp Ginger Paste
1/2 Tsp Garlic Paste
1/4 Tsp Red Chilli Powder
1/2 Tsp Jeera
1 Tsp Urad dal
1/4 Tsp Hing/ Asafoetida
1/2 Tsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal
1/4 Tsp Hing / Asafoetida
1/4 Tsp Oil
8-10 curry leaves
How to make this chutney?
Wash and clean the bottle gourd / Lauki. Do not peel or remove the pulp with seeds . Cut the ends and chop the bottle gourd into cubes . Use the ends to make compost.Dry Roast the sesame seeds and keep it aside.
Take a wide bottom pan and heat oil. Add jeera and urad dal.Once they turn slighlty brown add the chopped lauki, green chilli and chopped coriander. Mix well and close the lid. Let it cook on medium flame for about 15 mins. Lauki will become soft. Now add salt, tamrind, red chilli powder, asafoetida and ginger and garlic paste. Mix well and let it cook for a minute. Switch off the flame. Allow it to cool completely.
Grind all the ingredients along with roasted sesame seeds and make a smooth paste.Transfer all the contents to a bowl. Heat some oil in a small pan for the seasoning. Add mustard seeds , urad dal ,curry leaves and hing. Once it starts to splutter switch off the flame and garnish the chutney with this seasoning.
Serve this delicious chutney with piping hot rice and ghee ,idli , dosa, paniyaram or use it as a dip or in sandwhich. You will crave for more.
Potatoes are so versatile and loved by many people in this world. We love potatoes but eat in moderation .Today I am sharing a delicious Spicy Tangy Potato recipe in just 15 mins if you have boiled potatoes .
Did you know that there are more than 5000 varieties of Potatoes ? A raw potato is 79% water, 17% carbohydrates (88% is starch), 2% protein, and contains negligible fat . Potatoes are often broadly classified as having a high glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a low-GI diet .
This month for the recipe swap challenge I am suppose to cook from Sujata roy’s blog . I have booked marked many recipes from her blog. My boys love potato and hence I chose this Spicy Potato with Tamrind recipe.
Recipe for Spicy Tangy Potato:
500 Gms Boiled Potatoes
1/2 Tsp Cumin / Jeera
1 Dry Red Chilli
1/4 Hing / Asafoetida
1 Tsp Cumin Powder
1/2 Tsp Pepper Powder
1 Tsp Coriander Powder
1.5 Tsp Red Chilli Powder (Kashmiri)
1/2 Tsp Garam Masala
1 Tbsp Tamrind Paste
Salt to taste
1/4 Tsp Turmeric Powder
Finely Chopped fresh Coriander to Garnish
Green chillies for Garnish (Optional)
How to cook this delicious Spicy Tangy Potato ?
Peel the boiled Potatoes and cut it into Cubes . Prick them with a fork and keep them aside.
Heat oil in a wide bottom pan. Add Dry red chilli , cumin and hing. Toss in the potato cubes and roast until they turn golden brown.Add cumin powder,coriander powder, pepper powder,chilli powder ,garam masala and turmeric. Mix well and keep it on low flame to ensure it does not burn. Lastly add tamrind paste and salt and allow it to cook for about 2 mins. Switch off the flame.
Garnish with finely chopped fresh coriander and green chillies.Serve with Roti , Rice or Poori.
Today I am sharing a versatile powder made of super food Flaxseed and curry leaves along with some other ingredients which can used as a chutney powder, add it to your stir fry veggies ,raita and dal too.I am sure you are interested to know the recipe. Just 15 minutes and this delicious powder is ready.
What is the Foodiemonday Theme?
My humble contribution for 234th theme for #Foodiemonday #Bloghop is #SuperNutsandSeeds is this humble Flaxseed and Curry leaves Power which has a multipurpose use. This week’s wonderful theme was suggested by our fellow blogger and a wonderful person Swaty who has a brilliant collection of recipes on her blog https://foodtrails25.com/ . I have bookmarked some of her recipes Aam aur Kabuli Chana ka achaar and Moradabadi Dal Chaat to name a few. Do check it out.
Recipe for Flaxseed and Curry Leaves Powder:
1 Cup Flax seeds
1/2 Cup Chana Dal
3/4 Cup Urad Dal
15 Dry Red Chillies
1 Tbsp White Sesame
1/2 Tsp Methi dana / Fenugreek seeds
Salt to Taste
Tamrind (3/4th size of a lemon)
1 Cup washed and cleaned Curry leaves
1/2 Tsp Asafoetida / Hing
1 Tsp Oil
What is the procedure to make this Flaxseed and Curry leaves Powder?
Heat oil in a wide bottom pan. Roast the red dry chillies and tamrind for a few seconds. Transfer it on to a plate and allow it to cool.
In the same pan gently roast all the other ingredients individually except the hing and salt.
Allow all the ingredients to completely cool down.
Grind it in a blender along with salt and hing to get a not so fine powder. Transfer it to an airtight container.
Stays good for a month.
Use a dry spoon always.
Always keep it in a airtight container
You can add it to dry sabzis, dal, raita or serve as a condiment with Idli ,dosa and Paniyaram.
Welcome to my new post this week. Here i am Sharing a very delicious and nutritious breakfast recipe for Multigrain Roti. It is loaded with goodness of multigrains and Bottle gourd.
What is breakfast?
Breakfast is the first meal of the day .It refers to breaking fast after the previous night meal. It is very important meal of the day. You need to eat right to have the right energy levels that will keep you active and alert the whole day. Breakfast ranges from porridge to traditional dishes like idli dosa to name a few.Traditional breakfast varies from country to country.Do not skip breakfast.
What is the theme for foodiemonday this week?
The theme for 233rd #Foodiemonday #Bloghop theme #NutriBrekkie was suggested by our fellow blogger Sujata roy who blogs at https://batterupwithsujata.com/ . She is a baking queen and has some amazing healthy bakes on her blog. I want to try her cakes and Olive Jalapeno Savory bread. I love her traditional bengali recipes too. Do check her space.
Interested to know the Recipe for Multigrain Roti?
Ingredients for this recipe:
2 Medium Size Onions
1 Small Bottle Gourd grated
2 Green Chillies Finely Chopped
1 Cup Sprouted Ragi Flour
2 Cups Multigrain Flour (Refer Notes)
1/2 Cup Whole Wheat Flour
Salt to taste
1 Tsp Cumin / Jeera
1.5 Tsp Kashmiri Red Chilli Powder
1/4 Tsp Hing / Asafoetida
1/2 Cup Finely Chopped fresh Coriander
1/4 Cup finely chopped Curry leaves
1/2 Tsp Pepper Powder
Method to prepare these multigrain Rotis:
Finely chop the onions and grate the bottle gourd. Transfer them to a wide bottom bowl.
Add Multigrain flour.
Add all the other ingredients .Slowly add water to make it into a dough. It will be like the dough you make for akki rotti.
Take a iron tawa. Grease it with oil. Take a small dough and flatten it with your palm as shown in the picture. It will take about 10-15 minutes to cook. Cook on both the sides. Once done serve it with Palm Jaggery , Chutney Powder and Ghee or with any chutney of your choice.
Multigrain flour is home made .It consists of jowar, green gram ,almond,oats, quinoa, flax seeds,wheat and bajra. All dry roasted individually and ground into coarse powder. This is made by my Mom .
This week the star ingredient is our humble and versatile Cauliflower or Gobhi. You can make so many recipes with this lovely vegetable.Today I am sharing a very delicious Cauliflower Fritters /Gobhi Vada recipe with all of you. It tastes delicious and i can vouch for it. My family and cousins just loved it. It was polished off so soon. It is a powerhouse of Nutrients and if cooked properly we can get all the nutrition from this super vegetable.
This week’s 232rd theme was suggested by our fellow blogger Sasmita who blogs at https://www.firsttimercook.com/ . Do visit her space for some amazing recipes. I have tried potala rassa from her blog and it turned out absolutely delicious. I would love to try Rajma Burrito from her blog.
RECIPE FOR CAULIFLOWER FRITTERS/ GOBHI VADA
1 Medium Size Cauliflower
2.5 Cups Moong Dal / Split Green Gram
2 Cups Urad Dal / Split Black Gram
2 Green Chillies
3 Fresh Red Chillies
1 Tsp Coarsely Ground Black Pepper Powder
Salt to Taste
1 Cup Freshly Chopped Coriander
1/2 Tsp Red Chilli Flakes
Oil for Frying
1/4-1/2 Cup Water
How to prepare these delicious Vadas?
Soak moong dal and Urad dal for 2 hours. Grind the dal with ginger , green and red chillies. Add minimal water for grinding.
Coarsely pulse chopped cauliflower and add it to the dal and chilli ginger mix.
Lastly add finely chopped fresh coriander , salt, black pepper powder, chilli flakes and mix well.
Mix well. Heat Oil in a wide bottom pan. Take a spoon of batter and deep fry the vadas untill both the sides are crisp and done. Serve hot with any green chutney, Red Chutney, Coconut chutney or even Thokku.