Lauki Paratha (Bottlegourd Paratha / Indian Flat Bread)

 

          Lauki Paratha with some pickle or yoghurt is a very good combination for a weekend breakfast. Healthy and nutritious, it is also a perfect snack recipe and an ideal lunch box meal for young and old alike. It tastes absolutely yummy with rich creamy yoghurt or any type of pickle you fancy, homemade or store bought. Do not forget to serve with few sliced onion and green chilies for that extra kick and as it goes well with this sumptuous paratha. So check out the step by step pictorial recipe to prepare it. 

          This version of Lauki Paratha is an easier method as the grated lauki is directly mixed with whole wheat flour and rest of the ingredients and kneaded into a dough. There is another method where the grated lauki is stuffed into the dough and then rolled into parathas. You can choose whichever is best suited. 

• 2 cups lauki (bottlegourd), grated
• 2 cups whole wheat flour (atta)
• 1/4 tsp. salt
• pinch of turmeric powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds
• 1 tsp. kasuri methi, crushed
• 1 tsp. ginger, grated
• 2 green chilies, finely chopped
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry

          In a mixing bowl, add all the above mentioned ingredients (except oil to shallow fry) and give it a nice mix. 

          Add water, if needed and knead it into a soft dough. Smear a tsp. of oil over it and keep aside, covered, for 10-15 minutes. 

          Divide the dough into equal portions. Roll out each portion into a paratha by dusting some flour. 

          Heat a tawa and roast the parathas, one at a time, on both sides. Then apply some oil and fry till golden brown. 

          Fry the remaining parathas in the similar way. Serve hot with pickle or yoghurt for a wholesome meal. 

In a mixing bowl, add all the above mentioned ingredients (except oil to shallow fry) and give it a nice mix. 

Add water, if needed  knead it into a soft dough. Smear a tsp. of oil over it & keep aside, covered, for 10-15 minutes. 

Divide the dough into equal portions. Roll out each portion into a paratha by dusting some flour. 

            Heat a tawa & roast the parathas, one at a time, on both sides. 

                Then apply some oil and fry till golden brown. 

                   Fry the remaining parathas in the similar way. 

               Serve hot with pickle or yoghurt for a wholesome meal. 

Lau Muger Dal Torkari (Lauki / Bottlegourd - Green Gram Curry - Bong Style)

 

          Here is a simple and a delicious side dish made from Bottle gourd (Lauki) and split moong dal in a Bengali style. In this Bengali version of mine, I added few bori (dried lentil dumplings). However, prawns and fish head can be added for the non. veg. version. I usually prepare this dish when I want something simple, yet healthy. 

                  Light on the stomach no doubt, it requires minimum of spices and best had with chapattis. It can also be enjoyed as a side dish with rice too. The use of mustard oil gives it an authentic touch and flavor. So check out the step by step pictorial recipe to prepare it. 

               Bottle gourd is considered light on the stomach and instead of preparing on its own, addition of a little bit of fried moong dal and fried bori enhances the flavor and also gives a slight crunch to the dish. I also love adding lots of chopped coriander leaves and a tsp. of ghee to the end product. 

• 1 medium size lau (bottle gourd / Lauki), finely chopped
• 2-3 tbsp. split moong dal (split green gram), dry roasted & soaked for an hour
• 2 tbsp. mustard oil
• 10-12 bori / fried lentil dumplings / mangodi
• 1 tsp. cumin seeds
• 2 bay leaves
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder 
• handful of coriander leaves, chopped
• 1 tsp. ghee 

 

          Heat oil in a pan and fry the bori till golden in colour. Drain and keep aside. 

          Temper the same oil with cumin seeds and bay leaves. Sauté for a few seconds. 

          Now add the bottle gourd, salt to taste, turmeric powder, roasted & soaked moong dal and green chilies. 

          Cover and cook on a low flame till the bottle gourd turns soft and the moisture dries up. 

          Add roasted cumin powder, fried bori and 1/2 cup water. Cover and cook till done.

          Switch off the flame. Add coriander leaves and ghee. Mix well and serve with hot steamed rice, paratha or chapattis. 

                              Heat oil & fry the bori till golden in colour. Drain & keep aside. 

                 Temper the same oil with cumin seeds & bay leaves. Sauté for a few seconds. 

                   Add bottle gourd, salt, turmeric powder, soaked moong dal & green chilies.    

                  Cover & cook on a low flame till the lauki turns soft & moisture dries up. 

                                 Add roasted cumin powder, fried bori ......

& 1/2 cup water. Cover & cook till it is done. 

                             Switch off the flame. Add coriander leaves & ghee. Mix well.

                                  Serve with hot steamed rice, paratha or chapattis. 

Kaddu Ka Dalcha with Chana Dal (Bottle Gourd cooked with Bengal Gram Lentil - Hyderabadi style)

 

              Kaddu Ka Dlacha is a traditional Hyderabadi Vegetarian cuisine where Bottle gourd (Lauki) is cooked with chana dal (Bengal Gram), called "Kaddu Ka Dalcha". Kaddu means bottlegourd in the local lingo. Though there are many versions to it, it is generally cooked in the same way as Mutton Dalcha minus mutton, eggplants and potatoes.

         

                Kaddu Ka Dalcha is also cooked sometimes with tuvar dal (pigeon pea lentil). Garnish with onion rings and coriander leaves and serve with steamed rice, Bagara rice, plain biryani, naan or tandoori roti. So check out the step by step pictorial recipe to prepare this traditional lentil recipe. 

• 1/2 cup chana dal (Bengal Gram), soaked for an hour
• 1 med. size bottle gourd, cubed
• 2 tbsp. oil
• 2 bay leaves
• 2 red chilies
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, sliced
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• salt to taste
• 2 green chilies, slit
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tbsp. ghee 
• 1 tsp. mustard seeds
• 1 dry red chili 
• 1 sprig curry leaves
• onion rings & coriander leaves to garnish

          Heat oil in a pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

          Add onion and stir fry till light brown. Add ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates from the sides of the pan.

          Add the tomatoes and sauté till well mashed. Now add the chopped bottle gourd, green chilies and the soaked chana dal. Sauté for 2 minutes.

          Add 1 & 1/2 cups water and pressure cook for 4-5 whistles. Add the tamarind water and simmer for 2-3 minutes on low flame. Transfer to a serving dish.

          Heat the ghee in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves and switch off the flame. Sauté for a few seconds.

          Pour this tempering over the prepared Kaddu Ka Dalcha. Garnish with onion rings and coriander leaves. Serve hot with plain Biryani, bagara rice, naan, tandoori roti or steamed rice.

                        Heat oil & temper with bay leaves, dry red chilies, cinnamon, cloves 

                        cardamoms and cumin seeds. Sauté for a few seconds.

                                  Add onion and stir fry till light brown. 

                        Add ginger-garlic paste &all the dry spices mixed with some water.

                        Sauté till the oil separates from the sides of the pan.

                                  Add the tomatoes.

                                  Sauté till well mashed.

                           Add chopped bottle gourd, green chilies & the soaked chana dal. 

                           Sauté for 2 minutes.

                                 Add 1 & 1/2 cups water and pressure cook for 4-5 whistles.

                          Add the tamarind water and simmer for 2-3 minutes on low flame. 

                          Transfer to a serving dish.

  

                       Heat the ghee & temper with dry red chilies & mustard seeds. After it 

                        stops spluttering, add the curry leaves & switch off the flame.  

                                  Pour this tempering over the prepared Kaddu Ka Dalcha. 

                        Garnish with onion rings & coriander leaves. Serve hot with plain 

                        Biryani, naan, tandoori roti or steamed rice.

                           

                           

Muger Dal diye Lau Ghonto (Lauki / Bottlegourd - Green Gram Curry - Bong Style)

 

           Here is a simple yet a delicious side dish made from Bottle gourd and split moong dal in a Bengali style. I usually prepare this dish when I want something easy, hassle free and a healthy recipe. Light on the stomach no doubt, it requires minimum of spices and best had with hot steamed rice, parathas or chapattis. The use of mustard oil gives it an authentic touch and flavor. I also love adding lots of chopped coriander leaves along with its stems and a tsp. of ghee to the end product for a good aroma. 

          

         In many Bengali homes, this particular veggie is made in various ways, sometimes on its own and at times in combination with bori (dried lentil dumplings / vadi). For the non-veg. version, it is cooked with prawns or fish head.

          The addition of a little bit of fried moong dal and /or fried bori / vadi enhances the flavor and also gives a slight crunch to the dish. 

• 1 medium size bottle gourd, finely chopped 
• 1/4 cup split moong dal (split green gram), dry roasted & soaked for an hour
• 1-2 tbsp. mustard oil
• 1 tsp. cumin seeds
• 2-3 bay leaves
• 2- 3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder 
• 1 cup coriander leaves, chopped
• 1 tsp. ghee 

          Heat oil in a pan and temper with cumin seeds, green chilies and bay leaves. Sauté for a few seconds.

          Now add the bottle gourd, salt, turmeric powder, roasted cumin powder and soaked moong dal.

          Mix well and cook, covered on a low flame till the bottle gourd turns soft and the moisture dries up. Water can be sprinkled at intervals if it sticks to the bottom of the pan.

          When done, add the coriander leaves and ghee. Give it a stir and serve with hot steamed rice, paratha or chapattis. 

Chicken Dalcha - Hyderabadi style

 

         This is a very popular and a delicious Chicken Curry - Hyderabadi style, which is often had as a side dish with plain biryani or bagara rice. It also tastes awesome with naan, tandoori roti or steamed rice. In this recipe, Chicken is cooked with chana dal and bottle gourd. Sometimes potato and eggplants are also added. Various other lentils are also made use of in this recipe, but the most common is the Chana dal.

          

           This amazing dish is best suited for special occasions, like Eid or wedding. It tastes both - tangy and spicy. A tempering of chopped garlic, curry leaves, slit green chilies and chopped coriander leaves in ghee is poured over the final product. So check out the step by step pictorial recipe to prepare this great party recipe.

Marination - 

• 500 gms. chicken on bones, washed and drained
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1-2 tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. salt or to taste
• 1/2 cup yoghurt

Other Ingredients - 

• 1/2 cup chana dal, soaked for 30 minutes
• 1/2 of a medium size bottle gourd, diced
• 2-3 tbsp. oil
• 2 dry red chilies
• 1" cinnamon stick
• 3-4 green cardamoms
• 5-6 cloves
• 2-3 bay leaves
• 1 onion, chopped

Tempering - 

2 tbsp. ghee

2 green chilies, slit

3-4 garlic cloves, chopped

2-3 tbsp. coriander leaves, chopped

1 sprig curry leaves

           Marination - Marinate the chicken with all the mentioned ingredients for 2-3 hours. 

           Boil the soaked chana dal in 1 & 1/2 cups water for 2-3 whistles. Once the pressure is released, add the diced bottle gourd to it and pressure cook for only one whistle. Keep aside. 

           Gravy - Heat oil in a pan and temper with dry red chilies, cinnamon, bay leaves, cardamoms and cloves. Sauté for a few seconds. Add onion and fry on a low flame till light brown.

          Add the marinated chicken and sauté till the oil separates. Now add 1/2 cup water and cook, covered till the chicken is almost done. 

          Add the cooked lentil and give it a mix. Adjust the consistency by adding some hot water as required. Cover and cook again for 8-10 minutes on a low to medium flame. When done, transfer to a serving dish.

         Tempering - Heat ghee in a pan and temper with chopped garlic, slit green chilies, chopped coriander and curry leaves. Sauté for a few seconds and then switch off the flame. Pour this tempering over the cooked Chicken Dalcha. 

          Garnish with coriander leaves and sliced lemon. Serve with plain Biryani, steamed rice, naan or tandoori roti for an exotic meal.

     Marinate the chicken with all the mentioned ingredients for 2-3 hours.

              Boil the soaked chana dal in 1 & 1/2 cups water for 2-3 whistles.

Once the pressure is released, add the diced bottle gourd to it & pressure cook for only one whistle. Keep aside. 

Heat oil in a pan & temper with dry red chilies, cinnamon, bay leaves, 

cardamoms & cloves. Sauté for a few seconds. 

                       Add onion and fry on a low flame till light brown.

                   Add the marinated chicken & sauté till the oil separates.

       Add 1/2 cup water & cook, covered till the chicken is almost done. 

Add the cooked lentil & give it a mix. Adjust the consistency by adding some hot water as required. Cover & cook again for 8-10 minutes on a low to medium flame. When done, transfer to a serving dish.

            Heat ghee & temper with chopped garlic, slit green chilies, chopped  coriander & curry leaves. Sauté for a few seconds & then switch off the flame.

                     Pour this tempering over the cooked Chicken Dalcha. 

               Garnish with coriander leaves & sliced lemon. Serve with plain 

          Biryani, steamed rice, naan or tandoori roti for an exotic meal.