Ash Gourd Dosa

          Today I would like to share this healthy veggie dosa with ash gourd, which is high in calcium, iron and vitamins besides other nutritional benefits. If you want to give a twist to your usual breakfast recipe with dosa, then do try this out. 

          It turned out absolutely delicious and soft and I relished with tomato-coconut chutney and sambar. I added rice flour to the ground ash gourd but you can also grind soaked rice too instead. So check out the step by step pictorial recipe to prepare it.

• 1 cup Ash Gourd, chopped
• 2 cups rice flour
• 1/2 cup coriander stems, chopped
• 1" ginger, chopped
• 2-3 green chilies
• salt to taste
• 1 tsp. cumin powder
• oil to shallow fry
• chutney and sambar to serve

          Grind ash gourd, ginger, coriander stems and green chilies into a smooth paste. Add the rice flour, cumin powder and required quantity of water to get the perfect consistency. Ferment overnight.

          Heat a non-stick tawa and drizzle some oil. Then sprinkle some water and wipe clean with a kitchen towel.

          Now drop a ladleful of the batter and spread it round in a circular motion with the back of the ladle. Drizzle some oil over and around the edges.

          Cook on a medium flame for 1-2 minutes and then flip it over to cook the other side too. 

          Prepare similar dosas with the remaining batter and serve them hot with chutney and sambar.

   

                                   Ash gourd.

                       Blend ash gourd, ginger, coriander stems & green chilies into a paste. 

                   Add rice flour, cumin powder & water to make a batter of perfect consistency. 

                                  Ferment overnight.

                   Drop a ladleful of batter & spread it round in a circular motion with 
                   back of the ladle. Drizzle some oil over & around edges. Cook on a 
                   med. flame for 1-2 minutes & then flip it over to cook other side too. 

                                  Serve them hot with chutney & sambar.

Gulkand Lassi (Rose Petals Preserve Smoothie)

          A great combination of Gulkand (rose petals preserve) and yoghurt makes for a delicious and refreshing drink. Garnish with some chopped nuts, saffron and rose petals. Serve in individual glasses and have this flavored lassi chilled or with some extra ice cubes. So check out the step by step pictorial recipe to prepare it.

• 2 cups yoghurt
• 1/2 cup water
• 2 milk pedas, crumbled / 2-3 tbsp. khoya
• 2 tbsp. Gulkand (rose petals preserve)
• 1/4 tsp. cardamom powder
• 1 tbsp. rose water
• sugar to taste (only if required)
• few rose petals to garnish
• pinch of saffron to garnish
• some chopped mixed nuts to garnish

          Blend together Gulkand with the rose water. In a mixi jar, add the yoghurt, Gulkand, crumbled Pedas / khoya, water and cardamom powder. Sugar can be added if required.

          Blend into a smooth puree. Pour into individual glasses and garnish with the chopped nuts, saffron and rose petals. Serve chilled and enjoy this cool, refreshing and flavored lassi.

                                 Milk pedas...

In a mixie jar, add yoghurt, gulkand, crumbled pedas, water & cardamom 

                    powder. Sugar can be added if required.

Blend into a smooth puree. 

         Pour into glasses & garnish with chopped nuts, saffron & rose petals.