Sunday, June 24, 2001		What's Cooking

BOTTLE gourd, ghia or lauki is a vegetable which many youngsters in the family like to avoid eating, thus challenging the homemakers’ culinary skills. But it is full of minerals and vitamins and is rich in Vitamin B.The cooked vegetable is cooling, making it ideal for hot summer months. It is also diuretic, sedative and anti-bilious.The juice of gourd also has a neutralising effect on toxins in the blood. It also serves to remove worms from the digestive tract.It cures acidity and is good for liver. It also gives relief from swelling, prevents kidney stones and helps diabetics.We have digged out some recipes for fussy eaters which would make them fall in love with this veggie.

Bottle gourd (lauki) 650gm

Khoya 50gm

Paneer 200gm

Cashewnuts 40 gm

chopped

Melon seeds 30gm

Raisins 25gm

Salt to taste

Red chilli powder 1½ tsp

Garam masala 1 tsp

Oil for frying

Brown onion paste 5tbs

Ginger-garlic paste 100gm

Yoghurt 125gm

Tomato puree 1 cup

Cashewnut paste 100gm

Garam masala 2 tsp

Red chilli powder 1 tsp

Turmeric powder 1 tsp

Cream ½ cup

Method: Wash, peel and cut the ends of lauki and scoop out the pulp and seeds to make a hollow tube.

Pressure cook the pulp with a little salt till done. Mix khoya, paneer along with cashewnuts, melon seeds, raisins, red chilli powder, to the pulp. Add garam masala.

Stuff the bottle gourd with this filling and seal both ends with dough.

Heat oil in a kadhai and deep fry the lauki. Do not allow the colour to change. Drain excess oil and keep aside.

For curry: Heat 1 tsp oil in a thick bottomed pan and add ginger-garlic paste and dry for a minute. Mix cashewnut paste in yoghurt and add to the pan, cook for 5-10 minutes.

Add brown onion paste, tomato puree and rest of the spices along with garam masala. Cover and let it simmer till it thickens. Stir in cream and remove from fire.

Cut the fried lauki into thick slices and arrange these in the serving dish and pour the curry on top.

Cold milk 1½ litre

Sugar 300gm

Lauki 200gm

Water 1 cup

Dates ½ cup

Cashewnuts 8-10

Oil 4 tsp

Cardamom powder ½ tsp

Ice-cream powder 2 tsp

Method: Peel and wash the lauki and grate it. Fry lightly in oil. Add 1 cup water and cook the grated lauki.

Mix ice-cream powder in a little milk and stir it in the rest of the milk along with the sugar. Stir till it comes to a boil. Add the cooked lauki roast the nuts and grind coarsely in the mixer.

Add these and dates to the milk. Blend the mixture in a mixer and add cardamoms powder pour into ice trays on kulfi moulds and freeze.

Lauki 1 kg

Edible lime ½ tsp

Sugar 250gm

Grated ginger 1 tsp

Salt a pinch

Juice of 5 lemons

Method: Wash and peel the lauki. Grate coarsely and discord the seeds.

Soak it in water mixed with edible lime (chuna used in paan) for about an hour. Wash thoroughly. Pressure cook the lauki for about 2 minutes. Strain and keep aside. Prepare a sugar syrup with sugar and ¾ cup of water. Add ginger, papaya and salt when the syrup becomes thick. Cook over high flame very little water is left. Remove from the fire. Add juice of 5 lemons. Cool and serve.

Lauki 500gm

Curd ½ cup

Mutton ½ kg

Ginger garlic paste 1 tbsp

Onion one large

Thick coconut

milk 1 cup

Garam masala 2 tsp

Coriander leaves (chopped)

Method: Cook the mutton in a pressure cooker along with 2 cups of water, ginger-garlic paste and salt for 15-20 minutes.

Peel and cut the lauki into cubes. Heat oil in a pan. Add chopped onion. Add garam masala when onions become golden brown. Add lauki and stir, add ½ cup water, a little salt and cook till ¾ done. Transfer the lauki to mutton and cook covered till lauki is well cooked.

Beat the curd and add to the coconut milk. Add this to the mutton. Simmer covered for 5 minutes. Remove and serve sprinkled with pepper and chopped green coriander.