Showing posts with label Bottlegourd / Lauki. Show all posts
Showing posts with label Bottlegourd / Lauki. Show all posts

Lauki Kofta Biryani Recipe | How to make kofta biryani [Video]


Lauki Kofta Biryani is a spiced vegan rice dish made with fried dumplings of bottle gourd (lauki), spices, mixed vegetables and fragrant long basmati rice.  Perfect for Sunday lunch!

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vegetable biryani


Wanna know a secret?

We NEVER eat biryani in restaurants!

At least, I may once in a blue moon, but Raj absolutely detests biryani from restaurants. But whip it up at home and he'll enjoy it. We are yet to find a restaurant biryani that hits all the right buttons for us. We usually find that restaurant biryanis are high on spice and low on flavor, either have no vegetables or have undercooked vegetables and like all takeout, extremely greasy. No wonder he abhors it, which is quite surprising for a lot of friends. Bangalore is almost Biryani Town, with at least 2-3 biryani outlets on every main road and here, there are people who won't even look at one.

So, once in a while, just to treat ourselves, I put on my chef's hat and cook up a biryani that suits our tastebuds and our sensitive tummies. I add spices for flavor but reduce the chilli powder, so we still taste flavor, but not get burned by the heat. I always add a lot of vegetables, because I simply love the different textures. And a Biryani isn't a Biryani for me if it is not made with fragrant Basmati rice. 

The story of this Vegan Lauki Kofta Biryani, goes back a few months, when I was irritated with Raj for being fussy during vegetable shopping. He kept rejecting all my choices of vegetables for the week, that I lost it and made him shop what he wanted for the whole week. In came the lauki or bottle gourd, one of my least favorite of the veggies. I'm not sure even he likes it. But there it was staring at me from my fridge for a week. And finally on a Sunday, when I was in a good mood, I decided this lauki deserved to be finally eaten and this Lauki Kofta Biryani was born. And since, I've made it multiple times and we've all had a hearty sunday lunch.

vegetable biryani


Lauki Kofta Biryani, as the name suggests, contains koftas or fried dumplings made from grated lauki. The water from the grated lauki is squeezed out and a few spice mixes are added for flavor. I added chickpea flour or besan and corn flour as the binding agent to make the koftas. You can add potatoes or breadcrumbs or even grated paneer. I've tried with Paneer and it gave me these amazing rich and chewy koftas. You can either shallow fry the koftas, pan fry the koftas or even deep fry them. If your kofta feels crumbly after cooking, add it to the biryani only while serving, instead of cooking it in the masala.

I added a lot of boiled vegetables to the Biryani, but you can skip it and let only the kofta shine. If you want to add vegetables, you can add cauliflower, beans, carrots, green peas, potato, or broccoli. Cut them chunky and cook them to your liking. I like my beans completely cooked, while my cauliflower still crunchy. 

Use aged Basmati rice to get the best results. I always cook my biryani rice with spices for added flavor, but if you don't have whole spices, you can give them a miss. Or if you want a change, you can also cook the rice with saffron for a richer feel. 

The masala made with onions and tomatoes is what imparts flavor to the biryani. A Biryani does take more oil than a pulao, don't skimp on it too much, it will impact the flavor. The oil is what ensures that the rice takes on the flavor of the masala. I used store bough biryani masala, you can grind whole spices to make your own too. 

Lauki Kofta Biryani can be prepped in advance too. The rice can be cooked a few days before and so can the masala. Vegetables too can be boiled in advance. I would only suggest making the koftas fresh.

Biryani tastes best when served with raita or salan. You can try this Boondi Raita to go with the Biryani,

vegetable biryani


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



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Video Recipe





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Lauki Kofta Biryani


vegetable biryaniLauki Kofta Biryani is a spiced vegan rice dish made with fried dumplings of bottle gourd (lauki), spices, mixed vegetables and fragrant long basmati rice.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     60 minutes
Total time:     90 minutes
Yield:                Serves 3-4


Ingredients:


For the Lauki Kodta


1 Bottlegourd
3-4 Tbsp Besan (chickpea flour)
1 Tbsp Cornflour
0.5 tsp Garam Masala
0.5 tsp Turmeric Powder
0.5 tsp Red Chilli Powder
Salt to taste
Oil to fry

For the Biryani


1 cup Basmati Rice
2 medium Onions, sliced
1 cup Tomato Puree
2 cups mixed boiled Vegetables (cauliflower, carrots, beans)
0.5 cup Coriander leaves, chopped
0.5 cup Mint leaves, chopped
1 Tbsp Ginger Garlic Paste
2 Tbsp Biryani Masala
0.5 tsp Turmeric Powder
1 tsp Shah Jeera (Caraway seeds)
1 Tbsp Dagad Phool (black stone flower)
2 Cloves
1 Green Cardamom
1 Black Cardamom
1 Bay leaf
0.5" Cinnamon
4 Tbsp Oil
Salt to taste
Water as required

Method:


1. Wash the basmati rice 4 to 5 times until the water runs clear. Soak in 2 cups water and keep aside for 30 minutes.
2. After 30 minutes, boil 1.5 cups water in a pan and add 0.25 tsp salt, cloves, green cardamom, black cardamom, bayleaf and cinnamon to the water. Allow the water to come to a rolling boil.
3. Drain the rice and add to the water. Cover and cook on low to medium heat until the rice is cooked and all the water is absorbed.
4. Allow to cool uncovered.
5. To make the kofta, peel, cut and deseed the bottle gourd. Grate or shred the bottle gourd.
6. Add a little salt and keep aside for 10 minutes.
7. After 10 minutes, squeeze out the water from the bottle gourd.
8. Take the squeezed bottle gourd in a bowl. Add in the salt, red chilli powder, turmeric powder, garam masala, corn flour and besan. Mix well until combined. If the batter feels wet, add more besan.
9. Heat oil for frying the koftas, you can either deep fry or shallow fry the koftas.
10. Shape the koftas and fry until browned and crisp. Remove from heat and keep aside.
11. Heat 4 Tbsp oil and add in shah jeera and dagad phool. Saute for 30 minutes.
12. Add in sliced onions and fry until the onions are golden brown.
13. Add in the ginger garlic paste and saute until fragrant.
14. Add the tomato puree and cook on low-meidum heat for 6-8 minutes or until oil separates.
15. Add in the biryani masala and turmeric powder, mix well. Cook on low heat for 3-4 minutes.
16. Add in chopped coriander and mint leaves.
17. Add in the boiled vegetables and the kofta. Mix well until combined.
18. Add in the basmati rice and mix until completely combined.
19. Serve hot with raita.




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10 Vegan Indian Curries [Ready in 75 minutes or less!!]


A compilation of ten vegan Indian curries that are ready in 75 minutes or less.

ten vegan Indian curries


Hey I'm back with my compilation of 10. And this time it is Curry!!

It is obvious that being Indian, I love my curry. There is nothing more comforting than a bowl of curry on a cold night. Curry can be made with poultry, seafood and meat or it can be made with simple vegetarian and vegan ingredients. Today I am listing down 10 of my favorite vegan Indian curries from the blog. Hope you enjoy it!!

1) Lahsuni Methi Mushroom [50 minutes]


A vegan curry made by simmering mushrooms in a fragrant garlic and fenugreek flavored masala gravy. This curry is unique in fragrance and flavor because of the slightly bitter methi leaves.



2) Mushroom Palak [60 minutes]


There had to be one curry in the list that was made purely of Spinach. While the Palak Paneer is the most popular spinach curry out there, this one uses Mushrooms instead of Paneer, making it vegan friendly and popular among mushroom lovers. The mushroom also adds loads of flavor to the curry.

Mushrooms cooked in a vibrant spinach curry


3) Lauki Kofta [75 minutes]


Koftas are generally balls made of meat that are added to curries. However, here the koftas are made of bottle gourd. If you don't have bottle gourd, replace it with Zucchini which is the closest to it in texture.

Bottle gourd dumplings in a tomato based gravy

4) South Indian Chana Masala [75 minutes]


My most pinned recipe - South Indian Chana Masala. There are 2 versions of the popular Chana Masala made with boiled chickpeas - the North Indian one that is made with tomatoes and is more easily available in restaurants all over the world and the South Indian one that is made with coconut and is only available in South India.

South Indian Chickpea Curry with coconut


5) Punjabi Dum Aloo [75 minutes]


Punjabi Dum Aloo is rich, creamy yet vegan curry in which baby potatoes are simmered in a delicately spiced tomato based gravy.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy


6) Babycorn Masala [60 minutes]


Baby Corn Masala is a semi dry curry made by tossing stir fried Baby Corn in a North Indian style tomato masala gravy. Easy and very quick to make, this will be ready in less than an hour.

baby corn masala tomato gravy north indian curry

7) Bom Chount Wangan [55 minutes]


A unique Kashmiri curry made with green apples and brinjal or eggplant. Sweet and spicy, this curry is unique in it's flavors.

Kashmiri Apple Granny Smith Brinjal Eggplant aubergine curry bom chount wangan

8) Coorg Pumpkin Curry [70 minutes]


This curry from the beautiful region of Coorg in South India. And like all South Indian curries, this one has a coconut base. This curry is a mix of sweet, salty and spicy flavors.

Coorg Pumpkin Curry kaddu sabzi coconut vegan kumbalkai palya

9) Vegetable Stew [55 minutes]


Mildly spiced vegetable stew made by cooking colorful peppers, cauliflower, carrots and beans in coconut milk.


10) Vegetable Jalfrezi [60 minutes]


Jalfrezi is a popular curry made with tomatoes and a mix of vegetables. You can add Paneer to the curry if you are making a non-vegan version. For vegans, add some fried tofu to take it to another level.

mix vegetable gravy paneer jalfrezi indian


If you tried these recipes, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like these recipes, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Lauki Kofta Recipe [Video]


Dumpling made from Bottle Gourd and simmered in a creamy tomato and nut based vegan gravy. 

Bottle gourd dumplings in a tomato based gravy

So I've had a good last week. My bestie flew in on Sunday and we had one of those "Shop-till-you-drop" evenings, where we managed to fill her empty bag with all sorts of stuff and our tummies with some guilty goodness. She even got me juicy ripe sweet Mankurad Mangoes, a variety only available in Goa and cherished by all back home. I'd forgotten how delicious they tasted. Thank you Nammu!

And then there was a very slow monday at work, which was just fine with me.

Tuesday was Labor Day, so we took full advantage of the holiday and went out to meet more friends.

That's how the week looked like, meeting friends and eating delicious mangoes that reminded me of my seaside state of Goa. And yes, the rains!!!

It's also been raining heavily at nights with strong winds. The kind of nights you want to sit near the window with a cup of hot tea and feel the occasional spray of water on your face. I've been enjoying those.

A good mood also makes me want to cook good food. So I've been whipping up some delicious indulgent treats. Did you check out my last post on Eggless Blueberry Muffins? They are a winner and definitely not to be missed!

Bottle gourd dumplings in a tomato based gravy

While I was onto to cooking good food, I made this Lauki Kofta in a creamy spicy tomato based gravy too. One more into the indulgent basket. The only reason I feel a little less guilty about this one is because of the Bottle Gourd or Lauki - it is super healthy. Bottle Gourd is full of water and fiber and is perfect for summers. It is known to cool down your body plus help you reduce weight.

Although I know it is good for me, I am not particularly fond of bottle gourd. But this is one of the only ways I really enjoy it. It is also a sneaky way to make your kids / family eat this bundle of health.

Traditionally, koftas are dumplings made of meat, but this is a vegan version of the same. Also, koftas are usually deep fried. I tried to make it slightly healthier by shallow frying them in a Paddu Tava. You can bake them or shallow fry them in a regular pan too.

Bottle gourd dumplings in a tomato based gravy


Bottle gourd dumplings in a tomato based gravy
Shallow frying in a paddu tava

Bottle gourd dumplings in a tomato based gravy

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe




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Lauki Kofta

Bottle gourd dumplings in a tomato based gravy
Bottle gourd dumplings in a tomato based gravy 

Recipe Type:  Main
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:              2-3 Servings

Ingredients:


For the Lauki Kofta


1 whole or 2.5 cups grated Lauki or Bottle gourd
3-4 Tbsp Besan / Gram flour
1 tsp Ginger Garlic Paste
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
1 tsp Salt
Oil to fry the Kofta

For the Creamy Tomato Gravy


2 medium Onions
2 medium Tomatoes
0.25 cup Cashews
0.5 tsp Garam masala
1 tsp Red Chilli powder
1 tsp Cumin Seeds
2 Tbsp Oil
Salt to taste
Water as required
Coriander leaves for garnishing

Method:


To make the Lauki Kofta


1. Peel and grate the lauki. Squeeze out as much water as you can from the lauki and keep the water aside to use later.
2. Add the garam masala, red chilli powder, ginger-garlic paste, besan and salt.
3. Mix well. If the dough is too stiff, add a little of the water set aside. If the dough is too watery, add more besan.
4. Shape the dough into koftas.
5. At this point, you can choose how to cook the koftas, you can deep fry them until golden brown or shallow fry them. I fried in a paddu tava. You can use a regular pan to shallow fry, however you may need to flatten the koftas a little bit. You can also bake or deep fry the koftas.
6. Fry them until golden brown and crisp. Keep the kofta aside.

To make Creamy Tomato Gravy


7. Soak cashews in warm water and keep aside. You can use almonds instead.
8. Grind together the onion, tomato and ginger-garlic paste with a little water until smooth.
9. Heat oil in a pan and add the cumin seeds.
10. Once the cumin seeds brown, add the onion-tomato paste and cook on low flame until the water evaporates.
11. In the meanwhile, grind the cashew or almonds into a fine paste using a little water.
12. Once the gravy thickens, add the red chilli powder, garam masala and cashew paste. Mix well.
13. Add the squeezed lauki water as required. Add more water for a thinner consistency.
14. Add salt and mix well.
15. Simmer for 4-5 minutes on low heat.
16. Add the koftas and garnish with finely chopped coriander leaves.
17. Serve hot with rice or roti.


Bottle gourd dumplings in a tomato based gravy


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    Mixed Dal Handvo Recipe | Lauki Handva Recipe | How to make Gujarati Handvo


    Mixed Dal Handvo or Lauki Handva is a popular gluten free Gujarati breakfast or snack, made from mixed lentils, rice and bottle gourd. Handvo is made with a rice-dal fermented batter and grated bottle gourd (lauki / ghiya). Handvo is steamed / pan fried in a frying pan or a kadhai. Handvo is suitable for a Jain diet.

    In a hurry? Jump to Video or Jump to Recipe


    mixed dal gujarati handvo


    I had been waiting for this long weekend for ages and it has gone in a poof.. Somehow, all my long weekends seem busier than my regular 2 day weekends. Any of you out there with me on this one?

    So, what did you do this Ganesh Chaturthi? I hope you all had a wonderful Chaturthi.

    I spent my days cleaning the house before the festival and then just cooking, cooking and more cooking. Whew! Does life get busy around festivals!

    mixed dal gujarati handvo

    I made these super delicious Steamed Modaks. I love them sooo much more than the fried ones. I think I ate more than all others combined. 

    To add to this Raj has a potluck in office and he wanted to take these Almond Chocolate Brownies. Thanks to my small oven, we had to keep baking it batches and it kept us in the house watching the oven for a long time.

    But the festivities are done, the sweets have taken a toll on my weight for sure. It's now time to get back to something nutritious and healthy. These Protein Packed Mixed Dal Handvo or Handva as it is sometimes called, was just the thing I had in mind for Tuesday breakfast. 

    mixed dal gujarati handvo

    To tell you the truth, I wasn't convinced about Handvo when I watched it on TV. I wondered if it could taste so good as the show presenter was saying. Then, I tried it at home, following this recipe from Tarla Dalal and I must say, those guys on TV weren't lying, it is absolutely delicious. And healthy too... Now I can have my cake and eat it too!!

    What is Handvo or Handva?


    Handvo is a pan-fried or steamed savory cake made with a fermented batter of rice and mixed lentils. Rice and a variety of lentils or dals are soaked for 6-8 hours and then blended to form a thick coarse batter. To this batter, yogurt or curd is added to help it ferment better.

    You can tell that the batter is fermented by looking at it, it should be light and fluffy and should have risen. If the temperatures in your region are high, this may take as less as 5-6 hours and if they are cold, it may take 10 hours or longer. 

    Lauki or Bottle gourd or Ghiya is lightly fried in a tempering of mustard, curry leaves, asafoetida (hing) and turmeric powder before adding to the batter. If you cannot find bottle gourd, you can replace it with Zucchini or skip it too.

    This batter is then steamed on a greased pan until cooked.

    The side facing the pan first is crispy and the inside is soft. 

    You may add a tempering before serving, it is highly recommended.

    Handvo tastes best with pudina chutney, but you can also serve it with ketchup or just plain.


    mixed dal gujarati handvo


    If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

    If you like this recipe, do not forget to share it with your friends and family! 



    You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



    Video Recipe






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    Mixed Dal Handvo Recipe | Lauki Handva Recipe | How to make Gujarati Handvo


    mixed dal gujarati handvoMixed Dal Handvo or Lauki Handva is a popular gluten free Gujarati breakfast or snack, made from mixed lentils, rice and bottle gourd. Handvo is made with a rice-dal fermented batter and grated bottle gourd (lauki / ghiya). Handvo is steamed in a frying pan or a kadhai.

    Recipe Type:  Snacks
    Cuisine:            Gujarati
    Prep Time:     16 hours
    Cook time:     30 minutes
    Total time:     6 minutes
    Yield:                Serves 4 to 5


    Ingredients:


    1 cup Rice
    0.5 cup Moong Dal
    0.5 cup Toor Dal
    2 Tbsp Urad Dal
    2 Tbsp Chana Dal
    0.5 cup thick Curd ( yogurt / dahi)
    0.25 tsp Baking Soda (meetha soda)
    2 cup Bottlegourd (Lauki / ghiya), grated, loosely packed
    2 Tbsp Oil
    1 tsp Mustard Seeds
    1 Tbsp Curry leaves, chopped
    0.25 tsp Asafoetida (Hing), gluten free
    0.5 tsp Turmeric Powder
    1 tsp Sesame seeds (til)
    Oil to grease the pan
    Salt to taste
    Oil to grease the pan

    For the tempering:


    1 tsp Mustard Seeds
    1 tsp Sesame seeds (til)
    1 sprig Curry leaves

    Method:


    1. Mix the rice, moong dal, toor dal, chana dal and urad dal in a large bowl. Wash 2 to 3 times and soak in water for 6 hours.
    2. After 6 hours, drain the water and blend to a thick coarse batter without adding any water. The dals would have soaked up water and that is sufficient to blend. If you still are struggling to blend, add very little and blend.
    3. Remove the batter to a large bowl and add in the curd and baking soda. Mix well and cover and keep aside to ferment overnight or for 6-8 hours.
    4. Next morning, heat oil in a pan and add mustard seeds.
    5. Once the mustard seeds splutter, add the chopped curry leaves, hing, turmeric powder and grated bottle gourd. Mix well and cook on low heat for 5 minutes or until the bottlegourd softens a little.
    6. Add this to the batter and add salt. Mix well.
    7. In a shallow kadhai or in a frying pan add 1-2 Tbsp oil and spoon in the batter. Sprinkle sesame seeds. You will have to cook the handvo in batches. The size of your frying pan or kadhai will determine how many batches. I made 2 handvos in a 24 cm frying pan.
    8. Cover and cook on low heat until the top is almost cooked. It should look somewhat set. This may take 8-10 minutes.
    9. Carefully flip the handvo and cook on high heat until the second side is cooked and has brown spots.
    10. Cool the handvo a little before slicing. Handvo will appear to be sticky when hot, it will set better as it cools.
    11. Just before serving, make a tempering by heating oil and adding mustard seeds, curry leaves and sesame seeds and pour on the handvo.
    12. Serve warm with pudina chutney.





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    Lauki soup / Bottle gourd soup / Sorekai soup

    Lauki or Gheeya or Bottle gourd is a low calorie vegetable and a good ingredient for soup. I learnt this recipe from my sister who seems to love it and apparently this aids in digestion. I was tired of the same old tomato soup and the instant soups are worse, they all taste so synthetic, so I decided to try this out. It is one of the easiest soups to make and full of fibre too...



    Ingredients:

    Bottle gourd - 1/2
    Tomato - 1
    Moong dal - 1/4 cup
    Ginger - 1/2" piece (Optional)
    Pepper
    Salt

    Method:

    Peel and core the bottle gourd.
    Cut it into 1 inch cubes
    Pressure cook the bottle gourd along with the tomato and dal until soft and the dal is done. Around 4-5 whistles or 10-15 mins in the pressure cooker
    Let it cool
    Blend the cooked bottle gourd, tomato, dal and ginger in a blender.
    Transfer the soup to a kadhai or sauce pan and heat. Add salt and freshly ground pepper.

    This soup served 2 people in medium sized bowls.
    Read more ...