BOTTLE GOURD W/DAL

This is also called lauki/sorakaya. Had tasted this when we went to Indian vegetarian restaurant, since then I felt in love with this dish. It is healthy but not so spicy and has slightly tangy taste.

It goes well with capati or hot steaming rice. The spices used are according to my taste but adjustable to your requirement and this is my way of cooking the bottle gourd. What you need are:


INGREDIENTS

2 cups bottle gourd cubed
1/2 cup toor dhal boiled
5 shallots sliced
1/2 teaspoon chili powder
1/2 teaspoon turmeric powder
5 cloves garlic
1/4 teaspoon cumin seed
1/4 teaspoon mustard seed
2 T cooking oil
curry leaves
pinch of asafoetida
2 T tamarind paste
water
salt

METHOD

* Cook bottle gourd with water, turmeric and salt until soft.

* Heat the oil, fry cumin, mustard seed, asafoetida and curry leaves until it crackles.

* Add onion, garlic and chili powder, stir for few minutes. Add tamarind juice, bring to boil.

* Now add the dhal, bottle gourd and salt if required, simmer for few minutes.

* Serve hot.

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MIXED FLOUR PANCAKE

My son is a great fan of pancake especially when taken with curry or sambar (lentil with vegetable). Have tried pancake with oat, savoury as well as sweet variety, now using wheat flour, rice flour and whole wheat flour together with chopped onion. Pretty quick to prepare and tasted great. We enjoyed eating them with sambar and tomato chutney.

INGREDIENTS

3/4 cup wheat flour
1/4 cup whole wheat flour (atta)
1/4 cup rice flour
2 tablespoons coriander leaves chopped
1 teaspoon cumin seed
1 big onion chopped (optional)
salt to taste
water
cooking oil

METHOD

* Combine together wheat flour, rice flour, whole wheat flour, coriander leaves. onion, cumin and salt.

* Gradually add water to obtain thin batter, mix well. The consistency is slightly thinner than evaporated milk.

* Pour a teaspoon of oil, then pour a ladleful of butter. Once the top looks dry, flip and cook the other side. Remove and stack on a plate.

* Continue with the rest of the batter.

* Serve hot.

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LEPAT PISANG

For very long time I have eaten this  Lepat Pisang a traditional kuih of Malaysia/Singapore, made of bananas and wheat flour. If you have over ripe bananas you should try this, simple and healthy. Normally they are wrapped in banana leaf but I'm using small cups instead.

If you want more healthier version use 2 tablespoons milk powder instead of coconut milk, the rest just follow the recipe below  and steam for 25 minutes.  Adjust the sugar according to your taste.

EGGLESS FRUIT CAKE

My sons are having late nights watching World Cup 2010 so they need tidbit while watching their favorite game.

After searching the net, stumbled upon this Eggless Fruit Cake , it's very easy to prepare and what you need is a pan or pot to boil the ingredients. The cake came out perfect and not very sweet, the way I love it. If you want to try, here is the recipe:

TOMATO CHICKEN II

This is the gravy I have cooked to go along with the tomato rice posted earlier. It's semi dry dish, a bit spicy and tasted wonderful with the rice. Kindly adjust the spice level to your liking.

If you are using the concentrated tomato puree, do adjust the quantity since it is more tangy than the liquid tomato puree I have used here.