BottleGourd Peel-Broccoli Stalks-Yellow Cucumber Peel Chutney

This is another try that resulted in a delicious end result.Never thought of this combination ever before.It just happened out of the blue.I generally use bottle gourd peels to make chutney and we do eat the yellow cucumber with peel when we make pickle with it and I do use the broccoli stalks too when making the filling for the paratha.

I came up with this recipe because I was having few peels of bottlegourd(sorakaya) and yellow-cucumber(dosakaya) and stalks from 2 small broccoli bunches and none could be used just by themselves. I did not want to throw them and hence this delicious chutney with all the nutrition.Using them all togehter was a beautiful decision and this recipe is a keeper.

Let's see how it is made-----------------

Main Ingredients :

------------------------

BottleGourd Peel......................from 1 small  sized bottlegourd

YellowCucumber Peel..............from 1 medium sized yellow-cucumber

Broccoli Stalks.........................from 2 small bunches of broccoli

Green Chilly.............................3

Seasoning Ingredients :

-----------------------------

Canola Oil............................1.5 tbsp

Mustard Seeds......................1tsp

Cumin Seeds.........................1tsp

Chana Daal...........................2tsp

Urad Daal.............................2tsp

Methi Seeds..........................few(4seeds)

Asafoetida.............................pinch

Turmeric...............................1/4tsp

Red Chilly.............................2

Tamarind Paste......................2tsp

Salt........................................to taste

Preparation :

-------------------

First rinse the peels and the stalks in fresh water and cut them into small pieces.In the picture right side yellow peels are from yellow-cucumber,in the middle you see cut broccoli stalks and to the left you see the peels from bottlegourd.

Place a pan on the stove on med-high heat.Add oil then add cumin,mustard,chana daal,urad daal,red chillies,methi seeds and hing.

Once the seasoning is fried transfer it into a bowl and add the slit green chillies and cut peels and stalks to the remaining oil and fry them. Also add turmeric and little salt and cook till the rawness is gone.

Once the veggies get tender or cooked switch off the stove and add tamarind paste to the hot veggies.

Transfer the hot ingredients from the pan to the blender jar ,also add some of the fried seasoning to it and blend .Adjust salt as needed(we added some salt while cooking them) and blend one more time.

Now transfer the chutney to a serving bowl and top it with remaining seasoning.

Delicious BottleGourd Peel-YellowCucumberPeel-Broccoli Stalks Chutney is ready to be served with rice,rotis,dosas,idlies,uthappams.Use your imagination.

This goes to Best out of Waste event hosted by Nithu.

Note :
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1) As this is the first time I tried this combination I did not add any other herbs or garlic to this chutney.I wanted to enjoy the original flavors of the dish.

2) If you like you can add cilantro or garlic or curry leaves too.You may even try adding sesame seeds or peanuts too and try it.

Bottlegourd and Tomato Rice(Healthy & Lowfat)

Today I am going to share one more healthy and lowfat one pot meal.It is very easy to make and is ready in very less time.This is a combination of bottlegourd and tomato.Most of the time we make chutney with these 2 veggies but this combination for making a flavorful rice is also another great outcome.

Let us start making this recipe-----------------------

Main Ingredients:
-----------------
Ponni Raw Rice.............................1.5cups(uncooked)
Bottlegourd(Med)...........................1/2 piece
Tomatoes........................................3

Seasoning Ingredients :
------------------------
Canola Oil....................................2tbsp
Cumin Seeds................................2tsp
Bay Leaves..................................2
Cashew Nuts...............................1tbsp
Turmeric......................................1/2tsp
Cardamom...................................4
Cloves........................................6
Nutmeg.....................................1/2piece
Cinnamon Stick.........................1(small)
Garam Masala...........................1tbsp
Salt............................................to taste

Garnish :
---------
Cilantro...........................few leaves

Preparation :
-------------
Cook the rice and keep it aside.While the rice is cooling down let us prepare the bottlegourd-tomato masala.Rinse the vegetables and cut them into big chunks .

Place a pan on the stove on med-high heat add oil and let it heat up.Now add cumin seeds,cloves,cardamom,cinnamon stick,bay leaves ,nutmeg and cashews to the oil and fry them till they are golden in color.

Now add finely chopped or grated bottlegourd(do not remove the peel) and turmeric to the spices and fry till the raw smell is gone.

While that is cooking finely chop the tomatoes in the chopper.

Once the bottlegourd is lightly cooked add the chopped tomato to the pan and stir well.Let it cook till the rawness in the tomato is gone.

Once the bottlegourd-tomato mix is well cooked add salt and garam masala to the mix and give a nice stir and let cook for a minute.

Now add the cooked  warm rice to the vegetable mix and stir well.Garnish with cilantro.

Yummy Bottlegourd-Tomato Rice is ready to be served.Can be served as is or with some papad and yogurt.

Try this rice and let me know how you like it.

Note :

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1)I did not add any ginger-garlic paste to this rice.

2)Rinse the bottlegourd nicely.Keep the peel of the bottlegourd do not remove it if it nice and tender.Peel has lot of nutrients in it.

I am sending this to CWS- Cardamom Seeds event hosted by Priya.

Bottlegourd/Anapakaya/Sorakaya/Dudhi/Lauki Paratha with Multi Grain Flours

The paratha I am making today is a very healthy recipe.The vegetable I am using in making the paratha is bottle gourd.The flours I am using in making the paratha are wheat flour ,yellow corn(maize) meal,Bajri(millet) flour.Bottlegourd is a very bland  and watery vegetable.It is very good for the body during summer as it helps in cooling the body temperature.This vegetable is used in making savory as well as sweet dishes.The tender bottlegourd are used in cooking and the dried ones are used in making utensils,musical instruments ,bird-houses and many more.Not only that , bottle gourd has great health benefits too.For a quick reference you can click here , here and here .

Let us get started with the recipe---------------

Main Ingredients :
------------------
Tender Bottlegourd......................2cups(grated with the peel on)
Green Chilly ................................4
WholeWheat Flour.......................2cups
Bajra/Millet Flour.........................1cup
Yellow Corn Meal........................1cup

Seasoning Ingredients :
------------------------
Turmeric........................................1tsp
Black Pepper Powder....................1tsp
Fennel Seeds..................................2tsp
Amchur(Dry Mango)Powder..........2tsp
Garam Masala Powder...................2tsp
Salt................................................to taste
Ghee/Butter..................................1/4 cup

Preparation :
-------------

Nicely wash the bottlegourd and put it in the chopper with the peel on and finely chop it along with chillies.

Take all the flours in a bowl and mix them with the hand so that they blend in.

Now add turmeric , pepper powder , amchur powder ,garam masala powder , fennel seeds,grated bottlegourd and salt to the flours mix.

Mix them all together nicely with the hand and make a nice dough.(We do not need any water while making the dough as the bottlegourd has enough juices in it).Let the dough rest for 1/2 hour.

When ready to eat , preheat the tawa. Roll the dough into parathas of the size you like and place it on the pre-heated tawa.

Let the paratha cook well on the 1st side and apply some ghee or butter and turn to the otherside and let it cook.Once done take it off the tawa and is ready to serve.

Healthy and delcious bottlegourd paratha is ready to serve with raita or yogurt or any curry of your choice.We had it with carrot-cucumber-kale raita.Will post this raita recipe soon.

Note :
-------
1.)Do not peel the skin of the bottlegourd if it is nice and tender as there are lot of nutrients in the skin.

2.)Adjust spices to your taste.

3.)I did not add any water to make the dough.The juice from grated bottlegourd are enough to mkae the dough.

I am sending this recipe to Show Me Your Whole Grains event started and hosted by Divya.

Spinach/Cranberry/Bottle Gourd Sambar

This is a very heart healthy,fibrous dish.Spinach,Cranberries and BottleGourd make a tasty ,nutritious and pretty combination for a sambar.You can call this a soup too as you can eat it just by itself.It's a complete dish on it's own.

Main Ingredients:
----------------
Toor Daal...............1/2cup
Spinach...................10oz
Cranberries.............1cup
BottleGourd............1cup
Water......................4cups
Green Chillies..........2

Seasoning:
-----------
Turmeric................1tsp
Mustard ...............1tsp
Cumin...................1tsp
Asafoetida.............pinch
CurryLeaves.........1 sprig
Red Chilli..............1
Garlic....................2cloves
Sambar Powder.....1tbsp
Ghee/Oil................2tsp
Salt.......................to taste

Preparation:
------------
Rinse the toor daal very well and let soak for 30 minutes.
 
While the daal is soaking ,take spinach and rinse it well and chop it and keep it aside.

Peel the bottle gourd and cut into small cubes.Now take fresh cranberries and wash them and keep aside,also take 2 small green chillies and slit them open(deseed if you don't like it spicy).
 
Take a steel vessel that can be placed in the pressure cooker and fill it with the soaked toor daal,chopped spinach,cubed bottle gourd,cranberries,greenchillies and also add 1tsp turmeric to them.Now add 4cups of water and place the vessel in the pressure cooker and cook for 3 whistles.
 
While the pressure in the cooker is settling down, take a pan for seasoning.Add ghee/oil to the pan,once it is hot add mustard seeds,cumin seeds,asafoetida,chopped garlic,red chilli and curry leaves.
 
Now open the pressure cooker and take out the vessel with the main ingredients and add the fried seasoning  sambar powder and salt(as per your taste).Give it a nice stir and let the sambar simmer on the stove for 15 more minutes so that all the ingredients mix well.

Finally pour the smabar into a serving dish and it is ready to serve with hot rice or roti.

Note:
------
1)This sambar can be served as a mian dish too.You can serve it as a soup.
2)We do not add tamarind to this recipe as cranberries give the sour taste to the sambar.
3)You can add onion to this recipe if you like(onion adds sweetness to the dish).
 
  This sambar is an excellent source of vitamins and minerals and one more heart-healthy dish.

I am sending this recipe for the Healing Foods Event:Spinach being guest hosted by Divya  and started by Siri .

I am sending this recipe to Think Beyond The Usual : Fruit event started and hosted by Nithu.