Bottle gourd(Sorekayi) masala curry

 I always look for new ways of cooking Sorekayi(bottle gourd). Sorekayi sambar is something I don’t want to make. I don’t like the bland taste of it. So this recipe I tried is from a blog I follow on FB(link given below). The uniqueness of this recipe is bottle gourd is marinated before cooking. This gives bottle gourd so much flavor. 

This curry tasted and looked more like Andhra/ Tamil Nadu cuisine, then there’s garam masala too. It has a strong coriander flavor. I added more tomatoes to the curry which complimented the flavors very nicely. It is similar to dal-less gojjus from Karnataka. And most important thing - this  gets done in less than 30 min. Do try!

Don’t throw away peels and pulp. Make sorekayi chutney with it(link below).

Some other ways of cooking sorekayi -

• Bottle gourd chana curry
• Bottle gourd dal
• Bottle gourd peel chutney
• Bottle gourd Barta 
• Bottle gourd majjige saaru 

Methi Pulav

Presenting another flavorful rice bath made with methi leaves - methi pulav. Very easy, very tasty and very healthy. This can be made in 1 pot too. Here’s another recipe for methi leaves rice bath. 

Enjoy!

Dhaba Style Capsicum curry

 Capsicum curry - another dhaba style curry that everybody simply loved in my family. I  added potato extra which was not in the original recipe. Here is the link for Dhaba style bhindi masala. 

Looks like dhaba style curries use gram flour to get the thickness. I personally liked this feature of adding gram flour as it doesn’t affect the taste of the curry while giving it the creamy texture, secondly you get quite an amount of curry for couple of tbsp of flour. Do try! 

Lauki Barta/ Bottle gourd Barta

Presenting another extremely flavorful sabji/ curry made from bottle gourd. Everyone in my family just loved this. It goes really well with chapathi. Cooking procedure is similar to baingan barta. And it gets done quickly too. 

I got this recipe from a blog I follow on FB named Yum(link given below). Do try!

Aloo-Gajar-Matar Sabzi

Generally when you make North Indian dals or curries like chana/ rajma, you need a vegetable accompaniment to make it a complete meal. South Indian style sabzis(palyas) don’t go well with this theme, you need north Indian style sabzis. Aloo-gajar-matar fits the bill perfectly. My cousin Archana suggested me to try this particular recipe for its simple taste and easy execution. There is actually no masala in this except for tadka + ginger + green chilies, but this is sufficient to bring out all the vegetable flavors in the dish. My daughter just loved this and kept asking for more and more. 

Do try!   

SihigumbaLakayi HuLitovve/ Sweet Pumpkin sambar

I grew up eating only Mangalore/Udupi style sambar/rasam/tambli/saasime. Hence I love Bangalore/Mysore based curries. Especially their kootus and sambars served in weddings.

When I was looking for recipes for Sweet pumpkin(cheenikaayi) I came across this recipe from my favorite blog “Swayampaaka”(link given below). The blogger mentioned that this is served in weddings as well.

Very tasty. Do try!

Happy Ganesha Chaturthi!!

Godi nucchina payasa/ broken wheat payasa(kheer)

Godhi nucchina payasa - a sweet dish made with broken wheat and jaggery.  My family is a big fan of these kind of payasas. This can be made with other pulses and grains in a similar fashion. Ideal for functions and festivals. Enjoy!