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Showing posts from November, 2017

Arua Lauki Pumpkin Carrot Aloo and Matar Curry | Lauki Recipe | Bottlegourd Recipe | Vegan Recipe | Odia Cuisine | Simple Healthy Tasty Recipe | Vrat Recipe without Onion Garlic Mustard oil | Indian Cuisine | Mixed Veg Curry |

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Arua  Lauki Pumpkin Carrot Aloo and Matar Curry 
LAUKI RECIPE Version 7

POST No 11
3-4 serves

Heat olive/refined oil (2 tbsp) in a kadai(wok). Splutter paanch phutan ( ½ tsp). Lower heat to sim, or just take the wok off the burner. Add hengu( hing/asafoetida- about ½ tsp), haldi( turmeric powder-1 tsp), a bit of Kashmiri red chilli powder ( optional),salt to taste and a bit coarse paste of tomato ( 2)+ ginger( 1 inch)+ green chilli ( 1) ( crushed manually with a mortar & pestle). Please stick to the crushed paste instead of pureed paste for a different taste and texture of the curry. Place the wok back on fire and cook the spices for 4-5 minutes on low to medium flame, till oil starts to separate. Add small diced pieces of lauki ( about ½ of one regular long variety),  pumpkin ( a small piece of about 2”X2”, or a little more if tender and green, like the one in the pic with green skin) and carrot ( about ½ ). Mix and cook without lid for 3-4 minutes. Add diced boiled aloo ( 1 large),…

Arua Lau Aloo Tarkary in ada-kancha lanka flavour | LAUKI RECIPE | VEGAN RECIPE | BOTTLEGOURD AND POTATO CURRY IN GINGER GREEN CHILLI WITHOUT ONION-GARLIC | ODIA CUISINE | SIMPLE HEALTHY TASTY INDIAN CUISINE |

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Arua Lau Aloo Tarkary in Ginger Green Chilli flavour
POST NO 10

Lauki Recipe Version 6

3-4 serves
Although, almost similar to the arua lau aloo curry in methi and hing, this version is personally preferred by me as I love the typical arua aroma that comes with seasoning jeera, tejpatta, ginger-green chilli-hing- haldi-dhania powder combo.  
In the body of a pressure cooker, heat refined/olive oil (1-2 tbsp). Add one tejpatta( roughly broken), cumin seeds ( ½ tsp), hing( ½ tsp), ginger-green chilli paste ( about 1 tbsp), haldi (turmeric powder – 1 tsp) and salt. Saute on low heat lightly. Add dhania powder ( 1 tsp) and chopped tomato ( 1 large). Saute a bit till tomato is tender. Add diced lauki ( 1 regular, peeled and chopped), diced boiled potato (1 large, or 2 medium) and just a bit of chopped fresh coriander leaves.  Mix and cook a bit.  Sprinkle just a few spoonfuls of water. Close the lid and pressure cook for 1 whistle. Open and put back on burner to reduce excess water, if any, lea…

Sajanaa Saaga Kharada with Muga Dali and Saru | Drumstick Leaves with split green gram without skin and colocassia | Unique Iron Rich Odia Drumstick Leafy Green Recipe |

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Sajaana Saaga Kharada with Muga dali and Saru
Sajanaa Saaga ( Drumstick Leaves)
Sajaana Saaga Kharada with Muga dali and Saru
This dish is one of the most traditional dishes of Odisha made all across the state, especially in villages. Drumstick leaves are pretty high in iron, just like spinach, or perhaps richer. Besides iron, it is amazingly rich in vitamins also, especially Vitamin A, C and B 6, and calcium. No wonder, the poor working class villagers manage to derive their requirements of iron and many other vitamins from this one source, and other leafy greens of course.
The only pain is the time taken for segregating the leaves from the branches/stems. One must also exercise caution not to end up consuming caterpillar infested leaves! Better to avoid having it in the season (rainy days) when caterpillars are just all around drumstick tree. November seems to be a good period. I really managed to get absolutely tender, green and clean branchesJ
For 4-5 serves
Ingredients
Muga dali ( spli…

Chicken Sajanaa Saaga Besara in unique Odia style | Chicken and Drumstick leaves in Mustard Paste | Simple Healthy Iron Rich Odia Recipe | Indian Cuisine |Unique Chicken Leafy Green Recipe | Recipe with Leafy Greens | Mustard Magic | Sajanaa Saaga Non Veg Recipe |

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Chicken Sajanaa Saaga Besar in unique Odia homely style
Sajanaa Saaga (Drumstick Tree leaves)
Chicken leg-n-thigh pieces
Chicken Sajanaa Saaga Besar in unique Odia homely style Ingredients: Chicken leg-n-thigh pieces – 4, Sajanaa Saaga ( green, fully tender leaves of Drumstick tree ) – 2 to 2 ½  cup – fully cleaned of stems and washed well A paste of Sorisha, Kancha Lanka and a pinch of haldi  (Mustard and green chilli - roughly 1-2 for 4-5 tbsp of mustard, with a pinch of turmeric) – 4 tbsp Jeera ( Cumin) powder – 2 tsp Ada-Rasun paste ( Ginger-Garlic paste – roughly in equal proportion) – 1 ½  tbsp Onion – 1 large, sliced ( about 1 cup) Tomato – 1 medium - just quartered  ( better to choose a non-tangy, red fleshy one) Mustard oil –  3 tbsp and a few more drops Salt to taste  (  1-2 tsp) Haldi ( turmeric)- about 1/2  tsp Lemon juice – a few drops Water -1 cup
Procedure Clean 4 chicken leg-n-thigh pieces and just give them a few slits ( see pic). Heat mustard oil ( 1 tbsp) and sear the …

Lau Aloo Arua Tarkary in Methi & Hing | Lauki Recipe | Vegan Recipe | Bottlegourd Recipe | Bottlegourd and Potato Curry without Garlic and Onion | Odia Cuisine | Simple Healthy Tasty Recipe | Indian Cuisine |

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Lauki Recipe Version 5
Lau Aloo Arua Tarkary in Methi & Hing ( without Onion and Garlic)  
3-4 serves
In the body of a pressure cooker, heat refined/olive oil (1-2 tbsp). Add methi seeds ( fenugreek seeds- ½ tsp)  and hing( asafoetida- ½ tsp). Take out of flame. Add haldi ( turmeric), red chilli powder, salt, dhania powder( 2 tsp). Put back on flame. Add chopped tomato ( 1 large), diced lauki (bottlegourd -1), diced potato ( 1 large) and a bit of chopped fresh corianderleaves.  Mix and cook a bit. Add no/just a few spoonful of water. Close the lid and pressure cook for 1 whistle. Rest just a bit and cool under running tap. Open lid and put back the curry on gas burner to reduce excess water, if any, leaving the curry just moist. Finish with a lot of chopped fresh coriander leaves. Serve hot with rice/roti/puri etc.
A very simple, healthy and tasty completely vegan dish without even garlic and onion! Do try it out.

Note : If you do not like methi seeds in your bites as they are bitte…

Lau Masala in Milk | Bottlegourd curry with spices and milk | LAUKI RECIPE | VEGAN RECIPE | SIMPLE TASTY VEGAN RECIPE WITH BOTTLEGOURD | ODIA CUISINE | INDIAN CUISINE FROM EASTERN INDIA |

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LAUKI RECIPE 4

Lau Masala in Milk
3-4 serves Peel and chop lauki (bottlegourd – 1 no.) into small dices.
Heat pure ghee ( clarified butter – 2 tbsp). Splutter jeera ( cumin seeds – ½ tsp). Add finely chopped onion( 1 medium). Saute till translucent. Add ginger-garlic paste ( 1 tbsp , or a bit more) and saute on medium heat for a while. Add salt, haldi( turmeric powder- ¾ th tsp), red chilli powder( a bit, to own taste), dhania powder( coriander powder- ½ tsp) and garam masala ( all spice powder- 1 tsp). Mix and saute a bit. Add chopped tomato ( just a bit – ½ of one regular size). Saute for 2-3 mins till all spices blend well with tomato. Add chopped lauki and mix. Add some water (about ½ cup). Cover and cook on moderate to high flame till lauki is almost tender. Add milk (one cup), a pinch of sugar and give it a stir and cook covered controlling heat till moist and rolly-polly. Finish with a dash of cinnamon-green cardamom powder.

Note :
The same recipe can also be followed for another v…

LAU BADI FULAA | LAUKI RECIPE | ODIA CUISINE | HEALTHY SIMPLE TASTY VEGAN RECIPE | INDIAN CUISINE | LAU BADI SANTULA |

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LAUKI RECIPE -3
Lau badi Fulaa/ Lau badi Santula ( Odia Village Type)



A typical Odia healthy, simple and tasty side dish on a steamed rice platter! I think, no where else this simple recipe is followed.

3-4 serves Peel lightly and chop a tender lauki (bottlegourd-1) into small dices. If extremely tender and green, you may retain the skin- your choice. Discard the middle seedy portion, if not tender.
Keep handy about 15-20 numbers ( about two big handfuls/a cupful) of  phula badi ( see Note), which are readily available in market.
Procedure ( ingredients highlighted and quantity given within bracket)
Pressure cook lauki adding salt to taste, a bit of chopped tomato(½ of one ), a bit of chopped green chilli (to taste) and a bit of water( say ½ cup). Bring to one whistle on high flame ( usually takes hardly 3-4 mins) and switch off; rest for 1 minute and cool under running tap. Open. Lauki would be rightly cooked and soft by then, but not mashy. Alternatively, you may simply boil this …

BUTA LAU | LAUKI RECIPE | BOTTLEGOURD WITH BENGAL GRAM CURRY | ODIA CUISINE | HEALTHY SIMPLE TASTY VEGAN RECIPE | INDIAN CUISINE |

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LAUKI RECIPE-2

BUTA LAU TARKARY ( ODIA STYLE)
3-4 serves
Soak Buta dali (Split skinless Yellow gram, also called Bengal Gram – about 1&1/2 cups) for an hour.  Peel and chop tender lauki (one) into small dices.
In a pressure cooker body, add soaked buta dali( 1 ½ cups), diced lauki ( one regular size- about 3-4 cups of diced lauki), salt to taste, a pinch of sugar, haldi( turmeric-1/2 tsp), chopped tomato( 1 small), a bit of red chilli powder( ¼ tsp – or to taste), garam masala( 1/3 tsp), a bit of dhania powder   ( coriander powder- ½ tsp), a bit of jeera powder(cumin powder-1/3rd tsp), a pinch of any curry powder( optional) and ginger-garlic paste( 1 tbsp). Add enough water to cover the whole mix – say, about 2 cups. Close the lid and put on high flame for 1 whistle ( takes maximum about4-5 min.). Switch off; rest for a few seconds and then cool under running tap. Open the lid and place the curry back on stove. Let it boil on high to moderate flame for a minute or two, depending on con…

I have decided to post main ingredient-wise recipes for user-friendliness

LAUKI RECIPES | BOTTLEGOURD RECIPES |
Since I happen to have started my Odia food blog with a lauki (bottlegourd) recipe for no specific reason, (may be because that day I had made that Lauki-Prawn  dish for lunch and had just clicked it to save), I think I will share my different recipes with the same main ingredient, i.e. lauki to start with, for my visitors to make it easy for them to try out the ones they would like to. In fact, lauki is not supposed to be a premium or preferred vegetable. Yet we would see, keeping in view its health quotient ( known to almost all at least courtesy Baba Ram Dev) we can make it a good part of our homely meals, some of which, if offered in restaurants here as well as elsewhere, can be a source of great comfort to tourists and the like!   
Yes, that seems to be a great idea….. I will share the recipes Main Ingredient–wise. One can choose one recipe over another to try, depending upon ready/quick availability of all ingredients for a particular recip…