Bottle Gourd Stir Fry / Sorekayi Palya / Lauuki ki Sabzi

          Bottle Gourd (calabash) is a low calorie vegetable rich in vital nutrients. It cooks fast and easily absorbs the flavors of the spices added. Hence it can be incorporated effortlessly in many of the quick recipes. "Bottle gourd stir fry" is one such easy recipe which is good to go with chapatis, rotis and rice.

Ingredients:

• Bottle Gourd (calabash) - 1 / Around 3 cups cut into cubes.
• Grated coconut - 1/2 cup (use according to your requirement)
• Mustard seeds - 1/2 tsp
• Urad dal / split and skinned black gram - 1 tsp
• Curry leaves - 10 leaves
• Turmeric powder - 1/2 tsp
• Asafetida - 1/4 tsp
• Vangibath powder / sambar powder / rasam powder / red chili powder - around 2 tsp (use according to its spiciness)
• Lemon juice -1 tbs
• Cilantro (Green coriander) - For garnishing
• Water - Around 1/2 cup
• Oil - 2 tbs
• Salt - to taste

Method:

• Thoroughly wash and peel the bottle gourd and cut into cubes.

• Heat the oil in a pan and add mustard seeds. As the mustard seeds crackle, add urad dal.
• When urad dal slightly changes color add curry leaves followed by turmeric powder and asafetida.

• Add the grated coconut and saute for few seconds and add in the bottle gourd pieces, mix and saute for some time.

• Add water, cover and cook until the water is evaporated.

• Then add the lemon juice, vangibath powder, salt and mix. Saute until any residual water is evaporated.

• Finally garnish with fresh cilantro and enjoy.

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Lemon Tea - Refreshing & Energetic Drink

          Summer mainly reminds me of two things, exhausting sunny days and my mom's special lemon tea. Lemon tea with refreshing lemon juice and a hint of mint flavor is an excellent beverage which can uplift your mood and energy instantly. With all the ingredients readily available in the pantry its so very easy to prepare...

Ingredients:

• Black tea powder - 1 tbs, 2 to 3 tea bags can be used in its unavailability.
• Water - 3 cups
• Lemon juice - 4 tbs
• Mint leaves - 3 to 4
• Chopped ginger pieces - 1/2 tsp
• Cumin seeds - 1 tsp
• Green cardamom - 2
• Jaggery / Brown sugar -  around 5 tbs ; if not available normal sugar any sweetener can be used.

Procedure:

• Slightly pound the cumin seeds and green cardamon in pestle and mortar.

• Take water in a sauce pan and put on a stove top. Add the pounded cumin and cardamon. Add the chopped ginger pieces and let it come to a good boil.

• Add in the black tea powder, mint leaves and jaggery. keep the stove on medium heat, cover and let it boil for 4 to 5 more minutes.

• Take the sauce pan off the stove top and strain the tea.

• To this add the lemon juice and give a good mix.

• Serve the tea hot with the snacks of your choice.

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Muddi Palya / Mudde palya / Dal With Greens

          "Muddi Palya" is a kind of dal with greens prepared in many parts of North Karnataka. Its simple, nutritious and delicious with subtle flavors, making it apt for feeding even kids. It is perfect to go with rice, chapati and jowar (sorghum) roti...

Ingredients:

• Greens (amaranth, spinach, fenugreek, dil) - 4 hands full. single variety or mixed green leaves can be used. Make sure to include dil leaves whenever possible as it gives excellent flavor.
• Tur (arhar) dal / split and skinned pigeon peas - 3/4 cup
• Green chillies - 2 to 3, use according to the spiciness and your taste
• Tamarind - 1 marble sized
• Jaggery / brown sugar - 2 to 3 tbsp
• Coconut - 1/4 cup
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Fenugreek seeds - 5 to 6
• Urad dal / split and skinned black gram - 1 tsp
• Curry leaves - 7 to 8 leaves
• Turmeric powder - 1/4 tsp
• Asafetida - 1/4 tsp
• Coriander leaves / cilantro - For garnishing
• Oil - 2 tsp
• Salt - to taste
• Water - 3 cups 

(Tur dal and water are usually taken in 1:2 ratio if using stove top pressure cooker ; if using electrical pressure cooker use in 1:2.5 ratio)

Method:

• Wash the tur dal thoroughly and Soak in water for 30 minutes if possible. Cook in a pressure cooker until 3 whistles or for 15 minutes if using an electrical pressure cooker.

• Soak tamarind in 1/4 cup of warm water for few minutes and squeeze out the juice.

• Wash the greens thoroughly and chop them.
• Heat oil in a pan and add mustard seeds. When it stops crackling add cumin seeds and saute until they turn brown.
• Add fenugreek seeds saute for few seconds, do not burn them. Then add urad dal. Saute them until they change the color a little.
• Add in the green chilies, curry leaves and saute. Then add in the turmeric powder and asafetida.

• Add in the greens and saute until they reduce in size and are completely done. Add in the grated coconut and saute.

• Add the cooked tur dal, tamarind juice, jaggery, salt and mix thoroughly and remove from stove top.

• Finally garnish with coriander leaves. 

• Enjoy the "Muddi Palya" with steaming rice, chapati or jowar roti.

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