Doodhi (White Pumpkin) With Chana Dal

Continuing with the vegetables that are cooling and good in the summer heat, I share today the recipe for Doodhi with Chana Dal, a delicious and nutritious dish that goes well with both rice and roti.

Ingredients

250 gms doodhi (White Pumpkin) peeled and cut into 1 inch pieces
1/2 to 3/4 cup chana dal (soaked in water for one hour
2 onions finely chopped
3 medium sized tomatoes finely chopped or grated
2 green chillies finely chopped
1 inch piece ginger finely chopped
Few coriander leaves finely chopped
1/2 tsp jeera seeds
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp jeera powder
3 tbsp oil
Salt to taste

Procedure

Heat oil in a pressure cooker.  Lower flame and add jeera seeds.  Allow to splutter. Add green chillies, ginger and chopped onions.  Saute till onions are light pink in colour.  Now add chana dal, chopped doodhi and saute for a couple of minutes.  Add all the dry spices and cook for another minute or two and then add chopped / grated tomatoes.  Keep turning around on low flame till the tomatoes are well-blended.  Add 1 1/2 to 2 cups of boiling water.  Close cooker and cook for 5 - 7 minutes after the whistle.  This dish should have a thick gravy, accordingly add a little hot water on opening the cooker if required. Garnish with coriander and serve hot with roti / rice with pickle and yoghurt (optional).

Ridge Gourd - Turai Sabzi

With the Mercury rising each day, homemakers are always looking for ideas for mails that are light on the stomach, yet appetising. Turai or Ridge Gourd is a vegetable that is delicious, nutritous, but very easy to digest and makes a perfect dish for the summer months.
Ingredients
1/2 kilo Turai peeled and finely chopped (preferably buy the ones with smooth surface)
2 medium sized onions finely chopped
4 medium sized tomatoes finely chopped
1 inch piece ginger finely chopped
2 green chillies finely chopped
1/4 tsp turmeric powder
1 tsp coriander powder
3 tbsp oil
Few coriander leaves finely chopped
Salt to taste
Procedure
In a thick-bottomed pan heat oil. Add ginger, green chillies and onion and saute on low flame till onions are transluscent and pinkish in colour. Now add the chopped Turai and cover for a few minutes and cook on low flame. The Turai will give out some water. Let that dry. Now add the dry spices and tomatoes and saute for atleast 10 - 15 minutes on low flame till the tomatoes are well-blended. Reduce flame and cook on extremely low flame by placing some water on the lid, so that the Turai does not burn, but cooks in its own juices. After a few minutes check to see if the Turai and tomatoes are well cooked. With a wooden hand blender, blend Turai to a smooth paste like consistency. Add a little boiling water and garnish with coriander leaves and serve with dal khichdi or chappati.

A delicious new versatile snack from Britannia - Snackuits

A couple of days ago while doing my grocery shopping, I saw very colour and attractive packs of Britannia 50:50 Snackuits, a new product launch by Britannia and bought all three flavours because they looked absolutely yummy. 50:50 Snackuits is a delicious, but healthy snack in three flavours - Swiss Cheese & Chilly, Chinese Hot &Sweet and Italiano Pizza. They are a perfect tea-time or on-the-go snack. They also go well with a chilled lemonade or other drink on hot summer days that we are presently experiencing.

I also got a little adventurous and experimented with toppings and accompanyments that could go with Snackuits and here are some of my suggestion


On the Chinese Hot & Sweet, I topped it with lightly fried paneer pieces and crispy fried spinach.


On the Swizz Cheese and Chilly, I put a topping of finely chopped tomato, spring onion and red capsicum with a dash of salt pepper and lemon juice.


On the Italiano Pizza, I topped it with finely chopped chicken salami, corn and red chilli flakes.

All the three flavours go well with a dipped tarter sauce or even a green coriander chutney.