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Lauki And Ridge Gourd Khadi

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Lauki And Ridge Gourd Khadi Recipe, Ghia Lauki Sabji, How To Make Lauki And Ridge Gourd Khadi Recipe

The lauki curry along with ridge gourd is made with yogurt based stews or curries.

Bottle Gourd is a very healthy vegetable low in fat and cholesterol. It is rich in dietary fiber and has high water content which provides it a cooling effect.

Kadhi is a dish produced from gram flour (besan) and sour curd or buttermilk is basically originated in Rajasthan and popular within the North-western parts of India.

Kadhi or curry is among the preferred savory preparations of North Indian Dishes wherein people love it a lot. Pouring dollops of Kadhi over hot streaming rice and enjoying the same repeatedly until the stomach is full is definitely worth remembering.  

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About Recipe

Sorakaya Anapa Kaya koora, Sorekai Chorakkai Kuzhambu, ?Lau torkari

How to make LAUKI AND RIDGE GOURD KHADI

(8 ratings)
1 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
LAUKI AND RIDGE GOURD KHADI
Author : Vahchef
Main Ingredient : Bottle Gourd
Servings : 2 persons
Published date : December 20, 2018


Ingredients used in LAUKI AND RIDGE GOURD KHADI
• Bottle gourd - 1/2 cup.
• Ridge gourd - 1/2 cup.
• Green chilies - 1 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Butter milk - 2 cups.
• Rice flour - 1 tablespoon.
• Chickpea flour - 2-3 tablespoons.
• Carom seeds - 1/2 tea spoon.
• Red chili powder - 1 tea spoon.
• Green chili paste - 1 tea spoon.
• Oil - as required.
• Mustard seeds - 1/2 tea spoon.
• Asafoetida - 1 tea spoon.
• Fenugreek seeds - 1/4 tea spoon.
• Curry leaves - 1 spring.
• Chopped coriander leaves - 1/4 bunch.
• Turmeric powder - 1/2 tea spoon.
• Pepper powder (optional) - 1/2 tea spoon.
• Salt - to taste.
Method:
  • Take a bowl, add grated bottle gourd, ridge gourd pieces, green chilies, cumin seeds, salt, carom seeds, chickpea flour, little water and mix it like a bajji batter.
  • Heat oil in a pan, drop in the bajji with hands, fry pakoda (bajji) and transfer it into a paper towel.
  • In the leftover bajji batter bowl, add rice flour, little salt, water, red chili powder, green chili paste, cumin powder and mix it, later transfer into butter milk.
  • Heat oil in a pan, add mustard seeds, asafoetida, fenugreek seeds, curry leaves, coriander leaves, turmeric powder and saute it.
  • Add butter milk and boil it. for 1-2 minutes
  • Then add fried pakoda's and cook it for 1 minute on slow flame by the lid on it.

Now the lauki and ridge gourd khadi is ready to serve.






Cooking with images Pandharabhopla Dudya Bhopal Rassa , Bottle Gourd rasdar, Sorekai Esugai Balli Halu Gumbala saaru





Articles


Kadhi is a dish produced from gram flour (besan) and sour curd or buttermilk is basically originated in Rajasthan and popular within the North-western parts of India.

Kadhi or curry is among the preferred savory preparations of North Indian Dishes wherein people love it a lot. Pouring dollops of Kadhi over hot streaming rice and enjoying the same repeatedly until the stomach is full is definitely worth remembering.  

Types   of Kadhi: 

Kadhi is made using a number of recipes, according to the region and style. 

Punjabi Kadhi is a staple during winters. curd/ buttermilk when cooked with gram flour, nourishes warming characteristics. When eaten in winters, Kadhi behaves as a delicate medication to prevent from minor cold and cough problems. The actual cause of the medicinal qualities of Kadhi is also the mixture of spices used. Turmeric, curry leaves and bay leaves, when used collectively, offers that warm punch to the curry.

Gujarati kadhi is similar to amazing hot soup when it’s cold outside or you are sick. This delicious sweet kadhi prepared with besan (chickpea flour), curd and jaggery/sugar. In comparison with other kadhi recipes, Gujarati kadhi has simply amazing texture that lives up to its expectation of true Gujarati flavor due to mildly sweet and spiced. Gujarati kadhi goes perfectly with khichdi. 

Rajasthani kadhi, unlike Punjabi kadhi, no pakodas (or gram flour fritters) are put into the rajasthani form of kadhi, thus, making this recipe both light to eat and simple to make

Method: 

For the Kadhi, mix all the ingredients collectively. Ensure there is no lumps.   Add to a big pot, heat on medium. Bring to a boil. In the meantime, be certain that you're stirring regularly. If you do not stir, the mixture may become lumpy and separate. When the mixture has come to a boil, reduce heat to slow simmer. Still stir and simmer for 20-25 minutes.

Some pakodas or boondi are put into the same after which, tempering is performed using ghee and red chili. 

Don't prefer to eat Kadhi in sawan. Why?

Kadhi, in spite of being tasty, is cool in nature and therefore, tough to digest because it contains Besan. As well as the buttermilk is coming from the milk that is provided by cows which can be grazing on fresh new grasses of rain which can be already polluted and therefore are unacceptable for humans to eat. In the month of Shravan, humans aren't expected to eat Kadhi



 

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Mrs.Vahchef Posted on Sat May 16 2015

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