BOTTLE GOURD SANTULA (LAUKI)

Ingredients:

Bottle Gourd -cut in cubed - 2 cups
Milk - 1/2cup
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Zeera seeds -1/2 tsp
Urad Dal - 1 tsp
Curry Leaves - 1 spring
Hing - a pinch
Whole green Chili - 1 or 2
Salt - to taste

Preparation:

Heat oil in a pan and splutter mustard and zeera seeds. Add urad dal , hing, curry leaves and whole green chili and cook for a few seconds till the urad dal starts to change in brown color.

Now add cubed lauki and salt. Mix well . Cook covered for 7-10 minutes till lauki is tender.No need to add water.

Add milk to the curry and cook on low-medium flame until all the milk is evaporated.
Serve hot with rice or chapati.

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

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A PINCH OF HING

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