Showing posts with label Sorekai. Show all posts
Showing posts with label Sorekai. Show all posts

Wednesday, May 9, 2012

Sorekai Kootu (Doodi or Lauki or Bottle gourd)

Bottle Gourd or Sorekai or Lauki  Kootu is a curry and You can have this curry with Rice, Chapati or Pooris and dosa or Idlis also.

Things Needed:
Sorekai : 2 cups.( cut in to small pieces)>
Coconut: 1/2 cup
Channa Daal : 1 Table spoon.
Urd Daal: 1 Table spoon.
Pepper Seeds : 6 to 8 seeds.
Red Chilly : 2 to 3
Oil: 1 Table spoon
Salt: To taste.
Curry Leaves: 8  to 10 leaves
Water : 1 to 2 cups.
Mustard seeds: 1 Tea spoon.
Urd Daal : 1 Tea spoon.
Ingh : a pinch.
Turmeric powder: one pinch.

Wash and cut   Sorekai in to small pieces.Remove the middle part if it had formed seeds. Roast channa daal , Urd daal till brown. Add  pepper seeds, and red chillies one by one to the roasted daals and mix well. Add a tea spoon of oil and pinch of Ingh to the mixture. Leave it for cooling. Grind coconut and the roasted mixture adding little water. Grind nicely till paste consistency.   Keep the ground mixture aside.
Keep a big pan on the fire and put one cup of water to it and boil the water.  Add cut Sorekai pieces and turmeric powder.  Cook for 5 minutes. ( till soft).  Add ground mixture and salt.  Boil for 2 to 3 minutes.
Now keep a small pan on the fire. Put remaining oil . Heat for 10 seconds and add mustard seeds, urd daal. Let the mustard seeds spurt. Add curry leaves and ingh to this mixture and pour it to the Sorekai mixture and mix well.   Serve Hot Sorekai Kootu with  Hot rice or  Chapatis or  Pooris.  Adding  a spoon full of ghee will give nice Aroma and it increases the taste.
Note :  Boil the vegetable till soft.  Can add carrots or beans along with Sorekai.  Can add 1/2 tea spoon of  rice with coconut while grinding. It helps the curry to mix well. ( soak rice for 10 minutes before using).
Serves: 2
Tip :  Having Bottle Gourd  Juice, in the empty stomach helps to reduce the acidity and toxin in the body. ( Wash and cut Bottle gourd  and put it in the liquidizer with one glass of water and grind it well. No need to add salt.  Can add 1/2 spoon of honey if you wish or you can have this juice as it is. No need to filter it.     

Tuesday, January 18, 2011

SOREKAI PAYASA..( KHEER )

Sorekai/Bottle Gourd Payasa/Kheer is a sweet dish and it is nice to have at any time of the day. Bottle gourd is loaded with healthy properties.
I have used bottle gourd, Avalakki, cardamom, coconut milk and jaggery for this payasa.

Lets see some benefits of eating " Cardamom " in our diet.
Cardamom helps to control cholesterol levels and improves blood circulation in the body. It is good for curing dental diseases and urinary tract infections. Cardamom contain some amount of anti inflammatory properties. It helps control and lower the blood pressure. It is rich with antioxidant properties. It is good for preventing cold and flu. Cardamom is rich in fiber. Cardamom is a good detoxify the unwanted things. It helps to clean out urinary tract, bladder and kidney  and removes excess water, toxins and salt. In Ayurveda, it is said that it helps to fight depression. Cardamom is used for bad breath, mouth ulcers and infections of mouth and throat.
Lets see the recipe Now.

Things Needed .

Sorekai/Bottle Gourd : 2 cups.
Avalakki/Poha/Flattened Rice : 2 Tablespoons
Jagery : 1 Cup.
Water : 1/2 cup
Cashew Nuts : 1 Fistful (small pieces)
Coconut :1 Cup.
Cardamom : 4 to 6 seeds.
Ghee : 1 Tablespoon.


Method :

1. Wash and remove the outer layer of bottle gourd and cut them into small pieces.

2. Cook cut pieces till they turn soft.
3. Great coconut and grind it with little water and squeeze out the milk. Grind it again and squeeze out the milk second time. Keep this milk aside.
4. Powder cardamom and fry cashews with 1 tablespoon of ghee.

5. Keep a pan on the fire and put cooked bottle gourd pieces.
6. Add powdered jaggery (used organic jaggery) and mix it well. Let it boil for 2 minutes.
7. Add the watery coconut milk (taken second time) and let it boil nicely for 2 minutes.
8. Add thin Avalakki and mix it well. Add the thick coconut milk and mix it well.

9. Let it boil for 2 minutes. Add cardamom powder and shift the Kheer to a serving dish.

10. Add ghee fried cashews and serve Sorekai Payasa cold or hot .
Note :
You can grind coconut into paste consistency and then add the ground coconut to payasa. (No need to add coconut milk). Remember that coconut should be tender.(not tender coconut). Jaggery should be reboiled to remove the dust particles. Keep 1/2 cup of water in a pan. Keep the pan on the stove. Let it melt and turn full liquid. Let it boil for 2 to 3 minutes. Sieve this content with a strainer. This way you can remove the dust particles in jaggey. Use the clean jaggery always. Adding avalakki/flattened rice is optional.
Time : 20 Minutes
Serves : 4 to 5