Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, doodh lau or lauki-doodh ki sabji: (bottle gourd in milk curried gravy). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
#Dal - Lau Chingri (lauki / Bottle Gourd - Prawn Curry) is a simple and a traditional Bengali homemade delicacy. The addition of prawns cooked with bottle gourd and a medley of spices tastes simply yummy. But I gave a twist to it by adding some dry roasted green gram lentil (moong dal). See recipes for Curried Red Lentils too.
Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy) is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy) is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook doodh lau or lauki-doodh ki sabji: (bottle gourd in milk curried gravy) using 15 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy):
- Prepare 350-400 gms Lau/Lauki/Bottle Gourd (Finely Grated)
- Prepare To Taste Salt
- Prepare 1.5 tbsps Cooking Oil (Any Refined Oil or Mustard Oil)
- Take 1/2 tsp Ghee
- Make ready 1/8-1/4 tsp Hing
- Take 1 tbsp Sugar
- Get 1 tsp Roasted Cumins & Dry Red Chilli Masala Powder (Homemade)
- Make ready 1/2 tsp Garam Masala Powder (Homemade)
- Make ready Tempering Spices:
- Take 1 tsp Cumin Seeds (Whole)
- Take 1-2 Bay Leaves (Small)
- Prepare 1-2 Dried Red Chilli (Whole)
- Make ready 1 tbsp Maida (Mixed with the Warm Milk)
- Make ready 1 Cup Fresh Milk (Boiled & Warm)
- Take 6-7 Urad Dal Bori (Vadi): It’s an imp. ingredient to be used in this recipe however, without it also the dish is absolutely delectable-(I didn’t have Vadi with me available, hence didn’t use it)
Steamed banana cake wrapped in banana leaves Before you jump to Steamed banana cake wrapped in banana leaves recipe, you may want to read this short. Add a little water and mix till you get a smooth batter. PUNJAB INTRODUCTION:- The legandary punjabi cuisine which has no doubt been responsible to a great extent for promoting the love of indian food outside india.the influence from the persians, afghans, greeks and mongols has resulted in the cuisines not only rich and exotic but robust and earthy as well."The taste of punjab" would perhaps inspired the indomitable. See more ideas about indian food recipes, bengali food, food.
Instructions to make Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy):
- Wash, peel off & grate the Lauki & set aside…also, if using the Vadis- Roast the same in a little oil, light brown & set it aside too
- Heat up a frying pan over a medium-high heat: Add in the Tempering, above-mentioned with the Hing too & allow all that to splatter & release their nice aroma
- Add in the Grated Lauki now, add in some salt (just a bit, the rest to be added later on post it’s cooked & shrinks in the quantity) & sauté for a minute or so
- Add in the Roasted Cumins Powder & a pinch of turmeric powder (optional)- But I always do (authentically, turmeric isn’t used at all in this recipe & hence not mentioned in the ingredients list)
- Now, lower the flame at this point- cover the lid & allow it to cook for about 6-8 mins time, as it releases quite a bit of its water content, stirring occasionally
- Uncover the lid- Cook for the next 5 mins time now, without any cover & putting the flame to the medium now to dry up the excess water in it at this point
- While the lauki is cooking: Keep the milk mixture for the same ready: Add in some Maida & Sugar to it so as not to get curdled once poured into the pan & the milk should be warm enough
- Now, once the lauki is well cooked- pour in the milk mixture while stirring continuously at this point, ensuring that the milk isn’t lumped anywhere & gently starts thickening to a smooth paste/gravy
- Lastly, add in the garam masala powder & the ghee & sauté the same for another 2 mins time & then, turn off the flame & cover it & let it sit on the warm oven for about 10-15 mins standby time before serving hot with hot Rice or Rotis
- Enjoy the absolutely decadent & delectable DOODH LAU/DOODHI-LAUKI/BOTTLE GOURD IN THE MILK GRAVY with your family & friends
PUNJAB INTRODUCTION:- The legandary punjabi cuisine which has no doubt been responsible to a great extent for promoting the love of indian food outside india.the influence from the persians, afghans, greeks and mongols has resulted in the cuisines not only rich and exotic but robust and earthy as well."The taste of punjab" would perhaps inspired the indomitable. See more ideas about indian food recipes, bengali food, food. Cook beans in the pressure cooker and drain. Prepare the masala by dry roasting the dhaniya, sesame, red chillies,cashew nuts and salt. Make into a paste, then add a little ghee and the beans, along with salt, and let it fry for few minutes.
So that is going to wrap this up for this exceptional food doodh lau or lauki-doodh ki sabji: (bottle gourd in milk curried gravy) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
