Showing posts with label Lauki. Show all posts
Showing posts with label Lauki. Show all posts

October 8, 2014

Lauki ka thepla - Dudhi bhoplyachi thepla recipe

sorekayi parotta
Lauki thepla recipe - Today I am going to share lauki thepla recipe which is very tasty and flavourful. To me this is truly an easy recipe. This is a simple version of mixing the ingredients and rolling the thin theplas, then shallow frying on a griddle with very less oil or ghee. It is a healthy dish for those who like to eat rotis for their breakfast or lunch.It goes really well with all varieties of chutney and raita. Above all you can easily pack it in the lunch box.

Most of the time I make thepla for our breakfast.This method is so simple, even novice cook can make it. Whenever I have enough time for kitchen in the evening I knead the thepla dough in advance and store it in the refrigerator to use it in the morning. It saves time and comes handy during the morning rush. Check out other delicious paratha and thepla recipe.

Preparation time - 20 minutes
Cooking time - 20 minutes
Yield 10 lauki theplas

  • 500 grams lauki / white gourd
  • 2 -3 tsp chilli powder
  • 1 tbsp oil
  • 2 cups wheat flour
  • 1/4 cup gram flour / besan
  • 1 tbsp coriander powder
  • 1 ½  tsp cumin seeds powder /  jeera powder
  • 1 tsp turmeric powder
  • 2 tbsp curd / yogurt
  • Salt as required
  • Oil or ghee as required


1.  Wash the lauki, peel and grate it. Heat oil in pan. Add the grated lauki and chilli powder. Saute until lauki is soft. Then add the coriander powder,  jeera powder, salt and turmeric powder. Keep it aside to cool.
mixture of lauki and other ingredients

2.  When the lauki mixture cools, add the yogurt and mix well. Add the besan and wheat flour. Mix well and knead it to a soft and firm dough.  Now divide the dough into 10 portions and make round balls from it.
add wheat flour to the mixture

3.  Flatten the ball and roll it to round roti by spreading some wheat flour. Heat a griddle and apply ghee or oil on it. Shallow fry the theplas until dark brown spot appears from both sides. Serve hot with chutney, raita, yogurt, pickle and subzi.
roll out thin thepla and serve hot

January 5, 2014

Cucumber white gourd raita recipe - Lauki kheera raita recipe

Lauki kheera raita in a serving bowl
Lauki, kheera raita recipe - A cool and refreshing raita made with cucumber, steamed white gourd and curds to serve as  an accompaniment with spicy main course dish. Cucumber raita is staple side dish in many homes. But for a change 

I prepared raita by combining steamed white gourd or lauki and raw cucumber. This raita is very healthy, simple and easy to prepare with easily available vegetables. 

It contains all the goodness of lauki, cucumber and yogurt. Cucumber and lauki has cooling effect hence the raita helps to keep the abdominal system cool and comfort

Preparation time 10 minutes
Cooking time 10 minutes
Serves 2

  • 1 cup grated and steamed white gourd / lauki / sorekayi
  • 1 cucumber, peeled and grated
  • whipped curd / yogurt
  • ½  tsp sugar
  • ¼ cup chopped coriander leaves
  • Salt to taste

For the tempering
  • 2 tsp ghee / oil
  • 1 small green chilly, chopped
  • 1 tsp cumin seeds / jeera

  1. Peel and grate the lauki. Steam cook it until soft. Cool  it.  
  2. Add peeled and grated cucumber to it. Add whipped yogurt, chopped coriander leaves, sugar and salt to it. Mix well with a spoon.
  3. Heat 2 tsp of ghee/oil  in a small pan. Fry chopped green chillies and jeera in it to make a tadka. 
  4. Pour the tadka over the raita. Mix well and  keep it in the refrigerator for 30 minutes. Serve chilled.

Cucumber white gourd  raita - step by step pictures

1.  Peel and grate the lauki. Steam cook it until soft. Cool  it.   Add peeled and grated cucumber to it.
boiled lauki

2.  Add whipped yogurt, chopped coriander leaves, sugar and salt to it. Mix well with a spoon.

lauki, kheera cilantro mixed to make raita

3.  Heat 2 tsp of ghee/oil  in a small pan. Add the  chopped green chillies and jeera. Fry for a whilet to make a tadka. Pour the tadka over the raita. Mix well and  keep it in the refrigerator for half an hour.

pour the tempering on raita

4.  Serve the cucumber white gourd  raita chilled.
prepared lauki kheera raita

June 18, 2013

Lauki paratha recipe - Dudhi bhoplyachi paratha recipe - How to make bottle gourd paratha

lauki paratha in a serving plate
Lauki paratha recipe - Today I have come up with an easy to prepare lauki or bottle gourd paratha recipe. White gourd is a healthy vegetable which many do not like. Therefore I have prepared paratha out of this vegetable which is not only healthy but tasty too.  This is a versatile dish which can be eaten at the time of breakfast, lunch or dinner.  The dough of this paratha can be stored in the fridge for two days. It tastes great when eaten with ghee, spicy curry, sabzi, curd, pickle, chutney or tomato ketchup along with some drink  like buttermilk or lassi.  The stuffed parathas can also be made using the same lauki mixture. 

Preparation time 15 minutes
Cooking time 20 minutes
Yield - 8 parathas.

  • 2 cups wheat flour (use more if required)
  • 2 cups grated white gourd / lauki / dudhi bhopla
  • 2 tbsp gram flour / besan 
  • 2 tsp curd / yogurt
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1 tsp coriander powder
  • 1/4  tsp cumin seeds powder / jeera powder
  • 7-8 curry leaves, roughly chopped
  • 1/4 cup chopped coriander leaves
  • Ghee / oil 
  • Salt to taste


1.  Peel and grate the lauki. Mix together the grated lauki, and other ingredients except wheat flour to make a thick lauki mixture.

put lauki and other ingredients in a plate

2.  Now add wheat flour to it and Knead it to a dough of  rolling consistency.
add the wheat flour

3.  Add more wheat flour if required. Use water or yogurt to get the proper consistency. 

4.  Divide the dough into orange sized portions.  Take one portion of the dough, dust it with wheat  flour and roll out round paratha from it.
knead it to a siff dough

5.  Roll all the parathas and place them on a plate. Now heat a griddle and apply 1/4 tsp ghee/oil on it. 

6.  Place the paratha gently on the tawa. Pour 1/4 tsp ghee/oil on the paratha.
roll the paratha on aboard

7.  Shallow fry the paratha till  brown spots appear on it. While shallow frying, press the paratha at the edges with a chapati presser.
shallow fry the paratha

8.  Serve the lauki paratha hot with ghee, spicy curry, sabzi, curd, pickle, chutney or tomato ketchup. 
serve the lauki paratha

May 24, 2013

Lauki ka halwa recipe - Gardudde halwa - Sorekayi halwa - How to make dudhi halwa

bottle gourd halwa in a serving plate
Lauki ka halwa recipe - Lauki ka halwa is a very popular  Indian sweet dish prepared with bottle gourd, ghee, sugar and flavored with cardamoms.  Bottle gourd is not liked by many, but I am sure this dish will be liked by everyone. 

Lauki is also known as  white gourd, bottle gourd, dudhi, ghiya, sorekayi and gardudde. It is a light vegetable with mild flavour. Fresh bottle gourds are easily available in  Indian markets throughout the year. 

I make this halwa often. Its a hassle-free sweet dish which can be made in a jiffy with few ingredients. Though this is a sweet dish its healthy one and to make it more healthier and to keep the nutrition intact, I cooked the grated bottle gourd in pressure cooker and then sauted with ghee.

Preparation time - 10 minutes
Cooking time - 25 minutes
Yield - serves 2 - 3

  • 2 cups grated bottle gourd / sorekayi / Doodhi / lauki
  • 1 cup sugar
  • 2 tbsp ghee
  • ½ tsp cardamom powder


1.  Wash the bottle gourd and pat to dry with a kitchen towel.
bottle gourd

2.  Peel and grate the white gourd/ lauki. Immediately transfer the grated lauki to the cooker container. 

3.  Cover this container with lid. Put some water in the pressure cooker. Place the cooker plate. 

4.  Then place the container with grated lauki inside the cooker. Do not add water in the lauki.  

5.  Take 3-4 whistles and remove the cooker from flame. Keep it aside and allow to release the pressure. When pressure goes, remove the boiled lauki 

grate the lauki and cook it in a cooker

6.  Heat 1 tbsp ghee in a pan on a medium low flame. Add boiled lauki to it. Stir continuously for 3-4 minutes or till it boils. 

7.  Now, add sugar and  mix well. Stir till the sugar melts  into lauki. Now cook it on a medium low flame till the mixture  becomes slightly dry.
add sugar to the cooked lauki

8.  At this stage pour the remaining 1 tbsp ghee all over the mixture and mix well. Stir constantly till the lauki mixture turns dry and become lump. 

9.  At this stage remove the halwa from the flame. Allow it to cool. Mix cardamom powder and keep it in the fridge. 
cook till sugar melts and simmer

10. Serve lauki halwa as a dessert.
serve the lauki ka halwa

December 8, 2010

Gardudde paays recipe - Sorekayi payasa - White gourd kheer

sorekayi payasa in a serving bowl
Gardudde paays recipe - This is a traditional kheer of Karnantaka. White gourd is called as sorekayi in kannada and gardudde in konkani. This kheer is very simple to prepare and quickly gets ready. White gourd doesn't take much time to cook. This kheer or payasa has full of coconut and cardamom flavour. Semolina or rava is used as a thickening agent, otherwise the kheer may turn watery. Instead of rava, rice flour or raw rice paste can also be used.

Preparation time - 15 minutes
Cooking time - 15 minutes
Yield - serves 2

  • 1/2 cup bengal gram / chana dal
  • 2 cups peeled, grated white gourd 
  • 1 ½  cup grated coconut
  • 2 cardamoms, powdered
  • 1 ½  cup jaggery
  • 4 tbsp rava / samolina
  • 1/2 tsp ghee

  1. Boil 2 cups of water and cook bengal gram till it turns very soft. Drain excess water and keep it aside.
  2. Fry rava with ghee on a low flame for a few minutes and keep it aside. Grind coconut and Jaggery together with little bit of water and keep it aside. 
  3. Boil a cup of water, add the white gourd. and cook till soft.  Add cooked chana dal and mix well. Further boil it for a minute.
  4. Then add rava and stir continuously to avoid lumps. Add water if required. Cook  it for 4 - 5 minutes.
  5. Then add the coconut and jaggery mixture. Stir continuously while boiling. Add water to get the desired consistency.
  6. Simmer till the kheer becomes thick. Remove from the flame and add cardamom powder. Mix well. Garnish with dry fruits and serve hot or cold.
sorekayi payasa