GILKYACHE/ TURAI/ SPONGE GOURD BHARIT

Gilke or Turai or Ghosale or it is known as “Chopdi Dodki” in Vidarbha region of Maharashtra. Chopdi means smooth in Marathi. It is one of the most underrated vegetable in the Indian Cuisine.Today I am going to share traditional recipe of my mother of Gilkyache/ Sponge Gourd Bharit. I don’t like it much in childhood but these days it is one of my favourites. It is one of the most underrated vegetable in the Indian Cuisine. The bland taste and neutral flavour of Gilke is the reason a lot of people dislike it. But you can make number of tasty dishes with it like curry, koshimbir, thalipeeth and bhaji/ pakode too. Gilkyachi Bhaji is more popular than the others. Gilke /Turai is a very healthy vegetable and is easy to digest in summer. It’s speciality is it is very cooling for body and it has a lot of water content. It is seasonal vegetable and easily available in Indian Market at very reasonable price. For today’s recipe you don’t need much spices but it results in delicious and tasty dish. This is traditional way of making Gilkyache Bharit in my family with some other recipes using it which I will share in my blog in future.  It tastes good with hot chapati’s and dal-rice.           

               Gilka/ sponge gourd is widely cultivated plant in the family Cucurbitsceae which is easy to grow. It is cultivated throughout Asia and the United States for the food and scrubbers but is natural to Tropical Asia and Africa. It is also known as Sponge Gourd, Bath Sponge, Rag Gourd, Luffa. It is titled to various names in different countries such as Greman: Luffa, Hindi: Dodka/ Gilka, Ghia: Torai and so on. Gilka fruit is amoothly cylindrical and about 24 inch in length and 3 inch in diameter. In general, the fruit featurs thin and smooth green skin, white flesh and smooth black, flat ovate seeds with length 1-12 cm. The taste of the fruit resembles Zucchinis.

                   Some health benefits of this fruits It contains antioxidants, minerals, vitamins, nutrients and lipids. It is an excellent source of Vitamin A and carbohydrates and also a very good source of vitamin B5, B6. The fruit is used in cooking as well as to treat various health aliments. It is helpful to lower the blood sugar, constipation, weight loss and hypoglycaemia. It helps to enhance immune system and detoxifies the body. It helps –

1. To prevent Eye Aliments

2. Cardiovascular Benefits

3. Prevent Diabetes

4. Prevents Muscle Pain

5. Reduce Arthritis

6. Treat Anemia

7. Brain Functions and so on.

So let us see now how to prepare this awesome recipe with step by step pictures. Hope you like the recipe and want to give a try. If you like it then don’t forget to share your comments below in the comment box.    

INGREDIENTS:

3-4 Gilke/ Sponge Gourds

2 medium size Onion, chopped finely

4-5 Green Chillies

1 tablespoon Ginger-Garlic Paste

1 sprig Curry Leaves

¼ Cup Spring Onion, chopped

1 tablespoon roasted Peanuts

½ tablespoon roughly crushed roasted Peanuts

½ teaspoon Turmeric Powder

1 teaspoon Garam Masala

¼ teaspoon Asafoetida

Salt as needed

½ teaspoon Mustard Seeds

½ teaspoon Cumin Seeds

1 tablespoon Oil

Coriander for garnishing

METHOD:

STEP 1 – Wash and clean the sponge gourd and wipe out with a kitchen towel. 

Grease them with some oil and roast them directly on the flame.
STEP 2 – When done, remove and wash under running tap water to remove the charred part from it.

STEP 3 – Then remove both the ends and cut with knife and 

mash very well using hands.

STEP 4 – Heat oil in a pan, add mustard seeds, cumin seeds and let them splutter.

STEP 5 – Then add whole peanuts and crushed peanuts and sauté for 1 minute.

STEP 6 – Add chopped onion and cook for 2-3 minutes until turns translucent.

STEP 7 – Then add chopped green chillies, curry leaves, chopped spring onion and ginger-garlic paste and mix and sauté well for 1 minute.

STEP 8 – Add turmeric powder, asafoetida, garam masala and salt and give a nice mix. Cook for 1 minute.

STEP 9 – Now add mashed gilke / sponge gourd and mix well. Cook for 3-4 minutes.

STEP 10 – Add chopped coriander, mix and switch off the flame.

Serve it warm with chapatti/ bhakri as a side dish with your meal and enjoy.

PANEER CHANGEZI

Paneer Changezi recipe is a very famous dish in India. Paneer Changezi cooked with spicy sauce and cream. A restaurant style recipe you can prepare at home easily. The taste is heavenly, thanks to the thick gravy. I am sure you are going to love it. Paneer Changezi  is best enjoyed with roomali roti or naan , however, teaming it with rice is also not a bad option. Try it and do share your experience with us.   

INGREDIENTS-

250-300 gm Paneer

60 gm Yogurt

1 teaspoon Ginger Paste

1 teaspoon Garlic Paste

2 tablespoon Gram Flour

½ teaspoon Chaat Masala

¼ teaspoon Turmeric Powder

½ teaspoon Salt

2-3 Green Cardamoms

2 Black Cardamoms

4 Cloves

6 Black Peppercorns

2 Dry Red Chillies

2 Bay Leaves

1 tablespoon Ginger-Garlic Paste

200 gm Onion

50 gm Yogurt

½ teaspoon Red Chilli Powder

¼ teaspoon Turmeric Powder

200 gm Tomato

2 teaspoon Coriander Powder

1 teaspoon Cumin Powder

1 teaspoon Paprika

450 ml Water

100 ml Milk

¼ teaspoon Nutmeg Powder

1 teaspoon Kasoori Methi

1 teaspoon Garam Masala

2 tablespoon Chopped Coriander

30 ml Oil and also for frying

METHOD

STEP 1 – In a mixing bowl, add paneer, besan, 60 gm yoghurt, turmeric powder, salt, ginger-garlic paste, chaat masala and mix well to coat the paneer cubes with the mixture. Keep it aside for 20-30 mins.

STEP 2 – Heat some oil in a pan, add marinated paneer pieces in it and shallow fry until golden brown.
STEP 3 – Remove it from heat and keep aside on an absorbent paper to drain the excess oil.

STEP 4 – Heat 30 ml oil, add whole spices in it and stir well.
STEP 5 – Add ginger garlic paste and sauté for 1-2 minute.

STEP 6 – Then add 200 gm finely chopped onion and fry till translucent or until it turns golden brown in colour.

STEP 7 – Switch off the heat and add 50 gm yoghurt to it and mix well.

STEP 8 – Then switch on the heat and add finely chopped tomatoes and sauté until it turns soft and pulpy.

STEP 9 – Cook for another 6-7 minutes on medium flame.

STEP 10 – Add ¼ tsp turmeric powder and stir well.

STEP 11 – Now add red chilli powder, salt, coriander powder, cumin powder and paprika and mix well.

STEP 12 – Cook for 3-5 minutes on medium heat.

STEP 13 – Add 100 ml milk and cook till it comes to boil.

STEP 14 - Add nutmeg powder, garam masala, kasoori methi and mix well.

STEP 15 – Add cooked paneer , season with salt and give it a mix.

STEP 16 – Cook for 5-7 minutes, add coriander leaves and mix well. Switch off the heat.

              Serve hot with naan or rice.

INSTANT MALVANI VADA / KOMBDI VADE

 Vadas are very common in Maharashtra and there is a huge variety of vadas being served in Maharashtra mainly the complete South India. Kombadi Vade is one of the long list that goes on the Indian menu. This recipe can be made easily using simple kitchen friendly ingredients such as rice flour, turmeric powder, oil and seasonings. Malvani Kombdi Vada is a classic Malvani dish popular throughout Maharashtra. Kombdi Vade means fried vadas with chicken masala. It is an amazing combination. Kombdi Vade is not complicated if you have the flour ready at home. This flour  mixture is prepared by using dried rice which is grind with urad dal, cumin seeds, coriander seeds, black peppercorns and fenugreek seeds for perfect quality. These days vada flour is easily available in supermarkets too. This is Instant Kombdi Vade recipe which don’t need the flour mix reday and you need very few ingredients which are available in your kitchen pantry. Serve hot Vada with Malvani Chicken for all the non-vegetarians and with veg curries like aloo sabzi, chole or any of your favourite curry to the vegetarians. So lets see how to make kombdi vade with homemade flour mixture.

INGREDIENTS:

 1 Cup Rice Flour

¼ Cup Whole Wheat Flour

¼ Cup Jowar Flour

½ teaspoon Fenugreek / Methi Seeds Powder

1 teaspoon Coriander-Cumin Powder

½ teaspoon Turmeric Powder

Salt as needed

¾ Cup Water

Oil for Frying

METHOD:

STEP 1 – In a mixing bowl, add all flours, spice powders and salt

and mix well.

STEP 2 – Then add water little by little and knead a dough.

The dough should be semi soft [not so thick nor soft].

STEP 3 – Divide the dough into equal portions. Keep it aside.

STEP 4 – Heat sufficient oil in a wide kadai on medium heat.

STEP 5 – Place a plastic sheet on the kitchen counter, grease it with oil.

STEP 6 – Take one dough portion, grease your fingers with little oil.

Flatten the dough ball and roll it and make a semi-thick disc using fingers.

STEP 7 – Slide it into hot oil.

STEP 8 – Fry on medium flame by flipping on both sides.

Press it slightly with the slotted spoon while frying which helps to puff up. 

 Fry until golden brown in colour.
STEP 9 – Remove and transfer it on a tissue paper or kitchen towel to drain excess oil from it.

Mahrashtrian Instant Kombdi Vade/ Malvani Vade are ready to be served with spicy gravy.

Here I served it with masala chicken and the taste was awesome. You can serve with both veg and non-veg curry of your choice.

CHICKEN MASALA

One of the most simple, home style Indian chicken recipe for beginners. This chicken masala goes well with any Indian bread/ steamed rice. Today I served it with “Malvani Kombdi Vade” and it tastes awesome. If you have been to any Indian restaurant or any Indian’s home, you have probably tried some version of this dish. Sometimes simple called Chicken Curry. This dish is basic in it’s use of spices and ingredients to bring out the complex flavours of a curry.  The flavours have more intense as you cook down the onion, ginger and garlic into a deeply flavoured masala paste. As I mentioned above this is a simple curry made in Indian households and is also a common feature on most Indian restaurants. There are a lot of variations of this dish however as people use different ratio of spices. Some love the whole spices and dice the onion and tomatoes to make a rustic sauce. Some leave out tomato. Each region has their own way of making it with locally available taste enhancers like coconut, cashews, sesame seeds, poppy seeds, etc. Here I keep it little bit thick gravy but if you prefer a thin gravy version, add some more water to this chicken and increase the chilli powder and garam masala by ½ teaspoon.  This recipe is very easy and simple and can be prepared with the ingredients available in your pantry. Do try this recipe at home and drop a comment below in the comment box. 

INGREDIENTS:

½ kg Chicken

1 Onion, sliced thinly

1 Tomato, chopped

2 teaspoon Ginger-Garlic Paste

2 teaspoon Turmeric Powder

2 teaspoon Red Chilli Powder

1 teaspoon Garam Masala

3 teaspoon Coriander Powder

Salt as needed

4-5 tablespoon Oil

For Onion-coconut Paste:

 1 Onion, chopped

1” Ginger Piece

4-5 Garlic Cloves

¼ Cup Desiccated Coconut

METHOD:

For Onion-coconut paste:

STEP 1 – Heat 1 teaspoon oil in a kadai, add sliced onion and let it sauté until translucent. Then add chopped garlic and ginger and roast for 3-4 minute. Add desiccated coconut and roast for 2-3 minutes. Cool it and make a fine paste with it. I already have onion-coconut paste so I skipped this step.

Cook The Chicken:

STEP 1 – Wash the chicken pieces, add 1 teaspoon ginger-garlic paste, 1 teaspoon turmeric powder, 1 teaspoon coriander powder and salt. Mix well and coat the chicken pieces with this spice mix. Keep it aside for 5-10 minutes.

STEP 2 – Heat oil in a pan, add ½ sliced onion and roast it well until brown in colour.

STEP 3 – Add marinated chicken pieces and saute well on high flame for 2-3 minutes.

STEP 4 – Lower the flame, cover it and cook for 5-7 minutes.

STEP 5 – Add 1 cup water, mix well and again cover. Cook for another 5-10 minutes or until cooked properly.

STEP 6 – When done, switch off the heat and keep it aside.

How to Proceed:

STEP 1 – Heat oil in a wide pan, add leftover ½ sliced onion and saute well. Add 1 teaspoon ginger-garlic paste, mix well and cook till the raw smell vanishes.

STEP 2 – Then add turmeric powder, red chilli powder, garam masala, coriander powder and salt. Be careful while adding salt as we have already added some salt while cooking the chicken.

STEP 3 – Add onion-coconut paste, mix it well and cook for 1-2 minute.

STEP 4 – Then add chopped tomato, cook for 2-3 minutes until tomato turns mushy and oil starts leaving from sides.

STEP 5 – Add cooked chicken in it, give a nice stir. 

STEP 6 - Add more 1 cup water, cover it  and cook for 5-7 minutes. 

Chicken masala is ready to serve.

Serve it hot with any Indian flat bread, onion wedges and lemon and enjoy.