Bottle gourd curry with sesame seeds

admin@vahrehvah.com — Wed, 22 Sep 2010 18:29:53 +0500

Sesame seeds are rich in Iron they taste excellent with bottle gourd.
Bottle gourd curry with sesame seeds is a very healthy, delicious, good low fat and nutritious recipe. The recipe is high in iron and calcium nutritive values.
Bottle gourd is a very popular Indian vegetable mostly grown in summer months. It is also commonly called as Lauki, doodhi or ghia. It is a yellowish green color having the shape of a bottle. It contains white pulp with white seeds embedded in spongy flesh. What makes Bottle gourd most popular is that it is easily digestible and fast to prepare. The bottle gourd easily grows in warm and humid climate and seems to have originated in India and Africa.

Bottle gourd is a wonderful cooling vegetable that can really help fight the hot summer months. The fresh bottle gourd juice has been traditionally used for many years for treating many bodily disorders.
There are various ways in which this vegetable can be prepared as part of your diet. Bottle gourd as such is a very bland vegetable and when cooked with lightly roasted sesame seeds powder, it enhances the flavor of the vegetable and gives a nut-like taste and adds a delightful crunchy flavor to the dish. White sesame seeds are extremely rich in calcium and are useful in all cases of calcium deficiency.
The cooked vegetable has a cooling, diuretic, relaxing and anti-bilious effect on the body. It contains almost 96% moisture and is rich in calcium, phosphorous, iron and dietary fibers. It also contains vitamin C. The dietary fiber present in the bottle gourd makes it a very useful vegetable in preventing digestive disorders such as constipation, flatulence etc.
Since this dish is easily digestible, highly recommended for people with digestive problems, diabetes and if you are on a low calorie diet try this recipe out. So, if you are looking to add a vegetable belonging to the gourd family in your regular diet, why not choose the bottle gourd with sesame seeds curry.
Other popular recipes prepared with Bottle gourd are : Dudhi Theplas, Lauki ki Yakhni, Sorakaya pachadi, Bottle gourd kootu, Bottle gourd sambar, Lauki ka kofta, and Bottle gourd fry. We can also prepare healthy and very refreshing desserts with Bottle gourd like the Bottle gourd or Lauki or Doodhi ka halwa (Though the name sounds unusual, this dessert is yummy and delicious) and the popular Kaddu ki kheer, a very special Hyderabadi sweet dish served during feasts or occassions.

Palak moong dal fry

admin@vahrehvah.com — Wed, 22 Sep 2010 18:26:42 +0500

Spinach cooked with split moong dal and fried]]>
Palak Moong Dal fry is a very simple and easy recipe to prepare. A combination dish prepared with Palak (also commonly called as Spinach) cooked with split lentils (called the Moong dal or green gram) is iron rich, nutritious and healthy. Spinach (Spinacia oleracea) is an edible flowering plant in the family of Amaranthaceae. It is native to central and Southwestern Asia. Spinach may survive over winter in temperate regions. Spinach is thought to have originated in ancient Persia (modern Iran). Arab traders carried spinach into India, and then the plant was introduced into ancient China, where it was known as "Persian vegetable". Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed or quickly boiled. It is a rich source of vitamin A (especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, folate, iron, calcium, protein, folic acid and omega 3 fatty acids. Spinach also has a high calcium content. The same with Moong dal, is commonly found in most Indian kitchens. It is high in protein and easy to store (usually lasting for 6-8 months in an airtight container). Like most of the Indian recipes, Palak Moong dal fry is very adaptable dish and can be cooked in different ways, with different lentils and different spices depending on the region where it is cooked. Palak and moong dal makes a great combination and is good for digestion too. Palak Moong dal, the flavor of the dish comes from the spinach because the moong dal is added only to give the texture of a gravy/curry. Yellow mung dal/lentils are roasted till aromatic and then cooked with spinach and tempered with spices. It is very popular to lightly dry roast the yellow mung dal before cooking. Roasting the lentils, brings out the beautiful aroma that will hang around your home for a long time. A really true comfort, light, low fat, protein rich and healthy food best accompanied with rotis, chapattis or hot rice. Vah! The Palak Moong dal fry is cooked perfectly without changing its natural green colour of the Spinach.

Vahrehvah

Bottle gourd curry with sesame seeds

Palak moong dal fry