Lauki Dum Banarasi

Lauki Dum Banarasi or the Bharwa Lauki is a delicious preparation of the Vegetarian Royal Recipe inspired by Cuisines of Nawab. The Stuffed Bottle Gourd is simmered in a nut rich gravy and smoked to give the authentic taste to the Nawabi Cuisine. 

Ingredients

1 bottle large gourd, peeled and cut into 1 inch thick slices with center pulp scooped out

Ingredients For The Stuffing | Bharwa

1/2 cup paneer, crumbled

1/4 cup unsweetened mawa / khoya

1 tablespoon almond chopped

 1 tablespoon pistachio chopped

2 tablespoons fresh coriander chopped

1/2 teaspoon amchur | dry mango powder

1/2 teaspoon garam masala

1 teaspoon green chilli finely chopped

salt to taste

Ingredients For The Curry | Gravy

3 tablespoon ghee

an inch piece of ginger

3 cloves of garlic

2 onions, roughly chopped

3 large tomatoes, pureed

2 tablespoons cashew nuts

2 cardamoms

2 cloves

2-3 dry red chilies

½ teaspoon turmeric powder

1 teaspoon red chilli powder

1 tablespoon coriander powder

2 tablespoons fresh cream

1 teaspoon garam masala

salt to taste

1 piece of coal

1 teaspoon ghee

2 tablespoon fresh coriander chopped

Method

Steam the bottle gourd in a steamed until lightly tender. Don’t steam too much, as you don’t want the bottle gourd to become too soft. Remove from steamer and keep aside to cool.

Combine all the ingredients for the stuffing in a mixing bowl. Fill the steamed lauki with the stuffing.

Heat a shallow pan with a little oil on medium heat. Place the stuffed lauki on the oil and shallow fry until the filling and the lauki gets a little golden brown from the sides and center.

For the Gravy:

Grind the cashew nuts along with a dash of water to a smooth paste.

Soak Cashew and Poppy seeds in warm water for 30 minutes and ground to paste. Keep aside

Grind the ginger, garlic and onions into a smooth paste and keep aside.

Heat ghee in a heavy bottomed pan; add in the ginger garlic and onion paste and sauté on medium heat for 5 to 6 minutes until the raw smell goes away and is lightly browned. Add in the cardamom, cloves, dry red chillies, turmeric powder and sauté for a couple of minutes. Next add in the cashew nut paste, the tomato puree, coriander powder, red chilli powder, salt and garam masala powder. Stir for another couple of minutes until the tomatoes begin to come to a bubbly state.

Stir in the fresh cream and give it a brisk boil. Finally place the stuffed Bottle Guard into the gravy. Cover the pan, turn the heat to low and allow the Bharwa Lauki to simmer in the curry while we prepare the coal for smoking.

Place the coal on the flame and allow it to become red hot. Once you notice that the coal is red hot, place it in a small heat proof cup. Place this cup of coal on top of the simmering Bharwa Lauki. Add a spoon of ghee on top of the coal. It will begin to smoke. At this stage, immediately close the lid  and allow the mixture to simmer for another 5 minutes. This helps the Bharwa Lauki to get the smoked flavor.

After five minutes, turn off the heat, stir in the chopped coriander leaves. Spoon and transfer the Bharwa Lauki to a serving bowl.

Serve the delicious Bharwa Lauki or the Lauki Dum Banarasi along with Plain Parathas, Naan or Phulka’s

Note

You can substitute stuffing with boiled mashed potatoes instead of Mawa

Handi Kathal

Ingredients :

½ kg kathal ( Raw jackfruit)

4 onions – Sauted in 2 tbsp oil and ground to a paste,

garlic paste 1 tbsp,

ginger paste 1 tbsp,

2 tsp coriander powder,

1 tsp chili powder,

¼ tsp Turmeric powder,

1 stick cinnamon,

4-5 cloves – crushed,

3 tomatoes – chopped,

½ cup Curd beaten with a fork,

Garam Masala 1 tsp,

Salt to taste,

Fortune Rice Bran Health Oil for Frying.

Rub oil on your hands or put gloves and cut Jackfruit by removing the outer skin of the jackfruit with a sharp oiled knife. Cut into thick, big pieces, taking care that the pieces do not open up. Deep fry the pieces to a golden brown color. Heat oil in wok, add Cinnamon stick and Clove powder, garlic paste and ginger paste. Cook for ½ minute on low flame. Add the onion paste and cook till light brown. Add Coriander powder. Cook for ½ minute. Add Turmeric and red Chili powder.
Add chopped tomatoes. Cook for 7-8 minutes, till tomatoes get mashes and the oil separates. Add curd gradually and cook till gravy turns brown and oil separates. Add salt and Garam masala. Add 1/2 cup water. Boil. Add the fried Jackfruit pieces and cook covered on low flame for a few minutes. Garnish with fresh coriander, Serve hot.

This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com

Stuffed Bottle Guard in Tomato Curry :

Ingredients :

1 Bottle Guard,
For the Stuffing :
1/2 cup Grated Paneer,
2 tbsp Grated Processed Cheese, 
2 tbsp chopped Fresh Coriander,
1/2 tsp Dried Mango Pwdr [Amchur], 
1 tsp Green Chili finely chopped,
1 tsp Corn flour,
Salt to taste

For the Curry :

4 tbsp Oil,
1 tbsp Ginger Garlic Paste,
2 Onions chopped,
4 Tomatoes,
1 tbsp Poppy seeds,

2 Cardamom,

2-3 dry Red Chilies,
2 tbsp Cashew,
1 tsp Red Chili pwdr,
1 tbsp Coriander pwdr,
½ tsp Turmeric pwdr,
2 tbsp Fresh Cream,
1 tsp Garam Masala.
Salt to taste,
2 tbsp Fresh Coriander chopped

Peel the Bottle Guars, cut about 1 cm thick slices. Scoop out centre with a small Ring mold or bottle cap. Boil for 4-5 minutes in salted water, drain water n cool it.

Mix all ingredients in a bowl for stuffing and stuff inside Guard. Shallow fry it in a pan with some oil, keep aside. Keep Tomatoes in hot water for 10 minutes, remove its skin and chop it.
Soak Cashew and Poppy seeds in warm water for 30 minutes and ground to paste.

In a pan Heat Oil, add Cardamom, Dry Red Chilies, Ginger Garlic Paste and Onion. Sate it for a while. Now add Tomatoes, Coriander pwdr, Turmeric pwdr, Red chili pwdr, Salt and Garam Masala. Add Fresh Cream and stuffed Bottle Guard. Garnish with Fresh Coriander.

Shahi Coconut Pulao with Angoori Raita

Ingredients :

For Shahi Pulao:

3/4 Cup Long grain Rice Cooked in Salt n 1 tsp Lime Juice,
3 tbsp Fortune Rice Bran Health Oil,

1/2 tsp Saffron dissolved in 1 tbsp Milk,

1tsp Lemon Zest, Butter 2 tbsp, 

Cardamom 2 nos. 1" stick Cinnamon,   

Chopped Almond, Cashew n Raisin 1/4cup,

Shredded Fresh Coconut 3 tbsp,

Grated Paneer [Ricotta Cheese]  2tbsp, 

Chopped tin Pineapple 3 tbsp.

Tin Pineapple Rings 3 nos, 

Chopped Boiled Carrot n French Beans 4 tbsp.

For Angoori Raita: 

Hung Curd 1/2 Cup, 

Chopped Red Grapes 2tbsp,

Pomegranate seeds 2tbsp, Grated Beet 2tbsp,

Chopped Green Chili 1tsp,

Salt to taste,

Sugar 1 tbsp.

 

For Pulao :

Heat Oil in a Pan, add Cardamom, Cinnamon, Dry Fruits, Saute it. Add Carrot, French Beans, Rice, Saffron n Salt. Switch off the Burner n add Pineapple, Coconut, Lemon Zest n Paneer. Mix well.

For Raita : Mix all the Ingredient in bowl n mix well.

For Serving : Take a Ring Mould, Place Pineapple ring at the Bottom, make a layer of Shahi Pulao on it n press lightly. Top with Raita Layer n Garnish with Shredded Coconut n Mint Leaves.

This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com