Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy)
Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy)

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, doodh lau or lauki-doodh ki sabji: (bottle gourd in milk curried gravy). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy) is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy) is something that I’ve loved my whole life. They are nice and they look wonderful.

See recipes for Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy) too. #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). Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy) Lau/Lauki/Bottle Gourd (Finely Grated) • Salt • Cooking Oil (Any Refined Oil or Mustard Oil) • Ghee • Hing • Sugar • Roasted Cumins & Dry Red Chilli Masala Powder (Homemade) • Garam Masala Powder (Homemade) Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy) Great recipe for Chilli Cheese Stuffed Mushrooms.

To begin with this recipe, we have to first prepare a few components. 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 it.

The ingredients needed to make Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy):
  1. Prepare 350-400 gms Lau/Lauki/Bottle Gourd (Finely Grated)
  2. Get To Taste Salt
  3. Get 1.5 tbsps Cooking Oil (Any Refined Oil or Mustard Oil)
  4. Get 1/2 tsp Ghee
  5. Get 1/8-1/4 tsp Hing
  6. Make ready 1 tbsp Sugar
  7. Prepare 1 tsp Roasted Cumins & Dry Red Chilli Masala Powder (Homemade)
  8. Get 1/2 tsp Garam Masala Powder (Homemade)
  9. Make ready Tempering Spices:
  10. Get 1 tsp Cumin Seeds (Whole)
  11. Get 1-2 Bay Leaves (Small)
  12. Make ready 1-2 Dried Red Chilli (Whole)
  13. Get 1 tbsp Maida (Mixed with the Warm Milk)
  14. Make ready 1 Cup Fresh Milk (Boiled & Warm)
  15. Get 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. 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 recipes for Curried Red Lentils too. Cook beans in the pressure cooker and drain.

Steps to make Doodh Lau or Lauki-Doodh ki Sabji: (Bottle Gourd in Milk Curried Gravy):
  1. 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
  2. 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
  3. 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
  4. 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)
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. Enjoy the absolutely decadent & delectable DOODH LAU/DOODHI-LAUKI/BOTTLE GOURD IN THE MILK GRAVY with your family & friends

See recipes for Curried Red Lentils too. 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. Add the masala paste, some water and the coconut milk and let it cook until beans are nicely done.

So that is going to wrap it up for this exceptional food doodh lau or lauki-doodh ki sabji: (bottle gourd in milk curried gravy) recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!