Search This Blog

Sunday, May 6, 2012

Bottle gourd Manchurian/Lauki Manchurian (repost)

I was inspired by this Manchurian recipe ever since I saw it in a TV channel demonstrated by Mrs.Mallika Badrinath. It was an all time favourite for my kids then.I used to offer them as an incentive, after my full busy  working week on a weekend.When bottlegourd was bought in my home it means Manchurian dish will follow.Seriously I never tried making anything else with it.I have not tried Manchurian with mixed vegetables or Gobi.Though it takes long time for this dish to be ready, it tastes yummy and it will be finished in no time.


Bottle gourd1 medium size
Plain f lour/Maida1-2 cups
Greenchilli and ginger paste2 tsp
Onion chopped1/2 cup
SaltTo taste
OilFor frying

Peel, cut and grate bottlegourd.Add a tsp of salt and leave for 5 min.
Squeeze and drain excess water and take  this in a bowl.
Add flour ,green chilli paste, chopped onion and salt and mix to make a dough.
The measure of flour given is adjustable and you can  feel the dough texture while mixing.You can add more or reduce.
Make balls to desired size and keep.
Heat oil in a pan and deep fry adding few balls at a time.Remove and place them on a kitchen towel.
Now the sauce should be prepared for these balls to soak in it.
The manchurian can be prepared dry with just enough sauce or as a wet one by making a gravy.
The method for the sauce preparation is the same for both.


Onion (finely chopped)1 cup
ginger and garlic paste1 tsp
white pepper powder1 tsp
worcestershire  sauce2 tsp
soy sauce2 tsp
red chilli sauce2 tsp
corn flour1 tblsp
garlic (finey chopped)2 tsp
green chillies (finely chopped)2 tsp
Salt to taste
Sugar1 tsp
Oil2 tblsp

Heat oil in a sauce pan,add a teaspoon of sugar and wait till it turns burn.Do not turn with spatula.
Now add chopped onion and mix. If Ajino motto is used add it and fry on high heat.
Put back flame on medium.Add ginger garlic paste and saute.
Add little salt, white pepper powder and mix.
Keep the sauces ready.Take each sauce as per measure mentioned and mix them with little water(few spoons) and add one after the other.
Finally take corn flour in a bowl and mix with 1 1/2 glass water and mix well.
Pour this into the pan and give a quick stir.
Wait till glazy texture is formed and put off flame.
Now drop the fried balls in this sauce and mix well.
If a gravy consistency is required more of onion can be added and corn slurry can be increased.
Garnish with fried garlic pieces and fried green chillies.

I am sending this recipe to Ramya's ABC series- Gourds Event.

ABC Series : Gourds @ Ramya's Recipe

Friday, May 4, 2012

Bottle gourd gravy/Sorakkai gravy/lauki masala

This side dish made with a single vegetable in a gravy form goes very well as a side dish for rotis and also rice.


Bottle gourd/lauki/sorakaya1 small size
Onion1 No
Tomato1 No
Toor dhal/Red gram1 tblsp
Sesame seeds/Thill1 Heaped tblsp
Red chillies4 No
Coriander seeds1 tsp
Fennel seeds/Saunf1 tsp
Roasted peanuts or Dry coconut1/2 cup
Garlic2 cloves
Turmeric powder/Haldi1/2 tsp
Oil2 tsp
Salt To taste

Peel and cut bottle gourd into bite size cubes. Dice onion and  finely chop tomato and keep.
In a cup of water cook bottle gourd adding turmeric powder and salt till done but not very soft. Do not drain water.
Dry roast toor dhal,red chillies,coriander seeds,fennel seeds,sesame seeds,grated dry coconut and also garlic.
When cool first powder toor dhal and (roasted) peanuts and remove. Then powder coriander seeds, fennels seeds, red chilli and garlic. Finally add roasted thill/sesame seeds and coconut (if using instead of peanuts).
Heat oil in a pan add onion and saute,then add tomato and cook for a while.
Add this to cooked bottle gourd and also add powdered ingredients and mix well and bring to boil. Add salt and adjust consistency. Tasty side dish is ready to serve.

I am sending this recipe to Ramya's  ABC series - Gourds Event.