Lauki Kabab Recipe ( Bottle Gourd Kababs)

                                                                          

                                  

Lauki kabab | Bottle Gourd kabab || How to Make Lauki Kabab With step-by-step photos and video....

Lauki Kebab is a simple, spicy, and easy veggie recipe. This lauki kabab is prepared with a few ingredients. It is crispy and delicious with an amazing taste. I couldn’t resist sharing this recipe with you all.

This recipe actually belongs to my grandmother. My father grew up eating these kababs, and I did too. My mother learned this recipe from my grandmother, and I watched both of them cook these kebabs while I was growing up. It's a simple recipe that requires common spices found in any kitchen."

                              

My Latest Video: Lauki Kebab Recipe:

I love these kebabs with hot parathas, and I can have them anytime during the day.  My brother likes these kebabs best and prefers to eat vegetarian dishes.

There are two methods used to make these lauki kababs, but this is another one, which, as per my calculation, is the best one

Usually, people cook lauki with chana dal (Bengal gram) by adding the same spices as Shami Kebab and then grinding and making kababs, but I made kababs by grating raw bottle gourd and then adding some spices along with gram flour 

Gram flour serves as a binding agent for kababs. You can also add rice flour instead of gram flour or can use both flours in making lauki kababs.

So, let's begin with step-by-step photos. 

               

For more Tasty, Similar Recipes:

Pav kabab

Cabbage vada

Gola kabab

Shami kabab

Resha kabab

Fish kabab

Mince aloo cutlets

Macaroni cutlets

Mutton potato chops

Peshawari chapli kabab

If you have tried this Lauki Kebab recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make lauki kababs, firstly, peel and rinse the bottle gourd, then grate it. Transfer all grated bottle gourd to the muslin cloth to squeeze the lauki very well. 

Squeeze the bottle gourd as much as you can through a muslin cloth or strainer. Put the squeezed grated bottle gourd into another mixing bowl.

                                       

Dry roast cumin and coriander seeds on low flame for a minute, then coarsely crush them together in the mortar and set aside.

                       

Prepare all the veggies that will be used in this recipe.e

                           
                                                                       

Combine all spices and chopped veggies with the squeezed lauki. Stir until everything is mixed well.ll

                      

                               

Now add gram flour to the lauki mixture. Keep mixing the lauki mixture with gram flour until it comes into the dough foam. Gram flour quantity isn’t fixed at all

This depends on the lauki mixture and how much flour is absorbed. Once the mixture is turned into dough, the foam.

                               

                                                                        

                                 

Divide the equal portion of the kabab dough.

                     

The size and shape of the kabab depend on your choice.

                                

Prepare all the lamb kebabs and place them on the plate.

                                     

Heat the oil on the griddle/skillet or frying pan, add a little oil, and spread the oil over. Arrange 3-4 kababs on the heated griddle. And fry them on the medium flame

After 3-4 minutes, flip these kababs with the help of the spatula

                                

Cook the other side of the kababs for another 3-4 minutes till a nice golden brown color. Flip the kababs a couple of times till they are golden evenly.

                               

Once done

                       

                                                 

Place all kababs on a paper towel to remove excess oil.

                                   

Transfer all kebabs to the serving tray. Kababs are ready to serve. Serve hot with paratha or mint chutney.

                                                           

Aloo Raita Recipe ( Potato Raita )

                                                                                          

Aloo Raita Recipe || Potato Raita || How to Make Aloo Raita Recipe with step-by-step photos and video                                                          

Aloo Raita or Potato Raita is a simple, delicious, and easy raita. It is made with boiled potatoes, yogurt, spices, coriander, and mint. A perfect side dish recipe for Biryani, Pulao, or any Rice-based dish.

This summer, when I don’t feel like spending time in the kitchen. Right there, I would like to prepare a quick and easy meal for our dinner and lunch. So here I chose an easy and quick side dish, aloo raita, with my yellow rice. literally, this was an amazing combination when I started to eat. Even this raita goes well with chapatis and Paratha.

                                                              

My Latest Aloo Raita Recipe:

I also shared some of the other raitas on my blog,g like the most popular Zeera Raita, Veg Raita, Spicy Raita, and Baigan Raita or bhujia. Soon,oon I will share Lauki Raita as well.

Simple to make, Aloo Raita gets ready in just 15 minutes. It is also a great way to use up any leftover boiled potatoes sitting in your fridge. So, don’t wait for long; if looking for an interesting side dish, make this Aloo ka Raita and serve it along with your everyday meals.

                                                                                   

                                                                       

What is Aloo Raita?

Aloo raita is generally a side dish served with rice, roti, or paratha. It enhances the taste buds due to being flavourful; besides, it is also a great source of calcium, vitamin D, and iron.

This raita is made with potato, yogurt,t spices, and herbs. Lastly, this Raita is tempered with cumin seeds, dry red chilies, and curry leaves in oil; it surely enhances the taste even more.

The tempering is optional; you can serve it without tempering too.

You Might Like this:

Green Raita

Dahi Chutney

Garlic Mayonnaise

Cheese Sauce

If you have tried this Aloo Raita Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Boil the potatoes and grate them.    

Dry roast red chilies and black peppercorn on low-medium flame and then grind them into a powder form

        

Whisk the yogurt by adding salt.

               

        

Add ground roasted spice powder to the beaten yogurt and

mix very well

                            

                         

Next, combine boiled and grated potato, coriander, and green chili with the spiced yogurt.

                                       

Stir to mix until everything is incorporated. 

    

In a pan, add some oil and heat it; crackle cumin and curry leaves for a minute.

                                             

Pour over the raita

                                                                  

Aloo raita is done

                                             

Aloo Raita is ready to serve with Rice, khichdi.

                                                   

                 

Imli Ki Chutney Recipe (sweet and Sour)

Sweet And Sour Tamarind Sauce | Imli Ki Chutney | How to Make Imli Chutney with step-by-step photos and video

 

Imli Ki Chutney is a thick, flavored, and sweet and sour sauce of tamarind, an easy and quick recipe that can be served with all types of fried food, bun kabab, and stuffed paratha. This is traditional in Pakistani/Indian kitchens. Here I will share two types of sauces, sweet and sour, with a bit of difference.       

                                            

You can store them for a month or weeks, and you can also make bun kabab chutney and green chutney from this tamarind sauce. Thus, you will need yogurt, mint, and coriander leaves. Just add an instant sauce ready for bun kabab, and green sauce, so let's begin. 

If you have tried this Imli Chutney, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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My Latest Imli Ki Chutney Video:

Firstly, soak tamarind in hot water overnight, strain the tamarind water, and extract the seeds from the pulp. Now transfer to the saucepan.

                              

Place on flame, then add all ingredients to the saucepan, stir to mix well on medium flame, bring it to a boil, and keep stirring until the sauce thickens.

                                   

Then remove it from the flame and let it cool down completely. Now, it can be preserved in a glass container for up to one month. 

Note: Don’t use any plastic or metal jars for preserving the sauce

Imli Chutney is ready to serve with pakora, samosa, fried fish, roll, and kabab.

                  

Firstly, soak tamarind in hot water overnight. Strain the tamarind water and extract the seeds from the tamarind pulp and dry palm dates.

Now transfer both ingredients to the saucepan, place on the flame, then add all spices to the pulp.

                

Stir to combine well on a medium flame, bring it to a boil, and keep stirring until the sauce thickens.

Then remove it from the flame and let it cool down completely. Now transfer it to the glass container. 

Sweet tamarind sauce is ready to serve with chana chaat, laddoo path.  

Imli Ki Laal Chutney Recipe ( Tamarind Chutney)

                                                                             

 Imli Ki Laal Chutney |Sweet and Sour Tamarind Sauce Recipe with Step-by-Step Photos and Video. Imli ki laal chutney, also known as sweet and sour tamarind chutney, is a versatile condiment that complements various snacks, including dahi bhalla, chana chaat, dahi boondi chaat, pakoras, and samosas. Its unique flavor profile comes from a harmonious balance of sweetness, tanginess, and spice, making it an essential component for many chaats.

To create a delicious chutney, several roasted ground spices are added to amplify the flavors. This tamarind sauce can also elevate the taste of kachoris and golgappas. A well-prepared tamarind chutney is essential for creating enjoyable chaats that leave a lasting impression on your taste buds.

For convenience, this chutney can be stored in a glass jar and refrigerated for up to a couple of months, allowing for quick chaat preparation whenever desired. To achieve the right consistency, you can dilute the tamarind chutney with a small amount of hot water when needed.

Key Ingredients: Tamarind: The primary ingredient, available in three forms: - Tamarind block with seeds - Tamarind block without seeds - Tamarind paste (ready-to-use option).

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Imli Ki Laal Chutney Video:

The blocks require extraction for the tamarind concentrate, while the paste offers immediate usability.

Sweetener:

The sweetness is achieved using jaggery or date paste. Alternatives include: - Regular white sugar - Brown sugar or molasses - Coconut sugar - Artificial sweeteners (like stevia) - Honey.

Salt and Spices:

Flavor comes from roasted cumin, coriander, dry red chilies, and fennel seeds, often referred to as the Dahi Bara spice mix. A custom spice mix can be made or purchased in pre-mixed form.

Optional Ingredients:

Asafoetida (hing) and dry ginger powder (saunth) can enhance the flavor profile. A pinch of asafoetida and ½ teaspoon of ginger powder can be added for an extra depth of flavor.

You might like this:

Garlic chili chutney

Anar Dana Pudina Chutney

Imli Ki Chutney

Dahi Chutney  

Have you tried Sweet And Sour Chutney? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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Preparation Steps:

Soak and Prepare Tamarind:

Soak the tamarind for two hours. After soaking, remove all seeds and strain to discard threads and impurities. This will yield tamarind pulp; add water to achieve a runny consistency.

Roast Spices: In a pan, roast coriander, cumin, fennel seeds, and dry red chilies over low heat until fragrant. Once cooled, grind to a fine powder.

Cook Tamarind Sauce:

In the same pan, combine the tamarind pulp and bring it to a boil. Skim off any scum that forms on top.

Gradually add the roasted spice powder, ginger powder, and salt, mixing thoroughly.

Add Sweeteners and Color: Incorporate sugar and paprika powder, the latter serving to deepen the red hue of the chutney. Stir continuously until the mixture begins to thicken.

Red food coloring can be added for a brighter appearance if desired.

Cool and Store: When the chutney coats the back of a spoon and leaves a line when stirred, remove it from the heat.

Let it cool fully before transferring to a glass jar or bottle for storage.

Serving Suggestions: Imli ki laal chutney pairs wonderfully with a variety of snacks such as dahi bhala, gol gappa, chana chaat, fruit chaat, and samosa pakora. Enjoy this delightful condiment to enhance your culinary creations!