Lauki Chana Dal Recipe ( Bottle Gourd Curry )

Lauki Chana Dal | Lauki Dal | How to Make Bottle Gourd Curry with step-by-step photos...

Bottle Gourd Curry is a tasty and healthy gravy recipe made with bottle gourd(lauki)and Bengal gram(chana dal). This is a very simple, quick, and easy delicious veggie dish that is served with boiled rice, Rotis, and bagara rice. 

To make this recipe, I recommend t0 soak chana dal for at least an hour. I make this lauki chana dal in a pot, but you can make it in a pressure cooker. I usually make this recipe spicy by adding more red chilies and special garam masala, but you can keep it less spicy or mildly spiced to taste.

Lauki was the favorite veggie of Our Beloved Prophet (PBUH) because it is also sunnah to eat.

To cook this dish, I used the traditional spices that are used by my mother. 

In various styles to cook this veggie dish, some people put tomato, a green chili, etc., etc., but I didn’t use all these. Very healthy and delicious,s aslauki chana dal is prepared with very few spices, let's go ahead to know how to make lauki chana dal dish with step-by-step photos...

Tips:

To prepare this dish, use a small and young bottle gourd. You can also utilize the skin of the gourd to make lauki kebabs.

Avoid using a bottle gourd that has a lot of seeds. After peeling the bottle gourd, 

Always place it in water to prevent it from turning black. Well-roasting is an important aspect of Pakistani cooking.

             

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Firstly, rinse and soak the chana dal in the hot water for an hour. Peel and chop the bottle gourd into small pieces and put them in the water bowl. Peel and coarsely chop the onion.

Boil chana dal in the pot/saucepan and add ¼ tsp turmeric powder. Mix well, remove the scums on top of the chana dal, and cook it until the dal is soft. And finely crush the black peppercorn and brown cardamom together.

Heat the oil in the pot and put dried fenugreek seeds, let them crackle for a minute, then add onion slices, saute the onion for 4-5 m, then add ginger garlic paste and stir for a minute. 

Dissolve all the spice powders in a little water and mix well, then add the dissolved spices to the pot and mix well again over a low-medium flame.

Roast the spices until oil is separated, then put the bottle gourd, roast the lauki with spices very well for 5 minutes over medium flame.

After 5 minutes, add boiled chana dal to the lauki, stir well until oil comes out,p then add crushed spices.

Stir to well combine until oil is separated, pour hot and boiled water, bring it to a boil, then allow to cook another 10 minutes over the low-medium flame, keep stirring occasionally. ally

Once cooks pro, perfectly simmer it for 5 minutes over very low heat.

Lauki chana dal is done to serve

Lauki chana dal is usually served with boiled rice, pickle, and salad with rotis and naan.

                         

Achari Paratha Recipe ( Achaar wala Paratha )

                                      

Achari Paratha | Pickled Paratha || How to make achari paratha with step-by-step photos...

Achari Paratha is a delicious, tangy, and relish breakfast recipe that is made with fine flour, semolina, pickle masala, and some basic spices along with coriander leaves and chilies.

Paratha is a common menu for breakfast, lunch, or dinner in every Pakistani kitchen and especially in the Punjab region.

There are huge varieties of or a number of parathas. Just cook the paratha and serve it along with tea, coffee, or yogurt.

As I promised in my previous posts, I am going to start sharing cooking videos on my blog as well, so today you will get the Kheer video recipe with this.  

                           

The actual reason for making achari paratha was inspired by inspiration from Mateen Food Center. a most renowned local restaurant in Karachi.  Once I visited there, where I had achari paratha for the first time with doodh patti. the most amazing taste with a bit of tangy flavor. Since then, I made a plan to make paratha at home.

Though the taste wasn’t the same substantially, I could achieve the same taste.

 

For the best result, follow my detailed step-by-step photo, instructions, and tips above the recipe card.

                   

Recipe note:

Flour: I have used fine flour. If youdon’tt available f,  then all-purpose flour can be used instead of fine flour.

 

Semolina: Adding semolina brings crispiness to paratha. You can also skip this ingredient if you require soft paratha.

 

Pickle: using a mix of achar masala to make it tangy and flavored in paratha, whereas mango pickle and green chili pickle can also be used

 

Alternatively, if you like just flavor, not a tangy taste, then add achar gosht masala powder to the flour. 

For more paratha recipes:

Palak paratha

Egg paratha

Lachha paratha

Baldar paratha

Masala Paratha

Onion Paratha

Frozen Paratha

If you have tried this Achari Paratha, then don’t forget to rate the recipe. You can also follow me on social media.

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Combine flour, black pepper powder, salt, coriander powder, nigella, and semolina, and mix pickle masala.

                      

Add chopped coriander leaves, green chilies, and oil.

                    

Mix up all ingredients with flour until it turns crumbly. Next, begin to knead the dough using a little water. Once the dough is formed. Transfer to the working area.

                    

And start kneading by using your palm till it turns into a soft dough, neither sticky nor loose. Transfer  into the bowl and leave it  aside for resting about 15 minutes. 

  

                                                

Cut the dough into equal portions, and give a ball shape to each portion. Flour the rolling area. Take one dough ball at a time, and flatten it between the palm.

                      

Roll the dough ball into a very thin sheet,t almost transparent, and make thin strips over the rolled ball with the help of a pizza cutter or sharp knife,fe then apply ghee/oil over the str.ips

                         

And then sprinkle flour, and start rolling from one edge to another. ther

                      

Next, gently start rolling the rope like a snail, and press the end gently in the middle.

Prepare all the paratha dough the same way. 

                             

Preheat the tawa on medium flame.

                        

Flour the area and take one prepared paratha ball.

                        

And then roll out the paratha into a flat disc using a rolling pin and flour.

                                                       

Add 1 tbsp ghee and place the paratha to cook for 1-2 minutes, and flip. Add another 1 tbsp ghee/butter/oil and coo.k

                                  

Use additional ghee/butter/oil if required, and cook fa or further 2-3 minutes till golden brown.

                      

Achari Paratha is ready. Prepare more parathas in the same way.

                   

Transfer to the serving plate.

            

Serve quick achari paratha with doodh patti chai or spiced yogurt.

                                           

Fried Fish Recipe ( Steamed Fish )

Easy Fried Fish| Pan-Fried Fish || How to make fried fish with step-by-step photos

Easy Fried Fish is an extremely delicious, mouthwatering, and mild spiced recipe, it is known as a traditional Pakistani recipe, which is prepared with 6 ingredients, no batter required nor many spices, quick and easy to make, here I added some rice flour to the best coating on fish but this is optional you can skip it, originally in this recipe don't use any coating agent but 

I did, fried fish refers to any fish or shellfish prepared by frying. Often, the fish is covered with battered egg, breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. 

Fish is fried in many parts of the world, and fried fish is an important food in many cuisines because fish contains a low-fat, high-quality protein. Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and is a great source of minerals. 

In this recipe, very little oil can be used in shallow frying fish But can be also deep-fried, if you want some more crispy and crunchy crust on top of the fish then you must deep fry, On the other hand, if wanna have a steamed style so you just will be need of 2 tablespoon olive oil in a non-stick pan, and place marinade fish on pan and cook from both sides till both sides are done.

Pan-fried fish is one of the easiest fish recipes, I guess.  This recipe for fried fish is one of my favorite fish recipes, which is common in almost all restaurants and households. Well-marinated fish is fried in a non-stick pan until both sides are done. This perfectly crispy fried fish, when accompanied by steamed rice, will make your lunch meal delectable for sure. You can see a variety of fried fish recipes on my blog. The recipe for this fish fry is quite simple.

Just marinate the fish with a few spices and then shallow /deep fry in a pan over a medium flame until it turns a nice golden brown color. Above, I have given options, shallow or deep, to taste and choose. 

Here is the recipe telling how to make pan-fried fish with step-by-step photos. Additionally, I will also share with all how to remove the fish smell with step-by-step photos. Kindly follow the instructions properly, couldn't make a difference between fish and other meat, the smell just goes away.....Here I used a mushka fish; you can use any kind of fish that you like most. :)    

If you have tried this Fried Fish Recipe, 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 prepare this recipe, first, we will have to thoroughly rinse the fish. Take one large bowl, put the fish, wheat flour, and water, and rub each piece with flour. This tip will remove the smell.
                     

Then rinse them under the running water.

Add 1 tbsp turmeric powder to the fish and repeat the same process of rubbing each piece of fish with turmeric powder. 
                

Rinse the fish pieces under the running water, and now the fish is ready to use in the recipe.e           

  

Put the cumin seeds in the pan, dry roast them slightly on a low flame, and then crush them in the mortar.

           

In a large mixing bowl, put the fish. Combine all the dry spice powder with some water. 

I put some rice flour and water, as I mentioned in my description. You can skip, but this flour will make your fish crispy and crunchy. 

Apply the spices to all fish pieces properly and keep ithem n the refrigerator for marination for about 2 hours.

                    

Place a non-stick pan on the flame, pour oil, and heat it well on a medium flame.
                     

Take out the marinated fish from the fridge.
                          

Now, put the fish in the medium-hot oil pan and allow to fry each side for 2 to 4 minutes on medium flame.

.

                       

Flip and cook the other side on medium flame till it turns to a crispy crust on top. Repeat the same process with all remaining fish.
                      

Now transfer to the serving plate with the onion and lemon wedge.
                          

Now ready to serve with hot sauce, rumali roti, and naan