Yesterday was one of those days when I can call
myself “brain dead”. Bored and exhausted after an eventful weekend. Usually my
weekends are always very eventful and I have no clue when it just flips away
without enjoying the simple pleasures of having a weekly off. Can’t help it as
they say “Such is life” and it goes on…..
I was not in a mood to cook the same sabji or
daal for dinner but not in a position to prepare an elaborate meal. I had an
option of either ordering food from takeaways or eating some leftover food from
the fridge. That’s it then, oily takeaway food or leftover food for dinner. It
was quite clear that I would rather eat some fresh salad than actually order
oily, unhealthy food from takeaway or forcefully stuff my mouth with leftover
food.
So, this is it the decision was taken but what
about the choice of the meal that I am going to cook. . When I opened my fridge,
I noticed some fresh green bottle gourd sitting cozily under packets of fresh
coriander leaves. Within few minutes, the menu for dinner was planned. It will
be Tawa Cooked whole wheat naan with stuffed bottle gourd curry. I thought it
will be easy and little different from the usual bottle gourd recipe.
Traditionally Naan is cooked
in Tandoor or an earthen oven which works on the same principle as of
the modern day ovens. Interestingly, the biggest advantage of cooking in Tandoor
is that it provides complete wrap around heat due to the way it is built and by
controlling the draught and the fuel. Since we don’t own a Tandoor or have no
plans of owning one in future, I usually use simple iron griddle and make Naan
on stove top.
This one is a healthier version (made of Whole
Wheat)and hence, guiltless indulgence .I wasn’t too sure as how it would taste
in the beginning as Naan meant flat bread made with Maida and Maida alone! But
to my surprise (a pleasant one too!), it not only tasted wonderful, it also
remained soft for a long time. Yes, none of that unpleasant rubbery texture
which requires you to use both your hands to tear the Naan into pieces! ;)
It worked wonderfully well
with my stuffed bottle gourd curry. It is light for the palate and it has
diuretic benefits and is rich in many important minerals and some vitamins, is
low in calorie content and has a good amount of dietary fiber.
The lauki is filled with a delicious stuffing
and simmered in a mixture of onion paste and spiced yogurt for a little taste
of heaven! I've tweaked and taken short cuts(from the original recipe) but I
think the lauki was still very lazeez! :)
Cooking
Time: 15 minutes
Preparation
Time: 30 minutes
Serves: 3-4
people
Ingredient
for Whole Wheat Tawa Naan
Whole Wheat flour (Atta): 3 cups
¼ cup warm Milk
¾ - 1 cup Yogurt
1 sachet/7 gms Instant Yeast
½ tsp. Sugar
¼ tsp Baking Powder
1-1½ tsp Salt
2 tbsp Oil
Lukewarm water for kneading
For Garnishing:
2 tbsp Roasted whole cumin seeds for garnishing
½ cup finely chopped coriander leaves for garnishing
Ghee/Butter
Method
1. Dissolve yeast in warm milk and keep aside till it starts to react.
It will turn frothy and you can see bubbles on top.
2. Next step is to sift wheat flour along with sugar, baking powder and
salt. Make a small well in the centre and slowly add yogurt, oil and yeast
dissolved milk. Add little warm water if needed and kneading till you get soft
pliable dough.
3. Cover this
dough with a wet muslin cloth or cling film and keep it in a warm place for 1½
to 2 hours till the dough rises and doubles its original quantity.
4. Punch down
this raised dough to release air and divide it into equal sized lemon sized
balls.
5. Roll this dough ball in
little wheat flour and flatten it on flat surface. With the help of rolling
pin, roll it into a ¼ inch thick oval shaped roti. Sprinkle little cumin seeds
and coriander leaves or any topping of your choice and gently press them using
rolling pin.
6. Heat tawa/griddle at medium
flame. Slightly brush it with a touch of oil and put the naan on the hot
griddle.
7. When you see bubbles forming
on the surface of naan in few seconds time, increase the heat to high and lift
the tawa and turn it down so that the surface of naan is directly exposed to
the flame. While keeping the flame on high, move the tawa so that naan is
cooked evenly and dark spots starts to appear.
8. Walla, Whole Wheat Naan is
ready to serve. Apply butter or ghee and serve hot with your choice of curry.
Ingredients for Stuffed Bottle Gourd Curry
Cooking Time: 40 Minutes
Preparation Time: 20 minutes
Serves: 3-4 people
Common
Ingredient:
1
Bottle Gourd- 300 gms
Salt
to taste
Ingredients for Filling:
1 medium sized potato (boiled and
mashed)
1 green chilli, chopped
1 tsp ginger paste
2 tbsp chopped coriander
1/2 tsp dried mango powder
1/2 tsp coriander powder
1/2 tsp chilli powder
1 tsp chaat masala
For the Gravy:
Onion Ginger Paste: 1 large Cup
1 small stick cinnamon
3 cloves, 1 Green Chilli Chopped
2 tsp Coriande Powder
½ Cup beaten yogurt
1 tsp red chilli powder
1/2 tsp garam masala
1 tsp sugar
2 tsp oil
salt to taste
2 tbsp chopped coriander for
garnish
1 ½ tsp grated cottage cheese for
garnish
Method:
1. Scrap the Gourd and cut it
into quarters and pressure cook it with 1 cup of water and the salt. Wait for 1
whistle and cool.
2. Meanwhile mix together the
ingredients for stuffing and keep aside.
3.Scoop out the inside pulp,
discard it and keep the scooped gourd aside. Be careful while scooping to not
break the outer shell.
4.Stuff the scooped out bottle
gourd shell with the filling mixture and cut them into roundel shapes.
5. Heat oil in a non-stick pan
and shallow fry the stuffed gourd till brown spots appear on all the sides. Approximately
5 minutes each side.
6. For the gravy, heat the oil
in a non-stick pan, add the cinnamon and cloves and fry for 1 minute.
7.Add the onion garlic paste,
chilli, coriander powder, red chilli powder, garam masala, sugar and salt and
cook stirring continuously till the mixture leaves oil from the sides.
8.Now lower the heat and add
yogurt. Keep stirring it continuously over low flame or it will spoil the gravy.
Cook it for 10 minutes before adding warm water to adjust the consistency of
the gravy.
9. To get the smooth texture
puree the gravy using blender.
10.Place the roundel bottle
gourd pieces in a serving dish and pour the hot gravy on the side.
11.Garnish it with chopped
coriander and grated paneer.
