Thursday 25 April 2013

Some preparations of Indian summer vegetables


Some preparations of Indian summer vegetables 
Apart from the traditional way of cooking the summer vegetables like sabji, thepla, here are a few healthy ways to prepare bottle gourd, tori and tinda, those eternal summer vegetables.

•Make a raita of this, seasoned with cumin, mint leaves and mustard powder. 

•Boil bottle gourd, carrots, tomatoes and a handful of moong or masoor dal. Liquidise it and make a delicious chilled soup.


•Oven-grill tori , dudhi with Italian herbs, olive oil and garlic, and serve on bruschetta (French bread toast). 


•Stir-fry sliced tori, dudhi sliced red and yellow peppers and onions in extra virgin olive oil. Add some bacon or ham if you want a non-vegetarian variation. 


•For a typically Mediterranean dish, scrape and slice the tori; sauté in a frying pan with little butter and fresh dill (sowa greens). 


•Use it in grated form as stuffing for omelette/ pudla along with onions and capsicum.


•Cook tinda or any other gourd with a mild onion-garlic-ginger gravy; add a little milk along with water and simmer till done. 


•Pan-cook whole tindas, chopped dudhi, turai with browned onion, garlic, tomatoes and a little schezwan sauce sauce to accompany a roast. 


•Stir fry these veg with Chinese herbs — chopped spring onion, ginger-garlic, celery, green chillies and soya bean sauce.

NJOY.......eating these summer veges with a TWIST......

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