Kublanga Manga Tenga Arcacha Curry /Ash gourd in coconut gravy


Kumbalnga is  also called ash gourd,white gourd, winter melon, white pumpkin, wax gourd, petha .

Ash gourd is a vine which is eaten as a vegetable. It is oblong in shape, can be around 1 to 2 metres in length, have a smooth or finely ribbed rind and a lightly yellow or greenish flesh. In North India, it is used to prepare a traditional sweet called Petha. In South India, it is used in various ways. Used   along with other vegetables in Sambhar, Avial ,Mor Curry etc.




Ash Gourd ,peeled and cubed -   2 Cups
Dry/Fresh  green mango   - 6- 7 pieces
Green Chili  - 4
Curry leaves - a sprig
Turmeric -1/4 tsp
Coconut - 1/4 cup ,grated
Cumin seeds -1/4 tsp
Whole red chilli - 2
Pearl Onions - 2
Mustard -1/t tsp
Coconut Oil - 1 tbsp

Step I
Grind coconut and cumin seeds to a little coarse paste.


Step II
Peel ,wash and cube the ash goud to 1/2 inch cubes.
Add a cup of water , mango ,salt ,turmeric ,green chili and few curry leaves.
Boil till fork tender and add the coconut paste and simmer for 3-4 minutes.

Step III
Heat oil and mustard seeds.
When it starts popping add onion , curry leaves and whole red chill.
When onion turns golden ,pour over the simmering curry.
And immediately remove from flame.

Serve with white rice.

PS : I have used the red chili in place of green chili.





Rajgira Poori /Amaranth Flour Poori


Amaranth flour is a gluten-free, protein-rich flour widely used as fasting food in North India. It is produced by grinding seeds from the amaranth plant into a fine powder. Although technically not a grain, amaranth yields a buff-colored, grain-like flour. Amaranth flour’s protein gets high marks for quality because of its rich content of the amino acids lysine and methionine. Waterchesnut/ Singada flour can also be used in place of amaranth flour in this recipe or combination of both the flour in the ratio of 1:1 can also be used.






Amaranth Flour  - 1 cup
Potatoes - 3/4 cup boiled and mashed
Red Chili Powder - 1 tsp
Himalayan Pink Salt/Sendha Namak - to taste (optional or use regular salt)
Ghee /Oil - for frying
Curd - as side

Step I - Dough

  1. Slight roast the amaranth flour and let it cool.
  2. Add salt and chili powder and mix well.
  3. Add the potatoes and make a soft dough.
  4. Add few table spoons of hot water if needed.


Step II - Frying Poori


  1. Heat oil/ghee in a deep pan to 350 F.
  2. Take a small portion of the dough and shape like a ball.
  3. Shape the dough ball like a disc pressing between your plams.
  4. Roll between two plastic sheets to a circle of thickness < 1/8''. 
  5. Take the rolled dough in the palm of your hand and drop in oil carefully.
  6. When the poori starts coming up in the oil lightly press with a spoon.
  7. When it puffs up turn and cook the other side.
  8. When both sides are golden brown take out and drain on paper.
  9. Serve hot with curd. 


PS: If u do not want to deep fry cook on skillet like Paratha.

Makki Ki Roti/Yellow Corn Meal Roti

Corn is a staple in Punjab specially during winter months. Makki ki roti and sarso ka saag is a very famous punjabi combo.Makki ki roti is made using the yellow corn meal we get in indian store and it tastes different form the mexican version of white corn meal (masa) we see in American shops. I like to eat makkai  ki roti with butter and mango pickle .
This recipe is from my Punjabi friend and i just love it.





Yellow Corn Flour  - 2 cups
White Radish/Muli - 1/2 cup grated
Onion - 1/4 finely chopped
Green Chili - 2 tsp ,finely chopped
Kasuri Methi - 1 tbsp
Warm water - 1/4 cup
Salt to taste
Butter  - 1/4 cup

Step I : Dough

  1. Heat a pan and lightly roast the flour for 5 minutes.
  2. Mix everything together  and slowly add just enough water to bind the dough.
  3. Need the dough well for 5 minutes and leaves aside for 10 minutes.


Step II : Roti Making

  1. Take two piece of big zip lock bag or parchment paper.
  2. Take a golf size ball of the dough .
  3. Place on a piece of plastic/parchment.
  4. And cover it with other piece of plastic/parchment.
  5. And using rolling pin roll to a 1/4 inch thick roti.


 Step III:

  1. Heat the griddle.
  2. Remove the top plastic .
  3. Lift the second one  in the palm of ur right hand .
  4. Put on griddle with roti side down and peel the plastic.
  5. Cook one side for few minutes and check for brown spots.
  6. Flip and cook this side till brown spots appear.
  7. Apply butter to top side and flip and cook for few minute.
  8. Apply butter on the new top side and flip again a.
  9. Cook for a few side and remove.

PS: Finely chopped  cabbage,fresh methi leaves ,boiled potato and  ajwain can also be added if muli is not available