Lauki Carrot Juice -Detox Drink

The Lauki Juice is the best early morning drink to help detox. You can consume bottle gourd in juice form. Bottle gourd is an excellent food with loads of nutritional value. Drinking bottle gourd juice with salt keeps one refreshed and cool during summer. . It has several other names in India and around the world -ghiya, doodhi, lauki, white gourd, bottle squash, calabash gourd etc. When carrots are cooked, all the nutrients are lost. Start with a little fat and a little liquid, along with whatever seasonings you choose… Lauki carrot juice is an especially nice liquid to begin with, because the reducing process concentrates both its sweetness and its acidity. (A little lemon juice at the end adds the perfect balance.) .The secret is in the carrots and are sweeter than other varieties and really balance out the earthiness of the bottle gourd while the ginger adds a hint of spice. 

Bottle gourd provides good amount of both soluble and insoluble fibre and water. It is very helpful during summers and specially those who work under the hot sun as it has the ability to prevent heat strokes and recovers the water lost due to perspiration. Bottle gourd is also beneficial in conditions like jaundice and inflammation of kidneys.This recipe is a powerhouse of antioxidants, high fiber, and great anti-inflammatory food. It’s not only nutritious but also delicious. This stuck me up to make this juice recipe with 2 ingredients. Try this new juicing recipe "Lauki - Carrot Juice" made from fresh veggies such as carrots, lauki and ginger.

Prep  time	Blending time	Serves
15 mins	10 mins	2 persons

Recipe type:  Drinks

Cuisine:  Indian cuisine

Ingredients Bottle gourd (lauki) peeled and diced  -1 no Carrots -2 no’s Ginger -1 “ Apple -2 slices Coriander leaves -few sprigs Sesame Oil -1 tsp Honey -2 tbsp. Salt -1 tsp Lemon juice -1 tsp

Method

1. Take a bottle gourd, wash it thoroughly and peel the outer cover. Scoop out the seeds parts from the center of the gourd.Cut the remaining pulpy part of Bottle gourd in to pieces. Now take carrot and chop into small pieces and cut two slices of apple and keep aside.Pluck few coriander leaves and take seasame oil in a bowl mixed with salt.

2. Sesame oil when mixed with bottle gourd juice helps to cure problems of insomnia. Blend all the ingredients until smooth, adding some water to make a fine consistency. Remove the juice and strain it in a strainer. Adjust the salt and consume as soon as possible.

Notes

You can use a juicer to extract the juice from the carrots and gourd, but the pulp value is lost and you will have to use a lot more of the gourd and carrot to get the desired quantity.

Aloo Dill(Suva) Palya

This is one of the recipes which can be prepared if you don’t have any plans, or say, you came home after a hectic day and don’t feel like cooking something that’s take a lot of time. This recipe is also best for bachelors who are not inspired to spend more time in the kitchen.

If you have the potatoes, boiled, peeled and diced and the dill leaves, cleaned, washed and chopped, this curry can be put together in no time. It goes very well with both rotis and rice, whereas potato is called “The King of vegetables”. It is so versatile that there are thousands of recipes that can be prepared with potatoes.

It is a very simple dish yet delicious and goes well with rice and rotis. It is sometimes made even simpler with just cumin seeds and chillis without much spices with a pale yellow look. You can drizzle some lemon juice and have it (as a starter) with some sliced onions it tastes heavenly!!!

Check out some more Poriyal varieties

Prep  time	Cooking time	Serves
10 mins	15 mins	3 persons

Recipe type:  Poriyal  varieties

Cuisine:  Karnataka cuisine

Ingredients Potatoes  chopped -2 cups Dill leaves -1/2 cup Oil -2 tbsp. Fennel seeds -1 tsp Onions -1 no Crushed garlic and ginger -1 tsp Hing -pinch Turmeric powder -1/4 tsp Red chili powder -1 tsp Salt – to taste

Method

1. Heat some oil, add the fennel seeds, when it starts sizzling, add the chopped onions and garlic and sauté till the garlic turns golden and gives a nice smell. 

2. To this add turmeric powder , chili powder and sauté them for few seconds till masalas blend.

3. Now add boiled potatoes, dill and salt to taste and cook them adding ¼ glass of water covered in a medium flame till all the water is absorbed. 

4. Mix well and cook till potatoes are cooked completely. 

5. Once done, remove and serve it warm with rotis. 

Serving suggestions

Serve with roti or paratha or as a side dish with your dal-chawal.

 Notes

Keep stirring then and there or the potatoes might get burnt or stick to the bottom of the pan.

Khura (Buckwheat Pancake) - Arunachal Pradesh Cuisine

A breakfast recipe from this state was amazing and. It is found in almost all of the street shops of twang which is made up of buckwheat flour. Pancakes, a traditional monpa tribe breakfast, served with butter tea made of yak milk. Traditionally it is mixed with a local Tibetan beer called chang. I have replaced it with water instead of beer.
This month Shhhh secretly cooking challenge concept is Arunachal Pradesh cuisine.My partnet Priya SDuresh gave me two secret ingredients Maida and Carrots,out of which I have decidedto do Khura (buckwheat pancake).It was a lovely experience to work with these types of cuisines. Thank you akka once again for the lovely ingredients.

Check out some more Breakfast Recipes Prep  time Resting  time Cooking time Serves 10 mins         1 hr 15 mins 6 persons Recipe type:  Dosa varieties Cuisine: Arunachal Pradesh Ingredients Buckwheat Flour  -1 cup Maida -1/4 cup Grated Carrots -1/2 cup Water –to mix Salt –to taste Butter –as needed Method 1. Let’s make thick batter by mixing all the flours with water. Rest it for an hour. Grate the carrots and mix it with the batter.Chop coriander leaves for the aroma.  2. Heat a griddle or tawa in a medium flame and smear some butter. 3. Pour the batter in the center of the pan and try taking it out without stuck. These will be slightly thicker so cook on both sides. 4. Serve khura hot along with butter tea. 5.Serve with kara chutney or with your favorite ones Notes 1. I have twisted the recipes with Maida and carrots for my kids to have a different taste. You can proceed with the authentic way of their cuisine. 2. You cannot spread it thin like a dosa,it might tend to stick to the pan.