Bottle Gourd long & thin slices of 1 small bottle gourd
Gram Flour 1 cup
Semolina 2 tbsp
Turmeric Powder ½ ts
Red Chilli Powder ½ ts
Soda-bi-Carb ½ ts
Salt to taste
Oil to deep fry
Sweet Potato 1
Salt to taste
Jaggery 1 tbsp
Spiced Peanuts 2 tbsp
Thin Yellow Vermicelli (sev) ¼ cup
Take Tomato, Sweet Potato, Salt and Jaggery in a pressure cooker. Pressure cook to 1 whistle. Leave pressure to cool down for 5-7 minutes. Add Garlic Chutney and blend it well using handy blender. Strain it. Keep a side to use later.
Take Gram Flour and Semolina in a bowl. Add Turmeric Powder, Red Chilli Powder, Soda-bi-Carb and Salt. Mix well. Add water as needed and whisk well to prepare thick batter.
Heat Oil to deep fry. One by one, dip each slice of Bottle Gourd in prepared batter and put in heated Oil to deep fry on low-medium flame. Turn over when needed to fry both the sides. Fry to light dark brownish.
Make a slit on each fritter and fill in with Green Chutney and arrange on a serving plate.
Pour over prepared Sauce. Garnish with sprinkle of Spiced Peanuts and Vermicelli.
Serve Fresh and Hot.
Spice up Yourself with…Cooling Bottle Gourd & Heating Spicy Sauce…
In a wet grinding jar of your mixer, take chopped Gooseberry, Gooseberry crush, Star Anise Powder and Ginger. Crush it very well and filter the liquid in the mixture. Add Black Salt Powder and Honey and mix well.
Fill the shot glass with crushed Ice up to ¾. Fill the glass to full with the prepared Gooseberry-Honey mixture.
Confront Sunstroke of Summer with a Shot of Gooseberry and Honey.
Soak Cashew Nuts in approx. 250 ml Milk for at least 1 hour.
Take soaked Cashew Nuts in a wet blending jar of mixer. Crush it to fine paste.
Take remaining Milk in a pan and put it on flame to boil. When it starts to boil, add Condensed Milk. Continue to boil on low-medium flame while stirring occasionally. When it is boiled very well, add Cashew Nuts paste and mix well. Switch off the flame.
Leave this mixture to cool off to room temperature.
Fill prepared mixture in number of Kulfi moulds.
Keep all Kulfi moulds in a deep freezer to set for 7 to 8 hours.
Summer heat allows you to lick Yummy…Creamy…Sweety…Softy…Cashew Nuts Kulfi…