#Snake Gourd Raita

[lumino-wall]

Pudalangai Pachadi ~ Snake gourd raita

[familygarden25]

Seasonal Vegetables to Buy Online in Chennai: A Month-by-Month Guide

Navigating the vibrant markets of Chennai can be an exhilarating experience, but sometimes convenience takes precedence. For those who prefer the ease of online shopping, knowing which vegetables are in season can ensure that you get the freshest and most flavorful produce. This comprehensive month-by-month guide will help you make informed choices about the seasonal vegetables to Buy Fresh vegetables online.

January: A Fresh Start to the Year

Carrots and Beets

January is the perfect time to indulge in root vegetables. Carrots and beets are at their peak, offering a sweet and earthy flavor ideal for soups, stews, and salads.

Cauliflower

Versatile and nutritious, cauliflower is abundant in January. Use it in curries, roasted dishes, or even as a low-carb alternative to rice.

Green Peas

Fresh green peas are a seasonal delight in January. They add a sweet crunch to any dish and are excellent in pulao, parathas, and stir-fries.

February: Embrace the Cool

Spinach

Rich in iron and vitamins, spinach thrives in February's cooler climate. Perfect for palak paneer, spinach salads, and smoothies.

Radishes

Crisp and slightly spicy, radishes add a refreshing crunch to salads and pickles. February's radishes are particularly vibrant and flavorful.

Tomatoes

Though available year-round, tomatoes are especially juicy and flavorful in February. Use them in gravies, sauces, or simply as a salad ingredient.

March: The Transition Month

Cabbage

Cabbage is plentiful in March. Its crunchiness and mild flavor make it perfect for stir-fries, salads, and Indian curries.

Sweet Potatoes

A nutritious and sweet option, sweet potatoes are great for baking, frying, or adding to curries. Their versatility makes them a March favorite.

Capsicum

Also known as bell peppers, capsicums add color and a slight sweetness to your dishes. March is the best time to enjoy them fresh and crisp.

April: Warmer Days Ahead

Cucumbers

As temperatures rise, cucumbers offer a hydrating and cooling effect. Perfect for salads, raitas, and as a snack.

Pumpkin

Pumpkin is versatile and nutritious, ideal for soups, curries, and desserts. April's pumpkins are tender and full of flavor.

Bottle Gourd

Also known as lauki, bottle gourd is perfect for summer. It is light, nutritious, and can be used in soups, curries, and desserts.

May: Peak Summer Produce

Bitter Gourd

Despite its bitterness, bitter gourd is highly nutritious and popular in Indian cuisine. May offers the freshest produce, ideal for stir-fries and pickles.

Lady’s Finger

Also known as okra or bhindi, lady's finger is perfect in curries and stir-fries. May is when they are most tender and flavorful.

Brinjal

Brinjal, or eggplant, comes in many varieties, all abundant in May. Use it in bharta, sambar, or as a grilled vegetable.

June: Monsoon Harvest

Green Beans

Green beans are crisp and versatile. They can be used in curries, salads, and stir-fries, providing a fresh crunch.

Amaranth Leaves

Nutritious and versatile, amaranth leaves are excellent in soups, stews, and stir-fries. June is when they are most tender.

Cluster Beans

Also known as guar, cluster beans are great for curries and stir-fries. June is the peak season for these beans.

July: Mid-Year Bounty

Snake Gourd

Snake gourd is perfect for light, nutritious dishes. July is the best time to enjoy it in curries, stews, and salads.

Ash Gourd

Ash gourd, or winter melon, is ideal for soups, curries, and desserts. July's produce is fresh and flavorful.

Drumsticks

Drumsticks are a popular addition to sambar and other South Indian dishes. July offers the freshest and most tender drumsticks.

August: A Rich Harvest

Yam

Yam is a nutritious root vegetable, perfect for curries and fries. August is when it is most abundant and flavorful.

Chow Chow

Also known as chayote, chow chow is excellent in curries and stews. Its mild flavor and crunchy texture are best in August.

Spinach

Spinach makes a return in August, offering fresh greens for salads, curries, and smoothies.

September: The Harvest Continues

Colocasia Leaves

Colocasia leaves are used in traditional dishes like patra. September offers the freshest leaves, perfect for cooking.

Ivy Gourd

Also known as tindora, ivy gourd is great for stir-fries and curries. September's produce is particularly fresh and tender.

Turnips

Turnips are versatile and nutritious, ideal for roasting, stews, and curries. September is when they are at their best.

October: Prepping for Festivities

Fenugreek Leaves

Fenugreek leaves add a unique flavor to dishes. October is the best time to enjoy them in curries, parathas, and salads.

Carrots

Carrots return in October, offering sweet and crunchy goodness for salads, soups, and desserts.

Radishes

Radishes are back, adding a spicy crunch to your dishes. October's radishes are fresh and flavorful.

November: Cool Season Crops

Green Peas

Green peas return in November, perfect for pulao, parathas, and salads.

Cauliflower

Cauliflower is back, versatile for curries, roasted dishes, and as a rice substitute.

Cabbage

Cabbage is abundant again, ideal for stir-fries, salads, and curries.

December: Festive Flavors

Spinach

Spinach returns, offering fresh greens for a variety of dishes.

Tomatoes

December tomatoes are juicy and flavorful, perfect for sauces, gravies, and salads.

Beets

Beets are back, adding sweetness and color to your dishes.

Conclusion

Eating seasonal online vegetable shopping in chennai is not only a delicious and nutritious choice but also a sustainable one. By following this month-by-month guide, you can ensure that you always have the freshest produce on your plate. Chennai's vibrant online market offers a plethora of options, making it easy to incorporate seasonal vegetables into your diet. Enjoy the bounty of each season and support local farmers by choosing seasonal produce.

[allthatgrows1]

Exploring Indian Summer Vegetables: A Guide to Freshness and Flavor

India’s rich agricultural heritage is mirrored in its diverse array of summer vegetables. As the temperatures soar, these vegetables not only provide a respite with their refreshing qualities but also pack a nutritional punch, making them staples in Indian households. Let's delve into the vibrant world of Indian summer vegetables and discover why they deserve a place in your kitchen.

The Quintessential Indian Summer Vegetables

Bottle Gourd (Lauki) Known for its high water content, bottle gourd is a cooling vegetable perfect for hot summer days. It's incredibly versatile, lending itself to a variety of dishes from simple stews to more elaborate curries. Lauki is also valued for its digestive properties and is a great addition to a health-conscious diet.

Bitter Gourd (Karela) While its bitter taste might be an acquired one, bitter gourd is celebrated for its numerous health benefits, particularly for diabetics. It can be stir-fried, stuffed, or even juiced. Despite the bitterness, karela offers a unique flavor profile that’s deeply satisfying and cooling.

Okra (Bhindi) Okra, or lady's finger, is another summer favorite. Its slimy texture can be off-putting to some, but when cooked properly, it becomes a delicious and nutritious vegetable. Bhindi is commonly used in stir-fries and curries and is appreciated for its high fiber content and rich taste.

Ridge Gourd (Turai) This slightly sweet and spongy vegetable is ideal for light, summer-friendly meals. Ridge gourd is often cooked with minimal spices to retain its natural flavor and is excellent for promoting hydration and digestion.

Snake Gourd (Chichinda) Snake gourd is a long, slender vegetable that’s often overlooked but is highly nutritious. It has a mild taste and can be used in a variety of dishes from curries to salads. It’s known for its cooling properties, making it perfect for summer diets.

Nutritional Benefits

Summer vegetables in India are not just about flavor; they are nutritional powerhouses. They are generally low in calories but high in vitamins, minerals, and antioxidants. For instance, bottle gourd is rich in Vitamin C and magnesium, while okra is a good source of Vitamin A and folate. Bitter gourd contains bioactive compounds that help regulate blood sugar levels, making it a valuable addition to any diet.

Incorporating Indian Summer Vegetables into Your Diet

The best way to enjoy these vegetables is by keeping the recipes simple to preserve their natural flavors and nutritional benefits. Here are a few tips:

Salads and Raitas: Incorporate grated or thinly sliced summer vegetables into salads or yogurt-based raitas for a refreshing side dish.

Curries and Stir-fries: Lightly spiced curries and stir-fries can make a hearty yet light meal. Use minimal oil and spices to keep it healthy.

Soups and Stews: These vegetables can be the star of light soups and stews, providing comfort and nutrition in every spoonful.

Conclusion

Indian summer vegetables are a testament to the country's agricultural diversity and culinary richness. They offer a blend of flavors and health benefits that are perfect for the hotter months. By incorporating these vegetables into your diet, you can enjoy delicious meals that keep you cool and nourished. Embrace the seasonal bounty and let these vegetables add a touch of freshness to your summer meals.

For more information and to explore a wide range of seeds for these vegetables, visit AllThatGrows. Happy gardening and cooking!

[dilsegourmet]

Hey Guys !!! I am sharing with you all the recipe of Snake Gourd Raita that is, Padavalakai Mosaru Bajji. This is a popular Andra recipe known as Potlakaya Perugu Pachadi.

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https://youtube.com/c/DilSeGourmet

[mehfillrestaurant-123]

Five foods to consume in the monsoon season to stay healthy

1. Green peppercorns: Green peppercorns contain piperine, an alkaloid that has various health benefits. It also has a significant amount of vitamins C and K. Green peppercorns contain antioxidants that can help prevent serious diseases by deactivating free radicals. They can reduce gas by stimulating the production of hydrochloric acid, which improves food digestion. It also has antimicrobial properties, which means it may be able to reduce the risk of food poisoning by eliminating the bacteria responsible for foodborne illnesses.

2. Fruits: Seasonal fruits like peaches, plums, cherries, jamun, pomegranate are packed with vitamins A and C, fiber, and antioxidants. Avoid eating pre-cut fruits and juices from roadside vendors, and stick to high-quality fresh cut fruits and juices made at home.

3. Fluids: Include plenty of warm fluids like soup, masala tea, green tea, broth, dal, etc., as they are good for rehydration and are great for the immune system.

4. Vegetables: It is a season of gourds, like snake gourd, bottle gourd, Indian squash, ridge gourd, etc. Include gourd vegetables in various preparations like vegetables, paratha, soup, raita, etc. Eat steamed salads instead of raw vegetables as they contain active bacteria and virus that may cause bacterial and viral infections.

5. Probiotics: Include probiotics like curd, buttermilk, kefir, pickled vegetables to make your gut flora healthy. These help boost the growth of good bacteria in the gut, that helps fight the bad bacteria or the disease-causing bacteria.

SOURCE & CREDITS – https://indianexpress.com/article/lifestyle/food-wine/-foods-to-consume-in-the-monsoon-season-to-stay-healthy-7420581/

About Us:-

Mehfill Indian Cuisine is an authentic Indian restaurant in Canada. We are a teamwork of Mehfill Restaurant, which aims to promote Indian buffet. We believe in serving our guests with a classic choice of the Indian subcontinent’s most exclusive dishes. When it comes to using condiments and flavours, our spices are hand-picked, dried and well-grounded by the Chef. We ensure a balance in the flavours, which gives our cuisine a unique taste.

[sachin790]

Diet Chart For Jaundice Patients

Caused by means of irritation of the liver, Jaundice is a disorder that indicates the underlying sickness manner. During the breakdown of Red Blood Corpuscles or RBCs in the liver there is a spinoff known as as Bilirubin that's yellow in shade runs via the blood which gives the skin a yellowish tinge. Here is the dream jaundice diet for diabetic patient you should check. If one suffers from this disorder it is fine to avoid positive foods that offer the liver with complex chemical compounds to manner.

Foods that are advocated Jaundice sufferers are:

At least eight glasses of water: Water facilitates to flush out the harmful waste-products of the liver that is Bilirubin and allows preserve it degree within the blood beneath check. Fresh fruits and greens should be consumed. Coffee must be ate up in a moderate fashion because it has been found to benefit the affected person. Milk thistle, it's far recognized to boost the recovery manner by defensive the liver from harmful pollutants. Honey, Pineapple and Mango: It has herbal digestive enzymes. Fibre-rich veggies and nuts: Fibres are acknowledged to soak up Bilirubin. Also, keep away from:

Alcohol: It causes extraordinary pressure at the liver to interrupt down the spinoff of digestion of alcohol. Saturated Fats: Found in animal fat, they're the hardest to digest. Refined sugar and Sodium Best Diet Chart for Jaundice Patient Sunday Breakfast (eight:00-eight:30AM) Vegetable soup (1 cup) Mid-Meal (11:00-11:30AM) Tender coconut water (1 cup) + 1 Apple (Unskinned) Lunch (2:00-2:30PM) Khichdi (1/2 cup) Evening (4:00-four:30PM) Boiled Black grams (1/third cup) + Black Tea (1 cup) Dinner (eight:00-8:30PM) Khichdi (1/2 cup) Monday Breakfast (eight:00-eight:30AM) Boiled White Chickpeas n Tomato (1 cup) Mid-Meal (eleven:00-eleven:30AM) Tender coconut water (1 cup) + Grapes (half cup) Lunch (2:00-2:30PM) Chapati (2) + Fish(1pc.) stew Evening (four:00-4:30PM) Roasted Rice Flakes (half of cup) + Black Tea (1 cup) Dinner (8:00-8:30PM) Boiled Rice (half cup) + Baked Pumpkin (1/third cup) Tuesday Breakfast (8:00-eight:30AM) Carrot soup (1 cup) Mid-Meal (eleven:00-eleven:30AM) Tender coconut water (1 cup) + Pomegranates (half cup) Lunch (2:00-2:30PM) Boiled rice (1/2 cup) + Cabbage curry (1/third cup) Evening (four:00-four:30PM) Boiled Potato n Black grams (half cup) + Black Tea (1 cup) Dinner (eight:00-eight:30PM) Boiled Rice (half of cup) + Mashed potato(2) + 1tsp Ghee Wednesday Breakfast (8:00-eight:30AM) Vegetable soup (1 cup) Mid-Meal (11:00-11:30AM) Tender coconut water (1 cup) + 1 Guava Lunch (2:00-2:30PM) Carrot Uttappam (1) + Raita (1/3rd cup) Evening (four:00-four:30PM) Puffed Rice (half of cup) + Black Tea (1 cup) Dinner (eight:00-8:30PM) Khichdi (half cup) Thursday Breakfast (eight:00-8:30AM) Baked Tomato n Brolli wity bell peper soup (1 cup) Mid-Meal (eleven:00-eleven:30AM) Tender coconut water (1 cup) + Ripe Papaya (1/3rd cup) Lunch (2:00-2:30PM) Chapati (2) + Baked greens (half of cup) + Raita (1/third cup) Evening (four:00-four:30PM) Boiled Black grams (1/3rd cup) + Black Tea (1 cup) Dinner (eight:00-eight:30PM) Boiled Rice (half of cup) + Bottle gourd curry (1/third cup) Friday Breakfast (eight:00-eight:30AM) Broccoli n Bell peper soup (1 cup) Mid-Meal (11:00-eleven:30AM) Tender coconut water (1 cup) + 1 Orange Lunch (2:00-2:30PM) Boiled Rice (1/2 cup) + Lentil soup (half cup) Evening (4:00-4:30PM) Roasted Rice Flakes (half cup) + Black Tea (1 cup) Dinner (8:00-eight:30PM) Boiled Rice (half cup) + Fish(1pc.) stew (1/3rd cup) Saturday Breakfast (eight:00-8:30AM) Carrot n Beetroot soup (1 cup) Mid-Meal (11:00-11:30AM) Tender coconut water (1 cup) + 2 Chikus Lunch (2:00-2:30PM) Dosa (1) + Samber (half of cup) Evening (four:00-four:30PM) Boiled Potato n Black grams (1/2 cup) + Black Tea (1 cup) Dinner (eight:00-8:30PM) Boiled Rice (half cup) + Pointed gourd(with out seeds n Unskinned) Curryurry Food Items To Limit in Jaundice Diet Salt :For a quick recuperation from jaundice the individual need to refrain from salt. Adding salt on a normal foundation to foods gradual down the deterioration of liver cells. So salt wealthy foods like pickles and sure fish types ought to be averted. Meat :All styles of meat need to be avoided whilst affected by jaundice. Meat have high degree of saturated fat in them which slows down the recovery from jaundice. After the patient recovers absolutely it's far authorized to consume meat. Dairy Products : Milk products should be completely averted if one has jaundice. The milk products encompass cheese, butter, buttermilk, curd and margarines. Eggs : Eggs are hard to digest as they've excessive amount of protein. The livers unearths it difficult to digest the eggs so it's miles counseled to refrain from consuming eggs. After one recovers the eating of eggs are permitted. Caffeine : Caffeinated beverages like tea and coffee should not be inebriated when affected by jaundice. They may also sluggish down the fast healing from jaundice and harm liver further. Junk Foods :These are maximum dangerous ingredients on the subject of fending off ingredients whilst suffering from jaundice. They incorporate greater quantity of oil, fat and different adulterated substances that become worse the fitness and frame of the man or woman. Beans : At the time of jaundice the nitrogen cannot be excreted from the frame because the frame cannot well perform its metabolic activities. But consuming beans will exert over load to the frame and result in delay in recovery from jaundice. Banana : Banana have to be averted whilst affected by jaundice. Bananas are rich in fibre content which exert an awful lot pressure at the digestive system. It also will increase the extent of bilirubin in the body which will increase the results of jaundice. Butter and Clarified Butter :These two substances need to now not be fed on when tormented by jaundice. These are wealthy in saturated fats this is harmful for the fitness and exerts in addition pressure to the frame. Daily intake of butter should be most effective approximately 7 percentage of the everyday general calorific intake. Pulses and Legumes :These are wealthy in proteins and fibre. These purpose misery to the digestive system and therefore must be averted all through jaundice. They additionally motive putrefaction inside the lower intestines which ought to be kept away from by using human beings. Do's And Dont's During Jaundice Don'ts

Avoid ingesting meals which are high in fats like crimson meats and fried or oily foods because the liver is still weak and these meals will growth strain on the liver. Likewise, keep away from ingesting sugar wealthy meals and meals containing synthetic sweeteners. Avoid consuming juices or meals prepared through hawkers or even from eating places. Do not choose huge meals. Small common food are beneficial. Do's

Plenty of oil-unfastened cooked veggies like potato, carrot, and cauliflower ought to also be eaten, because there's a special needful for diet B and C for a wholesome recuperation. Thinned vegetable soups, custards, buttermilk, and cold milk shakes can also be taken in-among the food. Take meals rich in carbohydrates like cereal porridge, bread, rice, potato, yam, custards to ensures adequate deliver of calories. And It will assist to keep away from the protein breakdown. Food Items You Can Easily Consume Cereals: White rice(Porridge) Pulses: Avoid in intial day's of treatment for immediate restoration Vegetables: All gourds-sour gourd, snake gourd, ridge gourd, bottle gourd, ivy gourd, ladies finger, tinda,Potato,Yam,carrot,Beetroot and inexperienced leafy vegetables( All veggies shuld be cooked) Fruits: banana, citrus fruits-orange, mousambi, grape fruit, berries-strawberry, blueberry, black berry, Pears, Watermelon,Grapes Milk and milk products: low fat milk, low fat curd. Other liquids:

Meat and Fish:Avoid in intial day's of remedy for fast recovery. Oil: 2 tbsp (30ml) Sugar: 2 tsp (10gm)

[canbrindhaskitchenandtips]

Moringa Leaves

Dinner:

Roti/Parotta: With moringa leaves.

1 cup whole wheat flour, 1 handful moringa leaves,1 tsp roasted sesame seeds,1/4 tsp turmeric and asafoetida, salt, 1 tsp ghee, 1/2 tsp red chilli powder. Make a dough and roll thick like parotta and cook on a dosa pan on both sides. Add oil around and on top.

Pachadi/raita Yogurt, zucchini, coconut, and tomato. Grind one chopped zucchini, 1 green chilli, 1/4 cup fresh coconut into a paste with very little water. Mix with yogurt ,add chopped tomatoes, salt and mustard tempering with curry leaves.

Koottu/veggie lentil gravy Zucchini and Snake gourd. Make lime any koottu with lentils and coconut paste masala with red chillies and urad dhal.

[happyhealthytrends]

Simple Lunch Menu Recipe | Vegetarian Lunch Menu | South Indian Thali | Tamil Food Corner https://www.youtube.com/watch?v=nEiBTwQeMRk This Sunday lunch menu / weekend lunch menu / Vegetarian Complete foods contains greater than 7 recipes. This straightforward south Indian lunch menu contains Radish Sambar / Mullangi Sambar Snake Gourd StirFry / Pudalangai Poriyal Potato Roast / Urulai Kizhangu kara curry / Potato Curry Onion carrot Raita / Carrot Thayir pachadi Cluster beans […] More More info : https://ift.tt/3ez3iVB

[iwanthealthyme]

Simple Lunch Menu Recipe | Vegetarian Lunch Menu | South Indian Thali | Tamil Food Corner https://www.youtube.com/watch?v=nEiBTwQeMRk This Sunday lunch menu / weekend lunch menu / Vegetarian Complete foods contains greater than 7 recipes. This straightforward south Indian lunch menu contains Radish Sambar / Mullangi Sambar Snake Gourd StirFry / Pudalangai Poriyal Potato Roast / Urulai Kizhangu kara curry / Potato Curry Onion carrot Raita / Carrot Thayir pachadi Cluster beans […] More More info : https://ift.tt/3ez3iVB

[sallygcronin]

Travel and Traditions ...Down on the farm...... Snake gourd Raita.

Travel and Traditions …Down on the farm…… Snake gourd Raita.

Carol Taylor has such a rich life in Thailand and grows her own food in the form of turkeys and also rice out on the farm… and this week she shares the progress of the rice crop and also introduces us to the snake gourd.. which does look like a python hanging from the rafters, but makes an excellent raita…head over and enjoy.

[thegutlessfoodie]

That "Kick Monday In The Face" Vegetarian Thali - Done I'm primarily a vegetarian, except when I'm not🤦‍♀️But seriously, I find eating good home-cooked vegetarian food keeps me feeling light, energized & with all the fiber; keeps the remaining of my gut clean too! Clockwise : 1. Those Foofoo Nutty Green Snake Gourds I made a very smooth paste out of lots of green chillies, fresh coconut, lots of @haldiramonline salted peanuts, fresh coriander & salt. I tempered coconut oil with mustard seeds, curry leaves, garlic & onions. I added in the unpeeled snake gourd rings&when half cooked, I added in the smooth paste along with some kokum/Garcinia indica along with some hot water & simmered till done. 2.That Healthier Gharghata (Yes! It's an actual name🤦‍♀️) I pressure cooked equal quantities of skinless split pigeon peas/tuvar/arhar & skinless split bengal gram/channa dal in salted water along with asafoetida, turmeric powder & roughly chopped Indian green sorrel /ambat chukkha/sai bhaji. Once cooked, I churned it really well (that's why it's called Gharghata) along with a cup of warm milk. (Makes it creamy & adds calcium) I tempered ghee with mustard seeds, cumin seeds, curry leaves, loads of garlic, green chillies, garlic cumin powder & red chilli powder. I added this to the simmering lentils & allowed to come together. 3. That Freshly Steamed Rice 4. That Simple Raita I added fresh coriander, onions, cucumber, salt & roasted cumin powder to whipped yogurt/dahi 5. That Lime (my meals are incomplete without it) 6. Those Whole wheat parathas I'm telling you, this was such a hearty meal & so soul satisfying that I'd happily eat it again. Wouldn't you? . . . . . #dal #thali #indiancuisine #realindianfood #paratha #meatlessmonday #meatfreemonday #incredibleindia #meatlessmeals #indianfood #everydayfood #homecook #indianthali #creativefood #fortheloveoffood #indianfoodbloggers #Indianrecipe #traditionalfood #comfortfood #indiancuisine #indianinspired #chawal #foodtalkindia #raita #Indianvegetarian #gharkakhana #mondaylunch #mondaymotivation #mondaynight #mondaymood (at Pune, Maharashtra)

[thegutlessfoodie]

That Southern Style Vegetarian Thali - Done . As you know, after much cajoling; @beingbengt has agreed to take a packed lunch to work. That also means he has no idea what he's going to be eating until the food is heated & brought to him. I've made it my mission to make him eat veggies he normally won't eat. He does love cauliflower though.... Clockwise : 1. That Simple Cauliflower Masala I tempered ghee with cinnamon, bay leaves, ginger-garlic paste & onions. I added in cauliflower florets, tomatoes, tomato puree, turmeric powder, red chilli powder, cumin powder, coriander powder, @bonmasala kitchen king masala & garam masala of the same company. Mixed well, covered & cooked till done. I must admit, these masalas managed to completely mask the sulphuric smell of cauliflower!! Great with a generous squeeze of lime juice. . 2. Those Tedious But Worth it Lentils & Gourds I pressure cooked skinless split pigeon peas/tuvar/Arhar in salted water with turmeric & asafoetida. Churned & left. I tempered coconut oil with garlic, green chillies, onions, fresh coconut, tomato puree & sambhar powder. I ground this into a fine paste & added it to the cooked lentils along with snake gourd roundels, tamarind pulp & another spoon of sambhar masala. I pressure cooked for 2 whistles. I finished by adding a tempering of mustard seeds, green chillies & curry leaves in coconut oil. Believe me it's a but tedious but so yummy! . 3. That Raita I added chopped cucumbers, onions & fresh coriander to salted & whisked yogurt to which I added roasted cumin powder. . 4. Those whole wheat parathas . 5. That 🍋😀 . He actually texted me from work to tell me that he liked the gourds. And I ended up "liking" the cauliflower 😱 Will wonders ever cease? 😂 (at Pune, Maharashtra)