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niruskitchen----Its all about Food, Fun, Travel et al!

Saturday, May 12, 2012. One of our family favourites while growing up. Ghia, Lauki - Bottle Gourd, cream style. 2 cups (500 g) ghiya/ lauki (bottle gourd), peeled and cut into small pieces, 1 1/2cms/ 3/4" thick. 2 tbsp ghee (clarified butter). 2 tsp jeera (cumin seeds). 2 tsp salt or to taste. 1/4 cup (60 g) malai (clotted cream). 2 tbsp chopped hara dhania (coriander leaves) and 1 tbsp finely chopped green chillies for garnish. Lower the heat, cover and let cook till tender. Monday, April 16, 2012.

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niruskitchen----Its all about Food, Fun, Travel et al! | nirug.blogspot.com Reviews
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Saturday, May 12, 2012. One of our family favourites while growing up. Ghia, Lauki - Bottle Gourd, cream style. 2 cups (500 g) ghiya/ lauki (bottle gourd), peeled and cut into small pieces, 1 1/2cms/ 3/4 thick. 2 tbsp ghee (clarified butter). 2 tsp jeera (cumin seeds). 2 tsp salt or to taste. 1/4 cup (60 g) malai (clotted cream). 2 tbsp chopped hara dhania (coriander leaves) and 1 tbsp finely chopped green chillies for garnish. Lower the heat, cover and let cook till tender. Monday, April 16, 2012.
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1 delicious ghiya
2 ghiya malaiwala
3 note
4 posted by
5 niru gupta
6 reactions
7 no comments
8 maestro multi cooker
9 strawberries
10 peaceful goa
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niruskitchen----Its all about Food, Fun, Travel et al! | nirug.blogspot.com Reviews

https://nirug.blogspot.com

Saturday, May 12, 2012. One of our family favourites while growing up. Ghia, Lauki - Bottle Gourd, cream style. 2 cups (500 g) ghiya/ lauki (bottle gourd), peeled and cut into small pieces, 1 1/2cms/ 3/4" thick. 2 tbsp ghee (clarified butter). 2 tsp jeera (cumin seeds). 2 tsp salt or to taste. 1/4 cup (60 g) malai (clotted cream). 2 tbsp chopped hara dhania (coriander leaves) and 1 tbsp finely chopped green chillies for garnish. Lower the heat, cover and let cook till tender. Monday, April 16, 2012.

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1

niruskitchen----Its all about Food, Fun, Travel et al!: May 2012

http://nirug.blogspot.com/2012_05_01_archive.html

Saturday, May 12, 2012. One of our family favourites while growing up. Ghia, Lauki - Bottle Gourd, cream style. 2 cups (500 g) ghiya/ lauki (bottle gourd), peeled and cut into small pieces, 1 1/2cms/ 3/4" thick. 2 tbsp ghee (clarified butter). 2 tsp jeera (cumin seeds). 2 tsp salt or to taste. 1/4 cup (60 g) malai (clotted cream). 2 tbsp chopped hara dhania (coriander leaves) and 1 tbsp finely chopped green chillies for garnish. Lower the heat, cover and let cook till tender. Subscribe to: Posts (Atom).

2

niruskitchen----Its all about Food, Fun, Travel et al!: Quick Chocolate Icing......

http://nirug.blogspot.com/2010/05/quick-chocolate-icing.html

Tuesday, May 25, 2010. Heat 500ml cream, bring to a boil. Shut off the heat and add 500 gms semi sweet chocolate. Cover and let melt and then cool, stirring off and on. Your icing is ready! Of course if you want it sweeter, dissolve some sugar before adding the chocolate and use hot milk if you want it thinner. Subscribe to: Post Comments (Atom). That's what I like to do! If I go somewhere I am more excited about what I am going to eat than what I am going to see! View my complete profile.

3

niruskitchen----Its all about Food, Fun, Travel et al!: Maestro Cooker....

http://nirug.blogspot.com/2010/06/maestro-cooker.html

Saturday, June 12, 2010. Just discovered another excellent use of the maestro http:/ www.shopmania.in/shopping online-other-kitchen-appliances buy-maestro-multi-cooker-electric-model-mc-2-plus p-3447009.html! Used it like a double boiler- -so much more convenient! Was making my souffle custard which I generally do in a pan over another pan of water. And that is when I realised this is also a 'pan' over water, and presto! It worked. Should be good for melting chocolate, scrambled and all such things!

4

niruskitchen----Its all about Food, Fun, Travel et al!: February 2010

http://nirug.blogspot.com/2010_02_01_archive.html

Friday, February 12, 2010. Tuesday, February 2, 2010. Sugar 1 cup (240 g). Butter ½ cup (125 g). Lemon rind, grated ½ tsp. Lemon (Nimbu) juice ¼ cup (60 g, approx. 3). Eggs, slightly beaten 2. 1 Place the sugar, butter, lemon rind and juice in a pan and place the pan in another pan with hot water in it (or use a double boiler). Stir, till sugar dissolves. Cook till a coating consistency is reached. Takes about 15 minutes. Remove from heat and use or cool and store in sterilized, air- tight jars.

5

niruskitchen----Its all about Food, Fun, Travel et al!: April 2012

http://nirug.blogspot.com/2012_04_01_archive.html

Monday, April 16, 2012. So versatile- -I just wash them and let extra water drain. Tail them and put them in a bowl. Sprinkle with powdered sugar, let stand in the refrigerator for a couple of hours and you are ready to use them in many a different ways. Add them to yoghurt and you have strawberry flavoured yoghurt. Add a dollop of cream and they could not taste any better. You have a plain sponge or a chocolate cake? Spoon some strawberries over to add that extra 'zing'. A yummy milk shake.

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niruskitchen----Its all about Food, Fun, Travel et al!

Saturday, May 12, 2012. One of our family favourites while growing up. Ghia, Lauki - Bottle Gourd, cream style. 2 cups (500 g) ghiya/ lauki (bottle gourd), peeled and cut into small pieces, 1 1/2cms/ 3/4" thick. 2 tbsp ghee (clarified butter). 2 tsp jeera (cumin seeds). 2 tsp salt or to taste. 1/4 cup (60 g) malai (clotted cream). 2 tbsp chopped hara dhania (coriander leaves) and 1 tbsp finely chopped green chillies for garnish. Lower the heat, cover and let cook till tender. Monday, April 16, 2012.

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