Archive | 3:19 pm

Bottle Gourd

2 Apr

bottle gourd is anapakaya.

Bitter Gourd

2 Apr

Bitter Gourd is very bitter.


2 Apr

cassava = casava = manioc = mandioca = tapioca root = yucca = yucca root = yuca root = Brazilian arrowroot Pronunciation: kuh-SAH-vuh Notes: People in Hispanic countries use cassavas much like Americans use potatoes. There’s both a sweet and a bitter variety of cassava. The sweet one can be eaten raw, but the bitter one requires cooking to destroy the harmful prussic acid it contains. It’s often best to buy frozen cassava, since the fresh kind is hard to peel. Look for it in Hispanic markets. It doesn’t store well, so use it within a day or two of purchase. Substitutes: malanga OR dasheen OR potato (not as gluey)


2 Apr

Beets have a distinctive earthy flavor that’s enhanced by roasting, but they can also be steamed, microwaved, or boiled.

Bottle Gourd Moong Roti

2 Apr

Anapakaya / Sorakaya Pesara Rotti

Rotti made of rice flour is quite common in Andhra Pradesh. Basic biyyam pindi rotti has cooked rice flour mixed with combination of spices (cumin seeds, carom seeds, red chiles). Vegetables are mixed into rice flour and made into rotti quite frequently as well. In bottle gourd moong roti, cooked moong and ground bottle gourd are binded with rice flour rather than using rice flour as a main ingredient. Mostly seen in Krishna District, this bottle gourd roti is quite nutritious.
Makes: 3 bottle gourd moong roti


Bottle Gourd 1/2 of small one
Whole Moong Dal 1/2 cup
Ginger 1 inch piece
Green Chiles 2
Carrot (grated) 3 tbsps
Rice Flour 3/4 – 1 cup
Cilantro 1 Cup Packed
Salt to taste

Method of preparation:

Pressure cook whole moong in 2 cups of water for 6 – 7 whistles.

Wash, remove ends, lightly peel and grate the bottle gourd using a food processor. (abt. 2 cups)
Peel and grate the ginger.
Remove stems, wash and finely chop green chiles.
Clean, wash and finely chop cilantro.

In a mixing bowl, mix together cooked whole moong, grated bottle gourd, carrot, ginger, chopped chillies, cilantro and salt. Then stir in rice flour to make it into a loose ball.
Add more rice flour to make the bottle gourd roti little crisp.

Heat a flat pan on medium heat.
Apply oil and place a handful of prepared mixture on the flat pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Apply little bit of cilantro on top of roti.
Cook covered until you can hear the sizzle or until 3 – 4 minutes.
Uncover, turn the roti on other side and cook for 2 more minutes.
Remove onto plate and serve immediately.
Serve bottle gourd moong roti with any pickle, or raita.
Notes: Make sure to cook the roti on medium to medium – low flame. Bottle gourd can be ground into paste instead of grating which eventually asks for more rice flour to bind the mixture.

Suggestions: Roti is hard – reduce amount of rice flour and cook for less amount of time.
Roti is starchy – cook on low heat for more time. Heating on high flame doesn’t cook inside.
Roti breaks – add more rice flour to bind the next one.
Variations: Bottle gourd moong rotti normally differs in combination of vegetables used. Add chopped onions, sliced cashews, cumin seeds, ginger green chile paste and grated vegetables of your choice for different variations.
Other Names: Dudhi Roti, Lauki Roti, Ghiya Roti.