Heat pan on medium heat. Apply quarter tsp of oil and place a portion of mixture on the pan.

Carefully spread the mixture with wet fingers into somewhat thick roti. Make couple of perforations on the roti to let the insides cook.

Cook covered for around 5 minutes and remove the lid. Serve bottle gourd roti with mango pickle and dahi.

RELATED RECIPES Pudina parathas Mixed vegetable koki parathas Gobi paratha Spicy Paneer Paratha Sweet paratha Ingredients: 1 cup doodhi/bottle gourd, peeled and grated 6-8 tbsp rice flour 1 small onion, chopped 3 whole red chillies 1/2 tsp cumin seeds Curry leaves Salt to taste 1 tsp oil (less)

Makes 15 theplas. Ingredients 2 cups whole wheat flour ( gehun ka atta ) cup bottle gourd ( doodhi / lauki ) cup low fat curds teaspoon turmeric powder ( haldi ) 1 teaspoons chilli powder 1 teaspoon oil salt to taste Method 1.

Mix all the ingredients and knead into a soft dough using water only if required. 2.

Divide the dough into 15 equal portions. 3.

Roll out each portion thinly into a circle of 125 mm. (5") diameter.

4. Cook each thepla on both sides on a non-stick pan until brown spots appear on the surface.

5. Serve hot.

Nutritive values : Amt Energy Protein Cho Fat Vit A Vit C Calcium Iron F. Acid Fibre 20 gm 55 kcal 2.

0 gm 10.5 gm 0.

6 gm 7.2 mcg 0.

0 mg 17.0 mg 0.

7 mg 5.2 mcg 0.

3 gm (less)

Ingredients 1 cup bottle gourd ( doodhi ), grated 1/3cup sugar cup milk powder 1 cup milk a pinch cardamom ( elaichi ) powder 1 tablespoon ghee For the garnish 1 tablespoon slivered almonds Method 1. Squeeze out all the excess water from the bottle gourd and keep aside.

2. In a bowl, mix together the sugar, milk powder, milk and cardamom powder.

Keep aside. 3.

In a microwave safe bowl, mix together the ghee and bottle gourd and microwave on HIGH for 3 minutes, stirring once after 2 minutes. 4.

Add the milk mixture, mix well and microwave oh HIGH for 5 minutes, stirring once in between after 2 minutes. 5.

Serve hot garnished with the slivered almonds. Tips Fill the microwave safe bowl to only its height, leaving enough space for the milk to rise in the microwave, without spilling over (less)

on a medium flame. Add the sugar and cook till it melts.

Toss in the almonds and then add the water. Cook continuously till the mixture begins to harden.

Add the saffron and rose water and mix well. Transfer to a greased tray and set it out like barfi.

When cool, decorate with the silver warq sheet. Cut into diamond shapes and serve.

RELATED RECIPES Potato Doodhi (Bottle gourd) Chakli Doodhi Kootu (Bottle gourd) Dal Doodhi ( Bottle Gourd ) Doodhi Moong Rose Petal Kulfi Ingredients: 600 gms. grated bottle gourd/doodhi bopla (squeeze the water out) 100 gms.

almonds, blanched and sliced 500 gms. ghee 450 gms.

sugar 400 gms. water gm.

Saffron, dissolved in 1 tbsp. milk 2 tbsp.

rose water 1 sheet silver warq for decoration (less)

Serves 4 to 6. Ingredients For the muthias 2 cups white pumkin ( lauki ), grated 1 onion , grated (optional) 1 cup whole wheat flour ( gehun ka atta ) 3/4 cup semolina (rawa) 1/2 cup Bengal gram flour ( besan ) 2 tablespoons green chilli - ginger paste 1/2 teaspoon turmeric powder ( haldi ) 1/2 teaspoon garam masala 1/2 teaspoon cumin seeds ( jeera ) 1/2 teaspoon fennel seeds ( saunf ) juice of 1 1/2 lemons 2 tablespoons sugar 2 tablespoons chopped coriander 4 tablespoons oil 1/2 teaspoon soda-bi-carb 1/2 teaspoon asafoetida ( hing ) salt to taste For the tempering 2 teaspoons mustard seeds 1 tablespoon sesame seeds ( til ) 1/2 teaspoon asafoetida ( hing ) 4 tablespoons oil For the garnish 2 tablespoons chopped coriander 2 tablespoons grated coconut Method 1.

For the muthias 2. Strain the water out of the grated pumpkin and onion, keeping liquid aside to use if required to knead the dough.

3. Combine all the ingredients for the muthia in a bowl and form a soft dough adding the strained vegetable liquid if required.

4. Using oiled palms, divide the mixture into 3 parts and roll out into cylindrical shapes 200 mm.

(8") long. 5.

Steam for 25 to 30 minutes till done. 6.

Cool and slice into 20 mm. (3/4 ") long pieces and keep aside.

How to proceed 1. Heat the oil and add the mustard seeds.

When they crackle, add the sesame seeds and asafoetida. 2.

Add the sliced muthia and stir for 5 to 10 minutes till they are light brown in colour. 3.

Garnish with coriander and coconut. 4.

Serve hot with green chutney. Tips To check if the muthias are done, insert a toothpick in the centre.

If it comes out clean, the muthias are cooked. VARIATION : You can use cabbage or methi instead of pumpkin (less)

Serves 4 to 6. For the muthias 2 cups white pumpkin ( lauki ), grated 1 onion , grated (optional) 1 cup whole wheat flour ( gehun ka atta ) 3/4 cup semolina (rawa) 1/2 cup Bengal gram flour ( besan ) 2 tablespoons green chilli - ginger paste 1/2 teaspoon turmeric powder ( haldi ) 1/2 teaspoon garam masala 1/2 teaspoon cumin seeds ( jeera ) 1/2 teaspoon fennel seeds juice of 1 1/2 lemons 2 tablespoons sugar 2 to 3 tablespoons chopped coriander 1/2 teaspoon soda bi-carb 1/2 teaspoon asafoetida ( hing ) 4 tablespoons oil salt to taste For the tempering 2 teaspoons mustard seeds 1 tablespoon sesame seeds 1/2 teaspoon asafoetida ( hing ) 4 tablespoons oil For the garnish 2 tablespoons chopped coriander 2 tablespoons grated coconut For the muthias 1.

Strain the liquid out of the grated pumpkin and onion, keeping the liquid aside to use if requirted to knead the dough. 2.

Combine all the ingredients for the muthias in a bowl and knead into a very soft dough adding the strained vegetable liquid if required. 3.

Using oiled palms, divide the mixture into 4 parts and roll out into cylindrical rolls approximately 200 mm. (8") long and 25 mm.

(1") in diameter. 4.

Place 2 cylindrical rolls in a greased shallow glass dish and cover with a lid. 5.

Microwave on HIGH for 2 minutes. Allow it to stand for 1 minute.

6. Repeat steps 4 and 5 to make 2 more rolls.

7. Cool and slice into 20 mm.

(3/4") pieces and keep aside. How to proceed 1.

To prepare the tempering, heat the oil in a large pan and add the mustard seeds and sesame seeds. When the crackle, add the asafoetida.

2. Add the sliced muthias, toss well and stir over a medium flame for 2 to 3 minutes.

3. Garnish with the coriander and coconut.

4. Serve hot with green chutney.

Tips To check if the muthias are done, inserta toothpick in the centre. If it comes out clean, the muthias are cooked.

VARIATION : You can use cabbage or fenugreek leaves instead of pumpkin (less)