#summerspecial – Reetika Mitra https://reetikamitra.com Fooding Around Sun, 13 Jul 2025 17:24:41 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.6 https://reetikamitra.com/wp-content/uploads/2020/04/cropped-icon-32x32.png #summerspecial – Reetika Mitra https://reetikamitra.com 32 32 Lau Dal https://reetikamitra.com/mainstays/lau-dal/ https://reetikamitra.com/mainstays/lau-dal/#comments Sun, 13 Jul 2025 05:25:40 +0000 https://reetikamitra.com/?p=7269 I owe the idea for this recipe to my mother. When I was a kid, my mother often made the Lauki dal at home particularly during the summer months. She used to say, it’s good for the stomach and has a cooling effect. The Lauki dal is a relatively common Bengali dish. There was another dal which was made at home using karela. Truth be told, given its bitter taste, I was not particularly fond of it but we were told it was good for the gut and with all the sweets we used to eat, the karela was a good antidote. As I grew up, I understood the nutrition benefits of both the lauki and the karela as vegetables. It so happens that both the lauki and the karela are made with moong dal. So, I decided to cook the same dal but with both the vegetables together. The bitterness of the karela gets balanced with the sweetness of the lauki so the dal has nice dual taste profile. One tip for the recipe, I have used Radhuni (wild celery seeds) which adds a typical Bengali taste to the dish. Radhuni is used in dishes like Shukto and is part of the famous Bengali Panchphoron mix. If you can’t get hold of the Radhuni, you can substitute it for Cumin seeds instead. On final tip, don’t forget to add one dollop of ghee for that extra flavour. This is one dish which appeals to the entire family and is a staple for the summer months.

 

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Lau Dal

★★★★ 3.5 from 823 reviews
  • Author: Reetika Mitra
  • Prep Time: 5 Mins
  • Cook Time: 15 Mins
  • Total Time: 20 Mins
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Description

The Summer Staple

Ingredients

  • 1/2 cup Moong Dal (split skinless green gram lentil)
  • 1/2 medium sized Lauki (Bottle Gourd), diced into 2 inch pieces
  • 1–2 Tej Patta (Bay leaf)
  • 2 dry whole Red Chillies
  • 12–15 Methi dana (Fenugreek seeds)
  • 1 pinch + 1/4 Tsp Haldi (Turmeric powder)
  • 1/2 Tsp Radhuni (Wild Celery seeds. You may substitute it for cumin seeds, if you cannot get them readily available)
  • 1 Tsp Ginger paste
  • 4 Green Chillies, slit
  • 2 medium sized Karela (Bitter Gourd), sliced into rounds
  • A few Moringa Drumsticks, cut smaller pieces
  • 1 + 1 Tbsp Oil
  • Salt to Taste
  • 1/2 Tsp Sugar
  • 1 Tsp Ghee

Instructions

  1. Pressure cooker 1/2 cup moong dal in 2 cups water with a pinch of turmeric powder. Cook until 1 whistle. Take off flame and allow to cool by itself.
  2. In a pan heat 1 tbsp oil. Fry the karela till golden brown and crisp. Take out and keep aside, ready to be used.
  3. Lightly saute the drumsticks as well and keep them aside as well, ready to be used.
  4. Heat 1 tbsp more of the oil. Add the tempering of bay leaf, red chillies, fenugreek seeds and radhuni (or cumin seeds) over medium-low flame. Add the diced lauki, saute and stir for a minute. Cover and cook for a minute or two.
  5. Next lower the flame and add ginger paste, 1/4 tsp turmeric powder and salt. Stir over low flame, cover and cook over low heat for about bit. If need be, sprinkle some water so it doesn’t get burnt from below.
  6. When the lauki is semi done, add the dal from the pressure cooker. Pour some more water if necessary to get to your ideal consistency.
  7. When it starts boiling, lower the flame and cook for a few more minutes till the dal and lauki are cooked.
  8. Now throw in the slit green chillies add the fried karela, sauteed drumsticks and sprinkle the sugar. Give a good stir and cook for 30-40 seconds more.
  9. Lastly add the ghee. Mix well and switch off the flame. Serve hot accompanied by steamed rice.

Nutrition

  • Serving Size: 4

 

]]> https://reetikamitra.com/mainstays/lau-dal/feed/ 7243 Mango Coconut Ice Cream https://reetikamitra.com/sweet-nothings/mango-coconut-ice-cream/ https://reetikamitra.com/sweet-nothings/mango-coconut-ice-cream/#comments Sun, 18 May 2025 12:55:38 +0000 https://reetikamitra.com/?p=7236 This is an excellent choice of dessert for the long sweltering summer months in India. I wanted to first make a mango ice-cream at home. Later I decided to add the coconut as a medley choice to make it interesting. The first thing that will amaze you once the dessert is ready, is its visual appeal. Imagine the coconut mango medley ice-cream served in a coconut kernel. It looks mouth-watering, cooling and soothing. Now let me share a few tips on the recipe. Ideally the mangoes must be just right not too ripe or raw. The addition of the white coconut flesh to the coconut milk, helps in enhancing both the flavour and texture of the mouthfeel. The good news is that this is a no churn, no fuss recipe and can be prepared in a short time. However, its recommended that you freeze this overnight in the refrigerator. Before serving be sure to remove it from the refrigerator for a few minutes for the ice-cream to defrost and have the ideal bite while eating. You can top up the ice-cream with nuts such as roasted almonds and pistachios based  on your preference. This is a popular creamy delicious dessert for the family and to round off a meal with guests particularly in the summer months. So do give this a shot.

 

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Mango Coconut Medley Ice Cream

★★★★★ 4.9 from 192 reviews
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Description

A Feast For All Senses

Ingredients

Ingredients For the Mango Layer :

  • 2 large or 3 medium sized sweet, ripe Mangoes, peeled and sliced
  • 1 sweet, ripe Mango sliced (optional, for added texture and flavour)
  • 1/3 cup thick whipping Cream
  • ¼ – 1/3 cup Granulated Sugar (adjust according to taste., add more if required)
  • 1 Tbsp Lime juice

Ingredients For The Coconut Layer :

  • 2 cups Coconut milk (full fat, full cream)
  • 2 Green  Coconut Flesh or Malai, cut into small
  • 1/3 cup thick whipping Cream
  • 1/3 cup Condensed Milk
  • Shredded or roughly chopped coconut (Optional, ONLY for  the added texture and flavour, as per your preference)

Instructions

  1. In a blender, blend together the mango and the sugar. Blend and mix well till smooth.  Using a hand blender, whip 1/3 cup thick whipping cream over an ice bath. Pour in the mango puree and fold in together with a spatula. Add the lemon juice and the diced mango kept separately for extra texture and flavour.  Gently fold them into the mixture.
  2. In another bowl, whisk together the full fat coconut milk, sliced soft coconut malai or flesh (from green coconut),  1/3 cup thick cream and condensed milk.
  3. For added texture, stir in shredded coconut into the mixture (optional).
  4. Pour half the mango mixture into a cake loaf tin or a freezer safe container. Next, pour the whole of the coconut mixture. Lastly, add the remaining half of the mango mixture on the top.
  5. Cover and transfer the loaf tin or container to the freezer and freeze for at least 6-8 hours, or until firm. Freezing overnight is preferable, if you have time at hand.
  6. When ready to serve, allow the mango coconut ice cream to sit at room temperature for a few minutes to soften slightly before scooping.
  7. Scoop the ice cream into bowls or cones and garnish with additional sliced mangoes, roasted almonds and pistachios or as desired.

Notes

Be sure to remove it from the refrigerator for a few minutes before serving, for the ice-cream to defrost and have the ideal bite while eating.

Nutrition

  • Serving Size: 6
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