Kumbalakai

Kumbalakayi halwa or Kashi halwa or dumroot halwa recipe explained with step by step pictures. This is an authentic and healthy halwa recipe from Karnataka. Kumbalakai halwa or kashi halwa is prepared using ashgourd, sugar and ghee. Budu kumabalakai or ashgourd halwa is very tasty and is considered as very healthy halwa. I have posted two more tasty recipes using ashgourd. They are "ashgourd majjige huli" and ashgourd palya or stir fry recipes. In Karanatka 2 types of ashgourd halwa aka kashi halwa recipes are in practice. First one adding sugar directly into the cooked ashgourd. And the second one is making the thick sugar syrup using ashgourd cooked water. The first one is very simple but consumes more time and yields less halwa. The second one yields more halwa and consumes less time. I have explained the second method here. I feel preparing halwa is easy compared to other sweet recipes. I have posted easy carrot halwa and tasty banana halwa recipes. Soon I will be posting many more halwa recipes. Now coming back to ashgourd halwa, generally food colour is added to kumbalakai or kashi halwa. But I didn't add as food colour is not so good for health. Ashgourd halwa is my favorite. It is very tasty. I would say this is a must try recipe. If you are looking for more sweet recipes then do check our rave unde or rava laddu, halu bai, Carrot badam payasa, pineapple payasa, hurigadale unde or fried gram laddu, kesari bath, easy milk peda, badam puri, badusha and coconut burfi ...

Boodu kumbalakai huli or ash gourd sambar recipe explained with step by step pictures and a video. Bood kumbalakai sambar is prepared using ash gourd, dal, coconut and fresh ground masala. This is a very tasty and healthy sambar recipe prepared using ash gourd. In Karnataka sambar is called by different names like "Huli" or "Huli-saaru" in malnad region, "Koddel" or "Huli" in mangalore and udupi region, "saaru" or "sambar" in rest of the places. Bood kumbalakai or ash gourd is extensively used in cooking across Malnad and Karavalali region of Karnataka. This vegetable is very good for digestion and all digestion related problems. Yoi can find 4 more easy and tasty ash gourd recipes on this website like ash gourd majjige huli recipe , ash gourd sasive or raitha and kumbalakai palya recipes. You can also find one more very tasty and healthy kumbalakai halwa recipe on this website. If you are looking for more sambar recipes then do check my menaskai, basale soppu sambar, snakegourd kootu, amaranthus or harive soppina huli, dill leaves rasam, bendekayi kayirasa, massoppu, yellow cucumber sambar, tomato rasam, recipes from doddapatre and okra sambar recipes. I have made a video on this ash gourd sambar recipe with Kannada narration, which I have embedded it below. Preparation time: 15 min Cooking time: 30 min Serves: 4 Ingredients: (measuring cup used = 240ml) • 1/2 kg boodu kumbalakai or ash gourd • 1/4 cup toor dal • Big pinch turmeric powder • 2 tsp crystal salt (or as per y...

Dumroot or Boodu Kumbalakayi Halwa Recipe: Dumroot, also known as Ash gourd / boodu kumbala kayi or winter melon halwa, is a wedding menu staple. Along with breakfast, this white pumpkin halwa is served. Either hot or chilled, it is just a delicious and finger licking dessert. This sweet does take long time but I feel it is worth the effort. Ingredients: • 10 cup grated ash gourd/boodu kumbalakayi • 2 cup Organic Sugar add more if you like more sweet • ¼ tsp cardamom powder • few saffron strands soaked in milk • 8 TBSP ghee • around 1.5 TBSP cashew pieces • around 1.5 TBSP raisins • around 1.5 tbsp chopped almonds Method: • Wash, peel the skin and remove the seeds from ash gourd. Grate it and keep it ready. • Squeeze most of the water from the grated kumbalakai and keep it aside • Keep the grated boodu kumbalakai in a thick bottom pan on medium high heat until most of the water evaporates. stir in between • Once most of the water evaporated, reduce the heat to medium , • At this stage add sugar, mix it, You can increase the heat to medium high and keep stirring until the mix becomes thick • Reduce the heat once most of the water evaporates, add saffron milk, and 2 to 3 tbsp ghee, mix it . • As the halva becomes thick, it sticks to the bottom of the pan, at that time reduce the heat to low, and keep adding little ghee • Add cardamom powder and mix, keep stirring until the halva leaves the ghee, you can see the bubbling of ghee . at that stage turn off the heat. • Heat 1 tbs...

Sweet pumpkin or sihi kumbalaki is highly nutritious and very healthy for growing kids, rich in Vitamin A, good source of fiber which fills your stomach quickly and feels full for longer period.To name a few amazing benefits of super vegetable winter squash or Sihi kumbalakayi or cheenikai – it is low calorie, high fiber, loaded with Vitamin A, Vitamin E and Vitamin C. Also a good source of B Complex, copper, potassium and copper as well. Try this other pumkin recipes such as Ingredients for making Kumbalakai gargi: • 1 cup grated sweet pumpkin • 1/4 cup to 1/2 cup jaggery • 3 to 4 cardamom (powder it) • pinch of salt • 2 to 4 TBSP water • 4 to 5 tbsp whole wheat flour(quantity depends on the consistency of the dough) • 1 tsp gasagase(poppy seeds – optional) • oil to fry Method: • Cook the grated pumpkin in a thick bottom pan on medium low heat adding 1 to 2 tsp of water for a minute or 2, stirring in between. • After the pumpkin is cooked, remove it from the heat, melt the jaggery with 2 to 3 tbsp water in a different pan. • Strain this jaggery syrup to the cooked pumpkin, cook it until the raw smell of the pumpkin disappears. • Once the mix become little thick, turn off the heat and let it cool a bit • Add wheat flour little by little and mix it, I used around 3 tbsp. you have to get sticky dough consistency To Fry the Gaargi: • Heat required amount of oil on medium heat. • Once the oil is hot(check by adding little dough) • just wet your hands, take desired amount of ga...

Ingredients • 2 cups - yellow/sweet pumpkin chopped into 1 inch cubes • 1 cup - fresh/frozen grated coconut • 2 tsp - ellu/til/sesame seeds • 3 to 4 - dry red chillies, low to medium spiced • 2 tsp - hurigadale/putaani/channa dalia • 1 tsp - mustard seeds • 4 to 5 - curry leaves • 1/4 tsp - tamarind paste • 2 to 3 tsp - oil • 1/4 tsp - jaggery • a pinch - hing • salt as per taste How to Make Kumbalakai Gojju • Heat oil in a kadai and temper mustard seeds, curry leaves, and turmeric. • Add chopped pumpkins and cook covered until they become soft. • Add very little (as little as 2-3 tsp) water while cooking. • Meanwhile, dry roast Ellu/Til and dry red chillies. • Grind to a smooth paste, the roasted masala with channa dalia, hing, coconut, and mustard seeds. • Once the pumpkin is cooked, add the masala paste, add water and bring to boil. • To this add tamarind paste, jaggery, and salt and boil well. • Serve hot with rice. • Recipe courtesy: Ramya • http://maneadige.blogspot.in/ About Sify Bawarchi Presenting to you the most popular Indian food website that has a huge collection of Vegetarian and Non-vegetarian recipes from India and around the world. We provide you with easy and delicious recipes with simple, step-by-step instructions for a hassle-free cooking experience. Happy Cooking with Bawarchi! Recipe Counter

ash gourd chutney | ash gourd peel chutney | kumblakai sippe chutney with step by step photo and video recipe. typically the ash gourd is used to cook for ash gourd sambar or even mixed with dal, however the skin or peel is usually considered as waste. but this recipe talks about how to use it for side dish chutney and yet deliver the amazing taste simple chutney. i prepare this chutney quite often and these days i buy fresh ash gourd from market to prepare the combination of ash gourd sambar and ash gourd chutney. kumblakai is certainly a complete package and i even prepare tambuli or tambli from the seeds of ash gourd. so in other words, just with half ash gourd you can get delicious sambar, kumblakai sippe chutney and raita or tambuli to complete your lunch. while there ins’t any complicated steps with the ash gourd peel chutney, yet i would like to share few tips and suggestions. firstly, the texture of kumblakai sippe chutney has to be coarsely grounded and do not ground it finely. secondly, you can also store the ash gourd peel in fridge and can prepare the chutney next day or even after 2 days. lastly, i have added jaggery to this chutney recipe for the sweet and spicy taste. if you do not prefer, you can skip adding the • ▢ half cup skin of ash gourd / winter melon / budhu kumbalakai / pumpkin • ▢ ½ cup water • ▢ 2 tsp oil • ▢ 1 tsp channa dal • ▢ 1 tsp urad dal • ▢ 3 whole dried kashmiri red chilli • ▢ small ball sized tamarind • ▢ ½ cup coconut (fresh / desiccate...

Kumbalakayi halwa or Kashi halwa or dumroot halwa recipe explained with step by step pictures. This is an authentic and healthy halwa recipe from Karnataka. Kumbalakai halwa or kashi halwa is prepared using ashgourd, sugar and ghee. Budu kumabalakai or ashgourd halwa is very tasty and is considered as very healthy halwa. I have posted two more tasty recipes using ashgourd. They are "ashgourd majjige huli" and ashgourd palya or stir fry recipes. In Karanatka 2 types of ashgourd halwa aka kashi halwa recipes are in practice. First one adding sugar directly into the cooked ashgourd. And the second one is making the thick sugar syrup using ashgourd cooked water. The first one is very simple but consumes more time and yields less halwa. The second one yields more halwa and consumes less time. I have explained the second method here. I feel preparing halwa is easy compared to other sweet recipes. I have posted easy carrot halwa and tasty banana halwa recipes. Soon I will be posting many more halwa recipes. Now coming back to ashgourd halwa, generally food colour is added to kumbalakai or kashi halwa. But I didn't add as food colour is not so good for health. Ashgourd halwa is my favorite. It is very tasty. I would say this is a must try recipe. If you are looking for more sweet recipes then do check our rave unde or rava laddu, halu bai, Carrot badam payasa, pineapple payasa, hurigadale unde or fried gram laddu, kesari bath, easy milk peda, badam puri, badusha and coconut burfi ...

Boodu kumbalakai huli or ash gourd sambar recipe explained with step by step pictures and a video. Bood kumbalakai sambar is prepared using ash gourd, dal, coconut and fresh ground masala. This is a very tasty and healthy sambar recipe prepared using ash gourd. In Karnataka sambar is called by different names like "Huli" or "Huli-saaru" in malnad region, "Koddel" or "Huli" in mangalore and udupi region, "saaru" or "sambar" in rest of the places. Bood kumbalakai or ash gourd is extensively used in cooking across Malnad and Karavalali region of Karnataka. This vegetable is very good for digestion and all digestion related problems. Yoi can find 4 more easy and tasty ash gourd recipes on this website like ash gourd majjige huli recipe , ash gourd sasive or raitha and kumbalakai palya recipes. You can also find one more very tasty and healthy kumbalakai halwa recipe on this website. If you are looking for more sambar recipes then do check my menaskai, basale soppu sambar, snakegourd kootu, amaranthus or harive soppina huli, dill leaves rasam, bendekayi kayirasa, massoppu, yellow cucumber sambar, tomato rasam, recipes from doddapatre and okra sambar recipes. I have made a video on this ash gourd sambar recipe with Kannada narration, which I have embedded it below. Preparation time: 15 min Cooking time: 30 min Serves: 4 Ingredients: (measuring cup used = 240ml) • 1/2 kg boodu kumbalakai or ash gourd • 1/4 cup toor dal • Big pinch turmeric powder • 2 tsp crystal salt (or as per y...

Dumroot or Boodu Kumbalakayi Halwa Recipe: Dumroot, also known as Ash gourd / boodu kumbala kayi or winter melon halwa, is a wedding menu staple. Along with breakfast, this white pumpkin halwa is served. Either hot or chilled, it is just a delicious and finger licking dessert. This sweet does take long time but I feel it is worth the effort. Ingredients: • 10 cup grated ash gourd/boodu kumbalakayi • 2 cup Organic Sugar add more if you like more sweet • ¼ tsp cardamom powder • few saffron strands soaked in milk • 8 TBSP ghee • around 1.5 TBSP cashew pieces • around 1.5 TBSP raisins • around 1.5 tbsp chopped almonds Method: • Wash, peel the skin and remove the seeds from ash gourd. Grate it and keep it ready. • Squeeze most of the water from the grated kumbalakai and keep it aside • Keep the grated boodu kumbalakai in a thick bottom pan on medium high heat until most of the water evaporates. stir in between • Once most of the water evaporated, reduce the heat to medium , • At this stage add sugar, mix it, You can increase the heat to medium high and keep stirring until the mix becomes thick • Reduce the heat once most of the water evaporates, add saffron milk, and 2 to 3 tbsp ghee, mix it . • As the halva becomes thick, it sticks to the bottom of the pan, at that time reduce the heat to low, and keep adding little ghee • Add cardamom powder and mix, keep stirring until the halva leaves the ghee, you can see the bubbling of ghee . at that stage turn off the heat. • Heat 1 tbs...

Sweet pumpkin or sihi kumbalaki is highly nutritious and very healthy for growing kids, rich in Vitamin A, good source of fiber which fills your stomach quickly and feels full for longer period.To name a few amazing benefits of super vegetable winter squash or Sihi kumbalakayi or cheenikai – it is low calorie, high fiber, loaded with Vitamin A, Vitamin E and Vitamin C. Also a good source of B Complex, copper, potassium and copper as well. Try this other pumkin recipes such as Ingredients for making Kumbalakai gargi: • 1 cup grated sweet pumpkin • 1/4 cup to 1/2 cup jaggery • 3 to 4 cardamom (powder it) • pinch of salt • 2 to 4 TBSP water • 4 to 5 tbsp whole wheat flour(quantity depends on the consistency of the dough) • 1 tsp gasagase(poppy seeds – optional) • oil to fry Method: • Cook the grated pumpkin in a thick bottom pan on medium low heat adding 1 to 2 tsp of water for a minute or 2, stirring in between. • After the pumpkin is cooked, remove it from the heat, melt the jaggery with 2 to 3 tbsp water in a different pan. • Strain this jaggery syrup to the cooked pumpkin, cook it until the raw smell of the pumpkin disappears. • Once the mix become little thick, turn off the heat and let it cool a bit • Add wheat flour little by little and mix it, I used around 3 tbsp. you have to get sticky dough consistency To Fry the Gaargi: • Heat required amount of oil on medium heat. • Once the oil is hot(check by adding little dough) • just wet your hands, take desired amount of ga...