Recipe: Doodh kaddu
‘Doodh kaddu’ is a Kashmiri dish that has a mouthwatering taste of its own.
A light and hearty meal with the wholesomeness of milk, ‘doodh kaddu’ is a Kashmiri dish that has a mouthwatering taste of its own.
Prepared without any tomatoes and the fieriness of red chilies, this bottle-gourd dish is a healthy delight with the cholesterol-controlling properties of the vegetable itself.
Ingredients
Loki (peeled and diced into small pieces) 1 kg
Garlic paste 1 tbsp
Cumin seeds ½ tsp
Coriander powder ½ tsp
Turmeric powder ¼ tsp
Water 2 tbsp
Milk 1 litre
Salt to taste
Method
• Heat oil in a deep pan on medium flame.
• Add garlic paste and stir fry till it turns golden brown.
• Now add bottle-gourd (loki) to the pan along with cumin seeds, coriander powder, turmeric powder and salt.
• Sprinkle some water and cook on medium heat.
• Make sure to constantly stir ingredients while cooking until the vegetable is soft, adding a tablespoon of more water halfway. This technique is traditionally referred to as ‘bhunna’.
• Slowly pour in the milk while stirring. Continue mixing till all ingredients have merged well together.
• Cover the dish with a lid and leave it to cook on medium heat.
• Cook until there is minimal gravy left.
• Serve it with steamed white rice.
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4 people
Madiha Hamid is a digital media professional. She loves the food traditions unique to families. She is running a food blog for Pakistani and regional cuisines called cheflingtales.com
Published in The Express Tribune, Ms T, March 31st, 2013.
Like MsT on Facebook for your dose of girl talk.
Prepared without any tomatoes and the fieriness of red chilies, this bottle-gourd dish is a healthy delight with the cholesterol-controlling properties of the vegetable itself.
Ingredients
Loki (peeled and diced into small pieces) 1 kg
Garlic paste 1 tbsp
Cumin seeds ½ tsp
Coriander powder ½ tsp
Turmeric powder ¼ tsp
Water 2 tbsp
Milk 1 litre
Salt to taste
Method
• Heat oil in a deep pan on medium flame.
• Add garlic paste and stir fry till it turns golden brown.
• Now add bottle-gourd (loki) to the pan along with cumin seeds, coriander powder, turmeric powder and salt.
• Sprinkle some water and cook on medium heat.
• Make sure to constantly stir ingredients while cooking until the vegetable is soft, adding a tablespoon of more water halfway. This technique is traditionally referred to as ‘bhunna’.
• Slowly pour in the milk while stirring. Continue mixing till all ingredients have merged well together.
• Cover the dish with a lid and leave it to cook on medium heat.
• Cook until there is minimal gravy left.
• Serve it with steamed white rice.
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4 people
Madiha Hamid is a digital media professional. She loves the food traditions unique to families. She is running a food blog for Pakistani and regional cuisines called cheflingtales.com
Published in The Express Tribune, Ms T, March 31st, 2013.
Like MsT on Facebook for your dose of girl talk.