- First wash the Bottle Gourd.
- Peel the skin of it.
- Cut into big pieces.
- Remove the soft portion surrounding the seeds while cutting the Bottle Gourd into pieces.
- Also seperate the seeds from it.
- Cut some portion of Bottle Gourd into medium sized pieces and use in making Curry,Sambar or Pulusu or even you can use these while making Majjiga Pulusu.
- Cut the remaining Bottle Gourd into thin shreds and can be used in making Halwa,Kheer & Koftas.
- Place the Bottle Gourd pieces in Zip-Lock Bags.
- Similarly place the thin shredded Bottle Gourd also in Zip-Lock Bags.
- Place the soft portion of Bottle Gourd also in Zip-Lock Bag.But use this within 2-3 days.
- Take a mixie jar and add the peeled skin of Bottle Gourd.
- Grind it to a smooth paste by adding enough water.
- Pour this paste in Ice Cube tray.
- Again take a mixie jar and add seeds of Bottle Gourd.
- Grind it to a smooth paste by adding enough water.
- Pour this paste in Ice Cube tray.
- Stack the Zip-Lock Bags in freezer.
- Once the paste in Ice Cube Tray is Frozen remove the cubes from the Ice Cubes Tray and store them in Zip-Lock Bags.
- Stack the Cubes Bag in Freezer & store.
- Remove the packets from Freezer & place them in Fridge the night before you plan to use them.
- Use the soft pulp of Gourd in 2-3 days of Freezing.Use them while making Dal.
- Use the seeds & peeled skin of the Bottle Gourd paste while making any sambar,pulusu or any gravy preparations.
Note :
- We can use the soft portion of the Bottle Gourd while making Dal.
- First pluck the Mint Leaves from Stalks.
- Fill basin with water.
- Add a tspn of salt and mix it well in order to dissolve it.
- Wash the Mint Leaves in salt water in order to remove the pesticides from it.
- Drain them in colander.
- Pour out the salt water and fill the basin again with fresh water.
- Once again wash the Mint Leaves in fresh water.
- Again drain them in colander.
- Now place a dry cloth in shade and place all the Mint Leaves loosely on this cloth .
- Dry Mint Leaves in the shade till all the leaves becomes crisp.
- Place the dried Mint Leaves in air tight glass jar and store it in fridge.
- It stays for longer days.
We can crush these dried Mint Leaves and use them in Curries.
- First remove the stalks of Green Chillies.
- Fill basin with water.
- Add a tspn of salt and mix it well in order to dissolve it.
- Wash all the Green Chillies in this salt water in order to remove the pesticides from it.
- Drain them in colander.
- Pour out the salt water and fill the basin again with fresh water.
- Once again wash the Green Chillies in fresh water.
- Again drain them in colander.
- Place them in a basket which contains wholes and store it in fridge.
- Green Chillies remains fresh for longer days when we follow this process.
- String the Curry Leaves from stems.
- Fill basin with water.
- Add a tspn of salt and mix it well in order to dissolve it.
- Wash the Curry Leaves in salt water in order to remove the pesticides from it.
- Drain them in colander.
- Pour out the salt water and fill the basin again with fresh water.
- Once again wash the Curry Leaves in fresh water.
- Again drain them in colander.
- Now place a dry cloth in shade and place all the Curry Leaves loosely on this cloth .
- Dry the Curry Leaves till there is no trace of water on them.
- Take one air tight container and place a cloth on it.
- Sprinkle water on a cloth to lightly dampen it.
- Loosely pack the Curry Leaves in this cloth and close the cloth from all the edges.
- Close the container with a lid and place it in a fridge.
- Curry Leaves will remain fresh for nearly 15-20 days.
- Fill basin with water.
- Add a tspn of salt and mix it well in order to dissolve it.
- Take out the Cilantro stems seperately from the bunch and put it in the salt water and wash it.Washing in salt water removes the pesticides in Cilantro.
- Take out the Cilantro stems and drain in colander.
- Now pour out the salt water and fill the basin again with the fresh water.
- Again wash the Cilanro stems in the fresh water.
- Again drain it in colander.
- Now take a plastic/glass jar and fill 3/4th bottle with water.
- Take the Cilantro and dip the roots of Cilantro in water.
- Place this bottle in fridge.
- Cilantro remains fresh for nearly 15-20 days.
Ingredients :
Low Fat Paneer - 100gms
Low Fat Milk - 100gms
Method :
- Take a mixie Jar.
- Crumble the Paneer and put that in the mixie Jar.
- Run the mixie to get the grated Paneer.
- Once we get the grated Paneer add the Milk to it.
- Run the mixie again to get the smooth cream.
Low Fat Cream is ready for use:-)))
- Store it in a air tight container and refregirate it.
- This Cream is used instead of Heavy Creams while making many North Indian Dishes & Icreams.
