gourd

Ingredients: Bitter Gourd – 100gms Dry Green Beans – 50gms (soak in water overnight) Tomato – 2 (finely chopped) Onion – 1 (finely chopped) Kolambu Podi – 4 tbsp Asafoetodia – ½ tsp Garlic pods – 8 (peel off the skin) Mustard Seeds – 1 tsp Curry Leaves –few Salt – to taste Cooking Oil Cooking Instructions: Soak dry green beans in water overnight. The other day drain the

I am very happy and excited to host the EH -Fight Diabetes contest which ends on Nov30'08. It is a great opportunity to learn and cook healthy food. When it comes to variety, nothing can beat the creativity of our Foodies. Till now I have got so many varieties of food which are diabetic friendly. I am really thankful to all my participants. It is not too late, this is a friendly reminder, invitin

Latin Name : Momordica charantia Linn English Name / Common Name : Bitter Gourd / Bitter melon Sanskrit / Indian Name : Karavella, Karela Karela (Bitter Melon) , also known as Bitter Gourd is a herb that useful to regulate blood sugar levels and keeps body functions operating normally. Its principle constituents are charantin, lectins, and momordicine. Kare

Common Name: TindaVernacular Names: Indian round gourd, Indian baby pumpkin.Scientific Name: Praecitrullus fistulosusSpecimens From: IndiaSpecimens Weight: 90 gm (average wgt per fruit)Tinda, commonly known by its Punjabi name, is native to India and it is popular in the surrounding countries near India in South Asia but virtually unknown elsewhere.Tinda is firm and round with a slightly flattened

Bitter Gourd is one of the most top popular vegetables in China, Taiwan, Vietnam, Thailand, India and the Philippines. Bitter Gourd, also called Bitter Melon and has really an acquired taste. The plant is grown largely for the immature fruits although the young leaves and tips are edible used for diabetes control. Bitter Melon seed has hard skin and needs warm/moist soil conditions that by durin

The Palinode did not want me to post this one particular photo of him holding a gourd. I think that it's because he thought it was unflattering or something, so I am posting it anyway going to respect his wishes. We're going to have to get a bigger apartment to house all of these Spouse of the Year awards that I keep winning.Of course, I asked if I could post the photograph he expressly requeste

Finally something stupid happens in the state I live in!!GRAND BLANC TOWNSHIP, Mich. - A massive pumpkin has gone missing from a front yard of a home in suburban Flint, Mich. — and its owner suspects some mighty strong thieves.The Flint Journal reports Thursday the 450-pound pumpkin had been on display for only a day at the Grand Blanc Township home of Bill Teer. He spent five months growing the

It was our first time to see this Ornamental Decorative Gourd during the 23rd Kadayawan Festival at Agro-Trade Fair and Horticulture Exhibit. My husband and I were amazed with the size and quality of the gourd. We take pictures as a remembrance and they are for sale at P200 a kilo. My mother-in-law was also fascinated bought 2 pieces and paid it for 75pesos. She needed the seed to propagate but un

Thank you friends for indulging me. Its been great fun reading all the answers. I know its very hard to guess the ingredient from the finished dish, so I thought a clue is very much needed. That's why that clue that it belongs to the Gourd family! And two of them got it right, Jayashree and Anon, I would've been glad to know the Anon! That was really good.Anyway after making it and while taking th

Common Name: Snake gourdScientific Name: Trichdsanthes cucumerinaSpecimens From: MalaysiaSpecimens Weight: 338 gmSnake gourd is a narrow and longish fruit that looks like, what else? A snake! It is long, sometimes curve, and some varieties can grow more than 150 cm (5 feet) in length. It is believed to originate from South Asia. Snake gourd is always used as a vegetable and it is very popular in I

We always love the kurma that served with the Parotta in our places. Any place down south you visit, this sure is present. It looks that whitest creamy kurma, which somehow makes it very difficult to guess, what's went in! For many years, Amma and I had only discussed about it and at times attempted to look out. At one point, I even thought I would ask a person we knew, who was into catering. Wel

AKA: Bao hu lu de mi mi Year: 2007 Directed: John Chu, Frankie Chung Genre: Drama, Family Runtime: 2:03:52 Country: China / Hong Kong Language: Mandarin Subtitles: N /A Cast: Peisi Chen, Ching Wan Lau, Gigi Leung, Zhu Qilong IMDB: Bao hu lu de mi mi Synopsis / Plot Based on the classic children’s novel comes a magical story about the boundless limits of imagination and [...]

For Weekend Herb Blogging this week, I am going to blog about a vegetable that's my hubby's most favorite. And of course, something I keep my distance from!I try quite hard. Its a real wonder how this particular dish never got featured as the pictures are quite old. Until my marriage I never bothered to ever taste this dish the innumerable times that Amma must've prepared it. I was thinking I will

I can’t use a mouse at all… Helll I can barely seee my screen… I’ve got a real cool movie of the inside of my heart though…  I’ll post it soon Vive la painkillerts!!! addthis_url = 'http%3A%2F%2Floscuatroojos.com%2F2008%2F06%2F06%2Fi-have-been-stoned-out-of-my-gourd-all-day%2F'; addthis_title = 'I+have+been+stoned+out+of+my+gourd+all+day%21'; addthi

      Ingredients: Bitter Gourd(Pavakka) - 250 gms Grated coconut - 1/2 cup Green chilly - 100 gms Mustard seeds - 2 tsp Curd - 1/2 litre Dry red chilly - 1 Oil - 200 gms Salt  to taste Curry leaves     Preparation Slice the bitter gourd into thin round pieces. Deep fry until brown and crispy. Place them on a&

      Ingredients: Bitter Gourd(Pavakka) - 250 gms Grated coconut - 1/2 cup Green chilly - 100 gms Mustard seeds - 2 tsp Curd - 1/2 litre Dry red chilly - 1 Oil - 200 gms Salt  to taste Curry leaves     Preparation Slice the bitter gourd into thin round pieces. Deep fry [...]

Ok, once we had our delicious dinner with Luchis and Alur Dom, I was prepared for another dose of Bengali feast. From all the recipes that I finally collected and decided that I could do, I selected those that were comfortably within out domain. Yeah we got to experiment, but then when its the dinner for the entire family involved, we can't take chances of it not being liked.And I must say, the bongs have so much liking to Posto, that its surprising!We, of course use the poppy seeds mostly for our non-veg items, so imagine that gets itself into veggie! Well since I don't' eat meat, poppy seeds are not very close to my taste buds, that is, being quite sometime. So digging into something with loads of that was an attack on the senses.Having decided that its going to have all those poran, wen

Thank You all for suggesting me the stuffing combo's. I will pick the best idea's from every one. soon you can see me posting bitter gourd stuffs.When I want to prepare a stuffing..Nothing Came to my mind except potatoes. I boiled them..peeled the skin..mashed well..i added chilli powder and jeera powder. mashed it well. With the help of small spoon i kept the filling inside the Bitter Gourd Basket.Then i had two choices before me..one is boiling the stuffed Bitter Gourd Baskets(BGB) and the another is frying them in the oil.If BGB is let to boil in water..it may loose its colour and the filling may split. so i preferred to fry them.First i made those BGB sit in the oil kadai. so that the basement gets fried first. and then on the sides..Did you notice that..one basket went missing.yes..on

These Bitter Gourd Baskets in White Thick gravy goes to creative pooja's Vegetable of the week(Bitter Gourd) -of-week-with-some-revised.html#rules These Bitter guards Needed a gravy for a company. Thus I gave a Rich White Gravy to my BGB(Bitter Gourd Baskets). Grated Coconut-5 spoonsPoppy seeds-1 spoonCashews-6Pattai/Cinnamon-1 small pieceCloves-2Cardamon-1Fennel-1/4 spoonGreen Chilli-1Salt Grind the above into a paste. Heat a spoon of oil in a kadai.when heated, add 1/4 spoon mustard..when it pops..add curry leaves and 2 vertically slitted green chillis. Now add a onion and fry them well.. after frying add the grinded paste and mix well. let it boil and add the Bitter Guard baskets. Serve it with Rice/Chapathi.Note: Just Follow Your Kuruma Recipe here.a small recap... Bitter Gourds are cu

Common Name: Bottle gourdVernacular Names: Calabash, HuluScientific Name: Lagenaria sicerariaSpecimens From: ChinaSpecimens Weight: 278 gmBottle gourd was one of the earliest cultivated fruits, dating back at least several thousand years BC. Its origin is said to be from Africa but it is still disputable and debated on. It is grown mainly for its multi-purpose usages rather than for food consumption.Bottle gourd comes in numerous shape and sizes, including those intentional growth. The bottle gourd photos shown above is one of the most common shape used as a container. The smaller fruit is for decorative purposes whereas the larger matured fruit is mainly used as utensil, bottle, container or pot. The huge ones can reach way over three feet in length. It is so huge and fat that it looks s

Once upon a time, there lived two dear friends, they were the Gourd Friends. They lived happily under the shade, enjoying the sunny breeze that whisked past and the cool showers that were poured over them. They spent many a sunny afternoons, happily napping and nudging together. Small, such was their world, they never thought for a moment that their lovely life will be disrupted! Evil hands clinched their friendship away, for their own use and thus ended their beautiful life together. The lovely Ridge Gourd, sacrificed itself for our dinner, while lonely and despair, the lone gourd turned bitter. Thus he came to be called a bitter gourd!Today I am going to talk about the Ridge Gourd that was cooked, Bitter gourd will have another day!Little facts about Beerakaya. It is called the Luffa. A

Return of Ivy GourdWell..since it is good for health i tend to buy this veggie every alternative week. this ivy gourd is rich in protein and fibre and it prevents certain enzymes which are those to produce glucose in our body. i also prefer each alternative week to buy bitter gourd. i strongly have faith in Food is Medicine. and Health is Wealth.To prepare Masala you need:1. Grated coconut-3 spoons2. Red chilli's-23. Small onions-74. Salt- little bitGrind them into a coarse paste..just by sprinkling little water.other than masala:1.Kovakkai/ivy gourd-1/4 kg2.Oil- 5 to 6 spoons3.Salt4.Turmeric Powder- a pinchMethod:Cut the Ivy Gourd as you wish..i preferred to cut them vertically as the masala gets absorbed.now In a kadai..heat 5 spoons of oil..add mustard..when it splutters add curry leave

Bitter gourd, either you love it or hate it. I have seen many people who initially hated this bitter, odd looking vegetable and lately fall in love with it. It takes many meals over years to develop a taste for Hagalakai, as we call it. But there are some who still don't seem to come in terms with this vegetable even after they have had upgraded their wardrobe from sneakers to tailor-made pants;)

INGREDIENTS:Chinese bitter gourds 2white prawns 200 gramspork 200 gramsfish sauce 1 1/2 tbspsoup stock or water 11/2 cups..PREPARATION:..1. Wash the bitter gourds, cut them crosswise into 3- inch sections and remove the insides with a fork2. Wash the prawn and shell them ; only the meat is used.3. Chop the prawn and pork together, mix in the fish sauce, and fill the bitter gourd sectionswith the mixture.4. Place the filled sections in a pot, pour in the stock, put the lid on the pot, and simmer until the gourd is tender, Taste, and add more fish sauce if you wish.

INGREDIENTS:Chinese bitter gourds 2white prawns 200 gramspork 200 gramsfish sauce 1 1/2 tbspsoup stock or water 11/2 cups..PREPARATION:..1. Wash the bitter gourds, cut them crosswise into 3- inch sections and remove the insides with a fork2. Wash the prawn and shell them ; only the meat is used.3. Chop the prawn and pork together, mix in the fish sauce, and fill the bitter gourd sectionswith the mixture.4. Place the filled sections in a pot, pour in the stock, put the lid on the pot, and simmer until the gourd is tender, Taste, and add more fish sauce if you wish.

With Besan flour sprinkled above kovakkai..it will taste good..Ingredients:1.Kovakkai-20 pieces(chopped into thin slices)2.Oil-8 spoons 3.Salt4.Chilli Powder-1 spoon5.Turmeric Powder-a pinch6.Besan flour/Kadalai mavu-3 spoons Method:In a kadai..add oil and let it heat. now add the kovakkai slices and cook by covering it with a lid in a low flame. on cooking for 5-10 minutes, add salt,turmeric powder,chilli powder and mix well. now add besan flour, mix well. let it cooked for another 5 minutes and stop the flame.Garnish it with corriander leaves.feed

The Luffa or Loofah/Luffah are tropical and subtropical annual vines comprising the genus Luffa. The fruit of at least two species, Luffa acutangula and Luffa aegyptiaca, is grown to be harvested before maturity and eaten as a vegetable, popular in Asia and Africa. The Luffa acutangula is commonly known as Ridged Gourd and is called [...]

Yay– it’s almost Thanksgiving! And that means this week Brighter Minds is bringing you fun Thanksgiving crafts! Our first craft this week is an adorable turkey place card made from a gourd. You can have your kids make lots of these super-easy table setting decorations and then use them on Thanksgiving Day! Here’s what you need: Small gourds or squashes Construction paper Scissors Hot glue gun or craft glue Wiggly eyes Marker Thanksgiving-themed stickers (optional) Now here’s what to do: Start by cutting feather shapes out of construction paper. You will need somewhere between 3 to 6 feathers for each gourd. Next, glue the feathers to the bottom part of the gourd. Fan them out so they look like a turkey’s feathers. Now, have your kids write your Thanksgiving dinner guests’ names on pieces of construction paper (cut small enough to glue onto the gourd). Let your kids decorate the card with leaves, pumpkins, or turkey stickers if they want. Cut a small

Ridge Gourd called Beerakaya in telugu and Turia in hindi and Peerkangai in tamil is a popular veggie in India. It is basically from the Cucurbit family ( gourds family ) like chayote, cucumber,... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Dondi (its our nickname) or Dondakaya used to be my most favorite vegetable of all when i was a kid. I used to have this tindora curry atleast twice a week for lunch, and that used to make my moms... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

I did another drawing of that gourd to show the class different materials with the same subject.This one was done with that Lyra 'skin tones' set that I really like, plus a deep blue one to enhance the cool darkest darks. I really do like those Lyra coloured pencils.And this ugly little gourd is fun to draw :)and I've been tagged! by Karen Hall http://karens-gardenstudio.blogspot.com/ who does some beautiful work - take a look.I now have to give 7 facts about me ....1 I'm a new grandmother :)2 Though I love the sea i live about as far away as you can get from it in England now :(3 I have 2 lovely daughters4 and one Irish husband5 I have my imaginary list of what I'll buy/do 'when I win the lottery' - but very rarely buy a ticket6 I've been lucky enough to live in some very beautiful places including Gibraltar (it was lovely then), Malta, Scotland and Cornwall.7 I'm really tired and I've run out of ideas!and blogs I'll tag:Katherine http://makingamark.blogspot.com/

I know it's hard to believe, but I occasionally lapse in my stellar parenting skills. There's the time I forgot to crease the plastic wrap correctly on those sandwiches I seem to be making every five minutes, or the one time I cursed in front of my kids. And then there are the unkept promises, those rare times when I say I'll do something and then fail to come through, like promising to get them

I've been working exhaustingly long hours lately, covering for colleagues on holiday and taking on more classes that I should - so not much time for painting :( . I'm working on the Cornish paintings as much as I can.This sketch was done whilst covering a colleagues class yesterday - the class all had work to get on with and didn't need much input from me so I fished this brittle, dried gourd, with a hole in, out of the art cupboard and sat sketching it with a 4B pencil.The warty strange surface wasn't the easiest but it was fascinating to draw - maybe not a beautiful thing but it was good practice at observation :).

Hairy Gourd is also known as haired gourd, fuzzy gourd, fuzzy squash, Mao Gua, Mao Qua, Mokwa, Mo Kwa or Hairy Cucumber. It is essentially a cucumber looking gourd which has dark green and short hair. Well, don’t worry about the hairy bit because you will need to skin the gourd and only use the flesh for this soup. And just like most of the other soups you find on this site, you can either use the slow-cooker / crockpot, charcoal stove, gas stove or electric burner stove to cook it. If you use the slow-cooker or charcoal stove, you will need to adjust the amount of water used. My usual rule of thumb is that if I want to serve one large bowl of soup, I will put in 1 1/2 bowls of water to cook it in a slow-cooker or charcoal stove and allow it to cook and reduce to one bowl. If I am using the gas or electric stove, I would put in 2 to 2 1/2 bowls of water instead. This is because water evaporates much faster in the gas and electric stove cooking. However, the funny thing is, if

So…today was a much cooler day in Savannah, and it flipped an on switch in the minds of our customers. Time to go to the garden center. All summer we have been awaiting the return of the crowds. We were all working extra hard, because we were promised a $50.00 bonus by our manager if our total was over $3,000. We don’t work on commission, so a monetary incentive was especially effective in getting us all frothy and ready to sell. Larry, our favorite gourd, was resting quietly on the floor at the base of our pumpkin display. I pointed him out to a few regulars, but there were no takers. Maybe it was the $10.00 price tag I had put on him a few days ago. I wasn’t sure, but I didn’t have too much time to worry about Larry. I was focused on selling other things to meet my bonus. One of the customers I had helped was about two people back in line when her daughter asked if they could purchase just one more thing,Larry. I looked down over the counter to see th

"Gourd with Berries"Completed: 10.1.07oil on canvas board7" x 5"This painting gave me some trouble. I was at an angle I wasn't used to, and I kept having trouble getting the initial composition down. It took me way longer than I expected! Oh well, the good thing is I solved my problems and finished it. Again, I am extremely dissapointed over the photo quality, because the painting looks sharper than the photo. Another painting tomorrow!ShannonThis painting is $35.00 (Shipping and sales tax included).

Still Life SeriesCertified Original Art © 2007These little creatures always amaze me. There are so many shapes, colors, patterns, sizes. I can never collect enough of them. The holidays are near when we see these in the stores.Details: 6 x 8 inches, Oil on CanvasCertificate of Appraisal included in your name.Series #: GourdFam-092007Price: $100.00 USA Shipping $10.00To Purchase:email@kmadisonmoore.comor Click Buy Now for PayPal SecureA Painting A Day Objets d' Art by k. Madison Moore

The other day while channel surfing I came across a commercial on my local PBS station for a program called "Lords of the Gourds: The Pursuit of Excellence." Once I got past the cheesy title of the documentary and saw that the program was about a competition involving the growing of giant gourds (pumpkins in particular) I made a mental note to watch it when it airs on Wednesday in Chicago. The PBS website doesn't have a good description of the documentary but I found one on the Rocky Mountain PBS website.Lords of the Gourd: The Pursuit of ExcellenceThe extreme gardeners who compete at the annual Cooperstown Weigh Off have one obsessive goal – to raise the biggest giant pumpkin in the world. These gurus of the gourd nurture their fruits through harsh weather, floods, animal attacks and even sabotage to produce glorious pumpkins of gigantic proportion. This program follows Joe Pukos and his fellow competitors through the final harrowing days of harvest and the journey across New York

Gourd Products For Home And Garden

June… A month of heavy down pours, loud claps of thunders, sharp lightening… Yes. I am talking about Indian Monsoon rain. It is raining here in UK but I still miss the monsoon rain. For me they were always wild yet serene. I miss the heavenly smell of damp earth when the rain hits the ground for the first time, first drop of rain falling on my face, subtle scents of jasmine from garden, aroma of

June… A month of heavy down pours, loud claps of thunders, sharp lightening… Yes. I am talking about Indian Monsoon rain. It is raining here in UK but I still miss the monsoon rain. For me they were always wild yet serene. I miss the heavenly smell of damp earth when the rain hits the ground for the first time, first drop of rain falling on my face, subtle scents of jasmine from garden, aroma of

June… A month of heavy down pours, loud claps of thunders, sharp lightening… Yes. I am talking about Indian Monsoon rain. It is raining here in UK but I still miss the monsoon rain. For me they were always wild yet serene. I miss the heavenly smell of damp earth when the rain hits the ground for the first time, first drop of rain falling on my face, subtle scents of jasmine from garden, aroma of

Before I decided to put up this recipe, I have no idea that this gourd that I’ve been eating the past 30 years or so is called Ridge Gourd. I’ve always known it as “kak kue” in Hokkien (meaning pointed or corner gourd). So, I had to do some googling and finally saw the picture of the familiar gourd - the ridge gourd. Simcooks has a picture of it and a different recipe for this gourd. Whilst the size of this gourd may seem intimidating (it can measure up to 50cm long!), there is not much of it left by the time you finish cooking. You see, it is pretty much like a sponge and hence, it is also known to be your bathroom loofah in dried form (minus the skin, of course). To serve a plate of ridge gourd, you will need at least 2 pieces of ridge gourd measuring at least 30 cm in length each. Slice off the skin using a peeler and cut them into chunks much like potato wedges. Don’t worry if after preparation you have a big heap of ridge gourd chunks because it wil

This is another fast and easy dish I did when my kids were not well last week. My son didn't like the Hairy Gourd but he loved the soup which was a soup base brewed with ikan bilis. My daughter didn't want any food except fish balls so this was perfect for them.If you are wondering what Hairy Gourd is. Well, my hubby called it 节瓜 but I call it 毛瓜. Hairy Gourd is actually both 节瓜 and 毛瓜. It looks like a cucumber inside and on the outside it's hairy and with a dark green skin.Ingredients:1 ltr Ikan Bilis Broth1 Hairy Gourd, skinned, seeds removed and cut into smaller pieces8 Fish Balls or any amount you like5 g or 1/2 packet Glass noodles Salt to tasteHow to do it:Cook 3-4 handful of Ikan Bilis (江鱼仔）with 1200ml water. When it boils, reduce heat and simmer for 1/2 an hour or when the ikan Bilis turns opaque.Drain the broth.Soak glass noodle till it soften.Add the hairy gourd and glass noodle to the broth.Simmer for 1/2 to 1 hour depending on how soft you want th

The Gourd Island is located on the south, close to Bohai Sea where the west embraces Shanhai Pass in Liaoning. There are Lingshan temple, Juhua Island, Xing City seashore scenic spot, the state-level nature protection area, nine entrances Great Wall, the Gourd Island Bijia, Xingcheng ancient city and some other popular and beautiful sceneries. [...]

  I saw this recipe in a tamil magazine a couple of months back.  I was very hesitant to try it because I was wondering how ridge gourd would taste in a sweet dish.  Finally I got the courage and prepared it yesterday.  The experiment was a grand success.  I did ...