Slow Cooker Doodhi (bottle gourd) Halwa

The memories I have of eating doodhi halwa are during Eid in my friends house and some of my Gujarati friends wedding. The doodhi halwa that was prepared for Eid generally also had vermicelli mixed with it and it was more creamy with silver paper all over. Gujrathi doodhi halwa are soaked in ghee with lots of dry-fruits with prominent bottle gourd taste. I liked both. Generally I don't like this vegetable but in this form I can have it ever day.

Bottle Gourd Health Benefits: Bottle gourd juice is widely used for the weight loss. It helps reduce the inflammations in the liver and kidneys. Helps in easing the problem related to constipation.

Like Gajar Halwa recipe this too has some steps but is not very complicated and needs less time. I prefer doing these things in slow cooker as they need at least 45 mins stove time, which is difficult for me to dedicate. Slow cooker makes eating sweets at home easy with less mess if you plan ahead.

INGREDIENTS:
Medium size bottle gourd (peeled and grated)
1 cup milk (because this is slow cooker don't put more milk it will not evaporate)
1/2 cup khoya/mava or milk powder
1 cup sugar/ 3 cups splenda(sweetener)
5 tbsp ghee
4 to 5 whole cardamom
10-15 pistachio
2 tsp rose water


DIRECTION:
Shred the bottle gourd in a bowl.




 Take your slow cooker put it on high; put 4 table spoon ghee and 4-5 cardamom in it.




Add the shredded bottle gourd.and mix well put the timer for 2 hrs.



After an hr put 1 cup sugar or 3 cups splenda. Cook it for another hr. After an hr stir it and put the milk and khoya/milk powder. and cook for 3 hrs. Add 1 table spoon ghee and stir. Garnish it with pistachios and serve hot or cold.

Note: Instead of milk you can put condensed milk to make it richer than you don't have to put khoya or milk powder just condensed milk. 

Slow cooker palak paneer (Cottage cheese cubes in spinach sauce)

Paneer is an important dish for the vegetarians in India, It is a must in weddings or any occasion for a vegetarian.

Today was one of those days when you have too much work, a fussy baby, and a desire to cook a good meal. I was working on my sewing project for a long time and wanted to finish it today but still wanted to eat a good meal so I made the preparation, put the palak paneer in the slow cooker, and sat to finish my project.





Some may wonder that this seems easy on a stove top too but the total time spent in preparation for slow cooker palak paneer is less than 10 minutes compared to 45 minutes preparation and cooking time if you do it on stove top.

HISTORY :
In India Saag made of Mustard greens with Yak's milk goes back at least 2000 BC during the Mohenjodaro and Harappa Civilization but the Paneer was introduced during Emperor Akbar's period late 15 century.

Paneer was invented by Mongols riding their horses carrying milk in Mushki (Bags made of raw-hyde). The heat of desserts and the rennet in the leather turned the milk into Paneer.

Palak Paneer is a Spinach Leaves based curry dish eaten in India and Pakistan with bread. The difference between Palak Paneer and Saag Paneer is, in some cases, consistency. Palak is watery compared to a more solid saag/ Mustard green.

INGREDIENTS

1 bunch fresh spinach, washed thoroughly
2 large yellow or red onions, peeled and roughly chopped
3 medium tomatoes, roughly chopped
1 piece ginger (4 inches) peeled and roughly chopped
1 garlic head, peeled and chopped or 2 tbsp garlic paste
5 green, Thai, Serrano or cayenne chilies  stemmed
4 tbsp. ground cumin1 heaping tbsp. garam masala
2 tsp. turmeric powder
Fresh cream 1tbsp
1 tbsp. salt



DIRECTION

Microwave the spinach with 1 cup of water for 6 minutes. In the meantime put the onion and garlic in a blender and make a paste.
Blend the spinach until smooth in a blender or transfer to a blender and do the same. 

Put every ingredient in the slow cooker except fresh cream and Paneer. Stir it well and set the slow cooker for 2hrs on high. After 1 and 1/2 hrs put the paneer. I prefer to put fried paneers instead of fresh ones. If you want to fry the paneer, saute cubed paneer in a skillet with 2tbsp oil over medium heat for 2 minutes.
Garnish it with cream.
Serve it with Indian bread or plain rice.

Slow Cooker Srilankan Polos Curry (Green Jack Fruit curry)

Historically, the jackfruit has always enjoyed the status of a holy tree in Sri Lanka. Named baat gasa or ‘rice tree’ it is said to have saved Lankans from hunger in a crisis. Jackfruit has social and religious connotations in Sri Lanka too. Interestingly, polos curry is so popular in Sri Lanka that it almost seems to be a ‘national dish.’ Everybody, from roadside restaurants to five-star hotels, serves it. 

INGREDIENTS
3 cans of Young Green Jack fruit
2 medium onions, chopped
1-2 green chilies
2 tsp garlic, chopped
2 tsp ginger, chopped
4-5  curry leaves (optional)
1-2 tsp chili powder
1 tsp turmeric powder
2-3 tsp curry powder
3-4 cardamoms
3-4 cloves
1-inch piece of cinnamon
2 tsp Tamarind paste
1 can of coconut milk
salt to taste

DIRECTION
Fry the onions, green chilies, ginger, garlic, and curry leaves in about 1 tbsp of oil, till golden brown. Next add all the spices, fry for a minute till fragrant.
Remove the Jack fruits from the can and pat dry. Then saute for 5 minutes
Transfer the spice mixture and jack fruit to a slow cooker, add coconut milk. Stir and cook on low heat for 8 hours. The curry would turn a dark brown color when done. (I usually let it cook overnight, although I have a programmable slow cooker.)
Serve with hot rice.