PUMPKIN KOOTU

Pumpkin is a vegetable which is highly nutrient dense food.Pumpkin color may be from deep yellow to orange coloration.It is a traditional part of thanksgiving meals inCanada and U.S.and they carve Jack _O_Lantern for decoration around 🎃 Halloween.

Pumpkin is suitable for all ages.It is rich in Vitamins and minerals low in calories.The fiber,potassium and vit. C supports it.Some say that the potassium obtIned in pumpkin has a positive effect in blood pressure.There are lot of antioxidants in it.It is a good source of beta carotene and rich in fibre too.

INGREDIENTS

• Pumpkin_1to2 cups peeled,predetermined and cubed.
• Coconut scrapings -4 tbs
• Cumin seeds_1/2 tsp
• Garlic_2 pods
• Oil_1 tbs
• Mustard seeds_1/4tsp
• Urad dhal_1/2 tsp
• Red chillies/Green chillies_2 or accept. to taste.
• Curry leaves a few
• Salt as needed.

METHOD

1.Grind coconut scraping,cumin seeds,red chillies and garlic pods coarsely and keep aside.

2.Heat oil in a kadai add mustard seeds to it aftet it splutters add urad dhal when it turns brown add curry leaves

3.Fry curry leaves a little and Then add pumpkin pieces to it.Fry a little and then add water to cook it.

4.When half done add salt to it.

5.when almost done add the coconut paste to it.

6. Mix well and cook till everything gets binded.

Another variation.

Can add 1 to 2 tbs.jaggery and instead of grinding chillies can powder pepper coarsely and add to it.

This will be slightly sweeter version of curry.

Serve with rice

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POTATO FRY

Potato fry is an all time favourite for many.This is an easy method and is prepared without boiling the potatoes. When it is crispy it tastes good.

Ingredients

• Potatoes -1 Cup
• Chilly powder_1/2 tsp
• Salt as needed
• Oil as needed
• Mustard seeds_1/4 tsp
• urad dhal_1/2 tsp
• Turmeric powder_1/4 tsp
• Chilly powder_1/4 tsp
• Curry leaves few
• Coriander leaves chopped

Peel potatoes and keep in water for at least 15 Mts so that starch can be removed.And the fry will be crispy.

Method

1.Cut potatoes into cubes and keep it in water.

2.Keep kadai and after heating add oil to it.

3.Add mustard seeds and when it splutters add urad dhal and when it turns brown add curry leaves.

4.Now add potatoes and turmeric powder fry for sometime.

5.After sometime add chilly powder and salt and fry.

6.Finally add chopped coriander leaves.

Can serve with rice.Goes best for rasam,damage and curd rice.

Cooking Tips

How to enhance taste while cooking

1.While making chips both banana and potato add little rasam powder and salt to the sliced vegetables and fry.It will have a different taste.

2.While converting whole grain wheat into wheat flour add a teaspoon of fenugreek to it.Chappathis made out of this flour will be soft.

3. While making coriander leaves thoku fry tamarind separately and then grind

4. While preparing Sundal add a paste of ginger with curry leaves.

5.While preparing oothaappam make a small hole in the centre and pour a tsp.oil it will be crispier.

6.While preparing kesari while adding water reduce the quantity of water instead add coconut milk or boiled milk.Taste will be different.

7. While frying onions first fry onions a bit and then add oil it will fry quickly

French fries/Finger chips

French fries are all time favourite for many.It can be an evening snack or a starter.It will be crispy outside and soft inside.Use large and thick potatoes.

Ingredients

• Potatoes_4
• Salt___1 tbs
• Chilly powder__1/2 tsp
• Oil for frying
• Lime 1/2 or 1tsp vinegar optional

1.First cut the potatoes in the same size after peeling the skin.Some add lime juice or vinegar to the water and soak the potatoes.This will help to remove the starch.

2.In a pan add water and salt when water starts boiling put the potatoes into it for few minutes.Drain the water completely and spread it in a kitchen towel or tissue paper.

3.Heat oil it should be only medium hot and fry the potatoes for few minutes may be for 2 or 3 mts.Remove excess oil and allow it to cool.Then keep in zip lock cover and freeze it.

Take them from fridge after 2 or 3 hrs.

4.Then fry again in oil with higher temperature till it becomes crisper and turns golden brown.

Then add the chilly powder to it mix well.

Serve with sauce.

Optional some use pepper powder instead of chilly powder.

MOCHAKOTTAI/FIELD BEANS PORIYAL

Mochai/Field beans are highly nutritious.Some use it as fresh green ones and some use it as dry ones.They are highly nutritious in nature and provide protection against various ailments and diseases.Rich source of manganese,calcium and magnesium.They help in strengthening of bones.It is very healthy one.

If the beans are fresh can boil it and then add it.But if it is dried ones then soak it overnight.Pressure cook it for 2 or 3 whistles and then use it for the curry.

Ingredients

• Field beans/mocha kottai__1cup
• Red chilli powder___1to 2tsp
• Mustard seeds_–1/2tsp
• Urad dhal_1tsp
• Onion_1
• 🍅 Tomato_1
• Turmeric-1/4 tsp
• Salt as required
• Oil 1 to 2 tsp
• Coriander powder_1 /2 tsp
• Coriander leaves finely chopped-1/2 tsp
• Instead of chilli powder and coriander can use Sambhar too.this will taste differently.

Can use 1 to 2 tbs.coconut scrapings grind and can add.

• Chop onion and tomato finely

Method

1.In a kadai put oil.

2.First put mustard seeds when it splutters add urad dhal and when brown add onion when translucent add tomtoes and fry

3.Add cooked mocha to it

4.Now add chilli powder,turmeric powder, salt and coriander powder.

5.Mix everything well.

6. If going to add coconut add it now.

7.when done add chopped coriander leaves.

VERMICELLI KHEER/SEMIYA PAYASAM

I thought of posting a sweet recipe for two reasons.One this is my 100 th post and then for my second anniversary with WordPress. Very happy that two years have passed since I started blogging in this plat form.First and foremost I thank WordPress for its support .Next my family ,my friends and my relatives for their encouragement.And above all my followers who have given their support .

Payasam is a common South Indian desert.we prepare even for simple occasions like birthdays too.Among all varieties semiya payasam is the easiest one to prepare.

Ingredients

• Vermicelli____50gms
• Milk_500ml
• Milkmaid__1/2 tin
• Ghee_2tbs
• Raisins_1tbs
• Cashews_1tbs
• Ghee_1 to 2 tbs
• Cardomom3 pods
• Sugar_5tbs(optional

Method:

1. Heat ghee in a pan.Fry raisins and cashews and keep aside.

2In the remaining ghee fry vermicelli if the semiya is not fried.

3.After frying a little add boiled milk and allow it to cook.

4.When cooked add sugar if u are going to add sugar otherwise add milkmaid now

5.when it blends well and powdered cardamom and fried cashews and raisins to it.

It may get thickened after sometime so add milk before serving.

This can be served both hot or chill.

GREEN PEAS CURRY/ KERALA STYLE WITHOUT COCONUT

Among the side dishes for Chappathi green peas curry is one among them.Its healthy as well as easy to prepare it.This curry is without adding coconut.I have used dried ones so can prepare even during non season.

INGREDIENT

• Green peas ___200gms
• Onion_ 2
• Tomato_2
• Chilli powder-2tsp
• Coriander powder_2tsp
• Ginger garlic paste_1tsp
• Salt as required
• Cloves-2
• Cardomom_2
• Cinnamon_1inch piece
• Curry leaves few
• Coriander leaves chopped 1tsp

METHOD

Soak dried green peas overnight.

1. In a pressure pan add 1 to 2 tbs.oil
2. To it add cloves,cardamom,cinnamon
3. Add ginger garlic paste to it. Fry a little.
4. Add chopped onions to it fry for sometime then add tomatoes to it and cook till mushy.
5. Now add soaked green peas,chilly powder,coriander powder,turmeric powder,salt and enough water to cook the green peas.
6. Mix well and keep for 2 whistles.
7. While serving add chopped coriander leaves.

Can serve with Chappathi,Roti or Appam.

Cauliflower masala dosai/Gopi masala dosai

Gopi masala dosai or cauliflower masala dosai  is another dosa variety from my cuisine.This is an all time favourite for my family members.Can easily prepare this curry.If curry is left over can use it for rotis or Chappathi as a side dish.Two steps are involved one is preparing the curry and second is stuffing the curry in the dosa.

INGREDIENTS

Dosa batter as required.

For Curry.

• Cauliflower finely chopped and cooked 1cup
• Onion_1 finely chopped
• Tomato_1 chopped
• Green chillies_2chopped or can use chilly powder instead.
• Mustard seeds and urad dhal 1tsp
• Curry leaves a few
• Ginger garlic paste_1tsp
• Coriander powder _1tsp
• Vegetable masala powder 1tsp/ or Sambhar powder 1 tsp.
• Salt as needed.
• Oil for frying as well as for dosa
• Cashew nut paste or coconut paste 1to 2 tbs.

Method:

If you are going to add cashew paste soak in hot water and grind it into paste. and keep aside.

Chop cauliflower boil and keep aside.

Curry

1. In a wok put oil and add mustard seeds and when it splutters add urad dhal.
2. Now add ginger and garlic paste and fry.
3. Now add onions ,green chillies curry leaves and saute it.
4. Add chopped tomatoes to it and fry till it becomes mushy.
5. At this stage add turmeric powder,if you are going to add chilli powder vegetable masala powder,coriander powder and salt add now,mix well
6. After mixing add cooked cauliflower allow the masala to blend well
7. Add cashew paste or coconut paste.
8. Add coconut paste or cashew paste to get it thickened.Finally add chopped coriander leaves.

To prepare the Dosa.

1. Keep Dosa tawa and put one laddle of dough  on itSpread into a round shapes one.
2. Drizzle oil or ghee on it .
3. When it is cooked and crispy keep a spoonful of masala in one side of the dosa cover with lid for few seconds.Then cover it with the other half.After few seconds remove from fire.

Serve hot with chutney and Sambhar.

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BULLET SHOTS/POTATO NUGGETS

An evening snack or can say its an starter.

Ingredients

• Potato ____200gmsto250gms
• Ginger garlic paste__3/4 tsp or Garlic can chopped and ginger grated
• Onion_1 or 2 chopped
• Bread crumbs___1/4 cup
• Salt as needed
• Cheese grated 1 tbs
• If u want can add  more cheese.

For batter

• Corn flour__1/4 cup
• Maida_1/4 cup
• Salt as needed
• Water.

Bread crumbs to roll the nuggets.

Oil for frying.

Options

Can add basil or oregano or chilly flakes to the mixture.

Method

1.Mash potatoes after boiling.To it add ginger garlic paste,onions and coriander leaves.if u are adding herbs add now.

2.Now add salt to it .Bread crumbs and cheese also to be added.

3.Mix everything well .Take a small portion of the mixture and  make it into cylindrical shape.

4.Dip in Maida batter role in bread crumbs and fry in oil.

Serve hot with sauce and grated cheese.

CORIANDER RICE

1. 
   Another rice variety from me.Quick rice variety with fresh coriander leaves.Coriander and ginger are a rich source of minerals and vitamins..It’s a healthy dish.

INGREDIENTS

• Cooked rice ________1 cup
• Coriandervleaves_1 cup
• Onion____1 or 2 chopped
• Ginger_____1 inch piece
• Garlic_ 4 Nos
• Green chillies_____2 or 3 Accdg.to taste
• Onion 1 or 2 for frying while preparing rice
• Cinnamon 2 pieces
• Star anise 1 
• Carrot  1 diced
• Ghee or oil 2 tbs.

METHOD

Two steps.

1.Clean coriander leaves,wash it and grind it with onion,green chillies,ginger and garlic.Grind it if needed add just 2 tablespoons of water only and make it as a paste.

2.Heat oil or ghee in a pan first put cinnamon and star anise and add finely chopped onions,then chopped carrots to it.After frying a little the paste to it and required salt
Wait till the raw smell goes.Finally add cooked rice to it and mix well

When ready serve with raita and papad.

I have added carrots but can address peas or cauliflower too.