Wednesday, August 26, 2015

Varalakshmi Vratam Recipes 2015 | Varalakshmi Vratam Menu

Varalakshmi Vratam is on 28th August and this is a small effort to categorize all Naivedyam recipes at one place for Varalakshmi Vratam, So that it would be easy for those who celebrate the festival as they can plan the menu ahead. While at our place the menu would be constant with Bele Holige as main sweet and a variety rice like Lemon Rice or Pulihora along with vada, sundal and few usual other items. You can choose the varieties according to your convenience.

I am sharing a sample menu with you which we usually prepare at my place but one can adapt the menu and change according to your convenience.We usually serve lunch on a banana leaf during festivals.
  • Salt
  • Pickle
  • Sundal - one/two varieties
  • Stir fry - one/two varieties
  • Plain dal
  • Main sweet - one variety
  • Kheer/Payasam - one/two varieties
  • Vada/Bajji - one/two varieties
  • Fryums/Papads/Mor Chillies
  • Rice variety
  • Plain Rice
  • Dal
  • Sambar
  • Rasam
  • Curd 
Main Sweet Varieties(ONE- compulsory):
  1. Groundnut Holige | Shenga Holige
  2. Karida Kayi Kadubu | Fried Modak with Coconut stuffing
  3. Pooran (Puran) Poli | Bobbatlu
  4. Sajjappa | Sojja Appalu | Halwa Poori
Kheer/Payasam(ONE or TWO Varieties):
  1. Paal Payasam | Rice Kheer with Chana dal 
  2. Palathalikalu Payasam 
  3. Rasayana | Balehannu Rasayana
Sundal and stir fry varieties(ONE or TWO varieties from each category):
Vada/Snack varieties(ONE or TWO Varieties):
Rice Varieties(ONE or TWO Varieties):
  1. Aava Pettina Pulihora | Tamarind Rice with Mustard flavor
  2. Coconut Rice
  3. Gongura Pulihora | Gongura Rice | Sorrel Greens Rice
Dal/Stew/Rasam Varieties(All Varieties-ONE each):
  1. Beans Sambar with coconut - Karnataka style
  2. Lemon Rasam
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Monday, August 24, 2015

Matki Usal | Moth Beans Curry | Matki Chi Usal Recipe

matki chi usal
Usal and Misal are popular gravies which are usually served with Pav or Bhakri.While Usal is a thick gravy made up of sprouts, Misal is a thinner version of usal with the addition of farsaan(namkeen) on top and is served with pav,this combination is popularly known as Misal Pav. I usually prepare it as misal and serve it with pav but sometimes I serve usal with bhakris along with a dry sabzi. You can use various kind of sprouts like moong sprouts, yellow peas, mixed sprouts of moong,matki,kala chana and peas to prepare usal. I end up preparing either Matki Usal or Yellow peas usal most of the times.Usal is usually made spicy and slightly oily.There are various variations to the usal like Kolhapuri usal where kolhapuri masala is used which is a very spicy version and tastes slightly different from the regular version.
matki chi usal

Check out other Maharasthrian recipes in my blog.
moth beans curry

Matki Chi Usal | Moth Beans Curry Recipe:
Serves:2-3
Prep time:10 mins | Cooking time:10 mins | Total time:20 mins
Cuisine: Maharasthra-India | Category: Side dish

Ingredients:
1 1/2 cups Matki(Moth beans) Sprouts,steamed
1 large Potato,boiled and cubed
1 Onion,finely chopped
1 Tomato,chopped(optional)
1 tsp Kala Masala or Goda Masala or 1/4 tsp Garam masala
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
5-6 Curry leaves
1/2 tsp Mustard seeds
a pinch of Asafoetida
Salt to taste
1.5 tbsp Oil

Method:
  • To sprout Matki - Wash and soak matki(moth beans) for 6-7 hrs in water and wash it once with fresh water and drain the excess water and tie in a muslin cloth or use a sprout maker to make sprouts.It will take 12-15 hrs.
  • Steam the matki sprouts in cooker with a pinch of salt for 8-10 mins.
  • Boil the potato and remove the skin and cut into cubes.
  • Heat oil in a kadai/pan and crackle mustard seeds and add asafoetida and curry leaves and fry for half a minute.
  • Add chopped onions and fry until they turn translucent.Add ginger garlic paste and tomato and fry until the raw smell goes away.
  • Add steamed moth beans and boiled and cubed potatoes and fry for 2 mins.
  • Add turmeric powder, red chili powder, goda(or kala) masala and salt and fry it for another couple of mins.
  • Add 1/4 cup water and cover it and cook for 7-8 mins.The Usal would be thick but if you want it like a gravy add some more water and boil it.
Serve it hot with Roti/Bhakri/Pav.

Notes:
  1. Usal can also be prepared with mixed sprouts or moong sprouts or sprouted Yellow peas.You need to cook them according to their cooking time.
  2. Usal is usually a thick gravy but if you want it you can slightly thin it down with the addition of water and boil it again,while serving add finely chopped onions and farsaan(namkeen) on top of it which is known as misal.
  3. I usually do not add tomato to usal but as I was preparing a thinner version I added a tomato,but the addition of tomato is optional.
  4. The addition of Goda masala or Kala Masala adds a unique flavor to the recipe.But if you do not have it in hand you can use garam masala instead.
matki usal

Tuesday, August 18, 2015

Ven Pongal Recipe | Ghee Pongal Recipe | Katte Pongali

ven pongal
I love the taste of Ven Pongal in Tamilnadu style Hotels.It is thick,soft and is loaded with lots of ghee and simple flavours.It is usually served with Coconut chutney or thick Vegetable Sambar in Hotels and I just love the combo.My mom usually prepares a different kind of Tamarind stew to pair with pongal which we call it as Pongal Gojju,I will share the recipe some time soon.
Though Pongal is a common south Indian breakfast,the preparation process differs slightly from state to state.In Tamilnadu pongal is pale white in color with yellow specs of moong dal and is very thick,soft and mushy where as in Karnataka the pongal is bit spicy and slightly runny and is usually yellow in color. Pongal is similar to North Indian Khichdi when it comes to ingredients but the taste,texture and look is completely different.
ghee pongali

Ven Pongal | Ghee Pongal | Katte Pongal Recipe:
Serves 2
Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins
Cuisine: South Indian | Category: Breakfast

Ingredients:
1 cup Raw Rice(Sona masuri or equivalent)
1/3 cup Moong dal
1/2 cup,Milk(optional)
Salt to taste
1-2 tbsp Ghee,for serving

to temper:
2-3 tbsp Ghee
1 tsp Cumin seeds
1 1/2 tsp Pepper corns
10-12 Cashewnuts,halved
1 tbsp Ginger,finely chopped
a sprig of Curry leaves
a pinch of Asafoetida

Method:
  • Wash the rice and lentils together and add 4 cups of water and pressure cook it directly in a small pressure cooker for 3 whistles and reduce the flame and cook for another 7-8 mins. If you want to cook it directly in a vessel,add washed moong dal to 5 cups of boiling water and cook for 5 mins and then add washed rice and cook it together for another 15-20 mins until it is cooked.
  • Once the pressure drops slightly mash the rice-dal mixture.If the cooked rice-dal mixture is very thick add 1/2 cup milk and mix nicely and turn on the stove until it comes to a boil.
  • Heat ghee in a tempering pan and add pepper corns, finely chopped ginger and fry for a minute and then add cashewnuts and fry until they turn slightly brown in color and turn off the stove.Add curry leaves,cumin seeds and asafoetida and splutter them.
  • Add the tempering to the hot pongal and mix well and cover it immediately and let it sit for 5 mins.
Serve it hot with Coconut Chutney/Sambar/Pongal Gojju.Add an extra dollop of ghee on pongal while serving for extra taste.
katte pongali

Notes:
  1. I prefer slightly mushy but thick consistency of Pongal.Hence I have not added much milk to it.
  2. Pongal begins to thicken as it sits,it is best to consume immediately.If not you can add hot milk to the pongal and mix and serve.
  3. You can add 1/4 tsp of turmeric powder if you like your pongal yellow in color.
  4. Add turmeric powder and 2-3 slit green chillies while tempering to turn this to Khara Pongal and also make it slightly runny which is typical Karnataka style Khara Pongal.You can garnish with freshly grated coconut and coriander leaves.
pongal

Monday, August 3, 2015

Brahmi Tambuli | Ondelaga Tambli Recipe

brahmi tambuli
'Brahmi' has lots of medicinal properties and it is said that it increases the memory power among kids. It is called as 'Saraswati aku' in Telugu and my mom uses these leaves occasionally to prepare chutney. I have not tasted it before as we never had a chance to get these leaves at the place where we stayed. During my last visit to Bangalore my mom had got those leaves for me as I wanted to attempt the Tambuli recipe from a long time.One of my kanndiga friend had introduced me to Menthya Tambuli and I followed a similar process to prepare Brahmi tambuli.Brahmi Tambuli is very easy to prepare and is similar to prepare any chutney but with curd in it.It is served cold and it pairs up beautifully with hot steamed rice and is good during hot summers.I would share the Brahmi chutney recipe, which my mom prepares some other time.
brahmi tambuli

Brahmi Tambuli | Saraswati aku Tambli Recipe:
Serves 2-3
Prep time: 5 mins | Cooking time: 5 mins | Total time: 10 mins
Cuisine: Karnataka | Category: Side dish for Rice/Accompaniments

Ingredients:
1/2 cup Brahmi leaves
1 cup Curd,nicely beaten
1/3 cup Coconut,grated
1 tsp Cumin seeds
3-4 Green chillies
3-4 Curry leaves
1 Red chili
a pinch of Asafoetida
1/2 tsp Mustard seeds
2 tsp Oil
Salt to taste

Method:
  • Heat a tsp of oil and slightly fry the brahmi leaves until they wilt.You can skip this step and use the leaves directly.
  • Blend Brahmi leaves with grated coconut,cumin seeds,salt and green chillies to a fine paste.
  • Beat curd nicely and add little water to thin it out.Add the chutney and mix nicely until it is nicely incorporated.
  • Heat a tsp of oil in a small tadka pan and crackle mustard seeds,asafoetida,red chili and add curry leaves and fry for a minute and add the tempering to the tambuli.Refrigerate it for 1-2 hrs.
Serve it cold with hot steamed rice,pickle,papad and curd chillies.

Notes:
  • You can follow the same process with Doddapatre leaves.You need to fry the leaves a bit and then blend with the remaining ingredients.
  • You can blend the brahmi leaves directly with other ingredients but I prefered to saute the leaves slightly.
brahmi tambuli

Thursday, July 23, 2015

Spicy Alu Poli | Pallem Obbattu | Kharada Holige | Kaaram Bobbatlu

spicy alu holige
Its been a long time I posted any of our community special recipes and today I am posting a delicious breakfast recipe called 'Pallem Obbatu' which can also be called as 'Palyada Holige' or 'Spicy Alu Poli'. It is basically a south Indian way of preparing Alu paratha where the dough and the filling is prepared in a typical south Indian traditional way.The taste,texture and the final look of this Alu poli is quite different from the regular Alu paratha.The filling is a simple alu palya like how we prepare for masala dosa where as the outer dough is prepared as the same way we prepare for holiges,also it is patted with hand instead of the usual process of rolling the parathas.These Alu polis are extremely soft and tastes best when served hot with spicy coconut chutney.
spicy alu holige


pallem obbattu

If you are interested, check out few more breakfast varieties of our community style recipes here:

pallem obbattu

spicy alu poli

Spicy Alu Poli | Pallem Obbattu | Karam Bobbatlu | Khara Holige Recipe:
Yields: 8-9 Polis
Prep time: 30 mins | Cooking time: 30 mins | Total time: 1hr + 1 hr resting time
Cuisine: Karnataka -Indian | Category: Breakfast

Ingredients:
Ghee/oil, to fry poli

for outer layer/dough:
1 cup fine chiroti rava  or Flour(Maida)
a pinch of Turmeric powder,optional
a pinch of Salt
1 1/2 tsp ghee, melted
1/3 cup Oil, to soak the dough
Water, to mix the dough

for spicy potato filling:
2 large Potatoes,boiled and peeled
1 medium Onion chopped
3-4 Green chillies,slitted
1/4 tsp Turmeric powder
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
2 tbsp Coriander leaves,chopped
8-10 Curry leaves,chopped
Salt to taste

Method:
for filling:
  • Mash the boiled potatoes and keep it aside.
  • Heat oil in a pan,crackle mustard seeds and fry chana dal,urad dal till brown.
  • Add slitted green chillies,curry leaves and onions and fry until they turn pinkish in color.
  • Add haldi,salt and mashed potato to it and give a nice stir and cook it for a couple of minutes.
  • Add coriander to it and mix properly and keep it aside to cool down.
  • Divide the mixture into 8-10 portions and prepare big lemon sized balls out of it.
for outer layer/Dough:
  • Mix chiroti rava or flour(maida) with a pinch of salt,turmeric powder and ghee and add water to it and knead in to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.
  • Now using your fist hit the dough for few mins to get the softer dough or lift the dough and drop it hard into the bowl and repeat it until the dough becomes very smooth.
  • Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil. Let the dough rest for a minimum of 1 hr and upto 2 hrs. Drain the excess oil and use it for other purpose. 

to prepare spicy alu Poli:
  • Cut the holige paper into a round and place it on the rolling stone which we use to roll rotis. Grease holige paper or banana leaf with oil.
  • Pinch a small amla sized dough(the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands as shown in the pics and place one ball of filling and seal it properly from all the edges like how we do for parathas.Now flatten it slowly with hands to get 5" diameter circle. Alternatively you can roll it like parathas like how we do in between two greased transparent sheets. Adapt the method which ever is convenient for you.
  • Now place the holige paper along with the poli(with poli facing down the tawa)on a hot tawa over the low flame.
  • Let it sit for 20-30 seconds and now peel the holige paper gently scraping it along the edges using a spatula. See the pics to get a clear understanding of it. 
  • Now fry it on both sides applying ghee/oil until light golden in color. Pour the ghee/oil over it, do not try to spread ghee over the poli while frying it. Do not fry it for long time, it will make the polis bit hard so quickly remove it from stove when you get to see the brown patches on it.
  • Repeat the process for making all polis, smear the holige paper liberally with oil and follow the same procedure. 
Serve the spicy Alu poli/karam bobbatlu hot with coconut chutney.
kharada holige

kharada holige

Notes:
  1. The amount of dough should be half the quantity of filling for each poli otherwise the dough would be more and makes the polis bland and hard at the edges as the dough gets accumulated in the edges.
  2. You can either pat it or roll it like parathas in between two greased polythene sheets.
  3. If you want a less calorie version, do not soak the dough in oil and instead smear oil on top of the dough and let it rest and then roll the alu polis like we do for parathas by sprinkling some flour. But these are not soft as compared to the ones which are prepared by dunking the dough in oil. But it tastes delicious too.
  4. I use holige paper or the plastic banana leaf which we get in markets. If you do not get them use a banana leaf instead.
pallem obbattu

Thursday, July 16, 2015

Dill Leaves Stir Fry | Shepuchi Bhaji | Sabsige Soppu Palya

dill leaves stir fry
I use various varieties of greens- green/red amaranth, methi, palak and dill leaves regularly in my cooking and I make it a point to use them at least 3-4 times a week to pair with my Jowar bhakris.I prepare either stir fry or dal with red and green amaranth but methi and palak are very versatile greens and can be used for various preparations-snacks,dal,stir fry,curries,gravies,rotis,parathas etc. However, if I want to serve the greens with bhakris,I prefer it in the form of either a simple stir fry or Saag.
sabsige soppu palya
This is a typical Maharasthrian style preparation of greens,you can adapt this recipe to prepare any greens stir fry.It is called as 'Shepuchi Bhaji' in Marathi.Usually Maharashtrians do not add any tempering in the greens and keep the garlic to dominate the flavor in the stir fry.I just love this simple stir fry to pair with bhakris or hot phulkas.Dill leaves are good for new mothers as it is known to aid lactation.
'Shepu' is basically Dill leaves,which is also known as 'Sabsige Soppu' and is widely available in Karnataka and Maharasthra regions.It has a distinct flavor,smell and taste, not many like the taste of it.Even I was not a fan of these greens during my childhood but now after marriage I started liking it.As it is available easily here in Mumbai I included it often in my menu and surprisingly hubby dear never complained about it and he too started liking these greens.Today I am posting a very simple stir fry recipe with these greens.If you are interested you can even check my Dill-Dal Stir fry which is how my mom used to prepare where the dill leaves are cooked with toor dal and is later prepared like a stir fry.

Check out few greens recipes in my blog:
shepu bhaji

Dill leaves Stir fry | Shepuchi Bhaji Recipe:
Serves 2-3
Preparation time: 15 mins | Cooking time: 20 mins | Total time: 35 mins
Cuisine: Maharasthra - Indian | Category: Side dish for Rice/Roti

Ingredients:
1 big bunch Dill leaves/Sabsige Soppu/Shepu
1 big Onion,roughly chopped
4-5 Green chillies,chopped
5-6 Garlic pods
2 tbsp Oil
Salt to taste

Method:
  • Clean the dill leaves and wash them properly and chop the leaves finely along with tender stalks.
  • Heat oil in a kadai and add chopped garlic and fry until they turn slight brown in color.
  • Add chopped onions and green chillies and fry for few mins until onions turn pink.
  • Now add the chopped dill leaves and fry for 10-12 mins until the greens are cooked.Take care that you would not over cook the greens,they taste best when they are cooked right.You can initially cover it slightly for 2-3 mins and then remove it later and fry it with out lid.
Serve it hot with Roti/Rice/Jowar Bhakri/Bajra Bhakri.

Notes:
  1. You can use green amaranth leaves or red amaranth leaves or spinach or methi leaves and follow the same process.
  2. I usually do not add any seasonings in the oil as I like the garlic flavor to dominate in the recipe.You can reduce the garlic if you are not a big fan of it.
  3. I like to keep this recipe simple as it tastes best as it is and I love to eat this with Jowar or Bajra Bhakris.
  4. Use only tender stems of the greens for this recipe.Chop them roughly.
  5. You can add soaked moong dal after you fry onions and cook it together with the dill leaves.Make sure the moong dal is cooked properly but it should hold its shape and not become mushy.
  6. You can even add grated coconut at the end.
shepuchi bhaji
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Tuesday, July 7, 2015

Kothimbir Vadi Recipe | Kothmir Wadi | Maharashtrian Snacks Recipes

kothimbir wadi
Kothimbir Vadi is basically fritters made up of Coriander leaves using besan(chickpea flour).You can basically call them as Coriander-Chickpea flour Squares.The preparation process of these fritters is quite different from the usual fritters like pakora etc.A batter is prepared using besan with lots of coriander leaves and few other spices and then it is steamed like dhokla, once it is cooled you can cut it into various shapes and deep fry or shallow fry the fritters.
kothimbir wadi

kothimbir vadi

We just love all the typical maharastrian snacks - vada pav, sabudana vada, kothimbir vadi, misal pav, thalipeeth, bhajiya etc and we often to go to Prakash, a famous Maharasthrian eatery in Dadar to indulge into all these snacks.In Mumbai I tasted two versions of Kothimbir vadi - the ones which we get in shops and restaurants are yellow in color and are usually cut into cubes or big squares and are deep fried,I feel this version uses less coriander where as the version typically prepared in Maharasthrian households is bit different - they use lots of coriander and it is mixed with besan to form a dough kind(not batter) and is made into long thick cylindrical shaped mass which is further steamed and cut into thin roundels and shallow fried. I personally like the version what we get in shops and restaurants, its crispy outside and very soft inside which makes this snack more tasty. Though the ingredients are same the taste,texture and color of both the versions are different and tastes good in its own way. Today I am posting a version which is a cross in between both the versions and it tastes good too.
kothimbir vadi

kothimbir vadi

Check out other Maharasthrian snacks recipes:

kothmir vadi

Kothimbir Vadi | Kothmir Wadi Recipe:
yields 12-16 pieces
Preparation time: 15 mins | Cooking time: 45 mins | Total time: 1 hr +  cooling time
Cuisine: Maharashtra | Category: Snacks/Breakfast

Ingredients:
1 cup Chickpea flour(Besan)
3 tbsp Rice flour
1 - 1.5 cups Coriander leaves,chopped
1/4 cup roasted and crushed Peanuts
1 tbsp Sesame seeds
2 Green Chillies
3/4" Ginger,chopped
1/4 tsp Turmeric powder
1/8 tsp Garam masala powder
1/2 tsp Cumin powder,optional
1/4 tsp Red chili powder
a pinch of Cooking Soda
1 tbsp Lemon juice
1 tsp Oil
Salt to taste
1.5-2 cups of water,approx

Method:
  • Grind green chillies and chopped ginger to a paste.

  • Mix all the dry ingredients like besan, rice flour, turmeric powder, red chili powder, salt and cooking soda in a big bowl.Add water(1.5 cups approx) to it and mix it to a nice thick batter like we do for dhokla.You can use a whisker for this purpose and also adjust water according to the required consistency.
  • Add ground ginger-chili paste,cumin powder,garam masala powder,sesame seeds, crushed peanuts, chopped coriander leaves, oil and lemon juice to it and mix nicely.

  • Grease big steel plates (with side walls) with oil which fits into your steamer or pressure cooker.Pour the mixture upto 3/4th height of it and steam it in steamer or in pressure cooker without whistle for 15 mins.You can alternatively microwave the mixture in a microwave safe bowl for 3-4 mins until its done.Cool them completely.

  • Cut into desired shapes like squares or diamonds and shallow fry them or deep fry in oil until its golden brown in color.
Serve them hot with Tomato sauce/Green chutney/coconut-peanut chutney/dry garlic chutney.
kothmbir vadi

kothmbir vadi

Notes:
  1. You can even skip the steaming part and keep stirring the prepared batter over low-medium flame until the mixture becomes and leaves the edges.This process easily takes 20-30 mins.Spread it on a greased plate(with wall) upto 1/2" height and let it cool completely and proceed further.
  2. The addition of peanuts is optional,as I said peanuts are added in the version we get in shops.But I recommend to use them in the recipe.
kothmbir vadi

Monday, June 29, 2015

Kaddu Ki Sabzi | Red Pumpkin Curry | Bhopla Bhaji


pumpkin curry
My mom rarely used to prepare any pumpkin dish as she does not eat this vegetable.All she used to prepare with red pumpkin was a slightly sweetish gravy which pairs up beautifully with chapatis/plain rice flour rotis and also fryums using the thick pumpkin skin.Beyond those two recipes I never had tasted any other variations.After I started cooking I have started using this vegetable in my cooking more often and this version of Pumpkin curry I have learnt from my neighbor after shifting to Mumbai.It is a simple curry recipe which suits best even for those fasting days with few modifications in the recipe.
pumpkin curry

Check out other Pumpkin recipes in my blog:

bhopla bhaji

Kaddu Ki Sabzi | Red Pumpkin Curry Recipe:
Serves 2 | Author: Prathibha
Prep time:10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: North Indian | Category: Side dish for Rice/Rotis

Ingredients:
350 gms Red Pumpkin
1/4 tsp Fenugreek seeds
1/2 tsp Cumin seeds
a pinch of Asafoetida
3/4 tsp Red chili powder
1/4 tsp Turmeric powder
1/4 tsp Garam masala powder
1 tsp Amchur powder
1-2 tsp grated Jaggery
2 tbsp chopped Coriander leaves
5-6 Curry leaves,optional
2 tbsp Oil
Salt to taste

Method:
  • Wash and peel the pumpkin,remove the seeds and chop them into 1/2 inch uniform cubes.
  • Heat oil in a kadai and crackle cumin seeds and add fenugreek seeds and fry for 30 secs.
  • Add asafoetida,curry leaves and chopped pumpkin pieces and fry for a minute.
  • Add turmeric powder and red chili powder and fry for another 2-3 mins until the masalas coats the pumpkin properly.
  • Add jaggery to it and mix well and add 1/3 cup of water to it and cover it wit lid and cook it for 12-15 mins until it becomes soft.You can cook it until the pumpkin pieces becomes soft or slightly mushy based on your preference.
  • Add amchur powder,garam masala powder and salt to it and mix well.You can slightly mash few pumpkin pieces with the back of a ladle, do not mash all the pieces.The consistency should not be either thick or too mushy and runny, it should be slightly soft with chunks of  pumpkin pieces.
  • Add coriander leaves to it and switch off the flame.
Serve it hot with Rice/Roti/Parathas/Pooris.

Notes:
  1. If you are preparing it during fast you can use sendha namak instead of regular salt and follow the same recipe.
  2. The addition of jaggery enhances the taste of the curry,but if you do not want it you can avoid it completely.
  3. You can replace red pumpkin with sweet potato and follow the same process,even it tastes nice but the cooking time may vary.
kaddu ki sabzi

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