WHITE PUMPKIN CURRY
We can prepare many varieties with this vegetable.
Here i am writing old type version, probably you like this method.
INGREDIENTS:
1 Medium sized white pumpkin
6 green chilies
1 cup curry leans
1 cup fresh coconut (grated)
2tbsp channa dal
Salt to taste
2 tbsp Oil
1 pinch turmeric (optional)TEMPERING:
1 tsp mustard seeds
3 red dry chilies (broken)
1 tsp black gram (urad
dal-husked)
1½ tsp channa
dal
2 tsp sesame powder
PREPARATION:-
Clean&peel
the pumpkin.
Deseed and remove
the other stuff.
Chop in to square
small sized bits.
Boil water and
add turmeric, salt, channa dal and bits.
Allow to boil
them till it gets soften.
Drain it for
15 minutes. Squeeze extra water.
Chop green chilies
finely.
Prepare tempering
using with above (given) ingredients.
After done add
green chilies, curry leaves, finally add
Pumpkin bits,
simmer. Add grated coconut and sesame powder.
( Keep the lid and
check salt, whether it is sufficient Or not).
Let it cook until
it gives fine odour (smell).
Serve with white plain
rice.
NOTE:- It can be prepared with moongdal also!.
VARIATION:-Instead of using sesame powder add green chilies & ginger crush.
PUMPKIN YOGHURT
SAUCE (MAJJIGAPULUSU)
INGREDIENTS:
· ¼ pumpkin bit OR
· 2 cups of pumpkin bits (medium sized)
· 6 green chilies (finely chopped)
· 3 cups of normal thick curd
· 1 cup little sour yoghurt
· 1½ cm ginger (grated)
· ½ cup grated fresh coconut
· ½ cup fresh coriander
· 1 twig curry leaves (fresh)Tempering:-
Ų 1 tsp mustard seeds
Ų 1 tsp fenugreek seeds (methi)
Ų 2 pinches asafetida
Ų 1 tsp cumin seeds
Ų 2 red dry chilies (broken)
FOR EXTRA FLAVORS:
· roasted methi seeds powder(1tsp)
· raw mustard seeds powder(1tsp)
§ Make them together to a fine paste adding little water, before you add.
PREPARATION:-
1. Wash and clean the pumpkin bits.
2. Beat well curd in the yoghurt till it gets bubbles.
3. Add methi & mustard powder, stir well. Add grated coconut & ginger. Stir briskly.
4. Heat 1 tsp oil ,add green chilies, curry leaves and pumpkin bits. Fry a
little while, without lid on low flame.
5. Cool it and add to the mixture of yoghurt.
6. Boil it on a low flame till it gets fine flavor.
7. Put the tempering ,add to the boiled yoghurt.
8. Decorate with coriander.
9. Serve hot with plain rice & papad------------------------------------------------------------------------------------
BOTTLEGOURD CURRY
INGREDIENTS:-
1 medium size bottle
gouard(fresh)
6-8 green chilies
½ cup curry leaves
1 small cup milk
Salt to taste
Tempering:
1 tsp mustard seeds
1 tsp black gram (white)
2 red dry chilies (broken)
1 tsp Bengal gram (channa dal)
2 tbsp oil
METHOD:-
Peel & remove the head of bottle gourd.
(50cm length)
Chop it in to small & equal size bits.
Apply the salt to the bits & drain them.
Chop green chilies finely.
Wash curry leaves.
Heat oil and prepare the tempering with given
Ingredients, after done, add chopped green
chilies and curry leaves.
Squeeze
bottle gourd bits with two hands
And add them. Simmer.
Stir well, keep the lid for 2 minutes.
When they become soft ,add milk, stir gently.
Remove the lid, and allow to cook for a while until the milk
is disappeared. Stir slightly without sticking to the vessel. Serve hot with plain rice.
----------------------------------------------------------------------------------------------------------------
BOTTLE GOURD DHAPPALAM (PULUSU)
Ingredients
½
bit bottlegourd(25cm in length)
4 ladyfingers (bhendi)
5 green chilies
1 twig curry leaves
½ cup coriander leaves
½ cup tamarind pulp
1 small bit jaggery (can be added little more also, if you need)
1 tsp turmeric
3 cups of water.
1½ tsp besan (gram flour)
Tempering:
1 tsp mustards
1tsp cumin seeds
2 pinches asafetida (hing)
½ tsp fenugreek seeds (methi
seeds)
3 dry red chilies (broken)
METHOD:-
Wash the bottle gourd and peel it.
Remove it's head and cut it into big peaces.
Chop ladyfingers in big size.
Chop chilies. wash curry leaves. & coriander
leaves.
Heat
oil and prepare the tempering with given ingredients, then add green chilies, curry leaves and ladyfingers.
Fry
them for 1 minute until they change their colour, add bottle gourd bits and fry them further 2 more minutes.
Add
tamarind pulp, salt, jaggery and water.
Boil
for 3 more minutes till it gives fine odor.
Mix
3 tsp of water to 1½tsp beasan (gram flour)
To
make a fine paste. Add it to the above liquid. Stir well.
Simmer
and allow to cook for some more time
Or until the dhappalam gets thicken. remove from the
heat sprinkle coriander leaves and serve hot with plain rice.
------------------------------------------------------------------------
TIPS IN THE KITCHEN
1. to get extra
taste to sambhar or rasam:- Just add 1tsp milk to the rasam or sambhar after
finishing boiling.
2. Are you becoming
mad about your saltycurries or gravies?:
Use this trick, add thin pieces of potato to them, cook for awhile
And throw out.
3
Do not throw away the drained water
from paneer, add to the roti
Paratha, puris or naan dough. You can get good colour and soft.
And we can use for soups also!
Do not throw the cauliflower stems or cabbage stems..
Spare for soups and rasam, sambhar.
When you boil pulses or grains store that extra water for rasams
Soups (pulusu).
To remove the tomato peel, just boil 3 cups of water, add tomatoes and keep the lid for some time. switch off
the stove.
To get extra whiteness add 1tsp of lemon juice (fresh) when you are boiling rice.
To get more crispy potato bajji, dip potato slices in very cold water, or keep them in ice cubes for 5 to 8
minutes.
For upma add curry leaves before you remove from the heat
We can get fine flavour, even for rasam & sambhar also!!
When you are preparing Upmaif you avoid lumps,
Roast suji (rawa) before you add in water, we can not get lumps.
If the dosa Or Idli batter should not get sour..
Do not add salt to the batter. It can be stored for 3 more days without getting sour.
Never add salt when you are grinding the idli Or Dosa batter,
Add after grinding.
To get crispy dosas or soft idlies add 1 tsp flake rice (poha)
To the soaked black gram (urad dal-white).
Do not throw out the bottle guard stems (Kaddu-heads), they can be used as brushes (when you are making dosas)
on the pan (tawa).Cut one potato into two halves, use them as brush.
If you open the canned tomatoes, you do not need to use
Again, just pour it in the ice-cubes moulds and de-freeze them.
To avoid the blackness when you are cutting raw bananas (plantain)
( to your hand,) add 1tbsp of curd or butter milk to water and
place the banana bits in that &apply little oil to your palms before washing them.
To avoid extra blackness to the brinjal curry Or fry sprinkle
1tsp tamarind pulp over it.
To avoid extra bitterness in bitter guard (karela) mix salt & lemon juice, and allow to stay for 1 hour.
To store bitter guard also add the same way above and keep them in the deep freezer.
To store drumsticks cut them equal sizes and boil little water
Adding with 1 tsp salt, then add these bits. Let them boil for 2
More minutes, cool them&store in the deep fridge.
Do not discard the dry curry leaves!! powder them and store in small spice jars, can be used in rasam or sambhars,
even curries
Also.
Keep prepared cutlets, kachories(not fried) in the fridge for ½ hour,before You deep frying.
Add a little amount of milk to get smooth&soft puris.
To get soft motichoor laddos add 1 tsp of honey and 2 tsp of hot ghee to the sugar syrup, add boondi & allow
to stay for ½ hour before you make them round, even after 12 days laddos will be
Softer like before.
To get crispy samosa outer cover, add some rice flour to the dough.
Try to get crispy golguppa(pani puri) use only large amount of suji (rawa) and little amount of all purpose
flour. Allow to stay for 1hour,before you roll.
They spoil easily if you keep apple& pear together in the fridge.
Grate the fresh coconut (if you do not use on the same day)
And store in the deep freezer, keep it in the water for sometime
Before you use, it will be fresh taste as the same day!
Use milk to get fine taste to the idli chutney (coconut).
To remove peel very easily, if you store the tomatoes in the deep freezer.
Add one ladyfinger stem (head) when you are grinding dosa batter. (to black gram-urad dal).
To get soft vadas just soak daal (black gram-urad dal) for ½hour,
It is sufficient time to grind.
To get soft appalu (boorelu-hanumanji prasad) add 1tbsp wheat flour (atta) to 3 tbsp of rice flour. Mix 1tsp
oil when the water is boiling.
There is no need of soaking badshahi or kaajaa, they can be prepared
immediately!
To get more juice from the oranges or lemons, keep them in pre boiled hot water, for awhile.
Do not throw the bottle guard Or angular guard peel(it should not be old!!),it can be used as chutney (patchadi).
Make sambhar ONLY with cabbage, it has a special taste.
Even cabbage dal also!!.
If you feel . squeezing tamarind every days extra job`,
So, do like this.. boil little bigger amount of tamarind in water
Until it thickens. Remove, cool
it and squeeze in a plastic container and store in the refrigerator for 10 days.
