Showing posts with label Fall recipe. Show all posts
Showing posts with label Fall recipe. Show all posts

Pumpkin Beans/Mixed Pulses Sabzi

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Yet another simple, healthy and super easy Pumpkin Sabzi. I had some left over mixed pulses which I was previous used for Dahi Misal chaat. This is one creative way to use the left over pulses and turn it as healthy version of sabzi. You can also use spinach to make more colorful and tasty. This Pumpkin Beans/Mixed Pulses sabzi nicely pairs up with chapati/roti.

Pumpkin Beans/Mixed Pulses Sabji
Pumpkin Beans/Mixed Pulses Sabzi

Check out some other Pumpkin recipes which i tried:




Ingredients:
Pumpkin – 2 cups (Chopped)
Mixed Pulses – 1 cup
Tomato – 2 nos. (Puree)
Turmeric Powder – ¼ tsp
Chili Powder – 1 tsp
Hing/Asafoetida – ¼ tsp
Coriander Seeds Powder – ½ tsp
Cumin Seed Powder – ½ tsp
Garam Masala Powder – 1 tsp
Salt to taste
Oil for seasoning

Method:

Step 01) As raw pumpkin skin is very hard to cut with knife, it is better to cook this vegetable in microwave for about 5 minutes. Let it cool and it becomes very easy to remove the outer skin, and then chop them into smaller pieces. 

 

 Step 02) Boil the Mixed pulses in microwave for about 15 mins. Or in a pressure cooker ( i used here left over pulses)

Step 03) Heat a pan with 1 tbsp of oil add the mustard seeds allow them to crackle and then add urud dal/white lentil, red chili and fry till it turns to golden color

Step 04) Add tomato puree and fry for a minute and then add, turmeric powder, chili powder, cumin seed powder, coriander powder, salt, hing/asofoetida and mix well and cook till all raw masala powder smell disappear

 


Step 05) Add the cooked mixed pulses and then add cooked pumpkin pieces and incorporate nicely with gravy & cook for a minute and switch off the gas. (If you need a curry texture you need add a half cup of cooked pumpkin water in the end.)

 


Step 06) Garnish with coriander leaves and serve with chapati.

Pumpkin Beans/Mixed Pulses Sabzi
Pumpkin Beans/Mixed Pulses Sabji


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Halloween Special – Pumpkin Soup Recipe | Poosanikai Soup

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Its fall season and pumpkin pops out everywhere! I bought the pumpkin from the Grocery shop couple of days back and it was decorating my kitchen for a while and blinking at me with a question - what you are going to do with me this time? As you all aware there are many creative dishes we can make from Pumpkin. So, here i am with another interesting pumpkin recipe - Halloween special Pumpkin hot soup suited for the rainy weather out there.

Check here for some of my tried recipes on Pumpkin.  

Pumpkin Soup


Ingredients:
Orange Pumpkin – 2 cups (chopped)
Green Apple – ½ cup (tart taste)
Butter – ½ inch
Garlic Flakes – 2 to 3 nos.
Onion – ½ cup
Water or Vegetable broth – 1 cup
Dried Thyme – ½ tsp
Whipped Milk – ½ cup
Sugar – 1 tsp
Pepper – 1 tsp
Salt to Taste

Method:

Step 01) In a saucepan, heat butter, add garlic flakes and sauté for a minute and then add chopped onion saute till it turns to pink

 

Step 02)Then add chopped pumpkin & apple and saute for a minute or so and then add water (if you have vegetable broth add that instead of plain water) and allow them to cook till pumpkin & apple turns nice and tender (it may take 7 to 8 mins) If you don’t like the tart taste, skip the apple.

 


Step 03Switch off the gas and add sugar, salt and dried thyme. Thyme enhance the nice flavor to the soup. Allow them to cool and grind the cooked mixture into puree.

 

Step 04Switch on the gas and keep it low flame; pour the mixture to the sauce pan add the whipped milk for rich creamy soup boil it for a 2 minutes and switch off the gas.



Serving: Serve it in a bowl and add crushed pepper on top and enjoy the hot soup.



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