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Check out some other Pumpkin recipes which i tried:
Ingredients:
1 (Medium Piece) Pumpkin cut into small cubes
1/2 cup channa dal / kadala paruppu/ Bengal gram
For Gravy:
1/2 cup grated coconut
A pinch of turmeric
1 tsp jeera /cumin seeds
1/2 tsp red chili powder/ 2 to 3 whole Red chili
Salt to taste
For Seasoning:
2 tsp oil
1/4 tsp mustard seeds
1/2 tsp urad dal / White Lentils (optional) (grown in Indian subcontinent- Available in Indian Store)
A pinch of hing / asafoetida
Curry leaves few
Method:
1.Wash the Bengal gram and add to the chopped pumpkin pieces and add 3 cups water and cook on a low flame until the pumpkin is cooked soft and the Bengal gram is cooked yet firm. Add salt and turmeric.
2.Grind the above ingredients and add to the cooked pumpkin mixture. Mix well and simmer until all extra water is absorbed and the mixture takes a thick consistency.
3.Heat oil for seasoning once the mustard seeds pop add the urad dal turns brown, dunk everything into the kootu mixture and mix well. Adjust salt if any.
Serving: Serve hot with rice.
It is one of the popular south Indian breakfast dish. Made from semolina/ Rava.
Ingredients:
- 2 cups Rava/Semolina/Coarse Wheat middling
- 2 cups Sour Curd
- 1 Green Chili - grated
- 1 onion Chopped
- 1 Carrot grated
- Small piece ginger grated
- Few Coriander Leaves
- Few Curry Leaves
- Few Cashew Nuts
- Salt to taste
~For Seasoning:
- Mustard Seeds – 1 tsp
- Urud Dal / White Lentils – 2 tsp(grown in Indian subcontinent- Available in Indian Store)
- Oil
Time Required: 30 mins
Method:
- In a bowl beat the sour curd and add the roasted rava and mix well without lumps with salt and soak it for 2 to 3 hrs.
- Pre heat the pan with oil for seasoning. Put the mustard seeds, urud dal allow them to splutter. Now add the ginger paste, onion, green chilies and fry for 2 mins. and then add the carrot grated and fry till the raw smell disappears. (you can skip the vegetables)
- When you ready to cook the idli, mix the above mixture in the rava batter and taste it if you need any more salt & spicy.
- Grease the idli molds and pour the mixture in idli stand. Steam the idli for ten minutes without whistles.
- Cool slightly before removing the idli from molds.
Serving: Serve hot Masala Rava Idli with coconut chutney.
Very simple procedure to prepare and tastes great. This dosa will be good if it is little thick, small and soft texture instead of more crispy.
Ingredients
- 2 Cups of Rice
- 1 Cup Poha / Aval/ Flattened Rice flattened rice
- 2 tbsp. Curd
- 1/4 cup Chana Dal / Split Black Chickpeas (Optional)
- Salt to Taste
- Oil for shallow frying
Method
- Wash and soak rice and poha separately in plenty of water.Keep aside for 5 - 6 hours.
- Drain and grind them to a fine paste, using as little water as possible.
- Keep aside for 7 -8 hours or overnight.
- Add curd and salt and beat well.
- Add soaked chana dal/ kadalai paruppu for more crunchiness. (This is optional)
- Put a serving spoonful of batter on a hot griddle.
- Spread just a little, like an omelette.
- Sprinkle a tsp. of oil on it. Cover with a plate/lid.
- Allow to fry over low heat, till bottom is golden brown
Serving: Serve immediately with any chutney.
Variation:
A dash of finely chopped onions, green chilies, coriander leaves or cheese may be sprinkled
over the dosa, as soon as it is spread. Proceed to cook as above.
There are so many varieties in making this dosa. The beauty of vegetable dosa is you can always change. I play from different vegetables and masala tweaking will always gives a different taste. You could make this dosa with left over sabji too. This is a good option to add all healthy veggies spiced with masalas and give them the shape however you want to attract your kid to eat the healthy Dosa. Enjoy one of my version of Vegetable Dosa…
Click here to know how to make the Dosa Batter
Ingredients
- Fresh green string Beans - 7 to 8 no.
- Cauliflower - 8 to 10 florets
- 1 medium size carrot
- 1 medium size potato
- 1 medium size Onion
- 1 medium size Tomato
- Peas (optional)
Masala Powders:
- Garam Masala - 2 tsp (Mixture of many Indian spices - Available in Indian store)
- Turmeric Powder - 1 tsp
- Red Chili Powder - 1 tsp
- Salt to Taste
- Oil
- Fresh Coriander leaves for garnishing
For Seasoning:
- Mustard Seeds - 1tsp
- Urud Dal / White Lentils - 1 tsp (grown in Indian subcontinent- Available in Indian Store)
- Saunf/ Fennel seeds - 1 tsp
- Garlic and Ginger Paste - 2 tsp
Time Required : 20 mins (Excluding Batter Preparation)
Vegetable Stuffing Method:
1) Wash & cut all the above said vegetables and cook them as half boiled. Drain the water and keep it aside
2) Put a reasonable size pan on the range and heat oil. Add seeds allows them to splutter
3) Add garlic & ginger paste and fry for a minute and then add onion and fry till onion turn pink.
4) Add tomato and fry for about 2 minutes
5) Add salt and all other masala powders and mix well and cook till raw smell of masala disappear
6) Garnish with chopped coriander leaves
How to Prepare Dosa:
1) Heat a flat frying pan with a teaspoon of oil. When the pan is hot enough, take a ladle full of dosa batter and pour it on center of pan and spread it nicely as big as pan size. Add a teaspoon of cooking oil/ghee/butter to one side of the Dosa.
2)Turn dosa in to other side, and spread the vegetable stuffing over the dosa.
3)Cover another half over it. When it turns golden brown, it is ready to be taken off from the frying pan.
The thinner and crispier the dosa, the better it tastes!
Serving: Serve hot with any of your choice of chutney.
This is again one of the comfort food from South India's Breakfast dish. It is full of nutrition and you will be happy to serve the protein pack dish to your family. This recipe varies from region to region in south India. Adai and aviyal is a very good combination to serve. When ever i prepare aviyal for lunch then dinner will be Adai :) Yes, it goes well with coconut chutney too. Here is my version of Adai…
Ingredients:
- 1 cup Boiled Rice
- 1/2 cup Toor Dal/ Yellow Pigeon Peas
- 1/2 cup Chana Dal / Split Black Chickpeas
- 1/2 cup Black Urud Dal / White Lentils
- Whole Red Chili- 10 to 12 nos.
- 1/2 cup Curry Leaves
- Jeera/Cumin seeds - 1 tbsp
- Salt to Taste
- Oil
1. Put every ingredients excluding salt & cumin seeds in big bowl. Thoroughly wash it for 2 to 3 times and soak it in water with cumin seeds for at least 6 to 7 hrs
2. Grind them coarsely not very smooth like plain dosa batter. This batter should not be thick nor watery.
3. Add the salt and mix it well and keep it overnight for fermentation. To avoid the spill over always use the big container as batter rise up in the night.
4. Heat the flat frying pan with one tsp of oil, spread the batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one sides of the Adai
5. Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying
Serving: Serve with Aviyal or with Coconut Chutney.
For Variation: You can add green sprout, moong Dal/Green Gram Split, Drumstick leaves or any green leaves and even any other lentils. Sometimes it is good to tweak the taste is' it?
