Pumpkin Dosa

My family is big fan of dosa. So, I try to prepare all types of dosa varieties. This is one jewel in the crown. This is delightfully spicy dosa from Pumpkin. Yes, can prepare dosa from pumpkin too. Compare to regular dosa, it has mild spicy taste from red chili and pepper corns and nice aroma from cumin seeds.  Learn how to make delicious super special Pumpkin Dosa.

Ingredients:

Pumpkin – 7 to 8 long pieces

Salt to taste

Oil

For Batter:

Boiled Rice – 1 cup

Raw Rice – ½ cup

Cumin Seeds / Jeera – 1 tbsp

Whole Red chili/ Akka Lal Mirchi – 3 to 4 nos.

Pepper corns – 2 tsp

Method:

Wash them nicely and soak all the above batter ingredients in water for about 4 to 5 hours.  

After soaking, grind them in to a mixer grinder until smooth batter

Add the cooked pumpkin pieces and grind with batter. (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.)

Transfer the batter in to a big vessel/container add salt and mix it well. The consistency of batter should be neither too watery nor regular dosa batter thickness. You can prepare the dosa instantly. It tastes even better if it is fermented.

Heat dosa tawa over medium flame once it is hot enough add one tsp of oil and wipe with potato piece (cut the potato in to half, insert the knife on half piece of potato and wipe on surface of hot tawa.) Follow this process before and after making each dosa. This trick works each time and dosa comes out easily.

Pour the batter on tawa from edges towards center as thin as possible to make big circle. Shake over ½ tsp of oil around edges of dosa and cook till dosa turns to light brown color

Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying.

Serving: Serve dosa with any of your favorite chutneys like: Coconut Chutney, Onion tomato chutney and mint chutney. 

Check out our other Dosa varieties: 

Masala Dosa,

Mysore Masala Dosa,

Poha/Aval Dosa, 

Instant RavaDosa, 

Vegetable Cut Dosa,

 Adai,

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Pumpkin Beans/Mixed Pulses Sabzi

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 Sabzi

Check out some other Pumpkin recipes which i tried:

Pumpkin kootu / Pumpkin Curry

Pumpkin Spicy Curry

Poosanikai/ Kaddu/ Pumpkin Masala Sabzi 

Pumpkin Soup Recipe

Pumpkin curry in Rajasthani Style

Pumpkin Masala Sabzi

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 Sabji

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Pumpkin Curry in 5 Minutes - Rajasthani Style

As I got the big pumpkin from the grocery store, I am trying new recipes out of it. Here is one more interesting Pumpkin curry in Rajasthani Style. This curry is prepared with tomato and curd which are added to the seasoning spices to make irresistible taste. As I noticed, pumpkin is beautifully gel with any combination of gravy of Indian style cooking. It tastes best with steam rice and even with roti/chapati. Learn more how to make this super easy delicious curry dish by following step by step recipe.

Check out some other recipes which i tried:

Pumpkin kootu / Pumpkin Curry

Pumpkin Spicy Curry

Poosanikai/ Kaddu/ Pumpkin Masala Sabzi 

Pumpkin Soup Recipe

Pumpkin Masala Sabzi

Pumpkin Beans/Mixed Pulses Sabzi

Ingredients:

Pumpkin – 2 cups (Chopped)

Potato – 1 cup (Chopped)

Tomato – 2 nos. (Chopped)

Curd – ¼ cup                                            

Cloves – 4 nos

Cardamom – 3 nos.

Nigella Seeds/ Kalonji – 1 tsp

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

Pumpkin Curry- Rajasthani Style

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 potato pieces in microwave for about 8 mins.

Step 03) Blend the cardamom and cloves into powder

Step 04) Heat a pan with 1 tbsp of oil add the nigella seeds/kalonji and add the blended cardamom and cloves powder and saute them for a minutes

 

Step 05) Add tomato and fry for 1 minutes and then add curd, turmeric powder, chili powder, cumin seed powder, coriander powder, salt, hing/asofoetida and mix well and cook till tomato turns into mushy 

  

Step 06) Add the cooked pumpkin and potato and half cup of cooked pumpkin water and add garam Masala mix well to the gravy & cook for a minute and switch off the gas

 

Step 07) Garnish with coriander leaves and serve with steam rice.

Pumpkin Curry - Rajasthani Style

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Halloween Special – Pumpkin Soup Recipe | Poosanikai Soup

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 kootu / Pumpkin Curry

Pumpkin Spicy Curry

Poosanikai/ Kaddu/ Pumpkin Masala Sabzi 

Pumpkin curry in Rajasthani Style

Pumpkin Masala Sabzi

Pumpkin Beans/Mixed Pulses Sabzi

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 03) Switch 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 04) Switch 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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Pumpkin Spicy Curry

Here is one more version of Pumpkin Spicy Curry. This recipe uses onion, tomato, fennel seeds and garlic for extra flavorful taste. This curry can be served with rice, chapatti or roti.(Indian Bread)

Check out some other Pumpkin recipes which i tried:

Pumpkin kootu / Pumpkin Curry

Poosanikai/ Kaddu/ Pumpkin Masala Sabzi 

Pumpkin Soup Recipe

Pumpkin curry in Rajasthani Style

Pumpkin Masala Sabzi

Pumpkin Beans/Mixed Pulses Sabzi

Ingredients:

Pumpkin chopped - 2 cups

Onion (medium size) - 1 no

Tomato – 1 no

Garlic – 2 to 3 flakes

Sauf/Fennel Seeds – 1 tsp

Curry Leaves - 3 to 4 leaves

For Seasoning:

Mourie/ Mustard Seeds - 1 tsp

Jeera/Cumin Seeds - 1 tsp

For Masala Powders:

Red Chili Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Coriander seeds Powder - 1 tsp

Salt to taste

 Method:

Step 01) Clean the inner part of the pumpkin and cook it in microwave for 4 mins.  with outer skin. Once it is boiled it is very much easy to peel off the thick outer skin. Dice it and keep it aside

 

Step 02) Heat a pan add sauf/fennel seeds and garlic and fry for 2 mins. Then fry onion till transparent then add tomato, curry leaves

 

  

Step 03) When tomato turns mushy add all masala powders and cook till raw masala smell disappears. Let it cool and then grind it.

 

Step 04) In the same pan add oil for seasoning and add the seeds and allow them to splutter. Add grounded paste and ½ cup water and add the boiled pumpkin and cook for 5 mins so that all masalas gets into pumpkin.

 

Serving: Serve with steam rice, chapati or toti.

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