Khatta Meetha Pumpkin Curry

Hiii…friends…today I came with Pumpkin curry…it is such a very tasty with my special ingredients dry fenugreek seeds, mint and lemon …going delicious with puri…and even to make ours vrat days !!

: Khatta Meetha Pumpkin Curry :

Ingredients :

For Tadka : 1/2 tsp mustard + 1/2 tsp dry fenugreek seed + 1/4 tsp fennel + curry leaves + 3 cardamom + 3 cloves + dry red chilli + pinch of hing.

250 – 300gms yellow pumpkin cubes + 1 chopped green chilli + chopped ginger

1-2 tsp granulated sugar + lemon juice + 7-8 fresh mint + 1 tsp MDH chicken masala

Method : Heat 3 -4 tbs oil in pressure cooker,add all tadka ingredients on medium flame.After spluttering ingredients add pinch of turmeric powder,green chilli and ginger,let them roasted for a minute.

Add pumpkin,chicken masala and salt,mix well and cook for two minutes.Add cup of water,close the lid and cook it for one whistle on medium flame. Turn off the flame. Open the lid when all pressure come out,here to add sugar,lemon and chopped fresh mint,mix well and cook for few minutes untill all water evaporates  on law heat.

Serve this yammyy pumpkin curry with garma garam puri 😀

Thanks

Sabudana Tikki / Sago-Potatoes Roll

Hiii….friends…today I came with very delicious Sago Potatoes Roll…must I say awesome in flavor with mint and peanut…try it once!!

: Sago Potatoes Rolls :

Ingredients with Methods :

250 gms soaked and drained  sabudana ( soak for 4 to 5 hours) + 3 medium size mash boiled potatoes + 4 tbs crush roasted peanut = Mix well together.

Add 1/2 tsp cumin + 1/4 tsp fennel + 1 fine chopped green chilli + 1/2 tsp ginger p+ 1/2 tsp red chilli powder + 1/2 MDH chicken masala + 1 – 2 tbs chopped coriander + 4 leaves chopped mint +1/2 to 1 lemon juice + salt to taste = mix well.Let it stand for 15 to 20 minutes.

Divide the dough into equal portions and shaped them on oval cylindrical roll as in image. You can shape them as you like.

Heat the oil in frying pan on medium flame and fry 2 -3 rolls in single time with care till golden brown in colour.

Drain and soak the rolls on absorbent paper.Similarly prepare the remaining rolls. You can insert toothpick stick with care into center of the rolls and serve with your favorite chutney.

Here is yammyyy rolls readyyy for taste ….lets ready !!

Thanks.

 

Samak Ki Khichadi ( barnyard Millete)

Hiii…..friends…do you know  some time we find a thing that have different name in different…different …places…..yesss….I come with samak ke chaval….moraiyo….sama chaval….barnyard  millete…. What ever you call but thing is same…it has good source for vitamin B complex…..very healthy…and now I add in to taste to make a delicious khichadi for fasting….okay…then let’s start…

:Samak ki Khichadi :

:

Ingredients :

1 cup samak chawal or barnyard millete 1 medium size potato,thin sliced cut 1 large tomato,peel of the skin and chopped 1 small gren chilli,chopped 1/2 tbs mustard seeds 1/2 tbs cumin seeds 1/2 tbs turmeric powder 1 tbs red chilli powder 1 tbs garam masala 4 to 5 tbs oil 2.1/2 to 3 cups of water Rock salt to taste Method :

Heat the oil in deep pan in medium flame .Add mustard seeds.when crackled seeds add cumin  seeds.

Add potatoes in the pan and fry for three to four minutes in medium flame.

Now add green chilli and chopped tomatoes .cook for two to three minutes in medium flame.Now add all dry powder ,rock salt and two tbs curd.mix well.cook for two or three minutes .

Add soaked samak chawal,mix well.Add 2.1/2 to 3 cups of water ,mix well. Cook for 15 to 25 minutes in low flame.

Now take in the bowl and just press it very lightly.cover by plate,turn the plate and bowl.Remove the bowl slowly. Garnish with ghee and coriander leaves…serve hot with curd.

Thanks…

Lauki Curry

Hi….friends ….today I make one simple curry…lauki curry….most probably children don’t like it….may be the resion of simple taste or even don’t get any taste in it….so here I try to give them a taste in bottle gourd…without garlic…without ginger…creative colourful ..tangy taste with lots of tomato and even to take in fasting day…..hummmm..good…….let start then without waiting….here I start….

: Lauki Curry :

Ingredients :

500gm bottle gourd

one large potato

2 large tomatoes

1 tbs red chilli powder

1/2 tbs garam masala

1 tbs coriander powder

1/4 tbs turmeric powder

1/2 tbs mustard seeds

1/2 tbs cumin seeds

1 tbs chhoped coriander leaves

3 tbs large tbs oil

Rock salt to taste (Sendha namak)

Method:

Cut the bottle gourd and potatoes in small pieces as like in image.

Remove the skin of tomatoes ,chhoped it.

Heat the oil in the pressure cooker.Add mustard seeds,when crakled it add cumin seeds.

Add chhoped tomatoes and fry for two minutes.Add then all dry ingredients except veggies,fry for another two minutes.

Add all veggies in this mixture and mix well.Cook for three minutes.

Add two cup of water and cook for two wheesle in the low flame.keep aside until pressure inside cooker is let down.sprinkle the chhoped coriander leaves and mix well.

Serve with tawa roti or fulka roti and steam rice and raita.

thanks…..

Kuttu Ki Puri

Hi…friends…this is my second recipe for fasting recipe….with jeera aloo it has a amazing taste….so let’s start to make it…..

Kuttu Ki Puri :

Ingrdients :

3 small size boil and mash potatoes

1 bowl kuttu Ka atta

1/2 tbs garam masala

1/2 tbs red chilli powder

1/2 tbs cumin seeds

1 finelly chhoped green chilli

2 to 3 tbs chhoped coriander leaves

Rock salt to taste.

Method :

Take boiled and mash potatoes in large bowl.Add all the in gredients in the potatoes.

Add kuttu aata in the potatoes mixture and make a dough for puries.keep aside for 15 minutes.

Now divide the dough in to 10  to 11 equal  small round balls and keep the ball in between food sealing plastic wraps,roll over in puri shape.

Heat the oil in the deep frying pan, fry all the puries one by one in the medium flame.

Serve hot hot puries with jeera aloo.hummm..love it….must try once…

Thanks …