Pumpkin Sabzi

Pumpkin Sabzi
Side Dish For Sankranti Festival

Ingredients:

2 cups Pumpkin diced

1 Onion chopped

2 -3 Green Chillies chopped

1 Tomato chopped

4 Curry Leaves chopped

1 spoon Coriander Leaves chopped

1 spoon Mustard seeds

2 spoon Channa Dal

1 spoon Turmeric Powder

1 spoon Masala powder

1 spoon Roasted Gram Powder

1 spoon Grated Coconut (optional)

3 spoons Oil

Salt

Method:

Cut Pumpkin into 4 pieces, peel the skin and scoop the seeds.

Cut pumpkin into dices and keep it aside.

Heat oil in a pan on a medium flame, add mustard seeds, channa dal, onion, green chilli and saute well.

Add  curry leaves, turmeric powder, masala powder.

Add pumpkin pieces to the pan and mix it to the mixture.

Add chopped tomato, roasted gram powder, coconut, salt, half cup water  and coriander leaves and cook for 10 - 12 minutes on a medium flame.

Serve Pumpkin Sabzi with chapati or rice.

Note

You can even grind tomato, coconut and roasted gram powder into a fine paste.

Hyacinth Beans/ Avrekalu Sambar

Hyacinth Beans Sambar/ Avrekalu Sambar

Ingredients
1 1/2 cup Hyacinth Beans/ Avrekalu
2 Tomato
1 Onion sliced
3 Garlic cloves
1/4 inch Ginger
1 spoon Jeera
1 spoon Jaggery ( optional)
2 spoons Red Chilli Powder
1/2 spoon Turmeric Powder
1/2 spoon Sambar Powder
1 spoon Coriander seeds
3 Clove
1 Cinnamon
2 spoon Coconut grated
2 spoon Tamarind extract
1 spoon Mustard seeds
4 Curry Leaves (optional)
1 spoon Oil
Salt

Method
Pressure cook hyacinth beans/ avrekalu and tomatoes in pressure cooker for 1 whistle.
In a kadai, add 2 drops of oil, fry sliced onion and garlic and transfer it to a mixer jar.
Add grated coconut, jeera, cinnamon, clove, ginger, coriander seeds and tomato to the mixer jar.
Grind into a fine paste.
In a vessel for tadka, heat 1 spoon oil, add mustard seeds and curry leaves.
Transfer cooked hyacinth beans, fine paste, tamarind extract to the vessel.
Add red chilli powder, turmeric powder, sambar powder, jaggery and salt and cook for 5 minutes.
Hyacinth Beans Sambar is ready to serve.

Fruit and Nut Cake

Fruit & Nut Cake

Ingredients:

2 1/2 cups Maida/ Refined Flour

100 g Butter melted

1 cup Sugar powdered

1  spoon Vanilla Essence

1 spoon Baking powder

1 spoon Baking Soda

1 Orange Fruit

3 spoons Tutti Fruti

1 spoon Cherries chopped

6 Cashewnuts ( cut into pieces)

5 Almonds ( cut into pieces)

6 Raisins

1 cup Milk

Method:

Soak tutti fruti, cashewnuts, raisins, cherries, almonds in orange juice in a bowl for 1 - 2 hours.

In a bowl, sieve maida, powdered sugar, baking powder and baking soda.

Add melted butter, vanilla essence, soaked nuts and milk.

Mix well  and see that there are no lumps.

Apply butter to loaf pan and dust some refined flour evenly inside it.

Pour the cake batter upto half of the loaf pan and pat 2 times.

Spread tutti fruti on cake batter.

Preheat oven and bake the cakes at 180 degrees centigrade for 45 minutes in the microwave oven.

After baking is done, let it cool down.

Fruit & Nut cake is ready to serve.

Avrekalu Hurgalu

Avarekalu Hurgalu
Evening Snacks

Ingredients
2 Cups Hyacinth Beans/Hitkida Avrekalu ( See in the picture)
1/4 cup Groundnuts
1/4 cup Roasted Gram
4 Curry Leaves
I/4 spoon Red Chilli Powder
Salt
Oil for Frying

Method
Spread hyacinth beans on a dry cloth for 30 minutes.
Heat sufficient oil in a kadai for deep frying.
Now take handful of hyacinth beans, drop into the kadai gently and fry until the beans start floating on medium flame.
Fry hyacinth beans and keep it aside.
Fry groundnuts, roasted gram, curry leaves and mix to fried hyacinth beans.
Sprinkle salt and red chilli powder and mix well.
Avrekalu Hurgalu is ready and store in an airtight container.

Note
Be careful while dropping hyacinth beans to hot oil, keep in a low flame.

Pudina Paratha, Gobi Capsicum Sabzi and Dates.

Recipe Link for Pudina Paratha
https://palateobypushpa.blogspot.com/2018/12/pudina-paratha-ingredients-1-cup-wheat.html 

Gobi Capsicum Sabzi

Ingredients:

2 cups Gobi Florets

2 cups Capsicum diced

1 cup Fresh Green Peas

1 Onion chopped

1/4 inch Ginger chopped

3 Garlic crushed

2 -3 Green Chillies chopped

1 Tomato chopped

1 spoon Mustard seeds

1 spoon Turmeric Powder

1 spoon Masala powder

1 spoon Roasted Gram Powder

1 spoon Grated Coconut (optional)

3 spoons Oil

Salt

Method:

Heat oil in a pan on a medium flame, add mustard seeds, ginger, garlic, onion, green chilli and saute well.

Add gobi, capsicum, green peas to the pan and mix it to the mixture.

Add chopped tomato, turmeric powder, masala powder, roasted gram powder, coconut, salt, half cup water, mix well and cook for 5 - 10 minutes on a medium flame.

Serve Gobi Capsicum Sabzi with chapati or rice.

Jowar Thalipet

Jowar Thalipet

Jowar is a millet and it is also called as Sorghum.

Ingredients:

2 cups Jowar Flour

1 Onion finely chopped

4 Green Chillies chopped

1 /2 cup Coconut grated (optional)

1 spoon Jeera/ Cumin seeds

1/2 cup Dill Leaves chopped

1/2 cup Carrot grated

4 Curry leaves chopped

Coriander leaves chopped

Salt

Oil

Method:

In a mixing bowl, add jowar flour, onion, dill leaves, carrot, coconut, curry leaves, coriander leaves, jeera and green chillies.

Add salt and little water and mix well to make a soft dough.

On a banana leaf / plastic sheet take a small ball of dough, make rotis by patting with wet palms.

Heat  tawa and cook rotis both sides with 1 spoon oil and cook until it turns golden brown on a medium flame.

Jowar thalipet is ready to serve with chutney, butter or curd.

Note

You can even add ragi flour, wheat flour or rice flour.
If you are a beginner, make small size thalipet.

Lunch Menu
Rice, Lobia Sambar, Peanut Chutney Powder, Ladies Finger Sabzi and Curd.

Recipe Link for Lobia Sambar
https://palateobypushpa.blogspot.com/2018/03/lobia-sambar-black-eyed-beans.html

Here I added fresly shelled raw lobia with toor dal to sambar.

Recipe Link for Peanut Chutney Powder
https://palateobypushpa.blogspot.com/2018/06/peanut-chutney-powder-ingredients-250.html 

Recipe Link for Lady's Finger Sabzi
https://palateobypushpa.blogspot.com/2019/02/lunch-menu-chapathi-ladys-finger-sabzi.html