Pumpkin Paratha

Pumpkin Paratha

Pumpkin is a good source of Vitamin A.

Ingredients

2 cups Wheat Flour

1/2 cup Sweet Pumpkin grated

1/2 spoon Red Chilli powder

1/4 inch Ginger finely chopped

2 spoon Coriander Leaves chopped

1/4 spoon Garam Masala powder ( optional)

1/4 spoon Turmeric powder

1/2 spoon Jeera

6 Curry Leaves finely chopped

Oil

Salt

Method

In a mixing bowl, add wheat flour, grated sweet pumpkin, red chilli powder, ginger coriander leaves, garam masala powder, turmeric powder, jeera, curry leaves, salt, mix well  and little water.

Make stiff dough, add 1/2 spoon oil while kneading the dough.

To make paratha, divide the dough into small balls.

Roll into roti size.

Heat tawa on a medium flame and cook paratha on both sides by adding 1/4 spoon oil.

Pumpkin paratha is ready to serve with dal or any sabzi, raitha or butter.

Note

Add little water while making dough, as pumpkin already has water content.
You can add more  grated pumpkin, like 3/4 cup.

Dosa with Coconut Chutney

Dosa made from Idli batter

Recipe Link For Dosa

https://palateobypushpa.blogspot.com/2018/11/dosa-made-from-idli-batter-recipe-link.html

Chutney - Davangere Butter Dosa Chutney Style

Chutney Recipe

Ingredients

2 cups Freshly Grated Coconut

1 or 2 Green Chillies

1 Cardamom

Salt

Method

Boil 1 cup water in a vessel, add 2 green chillies and cook for 2 minutes.

In a mixer jar, Grind coconut, Green chillies, cardamom and salt into a coarse paste.

Serve coconut chutney with dosa.

Note

You can add green chilli as per your taste.

Jackfruit

Jackfruit

Seasonal Fruit

Various dishes are prepared using jackfruit like papad, chips, kheer etc. Jackfruit is healthy and tasty.

Chapathi, Cabbage Sabzi, Sambar and Cucumber Slices. ( Rice not in the picture)

Recipe 

Cabbage Sabzi

Here instead of grated cabbage, I have chopped cabbage for sabzi.

Recipe  For Sambar

Ingredients :

1 cup Toor dal

1/2 cup Methi Leaves chopped

1/2 cup Dill Leaves chopped

6 Jackfruit Seeds

1 Tomato

1/2 Onion

2 cloves Garlic

1 spoon Tamarind extract

Curry leaves

Mustard seeds

Jeera

1/2 spoon jaggery

Asafoetide

Coconut ( grated)

1 spoon Turmeric powder

1 spoon Sambar powder

2 spoons Red Chilli powder

Salt

Oil

Method :

Cook Toor dal, dill leaves, methi leaves, jackfruit seeds and tomato with 1/2 spoon oil in a pressure cooker on a medium flame for 4 whistles.

After cooking is done, make paste of cooked tomato and coconut in a mixer jar.

For seasoning , heat 2 spoons of oil in a vessel on a low flame.

Add mustard seeds, jeera, garlic, onion, curry leaves and pinch of asafoetida.

Now add cooked dal, tomato paste, turmeric powder, sambar powder, red chilli powder,  tamarind extract, jaggery, and salt. Cook for 10 mins on a medium flame and stir well. 

Sambar is ready to serve with rice.

Note

Crush jackfruit seed into 3 - 4 pieces and remove the outer white skin and discard the skin.

Jowar/ Sorghum

Jowar/ Sorghum

Jowar is a millet, it is fibre rich and gluten free.
You wil find recipes using jowar flour in the blog. I have shared recipe of Jowar Roti, Jowar Thalipeth and Ragi Jowar thalipeth.

Gobi Manchurian - Dry Version

Gobi Manchurian - Dry Version

Evening Snacks


Ingredients
1 Medium Size Cauliflower/ Gobi
1/2 cup Maida/ All Purpose Flour/ Refined Flour
3 spoons Corn Flour
1/2 spoon Ginger Garlic paste
1 Spoon Red Chilli powder
Salt
Oil for Frying

Method
Blanch gobi florets in hot water with salt for 5 minutes and drain water.
In a mixing bowl, add refined flour, corn flour, red chilli powder, ginger garlic paste, salt and mix well.
Add  water, make thick batter.
Dip gobi florets in the batter and coat well.
Heat sufficient oil for frying, fry gobi florets on a medium flame.
Serve hot gobi manchurian with tea or coffee.

Homemade Paneer

Homemade Paneer

Ingredients
1/2 Litre Milk
1 Lemon

Method
Boil fresh milk in a vessel and keep it aside for 5 minutes.
Squeeze lemon juice in a small bowl, discard seeds.
Take a clean muslin cloth and spread it on strainer with vessel under that.
Add lemon juice to warm milk, stir for 2 minutes and allow it to curdle for 30 minutes.
You can see whey after 30 minutes and strain the whey using muslin cloth.
Tighten the muslin cloth, after 3 - 4 hours water drains completly.
Homemade fresh paneer is ready.

Note
You can keep weight on cloth in which paneer is tied.
You can store it for 3 - 4 days in refrigerator.