Sitaphal/Kaddu/Petha/Pumpkin Ki Sabzi

Thursday 26 April 2012 | Posted by Kishi | Easy Cooking,Food,Indian Cooking

A couple of weeks back @shubhragupta had invited me over for dinner. Even though I was on a strict diet advised by my doc I decided to taste everything she had cooked. Bedmi Poori, latpata aaloo, kheera ka raita, bharva baingan and  “Sitaphal”- aka: Kaddu/Petha/Pumpkin. She had mixed both the variety that’s available easily with the local Sabzi-valas.

 

Pumpkin type 1: green skin and yellow from inside

Pumpkin Type 2: light beige- orange skin and buttercup yellow inside.

Mother was a bit surprised and complained that she stopped cooking the same as us kids never liked the taste.Anyhow, If  you follow me on my foodaholics FanPage or Twitter you will know that my lunches are very -very important to me. Good food makes or breaks my day.

So I decided to cook the same. Took me 20 mins in all. Quick and delicious. It tastes great with roti that has some ghee on it.

Here is the recipe:

  • 500 gms of Pumpkin -Medium Diced- with skin ( I used the green one)
  • 1 tbsp Paanch Phoran
  • 1 tsp mango powder/amchur
  • 1/2 tsp red chilli
  • ½ tsp salt
  • ¼ tsp turmeric/haldi
  • 1 tbsp mustard oil
  • Pinch of asafetida/ hing
  • 1 green chilli, sliced in half

 

Method:

  1. In a small pan add the mustard oil. One the oil is slightly hot add the hing
  2. Now add the paanch phoran and wait till you heard the mustard splatter. Stir regularly.
  3. Add the green chilly. Saute
  4. Add the pumpkin, and then all the masalas leaving mango powder. Stir on a high flame
  5. Cover with a lid for 10 mins and then add the Mango powder.
  6. Mix well and enjoy with a chapati.

Paanch Phoran:

 

This is a great spice mix you can use for different chutney’s or sabzi. Try adding the same in a moong daal tadka. Tastes great.

Equal quantities of :

  •     Cumin seeds/ Zeera
  •     Fennel seeds/ Mota Sauf dana
  •     Kalunji/ Onion Seeds/Nigella seeds
  •     Fenugreek seeds/ Meethi Seeds
  •     Mustard seeds / Moti Rai : black or brown.

 

PS: Thanks to Shubhra I will be cooking this regularly now!

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Home Made Matthi for Holi

Thursday 1 March 2012 | Posted by Kishi | Easy Cooking,Indian Cooking

This holi try making some simple snack items. Matthi or Savory Crackers are beautiful, light, golden wafer-thin crackers, studded with tiny bubbles and are an absolute delight with tea. This recipe is one of those versatile ones where you can add or subtract different flavors. Replace ajwain with fennel seeds, orange zest, zeera or pickle masala.

INGREDIENTS:
200 gm flour (I used half Atta/ half Maida)
½  tsp salt
2 tbsp olive oil
1 tsp ajwain

METHOD:
1.    Mix all ingredients, to make firm dough.
2.    Make sure you knead the dough a lot.
3.    Rest the dough for about 1 hour.
4.    Roll the dough to 1/8 inch of thickness and then dock the dough with a fork.
5.    Cut them to desired shapes. Add black pepper (optional)
6.    Fry them in vegetable oil or ghee over a gentle flame.
7.    Once both the sides are nice and golden, crisp take them out.
8.    Cool store in air tight container and enjoy with some pickle and tea.

Quick pickle Masala

2 tsp red hot chilli powder
1/4 teaspoon turmeric powder
1/4 tsp methi seeds
1/4 teaspoon mustard seeds
1/4 teaspoon hing

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Spicy Tangy Potatoes

Sunday 26 June 2011 | Posted by Kishi | Easy Cooking,Indian Cooking

 

INGREDIENTS

2 tsp. aata (flour)

1 tsp. dhaniya powder (coriander)

1tsp red chilies

1 tsp. bhuna zeera (cumin seeds roasted)

1 tsp. salt

1tsp black pepper

1/2 tsp. garam masala

1/2 tsp. amchoor (mango powder)

1/2 tsp. kala chaat masala

1/2 tsp. normal chaat masala

1/8 tsp. heeng (asafetida)

4 potatoes boiled diced (medium size)

2 onions chopped

1 lemon

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· Mix all the dry spices.

· In a wok add 1 tsp. oil and add all the dry spices and cook over the low heat till flour turns light brown.

· Add 4 chopped potatoes to this mixture.

· Mix well

· Add chopped onions, chopped coriander and juice of one lemon, switch of the burner.

· The pink onions look quite gorgeous with the brown potatoes

· Enjoy with regular food, or use leftover to make old school style equity sandwiches or snack on the same with a cup of tea!

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Warm Soup–comfort food

Wednesday 15 June 2011 | Posted by Kishi | Easy Cooking,Soup
celery

TRY THIS RECIPE:

In a little butter or oil, gently fry a chopped onion, a large potato, peeled and cubed and 4-5 chopped celery sticks.

When the onion has softened add 750 ml of vegetable or chicken stock, bring to a boil.

Turn down the heat and simmer until potatoes and celery are cooked.

Finely grind 50 gms of walnuts and set aside

Liquidize the soup, return in to the pan and add the nuts

Stir until thickened

Serve with some brown bread.

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Olive Tapenade- delish!

Tuesday 31 May 2011 | Posted by Kishi | Dips,Easy Cooking

INGREDIENTS:

2 tbsp. of drained capers

200 gms of unpitted olives (170 gms of pitted)

1/8 tsp. dried thyme

2 tbsp. olive oil (depending on how loose or spreadable you want it)

1-2 Anchovy (non vegetarians)

2-3 no. raw garlic (vegetarians)

METHOD:

· Put all the ingredients in a blender.

· Trick is not to pulverize the ingredients, which will make it bitter and tarry, but to pulse them carefully and stop while the mixtures is still relatively coarse!

· Apply on toast enjoy with a nice chilled wine- heavenly!

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