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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Healthy conversation, gift parcel with some yum food…

Wednesday 17 November 2010 | Posted by Kishi | Chutney,Food,Indian Cooking

When your profession is all about cooking, you are expected to cook for everyone – family, friends, peers.  So when someone cooks for you it’s a blessing in disguise. Puja and Sarath were gracious to invite. Nothing can beat a healthy conversation, gift parcel with some yum food, right?!

Puja is a health freak, (she will kill me for this) health enthusiast highly well-informed about diets, workouts and organic produce. A friend I learn a lot from esp. coz she spends half her time in Delhi and the other half in the hills exploring them. She works with Chirag and Kilmora and the whole conversation from organic fruits to berries to the herbs makes me want to travel with her. Oh did I also tell you the couple loves travelling and Sarath always gets me a little “food” parcel from places he visits! It’s a blessing to have friends who care for you and love.

So coming back to the topic where we started, she made some tomato chutney, green coconut chutney, sambhar and soft melt in mouth idli’s. We were joined by another dear friend Reshma (another food enthusiast and runs a company called earthy goods)They make some of the most amazing jams and if you are into organic natural stuff, you will even love me more for letting you know about them. Do check out there Earth Store for some lovely gifts you can gift your friends this season.Untitled_061

 

Here are the quick recipes as told by Puja

Pudina-Coconut:


SUPER Easy . Fry some green chilies and pudina (mint) in a small bit of oil. Add some roasted channa dal. Grind this with some coconut and tamarind paste and salt. Garnish with tadka of hing, mustard seeds, urad dal, kadipatta and chilli.

 

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Tomato-Onion
Fry some sambar onions (you can use normal onions if you don’t have), tomato, chilli with some hing till well cooked.. Let cool. Add tamarind paste and 2 cloves of garlic when grinding the tomato chutney. Tadka of Mustard seeds and hing and kadipatta

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Sambar:
Boil a bunch of veggies (ghiya, mooli, carrots,)with tur dal – don’t forget to add a few methi seeds and turmeric. After it is boiled, add a couple of tablespoons of sambar powder (MTR, 777, etc), some tamarind paste and give it a boil. Sauté some sambar onions in ghee and add. Tadka of mustard seeds, hing, kadipatta, chillies, etc.

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Idli:
1 cup Urad Dal;
2.25 cup Idli Rice
a teaspoon of methi
a cup of cooked rice optional.

Soak the urad and rice separately overnight. Grind the urad first superfine. Add the cup of cooked rice at this point if you want. Add salt, add the soaked rice, and grind fine. Let it ferment for about 6 hrs (you may need to put a shawl or something over it to keep it warm and happy in cold weather). Add the mixture on greased idli molds and Steam for about 10 mins.

 

Eat. DSC_0022

burp! Eat more!!

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For desserts I took some red currant lemon poppy muffins which were enjoyed with ginger tea made by Sarath as he claims he makes it better than Puja:)

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Foodaholics Recipe Contest

Sunday 5 September 2010 | Posted by Kishi | Contest,Food,foodaholics,Guess what?
Foodaholics Recipe Contest

Take part and win free fudge...

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Quick tasty dinner and back to work…

Friday 2 October 2009 | Posted by Kishi | Easy Cooking,Food

Pad thai
Busy with so many things around haven’t blogged so much. Have been craving pad thai for a while now and I guess with brother back in town it kind of gave me a push to make it. I have a lot of fond memories with Thailand and some bitter ones too. Customarily Pad Thai is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander. It is normally served with a piece of lime, the juice of which can be added along with Thai condiments. Pad Thai is one of Thailand’s national dishes.

I don’t follow the traditional recipe of the same. I cook with the veggies I have and cook the amount according to the number of people eating. Being the house filled with foodies we generally tend to have a lot of food around. Plus my pantry is filled with all exotic items.

Here is quick recipe:

I packet Pad Thai rice noodles
1 box silken tofu
6-8 cloves garlic, minced
1 Red onion Sliced
3-4 Snow Peas Chopped
10-12 beans sliced length wise
½ head cauliflower chopped
2 cups bean sprouts
2 green onions, sliced
1/3 cup fresh coriander/cilantro
1/4 cup ground peanuts

PAD THAI SAUCE:
3/4 Tbsp. tamarind paste
1/4 cup hot water
4 Tbsp Soy Sauce
1/2 to 2 tsp. chilli sauce (to taste)
2 Tbsp Honey

OTHER:
3-4 Tbsp. oil for stir-frying
2-3 Tbsp. beg stock or water
Lemon wedges for serving

Preparation:

  • Bring a pot of water to a bubble and remove from heat. Bathe as I would like to say noodles in the hot water for 6-8 minutes. Drain and rinse with cold water.

Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit “crunchy”. The noodles will finish cooking when they are fried.

  • Dissolve the tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir well to dissolve the sugar. Add as much or as little chilli sauce as you prefer, but don’t skimp on the sugar (you need it to balance the sourness of the tamarind).
  • Reserve
  • Place your wok (Kadai if you don’t have wok) over medium-high heat.
  • Add 1-2 Tbsp. oil plus the garlic and red onion
  • Stir-fry 1 minute till translucent.
  • Add all the veggies/tofu and stir fry again for a min or so.
  • Add the noodles.
  • Add half the pad thai sauce (coconut milk optional)and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if noodles begin to stick and burn.
  • Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done.
  • To garnish in end add peanuts, lemon juice and some sweet basil and some cherry tomatoes.

Enjoy and tell me how it was…I for sure ate and enjoyed!!

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A spoonful of yogurt

Monday 4 May 2009 | Posted by Kishi | Dips,Food

A spoonful of yogurtI am a yogurt admirer. I can’t imagine my meal devoid of it. I wonder where it originated…with the Turks Europeans or Asia??
To counteract its natural acidity, yoghurt can be made sweetened, flavoured, or in containers with fruit or fruit jam on the base. Swiss Style is a very common way to consume yogurt too in which the fruit has been stirred into it .I mean think of a cuisine and it’s at hand in some form. Be it savoury or sweet. I still consider I have not developed a feel for sweet yogurt that you get in India.
The taste of Greek style yogurt is similar to the Italian ricotta and which can be irresistible with honey occasionally.

I attended Ahaar exhibition for a second time this year and I realized how many companies have entered the Indian market with the sweet yogurt. From flavours like blueberry, litchi, pineapple, mixed berries, black currant etc. In western culture the concept of savoury yogurt is not big. I remember the days at school (in us) when I use to make “raita” and my roommates always had an unpleasant expression. I don’t think it was the yogurt per se I think it had more to do with the sulphur in the black salt. It always is reminiscent of eggs.
I habitually use Dahi (yogurt in Hindi) mixed with turmeric and honey as a face pack. Or use Khatta (sour) Dahi as hair conditioner.

These days I am hooked to chaach (butter milk) tempered with mustard seeds, mint and ginger. If you are travelling Rajasthan Saras chaach is something one shouldn’t miss. Another thing on my lunch menu is pineapple raita.

Here you go:

Yogurt 1 cup
Cumin Seeds 1 tsp
Fresh mint leaves (chopped) 2 tbsp
Cilantro leaves (chopped) 1 tsbp
Black salt ½ tsp
Chaat Masala ½ tsp
Salt and pepper t.t.
Pineapple (chopped) ½ cup
Red chilli ¼ tsp
Ginger (grated) ¼ tsp

Take the yogurt and whisk it till smooth and add all the ingredients. Serve chilled. Raita has a cooling effect on the palate making it a must in summers. It’s a great condiment be it with breads or with kebabs for some, with stews or vegetables. A spoonful of yogurt- first-class medicine, excellent probiotic!

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