Veg Delicacies!!

My Passion For Cooking!!

2013-03-08T07:03:00.001-08:00

Try Out My New Recipe 'Gooseberry Jam/Amla Jam!!!

I start this Blog with a Sincere Prayer and Humble Salutations to my Sadguru Sri Shirdi Sai.This Blog is all about sharing my 'Cooking Ventures' I assure all my friends that the recipe's I post here are Simple,Delicious,Tested,okayed and worth giving a shot...Keep Visiting...and Keep Trying Them Out!!!

'Cooking' is one of my all time Favorite Hobbies!!!

In My Opinion Hobbies are something which are practiced for interest and enjoyment,rather than financial reward..

I always believe that 'Cooking' is an art which can be Achieved or Mastered by mere practice.The perfect blending of the Ingredients, Flavor and Timing results in an 'Idyllic Dish'.

This is one such field where there is always a scope for Improvement,Creativity and Individuality...

I owe my sincere Gratitude to My Husband, Mother and Mother-in-law, who are constantly helping me in Perfecting the recipe's and Tweaking them to make them 'Just Right'....This is my First Toddler Step In the 'Giant Culinary World'...

Gooseberry Jam

2013-03-08T07:03:00.000-08:00

Many Nights ago the Magnificent dark,night sky Compelled me to Gaze at the White Radiant Moon which was Blazing with the Divine Aura.. Moon the Ultimate Resplendent Beauty which became the spotlight for personifying the most charming piece of work.... This made me Admire and Worship the Creator for his Artistry....
In order to the Gratify the Nature I believe each one of us should take a moment in viewing this spectacular phenomenon which is just a glance away..
But lately we are kind of taking a Detour from the nature and its products.The aftermath of this is showing its ill-effects on our health...

It is interesting to know that Nature provides us with all the necessary requirements to keep our body fit and healthy in the form of 'Fruits and Vegetables',which are power packed with all the essential nutrients...

Amla Jam(Nellikayi Jam)

My today's post is dedicated to my Father-in-law..Both my In-laws are Great Cooks. My father-in-law holds the Honor of being the 'Master Chef'.... Reason being Simple and Straight,he has an Ability to 'visualize' the flavor combinations and can also Anticipate the Outcome of the dish..If I let my father-in-law in the kitchen then I am sure he will come out with a New Recipe with the Flavors Perfectly Infused...Amla Jam is one of his Best Recipes.... Thanks Mava for the Wonderful Recipe.....

Before posting this recipe I did a lot research on the Health benefits of Amla...One very Important and Interesting thing I found was that the Vitamin 'C ' present in the amla is of Heat Stable Form hence it doesn't get lost during the processing....This is one of the main reasons it is an essential ingredient in the preparation of the very popular Ayurvedic Medicine Chyavanaprasha......

Ingredients:
1)1 cup freshly grated Amla along with the skin (Indian Gooseberry)
2)3/4th cup sugar(Jaggery)
3)Pinch of cardamom and salt

Method:
1)Pressure cook the grated Amla using little water(for about 2 whistles)
2)Make a Sugar Syrup,the consistency of the syrup should be of one thread.
3)Saute the cooked Amla for about a minute or two(to remove the water content)
4)Add the sauteed Amla(already grated and cooked) to the sugar syrup and mix continuously until you get a Jam like Consistency.
5)Add freshly powdered cardamom and a pinch of salt(salt helps in balancing the flavors and also as a preservative)
6)Cut the flame to off,store it in an air tight container(Preferably refrigerate for the longevity)

Amla Jam is ready,enjoy with the varieties of foods like Dosa,Roti,Rotti,Chapathi or Phulka....

Health Benifits of Amla or Indian GooseBerry:

Amla or Nellikayi is a potent gift of Mother Nature to a Mankind.Enough has been said and written about it..The benefits are so much that it is advisable to include this small wonder in the daily diet.
1)High in vitamin C,helpful in many skin diseases,it promotes glow on skin and also delays wrinkles and loosining of skin.
2)Good food absorption,helps in getting a better eye sight,regulates blood sugar,increases hemoglobin and so on.......

Kulfi or Qulfi

2013-02-19T05:20:00.000-08:00

Each One of us crawl through the week to keep alive the spirit of Joy and Happiness which the weekends Bring...These Weekend Jubilation's are something which Facilitates us through our Frantic week...No Celebration is ever Complete without some Delicious Food,if it is accompanied with mouthwatering dessert then its a 'cherry on the cake'....

Pista Kesar and Badam Kulfi

Kulfi is a well known Indian frozen dairy dessert,it is similar to Ice cream in appearance and taste but is denser and creamier.....It comes in Enormous flavors but Pistachio and Badam are the most traditional and yearned Flavors..

My maiden attempt to make these Heavenly delicious Recipe was a big hit because of Premascookbook.com...Prema is a fellow blogger who has created an wonderful space with many Lip-smacking recipes....
(Recipe source:
http://www.premascook.com/2013/02/matka-kulfi-qulfi-recipe-kulfi-ice.html)

Though the traditional recipes demands for Heavy Cream and Condensed milk this recipe Happens to be my Favorite because of its Lightness...
My Husband who was little Hesitant in tasting this kulfi initially ,after he took his first bite,in a blink of an eye the whole kulfi made its way to his stomach:))

Ingredients:
1)2 1/2 cup milk
2)3 to 4 Tsp sugar(tune according to your taste)
3)3 to 4 cardamom pods
4)10 to 12 pistachio and Badam(keep few of them aside for grinding)
5)few strands of Kesar
6)2 slices of white Bread(separate the sides)
7)1/2 tsp corn starch
8)Kulfi moulds

Method:
1)Boil 2 cups of milk in a heavy bottom pan on a medium heat
2)Blend 1/2 cup mik,corn starch,cardamom,bread slices and an handful of Badam and Pista into a coarse paste
3)Add sugar,blended paste,few peices of badam and Pista to the boiling milk and stir continuously
4)It starts to get thicker and thicker beacuse of the corn starch...Switch of the flame and allow it cool..
5)Pour this into a kulfi mold or any desired shape molds and refrigerate for at least 6 to 8 hours...

Pista Kesar and Badam Kulfi is ready to serve.

Bhindi Fry

2013-02-06T09:54:00.000-08:00

At Dusk, little over two months ago when I was sitting beside the window of my balcony with a cup of tea,while I was about to take my next sip heard a brief shout of a familiar vegetable by a street vendor at the far end of the road... A big overdose of my ego convinced me that it was Okra or Ladies Finger which I heard.... I rambled across the street to grab the Vegetable by Making an guesstimate of all the delicious recipes I could prepare out of it... I could not trace the man I was searching for and came home with a heavy heart and saw my Husband standing at the door with a carry bag...My joy knew no bounds when I saw Okra's peeking through the bag and smiling at me....

Among many relishing recipes I decided to prepare 'Bhindi fry' or 'Okra fry'...

Okra is probably one of the widely loved vegetable,along with many nutritional benefits it also bestows many medicinal values...

Bhindi Fry (Okra Fry)is an easy to make tasty dish.The crispiness and the perfect seasoning makes it as one of the Idyllic Side dishes...

Ingredients:
1)8 to 10 okra/bhindi/ladies finger
2)2 Tbsp Besan/Chickpeas Flour
3)pinch of Turmeric powder
4)Pinch of Asafoetida/Hing
5)1 tsp Red chilly powder
6)1 tsp Garam masala
7)2 to 3 Tbsp vegetable oil or any cooking oil
8)salt as per the taste

Method:
1)Wash, wipe and slit the ladies finger into length wise
2)Mix all the dry ingredients and add 2 to 3 spoons of water make a thick paste
3)Stuff all the okra's with this masala paste
4)Keep small frying pan on heat and add oil.
5)when the oil is warm enough add the stuffed okra's and shallow fry until both sides turns crisp...

Crispy Okra or Bhindi Fry is ready,serve hot as a side dish...

Egg Less Chocolate Brownie

2013-01-25T00:56:00.000-08:00

A Year was ceased in laughter and Fun....Few Hopes Bloomed and Few Dreams came true.....Some Crawling and Chasing....Running and Falling.....Whispering and Shouting...Since my little one has arrived my cooking ledger may not have Cataloged many mouth watering and lip-smacking recipes but the little one has surely Imprinted our lives with Enormous Love and Affection....
It only Feels Great when You realize,Every day a Tiny Heart Beats Just for you......

Here I take a Moment to Wish all my Dear Bloggers A Very Happy And a Prosperous New Year!!!!!Now lets Focus on my Today's recipe....

Egg Less Chocolate Brownie

A Brownie is a Dessert consisting of Nuts,coco powder and Butter...Its a flat cake or bar whose texture is in between a cake and a cookie...There are enormous ways to prepare this recipe...My recipe is very simple and demands a very few ingredients which are easily available in our pantry...This Delicious and Droolworthy recipe was Endowed to me by my cousin Meera.....My Heartfelt Thanks To Her......

Ingredients:
1)1 cup Maida or All purpose flour
2)1 cup sugar
3)1/4th cup coco powder
4)3/4 Milk powder
5)1 cup Milk
6)1 tsp vanilla Essence
7)1 cup Nuts(According to one's preference)
8)1 tsp Baking Powder
9)2 pinch soda
10)1 to 2 Tbsp Butter

Method:
1)Mix all the dry ingredients one after the other and give a nice whisk(make sure there are no lumps)
2)Add milk,whisk gently until it forms like a Idli batter.
3)Add butter,vanilla essence and give a final whisk.
4)Grease any microwave safe bowl and heat the mixture for about 5 minutes (Time may vary)..Keep checking in the middle.
5)Insert a fork and if it comes out clean then the brownie is ready.
6)Cut it into desired shape once it gets cooled..

chocolate Brownie is ready,Enjoy with chocolate syrup and a piping hot coffee...

Mango Halwa

2012-07-09T03:45:00.001-07:00

Once a Very Long Time Ago,On One Scorching Summer day, When the Days are Longer and the Nights are shorter I fell in love With the 'King.................Of Fruits'!!!
I thought it was just a Fling which would vanish in the wink of an Eye,but My desire Grew deeper when I saw those Exotic Fruits Rolled into the Market with Variant Colors, sizes and Tastes.....

Yes It is the 'Mangoes' which is in full swing right now and Waiting to be Allured with Bright Yellow color with a Tinge of orange and Green...Starting with the Salads to the Curries these Fruits can be Savored with anything Under the Sun ...

My Today's Pick is Mango Halwa or Mango Burfi

Ingredients:
1)1 cup wheat flour
2)Pulp of two ripe mangoes
3)5 to 6 Tbsp sugar(depending upon the sweetness required)
4)4 to Tbsp Ghee or vegetable oil
5)Pinch of Cardamom
6)Roasted cashews
7)1 cup milk or water(or enough liquid to form a batter like mixture)

Method:
1)Roast the wheat flour until an aroma oozes and the flour turns to light brown color, using 2 Tbsp ghee.
2)Add a cup of milk or water and mix the wheat flour to form a batter like mixture without lumps.
3)Take a kadai,add wheat flour batter,sugar,mango pulp and stir continuously until all the mixture comes together..
4)Add cardamom powder and ghee and keep stirring until all the water evaporates and forms a dough like mixture..Halwa is done when ghee starts leaving the kadai.Cut the flame to off
5)Spread it on a greased plate and cut into desired shape when it comes to room temperature..

Mango Halwa or Mango Burfi is Ready to serve.

Tip:
1)Mango pulp can be replaced with pineapple,sapota or papaya...It gives a very splendid taste according to the individual fruits flavor...

Chiroti Rava/Sajjige/ Semolina Rotti

2012-06-29T02:56:00.000-07:00

An Exquisite Euphony of Melodious Song Wafted Through the Wind and Wrapped my Ears, the Soft Twitter of a Bird seemed so Musical and felt like the Rain Drops danced Rhythmically to the tune..The leaves and the Branches Banged with each other in order to create a Musical Ambiance.... In This Elated and Excited Atmosphere,I got carried away and kept my Mind Afloat in a Magical Music World ,came to my senses only when my husband said " I am Running late,Is Breakfast Ready"??

I wanted something which gets done in a Winking Time and Tastes like an Idyllic Dish...The recipe which came to my Rescue was 'Rava Roti or Sooji Roti' -The one which I watched in one of the Cookery Shows......

Rava/Semolina/Sajjige Rotti

Ingredients:
1)1 Cup Semolina/chiroti Rava/Fine Rava
2) 3/4th cup water
3)salt to taste

Method:
1)Take a pan,add semolina and dry roast for about 1 minute.

2)Add water and stir until lump like mixture forms(takes 1 minute)

3)Take the mixture in a vessel knead well and form a dough (like a chapathi/roti dough) using little water.The mixture should be made into dough immediately before its gets cooled.

4)Make small balls and roll them like a chapathi

5)Keep Roti tava on a meduim heat, with a small piece of cloth(or paper towel) dab on either side and bake them (no oil is required)

6)It should Puff like a Phulka or chapathi..Cut the flame when all the Rotti's are done.....Serve hot with any of your favorite sabji...

Chiroti Rava/Sajjige/Semolina Roti is Ready..

Badnekay Ennegayi makes an Ideal side dish for this roti...

Refer my Badnekayi Ennegayi Palya (Stuffed Brinjal) recipe here:
http://www.myvegdishes.com/2009/12/stuffed-brinjalegg-plantennegayi-palya.html

Menasina Saaru

2012-06-14T06:35:00.000-07:00

On One Gloomy day, when the drops of the Rain kisses and the smell of the Mud gives such Pleasure and Brings so much joy to the Soul,Our Car wafted through the Wind in search of the Golden Sunshine which was Hiding behind the Vast Dark Clouds and seemed as if the Sun has gone on a vacation.....

Looking Out through the Rain Smeared Window sensing the Chill-wave I Thought It was a Day for Hunkering Down and Keeping Cozy....My Today's recipe Perfectly Accords with the Weather.....

pepper Rasam

Pepper Rassam is one of My Mom's Signature Recipes which has always Swayed Me to Attempt this Spicy-Tangy Rassam again and again...

Ingredients:
1)1 small cup Green Gram dal
2)1 Tomato cut into small pieces
3)2 tsp Ghee or Vegetable oil
4)salt as per the taste
5)1 tsp Turmeric/Haldi powder
6)1 tsp Ginger Chopped
7)Few Curry Leaves
8)Few Garlic pods(optional) Grated
9)1 Lemon

Rassam Powder Ingredients:
1)3 Tbsp Coriander seeds or Dania seeds
2)2 Tbsp Cumin/Jeera Seeds
3)1 Tbsp Whole Black Pepper

Tadka Ingredients:
1)2 tsp Ghee or Vegetable oil
2)1 tsp Cumin/Jeera
3)Hing or Asafoetida

Method:
1)Pressure cook Green Gram dal by adding a tsp of Ghee and Haldi.
2) After the dal is cooked,add diced tomato,haldi,ginger,grated garlic,curry leaves and enough water and get the mixture to a boil..For about 5 minutes until tomato gets cooked.
3)Add salt,jaggery and the 2 Tbsp rassam powder(add more powder to make spicy rassam)
4)Allow it boil for few minutes and check the seasoning and cut the flame to off...
5)Before serving squeeze out 1 lemon and add the Jeera and ghee tadka..

Pepper Rassam is Ready,Serve Hot with White Rice

Halasina Hannina gatti/Kadubu

2012-06-11T10:23:00.000-07:00

Altercation Went On Uninterrupted for Some Moment and Finally My Husband Conceded With the Fact That Mangaloreans Love Jack Fruit more than Americans Love their Pizzasss.....Me being an Hard-Core Fan of Jack Fruits loved this Declaration and it was more than enough for me to try this Wonderful Recipe.........

Jack-fruit Kadubu/Dumpling

Jack fruit is the most Common sight through out Asia and more popular in Western ghats of karnataka..I think this is probably the Largest Edible Tree-Grown fruit utilized to its fullest starting with the leaves to the seeds...

Jack Fruit Kadubu or Halasina Hannina Kadubu/Gatti

This is a very Traditional yet classic recipe ...Just the Aroma of this recipe has an Aptitude to Bring Water in Anybodies Mouth...Such a Drool-worthy Recipe It is....Simple and Tasty....

Ingredients:
1)2 cups jack fruit cut into pieces(Without seeds)
2)1 cup Freshly Grated Coconut
3)1 cup jaggery
4)1 cup Semolina/Bombay Rava/Medium Rava
5)Pinch of Salt
6)Ghee or vegetable oil to grease the Idly Molds

Method:
1)Blend all the ingredients except rava into a paste using little water(mixture should not be very fine)
2Dry roast the semolina/rava on a medium flame for about 5 minutes
3)Add this roasted semolina to the blended mixture
4)Add a pinch of salt and make the batter ready,it should not be too thin...
5) Keep the water to boil in an Idly stand and Grease the Idly molds with Ghee and pour this batter.
6)Cover the lid and allow it to get cooked in a steam..
7)This can also be done using plantain Leaf, jack-fruit leaf or Turmeric Leaf..This adds an extra flavor to the Jack fruit Kadubu.....

Jack Fruit Kadubu or Halasina Hannina Kadubu/Gatti is ready,serve with Ghee or Pure Honey on top .......

Try Out My Other Jack Fruit Recipe:
http://www.myvegdishes.com/2010/07/jack-fruit-payasa.html

Sauthekayi Palya

2012-06-09T04:42:00.001-07:00

Mangaloreans Went on For a Junket when The Most Prerequisite Monsoon Arrived and the Rains have started lashing the Coastal Districts, which almost got Baked when the Mercury Soared....We Heaved a sigh of Relief as the Rainy Season is a season of Joy.....

Gazing through my Window hoping to catch a Glimpse of this Easy-Breezy Weather I Concentrated on my Today's Recipe...

Cucumber Stir Fry

Mangalore Cucumber, Field Marrow or Madras Cucumber is a Very tasty Vegetable Which is Present in almost all the Traditional Mangalorean Curries...
Cucumber Stir Fry is probably One of The Simplest recipe I have ever attempted in my kitchen..Like The saying 'Simple Things are Sometimes the Best'.......

Cucumber Stir Fry( sauthekayi Palya)

Ingredients:
1)1 Medium Sized Field Marrow(MangaloreCucumber,Madras Cucumber) diced into small cubes
2)2 Tbsp Vegetable Oil Preferably Coconut Oil
3)4 to 5 Green Chilies slit into half
4)1 tsp Mustard seeds
5)1 tsp Turmeric powder/Haldi
6)Curry leaves
7)Salt as per the taste
8)2 tsp Sugar(optional)
9)1 tsp Urad dal
10)2 Tbsp grated coconut(Optional)

Method:
1) Take a big Wok and add the vegetable oil and wait until it turns warm
2)Add Mustard Seeds,after the spluttering stops add urad dal,green chilies,curry leaves and fry for few seconds
3)Add diced cucumber ,turmeric powder,sugar,salt,sprinkle some water and cover the lid
4)Turn of the heat when all the water is evaporated and cucumber becomes tender..

Add Grated coconut and serve Hot with white Rice and ghee or Coconut oil on top....

Sweet Paddu or Sihi Guliappa

2012-06-05T04:24:00.000-07:00

Time was when Time was on My Side and I thought Blogging was Just a Matter Of Time...Now Time has Veered So much that the Thought of Blogging Seems like a Million Miles Away,coz My Little One takes up Waaaaay too much of my time ....

So Time is the Thing that all of us Strive to Find and No body gets their "Mee-Time" so easily...You gotta dig your own Time in order to Pursuit your Dream Hobby...

Until Sometimes The image of my Baby slumbering on the clouds seemed so unreal ...
Believe me folks not Blogging was not easy for me, Immobility was killing me, but my Journey of wading through all the sleepless chaos and the huzzle for this tiny little precious thing was so worth it......

Now lets focus on Today's Recipe...Sihi Paddu or Sweet Guliappa

Paddu or Guliappa is a very popular Staple South Indian Breakfast... Whenever you Crib about having 'Dosa Again' you can make Dosa in a Different Shape with a different Taste and Texture...... It comes in many Flavors - Sweet,Spicy,Masala or the Regular one which is prepared using the Dosa Batter......It is Cooked in a Special Vessel Which has a Depression to pour the Batter in.....Paddu are best Savored hot and crisp right out of the pan with some Spicy Chutney...A Whole Bunch of Thanks to My Mother-In-Law for Imparting such a Tasty Recipe to me.......

Ingredients:
1)3 cups white rice soaked atleast for 4 to 5 hours
2)1 cup poha soaked along with rice
3)1 cup grated coconut
4)2 Tbsp Fenugreek/Menthi Seeds soaked along with rice
5)1 1/2 cup Jaggery(Adjust according to your preference)
6)Salt as per the taste
7)Pinch of Cardamom powder
8)2 Tbsp Ghee or Vegetable oil

Method:
1)Blend all the above Ingredients into a fine paste(batter should not be too thin) and keep aside at least for 3 to 4 hours..Consistency of the batter should be of dosa batter.
2)keep paddu tava on a medium flame and grease the well shaped tava with some ghee or vegetable oil..Pour the batter until 3/4 th of the well and cover the lid..Flip it on the other side and add little ghee or oil all over it...Cook until it becomes Crisp and Brown...

Serve immediately with ghee and chutney powder or Chutney

Ghee rice

2012-02-17T01:39:00.000-08:00

A Peck on the Cheek is what My Mother Deserves when ever I see this dish Simmering on the stove with a Beautiful Spicy Fragrance which Engrosses the whole Kitchen.....

When ever my mother strives this recipe,I remember laying the ground work for her..Even after having the Elementary skills I must Affirm here that I haven't Mastered this Recipe to the Perfection,it always lacks My Mother's one Stir...

Ghee rice is rice fried in ghee along with some aromatic spices and cooked to the perfection using coconut milk,the mildness from the spices and the sweetness from the coconut makes it as one of the most delectable rice dishes

Ingredients:
1)1 cup Basumathi rice(soaked in water for about 1/2 an hour)
2)1/2 cup peas
3)1 big sized onion(chopped length wise)
4)2 small capsicum(chopped length wise)
5)1/2 inch ginger
6)6 to 7 garlic pods
7)2 to 3 cloves
8)1/2 inch Cinnamon
9)2 cups coconut milk
10)salt as per the taste
11)4 Tbsp Ghee( or vegetable oil)
12)1 tsp mustard seeds
13)Coriander leaves for garnishing
14)5 to 6 green chillies split into half(Tune according to the taste)
15) 10 to 12 Black pepper

Method:
1)Take ghee in a kadai,add mustard seeds,when the spluttering stops add green chillies and fry for a while.
2)In the mean while gently mash the ginger, garlic and the whole spices like cinnamon,pepper,clove using a type of stone grinder..
3)Add chopped onion,capsicum and the gently mashed spices.Fry until the raw smell vanishes and the onion turns into translucent..(adding little salt makes the process fast)
4)Add soaked rice(drain the water) and fry for a minute
5)Finally add coconut milk and salt ,get the milk to a boil and cover the lid and allow it cook..(after the coconut milk is boiled one whistle is enough)
6)Serve hot with any favorite raita of your choice..For the raita recipe refer my
http://www.myvegdishes.com/search/label/Raita

Tip:
1)Coconut milk can be replaced with milk.There will be very slight difference in the taste...

Onion Chutney

2012-02-10T07:07:00.000-08:00

Once there was an Affray between some of the Spices and the Vegetables as who Effectually rules the Kitchen Kingdom and also Efficient in creating Signature Recipes..

All the spices said we are In-Charge of giving the Finest Aroma to the recipes,hence we should be Openly Avowed as a Winner..

All the Vegetables said we are Faithful in Delivering the Essential Vitamins and Nutrients to the Body and also Accountable for creating the Perfect Texture and the Consistency,hence we should be stated as a Victory Ingredient.

After watching this Argumentation,I requested all the Ingredients to take part in my Cooking Venture where the Companionship of the all the Ingredients Yields the Master Piece Recipe.....

My Today's recipe is one such Master Piece Recipe created by My Mother which when Savored Infuses the Perfect Flavor and the Taste....

Onion Chutney

This is one among the favorite South Indian Chutney's which goes well with almost anything starting from the white rice to the Dosas ,Idly,chapathi's and also with the Bread as a spread......

Ingredients:

1)1 big sized onion chopped

2)5 to 6 Dry Red Chillies

3)3 Tbsp Vegetable oil

3)1 tsp Mustard seeds

4)1 cup grated coconut

5)Half lemon sized tamarind soaked in water

6)Jaggery

7)3 Tbsp coriander seeds

8)2 tsp Cumin Seeds

9)Pinch of Asafoetida/ Hing

10)Salt as per the taste

11)Few strands of Curry leaves for garnishing

Method:

1)Blend coconut,coriander seeds,cumin seeds,red chillies,tamarind along with water,jaggery,half the amount of onion chopped ,salt and water into a coarse paste.

2)Add the remaining chopped onion to this and give it a nice mix(This helps in giving the nice crunchiness to the chutney)
3)Take vegetable oil in a small kadai,add mustard seeds and curry leaves. After the spluttering stops add this tadka to the blended mixture...

Onion Chutney is ready,enjoy with hot white rice along with some Ghee

Strawberry Milkshake

2012-01-29T08:04:00.000-08:00

Nature is the Best Gift God has Bestowed on us..Though Nature Parades all four seasons with the same pride,Autumn takes the lead with its Serene Galvanic Beauty..Autumn is the season in between Summer and Winter where the Mother Nature is at its Best..You could just hop in your car and take a long drive to the Green Paradise or the Hill Top to Adore and Appreciate the free Asset which we have...

Fruits and Vegetables are the next best creation of Nature which are a natural source of Energy which gives the body many Nutrients to keep us going..

To take further pleasure of the season I decided to Relish the Strawberry Milkshake ...

Strawberry is a fruit widely applauded for its characteristic Aroma , Bright Red Color,Juicy Texture and Sweetness and of course loaded with lots and lots of Antioxidants,Magnesium,a good source of Vitamin C...It also helps in keeping Eyes and Bones Healthy..

Strawberry Milkshake

Ingredients:

1)1cup fresh strawberry

2)2 to 3 Tbsp Sugar(adjust according to your taste bud) or can be replaced with 2 to 3 Tbsp Honey

3)1/2 to 1 cup milk and 1/2 cup water

4)Ice cubes

5)Few chunks of strawberry

Method:

1)Blend all the above ingredients except strawberry chunks into a fine puree

2)Finally add the strawberry chunks to the blended puree.

Tips:

1)Few scoops of vanilla Ice cream can be added to enhance its richness

2)Replace milk and water with curds or yoghurt and refreshing strawberry lassi is ready in a minute.

Enjoy this Cool Refreshing Strawberry Milkshake

Baby Corn Curry

2012-01-23T10:07:00.000-08:00

Getting Up early on cold winter mornings is a tough task for all of us who would like to Curl Up under a quilt and wait for the Lethargic Sun to get into action and warm up for us to an extend where we can easily venture in to the Kitchen with out Shuddering too much.

On one such Chilly day I prepared Hot Baby Corn Curry and the dish turned out be an Idyllic and perfectly Harmonized with the Weather.

Baby Corn

Baby Corn is most common in Asian Cuisine,it is eaten both raw and cooked.It is also called as Candle Corn or Cereal Corn and can be seen in the wide variety of dishes starting from Salads to Manchurians..

Baby Corn Curry

Ingredients:

1)1 cup baby corn(cut into 1 inch pieces)

2)1 big onion chopped

3)1 big tomato diced

4)1Tbsp ginger garlic paste

5)1 tsp garam masala

6)2 tsp red chilly powder

7)1 tsp sugar

8)1 tsp turmeric

9)salt as per the taste

10)1tsp mustard seeds

11)1tsp coriander powder

12)3 Tbsp butter or vegetable oil

Method:

1)Take butter in a kadai,add mustard seeds

2)After the spluttering stops add baby corn pieces,turmeric powder and pinch of salt.Fry for 5 minutes

3)Add chopped onion and ginger garlic paste.Fry until the onion turns translucent.

4)Add diced tomato,red chilly,garam masala,sugar and cover the lid and allow it to cook for 5 minutes.Add water if required.

5)Check the seasonings and cut the flame to off.

Baby Corn Curry is ready,serve hot with chapathi's and pooris.

Tip:

1)Few tsp of roasted ground nut or peanut powder can be added to get the crunchy texture.

2)Kasoori Methi can be added to enhance the flavor.

3)Baby corn can be pressure cooked if you don't like the crunchy texture of the corn.

Veggietable Almond Kurma

2012-01-15T06:57:00.000-08:00

The Early Morning Always Elites me with the Soft Breeze Swirling on my face, the Chirping Birds Flying and Singing Happily and the Golden Sun Rays Peering through my window.This is just one Prodigy of the Nature which Happens Everyday.This Rejoiced my hungry eyes and now it was the time to Gobble my hungry stomach.

My today's recipe is mixed veggie curry kurma or korma.A korma is a dish made using combination of veggies along with yogurt,cream,coconut milk or any nut and seed pastes.The spices and the vegetables decides the taste of the korma.Any Summation or Diminution of spices and vegetables yields an altogether new taste and a recipe.

Ingredients:
1)12 to 15 almonds/badam soaked overnight
2)2 cups mixed vegetable(any of your choice)
3)1 chopped onion
4)1 chopped tomato
5)1 cup milk
6)3 tsp sugar
7)5 to 19 pepper corns
8)1/2 inch cinnamon stick
9)1 Tbsp ginger garlic paste
10)5 to 6 dry red chillies
11)2tsp jeera/cumin
12)1Tbsp coriander seeds
13)3Tbsp vegetable oil
14)1tsp mustard seeds
15)salt as per the taste
16)coriander leaves for garnishing
17) 4 to 5 cloves
18)mustard seeds

Method:
1)1)Pressure cook the veggie carrot & Beans
2)Dry roast cumin,coriander,red chillies,pepper, cinnamon,cloves.
3)Blend tomato ,almond and the spices into a fine paste.
4)Take oil in a Kadai/Wok,add mustard seeds,when it starts to splutter add finely chopped onion and fry until the onion turns into translucent (By adding little salt)
5) Add the remaining veggies including Cauliflower(Wash the cauliflower throughly)
6)Add the masala paste and dilute it to the required consistency by adding milk
7)Add sugar and salt and cover the lid(helps in absorbing the seasoning) for 5 minutes
8)Switch off the flame when Veg Kurma is ready..
9)Garnish with Cilantro/Coriander.

Veggie Almond Korma is ready,serve hot with Chapathi,Roti or with Poori's.

Biscuit Halwa/ Biscuit Halbai

2012-01-02T10:18:00.000-08:00

New is the year, New are the Hopes and the Aspirations,

New is the Resolution, New are the Spirits and

Forever my Warm Wishes for all My Folks.

Have a Promising and Fulfilling New Year.

With Diwali and Christmas over,it is Once again that Time of the Year when we start making Resolutions.We all have Goals and Dreams that keep us going and Envisioning our Future..

Well it is the Second day of the New Year and I am just now fulfilling one of the New Year resolutions,that is to blog more often.

The Limelight of any Celebrations is the Food.The dish which I am blogging about definitely steals the show with its Whimsical results and its Freshness Jacks up the whole Merry Making Mood..

Biscuit Halwa(Biscuit Halbai)

Halbai(Halwa) is a very Tasty and a Unique Mangalorean dish prepared using rice,jaggery and coconut. This traditional recipe calls for prior preparation. Biscuit Halwa is a nice Detour to this classic dish,which lands us with almost Kindred to the old one but with remarkably less time.

Ingredients:

1)2 cups Biscuit(preferably parle- G)

2)1 1/2 cup milk

3)2Tbsp rice flour

4)3 Tbsp Ghee

5)pinch of cardamom

6) Nuts for garnishing

7)6 Tbsp jaggery(depends upon the sweetness)

Method:

1)Blend the Biscuit,jaggery and cardamom into a fine powder.

2)Roast the rice flour and nuts using ghee until it turns into light brown (Until the nice aroma comes)

3)Keep a kadai,add biscuit powder mixture,milk,and the roasted rice flour and keep stirring.

4)Add 2Tbsp ghee when everything comes together and stir until ghee starts leaving the pan.(mixture should be like chapati dough)

5)Pour the mixture into a greased plate and cut into a desired shape.

Biscuit Halwa (Biscuit Halbai)

Tips:

1) Grated coconut can be added to enhance the texture and taste.

2)Should be refrigerated in order to preserve.

Beetroot Halwa

2010-12-02T06:52:00.000-08:00

There are times when Cooking Resonates My Mood.... During those times My good mood takes my sweet tooth into custody, whirls my Gutsiness and Impels my venture towards an Enticing Dessert..... Its not that I crave for Alluring desserts in happy times and Bitterly and Savory dishes at other times.....

This easy dessert recipe with its gorgeous red tinge , not only pleases the Palate but also fills the eyes with the joy.....

Beet-root
This juicy red beauty is loaded with vitamins A, B1, B2, B6 and C, an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron.
While the sweet beet root has some of the minerals in its greens to a lesser degree, it is also a remarkable source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.
Its iron content, though not high, is of the highest and finest quality that makes excellent food that is blood building. This renders it highly effective in treating many ailments caused by our toxic environment and surrounding.

Ingredients:
1)2 cups grated beets
2)1 cup milk
3)3/4 to 1 cup sugar(tweak according to the sweetness of the beetroot)
4)Cardamom powder
5)2to3 Tbsp ghee
6)1 cup water

Method:
1)Take all the grated beetroot in a kadai,add milk and water..
2)Cover the lid and allow it to boil on a medium heat(for abt 10 to 12 min)
3)Once the beetroot is cooked,add sugar, cardamom powder,ghee and constantly stir until all the moisture is evaporated.
4)The mixture comes together and starts leaving oil(ghee)..
5)Switch of the flame and garnish with your favorite dry fruits.
6)Beet-Root Halwa tastes well when chilled.

Note:
1)The same dessert can be prepared using carrots,bottle gourd..

crispy Onion Uttapam

2010-11-24T20:20:00.000-08:00

When the onions and the coconuts marry in my mouth it will undeniably be an OMG moment.. Onion Uttapam is one of the hot favorite breakfast among Dosa Lovers and also a perfect banquet for those who crave for variety..To me the onion uttapam which my father makes is one of the best dosas I have ever relished till date..

A few minutes from now you will encounter a recipe for a sizzling hot Onion Dosa or Uttapam..

What's more delighting is a motley collection of uttapam can be put together using the same batter.Uttapam tastes great when the batter is either a day or two old or the batter has leavened little more..

Ingredients:

1)dosa batter

2)1 cup finely chopped onion

3)1/2 cup grated carrot

4)1/2 cup freshly grated coconut

5)3 to 4 green chillies chopped finely

6)Coriander/cilantro

7)salt(only if the batter has no salt)

8) vegetable oil to prepare dosa

Method:

1)Mix finely chopped onions,grated coconut,grated carrots,chopped green chillies,cilantro or coriander leaves and mix it well.

2)keep the skillet/pan on a medium flame,smear oil all over.
3)Take a ladle full of batter and spread over the skillet.The thickness and the size of the uttapam should be like a pan cake(thick and small)
4)spread the onion and coconut mixture on top of the uttapam,add oil on all sides and allow it to cook until the other side turns crisp and golden brown in color.(Cover the lid)

5)Gently flip the uttapam to other side and allow to cook until the onions turns crisp and golden brown in color.
6)Take out the uttapam from the skillet and serve hot with a coconut chutney.

Note 1: Preparation of Dosa Batter
1)Soak 1 cup of urad dal and 3 cups of dosa rice in a separate bowl atleast for 4 hours.
2)Soak a tsp of methi seeds,1/2 cup poha along with the dosa rice.
3)Blend all the ingredients together,add required amount of salt and keep aside for an overnight for the leavening/fermentation to happen.

Note 2:
1)The combination of the veggies can be varied according to the individual taste preferences.
2)Uttapam should be served instantly before it looses its crispiness.

Carrot Kheer

2010-11-11T17:57:00.000-08:00

I woke up today feeling like I haven't slept the whole night...Some thoughts kept shoving in my head and kept me out of the sleep.....I stared at my Personal diary,not knowing what to look for,wishing to find what's keeping me awake? Finally after some Juggling came to a conclusion that I have missed wishing some one who is very near and dear to me...My personal dairy didn't cheer me much,nothing seemed impending...When I was about to Cease, I saw some thing Scribbled on the last page,the closer view startled me.

It was a collection of recipes,which indeed prompted me to have a look at my blog..Now things fell into place...All these chaos was because I forgot to celebrate 'My First Blog Anniversary'.

Better late than ever,it was a Day of Celebration.What started off as an Hobby now blogging has become a passion.Credit to Blogosphere and Applause to all who helped me nurture my passion..

This delicious Carrot Kheer with its Vivacious Deep Orange color added more sparkle to my Joy..

Ingredients:

1)3 to 4 big sized carrots.

2)10 to 12 un roasted and un salted cashews

3)Pinch of Cardamom

4)1 cup thick milk

5)2 cups water

6)1tsp ghee(optional)

7)5 Tbsp sugar

Method:

1)Pressure cook the carrot by adding little water and a tsp of ghee until it becomes soft(skin should be peeled)

2)Blend cooked carrots,cashews,milk,pinch of cardamom,sugar into a fine paste.

3) Adjust the consistency by adding required amount of water.

Delicious Carrot Kheer is Ready to serve

Note:

1)Carrot Kheer should be refrigerated in order to preserve it.

2)Carrot Kheer tastes well when chilled.

3)Because of all the nutritional elements present in the carrot,the Kheer is not only delicious but very healthy as well.

Ridge Gourd coconut Curry / Hirekai Sihi

2010-11-10T07:07:00.000-08:00

On days like this when the mind is Overwhelmed with the Diwali Blues and the sky is darkened with the clouds and desperately waiting to pour the rain down.Such a foresight forced me to start my day on a sluggish note.

Suddenly a thought of entering the Kitchen lit up my spirits to some extend.Though I was Famished my mind was yearning for a new recipe. On that Cozy note I tried this simple recipe the result of which has not only brightened my day but also declared this as one of the Vitally Important Recipe on a Dispirited Day..

Ridge Gourd coconut curry is a simple south Indian curry which can be prepared on a shorter notice with some scant ingredients.

Ingredients:
1)1 cup diced tender Ridge gourd.
2)1 cup freshly grated coconut
3)2 to 3 green chillies split into half
4)salt as per the taste
5) Pinch of Hing/asofoetida
6)2 Tbsp Jaggery or Brown sugar

For Tadka:
1)2 tsp coconut oil/vegetable oil
2)1 tsp mustard seeds
3)2 dry red chillies(split into pieces)
4)Few curry leaves

Method:
1)Pressure cook the tender ridge gourd cubes by adding little water and a tsp of oil( 2 to 3 whistles)
2)Make a fine paste of freshly grated coconut,green chillies by adding little water(the paste has to be real fine)
3)Get this grounded coconut mixture to a boil,add pressure cooked Ridge Gourd(make sure it is not over cooked)
4)Add salt, pinch of hing,jaggery according to the taste.
5)Take a tsp of oil in small kadai,add the mustard seeds,split dry red chillies and a pinch of hing..After the spluttering stops add curry leaves and cut the flame.
6)Add this tadka to the ridge gourd curry.

Ridge Gourd coconut Curry is ready,serve hot with white rice or as a side dish for chapathi's and roti's

Note:
1)The same curry can be prepared using Snake Gourd.
2)Freshly grated coconut can be replaced with a fresh coconut milk.

Rajma Curry

2010-11-02T07:41:00.000-07:00

A few days ago a Strange Craving Randomly popped in to my head and when ever this happens I generally wait before Plunging in to the Kitchen giving enough time for the Hankering to Wane Off.

But this time the desire didn't shrink instead It kept pecking me in the middle of the night and that is when I decided to give this recipe a shot..Though this recipe is one of the recurring recipes on my dining table, I feel I have not tailored this recipe to the perfection and hence kept thinking about Improvising to get an Impeccable result..

This time I could say I am almost successful in hitting the Bulls-Eye and hence decided to save the image and blog about it...

Rajma Curry:
This Delicious healthy side dish is a very popular north Indian dish liked not only in North but allured all over the India as well..
The Kidney Bean with its dark red skin is named for its visual resemblance to a Kidney...
The preparation includes overnight soaking of the beans followed by the broiling of the beans and later mixing with whole spices....

Ingredients:
1)2 small cups Rajma/Red kidney bean soaked over night
2)1 large onion chopped finely
3)1 large tomato chopped finely
4)1 Tbsp ginger garlic paste
5)2 tsp red chilly powder
6)1 Tbsp coriander cumin powder
7)Kasuri methi(app 2 tsp)
8)1 tsp Haldi/Turmeric
9)1 Tbsp Garam masala
10)2 Tbsp fresh cream (optional)
11)2 Tbsp vegetable oil
12)1 tsp Cumin/Jeera
13) Coriander/cilantro for garnish
14)Salt and sugar according to the taste

Method:
1)Pressure cook Red kidney bean by adding a tsp of salt and few drops of oil.(min 4to 5 whistles)save the excess water..
2)take vegetable oil in a kadai,add cumin seeds,wait until it splutters,then add ginger garlic paste,onion and saute until it turns golden brown color(Add a pinch of salt)
3)add finely chopped tomato,haldi,the whole spice powder(garam masala,red chilly powder,coriander cumin powder) fry until the tomato becomes soft.
4)add cooked Rajma along with the water,add Kasuri methi(rub b/w the palms)salt,sugar and some more water if required.Cover the lid and allow it to cook for about 15 minutes until the Rajma bean cooks and soaks up all the flavor.
5)Finely add fresh cream,coriander leaves and cut the flame to off.

Rajma Bean curry is ready,Serve with hot Basumathi rice , parata ' or with roti's...

Note:
1)The preparation of the Rajma curry varies from region to region and from kitchen to kitchen ,Rajma bean tastes well if cooked with lots of whole spices..
2)Rajma should be soaked well and cooked well before consuming.. soaking for an overnight makes the bean softer and also helps in absorbing the flavor....
3)Adding little salt and oil while pressure cooking avoids Rajma bean getting over cooked.
4)Rajma curry makes a great combo with Jeera-Rice,plain Basumathi rice with pure Ghee and also with all kinds of Roti's..

Puffed Rice Poha/Upma - Mandakki Usli

2010-10-21T07:47:00.000-07:00

I was Gazing at the Window and got the glimpse of Spectacular Sunset that was about to happen.Instead of Focusing on the sun I decided to capture the beautiful golden yellow color.

Today's Weather gave the Impression that it is Perfect, and is going to stay like that for a while..To Enjoy this further my Husband and myself decided to take an Evening stroll.Cool Wind welcomed us with a slight Nudge and suddenly my husband decelerated his walking speed and was Baffled at the thing that just happened....I came to my senses and in my defense I started blaming at the street food,and the aroma which Magnetized me and slowly carried across the street with out even looking at the Signal...Before I get one more Snack Attack we decided to walk back..

The aroma which made me forget all the traffic rules kept wafting in my head.Hence determined to make a spicy dish as that of the street food but with a healthy tag...Just for the records, the epicure at my home(My hubby) gave a Thumps-up and declared it as an 'Healthy Snack'.

The Combination of the Spices and the lightness of the Puffed rice makes this dish a perfect choice for the Breakfast as well as the snack.

Puffed Rice:

Its a type of puffed grain made from rice,usually made by heating rice kernels under high pressure in the presence of steam.

Ingredients:

1)4to5 cups puffed rice

2)3to4 green chillies split in half

3)1 onion chopped finely

4)1 tsp turmeric/haldi

5)2to3 tsp sugar
6)salt as per the taste
7)2to3 Tbsp Dalia Split(Hurkadle,Puttani)
8)2 Tbsp vegetable oil
9)1tsp mustard seeds
10)1tsp Jeera/Cumin seeds
11)curry leaves and cilantro/coriander leaves for garnishing
12)1/2 lemon

Method:
1)soak the puffed rice in the water for about 2 minutes
2)Squeeze out the water and keep the soaked puffed rice aside(Make sure it doesn't soak much water)
3)Make a fine powder of Dalia Split and keep aside
4)Take oil in a Kadai,when the oil gets warm add mustard seeds,jeera.
5)After the spluttering stops add green chillies,curry leaves and chopped onion
6)Saute for about 5 minutes until onion becomes tender and turns light brown(Small amount of salt can make onions cook fast)
7)Add a pinch of turmeric,sugar and required amount of salt and saute for a minute
8)Add puffed rice(make sure there is no water) cilantro/coriander leaves and mix well
9)Add 2 to 3 Tbsp Dalia powder , sprinkle the lemon juice and cut the flame to off.

Mandakki Usli/Puffed Rice Poha is ready,Serve hot with a masala chai or a steamy hot coffee

Note:
1)After soaking the quantity of the puffed rice reduces drastically hence estimate the correct proportion for breakfast or for snack.
2)Adding Dalia split powder helps in bringing all the ingredients together
3)Mandakki Usli or Puffed rice poha should be eaten instantly as it gets soggy if kept for a longer time.
4)Mandakki Usli and Mirchi Bajji(spicy green pepper fritters) makes an ultimate combo..Try both the dishes together to get the maximum delight.

Mallige Idly or spongy Idly

2010-10-12T10:34:00.000-07:00

I was in a fix when one of our Relatives Telephoned us and Confirmed their Visit to our place..One of the most Vexing thing for me was to come up with an Easy and a Pleasing Recipe...As always I ran to grab My Mother's Recipe Book which in past has always rescued me in such Situations..

Two new recipes kept oscillating in my mind,finally after some Calculations I decided to go with one of the new recipes which could either Make or Break my day...

Spongy Idlis and coconut chutney served along with Delicious piping Hot Sambar surely makes my day but the Burning Question would be 'How to make soft and Fluffy idlis'?The new recipe which I stumbled on to was 'Mallige Idly' .These were the Softest and the most Fluffiest idli's I have ever eaten....With a Dubious Mind I gave it a shot and the result was truly Fantastic and worth all the trouble.

Ingredients:
1)1 cup urad daal
2)1 1/2 cup white rice-sona masoori ( dosa or idly rice are not ideal for this recipe)
3)1/2 to 3/4 cup Tapioca pearl (sabakki/sabudana)
4)salt as per the taste
5)Pinch of soda(optional)
6)1 tsp vegetable oil

Method:
1)Soak Urad daal for at least 4 hours
2)Soak rice and Tapioca pearl(Sabakki/Sabudana) in a same bowl for atleast 4 hours
3)Make a fine paste of rice ,sabudana and urad daal.
4)Add required amount of salt and a pinch of soda.keep it aside for an overnight or until the batter rises in volume.
5)Before pouring the batter in to the idly mold,whisk the batter thoroughly.
6)Add required amount of water in a idly container or any container where there is room for steam.
7)Grease the idly molds (use vegetable oil) and pour a ladle full of batter.
8)slowly place the idly mold or idly stand in the container and cover the lid.Allow it to cook for about 10 to 15 minutes on a medium flame.
9)After the idly's are done switch off the flame and allow it cool down before removing it from the mold.

Note:
1)The volume of the Mallige Idly(Spongy Idly)batter does not rise as much as the normal idly batter(Because of the absence of idly rava)
2)Make sure you cover 3/4th of the idly mold by batter.(Because there is no significant increase in the volume of the Idly after cooking)
3)Blending the ingredients into a fine paste helps in getting spongy Idlis.

Spongy Idlis are ready,serve with piping hot sambar or any chutney of your choice

Click this link to Check out onion sambar recipe :

onion sambar

Sending this to Good Food

http://sobha-goodJust 4"" Funfood.blogspot.in/2012/02/event-announcement-just-4-fun.html

Pumpkin Coconut curry

2010-09-30T07:54:00.000-07:00

What's more Comforting and Gratifying than sipping your favorite Masala Chai with the News paper on the side?

Today's My first cup of Tea seemed more tastier and soothing than the rest coz my dear Hubby seemed more relaxed and I was not rushing to the Kitchen to Break Our fast.Suddenly My attention was garbed by a column in a news paper where they posted an Italian Recipe....Apart from the recipe what's more striking to me was the Ingredients,it seemed as if some one had stolen all the ingredients from my pantry and came up with an Wholly new recipe..The reason why I was so Astonished was, the same Ingredients have put an entirely New spin on the Dish.....Kitchen is truly a Magical Place where each Individual comes up with altogether a new recipe with almost the same Ingredients....

Now coming to my Recipe of the day,my today's pick is Pumpkin Coconut Curry.Hailing straight from the kerala the curry Doubtlessly pleases the palate.The Coconut Milk used in this curry not only Sweetens and Thickens but also makes it Richer and Tastier.

Ingredients:
1)1 Cup thick coconut milk
2)Pumpkin Diced into cubes(Bhoodh Kumbala kai)
3)4to 5 green chillies(split into half)
4)salt as per the taste
5)Pinch of Hing
6)1 cup water
7)Curry leaves

Tadka Ingredients:
1)2 tsp coconut oil/ vegetable oil
2)1 tsp mustard seeds
3)2 to3 red chillies(split into pieces)
4)curry leaves

Method:
1)Cook diced pumpkin and split green chillies by adding little water on a medium flame for about 5 to 10 minutes
2)When the vegetables are cooked halfway add thick coconut milk,curry leaves,Hing and salt according to the taste.
3)When it gets to a boil cut the flame to off.
4)Take coconut oil in a small kadai,add mustard seeds.
5)After the spluttering stops add split red chillies,curry leaves and switch off the flame.
6)Add this tadka to the pumpkin coconut curry.

Serve hot Curry with white rice or chapatis/Phulkas

Note:
1)Store brought coconut milk works well.In order to prepare fresh coconut milk blend freshly grated coconut by adding little hot water in to a fine paste.
squeeze out the thick milk(by discarding the blended coconut) from the blended paste and repeat this procedure at least once to get a thick sweet coconut milk.
2)The consistency of the curry should be thick so that it can be served as a side to chapatis and pooris.
3)Any favorite Legume can be added to the curry.(make sure the legume is pressure cooked before adding to the curry)