PUMPKIN CHUTNEY

 

I always stash a kilogram of pumpkin in my fridge because this versatile vegetable can be used in numerous recipes. After preparing a curry, I used the remaining portion to make this delectable chutney.

The natural sweetness of the pumpkin, the creamy richness of coconut, and the tanginess of tamarind come together in a delightful confluence of flavors. I thoroughly enjoyed it with steaming hot rice and a dollop of ghee.

INGREDIENTS :

 

PUMPKIN- 250 GRAMS

GRAM DAL- 3 TSP

URAD DAL- 3 TSP

RED CHILLIES- 2 NOS

GREEN CHILLIES-2 NOS

ASAFOETIDA SOLID- SMALL PIECE 

COCONUT GRATINGS- 1/2 CUP

SALT TO TASTE

TAMARIND- GOOSEBERRY SIZE 

 

SEASONING :

 

MUSTARD- 1/4 TSP 

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA-1/4 TSP

OIL- 2 TSP 

 

PROCEDURE :

 

1. Wash,peel and chop the pumpkin into pieces and keep it aside.

 

2. In a pan heat oil and roast the lentils along with red chillies,green chillies and solid asafoetida and keep it aside.

 

3.In the same pan add the remaining oil and roast pumpkin pieces,tamarind till the veggie softens.

 

4.Roast coconut gratings/pieces too in the oil.

 

5.Transfer all the roasted ingredients to a mixer jar along with salt grind to thick paste using very little water.

 

6.Transfer the chutney to a vessel.Prepare the seasoning and pour it over the chutney and mix well. 

RAW BANANA CURRY -- NAGERKOIL STYLE

 

 

If you observe the cuisine of regions like Kanyakumari, Nagercoil, and Tirunelveli, you can notice the predominance of coconut oil, much like in Kerala cuisine. It lends an appetizing flavour to this dish. This particular curry is often prepared during weddings in these regions. I stumbled upon this recipe in one of the posts. Though the recipe remains the same, I have slightly altered the cooking method.

 

 

 

 INGREDIENTS TO GRIND COARSELY

 

CUMIN SEEDS- 1 TSP

PEPPERCORNS- 3/4 TSP

CURRY LEAVES- 1 SPRIG

RED CHILLIES- 4-5 NOS

GARLIC CLOVES- 6

COCONUT GRATINGS- 1/2 CUP

 

FOR SEASONING

 

COCONUT OIL- 5 TSP

ONION CHOPPED- 2 NOS

MUSTARD- 3/4 TSP

URAD DAL- 3/4 TSP

CURRY LEAVES-1 SPRIG

ASAFOETIDA- 1/4 TSP

 

OTHER INGREDIENTS :

 

RAW BANANA- 2 

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP 

 

PROCEDURE ;

 

1. Wash,wipe,peel the skin of raw banana and chopit into cubes or little bigger chunks.

 

2.Boil the pieces in water along with salt and turmeric powder.After boiling,drain excess water if any.

 

3. In a pan heat coconut oil and splutter mustard,urad dal,curry leaves,asafoetida,add chopped onions,salt and fry till translucent.

 

4.Transfer the boiled veggie pieces over this and mix well.

 

5.At last add the coarse ground mixture cited above and mix well.Adjust salt,Add a teaspoon of coconut oil and simmer in mild heat for a minute and switch off.

PUMPKIN RAITA

 

During sweltering heat, natural foods like curd are much healthier for the body. I had stashed away a kilogram of pumpkin. After using a portion of it for sambar, I utilized the remaining to prepare raita. It turned out to be a simple yet delicious dish, and serves as a perfect accompaniment to rice, pulao, or even rotis

 

 

 

 

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 INGREDIENTS

 

PUMPKIN- 300 GRAMS

WHISKED CURD- 2 CUPS

SALT TO TASTE

CORIANDER FOR GARNISHING

 

FOR SEASONING

COCONUT OIL/ GHEE- 3 TSP

MUSTARD-1/4 TSP

URAD DAL/ BLACK GRAM DAL- 1/4 TSP

CUMIN SEEDS-1/4 TSP 

CURRY LEAVES-1 SPRIG

CHOPPED GREEN CHILLIES- 2

CHILLI POWDER-1/4 TSP

ASAFOETIDA- 1/4 TSP

 

PROCEDURE 

 

1. Peel,wash and chop pumpkin roughly to pieces and boil till it turns mushy.Add salt while boiling.

 

2. Allow it to cool and drain excess water if any. Mash it using a masher and keep it aside.

 

3.Pour the whisked curd over this and mix well.Adjust salt if required.

 

4. Prepare the seasoning and add to it. Garnish with fresh chopped coriander leaves and serve. 

SANDESH / SHONDESH

 

Turned a kitchen accident into a cultural treat!  After my milk accidentally curdled, I learned that this fresh cheese is actually the base for Sandesh, an iconic Bengali delicacy. This soft, cardamom-infused sweet is officially my new favorite way to fix a mistake.In case you are running out of curdled milk,then follow the procedure for curdling cited below

 

 

 

 

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 Ingredients

• Milk: 1 litre (full fat)
• Lemon Juice/Vinegar: 2 tbsp (diluted with water)
• Powdered Sugar: 1/4 cup
• Cardamom Powder: 1/2 tsp
• Garnish: Pistachios & Saffron strands/ Almonds

1. Make Fresh Chenna (Paneer)

• Boil the milk in a heavy-bottomed pan.
• Turn off heat. Add diluted lemon juice slowly.
• Stir until milk curdles completely.
• Strain using a muslin cloth.
• Rinse with cold water to remove sourness.
• Squeeze well. Hang for 30 minutes to drain.

2. Knead to Smoothness

• Place the fresh chenna on a flat plate.
• Rub with your palm for 5–7 minutes.
• Stop when it becomes smooth and non-sticky.
• Mix in powdered sugar and cardamom powder.

3. Cook the Mix (Crucial Step!)

• Transfer the mix to a non-stick pan.
• Cook on low heat for 4–5 minutes only.
• Stir continuously so it does not dry out.
• Remove when it gathers together into a soft dough.
• Add saffron strands soaked in milk mixture to the dough. 

4. Shape & Serve

• Let it cool slightly until warm.
• Divide into equal portions.
• Roll into balls and flatten slightly (or use molds).
• Press a pistachio/ almond or saffron strand into the center.
• Chill for 30 minutes before serving!

PUNDU KULAMBU / GARLIC KULAMBU

 

 

Garlic is one of those magical ingredients that quietly does a lot of good for your body—it’s known to boost immunity, support heart health, and even help with digestion. But what I really love is how it transforms in traditional cooking. In this pundu kulambu, the garlic loses its sharp, pungent bite and turns wonderfully mellow, blending into the gravy with a rich, comforting flavor instead of overpowering it.

 

 

 

 

 INGREDIENTS :

 

GARLIC CLOVES- 15-20 NOS

SHALLOTS- 15-20 NOS

KULAMBU MILAGAI THUL-  4 TSP

SESAME OIL- 1 TBSP

TAMARIND- LEMON SIZE

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

 JAGGERY- 1/2 TSP

 

 FOR SEASONING:

 

SESAME OIL- 3 TSP

MUSTARD- 1/2 TSP

FENUGREEK SEEDS- 3/4 TSP

CUMIN SEEDS- 3/4 TSP

CURRY LEAVES- 2 SPRIGS 

 

PROCEDURE :

 

1.Soak tamarind in hot water and extract syrup and keep it aside.

 

2. Prepare the seasoning and transfer the same to the vessel in which you are going to store the kulambu.

 

3.In the same pan add remaining oil and saute shallots and garlic cloves together.Add salt,kulambu milagai thul over it and saute for a minute.

 

4. Pour tamarind syrup over it,add turmeric powder,jaggery and boil till the raw smell evades .

 

5. If you feel the consistency of the kulambu is runny, then add the rice flour slurry and heat for a minute.

 

6.Pour the kulambu to the vessel in which you have added the seasoning and mix well. 

 

 

Seppankizhangu Roast / Colocasia Roast

Colocasia is a slimy vegetable, but it cooks quickly. I’ve used it in mor kuzhambu before, though I feel it tastes best when prepared crisp. The last time, I made it as fritters. This time, I preferred it as a palya or curry, so I tried thist method and it turned out really good.

 

 

 INGREDIENTS :

 

COLO CASSIA-  600 GRAMS

GRAM FLOUR- 6 TSP

RICE FLOWER- 3 TSP

CHILLI POWDER- 1 TSP

CORIANDER POWDER-1 1/2 TSP 

FENNEL POWDER-3/4 TSP

PEPPER POWDER- 1/4 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

ASAFOETIDA- 1/2 TSP  

CURRY LEAVES- 2 SPRIGS

OIL- 1 TBSP

 

PROCEDURE :

 

1.Wash col cassia thoroughly in running water. Transfer the same the to a pressure cooker and cook for 1 whistle.

 

2.When the col cassia is steamed,allow it to cool and peel the skin.Cut it into thick roundels and keep it aside.

 

3.In a bowl or plate take the two flours along with all the spice powders,salt and mix well.

 

4.Sprinkle the mixed spices mixture over the roundels and coat well.If the powder doesn't coat,sprinkle little water and allow it to rest for 5 minutes.

 

5.Mean while heat oil in a pan and half the curry leaves.Now gently drop the roundels in it and keep flipping it so that it cooks uniformly.

 

6.You can also reduce the heat to sim and keep it covered .This method enables faster cooking and makes the veggies crispier.

 

7.Now add the remaining curry leaves and cook in sim for a minute and switch off.