YELLOW PUMPKIN PACHADI , how to make a tangy accompaniment with yellow pumpkin

This Pachadi is the best side for koottu or khichdi, since it is a tangy one, almost tastes like  raw mango pachadi and I found this recipe on Instagram @food_for_nothing, Thank you Deepa for this wonderful recipe.

Ingredients

Yellow  pumpkin, cubed - 2 cups

Tamarind paste - 1 tbsp

Jaggery - 3 - 4 tsps

Turmeric powder - 1/4 tsp

Salt to taste

To grind

Coconut, grated - 3 tsps

Green chillies - 3-4

Rice flour - 1 tsp

To season

Coconut oil - 2 tsps

Mustard seeds - 1 tsp

Broken red chillies - 2

Curry leaves - a few

Recipe cuisine: South Indian; Category: Side/lunch/dinner

Prep time: 5 mts; Cooking time: 15-20 mts

Serves 2-3

Yellow pumpkins, turmeric powder, jaggery and tamarind paste in a vessel

Pour water till everything is immersed

Close with a lid and cook on slow flames, till the pumpkins are almost cooked

In the meantime, load coconut gratings, rice flour and green chillies into the blender jar

and grind to a smooth paste

Pumpkins are cooked, salt added

Add the ground paste, and mix well, simmer it for 2-3 minutes

Seasoning getting ready

and poured on the pachadi

Yummy pachadi is ready!!!

This post first appeared in www.malpatskitchen.com

MALPAT'S THAALIS - 41 - North and South combo thaali

                                                                   Menu:
                                                 Radish & Greens paratha
                                                 Tur-moong dhal
                                                 Andhra style-keerai masiyal
                                                 Brown rice-millet bagala baath
                                                 Mango thokku

This post first appeared on www.malpatskitchen.com

  

VAZHATHANDU DOSA, how to make crepes out of banana stem

VAZHATHANDU DOSA!!!!!!!!
* Banana stem is a rich source of Fiber.
*Rich in Pottasium and Vitamin B6
*Relieves constipation
*Improves body's ability to fight infections
*It prevents and treats kidney stones

So, when I saw on Instagram @shrikripa7 i decided to try it out.
Checked her https://shrikripa.in for the detailed recipe and it turned out to be a big hit!!! My thanks to her. I tried making thin and crisp dosas as well as soft, slightly thicker dosas with several holes...both came out well. Please check out my other dosa varieties here      I have so far posted 26 varieties of dosas.
My recent drumstick leaves dosa has won lot of accolades...please don't forget to check and make that!
My chutney varieties

Ingredients

Idli rice + Boiled rice - 2 cups

Whole urad dhal - 1/4 cup

Methi/fenugreek seeds - 1 tsp

Chopped banana stem - 2 cups

Jeera - 1 tsp (This is the one modification I did to the recipe)

Salt to taste

Enough oil to make the dosas

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner

Soaking time: 2-3 hours; Prep time: 15 mts; Cooking time: 2-3 mts for each dosa

Roughly yields 12 dosas

First peel the outer layers of the stem, chop them into roundels.

Then chop them

Rice, urad dhal and methi seeds soaked for 2-3 hours, after washing them first well

Loaded into a blender jar, with salt to taste

Chopped banana stem too added

Ground to a smooth consistency, and jeera added

and mixed well, let aside to ferment for 6-7 hours. I ground by morning 8 am, and it was ready by 5 pm itself

Fermented batter

Heat a tava, pour one ladle in the center, 

and spread to the corners, just like our regular dosa, and drizzle little bit oil around. Cook on medium flames

Flip over, no need oil again

Well roasted now

This is the soft variety dosa

Served with coriander-mint chutney

This post first appeared in www.malpatskitchen.com

Notes

*If the quantity is more, we can grind in a grinder too, pulse the banana stems in a blender/mixi and add, when the other things are half done

MURUNGAKKERAI / DRUMSTICK LEAVES PODI/POWDER, how to make a very healthy powder out of drumstick leaves

Drumstick leaves........drumstick leaves...Moringa....
Tiny leaves, packed with nutrition....
*Prevent Cancer
*Protect Liver
*Maintain healthy  vision
* Prevent diabetes
*Reduce high blood pressure
*Strengthen immune system
*Reduce heart diseases
*Prevent anemia
*Help in unwanted weight loss
*Maintain healthy hair and skin
*Induce lactation & cure constipation
*Treat kidney stones
*Support brain health
*Protect against arsenic toxity
I have already posted Drumstick leaves curry,  and drumstick leaves dosa
Here's a podi/powder like the very healthy Angaya podi

Ingredients

Washed and drained moringa/drumstick leaves - 2 cups, tightly packed

Salt to taste

Roasting ingredients

Split black urad dhal - 1/4 cup

Channa dhal - 1/4 cup

Black sesame seeds - 1/8 cup

Coriander seeds - 1/8 cup

Pepper - 11/2 tsps

Jeera - 11/2 tsps

Red chillies - 10

Hing powder - 3/4 tsp

Cooking/gingely oil to roast - 1 tsp

Recipe cuisine: South Indian; Category: Preserve/lunch

Prep time: 15 mts; Cooking time: 10 mts; Microwave-drying time: 5 mts

Yields roughly 250 gms of powder

A pan heated with 1 tsp oil, and all the above mentioned roasting ingredients added. 

In the meantime, I sun dried the moringa leaves for 2-3 hours, then microwaved them in a shallow bowl, at  the interval of 30 seconds, till all the moisture  is gone and they become semi crisp.

All the ingredients  well roasted

Now add the moringa leaves and salt to taste

After cooling down, all loaded into the blender jar

Ground into a fine powder

See how nice it is!!!

I normally store such podis/powders in the fridge, so that they do not lose their flavour.

This post first appeared in www.malpatskitchen.com

* A handful of curry leaves can be dried and added too, if you fall short of moringa leaves

CURRY-CORIANDER LEAVES RICE, how to make rice with cilantro and curry leaves

Curry leaves and coriander leaves both clubbed together, make this extremely tasty rice!!! We have to make the powder and store in the refrigerator, so it's very very easy, we can make this rice anytime.

Ingredients for the Curry-Coriander leaves powder

Curry leaves - 1 cup, heaped, washed and cleaned

Coriander leaves - 1 cup, heaped, washed and cleaned

Broken urad dhal - 2 tsps

Ajwain/Carom seeds - 1 tsp

Pepper - 1/2 tsp

Jeera - 1 tsp

 Red chillies - 3

Salt to taste

Cooking oil - 1/2 tsp

For seasoning

Gingely oil - 2tsps

Hing powder - 1/4 tsp

Mustard seeds - 1tsp

Broken urad dhal - 1 1/2 tsps

Channa dhal - 1 tsp

Cooked rice from 1 cup of rice

Recipe cuisine: South Indian; Category: Lunch/dinner

Prep time: 10 mts; Cooking time: for the rice - 30 mts

Serves 2-3

Wash the coriander and curry leaves

Drain water completely, squeeze out excess water and put in a microwave safe bowl

Microwave for 30-40 seconds, pause, then microwave again, till....the leaves become totally dry and shrunk like this...

In a kadai, add 1/2 tsp oil, and all the ingredients for powdering, except the curry and coriander leaves

Golden in color

Now add the microwave-dried leaves

and roast for 2-3 minutes

Allow some time to cool down, then powder in  a blender and store in the fridge in an airtight container

Add this powder as required to the cooked and cooled rice, mix gently and serve with any raita of your choice.

This post first appeared in www.malpatskitchen.com