Monday, 27 May 2013

PUMPKIN RECIPES



                                 PUMPKIN FROM OUR GARDEN


                                         




                                    PUMPKIN GRAVY FOR CHAPATI


METHOD OF PUMPKIN GRAVY FOR CHAPATI PREPARATION
  • Take a pan and cook the pumpkin pieces adding required amount of water.
  • Grind coriander seeds, garlic, ginger, coconut, half of chopped onion and tomato, into a fine paste and keep it aside. 
  • Preheat the same pan with oil, splutter mustard and cumin seeds, saute the remaining onion to golden brown and add the remaining tomato pieces and fry it for few minutes. 
  • Add the grounded paste along with turmeric powder, chilli powder and garam masala powder, required amount of water and let it boil for couple of minutes. 
  • Add the pumpkin pieces along with required amount of salt 
  • Adjust water according to the required consistency. 
  • Garnish it with coriander leaves. 

                                           

                                             PUMPKIN  CUTLET


                                       






METHOD OF PUMPKIN CUTLET PREPARATION
1. Remove the skin of pumpkin, cut into cubes
2. Cook the pumpkin and set aside.
3. Cook potato, peel skin, mash and set aside.
4. Heat ghee in a pan
5. Add mustard, urad dal, curry leaves
6. When mustard splutters, add potato, pumpkin, chili powder, salt and mix well.
7. Remove the pan from the stove.
8. Add small amount of rice flour to absorb moisture
9. Make small balls of the contents, roll in rice flour, flatten and set aside.
10. Heat a flat frying pan.
11. Place the cutlets, dribble oil, cook on both sides and serve hot.

                                                PUMPKIN AVIYAL


METHOD OF PUMPKIN AVIYAL PREPARATION
  • Remove the skin of pumpkin, cut into cubes
  • Preheat the same pan with oil, splutter mustard and cumin seeds, saute the remaining onion to golden brown
  • Add the pieces of pumpkin add small amount of water to boil. 
  • Add chilli powder and salt for taste.
  • Add grinded coconut to increase its taste and fry for few minutes
                                         

                                              PUMPKIN KULAMBU


                                       

METHOD OF PUMPKIN KULAMBU PREPARATION
  • Remove the skin of pumpkin, cut into cubes
  • Grind coriander seeds, garlic, ginger, coconut, half of chopped onion and tomato, into a fine paste and keep it aside. 
  • Preheat the same pan with oil, splutter mustard and cumin seeds, saute the remaining onion to golden brown and add the remaining tomato pieces and fry it for few minutes. 
  • Add the grounded paste along with turmeric powder, chilli powder and garam masala powder,
  • Add the pumpkin pieces along with required amount of salt let it boil for couple of minutes. 
  • Adjust water according to the required consistency. 
  • Garnish it with coriander leaves. 

                                            PUMPKIN CHOPPED

                                        

                                               PUMPKIN HALWA

                                     

PREPARATION OF PUMPKIN HALWA

  • Remove the skin of pumpkin, chopped nicely
  • Take pan and add 2 spoonful of ghee, and fry the chopped pumpkin in it
  • After 3/4 cooked, add one cup of sugar and mix well 
  • Add 1 cup of milk and mix well untill it get solid form.
  • Then transfer in bowl and garnish with fried cashew nut