Spicy Roasted Pumpkin
and Carrot Soup Recipe is wholesome, nutritious and easy to make and Full of
warm colours and flavours, with a hint of Indian spices, there’s more than
enough going on here to satisfy a variety of taste. We can have this soup for
lunch or dinner and perfect for those who are cautious of their diet and work
out daily.
INGREDIENTS:
Pumpkin – 1 cup
peeled and chopped
Carrot –1 Cup chopped
Ginger – 1 tbsp
peeled and chopped
Garlic 5-6 flakes
Onion-1
Water – 2 Cups
Salt – as required
Pepper powder – As
required
Butter- 2 tsp
Milk - 1 cup
Method
1. In a pressure
cooker, add the butter. Add in the garlic flakes, pumpkin, carrots, onion Saute
them until tender.
2. Then add the milk and 1cup of water.Cover the cooker and pressure cook for 3 to4 whistles.
3. Once the pressure
is released open the cooker and Set aside to cool slightly.
4. Then Blend pumpkin
mixture until smooth. If needed add 1/2 cup to 1 cup of water or milk to adjust
the consistency of the soup.
5. Allow this to boil
and Stir over low heat, and add salt and freshly ground pepper powder
6. Transfer into
clean saucepan .Serve with a dollop of fresh cream and pepper powder
Pumpkin Kootu & Jeera Rasam for His Cooking Event:
My husband is a wonderful cook. He loves cooking! He usually cooks south indian style food,. Sometimes he puts together the craziest combos and finds them amazing!! I don’t have the heart to tell him. Usually I dont allow him to cook.when I feel sick or busy with my work he use to cook. .when he cooks Just I love his kathrikai pitlai and this kootu. He has made this several times, but somehow I never managed to take a photo.I told him about This event. Exclusively he cooked his fav jeera rasam & pumpkin kootu for Priti's His Cooking Event.
Yellow Pumpkin Kootu:
Ingredients
Yellow pumpkin.......1/2 kg
Grated coconut..............1 ½ cup
Chana dhal..................1/2 cup
Cumin seed..................1tsp
Red Chilli..................2
Mustard seed................1tsp
Urad Dhal...................2tsp
Curry leaves................few
Turmeric powder.............1/2tsp
Salt to taste
Method
Wash, peel the skin and cut the Pumpkin into small pieces.
Boil water, add the pieces, chana dhal and turmeric powder.
Grind the coconut, cumin seeds and red chilli into a paste.
When the vegetable is cooked add the coconut paste and salt. Mix them well.
.Heat a pan with oil add mustard seeds, urad dhal, 3tsp of coconut and curry leaves.
When the coconut turns into red , add this to the kootu.
It is very tasty and eat with sambar sadam, &with rasam sadam.
Jeera Rasam
This rasam is my husband’s favourite . Can be cooked very fast.
Ingredients
Jeera -1 tsp
Red chilli -1
Toor dal -1 Tbsp
Tamarind small size ( soaked in hot water and squeezed to pulp).
Salt to taste.
For seasoning Curry leaves 1 twig, 1 teaspoon ghee.
Method:
Soak the jeera, red chillies and toor dal in warm water for 20 minutes.
Grind to fine paste, add other ingredients and 2 cups water.
Boil this on a medium flame till froth appears
Heat ghee in a small kadai add the curry leaves and fry for a moment, Add to the rasam.
Pradhaman is usually prepared with lentils, or fruit like banana, mango and ripe jackfruit. This chakka pradamanis a dish I make for naivedhyam for Vishu. In tirnelveli dist some villages are near to kerala border.Since our both villages( Me & my husband) are near to kerala border.. So most of the food related to kerala & tirnelveli combination.Pradhaman is one of the dish often made in My family.. The payasams or pradhamans prepared out of jaggery, coconut milk and fruits like jackfruit, bananas and Palada Pradhaman, which is made of rice, sugar, and dried rice flakes or ada ,rice adais require elaborate procedures which are simplified a lot. To prepare this chakka pradhman , it’s necessary to use only ripe jackfruit.
Ingredients:
1. Jack fruit pieces- 10.
2. Nendram Pazham-1
3.coconut - 1( big) .
4. Jaggery- 2cups.
5. Ghee - 2 tablespoons.
6. Cardamom- 4 or5.
7. Cashews - few (handful)
8. Coconut milk 1 ½ cup thick
Method:
1.Cut the jack fruit and NendramPazham and cook for about 10 minutes. Allow to cool. In the meanwhile, dissolve the jaggery in 1cup of water and melt it, filter and continue to heat in low fire.
2.Now mash the cooked jack fruit pieces into a paste in a mixer and saute it in 1 spoon of ghee in a thick bottomed vessel, in which the payasam is to be made. Add the liquid jaggery to it and continue to cook it in low flame till both items blend together into a semi solid consistency. Put off the fire.
3.Grate the coconut and extract the milk by adding 1 cup of water in a mixer and keep aside . Add 1and a 1/2 cups of water to the gratings (from which milk has already been extracted) and extract coconut milk again and keep this diluted coconut milk separately.
4.Add the second extract of coconut milk first, stir well , and bring to a boil on low fire. Now turn off the heat and add the first concentrate milk. Note that after adding the first concentrate, the payasam should not be heated.
5.Heat the remaining ghee in a frying pan, fry the cashews and cardamom powder and add to the payasam for garnishing.
The jack fruit payasam is ready to be served for the feast.
Olan, a traditional Sadya dish preparation which is enriched with coconut milk. Olan is the simplest and a unique dish with no spice at all in it(except green chillies) flavoured with coconut milk and coconut oil and fresh curry leaves. Yet, when made with the right ingredients in the right proportion, it tastes heavenly. usually It is made with with white pumpkin (ash gourd/winter melon) or the yellow variety and cowpeas/moongdal which makes it a very healthy diet. And it has a unique, pleasing and inviting aroma which itself make you crave for the dish
Ingredients:
YellowPumpkin – 1/4kg
Colocasia (seppankilamgu)-50 gms
Green Chillies - 4nos
MoongDal/cowpeas- 2tbs
Coconut milk-11/2 cups
Curry leaves-5-6 nos
CoconutOil-1tsp
Salt as per taste
Method:
1.Cook the seppankilanguand keep aside. Grate coconut Squeeze out 1/4cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut.
2. Cook the vegetables and moongdal in water.
3. Add enough salt and the green chillies.
4. When it is done, Then add seppankilangu with 1cup coconut milk and boil.
5. When it thickens well, add 1/4cup coconut milk.
6. Bring to a boil and remove from fire.
7. Add 1tbs coconut oil and the curry leaves and mix well.
