Pumpkin Chutney

Pumpkin Chutney!
This Chutney can be served with any Indian bread, dosa, idli, poori, or even you can use as a spread for bread and prepare sandwich.

Ingredients:

Yellow Pumpkin - 1 cup
Tomato - 1 big
Mustard seed - 1 tsp
Cumin seeds - 1/2 tsp
Urud dal - 1 tsp
Channa dal - 1 tsp
Fried Channa - 1 tsp
Grated coconut - 2 tablespoons
Asafoetida - 1 tsp
Pepper - 1/2 tsp
Red chill - 4-5 nos
Tamarind - small lemon size
Salt to taste
Oil for seasoning

Method:
# Remove seeds from pumpkin, cut into pieces. Tomato chopped roughly.

# Take a pan, heat it. Put 1 tsp of oil, when heated, add mustard seeds let it crackle. Then add urud dal, Channa dal.
When roasted well, add fried Channa, grated coconut, tamarind, cumin seeds, pepper, red chillies roast it. Add salt and asafoetida then remove from pan. Now again in same pan roast pumpkin and tomato for few minutes.

# Allow it to cool. Take a mixer jar, first grind the dals which are roasted. It will be like coarse powder, then add pumpkin and tomatos and grind. Sprinkle little water and grind into a smooth paste.

Pumpkin Chutney is ready to serve.

Watch my video and do subscribe to my YouTube Channel "Swadisht Kitchen".
https://youtu.be/uE4wCGcpFZ8

Please do try and provide your comments.
Thank you!! 

Thinai Venn Pongal / Navane / Foxtail Venn Pongal - Pongal Special Recipe!

Thinai Venn Pongal 

Thinai is a millet which is a good alternative to rice. It is rich in Iron, calcium, protein and minerals. 

I always include millets in my regular diet. Thinai is light and healthy comparing to normal rice. While preparing Thinai we need to wash it well and soak for 1hr. 

Ingredients:

Thinai / Foxtail Millet - 1 cup
Moong dal - 1/2 cup
Ghee - 2-3 tablespoons
Pepper powder - 1 tsp
Cumin powder - 1 tsp
Asafoetida /Hing - 1/2 tsp
Cashews few
Salt to taste

Method:
# Soak Thinai / Foxtail for atleast one hour. Before you need to wash it well.

# Pressure cook both Thinai/Foxtail with moong dal. ( For 2-3 whistle and simmer the stove for 5-10 min, then need 2 more whistle to cook and then ...switch off the stove.

# Mash well, add salt and asafoetida and mix well. Heat a kadai, add ghee, fry cashews, pepper powder, and cumin/ jeera powder. When fried well pour it in thinai/ foxtail pongal.... Mix well.
Serve with sambar or Chutney.

Please do try and provide your comments.
Thank you!!

Samba Rava Sakkarai Pongal / Dhalia Sweet Pongal - Pongal Special

Samba Rava Sakkarai Pongal!
Special Pongal Recipe with full of fibre and nutrients. Very easy to prepare, just like normal Sakkarai Pongal.

Ingredients:

Samba Rava / Dhalia - 100 grms
Moong dal - 60 grms / 1/2 cup
Jaggery - 1 1/2 Cups
Milk - 3 cups
Ghee - 2 tablespoons
Cardoman powder - 1 tsp
Cashew & Raisins few

Method:
# Dry roast moong dal.

# Pressure cook Samba rava and roasted moong dal, adding 3 cups of milk. You can increase the quantity of milk. ( For 2 whistles and simmer the stove, for 5-10 minutes again keep the flame in high for 2-3 whistles, then switch off the stove).

# Mash cooked dal and Samba rava, add jaggery syrup. Keep the flame in low, it will take 5- 10 min. Once it comes together switch off the stove.

# Fry cashews and raisins in ghee, add cardoman powder while frying. Which gives excellent flavour to the dish.
Try this healthy sweet Pongal and provide your comments.
Thank you! 😃