Here I'm posting my favourite Red pumpkin pulusu: Pumpkin - 1/4kg Onions - 1 or 2(depends size) Green chillies - 1 Red chillies 3 Channa dal - 1 spoon Methi seeds - 1/2 spoon Coriander seeds - 2 spoons Rice - 3 spoons Jaggery - 1 spoon Tadka: Mustard,jeera, urud dal, curry leaves, slit red chilli Method: Dry roast rice, red chillies, coriander seeds, methi seeds... Make powder Soak small lemon sized tamarind in water 15 mins before.. Take little thick bottom vessel.. Do tempering in 3 spoons of oil.. add chopped onions, chilli, curry leaves(at a time) fry for 2 mins, later add pumpkin pieces(peeled and cubed), add hing and turmeric, fry for 2 more mins.. now add tamarind pulp and some more normal water in it and Channa dal... Let it cook till pumpkin get soft.. Now add dry roast powder let it cook for 5 to 10 mins at the end jaggery.. Serve with papad..
I am sure this will be really yummy...Thanks for posting, I will try this during the Navrathri without oninon. Please share more recipes.
Hi everyone First of all, thank you all for sharing delightful recipes. Here is my contribution to this thread Ragi Laddu: If you want to eat some healthy snack in the evening, this recipe is for you. It's very quick and easy to prepare. Ingredients: (15 to 20 laddus) Ragi flour - 1/4 kg jaggery - 150 gram cardamoms powder - 1/2 spoon Ghee - 80 gram Method: Keep the pan on the sim and roast the ragi flour Roast until you get the nice aroma Then add ghee in the ragi flour Once the ghee melt then start to mix with flour Keep roasting for 5 to 7 min After being a 5 to 7 min roasting, taste bit of flour. If you get a crunchy taste, move to the next step otherwise keep roasting. Switch off the gas stove and add cardamoms powder and jaggery Mix it very well Next, wait till the mixture become warm Then take the mixture and begin to shape the laddus once finished, store it in an airtight jar and serve Note: If any lump formed in the mixture, break it
Hello Can anyone share recipe of instant tindora (dondakaaya) pickle. That can be eaten the next day. Not the preservable pickle ?
Here are a few yummy versions... Vahchef's Dondakaya pachadi Dondakaya Nuvvula Pachadi Grandma's village style Dondakaya pachadi Enjoy!
Thank u for ur response. I am asking for pickle and not pachadi. I already googled it before asking. It is also called Karam just like cauliflower Karam. I can simply ask my mother in law ( my mom doesn’t make it but I’ve seen it in several places ) but I don’t feel comfortable asking her
Hey, I asked about this recipe to my neighbour, she told me how to do this. First, keep the flame simmer and roast mustard seeds, methi seeds and dry red chillies separately in a dry pan. After roasted, let cool well. In the meantime, cut Tindora into small pieces and add it into a dry bowl. Grind the above-roasted ingredients in a mixer-grinder. Add all the powders, salt and garlic paste one by one into the sliced tindora and mix till everything gets blended well. Add gingly oil and give a good stir to ensure all the ingredients coat the tindora pieces well. Finally, add lemon juice. This recipe can be served instantly and will taste better the next day.
Dondakaya vellulli Karam Slice dondakaya into roundles or strips, deep fry and keep aside. Add vellulli Karam and toss well...this can be eaten immediately with rice and dal.
Thank u. This is exactly what I’m looking for. But don’t u add red chilli powder and turmeric. And aren’t there any measurements for it. ?