Tag: pumpkin sambar for idli

Crispy Pumpkin Paratha / Kaddu Crispy Paratha

April 3, 2020April 3, 2020 by admin

Desi ghee or butter can also be applied on pumpkin paratha while eating.

5 from 1 vote

Crispy Pumpkin Forota / Kaddu Crispy Paratha

Pumpkin is very beneficial for health.

Usually children are not very keen to eat vegetables, so we make vegetables in other different form, so that children also eat vegetables and they find it delicious to eat and enjoy.

Pumpkin is eaten in many ways, like pumpkin dry recipe, we can also make pumpkin kheer/ sweet pumpkin.

Pumpkin puris, parathas and rotis can also be eaten and eaten.

We will learn how to make pumpkin puris here.

To make Pumpkin Paratha, follow the steps given below…

Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks, Starter

Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 6 people

Calories 144kcal

Cost 20 rs

Equipment

Vessel/ Bartan
Griddle/ Tawa
Spoon
Rolling Pin/ Belan
Rolling Board/ Chakla
Tongs/ Chimta
Grater/ Kaddukas

Ingredients

100 grams Pumpkin/ Kaddu, or 1 cup
100 grams Wheat Flour / Atta, or 1 cup
50 grams Semolina/ Sooji/ Rawa
1 tsp Coriander Powder/ Dhaniya Powder
1/2 tsp Red Chili Powder/ Lal Mirch Powder
1/2 tsp Turmeric Powder/ Haldi Powder
1/2 tsp Carom / Ajwain Seeds
3/4 tsp Salt / Namak, or as per required
3 tsp Green Coriander Leaves / Hari Dhaniya Patti
1 unit Green Chili / Hari Mirch
50 mililiter Oil/ Butter/ Desi Ghee/ Tel
as per require Water/ Pani

Instructions

Take pumpkin to make pumpkin paratha.
To make a pumpkin paratha, take 100 grams or 1 cup of pumpkin.
Peel the pumpkin and grate the pumpkin with the help of grater.
After this, take 100 grams or 1 cup of flour.
After this, take 50 grams or half a cup of semolina.
Take a green chilli and chop it finely.
Take 3 tablespoons of chopped coriander.
Take 100 grams or one cup of flour in a vessel, take 50grams or half cup of semolina over it.
After this add green coriander and green chilli.
After this, add one teaspoon coriander powder, one tea spoon turmeric powder, one teaspoon or 5 grams celery, half teaspoon red chilli powder and a pinch of asafoetida.
Add a teaspoon or 5 grams of salt or salt according to your taste.
After this, add 2 spoons of oil also.
Add grated pumpkin over it.
Mix everything in the flour and knead it to make a dough.
Keep in mind that do not add water to the flour. If dough is very dry and you are facing trouble in kneading the dough, then add a little water.
Combine all the things in the dough and knead it.
Keep in mind that do not add water to the flour. If you have trouble kneading the dough, then add a little water.
Do not add too much water. Knead the dough well.
Cover the dough with a plate and keep it for 10 minutes.
After 10 minutes, put the griddle on the gas.
Keep the flame on high.
Now take the dough, oil and flour dust.
Now remove the plate from the dough.
And take about 46 grams of dough.
Cover the dough with flour dust.
After this, roll the paratha using rolling pin on the rolling board and keep in mind that don't use much flour dust on the dough.
Roll the paratha with light hand. The size of the paratha should be approximately 5.5 inches of diameter.
Now put the griddle on the gas, high the flame.
Once griddle become hot. Now put the paratha on the griddle.
Change the side of the paratha with the help of tongs after 30 seconds.
Take oil or desi ghee / butter in spoon and apply on the paratha surface.
Now change the side of the paratha again, and apply oil or desi ghee or butter on the other side as well.
Press and cook the paratha with the help of a spoon.
Make sure that the paratha is properly cooked and don't overcook otherwise it will burn.
Bake both sides of the paratha properly, making sure that the paratha does not burn.
Make the paratha by remaining dough to crispy parathas.
Desi ghee or butter can also be applied on pumpkin paratha while eating.
Eat pumpkin crispy paratha with green chutney and curd or vegetable.

Notes

You can also try plain pumpkin forota/ kaddu paratha, pumpkin/ kaddu poori or plain poori

You can also try below chutney…

Sambar / सांभर

February 10, 2020December 7, 2019 by admin

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5 from 1 vote

Sambar / सांभर

Sambar is good for the stomach and health.

There is only one pulse in sambar, as well as green vegetables.

Often children do not like green vegetables, so you can make sambar so that children will not be reluctant to eat food, and it is also good for health.

You can also eat sambar with idli, dosa or with roti and rice.

To make sambar follow the below-mentioned step by step…

Course Dinner, Indian, Lunch, Main Course, Main Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Servings 5 People

Calories 0.052kcal

Cost 60 rupee

Equipment

Pressure Cooker
Kadai / Fry Pan
Big Spoon
Knife

Ingredients

150 gram Arhar Dal / Toor Dal / Pigeon Pea
1 Unit Onion / Pyaz
1 Unit Carrot / Gazar
1 Unit Radish / Mooli
1 Unit Brinjal / Baigan
1 Unit Tomato / Tamatar
10-15 Leaf Curry Leaves
2 tsp Oil / Tel
3 tsp Sambhar Masala Powder
1/2 tsp Red Chili / Lal Mirch Powder
1 tsp Mustard / Sarson seeds
1 pinch Asafoetida / Heeng
2 Unit Whole Red Chili / Khadi Lal Mirch
1 tsp Ginger Garlic Paste/ Adrak Lehsun Paste
as per taste Salt / Namak

Instructions

Take 150 gram of arhar dal /pigeon pea.
Clean the lentils with water.
Pour the lentils in the cooker, add 600 ml water to the lentils.

Also add one teaspoon turmeric powder, one teaspoon salt or add salt according to your taste.
Put the cooker on the gas and switch on the gas.

Allow 2 whistles on high flame in the cooker, now reduce the flame to low.
And wait for two whistles to come.
Now turn off the gas.
Take one tomato, one carrot, one radish, one onion and 3 to 4 beans.
Lightly peel carrot and radish.
If you want, you can have more seasonal vegetables, such as ladyfingers, drumsticks, potatoes, pumpkin, cauliflower etc.
You can add whatever vegetable you have.
You can change the number and weight of vegetables as per your likings.
Cut all the vegetables.
Cut tomatoes into small pieces.
Take one spoon of tamarind and soak the tamarind in water.
When the tamarind becomes slightly fluffy, make paste of tamarind.
Now put the kadhai/pan on the gas.
Add chopped vegetables to the kadhai/pan.
Put half a cup of water in the kadhai/pan with it.
Turn down the flame to medium.
Cover the pan with a lid.
Allow the vegetable to cook on a medium flame for 5 minutes.
After 5 minutes, take out the vegetable in a vessel and keep it aside.
Now put the same kadhai/fry pan/cauldron on the gas.
When the kadhai/fry pan is hot, add 2 teaspoons of oil in the pan.
When oil became hot, add one spoon mustard seeds in the oil.
When the mustard seeds start crackling, add 1 pinch of asafoetida/heeng and 10 to 15 curry leaves.
Keep in mind that mustard seeds should be cracked, otherwise eating uncooked mustard will spoil the taste of sambhar.
After this add chopped onion.
And break 2 whole red chilies and add to kadhai/fry pan.
After frying the onion for one minute, add chopped tomatoes.
Fry the tomato.
Add a spoonful of ginger garlic paste.
Cook ginger garlic paste.
Now put the cooked vegetables in the kadhai/fry pan.
Cook the vegetable for 2 minutes.
Now add 3 teaspoons of sambar masala to the vegetable.
You can add more or less spice if you want.
Cook the spices for one minute.
Now add cooked arhar/tur/pigeon dal.
Mix the spices well with the lentils.
Now add half teaspoon red chilli powder to the lentils, add salt as well.
Now add tamarind paste to the lentils.
Now reduce the flame to low.
Now mix all spices and lentils well with a spoon.
Now let the sambhar cook for 10 minutes.
Turn off the gas after 10 minutes.
Sambhar is ready. Garnish with coriander leaves.
Serve the hot sambar with idli, dosa or roti and rice.
Try this sambhar recipe, please give feedback in the comment section.