COCONUT-MOLASSES PANCAKES & A MEAL ?!

Hi everybody!! May I draw your attention to take look at this interesting article about 'Copy Rights' posted by Manisha of 'Indianfoodrocks' blog! It will take just few mins of your time, thanks!! :))

Now on to my recipe..I am posting a dessert recipe this weekend! You must be wondering why a dessert first and then post a meal!! Well!! I thought I would tempt you first with a beautiful dessert and then hook you on to cooking a meal too! Hope it works!!:D

When I saw this recipe in one of Tarla Dalal's magazine, I had flashbacks of my own childhood!! My Mysore grandmother's yummy 'Kayi-Bellada Dose' in Kannada ,which literally means 'coconut-jaggery (gud/gur) pancakes':)) I had not even thought of this dish in years!!Suddenly flooded with memories , I got up and made these immediately! It tastes like eating instant Obbattu (Holige, Bobbattlu,Puran Poli) without all hard work of making the flour wrap and the dal filling! Divine!!

  
I used dark molasses for this recipe instead of gud, which is easily available at any US grocery store and gives you that rich dark color, almost like dark chocolate and a smokey flavor and makes it tasty without needing lot sugar and the aroma of cardamom pd will make you drool, and put you in a festive mood!! Chocolate would be nice too if you prefer it, but it wouldn't be Indian!!:D

Btw, I forgot to sprinkle some cocoa powder on the plate to make it look pretty , realized only after I took the photo!! Please do it before you serve to make it attractive and elegant!! Hope you will try this quick and easy 15 mins recipe, a well deserving dessert after a meal this weekend for your family!!

YOU NEED:

  
1 cup Wheat(atta) flour, 1/2 cup dark molasses, 2 tbsp dry grated coconut,2 tsp silced toasted Almonds,1/8 tsp cardamom powder.Some more coconut and almonds for garnish!!




 Mix all the above ingredients in a bowl with enough milk to a thickish pancake batter.
Make sure batter is not thin, should be thick enough to pick up the pan and swirl the batter to a circle!



  Heat a non-stick pan,rub a little butter or ghee in the center and pour about 2-3 tbsps od batter,cook on a medium heat. Flip carefully ,cook and take them out on a plate. Fold into 2-4 folds and sprinkle little coconut,almond slivers on top to garnish! You can stuff some of these inside the pancake too before folding!!



Serve this delicious dessert drizzled with some honey if you like to sweeten yourself and your family after a equally satisfying meal!! YUM!!!

NOTE: Instead of wheat flour, you could use plain flour.
You can use sweteened coconut instead of dry unsweetened coconut.
For even more delicious pancakes, you can melt 3 tbsp Girardelli Semi-Sweet baking chocolate and add to the batter, lessening the amount of molasses!! Sounds good to me !!

Have a great weekend!!:))

Now,on to the main meal to serve before the sweet pancakes!! Some savory pancakes anyone ??!!

TO MAKE RICE AND URAD DAL DOSAS:
The following Dosa recipe is how I make them !! My version and proportions which I always use!! I use electic pancake griddle to make dosas to get unform color!! Works out very well as you can see !! :)) For people who are not familiar with dosas, this would be good way to start and improve as you learn and become Dosa Pros!! :D

  

YOU NEED:

 2 Cups long grain Rice
1/3 cup Urad Dal,1 tsp Methi or fenugreek seeds.
Soak for 4 hrs. Drain the water and grind urad dal mix first until very smooth with enough water to a fairly thick batter.You do need a powerful (550W) blender!



 Now grind the rice with water to a smooth fairly thin paste adding water. Pour both into a big bowl, mix thoroughly and sprinkle 1 tsp salt. Cover and put it in a warm place or in the oven with a oven light on (not the oven turned on!)overnight to ferment.Next morning, when you see the dosa batter risen, add 1 cup water if needed to thin like pancake batter, stir to mix.Do not let it ferment too much(not more than 12-14hrs that is)!



  Heat a dosa tava or Electric pancake griddle to 300F, put a ladleful of batter and spread into a 6-8" circle.Drizzle some oil or melted butter on and around it.Flip and cook the other side until golden, fold and serve!!




NOTE: It looks complicated but once you get hang of it,it would be easy make dosa and enjoy it. It's like making regular plain flour pancake batter but rice,dal soaked, ground and fermented which is very nutritious for you!! You do get already ground rice and dal in Indian stores you might use, still have to ferment it though!!
Serve: with Kerala Sambhar or Tindora Masala for a perfect meal!!

Below are the recipes: I cooked at (different times ofcourse!) just to try them out!! As you can see, they are delicious savoury combos to serve before a beautiful dessert!! Thank you Latha , Indira , Prema and Priya for sharing!! Hugs !!

Priya Bhaskaran's Delectable Kerala Sambhar:

  

OR;

Prema's Yummy Tindora Masala:

 

OR skip the savory pancakes and try these spicy Rice Rottis with Red Bell Pepper chutney!!

Latha's Rice Rotti and Indira's Red Bell Pepper Chutney

 

Hope you will try atleast some of these recipes this weekend:)))

I'M IT !! Tagged Again....:))

I'm it!!

I am tagged by Nee of Nee's Nook for this fun 'I'm it!' game!!This would be very interesting with different questions than the usual !! :))

What according to you, is a blog?
A blog, according to me is a portal to express your thoughts, ideas, creativity and musings,is fun as long as you do not hurt others by your actions or words !!:))
My blog is a food blog...mostly traditional, sometimes experimental...

How did you come to know about blogging?
Accidentally!! I was surfing for a recipe, what do I see but recipes with colorful pictures!! I thought "Hey!! I could do this easily?!" and whined until my husband and my tech savvy kids showed me the way!! Now I am almost a Pro!! :))

How far has it changed your perception?
To some extent!! I have come to appeciate the diversity of Indian food,culture and other countries and their culture as well!!
There are so many talented,strong ,intelligent, fierce women and men out there,makes me very proud to be one of the world citizens and bloggers!!:)

Are you true to yourself while blogging?
Absolutely!! I realize that I am not here to get any Pulitzer or Nobel prizes!! :D
There is no reason to be dishonest!!Unless I think my recipes are good enough for other people ,I wouldn't throw it up there in my blog!Does everybody like them, probably not and that's perfectly okay too !! :)

Any blog you wish to be the author of ? Why?
There is one blog (Seema: Walk in the clouds!) which has poems, poems and more poems !! Wish I could weave a poem like that but can't do it!! Now, I can talk and write philosophy until the sun goes down but poems??!! Nope!! :D:D:D

What it has preached you?
Blogging has taught me how fast you get hooked to all the praises you get, and how easy it is to get addicted to blogging, to loose weight:)and worse, neglect the family!!:(
But I came to my senses very quickly and paced myself!! Now my family comes first, my blog next !!:D:D

Two of your favorite blogs? Why?
NEE of Nee's Nook and KESHI of Viva Forever hands down!!:)) I consider myself lucky to know them and their blogs!! Thanks guys!!:)

Nee; because of her ability to laugh at herself, sweet, witty and sometimes senseless banter which are hilarious, I love'em all!! She makes me feel young(hey!I am not THAT old!),brings out my already weird sense of humor!!:D:D

Keshi; this girl is an amazingly good writer, feels every emotion so intensely that I get scared for her sometimes!! I have to go to her blog to read what she is up to now and hurry through her looong write ups!!:D But these days, it seems that she has suddenly found herself,happy, positive and concerned for others! Ahh..I am relieved but not released!!:))

One of your favorite posts by a fellow blogger?
An article about 'Copy Rights' posted by Manisha of 'Indianfoodrocks' blog! It's about how some bloggers are stealing from other blogs and posting as their own without any hesitation!! A gutsy lady who stood up for her rights and voiced it with lot of determination!!Please read this article and the comments!!:))

One of your favorite posts by yourself?
Just one?! I am proud of all my Grandmothers'traditional recipes that I have posted so far!! Younger generation probably donot care abt them! If I don't share and preserve, those wonderful recipes die with those grandmothers, that's how I feel!!

If provided the opportunity, would you like to meet a fellow blogger? Who? and why?
This would be a tough question to answer!Blog friendships are like dating!You are on your best behavior every time you meet, be nice ,joke and loving, which are true emotions, don't get me wrong!! But once you are hooked for life, start living together, you think "What the heck was I thinking?!" :D:D:D
No, I am not saying blog friends are going to move in with you :) but after meeting them face to face ,what if I get disillusioned!! Or may be I start to care too much about them!! Should I keep my distance or may be I should take that risk and meet them! AH..!! HELP!!! :))

Name a blogger, who comments regularly in each post of yours?
This is very easy!! That person would be..ME!!...:)) Sometimes I have to slap my own hand to keep it from reaching my LapTop ever so often and commenting on each & every comment I get!!:D But I enjoy it though!!

A blog, where you comment regularly?
Whole lot of blogs!! There are lot of good blogs out there, not just one!!

How does it feel to be called as a blogger?
Very proud!! I am doing something on my own for myself for the first time in my life instead of taking care of others always, work hard for it,and being accepted as one of food bloggers is a good thing!! But if tomorrow nobody visits me, I will still keep blogging, hoping that in 20yrs down the road, my kids would be interested in my blog!!:D :D

I Tag: Hey!! That was fun!! Thanks Nee!!
Now , I tag Nandita of 'Saffron Trail'! No obligation N, play this only if you like to! I chose you bcos I think you can put down your thoughts very well!! Thanks in advance!! :))

PLANTATION ENNEGAYI WITH KODAVA PAPUTTU !

Ennegayi I am posting today, a eggplant dish which is also called Mulgayi palya, a popular dish in the coffee plantations or Lingayat communities, and also called Badanekayi enngayi elsewhere!! :)
I thought I would cook this dish which I have not done in quite a long time! I rummaged through all my old notes to get this recipe out and when I was done, it did look like as I remembered,actually tasted even better!!Traditionally ennegayi is made with whole slit stuffed whole eggplants but I don't like it that way because sometimes it stays raw in the center unless I pressure cook it gently. It's almost always served with plantation style rice rottis, which are differently from the regular rice rottis elsewhere in the estates.You could also serve with Coorgi Paputtu (Dill is my grandmother's addition, you may skip it), dosas, Idlies and may be even chapatis too! Never tasted with chapatis or Parathas but might work too!!

Mulagai Ennegayi:


Mulgayi is an another word for eggplant around Hassan, literally means (Mullu- kayi) a thorny veg, may be because some eggplants do have thorns at the top! Ennegayi literally means cooked in oil although I don't use that much of oil in my version. This authentic recipe is from my aunt Prema, who is married to a coffee planter near Sakleshpura, Hassan district in Karnataka. Although there are no particular "plantation cuisine", we do cook little differently from the rest of the Kannadigas using uncommon vegs like Bamboo shoots fresh off the ground and citrus fruit like Dodlikayi which are grown in that region etc!! So, even if you think these dishes are not very authentic "plantation style", take a deep breath, smile and just enjoy the recipes! :D

Mulgayi ennegayi is so popular around there, my cousins when they were young children, as soon as they come home from outside playing, would ask their mom whether she has made mulgayi palya with rice rottis everyday! :D
My kids on the other hand,..sigh..whenever I make ANY eggplant dish, take one look at it and say "OH NO!! You made another Indian eggplant dish! Do WE HAVE TO EAT eat that?" Grrr.....YES!! I make them eat it all!! and after eating it they compliment me on the "yummy" dish as always! Try it and see if you like it too! :)

YOU NEED:

Roast and Grind:
2 tbsp Chana dal, 1 tsp Urad Dal,1 tbsp coriander seeds, 1/2 tbsp cumin seeds, 2" cinnamon(dalchini),1/2 onion,1 big garlic,2 tsp Chana Dalia (Roasted Yellow Gram),1 tsp poppy seeds(khus khus),4 dry red chillies,2 tbsp dry coconut(optional),1-2 tbsp tamarind juice ,little sugar and hing to a smooth paste.



Season:
Heat 1 tbsp oil/ghee,add 1 tsp mustard,1 onion chopped,curry leaves,turmeric. When onion are reddish, add about 3-4 cups of diced eggplants.Fry, cover & cook until almost done. Add ground masala ,1 cup or more water ,and salt.Simmer gently until you get thickish gravy.




Garnish with cilantro.

Serve with plantation style Rice Rottis,Paputtu, with dosas or idlies if you like!!



NOTE: if you use the whole slit eggplants, stuff them with masala without much water and cook in non-stick pan with 1/8 cup oil and ghee mixed until they are cooked inside out.Ennegayi always tastes better the next day.I usually keep it in the fridge and forget about it (on purpose!) for 2 days!! ;))

Here is How Plantation Rice Rottis Look Like:

For How To Make Akki Rotti , click here..



COORGI PAPUTTU OR THARI (made with Nucchu or coarsely crushed rice):
Dill leaves (Supseege/Subbasige soppu) are optional, my ajji always added it and I like the flavor of Dill but not necessarily required in this dish.



What??!! Did you ask what the heck is Paputtu? :D :D
Well! It is a kind of Kodava steamed crushed rice(Nucchu) cake made around Coorg to eat with all the unique yummy dishes of the region, specially with non-veg gravies. Although I am not a Kodava, we all do have similar foodie culture around coffee estates, do cook similar food. Since children always attached to mom's family more than dad's usually, I know bit more of Malnad cuisine than Mysore where my dad comes from! We also call this Thari which literally means 'crushed rice', in kannada 'akki thari or akki nucchu' or may be some other name around here.
To make sweet Paputtu, you add sugar,cardamom pd,little butter before steaming and serve with any Payasa (sweet porridge)! Hope you will try these unique delicious dishes from green pasture of Malnadu atleast once:))

YOU NEED:


1 cup long grain rice,crushed in blender until coarse like rava or semolina,1/2 cup milk or coconut milk, 3/4 cup water, 2-3 tbsp dry coconut, 1/2 tsp salt, 1/4 tsp baking soda, 1/2 tsp baking powder (optional), 1 tbsp chopped Dill leaves(optional).



Mix all the above except dill and pour into a sprayed (no-stick)wide mouthed dish, spread rice evenly and sprinkle dill on top.It will look watery.Steam like Idly in a pressure cooker making sure pan sits flat to cook uniformly for 10-12 mins.Open lid, cool slightly, take them out carefully and slice into triangles and serve with Ennegayi.


NOTE: This will make about 1" thick paputtu.If you want thinner paputtu, cut this recipe into half before adding liquid to the rice, add rice and milk mix to each plate separately and steam in two plates instead of one pan. Make sure they sit flat,( not tilted to a side ) in the cooker,so the milk is equally distributed over rice mixture, to let the paputtu rise as it steams uniformly.




Since we are talking about Plantation style dishes, how about trying a Bamboo Shoots Pickle which is, I am sure, a favorite of many coffee planter families in Karnataka:)




Hope you try my family's traditional dishes. ENJOY!!

MASALA EGGS WITH CUMIN-GREEN PEAS RICE

Eggs make a valuable contribution to a healthy, balanced diet.They are a good source of high-quality protein. Although eggs contain a significant amount of cholesterol, most people can eat eggs in moderation.You can include eggs in thousands of ways in your everyday cooking, an easy product to keep in your fridge atleast for 1-2 weeks if they are fresh when you buy them!

Some of the most delicious dishes you can make with eggs would be Egg salad, Egg rolls,Omelettes,Quiche ,Frittata,Egg Benedict ....oooh ..let me stop there!! :) Well!! since I am Indian, I posting today what else but Masala eggs!! :D :D



I always cook something special on sundays for afternoon lunch for my family since that's the only time we all sit together at the table relaxed! (not me,I have to cook!:)) So this sunday, I cooked Masala Eggs which goes very well with cumin flavored green peas rice served with onion-carrot relish and some crisps !! Yum!! Perfect dish for a sunday lunch with your happy beautiful family!! What do you say?:))

You Need: (Serves 4)
8 Hard boiled Eggs,peeled and sliced halfway
Cilantro , Salt
1/2 tbsp Lemon Juice
1 tbsp cream to garnish on top(Optional)

Fry All These In 1 tsp Of Oil:
2 Onions (sliced & fried until reddish with 2tsp oil)
1 tbsp Coriander seeds
1 tsp cumin seeds
2 dry red chillies(to your taste)
1 tsp sweet paprika for color
2 tbsp Dry dessicated coconut
1 tsp Poppy seeds ( Khus Khus)
2 tsp Chana Dalia
1" Cinnamon( Dalchini)
2 cloves
4-6 Pepper corns
1-2 tbsp walnuts to give it creamy richness

Grind With these:
2 Plum Tomatoes
1" fresh ginger
2 Garlic Cloves
1/2 tsp cardamom pd
Few curry leaves
1 tbsp sour cream

Season With:
1 tbsp oil/butter
1 tsp Mustard seeds

How To:
1. Fry from onions to walnuts each seperately in a tsp of oil.Add it to the tomatoes,ginger ,cardamom pd and garlic and grind it to a smooth paste.
2. Heat oil/butter, add mustard and curry leaves. Add the ground paste, fry on a medium heat until oil shows on top. DO NOT burn the masala.
3. Add enough water to thin , probably about a cup or more depending on how thin you want the egg curry. Add salt to taste.
4. Turn off the heat, pour it in a serving dish, gently slide in the eggs. Garnish with cilantro , lemon juice if needed, some cream on top.

Cumin-Green Peas Rice:


How To:
1. Cook 2 cups of rice, cool & fluff with a fork to keep the grain seperate.
2. Heat 2 tsp ghee or oil, add 1 tsp cumin seeds. put in 1/2 big onion finely chopped, stir until reddish. Add in 1/2 cup frozen peas, pinch of salt.Turn off the heat.Stir and add it to the cooled rice , mix well and serve.

Our Sunday Lunch:



NOTE: Usually I take pics of ingredients and masala paste etc. but totally forgot while cooking this time!! Dunno why!! Next time I make this dish, I will add the pics of ingredients to this post, I promise!!
Enjoy!! :D

ALU CHOLE` WITH BHATURA, LASSI AND CHILLED WATER MELON !

Alu Chole Bhatura:
A delicious fried Indian bread Bhatura, creamy golden, soft and tangy due to added sour cream and baking powder, most popular classic Punjabi dish which goes well with chick peas (Kabuli Chana) mixed with potatoes and tomatoes, called Alu chole in India. You cannot think of a better combination than these except probably Idli-Sambhar from the south!!Served with onions thinly sliced,mixed with salt,paprika and lemon juice and a big glass of lassi. Oh wait! a bowl of fresh chilled fruit to finish off the meal! Did I just die and go to Heaven??!!! :D


When we were in B'lore, we often used to visit this outdoor garden restaurant, (I cannot remember the name, it's been almost 16 yrs.since we left India) which is famous for it's Chole-Bhatura! The waiter would bring a plate of one huge Bhatura about 10" in diameter all puffed up like a balloon balanced on his right palm held way up above the shoulder over his head to avoid colliding with others and other hand holding a small plate of Chole and salad!! What a wonderful, comical sight!! Man!!Just thinking about that makes me homesick..sigh...


Anyhoo!! :) Here are the recipes for Alu Chole and Bhatura. I am sure there are million variations of these dishes as unique as the people of India!! This would be my version adding and eliminating over the years, finally a restaurant style chole, I would be very glad to share with you. This Chole does not have many spices as is common in other recipes but delicious tasting!! Hope y'all will give it try...:D

FOR CHOLE` YOU NEED:

1 lb Can of Chick Peas
2 Small Potatoes , cubed
2 Plum Tomatoes, sliced
2 big Onions, chopped
1" Ginger, chopped
1 tsp Chilli Powder
1/2 tsp Garam Masala
2 tbsp Sour Cream or yoghurt
1/2 tsp Amchoor ( Mango Powder)
1 tsp Kasoori Methi (optional)
Cilantro, 1 Green Chilly ,lemon slices for Garnish




Onion Relish: 1/2 Sliced Onion washed and mixed with paprika, salt and lemon juice.

TO MAKE CHOLE`:
1. Heat 1 tsp oil , fry 2 chopped onions until reddish. Add ginger for a minute and put it in a blender. Add in chilli pd, salt ,tomatoes and blend to a smooth paste.
2. Heat 1 tbsp butter , add cubed potatoes, fry until brown, half cooked adding water if necessary.
3. Add ground masala , fry until you see a shine on top for 5 mins., add in sour cream , stir-fry. Pour in 1/2 to 1 cup water to thin.Simmer till potatoes are cooked.
4. Now add chick peas, all the spices and mix thoroughly and remove from heat.
5. That's about it! Garnish before serving with Bhatura.

NOTE:Please adjust the spices like amchur,garam masala,chilli pd according to your taste in any dish given!! Thanks :))

TO MAKE BHATURAS YOU NEED:



2 Cups Plain Flour
1 tbsp Cream Of Wheat(Semolina)
2 tbsp Plain Yogurt or Sour Cream
1 tsp salt
1 tsp Baking Powder

HOW TO:

Mix and knead all the above ingredients with enough water to make a stiff dough. Apply some oil on the dough and cover. Let it rest for 4 hrs.Divide into 6-7 pieces and roll them out to about 8" circles 1/8" thickness.


Heat enough oil in a wide pan to 375F, fry each Bhatura until it is slightly golden and drain on the paper towels.Some times they puff and some times they don't.That's okay but make sure you take them out of the oil before become too reddish.They should be soft and creamish in color.Serve with Chole and onion relish along with a glass of lassi and a plate of chilled fruit.




Minty Vanilla Yogurt Lassi: (Pronounced as "LUH-SSEE", not as the Movie dog!! :D)

2 cups Low-Fat Dannon Vanilla Yogurt or any flavor you like
2 Mint Leaves
1/2 Cup Super fine sugar or to your taste
1/4 Cup Ice Water

8-10 Ice cubes, crushed.




HOW TO:
1.Blend all these in a blender with a whipper blade if you have it or use regular blender.Idea is to make frothy.If not sour enough,you could add 1-2 tbsp sour cream.
2. Then 1/4 Cup Crushed Ice and blend again.
3. To serve, frost the rim of a tall glass with lemon juice and powdered sugar.Pour in the shake. Garnish with mint leaves,Vanilla seeds and Rose Petals.

Finish It Off With A Plate Of Chilled Juicy Water Melon!!



ENJOY!! I will see you all on Monday!!

BUTTERNUT SQUASH WAFFLES AND INDIAN STIR-FRY!

HAPPY HALLOWEEN TO ALL OF YOU!! ( Oct. 2006 )

This is my entry to Meeta's FMR "PUMPKIN " ! I am sending my Harry Scary to you and make sure you let him be! Scary is little stiff from just lying there for eternity !! ( Hey! Harry Pumpkin is fresh , don't get any ideas!!) :D :D


It is still too early get a round red halloween pumpkins atleast here since Halloween is on Oct.30th and this entry should in by Sept.21st! Butter Squash also a kind of pumpkin, so hope you will like my recipes and my Harry Scary!! :)

Recipe is Pumpkin Waffles and oops! I just found out that I had to cook pumpkin with a Indian twist! Oh well!! have one 'Indian' recipe too! Cook Away!!! :D :D


How To Prepare Butternut Squash:
Cut off the ends of the squash. Quarter the squash, then to cut each section in half. Use a spoon to scoop out the seeds and discard. Using a sharp knife or peeler, remove the peel.Cut into desired pieces.Cook and puree in a blender if you need the ground pulp.You can also grill the pieces with spices, use in Indian dishes, soups, desserts and Quesadillas!!

BUTTERNUT PUMPKIN WAFFLES: ( Serves 2 )



TO MAKE WAFFLES YOU NEED:

1 cup all-purpose flour,1/8 cup sugar,1/2 tbsp baking powder,1/4 tsp cinnamon pd,1/2 tsp pumpkin spice, 1/4 teaspoon salt, 1 egg, 3/4 cup milk,2 tbsp melted butter, 1/4 cup pumpkin puree.(cooked and ground to paste)




In a mixing bowl, stir together the flour, sugar, baking powder, cinnamon, spice and salt.In a separate mixing bowl, whisk together the egg, milk, melted butter, and butternut/pumpkin puree. Pour the wet ingredients over the flour mixture and stir just until combined.




Coat the preheated waffle iron with no-stick cooking spray. Pour the waffle batter onto the center of each section of the waffle maker.You will need about 1/4 cup of batter for each waffle.Cook the waffles for about 2-3 minutes or until they are crispy and light brown. Do not burn! Follow your waffle maker's instruction.



Serve: Warm waffles with maple syrup, butter or any fruit toppings (spiced apples) and scrambled eggs with bacon.Don't forget a glass of icy cold orange juice to finish off your breakfast!! :) Good start for a lazy Sunday!!

BUTTERNUT PUMPKIN INDIAN STIR-FRY:



YOU NEED:

2 cups chopped butternut pieces,Cilantro,Salt.
To Season:
2 tbsp Oil/butter
1 tsp mustard seeds,1 tsp chana dal
1/2" ginger minced,Curry leaves
1 onion chopped
2-4 Fresh green chillies,chopped


HOW TO:
Heat oil/butter, add all the seasoning ingredients one by one and fry until onion is reddish.Put in diced pumpkin pieces,2 tbsp water and stir-fry for 5mins. Turn down the heat,cover and cook until soft,almost dry but not mushy. Add in salt and cilantro.




Serve this pumpkin stir-fry with "Indian Crepes" if you want to say it in style :D or you can serve with good old dosas , ghee and any chutney you like!!ENJOY!!




For Dosa recipe click here.

For Chutney recipe click here.

Articles and recipes are referred from these sites:
Pumpkin Waffle recipe is from Family fun magazine
Indian stir-fry recipe is from YOUR'S TRULY!!!! :)