Poosanikaia halwa-white pumpkin halwa-Kasi halwa

Ingredients

1 big white Pumpkin(Remove skin and seeds)

Grate the pumpkin and filter the pumpkin water.

For 1 cup pumpkin(without water) 3/4 cup sugar.

1 tsp saffron(for 1 cup pumpkin) 

1 tsp salt

some shopped cashew nuts

1/2  cup ghee( for 1 cup pumpkin)

Method

Grate and filter the pumpkin with sieve.

Save the filtered water.

Boil the pumpkin water until it reduces half .

Now add the grated pumpkin and cook for further 5 minutes.

Add salt,sugar and saffron.

Mix now and then on low flame.

In sometime the halwa becomes thick and change to golden color.

Now add ghee,cashew nut  and continue to cook.

To check the consistency when you pull your spoon it should leave way to show the bottom of the pan.

Now the Yummy Halwa is ready.

You can make it in large quantity and store it in freezer.

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Ellu thovayal-Sesame seed chutney

Ingredients

1 cup white sesame seeds

1 tsp cumin seeds

1 tsp coriander seeds

3 red chilly

1 inch tamarind 

2 tbsp white Dal

1/2 tsp asafoetida powder

1 tsp coconut oil

salt to taste

1 tbsp shredded coconut.

 Method

Fry sesame seeds until it starts to pop.

keep it aside.

In same pan heat oil.

Once the oil is heated add asafoetida powder, urad dal, red chilly,cumin seeds,coriander seeds and tamarind. 

Fry until the dal changes light brown in color.

Add coconut and remove from heat.

 Grind the dal mix first.

Next add the sesame seeds to this paste with salt with little water and make it into fine chutney.

 

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Karupatti pongal

Ingredients

1 cup raw rice(or basamathi rice)

1/2 cup moong dal

3/4 cup palm jaggery(karupatti)

5 tbsp clarified butter(ghee)

1 tsp cardamom powder

10 raw cashwenut

10 raisins

Salt 1/2 spoon 

method

Heat pan add moong dal and fry until golden brown.

Take away from heat add rice and wash both .

Next cook them with 2 1/2 cups of water.

Mean time powder the jaggery, add 1 cup water.

Heat on low flame until jaggery dissolves.

Filter the jaggery to remove the impurities.

Add the filtered jaggery to cooked rice and mash without any lumps on low flame.

Add 2 tbsp ghee and salt, mix  properly.

Heat remaining ghee on small pan and roast  cashwenut,and raisins.

Add this to rice with cardamom powder. 

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Raw Papaya Curry

Ingredients

500gms Raw Papaya

1/2 tsp mustard

1/2 tsp asafoetida powder

10 curry leaves

1 tbsp oil

 1 big onion finely chopped

1 small tomato

1 tsp red chilli powder

2 tsp coriander powder

1 tsp turmeric powder

10 raw cashew nut

1/2 cup coconut

1 tsp white poppy seeds(soak in hot water for 10 minutes)

salt to taste

Preparation

Peel off the skin from Papaya and discard the seeds.Chop into pieces and put it in water.

Paste poppy seeds with coconut and cash we nut with 2 tbsp of water.

Method

Heat oil in pan

Add mustard and allow to pop

Next add asafoetida.curry leaves and onion.

Once onions are cooked add tomato,chilli powder,coriander powder, turmeric powder and papaya.

Fry nicely  once  tomatoes are tender add the coconut paste with some water and salt.

Close cook until the papayas are tender.

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Paavakai thokku

Ingredients

1 medium size bitter gourd

1 big onion

1/2 tomato

10 garlic cloves

10 curry leaves

25 gm of tamarind(soak in water)

1 tsp fenugreek seeds

1 tsp asafoetida powder

2tsp chilli powder

1tsp turmeric powder

1 tsp jaggery

2 tbsp of gingerly oil

salt to taste

Preparation

Soak tamarind in water

Discard the inner seeds and pulp and chop the bitter gourd length wise

Method

Heat oil in a pan

Add fenugreek seeds and asafoetida.

Next add onion garlic and curry leaves.

Fry until the onions become translucent

Next add finely chopped tomato, bitter gourd and turmeric powder

Open fry on low heat until oil separates from the mixture

Once the bitter gourd is tender add tamarind  juice,chilly powder and salt.

Cook further for 10 minutes

Add jaggery and remove from heat

Serve hot with hot rice or roties.

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