I make Mathan Thoran (Pumpkin Dry curry) very often. I got a small raw papaya yesterday and my vegetablewala told me that it will be really good if we make sabji with it. I was not very sure about it but then wanted to give it a try. So I jused half of raw papaya with pumpkin this time and made this curry. While making the masala, I used fennel seeds instead of Cumin. It came out really good and the aroma was so good.
Ingredients:-
Pumpkin & Raw papaya - 2 cups (cubed)
turmeric powder - 1/2 tsp
coconut - 3 tbsp
Green chillies - 2 (acc to taste)
Fennel seeds - 1/2 tsp
salt to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhall - 1/2 tsp
Curry Leaves - few for garnishing.
Take a pan, pre heat oil, splutter mustard seeds, fry urad dhall and curry leaves to golden brown. Add the cubed pumpkin & papaya pieces, required amount of water, turmeric powder, required amount of salt and let it cook for 5 to 7 mts. In the mean time, grind coconut, fennel seeds and green chillies to fine paste. When the veggies are 3/4th cooked, add the coconut masala paste to it and let it cook for another 5 minutes or till the veggies are cooked. Turn off the stove when the excess water is absorbed. Serve it with some rice. It tastes very good.
I made this poricha kozhambu yesterday with light green color Brinjal & garbanzo beans. I never knew that we can use garbanzo beans for making Poricha Kozhambu. When my MIL was here with us coupld of months back, she told me that she makes poricha kozhambu with garbanzo beans also.. This is how I make poricha kozhambu always. This is something,but I liked it very much than the previous one.
Ingredients:-
Brinjal - 1 cup (small cube sized)
Tamarind - a small lemon sized
Garbanzo beans - 1/4 cup **
Toor dhall - 1/2 cup ( I used little less than 1/2 cup)
Turmeric powder - 1/2 + 1/2 tsp
Sambar powder - 1 tsp
salt to taste
To Grind:-
Coriander seeds -3/4 tbsp
Channa dhall - 1 tsp
urad dhall - 1/4 tsp
Red chillies - 1 (Acc to taste)
Fresh coconut - 2 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida -a pinch
For tempering:-
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Asafoetida powder- a pinch
fenugreek seeds - 1/4 tsp
Curry leaves - few
Soak garbanzo beans in water overnight. Soak tamarind in required amount of water for half an hour. Squeeze the juice from it and keep it aside. In the mean time, pressure cook the toor dhall adding 1/2 tsp turmeric powder and keep it aside. Take a pan, pre heat a drop of oil and fry the ingredients given to grind. Fry it till everything becomes golden brown. Let it cool and grind it into a fine paste. Keep it aside. Take the same pan, pre heat the remaining oil, fry the ingredients given for tempering, to golden brown. Add the chopped brinjal pieces and saute for a minute. Now add the squeezed tamarind juice, soaked garbanzo beans, 1/2 tsp turmeric powder, sambar powder, required amount of salt and let it boil for 7 to 10 minute. When the garbanzo beans & brinjal is 3/4th cooked add the grounded coconut paste and let it boil for another 3 minutes. Now add the cooked toor dhall and let everyting cook for 5 more minutes. Adjust water according to the required consistency.
** - I added the garbanzo beans directly to tamarind water without pressure cooking it. Lucky for me, it was fully cooked by the time, kozhambu was ready. When I was telling this to my MIL, she said its always better to pressure cook garbanzo beans (atleast couple of whistles) cos most of the garbanzo beans won't cook properly.
I made this payasam for my father-in-law's 27th day ceremony. Since Srivalli's MEC Potluck Party is going on, thought of making it in microwave. This is the first time, I am making a payasam in microwave. There are few reasons I pick stove top instead of microwave for making payasam. One is laziness, you have to be very cautious when u r planning to cook (especially with milk) in microwave and other is I have the habit of forgetting. I always prepare my tea in microwave and forget to take it out. Today I was literally sitting in the kitchen to finish this payasam and since the quantity was less, it took just 10 mts to finish it. I have used the microwave safe Pyrex vessel for making this payasam. Please make sure you use a microwave safe vessel for cooking in the Microwave....
Ingredients:-
Ripe Mango - 3/4th cup (chopped)
Almonds -5
Cashews -5
Milk - 2 1/2 cup
Sugar - 3 tbsp
Edible Camphor - a pinch
nuts
half cooked mango in milk
Mango & Nuts Mix with Milk
Mango Nuts Payasam
First cook the almonds and cashews with 1/4 cup of water for 2 minutes. Let it cool. Peel the skin off from the almonds and grind both into a fine paste. Keep the paste in the same mixie jar. In the mean time, put the mango 1/4 cup of milk in a vessel and microwave it for one minute. Let it cool. Now put the mango chunks along with the grounded nuts and grind it. Now transfer it to the same vessel where the milk is. Microwave it for one minute. Stir it in between. Now add 2 cups of milk and microwave it for another 2 minutes (since the qty was less, it just took 2 mts for the raw smell of mango and nuts to go). Take it out and stir it nicely. Add the sugar, edible camphor and the remaining milk and microwave it for another one minute. Your payasam is ready to serve hot. Since i have used nuts in it, I did not garnish it at the end and no ghee is used. As I said earlier, this payasam goes to Srivalli's MEC Potluck Party event
