Mathanga curry(Pumkin Curry)

Kerala Vegetarian Dish – Mathanga Curry (Pumpkin Curry)

Kerala Vegetarian Dish – Mathanga Curry (Pumpkin Curry)

Kerala Vegetarian Dish - Mathanga Curry (Pumpkin Curry)
Kerala Vegetarian Dish – Mathanga Curry (Pumpkin Curry)
Kerala Vegetarian Dish Mathanga curry (Pumkin Curry) is very tastiest Kerala Dish. Almost with all vegetables, you can prepare curry like this. In Kerala Main gravy mixture is the base of coconut paste. Coconut mixture, coconut oil, and curry leaves are the main enhancer of taste and aroma of the majority of the dishes. Especially the taste secret of Kerala Vegetarian Dish Mathanga curry  is coconut paste.
 
These all ingredients are suitable for your health also. In this Kerala Vegetarian Dish Mathanga curry No fear of cholesterol and fat in these dishes. This curry you can use with Rice, Roti, and with anything.
 
Kerala dishes are tasty and healthy. Try one of the tastiest dish Mathanga curry. I brought it for you this time.
Lets us start the recipe of  Mathanga curry (Pumkin Curry)
 
Ingredients which you needed to prepare  Mathanga curry (Pumkin Curry)
 
Mathanga (Pumpkin)           250 gm
Onion                                     1 medium size
Green Chillis                         3-4 nos
Salt                                          As per need
Turmeric powder                  Half Teaspoon
Coconut grated                      Half cup
Water                                      As per the cooking process
For seasoning
 
Coconut oil                   2-3 Teaspoon
Curry leaves                 Few
Mustard seeds             half teaspoon
Dried red chilli            1-2 nos.
 
Preparation method of Mathanga Curry 
 
Wash the vegetables and cut (to cut the vegetables I always use a wooden chopping board, cos using plastic or like other materials, there are chaces of some of the particles definitely mix with our vegetables while we cut. I recommend you best wooden chopping board) them into medium sizes. 

Keep a pan on flame, add some coconut oil, and let it heat up. Put sliced onions into it, sauté well. Then add the pumpkin pieces and green chillis. Sauté for a while. Add one cup of water, cook it by covering.
 
Once the point to reach the vegetable tender, add the needed amount of salt. Cover it back and continue the balance cooking process.
 
When the vegetables cooked well it to its tenderness, add the ground coconut mixture into it. Water as per the consistency you can increase. Let it boil well and then keep the lid and cook for a while. In between the cooking time you can add turmeric powder.  Cook well let the coconut mixture combined with the cooked vegetables. Turn off the flame.
 
Now its time for seasoning. Keep a pan on flame, add some coconut oil splutter the mustard seeds, followed with dried chilli and curry leaves. This mixture transfer to the cooked curry. Serve Pumkin curry  with rice and chappati.

       

BIHAR-ORGANIC-FOOD-RECIPE

DAHI VADA

BIHAR-ORGANIC-FOOD-RECIPE

Dahi Vada is one of the mouth-watering Indian delicacies. It can prepare in your kitchen. Dahi Vada is a well known North Indian side dish. It is prepared with lentil and yogurt, this is a simple-to-make formula that is adored by individuals of all age gatherings. 

This formula is a mix of flavors, chutney, crunchy vada, yogurt and naturally slashed coriander. The rising method of Yoghurt is good for health. It tastes best when presented with a supper or lunch dinner. 

One Truth behind the food is, anyone wanting to lose weight can include this food in your diet, at that point this makes for healthy tasty enjoyment. For celebrations around, this Dahi Vada recipe makes for a heavenly side dish. You can include your own touch of flavors to these recipes. You can simply change a few flavors according to your taste and get the appreciation of your loved ones.

Ingredients

500 gm urad dal 

1/2 teaspoon baking powder 

2 cup yogurt (curd) 

1/2 teaspoon powdered red bean stew 

1/4 teaspoon dark salt 

salt as required 

1 cup of refined oil 

1 teaspoon sugar 

2 tablespoon cumin seeds 

1 tablespoon chaat masala 

For Garnishing 

2 inches ginger 

1 bunch chopped coriander leaves 

2 green bean stew 

2 tablespoon tamarind paste

Method

Stage 1 

Wash and soak the urad dal (BLACK GRAM) for 4-5 hours. Grind finely without adding water.  The batter needs sufficient thickness to make the vada. Beat the batter till light, add salt, baking powder and beat well once more. 

Stage 2 

To test whether the mixture is prepared or not, gradually drop the batter in a glass of water. Once the batter glides on the top, it is prepared, if not you have to beat it more. 

Pre-heat oil in a deep khadai, place a plastic sheet in your palm. Wet the plastic sheet and spot a little batter and shape like a major lemon measured ball. 
Stage 3 

Shape the ball and flattened with wet fingers and drop gradually into the hot oil. Fry on medium warmth for at some point and afterward fry on low warmth till darker. Remove these broiled vadas into a bowl of water and let them splash for 15-20 minutes. Take out and delicately press between your palms to remove the excess the water overflow. Keep them aside. Complete the process of making vadas with the rest of the batter and put them in water the same as above.

Stage 4 

Blend yogurt thoroughly and make sure no bumps. Add the sugar, salt and blend well. 

To make the Dahi vada Masala: 

Fry the cumin seeds till light darker and fragrant. Pound to a smooth powder. Finely chop the green chilies and coriander leaves. Scrap the ginger clean, wash and cut into tiny pieces. 

To serve, place the vadas in a serving bowl and pour the curd blend uniformly everywhere throughout the vadas and spread them totally. Sprinkle masala powder, red bean stew powder, and cumin powder. Additionally, put a spoon of tamarind and green chutney. Enjoy the tasty Dahi Vada!