TR4

PUMPKIN STIR FRY / POOSANIKAYI PORIYAL

Hello!!

The weather is returning to normalcy after the typhoon effect. Storms and typhoons have affected many parts of the world.Hope life will be normal soon.Many parts of the world are ready to welcome Fall season. Beautiful colours of the leaves gives a new hope to everyone.Pumpkins will flood the market during this season.

My humble contribution for our 163rd #Foodiemonday #Bloghop theme #PumpkinTreats is this simple and delicious Pumpkin stir fry / poosanikai Poriyal. Pumpkins  are also known as Squash in many areas.The seeds and flowers are also edible .There are many popular delicacies with this popular fall vegetable.

Recipe for Pumpkin Stir Fry / Poosanikai Poriyal

Ingredients:

1 Medium Size pumpkin( cut into cubes)

1/2 Tsp Mustard seeds

1/4 Tsp Asafoetida / Hing

1 Sprig of curry leaf

1/4 Cup Finely chopped Coriander

3 Red Dry Chillies roughly torn

3/4 Tsp Vatha Kozhambu Masala (Store Bought)

1/4 Tsp Turmeric

Salt to taste

2 Tsp Oil

Method:

Wash the pumpkin and cut it into cubes.I have not peeled the skin as it was tender.Heat a wide bottom pan. Add oil. Once the oil is hot add mustard seeds.Once it splutters add the red chillies, turmeric , curry leaves and asafoetida.Mix well. Add the chopped pumpkin. Mix well. Close the lid and allow it to cook on medium flame for about 5-7 mins. Once done add the vatha kozhambu masala and salt to taste. Add 1/2 cup water. Mix well and let it cook untill pumpkin cubes are well coated with the masala. Do not overcook as it will turn mushy.

Serve hot with Rice  or Rotis!!!

Enjoy!!!

TR4

PAHARI ALOO PALDA

Hello

Today I am sharing a wonderful recipe from the beautiful state of Himachal Pradesh .Himachal Pradesh apart from being blessed with breathtaking natural beauty, is also a wonderful blend of exquisite  pahari cuisine that gives any  one  a perfect reason to fall in love with this beautiful mountains dotted state. Himachali or pahari cuisine has a unique aroma and flavour to it due to the use yoghurt and cardamom and cooking on slow flame. Himachali dishes have a lot of influence of Punjabi and Tibetan style of food.I love recipes using humble potatoes.

Pahari Aloo Paldah is a flavorful yogurt based gravy made with basic spices. Goes with piping hot rice or rotis. One of the best Pahari dish I have had till date.This is my contribution for 129th #Foodiemonday #Bloghop theme #HimachalRecipes.

Recipe for Pahari Aloo P alda:

Ingredients:

2 Medium size Potatoes

1 Small Onion finely chopped

200 Gms thick Yogurt

1/4 Tsp Chilli Powder

1/4 Tsp Turmeric / Haldi

1 Tsp Coriander Powder

1/4 Tsp Garam Masala

1 Tbsp Raw Rice

1Tbsp Mustard Oil

Salt to taste

1/2 Inch Cinnamon Stick

2 Cloves

1 Green Cardamom

1 Black Cardamom

Pinch of Asafoetida

1/2 Tsp Jeera / Cumin

Coriander Finely Chopped (I did not have  stock so have not used)

Method:

Mix yogurt and turmeric in a bowl and keep it aside.

Peel the potatoes and  slice them into thick pieces and boil them and keep it aside. Make a fine paste of raw rice and green cardamom. Add this paste to the yogurt mixture and mix well.

Take a heavy bottom pan. Add mustard oil. As it reaches nearly smoking point add black cardamom , Cinnamon  stick , cumin seeds ,cloves and asafoetida. Once you get the aroma add the finely chopped onions and saute on medium flame untill translucent. Now add the boiled potato pieces, coriander powder,salt, chilli powder and garam masala. Toss the mixture untill all the potato slices are nicely coated with the masala for about 3-4 mins. Reduce the flame and add the yogurt mixture. Let it simmer for about 2-3 mins. Once done switch off the flame .

Serve hot with Rice or Rotis.

Enjoy!!!!!!!!!!!