I can’t believe its been a month that I posted any recipe here! Somehow could not manage, some things went completely unplanned then a few days of mood swings, a few days of not so good health and then yes the last month was a very special one for me! It was my little one’s second birthday so was busy preparing for that too!
I wanted to bake a cake for her but then we celebrated her birthday out of station and it required me to bake the cake two days before the birthday which was not a great idea so dropped the plan .
Nevertheless, Sarah really enjoyed her birthday in a resort in Rajasthan where she could keep running in open space with her cousin Pari and be near her favourite Bua, Fufu, Dadi, Nanu, Nani and ofcourse Papa and Mumma all the time!
Finally I am back in mood to do some cooking! Its weird, when I am not in best of my moods, I feel I can’t cook something interesting but then when I cook, I realize that it automatically boosts my mood! So next time on wards, I will not wait for the right mood, I will just cook to get the right mood! This recipe is one of my favourites. A little sweet, a little tangy and of course spicy Pumpkin.
This one goes best with sinful deep fried Poori (fried indian bread).Here we go..
(will serve 3)
- 150 gm Pumpkin, 1 inch pieces with peel (pumpkin should be white, yellow will not give the required texture and taste)
- 1 1/2 table spoon Tamarind paste (modify, if you prefer more tangy)
- 2 tea spoon sugar (modify, if you prefer more sweet)
- 3-4 Dry whole Red Chilly
- 1/2 tea spoon Cumin Seeds(Jeera)
- 1/2 tea spoon Fennel seeds
- 1/4 tea spoon Fenugreek seed
- 1/4 tea spoon Black Cumin seeds
- a pinch Asafoetida (Hing)
- 2-3 Indian bay leaf (Tej patta)
- 2 tea spoon Salt (or as per taste)
- 1 1/2 tea spoon Red chilly powder
- 3 tea spoon Coriander powder
- 1/2 tea spoon turmeric powder
- 4-5 cloves grated or finely chopped Garlic
- 1/4 inch grated Ginger
- 2 table spoon Vegetable oil
- 1/2 tea spoon Garam masala
- Heat oil in a pan. Once hot, add cumin seeds, fenugreek seeds, ginger garlic, whole red chilly, Indian bay leaf, asafoetida & fennel seeds.
- After adding fennel seeds, immediately add pumpkin and black cumin seeds.Keep stirring in between for 4-5 minutes.
- Once the pumpkin pieces look a little fried, add salt and turmeric powder. Mix well, cover with a lid for 4-5 minutes. Open the lid and give a stir after 2-3 minutes.
- Check with the spatula, if the pumpkin is cooked, remove the lid, add the remaining spices and mix well.
- Add tamarind paste and sugar. Mix well.
This one goes to Magic Mingle#9Tweet