Sweet Pumpkin Erissery

Pumpkin is a very common backyard vegetable. The greatest  plus-point of pumpkin is that it is a low calorie food item. Our humble pumpkin is very rich in vitamins, especially vitamin A, antioxidants and minerals like calcium, potassium etc. 

Pumpkin is a great cholesterol controller. It is also recommended for those who are trying to reduce their weight. Pumpkin has anti-cancerous properties too. Pumpkin seeds are a great source of fibre and it is good for the heart as it contains mono-unsaturated fatty acids (MUFA).

As far as cooks are concerned pumpkins can be converted into different variety of dishes. One can make curries, soups and desserts. Every part of the pumpkin vine can be cooked and consumed - leaves, fruits, flowers and seeds. 

Method:
1. Remove the skin from the pumpkin, wash and cut into cubes. Pressure cook the pumpkin pieces with 1 cup of water. Set aside to cool.( If you have soaked red gram, pressure cook it along with the pumpkin pieces.)
2. Grind together 3/4 cup grated coconut, cumin seeds, garlic, red chilly powder and turmeric powder into a moderately fine paste.
3. Mash the cooked pumpkin pieces, add the ground mixture and salt to taste. Bring to a boil. If it has thickened too much add a little water to loosen it. Do NOT make it watery.
4. Place a pan on the fire, pour oil, When it starts to boil add all the other seasoning ingredients and stir fry on medium flame. When the coconut turns brown, remove from fire and add the seasoning into the prepared pumpkin erissery and mix well.
Serve with rice.  

Ingredients:

• Ripe Pumpkin - 500 grams
• Soaked red gram - a handful ( optional )
• Grated Coconut - 1 cup (divided into 2 parts, use 1/4 cup for seasoning )
• Garlic - 1 clove
• cumin seeds - 1 pinch
• Red chilly powder - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Water
• Salt

For Seasoning:

• Grated coconut - 1/4 cup
• Mustard seeds - 1/4 teaspoon
• Shallot - 1 ( finely chopped )
• Whole red chilly - 1 ( broken into 2 or 3 pieces )
• Split black gram - 1 teaspoon
• Curry leaves - 1 sprig
• Oil - 2 teaspoons

Pepper Potato

Potato is a very common vegetable / tuber, available in abundance throughout the year. Most of us love the taste of potatoes. This is a starchy vegetable. Potato does not provide cholesterol and does not contain sodium. It is also fat-free. It contains more potassium than banana, spinach or broccoli. Vitamin C is abundant in Potato, so is vitamin B6. It is also a provider of dietary fiber. Traces of other essential minerals are also present in it. 

Method:
1. Peel, wash and cube the potatoes.
2. Combine together potato pieces, red chilly powder, turmeric powder, black pepper powder, curry leaves and salt. Set aside for 10 minutes.

3. Heat a shallow fry pan, pour oil. When the oil starts to boil add the potato mix and stir for a few seconds on medium flame. Cover with a lid and allow the potato pieces to cook. After a few minutes remove the lid and flip the pieces. Again cover and cook. When the potato is cooked, remove the lid and allow to fry. Flip a few times so that the potato pieces are evenly fried.
4. Serve hot.

Ingredients:

• Potatoes -  3 - 4 medium sized
• Red chilly powder - 1/2 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Black pepper - 1/2 teaspoon ( crushed coarsely )
• Curry leaves - 2 sprigs
• Salt to taste
• Oil - 2 tablespoons

Green Tomato Curry

Tomatoes and potatoes belong to the same family. Like potatoes, tomatoes are available round the year. This is a low-calorie vegetable/fruit. Fresh ones are rich in potassium. Tomatoes are a rich source of anti-oxidants which protects one from various types of cancers. Lycopene, an anti-oxidant which is present only in tomatoes protects skin from UV-rays. Tomato is also good for eye-health. It is also a good source of Vitamin C, Vitamin A and beta carotenes. 

Method: 

Wash and cut each tomato into 8 pieces. Peel the onions and slice into thin pieces. Wash and soak the gambooge in half cup of water. Slit the green chilly.

Grind together the grated coconut, chilly powder, turmeric powder and garlic with little water into a smooth paste.

Cook the tomato, onion and green chilly in a cup of water. Cover and cook in medium flame. When it is well cooked, add the coconut paste, salt and the soaked gambooge. Allow to boil. Add water to adjust the consistancy. Bring to a boil. Add a pinch of fenugreek powder and remove from flame.

Heat a pan, add all the seasoning ingredients. When the mustard start to splutter, pour the seasoning over the green tomato curry.
Serve with rice.

Ingredients:

• Green Tomatoes - 3 to 4
• Grated coconut - 1 cup
• Green chilly - 3 to 4
• Onion - 1 medium sized
• Garlic - 2 cloves
• Chilly powder - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Gambooge (kudampuli) - 1 or 2 pieces
• Roasted fenugreek powder - 1 pinch
• Salt
• Water

For seasoning:

• Mustard seeds - very little
• Whole red chilly - 1 (broken into 2 or 3 pieces)
• Shallots 1 (thinly sliced)
• Curry leaves - a few
• Oil - 1 - 2 teaspoon

Drumstick Thoran

Moringa Oleifera, is the botanical name of Drumstick. The flowers and  leaves are also edible. All these are not only nutritious, but also has great medicinal value. The drumstick which is used in the recipe is a great source of vitamin C, B-complex and MUFA. Moringa leaves are said to contain more Vitamin A than carrots, more Vitamin C than oranges, more calcium than milk, more iron than spinach, more potassium than bananas and also contains iron and zinc, which helps hair growth. 

Method:
Pulse the grated coconut, turmeric powder, red chilli powder, cumin seeds and garlic into a coarse mixture.

Scrape the skin off the drumsticks. Wash them and cut into 3" pieces. Slit each piece through the center. Place the pieces in a pan, pour half cup of water. Cover and cook on medium flame. Add little salt halfway through cooking. Before all the water dries up add the coconut mix, lower the flame, mix thoroughly, adjust salt. Allow the water to dry up completely. Remove from flame.

Heat a pan, add all the seasoning ingredients. When the mustard starts spluttering, pour the seasoning over the drumstick and mix well.
Serve with rice.

Ingredients:

• Drumsticks - 2 (medium size)
• Grated coconut - 1/3 cup
• garlic - 1 clove
• cumin seeds = 2 pinch
• Turmeric powder  - 2 pinch
• Red chilli powder - 1/4 teaspoon
• Salt
• Water

For Seasoning:

• Mustard seeds - very little
• Whole red chilli - 1 (broken into 2 or 3 pieces)
• Shallots 1 (thinly sliced)
• Curry leaves - a few
• Oil - 1 - 2 teaspoon