Pumpkin (Mathanga ) Erissery - kerala style

Ingredients

1. Red gram (Vanpayar)               50 gm
2. Pumpkin (Mathanga) diced      100 gm (1 ½ cup)
3. Salt                                             1 ½ tea spoon

For grinding
1. Coconut (Grated)                      half of one medium coconut
2. Cumin seeds (Jeera)                  1 table spoon
3. Dry Chili                                    5 nos
4. Turmeric   powder                    ½ tea spoon
5. Curry leaves                             ½ strips

For tempering
1. Oil                                             3 table spoons
2. Mustard seeds                           1 tea spoon
3. Curry leaves                              ½ strips
4. Coconut grated                         2 table spoons
5. Black lentil (Urad daal)             2 table spoons (skin removed)
6. Dry chili                                    1 no

Preparation
 Step 1:  Soak red gram over night. In 2 cups of water cook this red gram.              
                               OR
 Put red gram in pressure cooker and add 2 cups of water.  After 8 whistles take this out
 Step 2: Remove pumpkin skin and cut into small cubes. Cook pumpkin in 1 cup water.
 Step 3: Make a paste of the ingredients given for grinding.
 Step 4:Mix cooked pumpkin,red gram along the water remaining with that and the coconut paste.Allow to boil for 10 minutes.Add salt for taste.
 Step 4: Heat oil in a frying pan and add mustard seeds. When mustard splutters add curry leaves and 1 dry chili (broken into two pieces). Add the remaining ingredients given for tampering. Once the coconut and urad daal turns light brown color add this to cooked pumpkin and red gram. While serving mix well. 

Puliyothara(Tamarind Rice)

Thai Curry rice

Vanpayar thoran (Red gram )

Ingredients

1. Red gram (Vanpayar)               100 gm

2. Coconut (Grated)                      one medium bowl

3. Cumin seeds (Jeera)                  1 tea spoon

4. Dry Chili                                   4 nos

5. Turmeric   powder                    ½ tea spoon

6. Garlic                                       1 clove   

7. Curry leaves                             1 strip

8. Oil                                           3 table spoons 

9. Mustard seeds                         1 tea spoon

10. Salt                                        1 ½ tea spoon

Preparation

Step 1:  Soak red gram over night. In 3 cups of water cook this red gram. Drain the water after it is cooked.

                OR

 Put red gram in pressure cooker and add 3 cups of water.  After 8 whistles take this out and drain the water.

Step 2: Crush Coconut, 3 dry chili, turmeric powder, 3 curry leaves, cumin seeds and garlic clove.

Step 3: Heat oil in a frying pan and add mustard seeds. When mustard splutters add curry leaves and 1 dry chili (broken into two pieces).

Step 4: Add cooked red gram and crushed coconut mixture.  Stir well for 3-4 minutes. Add salt. Taste for salt and add more if required. 

Soya chunks curry

Tomato paneer

Ingredients

1. Tomato                                         3 nos (Medium size)

2. Paneer  (Cheese cubes)                100 gm

3. Onion                                           2 nos (Medium size)

4. Chili powder                                 1tea spoon

5. Turmeric   powder                        ½ tea spoon
6. Ginger Garlic  paste                      1 tea spoon   
7. Green chili                                    2 nos
8. Oil                                               4 table spoons 
9. Garam masala powder                  ½ tea spoon
10. Salt                                            1 ¼  tea spoon
11. Coriander leaves                        1 strand

Preparation

Step 1: Cut tomatoes into small pieces. Chop onions    and cut green chili length wise. For ginger garlic paste take one clove of garlic, one small piece of ginger and make fine paste. Cut paneer into small cubes.

Step 2: Heat oil in a frying pan and add onion. Stir for some time. Then add green chili and ginger garlic paste. Stir well for 5 minutes. Then add tomatoes and stir well .Add turmeric and chili powder. Stir until oil gets separated (Almost 10 minutes). Add paneer and close the pan with lid for 2-3 minutes. Then add 4 table spoon of hot water. To make thick gravy smash 3-4 paneer cubes by spoon. Stir carefully for 3-4 minutes (Paneer should not get broken ). Add garam masala powder and salt. Taste for salt and add more if required. 

Step 3: Add coriander leaves for garnishing.

Cabbage fry