Pumpkin (mathanga) Curry - Indian Style RECIPE#171

Recipe Courtesy :- My Mommy . Special thanks to  Julin Johnson for  the Pumpkin ( Mathanga ) .

Step 1:- Chop 250 grams /.55 lb / .25 kg  of pumpkin into small pieces as in the picture below and   keep aside .

Step 2:- Heat a pan , add 1 table spoon of vegetable oil ( canola) , and add 1/2 of an onion ( chopped) , 2-4 garlic cloves ( chopped ) and 3-4 green chillies ( splitted ) .

Saute for 4-5 minutes on medium flame ,  until the onion gets  a light brown color.

Step 3:- Now add the chopped  pumpkin (mathanga)   (step 1 ), and saute for a minute .

Step 4:-  Add 1 teaspoon of turmeric powder, 1/2  a teaspoon of Kashmiri chili powder, 1 teaspoon of cumin powder,  1/2  a  teaspoon of coriander powder ,

 salt and 2 cups of water .Combine well and cook for 10 -15 minutes on medium flame until the pumpkin is well done . 

Step 5:-   And now  mash ''the cooked pumpkin '' well with a spatula .

Step 6:-   Add  1/4 cup of  coconut  milk powder  OR  1/2 cup of  finely grated coconut . Combine well and cook for another 1-3 minutes on low flame.

Step 7 :- In another  pan  ,   heat   table spoon of oil ( canola)  . Splutter 1 1/2 teaspoon of mustard seeds ,    2-3 dried red chilliies  .

Step 8 :- Pour  the ''step  7 ''  over   ''Step 6 curry ''.Combine well .

Step 9 :-Add 1/2 cup of finely chopped cilantro  . 

Step 10 :- ''Cook'' for another 2-3 minutes on low flame .

Step 11:- Pumpkin (mathanga)  Curry - Indian Style -  style  is  ready.......  Enjoy .......:) ...... JA -Mathew- 

Thoran with Tindora and asparagus ( Indian Style ) RECIPE#170

Step 1:- Finely chop 25-30 tindoras  , and a bunch of asparagus  and   keep aside .

Step 2:- Heat a pan , add 1 table spoon of vegetable oil ( canola) , and splutter 2 teaspoon of mustard seeds  ,

1/2 of an onion ( yellow) , 4-5 chopped garlic cloves 2-3 spitted green chillies , Saute for 4-5 minutes on medium flame ,  

Now add the tindora and asparagus (step 1 ),

1 teaspoon of turmeric powder, 1/2 teaspoon of Kashmiri chili powder, 1 teaspoon of cumin powder, 10-12 curry leaves .

Combine well , and add 1/2 cup of water , salt ,and cook for 12-14 minutes on medium flame .

Now add 1 cup of grated coconut , 

and combine well and cook for another 5 minutes  on low -medium flame , until the  water  has completely evaporated . 

Step 3:-  Thoran with Tindora and asparagus    is ready ....Enjoy as a side dish for  steamed rice /chapattis/tortillas /fulkas ........JA-Mathew- :)  

Thoran with Mustard greens and spinach ( Indian Style ) RECIPE #169

Step 1:- Thoroughly wash a bunch of  mustard greens , 

  finely chop the leaves  and keep aside .

Step 2:- Thoroughly wash   16 oz   baby spinach or spinach  , and 

 finely chop the leaves  and keep aside .

Step 3:- Heat a pan , add 1 table spoon of vegetable oil ( canola) , and splutter 2 teaspoon of mustard seeds  ,

1/2 of an onion ( yellow) , 4-5 chopped garlic cloves 2-3 spitted green chillies , Saute for 4-5 minutes on medium flame , 

 Bring down the flame and add 1 teaspoon of turmeric powder, 1/2 teaspoon of Kashmiri chili powder, 1 teaspoon of cumin powder.

Saute for another 2 minutes on low flame 

Step 4:-  Now add the finely chopped leaves  ( step 1 &  step 2) ,

Combine well and add salt and  1/2 teaspoon of   NIRAPARA MEAT MASALA powder. And keep for  minimum 1/2 an hour.

Step 5:- Cook on medium flame for 10 minutes ,  and when it is half done   add  a cup of grated coconut  . And cook for another 8-9 minutes on low -medium flame , until the  water  has completely evaporated .

Step 10:-  Thoran with Mustard greens and spinach   is ready ....Enjoy as a side dish for  steamed rice /chapattis/tortillas /fulkas ........JA-Mathew- :)  

Easy Chili Chicken ( Indian Style ) RECIPE# 274

Step 1:-   Cut 2 lb/ 1 kg  of thighs into small cubes ,  and  marinate  ''the chicken cubes '' with  an egg, 1 1/2 teaspoon of kashmiri chili powder,  salt , 1 1/2 teaspoon of black pepper powder, 4-5 teaspoons of soy sauce , and 1 table spoon of  corn flour  .

And refrigerate for 1-2 hours .

Step 2:- Combine  2 table spoon of corn flour or all purpose flour and 1/2 cup of water and keep aside.

Step 3:-   ''Cube Cut'' 1 1/2 yellow/ red  onion , a red pepper and a green pepper and  keep aside .

Step 4:- Heat a pan , add  1-2 cups of vegetable oil ( canola ) , when the oil gets warm, 

 add the marinated chicken pieces ( step1) , and  fry until it gets a  golden brown color .

And place them on a paper towel .

Step 5:- Heat a  wide nonstick pan , add 3-4 table spoon of vegetable oil ,  and add 5-6 garlic cloves ( finely chopped) , 3" ginger root ( finely chopped ) and  5-8 spitted green chillies .  Saute on high flame for 2-3 minutes 

Step 6:-  Now add   the onion  ( step 3) , saute  for 2-3 minutes , 

and add the red and green pepper (Step 3) , 

Saute  for another 2-3 minutes on high flame .

Step 7:- Now  BRING DOWN THE FLAME and  add the fried  chicken pieces  (step 4)  , 3/4 cup of water ,  1 teaspoon of soy sauce , 2 table spoon of  red chill sauce ,  salt 

and 2-3 table spoon of Step 2 ''paste ''. Combine well and cook for 3-4 minutes on low flame.

Step 8:-   Garnish with Chopped cilantro of spring onion .Easy Chili Chicken ( Indian Style ) is  ready ....Enjoy  with  steamed rice /chapattis/tortillas /fulkas ........JA-Mathew- :)