Mathan Pachadi ( Pumpkin Sauce)

Hi all, I wanted to make this recipe and my mom who is in India, told me all the ingredients and making over the phone. However, recently when I wanted to make it again, I forgot the process. Hence, came up with my own version and process of it. Pachadi is usually a side for Molagootal or curd rice etc. It can be yogurt-based or jaggery based with coconut and spices. So, here comes pumpkin pachadi, taught by mom but using my own process.

INGREDIENTS

Pumpkin pieces: 1 cup chopped into small squares

water: About 1-2 cup until chopped pumpkin is submerged

Tamarind quarter-sized soaked in water, remove pulp: About 2 Tbsp

Salt: 1 Tsp

FOR GRINDING

Jaggery: 1-2 Tbsp

Coconut: 1 Tbsp

Mustard seeds: 1/2 + 1/2 Tsp

Red Chilli: 1 medium

All-purpose flour: 1-2 Tsp

water

FOR TADKA

Mustard seeds

Vendhayam (fenugreek seeds): 1/4th Tsp

Mathan Pachadi ( Pumpkin Pachadi)

MAKING

Take a shallow pan, add the chopped pumpkin in enough water ( about 1 cup) with a pinch of turmeric and salt. Allow it to cook until the pumpkin is soft. Now add in about 2 Tbsp of tamarind water. Cook for another 2 minutes in low flame.

Now grind the coconut, red chilli, mustard seeds, Jaggery with all-purpose flour. Grind it well with a little bit of water. Add it to the cooked pumpkin, allow it to simmer. Switch off the gas.

For Tadka, heat 1 tsp of oil, add 1/4th Tsp mustard seeds and some fenugreek seeds. Once the mustard splitters, add it to the pachadi. That's it, delicious pumpkin pachadi is ready to serve.

TIPS/VARIATIONS

Garnish it with fresh curry leaves. you could add the jaggery separately, but I ground everything together. All-purpose flour is optional. It's only used for thickening. Once you add the all-purpose flour, make sure you switch off the gas after 1 boil.

Eggless Pudding Cake with Sugar Syrup

Hi all, this recipe is again from my son's kitchen. He made it looking at a recipe from a book and I was amazed at how perfectly it came out. I have always made cakes with eggs as I personally believe, cakes come out great with eggs in it but I was proved wrong with this cake and I am very happy about it. This cake that my son made was the best and makes me so proud as a mother.

INGREDIENTS

PUDDING CAKE

All-Purpose Flour: 1 cup

Butter: 2 Tbsp Melted

Brown Sugar: 1/2 cup

Baking Powder: 1 Tsp

Salt: 1/2 Tsp

Milk: 1/2 cup

Chopped Nuts

SAUCE

Brown Sugar: 1 cup

All-purpose Flour: 1 Tbsp

Butter: 2 Tbsp Melted

Salt: 1/4th Tsp

2 Cups boiling water

EGGLESS PUDDING CAKE

MAKING

First, mix all the sauce ingredients in a bowl and set aside. You will end up with a sugar sauce liquid.

Now for the cake, in a large bowl, beat butter and sugar until well blended. it will be wet and coarse, it should have a liquid consistency. Next, add the flour, baking powder, salt to the butter mixture adding enough milk to get the required batter consistency. and mix it well. Pour it into a baking dish, add the chopped nuts on top and bake at 350 degrees F, for 40-45 minutes or until a knife inserted comes out clean.

Delicious pudding cake is ready to eat. Slice it up and add the brown sugar sauce on top until the cake absorbs all the sauce. It adds a delicious flavor to it.

TIPS/VARIATIONS

I was amazed by the flavor of this cake, the brown sugar and butter give it such a delightful taste. I added chopped nuts like pecans, almonds, pumpkin seeds, and used it as a garnish on top of the batter before placing it in the oven.

The best part for me was that it did not use any egg or yeast.

You could prepare a bigger batch by doubling the measurement of ingredients.

You could also add bananas and make it a banana cake (which I did)  or you could add orange zest to it and make it orange flavored. Basically, this cake could be used as a blank canvas and you could make it your own.

CHOW MEIN

Hi All, back again this time with a dish that my son made for us. He has taken quite an interest in cooking and every Friday he comes up with a special dinner. He made this looking at a book, it was so tasty that I had to share it in my blog. I got the exclusive right for it. Of course, he made the modifications based on what we have available at home. But this came out so well. Sharing it with all of you.

CHOW MEIN

Chow Main is where the noodles are cooked separately then added to the stir-fried vegetables and sauce.

INGREDIENTS

1 packet of Egg Noodles

Canola oil: 4 Tbsp

Red Onion: 1 thinly sliced

Carrots: 2 cut into thin sticks

Snow Peas: 1 and a 1/2 cup

Spinach: 1 cup chopped into halves

Bean sprouts: 1 and a 1/2 cup

SOY SAUCE MIXTURE

2 Tbsp Soya Sauce

1 Tsp Salt

1 Tsp Sugar

1 Tsp Corn Starch

1 Tsp Sesame oil

Chow Mein

MAKING

First, cook the egg noodles as per packet instructions, drain the water, sprinkle with olive oil, and then set aside.

Mix the soya sauce, salt, sugar, corn starch and sesame oil in a bowl and set aside. This will be added to the noodles at the end.

Now, heat 3 tbsp of oil in a big skillet or a wok. Add the onions and carrots, saute it for a minute or two, then add the snow peas and stir fry for another minute. Then add in the egg noodles along with the spinach and the bean sprouts and mix it thoroughly. 

Finally, add the soya sauce mixture and toss it until everything is blended well.

TIPS/VARIATIONS

You could add chili sauce to the noodles for spice. I garnished the noodles with siracha sauce and it worked well for me.

I had never had snow peas or bean sprouts but I must admit, it added a beautiful touch and texture to the dish. The crunch of the bean sprouts and the texture of the snow peas were great. The egg noodles looked more like fettuccini pasta.

ROASTED CAULIFLOWER TACOS

Hi all, This recipe comes straight from my son's kitchen. He has taken up a keen interest in cooking during this lockdown. He had been planning to make this all week and finally it was executed. The combination of different textures, flavors, and spices worked out beautifully. It tasted so well and was delicious.

ROASTED CAULIFLOWER TACOS

ROASTED CAULIFLOWER TACOS

INGREDIENTS

TACOS SHELLS ( Soft) OR ROTI's: 10-12

ROASTED CAULIFLOWER 

Cauliflower Florets: 2 Cups
Cumin-Coriander Powder: 1 Tsp
Oil: 1-2 Tsp
Chilli Powder: 1/2 Tsp
Sea Salt: As required

MAKING

Pre-heat the oven to 350'F. Mix all the above with oil and spread it in a baking tray. Place it in the oven and bake for about 20-30 minutes or until crispy brown

SAUCE

Tomato: 1/2 a tomato chopped (3 Tbsp)
Almonds: 3-4
Garlic: 3 and 1 more for add on so total 4
Maple Syrup: 1-2 Tsp
Olive Oil: 1Tsp
Dry Red Chilli: 1-2
Sea Salt:1/2 Tsp
Cumin-Coriander powder: 1/2 Tsp
Lemon Juice: Juice squeezed from 1/2 a lemon

MAKING

Roast the Almonds and Garlic without peeling the outer cover until light brown. Peel off the garlic cover. Take a bowl, add the roasted Almonds-Garlic, and all the above ingredients into it. Grind into a sauce with salt and a bit of water (1/2 Tsp)

ADD-ONS for the TACOS

Caramelized Onions: 1 small onion chopped and sauteed in 1 Tsp Butter with some salt until it is caramelized

2-3 small Red Potatoes dipped in All-purpose, salt and chilli flakes batter and shallow fried until golden brown

Chopped Cilantro and Chopped Green Pepper: 1 Tbsp each


Delicious Roasted Cauliflower Tacos are ready to serve. Eat it with a combination of all the above or make your own combo.