Khatta Kaddu (pumpkin vegetable)

Ingredients

     

• Pumpkin : 500 gm
• Cloves : 3
• Red chillies: 2-3
• Fenugreek Seeds : 1 tsp
• Coriander Seeds : 1 tsp
• Cumin Seeds : 1 tsp
• Green Cardamom : 1
• Whole Red Chillies : 2
• Black Peppercorn : 4 -5
• Turmeric Powder : 1/2 tsp
• Chopped Coriander Leaves : 1 tbs
• Salt to taste
• Mustard Oil : 1 tbsp

How to Make Khatta Kaddu

      

• Peel off the skin from pumpkin and cut into cubes.
• Make a mix of whole spices and grind in mortar and pestle(you can also use grinder to grind)
• Now heat mustard oil in a pan and let it smoke out. 
• Add red chillies as whole.
• When the oil is warm, add above grinded spices.
• Add turmeric and salt and cook for a few seconds.
• Add pumpkin cubes and mix the spice well.
• Add a cup of water and cover the pan for 10 minutes on low flames.
• Check when pumpkin is soft and cooked enough to eat.
• Garnish with chopped coriander leaves.
• Serve khatta kaddu hot with poori or chapati.

Mal puda (himachali dish)

Ingredients:

1 cup wheat flour 1 tsp fennel seeds or saunf  sugar to taste  water  ghee or oil for frying Recipe: Seive the wheat flour.  Add the fennel seeds.  Add sugar according to your taste. Add more if you want more sweetness.  Add water and make a batter.  The batter can be slightly thin than the normal dosa batter.  Mix well so that the sugar dissolves. I have used sugar. But if you like the taste of jaggery, you could use jaggery too. In 2 or 3 tsp of water, melt jaggery .  Use this melted jaggery to make the batter with the wheat flour.  Add more water if required. Heat a flat non-stick griddle. Smear it lightly with ghee or butter or oil.  Now take 2 tbsp of the batter and pour the batter on the griddle. Spread the batter in a circular fashion like a dosa. Once the base of the pooda starts cooking, you will see the top also getting cooked.  Smear ghee  on the top side. Cook for 2 minutes. Now flip the pooda.  You can apply ghee on this side if you want or like.  There is no need as you had already applied ghee on the griddle before. Cook again for 2 minutes.  You can flip it again if its not done.  When the puda becomes browned on both sides its done Serve the puda hot with kaddu ki sabji,mint chutney or with kheer. And enjoy the taste.  Make the other pudas in the same manner. Tips while making the sweet pudas: Use a non stick flat pan or griddle. When spreading the batter, always keep the griddle on a low flame. Cook the poodas on a medium flame, so that they get cooked evenly. this is a great himachali recipe so try and enjoy the taste.