Pumpkin Raitha

Pumpkins are rich in beta carotene, the plant form of Vitamin A. They are also a rich source of Potassium and Iron. Pumpkin seeds are a rich source of Protein. The first time I ever had pumpkin raita was in Pune. It has a good flavor and texture. It becomes an excellent accompaniment to any meal.

Serves 3-4

Preparation time : 5 min

Cooking time: 10 min

Ingredients

250 gm yellow pumpkin, boiled and mashed

500 gm curds

1 Tsp oil

½ Tsp cumin seeds

½ Tsp sugar

Rock salt to taste

1 Tsp Roasted cumin seeds powder

Boil and mash the pumpkin and let it cool down to room temperature. Add sugar, salt and cumin powder in the yogurt and whisk it lightly. Add the mashed pumpkin to the mixture. For the tempering, heat the oil and add the cumin seeds. Turn of the heat once the cumin seeds are brown. Add the tempering to the yoghurt, mix well. Chill and serve.

Beetroot Rice

Beetroot is an excellent source of the vitamin B, folate, manganese, potassium, dietary fiber, vitamin C, magnesium, iron, copper and phosphorus. Apart from the nutritive value, I love how the beetroot imparts its colour to the rice, the fresh pink is appealing to eyes, making this dish a visual delight!

Serves: 2

Preparation time: 10 min

Cooking time 30 min

Ingredients:

1 small beetroot, peeled and diced
1 cup rice
1/4 tsp cumin seeds
1/2 small onion chopped
2 garlic cloves minced
1 tsp grated ginger
1-2 green chilly

A handful of roasted peanuts
6 curry leaves
Salt to taste

Wash and cook the rice. In the meanwhile chop the beetroot into small cubes. Heat oil in a pan and add cumin seeds & curry leaves. After few seconds, add the onions, ginger, garlic and green chilly, Sauté them until the onions are transparent. Add the diced beets and Sauté for sometime. Once the beetroot is slightly tender take it off the flame. Take care not to overcook the beetroot, this way their crunchy texture is retained. Mix this mixture with rice gently. Make sure that the rice is not mashed in the process of mixing. Garnish the rice with coriander and serve hot.

Sambhar

Sambhar is an extremely versatile dish to make. One can make it with any vegetable available the time of cooking. The vegetables in the sambhar provide all the required nutrition making it a meal in itself. Sambhar rice is my favourite comfort food.

Serves 2

Preparation time: 20 min

Cooking time: 45 min

Ingredients

1 cup tuvar dal - pressure cooked

water - to give desired consistency

2 tbsp tamarind paste
1 tsp mustard seeds
spices - red chilly powder, turmeric, salt, garam masala - to taste
2 tbsp sambhar masala
1/2 cup onions – chopped

2-3 garlic cloves crushed

Curry leaves
1/2 cup other vegetables of your choice (carrots, beans, radish, brinjal, pumpkin, snake gourd etc)
3 tbsp oil

Wash and cook the dal in a pressure cooker. In a deep pan, heat some oil. Add mustard seeds and wait for them to crackle. Now add crushed garlic andstir till the garlic turns golden. Put in the washed curry leaves carefully. The oil at this point will splatter everywhere. Immediately add the chopped onion. Fry the onions. Once the onions are tender and translucent, Put in the chopped vegetables. Season the vegetables with salt, turmeric powder and the sambhar masala.. Once the vegetables are cooked, mix in the cooked dal. Give it a boil and mix the tamarind paste. Let it boil once again and cook on simmer for about 5 minutes. Garnish with chopped coriander if you want.

Coconut Rice

Coconut rice is a popular south Indian rice dish. It is extremely easy to make and very light on the stomach. Made with fresh and tender coconut, this dish has a very subtle yet distinct flavor. Apart from the taste, coconuts are also a useful source of iron and fiber!

Serves: 2

Preparation : 15min

Cooking time: 30 minutes

Ingredients:

1 cup rice

1 cucumber finely chopped

1 onion finely chopped
1 tbsp cashew bits
3 green chillies slit
1 stalk curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp urad dal
2 tbsp grated fresh coconut
1 tbsp coriander chopped
2 tbsp oil
salt to taste
lemon to taste

Wash the rice. Cook the rice. Heat oil in a heavy saucepan and add urad dal, mustard and cumin seeds, cashews, stir till the mustard seeds start spluttering. Add chillies and curry leaves. Add the grated coconut and Stir for two minutes. Take the coconut mixture and add it to the rice. Mic gently and garnish with coriander before serving.