Browsing Tag:

Pumpkin

Dips & Raita/ Maharashtrian/ Winter Special

लाल भोपळ्याचे भरीत / Bhopalyache Bharit / Pumpkin Raita

I think this is the easiest and quickest recipe you can make with Pumpkin. It has very few ingredients and it does maintain Pumpkin flavor. “Lal Bhopla” in Marathi translates to Pumpkin and since this recipe has yogurt in it, we can call it raita but more traditionally it’s called भरीत / Bharit.

BHoplyache Bharit pumpkin raita

 

It’s cooked pumpkin mixed with yogurt seasoned with flavorful tadka using mustard seeds, cumin seeds, coriander seeds, hing and curry leaves and green chilis. Some sugar and some salt. That’s it! The simplicity of ingredients really elevate the pumpkin flavor.

लाल भोपळ्याचे भरीत / Bhopalyache Bhareet / Pumpkin Raita

लाल भोपळ्याचे भरीत / Bhopalyache Bhareet / Pumpkin Raita

Soft, sweet sour and savory raita.

Ingredients:

Instructions:

  1. Peel and dice the Pumpkin into big cubes. 
  2. Steam it until it becomes really soft. It takes about 10-15 minutes.
  3. Yogurt should not be too sweet, a little sour yogurt works well for this recipe.
  4. Once cooked, let it cool down. Smash it with forks and mix it well with yogurt.
  5. In a small pan, heat the ghee and prepare tadka byadding mustard seeds, cumin seeds, coriander seeds, curry leaves, green chilis and hing and turmeric powder.
  6. Add this seasoning to the above mixture.
  7. Add salt and sugar to taste and mix well.
  8. Serve with chopped cilantro leaves on top.
Maharashtrian/ Snacks/ Winter Special

भोपळ्याचे घारगे / Bhoplyache Gharage/ Sweet Pumpkin Puri

Mahabaleshwar, Maharashtra, India
Source – http://nitinmahesh.blogspot.com/

My primary school had a unique tradition of biding farewell to 4th grade students by taking them on a two-day trip to Mahabaleshwar. It’s a hill station  situated amongst Sahyadri range and it’s about 115 km from Pune.

This used to be the only two-day school trip and I still remember all the planning and plotting we did to decide who all would stay in one room and how we would convince out favorite teacher to stay with us in our room. of course, food was an important part of discussion and also a prestige issue as to who gets what from home and to make sure we all don’t get one thing  and so on … Our class teacher had asked our parents to pack one tiffin and keep it as a surprise for us, you know the joy of discovering your favorite thing made by your mom with an element of surprise, truly priceless!

We were half way through and our teacher asked us to open our surprise lunch box and guess what I had in my box. भोपळ्याचे घारगे  (Bhoplyache Gharage). It’s a traditional Maharashtrian tea-time snack, The puris are made with Pumpkin and Jaggery and whole wheat flour. Soft yet not too sweet! Best for picnic, as they last for couple of days. They keep you full but not so heavy on your stomach.

Bhoplyache Gharage

भोपळ्याचे घारगे / Bhoplyache Gharage/ Sweet Pumpkin Puri

भोपळ्याचे घारगे / Bhoplyache Gharage/ Sweet Pumpkin Puri

Soft, not too sweet pumpkin puris.

Ingredients:

Instructions:

  1. Peel and dice the pumpking into big cubes. 
  2. Steam it until it becomes really soft. It takes around 10-12 minutes. Do not add water to pumpkin while steaming.
  3. While it's steaming hot, mix the grated jaggery and mix well.
  4. Let it cool down so you can add whole wheat flour and knead a firm dough. Like you would make it for regular puris.
  5. Add 1 tea spoon of hot oil and knead it again. The dough should not stick to your hands.
  6. Pumpkin tends to leave water so adjust the amount of flour accordingly. Add sesame seeds if you like.
  7. Now you have two options, either roll our individual puris or make a big one and use cookie cutter or a sharp edged bowl and cut small puris out of it. I used the second option which is quicker and you get equal sized puris.Bhoplyache Gharage in making 1Bhoplyache Gharage in making 2
  8. In a medium pan, heat the ghee on a medium flame and deep fry the puris until golden brown.
  9. Don't let them turn too brown or else they become hard once cool down.
  10. Let them cool down and you can store them in an airtight jar for up to 6 days.Sweet Pumpkin Puris

My first official sweet entry for “Dish It Out – Squash & Sugar” event happening here at MyHomeMantra till March 31st. DishItOut

Breakfast/ Maharashtrian/ Quick n Healthy/ Snacks

लाल भोपळ्याचे धपाटे / Pumpkin Paratha

When I saw a small red pumpkin in farmer’s market, it reminded me of my childhood. My gradma (aajji) used to make gharage (घारगे) and dhapate (धपाटे). I used to love eating gharage after coming home from school. ‘Gharga’ is a sweet pumpkin puri and of couse a deep fried puri. Dhapata on the other hand, is a savory version and it’s not deep fried, so it’s more like a paratha or thepla.

pumpkin_paratha

It must be healthy as there is nothing unhealthy – either ingredients or the process. Give it a shot.

Red Pumpkin Paratha / Thepla

Red Pumpkin Paratha / Thepla

Easy to make, no special ingredients and no much preparation.

Ingredients:

Instructions:

  1. Cut pumpin into big pieces, wash it nicely and also remove the center part that might contain seeds,
  2. Steam these big pieces for 5-8 minutes, until the pumpkin becomes tender.
  3. Meanwhile, cut green chilis and garlic into fine pieces. Grate some ginger.
  4. Once steamed, let it cool. Rinse it with cold water to quicken the process.
  5. Smash it with hands and make sure there are no lumps.
  6. Add finely chopped chilis, garlic, ginger, salt, sugar, turmeric and all the seeds.
  7. You can also cilantro but it's optional.
  8. Add whole wheat flour and besan gradually and prepare dough. Pumpkin should have enough water so add water only if needed. pumpkin_paratha_in_progress1
  9. If the dough feels very sticky, add more wheat flour but also adjust the amount of salt.
  10. Use some oil, to knead the dough.
  11. Now make small balls and roll it into small parathas, use wheat flour for dusting. pumpkin_paratha_in_progress2
  12. Roast them lightly on a tawa using ghee. pumpkin_paratha_in_progress3
  13. Ready to serve!
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