Pumpkin tutti frutti

 Pumpkin tutti frutti 

Tutti frutti is a colourful confectionery which is usually prepared with raw papaya, but in this recipe I prepared tutti frutti with pumpkin. It is used in cakes, buns, biscuits, custard and can be served as a topping on ice cream or waffles. 

Ingredients -

2 cup pumpkin chopped/ diced

4 cups water

For syrup -

1/2 + 1/4 cup (3/4 cup) sugar

1-1/2 cup water

For colour -

Pinch red food colour

Pinch green food colour 

Method - 

1. Peel and wash pumpkin. Chop it or dice it in small cubes. 

2. Add 4 cups water in a bowl. Boil it. Add diced pumpkin pieces. Keep boiling it on high flame for 5-10 minutes or until it is semi cooked. Stir in between. 

3. It is perfectly cooked. 

4. Drain the water. 

5. In another bowl add sugar and 1-1/2 cup water. Mix well and heat until sugar dissolves. 

6. Add semi cooked pumpkin pieces. Keep the flame on high. Stir in between. 

7. Boil it for 25-30 minutes or until pumpkin pieces are soft and properly coated with sugar.

8. Perfectly done.

9. Remove it in bowl. Divide it in 2 equal parts.

10. Add red food colour in 1 bowl. 

11. Mix well. 

12. And green food colour in another bowl. 

13. Mix well.  

14. Keep aside for 12 hours or for 1 day. 

15. After 12 hours mix it. 

16. Spread it on wire mesh or kitchen towel. 

17. Let it dry completely. It will take 1 day to dry up completely. 

18. Pumpkin tutti frutti is ready. 

19. It can be consumed immediately or can be stored in fridge. 

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Moong dal onion chutney dosa

 Moong dal onion chutney dosa 

Protein packed moong dal dosa is an instant thin dosa which is prepared by grinding yellow moong dal along with ginger and green chilli. This crispy dosa does not need any fermentation. This is a super easy and a quick breakfast dosa recipe. 

Prep : 30 minutes

Cook time : 3 minutes for each dosa

Makes : 13 dosa 

Ingredients for dosa :

Yellow moong dal : 2 cups

Ginger : 1 tbsp

Green chilli : 2

Salt to taste

Water as needed 

Oil : as needed  

For Red Chutney :

Oil : 2 tbsp

Chana dal : 1 tbsp

White urad dal : 1 tbsp

Green chilli : 3

Dry red chilli : 3

Garlic : 4

Coconut powder : 5 tbsp heaped

Imli paste : 1 tbsp

Sugar : 1/2 tsp

Salt to taste

Red chilli powder to taste

Water as needed 

Topping :

Oil : 2 tbsp

Onion : 1 big size 

*Half onion for cleaning tawa before making dosa 

Method for preparation of dosa batter : 

1. Take yellow moong dal in a big bowl. Wash properly and soak in water for 20 mins. Drain it.

2. Take mixer jar. Add drained moong dal, ginger, green chilli and salt. 

3. Add water little by little and beat it to a smooth batter.

4. Consistency of the batter should be like a normal dosa batter. 

5. Keep aside till use. 

Method for Red chutney : 

1. Heat oil in a small pan. Slow the flame. Add chana dal, urad dal, green chilli, garlic and dry red chilli. Let them splutter for few second on slow flame. Switch off the flame.

2. Add coconut powder and mix. Let it cool properly. Add this mixture in a mixer jar. Add imli paste, salt, sugar and red chilli powder.

3. Add water little by little and beat it to a smooth paste. Transfer it to a bowl and keep aside. 

For topping :

1. Take onion. Peel it, wash it and thinly slice it lengthwise.

2. Heat oil in a pan. Add onion and fry till light golden on high flame. Switch off the flame and keep aside. 

Making dosa : 

1. Heat oil on tawa on high flame.

Slow the flame. Take half onion and clean the tawa.

2. Pour a ladlefull of dosa batter on the tawa. Spread it very thinly and in round shape with ladle. Drizzle oil on sides.

3. Keep cooking on slow flame for few minutes till the top dries up. Turn the side of the dosa.

4. Cook for few seconds, then again turn the side. Take a spoonfull of red chutney and spread on dosa. Top it with fried onion. Fold dosa from the middle.

5. Transfer to a serving plate. Repeat the same process for all the dosa. 

6. Before pouring dosa clean tawa with same onion which was used for the first dosa.

7. Serve as it is or with sambhar. 

8. Moong dal onion chutney dosa is ready to serve.

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Jowar flour roti/ Gluten free sorghum flour roti/ Jowar roti

 Jowar flour roti/ Gluten free sorghum flour roti/ Jowar roti 

Jowar roti is a gluten free flatbread. Jowar roti is prepared without adding wheat flour. This gluten free roti is prepared by mixing Jowar flour with salt, oil, isabgol/ psyllium husk  and then kneaded with hot water. 

Quick tips -

1. Why hot water for kneading?

- Because Jowar flour is gluten free so hot water helps to bind the dough together.

2. Why isabgol/ psyllium husk?

- Because it makes the dough soft and pliable. Adding psyllium husk while kneading the millet dough makes it easy to roll as roti (chapati) with a rolling pin. Psyllium husk is low in carbs and also used as a thickener in many recipes. 

Ingredients -

1 cup jowar atta/ sorghum flour

1/2 tsp salt

1 tsp sesame oil

1/2 tbsp psyllium husk/ isabgol

As needed hot water 

Method -

1. In a bowl mix jowar four, salt, isabgol and 1/2 tsp sesame oil. 

2. Add hot water little by little. Mix it using spoon. Bind it well using spoon as it will be hot. 

3. Take out the spoon and bind it with your fingers.

4. Knead it well for few seconds. 

5. Rub 1/2 tsp sesame oil on the dough. 

6. Cover with wet cloth and keep aside for 15-20 minutes.

7. Take a small ball from the dough and dust it with jowar flour. Place it on the foil. 

8. Roll it with rolling pin by rotating the foil. Dust more flour if needed. 

9. Pick up the foil and place roti on your hand from the foil.

10. Add roti on the hot tawa. Cook on slow flame.

11. Flip the side. Cook on medium high flame.

12. Cook roti from both sides properly using kitchen napkin or on direct flame. 

13. On direct flame...

14. Cook from both sides.

15. Jowar roti is properly cooked.

16. Place it in the serving plate. 

17. Serve hot with dal and sabzi.

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Stir fry mushroom

 Stir fry mushroom 

A quick, easy and delicious way to prepare stir fry mushroom. A perfect sweet and spicy, effortless and healthy dish. 

Ingredients -

Mushrooms : 1 pkt washed cleaned and chopped

Onion : 1 chopped

Cumin seeds : 1 tsp

Dry red chillies : 2-3

Red chilli powder : to taste

Garam masala powder : to taste

Turmeric powder : to taste

Ginger garlic paste : 1 tbsp

Salt to taste

Oil : 1 tbsp

Coriander leaves for garnishing

Tomato ketchup : 2 tbsp or to taste 

Method : 

1. In a frying pan add oil and let it heat up. Add in cumin seeds and dry red chillies and let it sizzle for a minute. 

2. Add in ginger garlic paste and fry for a sec. Add onions and fry it.

3. Fry till translucent.

4. Add in mushrooms and mix well. 

5. The water from the mushrooms will come out fry this on high flame stirring in between untill  the water gets evaporated. 

6. Add in red chilli powder and salt and mix well on slow flame. Add turmeric powder, garam masala powder and mix well. 

7. Add tomato ketchup and mix well. 

8. Fry this for 5 minutes on high flame.

9. Garnish with coriander leaves. 

10. Serve hot as a side dish. 

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