Pumpkin Buttermilk Curry

I have never tasted this curry anywhere else. One Pumpkin was left, not enough to make pumpkin curry, so i thought i will mix and match pumpkin curry and buttermilk :) and lo! it came out to be good - A loved it. It is tasty and really simple to make. What more do I want?? :)

Pumpkin Buttermilk Curry

Ingredients

1. Yellow Pumpkin	:1 ½ cup
2. Onion	: 2 small
3. Green Chilly	:6 no’s
4. Curry Leaves	:2 sprigs
5. Cream	: Half cup
6. Buttermilk	:1 Cup
7.Salt	: As needed
8.Asafoetida	: ¾ teaspoon
9. Turmeric Powder	: ¼ teaspoon
10. Tamarind Juice	: extracted from a small ball  the size of a gooseberry
11. Oil	: enough to sauté the onion
To temper
1. Mustard Seeds	:1 teaspoon
2. Black Gram	:1 teaspoon
3. Fenugreek Seeds	: ½ teaspoon

Method:

• Microwave the diced pumpkin with just ¼ cup of water in the microwave for about 6 minutes (till it is soft). After it cools down mash it without lumps and keep it aside.
• Dice the onions into small cubes and slit the green chillies.
• In a pan heat oil and crack the items under “to temper” one by one followed by onion. Green chilles and curry leaves.
• Saute the onions till translucent, then add asafoetida, salt and tamarind juice.
• After the mixture starts boiling, add the mashed pumpkin and mix well.
• When the mixture starts boiling again add cream and buttermilk and switch off the stove just before it boils and serve it hot.

Cauliflower Masala

My husband, A loves caulifower and I hate it. So I always evaded buying it. But last day I took pity on him and after a long time I bought this vegetable. Since I all my previous experiments with this vegetable backfired I took no chances and searched the net and got inspired from a recipe from rak’s kitchen. This Gobi Masala is the result of that and it came out to be great…he loved it… I am jotting it down so that I don’t forget this recipe… if it could be of anyone’s help I am glad  :)

Cauliflower Masala

Ingredients

Cauliflower	: 2 ½ cups
Onion	: 2 small
Ginger Garlic paste	: 1 teaspoon
Tomato	: 2 small
Green Chilly	: 2 no’s
Curry Leaves	: 1 sprig
Salt	: As needed
Cream (optional)	: 1 tablespoon
Red Chilly Powder	: 1 teaspoon
Coriander Powder	: 2 teaspoon
Garam Masala	: ½ teaspoon
Biriyani Masala	: ½ teaspoon
Turmeric Powder	: ¼ teaspoon
Coriander Leaves	: chopped, 3 tablespoon
Oil	: enough to sauté the onion
Water	: ¼ cup
To temper
Cumin Seeds	: 1 teaspoon
Clove	: 1 no.
Cinnamon	: 1 inch piece
Cardamom	: 1 no.

Method:

• In a pan heat oil and temper the items under “to temper” and then sauté the chopped onions.
• When the onions become translucent add ginger garlic paste& curry leaves and sauté for another 2 minutes before adding cubed tomatoes.
• Once the tomatoes are soft and mushy, add Red chilly, Coriander. Turmeric and Biriyani Masalas and fry for 2 minutes.
• Then add cauliflower, water and salt and mix well.
• Close the pan and cook it till the cauliflowers are soft.
• Once the cauliflowers are done add the cream and coriander leaves and serve hot.