Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts

November 10, 2014

Dudde kolmbo recipe - Pumpkin kolmbo Karnataka style

pumpkin sambar in a kadai
Dudde or pumpkin kolmbo recipe- This is a sambar prepared by using red pumpkin and can be served with idli, dosa, vada and rice. Check out other dal - curry - sambar recipes.  aloo matar saarudrumstick thoor dal curry,  kasuri methi dal,  dal curry with white masalamoong dal amti chilkewali moong dal currysoya beans white gourd kooturajma brinjal kootutomato currydal tadkabrinjal curryraw mango curry katachi aamti,  drumstick sambarpalak dal,  Potato sambar,  majjige huli /buttermilk curry , methi thoor dal kadhi.

Preparation time 15 minutes
Cooking time 30 minutes
Yield - serves 5

  • 1/2 cup toor dal
  • 300 grams pumpkin
  • 2 large onions
  • 1 medium cucumber
  • 2 tomatoes
  • 1 large potato
  • Salt to taste

Grind to paste
  • 1 cup grated fresh coconut
  • 7- 8 red chillies, fried to golden brown
  • 1½ tbsp Sambar Powder 
  • 1/2 tsp turmeric powder
  • 1 small lemon sized tamarind

For the tempering
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves


1.  Put all the ingredients mentioned under " Grind to paste" in a mixer and grind it to a smooth paste using some water. Transfer the masala paste to a bowl and keep it aside.
msala paste for dudde kolmbo

2.  Wash and peel the pumpkin, potato and cucumber separately, cut them into medium large pieces and set aside. Wash the tomatoes and peel the onoin, cut them into small pieces and set aside. In a lage sized vessel, boil 8 cups of water and add the chopped vegetables. Boil the vegetables till soft.
vegetables boiled to make dudde kolmbo

3.  In the meantime, pressure cook the thoor dal till soft. Once the vegetables become soft, add the cooked dal  in it.
boiled thoor dal added

4.  Add the masala paste and salt. Mix gently to combine well and bring it to boil.
masala paste added

5.  Further, simmer till you get the desired consistency. Now switch off the flame and add chopped cilantro. Make a tadka / tempering with the ingredients mentioned under " for the tempering " and pour it on the hot kolmbo. Mix well and serve hot with idli, dosa, vada and rice.
coriander leaves added and tempering poured on kolmbo

kolmbo in a pan ready to serve

September 24, 2014

Dudde Poori - Pumpkin poori recipe

Pumpkin poori in plate
Dudde poori recipe - Pumpkin is a healthy yellow vegetable with rich sources of vitamins and minerals. Growing kids must eat them regularly. Usually I make stir fry called dudde sukke with it. But this sukke is not much in demand and nobody likes to eat at home. So I have been making pooris with pumpkin to satisfy the taste bud of my family members. 

Today I am sharing with you all a sweet poori recipe prepared with pumpkin, wheat flour and jaggery. The combination of ingredients are awesome. The pooris are flavorful and loved by all. Pumpkin sweet poori is a teatime snack. It tastes best when served hot and accompanied by savoury snacks. If you have pumpkin in stock, making poori is one of the best ways to use it. It goes exceptionally well with hot tea, coffee or chilled drinks. It doesn't need any side dish. Check out other pumpkin recipes.

Preparation time  15 minutes
Cooking time  15 minutes
Yields  12 pooris

  • 1 cup grated pumpkin
  • 1¼  cups wheat flour
  • 1½  tbsp jaggery 
  • Salt to taste
  • Oil to fry


1.  Wash the pumpkin, peel it and grate.
grated pumpkin

2.  Place a non stick pan on a low flame. Put the jaggery in this pan and allow it to melt.
melted jaggery to make pumpkin poori

3.  Once the jaggery melts, add the grated pumpkin and stir to combine.
pumpkin added to jaggery

4.  Cover the pan with a lid and cook the pumpkins on low flame till soft. Do not add water.
cooking the pumpkin for pumpkin poori

5.  When the pumpkin become very soft and mushy, mash it with the back of a ladle and keep it aside to cool.
mashed pumpkin jaggery mixture

6.  Then add the wheat flour and salt to the pumpkin jaggery mixture. Knead it to a poori consistency dough. Add water if required.
Wheat flour added and kneaded

7.  Divide the dough into 12 equal portions and shape them into round balls.
divided and shaped the dough into balls

8.  Dust the chapati board with wheat flour. Place a dough ball on the board and roll out a thin poori and place it on a plate. Repeat this process to all dough balls.
rolled the balls into pooris

9.  Heat enough oil in a kadai. Put a tiny dough ball in the hot oil and test it. Once the oil become very hot, fry the pooris till golden colour from both sides.
friying the poori in hot oil

10.  Serve hot with choice of your drink and other savoury snacks.  This poori doesn't need any side dish.
Pumpkin poori in serving plate

August 22, 2014

Kaddu ka thepla recipe - Pumpkin thepla - Lal bhoplyachi thepla -

pumpkin theplas in a plate for pumpkin thepla recipe
Kaddu ka thepla recipe - Today I am sharing with you all one more fairly spicy thepla recipe prepared with pumpkin and wheat flour. This mix and roll procedure is certainly a different method than the double roti style of pumpkin paratha which I had posted earlier. This is one of  our most favorite theplas and goes extremely well with chutneys, chutney powder and curd. 

It has a soft texture and alluring flavor. This is exquisitely fine, subtle and pleasing with a hint of mild spice powder. The perfect blend of yogurt, chilly powder, salt and besan turn the theplas in an array of fabulous dish. 

These theplas are suitable to pack in the lunch box. It is a perfect technique to serve good nutritious theplas with healthy ingredients combined into one  dish. The preparation of theplas doesn't need any great skill and  meticulous technique. Even a novice cook can make these theplas very easily. Do check out other paratha and thepla varieties

Preparation time  15 minutes 
Cooking time  20 minutes
Yields  6 pumpkin theplas

  • 250 grams pumpkin, peeled, grated
  • 1 heaped tsp chili powder
  • 1 tsp turmeric powder / haldi
  • 1½  tsp coriander powder
  • 1 tsp cumin seeds powder / jeea
  • 1 cup wheat flour
  • 4 tbsp gram flour / besan
  • 2 tbsp curd / yogurt
  • Salt as required
  • Oil or ghee as required


1.  Scoop out the seeds and wash the pumpkin.  
washed pumpkin for pumpkin thepla

2.  Peel the pumpkin and grate it.
grated pumpkin for pumpkin thepla recipe

3.  Heat 2 tsp of oil in a pan and add the grated pumpkin and saute for 2 minutes. Cook covered until the pumpkins are soft and mushy.  Do not add water. Let it cook in its own moisture.
4.  Once the pumpkins are soft, add the coriander powder,  jeera powder, turmeric powder and chilli powder.
5.  Give a nice stir till all the ingredients combine well and saute for 2 minutes. Remove from the heat. Keep it aside and allow it to cool.
6.  Once the pumpkin mixture cools,  put it in a mixer  and grind it to a smooth paste. Don't add water. 
pumpkin mixture for pumpkin thepla recipe

7.  Transfer the pumpkin mixture to a large plate. Add the wheat flour, besan, curd and salt to it.  Knead it to a smooth dough and keep it covered for 15 minutes. 
knead the dough for pumpkin thepla recipe

8.  Divide the dough into 6 equal portions and roll each portion into a round ball.
dough divided into equal portions

9.  Dust the rolling board with wheat flour. Place one  ball and roll it to a small roti. Apply little ghee and fold it in the middle.
applied ghee on small thepla for pumpkin thepla recipe

10.  Again apply oil or ghee on the surface and fold it as shown in the picture below.

11. Now roll out this triangle shaped roti to a thin and round roti. Use wheat flour to roll.

12.  Heat a griddle and cook the theplas applying 1/4 tsp of ghee till brown spot appears. Finally, apply little ghee on the thepla and remove onto a plate.

13.  Serve hot with chutneys, chutney powder and curd.

July 31, 2014

Pumpkin soup recipe - Lal bhoplyachi soup

pumkin soup in serving bowl
Pumpkin soup recipe - Are you a weight watcher?  Here is the perfect low calorie pumpkin soup recipe for you. A soup  made with pumpkin and tomato is always healthy and very low in calories. I have been trying to make soups using various low calorie vegetables. One of them is pumpkin soup.

Pumpkin contains antioxidants and it is rich in  vitamin A . Pumpkin is weight watcher's favorite vegetable, since it is low in calories. There are few varieties of pumpkins available all round the year. Among them, dark yellow or orange colour pumpkins are tasty and popular. Sometimes I prepare pumpkin subzi and sometimes pumpkin paratha and thepla. The most common traditional sabzis prepared in South Karnataka is dudde sukke. Pumpkin is known as dudde in konkani, kumbalkayi in kannada, kaddu in hindi  and lal bhopla in marathi.  

Pumpkins are also used to make sweet poori, pumpkin boiled in liquid  jaggery is a very popular sweet dish. Now back to the pumpkin soup. This pumpkin soup is thick and creamy texture with slightly sweet and sour taste as i have added tomato in it. If you are looking for low calorie recipes, don't forget to add this soup in your diet. Usually pumpkin soup is served with cream on the top. But I don't add or garnish the soup with cream or butter. For better creamy taste,  you can add two teaspoons of  fresh cream for one bowl of soup.

Preparation Time - 10 minutes
Cooking time - 15 minutes
Yield - serves 3 - 4

  • 500 grams pumpkin, peeled, cut into pieces
  • 2 large tomatoes, cut into pieces
  • 1 small onion, chopped
  • 1/6" ginger, chopped
  • 10 black pepper
  • 1/2 tsp cumin seeds / jeera
  • 2 pinches pepper powder
  • Salt to taste


1.  Wash and peel the pumpkin. Take a vessel and add the pumpkin pieces, tomatoes, onion, ginger, pepper and cumin seeds along with 2 ½ cups of water. 
Chopped vegetables in a vessel - preparing pumpkin soup

2.  Pressure cook it on a high flame till 3-4 whistles. When the pressure releases, remove the vessel and keep it aside till it becomes warm.
Add water to the pumpkin and vegetables preparing pumpkin soup recipe

3.  Once the pressure releases, remove from the cooker and keep it aside till it becomes warm.
pressure cook the pumpkina nd ingrdients -preparing pumpkin soup recipe

4.  Then put the boiled pumpkin and other ingredients in a mixer jar and grind it to a smooth paste. Add water if required. Transfer the paste to the same vessel and add salt. Bring the soup to boil.
Grind the pumpkins - preparing pumpkin soup recipe

5.   Garnish with a pinch of fresh pepper powder and serve the pumpkin soup hot.
Pumpkin soup ready to serve - preparing pumpkin soup recipe

August 13, 2013

Dudde appe recipe - Kumbalkayi appe - How to make pumpkin paniyaram

dudde appe in a serving bowl
Dudde appe recipe - A South Indian appe is a fabulous breakfast snack liked by all. Rava pumpkin appe is nothing but a batter made with semolina and pumpkin cooked in appe mould. It is equally tasty like akki appe made with rice batter. This is a very healthy, delicious and quick to make dish with very few ingredients. So, next time when you go to buy vegetables, please buy one small piece of pumpkin and for a variation try this healthy dish. Note that while preparing appe, do not touch the base and the surface of the appe, till they become firm. If you do not have appe pan, you can also prepare idli using the same batter.

Preparation time - 20 minutes
Cooking time - 30 minutes
Yield - 20 appe

  • 3-4 pumpkin pieces (or 1 cup steamed pumpkin puree)
  • 1 cup rava / semolina, roasted
  • 1 cup milk
  • 4 tbsp curd
  • 4 tbsp jaggery or sugar (adjust accordingly)
  • 3/4 tsp turmeric powder / haldi
  • Salt to taste
  • Ghee/oil as required


1.  Wash the pumpkins and peel them . Cook them in a steamer till they become soft.  (you can also cook the pumpkin in a pressure cooker) 

2.  Cut the steamed pumpkins and grind them to a smooth paste or puree.
pumpkin paste to make appe

3.  Mix the roasted semolina and other ingredients except ghee/oil in a large bowl and make a thick batter, without adding any water and set aside for 10 minutes. 

4.  After 10 minutes, add the pumpkin paste and mix well. Don't use water.
rava and other ingredients added

5.  Then heat the appe pan and pour 1/4 tsp of ghee/oil in each mould.  Pour the batter in the mould using a table spoon. 
heat the moulld and pour batter

6.  Cover with lid and cook it on a medium flame till the bottom of the appe become firm. 

7.  It may take 3-4 minutes. When the appe becomes slightly firm, flip it using a spoon. 

8.  Once it is flipped, reduce the flame to lower and cook for 3 minutes or the other side of the appe becomes golden colour.
cook the appe

9.  When done, serve the dudde appe hot with ghee. 

serve the appe hot

August 3, 2013

Pumpkin paratha recipe - Kaddu ka paratha - Lal bhopla paratha

lal bhopla paratha in a serving plate
Pumpkin paratha recipe - I love to make parathas often because of its ease, simplicity and wholesomeness.  It is convenient to pack parathas in lunch box and we can have it for breakfast too. In my hometown, large sized pumpkins are grown in the backyard of our house. We grew up seeing and eating pumpkin in large scale. We are not a great fan of pumpkin, but whenever we buy pumpkin here,  make sabzi, sweet poori, appe or paratha from it. Like any other paratha, this is also goes well with tomato ketchup, chutneys, pickles and yogurt. 

Preparation time - 20 minutes
Cooking time - 25 minutes 
Yield  -  8 parathas

  • 3 cups wheat flour 
  • Oil or ghee
  • Salt as required

For the filling
  • 3 + 1/2 cups grated pumpkin
  • 2 tsp chilly powder
  • 1 tsp coriander powder
  • 1 tsp grated ginger
  • 1 tsp amchur powder.
  • 1/2 tsp turmeric powder
  • 3/4 tsp cumin seeds powder / jeera powder
  • 2 tbsp sesame seeds / til, roasted (optional)
  • Salt to taste

  1. Mix together the wheat flour and salt. 
  2. Add some water and knead a soft dough of rolling consistency. 
  3. Cover it with lid for 20 minutes. 


1.  Wash, peel and grate the pumpkin using a grater. Mix the grated pumpkin and other ingredients mentioned under " for the filling"  together in a large plate.
grated pumpkins to make paratha

2.  Heat 2 tbsp of oil in a pan. Add the pumpkin mixture to it. Stir fry the mixture till the pumpkin turns soft.
cook the pumpkin mixture to make filling  

3.  When it is done, add roasted sesame seeds and mix well. Remove from the flame and allow it to cool.
add sesame seeds

4.  Take one orange sized portion of dough and dust it with wheat flour. Roll out thin poori sized round roti from it. Roll out another similar size roti and keep aside.
make two poori sized roti

5.  Spread 2½  to 3 tbsp of  pumpkin mixture on one  roti. Place another similar size roti over it. 

6.  Then slightly pat the paratha with your finger tips. Press the edges properly. Otherwise while shallow frying, the edges of the paratha  opens up. Take care of that.
place 3 tbsp filling on a roti

7.  Slightly roll the rolling pin over the paratha and remove the finger marks. Repeat the same process to all parathas. Roll out all the parathas and set them aside.
cover with another roti and slightly roll

8.  Now heat a griddle and smear 1/4 tsp ghee/oil on it.  Place the rolled paratha gently on the tawa.

9.  Pour another 1/4 tsp ghee/oil on the paratha. Again spread 1/4 tsp ghee around the paratha. 

10.  Shallow fry the paratha till golden brown from both sides. When it is done, remove from the tawa. 
shallow fry the paratha

11.  Serve the pumpkin paratha hot with ghee, curry, sabzi, curd, pickle, chutney or tomato ketchup along with some drink like butter milk or lassi.
pumpkin paratha is ready to serve

  1. Before rolling rotis for paratha, apply oil on your palm and knead the dough for 4-5 minutes.
  2. Take care while placing the rolled parathas on one another. They may stick with each other.
  3. Press the edges properly. Otherwise while shallow frying, the edges of the paratha opens up. Take care of that.