Kaddu sabzi, puri aur raita
Portions serving: 7-8 pax
Preparation time: 10 min
Cooking time: 60 min
Ingredients
For kaddu ki sabzi:
Kaddu white 500 gms
Potato peeled 2 pcs
Mustard oil ¼ cup
Jeera 1 tsp
Kalonji ½ tsp
Yellow mustard ½ tsp
Fenugreek seeds ½ tsp
Bayleaf 2 pcs
Dry red chilli 1 pc
Saunf 1 tsp
Onion sliced 1 cup
Green chilli chopped 1 tbsp
Ginger & garlic paste 1 tbsp
Salt 1 tsp
Turmeric powder 1 tsp
Red chilli powder 1 tsp
Coriander powder 2 tsp
Sugar 1 tbsp
Garam masala ½ tsp
Amchur powder 1 tsp
Water as required
Coriander chopped 1 tbsp
For puri:
Wheat flour 1 cup
Suji ¼ cup
Kalonji ½ tsp
Salt ½ tsp
Oil 1 tbsp
Water as required
For raita:
Curd 1 cup
Black salt ¼ tsp
Sugar 1 tsp
Dried mint leaves ½ tsp
Roasted jeera powder ½ tsp
Red chilli powder a pinch
Boondi ¼ cup
Coriander chopped 1 tsp
Method:
Kaddu ki Sabzi:
1. Preparation: Start by thoroughly washing and cleaning the white pumpkin and potatoes. Peel the outer skin of both vegetables, ensuring they are clean and ready for cooking. Cut the pumpkin and potatoes into thick slices, setting them aside for later.
2. Tempering: Heat a pan over medium heat and add mustard oil. Once the oil is hot, add a mixture of aromatic spices including cumin seeds, nigella seeds, yellow mustard seeds, fenugreek seeds, fennel seeds, and dry red chilli. Allow the spices to splutter, releasing their flavours into the oil.
3. Sauteing: Add sliced onions and chopped green chilli to the pan. Saute the onions until they turn translucent and develop a golden-brown colour. Stir in ginger and garlic paste, allowing them to cook until their raw aroma dissipates, enhancing the overall flavour of the dish.
4. Seasoning: Time to add the essential seasonings to the dish. Sprinkle salt, turmeric powder, red chilli powder, and coriander powder into the pan. Stir well to evenly coat the onions and spices with the vegetables, creating a flavorful base for the curry.
5. Cooking: Add the sliced pumpkin and potatoes to the pan, ensuring they are coated with the spice mixture. Mix everything thoroughly, allowing the vegetables to absorb the flavours of the spices. Cover the pan with a lid and let it cook on medium-low heat for about 7-8 minutes.
6. Adjusting Consistency: While cooking, if the mixture appears dry or starts sticking to the pan, add a splash of water to create a gravy-like consistency. Stir occasionally to prevent the vegetables from sticking to the bottom of the pan and to ensure even cooking.
7. Final Touch: Once the vegetables are tender and cooked through, add a hint of sweetness with sugar and tanginess with amchur powder (dry mango powder). Sprinkle freshly chopped coriander over the dish for added freshness and flavour. Cook for an additional minute to allow the flavours to meld together.
8. Serving: Kaddu ki Sabzi is now ready to be served hot alongside fluffy puris and refreshing raita. Enjoy the burst of flavours in every bite!
Puri:
1. Preparing the Dough: In a large mixing bowl, combine wheat flour, semolina, salt, nigella seeds, and a drizzle of oil. Gradually add water and knead the mixture into a semi-tight dough. Cover the dough and let it rest for 5-10 minutes to allow the gluten to relax.
2. Shaping and Frying: Pinch off small portions of the dough and roll them into smooth balls. On a lightly floured surface, flatten each ball into a small disc using a rolling pin. Heat oil in a deep frying pan over medium heat. Carefully slide the flattened dough discs into the hot oil and fry until they puff up and turn golden brown on both sides.
3. Draining Excess Oil: Once the puris are cooked to perfection, use a slotted spoon to remove them from the oil and transfer them to a plate lined with kitchen paper towels. This will help absorb any excess oil, ensuring your puris are crispy and not greasy.
4. Presentation: Serve the piping hot puris alongside the flavorful Kaddu ki Sabzi and refreshing raita for a complete and satisfying meal experience. Garnish with fresh coriander leaves for a vibrant touch.
Raita:
1. Preparing the Base: In a mixing bowl, whisk together creamy yoghurt, black salt, sugar, dried mint powder, roasted cumin powder, and a pinch of red chilli powder until smooth and well combined.
2. Adding Texture: Gently fold in crispy boondi (fried chickpea flour balls) and freshly chopped coriander leaves into the yoghurt mixture. This will add a delightful crunch and burst of flavour to the raita.
3. Final Touch: Adjust the seasoning according to your taste preferences, adding more salt or spices if needed. Transfer the raita to a serving bowl and garnish with a sprinkle of roasted cumin powder and a few whole boondi for visual appeal.
4. Serving: Refreshing and tangy Boondi Raita is now ready to be served alongside the delicious Kaddu ki Sabzi and fluffy puris. It not only complements the flavours of the main dishes but also provides a cooling contrast to the spicy curry.
8 фев 2024
