Mathanga Mezhukuparetti | Pumpkin Stir Fry

Do you like pumpkin (mathanga)? 

Pumpkin is a versatile veggie and so can be used to make stir fries, curries, pies, preparing muffins, soups. However, this is not my favourite veggie. But I love to incorporate this veggie as much as possible after learning the benefits of pumpkin. This veggie is rich in antioxidants, vit A and vit C. They reduce the risk of cancer and improves eyesight, heart health. It also a low calorie food, makes you feel fuller for a long time which makes it a great choice for dieting. I have already posted the  mathanga curry and mathanga payaru erissery which are the tastiest form that I loved most with pumpkin. This stir-fry is the latest addition to the weekly menu, as my kids don't like the curry version and don't like the mashed pumpkin style dishes. So this stir-fry is perfect for those kind, and is very simple to prepare. Do give this a try and enjoy with steamed rice !!

 

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 4-5

Author ~ Julie

Ingredients

shallots 8-10

garlic cloves 6-7

pumpkin sliced 4 cups (500g)

curry leaves 2 sprigs

turmeric powder 1/2 tsp

kashmiri chilli powder 1/2 tsp

hot chilli powder /4 tsp

fennel seeds 1/2 tsp

salt to taste

coconut oil 2tbsp + 1 tsp

Watch on YouTube -

Method

• Wash, peel and cut the pumpkin in thick strips. Keep aside.
• Crush the shallots and garlic and keep aside.
• Heat oil in a pan and add fennel seeds. Wait to sizzle and then add the crushed shallots, garlic mix along with curry leaves.
• Add the spice powders on low flame and then sauté.
• Add the cut pumpkin and give a quick mix. To this add salt and 2tbsp water, combine and cook covered for 5 minutes on low flame.
• Check if cooked after 5 minutes and then adjust salt if needed. Simmer another 2 minutes and then dry up any moisture if left, switch off the flame.
• Add a tsp of coconut oil as garnish. Keep covered for 5 minutes and then serve.
• Enjoy with steamed rice !!

RELATED POSTS

* Pumpkin Curry(Mathanga Curry)

* Pumpkin Erissery (Mathanga payaru erissery)

* Pumpkin Cupcakes (eggless)

* Pumpkin Chocolate Muffins(wheat flour)

* Mathan Ela Thoran (Pumpkin Leaves stir fry)

Mango Frooti (Homemade & Preservative free)

As mangoes are seasonal, do you wish to have this fruit throughout the year ? I would love to have this fruit as much as possible and so try to make use of the ripe fresh mangoes in the best possible ways. Mango frooti is one drink that I enjoyed as a kid, and that was bought once in a blue moon, though. But all store brought drinks do have some preservatives. 

Homemade mango frooti is one such healthy drink that you can try making at home and surprise your guests with this chilled drink. This frooti can be preserved for 10 days in the fridge, I have personally used within 10 days, but I think you can extend a few more days if you preserve it in small batches. I have used the pressure cooker to prepare this drink, which is quite simple and faster. Check this simple recipe and enjoy this fruit as much as possible. 

                                  

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 6 glasses

Author ~ Julie

Ingredients

ripe mangoes 2, cubed

raw mango 1, cubed

granulated sugar 3/4 - 1 cup

water 4 cups + 1 cup

Watch on YouTube -

Method

• Wash, peel and cut the mangoes in cubes.
• Add the mango pieces to a pressure cooker and add a cup of water. Place on flame and cook for 2- whistles. Switch off the flame and wait till the pressure is released. Then open the lid, and mash the mango pieces using a potato masher. 
• Add the granulated sugar when hot and mix until the sugar is dissolved. Pour the contents in a clean dry bowl through a strainer. Add little water to the residue and extract the pulp as much as possible.
• Add the remaining measured water little by little and give a quick mix until smooth. Serve in glasses or refrigerate in clean dry glass bottles.

NOTES

* You can add up to 1 cup of sugar, depending on the sweetness of mangoes.

* As it is preservative free, you can preserve the frooti in fridge for a maximum of 10 days.

* Use clean, dry glass bottles to prevent any contamination and reactions.

* The amount of water depends on the thickness of the pulp received, so add water little by little and stop once you receive the desired consistency.

RELATED POSTS 

* Mango Milkshake

* Mango Oats Smoothie

* Manga Thera

* Mango Mastani

 

Morinja Chakka Ada | Ripe Jackfruit Snacks (Oil Free Snacks)

Looking for some guilt free snacks ? Then go ahead and give this filling snacks a try. Jackfruits are in season in Kerala now, how about in other parts of the world? 

This is a healthy quick fix snack that you can prepare on an iron griddle. I used my dosa griddle. Ripe jackfruits work best for this snack, however you can use over ripe plantains too. This is a simple Kerala style snack that you can prepare instantly and enjoy warm.

Watch the #YouTube shorts on morinja chakka ada.

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Author ~ Julie

Serves ~ 8 ada

Ingredients

whole wheat flour 1 cup

ripe jackfruit bulbs (without seeds) 1 cup

grated coconut 1/2 cup

jaggery syrup 1/8 cup

cardamom powder (elakka podi) 1/2 tsp

ghee to smear

Method

• Remove the seeds from the jackfruit bulbs.Cut it small and keep aside.
• Heat a pan and add the cut jackfruit bulbs. Cook the jackfruit until it's soft, switch off the flame and leave to cool. I cooked 2 cups of ripe jackfruit bulbs with 1/4 cup jaggery syrup. I removed half of this mix and made adas. Rest of the cooked jackfruit was frozen, made these adas again after two weeks.
• Add the wheat flour, grated coconut, cardamom powder and give a quick mix. Prepare a loose dough, I haven't added any water as the cooked jackfruit mix was enough to make the dough.
• Heat an iron griddle, I used my dosa tawa (you can use non-stick tawa too but may not get crisp adas). Scoop out a big lemon size dough and place on the hot griddle. Dip the fingers in water and spread the ada evenly to a round shape (don't touch the griddle at any point as it's very hot, spread over the dough).
• Wait for the ada to lightly brown, add ghee on top and flip the ada. Cook evenly until crisp. Remove to a plate.
• Repeat, making all the ada till the dough finishes. Makes 7-8 adas with this measure.
• Enjoy with black coffee / black tea.

NOTES

* I cooked 2 cups of ripe jackfruit bulbs with 1/4 cup jaggery syrup. I removed half of this mix and made adas, rest of the adas was frozen and made these adas again after two weeks.

* I used my dosa tawa, but you can use non-stick tawa too (may not get crisp adas).

* Don't touch the griddle at any point as it's very hot, spread over the dough with wet fingers.

* Depending on the sweetness of the ripe jackfruit bulbs, alter the amount of jaggery. This was very sweet so added only little jaggery syrup.

RELATED POSTS

JACKFRUIT RECIPES
* Chakka Cake
* Chakka Jam

* Chakka Varetti

* Chakka Kumbilappam

* Chakka Puttu

* Chakka Chips

* Chakka Unniyappam

* Chakka Ada

* Mangalorean Jackfruit Fritters(Chakka Bonda)

* Chakka Avalose Unda

* Chakka Kozhukatta

* Chakka Varetti Cups

* Chakka Halwa

* Chakka Appam

* Chakka Pradhaman

* Chakka Pori with Stuffing

* Chakka Ottada

* Chakka Varetti Kozhukatta

Yellow Watermelon Punch ~ Summer Cooler

Do you buy the yellow watermelon? I was always fascinated with the red watermelon and hardly brought in the yellow watermelon. But this time, kids insisted on buying and in fact we started loving the yellow one too. This simple punch can be made with any fruit like pineapple or oranges, however watermelons are best to keep the body cool. I added a handful of pudina, which gave a lovely flavour of pudina (alter as per tastes if you don't like pudina flavour). Beat the scorching sun with some homemade coolers that can help beat the heat and keep you cool to some extent. Quite simple to put together, so just blend and enjoy chilled !!

Watch the YouTube #shorts on Yellow Watermelon Punch.

Preparation time ~ 10 minutes

Cooking time ~ nil

Author ~ Julie

Serves ~  glasses

Ingredients

watermelon 2 cups, cubed

pudina (mint leaves), a handful

ginger, a small piece

granulated sugar 2 tbsp

lemon juice 2 tbsp

ice cubes as needed 

Method

• I have used cooled watermelon, so haven't added extra ice cubes. But if you like it more chilled, then go ahead and add ice cubes.
• Remove as many seeds as possible and cut the watermelon in cubes. Add to a blender jar along with pudina, ginger, sugar and lemon juice. Blend smooth. Add a cup of chilled water and strain the juice. Discard the residue.
• Pour the punch in glasses and serve chilled with more ice cubes.

NOTES

* The amount of sugar can be altered as per sweetness of watermelon.

*  I added a handful of pudina, which gave a lovely flavour of pudina (alter as per tastes if you don't like pudina flavour). 

SUMMER DRINKS

* Mint Ginger Lemonade

* Beet Grapes Juice

* Strawberry Beet Juice

* Carrot Orange Juice

* Mango Milkshake

* Mango Oats Smoothie