Archive for August 17th, 2010


Pumpkin isa very nutritious vegetable and also helps to reduce blood pressure. It has a light sweet touch with an inviting taste, if the vegetable curry is prepared with the required finesse.A simple method of preparing one of the dishes is given below.


ripe pumpkin(red/yellow)-250 gms,

jagerry-100 gms,

coconut scrapings-1/2 cup,

red chillies-4(to be cut into small pieces),

mustard seeds-1 tsp,

urid dal- 1tsp,

salt to taste and

coconut oil- 2tsps.


Wash and de-skin the pumpkin.

Cut it into medium size pieces.

Heat oil in a pan, crackle mustard seeds, add the chillies and urid dal and fry to a light brown shade.

Add the pumpkin pieces and salt , sprinkle little water on the top and cook on a low flame.

When half cooked, add jagerry and coconut scrapings  and cook again  till the water is fully evaporated.

The curry is ready.

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This laddu is made as neivedhyam in Konkani temples in the month of Karthik.

The preparatoin is very easy.


raw kerala banana(nenthrakkai)-2 nos,

jagerry-250 gms,

cardamom powder-1 tsp and

oil for frying.


Remove the outer skin of the banana completely.

Cut the banana into very small pieces.

Deep fry in oil.

Using a cup of water, make syrup from jagerry to 2 thread consistency.

Remove from the flame, add the fried banana pieces and cardamom powder and mix well.

Make laddus, applying a little ghee on palms, when the mixture is still reasonably hot.

When they get cooled, tranfer them to an airtight container.

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The chips, made from these vegetables are also similar to the preparation of the potato chips. These chips are also as tasty as the potato chips. The only difference is in the seasonality of these vegetables.


breadfruit/sweet potato-500 gms,

salt- 2 tsps and

oil for frying.


De-skin the fruit / potato and wipe it with a cloth.

Make chips using a chips maker machine.

Make salt solution with 1 tbsp of water and the salt and keep it handy.

Heat oil in a pan.

Fry 1/4th of the chips.

When the chips are just about to be ready, sprinkle a spoonful of salt solution on the top and roll the chips over thoroughly.

When the foam on the top of the hot oil subsides, remove the chips from the pan, using a perforated laddle.

Place them on a tissue paper to remove the excess oil. When it gets cooled, store in an airtight container.

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