Wednesday, July 20, 2016

Sweet Pumpkin Kuzhambu


Sweet Pumpkin - 1 kg
Water - 1 1/2 cups
Salt to taste
Jaggery - 1 1/2 tablespoon
Red Chili Powder - 1 teaspoon
Turmeric powder  - 1/4 teaspoon
Tamarind Extract (Thick) - 1 tablespoon

For Grinding:

Cooking Oil - 2 teaspoons
Coriander Seeds (Dhaniya Seeds) - 1 tablespoon
Benagl Gram (Channa Dal) - 1 tablespoon
Cumin (Jeera) - 1/2 teaspoon
Fenugreek Seeds (Methi Seeds) - 1/2 teaspoon
Dry Red Chilies - 6
Peppercorns - 1/2 teaspoon
Curry Leaves - 6
Asafoetida (Hing) Paste
Coconut - 1/4 cup

For Seasoning -

Cooking Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Curry Leaves - 5
Dry Red Chili - 1


  1. In a small pan, heat little oil and roast all the ingredients mentioned in 'For Grinding' separately. Set the flame to medium while roasting so that you do not burn any ingredient. Let the ingredients cool down completely.
  2. Cut sweet pumpkin into cubes. I prefer it with peel. If you do not like the peel, you can discard the peel.
  3. Take pumpkin pieces, water, salt, jaggery, red chili powder, turmeric powder and tamarind extract in a pot. Cook until the pumpkin pieces turn soft but not mushy.
  4. Meanwhile using little water, blend the roasted ingredients into smooth paste.
  5. Add the blended paste to the cooked pumpkin pieces. Add water (approx. a cup) to adjust the consistency - it should not be very thick. Let it simmer for 7-8 minutes. Turn off the heat
  6. To prepare seasoning, heat oil in a small pan, add mustard seeds, curry leaves and dry red chili pieces. When the mustard seeds stop spluttering, add this to the simmering kuzhambu. Turn off the heat.
  7. Serve hot with rice and ghee.

Tuesday, July 12, 2016

Drumstick Leaves & Moong Dal Curry


Split Green Gram  (Moong Dal) - 1/2 cup, soaked in water for 2 hours
Drumstick Leaves - 4 ounce (approx. 113 grams)
Cooking Oil - 1/2 teaspoon
Green Chilies - 3
Salt to taste
Turmeric Powder - 1/4 teaspoon
Lemon Juice - 1 tablespoon

For Seasoning:

Bengal Gram (Channa Dal) - 2 teaspoons
Black Gram (Urad Dal) - 1 1/2 teaspoons
Cumin Seeds (Jeera) - 1/2 teaspoon
Mustard Seeds - 1 teaspoon
Dry Red Chili - 1
Curry Leaves - 4


  1. Bring about 3 cups of water to boil in a pot.
  2. Add soaked green gram and cook until soft but still firm and holds shape. Strain out the cooked water, you can use the strained water later. Keep aside.
  3. Meanwhile, thoroughly wash and chop the drumstick leaves. Do not include the stem, tender stems are fine to use.
  4. Chop green chilies.
  5. In a pan, heat 1/2 teaspoon oil.
  6. Add chopped green chilies. Saute for half a minute.
  7. Add chopped drumstick leaves and cook until they wilt. When cooked the leaves will not be very soft or mushy. Add a 1-2 tablespoons of water strained from cooked green gram. 
  8. Now add salt and turmeric powder. Mix well.
  9. Add cooked green gram, mix gently until well combined. Cook for 3-4 minutes on medium flame. If it is too dry, add 1-2 tablespoons of water strained from cooked green gram. 
  10. Turn off the flame, add lemon juice. Mix gently.
  11. In a small pan prepare seasoning by heating 1 teaspoon oil, bengal gram, black gram cumin seeds, mustard seeds, dry red chili pieces and curry leaves.
  12. When mustard seeds stop spluttering, add asafoetida powder and add it to the cooked drumstick leaves and green gram. Mix well.
  13. Serve hot with rice and ghee.
  1. After Step 6, you can add 1 chopped/sliced onion, saute until it turns translucent and proceed with the Step 7 mentioned above.

Tuesday, June 28, 2016

Upside Down Plum Cake

Serves: 6 - 8


For topping:

Black Plums, ripened - 4
Granulated Sugar - 3 tablespoons
Butter - 1 tablespoon
Water - 1 teaspoon
Vanilla Extract - 1/2 teaspoon
Lemon Juice - 1/2 teaspoon

For Cake:

Ener - G (Egg Replacer) - 4 1/2 teaspoons
Warm Water - 6 tablespoons
Cake Flour - 1 3/4 cups
Baking Powder  - 1 1/2 teaspoons
Baking Soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Fine Granule White Sugar - 1 cup
Soft Butter - 1/4 cup
Vanilla Extract - 1 tablespoon
Yogurt - 1/2 cup
Cooking Oil - 1/4 cup
Whole Milk - 2/3 cup

For Aid:

8" Round cake pan


  1. Shred 1 plum, discard the seed.
  2. In a sauce pan, take sugar and 1 teaspoon water. Heat it until the sugar starts caramelizing. 
  3. When the sugar turn golden brown, add shredded plum, vanilla extract and butter. Stir on medium heat until it thickens little bit. Turn off the heat.
  4. Add lemon juice, mix well. Keep aside for cooling down.
  5. Halve the remaining 3 plums, discard the seed and cut them into thin slices. Keep them aside.
  6. Preheat the oven to 250F/180C.
  7. Grease the cake pan.
  8. Now to prepare the cake batter, in a small bowl, whisk together Ener - G and warm water. Whisk thoroughly to remove any lumps. Keep aside.
  9. In another bowl, take cake flour, baking powder, baking soda, salt and sugar. Mix well until well combined. 
  10. Now cut the soft butter through the flour. Mix it thoroughly until you get a crumbly texture.
  11. In another bowl, mix together diluted Ener-G, vanilla extract and yogurt. Mix until well combined.
  12. Pour the wet ingredients to the dry ingredients and mix gently until well combined. If you using an electric mixture, use medium speed while mixing.
  13. Now add milk slowly and gently mix until well combined. If using an electric mixer, use low speed.
  14. Now spread the prepared plum sauce evenly on the bottom of the cake pan,
  15. Arrange the plum slices in a circular fashion with each slice slightly overlapping the other to form one full layer.
  16. Now pour the batter on top of the plum slices.
  17. Bake for 30-40 minutes or until the skewer inserted in the center of the cake comes out clean.
  18. Remove the cake pan from the oven, turn it upside down and place it on a wire rack to cool down.
  19. Carefully unmould the cake, cut and serve.

Note: To prepare cake flour at home, from every 1 cup of All-Purpose flour, remove 2 tablespoons of flour and add 2 tablespoons of Cornflour. Mix well.