Parangikai Paal Kootu

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This is a very simple authentic dish made with yellow pumpkin.It has mild sweetness and can be served in place of pachadi (Sweet accompaniments for rice) or just increase the jaggery and can be served as a dessert by itself

Ingredients
Parangikai chopped: 2 cups
Milk:1/2 cup
Grated coconut: 2 tablespoons (This can also be substituted with coconut milk)
Rice powder: 1 tsp
Salt: to taste
Grated jaggery: 2 tsp
Turmeric powder: a pinch
Hing: a pinch


For seasoning
Ghee/oil: 1 tsp
Mustard seeds: 1/2 tsp
Urad dhal: 1 tsp
Red chillies: 2
Cashew nuts: 4 (Optional)


Procedure:
Step1:
Cook the chopped pumpkins in 1.5 cups of water for around 10 min in low heat

Step2:
Mix rice flour in 1/2 cup of water and keep it aside


Step4:
Once it becomes tender add rice flour mixed in water, milk, turmeric powder, salt , grated jaggery and boil for couple of more minutes

Step5:
Add grated coconut/coconut milk and mix well.Dilute with water if necessary

Step4:
Season with red chilli, mustard seeds and urad dal with ghee/oil

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#6 hosted by Srivalli

PARANGIKAI VATHA KUZHAMBU

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Parangikai / Yellow Pumpkin is used in various South Indian dishes. The vegetable has a subtle sweet taste and is certain to tickle the tastebuds when used in Vetha Kuzhambu (Tamarind gravy)

Ingredients
Yellow pumpkin (parangikai) cubed: 1 cup
Tamarind: Lemon sized
Chilli powder:1.5 tsp
Coriander powder: 1 tsp
Turmeric powder: 1/4 tsp
Hing: a pinch
Grated jaggery: 1 tsp (optional)
Rice flour: 1 tsp
Salt: 1 tsp


For seasoning
Sesame oil: 1 tablespoon
Mustard seeds: 1/2 tsp
Methi seeds (Fenugreek): 1/2 tsp
Channa dal (Kadala parupu): 1 tsp
Curry leaves: a sprig
Red chillies: 1 or 2


Procedure:
1) Heat oil in a kadai and add mustard seeds. Once it starts spluttering, add methi seeds and channa dhal and fry till golden brown. Add curry leaves and red chillies (broken)as well

2) Remove the skin of the pumpkin and cut into cubes. Add the cubed pumpkin and fry for a couple of minutes

3) Extract the tamarind juice and add it to the fried pumpkin
4) Mix 1 tsp of rice flour in 1/2 cup of water and add it.
5) Now add, chilli powder, cpriander powder, turmeric powder, salt, hing and jaggery and bring the mixture to a boil

6) Then simmer and boil for 10 - 15 minutes until the gravy thickens a bit
7) Serve with hot rice and paruppu thuvayal/ appalam

Step by Step Pictures

Cut into cubes

Fry it slightly with spices

Cook in tamarind extract

Home made chocolates

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Recipe Source: Palakad Chamayal 

Ingredients
Cocoa powder: 1/3 cup
Dry milk powder: 1.25 cups
Sugar: 3/4 cups
Butter: 1/4 cup(1/2 stick / 50 gm)
Water: 1/4 cup
Walnuts/Cashews: 1 tablespoon


Procedure:
Step1:
I used non fat dry milk powder available at walmart.It was little crumble.So I powdered it and then used it.

Mix the cocoa powder and milk powder together and keep it aside

Step2:
In a non stick pan mix sugar with 1/4 cup of water and bring it a boil.The lower the heat and keep stirring until one string consistency is reached

Step3:
Add butter and keep on stirring until all the butter is mixed well in the sugar syrup

Step4:
Now switch off the flame and add the cocoa milk powder little by little and stir well

Step5:
Line a pan with parchment paper (alternatively you can also grease the pan with butter) and pour the mixture

Step6:
Level it with a spatula and let it cool down for 5 - 10 min.Mark the cuttings when it is still warm

Step7:
Cut it to desired shape and refrigerate for 30min


Step8:
Now remove the chocolates from the pan and enjoy

Sending this to Book Marked Recipes event by Aipi and Priya