Pumpkin Yoghurt is very easy to make and can be done very well even by new cooks. Very tasty in rice or bread.
Ingredients:
Pumpkin slices- 300 gms
Delicious yogurt- 1 liter
Small onion slices
Herbs- 4
Ginger- 1 tsp
Curry- O Rebba
Dried Chili- 1
Oil- 2 tbsps
Dill- ¼ spoon
Cumin- 1 tsp
Mustard- 1 tsp
Senagapappu- 1 tsp
Minapappu- 1 tsp
Salt
Yellow- 1 spoon
Policy:
Heat oil, add dill and let it turn red. Then add mustard seeds and let it simmer.
Now add cumin, senagpappu and minapappu and fry till red.
Now add black pepper, curry powder, gourd slices, turmeric, salt and cover and simmer on medium flame till the slices are soft.
Add green chillies and ginger in a mixing jar and make a smooth paste.
When the pieces are softened, then add ginger green chilli paste and cook for a minute.
Now add the yoghurt and chilli powder and mix well, add the small green onion pieces and serve well.
It is very tasty in rice bread.
"Mint Chilli Powder"
This powder is spicy and good. It tastes so good into hot idlu idli rice. Also, if you add this powder at the end of the frying pan, the frying pan will taste and smell good.
Ingredients:
Mint leaves- 75 gms (overnight shade dried leaves)
Minapappu- 1 cup
Coriander- 1 cup
Dried Chilies- 12-15
Salt
Tamarind- Lemon
Oil- 1 tbsp
Policy:
Mint leaves dried overnight in the shade, including light mint stalks, should be roasted on a low flame until the leaf is dry.
Now heat ½ tsp oil in the same pan and add coriander and fry till red.
Now heat 2 tsp oil and add red chillies.
Heat another ½ tsp oil and add chillies, tamarind and red chillies.
Now add the rest of the mint to the mix and add salt to taste and knead until smooth.
Now add mint leaves and dry.
This powder can be kept fresh for at least a month if kept in a can.
Tips:
The flavor is very good if you add mint leaves as well as light nuts.
Fry and dry with garlic and chillies as you like.
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