Monday, 25 August 2014

Pumpkin Erissery /Mathanga erissery



Onam is near and these days people go crazy searching for recipes for vegetable side dishes and you can see lots and lots of recipes online or on screen. We don't celebrate Onam, but still never forget to order Sadya from restaurants as this is the only time we get to eat 14-16 types of curries with our Choru (rice) and 2 types of payasams too. ..yumm!! Otherwise who cares to cook so many side dishes. Cooking is not that tough compared to chopping. I always felt that's the most difficuilt and time consuming task while preparing Sadya. Ofcourse grating coconut, if you are in India, could be more difficuilt ; but here, that's a blessing when you have a Lulu or Manama (supermarkets) near ;) where you get grated coconuts any time of the year.


Ingredients:
(Reference:Marias Menu) though made my own variations

Mathanga/Pumpkin     500gms ( 3cups)
Turmeric                      1/2 tsp
Water                           1 cup
Red chilly powder       1/4tsp
Coconut                       4 tbsp (to garnish)
Oil                                1 tbsp

To Grind
Coconut                       1/2 cup
Cumin/Jeera                 1/4tsp
Green chilly                 2 or more
Pepper powder            1/4 tsp

To temper

Coconut oil                  2 tbsp
Mustard                        1/2 tsp
Curry leaves                 few
Shallots                         4





 Method:

1. Cook pumpkins with water, turmeric powder, salt and red chilly powder till it is done. Mash nicely and keep it aside.

2. Grind 1/2 cup coconut with jeera, pepper and red chilly powder. Add this to pumpkin. Let it boil and simmer for about 5-6 minutes.

3. Meanwhile, heat 1 tbsp oil in a pan and roast coconut (kept for garnishing) till it turns brown and crispy texture. Remove it on a plate. Heat oil in the same pan for tempering. Crackle mustard seeds in it and throw in curry leaves and shallots immediately. Fry till the onion turns brown. Pour this over mathanga. Mix well. Serve with roasted coconut garnished on top. 


Variations:

Try with cowpeas/ vanpayar added to mathanga. ie; 250gms mathanga and 1/2 cup cowpeas for this same recipe.

Roast coconut a little more time if you prefer it that way.



10 comments:

  1. very nice recipe truly amazed with the wonderful photography dear

    ReplyDelete
  2. I used to add cow peas! erissery looks yummy

    ReplyDelete
  3. I so much am like you in the first statement - don't celebrate Onam but would order a couple of meals to relish them at home... and oh, don't u feel so filled that you could sleep araam se for 3 hours! :) The erissery looks too good...

    ReplyDelete
  4. Erissery luks yummy.... And d bowl uhum unum ... Max? Background super... Grey... Wu d u pls tell me how u take such wonderful pics... ? Keep going

    ReplyDelete
    Replies
    1. yup..its' frm Max... for pictures, u need a DSLR , a tripod and lotsssss of patience! with these 3 things you can take amazing pictures :)

      Delete
  5. Looks too delish.. Inviting pics..

    ReplyDelete
  6. oh god...my fav dish with drool worthy pics...I am madly loving your photographs Hasna...keep it up!

    ReplyDelete
[Reply]

Monday, 25 August 2014

Pumpkin Erissery /Mathanga erissery



Onam is near and these days people go crazy searching for recipes for vegetable side dishes and you can see lots and lots of recipes online or on screen. We don't celebrate Onam, but still never forget to order Sadya from restaurants as this is the only time we get to eat 14-16 types of curries with our Choru (rice) and 2 types of payasams too. ..yumm!! Otherwise who cares to cook so many side dishes. Cooking is not that tough compared to chopping. I always felt that's the most difficuilt and time consuming task while preparing Sadya. Ofcourse grating coconut, if you are in India, could be more difficuilt ; but here, that's a blessing when you have a Lulu or Manama (supermarkets) near ;) where you get grated coconuts any time of the year.


Ingredients:
(Reference:Marias Menu) though made my own variations

Mathanga/Pumpkin     500gms ( 3cups)
Turmeric                      1/2 tsp
Water                           1 cup
Red chilly powder       1/4tsp
Coconut                       4 tbsp (to garnish)
Oil                                1 tbsp

To Grind
Coconut                       1/2 cup
Cumin/Jeera                 1/4tsp
Green chilly                 2 or more
Pepper powder            1/4 tsp

To temper

Coconut oil                  2 tbsp
Mustard                        1/2 tsp
Curry leaves                 few
Shallots                         4





 Method:

1. Cook pumpkins with water, turmeric powder, salt and red chilly powder till it is done. Mash nicely and keep it aside.

2. Grind 1/2 cup coconut with jeera, pepper and red chilly powder. Add this to pumpkin. Let it boil and simmer for about 5-6 minutes.

3. Meanwhile, heat 1 tbsp oil in a pan and roast coconut (kept for garnishing) till it turns brown and crispy texture. Remove it on a plate. Heat oil in the same pan for tempering. Crackle mustard seeds in it and throw in curry leaves and shallots immediately. Fry till the onion turns brown. Pour this over mathanga. Mix well. Serve with roasted coconut garnished on top. 


Variations:

Try with cowpeas/ vanpayar added to mathanga. ie; 250gms mathanga and 1/2 cup cowpeas for this same recipe.

Roast coconut a little more time if you prefer it that way.



10 comments:

  1. very nice recipe truly amazed with the wonderful photography dear

    ReplyDelete
  2. I used to add cow peas! erissery looks yummy

    ReplyDelete
  3. I so much am like you in the first statement - don't celebrate Onam but would order a couple of meals to relish them at home... and oh, don't u feel so filled that you could sleep araam se for 3 hours! :) The erissery looks too good...

    ReplyDelete
  4. Erissery luks yummy.... And d bowl uhum unum ... Max? Background super... Grey... Wu d u pls tell me how u take such wonderful pics... ? Keep going

    ReplyDelete
    Replies
    1. yup..its' frm Max... for pictures, u need a DSLR , a tripod and lotsssss of patience! with these 3 things you can take amazing pictures :)

      Delete
  5. Looks too delish.. Inviting pics..

    ReplyDelete
  6. oh god...my fav dish with drool worthy pics...I am madly loving your photographs Hasna...keep it up!

    ReplyDelete