Pumpkin curry

A truly lip smacking pumpkin curry. I had it noted it down from some site and recently tried to make it. It was delicious. You will need goda masala for it. If you want recipe for it leave a comment and I can write it down.

You will need

500gm  pumpkin

3Tb coconut

3 Tb sesame seeds

3 Tb peanuts

1 tsp tamarind

1 tsp red chilli powder

salt to taste

1 Tb jaggery/ brown sugar

3 tsp goda masala

1 tsp turmeric powder

To season:

mustard, asafoetida and fenugreek seeds, a little of each

Dry roast coconut and sesame. Grind with tamarind and peanuts.

Season in oil  the mustard, fenugreek and hing. Add the chopped peeled pumpkin and cook with salt and turmeric powder. Cover and cook till nearly done. Add the paste and rest of the ingredients. Cook for five minutes and remove.

You can add water to cook pumpkin. I did not have to since the pumpkins here cook fast.

Recipe source: some genius!


Lunch salad

This salad is one I make often. All the salad ingredients can be stored in the fridge for a few days. The dressing  can be stored for a few days too. Dress the salad  at the time you want and you have a protein packed, healthy lunch. The taco chips are a must for texture!


3Tb mayonnaise

3Tb yogurt

2Tb olive oil

2 tsp lemon juice

1 tsp apple cider vinegar

1 clove of garlic

a handful of coriander leaves

1 tsp chilli powder

1 tsp cummin powder

1 tsp salt

1 tsp honey

Process the above till you get a smooth dressing.

Salad Ingredients

Romaine salad or any salad leaves

cabbage, red or white

black beans or rajma from a can

cheddar cheese cubed

Cherry tomatoes



taco chips

Toss the salad ingredients, add the dressing to your taste.

Adapted from The Faux Martha blog

Raw Beetroot and herb salad

This salad from Ottolengi is practically a meal in a plate with all the nuts and herbs piled on to the Beetroot and dressed simply. Delicious for a hot summers day.

Roast in a hot oven the following:

30g flaked almonds, 15g sesame seeds, 45g pumpkin seeds

till done, for about 5-6 minutes in a 180C oven.

Peel and cut into thin strips

300g Beetroot.

Mix in 40g basil leaves

20g parsely

30g dill

20g coriander leaves

10g tarragon leaves( I did not use it)

1-2 tsp chilli flakes

2 tsp lemon zest

-Add the nuts with

3Tb lemon juice

75 ml olive oil

salt and pepper

Toss and serve at once.

Recipe source: Plenty More by Ottolengi


Eggplant and prawns

Vegetarians please look away. This is a spicy concoction of eggplants and prawns cooked with chilli but the addition of ground up cooked prawns makes it particularly delicious.

1 large eggplant or 3 smaller ones

1 onion sliced thin

1 tsp garlic and ginger paste

5 green chilli slit

1 tomato

15-20 prawns cleaned

1 tsp turmeric powder and salt

1 Tb chilli powder

1 tsp nigella

salt and sugar to taste

Chop eggplant into smallish cubes. Clean prawns and marinate in little salt and turmeric powder for 10 minutes.

Fry the prawns in some hot oil for a couple of minutes in a kadai and keep aside. Remove about 7-8 prawns and grind to a coarse paste.

In the same pan fry nigella seeds followed by the onions. When it is golden add the chillies, garlic and tomato. After a couple of minutes add the eggplant. Add the chilli powder and fry till cooked and oil floats.

Now add the whole prawns and ground mix and fry for a few minutes. Season with salt and sugar.

Serves 4

Recipe source: bongcook.com