Malaysian style Pumpkin Curry

Preperation :
Cut 1 Green Pepper, 2 Red pepper, some beans and 1 carrot and mix them together.
Cut 1 1/2 onion. Cut 2-3 mexican green chilli  into long pieces and remove its seeds.
Grind 5-6 tomatoes into puree.
Cut Pumpkin into small pieces after peeling off the skin and removing its seeds.

Cooking:
1) Add mustard, jeera and 1/2 tsp fenugreek seeds in the oil.
2) After it starts spluttering add onion and green chilli in the mix.
3) Add 1 to 1 1/2 tsp of turmeric and 2 tsp of curry powder.
4) Let the onions cook for 5 minutes until they are soft.
5) Now add tomato puree and 1 can of coconut milk to the pan and mix well. Add salt and little red chilli powder. Add cut pumpkin to the gravy and add 1/4 cup of water.
6) Heat the gravy until it starts boiling and then reduce the heat and let it simmer for 10 minutes.
7) Then add all the cut vegetables and mix well and let it cook for another 10 minutes.
8) Now add 5-6 leaves of mint and around 3/4th cup of basil leaves.
9) Let the mixture cook on low heat for another 10-15 mins until the mixture is correct consistency.If it becomes too thick add water. Make sure pumpkin is cooked well but its not too soft.

Paneer tikka masala

http://www.spicytasty.com/veggie-entrees-sides/paneer-tikka-masala/

Aruna Masi`s dahi vada

1 cup urad dal (soak it for half a day)
Grind the dal with little bit of water with 1/2 tsp ginger and 2 green chilly
The paste shouldn't be hard. You need approx. 1/2 cup of water with 1 cup of urad dal.

Make big balls and fry. After its done take it out. Add in warm water + salt. After you take out from fry directly put it in warm water. When it has absorbed all the water........take them out and press it. All the oil normally comes out. Leave it in fridge.

When you are planning to eat dip it in dahi (with salt jeera and stuff) and keep it overnight.

For dahi vada
tamarind chutney,
dhana chutney
potatoes(seasoned salt red chill and lemon juice)
onions
sev
dhana


To make the crispy papdi 

1 cup of all purpose flower. Put 1 tsp lemon juice , 1 tsp salt, 1 tbsp oil and make the dough with cold water.

Make balls like rotli balls....and flatten like puri . Take two flat puri and put oil and all purpose flour on both sides......and combine them.  Then flatten them like a thin rotli. Then you put in on tava and roast on both sides and then it will seperate by itself. Peel it and seperate. Once they are cooled ....cut it into small pieces and then fry.

Kachori no pad ( crust)

To make the crust

1 1/2 cup water
1 cup oil
1 tsp salt
1 tbsp lemon juice
3 cups all purpose flour

Grind all the ingredients above besides flour. Make the dough with the grinded liquid. The dough should be very soft . If its hard add more water. Make small balls and flatten it on your palm. Add the masala filling and make kachori.

Aruna Masi`s Green Chutney

1 bunch corainder
1 tbsp cocounut
1 tsp sesame seed(tal)
1 tsp ground peanutes 5-6
1 tsp jeeru
Green chill is optional
salt
oil
lemon


Grind everything except oil and lemon. Add oil and lemon at end.

Buttermilk

Ingredients:
4 glasses of buttermilk(made from 4 parts water and 1 part curds)

Crush all the following together
1-2 green chillies finely chopped (adjust according to your choice)
½” ginger piece grated or crushed
few curry leaves (only fresh leaves)
1-2 tbsp lemon juice
salt to taste
coriander leaves(optional)








Mix all the above ingredients and chill.Serve cold.