PUMPKIN LEAVES SUBZI WITH TOMATOES

Here is the third recipe with pumpkin leaves.  These leaves are bit rough to handle as there is tiny thorns in it but unharming.  We can remove the thorns gently or cut the leaves as it is after washing.  

As you all are aware, the leafy vegetables are having many health  benefits and it is available now, I am preparing the subzi with it.  

Recently I have posted the poriyal and molagootal and now with tomatoes.  If you wish you can add some other vegetables like carrot, potato, sweet potato etc. for making the poriyal and molagootal and with subzi too.

Let us look at the recipe now:

PUMPKIN LEAVES MOLAGOOTAL

Few minutes ago, I posted the pumpkin leaves poriyal.  The health benefits are explained in that recipe.  I hope everyone will take the opportunity to try this rare recipes.

If you have the plant in your backyard, you get the leaves any time you want otherwise, look out in the market where you stay.  In Mumbai we get this during August/September month.

The molagootal is a mild dish goes well with rice, chapati, phulka etc.  in coconut gravy.  Now let us look at the recipe.

PUMPKIN LEAVES PORIYAL

Pumpkin leaves are high in Calcium and also are good source of Vitamins A, B6, C, protein, riboflavin, niacin, thiamin flolate, iron, magnesium,phosphorus, potassium and manganese. 

Most of the people do not know that this leaves are edible.  All leafy vegetables are good for health.  I remember during my childhood, mother used to make this poriyal.  We also used to make poriyal with chowli leaves i.e. payar leaves.  It tastes good with specially curd rice and I love to eat all leafy vegetables with curd rice.  We can also make molagootal and  the subzi with tomatoes. (recipes coming very shortly).

You can also serve this along with sambhar rice, rasam rice or with chapati too as a side dish.

 To remove the thorns, gently break a small portion off the top of the stem and  drag it down the leaf. As  you do this,  you will notice some of the fibers peeling off. Pull through the entire leaf and continue to do this until most thorns have been stripped. When done peeling the from the stem, turn the leaf over and peel the fibers and thorns directly on the leaf.  Even if you do not do this, you can directly use this, as I do.

In Mumbai we get these leaves during August/September.

Now let us look at the recipe 

DAL PAKWAN

Dal Pakwan is a Sindhi recipe which is quite filling.  Hence it is served as BRUNCH mostly.  I happened to taste this dish in a wedding and was fascinated by the taste of this dish.  The dal being hot with raw onions and sweet and green chutneys on top with quite a large amount of chopped coriander on top of it is mouth watering.

Since then I wanted to make this and post it on my blog but somehow I could not do it.  Last week I was having some time so decided to make this dish.  It is easy to make as we can make the Pakwan and keep ready in a day or two in advance and make the dal subsequently.  This is what exactly I did.

Now Let us look at the recipe without wasting much time .

MELON SEEDS - BENEFITS AND CULINARY USES

Melon Seeds are viewed as being a powerhouse of various nutrients, featuring essential fatty acids that are believed to be important for maintaining a healthy heart. 

· These seeds are said to help in supporting both the immune and cardiovascular systems. They are believed to help in regulating healthy blood- fat levels and provide vital nutrients that are thought to be essential for promoting wound healing. 

· The properties featured in melon seeds are believed to help sustain healthy skin, nails and nerves. 

· Melon Seeds contain high amounts of antioxidants and are viewed as an excellent source of Folic acid, calcium, magnesium, zinc and protein. 

· They also reportedly feature Vitamin C, Vitamin E, Iron, Calcium, Omega- 3 fatty acids and unsaturated oils. The calcium featured is believed to be necessary for maintaining strong healthy bones and teeth, and is considered to help in combating osteoporosis.

Culinary uses

· The seeds are used for preparing delicious sweets and snacks. 

· They can be added to traditional halwas and fruit fudges for enhancing the flavors. 

· The melon seeds can also be used as mouth fresheners when it is mixed with nuts and spices. 

· A paste of melon seeds are added to spicy meat dishes to thicken its consistency. 

· The hard flesh of the melon fruit is not wasted either and is used to season flour for making exotic breads. White melon seeds are fried and then used in making various types of cakes.

· Another innovative usage for melon seeds is in cereals and fruit puddings.

- This can also be used for making korma and  add in cashew based gravy dishes instead of cashews and badams.

METHI KOFTA CURRY

Methi leaves are very good for health.  Methi seeds we soak it in water or butter milk and eat it as it is.  I have prepared methi sprouts subzi and soup too which is quite tasty and good for diabetic people.  Fenugreek and  leaves are having medicinal properties.  This helps in reducing cholesterol,  aids digestion, controls blood sugar level, helps counter acid reflux and heartburn, lose weight etc.

The leaves are used for making paratha, various curries and thepla etc.  I used a different method in making the koftas from the routine one.  Here I have used chana dal to make the koftas, you can also call it as methi fritters.  Instead of using the potatoes, I have used here the dal, onion, etc. and made the koftas.

Let us look at the recipe now:

METHI KOFTA CURRY