White Pumpkin - Avade Huli

White Pumpkin - Avade ( A kind of bean seed) Huli is a curry and  You can have this with rice, chapati, pooris , Idlies and Dosas.

Things Needed:
White Pumpkin: 3 to 4 cups.( cut into medium size).
Avade Seeds:  1/2 cup
Coconut : 1/2 cup
Tamarind: 1 small ball size.
Toor Daal: 2 Table spoon.
Salt : to taste.
Sambaar Powder : 2 to 3 Tea spoons.
Curry Leaves: 5 to 6
Water : 2 cups.
Jaggery : 1 Table spoon.
Turmeric: a pinch.
Method:
Wash and soak Avade seeds over night or 4 to 5 hours. Cut white pumkin into small pieces.( medium sized). Soak tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside. Wash and cook toordaal  and Avade seeds for 8 to 10  minutes in pressure cooker and keep it aside. Grind coconut  and samaar powder with little water till paste and keep it aside.

Now take a big pan and put water and bring it to boil. Add pumpkin pieces and cook for 5 to 8 minutes. Add cooked daal and Avade to it, after the pieces softened. Add tamarind pulp, and jaggery and cook for 1 minutes. Now add salt to it. Add ground coconut mixture to the boiling mixture. Mix well and cook for 3 to 5 minutes. Add curry leaves to  Avade White Pumpkin Huli and serve with HOT RICE .
Note : You can add spurt mustard and urd daal mixture to Avade - Pumpkin Huli to give more taste. You can also add little ingh to it. Soak ingh in water for 2 minutes and put this into the  Huli.

Sambaar powder: Roast 2 table spoons of Daniya, 1/2 spoon of methi seeds , 6 to 8 red chillies, 1 Tea spoon of channa daal or urd daal and roast one by one. Add jeera at the end. Do not over roast any of the spice.  Ground all roasted items one by one. and dry grind this mixture and use 2 tablespoons of green chillies.
Serves: 4 to 5

Spicy Palak Dosa

Spicy Palak Dosa is stomach filling and you can have them for break-fast, as snack and as dinner too.

Ingredients: 

Raw Rice: 2 Cups.

Methi Seeds: 1 Teaspoon.

Toor Daal : 2 Tablesppons

Red chilly : 5 to 6

Coriander Seeds: 2 Table spoons.

Jeera ( Cumin Seeds): 1 Tea spoon.

Tamarind:  a small size.

Salt: to taste.

Palak leaves : 1 Big bundle.

Coconut: 2 Table spoons.

Jaggery: 2 Table spoons.

Oil: 3 to 4 Table spoons.

Method: 

1. Wash and soak all the ingredients together .(Raw rice, toor dal, urid dal and methi seeds).
2. Wash and soak  tamarind in hot water for 3 to 5 minutes, squeeze out the pulp and keep it aside. 3 3.Wash and cut palak/spinach leaves into small pieces and keep it aside.
4. Drain water from the soaked ingredients and keep. Wash and cut palak leaves aside.
5. Grate coconut and grind it nicely with coriander seeds, chilly, tamarind pulp, jeera and asafoetida.
6. Add rice, urid dal, toor dal and methi seeds and grind it till paste.
7. Add jaggery and salt and give a churn for a minute. So that it mixes well with the ground mixture.
8. Remove the ground dough from the mixi jar and put it to a big bowl.
9. Add cut palak leaves and mix it well.

10. Keep a pan on the fire and heat. Put little oil on the pan and take a handful of palak dough and spread on the tava/pan.
11. Add little oil on the top, cover and cook for a minute. (medium and low flame).
12. Turn the other side and cook for a minute.
13. Spicy Palak dosa is ready to serve.
14. Serve with butter on the top. Serve hot dosas to get the better taste.

15. Repeat the same with remaining dough.

Note : 

Do not use much water while grinding. Cook dosa on the medium and low flame.You can use ghee instead of oil while cooking dosas. You can use more jaggery if you like sweet. Not to use lots of coconut since the dosas turn soft and will not be able to remove  from the pan. You can use banana fruits instead of Palak leaves for Kids.( Better use less chilly if you use banana instead of Palak.).

Serves 4 to 5.
Time : 20 Minutes.