Vietnamese Yellow Pumpkin Clear Soup

Liquid Diet for Patients - Yellow Pumpkin Soup/ vegetable water soup, Water diet is the
best for cancer patients, Kidney problem patients cannot take food properly so that time we can give this soup and this soup is also good for hernia patients too.
Intake of water per day we need is 8 ltr, so instead of water we can take a soup like this.
Also for kids we can give these kind of soup (plain or with rice),This soup is especially Vietnamese special soup

This is #Vietnamese# Special Clear Soup. The Vietnam people cannot go a day without drink this soup.

Yellow pumpkin soup in Tamil Please click below recipe
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மஞ்சள் பூசணி தண்ணீ சூப் ‍ தண்ணீ ஆகாரம்

Yellow Pumpkin Clear Soup - Very Simple to prepare this soup.

Ingredients


Yellow pumpkin soup - 200 gram or 100 gram
chopped small onion - 5 or  3 nos
salt - 1/2 Tspn
sugar - 1/2 Pinch

Method

Boil 3 glasses of water add grated pumpkin, chopped onion, salt, sugar boil well for 10 minutes , Stain the soup in a strainer transfer soup in to a serving bowl and drink.
 We can prepare same like all veggie, if you need more flavour add little pepper pwd,ghee or butter and drink, if you are in paleo diet  or normal diet along with soup ,take some grilled meat or chicken & salad.
This soup is Vietnamese special soup , they will prepare this soup with cabbage, bottle guard,green leaves.

This is Clear diet - #ClearDiet# mean Strained fruit or juice with out pulp

Maththangka Erissery - Yellow Pumpkin Curry

Erissery is a very important traditional curry of Kerala and can be prepared invariably with many vegetables.

Recipe Source :Julie  ( Erivum Puliyum)


Ingredients


yellow pumpkin (mathaga )200 gram
turmeric powder ¼ tspn
chilly powder 1/2 tsp
salt


To grind
coconut grated 1/2 cup
cumin seeds 1/2 tsp
shallots 2-3


To temper 
red dry chillies 2-3
curry leaves
mustard seeds 1/2 tsp
shallots 4-5 thinly sliced
shredded coconut 4tbsp
oil(preferably coconut oil ) 3tsp

Method

Wash and remove the skin and seeds , cut the cube sized pieces.

 

1. In a wide vessel maththangka ( pumpkin), salt, chilli pwd  and  add enough water let it cook for 10 – 15 minutes covered on low medium flame.
2. In the meantime, grind the coconut , shallots & cumin seeds to a smooth paste.
3. Uncover the lid, mash a few cubes with the back of the spoon and leave some just like that. (If its very watery you can mash the rest too to make it thick, otherwise leave a few just like that.)
4. Add the ground paste to the boiled pumpkin cubes.
5. Let it come to a slow boil for 2 minutes. Put off flame.
6. In another pan, Heat oil. Splutter mustard seeds, curry leaves. Fry red chillies.Saute the sliced shallots till light pink in color.
7. Then add the reserved shredded coconut and fry till light brownish color appears evenly.
8. Pour this over the curry, Mix & serve.

Servings~ 3-4 adults

NOTES
* The tempering with shredded coconut is very important as it has lot of flavors and don't miss that
* The curry should be moderately thick and not too watery. The water added for cooking pumpkin should be accordingly.

Yellow Pumpkin Pancake with Cinnamon

Yellow Pumpkin Pancake with Cinnamon

We can make Pancakes for breakfast or for parties.  Kids love to eat these colorful pancakes like Banana Pancake, egg pancake, pineapple pancake, Tutti fruity pancake, coconut pancake, Onion pancake, carrot pancake, veg pancake.Grape Fruit Pancake,Urad Dal Pancake,Brown Rice Banana Pancake. Pancake is our family favorite Breakfast.

I tried this pumpkin pancake .  It came out very well .

Serves : 3

Preparation Time: 8 Minutes

Cooking Time: 20 Minutes

Ingredients

Whole wheat Flour - 250 gram

Grated pumpkin - 100 gram

Egg – 2 

Cinnamon – ½ tspn

Baking powder – ½ tspn

Salt – ½ tspn

Powdered Sugar – 100 gram

Cardamom pwd – ¼ tspn

Dry ginger pwd – ½ tspn

Method

How to make Pancake?

In a mixie or blender add pumpkin, little water or milk and grind to a  smooth paste.   beat the egg to a fluffy texture and add it to the  pumpkin puree. 

Mix all the dry ingredients together and add egg and pumpkin mix well

Add required amount of water and mix well to a  thick batter.

Make sure that there are no lumps.

Heat a non stick pan.   Pour a small ladle full of batter and spread to have a small thick pancake.

   Cook on low heat.   Add little oil or butter.  

 Carefully, flip or turn over the pancake and cook the other side on low heat to golden brown.  Make sure that it does not get burnt 

Garnish it  with pista flakes

Enjoy.

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Yellow Pumpkin Halwa

Pumpkin Halwa

Ingredients

Grated Yellow pumpkin - 200 gram

 unsalted butter - 1 tbspn

Cardamom – 2 

Hot Thick Milk – 25 ml

Saffron – 3 strands

Sugar – 100 gram

Ghee – 1 tbspn

Broken Cashew nuts – 6 

Black raisins – 6 

For garnishing

pista flakes – 1 tspn
Cashew nuts

Method

In a wide pan add ghee, broken cashew and raisins fry for golden brown. Remove the fried cashew and raisins from the pan keep aside. Soak the saffron in hot milk.

In the same pan,  add butter and grated pumpkin and  fry for 5 to 7 minutes

Now add cardamom and milk mix well and cook for 5 minutes.

Add the sugar and keep stirring and continuously 

Add the fried cashew and raisins.  when the ghee oozes out the halwa comes out with  a  nice texture. Remove from the heat. Garnish it  with pista flakes & Cashew nuts.

 

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Enjoy.

Pumpkin Bitter Gourd Sambar

Pumpkin bitter gourd sambar

Linking to magic mingle Two Ingredients Pumpkin and whole red chilli., 30 minutes meal mela , Nithu's Healthy food for healthy kids - combo meal for kids.

Serves: 3
Preparation Time : 10 min
Cooking Time: 20 min

For dhal:

Toor dhal + moong dhal - 100 grams

turmeric powder - 1/4 tpsn

big Onion – 1

methi seeds – ½ tspn

tomato – 1

garlic – 3 pods

for cooking the vegetables :  

small onions - 2 ( chopped)

onion big - 1

tomato - 2  (chopped)

pumpkin -  150 gram

bittergourd – 3 slices

carrot – 3 slices

salt to taste

sambar powder - 3 tspn

turmeric powder – ½ tspn

water – 2 cups

tamarind pulp - 3 tbspn

for tempering: 

Oil - ghee - 1  1/2 tbpn

mustard seeds - 1 tspn

whole red chilli – 2 pieces

curry leaves - few

asafetida -  2 pinches

For garnishing

Coriander leaves

Method

1. Wash and cook the dhal in a pressure cooker, mash well and keep it aside.

2. In a wide vessel,  cook all the vegetables with the masala  for 10 minutes.  Add the  tamarind pulp.  Stir well.   Add enough water and  cook for 5 minutes on low heat.

3.Finally,  add the mashed dhal and stir well.  Heat on medium heat for 3 minutes. 

4. Heat a vessel.  Temper the above said ingredients and add it to sambar.   Stir well .  serve it hot with Plain rice.

Sambar goes well with plain rice, idlies, dosais and vadais.   It can be prepared in different variations and the taste differs as per the different methods. 

Pumpkin Poriyal/Thoran/Stir Fry

Pumpkin Poriyal/Thoran/Stir Fry

Serves: 3
Preparation Time : 7 min
Cooking Time: 10 min

Ingredients

1.   Yellow pumpkin -  250 gram

2.   Red chilli powder   - ½ tspn

3.   Salt – to taste

4.   Turmeric powder – ¼ tspn

5.   Grated coconut -2 tbspn

6.   Water - tbspn

For tempering

1.      Oil – 2 tspn

2.      Mustard seed – 1 tspn

3.      Whole red chlli – 2 no

 Urad dhal – 1 tspn

 Channa dhal – 1 tspn

 Garlic – 2 pod

 Curry leaves – few

 Chopped tomato – 1 tbspn

 Green chilli – 1 no

Method

•       Cut the Pumpkin in to small cubes.
•   In a wok, heat the oil and add the mustard seed, red chilli, channa dhal, urad dhal, curry leaves and saute for one minute.
•   Then, add chopped onion, garlic, and green chili fry 3 minutes.
•   Now, add pumpkin cubes. Stir well and add salt ,red chilli powder and  turmeric powder.
•   Sprinkle 1 tablespoon water and close it with lid.
•   Cook on low fire about 5 minutes.
•   Finally, add grated coconut and stir well.
•   Remove from the heat.
•   Serve with plain rice or chappathi.

1.  

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