Family Food Chronicles With Himangini: Revisiting The Festive Staple Of Kaddu Subzi

Kaddu, Puri, and Boondi Raita are a ceremonial staple in almost all Indian homes, especially North Indian homes. The complete dish can morph from a perfect breakfast food, to something lazy during afternoon, to something that is instantly festive at dinner-time. The combination is especially welcomed during Diwali season, because what is fall without some delicious pumpkin recipes.

However Kaddu was never in my list of favourite vegetables. Though, my mother made sure that whatever was made and served on the table should always be eaten. She always insisted and wanted that I should eat all kinds of vegetables. This vegetable is generally cooked in our home during Puja or in the festive season and served with light Puris. But my mother’s recipes always had an interesting twist, and for this subzi – it’s the surprise addition of sugar, and I am sharing it with you all!

Join me, as I recreate the most fulfilling and delicious meal, perfect for hosting Diwali guests.

Here is the recipe:

Kaddu – 250 gm

Mustard oil- 2 tbsp

Sabut Lal Mirch – 2

A pinch of Heeng 

Panch phoran -1/2 tsp

Dhaniya powder -2tsp

Haldi – 1/2tps

Jeera powder -1tsp

Garam masala -1tsp

Amchur  -1tsp

Sugar -1tsp

Salt – to taste

Method:

Take a pan, put mustard oil add heeng, panch phoran, sabut lal mirch and now add kaddu cook for 2-3 minutes. Add dhaniya powder, haldi, jeera powder, garam masala, add salt to taste. When it’s almost done, then add amchur and sugar. Let it simmer for another 2-3 minutes. Add fresh coriander for garnishing .

Nothing says ready for something auspicious then cooking puris! Whether with aloo subzi, or kaddu – the addition of puris elevates any meal. The right lightness, the crunch, the warmth – don’t be fooled by the simplicity of puris, they are extremely hard to perfect.

Here is the recipe:

Flour- 2 cup

Salt – 1tsp

Oil -1tbsp

Ajwain -1tsp

Method:

Take flour, add all the ingredients with oil, mix well and then add water to it. Once the dough is ready heat the oil and fry them in high flame.

But with all the decadence of kaddupuri there should be something that can be refreshing on our palate, and boondi raita is just the perfect dish for that!

Here is the recipe:

Two cup -curd

Salt to taste

Sugar -1tsp

Red chilli powder-1/2tsp

Roasted jeera powder -2tsp

Boondi -2tbsp

Method:

Take curd and mix sugar, salt, jeera powder, chili powder, then add little milk to it if it’s too thick. Keep it in the fridge for some time. Before serving add boondi in it and sprinkle some red chili powder.

Now that you can cook these family recipes of mine, let me tell you some health benefits of some of my favourite ingredients!

Pumpkin: Perfect for the onset of winters, this is packed with vitamins and increases your immunity levels!

Amchur: This super performer, full of detoxifying agents, helps your digestive system remain healthy!

This is the second article, out of three, in the Indian Festive Thali series by the author expert.

 

 

 

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