Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, teekha-khatta-meetha kaddu aur kalaunji waali poori. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Ingredients for Khatta Meetha Kaddu Recipe. Bhandare wala Khatta Mitha Kaddu, Sitafal Sabzi, kashiphal sabzi, chappan kaddu recipe, Kaddu ki sabji for poori, Pumpkin Masala recipe, Khatta Meetha Kaddu. Thank you for watching the video.
Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook teekha-khatta-meetha kaddu aur kalaunji waali poori using 25 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori:
- Make ready (A) For the Kaddu:
- Get 500 Grams Kaddu/Yellow Pumpkin (Chopped Roughly)
- Make ready 1 Onion Medium-Large (Sliced Thinly)
- Take 2 Tomatoes Medium-Large (Chopped Roughly)
- Get 6 Green Chillies (Chopped Roughly)
- Make ready 1 handful Coriander Leaves
- Get 1 Tbsp Ginger Paste
- Prepare 1 Tbsp Garlic Paste
- Make ready 2-6 Tbsp Tamarind Paste/Pulp
- Get 4 Tbsp Mustard Oil
- Take 1 Tbsp Black Peppercorns
- Prepare 2 Tsp Panch Phoron (Recipe below)
- Take 2 Tsp Degi Mirch Powder
- Prepare 2 Tsp Turmeric Powder
- Make ready 2 Tsp Cumin Powder
- Make ready 2 Tsp Coriander Powder
- Make ready 1/2 inch piece Jaggery
- Make ready As per taste Salt
- Get (B) For the Poori:
- Make ready 2 Cups Maida/All purpose flour
- Get 2 Cups Atta/Whole wheat flour
- Make ready 2 Tsp Kalaunji/Nigella seeds
- Make ready 2 Tsp Salt
- Make ready 1-2 Cups Water Lukewarm
- Prepare As required Oil
Since Indian pumpkin (kaddu) is hard to find in western market, the other options to make this preparations are acorn squash, or Serve delicious sweet and sour kaddu with dal ki poori or dal ki kachauri or with your choice of Indian bread. khatta Meetha Kaddu- Sweet and sour pumpkin (kaddu) sabzi is a specialty of Rajasthan and Uttar pradesh. Though pumpkin is used in all states of India to make different types of curries but this khatta meettha kaddu is very different then all other versions. Khatta Meetha Kaddu recipe: Try this Khatta Meetha Kaddu recipe, or contribute your own. lastly season with roasted cumin powder and black pepper powder. garnish with coriander leaves and serve the khatta meetha kaddu with kuttu ki roti, amaranth pooris or singhare ki poori. Khatta Meetha Teekha, Nagawara ile ilgili olarak. kmt- khatta meetha teekha - manyata tech park bengaluru karnataka, kmt manyata, kmt manyata mwnu, khatta meetha manyata, khatta.meetha The khatta meetha kaddu is typically paired with fried puris and enjoyed as breakfast Khatta mitha kaddu is a red pumpkin based vegetable recipe with a delectable sweet and sour taste.
Steps to make Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori:
- (A) To make to Kaddu:
- Smoke the Mustard Oil in a large nonstick Skillet/Wok over high heat. Reduce heat.
- Tip in the Panch Phoron & the Peppercorns. Let them crackle.
- Sauté the Onions until golden. - Add the Ginger & Garlic Paste. Cook for 2 minutes. - Add the Tomatoes & the Green Chilies. Cook covered over medium heat until mushy.
- Now, goes in the Pumpkin followed by the Salt, Jaggery & all the powders. Stir well. - Pour in a cup of water. - Cover & cook over low-medium heat until the Pumpkin is tender, stirring occasionally.
- Add the Tamarind Pulp now. Stir well. Adjust seasoning. - Keep crushing the Pumpkin while you stir. - We want a medium consistency (somewhat like Pav Bhaaji). Add a little more water, if required.
- Transfer to a serving bowl. Garnish with Coriander Leaves. - Serve hot with fluffy Pooris/Paranthas.
- (B) To make Panch Phoron: - Panch Phoron is a Bengali 5 spices mixed in equal quantities. The ingredients are a follows: - Take one teaspoon each of Mustard Seeds, Fenugreek Seeds, Nigella Seeds, Fennel Seeds, Cumin Seeds.
- Mix all the 5 ingredients together & store in an airtight jar. Use as required.
- (C) To make the Poori:
- Combine the Flours & Salt in a large bowl. Add 2 Tablespoons oil. Use your hands to mix for about 5 minutes. Should look like course crumbs/pea size crumbs.
- Make a well in the middle of the flour mixture. - Pour lukewarm water little by little. - Incorporate gently making a stiff dough.
- Oil your hands lightly & rub it on the dough. Cover with a cling wrap until ready to cook. - Heat enough oil in a Kadhaai/Wok for deep frying. (High heat initially. Reduce to medium when frying).
- Divide the dough into equal lime size balls. - Flatten them. - Sprinkle very little flour, if needed or apply a little oil & roll out a thin Poori about 6 inches in diameter.
- Slide a Poori in the hot oil gently. Press it down lightly with a slotted spoon. Deep fry over medium hear. Turn it quickly. Let the other side cook for 30-49 seconds. - - Remove & place on a plate lined with absorbent paper towels. - Repeat.
- Serve immediately.
Rajasthani Style Kaddu Aur Soya ki Subzi. The khatta meetha kaddu is quite a popular pumpkin recipe across North India. It is mostly prepared for festive occasions. What makes this pumpkin sabzi unique is the combination of sweet and savory flavors. The heat of red chilies and the spices is balanced by the sourness of mango powder and the.
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