Lal Bhoplyachi Upvas Kheer / Red Pumpkin Kheer

Time 10 min

Ingredients

Peeled grated red pumpkin/lal bhopla 1 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste

Warm full fat milk 2-3 cups

Ghee 1 tbsp  

Almond and Pista sliced  1 tbsp

Method

Heat ghee in thick bottom pan. Add grated pumpkin. Stir well. Then add warm milk. Mix well. Cook for 7-8 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for other 4-5 min. Serve hot. 

Red Pumpkin Soup / Lal Bhoplyache Soup

Time 10 min.

Ingredients

Red pumpkin grated 1 cup

Pepper powder 1/4 tsp

Salt to taste

Water 2 tbsp

Method

In pressure cooker cook grated pumpkin for 2 whistles without water. There has to be little water in cooker not in the vessel.
Now blend in blender pepper, salt and 1/2 tsp olive oil. Serve.

Lal Bhoplyacha Halwa / Red Pumpkin Halwa

Time 15 min

Ingredients

Peeled grated red pumpkin/lal bhopla 1 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste

Warm full fat milk 1 cup

Ghee 1 tbsp  

Almond and Pista sliced  1 tbsp

Khoya 1 tbsp (optional)

Method

Heat ghee in thick bottom pan. Add grated pumpkin and 1 tbsp water. Stir well. Cover with lid and cook for 5 min. Then add warm milk sugar and cardamom powder, (Khoya) and dry fruits. Mix well. Cook for another 4-5 min till it gets thickened like halwa. Serve hot. 

Red Pumpkin Bhaji / Lal Bhoplyachi Bhaji

Time 5 min

Ingredients

Red pumpkin (peeled and cut into cubes) 1 cup

Green chile's 2 

Cumin seeds 1/4 tsp

Oil 2 tsp

Salt to taste

Method

Heat the oil in pan. Add cumin seeds. Then add chopped green chilies, pumpkin, salt and 1-2 tsp water. Cook for 5-6 min till it is done. It doesn't need water. It gets cook immediately.

Dill Leaves and Pumpkin Leaves Bhaji / Shepu Bhoplyachi Bhaji

Time 20 min

Ingredients

Dill leaves Shepu 1 bunch

Pumpkin leaves / Bhoplachi paney 1 bunch

Moong daal 2tsp

Rice 2 tsp

Chopped green chilies 2

Crushed garlic cloves 6-7

Water 1 cup or less

Salt to taste

Ghee 1tsp

Method

Soak moong daal & rice in water for at least 2 hrs. Clean dill leaves and pumpkin leaves, chopp well keep it aside.

Heat oil in pan. Add  garlic and green chilies. After garlic becomes golden brown. Add chopped dill leaves, soaked moong daal & rice. Add 1 cup of water. Cover with lid and cook for 6-7 min. Then add salt, mix well and cook till it is done. Serve with bhakari. This bhaji is generally prepared in shravan month, especially on the day of arrival of gauri in ganapati festival.

Tip

Moong daal and rice help to remove typical smell of dill leaves.

Shepu and Bhopla pale bhaji

Harbhara pale bhaji / Chickpeas leafy vegetable/Garbanzo leaves: This vegetable is also prepared the way Shepu and Bhopla pale bhaji is prepared (Only along with rice and moong daal groundnuts are added). 

Sambar

Time 30 min

Ingredients

Tur Daal (Pigeon Peas) 1 cup

Water 2 cups

Red chili powder 1 tsp

Sambar powder 1 tsp

Drum sticks 2 (cut into small pieces of 2 inch size)

Chopped tomato 2 big size

Carrot 1 medium size cut into cubes

Potato 1 medium size cut into cubes

Red pumpkin 50 gms (8-10 small cubes of 2 inch size)

Salt to taste

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Red chilies 3-4

Oil 2 tsp

Method

Wash daal, add it in cooker along with tomato, drum stick, carrot, potato, red pumpkin, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 2 tsp oil in pan, add mustard seeds, cumin seeds, curry leaves. Mustard seeds will pop out then add red chili powder, sambar powder and red chilies and turn the flame low immediately. Then add cooked daal in the pan. Stir well cook for about 10 min. Serve with grated coconut and coriander. The consistency of sambar should be not thick not thin.

Tip

U can add tomato puree instead of tomato after seasoning. 

U can also add tamarind / dry kokum in daal after seasoning.

I cook all vegetables along with daal to save time. 

Some times i cook all vegetables  in microwave at 900 watt for about 8-10 min. This also tastes good.

Sambar

Time 30 min

Ingredients

Tur Daal (Pigeon Peas) 1 cup

Water 2 cups

Red chili powder 1 tsp

Sambar powder 1 tsp

Drum sticks 2 (cut into small pieces of 2 inch size)

Chopped tomato 2 big size

Carrot 1 medium size cut into cubes

Potato 1 medium size cut into cubes

Red pumpkin 50 gms (8-10 small cubes of 2 inch size)

Salt to taste

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Red chilies 3-4

Oil 2 tsp

Method

Wash daal, add it in cooker along with tomato, drum stick, carrot, potato, red pumpkin, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 2 tsp oil in pan, add mustard seeds, cumin seeds, curry leaves. Mustard seeds will pop out then add red chili powder, sambar powder and red chilies and turn the flame low immediately. Then add cooked daal in the pan. Stir well cook for about 10 min. Serve with grated coconut and coriander. The consistency of sambar should be not thick not thin.

Tip

U can add tomato puree instead of tomato after seasoning. 

U can also add tamarind / dry kokum in daal after seasoning.

I cook all vegetables along with daal to save time. 

Some times i cook all vegetables  in microwave at 900 watt for about 8-10 min. This also tastes good.

Red Pumpkin Kofta Curry

Time 45 min

Ingredients

For Kofta

Pumpkin, peeled and grated 1 cup

Besan / Chickpeas flour 1/2 cup

Chopped onion 1 medium size

Dhana jeera powder 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/4 tsp

salt to taste

Oil for deep frying

For gravy

Grated fresh coconut 1 tbsp

Chopped onion 1 big size

Chopped tomato 1 big size

5 in 1 masala or ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 2 to 3 cups

Coriander 1 tsp

Oil 2 tbsp

Salt to taste

Method

For Kofta

Take grated pumpkin in mixing bowl, add Besan / Chickpeas flour, Chopped onion, Dhana jeera powder, Turmeric powder, Red chili powder and salt. Mix well then add besan and again mix. Make small balls of 1 inch size and deep fry in kadai like bhaji. Fry all koftas and keep aside.

For gravy

Heat the oil in pan add chopped onions, fry till light golden brown. Then add chopped tomato, fry for 2-3 min then add 5 in 1 masala or ginger garlic paste, Turmeric powder, Garam masala, Coriander, salt. Stir well for about 2-3 min on low flame to avoid burning . Now add water 2 -3 cups depending upon the thickness of gravy you want.  After 10 min switch off the flame. Keep aside to cool. After cooling blend this mixture in blender to make smooth paste. In the same pan add 1 tsp oil, pour smooth paste stir for 5 min. Switch off the flame. Add koftas at the time of serving.

Tip

Pumpkins are sweet in taste so u can add more red chili powder if you want more spicy kofta.

U can even eat koftas like bhaji. 

U can make variety of koftas using different vegetables, like cabbage / patta gobi,  Bottle Gourd / Doodhi etc.

Pumpkin Kofta Curry

Time 45 min

Ingredients

For Kofta

Pumpkin, peeled and grated 1 cup

Besan / Chickpeas flour 1/2 cup

Chopped onion 1 medium size

Dhana jeera powder 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/4 tsp

salt to taste

Oil for deep frying

For gravy

Grated fresh coconut 1 tbsp

Chopped onion 1 big size

Chopped tomato 1 big size

5 in 1 masala or ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 2 to 3 cups

Coriander 1 tsp

Oil 2 tbsp

Salt to taste

Method

For Kofta

Take grated pumpkin in mixing bowl, add Besan / Chickpeas flour, Chopped onion, Dhana jeera powder, Turmeric powder, Red chili powder and salt. Mix well then add besan and again mix. Make small balls of 1 inch size and deep fry in kadai like bhaji. Fry all koftas and keep aside.

For gravy

Heat the oil in pan add chopped onions, fry till light golden brown. Then add chopped tomato, fry for 2-3 min then add 5 in 1 masala or ginger garlic paste, Turmeric powder, Garam masala, Coriander, salt. Stir well for about 2-3 min on low flame to avoid burning . Now add water 2 -3 cups depending upon the thickness of gravy you want.  After 10 min switch off the flame. Keep aside to cool. After cooling blend this mixture in blender to make smooth paste. In the same pan add 1 tsp oil, pour smooth paste stir for 5 min. Switch off the flame. Add koftas at the time of serving.

Tip

Pumpkins are sweet in taste so u can add more red chili powder if you want more spicy kofta.

U can even eat koftas like bhaji. 

U can make variety of koftas using different vegetables, like cabbage / patta gobi,  Bottle Gourd / Doodhi etc.

Pumpkin Puri / Bhoplyache Gharge

Time 45 min

Ingredients

Pumpkin 100 gms

Jaggery 100 gms

Wheat flour 1 cup

Pinch of Salt 

Velchi / elaichi powder 1/4 tsp

Method

Take pumpkin, peel off, then grate with grater. In a sauce pan take grated pumpkin & jaggery boil it for 10 min. Pumpkin will leave water. Allow it to cool. Then add wheat flour to it and knead. The dough will become sticky because of the jaggery. Dough should be sticky enough to make small balls of 2 inch size.  if u feel it is more sticky then add little wheat flour. Make small balls of 2 inch size. Take plastic paper apply oil on it, keep one ball over it and then press gently to make bigger and round in shape. Deep fry in oil. 

Pumpkin Puri / Bhoplyachi Ghari

Time 45 min

Ingredients

Pumpkin 100 gms

Jaggery 100 gms

Wheat flour 1 cup

Pinch of Salt 

Velchi / elaichi powder 1/4 tsp

Method

Take pumpkin, peel off, then grate with grater. In a sauce pan take grated pumpkin & jaggery boil it for 10 min. Pumpkin will leave water. Allow it to cool. Then add wheat flour to it and knead. The dough will become sticky because of the jaggery. It dough should be sticky enough to make small balls of 2 inch size.  if u feel it is more sticky then add little wheat flour. Make small balls of 2 inch size. Take plastic paper apply oil on it, keep one ball over it and then press gently to make bigger and round in shape. Deep fry in oil.