Sunday 28 April 2019

Nagaland - Pumpkin Oambal, How to prepare Naga land's Pumpkin Oambal recipe.

 Today's recipe is Nagaland's famous chutney Pumpkin Oambal. It is very yummy with sweet and sour taste. I know what you are thinking that why I am posting Nagaland's recipe all of a sudden right?? Let me explain first recently I joined in Shhhhh Secretly Cooking Challenge fb group with the help of  Priya Iyer - thephotowali is her site. And Renu Agarwal -  Cookwithrenu is her site. And the admin Mayuri Patel - Mayuris-jikoni is her site, thanks for approving my request. In Shhhhh Secretly Cooking Challenge  fb group every month they select one state and pair two group members. Both share secret ingredients and others has to guess it later. At the end of the month we have to publish the recipe, so that's the reason today I am posting Nagaland's recipe 😍. 



         My Nagaland partner is Renu Agarwal, she gave me red chilli and Tamarind and I gave her green chilli and ginger as two secret ingredients. I checked many sites for this recipes, and stopped at Annapurna blog - Poonam Bachhav ji's blog. 


        A small information about Nagaland - It is a state in North east of India. It is the 16th state of India with 16 different tribes. They eat meat which includes dogs, cats, rats, monkeys, birds etc.,  consume extremely hot and spicy food, they use Naga king chilli called as bhut jolika which is the hottest chilli pepper.  Naga cusine include both vegetable dish and meat dish which is smoked, dried or fermented. Naga's prefer most edible organic leaves, fermented bamboo shoots with fish and pork. (information from wiki)


 Coming to recipe,  pumpkin Oambal is very tasty with sweet and sour from tamarind and jaggery and we also add raisins which I loved it alot. At first I was scared to taste it. But trust me it is very unique taste, in a glance it felt like Odisha's khata mita chutney which I nd hubby used to love alot in Puri Jagannath temple 😍. 


Let's start recipe


                  Pumpkin Oambal


Preparation Time : 10 minutes

Cook Time : 15 minutes
Serves : 3 people 
Category : Chutney's
Recipe Cuisine: Nagaland
Main ingredient: Pumpkin
Author : Aruna SarasChandra

Ingredients

Pumkin - 250 grams

Tamarind - small lemon size
Mustard oil - 1 tsp
Mustard seeds - 1/4 tsp
Rasins - 15
Red chilli - 1
Bay leaf - 2
Red chilli powder - 1/2 tsp
Salt as per taste
Jaggery - 1/2 cup

Instruction


1) Soak tamarind in hot water. 


2) Wash pumpkin and remove it skin and seeds and cut into small pieces. 





3) Take pumpkin pieces in a bowl and add 1 glass of water and cook it on medium flames. 


4) Cook till the pumpkin pieces becomes smooth. 


5) Take the above cooked pumpkin pieces into bowl and mash it well as shown below. 


6) Extract tamarind juice into above Mashed pumpkin. 



7) Now mix the above tamarind juice and Mashed pumpkin well. 




8) Heat 1 tsp of mustard oil in a pan, then add mustard seeds once it start crackling then add red chilli, bay leaf, raisins one after other and fry it well. 




9) Now add pumpkin tamarind mixture to the above and mix it well. 




10) Now add grated jaggery/ powdered jaggery to the above. 



11) Then add salt and red chilli powder to above  






12) Mix the above well and cook it on low flames for 2 to 3 minutes by closing lid. 




That's it sweet, sour and tasty Nagaland's pumpkin Oambal is ready to serve. I had this chutney with hot steamed rice. We can also have it with rotis. 





Tips


** Adjust tamarind and jaggery according to your taste. 


** Rasins give good unique  taste to chutney, so d't skip adding it. 


** Adjust water quantity according to the quantity of pumpkin you use while boiling. 


Also check other chutney's by clicking the link below the pic.. 


    Maavinakayi Bisi Uppinakayi 


                 Ugadi Pachadi


                Green chutney


           Green tomato chutney




        Guntur Dosakaya Pachadi


                 Brinjal chutney


           Kobbari perugu pachadi




      Coriander Tomato chutney



                        Coconut Chutney


   Raw Mango Moong dal chutney

             Pudina coconut chutney


Hope you like this sweet and sour Nagaland's pumpkin Oambal. Give it a try and drop your comments in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in MyTaste

Thanks for visiting my blog,
ArunaSaraschandra 😄

Thursday 25 April 2019

Whole wheat flour carrot cake, Eggless,no maida, no oven carrot in Kadai / pressure cooker, Atta carrot cake

Today's recipe is carrot cake using wheat flour in Kadai. This carrot cake is very delectable, spongy, tasty and healthy. I used wheat flour, grated carrot, almonds and raisins to make it more healthy. Today I used sugar for sweetness, will plan to use jaggery for my future cakes. As I have small pressure cooker in which my mould do not fit. So I used big Kadai to prepare this. We all love cakes, when it is prepared in healthy way then we love bit more 😍.  I am not expert in baking, semolina/ rava cake is my 1 st cake which I prepared for #MMC fb group competition, my 2nd cake was Rava chocolate cake which i prepared for my anniversary and it is my 1st cake in blog. And this whole wheat flour carrot cake is my 3rd cake 😍🤞. I myself felt that I improved alot, obviously we all learn from our mistakes.  Will share all tips I followed to get perfect cake 😍🤗. 



  Today's cake is sudden surprise to my hubby as he presented heart shaped cake mould and few other mould 2 months back. As I was in vaccation dint got chance to prepare it and preparing this cake is unplanned. D't be panic, trust me this cake turned very tasty, spongy, moist and in perfect thickness and shape. 



Let's start recipe... 

          Wheat flour carrot cake

Preparation Time : 20 minutes
Cook Time : 35 - 40 minutes
Serves : 400gms (approx)
Category : cakes
Recipe Cuisine: Indian
Main ingredients : Wheat flour, grated carrot
Author : Aruna SarasChandra

Ingredients 

Wheat flour - 11/2 glass
Grated carrot - 1 glass
Powdered sugar -  3/4rth -  1 glass
Vegetable Oil - 3/4 glass + 2 tsp
Milk - 3/4 glass
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Cinnamon powder(dalchini) - 1tsp ( I Dint added)
Vanilla essence - 3 drops
Almonds - 1/2 cup
Raisins/ kishmish - 1/4 cup

Others


Salt - 1/2 cup

Butter paper - as per mould size

Instructions

1) Take a kadai/ pressure cooker spread salt  keep stand. Close the lid on Kadai ( remove whistle and gasket and close it) and preheat it on medium flames. 



2) Keep mould on the butter paper and cut it as per requirement. Apply oil all sides of mould and place butter paper in it. Also apply oil on butter paper and keep it ready. 



3) Grate carrot, chop almonds finely and cut raisins in two halves(optional)  and keep it aside. 


4) Take a wide bowl add 1/2 glass of  milk in it. 



5) Add powdered sugar to the above. 



6) Now add oil to the above. 



7) Beat the above with spatulla/ electronic blender/ hand blender, so that everything mix well. 



8)  Now add wheat flour to the above by using strainer as shown below. 





9) Now  strain baking soda and baking powder in the above bowl. 



10) Mix the above all well without any lumps by adding some milk. 





11) Then add vanilla few drop to the above and mix it well. 



12) Add the above well and add grated carrot, half part of chopped almonds and raisins to it. 


13) Mix everything well, batter will become very thick now add remaining milk.



14) Mix the above well with out any lumps, batter should not be too thick or too thin. 



15) It's time to add the above batter into cake mould. 



16) Dust some wheat flour on remaining chopped almonds and raisins (** check tips) 



17) Sprinkle the dusted almonds and raisins on the better and tap the cake mould twice. (**check tips). 



18) Close the lid and cook it on medium flames flames for 5 minutes and then cook on low flames for 30 minutes. After 30 min, insert tooth pick and check if batter sticks to tooth pic it means cake is not ready. 



19) Now cook it on low - medium flames few more minutes by closing lid. Check again, if tooth pick is clear it means that our cake is ready. 



20) Using cloth or holder remove the cake mould out and tell it cool for room temperature. Later take knife and scratch all the sides and  keep one plate on cake and reverse it as shown below. 



21) Now tap the mould all sides and demould it carefully. 



Remove the butter paper and turn the cake, our Carrot cake with lots almonds and raisin is ready to serve 😍🎂. 




Carrot cake came very fluffy, moist, spongy and delicious tasty. 



Note

* If you are okay with maida you can replace it with wheat flour. 

* Instead of sugar you can also add condensed milk or melted jaggery. 

* You can also use cashew nuts and pistachios. 

* As I mentioned my mould is not fitting in my pressure  cooker(as is its 2l pressure cooker) so I used big Kadai. 

* You can also use room temperature clarified butter instead of oil. 

Tips

** Preheat the kadai/ pressure cooker on medium minimum 15 minutes, otherwise it will take more time to prepare cake. 

** If you have electric blender then use it to mix batter. 

** Take care that there will be no lumps in batter. 

** Using Cinnamon powder or nutmeg powder  will give you good flavour and taste to cake. I will purchase it soon. 

** After pouring batter in mould tap it well so that no air bubbles will form. 

** Dust nuts while spreading on cake, so that nuts do not sink nto cake while cooking. 

** Let the cake cool to room temperature then only  demould, otherwise it will break. 

** Do not open lid many times, chances of sinking nuts into cake and we do not get fluffy cake. 

** D't be panic if Ur cake is not ready in 30 - 40 minutes, let it cook on low - medium flames till it cook. If you do not preheat Ur kadai/ pressure cooker properly you may face this problem. So d't worry 😍. 

Hope this tips is helpful to you, I shared almost all tips I know hope you like this nutty, healthy wheat flour carrot cake. Also check other related recipes by clicking the link below the pic... 


                        Rava chocolate cake 


              Baby Corn Fritters


           Rava / Semolina Pizza



         Veg Chow mein noodles



          Dry cabbage manchurian


                            Paneer Tikka


        Star Gooseberry masala


 

                   Paneer pinwheels

     Roasted Masala Chickpeas / Masala coated Kabuli Chana fry


                      Matar fry




                   Pepper sev


                      Vaamu Aaku bajji

              Homemade butter


                     Homemade Ghee

               Vaamu Aaku bajji

               Corn flakes chivda

                     Bhakarwadi

Hope you like this delicious, moist and scrumptious healthy version wheat flour carrot cake. Give it a try and drop your comments and pics in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter

in Indiblogger
in MyTaste


Thanks for visiting my blog,
ArunaSaraschandra 😄