Himachal Pradesh is a state in North India. It is famous for its scenic landscapes and abundant natural beauty. The literal meaning of the state's name is 'In the lap of Himalayas'.
Auriya kadoo is a simple and easy to make dish. Great to serve with both rice and roti.
PANCH PHORAN :
Panch phoron, panch phodan or pancha phutana is a whole spice blend, originating from the eastern part of the Indian subcontinent and used especially in the cuisine of Eastern India and Northeastern India, especially in the cuisine of Bhojpur, Mithila, Odisha, Assam, Bengal and Nepal. The name literally means "five spices".
All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.
LETS GET COOKING:
Auriya Kaddu \ Pumpkin sabzi
Course : Side dish
Cuisine : Indian
Prep time : 10 minutes
Process time : 10 minutes
Total time : 20 minutes
Panch Phoron - 1 tsp
Bay leaf - 1
Pumpkin - 1/2 cup
Turmeric powder - 1/4 tsp
Chili powder - 1 tsp
Salt - as per taste
Mustard oil - 2 tsp
In a kadai, add mustard oil, heat the oil until smoky then add panch phoron, allow it to crackle , then bay leaf
Add chopped pumpkin to it and sauté it
Now add turmeric, chili powder and salt as per taste
Then add water, cover and cook until pumpkin are overcooked
Then mash half pumpkin and mix
Serve with hot rice or chapati
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