Sunday Brunch:
Pumpkin Palaya (ಕುಂಬಳಕಾಯಿ ಪಲ್ಯ)
With:
A: Pumpkin (1/2 of medium size)
B: Seasoning items: Mustard, Cumin seeds, Urad dal, Red chillies
C: Jaggery (sugar), Asteofitida (Hing/ ಹಿಂಗು)
D: Ginger, Curry leaves & finely chopped coriander

1/
Process:
1.Skin the pumpkin (ಕುಂಬಳಕಾಯಿ) carefully – remove any seeds and residues
2.Cut pumpkin into small cubes (1”x1”x1”)
3.Steam for softness (make sure not to overcook-check by piercing the pieces)
4.Season w mustard, cumin seeds, urad dal, red-chillies

2/
5. + green-chillies to Ur taste & ginger
6. Pour the soft cut pumpkin pieces & mix
7. + pinch of Asteofitida (ಹಿಂಗು) powder & red-chilli powder (for more spice)
8. + salt – T-spoon of lemon juice
9. Sprinkle finely chopped coriander
Pumpkin Palaya (ಕುಂಬಳಕಾಯಿ ಪಲ್ಯ) is ready
Pumpkin Palaya goes well w chapati or mix w rice

Cook Time: <30 min
Cost for Ingredients: <$10

PS: Pumpkin Gojju (ಕುಂಬಳಕಾಯಿ ಗೊಜ್ಜು/ಕುಂಬಳಕಾಯಿ ತಾಳದ) is generally made & goes well w Akki Roti (ಅಕ್ಕಿ ರೊಟ್ಟಿ). Above recipe can be done easily without blender or coconut.

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More from @mmahesh1

17 Apr
Saturday Breakfast
Mysore-Seeme Uppittu ಮೈಸೂರು ಸೀಮೆ ಉಪ್ಪಿಟ್ಟು
With:
A: Rava (1 cup)
B: Vidala onion (1 large size)
C: Tomato (1)
D: Green-beans (handful)
E: Cauliflower buds (4/5)
F: Season: Mustard, Cumin seeds, Urad dal, Red chillies
G: Ginger, Curry leaves & chopped coriander
Process:
1. Start w seasoning w mustard, cumin seeds, urad dal, red-chillies
2. Add green-chillies to your taste, ginger & curry leaves
3. Add onion & fry for a min, then add green beans & keep roasting till it is semisoft
4. Add cauliflower buds & later Tomato

2/
5. Add water (2: 1 cup of rava)
6. + salt – T-spoon of lemon juice
7. + finely chopped coriander
8. When water comes to boil – pour rava slowly while stirring to avoid lumps
9. Leave it for a min, turn the mix to ensure equal mix

3/
Read 5 tweets
13 Apr
Happy Ugadi!

Mysore Hesarubele Payasa (ಮೈಸೂರು ಹೆಸರುಬೇಳೆ ಪಾಯಸ)
With:
A: Moongdal (Hesarubele) (2 cups)
B: Jaggery pieces (2 cups)
C: Fresh Coconut pieces (1 cup)
D: Cashews & Dry Grapes (ಗೋಡಂಬಿ+ ವಣ ದ್ರಾಕ್ಷಿ) – 1/8th cup
E: Milk 1 cup), Butter/Ghee, Cardomom (ಏಲಕ್ಕಿ)

1/
Process:
1. Clean Moongdal – add 5 cups of water for 1 cup of dal (1:5)
2. Cook in pressure cooker (2 to 5 min)
3. While it cools off, grind fresh coconut in blender
4. Grind for smoothness – add water to make it liquid - coconut milk is ready

2/
Contd.
5. Pour the cooked Moongdal into a large vessel
6. + Jaggery, Coconut milk & cup of milk
7. Let it boil for 5 to 7 min (until coconut smell is gone)
8. + Cardamom powder
9. + Jaggery if needed to match your sweet taste

3/
Read 4 tweets
13 Apr
@imabug That’s very classic story of us immigrants.
Mathematically put, it is the ‘X+1’ syndrome.
1. Come to do Graduate school w the plan to go back.
2. Do 1 year of practical training and go back.
3. Oh I got married, how about I see America and go back..
.
1/
4. BTW I have a child, let’s make sure the child is healthy & then go back in 2 years.
5. A 2nd child is on the way, oh I will go back before they go to school.
6. My tenure is almost reachable & as soon as get my green card I will go.

2/
7. Interest rates or so low, let’s buy a house & will sell when I go
8. Public schools are so good, let us enroll kids in school.
9. Before you know kids are only speaking English but can understand & respond only when they want
10. Oh boy! Where did the time go

3/
Read 4 tweets

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