Veggies made fun

Don't really know what to do with boring vegetables? Here are some yummy options. Your children will love these

Mediterranean Pumpkin Pudding

>>700 gms red pumpkin, cubedu00a0u00a0
>>1 1/2 cups sugaru00a0u00a0u00a0u00a0u00a0u00a0
>>1 1/2 tsp cornflouru00a0u00a0u00a0u00a0
>>1 1/2 cups milku00a0u00a0u00a0u00a0u00a0u00a0
>>1/2 tsp cinnamon powderu00a0u00a0u00a0u00a0
>>1/2 cup + 2 tablespoons hazelnuts, roasted and coarsely chopped
>>1 tbsp desiccated coconutu00a0u00a0u00a0u00a0
>>1 tsp pomegranate pearlsu00a0u00a0u00a0u00a0u00a0u00a0u00a0
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Method
Place pumpkin pieces in a large pan. Add sugar and one cup of water. Cover and cook on medium heat for about twenty five to thirty minutes.u00a0
Mix cornflour with milk till smooth.
Once the pumpkin is cooked add the cornflour-milk mixture and mix. Cook till the mixture thickens.
Sprinkle cinnamon powder. Add half cup of crushed hazelnuts, desiccated coconut and mix.
Transfer the mixture into a serving dish. Sprinkle remaining hazelnuts and pomegranate pearls and serve.

Kaddu ka Saag

Ingredients

For the masala
>>500 gms red pumpkin (kaddu), thinly slicedu00a0u00a0
>>1/2 tsp cumin seedsu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>1/4 tsp fenugreek seeds (methi dana)u00a0u00a0u00a0u00a0u00a0
>>Salt to tasteu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>2 tsp coriander powderu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>1/2 tsp roasted cumin powderu00a0u00a0u00a0u00a0u00a0u00a0
>>1/2 tsp red chilli powderu00a0u00a0u00a0u00a0u00a0u00a0
>>1/4 tsp turmeric powderu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>1 tsp dry mango powder (amchur)u00a0u00a0u00a0u00a0
>>1 tsp sugaru00a0
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Method
Heat oil in a kadai.u00a0 Add cumin seeds and fenugreek seeds.u00a0 When they begin to change colour add the pumpkin and salt.u00a0 Stir well, reduce heat, cover and cook till the pumpkin is soft.
Lightly crush the pumpkin with the back of the spoon.
Add coriander powder, cumin powder, red chilli power, turmeric powder, dry mango powder and sugar and stir.u00a0 Cover again and cook for about five minutes or till the pumpkin is completely soft and mushy. Serve hot.

Lauki Manpasand

Ingredients
>>1 kilogram bottle gourd (lauki), 1 inch piecesu00a0
>>2 tbsp oilu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>1/2 cup moong badiu00a0u00a0u00a0u00a0u00a0
>>3 dried red chilliesu00a0u00a0u00a0u00a0u00a0
>>1 large onion, choppedu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>1/4 tsp turmeric powderu00a0u00a0u00a0u00a0u00a0u00a0
>>2 tsp coriander powderu00a0u00a0u00a0u00a0u00a0
>>1 tsp cumin powderu00a0u00a0u00a0u00a0
>>1/2 tsp red chilli powderu00a0u00a0u00a0u00a0
>>1/2 tsp garam masala powderu00a0u00a0
>>1 inch ginger, choppedu00a0u00a0u00a0
>>2 medium tomatoes, 1/4 inch piecesu00a0u00a0
>>1 medium green capsicum, seeded, 1/4 inch piecesu00a0
>>2 tsp chopped fresh coriander leavesu00a0u00a0
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Method
Heat one tsp oil in a pan and sautu00c3u00a9 the moong badi for two to three minutes.u00a0 Drain and set aside.
Add the remaining oil to the pan and heat.u00a0 Add red chillies and onion and sautu00c3u00a9 for two minutes.
Add lauki and salt and mix. Cover and cook for two minutes. Add turmeric powder, coriander power, cumin powder, red chilli powder, garam masala powder, ginger and tomatoes.u00a0 Mix well and continue to cook two to three minutes.
Add moong badi and half a cup of water.u00a0 Mix, reduce heat, cover and cook till the lauki is done.
Add capsicum and coriander leaves.u00a0 Mix and cook for a minute.
Serve hot.

Karele ka Salan

Ingredients
>>350 gms bitter gourd (karela)u00a0u00a0u00a0u00a0
>>Salt to tasteu00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>4 tbsp oilu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>2 small onions, choppedu00a0u00a0u00a0
>>1 inch ginger, choppedu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>6 garlic cloves, choppedu00a0u00a0u00a0u00a0
>>3 dried red chillies, brokenu00a0u00a0u00a0u00a0u00a0
>>1 tbsp coriander seedsu00a0u00a0u00a0u00a0u00a0u00a0
>>3/4 tsp cumin seedsu00a0
>>1 1/2 tbsp sesame seeds (til)u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>2 tbsp peanutsu00a0u00a0u00a0u00a0u00a0
>>2 tbsp tamarind pulpu00a0u00a0u00a0u00a0u00a0u00a0
>>1/2 tsp turmeric powderu00a0u00a0u00a0u00a0
>>1/2 tsp garam masala powderu00a0u00a0u00a0
>>2 tbsp chopped fresh coriander leavesu00a0u00a0u00a0

Scrape skin off the bitter gourds slightly. Slit lengthwise and remove inner seeds and pulp. Apply salt and set aside for half an hour. Wash under running water, drain well and set aside.
For the stuffing heat two tablespoons oil in a pan.u00a0 Add onions, ginger and garlic and sautu00c3u00a9. Add broken red chillies, coriander seeds, cumin seeds, sesame seeds and peanuts and continue to sautu00c3u00a9 till fragrant.u00a0 Cool and grind adding a little water as required.
Heat the remaining oil in a pan, add the bitter gourds and sautu00c3u00a9 till well browned all around.
Add the ground paste and half a cup of water and cook.u00a0 Add salt, tamarind pulp and turmeric powder and stir.
Add garam masala powder.u00a0 Mix and add another half a cup of water and coriander leaves.
Cover and cook on medium heat for fifteen to twenty minutes.
Serve hot.

Dr Vidya Shah wins an autographed copy of Chaat, Chef Kapoor's book
SWEET N SOUR SAVOURY MUTHIAS

Ingredients
2 cups cooked rice
1/2 cup grated cabbage
1/2 cup carrot
1/2 cup green peas, boiled and mashed
Salt to taste
4 green chillies, ground
1 tbsp of ginger-garlic paste
2 tbs powdered sugar
2 tbsp lemon juice
A pinch of turmeric powder
1 1/4 tps pav-bhaji masala
3 tablespoons tomato sauce
2 tbsp oil
1 tsp mustard seedsu00a0
1 tsp sesame seeds
7-8 curry leaves
2 tbsp chopped coriander leaves

Method
Place the rice in a bowl. Add vegetables, salt, green chilli paste, ginger-garlic paste, sugar, lemon juice, turmeric powder, pav-bhaji masala and tomato sauce and mix well. Transfer this mixture onto a greased thali and spread evenly.u00a0
Heat sufficient water in a steamer and place the thali in it and steam for fifteen to twenty minutes.u00a0
Take the thali out and set aside to cool. Cut into diamonds.
Heat oil in a small pan and add mustard seeds.u00a0 When they splutter, add sesame seeds and curry leaves. Pour this tempering on the muthias.
Garnish with coriander leaves and serve with coconut chutney.

Shopping list for next week

Vegetable juice
> 100 gms red pumpkin
> 100 gms bottle gourd
> 1 large carrot
> 1 medium beetroot
> 1 amla
> 1 bunch fresh mint leaves

Masala lassi
> 800 mls thick yogurt
> 1 bunch fresh coriander leaves
> 1 packet black saltu00a0u00a0u00a0u00a0u00a0u00a0

Mixed flour dosa
> 400 gms whole wheat flour
> 150 gms rice flouru00a0u00a0u00a0

Grilled sprout sandwichu00a0u00a0u00a0u00a0
> 100 gms bean sprouts
> 1 loaf brown bread
> 1 packet chaat masala
> 1 bunch lettuce

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