Curried Pumpkin Soup

Curried Pumpkin Soup Recipe
DH brings pumpkin/kaddu/kumda/kumro quite often, there are few recipes which are very regular one of those is pumpkin dry curry or say stir fry, other one’s I shall post soon.   I wanted to make pumpkin soup for long as it’s one of the favourite at ‘The Soup Shop’ and after having it at Secret Recipe I decided to try it.   Exactly like Secret Recipe I made it as curried pumpkin Soup and as expected it was delicious, creamy with hint of spices.  This easy soup is filling and goes well with western, Indian or Chinese food, we had it with fried rice. Try this simple soup recipe and I am sure you will love this too as we did. 
Butternut sorch pumpkin kaddu soup recipe

Ingredients: [Severs 3-4]
Chopped Pumpkin/Kaddu/Kumda – 2 cups
Onion – 1 medium
Garlic – 1 tsp chopped
Ginger – 1/2 tsp chopped
Cumin Seeds – 1/2 tsp
Curry/Sambar Powder – 2 tsp
Curry leaves – 4
Oil – 1 tbsp
Vegetable Stock Cube – 1
Water – 1.5 cup + as needed
Salt – to taste
Pepper – to taste [if needed]
Cilantro – 2 tbsp chopped
Garam Masala  - 1/2 tsp [optional]

Indian Style Pumpkin Soup Recipe
1. In a pan or pressure cooker heat oil, add cumin seeds and let it crack.
2. Add ginger and garlic and sauté.  Add onion and sauté until light brown.
3. Add pumpkin pieces and sauté for 2 minutes
4. Add curry or sambar powder, garam masala and mix well.
5. Now add 1.5 cups water, curry leaves, vegetable stock cube, salt and give a stir
6. Close pan with lid and cook for 10-15 minutes or until pumpkin gets cooked or pressure cook for 1 whistler.
7. Once pumpkin cools down, puree it in mixer or blender.  Bring it back to pan, add water 2 cups or as required and simmer for 3-4 minutes, adjust salt if required.   Add chopped cilantro and off flame. 
Serve Hot/warm and relish the soup.
Pumpkin Kaddu Kumda Soup Recipe
1. You can add 1/4 cream while simmering the soup for creamy soup.  But the soup itself is creamy I don’t find a need of adding any cream.
2. Quantity of water to add while simmering is depends on how you like your soup consistency.
3. Add pepper powder only if required, otherwise it really not needed.
4. If you are using curry powder you can avoid garam masala.
5. While serving you can add 1tsp of olive oil on top of soup if you prefer. 
Have a nice day ~~

Multi Beans Kurma

Multi Beans Kurma Reipe Rajma Kurma Recipe
I have stocked up so many variety of beans and now my mission is to finish all!  I thought of making something different instead of usual rajma, chole, radga patties and decide to try kurma with different kind of beans.   As I did in my paneer butter masala, here too I used sesame seeds instead of cream or coconut and it was such a good decision.  Sesame paste makes the gravy rich with wonderful texture plus the bonus is it’s less fattening.  You can use any beans that fancy you and make this kurma.  It goes so well with rice, roti/parata or even with idli/dosa. 


Multi Beans – 2 Cups [ I used Rajma, Butter Beans and Dried Peas]
Potato - 1
Onion – 1 Large
Tomato – 1 medium
Tomato Paste – 1/2 tbsp
Bay Leaf – 1
Red Chilli Powder – 1.5 tsp
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Garam Masala Powder – 1 tsp
Salt – to taste
Oil – 2 tbsp
Water – as needed
To Grind
White Sesame Seeds – 1 tbsp
Fennel Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp

mochaikottai rajma peas kurma recipe


1. Wash and soak all beans overnight and pressure cook for 3 whistles with potato.
2.  Peel and dice boiled potato, slice onion and tomato.
3. Grind all the items listed under ‘to grind’ with little water to smooth paste and keep aside.
4. In a pan or wok heat oil, add bay leaf and sauté for 30 seconds.  Add sliced onion and sauté until light brown.
5. Add chilli, coriander and turmeric powders mix well.  Add tomato and cook until tomato gets mashed.
6. Now add tomato paste, salt and stir well.  Add 1.5 water and bring it to boil, add boiled beans and potato and simmer for 4-5 minutes.
7. Add sesame paste, garam masala powder & mix well, adjust salt and simmer for 5 minutes in slow flame or until oil floats on top. 

Serve with roti/parata or rice. 

rajma vatna peas butter beans kurma recipe

1. You can use coconut paste instead of sesame.
2. Use any beans of your choice.

Have a nice day ~~

Seb Suji ka Halwa |Apple and Semolina Pudding

Seb Suji Halwa Recipe

Apple Suji Halwa or Apple Kesari whatever we might call it but the one thing remain same is the wonderful taste this simple dessert has.    I wanted to try rava and apple combination for a long time and at last I made it when in-law’s were here.  It’s so easy and quick to prepare and something change from usual suji halwa/rava kesari.   I didn’t added any food colour but if you wish you can add to make it more attractive.

Ingredients: [Serves 4]
Apple/Seb – 1 large
Suji/Semolina/Rava – 1 cup
Ghee – 2 tbsp
Sugar – 3/4 cup heaped [to taste]
Cardamom Powder – 1/2 tsp
Chopped Fry Fruits – 2 tbsp [I used almonds, raisins, cashews]
Water – 1 1/2 cup

apple kesari recipe


1. Wash, peel, core and dice apple. Roast suji/semolina until raw 2-3 minutes or until raw light golden brown, transfer in a plate and keep aside.

Apple Halwa-001

2. In a wok or pan heat ghee, add apple and sauté for 4-5 minutes or until apple is almost cooked. 

apple kesari recipe  seb halwa

3. Add semolina and fry until it starts to change colour.

seb aur suji ka halwa recipe

4. Add water and sugar and mix well, cook in medium flame until water is soaked fully. Add cardamom powder, dry fruits and mix well.  Cover and cook for 2 minutes and off flame.


Serve hot or cold and enjoy the halwa

Apple and Semolina Pudding recipe

1. You can add 1 cup sugar or to taste
2. Add food color if preferred.

Have a nice day ~~

Mango Delight | Summer Special

Mango cooler recipe
How you all doing?  I know I did the disappearing act but something urgent came up and once a break it’s get’s difficult for me to be back on blogging, my usual story! Thanks to dear friends and reader whom persistent pressure love made me to sit back and do this post.  As summer is here and mango is summer king, this post seems perfect for a come back.  So, today’s special is Mango Delight, oh don’t wonder too much on the name it’s given by yours truly Open-mouthed smile as I just came up with this recipe on my own .  This is a very simple drink and taste wonderful, it will wow your guest for sure, it did for mine.  Try this once and  you will make this again and again as it’s easy, simple, refreshing and additive!

Mango Delight Summer special

Ingredients: [Serves 2]

Mango Pulp/Puree – 1/2 cup
Soda Water – 1 can [300ml]
Lemon Juice – 2 tbsp
Lemon Wedges – 2 [optional]
Sugar Syrup – 4 tbsp [ to taste]
Ice Cubes – as required


1. In a tall glass add 1/4 cup of mango pulp or puree, 2 tbsp sugar syrup, 1 tbsp lemon juice and give a stir.

2. Add ice cubes and then soda, top with lemon piece.  Repeat the same for another glass.

That’s all our refreshing drink is ready.

Mango Cooler Delight Summer Drink Recipe


1. You can also use fruity/mazaa instead of mango pulp or puree.
2. You can use sweet lemon soda and avoid lemon juice & sugar syrup, this way it’s very quick to fix drink.
3. Don’t skip lemon, it’s add the extra kick to the drink.
4. Add small mango pieces to bite while drinking.

Have a nice day ~~