Mild Delights Yellow Pumpkin In Coconut Gravy Food

MATTHAN ERISHERI (SOUTH INDIAN PUMPKIN AND LENTIL STEW)

Steps:

• Cook lentils in a pressure cooker till tender.
• Alternately you can also cook it in a saucepan; add 1 cup water to lentils, bring to a boil, then reduce flame to low, cover, and simmer until tender (15-20 minutes).
• Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes).
• Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste.
• When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil.
• In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves.
• When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!).
• Add the contents of the frying pan to the lentil-pumpkin mixture.
• Stir well.
• Serve hot with steamed rice.

INDONESIAN CHICKEN IN COCONUT GRAVY (OPOR AYAM)

Steps:

• Cut chicken into smaller pieces. If using boneless, skinless chicken breast then cut into bite size pieces. Squeeze the juice of one lime over chicken and let sit for about 15-20 minutes.
• Boil the eggs and peel, set aside.
• Sauté the tofu in oil until lightly brown.
• Blend the shallots, garlic, candlenuts, turmeric powder, coriander powder, salt and pepper in a food processor or blender until it forms a smooth paste.
• Sauté the paste in oil (about 1-2 Tbsp.) for a few minutes.
• Once bumbu is sautéed, add 1500 ml water and chicken.
• Stir occasionally until it comes to a boil.
• Add 2 pieces of lemon grass that have been bruised, 5-7 pieces of lime leaves, galangal (about the size of thumb, bruised) & 3 bay leaves.
• Bring to a boil... add tofu and eggs.
• For extra flavor you can sauté sliced shallots to sprinkle in once cooked.