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Pumpkin Ki Subzi with Kasoori Methi
 Pumpkin Ki Subzi with Kasoori Methi Recipe from Grihalakshmi Magazine, December 2010 Serves: 2 Ingredients Pumpkin pieces - 250 g Oil - 1 tablespoon Ginger chopped - 1 teaspoon Garlic - 6 cloves, chopped Red chilli powder - 1 teaspoon Turmeric powder - 1/4 teaspoon Kasoori methi ( dried fenugreek leaves ) - 2 tablespoon Tomatoes - 2, chopped 1/2 cup ( 100 ml ) water 3/4 teaspoon salt ( or to taste ) Jeera powder - 2 pinches Pepper powder - 2 pinches Method Heat oil in a wide pan. Fry chopped ginger and garlic till light brown. Add pumpkin pieces and saute well. Add red chilli powder and turmeric powder. Stir well for 2 - 3 minutes. Add crushed kasoori methi leaves and chopped tomatoes. Saute for 2 - 3 minutes. Add 1/2 cup ( 100 ml ) water and salt to taste. Cover with a lid and cook on a low heat for 20 minutes or till done and water almost dries up. Sprinkle jeera powder and pepper powder. Serve as a side with Rotis or Rice. Cake cutting tips  Cake cutting tips: Heat a knife first before cutting a cake for crumble-free slices. To heat the knife, you can run the knife under very hot water then wipe dry with a clean towel. ??Use unwaxed dental floss to slice through the cake ( great for the gooey or sticky cakes).? Alternately refrigerate the cake in mid zone of the fridge for a couple of hours and then slice them normally.  related searches : Pumpkin
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