Butter nut Squash fritters with a healthy chaat variation

Ingredients

3 large eggs

½ cup yellow cornmeal

2 tbsp dhani jira powder

1 tsp grated fresh ginger

1 medium size butternut squash, peeled and grated (4 cups)

½ cup finely diced red onion

½ cup frozen peas thawed

2 tbsp poppy seeds

Method

Whisk together eggs, cornmeal, dhana jeera powder and ginger in a large bowl. Stir in the grated squash, onions, peas and poppy seeds. Season with salt and pepper. Heat a large skillet coated with cooking spray over medium heat. Drop spoonfuls of the mixture onto hot skillet in ¼ cup dollops and reduce heat to medium low. Cook 4 to 5 minutes till golden brown. Flip and repeat on other side. Transfer to a plate and serve on a bed of lettuce leaves.

Variation: These fritters can also be served as chaat topped with cooked whole moong dal and sweet and green chutneys on top.

Butternut Squash curry with Sesame seeds

Ingredients

1 medium size Butter nut Squash

2 tbsp sesame seeds roasted and ground to a powder

½ teaspoon urad dal

2 dry red chillies

1 sprig curry leaves

Salt to taste

1tbsp oil

Method

Peel the outer skin of the squash and cut it in half. Scoop out the seeds and fibers from each squash half, and scrape the flesh to remove clinging fibers. Cut each half into 1 1/2 inch cubes and set aside. Heat the oil in a large skillet over medium-high heat until very hot. Add the urad dal and red chillies and fry until they turn dark brown (about 10 seconds). Stir once add curry leaves and immediately add the squash cubes.. Sprinkle on salt to taste; stir. Lower the heat and cook, covered, until the squash is cooked but still holding its shape (about 15 minutes). Reduce the heat to medium.Add the sesame seed powder to coat the vegetables. Serve with Rice

Baby Pumpkins stuffed with vegetable and lentil filling

Miniature pumpkins appear in local markets from September to Thanksgiving. They make tasty and attractive serving and baking dishes. I like to bake the pumpkins first to tenderize skin and flesh. To do this cut about 1 inch off the top and place the pumpkins, cut sides down, on a foil-covered baking sheet. You may leave the seeds in as the moisture from the seeds will help the pumpkins cook faster. Bake them for 25 minutes at 350 degrees or until you can easily insert with a fork. Remove the seeds and the pumpkins are ready for filling.

Ingredients

Bulgur, cooked 3/4 cup

Fresh Green Beans – trimmed, diced and steamed

Chana dal, dry 1/2 cup

Water 1 cup

Ginger, grated 1/2 tablespoon

Turmeric powder a pinch

Oil 1 teaspoon

Mustard seeds 1/2 teaspoon

Hing or asafoetida a pinch

Green chilies split into half as required

Fresh Coconut, grated 1/4 cup

Salt as required

Method for the filling:

Soak bulgur with equal amount of boiling water (1:1) and a pinch of salt. It will take about 30 minutes to absorb the water and then it’s ready. Add washed/rinsed chana dal , 1 cup of water, turmeric and little salt in a pressure cooker. Also add the ginger, if using. Leave it for only one whistle and remove the cooker from the stove to stop the cooking process.  Drain the dal in a colander.

Have the bulgur, the green beans and channa daal ready.  Heat the oil in a frying pan, add the mustard seeds and hing. After it splutters add the green chillies. Now add the drained channa daal, green beans, little salt and fry for a minute. After that also include the prepared bulgur and combine it thoroughly. Leave it in the stove for another minute. Switch off the stove and add the grated coconut and mix it well. Garnish it with chopped coriander.

Spoon the mixture into the cleaned pumpkin, and replace top. Bake in an oven for 15 minutes at 250 degrees.

Of Course Pumpkin Halwa !

Ingredients

450g/1lb pumpkin,
550ml/1 pint 2% milk
1 tsp cardamom seeds, crushed
1 tbsp sultanas or raisins
2 tbsp clarified (or unsalted) butter
8 tbsp sugar
3 tbsp halved cashews, flaked almonds, and pistachio slivers, lightly toasted
chirongi nuts or walnuts to garnish

Method

Trim, peel and finely grate the vegetable. Combine them with milk, cardamom and sultanas in a large non-stick frying pan. Heat gently and bring to a simmer, stirring occasionally. Cook until the vegetables are tender and almost all the liquid has evaporated, stirring frequently as the mixture thickens. Add butter, sugar, nuts, and stir well. Spread halwa out in a shallow pan to cool; garnish with walnuts or chironji. When cool, cut into squares and serve.

Pumpkin Puris from leftovers soup

Ever tried making Pumpkin puris. I stumbled upon this while making Pumpkin soup and had some excess puree leftover. I took the excess puree added some kasoori methi, chilli powder, a pinch of black pepper and whole wheat flour and kneaded into a dough. Shape them into puris and deep fry in oil.

Presto Pumpkin Puris that tastes wonderful!

|