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Recipes - Pumpkin Special


Pumpkin Masala

2 tbps butter
1 onion, chopped finely
1 garlic clove, chopped finely
¼ tsp ground turmeric
¼ cup chopped canned tomatoes,
1 green chilli, chopped finely
1 tsp grated fresh root ginger
1 tsp garam masala
1½ teaspoons salt
2 handfuls of chopped fresh coriander
½ teaspoon white sugar
chop pumpkins into small pieces
butter, to serve

1. Heat the two tablespoons of butter in a saucepan and, when melted, add the onion and garlic and fry until very lightly golden.
2. Lower the heat and add the turmeric, chilli and ginger.
3. Add a splash of water to prevent the mixture becoming too dry.
4. Stir well and add the garam masala, salt, a good handful of coriander and the sugar. Stir well.
5. Once the mixture has become shiny and the oil has begun to separate (add splashes of water if necessary), add the pumpkin pieces and stir well to coat thoroughly with the mixture.
6. Turn up the heat and stir-fry for about five minutes.
7. Add ¼ cup boiling water, reduce to a low heat, cover and cook gently for 15-20 minutes until the potatoes are soft.
8. Carefully stir occasionally to check it is not sticking to the bottom.
9. Turn the heat off and serve with a knob of butter and a sprinkling of more chopped coriander.

Pumpkin Bread

 2       teaspoons   cumin seeds
3     tablespoons butter, divided
1/2     cup onions, finely chopped
2     teaspoons curry powder
1/4     teaspoon ground cumin
1/8     teaspoon cayenne pepper
3/4     teaspoon salt
3/4     cup unbleached all purpose flour
3/4     cup cornmeal
1     teaspoon baking powder
1/2     teaspoon baking soda
1     tablespoon sugar
1     cup pumpkin puree
1 1/2     teaspoons finely diced serrano peppers
2     eggs, lightly beaten
2/3     cup buttermilk
3/4     cup shredded colby cheese, divided

To puree pumpkin, peel the pumpkin and cut into cubes approximately 2-inches in size.Boil the cubes in salted water until tender, 10-12 minutes.
Drain the pumpkin and then puree it in a food processor.Allow it to cool completely.

 For the bread: First, you will want to preheat your oven to 350 degrees F.
Butter a loaf pan. Heat a small heavy skillet, and add the cumin seeds allowing them to toast just until they are aromatic; do not allow them to brown or burn. Remove seeds from skillet and set aside.In the same skillet, heat 1 Tablespoon of butter and add the onion, curry powder, ground cumin, cayenne, and salt. Cook over medium-low heat stirring frequently until the onion is soft; approximately 5 minutes.Remove from heat and let cool; stir in reserved cumin seed. Sift the flour, cornmeal, baking powder, baking soda and sugar into a large bowl.Melt the remaining butter and set it aside.

 In a large bowl, whisk your puree of pumpkin, chile, eggs, buttermilk, onion mixture and melted butter; mix just until it is moistened-do not over-mix.
Add flour mixture and stir just until mixed; do not over-mix.
Fold in 1/2 cup of your Colby cheese, and then spoon the mixture into your loaf pan.Bake in your preheated oven for 35 minutes, then remove it from the oven, sprinkle the rest of your cheese over the top of the bread, and return it to the oven for approximately 5-8 minutes longer, until the cheese has melted, and the bread is baked through.

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