Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts

Pumpkin Sauce With Pasta




BM #127 Week 2 Day 2 - 

This is another party pleaser and kid friendly recipe. The sauce is super easy to make ahead and all the ingredients that go into it are super rich. The ingredients can be skipped as needed to make a lighter sauce.


Ingredients - 

Pumpkin peeled, seeded and cubed 1 cup
Colored Bell Peppers cubed handful
Onion sliced 1/2 cup
Garlic 3-4 cloves
Salt as needed
Olive Oil 2 Tbsp
Crushed Pepper Flakes and/or Green chilies as needed
Coconut Cream 1/4 cup
Paneer cubed 1 cup
Cashews 6-7
Almond Milk / Water 1/2 cup
Spaghetti 3-4 servings
Shredded Cheese as needed


 Method Of Preparation -

In a heated pan, add oil and saute onions, green chilies (if using) and garlic. 

After the onions are golden brown, add the pumpkin, yellow bell peppers, cubed paneer and cashews. 

Pour a dash of water and coconut cream. Cover and allow the pumpkin to cook for about 5-7 minutes. [I cooked the pumpkin separately in the microwave to make it faster.]

After the pumpkin is cooked through, remove from heat. Allow it to cool for 10 minutes and then puree the mixture. [I added almond milk while pureeing.] 

The sauce is ready to use or store for later. I refrigerate it for upto a week.

The pictures in this post feature the sauce with spaghetti. Just boil spaghetti as per the instructions on the box, drain and mix in the sauce, sprinkle cheese and garnish with spring onions. Serve warm.

BMLogo


Preparation Time 20 minutes
Makes 2 cups of sauce

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Posted by Harini R on Monday, October 11, 2021
3 comments
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Pumpkin Gojju



BM #126 Week 3 Day 2 - 

Today's meal idea is a tamarind based gravy with pumpkin as a star vegetable. The gravy typically doesn't have any dal component and so we make either plain tadka toor dal or any  dal with palak or methi. 

The platter above features Pumpkin Gojju, Palak Dal, Tomato Soup, Rice, Aloo Fry, Yogurt and Saggubiyyam Payasam.

 Ingredients -
 
Pumpkin, peeled, seeded and chopped 1 1/2 Cups
Tamarind Lime sized 
Turmeric 1/4 tsp
Jaggery 2 tsp or as needed
Salt as per taste
Rice Flour 1-2 Tbsp
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Methi Seeds 1/8 tsp, Mustard Seeds 1/2 tsp, Hing/Asafoetida couple pinches, Curry Leaves a few)
Coriander leaves finely chopped for garnish
To Grind - 
Sesame Seeds 2 Tbsp
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Coconut Powder 1 tsp (Optional)
Red Chilies 2-3


 Method Of Preparation -

In a heavy bottomed pan, add oil and the rest of the seasoning. After the mustard seeds splutter, add the chopped pumpkin, and cook until the pumpkin cubes are cooked through.

Meanwhile, soak/boil the tamarind and squeeze out the juice and pour into the simmering mixture.

Grind the ingredients listed under 'To Grind' into a fine powder. Add this powder to the mix.

Add about 3-4 cups of water. Also stir in turmeric, jaggery,  and salt.

Let the gravy boil for about 6-8 minutes. 

Mix the rice flour in 4-5 Tbsp of water into a smooth paste. Add this paste while briskly stirring the gravy so the rice flour doesn't form lumps.

Adjust the taste and consistency and garnish with chopped coriander leaves. 

Serve hot with rice or rice as part of a meal.

BMLogo


Preparation Time 20 minutes
Serves 4-5

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Posted by Harini R on Saturday, September 18, 2021
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Gobbi Koora ~ Mixed Vegetable Curry - A-Z Andhra Dishes



BM #110 Week 2 Day 1 - 

 In continuation to the theme of A-Z Andhra Dishes, this week I shall showcase Andhra recipes starting with G, H and I. Today's recipe is called Gobbi Koora also known as Kalagalupu Koora. This curry is made traditionally on Sankranti day.

 My mom shared this recipe with me and she says it is one of the forgotten recipes as people have moved away from village farms into urban places. This curry uses all the newly harvested vegetables, the most important ones being Chikkudukaya and Pumpkin. My mom says that carrots were not used as they were not available in the villages back when they were kids.

 In the religious context, Goddess Parvati also know Gowri Devi, is worshipped during the Sankranti in many communities. The prayer area is decorated (known as palavelli in Telugu) with the newly harvested vegetables and the Goddess is also known as Gobbamma. So the name Gobbi koora.

 In our neighborhood, we had a Sankranti Potluck where some of us made traditional Sankranti food and that is where the main picture was taken.

Recipe Source Amma
Ingredients - 

 Chikkudukaya / Flat Valor Beans stringed and chopped 1 cup
Pumpkin peeled and cubed 1/2 cup
Carrot peeled and chopped 1/2 cup
Green Beans stringed and chopped 1/2 cup
Goruchikkudukaya / Guvar beans stringed and chopped 1/2 cup
Plantain / Aratikaya peeled and cubed 1 cup
Potatoes peeled and cubed 1 cup
Salt, Turmeric, Green chilies as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Curry leaves few)

 Note - I have not used Eggplant owing to allergies but it is traditionally an important vegetable in this Curry.

Method Of Preparation -
In a heated wok/kadai add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, add all the vegetables except plantain and pumpkin as they cook faster than the rest of the vegetables.

 Sprinkle turmeric and add chopped green chilies to the vegetables, add half a cup of water , cover and allow the vegetables to cook for about 5-6 minutes.

 Mix the cooking vegetables well and add in the plantain and pumpkin. After the vegetables are cooked through, sprinkle salt and mix well.

 Remove from heat and serve it as part of a meal.


BMLogo

 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#110

Preparation Time 25-30 minutes
Serves 10-12

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Posted by Harini R on Tuesday, March 10, 2020
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Pumpkin-Cauliflower-Coconut Soup - NONG - Instant Pot



BM #98 Week 4 Day 3 - 

 This soup is loosely adapted from what my mom makes. I love the simple flavors of the vegetables. Adding coconut milk makes it richer and creamier. I alternate between coconut and coconut milk depending on what is available in my pantry.

 It can be totally vegan if the garnish is avoided. More vegetables can be included like Spinach, Ash Gourd, Bottle Gourd etc..

 Recipe Inspiration amma
Ingredients - 

 Pumpkin peeled, cubed 1/2 cup
Cauliflower florets 1/2 cup
Broccoli florets 1/4 cup
Carrot sliced 1/4 cup
Coconut, fresh/frozen 1/4 cup
Tomato, cubed 2 Tbsp
Salt, Turmeric, Rasam Powder, Amchur Powder as needed
Lemon/Lime juice as needed
Garnish with Cream and coriander leaves

Method Of Preparation -
With the inner pot in place, add all the vegetables and coconut, adding salt, turmeric, rasam powder and amchur powder. Add water as needed (about 4 cups) . 

 Power the Instant Pot and switch on the 'Manual' or 'Pressure cook' mode. Set the time to 6 minutes. Let it release the pressure naturally.

When it is safe to open the lid, use an immersion blender to make a fine puree. 

 Set it to 'Saute' mode and let it simmer for a couple minutes.

 Unplug the Instant Pot. Garnish with cream and coriander leaves. Serve and enjoy the hot soup.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98.

Preparation Time 30 minutes
Serves 4-5

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Posted by Harini R on Tuesday, March 26, 2019
9 comments
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Pumpkin Almond Bites



BM #94 Week 2 Day 2 - 

 For the second day of sweets without refined ingredients, I have here some healthy bites made with pumpkin, almonds, dates and coconut. 

 These bites made a delightful snack and a treat for friends on the eve of Diwali.

 Keep in mind that these were very addictive and they were made on a cold day and might have survived for a couple days more in the wintry climate we are experiencing right now.

 Ingredients - 

 Pumpkin peeled, cubed 1/2 cup
Fresh Dates 8
Almonds 1/2 cup
Dry Coconut powder 1/2 cup + more for rolling

Method Of Preparation -
Boil the pumpkin cubes and mash them (or 1/4 cup of store bought pumpkin puree can also be used).

 In a chopper, coarsely grind almonds and set aside.

 Make a coarse paste of the dates .

 Combine the pumpkin puree, coarsely crushed almonds, coarsely ground dates and coconut powder.

 Min well and pinch bite sized portions of the mixture and roll into any shape desired.

 Roll these bites in dry coconut powder and arrange them on a platter. Serve immediately.

 These bites stayed fresh for 2 days on the countertop. 


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94.

Preparation Time 15 minutes
Makes 10

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Posted by Harini R on Sunday, November 11, 2018
9 comments
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Pumpkin Spice Overnight Oats



BM #93 Week 1 Day 3 - 

 When we are talking about breakfast, can we forget the Overnight Oats? I couldn't either. So keeping in view the season in my neck of the woods, I chose to showcase a pumpkin flavored overnight oats recipe.

 Feel free to play around with the ingredients as it suits your taste buds. You can omit the yogurt and use Almond milk or Soy milk to make it vegan. I love Greek Yogurt in Overnight oats as I find it tends to make it creamier. Also feel free to omit the chia seeds and add flax seeds if that is your preference.

 I have used a mason jar but any air tight container will work. 

 Whenever I get pumpkin home, I peel, cube and freeze. It comes in handy at times like this :).

 The maximum time I used the night before was to cook the pumpkin and puree it which was about 7-8 minutes. Set aside all the toppings which I had on hand and in the morning assembling it was a breeze, about 2 minutes (Didn't factor in the photo shoot :)).

Ingredients - 

 Rolled Oats 1/2 cup (Old fashioned oats is fine)
Pumpkin Puree 1/3 cup
Milk 3/4 cup
Greek Yogurt 2 Tbsp
Chia Seeds 1 tsp
Salt a pinch
Cinnamon Powder 1/4 tsp
Pumpkin spice 1/2 tsp (I used a little less)
Honey / Maple Syrup 1/2 Tbsp (or as needed)
Topping Ideas - Chocolate chips, Roasted shredded coconut, Raisins, Whipped Cream, Roasted almonds, Roasted Pumpkin seeds, Dried Cranberries etc.. 
 
Method Of Preparation -


In a mason jar or any air tight container, add Rolled Oats, Milk, Greek yogurt, Pumpkin Puree, Salt, Chia Seeds, Cinnamon Powder, Pumpkin Spice Powder and Honey. Mix it, seal it and refrigerate it for at least 4 hours. [I refrigerate overnight.]

 The next morning, divide the oatmeal into two portions, add the toppings and enjoy. If one of the portions is unused, it can be sealed and popped back into the refrigerator and can stay there for upto 3-4 days.

 The toppings I used are roasted almonds, dark chocolate nibs, roasted coconut shreds, raisins and a dollop of more Greek Yogurt.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93..

Preparation Time 10 minutes
Serves 2

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Posted by Harini R on Friday, October 5, 2018
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Y - Yerra Gummadi Ragi Rotte



BM #92 Day 25 - 

 For the letter 'Y' I have chosen to highlight 'Yerra Gummadi'  which means 'Red Pumpkin in Telugu. This Roti is made with grated pumpkin, spices, Ragi flour and wheat flour. 

 I had something else planned for this letter but later on realized that I have not used Ragi flour in this series and that I felt was gross injustice to the healthy flour. So last minute change of plans made this roti happen. I am sure I will be making this nutritious roti often.

Ingredients - 

 Ragi Flour 1/2 cup
Wheat Flour 1/2 cup
Pumpkin, peeled and grated 3/4 cup
Coriander leaves, finely chopped 2 Tbsp
Salt, Red Chili Powder, Ajwain as needed
Warm Water 2-3 Tbsp (or as needed)

 Method Of Preparation -
In a mixing bowl, Add Ragi flour (for some reason I dry roasted the flour), wheat flour, grated pumpkin, chopped coriander leaves, salt, red chili powder, ajwain and mix well.

Since the pumpkin will release some moisture, take care not to add too much water to knead into a soft dough.

 Divide the dough into 5 equal portions, roll out into 5 inch thin discs using as much dry flour as needed for dusting.

 Gently transfer the rolled out disc onto a hot griddle.

 Flip it when there are bubbles visible. Spray some oil and cook on both sides until done.

 Remove onto an insulated container and continue with the rest of the dough.

 Serve with Yogurt for a filling meal.


BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92




Preparation Time 30 minutes
Makes 5

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Posted by Harini R on Saturday, September 29, 2018
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Pumpkin Kootu



BM #81 Week 4 Day 1 - 

This week I have opted to showcase some lentil based dishes. I have made this pumpkin kootu a couple of times now. The time I made and clicked the pictures too. But I lost the pictures when my computer crashed a while ago. So I took the opportunity of this theme to make this kootu again.


Ingredients - 

 Toor Dal 3/4 cup
Pumpkin peeled and cubed 1 1/2 cups
Salt, Tamarind, Turmeric as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Urad Dal 1/2 tsp, Cumin 1/4 tsp, Asafotida, curry leaves, red chili)
To Grind - 
Red Onion, chopped 1/2 cup (small)
Garlic 2 cloves
Coconut, shredded 2 Tbsp
Red chili 2-3 (as needed)
Cumin Seeds 1 tsp
Curry leaves few

Method Of Preparation -
Wash and cook the toor dal. Steam the pumpkin cubes separately.

Make a paste of the ingredients listed under 'To grind'. 

In a pan, prepare the seasoning by heating oil, adding mustard seeds, urad dal, cumin seeds, asafotida, curry leaves and red chili.

After the mustard seeds pop and the urad dal is golden brown, add in the paste from above and saute until the raw smell is gone.

Add in the salt, turmeric and tamarind extract as needed.

Add the steamed pumpkin cubes and cooked toor dal. Mix well and remove from heat.


Serve with steaming hot rice for a filling meal.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#81.

Preparation Time 40 min
Serves 5-6

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Posted by Harini R on Tuesday, October 24, 2017
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Wada ~ Red Pumpkin Sweet Puri - Day 23


Wada ~ Red Pumpkin Sweet Puri

BM #63 Day 23 - 

 As we are getting closer to the end of the English Alphabet, we get to deal with the tough letters. Luckily for the letter W, the choice was easy. 

 This Red Pumpkin Sweet Puri is apparently known as Wada in the local vernacular. So Wada it is for today.

 It is mildly sweet and was well liked by my family.

 A recap of the series..

Amti with Drumstick - Day 1

Bhopada (Laal) Ki Sabji - Red Pumpkin Curry - Day 2

Goda Masala - Day 7

Harbhara Ki Sabji - Day 8

Onion Ki Sabji - Day 15
Wada ~ Red Pumpkin Sweet Puri

Recipe Source Shalaka
Ingredients - 

 Wheat Flour 1 1/2 cups
Red Pumpkin peeled, grated 1 1/2 cups
Jaggery, grated 1/2 cup (or more if preferred)
Ghee 1 tsp
Salt 1/2 tsp

Oil to deep fry
Wada ~ Red Pumpkin Sweet Puri

Method Of Preparation -
In a pan, heat ghee and saute the grated pumpkin taking care not to let the pumpkin brown.

 Meanwhile, melt the jaggery with a few drops of water, strain for impurities and pour the molten jaggery into the red pumpkin mixture.

 On low flame, stir it until well incorporated.

 Remove from fire. Add the mixture to wheat flour and salt.
Wada - Prep

 Knead into a stiff dough while the mixture is still warm to touch.

 Pinch small lime portions of the dough, knead and place between two plastic sheets and press into thin discs. (I used the tortilla press/puri press for the job)

 Heat oil in a wok/kadai. Gently slide the disc and fry on both sides until they are golden brown.

 Fry them on low to medium heat as they tend to brown easily.

 Drain excess oil onto paper towels and continue the frying process for the rest of the dough.

 Enjoy the mildly sweet puris as is for a delicious snack.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63




 Preparation Time 45 min
Makes 15 puris (3 inch diameter)

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Posted by Harini R on Wednesday, April 27, 2016
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