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Must-Try 5 Pumpkin Recipes to Squash Away Infections

Must-Try 5 Pumpkin Recipes to Squash Away Infections

  • What happens when kaddu creates a world of its own beyond sambar!
3 MINS READ

Pumpkin/squash is the English name for our very own kaddu/bhopla. Though most of us consider it a vegetable, technically pumpkin is a fruit. It comes in all sizes and shapes and contains 90% water. The smaller variety is sweeter and cooks faster comparatively. The bright orange colour of pumpkin is due to carotenoids that are converted to Vitamin A in the body and help in fighting infections. Even the seeds of pumpkin are a good source of protein, healthy fats and vitamins; and are considered as a superfood.

Instant Pumpkin idli

Ingredients:

1 tablespoon ghee

¼ teaspoon mustard seeds

¼ teaspoon cumin seeds

1 teaspoon chana dal

1 teaspoon urad dal

1 tablespoon cashew nuts

6-8 curry leaves

½ cup grated pumpkin

¼ teaspoon turmeric powder

1 cup semolina

¾ cup curd

2 tablespoons chopped fresh coriander

1 teaspoon Eno fruit salt

Salt to taste

Method:

Heat ghee in a saucepan. Add mustard and cumin seeds. When the spices begin to splutter, add chana dal, urad dal and cashew nuts. Fry for 2 minutes and add the curry leaves. Add pumpkin, turmeric powder and salt to taste. Sauté on low heat for 2-3 minutes. Add the semolina and cook the mixture on low heat until semolina turns aromatic. Transfer the mixture to a mixing bowl and let it cool down. Add curd and mix well to get a smooth batter. Add ½ cup of water and mix well. Let the batter rest for 15-20 minutes. Add coriander leaves and more water if the batter looks dry. Add Eno fruit salt and mix well until the batter turns light and frothy. Pour the batter in greased idli moulds and steam for 15 minutes. Unmould the idlis and serve with sambhar or coconut chutney.

Pumpkin fries

Ingredients:

2 cups pumpkin fingers

1 teaspoon red chilli flakes

See Also

Salt to taste

Oil for frying

Method:

Heat the oil in a frying pan over medium heat. Add the pumpkin fingers in batches and fry until evenly cooked and golden in colour. Drain the fries on absorbent paper. Once all the pumpkin fingers are fried, transfer them to a mixing bowl. Sprinkle red chilli powder and salt. Toss the fries so that they are evenly coated with the seasoning. Serve the fries with tomato ketchup or mayonnaise.

Pumpkin soup

Ingredients:

1 cup chopped pumpkin

1 tablespoon roughly chopped ginger

1-inch cinnamon stick

2-3 cloves

1 teaspoon ghee

½ teaspoon pepper powder

Salt to taste

Method:

Heat 2 cups of water in a pan. Add pumpkin, ginger, cinnamon and cloves to it. Boil the mixture on medium to high heat until pumpkin pieces are tender. Once cool, blend the mixture and strain it. Heat ghee in a pan and add the strained pumpkin mixture. Add pepper powder and salt to taste. Mix well and let the soup simmer on medium heat for 5 minutes. Serve the soup warm.

Kaddu ki Sabzi

Ingredients:

2 tablespoons oil

¼ teaspoon asafoetida

1 teaspoon cumin seeds

1 green chilli, chopped

2 cups chopped pumpkin

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

1 tablespoon lemon juice

¼ teaspoon sugar

¼ teaspoon fennel seeds

Salt to taste

Method:

Heat oil in a saucepan over medium heat. Add asafoetida, cumin seeds and green chillies. Sauté for 1-2 minutes and add pumpkin. Mix well and cook on medium heat until the pumpkin is tender. Add salt to taste, turmeric powder, chilli powder, lemon juice, sugar and fennel seeds. Mix well and let the vegetable cook on low heat for 4-5 minutes. Garnish with chopped coriander leaves and serve warm with rotis.

Kaddu ka Halwa

Ingredients:

4 tablespoons ghee

½ kilo pumpkin, peeled and grated

1 cup sugar

½ cup khoya

2 tablespoons chopped cashew nuts

2 tablespoons raisins

¼ teaspoon cinnamon powder

4-5 green cardamom pods

Method:

Heat ghee in a thick bottomed pan over medium heat. Add the pumpkin and cook on low heat with the lid covered, stirring intermittently. Once the pumpkin is cooked, add sugar and khoya. Mix well and cook the mixture on medium heat until all the moisture is absorbed. Add the cashew nuts, raisins, cinnamon powder and cardamom. Give the halwa a gentle stir and cook on low heat for 3-4 minutes. Serve pumpkin halwa warm or refrigerated.

Dr Deepali Kampani is a digital content specialist who weaves health and food through her pen.

Read more: 5 Lessons That We Love From Todd Stottlemyre’s Book The Observer

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