Tag Archives: Pumpkin

Pumpkin Fritters

20 Oct

pumpkin_fritters
Pumpkin Fritters.

Pumpkin is peeled and sliced. A batter is prepared with besan/ gram flour. The pumpkin slices are dipped in besan batter and deep fried in oil till golden brown in color. Serve pumpkin fritters with steamed rice and ghee or as a snack.
Makes: around 10 – 15 Pumpkin Fritters.

Ingredients:

Pumpkin 1/8th of small One
Gram Flour / Besan 1/2 Cup
Soda bi carb a Big Pinch
Salt to taste
Oil for deep frying

Method of preparation:

Wash, peel and chop pumpkin into thick slices.
In a mixing bowl, mix together gram flour, soda bi carb and salt with sufficient water to make somewhat thick batter.

Heat oil in a deep frying pan on medium low heat.
Dip each pumpkin slice in gram flour batter and carefully drop it in hot oil.
Repeat the same with some more of the pumpkin slices until the surface of the frying pan is full.
Fry the slices until golden brown on both sides.
Remove the pumpkin fritters onto absorbent paper.
Repeat the same with remaining pumpkin slices.
Serve pumpkin fritters with steamed rice and ghee or as a snack
Notes: Make sure to get the besan batter right.

Suggestions: If the pumpkin fritters are hard, make sure the besan batter is not too thick. Add few drops of water to dilute the batter a little. The thicker the pumpkin slice, the more you need to cook them in oil.
Variations: You can also add few pinches of red chili powder to the besan batter.
Other Names: Pumpkin Fritters.

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Red Pumpkin Curry

25 Mar

erra_gummadi_kura
Yerra Gummadikaya Teepi Kura.

Red pumpkin is peeled and chopped into small chunks. Oil is tempered with regular spices and chopped pumpkin is cooked in it along with onion till soft. Tamarind gives the pumpkin sourness while jaggery the sweetness.
Makes: around 3 Servings of Red Pumpkin Curry.

Ingredients:

Red Pumpkin 1/4 th of Small One
Onion 1
Green Chile 1
Garlic 1 Clove
Jaggery 1 (2 inch block)
Tamarind 2 inch sized ball
Coriander Powder 1/4 tsp
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Salt to taste

Talimpu:

Fenugreek Seeds 4
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Ghee or Oil 1 tsp

Method of preparation:

Wash, remove skin with help of a knife and discard the seeds of the pumpkin.
Chop pumpkin into small chunks (around 2 cups).
Soak tamarind in quarter cup or more of warm water for sometime and extract all the thick juice.
Peel and finely chop the onion.
Remove stem, wash and finely chop the green chile.
Peel and mash the garlic clove.

Heat oil in a pan on medium flame , add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic, chopped onion and green chiles.
When onion turns translucent, add red pumkin chunks, tamarind extract and jaggery.
Cook covered on low flame for 5 – 10 minutes. Add a splash of water if required.
Let the jaggery dissolve completely during which pumpkin pieces cook while holding its shape.
Then stir in coriander powder, red chile powder and salt.
Stir well, taste and adjust any seasonings if required.
Serve red pumpkin curry with plain steamed rice and dollop of ghee.
Notes: Make sure pumpkin is soft and cooked.

Suggestions: If the pumpkin curry is too sour, add more jaggery. If the pumpkin curry is too sweet, add more tamarind extract to cut down the sweetness.
Variations: Check the stew made with red pumpkin and also a curry with red pumpkin.
Other Names: Red Pumpkin Curry, Erra Gummadi Teepi Kura.

Pumpkin Halwa

5 Sep

pumpkin_halwa
Teepi Gummadikaya Halwa.

Pumpkin is peeled and chopped and cooked in enough milk till the chopped pumpkin falls apart. Sugar is made into thick syrup and added to the cooked pumpkin. This is stirred and cooked till the pumpkin mixture loses most of the moisture and comes together.
Makes: 2 Servings of Pumpkin Halwa.

Ingredients:

Pumpkin 2 Cups Chopped
Sugar 1 1/2 Cup or more
Milk 2 Cups
Green Cardamom 1 Pod
Ghee 1 tsp or more
Cashews 5
Raisins 8
Pumpkin Seeds 1/2 Cup

Method of preparation:

Wash, peel, remove seeds and chop pumpkin into small pieces.
Crush green cardamom and remove the dark seeds. Crush the dark seeds into powder and keep aside.

Heat ghee in a small pan on medium heat, add cashews and raisins.
Fry till cashews turn light golden color and remove from heat.
Grease a small dish with ghee and keep aside.

Heat a sauce pot with quarter cup of water, add sugar and cardamom powder.
Let the sugar dissolve completely.
Once the sugar syrup thickens ( one string consistency) a bit, remove from heat.

Heat milk in a non stick pan, add pumpkin pieces and milk.
Cook covered till pumpkin pieces turn soft and mushy.
Stir occasionally and add more milk if required to cook the pumpkin.
Leave on medium low flame till most of the milk has evaporated.
Then carefully stir in the prepared sugar syrup, fried cashews, fried raisins, pumpkin seeds and cook on medium flame.
Let the pumpkin and sugar mixture come together completely without sticking to the bottom of the pan.
Once the pumpkin halwa becomes thick, transfer into the greased dish and press well to fit and flatten on top.
When halwa is warm enough to handle, cut with a greased mould into desired shape and garnish with pumpkin seeds.
Serve pumpkin halwa warm or cold.
Notes:Make sure pumpkin pieces are cooked properly before adding the sugar syrup.

Suggestions: If the end result of halwa doesn’t come together, then add few tbsps of sugar and let it caramelize and bind the halwa well.
Variations:You can also add roasted slivered almonds if you wish.
Other Names:Red Pumpkin Halwa, Kaddu Ka Halwa, Mathan Halwa.

Pumpkin Raita

4 Sep

pumpkin_raita
Gummadikaya Perugu Pachadi.

Pumpkin is chopped into small pieces and cooked in ghee tempered with cumin seeds and green chiles. Once cooked, pumpkin is lightly mashed with back of a spoon and cooled to room temperature. Plain yogurt is whisked till smooth and mashed pumpkin is stirred in. Pumpkin raita is finished with crushed roasted peanuts and finely chopped cilantro.
Makes: 3 – 4 Servings of Pumpkin Raita.

Ingredients:

Red Pumpkin 2 Cups chopped
Plain Yogurt 1 1/2 Cups
Green Chiles 2 – 4
Roasted Peanuts 1 tbsp
Sugar 1 tsp
Cilantro few sprigs
Cumin Seeds 1 tsp
Ghee or oil 2 tsps

Method of preparation:

Wash, peel, halve, remove seeds and chop pumpkin to small pieces.
Remove stems, wash and chop the green chiles.
Lightly crush the roasted peanuts.
Wash and finely chop cilantro.
Thoroughly whisk yogurt in a deep bowl along with sugar and keep aside.

Heat ghee in a pan, add cumin seeds.
Once they change color, add chopped pumpkin, green chiles and salt.
Cook covered on medium flame till pumpkin turns soft.
Add few tbsps of water to the pan if necessary and turn occasionally.
Once pumpkin pieces start to fall apart, remove from heat.
Lightly mash the cooked pumpkin pieces with back of a spoon.
Cool the pumpkin mixture to room temperature and add to above yogurt bowl.
Also add crushed peanuts and chopped cilantro to the yogurt bowl.
Mix well and garnish with cilantro.
Serve pumpkin raita chilled with spicy pulav or paratha.
Notes:Make sure pumpkin pieces are cooked well before removing from heat.

Suggestions: If pumpkin pieces are not cooked well, cook them covered on medium flame with few splashes of water till done. Alternatively, boil the pumpkin in few cups of water till soft.
Variations: Sweet and Sour Pumpkin Stew, Pumpkin Coconut Curry.
Other Names:Kaddu ka Raita, Red Pumpkin in Whisked Yogurt.

Pumpkin Stew

2 Sep

pumpkin_stew
Erra Gummadikaya Pulusu.

Pumpkin is cooked in water along with sour tamarind, sweet jaggery and red chili powder till little soft. Rice flour is mixed with little water into a smooth paste and stirred into the pumpkin stew to make it thicker. Oil is tempered with spices and added to the pumpkin stew as a final step.
Makes: around 4 Servings of Pumpkin Stew

Ingredients:

Red Pumpkin 1/4 th of Small One
Onion 1
Green Chiles 3
Jaggery 2 (3 inch blocks)
Tamarind 2 – 3 inch sized ball
Fenugreek Seeds a small pinch
Red Chile Powder 1/2 tsp
Turmeric Powder a pinch
Rice Flour 1 tbsp
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Broken Red Chiles 5
Asafoetida a big pinch
Ghee or Oil 1 tsp

Method of preparation:

Wash thoroughly and chop pumpkin into large chunks.
Pumpkin is generally not peeled for this recipe.
Soak tamarind in quarter cup or more of warm water for sometime and extract all the thick juice.
Peel and chop onion into big chunks or thick slices.
Remove stems, wash and slice the green chiles.
In a small bowl, mix rice flour with couple of tablespoons of water to make thick smooth paste.

Heat a sauce pot on high flame, add red pumpkin chunks, tamarind extract, jaggery, sliced green chiles, fenugreek seeds and a cup or two of plain water.
Bring the water to a heavy boil and reduce the flame to medium.
Let the jaggery dissolve and let pumpkin pieces cook thoroughly while still holding their shape (around 20 min).
Season with red chilli powder and salt and boil for few more minutes.
Slowly stir in the prepared rice flour paste into the pumpkin stew to make it little thick.
Add more rice flour paste if required but make sure the stew is not too thin or not too thick.
Let the stew bubble for a minute before tempering.

Heat oil in a pan on medium flame , add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, add this to the prepared pumpkin stew.
Stir well and serve pumpkin stew with plain steamed rice and dollop of ghee.
Notes: Make sure pumpkin pieces are cooked to the point that they fall apart when lightly pressed.

Suggestions: If the pumpkin stew is too sour, add more jaggery. If the pumpkin stew is too sweet, add more tamarind extract to balance the flavors.
Variations: Pumpkin Curry.
Other Names: Gummadikaya Pulusu Kura, Sweet and Sour Pumpkin Stew.