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Sunday
, April 14, 2002
What's Cooking

Pumpkin can be yummy too
Geetu

PUMPKIN is considered to be a bland and mundane vegetable by many fussy youngsters. So try out some variations in the way it is cooked to make everyone realise how delicious it can taste and make it a hot favourite veggie of your family members.

Baked pumpkin

Ingredients:

Pumpkin 1 kg

Butter 2 tbsp

Salt and freshly ground pepper to taste

Khus-khus 2 tbsp

Red chillies 7-8

Garlic cloves 7-8

Vinegar 1 tbsp

 


Method:

Remove the seeds of the pumpkin. Wash and cut into thick pieces leaving the peel intact. Brush these pieces with melted butter. Sprinkle salt and pepper and keep aside. Toast khus-khus on low flame till golden in colour. Grind chillies and garlic in a mixer. Add vinegar, salt and a pinch of sugar and make a fine paste. Apply the chilli-garlic paste on one half of each pumpkin piece and roll the other half in roasted khus-khus.

Place these pieces on a greased flat baking tray. Do not over lap. Roast in preheated (190C) over till done, turning the pumpkin a few times.

 

Pumpkin stir fry

Ingredients

Pumpkin stir fry
Pumpkin stir fry

Pumpkin (cubed) 1 (medium sized)

Cashewnuts 1 cup

Cottage cheese (cubed) 300 gm

Coriander powder 2 tsp

Cummin powder 2 tsp

Mustard seeds 2 tsp

Garlic cloves 2-3

Orange juice 3/4 cup

Sugar 1 tsp

Oil for frying.

Method:

Add I tbsp oil to a very hot wok or karahi and swirl to coat the side. Stir fry cashewnuts till golden. Drain and keep. Stir fry cottage cheese for 2/3 minutes or till golden in colour. Remove and set aside. Add a little more oil and add the spices and crushed garlic cloves. Stir fry for 1-2 minutes till the seeds begin to splutter. Add the pumpkin and stir. Add orange juice and sugar and bring to a boil. Cover and let it simmer for 5 minutes. Add cheese and simmer uncovered for 5 minutes more. Check that the pumpkin is tender and cooked. Add salt according to taste. Top with cashewnuts and serve hot.

 

Steamed surprise

Ingredients:

Pumpkin Ground and preferably with stalk) 2 kg

Keema 1kg

Tomatoes 800 gm

Onions (finely chopped) 1 cup

Tomato ketchup 1 cup

Apples (cubed) 2 cups

Coriander seeds (powder) 1 tbsp

Cumminseeds (powder) 1 tbsp

Black pepper 1 tsp

Kashmiri mirch 1 tsp

Ginger-garlic paste 1 tsp

Bay leaves 3

Mint leaves (chopped) 1 tbsp

Raisins 100 gm Cashewnuts (fried) 100 gm

Lettuce leaves 2/3

Salt to taste

Desi ghee for cooking

Method

Thoroughly wash the pumpkin. Slice off the top to have a wide mouth. Remove the seeds and soft strands from inside with a small knife to get a smooth finish.

Fill a large vessel with water and add salt to it. Put on high flame and immerse the pumpkin and the sliced top into the water. Cook till it becomes tender from inside. Remove and drain on a wire rack.

Add ginger-garlic paste, pepper powder and salt to the keema and set aside for marination.

Heat pure ghee in a thick-bottomed vessel and fry chopped onions till transparent. Add keema and stir for 5-7 minutes. Add some more ghee and cook while stirring on a low flame. Add all the spices. Puree the tomatoes and add to keema. Add two cups of water and cook the keema till done. Mix apples mint leaves, bay leaves, tomato ketchup and cook for 10 minutes or till oil leaves the sides. Arrange lettuce leaves in a large flat dish. Set the steamed pumpkin on the leaves and fill the hot keema into it letting some of it on the dish too. Top with fried cashewnuts and raisins.

Serve with paranthas or garlic bread.

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