Sneha's Recipe: Red Pumpkin

Showing posts with label Red Pumpkin. Show all posts

Roasted Red Pumpkin Hummus - Vegan & Gluten Free#FantasticalFood

In: Chickpea, Chutneys & Dips, Fantastical Food Fight

In India we get three types of Pumpkins, Ash Gourd( Petha or Winter Melon), White Pumpkin ( Lauki) and Red Pumpkin ( Lal Bhopla /Kaddu).

This Red Pumpkin Hummus is finger licking and really really super delicious. The cumin and thyme give such a earthy flavor to this hummus. You must try this.

Makes 1 Cup
Ingredients
½ Cup Packed Roasted Red Pumpkin Puree
½ Cup Boiled Chickpeas
2 Tablespoons Tahini Paste - Homemade
1 Clove Garlic
A Tablespoon of Lemon juice or according to taste
2 Tablespoons Olive oil

½ Teaspoon Fresh Thyme Leaves
¼ Teaspoon Roasted Cumin powder
Salt to taste

A Dash of Smoked Paprika

Method

Preheat oven to 180°C. Cut the pumpkin into small cubes, and place them on a baking tray. I roasted 500 grams of pumpkin, with the peel, with just a drizzle of oil to grease the tray and the pumpkin.

Roast them for about 30 to 35 minutes. See they are perfectly done.

Once the pumpkin is done I used ½ cup of puree packed.

In a blender add all the ingredients and blend until smooth. Remove this on to a bowl,

drizzle olive oil and sprinkle of smoked paprika. Enjoy

This hummus is soo..oo addictive. You just can’t stop eating it , felt sorry for make such a small quantity . Will make this again. Had it this for lunch.. so delicious!

Lables : Oven Roasted, Red Pumpkin, Hummus, Chickpea, Tahini, Thyme, Fantastical Food Fight, Chutneys & Dips, International Cuisine, Vegan, Gluten free, Healthy
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5 comments

Vegan Malaysian Red Pumpkin Sabzi#Foodieextravaganza

In: Foodie Extravaganza Party, Gluten free, Malaysia

This recipe is from here , bookmarked it, adjusted the spices to our taste. This is one of my hubby's favorite vegetable. Serve him this vegetable he will happily enjoy it since it has a sweet taste and my hubby has a sweet tooth.

Sending this to Foodie Extravaganza party , the theme for the month is "Pumpkin" our host is Lynda England Hardy . Thank you Lynda for hosting this month's event.

Ingredients

300 Grams Red Pumpkin
1 Tablespoon Oil
½ Teaspoon Mustard seeds

1 Medium Onion - finely chopped
1 Teaspoon Red chilly powder
1 Teaspoons Curry powder
¼ Teaspoon Turmeric powder
½ Teaspoon Salt or to taste

4 -5 Curry leaves

Method

Wash and peel the skin of the pumpkin and cut into medium cubes.

In a skillet, heat oil with the mustard seeds and curry leaves. When the mustard seeds start to crackle. Add onion and saute until golden brown. Add chilly powder, curry powder, turmeric and ¼ cup water. Fry till oil surfaces then add pumpkin and stir fry for a minute, so that the pumpkin gets coated with the spices.

Add salt and a cup of water, bring this to a rolling boil. Reduce the flame to medium low and cook covered with a lid for 10 to 12 minutes or until pumpkin is tender, stirring occasionally. When the pumpkin is cooked take off flame. Serve hot.

Labels : Foodie Extravaganza Party, Red Pumpkin, Vegan, Gluten free, Malaysia, Vegetarian,

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other recipes for today's Foodie Extravaganza

No-Bake Pumpkin Cookies from Caroline’s Cooking
Butter Roasted Pumpkin Seeds from A Day in the Life on the Farm
Vega Malaysin Red Pumpkin from Sneha’s Recipe
Pumpkin Saffron Rice from Palatable Pastime
Roasted Kabocha (Japanese Pumpkin Fries from Culinary Adventures with Camilla
Low-Carb Pumpkin Scones from Reviews, Chews & How-Tos
Chicken, Pumpkin & Bean Enchiladas from Karen's Kitchen Stories
Apple Pumpkin Bundt Cake (Vegan) from Veggie Fun Kitchen
Coconut Curry Roast Pumpkins from Food Lust People Love
DIY Pumpkin Spice Latte with Almond Milk from Hardly a Goddess
15 Minute Ravioli with Pumpkin Cream Sauce from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

7 comments

Healthy No Oil Or Butter Pumpkin Basil Soup#Soupswappers

In: Basil, Curry powder, Healthy

This is a warm soup, taste just delicious, no oil or butter. The basil leaves in this soup renders a beautiful and delicious aroma to it, I should lifts this soup to another level.

I, try to avoid using oil or butter to make a soup. For me a soup is something that is healthy and should have the natural flavor and taste of the veggies that are used to make it.

When I made this soup without oil or butter, was, apprehensive to serve my guest, whether he would like it or not. But, he was so happy to have this flavorful soup. Took a second helping too. Now this has become our family favorite. Do give this a try and I am sure you too will love it.

This goes to our soup swappers event for this month our Host is Sally of Bewitching Kitchen , the theme is Say Goodbye to Winter.

Serves 4 to 5
Ingredients
300 Grams Red Pumpkin - cut into small pieces
1 Cup Packed Basil Leaves
1 Small Onion - roughly chopped
4 Cloves Garlic - minced
1 Teaspoon Curry Powder
Salt to taste

Method

In sauce pan add 5 - 6 cups of water, add the pumpkin pieces, onion, garlic and basil leaves, bring this to a rolling boil, cover and let it simmer till the pumpkin is soft, mushy and the broth reduces . Cool it and then blend it. Pour it back into the same pan add the curry powder and salt to taste, if the soup is too thick add water accordingly. Bring it to a boil and serve warm. Enjoy this perfect winter soup.

Labels : Soup, Healthy, No Oil Or Butter, Soup Swappers, Red Pumpkin, Basil, Curry powder

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LAL BHOPLYACHYA GHARGE / FRIED RED PUMPKIN PURIS #BREADBAKERS

In: Bread Bakers, Breads, Festival Sweets

Gharge is basically a sweet bread that has red pumpkin as one if its main ingredient. Gharge is a very traditional recipe of Maharashtra which is made Red Pumpkin, in Marathi it's called Lal Bhopla. For festivals and puja these puris are mostly prepared.

These were on my to do list for a long time. When the theme was given for this month, was very happy. This was first thing that came to my mind... and here it is... Lal Bhoplyachya Gharge. Red Pumpkin is cooked once a week in my house since hubby loves it. Although these puris are loved by all they rarely prepared since these are deep fried. They have a sweet taste with an awesome flavor of fennel seeds, which are not added in the puris by us traditionally. But I love playing with ingredients, this really worked and everyone enjoyed these puris. Here is my recipe ..

Ingredients

1 Cup Lal Bhopla / Red Pumpkin - cut into cubes
1/2 Cup Gul / Jaggery - grated
1/2 Teaspoon Cardamon powder

1 Teaspoon Fennels seeds - coarsely ground

1/2 Teaspoon Baking powder

2 Cups Whole Wheat Flour

A Pinch Salt
Oil as required to deep fry

Method

Steam the pumpkin without using water in a pan till done, take off flame, when slightly cool mash it to a smooth paste.

Mix the jaggery with the pumpkin well. Leave aside for 10 to 15 minutes for the jaggery to dissolve. Do not add water.

When the jaggery has dissolved completely, add to it a pinch of salt and a tablespoon oil, fennel and cardamon powder, mix well, then add baking powder and wheat flour a little at a time, add in only as much as required to make a slightly stiff dough. Let this dough rest covered for at least half an hour.

Take a big ball of dough. Oil the rolling board and roll it into a 1/4 inch thick chappati, ( do not use dry flour for rolling). Take a round cookie cutter and cut into puris. Arrange them in a single layer. Like wise make all the puris.

Heat oil in a deep frying pan and deep fry each puri, till golden brown on both sides on medium high flame.

Have these with a cup of tea for breakfast or as tiffin to your kids. Enjoy these soft, sweet and puffy puris....

Labels : Breads, Red Pumpkin, Festival Sweets, Bread Bakers, Kids delight, Vegan

Sending these to Bread Bakers September event wherein we had to use pumpkin or pumpkin spices in the bread. Host is: Kylee , thank you for hosting this event.

Bread Bakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

See here what are fellow bakers have baked this month.

Breads with Pumpkin/Pumpkin Spice