Pumpkin/Kaddu Delicacies

Never knew it has it's origin in Mexico. You through the seeds out here in kerala, it would grow just like that. From Breakfast To Dessert And Everything In Between, you can make out of it. This is healthy too.

1) Kaddu ki Sabzi Recipe:

A light and simple recipe where pumpkin pieces are cooked thoroughly in a variety of masalas. This is a delicious recipe that you can cook for casual lunch with family and also during Navratri fasting with a few changes in the ingredients. Kaddu ki sabzi is also known as Petha Sabzi and goes well with pooris but Kaddu ki sabzi can also be had with ajwain parathas or plain parathas.Ingredients in Kaddu ki Sabzi Recipe | Seetaphal Sabzi Recipe: Pumpkin pieces simmered in a spicy, tangy gravy of chillies, aamchoor, coriander, asafoetida and fenugreek seeds.

Key Ingredients: Pumpkin, Oil, Ginger, Asafoetida, Fenugreek seeds, Salt (use sendha namak/rock salt if fasting), Turmeric powder, Chilli powder, Coriander powder, Garam masala, Sugar, Aamchoor powder, Green chillies (slit)

How to Make Kaddu ki Sabzi:

Method 1
1.Cut the pumpkin into 2-3 cm pieces.
2.Heat the oil, add asafoetida, fenugreek seeds and cumin seeds.
3.When the seeds begin to splutter, add ginger.
4.Saute till lightly colored, add pumpkin and green chillies, stir-fry over high heat until they look glossy.
5.Add salt, turmeric, garam masala, coriander powder, chilli powder and sugar and mix well.
6.Lower the flame and let simmer covered, until cooked through, stirring 3-4 times.
7.Add the aamchoor, cook further for 2-3 minutes.
8.Garnish it with coriander leaves.



Method 2:

1.Take oil in pan on heating put one teaspoon of jeera and chopped onion pieces,
2.Fry it till onion turns little red ,
3.Add dry chopped red chilli stir it ,
4. Add chopped Kaddu add salt add per taste stir everything together.
5. Cover it with lid till it is cooked.
6. Add little garam masala little sugar if required.
7. Garnish with fresh coriander leaves.

Method 3:

1.Cut the pumpkin in small pieces without peeling it and wash properly.
2.Heat oil in pan, add the methi / fenugreek seeds, saunf and fry for a minute on a low flame or till they are light brown.
3.Add red chilli powder, turmeric powder / haldi, salt, pumpkin and mix well.
4.Cover the pan with a lid and cook the pumpkin for 20-25 minutes (till they become soft) on low flame.
5.Mash the cooked pumpkin with a masher, add sugar, garam masala and aamchoor / dry mango powder, mix well and cook for 2-3 minutes.
6.Serve hot with poori and plain curd.

2) Pumpkin and Feta Muffins Recipe

Key Ingredients: unsalted butter, olive oil, cubed pumpkin, salt and pepper, baby spinach, cilantro, sunflower seeds kernels, parmesan, cubed feta, whole-grain mustard, condensed milk, milk, flour, baking powder, baking soda, red wine vinegar/white vinegar, fine-grain sea salt

How to Make Pumpkin and Feta Muffins
1.Preheat oven to 405F / 200C, with rack in the top third. Use the butter to grease a 12-hole muffin pan and set aside.
2.Sprinkle the olive oil and some salt and pepper over the squash. Toss well and turn onto a baking sheet or roasting pan.
3.Arrange in a single layer and bake for 15 - 25 minutes or until cooked through entirely. Set aside to cool.
4.Transfer two-thirds of the squash to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, two-thirds of the feta, and all of the mustard. Put the milk in the bowl.
5.Sift the flour and baking powder and the soda onto the squash mix, top with the salt and a generous dose of freshly ground black pepper and fold together just until the batter comes together, be careful not to over mix.
6.Spoon the mixture into the prepared pan, filling each hole 3/4 full, top each muffin with a bit of the remaining squash and feta.
7.Sprinkle the top with black sesame seeds.
8.Bake for 30 to 35 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely.
9.Let cool for a couple minutes then turn out onto a cooling rack.

3) Pumpkin and Potato Vegetable Recipe

Ingredients Of Pumpkin And Potato Vegetable
450 gms pumpkin, diced
450 gms potatoes, diced
1 cup of water
2 Tbsp ghee (clarified butter)
1 Tbsp onion seeds (kalonji)
1 tsp methi seeds
1 tsp mustard seeds
1 inch of cinnamon
3-4 green cardamoms
2 bay leaves
A pinch of heeng (asafoetida)
1 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp red chili powder
1 tomato, chopped
1 tsp chaat masala
1 Tbsp curd
1/2 tsp sugar
Salt to taste

How to Make Pumpkin and Potato Vegetable
1.Heat the ghee; add the onions seeds, methi seeds, mustard seeds, cinnamon, cardamoms and bay leaves. Stir till they crackle.
2.Tip in the coriander powder, cumin powder, turmeric powder, and hing and red chili powder.
3.Add the tomatoes and cook till they soften.
4.Now, add the pumpkin and potatoes with a cup of water. Cover and cook for 15-20 minutes.
5.Then sprinkle the sugar, chaat masala and salt.
6.Mix well and serve hot.

4) Pumpkin Oats Cake

Ingredients Of Pumpkin Oats Cake
1 cup pumpkin peeled and grated (approximately 250 gm)
1/4 cup grated jaggery
1/2 cup wheat flour
2 Tbsp fine semolina
2 Tbsp quick roll oats
1 Tbsp milk
1/4 tsp grated nutmeg
1 small pinch of salt
1/2 tsp baking powder
2 pinch of soda bi-carb
4 tsp clarified butter
1 Tbsp almond flex
1 cherry

How to Make Pumpkin Oats Cake
1.Peel and then grate the pumpkin. Remove seeds & pulp (shredded messy part).
2.Combine the grated pumpkin and 2 tsp of ghee in a microwave proof bowl.
3.Microwave for 3 minutes. Add jaggery and mix together.
4.Again microwave for 20 seconds.
5.Add wheat flour, semolina, oats, milk, nutmeg, salt, soda, baking powder to the pumpkin mixture and mix well.
6.Rest this mixture for 10 minutes. Preheat oven. (If using microwave convection oven, use convection mode).
7.Take a microwave proof bowl, grease with little ghee & pour this mixture in it.
8.Sprinkle little ghee on it. Bake for 20 minutes on 200 C.
9.Put out this cake up side down in a microwave proof plate, sprinkle little ghee & almond flex on it.
10.Bake again for 20 minutes on 200 C.
11.Garnish with cherry.
12.Notes: Pumpkin should be little bit raw. This dish is similar to an authentic Maharashtrian dish called lal bhopalyachya purya or gharge. If you want it to be crispier, use micro safe dish or pie dish instead of a bowl.

5) Roast Pumpkin Soup Recipe

Key Ingredients: Pumpkin (split in two), Honey, Cream, Garlic (skin removed, Onion, Chicken stock, Olive oil, Salt and pepper, Red chillies (1 deseeded), Lemons (juiced), Lemon zest, Extra virgin olive oil, Thyme

How to Make Roast Pumpkin Soup
1.Preheat the oven to 180-200 degrees C.
2.Cut the pumpkin in half, remove the seeds and slash it in.
3.Drizzle some olive oil, salt and pepper and rub well on the cut side of the pumpkin.
4.Poke the red chilly and place it inside the pumpkin with thyme.
5.Drizzle olive oil on the onion and garlic and put them with pumpkin in the oven to roast.
6.Remove from the tray and allow the tray to cool.
7.Scoop the flesh of pumpkin into a saucepan. Add onion, garlic and 1 cup of chicken stock and blend the mixture.
8.Heat pan, add rest of the chicken stock, honey and cream. Bring to gentle simmer and season to taste.
9.Make the masala with finely chopped red chilly, lemon zest, some lemon juice, some extra virgin olive oil, salt and pepper.
10.To Serve: Pour into individual cups and garnish with masala.

6) Pumpkin Halwa Recipe

Key Ingredients: Pumpkin (cut into 1 "dices), Cinnamon, Water, Grain sugar, Butter / oil / pure ghee, Raisins, Coconut (grated), Almonds (flaked)

Ingredients Of Pumpkin Halwa
1 Kg Pumpkin (cut into 1 "dices), peeled
1 1/2 stick Cinnamon
150 Ml Water
150 Gram Grain sugar
4 Tbsp Butter / oil / pure ghee
50 Gram Raisins
2 Tbsp Coconut (grated), roasted
2 Tbsp Almonds (flaked), roasted

How to Make Pumpkin Halwa
1.Place the pumpkin, water and cinnamon in a saucepan. Cover and cook until tender. Drain and mash the pumpkin.
2.In a large pan, heat 4 tbsp of oil until hot.
3.Add the pumpkin while stirring continuously.
4.Allow the puree to reduce, thicken and darken, for about 10 minutes.
5.Stir in enough sugar to sweeten. Continue cooking until the halwa reduces into a deep amber & glossy mixture.
6.Spoon into a serving dish & serve hot, decorated with raisins, coconut and almonds.

7) Pumpkin Oambhal Recipe

Ingredients Of Pumpkin Oambhal
1 Tbsp mustard oil
2 Tbsp mustard seeds
1 bay leaf
7 whole badeki chilli
1 Tbsp cumin seeds
1/2 Tbsp fennel seeds
15 pieces raisins
Salt, to taste
250 grams pumpkin, boiled
5 Tbsp tamarind extract
3 Tbsp jaggery syrup
1/2 lime

How to Make Pumpkin Oambhal
1.In a bowl, mix boiled pumpkin and tamarind extract. Keep it aside.
2.In a kadai add mustard oil, bay leaf and whole chilli. Saute them well together .
3.Add mustard seeds, cumin seeds, fennel seeds and raisins. Mix them well together.
4.Add the pumpkin-tamarind mixture and little salt into the kadai. Remove the bay leaf.
5.Add the jaggery syrup.
6.Add a squeeze of lime and let it simmer for sometime .
7.Serve the pumpkin oambhal hot.

8)Erissery Recipe

Erissery is a traditional Kerala dish made during weddings and festivals. The balanced taste of pumpkins and coconut titillates the taste buds.

Key Ingredients: pumpkin slices, turmeric, Salt , Water , coconut, turmeric powder, garlic cloves, cumin seeds, Green chillies, Pepper powder, coconut, oil, mustard seeds, Red chillies, Curry leaves sprig

Ingredients Of Erissery
1 Cup pumpkin slices
1/2 tsp turmeric
to taste Salt
Water
1/2 cup coconut, grated
1/2 tsp turmeric powder
2 garlic cloves
1/2 tsp cumin seeds
3-4 Green chillies
1/4 tsp Pepper powder
For the tempering:
1/4 cup coconut, grated
2 tsp oil
1/2 tsp mustard seeds
4 Red chillies
1 Curry leaves sprig
How to Make Erissery
1.Blend grated coconut along with garlic, cumin seeds, green chillies, turmeric powder and pepper powder into a fine paste. Keep it aside.
2.Cut pumpkin into small cubes and boil them. Add turmeric powder and salt before cooking. Mash the cooked pumpkin pieces with a spatula. You can also leave few cubes instead of mashing the whole mix.
3.Now add the blended coconut paste to the pumpkin mash and let it simmer on a medium flame.
4.In another pan, heat two tsp of oil and add mustard seeds. Just when they start to splutter, add red chillies and curry leaves. Now finally add the grated coconut. Fry it until the coconut turns brownish in color. Now mix it in the erissery.
5.Serve.


9)Vegan Maple Glazed Pumpkin Tofu Omelet: Vegan omelet? Sounds strange, but don't knock it until you try it. (via Full of Plants)

Vegan Gluten free · Makes 4 Small Omelets · Delicious tofu omelet filled with pumpkin risotto and brushed with maple syrup. A healthy and nutritious entrée, or breakfast!

19 ingredients
Produce
3 Mushrooms
1/2 cup Pumpkin puree
1 Shallot
1/2 cup Spinach, packed
1/4 Thyme
Refrigerated
14 oz Silken tofu
Condiments
2 tbsp Maple syrup
1 tsp Mustard
1 tbsp White miso
Pasta & grains
1 cup Brown rice, cooked
Baking & spices
1/3 cup Chickpea flour
2 tbsp Cornstarch
1 pinch Nutmeg and ground black pepper
2 tbsp Nutritional yeast
1/4 tsp Salt
1/4 tsp Sea salt
1/4 tsp Turmeric
Oils & vinegars
2 tbsp Vegetable oil
Liquids
1/2 cup Water

A tender and moist tofu omelet filled with pumpkin risotto, mushrooms, spinach, and brushed with maple syrup. It’s savory, sweet, and loaded with fall flavors!

The base for the omelet is silken tofu flavored with nutritional yeast, white miso, mustard, and a pinch of turmeric to get that bright yellow color. I also included chickpea flour in the batter to give it a thicker texture and make it easier to handle while cooking.

You absolutely need to use the silken kind of tofu, this recipe won’t work with firm tofu. To give the omelet an eggy taste I recommend using kala namak salt, it smells a lot like eggs and a little goes a long way.

Making the omelet batter is a no-recipe recipe. You add all the ingredients to a blender and blend until smooth. That’s all there is to it!

Preparing the pumpkin risotto is not more difficult. Shallots and mushrooms are cooked in a skillet with some thyme, then you add cooked brown rice, pumpkin purée, spices, and a bit water to make it creamier. If you prefer, you can sub the water for coconut milk for an even creamier consistency.

Then you stir in the spinach and cook until wilted. Spinach not only goes well with pumpkin, it also makes this omelet more nutritious, bringing calcium, magnesium, potassium, or basically any word ending with -ium.

Just like a regular omelet, it has a super tender, melt-in-your-mouth texture. But it’s also fragile, so here are a few tips:

1) Make sure to cook it enough, if the tofu omelet is not cooked through you won’t even be able to remove it from the skillet. The top should appear dry.

2) Carefully slip a spatula under the omelet to make sure it’s golden brown and is not sticking to the skillet.

3) Transfer the cooked omelet to a plate, THEN add the filling on one half and flip the other half. You can do this step in the skillet but it will be harder to transfer to a plate once the omelet is filled with rice. If you are making a big omelet for two people and don’t care about the presentation you can add the filling while the omelet is still in the skillet.

One more tip, for crispy edges, drizzle some oil around the omelet while it’s cooking. The edges of the omelet will caramelize and get super crispy! Do it until deep golden brown, it gives more flavor.

This omelet makes a delicious and satisfying entrée, but would be great for breakfast too! You can serve it with green beans, broccoli, Easy Caramelized Zucchini, or this Refreshing Marinated Tempeh Salad for even more protein! This recipe is the comfort food, subtly sweet, full of pumpkin flavor, and nutritious.

In a 100-gram amount, raw pumpkin provides 110 kilojoules (26 kilocalories) of food energy and is an excellent source (20% or more the Daily Value, DV) of provitamin A beta-carotene and vitamin A (53% DV) (table). Vitamin C is present in moderate content (11% DV), but no other nutrients are in significant amounts (less than 10% DV, table). Pumpkin is 92% water, 6.5% carbohydrate, 0.1% fat and 1% protein

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Pumpkin Leaves:

Pumpkin leaves, are eaten as a vegetable. We also prepare saag and kachri/pakoda of the leaves and flowers.

Pumpkin seeds are a popular snack that can be found hulled or semi-hulled at most grocery stores. Even oils are made of it.

Skin of pumkin is washed and mixed with rice flour paste with a little of salt, pepper/chillie and dried. This is fried and had with rice as well.