Here is how Gunpowder Squash may help you in weight reduction
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Before you jump to Gunpowder Squash recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.
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We hope you got insight from reading it, now let’s go back to gunpowder squash recipe. You can have gunpowder squash using 32 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Gunpowder Squash:
- You need Gunpowder spice
- Prepare 40 g (1.5 oz) idli rice
- Get 85 g (3 oz) urad dal
- Use 1 tbsp chana dal
- Prepare 2-4 whole dried Kashmiri chillies depending on your spice level
- Use 8 dried curry leaves
- Provide 1 tsp asafoetida
- Prepare 1/2 cinnamon stick
- Take seeds from 2 green cardamom pods
- Take 1 tbsps black pepper
- Get 1/2 tsp sesame seeds
- Take pinch salt
- Provide Pumpkin
- Provide 1 small pumpkin
- Provide 1 tbsp organic cold-pressed rapeseed oil
- Take 2 tbsps gunpowder spice
- Prepare 2 small twigs of rosemary
- Provide 100 g (3.5 oz) naked Tofoo, cubed
- Prepare 1 small apple, sliced and cut into batons
- Get dash wild orange or lemon juice
- Prepare 30 g (1 oz) fennel, sliced and cut into batons
- Prepare 50 g (2 oz) forbidden rice
- Provide 2 tbsps pomegranate seeds
- Use handful kale, blanched and ripped roughly
- Provide 2 spring onions, sliced thinly
- Prepare freshly ground black pepper
- You need Dressing
- Prepare 1 tbsp tahini
- You need juice of 1 medium wild orange or a lemon
- Take 1 clove garlic, crushed
- Provide 1 tsp organic cold-pressed rapeseed oil
- Take lava or sea salt
Instructions to make Gunpowder Squash:
- To make the spice blend. Set a tawa or frying pan over a medium heat. Add the rice, urad and chana dal and dry roast for 2 minutes or until the mixture turns light brown in colour. Transfer to a large plate and set aside to cool. Add the chillies (1 for mild and 4 for hot) to the same pan and dry roast for 30 seconds until charred. Remove the chillies and place with the rice/lentil mix. Add in the dried curry leaves and leave to cool. Add the remaining ingredients and grind to a coarse powder.
- Heat the oven to 180 degrees C. Cut the pumpkin in two. Remove the seeds and keep to one side.
- Cut crisscross slits in the pumpkin flesh and brush with a little oil and top with the rosemary. Place in a baking dish and bake for 40 minutes. Wash the pumpkin seeds, pat dry and roast for 5 minutes.
- Cube the Tofoo, roll in the gunpowder spice, place on an oiled baking sheet and cook in the centre of the oven for 10 minutes.
- Cook the forbidden rice in boiling, salted water until al dente, approximately 20 minutes.
- Mix the apple and fennel with a dash of wild orange juice or lemon juice. Add to the cooked black rice, pomegranate seeds, kale and spring onions. Add the baked Tofoo and season with a few grinds of black pepper and combine. Whisk all the dressing ingredients together and drizzle on top. Sprinkle with the roasted pumpkin seeds and a grind of lava salt.
- Remove the rosemary from the pumpkin and add the rice mixture into the hollows. Return to the oven and bake for a further 10 minutes.
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