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Before you jump to Gunpowder Squash recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already know that the body requires a healthy heart. Here’s something for you to think about: if your heart is unhealthy then the rest of your body won’t be either. You already know that if you want your heart to be healthy, you need to stick to a good and healthy lifestyle and exercise regularly. Are you aware, though, that a number of specific foods are terrific for making your heart be healthier? If you are interested to know which foods you should be eating to improve your heart health, go on reading.
Beans, unbelievably, are actually good for your heart. It’s true that your nose won’t appreciate them so much, especially the after effects of eating beans, but they’re extremely healthy food items. This doesn’t mean that just consuming beans will counterbalance the effects of other unhealthy foods you might be eating. What we do mean is that substituting in beans or edamame for the chicken on your green salad or eating a soy burger instead of a beef hamburger is a good idea. Fortunately, beans are very tasty and you never know…you might not even miss consuming the real beef or chicken.
There are many foods that you can eat that are good for your body. To be sure, the foods cited in this article can help your body in many ways. They are especially great, though, for improving your heart health. Try incorporating these healthy foods in your diet daily. Your heart will greatly benefit from it!
We hope you got benefit from reading it, now let’s go back to gunpowder squash recipe. To cook gunpowder squash you need 32 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Gunpowder Squash:
- Take Gunpowder spice
- Use 40 g (1.5 oz) idli rice
- You need 85 g (3 oz) urad dal
- Prepare 1 tbsp chana dal
- Provide 2-4 whole dried Kashmiri chillies depending on your spice level
- Provide 8 dried curry leaves
- You need 1 tsp asafoetida
- Get 1/2 cinnamon stick
- Provide seeds from 2 green cardamom pods
- You need 1 tbsps black pepper
- Get 1/2 tsp sesame seeds
- Take pinch salt
- Get Pumpkin
- Provide 1 small pumpkin
- Use 1 tbsp organic cold-pressed rapeseed oil
- Get 2 tbsps gunpowder spice
- Provide 2 small twigs of rosemary
- Use 100 g (3.5 oz) naked Tofoo, cubed
- Get 1 small apple, sliced and cut into batons
- Use dash wild orange or lemon juice
- Get 30 g (1 oz) fennel, sliced and cut into batons
- Get 50 g (2 oz) forbidden rice
- You need 2 tbsps pomegranate seeds
- Provide handful kale, blanched and ripped roughly
- Prepare 2 spring onions, sliced thinly
- Use freshly ground black pepper
- Provide Dressing
- Prepare 1 tbsp tahini
- Prepare juice of 1 medium wild orange or a lemon
- Use 1 clove garlic, crushed
- You need 1 tsp organic cold-pressed rapeseed oil
- Prepare lava or sea salt
Steps 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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