November are the months when grocery stores overflow with pumpkins and
a wide variety of winter squashes. Pumpkin is a very versatile vegetable
that can be used to make breakfast foods like scones, a stir fry vegetable,
a yogurt based salad, a smooth creamy soup, a special sweet deep-fried
bread and of course the popular pumpkin pies.
found from August to march, although the peak season is from October to
December. A very humble vegetable, it is grown all over the world with
the exception of Antarctica. Morton Illinois is the self proclaimed Pumpkin
capital of the world, where Libby has its pumpkin canning industry and
of a half cup cooked pumpkin supplies enough Vitamin A for the day. Since
the pumpkin is high in water content, a half-cup of uncooked, unseasoned
pumpkin contains only 38 calories. Beside Vitamin A, Pumpkin is also rich
in potassium and high in fiber. The bottom line is that, Pumpkins are
good for you.
can be substituted in recipes that call for winter squash or sweet potatoes.
Small, immature pumpkins provide the most flavorful dish. The large pumpkins
are meant for carving and decoration. When selecting a pumpkin, make sure
there are no blemishes or decay spots and that there is a bit of the stem
left in place. Store the pumpkin in a cool dry place and it will last
for the winter.
Due to the
high water content in pumpkin, it is highly perishable when cut open.
It must be cooked the same day it is cut. Otherwise, orange flesh will
develop a feathery black mold. Typically if I cannot use the whole pumpkin
in a recipe, I dice the unused part into chunks and freeze it in a plastic
throwing away the seeds, try them as a snack. Wash the seeds well. In
a tablespoon of oil, add a teaspoon of chili powder, cumin powder and
salt, Coat the seeds in this oil and spread them in a single layer on
cookie sheet to dry. Then, roast them at 375 degrees Fahrenheit for 20
to 30 minutes or until they are dry. This protein-rich snack is great
to have around for munching.
has a perfect blend of sweet, sour and bitter.
2 cups pumpkin
1 teaspoon oil
½ teaspoon mustard seeds
¼ teaspoon fenugreek seeds
½ teaspoon red chili powder
1 tablespoon jaggery or brown sugar
1 tablespoon of lime juice
1-teaspoon sesame seeds
1 teaspoon peanuts
1 teaspoon coconut
salt to taste
1 tablespoon cilantro
skin and chop the pumpkin into 1-inch cubes. Chop onions also into 1-inch
cubes. Keep aside.
in a wok or kadhai (an Indian wok) and add mustard seeds. Wait
for them to splutter. Add fenugreek seeds and roast them to a golden
brown. Add the chopped pumpkin and onions and stir-fry for a minute.
Throw in the chili powder, jaggery or brown sugar, lime juice and water.
Cover with a lid and cook for 4-5 minutes.
Make a coarse
powder of peanuts, sesame seeds and coconut in a spice blender. Add
this mix, with salt to the pumpkin. Cook the pumpkin till it is very
tender. Finally add the cilantro and serve with Roti or rice.
2 cup grated
1 cup yogurt
1-tablespoon onion finely diced
1 teaspoon oil
½ teaspoon cumin seeds
2 green chilies finely chopped
1-tablespoon peanuts (chopped)
salt to taste
1-tablespoon pomegranate seeds
skin of pumpkin and grate the pumpkin. Place it in a microwave dish
and cook it for 2-3 minutes.
In a bowl
add the yogurt, pumpkin, onions. In a small pan heat oil and add cumin
seeds. Wait till the cumin seeds change color, thenadd chilies. Stir-fry
for a minute and remove from the heat. Add this oil to the pumpkin -yogurt
mix. Finally add peanuts, salt and pomegranates and mix well. Serve
can also be served as a great dip with pita bread for any party.
<Back to Top>
-in-law makes the tastiest sweet pumpkin Puri called 'Ghargee'
that are deep-fried. I decided to modify the recipe by roasting the
puri instead of deep-frying.
2 cups grated
2 cups brown sugar
Chapati flour as needed to make a dough
8-10 cardamom pods (ground)
Oil for roasting
Mix the pumpkin
and brown sugar in a bowl and microwave this mix for 4 minutes. Let
it cool for 5-10 minutes and add flour and cardamom powder to make firm
dough. Knead it well and roll it like a roti and roast with little oil
shapes of this roti with a cookie cutter. It is a perfect food to take
when travelling or for picnics.