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Before you jump to Gunpowder Squash recipe, you may want to read this short interesting healthy tips about Why Are Apples So Fantastic For Your Health.
On TV as well as in magazines everyone is telling you to eat an apple a day, having said that, have you ever asked yourself why? This is something that many individuals live by and they also make sure their children are eating at least one apple a day. This thought can be identified in country’s all around the world and individuals follow it as gospel with out ever finding out why they should eat an apple a day. In our research we have discovered why you are told to eat an apple a day and we’ll be discussing that with you here.
I am sure you know that fruits and vegetables will give you many of the vitamins you need to have to stay healthy, and apples are usually the item that most men and women have in their houses, but why? The first thing you should recognize is that apples have more vitamins and minerals as compared to some other fruits.. A number of the major minerals that you’ll find in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, along with other trace minerals. Obviously vitamins are in addition extremely important for your health and wellbeing and you will find vitamin B1, niacin, vitamin B6 and many more that promote well being.
In conclusion, I guess an apple a day really can keep the doctor away and now you know why. In this post we just dealt with a few of the benefits of eating an apple a day. All of the benefits would take us too much time to include in this post, however the information is out there. When you go shopping again, be sure to pick up some apples, their in the produce isle. These apples can lead to helping you to live a longer as well as healthier life.
We hope you got benefit from reading it, now let’s go back to gunpowder squash recipe. To make gunpowder squash you only need 32 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Gunpowder Squash:
- You need Gunpowder spice
- Get 40 g (1.5 oz) idli rice
- Take 85 g (3 oz) urad dal
- Use 1 tbsp chana dal
- Provide 2-4 whole dried Kashmiri chillies depending on your spice level
- Prepare 8 dried curry leaves
- Provide 1 tsp asafoetida
- Prepare 1/2 cinnamon stick
- Get seeds from 2 green cardamom pods
- You need 1 tbsps black pepper
- Provide 1/2 tsp sesame seeds
- Take pinch salt
- You need Pumpkin
- You need 1 small pumpkin
- Get 1 tbsp organic cold-pressed rapeseed oil
- Provide 2 tbsps gunpowder spice
- Use 2 small twigs of rosemary
- Prepare 100 g (3.5 oz) naked Tofoo, cubed
- Get 1 small apple, sliced and cut into batons
- You need dash wild orange or lemon juice
- Take 30 g (1 oz) fennel, sliced and cut into batons
- Provide 50 g (2 oz) forbidden rice
- Take 2 tbsps pomegranate seeds
- Prepare handful kale, blanched and ripped roughly
- Take 2 spring onions, sliced thinly
- You need freshly ground black pepper
- You need Dressing
- Get 1 tbsp tahini
- Provide juice of 1 medium wild orange or a lemon
- You need 1 clove garlic, crushed
- Take 1 tsp organic cold-pressed rapeseed oil
- You need 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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