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Before you jump to Gunpowder Squash recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.
Just about every single article you read about improving your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is certainly excellent information. But occasionally the last thing you would like to do is prepare a whole dinner for yourself and your family. Once in a while you only want to pay a visit to the drive through while you are on your way home and complete the day. Why shouldn’t you be able to do this every now and then and not have a bunch of guilt about slipping up on your diet? This may be possible because an abundance of the popular fast food spots are trying to make their menus better now. Here is how you can find healthy food at the drive through.
Milk, juice and water would be the best choices for beverages. When you drink a huge soft drink you are putting a whole bunch of empty calories to your day. Usually a single portion of soft drinks is merely eight ounces big. That helping may contain numerous spoonfuls of sugar as well as at least a hundred calories. A fast food soft drink is almost always a minimum of twenty ounces. Generally, however, they may be 30 ounces. Choosing a soft drink as your drink boosts your calorie intake by thousands and adds way too much sugar to your diet. Milk, fruit juices as well as plain water are much healthier choices.
Traditional logic tells us that one certain way to get healthy and lose weight is to skip the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good plan but if you make great choices, there is not any reason you can’t visit your drive through now and then. Sometimes what you need is to let someone else create your dinner. If you decide on healthy items, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to gunpowder squash recipe. You can cook 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
- You need 40 g (1.5 oz) idli rice
- Get 85 g (3 oz) urad dal
- Use 1 tbsp chana dal
- Get 2-4 whole dried Kashmiri chillies depending on your spice level
- Take 8 dried curry leaves
- Use 1 tsp asafoetida
- You need 1/2 cinnamon stick
- Provide seeds from 2 green cardamom pods
- Prepare 1 tbsps black pepper
- Use 1/2 tsp sesame seeds
- You need pinch salt
- Prepare Pumpkin
- You need 1 small pumpkin
- Get 1 tbsp organic cold-pressed rapeseed oil
- Provide 2 tbsps gunpowder spice
- Provide 2 small twigs of rosemary
- Get 100 g (3.5 oz) naked Tofoo, cubed
- Use 1 small apple, sliced and cut into batons
- Take dash wild orange or lemon juice
- Prepare 30 g (1 oz) fennel, sliced and cut into batons
- Provide 50 g (2 oz) forbidden rice
- Use 2 tbsps pomegranate seeds
- You need handful kale, blanched and ripped roughly
- Take 2 spring onions, sliced thinly
- Get freshly ground black pepper
- Prepare Dressing
- Provide 1 tbsp tahini
- You need juice of 1 medium wild orange or a lemon
- Get 1 clove garlic, crushed
- Get 1 tsp organic cold-pressed rapeseed oil
- Use 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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