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Before you jump to Gunpowder Squash recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Reasons Why Eating Apples Is Good.
On TV and in magazines absolutely everyone is telling you to eat an apple a day, even so, have you ever asked yourself why? Many people have lived with this viewpoint for many years, and they in addition pass this on to their children. You will even find that men and women in other country’s also adhere to this simple rule and they do not even know why. In our research we have found out why you are told to eat an apple a day and we will be discussing that with you here.
While everybody knows that eating plenty of fruits and vegetables is a great way to ensure your body gets all the nutrition it needs, how come apples pushed so much? Well lets check out the vitamins and minerals that you could acquire in just one apple. A number of the major minerals that you will come across in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, as well as other trace minerals. And you’ll also discover vitamins in your apples such as, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and various other trace vitamins.
I really hope I have revealed some good information that defined why apples are so good for you. The advantages we covered are only a handful of of the benefits that eating apples can offer. It is possible to find many more benefits for your health when it comes to apples. So do yourself a favor and pick up some apples the very next time you go to the store. These apples could lead to helping you to live a longer and also 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 do it.
The ingredients needed to cook Gunpowder Squash:
- Provide Gunpowder spice
- You need 40 g (1.5 oz) idli rice
- Prepare 85 g (3 oz) urad dal
- Use 1 tbsp chana dal
- Prepare 2-4 whole dried Kashmiri chillies depending on your spice level
- Provide 8 dried curry leaves
- Provide 1 tsp asafoetida
- Use 1/2 cinnamon stick
- You need seeds from 2 green cardamom pods
- Prepare 1 tbsps black pepper
- Use 1/2 tsp sesame seeds
- You need pinch salt
- Provide Pumpkin
- Take 1 small pumpkin
- Get 1 tbsp organic cold-pressed rapeseed oil
- Prepare 2 tbsps gunpowder spice
- You need 2 small twigs of rosemary
- Use 100 g (3.5 oz) naked Tofoo, cubed
- Prepare 1 small apple, sliced and cut into batons
- Use dash wild orange or lemon juice
- Take 30 g (1 oz) fennel, sliced and cut into batons
- Prepare 50 g (2 oz) forbidden rice
- Get 2 tbsps pomegranate seeds
- Take handful kale, blanched and ripped roughly
- Prepare 2 spring onions, sliced thinly
- Take freshly ground black pepper
- Prepare Dressing
- You need 1 tbsp tahini
- Use juice of 1 medium wild orange or a lemon
- You need 1 clove garlic, crushed
- Take 1 tsp organic cold-pressed rapeseed oil
- Use 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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