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Before you jump to Gunpowder Squash recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Healthy eating is now a great deal more popular than before and rightfully so. Poor diet is one factor in illnesses such as heart disease and high blood pressure which can place a drain on the economy. There are more and more efforts to try to get people to lead a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. A lot of people typically think that healthy diets require much work and will significantly change how they live and eat. In reality, however, just making a few modest changes can positively impact day-to-day eating habits.
Initially, you should be very careful when food shopping that you don’t unthinkingly put things in your cart that you no longer want to eat. As an example, most likely you have never checked the box of your favorite cereal to see its sugar content. A great healthy substitute can be porridge oats which have been proven to be good for your heart and can give you good sustainable energy daily. If you’d rather not eat oatmeal on its own, try adding fresh fruits that have other healthy nutrients and as such, one modest change to your diet has been achieved.
As you can see, it is not hard to start to make healthy eating a part of your daily lifestyle.
We hope you got insight 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 achieve it.
The ingredients needed to make Gunpowder Squash:
- Get Gunpowder spice
- Provide 40 g (1.5 oz) idli rice
- Get 85 g (3 oz) urad dal
- Get 1 tbsp chana dal
- Provide 2-4 whole dried Kashmiri chillies depending on your spice level
- Use 8 dried curry leaves
- Prepare 1 tsp asafoetida
- Prepare 1/2 cinnamon stick
- Use seeds from 2 green cardamom pods
- Use 1 tbsps black pepper
- Use 1/2 tsp sesame seeds
- Provide pinch salt
- Take Pumpkin
- Prepare 1 small pumpkin
- Use 1 tbsp organic cold-pressed rapeseed oil
- Get 2 tbsps gunpowder spice
- Take 2 small twigs of rosemary
- Get 100 g (3.5 oz) naked Tofoo, cubed
- Take 1 small apple, sliced and cut into batons
- Use dash wild orange or lemon juice
- You need 30 g (1 oz) fennel, sliced and cut into batons
- Take 50 g (2 oz) forbidden rice
- You need 2 tbsps pomegranate seeds
- Prepare handful kale, blanched and ripped roughly
- Use 2 spring onions, sliced thinly
- Prepare freshly ground black pepper
- Get Dressing
- Take 1 tbsp tahini
- Provide juice of 1 medium wild orange or a lemon
- Prepare 1 clove garlic, crushed
- Prepare 1 tsp organic cold-pressed rapeseed oil
- Prepare 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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