Vegetarian


Roasted Pumpkin Soup Recipe

Roasted Pumpkin Soup Recipe

RECIPE 1kg / 2.2 pounds Pumpkin 30 ml / 1 oz / 2 Tablespoon Oil Salt & Pepper 1 Onion 3 Cloves Garlic 15 ml / 1 Tablespoon Ground Coriander Seeds 750 ml / 25 oz / 3 Cups Vegetable Stock

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Pumpkin Masala

Pumpkin Masala

Ingredients 2 tbsp basen 10 number cashewnuts 1 tsp chilli powder 1/2 cup coriander leaves 1/2 cup coriander powder 1/2 tsp cumin seeds 10 number curry leaves 1 tsp ginger garlic paste 1/2 tsp murstad seeds 1 tbsp oil 1 number onions 500 grams pumpkin as needed salt 1/2 tsp sugar pinch turmuric as needed water Directions • Take a pan add oil, murstad seeds,cumin seeds,cashewnuts,oinion chopped mix well then add salt, turmuric,curry leaves,ginger garlic paste, mix and cook for 2min, then add pumpkin,coriander powder,chilli powder, sugar, add little water saute it, close it with a lid and cook till pumpkin is tender. • Now in another pan add oil, then basen roast till golden colour. • Now add roasted basen to pumpkin curry and cook for 2 or 3 min then finely add chopped coriander leaves chopped.

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How to make Pumpkin Fries

How to make Pumpkin Fries

Ingredients (using 1 small sugar pumpkin and 1 acorn squash) Pumpkin Fries (seasoning): ¼ teaspoon cayenne pepper 2 teaspoons turmeric 2 teaspoons garlic powder salt & pepper to taste Pumpkin Crisps (seasoning): 1 teaspoon garlic powder 1 teaspoon salt *you need enough olive oil to coat them so that they don't stick - about 1/3 cup! Savory Dip: ½ cup of sour cream 2 teaspoons onion powder Sweet Dip: ⅓ cup of maple syrup ½ cup of fat free yogurt *bake at 375F for 40 min

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