Gujarati Marwari Style Pumpkin & Potatoes (Aloo Kaddu ki Sabzi)

Indian Vegetarian Main Course Special

Gujarati/Marwari/Rajasthani Cuisine

Gujarati/Marwari Style Pumpkin & Potatoes (Aloo Kaddu ki Sabzi)

Serves 2

Ingredients:

Pumpkin (Kaddu)- 450 Grams, Cubed

Potatoes (Aloo)- 450 Grams, Cubed

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.

Bay leaf- 2

Cassia Bark- ½ Inch Stick

Green Cardamoms- 2 to 3

Fenugreek Seeds (Methi Dana)- ¼ Tsp.

Nigella/Onion Seeds (Kalonji)- 1 Tsp.

Coriander Powder- 1 Tsp.

Cumin Powder- ½ Tsp.

Hing- a Pinch

Red Chilli Powder- ½ Tsp.

Turmeric Powder- ½ Tsp.

Tomato- 2 Medium, Finely Chopped

Water- ½ Cup

Salt- To Taste

Sugar-

Dry Mango Powder (Amchur)- 1 Tsp.

Method:

Heat Ghee, Add Bay leaf, Cassia, Green Cardamoms, Methi Seeds, Onion Seeds & Sauté till the Seeds Crackle

Add Coriander Powder, Cumin Powder, Hing, Red Chilli Powder, Turmeric Powder & Sauté

Add Tomato & Cook till they are Tender

Add Potatoes, Pumpkin Water, Cover & Cook for about 20 Minutes or till they are done

Add Salt, Sugar, Amchur Powder & Combine Well

Serve Hot with Phulka, Parantha, or just as a part of a Gujarati Meal!

Tips:

Another variety of  the Famous American Pumpkin is the Butternut Squash

 

Another variety of Disco Pumpkin is available which can be used, it tends to be bit more Sweeter


Another Variety comes with a Dark Forest Green Skin with Cream Spots

Traditionally Clarified Butter (Ghee) is used & 
Can add Chat Masala if Amchur is not available

In Rajasthan, this Gravy dish is served with Urad Dal Puris!

In Gujarat, this is served with Puris as well!

Feel free to share your views & do let us know how this one turned out :)

Bengali Style Sweet & Sour Red Pumpkin (Kaddu Ka Khatta)

Indian Vegetarian Main Course Special

Bengali Cuisine

Bengali Style Sweet & Sour Red Pumpkin (Kaddu Ka Khatta)

Serves 2

Ingredients:

Red Pumpkin- 150 Grams Cubed

Mustard Oil (Kacchi Ghani Sarson Tel)- 3 Tsp.

Bay Leaf- 2 No’s

Cinnamon Stick- ½ Inch for Gravy & ½ Inch for Dum

Cardamom- 4 Pods (2 Lightly Crushed for Gravy & 2 Whole for Dum)

Cloves- 6 (3 for Gravy & 3 for Dum)
Cumin (Jeera)- 1 Tsp.

Coriander Seeds- 1 Tsp.

Turmeric Powder- ½ Tsp.

Red Chili Powder- 1 Heaped Tsp.

Fenugreek Seeds (Methi Dana)- 1 Tsp., Crushed

Salt- To Taste

Tamarind Extract- 4 Tsp.

Jaggery- 1 Tbsp., Powdered

Fresh Coriander Leaves- 3 Heaped Tbsp., Finely Chopped

Method: 

In a Kadhai Heat Mustard Oil till Smoking Point

Add Bay Leaves, Cardamom, Cinnamon, Cloves, Coriander Seeds, Cumin & Sauté

Add Pumpkin Pieces & Mix Well

Add Salt, Haldi, Red Chilli Powder & & Mix Well

Add Methi Dana, Cover & Let the Pumpkin Pieces Simmer in the Spices till it is Tender

Add Tamarind Extract, Jaggery & Mix Well

Sprinkle Coriander Leaves

For Dum:

In a Metal Bowl, Add a Burnt Piece of Coal with 3 Cloves, 2 Green Cardamoms & ½ Inch Cinnamon Stick

 

Keep the Bowl in the Middle of the Kadhai & Pour few drops of Mustard Oil over the Coal Piece in the Bowl

Cover the Pan & Let the Pumpkin Simmer for about 2-3 Minutes till the Dum is absorbed in nicely

Take the Bowl out

Serve the Kaddu Sabzi Fresh & Hot with Steamed Rice/Peas Pulao or Phulka/Roti

Feel free to share your views & do let us know how this one turned out :) 

Sage & Pumpkin Risotto

International Vegetarian Main Course Special

Italian Cuisine

Sage & Pumpkin Risotto 

Serves 2

Ingredients:

Arborio/Risotto Rice- 2 Cups

Extra Virgin Olive Oil-

White Onion- 1, Finely Chopped

Fresh Sage Leaves- 3-4

Pumpkin- 800 Grams, Cubed

Vegetable Stock- 5 cups

Salted Butter- 30 Grams

Parmesan Cheese- ½ Cup, Finely Grated

Sage Leaves- Fried for Garnish

Salt- To Taste

Method:

Heat Extra Virgin Olive Oil in Sauce Pan

Add the Onions & Sauté till they turn into Soft Caramelized Brown Color

Add the Fresh Sage Leaves

Add Rice & Mix Well

Add Pumpkin, Vegetable Stock & Mix Well

Give a Gentle Stir around in the Pan

Cover & keep in the Oven to bake in a 200 Degree Celsius Oven

Check to see if Rice is Done, Remove from the Oven

Add Salt, Butter, Finely Grated Parmesan Cheese & Stir till Creamy in Texture

Garnish with Fried Sage Leaves, Finely Grated Parmesan & Serve Hot!

Tip:                                                                            

Tried Risotto for the First Time & wonder if ever I would be able to meet my able help, one of the Popular Australian Cookbook Author & Home Cooking Expert- Donna Hay!

Arborio/Risotto is usually a Short Grain Rice with enough Starch content for a Creamy Finish in this Recipe

Fresh Sage Leaves impart a Woody Flavour to the Risotto

While Baking, the Stock should remain in the Dish, so a Good Cover for the Baking Dish is a Must

Notice that Post baking, some Extra Stock that remains below the Rice, so keep the same as it would be Necessary to achieve a Creamy Texture at the end!

Feel free to share your views & do let us know how this one turned out :)

Eggless Ravioli

International Vegetarian Main Course Special

Italian Cuisine

Eggless Ravioli

Serves

Ingredients:

All Purpose Flour (Maida)- 1 Cup, Refined or White Flour can also be used

Semolina (Sooji)-  1 Cup

Tepid/Luke Warm Water- 225 Ml.

Extra Virgin Olive Oil- 10 Ml.

Salt- a Pinch

For the Filling:

Pumpkin- 250 Grams, Roasted with Salt Pepper & Olive Oil

Potatoes- 2 Medium, Baked/Boiled

Ginger- ½ Tsp., Minced

Chives- 1 Tsp., Finely Chopped

White Bread Crumbs- 1 Tbsp.

Ricotta Cheese- 1 Tbsp.

Mascarpone Cheese- 1 Tbsp.

Parmesan Cheese- 1 Tbsp., Freshly Grated

Thyme Leaves- A Few

Salt & Pepper- To Taste

For Tomato Sauce:

Fresh Roma Tomatoes- 3

Fresh Basil Leaves-3 to 4

Extra Virgin Olive Oil- 2 Tbsp.

Garlic- 2 Cloves, Smashed

Tomato Puree- 2-3 Tbsp.

Salt & Pepper- To Season

Method:

Mix Flour, Sooji, Salt, Olive Oil & Water to form a Semi Stiff Dough

Cover & let it Rest for 30-40 Minutes

For Filling:

Mash Pumpkin & Potatoes

Season it with Salt, Pepper, Chives, Ginger, Breadcrumbs, Ricotta, Mascarpone, & Parmesan Cheese

Mix all together Nicely & Let it Rest in the Fridge for a Few Minutes

Knead the Dough on a Floured Surface& Cut in Half

With Half the Dough, Roll Out till it is about 2 Cms. Thin

Use a Ravioli/Round Cutter to make the Outer Shell

Brush a Little Milk on the Ravioli Shells

Put the Filling in a Piping Bag or use a Spoon to put the Filling in the Pasta

Use Fingers to Fold the Pasta into a Crescent Shape

Make 6 Crescents & Let it Cool in the Refrigerator

For Tomato Sauce:

Blend Tomatoes, Garlic, Basil, Red Chilli Flakes, Olive Oil & Salt into a Thick Paste

Pour the Sauce & Olive Oil in a Saucepan & Cook till Boiling Starts

In a Pot, Put Water & Salt & let it Boil

Add Ravioli in Boiling Salted Water & let it Cook for Few Minutes

Add these Ravioli Gently in the Tomato Sauce  

Serve Hot with Parmesan Cheese, Freshly Cracked Black Pepper & Basil Sprigs!

Tips:

Thanks to ‘Vicky Goes Veg’ for this Wonderful Vegetarian Ravioli, eating Vegetarian has become less  of a burden and more of being creative now :)

Feel free to share your views & do let us know how this one turned out :)