White Pumpkin Subji
Makes 2 servings
Ingredients
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White Pumpkin – half, chopped
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2 Onions
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2 Tomatoes
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Ginger paste
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Garlic paste
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Cilantro paste
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1 cup coconut milk
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1 Green chilli
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A pinch of chilli powder
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A pinch of turmeric powder
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1/2 tsp Garam masala powder
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Salt, to taste
Instructions
Cut pumpkin into squares. Chop onions and tomatoes.
In a large pan, heat oil. Add onions, saute till golden brown. Add ginger, garlic, cilantro paste. Saute.
Add tomatoes and cook until pulpy.
Add chilli powder, turmeric powder and mix a little. Add salt.
Then add pumpkin pieces and fry a bit.
Add about half an inch of water in the pan and close the lid so that the pumpkin gets cooked.
When the pumpkin is almost done, add the coconut milk.
Let it boil a little so that the pumpkin pieces cook fully.
Add garam masala and garnish with cilantro leaves.
Recipe from Nandini
Starfruit Chutney
Makes 3 cups
Ingredients
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1 tablespoon avocado oil
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4 cups star fruit, diced
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1 red bell pepper, small dice
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½ cup onion, diced
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⅓ cup pickled jalapeño, finely diced
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1 ½ inch knob of ginger, grated
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¼ cup dry red wine
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2 tablespoons pomegranate molasses
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2 tablespoons roasted garlic
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1 teaspoon Himalayan pink salt
Instructions
Begin by peeling the hard, outer edge off the star fruit. Then, slice the red pepper in half, and remove the stem, seeds, and ribs.
Next, dice the star fruit, red pepper, onion, and jalapeños.
Heat a medium non-reactive saucepan over medium heat. Add the avocado oil. Once the oil begins to shimmer, add the fruit, peppers, and onion, and jalapeño. Cook until the onion is translucent and the fruit is beginning to soften, about 10 minutes.
While the fruit, peppers, and onions are cooking, grate the ginger.
Add the red wine, pomegranate molasses, roasted garlic, ginger, and salt to the saucepan, and stir to combine all ingredients well. Continue cooking until the star fruit is soft enough to easily mash, about twenty more minutes.
Use a potato masher to mash the starfruit into small bits, and continue to cook until excess liquid has cooked off, about 10 more minutes.
You can serve the chutney either warm or cold depending on the dish you are serving it with. Serve on fish, chicken, rice, or as a dip with crackers.
Store in an airtight container in the refrigerator for up to a week. You can also freeze extra portions of chutney.
Recipe from Inspired Fresh Life
Yellow Squash & Tomato Gratin
Makes 6 servings
Ingredients
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2 yellow squash, sliced into coins
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2 large or 3 medium heirloom tomatoes, sliced
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2 shallots, thinly sliced
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1 orange bell pepper, diced
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1 teaspoon kosher salt
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½ teaspoon ground black pepper
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1 teaspoon Italian seasoning
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1 cup shredded gruyere cheese
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½ cup panko breadcrumbs
Instructions
Preheat oven to 400 degrees F.
Arrange the sliced squash along the bottom of a 9×13 baking dish.
Sprinkle with a little of the salt, pepper, and Italian seasoning. Then sprinkle with a small amount of the panko breadcrumbs and shredded gruyere.
Layer the tomatoes on top of the squash. Repeat with sprinkling on the salt, pepper, Italian seasoning, breadcrumbs, and cheese.
Sprinkle the bell pepper and shallots in a layer across the tomatoes.
Top the dish with the remaining salt, pepper, Italian seasoning, breadcrumbs, and cheese.
Bake for 25 minutes or until the panko is golden brown.
Serve immediately or save in the refrigerator for up to 3 days.