Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, gunpowder squash. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Gunpowder Squash is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Gunpowder Squash is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook gunpowder squash using 32 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Gunpowder Squash:
- Make ready Gunpowder spice
- Take idli rice
- Prepare urad dal
- Prepare chana dal
- Make ready whole dried Kashmiri chillies depending on your spice level
- Prepare dried curry leaves
- Make ready asafoetida
- Take cinnamon stick
- Take seeds from 2 green cardamom pods
- Take black pepper
- Take sesame seeds
- Make ready salt
- Get Pumpkin
- Make ready small pumpkin
- Make ready organic cold-pressed rapeseed oil
- Prepare gunpowder spice
- Get small twigs of rosemary
- Prepare naked Tofoo, cubed
- Prepare small apple, sliced and cut into batons
- Get wild orange or lemon juice
- Take fennel, sliced and cut into batons
- Get forbidden rice
- Make ready pomegranate seeds
- Prepare kale, blanched and ripped roughly
- Make ready spring onions, sliced thinly
- Take freshly ground black pepper
- Take Dressing
- Get tahini
- Take juice of 1 medium wild orange or a lemon
- Take garlic, crushed
- Get organic cold-pressed rapeseed oil
- Make ready 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.
So that is going to wrap it up for this exceptional food gunpowder squash recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
