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Before you jump to Gunpowder Squash recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.
Many of us have been trained to believe that comfort foods are not good and should be avoided. Often, if the comfort food is candy or another junk food, this is very true. Other times, however, comfort foods can be totally healthy and it’s good for you to consume them. There are some foods that actually can raise your moods when you consume them. If you are feeling a little bit down and you’re in need of a happiness pick me up, try a couple of these.
Green tea is fantastic for moods. You knew it had to be in here somewhere, right? Green tea is rich in a specific amino acid known as L-theanine. Studies show that this specific amino acid can basically stimulate brain waves. This helps focus your mental energy while simultaneously relaxing the rest of your body. You already knew green tea could help you become healthier. Now you are well aware that it helps you to lift your moods as well!
So you see, you don’t need to eat all that junk food when you are wanting to feel better! Try these tips instead!
We hope you got benefit from reading it, now let’s go back to gunpowder squash recipe. You can have gunpowder squash using 32 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Gunpowder Squash:
- You need Gunpowder spice
- Prepare idli rice
- You need urad dal
- You need chana dal
- Use whole dried Kashmiri chillies depending on your spice level
- Prepare dried curry leaves
- Provide asafoetida
- Prepare cinnamon stick
- Prepare seeds from 2 green cardamom pods
- Provide black pepper
- Use sesame seeds
- Get salt
- Provide Pumpkin
- Prepare small pumpkin
- You need organic cold-pressed rapeseed oil
- Provide gunpowder spice
- Use small twigs of rosemary
- Take naked Tofoo, cubed
- Prepare small apple, sliced and cut into batons
- Provide wild orange or lemon juice
- Use fennel, sliced and cut into batons
- Get forbidden rice
- Prepare pomegranate seeds
- Provide kale, blanched and ripped roughly
- Take spring onions, sliced thinly
- Provide freshly ground black pepper
- Get Dressing
- Get tahini
- Use juice of 1 medium wild orange or a lemon
- You need garlic, crushed
- Prepare organic cold-pressed rapeseed oil
- Take lava or sea salt
Steps 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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