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We all know that it helped Cinderella get to the ball, but it seems
that the humble pumpkin can make all of us live happily ever after.
Not only can this autumnal favourite ward off many aliments, but it
can also curb the appetite as well!
Now Hemant Oberoi, Executive Head Chef at the legendary Bombay Brasserie,
has taken the pumpkin and conjured up some mouth-watering recipes
that taste great and are extremely nutritious.
Pumpkins are loaded with beta-carotene which experts reckon can
reduce the risk of developing certain types of cancer and protect
against heart disease as well as some degenerative aspects of ageing.
Pumpkins are also a tasty source of other vitamins and minerals,
particularly vitamin C and potassium. Eating them regularly can
prevent arteriosclerosis, or hardening of the arteries, which can
lead to strokes and/or heart attacks.
A study by the USDA also indicated that diets high in pumpkin as a
fibre source tended to curb the appetite yet provided more food for
the same calorie count. The subjects in this study also absorbed less
fat and calories from their food.
RECIPES
CURRIED KABOCHA SOUP Serves 4, Cooking Time: 30 mins
Ingredients:
4 kabocha (baby pumpkin)
2 tbsp oil
2 bay leaves
6 black peppercorns
2 tbsp chopped onion
1 tbsp ginger
½ tsp chopped garlic
¼ cup carrot slices
½ cup sliced potato
¼ tsp turmeric
½ tbsp curry powder
2 tbsp roasted gram flour
8 tomatoes (quartered)
1 tbsp chopped coriander leaves
1 tbsp shredded mint leaves
4 cups vegetable stock
1 tsp toasted pumpkin seeds
1 tsp butter
1 tbsp cream
Salt (to taste)
Instructions:
1. Scoop kabocha shells and cut pumpkin into small cubes. Retain
shells for
serving soup
2. Heat oil in a pan and fry peppercorns and bay leaves. Sauté
onion, garlic, ginger, carrot, potato, salt and kabocha cubes
3. Add turmeric, curry powder, roasted gram flour, tomatoes and
vegetable stock. Simmer until vegetables are cooked
4. Add mint and coriander leaves and blend the soup to a fine paste.
Strain the soup and finish with butter and cream. Serve hot in
kabocha shells garnished with toasted pumpkin seeds
PUMPKIN KOFTA CURRY
Serves 4, Cooking Time: 60 mins
Ingredients:
For kofta (dumplings):
2 cups grated red pumpkin
1 tsp chopped ginger
½ tsp copped green chillies
¼ tsp bishop's weed (ajowan)
¼ cup Bengal gram flour
Oil for frying
Salt (to taste)
For curry:
3 tbsp oil
½ tsp cumin
½ tsp chopped garlic
1 cup chopped onions
¼ tsp turmeric powder
½ tsp red chilli powder
1 cup chopped tomatoes
¼ cup roasted cashew nut paste
Salt (to taste)
¼ tsp garam masala powder
1 tbsp chopped coriander leaves
Instructions:
Kofta:
1.In a bowl mix pumpkin with ginger, green chilli, salt, bishop's
weed and gram flour
2. Make round dumplings (koftas) with a wet palm and fry until golden brown
Curry:
3. Heat oil in a heavy bottom pan and fry cumin seeds. Add chopped
garlic, onion and fry until golden brown
4. Add turmeric powder, red chilli powder, tomatoes and cashew nut
paste. Cook until the masala leaves oil
5. Add enough water and simmer for 15 minutes, stirring at regular
intervals. Blend the mix to a paste and cook the curry for 5 minutes
over moderate heat. Add koftas and remove from the flame
6. Finish the curry with garam masala powder and chopped coriander.
Cover the pan for 10 minutes before serving the koftas
PETHE WALA MEAT
Serves 4, Cooking Time: 60 mins
Ingredients:
24 pcs cut lamb
¼ cup oil
½ tsp cumin seeds
4 green cardamoms
1 cinnamon stick
2 bay leaves
2 cups chopped onions
1 tbsp ginger & garlic paste
1 tsp red chilli powder
2 tsp coriander powder
½ cup chopped tomatoes
16 pumpkin cubes (1.5 inches)
½ tsp garam masala powder
1 tbsp chopped coriander leaves
Salt (to taste)
Instructions:
1. Heat oil and fry cumin, cardamoms, cinnamon and bay leaves. Add
onions, ginger garlic paste, red chilli powder, coriander powder and
tomatoes. Add lamb and cook over low heat. Add 1 cup of water, salt
and simmer for 20 minutes
2. Add pumpkin and simmer until lamb and pumpkin are well cooked
3. Sprinkle garam masasla powder and coriander leaves. Serve hot with
a paratha or naan bread.
PUMPKIN HALWA
Serves 4, Cooking Time: 45 mins
Ingredients:
4 cups grated red pumpkin
2 cups milk
¼ tsp green cardamom powder
¼ cup dried condensed milk (mawa)
Pinch roasted and crushed saffron
2 tbsp pure ghee
¼ cup sugar
4 silver leaves (varq)
1tsp silver leaves (varq)
Instructions:
1. Boil milk and add grated pumpkin. Cook until all the milk is absorbed
2. Add pure ghee, cardamom powder and saffron. Cook until it dries further
3. Add sugar and condensed milk
4. Serve hot garnished with silver leaves and pistachio slivers
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