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Gunpowder Squash

Steps Cook Recipes Gunpowder Squash using 32 ingredients and 7 steps


Gunpowder Squash -

Gunpowder Squash

You can have Gunpowder Squash using 32 ingredients and 7 steps. Here is how you cook that.

Ingredients make Gunpowder Squash

  1. You need Gunpowder spice.
  2. You need 40 g (1/4 cup) idli rice.
  3. Prepare 85 g (1/2 cup) urad dal.
  4. You need 1 tbsp chana dal.
  5. Prepare 2-4 whole dried Kashmiri chillies depending on your spice level.
  6. Prepare 8 dried curry leaves.
  7. Prepare 5 g asafoetida.
  8. You need 1/2 cinnamon stick.
  9. It's seeds from 2 green cardamom pods.
  10. Prepare 1 tbsps black pepper.
  11. Prepare 1/2 tsp sesame seeds.
  12. It's pinch salt.
  13. It's Pumpkin.
  14. It's 1 small pumpkin.
  15. You need 1 tbsp organic cold-pressed rapeseed oil.
  16. Prepare 2 tbsps gunpowder spice.
  17. It's 2 small twigs of rosemary.
  18. You need 100 g (2/3 cup) naked Tofoo, cubed.
  19. It's 1 small apple, sliced and cut into batons.
  20. It's dash wild orange or lemon juice.
  21. It's 30 g (1/3 cup) fennel, sliced and cut into batons.
  22. Prepare 50 g (1/4 cup) forbidden rice.
  23. It's 2 tbsps pomegranate seeds.
  24. Prepare handful kale, blanched and ripped roughly.
  25. It's 2 spring onions, sliced thinly.
  26. It's freshly ground black pepper.
  27. You need Dressing.
  28. Prepare 1 tbsp tahini.
  29. It's juice of 1 medium wild orange or a lemon.
  30. Prepare 1 clove garlic, crushed.
  31. Prepare 1 tsp organic cold-pressed rapeseed oil.
  32. You need lava or sea salt.

Gunpowder Squash step by step

  1. 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..
  2. Heat the oven to 180 degrees C. Cut the pumpkin in two. Remove the seeds and keep to one side..
  3. 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..
  4. 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..
  5. Cook the forbidden rice in boiling, salted water until al dente, approximately 20 minutes..
  6. 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..
  7. 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..

Gunpowder Squash - Thank you and good luck