Gunpowder Squash
Steps Cook Recipes Gunpowder Squash using 32 ingredients and 7 steps
Gunpowder Squash -
You can have Gunpowder Squash using 32 ingredients and 7 steps. Here is how you cook that.
Ingredients make Gunpowder Squash
- You need Gunpowder spice.
- You need 40 g (1/4 cup) idli rice.
- Prepare 85 g (1/2 cup) urad dal.
- You need 1 tbsp chana dal.
- Prepare 2-4 whole dried Kashmiri chillies depending on your spice level.
- Prepare 8 dried curry leaves.
- Prepare 5 g asafoetida.
- You need 1/2 cinnamon stick.
- It's seeds from 2 green cardamom pods.
- Prepare 1 tbsps black pepper.
- Prepare 1/2 tsp sesame seeds.
- It's pinch salt.
- It's Pumpkin.
- It's 1 small pumpkin.
- You need 1 tbsp organic cold-pressed rapeseed oil.
- Prepare 2 tbsps gunpowder spice.
- It's 2 small twigs of rosemary.
- You need 100 g (2/3 cup) naked Tofoo, cubed.
- It's 1 small apple, sliced and cut into batons.
- It's dash wild orange or lemon juice.
- It's 30 g (1/3 cup) fennel, sliced and cut into batons.
- Prepare 50 g (1/4 cup) forbidden rice.
- It's 2 tbsps pomegranate seeds.
- Prepare handful kale, blanched and ripped roughly.
- It's 2 spring onions, sliced thinly.
- It's freshly ground black pepper.
- You need Dressing.
- Prepare 1 tbsp tahini.
- It's juice of 1 medium wild orange or a lemon.
- Prepare 1 clove garlic, crushed.
- Prepare 1 tsp organic cold-pressed rapeseed oil.
- You need lava or sea salt.
Gunpowder Squash step by step
- 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..
Gunpowder Squash - Thank you and good luck