Cream of Pumpkin

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Minimal Ingredients to a soul filling happy meal.

You need:

  1. A yellow pumpkin chopped into small pieces.
  2. One chopped onion
  3. One tablespoon Fennel seeds
  4. 2 dried red chilies
  5. Coriander
  6. Pinch of nutmeg
  7. 100 ml of fresh cream

Heat coconut oil and saute fennel and the red chilies. Add the onion and cook only till it softens up and turns translucent. Add the pumpkin and cook on medium heat till they soften. That should take roughly 7-8 minutes. Add coriander and mix well. Add fresh cream, stir and switch of the stove.

Let it cool and then run it thru a blender. If you want to dilute it, add some milk.

 

Roasted Pumpkin and Beets

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Want a quick lunch box for a busy day.

Slice up beets and pumpkin. Liberally coat with olive oil and season with salt and pepper. Wrap foil on a pan. Place the vegetables without stacking them a lot.

30 minutes at 180C is more than enough to soften them up and develop the flavors. Sprinkle some chilly flakes and any dry seasoning powder like sumac berries or zatar.

Enjoy.

Mutton with Pumpkin

I avoid both rice and roti as part of my attempt towards a Keto diet. So cooking a vegetable with a protein is my preferred style.

Add salt, turmeric, red chilly powder and ginger garlic paste and a little water to mutton. Pressure cook on high till one whistle. Then let it simmer on low heat for about 15 mins.

Heat oil. Carefully add the mutton pieces to the hot oil. Be careful and avoid getting any water from the mutton into the oil. It will still sputter and extreme caution is highly recommended. Once the sputtering dies down, add the remaining water from the cooker and also about 100 ml of tomato puree. Check and add salt if needed. Cook on high heat till oil separates.

At this point your basic mutton curry is ready and you can serve it with roti or rice.

But we will add in a chopped pumpkin. Cover and cook for 15 mins or till the pumpkin softened.

Enjoy your keto lunch.

Pumpkin with Coconut Milk

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Chop up a pumpkin into small pieces and put them in a thick pan with some oil. Cook covered on low heat for about 15 mins. This is enough to soften them up.

Now add in about 100 ml of coconut milk and ground up spices. I used pepper, cumin, onion seeds and fenugreek seeds. But anything with some pepper will do.

Cook covered on low heat for another 10 minutes. Garnish with coriander and dry it up on high heat.

Enjoy a yummy feel good vegetable meal.

Baked Chicken and Vegetables

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Use any sturdy vegetable like pumpkin, beetroot or carrot. Chop them into 1 to 2 centimeter pieces and place in a baking dish. Keep chicken pieces on top. Sprinkle salt, any dried herb like oregano or thyme, chilly flakes. Drizzle olive oil.

 

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Bake at 200 degrees Celsius for 40 minutes. Then use only top heat at 220 for 10 mins. Remove the chicken pieces and now bake at 220-230 for another ten minutes to reduce the amount of liquid collected around the vegetables.

Eat it hot or cold. This is a easy dish when you have time but don’t have time for actually cooking in the kitchen. The entire amount of work you did would have taken you less than 10 mins. A hearty wholesome meal rich in everything nice.

Pumpkin and Prawns

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A completely uncomplicated recipe that packs a punch of flavor and alpha carotene.

Melt butter then add olive oil. Saute garlic. On a low flame cook some prawns. Once they are almost done, remove and keep separately. Do not overcook them.

Into that oil filled with the amazing flavors of garlic and prawns, fry small pieces of a pumpkin on high heat. Keep stirring. When you are able to slice thru the pumpkin without resistance add a lot of chopped coriander. Add the prawns and bury them inside the hot pumpkin and switch off the stove. If there was any portion left uncooked in the prawns, its going to be perfect now. This is why its very important you don’t overcook them in the initial round.

Now about that alpha carotene, its simply one of those things that lets you live longer.

Chicken with Greens and Pumpkin

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Its a feel good lunch packed with loads of health.

Chop up a pumpkin into small 1 centimeter pieces. Used here a combination of spinach and fenugreek leaves. But you can use just about anything you want.

Melt a good amount of butter and then add garlic paste and dry red chilies. Saute till the raw smell is gone.

Add chicken pieces. I did not have the time to properly thaw it. So just placed it and reduced the heat to the barest minimum. This prevented freezer and burn and saved me a lot of time. Once the chicken has fully thawed and turned white, color it with turmeric.

Add the pumpkin. Shake the pan so its evenly distributed. Place the leaves on top of it.

Do not mix anything. Close the pressure pan’s lid but do not place the weight. Continue cooking on low heat. Some 10 mins later you can see the steam start to escape from the top vent. When the steam gathers a lot of momentum, move the pan away from the fire.

Open the lid and now season it with salt and pepper.

Mix thoroughly. You can either keep it soupy or dry it up. Personally I liked it a little soupy as it gives it a nice feeling of warmth.