Pumkin Pepper


You Need:

  • 200 Grams of pumpkin, sliced into long thin strips.
  • One red capsicum, sliced into long strips.
  • A few mint leaves.
  • Some toasted seeds.
  • Some regular seasoning mix.
  • Pepper powder as per your taste. A little more is always nice.
  • Olive Oil.

Rub olive oil all over the pumpkin and capsicum. Sprinkle some salt over it. Heat a large and thick pan. It is important that the pan is nice and thick. When it sizzling hot add the pumpkin and capsicum. Spread them out. Stir occasionally. After about 3-4 minutes sprinkle in the pepper, seasoning and seeds.

Just taste / eat a piece of pumpkin to know if its cooked. Switch off the stove and then mix in the mint leaves.

Enjoy a very healthy and yummy snack.

Peas and Pumpkin Curry


This recipe is heavily inspired by Atul’s post in Facebook. Its originally called as Banarasi Matar Ka Nimona. The big difference is that we used pumpkin instead of potatoes. Rest of the recipe is itself a copy paste of his original with minor edits.

You need:

  • 1 Kg Peas – Weight before shelling.
  • 250 grams of Pumpkin, chopped into 1 cm squares.
  • 1/2 Cup Tomatoes pureed
  • 1″ Ginger
  • 2-4 Green Chilies.
  • 1 Teaspoon Cumin.
  • 1 Teaspoon Garam Masala.
  • Ghee

Coarsely blend half the peas , remove. Liquidize the remaining peas with ginger and chilies. Add a little water to make them into a smooth paste. Mix both the peas and store in separate bowl. In the same blender and you don’t really need to rinse it, puree the tomatoes.

Saute the pumpkin in oil and once they have softened, remove.

Saute cumin and as they crackle add the tomato puree. Season with salt.

When the oil starts to separate add peas, drizzle a little water and cook till peas are almost done. Add the pumpkin. Mix well. Test for salt and then add garam masala. A scoop of ghee on top is highly recommended.

Enjoy an extremely tasty dish with hot roti’s.

Brown Rice with Pumpkin & Chicken


You Need:

  • 2 cups of Brown Rice for its nutty flavor.
  • 200 gms of pumpkin cut into 1 cm squares for sweetness.
  • 300 gms of chicken with bones and skin for flavor and protein.
  • Flavor Bombs are garlic paste, coriander and Paprika powder.

Soak brown rice in water for about 20-30 minutes.

Heat coconut oil in a pressure cooker till its shimmering. Add the chicken and cover it up to avoid splatter. Five mins on high heat. Then open and move the chicken to one side. Add the pumpkin and cook covered on low heat for 15 mins. By now the pumpkin would have considerably softened. Add garlic paste, salt and paprika powder. Cook on medium heat till oil starts separating. Slightly mash a few pumpkin pieces. They will be quite tender. Using a spatula spread out everything into an even layer.

Spread the brown rice on top of this. Spread the coriander on top of the brown rice. Add water till it barely covers the rice. It should be a little below the rice. Pressure cook on high till first whistle. Reduce heat to low and let it simmer for about 15 minutes.

Enjoy a very simple and rustic meal.


Brown Rice Pilaf


You need:

  • 1 Cup (200 ml) brown rice, washed and soaked for about 30 mins.
  • 300 gms of boneless chicken breast, cut into small pieces.
  • 300 gms of pumpkin, cut into small pieces.
  • 2 tablespoons of garlic paste.
  • 2 teaspoons of red chilly powder.
  • A big bunch of coriander.

While the brown rice is soaking in water, rub garlic paste and red chilly powder on the chicken and let it marinate as well.

Heat any flavorful oil like coconut oil. Saute the chicken till its almost cooked. This will not take more than 6-7 mins. Remove and keep aside.

In the oil that has picked up a lot of amazing flavors from the chicken, roast the brown rice. As it dries up add the pumpkin pieces. Meanwhile start boiling 2 cups of water. When the water has reached the boiling point, add the chicken to the rice and wash it down with the hot water. Mix well. Season with salt.

Divide the coriander into two parts. The stems and some leaves on one side and the remaining leaves into another. Add the finely chopped stems and pressure cook. Two whistles on high and then let it simmer on low for at least 20 mins.

When the pressure has dissipated, add the chopped coriander leaves.


Pumpkin Spinach Mash (Vegan)


You Need:

  • 500 grams of grated pumpkin
  • 300 grams of blanched and chopped spinach.
  • 2 Tablespoons of Sesame oil.
  • 2 teaspoons of pepper powder.
  • 2 tablespoons of Spicy Harissa dressing.
  • Some toasted sesame seeds for garnish.

Get water boiling hot. Add spinach. Switch off the stove. Keep it covered for a min. Remove and wash spinach with cold water. Squeeze out excess water. Chop and keep aside.

Peel the pumpkin and grate it. Cook on a low heat with no oil. Now notice that the pumpkin does not smell very nice. The initial smell will not be obnoxious but it will be definitely unpleasant. As it cooks on low heat for about 10 mins or so, the smell will slowly start improving. Stir once in a while. When the smell has improved or has almost gone, add the sesame oil. As soon as it hits the hot stove and reacts with the pumpkin a remarkable change will occur. The earthy notes will be amazing and tantalize your senses. Cook on medium heat for about 4-5 minutes.

Add the spinach, pepper and the harissa dressing. I used the Veeba Spicy Harissa dressing.

Garnish with toasted seeds.


Chicken with Pumpkin Puree


This is a simple recipe but you can also do an extra step , which is totally worth it.

You need:

  • Half a chicken.
  • A small pumpkin
  • Dry oregano
  • Red chilli flakes
  • Olive oil

When you get the chicken home and after you clean it, rub salt all over it. If you plan to use the chicken right away let it stay for at least half an hour. Else you can also freeze it with the salt.

Before using the chicken wash away the excess salt. This will make it super juicy when cooked.

Rub pumpkin pieces with 3 teaspoons of oregano, 1 teaspoon of red chilly flakes with a tablespoon of olive oil. Wrap in foil.

Rub 3 teaspoons of red chilly flakes, 1 teaspoon of oregano with 2 tablespoons of olive oil on the chicken. Wrap in foil.

Bake in an oven keeping both the foil packets beside each other at 180 C.

Now you have a choice. Either bake for an hour and complete your dish or proceed to the make it more interesting.

For the more interesting dish, bake for only 40 mins.

Remove the skin from the pumpkin pieces. Blend in a mixie along with some milk to make a smooth paste.


Heat a thick pan and place the chicken breast side down. Pour the puree around the chicken. Lower the heat and cook covered for 30 mins Remove the chicken and let it rest. Meanwhile mix all the juices into the pumpkin puree. It will have picked up a brilliant color and more complex flavors.



Cream of Pumpkin


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.