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.

Fresh Pumpkin Puree

Chop up a pumpkin into small pieces.
Heat Olive oil and add cumin, caraway and sesame seeds.
Toss in the pumpkin and cook covered on low heat for ten minutes.
When the pumpkin is soft enough to be Hi mashed, let it cool down a bit.
Puree it.

Bring it back to heat and add tomato puree. I used a combination of soft and regular cheeses.
Once the cheese has melted into the puree, check for salt. Add as per taste.

Let it cool a little before you dive in.

Served it for dinner with some grilled tuna.

Coconutty Pumpkin, Spring Onions and Cabbage

Its no surprise that I have so many recipes, which feature pumpkins. I love it.
Not only does it have an inherent sweetness but when you look at its nutrition chart, you can’t help but add it in your regular diet.

Just 26 calories and 7 grams of Carbs in 100 gms.
Loaded with Vitamin A bringing in almost 170% of your RDA.

As usual its a super simple recipe. Finely dice cabbage, spring onions and slightly larger pieces of pumpkin. Leave the skin on. Once cooked it softens and tastes great.

Dry roast some cumin, coriander seers, sesame seeds and fennel seeds. To this add some fresh ginger and green chilies. Powder them in a blender.

Heat some coconut oil in a large dish. Once its heated, add all the vegetables and the powdered masala.

Mix them well and cook covered on low flame for 10 mins. Check in between and toss them up.
Once the pumpkin has softened the dish is ready.

Season with salt before serving it.

The freshness of the dish will surprise you.

A fabulous dinner that is low in calories its almost free.