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Gunpowder Squash
Gunpowder Squash

Before you jump to Gunpowder Squash recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared burden we have for turning things around. Unless everyone begins to start living more green we won’t be able to resolve the problems of the environment. These types of modifications need to start taking place, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, for the most part by making your kitchen area more green.

While it may not taste as good, preparing food in the microwave instead of in the oven will save you a packet of money. As soon as you find out it will take 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When compared with your stove, you can make boiled water or steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. Many men and women mistakenly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. You get the greatest energy savings by fully loading the dishwasher before commencing a wash cycle. By cool drying or even air drying the dishes instead of heat drying them, you can increase the amount of money you save.

The kitchen by itself gives you many small methods by which energy and money can be saved. It is pretty straightforward to live green, all things considered. It’s related to being sensible, most of the time.

We hope you got benefit from reading it, now let’s go back to gunpowder squash recipe. You can have gunpowder squash using 32 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Gunpowder Squash:
  1. Get Gunpowder spice
  2. Get idli rice
  3. Use urad dal
  4. Provide chana dal
  5. Provide whole dried Kashmiri chillies depending on your spice level
  6. Provide dried curry leaves
  7. You need asafoetida
  8. Prepare cinnamon stick
  9. Get seeds from 2 green cardamom pods
  10. Provide black pepper
  11. Provide sesame seeds
  12. Use salt
  13. Prepare Pumpkin
  14. Take small pumpkin
  15. Take organic cold-pressed rapeseed oil
  16. Get gunpowder spice
  17. Prepare small twigs of rosemary
  18. Provide naked Tofoo, cubed
  19. Prepare small apple, sliced and cut into batons
  20. Provide wild orange or lemon juice
  21. Take fennel, sliced and cut into batons
  22. Use forbidden rice
  23. Take pomegranate seeds
  24. Take kale, blanched and ripped roughly
  25. You need spring onions, sliced thinly
  26. Get freshly ground black pepper
  27. Use Dressing
  28. You need tahini
  29. Get juice of 1 medium wild orange or a lemon
  30. Provide garlic, crushed
  31. Prepare organic cold-pressed rapeseed oil
  32. Take lava or sea salt
Steps to make Gunpowder Squash:
  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.

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