PUMPKIN FEVER WITH SPICY GHEE RICE
PUMPKIN FEVER
INGREDIENTS:
Pumpkin – ¼ Kg
Tomato -2 medium sized
Grated coconut -1 cup
Onion -1 medium sized
Ginger -1 inch piece
Green chillies -2 to 4
Tamarind – equal to small sized lemon
Cooking oil -2 teaspoons
Cumin -1teaspoon
Asafoetida -1 pinch
Gram Masala -1 teaspoon
Turmeric Powder -1 teaspoon
Salt - to taste
Water -1 cup
Coriander – leaves for garnishing
METHOD:
1. Remove the skin and seeds from the pumpkin. Cut into small pieces and
cook until it becomes soft and easy to mash. Mash and keep aside.
2. Grind tomato, onion and ginger green chillies to a fine paste and keep aside.
3. Soak tamarind in hot water until it becomes soft. Squeeze out and strain the
tamarind pulp and keep aside after straining.
4. Take a deep frying pan and place it on medium flame.
5. Heat the oil and burst cumin seeds, add asafoetida and garam masala.
6. Pour the ground onion-tomato paste. Cook until the paste starts thickening.
7. Add coconut turmeric, mashed pumpkin, salt and tamarind paste. Mix well
and bring it boil.
8. Simmer, cover and cook for ten minutes more.
9. Garnish with chopped coriander leaves.
10. Serve hot with Spicy ghee rice
SPICY GHEE RICE
INGREDIENTS:
Basmati rice: 1 cup
Ghee: 2 tablespoons
Ground Pepper: 1 teaspoon
Pasta seasoning: 2 teaspoons
Salt: to taste
Water: 2 cups
Saffron: 1 small pinch
Milk: ½ cup
METHOD:
1. Wash and soak basmati rice in 1 cup of water for half an hour.
2. Soak the saffron in warm milk.
3. Heat ghee in a pan and add the rice after straining the water. Add salt, mix
well and add 1 cup of water. Cover and cook. Stir periodically.
4. When the rice is almost cooked add the ground pepper and saffron. Mix
well, cover and cook further until the rice is completely cooked.
5. Garnish with pasta seasoning and serve hot with pumpkin fever.