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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 do it.
The ingredients needed to cook Gunpowder Squash:
- Provide Gunpowder spice
- Get idli rice
- Prepare urad dal
- Prepare chana dal
- You need whole dried Kashmiri chillies depending on your spice level
- Prepare dried curry leaves
- Take asafoetida
- Prepare cinnamon stick
- You need seeds from 2 green cardamom pods
- Prepare black pepper
- Prepare sesame seeds
- Take salt
- Prepare Pumpkin
- Prepare small pumpkin
- Provide organic cold-pressed rapeseed oil
- Take gunpowder spice
- Get small twigs of rosemary
- You need naked Tofoo, cubed
- Get small apple, sliced and cut into batons
- You need wild orange or lemon juice
- Prepare fennel, sliced and cut into batons
- Use forbidden rice
- Get pomegranate seeds
- Get kale, blanched and ripped roughly
- Provide spring onions, sliced thinly
- Get freshly ground black pepper
- You need Dressing
- Prepare tahini
- You need juice of 1 medium wild orange or a lemon
- Prepare garlic, crushed
- Prepare organic cold-pressed rapeseed oil
- You need lava or sea salt
Instructions to make Gunpowder Squash:
- 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.
- Heat the oven to 180 degrees C. Cut the pumpkin in two. Remove the seeds and keep to one side.
- 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.
- 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.
- Cook the forbidden rice in boiling, salted water until al dente, approximately 20 minutes.
- 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.
- 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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