Sanjeet Pandit: Whole Wheat Penne in Pumpkin sauce
300gms whole-wheat penne
2 tablespoons extra-virgin olive oil
3 shallots or onions, finely chopped
3 to 4 cloves garlic, finely chopped
2 cups chicken stock
1 cup pumpkin puree
1/2 cup cream
1 teaspoon Tabasco, to taste
Freshly grated nutmeg, to taste
2 pinches ground cinnamon
Salt and black pepper
7 to 8 leaves fresh sage, thinly shredded and few for garnish
Grated Parmesan cheese 75gms
Heat water for pasta, salt it and cook penne to al dente. (The phrase refers to the desired texture of cooked pasta, which should be soft but still slightly firm at the core)
Heat the oil in a pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then add Tabasco sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken the sauce. Add sage leaves, toss in the pasta with grated cheese, to taste.
If sage is not available easily in the market, use fresh thyme or bottled, dried thyme.
Serves 2. Time: 20 mins
Sanjay Nigam: Pumpkin Almond Kheer
250 gm yellow grated pumpkin
50 gm brown sugar
Half litre milk
100 gm condensed milk
Soaked Sabja seeds
Soaked almond and finely chopped
2 tablespoons desi ghee
Rooh Afza or any similar syrup
Take a deep pan, put ghee and sauté grated pumpkin for five minutes now add milk and let it cook. After 20 minutes when it is half of the qty now add condensed milk and brown sugar. After that add soaked Sabja seeds and almonds.
Now take it out in separate small earthen pots and keep it on the fridge. At the time of serving you may add Rooh Afza syrup or any syrup of your taste.
Enjoy this chilled delicacy with the family.
Harsha Sajnani: Pumpkin Sheera
The Pumpkin Day Contest reminded me of my childhood when we never had lays and chips to curb our 4 o’clock hunger. My granny used to make sheera for us from pumpkin and we used to eagerly wait till it was ready and served to us.
This is a quick recipe and is ready in 30 minutes and highly nutritious. Ingredients used are simple and available in our kitchens.
500 grams pumpkin with seeds
1/4 cup sugar / Jaggery
1 tablespoon ghee
1 teaspoon poppy seeds / khaskhas
Peel and cut pumpkin in small cubes.
Open up the seeds and keep aside.
Take a non-stick / think bottom pan and keep it on low flame.
Add ghee, allow to melt. Add pepper corns and poppy seeds. Let it roast for half a minute.
Add pumpkin cubes and mix well. Cover for 10 minutes on low flame.
Stir and allow it to turn softer. It may take 10 more minutes. Cover and occasionally stir till done.
Add sugar / jaggery and pumpkin seeds.
Stir till it thickens and ghee is separated.
Serve hot in winters. One can keep it in fridge and serve cold in summer.
(ALL FOOD / DISH IMAGES USED FOR REPRESENTATION PURPOSES ONLY)
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