Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. When ripe, the pumpkin can be boiled, steamed, or roasted. In its native North America, it is a very important, traditional part of the autumn harvest, eaten mashed and making its way into soups and purees.
Pumpkins that are still small and green may be eaten in the same way as squash or zucchini. In the Middle East, pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin. In South Asian countries such as India, pumpkin is cooked with butter, sugar, and spices in a dish called kadu ka halwa. Pumpkin is used to make sambar in Udupi cuisine.
Here For our 163th #Foodimonday #bloghop event we are back with #Pumpkinrecipes, I tried these Pumpkin Cutlets, They are sweet and spicy, So delicious and perfect as a starter or in a brunch time. Check out the recipe below and enjoy!!!
400 gm - Red pumpkin, peeled and seeds removed
1.5 cups Rice flour
Salt to taste
1 tsp Roasted Jeera powder
2 Green chilies, chopped
1/2 Cup Onion, finely chopped
1/4 cup Coriander leaves, finely chopped
2 Tbsp Oil
Oil for pan frying
1. Grate the pumpkin In a plate. Drain out the excess water by passing through a thin sieve.
2. Heat the oil and add chopped onion and green chilies, saute onions, add grated pumpkin, lower the heat and mix in the rice flour. Also add the salt and jeera powder.
3. Cook on low fire stirring continuously till the mixture is dry and can be shaped into tikkis or cutlets.
Allow the mixture to cool, add freshly chopped coriander leaves. divide into portions. Place each portion into a shape into circular tikkis or cutlets.
4. Heat oil in a non stick pan or tava and pan fry these tikkis or cutlets.turning once so that both sides are cooked and lightly browned.
Serve as a starter or in brunch.