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.
The cutlets look very inviting Waagmi ! I have also made a similar preparation but it is a fasting recipe . Beautiful presentation as always !ReplyDelete
Firstly, great to finally see your space. Loved the recipe and the addition or rice flour for binding the pumpkin. Extremely inviting, perfect appetizer. Great pictures.ReplyDelete
This is what I have in mind when I call it a holiday, I have an upcoming season and can't wait to try your beautiful Pumpkin cutlets. with a slight touch of the chutney... its yumm yumm.ReplyDelete
I love cutlets, but have never had a chance to try cutlets made out of pumpkin. This is so innovative, and looks absolutely wonderful!ReplyDelete
I love pumpkin in any form. Cutlets looks so tempting. Loved your presentation.ReplyDelete
Pumpkin cutlets looks so crisp and crunchy. Wonderful share Waagmi.ReplyDelete
Pumpkin cutlets sound interesting waagmi, Lovely share for theme .... SO so tempting !!!ReplyDelete
Wow! Such a simple recipe and such amazing plump and crispy looking cutlets! The red and the green chutneys look so delicious too!ReplyDelete
wow!!This is so new to me. Absolutely delicious and I think the photographs are doing justice to the recipeReplyDelete
Wow, Waagmi..cutlets with pumpkin.. so flavorful and tempting. Great way to use pumpkin and a great way to incorporate it into a kid's diet.ReplyDelete
Fantastic looking cutlets Waagmi! Loved the recipe to bits!ReplyDelete