member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Meetha Kaddoo (Braised Butternut Squash


    Source of Recipe


    Hungry Monster
    Meetha Kaddoo (Braised Butternut Squash With Jaggery)

    --------------------------------------------------------------------------------

    Serving Size : 4 servings.
    Category : Indian


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 squash -- butternut
    3 tablespoons oil
    1/2 teaspoon fenugreek seeds
    1/2 teaspoon hing (asafetida)
    1 tablespoon coriander -- ground
    1/2 teaspoon cayenne pepper
    salt -- kosher, to taste
    1 teaspoon mango powder
    3 tablespoons jaggery (brown sugar) -- powdered



    Ready, set, cook!



    Place the squash on the side on a cutting board. Using a sharp knife, cut its stem end off, then halve it (if necessary use a mallet to force the blade of the knife into the squash). Scoop out the seeds and fibers from each squash half, the scrape the flesh to remove clinging fibers. Cut each half into 1 1/2 inch wedges and peel the hard skin off. Cut the meat into 1 1/2 inch pieces and set aside. Measure out the spices and place them right next to the stove in separate piles. Heat the oil in a large skillet over medium-high heat until very hot. Add the fenugreek seeds and fry until they turn dark brown (about 10 seconds) add the asafetida, coriander, and pepper. Stir once and immediately add the squash. Stir rapidly to distribute the spices (about 3 to 4 minutes). Sprinkle on salt to taste; stir. Lower the heat and cook, covered, until the squash is cooked but still holding its shape (about 15 minutes). Uncover and sprinkle on the mango powder. Reduce the heat to medium and turn-fry for 2 minutes. Add the jaggery and cook until it melts and coats the vegetables (3-4 minutes). Serve warm, at room temperature, or cold.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |