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PUMPKIN AND FRENCH BEANS COCONUT CURRY



    This pumpkin and beans coconut curry is a fusion of flavors from Southern India and Asia. When I made this curry, there was no particular cuisine in my mind, just a few ingredients which were at hand in my fridge and pantry.


    It simply turned out to be a super delicious curry! I kept the dish a bit mild as I was serving it to my dad and he is not a big fan of hot curries, but personally if I was making it solely for me, I would add that extra kick. If you are like me and your palate craves for some heat in your curry, do add that extra punch by adding the birds eye chilli. You will simply love it!


    It’s an easy to make, simple plant-based vegetarian, vegan, and gluten-free curry which has become one of my favorites and I’m sure it will become yours too.

    SERVES: 3-4 people

    PREP TIME: 15 minutes

    COOKING TIME: 10-12 minutes

    TOTAL TIME: 35-40 minutes



    INGREDIENTS

    • 400g red pumpkin, peeled, washed and diced into 2cm cubes

    • 1/2 cup French beans, cut into 1 cm pieces

    • 1 tbsp coconut oil

    • 1 1/2 tbsp sunflower oil

    • 1/2 tsp black mustard seeds

    • 1/4 tsp fenugreek seeds

    • 1 stalk of curry leaves

    • 1 small onion, chopped

    • 2 cloves garlic, chopped

    • 1 tsp or 1/2 inch piece of ginger, chopped

    • 2 green chilies, whole

    • 1 tsp salt

    • 1/4 tsp red chili powder

    • 1 tbsp desiccated coconut

    • 1 can or 400 ml coconut milk (full fat)

    • Juice of half lime or 1 tsp

    • 1 lime for garnishing

    • 1 tbsp chopped coriander leaves and some extra for garnishing



    METHOD

    1. Heat oil in a skillet, add mustard seeds, fenugreek seeds and curry leaves, and after few seconds add diced pumpkin and stir it on medium high flame for 2 minutes, add onion, garlic, ginger, green chilies, salt and red chili powder and stir until the onions soften, about 2 minutes.

    2. Now add chopped beans, stir for 2 minutes until they soften a little but still slightly crunchy. Stir in the desiccated coconut for few seconds.

    3. Add coconut milk to the prepared vegetables, simmer for 2-3 minutes until it thickens slightly and vegetables are cooked, add lime juice and coriander leaves.

    4. Serve with boiled rice and garnish with some extra chopped coriander leaves and a slice of lime.


    COOK'S NOTES:

    • If you need more heat in the dish, add 1 bird's eye chili. Chop and add it along with the onions and garlic.


    KUMARA (SWEET POTATO) GNOCCHI



      My love for sweet potatoes is increasing by the day. These sweet potatoes (or Kumara as we called it in Australia) gnocchi pillows are super soft and full of flavours with delicious goodness. I loved serving it in this platter which was gifted by a friend, it enhances the beauty of this dish as the gnocchi pillows sits so well on the bed of the creamy aged Parmigiano Reggiano and rosemary sauce.


      Kumara gnocchis are a delicious alternative to the usual potato gnocchi, as sweet potatoes are an excellent source of beta carotene, vitamin C, and potassium. This super simple and easy-to-make recipe will reward you with accolades of praises from your family and friends.

      SERVES: 4-6

      PREP TIME: 1 hour

      COOKING TIME: 12-15 minutes



      INGREDIENTS

      • 2 large Kumara (red sweet potato)

      • 1 cup plain flour and some extra for kneading

      • 1 cup Parmesan cheese, finely grated

      • 1 tsp Salt or to taste

      For Rosemary Parmesan Sauce:

      • 2 cups of cooking cream

      • 1 1/4 cup aged Parmigiano Reggiano cheese, finely grated

      • 1/4 cup milk

      • 2-3 sprigs of rosemary

      • 1 fat clove of garlic, minced

      • 50g butter

      • 1 tbsp Truffle oil (optional) or use extra virgin olive oil for extra flavor and glaze

      • 1/4 tsp freshly grated nutmeg

      • Salt and pepper to taste



      METHOD

      1. Boil the whole Kumaras, peel and drain any excess water by placing them in sieve and gently pressing it down with the back of spoon.

      2. Now place the potatoes in a ricer and press it down to a fine mash. You should yield 2 cups of mash.

      3. Add flour and salt; combine them with your hands to form a very soft dough, add grated Parmesan cheese and combine them altogether.

      4. Dust the bench top with some extra flour and place the Kumara dough and knead it gently to a pliable consistency. It would still be a soft dough.

      5. Divide the dough into 3 or 4 parts, take one part, place on a dusted floured surface and roll it back and forth with your palms to form a 1 inch thick stick. With the help of dough scraper, cut them into 1 inch thick pillows.

      6. Repeat the above process with rest of the dough and keep the pillows ready.

      7. To make the rosemary sauce, melt butter in saucepan, add minced garlic and 2 sprigs of rosemary and sauté for few seconds on low flame until the butter is fragrant with flavor of rosemary and garlic.

      8. Add cream and milk and bring to a boiling point, reduce heat and add parmesan cheese and cook it for 2 minutes until the sauce thickens but still has a pouring consistency. Add nutmeg and season with salt and pepper.

      9. Boil the water in a large vessel or pot, add the gnocchi pillows in it and cook them in boiling water until they start floating on top and soft and fluffy in texture, about 3-4 minutes.

      10. Drain them out with slotted spoon and place them on a serving platter of prepared rosemary sauce, drizzle a little sauce on top of the gnocchis.

      11. Sprinkle some freshly ground pepper and truffle oil on top and garnish with extra parmesan cheese, and rosemary sprig.


      COOK'S NOTES:

      • If you feel your gnocchi dough is quite soft, don't be tempted to add more flour, as adding too much flour will make your gnocchis tough rather than soft and pillowy.


      RAGI OATS BANANA BREAD



        I'm sharing my newly developed recipe of Ragi, Oats and Banana bread, which I made few days ago sparked me to jump out of my bed as I was excited to share this very successful healthy, delicious, gluten free recipe with you all! As promised, I am testing all those new recipes for those of you who are allergic to gluten and also for those who wants to eat just healthy all the way long.


        Ragi is a powerhouse grain which is a source of packed full of nutrients. Try out this amazing recipe below!

        SERVES: 4

        PREP TIME: 20 minutes

        BAKING TIME: 30-35 minutes

        TOTAL TIME: 50-55 minutes



        INGREDIENTS

        • 1 cup ragi powder

        • 1 cup almond powder

        • ½ cup oats flour

        • 2 bananas

        • 2 eggs

        • 1/3 cup demerara sugar

        • ½ cup cooking oil (sunflower)

        • 1 tsp baking soda

        • ½ tsp baking powder

        • ½ tsp salt

        • ½ cup pumpkin seeds, lightly toasted

        • 2 tbsp golden raisins



        METHOD

        1. Preheat oven at 180˚ C. Grease 23”/ 4” loaf pan, sprinkle a tbsp of ragi in pan, coat all sides and dust off excess ragi powder.

        2. Mash bananas with the back of fork, add eggs and lightly whisk with fork, add sugar and oil and mix well with the help of spatula.

        3. In a separate bowl, sift ragi powder, almond powder, oats flour, baking soda, baking powder and salt, in two batches add it to the egg banana mix and fold in with the help of spatula to combine and make the batter.

        4. Reserve 1 tbsp of pumpkin seeds and add the rest to the batter along with raisins; mix them gently in the batter.

        5. Now pour batter in prepared pan, sprinkle reserved pumpkin seeds on top and bake it in preheated oven for 30-35 minutes or until the skewer inserted in the bread comes out clean.


        COOK'S NOTES:

        • Check if your oat flour is gluten free if you're intolerant as they can often be contaminated in factories (though oat flour is gluten free).


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