Gunpowder Squash

Hello everybody, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Gunpowder Squash. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Gunpowder Squash is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They're nice and they look fantastic. Gunpowder Squash is something that I've loved my whole life.

Many things affect the quality of taste from Gunpowder Squash, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gunpowder Squash delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gunpowder Squash is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gunpowder Squash estimated approx 1 hr plus 10 minutes to make the spice blend.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Gunpowder Squash using 32 ingredients and 7 steps. Here is how you can achieve it.

Milagai podi, commonly known as gunpowder, is a coarse spice blend originating from the Indian subcontinent. It’s a perfect Emperor’s coat for the King of all tofu’s, organic naked Tofoo - made to a traditional Japanese recipe - in Yorkshire.

In this country, pumpkins magically appear around Halloween, are often not eaten and just used as lanterns, and when the lights go out, they disappear.

Oh gourdy, they are such a fab fruit – yes fruit! Although they are 94% water and therefore low in calories, they are a good source of vitamins (just 100g = daily needs of Vitamin A) and the seeds are one of the best natural source of magnesium - a mineral that is often lacking in the western diet and is needed for more than 600 chemical reactions in the body.

Forbidden (black) rice releases a wonderful aroma of baked bread when it is cooked. Legend has it that it was eaten in the court of the ancient Chinese emperors for its nutritional and aphrodisiacal properties.

This around the world recipe combines luscious pumpkin from Mexico, Tofoo from Blighty, fennel, apples and kale from Anatolia, pomegranate seeds from Iran, spices from the Indus Valley with forbidden rice from China and topped with a tahini-based dressing from Persia and sprinkled with lava salt from Iceland.

Don't be put off by the long list of ingredients; it's fairly simple to make. The gunpowder spice will keep for 6 months

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Ingredients and spices that need to be Make ready to make Gunpowder Squash:

1. Gunpowder spice
2. 40 g (1.5 oz) idli rice
3. 85 g (3 oz) urad dal
4. 1 tbsp chana dal
5. 2-4 whole dried Kashmiri chillies depending on your spice level
6. 8 dried curry leaves
7. 1 tsp asafoetida
8. 1/2 cinnamon stick
9. seeds from 2 green cardamom pods
10. 1 tbsps black pepper
11. 1/2 tsp sesame seeds
12. pinch salt
13. Pumpkin
14. 1 small pumpkin
15. 1 tbsp organic cold-pressed rapeseed oil
16. 2 tbsps gunpowder spice
17. 2 small twigs of rosemary
18. 100 g (3.5 oz) naked Tofoo, cubed
19. 1 small apple, sliced and cut into batons
20. dash wild orange or lemon juice
21. 30 g (1 oz) fennel, sliced and cut into batons
22. 50 g (2 oz) forbidden rice
23. 2 tbsps pomegranate seeds
24. handful kale, blanched and ripped roughly
25. 2 spring onions, sliced thinly
26. freshly ground black pepper
27. Dressing
28. 1 tbsp tahini
29. juice of 1 medium wild orange or a lemon
30. 1 clove garlic, crushed
31. 1 tsp organic cold-pressed rapeseed oil
32. lava or sea salt

Steps to make to make Gunpowder Squash

1. To make the spice blend. Set a tawa or frying pan over a medium heat. Add the rice, urad and chana dal and dry roast for 2 minutes or until the mixture turns light brown in colour. Transfer to a large plate and set aside to cool. Add the chillies (1 for mild and 4 for hot) to the same pan and dry roast for 30 seconds until charred. Remove the chillies and place with the rice/lentil mix. Add in the dried curry leaves and leave to cool. Add the remaining ingredients and grind to a coarse powder.
2. Heat the oven to 180 degrees C. Cut the pumpkin in two. Remove the seeds and keep to one side.
3. Cut crisscross slits in the pumpkin flesh and brush with a little oil and top with the rosemary. Place in a baking dish and bake for 40 minutes. Wash the pumpkin seeds, pat dry and roast for 5 minutes.
4. Cube the Tofoo, roll in the gunpowder spice, place on an oiled baking sheet and cook in the centre of the oven for 10 minutes.
5. Cook the forbidden rice in boiling, salted water until al dente, approximately 20 minutes.
6. Mix the apple and fennel with a dash of wild orange juice or lemon juice. Add to the cooked black rice, pomegranate seeds, kale and spring onions. Add the baked Tofoo and season with a few grinds of black pepper and combine. Whisk all the dressing ingredients together and drizzle on top. Sprinkle with the roasted pumpkin seeds and a grind of lava salt.
7. Remove the rosemary from the pumpkin and add the rice mixture into the hollows. Return to the oven and bake for a further 10 minutes.

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