Description
Fall Special : Butternut Pulusu, Koora, payyassam Oct 2018 Episode 65. - October 2018 Guest: Rama Putcha - Engineer, Mom chef, Reiki Master Winter Squash Butternut from Garden to table: andhra specials Butternut Pulusu(stew), Koora (dry vegetable), Payassam (desert) Butternut Pulusu 1 tsp oil 1 red chilli 1 tsp mustard seeds 1tsp cumin seeds 1 tsp urad dal 1/2 tsp inguva (asafoetida) 1 tsp turmeric 1 lb butternut chopped 2 round tomatoes 3/4 lb 1 tsp tamarind paste salt to taste Curry leaves 1 tsp turmeric 1 oz jaggery ( optional) 1 tsp chilli powder 4 cups water 1/2 cup cooked kandi pappu (toor dal) ( pigeon peas). =1/4 cup dry In a pot heat oil To the oil add red chilli, mustard seeds, cumin seeds, urad dal fry until aromatic and urad dal golden brown. Add h Add butternut pieces, tomato turmeric add salt Chopped tomatoes, tamarind cook with 4 cups water until Cooked once a spoon pierces butternut with ease. Add dal Chilli powder and leave to simmer For approx 10 minutes on low. Garnish with lots of cilantro Serve as you would a stew or with rice or quinoa or millet Butternut Koora (dry butternut curry) 1/4 cup dry split ( senaga pappu) chick peas ( bengal gram) soaked 2 cups water 1 lb pumpkin diced weighed, after deseeded and peeled. 1 Tblsp oil 1 tsp mustard seed 1 tsp (minna pappu)urad dal black gram 1tsp cumin seeds Curry leaves 2 green chilli 2sprigs curry leaves 1/4 tsp inguva (asafoetida) 1 tsp turmeric 1 “ ginger finely chopped 3/4 tsp tamarind paste 2 Tblsp Finely grated coconut Salt to taste Cilantro chopped ( coriander leaves) Heat a pan with oil. Once hot put in dry spices. Stir them till golden brown and aromatic. Add ginger curry leaves Add split gram cook with the water adding little water at a time, until dal is soft doing the finger test. Using forefinger and thumb. Add butternut and tamarind paste and water cook until butternut has just cooked piecing butternut to figure out done ness. Add cilantro and grated coconut. If served with roti’s make sure it is mashed, if serving with rice butternut can be more whole. Butternut Payassam 1 lb grated butternut 2 cups whole milk 2 Tblsp ghee 1/4 cup cashew nuts 2 Tblsp coconut sugar Generous pinch of saffron 3/4 tsp ground elachi/ cardamom Approx 1/2 cup sugar In a pan heat the ghee, once ghee is heated fry cashews until a little brown add raisins,once raisins plump up remove from ghee both cashews and raisins and keep aside.in that same pot add grated pumpkin stir fry a little. Until raw smell disappears. Add 2 cups milk. Saffron, Leave to simmer for approx 10 minutes , add sugar. Once sugar dissolves, add cardamom powder Lastly add cashew and raisin and serve immediately. Quinoa 3/4 cup quinoa 1/4 cup brown basmati rice 2 cups water. Add water to quinoa mix and leave to cook on stove top for approx 20 minutes until you see tails on quinoa and finger test rice is al dente. Butternut roti 1 1/2 cup multigrain flour 1/4 lb (1/2 cup) boiled pumpkin Pinch salt 1Tblsp avacado oil Boil pumpkin on low with about 90 ml of water. Once butternut is fork tender add immediately to flour mix To flour add salt and oil with finger tips work in the salt and oil lastly add the butternut together with the water straight from the stove to flour. Use a knife to incorporate the liquid to dry. Knead to form a soft pliable dough. Divide dough into 6 Balls . With aid of a sprinkling of flour on board roll 8” disc. Heat a griddle/non stick frying pan or tava, once grated on moderate heat cook the butternut roti’s turning once bubbles, spread some ghee Turn once again. Cook until speckled and light brown. Enjoy Serve with Koora NB: almost like tortilla www.actontv.org
