Description
Guest : Avantika Nautiyal - host show - seven spices A Gluten free Holiday feast - November with spiced spaghetti squash seeds , gluten free cauliflower au Gratin, mint/cilantro roast potatoes and vegan nut free spaghetti squash halwa Spaghetti Squash Halwa 1 ~1.5/2lb spaghetti squash 2/3 cup coconut milk 2/3-3/4 cup Sugar , adjust to taste 1/2 cup unsweetened Desiccated Coconut 1/4 tsp Cardamom powder (Elaichi) ¼ tspn nutmeg powder 1 tbsp pumpkin seeds 2 tbsp Raisins golden INSTRUCTIONS Roast halved and cleaned spaghetti squash for ~25 mins in a 400F oven. Cool for ~15mins and then fork through to release the strings. Roughly chop them to make ~2-3inch strings. In a wide pan, add 3tbspn fat from coconut milk and sauté squash in it for 5min. Add ½ coconut milk and cook for ~15mins, until the milk is evaporated and the squash is caramelized. Then add the sugar and cook for 10 minutes, stirring continuously. Add the desiccated coconut along with the cardamom powder and cook the halwa for 2 to 3 minutes more, stirring continuously until the mixture starts to thicken. Garnish with raisins pumpkins seeds and any other additional nuts. Serving suggestion: can be served warm or chilled. Cauliflower Gratin ~2 cauliflower florets salt 4 tablespoons (1/2 stick) unsalted butter, divided 3 tablespoons all-purpose flour 2 cups milk 1/2 teaspoon freshly ground black pepper 2 tspn curry powder Black pepper to taste 3/4 cup grated melting cheese, divided 1/4 cup fresh bread crumbs INSTRUCTIONS Preheat the oven to 375 degrees. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Add in curry powder and cook for ~30secs. Pour the milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add ~1/2 teaspoon of salt, the pepper, 1⁄2 cup of cheese. Assemble: Pour one third of the sauce on the bottom of an 8 x 11 x 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1⁄4 cup of cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature. Roasted Potatoes with North Indian herb dressing 2 lb potatoes, preferably baby (red or Yukon gold) ~3 tbspn neutral cooking oil Salt+black pepper to taste 1 tspn finely diced Ginger 2 tspn Roasted cumin seeds 2 tbpsn chopped cilantro leaves 2 tbspn chopped mint leaves ~2-3 tbspn Lime juice Jalapeños/Fresh chillies to taste INSTRUCTIONS Set oven to roast setting at 375F. Put in a cast iron skillet to heat. Par boil or microwave potatoes. Add oil to the preheated skillet and lay out potatoes in a single layer. Add salt to taste. Cook potatoes for ~20 mins. Give them a flip and roast another 10-20 mins, depending on size of the potatoes. Prepare dressing by mixing all remaining ingredients. Toss warm potatoes in dressing and serve hot or at room temperature. Roasted pumpkin seeds Rinse pumpkin seeds Season to preference salt and pepper Roast 350* oven approx. 10 minutes until done www.actontv.org
