PUMPKIN LOVERS, HERE IS A TWIST; A DISH PRESENTED BY CHEF PRADIP SINGH NEGI.
Yes, here is about the mouth smacking cuisine by Chef Pradip Singh Negi and do try it in your kitchens. It’s really simple to go.
TANDOORI PUMPKIN
PUMPKIN MARINATION ; INGREDIENTS:
PUMPKIN………………………………….500gm
SALT………………………………………….To taste
Garam Masala……………………………3gm
Chaat Masala…………………………….5gm
Fresh Coriander………………………….5gm
Degi Mrich…………………………………10gm
Mustard Oil………………………………..20gm
Ginger Paste………………………………5gm
Garlic Paste……………………………….5gm
RED PEPPER MAKHNI; INGREDIENTS:
Fresh Tomatoes……………………….500gm
Red Pepper………………………………150gm
Green Chilli………………………………10gm
Salt………………………………………….5gm
Fresh Coriander…………………………25gm
Garlic……………………………………….10gm
Ginger………………………………………10gm
Garam Masala…………………………..4gm
Cashew Nuts ……………………………..20gm
Honey……………………………………. …1 tbps
Fresh Cream………………………………30gm
Butter………………………………………..20gm
Water ………………………………………..30ml
Kasoori Methi…………………………….5gm
GARNISH:
Sour Cream…………………………………….1gm
Water Cress…………………………………….1gm
Kasoori Methi………………………………….1gm
Coriander Oil……………………………………1gm
METHOD:
Peel the pumpkin, cut lengthwise and keep them separately.
In a mixing bowl mix all the above ingredients, accept of pumpkin.
Now add the marination to pumpkin and let it marinate for 15 minutes.
In a preheated oven roast the pumpkin for 30 minutes at 150 degree celcius.
Meanwhile for red pepper makhni, mix all the above ingredients in a stock pot and keep it over medium heat.
Let them cook for atleast 1 hour to get cooked in the pot.
Remove it from heat and let it cool down for blending.
Blend makhni, strain it and cook again on slow heat for 30 minutes to reduce excess water from it.
FOR SERVING:
Take a round plate, place red pepper makhni, topped with pumpkin flower and garnish it.
SERVE IMMEDIATELY.
RECIPE and PICTURE COURTESY BY: Chef Pradip Singh Negi.
INPUTS BY: Khatibah Rehmat, Senior Journalist.
