Acorn Squash Sambal

Acorn Squash Sambal
Author: 
Recipe type: Side Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Winter vegetables are abundant and they make for a delicious meal as they are so fresh in quality. Acorn Squash or Green Pumpkin is one such vegetable that is so versatile that it can be used to make side dishes, gravies or added to your main dishes. In this recipe, we cook Acorn Squash in Sambal paste which redefines the recipe as the juices of the paste enters the fleshy acorn squash. Sambal is a typical Asian relish or hot sauce in which fresh red chillies are the main ingredient to which multiple secondary ingredients such as shrimp paste, fish sauce, garlic, ginger shallots, lemon grass etc are added and crushed into a coarse paste in a mortal and pestle Sambal is usually served as a side dish or added to main dishes to give it that extra kick of spice and tang.
Ingredients
  • Acorn Squash , medium sized
  • 3 teaspoons Sambal paste
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 inch Ginger
  • 3 cloves Garlic
  • 3 teaspoons Groundnut oil
  • Salt , to taste
Instructions
  1. o begin making the Acorn Squash Sambal Recipe, wash the vegetable and then cut it lengthwise about one to two inch thickness into several pieces. You can cut the vegetable along with the thick outer skin.
  2. Coat the cut pieces of Acorn Squash with turmeric powder and salt.
  3. In a skillet, heat some oil. Place the acorn squash pieces in the skillet. Let the pieces cook in the pan for five minutes. Turn the pieces of the squash over so that they cook evenly on all sides.
  4. Meanwhile, take the pieces of ginger and garlic and add to a mixer and grind it to a fine paste.
  5. Add this ginger garlic paste to the acorn squash.
  6. Next add in the Sambal paste. Stir fry for few minutes until the ginger garlic paste and sambal paste coat well on the acorn squash pieces.
  7. Add 2-3 tablespoons of water and cook till the pieces of acorn squash softens.
  8. If you need a dry recipe, then cook a little longer as the texture will as that of a pickle.
  9. Serve Acorn Squash Sambal as a side dish to Thai Jasmine Sticky Rice Recipe and Vegetarian Thai Red Curry Recipe for a delicious Pan Asian meal.
  10. Published in World Recipes

 

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Mutton Chaap

Mutton Chaap
Author: 
Recipe type: Dinner
Cuisine: Mughlai
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Arguably the most influenced cuisine for Indian culinary techniques and methods for cooking meat goes to the Mughals and are still winning the hearts of millions of foodies all over the world and definitely will not retire in future. The recipe uses the goat ribs which is the most tastiest part of the goat and ideal for any special masala preparation. Marination and slow cooking of the meat is adopted especially for such recipes. Lamb chops will also work well with this recipe, though the mutton meat will take a bit longer to get fully cooked, but the end result is delicious. The use of aromatic Indian spices like cardamom, cinnamon, saffron, is a perfect match to cook with Mutton chaap.
Ingredients
  • 400 grams Mutton , ribs
  • 3 Onions , sliced
  • 2 teaspoon Ginger , paste
  • 1 teaspoon Garlic , paste
  • 1 Brown Cardamom , crushed
  • 2 Cardamom (Pods /Seeds)
  • 2 Cinnamon Stick
  • 2 Fresh Red chillies
  • ¼ teaspoon Cloves
  • Mace powder , a pinch
  • 1 teaspoon Kashmiri Hot Chilly Powder
  • ½ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Cumin powder
  • 4 Whole Black Pepper Corns
  • 2 tablespoons Mustard oil
  • 1 cup Yogurt (Curd) , beaten
  • Salt , to taste
Instructions
  1. To begin making Mutton Chaap Recipe, first wash the meat and pat dry it on a kitchen towel.
  2. Take a medium sized bowl, add curd, mace powder, salt, half of ginger and garlic paste and mix the mixture well. Now add the mutton pieces and mix well so that the mixture coats completely on the meat. Cover the bowl and refrigerate overnight or for 2 hours at least.
  3. Place a pressure cooker on the stove on medium flame and add some oil. Add the onions and fry till brown in colour.
  4. Add the ginger and garlic paste, 1 tablespoon water, pepper corn, cloves, red chilli, chilli powder, turmeric powder, cumin powder, salt and crushed brown cardamom.
  5. Add the marinated mutton into the pressure cooker and stir fry for 15 minutes. Add half a cup of water to the pressure cooker and close the lid.
  6. Cook on medium heat for up to 5 whistles.
  7. Check for salt, and if the mutton is not fully cooked and getting dried up add ¼th cup water and cook for few more whistles.
  8. Open the lid and add green cardamom powder, rest for 15 minutes before eating.

 

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