BUTTERNUT SQUASH WAFFLES AND INDIAN STIR-FRY!

HAPPY HALLOWEEN TO ALL OF YOU!! ( Oct. 2006 )

This is my entry to Meeta's FMR "PUMPKIN " ! I am sending my Harry Scary to you and make sure you let him be! Scary is little stiff from just lying there for eternity !! ( Hey! Harry Pumpkin is fresh , don't get any ideas!!) :D :D


It is still too early get a round red halloween pumpkins atleast here since Halloween is on Oct.30th and this entry should in by Sept.21st! Butter Squash also a kind of pumpkin, so hope you will like my recipes and my Harry Scary!! :)

Recipe is Pumpkin Waffles and oops! I just found out that I had to cook pumpkin with a Indian twist! Oh well!! have one 'Indian' recipe too! Cook Away!!! :D :D


How To Prepare Butternut Squash:
Cut off the ends of the squash. Quarter the squash, then to cut each section in half. Use a spoon to scoop out the seeds and discard. Using a sharp knife or peeler, remove the peel.Cut into desired pieces.Cook and puree in a blender if you need the ground pulp.You can also grill the pieces with spices, use in Indian dishes, soups, desserts and Quesadillas!!

BUTTERNUT PUMPKIN WAFFLES: ( Serves 2 )



TO MAKE WAFFLES YOU NEED:

1 cup all-purpose flour,1/8 cup sugar,1/2 tbsp baking powder,1/4 tsp cinnamon pd,1/2 tsp pumpkin spice, 1/4 teaspoon salt, 1 egg, 3/4 cup milk,2 tbsp melted butter, 1/4 cup pumpkin puree.(cooked and ground to paste)




In a mixing bowl, stir together the flour, sugar, baking powder, cinnamon, spice and salt.In a separate mixing bowl, whisk together the egg, milk, melted butter, and butternut/pumpkin puree. Pour the wet ingredients over the flour mixture and stir just until combined.




Coat the preheated waffle iron with no-stick cooking spray. Pour the waffle batter onto the center of each section of the waffle maker.You will need about 1/4 cup of batter for each waffle.Cook the waffles for about 2-3 minutes or until they are crispy and light brown. Do not burn! Follow your waffle maker's instruction.



Serve: Warm waffles with maple syrup, butter or any fruit toppings (spiced apples) and scrambled eggs with bacon.Don't forget a glass of icy cold orange juice to finish off your breakfast!! :) Good start for a lazy Sunday!!

BUTTERNUT PUMPKIN INDIAN STIR-FRY:



YOU NEED:

2 cups chopped butternut pieces,Cilantro,Salt.
To Season:
2 tbsp Oil/butter
1 tsp mustard seeds,1 tsp chana dal
1/2" ginger minced,Curry leaves
1 onion chopped
2-4 Fresh green chillies,chopped


HOW TO:
Heat oil/butter, add all the seasoning ingredients one by one and fry until onion is reddish.Put in diced pumpkin pieces,2 tbsp water and stir-fry for 5mins. Turn down the heat,cover and cook until soft,almost dry but not mushy. Add in salt and cilantro.




Serve this pumpkin stir-fry with "Indian Crepes" if you want to say it in style :D or you can serve with good old dosas , ghee and any chutney you like!!ENJOY!!




For Dosa recipe click here.

For Chutney recipe click here.

Articles and recipes are referred from these sites:
Pumpkin Waffle recipe is from Family fun magazine
Indian stir-fry recipe is from YOUR'S TRULY!!!! :)