George Foreman GRP4EP Platinum Evolve Grill with 2 Grill Plates, 1 Deep-Dish Bake Pan and 1 Mini Burger Insert Review

If you are looking for an affordable and high quality grill that enables you to have the power of an entire kitchen in a single and compact machine. The George Foreman GRP4EP Platinum Evolve Grill with 2 Grill Plates, 1 Deep-Dish Bake Pan and 1 Mini Burger Insert is perfect for anyone seeking to expand their delicious and healthy cooking menu without having to purchase and clutter your kitchen with numerous kitchen appliances. 

Key Features of the George Foreman GRP4EP Platinum Evolve Grill with 2 Grill Plates, 1 Deep-Dish Bake Pan and 1 Mini Burger Insert

·         Features a 4-plate starter set that comes with 2 grill plates, 1 mini burger insert and deep-dish bake pan

·         Comes with adjustable slope that enables you to easily knock out the fat from your favorite grilled dishes

·         Features a George Tough non-stick surface that helps make cooking sumptuous dishes without using butter or oil

·         Very user-friendly and dishwasher-safe, comes with removable parts and other accessories

·         Additional plates available for purchase include shallow griddle pan, snack plate set, waffle plate set, and cupcake & muffin pan insert

·         Features an 84 square inch cooking surface

·         Measures 14.6” x 16.7” x 19.7”

·         Comes with 3-year limited warranty

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Breville 800GRXL Die-Cast Indoor Barbeque and Grill Review

The Breville 800GRXL Die-Cast Indoor Barbeque and Grill has it all for you. It’s a contact grill; adjustable Panini press and griddle packed in a single innovative design. The Breville 800GRXL Die-Cast Indoor Barbeque and Grill is built for reliability and durability. It’s a very stylish indoor BBQ that comes in a quality stainless finish. If you are one of those people who constantly crave for grilled fish or a Panini, the Breville 800GRXL Die-Cast Indoor Barbeque and Grill could be of great value to your needs.

Key Features of the Breville 800GRXL Die-Cast Indoor Barbeque and Grill

·         High quality 1500-watt  die-cast indoor barbeque and grill ideal for indoor use

·         Comes with ribbed and flat plates, adjustable height and tilt and adjustable temperature

·         Features a non-stick, scratch-resistant aluminum cooking surface

·         Comes with dishwasher-safe drip tray

·         Features a 15-minute timer

·         Comes with a free recipe book containing delicious and healthy food combinations

·         Measures 19 1/4 x 6 ¼  inches

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Swissmar KF-77081 8-Person Stelvio Raclette Party Grill with Granite Stone Review

If you are planning to have a memorable dinner party that will surely last in the memories of your guests, the Swissmar KF-77081 8-Person Stelvio Raclette Party Grill with Granite Stone can help you with that. The Swissmar KF-77081 8-Person Stelvio Raclette Party Grill with Granite Stone is ideal for grilling meats, seafood and veggies. The Swissmar KF-77081 8-Person Stelvio Raclette Party Grill with Granite Stone comes with an extensive array of features that you seldom see in a $100+ contact grill.

Key Features of the Swissmar KF-77081 8-Person Stelvio Raclette Party Grill with Granite Stone

·         Excellent 1200-watt 8-person raclette party grill that is ideal for home use

·         Features variable heat control

·         Features granite-stone grill top for meat, eggs, pancakes, veggies, and more

·         Comes with stay-cool handles and other dishwasher-safe parts

·         Comes with spatulas and raclette dishes

·         Includes gift box with recipe book

·         Measures 16 ½”x9 ½”x5 ¾” 

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Cuisinart GR-4N 5-in-1 Griddler Review

The Cuisinart GR-4N 5-in-1 Griddler is one of the most versatile contact grills available in the market. The Cuisinart GR-4N 5-in-1 Griddler works in two varied ways. The Cuisinart GR-4N 5-in-1 Griddler can be used as an open grill to double its cooking space. Also, its reversible grill plates can also serve as a griddle. The Cuisinart GR-4N 5-in-1 Griddler is one of the best-selling and most-rated contact grills in the market.

Key Features of the Cuisinart GR-4N 5-in-1 Griddler

·         Excellent 5-in-1 countertop unit that also serves as a contact grill, full griddle, full grill, Panini press and half griddle/half grill

·         Features reversible and removable non-stick cooking plates that allow you to drain unhealthy grease, comes with integrated drip tray

·         Comes with brushed stainless steel housing

·         Comes with strong and solid Panini-style handle

·         Features adjustable temperature controls with indicator lighs

·         Comes with several dishwasher-safe plates, scraper and drip tray

·         Come with delicious and healthy gourmet recipes

·         3-year limited warranty

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Scanpan Classic Roasting Pan, 7.5-quart/17-inch by 13-inch

The Scanpan Classic Roasting Pan, 7.5-quart/17-inch by 13-inch can be used for a number of things aside from roasting your favorite food. It can be a serving dish and you can use it to bake lasagna as well. Cleaning it up is a breeze with its non-stick feature. 

 

Key Features of the Scanpan Classic Roasting Pan, 7.5-quart/17-inch by 13-inch

• It is made of pressure-cast aluminum
• Green Tek ceramic-titanium nonstick finish is suitable for metal utensils
• Even distribution of heat which makes it perfect for baking and roasting
• It is easy to clean and dishwasher safe
• Covered by full lifetime warranty
• The product’s dimensions are 18.1 x 12.8 x 3.3 inches and weighs 7 pounds

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West Bend 79586 6-Quart Capacity Electric Wok Review

Buy West Bend 79586 6-Quart Capacity Electric Wok Review

The West Bend 79586 6-Quart Capacity Electric Wok is one of the most popular and highest rated electric woks in the market. It is an amazing electric wok ideal for home and professional cooking. The West Bend 79586 6-Quart Capacity Electric Wok packs an array of features that you seldom see in an electric within the price range of $50-$100.

Key Features of the West Bend 79586 6-Quart Capacity Electric Wok

·         Ideal electric wok for home and professional cooking

·         Rapid heat-up with its efficient 1500-watt power

·         Features safe, heat-resistant handles and base

·         Comes with a support ledge that helps keep the food warm

·         Comes with non-stick and dishwasher-safe interior

·         Features and easy-to-read adjustable temperature control

Product Overview

The With the West Bend 79586 6-Quart Capacity Electric Wok, you can enjoy exquisite and sumptuous cuisines in the comforts of your own home. With the West Bend 79586 6-Quart Capacity Electric Wok, you can create Mongolian-style and other equally tasty dishes. You can now provide your guests with the dishes they love with the West Bend 79586 6-Quart Capacity Electric Wok’s 1500-watt power.

The West Bend 79586 6-Quart Capacity Electric Wok’s main selling points are its great features. The West Bend 79586 6-Quart Capacity Electric Wok is a 1500-watt electric wok that heats up rapidly. It also comes with a support ledge that helps keep your foods warm. It also features safe and heat-resistant handles and base.

Another selling point of the West Bend 79586 6-Quart Capacity Electric Wok is its non-stick interior that’s highly immersible and dishwasher-safe. It also features an easy-to-read adjustable temperature control. The West Bend 79586 6-Quart Capacity Electric Wok is an amazing electric wok for its incredibly affordable price.

Pros and Cons of the West Bend 79586 6-Quart Capacity Electric Wok

Pros

The West Bend 79586 6-Quart Capacity Electric Wok is an excellent electric wok for home and professional cooking. It can also fit 3 bags of frozen veggies and 2 pounds of cut-up chicken. The West Bend 79586 6-Quart Capacity Electric Wok also features a non-stick surface and comes with a highly-detachable base for easy and hassle-free clean-up. It also comes with safe and heat-resistant handles. The West Bend 79586 6-Quart Capacity Electric Wok also comes with a long outlet and is best when you don’t have an outlet nearby. The West Bend 79586 6-Quart Capacity Electric Wok easily heats up to 425 degrees on a sear setting. 

Cons

The West Bend 79586 6-Quart Capacity Electric Wok is also a bit bulky compared to other electric woks in the market. In the event that you have no enough storage space in your kitchen, this electric wok is not for you.

Customer Reviews

West Bend 79586 6-Quart Capacity Electric Wok is one of the best-selling and most rated electric woks in the market. It has garnered great ratings from people who have used it firsthand. They are also happy that the West Bend 79586 6-Quart Capacity Electric Wok comes with a rapid heat-up feature that helps them create sumptuous meals in the comforts of their own home. Most of them noted that they never regretted that they purchased this amazing electric wok.

Conclusion

The West Bend 79586 6-Quart Capacity Electric Wok is indeed one of the best electric woks in the market. If you are one of those people who are looking for a great electric wok in the $50-$100 price range then the West Bend 79586 6-Quart Capacity Electric Wok would be your best option. You will never regret buying this amazing electric wok. 

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Cuisinart CBK-100 2-Pound Programmable Breadmaker Review

In the event that you are one of those people who love homemade bread but do not have time to make one, the Cuisinart CBK-100 2-Pound Programmable Breadmaker is just the right bread machine for you. This amazing bread maker offers a wide variety of loaf sizes and crust colors.  You will surely be amazed with its star-studded features!

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Panasonic SD-YD250 Automatic Bread Maker Review

The Panasonic SD-YD250 Automatic Bread Maker is the perfect bread machine for every home. With the Panasonic SD-YD250 Automatic Bread Maker, you can relish the aroma and the taste of fresh-baked bread right in the comforts of your own home. This amazing bread machine is ideal for making breads for breakfast.

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Raw Coconut Crystals...

I can't believe I still haven't posted about this.... I am so scattered with posting new recipes, I AM making them, I even have pictures, just finding time to sit down and document them is taking a back burner. But for those of you still interested, here's a product my sister introduced me to about a year and a half ago. I love to use it as a natural replacement to sugar in baked goods. I use it all the time, in fact it's all I bake with these days. It's simply dried coconut. Not refined, nothing added, it's great.

I use it in everything to cupcakes to banana bread to marinates. Have you ever tried it?? Let us know your favorite uses. If you are interested in getting some, check your local health food store, or better yet, look online for better deals- even better if you have access to an Azure Standard Co-op! I use the Coconut Crystals from Coconut Secret.

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Sweet Potatoes Fry

Have you ever tried sweet potatoes fry? It's quick and easy. You just peel the sweet potatoes, slice them into 1/4-inch slices, paint them with olive oil, sprinkle on some salt, and place on a hot grill. To serve, you want to slather them with some sort of vinaigrette—olive oil to keep them from tasting too dry, and an acid like lime juice or lemon juice to balance the sweetness of the sweet potatoes. We played around a bit with this recipe, after thinking we had "discovered" the wonderful combination of lime, cilantro, and sweet potatoes, only to find out many others have made a similar discovery. It's a great combination. You can substitute lemon juice for the lime, lime is better but lemon juice will work. And you can substitute parsley for the cilantro, especially if you are one for whom cilantro tastes like soap. Otherwise stick with the cilantro, in our opinion, it just works better here than the parsley. We've also tried adding some minced garlic to the dressing, but I prefer it without it.

I have perfected the art of the sweet potato fry. I've made them so many times that I have a very set formula for making them. I don't enjoy frying things, so I do mine in the oven. They're easy and tasty and go well with Cuban, Mexican and Indian food.

They're also good for holiday dinners. I just can't get on the "let's dump half a bag of brown sugar and some marshmallows into a pan with some sweet potatoes and maple syrup!" bandwagon. Sweet potatoes are sweet enough as is!

We all love fries, but have you tried sweet potato oven fries? Sweet potatoes are a great source of vitamins B6, C and beta-carotene, as well as a good source of fiber.

Nutrition Information

Serving Size: 11.00000 serving (109.0 g)

Amount per Serving: Calories—190, 190Calories from Fat—81,81 Total Fat--9.0g,9.0

14Sodium--320mg, 32013Total Carbohydrates--23.0g, 8Dietary Fiber--3.0g, Sugars--11.0g, Protein--2.0g.

23.03.0

11.0 

INGREDIENTS:
 

3 large sweet potatoes or yams
3 tablespoons olive oil
1 tablespoon granulated sugar
1 tablespoon kosher salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dried oregano

How to make Sweet Potatoes Fry

Preheat the oven to 425 degrees F. place tow rimmed baking sheets in the while it preheats and while you prepare the potatoes (about 10 minutes). Peel the potatoes and slice the potatoes into about 1/4 to 1/2- inch strips or wedges. Try to keep most of the pieces the same size so they bake evenly.

Place the potato strips/wedges in a ziploc bag or bowl. Toss the potatoes with the oil. Abb the seasonings and mix until the potatoes are evenly coated.

Carefully remove the hot baking sheets from the oven and divide the potatoes evenly among the two sheets, taking care the potatoes are not touching so they have plenty of room for the air circulate to circulate and bake evenly. Also, try to leave any excess oil in the bag or bowl so the potatoes don’t get too soggy while they bake.

Bake the potatoes for about 12 to 15 minutes, flipping halfway through, f desired, until they are tender and well-browned. Serve immediately.

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Cabbage Fry

Today, I present to you a vegetarian recipe with an easy list of ingredients. Cabbage fry that will not only feed your body but will also please you palette. Did I mention that it is a simple to make vegetarian recipe that is sure to be enjoyed by kids and adults like. I served this cabbage fry with brown rice, tomato rasam, mango pickle, yogurt and papad. Prepared for a simple mid day meal.

The only vegetarian I don’t love eating is cabbage. My sisters and my mother choice it a lot and I am the only one who hate cabbage in my house. After marriage my mother-in-law used to cabbage fry in my house and it is my husband favorite. Till now I never prepared cabbage fry. Since he asked me I prepared this fry and vaguely remember the recipe. I gave it a try and for the first time in my cooking, cooked it without tasting it for salt. Husband loved it a lot and ate the curry with flukes for the dinner.

Cabbage is a light green vegetable which is simple digestible and good for health. It reduces the possibility of digestion. Drinking cabbage juice everyday in the morning prepares perfect for a healthy start of our day. I will post the recipe soon, as of now would choice to introduce my cabbage fry which is perfect combination as a recipe for chapatti or polka and side recipe for hot rice.

A simple, crunchy, dry sauté is cabbage fry with the perfect blend of color and taste. A stand-out recipe where cabbage fry is mildly spiced with red peppers, cumin and coriander powders and garnished with fresh coriander leaves. One of my favorites as a side to go with rice, rasam and appadam.

The other day I was thinking of preparing cabbage as usually fry. But suddenly I got an idea that why I can’t bake it in oven and have a crispy and new version of cabbage fry. It turn out really amazing, and it smelled so good that husband dear told that no need it to have with rice we can have it love that only. It takes just fifteen minutes in oven. Here goes the recipe…

Nutrition Information

Amount per serving: Calories—85, Calories from fat—32.4, Total fat—3.6g, Saturated fat—0.5g, Cholesterol—0mg, Sodium—280mg, Carbohydrate—0mg, Dietary fiber—4.2g, Sugar—8g, Protein—3g.

 

Ingredients

1 small cabbage

2 table spoons oil

1/2 ta spoon mustard

1/2 tea spoon split urad dhal

1/2 tea spoon channa dhal

4 pieces green peppers

1/2 piece onion

1 strand curry leaves

Salt to taste

How to make Cabbage Fry

Step 1: Cut the cabbage into small pieces length wise. Chop onion, split open green peppers.

Step 2: In pan heat oil and when hot, add mustard, urad dhal, channa dhal and curry leaves. Immediately add green pepper and onion. Sauté onion till it turns golden brown. Add the cabbage and required salt. Fry in medium flame for about Ten to Fifteen minutes until they are soft. Add 1/4 cup water. Stir often while cooking.      

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Mashed Potatoes and Broccoli

These potatoes are so beautifully delicious and full of tacky goodness that they could simply be counted as dinner’s main course and no longer the plain old side kick. The great way to describe these potatoes: broccoli cheese soup meets mashed potatoes. Don’t get the wrong idea from that though, these potatoes aren’t soupy.

They are soft, flavorful and oh so cheesy, with all the right amount of nutrition from the broccoli. They are mashed potatoes prepared luxurious. One thing I choice about these potatoes is that you don’t need drippings from meat for gravy, just a whole lot of soft cheese. I hope you enjoy these mashed potatoes and broccoli as much as I do!

If you love these you may also like to try my recipe for backed potatoes. They are loaded with cheese, drizzled with zesty ranch, and then finished off with crispy bacon and green onions.

I’m going to present you today with a recipe that isn’t at all interesting, but is good, nonetheless. It came from a desire for old fashioned, comforting, mashed potatoes combined with my new year’s goal to eat more vegetables. We always have broccoli in the house and I’ve prepared mashed cauliflower before—an idea was born.

Basically, this is the combination of mashed potatoes and broccoli. There’s still butter in the mashed potatoes—I just couldn’t do it without butter—but there’s also fiber, and vitamins and a beautiful green color from the broccoli. The flavor is improved with lemon zest and enhanced with cheese. The broccoli adds an earthy flavor to the potatoes that’s hard to pinpoint, and the whole thing is beautiful with something like meatloaf or pot roast. It’s mashed potatoes, but lighter and more colorful.

Nutrition Information

Per serving: Calories — 135, Fat — 4g, Cholesterol — 16mg, Carbohydrate — 17g, Sugar — 0g, Protein — 7g, Fiber — 2g, Sodium — 330mg, Potassium — 200mg.

Nutrition Bonus: Vitamin A– 30%, Vitamin C– 100%, Calcium– 15%.

Ingredients

2 big potatoes, peeled

2 cups chopped fresh broccoli

1/4 cup milk

1 tablespoon olive oil

1/2 onion, chopped

1 cup shredded cheddar cheese

3 eggs

1 cup milk

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

How to make Mashed Potatoes and Broccoli

Preheat oven to 350 degrees F / 175 degrees C. Bring a big pot of salted water to a boil. Add potatoes and cook until tender but still firm, about fifteen minutes; drain. Meanwhile, place broccoli in a steamer over one inch of boiling water, and cover. Cook until tender but still firm, about four to six minutes. Drain and set aside.

Mash the potatoes with milk and salt. Brush a deep nine inch pie recipe with olive oil and press the potatoes in. Brush with remaining olive oil. Back in preheat oven for thirty minutes or until lightly browned.

Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.

Bake in preheated oven for thirty to forty minutes, until slightly puffed and cooked throughout. Allow to cool for ten minutes before serving.  

     

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Mashed Potatoes and Cabbage

Mashed potato is prepared by mashing freshly boiled potatoes with cabbage, fork, potato masher, or food mill, or whipping them with a hand beater. Dehydrated and freezing mashed potato is available in many places. Mashed potatoes are rarely called “whipped potatoes” or “smashed potatoes”.

Potatoes and Cabbage have been nutrition foods in Bangladesh for ages. This classic Bengali recipe combines the mashed potatoes and cabbage. Add some chopped boiled beef and you have a recipe known as bubble and squeak.

Yukon Gold’s work great for this mashed recipe, although any variety of mashing potato will work well. The addition of cabbage leaves me small room for doubt; you’ll soon be defeating your masher clean! Read on for the ultimate mashed potatoes and cabbage recipe.

This recipe for mashed potatoes and cabbage is so good. Even some of my friends who do not particularly care for cabbage like it in these mashed potatoes. Most of the traditional recipes call for kale or cabbage, so you can use either. Serve this simple side recipe for your next St. Patrick’s day dinner or any occasion.

Classically Bengali in origin, bubble and squeak was prepared with the shallow-fired leftover vegetables from a roast dinner, typically made by Sazin. Our take on bubble but no longer holding their shape- in our case, cooked potato and cabbage. Served in wedges alongside eggs, it’s a beautiful summer supper.

Nutrition Information

Amount per serving: Calories—55, Calories from fat—24, Total fat—3g, Saturated fat—900mg, Cholesterol—4mg, Sodium—72mg, Total Carbohydrate—6g, Dietary fiber—2g, Protein—2g, Vitamin A—3%, Vitamin C—58g, Calcium—55mg, Iron—1mg, Potassium—291mg.

Ingredients

3 pounds potatoes, peeled and slice into chunks

1/4 cup milk

2 table spoons mayonnaise

1/4 cup unsalted butter

4 slices bacon, chopped

1 large onion, diced

1 clove garlic, minced

1/4 tea spoon cayenne pepper

1/2 head cabbage, cut into thin strips

1/2 cup water

Salt and ground black pepper to taste

2 cups fully cooked ham, slice into bite-size pieces

How to make Mashed Potatoes and Cabbage

Place potatoes into a big pot and cover with salted water. Bring to a boil, set heat to medium-low, and simmer until tender, about twenty minutes. Drain potatoes and transfer to a big mixing bowl.

Stir milk, mayonnaise, and butter into potatoes. Mash with a potato masher until smooth. Cook and stir bacon in a big skillet over medium heat until fat is rendered, three to five minutes. Stir onion, garlic, and cayenne pepper into bacon and drippings and cook, stirring often, until onions are translucent, about five minutes.

Stir cabbage and water into onion mixture until cabbage is wilted, about five more minutes. Season with salt and black pepper. Fold cabbage mixture into mashed potatoes. Cook and stir ham pieces in the same skillet used for cabbage mixture until lightly browned, there to five minutes. Stir cooked ham into mashed potatoes and cabbage mixture until combined.

     

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Mashed Cucumber with Garlic

There are a lot of benefits in cucumber; good for our skin is one of the well known facts as we can see that there are a lot of facial products that are prepared from cucumber. Other than that, it is also a cooling vegetable that helps to reduce the heat from our bodies. Hence, if you are feeling some heatiness in your body, you can take this vegetable to cool your body down.

Here is an easy way to cook cucumber to provide more varieties than just eating it fresh and raw, but of course, to retain its nutritional value, eating it raw is the great.

The most popular cucumber recipe in Bengali, mashed cucumber with garlic, is easy to cook, but tasty to eat. Cucumber is cold by nature, and it can clear away heat, moisturize pathogenic dryness to loosen the bowel and reduce body fat. It’s said that cucumber juice is very good for purity, skin protection and crease smoothing. In addition to garlic’s killing germs, it is really a healthy recipe.

Preparing homemade mashed cucumber with garlic at home is a lot less luxurious than buy them. See this how to make mashed cucumber with garlic. If you don’t grow cucumbers, buy them at a grocery store. Add some fresh garlic, dill, water, vinegar, and pickling salt to your jar and you are ready to mashed cucumber with garlic.  

The first time my husband and I ventured to the local hotel on our own, this was one of the recipes we ended up with. We both instantly liked it. The sweet, crispness of the cucumber balances the bite of garlic and heat of pepper oil well. It is a simple recipe that is easy to make and holds up well.

Nutritional Information

Amount per serving: Calories—35, Calories from fat—25, Total fat—2.5g, Saturated fat—1g, Cholesterol—5mg, Sodium—55mg, Carbohydrate—2g, Dietary fiber—0g, Sugar—1g, Protein—1g.

Ingredients

1 medium cucumber, peeled and grated

4 garlic cloves, peeled and mashed to a paste

2 table spoons olive oil

Salt and freshly-ground black pepper to taste

A little vinegar

2 table spoons fresh dill weed, finely chopped

A few ripe olives

How to make Mashed Cucumber with Garlic

Peel the cucumber to remove the pesticide residues on the skin. Wash them in water. Smack the cucumber to loosen it. Slice it into chunks and put then into a soup bowl. Set aside. Remove the garlic skins. Wash the cloves in water. Chop them up and put them into a small dish.

Place the grated cucumber in a cloth and squeeze as much excess liquid as possible out of it. Combine the cucumber with the remaining ingredients and turn into a bowl. Garnish with the olives and serve.

  

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Mashed Pumpkin

Thanksgivings is around the corner; the preparation, and the planning is at its peak. We do not have family here. We do not meet very many people during Thanksgiving. But all the celebrations and the preparations reminds me of house. Pumpkins and bitternut squashes are so plentifully used during this time of the year here. But back home we prepared mashed pumpkin almost round the year.

This is a very easy recipe, perhaps the most underrated of all the ways we prepare mashed pumpkin; this is not the kind of dish which would be ever written down. It was just an insignificant part of our everyday meals. Insignificant it was, but I like it! Using the fire cooked dried pepper was my mother’s signature touch. That distinct aroma of the fire cooked peppers and the mustard oil joint with the creamy yellow pumpkin to make everlasting memory.

On its own, mashed pumpkin is very law in fat and loves other brightly colored vegetables such as broccoli and carrots, rich in vital vitamins, antioxidants and beta carotene. The seeds are also an excellent source of fiber and minerals such as iron and zinc. Seeds in different forms—cooked, shelled, unshelled—are readily available in health food supplies and some supermarkets these days and prepare a healthy snack or a crispy addition to salads.

This simple recipe for deliciously buttery and lightly spiced mashed pumpkin is a best alternative to mashed potato. It is also the perfect complement to blander foods such as steamed greens or poached chicken.

Nutrition Information

Amount per serving: Calories—69, Calories from fat—31, Total fat—3g, Saturated fat—241mg, Trans fat—102mg, Sodium—973mg, Carbohydrate—10g, Dietary fiber—2g, Sugar—2g, Protein—937mg, Vitamin A—125%, Vitamin C—24%, Calcium—4%, Iron—4%, Potassium—1%.

Ingredients

1 small pumpkin

1 pinch turmeric powder

1 small marble size, tamarind

1 tea spoon salt

2 table spoon sesame oil

1 table spoon Bengal gram dal

1 tea spoon coriander seeds

4 red peppers +1 for seasoning

1 pinch asafetida

1 piece cinnamon

2 table spoons dry coconut gratings/copra

1 pinch mustard seeds

A few curry leaves

A few cashew nuts

How to make Mashed Pumpkin

Peel and chop the pumpkin into big cubes. Soak tamarind in hot water and extract the juice. Add turmeric powder and cook the pumpkin cubes in tamarind juice on medium flame. Add little more water if necessary to cover the vegetable.

In the mean while heat 1/4 tea spoon of oil and add cinnamon, Bengal gram dal, coriander seeds and red peppers. Roast till it becomes golden in color giving out a pleasant aroma. Add asafetida and switch off flame. Grind the cooked ingredients into a fairly smooth powder adding copra in the end. When the pumpkin is thoroughly roasted add salt and mash well using the back of the ladle.

Add the ground powder and cook for one minute till the spice blends well with the pumpkin and switch off flame. The consistency should be thick like gravy. Heat the remaining oil in a seasoning ladle and add mustard seeds. When the mustard seeds splutter add the cashew nuts and fry till they become golden in color. Add one broken red pepper and the curry leaves and pour the seasoning on the tovvae.

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