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Tuesday, December 9, 2014

Shorshe Kumro/Butternut-Squash recipe

This is festive season of the year again and every where the atmosphere is all charged up for Christmas shopping and holiday planning.


We haven’t done anything as such planning etc is considered, but will take things as it comes.As of now we went to central London to have a feel for the festive season.



Where ever you can glance through and put your eyes on , the entire neighborhood is all decked up and bursting with Christmas decorations.


We caught some of the views in Regent street and Oxford street as well.


Those places are crowded now with shopping frenzy people and why not it’s that time of the year again.




Now to the recipe for this post.I have slowly started using butter-nut squash more, and liked the sweetish biting taste it has.has. Shorshe kumro is a Bengali way of making pumpkin with mustard seeds paste.This traditional recipe is now being tried with butter-nut squash in our kitchen here in abroad.And we do hope that it will continue to be part of our daily meal plans in future as well.




Shorshe kumro /Butternut-Squash Cooked in mustard paste
Recipe requirements
1 whole butternut squash
2 heaped tbs of mustard seeds
2 green chillies
½ tsp of salt
2 tbs of mustard oil
½ tsp of red pepper powder
½ tsp of turmeric powder
1/2 tsp of nigella seeds/ kalo jeerey- kalaunji
Method
Soak mustard seeds in water and make a wet paste with green chilies, either using sheel/nora – shil –batta or dry grind first in a mixer, and then adding water to make a smooth paste later.For the recipe of Mustard powder- here.
Now heat up a saucepan, add in cooking oil, let it come to smoky point.Add in kalo jeerey/nigella seeds
Add in buuter nut squash cubed pieces, and keep on stir/fry it further.Add salt, turmeric powder and red pepper powder.Coat well with spices.Now add in very little water just to cook the squash pieces.
After about 10-15 mints at medium flame, the squash pieces will turn out little soft, then add in wet mustard seeds paste and mix in very well.Stop cooking further.





Take it off from heat and enjoy with warm cooked rice.You may increase the heat levels if you want to have a spicy preparation.

Happy Cooking Friends

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