Kadu Deux Recipes

KADDU (SWEET AND SOUR BUTTERNUT SQUASH)

Steps:

• In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
• Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.

GUJARATI KADHI

Steps:

• Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
• Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.

KADU DEUX

Steps:

• Preheat oven to 300ºF. Cut pumpkins in half and scrape out the insides (seeds + stringy bits). Cut each half into 3-4 inch pieces. Using a peeler, remove the rind. Place the pumpkin slices hollow side up in a single layer in a baking dish and cover with the oil. Pour the sugar on top (yes, all three cups!). Cover the pan with foil and bake for about 3 hours and 15 minutes (or until the pumpkin has caramelized into a deep, orange color). Note: after 2 1/2 hours into baking, baste the pumpkin pieces with the juices below and then continue baking for another 45 minutes or so. While the pumpkin is baking, prepare the yogurt and meat sauce. For the yogurt sauce, combine all the ingredients and keep refrigerated until ready to use. For the meat sauce, saute onions over medium high heat in a heavy bottomed skillet until golden brown (about 18 minutes). Add beef and saute, breaking up the pieces until the meat is no longer pink (5 minutes). Add remaining ingredients (except tomato paste and water). Blend in tomato paste. Add water and bring to a boil over high heat. Cover, reduce, and simmer for 15 minutes. To serve, place the pumpkin on the bottom. Add yogurt sauce and then top with meat sauce. Serve!