Mild Delights Yellow Pumpkin In Coconut Gravy Recipes
PUMPKIN DELIGHT
This is a traditional holiday flavored pumpkin dessert. EVERY pumpkin lover, LOVES this recipe (some prefer without nuts) so I can omit the nuts on half of it easily. It tastes like a crust less pumpkin pie with a delicious crumble on top. YUMM-O!! It's a dump cake so it doesn't get any easier than this. After the first time I tasted this recipe I added it to our annual holiday menu.
Provided by Chef Sharon R
Categories Bar Cookie
Time 1h10m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 6 ingredients together. Lightly coat the inside of a 9X13 pan with Pam spray. Pour mixture into pan.
- Sprinkle the top of pumpkin mixture with dry cake mix. Layer chopped walnuts over top of cake mix. Drizzle butter over top of nuts.
- Bake in 350 degree oven for about an hour. Top will brown.
- It is done when a toothpick inserted in center comes out clean.
- Cool on a rack in the pan before cutting into bars, store in the refrigerator until ready to serve.
- Whip cream on top is optional.
Nutrition Facts : Calories 249.1, Fat 13.2, SaturatedFat 4.2, Cholesterol 66.5, Sodium 197.9, Carbohydrate 29.8, Fiber 0.9, Sugar 18.6, Protein 4.7
EASY INDIAN-STYLE PUMPKIN CURRY
This is a popular dish in Kerala, South India. It's made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry.
Provided by Asha N Basu
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
- Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
- Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
- Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Fat 12.6 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.8 mg, Sugar 3.6 g
MILD DELIGHTS (YELLOW PUMPKIN IN COCONUT GRAVY)
Make and share this Mild Delights (yellow Pumpkin in Coconut Gravy) recipe from Food.com.
Provided by Mini Ravindran
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil 6 cups of water in a pot, add 1 tsp.
- of salt and when it starts boiling add pumpkin pieces.
- Allow the water to boil for 4 minutes.
- Strain, run under cold water and reserve the pumpkin.
- Mash it lightly.
- Heat butter in a thick bottomed pan and add red chillies first.
- Wait for a few seconds till the chillies begin to release their colour in the butter.
- Proceed to add salt, black pepper and onion.
- Sauté till the onion is translucent.
- Add blanched pumpkin and sauté gently for 5-7 minutes.
- Now add coconut milk, cover the lid and let the gravy simmer on medium heat for 10-12 minutes.
- Stir occasionally.
- OR microwave the preparation for 9 minutes.
- Serve warm with breads or steamed white rice.
Nutrition Facts : Calories 292.1, Fat 27.2, SaturatedFat 23.3, Cholesterol 7.6, Sodium 44.1, Carbohydrate 13.8, Fiber 1.4, Sugar 3.5, Protein 4
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