Gummadikaya (kaddu) halwa (Red pumpkin halwa)

Gummadikaya (pumpkin) is a popular vegetable in many countries.

In India all over the country gummadikaya is available. In many areas it is used in festive occasions like weddings and house warming functions. Either a subzi or a pulusu (mixed vegetable sweet and sour stew) cooked with pumpkin is definitely served in festive lunches.

Similarly in North America and Canada pumpkin pie is a traditional part of Thanksgiving meals. From middle of September, one finds many kinds of pumpkins all over USA. Pumpkins have a lot of significance in Halloween folklore.

Pumpkin leaves, flowers and seeds are edible.

Pumpkin has a lot of medicinal value also. Pumpkin is highly nutritious and very rich in vitamin A.
It is contains high amount of antioxidants and may reduce risk of chronic diseases and boost immunity. Pumpkin is high in nutrient density and low in calories. Consuming pumpkin may help in weight loss.

Some people may be allergic to pumpkin. Also, it is mildly diuretic, which means eating a lot of pumpkin may induce production of more urine.

In USA and Canada you find pumpkin pie, pumpkin bread and even pumpkin latte! In India lot of subzis and sweets are made with pumpkin. Here is a recipe for pumpkin halwa. Very little sugar and ghee (clarified butter) are used, so that it is not overly rich!

This festive season, try out this halwa for your holidays!

Ingredients:

•      3 cups grated pumpkin
•      3/4 cup sugar 
•      1 or 2 Tbs, sooji (cream of wheat)
•      2 Tbs. ghee (clarified butter)
•      2 Tbs. cashew nuts
•      1 Tbs. raisins
•      4 or 5 green cardamom 

Directions:

1.      Wash and cut the pumpkin in half.
2.      Remove seeds and inside pulp.
3.      Peel the skin off.
4.      Either you can grate them  or
5.      Cut in to one inch pieces.
6.      Process the pieces and a vegetable chopper.
7.      Grind in a powder grinder or pestle and mortar cardamom seeds.
8.      Heat a thick pan. 
9.      Add ghee.
10.      When the ghee melts, add cashews and cook for 2 minutes.
11.      When cashews are turning brown, add raisins.
12.      Remove them from the pan and set aside.
13.      To the same pan, add sooji.
14.      Keep stirring so that sooji is not burnt.
15.      After 2 or 3 minutes, add grated/processed pumpkin.
16.      On low heat cook for 5 to 6 minutes.
17.      Keep stirring.
18.      When the moisture is almost evaporated, add sugar.
19.      After adding sugar, more moisture will be there.
20.      Keep stirring till the mixture becomes compact and leaves the sides and bottom of the pan.
21.      When touched, the mixture does not stick to the fingers.
22.      At this stage, the halwa is ready.
23.      Add cardamom powder and nuts.
24.      Mix well. 
25.      Transfer to serving bowl and serve hot.
26.      Tastes nice whether eaten hot or refrigerated. 

Mirapakaya stuffed with paneer and baked in tomato sauce and mozzarella cheese (Sweet or mild peppers stuffed with paneer)

In Hyderabad area, stuffed deep fried mirchas (peppers) are very popular. These peppers are less spicy and are sort of larger than the spicier ones. For those who do not want spicy peppers, in super markets in India, larger and slightly greenish yellow peppers are available. These peppers are very well suited for stuffing.

In USA small bags of sweet mini peppers are available in markets. They look very attractive and are normally not spicy. Anaheim peppers are slightly spicy, but give a nice taste to the final dish! You may try banana peppers also, but they are not at all spicy and not very tasty.

I tried to fill the peppers with vegetables sauteed with grated paneer. Then I baked the peppers in tomato sauce and mozzarella cheese. They are very tasty and because of the colors, look very attractive! If you have tomato sauce prepared earlier, you can use. Or you may use the bottled sauce available in markets.

Ingredients:

•      6 or 8 mild or sweet peppers
•      2 carrots
•      1 medium size onion
•      1/2 cup green peas
•      1 cup grated paneer
•      1 or 2 cups grated mozarella cheese
•      2 or 3 cups tomato sauce
•      Small bunch cilantro

Seasoning:

•      1 Tsp. jeera seeds
•      1/2 Tsp. chile powder
•      1/4 Tsp. garam masala
•      Salt to taste
•      2 Tsp. oil
•      1 Tsp. oregano
•      1/2 Tsp. pepper powder

Directions:

1.      Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
2.      Wash, peel and grate carrots.
3.      Peel and fine chop onion.
4.      Chop cilantro finely.
5.      Heat a thick pan and add oil.
6.      When the oil is hot, add jeera seeds.
7.      Cook for 2 minutes.
8.      Add chopped onion.
9.      Mix and cook till onion pieces are translucent.
10.      Add grated carrot and cook for 3 to 4 minutes.
11.      Add green peas, mix and cook on medium heat for a few minutes, till the vegetables are cooked.
12.      Add chile powder, garam masala and salt.
13.      Mix well.
14.      Add cilantro.
15.      Mix well and stop cooking.
16.      Add grated paneer. Cover and let it absorb all the flavors.
17.      Mix thoroughly.
18.      Set aside to cool.
19.      Wash and clean the peppers.
20.      Remove the stems and cut lengthwise from the stem to the end. 
21.      Do not cut it through. Let the pepper be full length attached at the lower end.
22.      Remove the seeds.
23.      Fill the peppers with the paneer mixture.
24.      Arrange the peppers in a baking dish.
25.      If any of the stuffing is left over, sprinkle it over the peppers.
26.      Add and spread tomato sauce all over the peppers.
27.      Sprinkle mozzarella cheese.
28.      Sprinkle oregano and black pepper powder.
29.      Set the timer for about 15 minutes and bake the peppers.
30.      If the cheese is not fully melted, let it bake for a few more minutes.
31.      Remove from the oven and serve hot along with bread or naan.