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. 

Gummadikaya pappu kura (Pumpkin subzi with dal and coconut)

 

Pumpkins are grown all over the world, except in Antarctica, biggest international producers include USA, Canada, Mexico, India and China.

In India, only the yellow or orange variety called gummadikaya or kaddu in Hindi are available.

Pumpkins are very nutritious as they are rich in potassium, vitamin A and fiber. Chance of heart disease and cancer are reduced by eating pumpkin. Pumpkins are known to cure stomach problems, intestinal worms and bladder disorders.

Most parts of the pumpkin like skin, seeds, the leaves and even the flowers are edible. In the United States and Canada pumpkin is a popular Halloween and Thanksgiving main dish.

In India, pumpkin halwa, a sweet dish made with sugar and ghee is a popular dish. Pumpkin pulusu and some varieties of subzis are made using pumpkin.

I am giving a recipe for a subzi using chana dal (split bengal gram) and fresh grated coconut.

Ingredients:

•      2 cups pumpkin diced
•      1/2 cup chana dal(split Bengalgram)
•      1/2 cup coconut fresh and grated

Seasoning:

•      2 or 3 red chiles
•      1 Tsp. urad dal (split blackgram)
•      !/2 Tsp. mustard seeds
•      1/4 Tsp. jeera (cumin)
•      Pinch of hing (asafetida)
•      A few curry leaves

Directions:

1.      Soak chana dal in water for about 4 to 5 hours.
2.      Remove the seeds and pulp from inside the pumpkin piece.
3.      Wash and cut into 1/4 inch pieces.
4.      Wash the soaked dal and drain the water out.
5.      Heat plenty of water in a big pot.
6.      When water is boiling, add chana dal.
7.      Let it cook for about 4 to 5 minutes.
8.      Add pumpkin pieces.
9.      Mix well.
10.      Let the pieces and dal cook on medium heat for 5 to 6 minutes.
11.      Check the grain of dal for softness.
12.      It should not be overcooked.
13.      Transfer to a colander so that water is drained out.
14.      Heat oil in a thick pan.
15.      Add chiles, dal, mustard and jeera seeds and let cook till mustard seeds splutter.
16.      Add hing and curry leaves.
17.      Add the drained pumpkin pieces and dal mixture.
18.      Mix thoroughly with a fork.
19.      Add grated fresh coconut.
20.      Keep mixing.
21.      Do not mash the pieces and dal.
22.      Cook for a few minutes.
23.     Transfer to a serving dish.