and even add to minced meat in manti. However, this time, we offer something special. Those who are not afraid of red fire, those who do not flinch in front of the burning elements, will definitely like Indian stewed pumpkin.
If pepper is contraindicated for you, just put less red pepper, garlic and ginger than indicated in the recipe - the dish will not be hot.
Whether your stewed pumpkin will be spicy or not, decide for yourself, in any case it will turn out delicious.
Pumpkin also goes well with meat, so if you wish, you can add it - it will harmoniously fit into this recipe.
Braised pumpkin. Ingredients:
- coriander - 1 teaspoon
- turmeric - 1 teaspoon
- paprika - 1 teaspoon
- cumin - 1 teaspoon
- red pepper - 0.5 tsp (or to taste)
- salt - 1 teaspoon
- garlic - 3 cloves (or to taste)
- ginger - 12 g (or to taste)
- tomato paste - 6 tablespoons
- parsley - 1 small bunch
- onion - 100 g
- pumpkin - 600 g
- coconut oil - 1 teaspoon
- coconut milk 150 ml
How to cook:
Put coriander, turmeric, paprika, cumin, red pepper and salt in a coffee grinder and grind into powder.
Of course, it’s better to crush the spices in a mortar, but we are modern people, we like everything to be fast. In a coffee grinder or in a chopper - whack-whack and you're done.
Now transfer the ground spices into a deep bowl, add garlic and ginger, tomato paste, parsley and some water.
If your blender is not powerful, then it is better to cut the ginger and garlic into small pieces.
Blend all ingredients with an immersion blender until smooth.
Now finely chop the onion.
And pumpkin cubes 2 * 2 * 1 cm.
Fry the onion coconut oil until golden brown, add spicy sauce and put it out for a couple of minutes. Then add chopped pumpkin and pour over coconut milk, mix well.
Whether the stewed pumpkin will be very soft or crunchy, not fully cooked, depends on the type of vegetable and your taste, so I won’t tell you the exact cooking time.
Prepared by Sergey Sharzhanov
Pumpkin is not only cheap, but also useful: it calms the nervous system, removes toxins with toxins, and contains a bunch of vitamins: carotene, pectins that help remove cholesterol from the body, minerals, rare vitamins T and K, as well as C, B1, B2, B5, B6, E, PP.
Recipe 1. Steamed pumpkin
- Cut the peeled pumpkin into cubes.
- Pour 1 cm of water into a deep saucepan and place the pumpkin tightly. Attention, the water should not cover the pumpkin.
- Sprinkle the pumpkin on top with sugar, cover the saucepan with a lid and steam the pumpkin until soft. (20 - 25 minutes)
- This pumpkin can be eaten both hot and cold.
- By the way, the pumpkin could not be peeled, just washed and cut, and the skin was removed already during the meal, with a steamed pumpkin (even faster this way).
Recipe 2. Steamed pumpkin puree
- Cut the pumpkin into cubes, steam in a saucepan according to recipe No. 1 until tender
- Remove the skin from the cooked steamed pumpkin (choose the flesh)
- Thoroughly mash the pumpkin
- Add butter and some hot milk
- Salt and pepper pumpkin puree to taste.
Recipe 3. Pumpkin steamed in the oven with sugar
- Cut pumpkin into cubes
- Pour some water
- Sprinkle with sugar
Recipe 4. Pumpkin steamed in the oven with honey
- Cut pumpkin into cubes
- Lay out on a baking sheet with sides
- Pour some water
- pour honey
- Bake in the oven until soft (20 - 25 minutes at 180 degrees)
Recipe 5. Pumpkin with dried fruits
- Cut peeled pumpkin into cubes
- Lay out layers on the bottom of the saucepan: a layer of pumpkin - a layer of dried fruits, and so on, sprinkling the layers with sugar (just a little sugar, for 500g pumpkin - 3 tablespoons)
- Pour some water into the bottom of the saucepan
- Steam the pumpkin with dried fruits until tender.
- As dried fruits, you can use any: prunes, dried apricots and so on.
Recipe 6. Half a pumpkin baked with sugar.
- Pumpkin can not be cut into cubes at all, but baked in the oven in halves (just a pumpkin, cut in half), for this
- Peel the pumpkin, put it in a refractory dish greased with vegetable oil, and sprinkle the pumpkin with sugar (the sugar will caramelize, the taste will be excellent!)
- Sprinkle the pumpkin with plenty of water - all the sugar should get very wet, pour water on the bottom of the refractory bowl in which the pumpkin is placed
- Place the baking sheet in an oven preheated to 180 degrees.
- Since we bake the whole pumpkin, it will take more than half an hour to become soft. When it's completely softened, it's ready.
- This pumpkin should be served with butter, hot.
Recipe 7. Pumpkin baked with cottage cheese
- You will need: 400 g pumpkin, 200 g cottage cheese, 100 g milk, 2 eggs, 100 g sour cream, 30 g butter, salt to taste.
- Clean the pumpkin and cut into pieces.
- Steam pumpkin in milk until soft
- Mash the finished pumpkin, add cottage cheese, eggs, salt and mix everything.
- Put on a greased pan, level, brush with egg
- Bake for 20 minutes at 200 degrees in the oven.
Recipe 8. Baked pumpkin dessert
- You will need: 500 g of pumpkin, 500 g of sour cream, 3 tablespoons of sugar, 1-2 apples, half a glass of raisins, 3-4 egg whites, 1 stack. sugar, a pinch of cinnamon, chopped walnuts- a handful.
- Clean the pumpkin and cut into cubes
- Pour into a baking dish and top with sour cream.
- Heat on fire until the liquid has completely evaporated.
- In the meantime, beat the whites into foam with sugar, or it is better to break the sugar in a coffee grinder into powdered sugar
- Peel apples and cut into thin slices
- Put apple slices on top of the pumpkin, sprinkle them with cinnamon, raisins, cover with protein-sugar foam, sprinkle with crushed nuts and put in the oven for 20 minutes (until the protein turns pink)
Recipe 9. Steamed pumpkin in syrup
- We need a glass walnuts, one kilogram of pumpkin, one and a half glasses of water and a glass of sugar.
- Peeled pumpkin cut into cubes
- Put in a saucepan
- Sprinkle with sugar and pour water.
- Simmer covered over low heat for an hour. During this time, the sugar mixes with the secreted pumpkin juice and turns into a sweet syrup.
- In the meantime, brown the nuts a little in the oven (just dry them on a baking sheet to make them tastier)
- Cool the pumpkin, put it on a plate, along with sweet syrup and sprinkle the dessert with walnuts
Recipe 10. Baked pumpkin with apples
- You will need: half a kilo of pumpkin, a kilogram of apples, a little more than half a glass of semolina, 2 cups of cream, 100 grams of butter.
- Fry pumpkin, peeled and cut into cubes, in butter until golden brown.
- Peel apples and cut into slices
- Put in a baking dish (clay or cast iron pots work well) in layers of pumpkin and apples, sprinkling each layer with sugar
- Pour hot cream over and place in hot oven minutes for 15.
- At the end of cooking, add semolina in a thin stream, mix and leave for another 10 minutes until the semolina is ready.
Pumpkin dishes are tasty, healthy and do not require much time to prepare. Below are recipes for fried pumpkin, stewed pumpkin and baked pumpkin.
Pumpkin dishes can be used as independent dishes, as well as side dishes for meat dishes or chicken dishes, such as roasted pumpkin, pumpkin with potatoes or pumpkin with beans.
Pumpkin preparation. Many people complain that pumpkins are hard to peel. The peel from the pumpkin is well removed with a paring knife from the Tupperware collection.
Fried pumpkin.
Ingredients per serving:
- 200 grams of peeled pumpkin;
- 1 tablespoon flour;
- 2-3 tablespoons of sour cream;
- salt, pepper to taste.
Cut the pumpkin into slices, salt, pepper and breaded in flour.
Fry in a preheated pan with butter or ghee until formed golden brown(when frying, you can use vegetable oil). Then put in the oven for 10-15 minutes. Finely chop dill and parsley and sprinkle over ready meal. Serve with sour cream.
Fried pumpkin. Pumpkin with potatoes.
Ingredients per serving:
- 100 grams of peeled pumpkin;
- 1-2 potatoes;
- ½ tablespoon of vegetable oil;
- 1 tablespoon flour;
- 2-3 tablespoons of sour cream;
- 2-3 sprigs of parsley and dill;
- salt to taste.
Peel the potatoes, boil in salted water (you can add bay leaf, peppercorns, oregano and other spices to the water). Ready potatoes cut into slices,
Fried pumpkin. Pumpkin with tomatoes.
Ingredients per serving:
- 100 grams of peeled pumpkin;
- 1-2 tomatoes;
- 2 tablespoons of butter;
- 1 tablespoon flour;
- 2-3 sprigs of parsley, celery and dill;
- salt to taste.
Cut the pumpkin into pieces, salt, breaded in flour and fry in butter until golden brown.
Peel the tomatoes, remove the stalks, cut each into 4 parts (cut large tomatoes into 6-8 parts) and fry in oil. Put the pumpkin on a plate, put the tomatoes on top and sprinkle with finely chopped greens.
Pumpkin fried in sour cream, Pumpkin with beans.
Ingredients per serving:
- 150 grams of peeled pumpkin;
- 50 grams of beans;
- 1 tablespoon butter;
- 1 tablespoon flour;
- 2-3 tablespoons of sour cream;
- 2-3 sprigs of parsley and dill;
- salt to taste.
Cut the pumpkin into pieces, salt, breaded in flour and fry in butter until golden brown, then pour sour cream.
Separately boiled beans are mixed with pumpkin in sour cream and put all together, or put in the oven for 20 minutes. Then put everything on a plate and sprinkle with finely chopped herbs.
Pumpkin fried breaded with sour cream.
- · 1 kg of peeled pumpkin;
- · breadcrumbs - 4 tablespoons;
- · vegetable oil - 0.5 cups;
- · sour cream - 400 grams;
- · salt to taste.
Peel pumpkin, remove seeds. Cut into thin slices, salt, roll in breadcrumbs and fry on both sides for vegetable oil until golden brown appears. Before serving, pumpkin can be poured with sour cream.
Pumpkin stewed in oil.
Ingredients per serving:
- 300 grams of peeled pumpkin;
- 1 tablespoon butter or ghee;
- 1/4 cup milk;
- Cinnamon on the tip of a knife;
- salt to taste.
Cut the pumpkin into cubes, put in a saucepan and simmer in a small amount of water. Then add butter and milk to the pan. Season with crushed cinnamon, salt and simmer over medium heat until tender.
Pumpkin baked with cottage cheese.
Ingredients per serving:
- 100 grams of peeled pumpkin;
- 100 grams of cottage cheese;
- 1 heaping tablespoon of semolina;
- 2 eggs;
- ¼ cup milk;
- 2 tablespoons of sour cream;
- 1 tablespoon butter or ghee;
- salt, sugar to taste.
Cut the pumpkin into cubes, put in a saucepan and simmer with milk until tender. Then add to the pot semolina, cottage cheese, pre-squeezed, egg, sugar, salt and mix everything well. Lubricate the sheet with oil, put the prepared mixture on it, brush with beaten egg on top and bake in the oven. Serving on the table, pour sour cream over pumpkin with cottage cheese.
Pumpkin baked in rice porridge.
Ingredients per serving:
- 100 grams of peeled pumpkin;
- 100 grams of rice;
- half a glass of milk;
- ¼ cup milk sauce;
- 3-4 tablespoons of grated cheese;
- 1 tablespoon butter;
- salt.
Cut the pumpkin into cubes and fry. Rinse the rice well and boil thick rice porridge. Salt the porridge, season with butter and put on a greased pan. Put the fried pieces of pumpkin on top of the porridge. Pour everything with sour cream sauce, sprinkle with grated cheese and bake in the oven. Recipe sour cream sauce is given in the "SAUCES" section.
Pumpkin with milk sauce.
Ingredients per serving:
- 150 grams of peeled pumpkin;
- half a glass of milk sauce;
- 1 tablespoon butter;
- salt to taste.
Cut the pumpkin into small slices, put in a greased pan, salt, pour a little water (the water should not cover the pumpkin) and simmer in the oven until tender. Lubricate the pan with oil, pour half of the milk sauce into it, put the stewed pumpkin in the pan, pour the remaining sauce on top and bake in the oven.
Pumpkin milk sauce recipe for 3 servings.
composition: one and a half glasses of milk; 2 tablespoons of flour; 2 tablespoons butter; salt to taste.
The recipe for milk sauce is quite simple. Bring the milk to a boil, fry the flour in butter. Then dilute it with milk so that there are no lumps. Boil with continuous stirring for 6-8 minutes over medium heat, salt.
Pumpkin with milk cream sauce.
- 500 grams of pumpkin;
- half a liter of milk;
- 2 tablespoons of flour (with a slide);
- 3/4 cup 15% cream;
- 1 tablespoon butter;
- salt to taste.
Peel the pumpkin, cut into small slices, put in a saucepan and pour salted boiling milk over it. Put the pumpkin with milk on low heat and cook for 15-20 minutes. Slowly add flour to the cream and mix well (there should be no lumps).
Drain the milk into another saucepan, and it is very good to wrap the saucepan with pumpkin or put it in hot water. Bring the milk to a boil and slowly, with continuous stirring, pour in the cream with flour. Bring the sauce to a boil and when it thickens, add the butter. Salt to taste.
Pour the hot pumpkin with the resulting sauce and boil. When serving, pumpkin with sauce can be sprinkled with finely chopped herbs.
Pumpkin baked with egg.
Ingredients per serving:
- 150 grams of peeled pumpkin;
- ¼ cup milk;
- 2 eggs;
- 1 tablespoon flour;
- 1 tablespoon butter;
- salt, pepper to taste.
Cut the pumpkin into small pieces, pepper, roll in flour and fry in butter until tender. Pour the eggs into the milk and beat with a whisk. Pour the resulting mixture over the pumpkin and bake in the oven. When serving, sprinkle with finely chopped herbs.
Pumpkin with lentils cooked in the oven.
Ingredients of the dish:
- 500 grams of peeled pumpkin;
- 250 grams of lentils;
- 300 ml of water;
- 50 grams of butter;
- 2 onions;
- 3 cloves of garlic;
- parsley, dill, cilantro;
- salt to taste.
Cooking pumpkin.
Cut the prepared pumpkin into small pieces and put in a saucepan. Rinse the lentils and soak in cold water overnight. Put the lentils in a saucepan with pumpkin, pour water, add oil, close the saucepan with a lid. Cook pumpkin with lentils in the oven at a temperature of 180 - 200 degrees. Half an hour before cooking, add the fried onion and finely chopped garlic, salt and continue to cook until tender. Put the finished Tyva with lentils on a dish and sprinkle with finely chopped greens.
Pumpkin fritters.
Composition of pumpkin fritters:
- 1 kg pumpkin, grated on a coarse grater;
- 250 grams of wheat flour;
- 150 ml of milk;
- 2 eggs;
- 50 grams of sugar;
- 1 teaspoon of soda;
- 75 grams of margarine;
- 150 grams of sour cream;
- salt to taste.
Preparation of fritters.
Add the sifted flour, milk, eggs, salt, sugar, soda to the grated pumpkin. Mix everything well and leave for 10-15 minutes. If the dough is too liquid, you can add flour. Put the pumpkin with a spoon in a heated frying pan, greased with fat or sunflower oil, fry the pancakes on both sides until golden brown. Serve fritters with sour cream.
Rice porridge with pumpkin.
Composition of porridge:
- 250 grams of rice;
- 300 grams of peeled chopped pumpkin;
- 400 ml of milk;
- 40 ml of water;
- 50 grams of butter;
- 30 grams of sugar;
- salt to taste.
Cooking porridge.
Rinse the rice thoroughly, add 300 ml of boiling milk with 300 ml of water and cook at a low boil until the porridge is ready. Sliced pumpkin put in hot milk, add sugar, salt and cook at a low boil. Combine rice porridge with boiled pumpkin, mix everything well, add oil, cover with a lid and put on a low heat to reheat. When serving, pour over the rice porridge with pumpkin with melted butter.
Dumplings with pumpkin baked in the oven in pots.
Ingredients for dumplings with pumpkin:
- 2 cups wheat flour;
- 1 egg;
- 0.5 cups of water;
- salt to taste.
The composition of the filling for dumplings with pumpkin:
- 500 grams of pumpkin;
- 2 tablespoons of sugar;
- 2 tablespoons of melted butter;
- salt to taste.
Composition of gravy for dumplings with pumpkin:
- 1 egg;
- 4 - 5 tablespoons of sour cream;
- 2 tablespoons of sugar.
Cooking dumplings.
Brew half of the sifted flour with boiling water (1/3 of the total amount of water), mix. Then pour in the rest of the water. room temperature, salt, beat in the egg, add the rest of the flour, mix so that a homogeneous mass is obtained. Place the dough in the refrigerator for 25-30 minutes. Peel the pumpkin, remove the seeds and dice in large chunks. Then put it in a saucepan, add butter, salt, sugar and simmer over low heat until soft, stirring. Cool the finished pumpkin and pass through a meat grinder or chop with a blender. Remove the dough from the refrigerator and roll out into a layer 1.5 - 2 mm thick. Cut circles out of it with a glass, put on them pumpkin filling and pinch the edges. Dip the dumplings in boiling salted water and cook until tender, then remove with a slotted spoon and arrange in pots and pour over the gravy. To prepare the gravy, beat the egg with sugar, mix with sour cream. Put pots with dumplings in a preheated oven. Bake dumplings at 180 degrees.
Egg with pumpkin.
Ingredients per serving:
- 100 grams of peeled pumpkin;
- 2 eggs;
- 30 grams of butter;
- 2-3 sprigs of dill and parsley;
- salt to taste.
Many people complain that pumpkins are hard to peel. The peel from the pumpkin is well removed with a paring knife from the Tupperware collection. Cut the pumpkin into small pieces, put in a saucepan, salt, add half the butter, close the lid and simmer over low heat until tender. Then grind the pumpkin with a blender until smooth. Recipe for scrambled eggs: - put the pumpkin in a frying pan with butter, pour over the eggs and bake the scrambled eggs in the oven. When serving, cover the scrambled eggs with finely chopped greens.
Millet porridge with pumpkin.
- 300 grams of peeled pumpkin;
- 1 glass of millet;
- salt, sugar to taste.
Sort the millet, wash it 2 times in cold water, then pour boiling water over it, drain the hot water after 5 minutes (the bitterness from the millet will go away). Pour a little water into a pan with millet (about half a glass), then pour milk, salt, add a tablespoon of sugar and put on fire. Cook over medium heat with continuous stirring. When the milk boils, reduce the heat and continue to cook for another 5 minutes. Then add the grated pumpkin and bring the porridge to a boil again, stirring continuously (otherwise it will burn). Then add oil, mix the porridge well, close the lid, remove from heat, put the pan on a stand and wrap it well (a doll with a warm skirt is suitable for this purpose). After 40 minutes, the porridge will be ready. With this method of cooking, pumpkin retains most of the nutrients.
Rice porridge with pumpkin.
- 300 grams of peeled pumpkin;
- 1 glass of rice;
- a package of milk with a fat content of 3.2 (900 ml);
- a tablespoon of butter;
- salt, sugar to taste.
Pumpkin preparation. Many people complain that pumpkins are hard to peel. The peel from the pumpkin is well removed with a paring knife from the Tupperware collection. So, the pumpkin was cleaned and grated on a coarse grater.
Sort the rice, rinse 3-4 times in cold water. Pour a little water into a pot with rice (about half a glass), then pour milk, salt, add a tablespoon of sugar and put on fire. Cook over medium heat with continuous stirring. When the milk boils, reduce the heat and continue to cook for another 5 minutes. Then add the grated pumpkin and bring the porridge to a boil again, stirring continuously (otherwise it will burn). Then add oil, mix the porridge well, close the lid, remove from heat, put the pan on a stand and wrap it well (a doll with a warm skirt is suitable for this purpose). After 40 minutes, the porridge will be ready. With this method of cooking, pumpkin retains most of the nutrients.
Pumpkin baked in pots with cream.
Ingredients of the dish:
- 1 kg pumpkin;
- 2 glasses of cream;
- 50 grams of butter;
- 1 tablespoon of sugar;
- 8 grams of vanilla sugar.
Cooking pumpkin.
Peel the pumpkin, remove the seeds along with fibrous tissue. Cut the pulp into small pieces, sprinkle with sugar and vanilla and leave for 10-15 minutes. Lubricate the pots with butter, put the pumpkin in them and shake the pots so that the pumpkin lies more densely in them. Pour the contents with cream so that they do not cover the pumpkin. You can add sugar to the cream to taste. Preheat oven to 180 degrees. Put the pots in the oven and bake the pumpkin over low heat for 1 hour.
Pumpkin is so tasty and healthy that dishes with it are always very popular. She is also loved by those who follow the figure and are on a diet. Stewed pumpkin is incredibly tasty. You just need to know the recipes proper cooking. You will learn about them from this article.
Product Features
Pumpkin is a unique product from which you can easily prepare any dish: salad, mashed potatoes, roast, even dessert. To preserve the maximum benefits of the vegetable, it is often consumed raw. However, stewed pumpkin retains its beneficial features having a positive effect on the body.
calories raw vegetable is only twenty-eight kilocalories per hundred grams. But the calorie content of the finished dish depends on what ingredients and how it was cooked. For example, the calorie content of stewed pumpkin without the addition of other vegetables and spices is fifty-two kilocalories, and in fried form - almost eighty kilocalories. For this reason, many people prefer to stew vegetables. Moreover, even after such heat treatment the maximum benefit remains in the dish.
Properties
Those who regularly include solar pumpkin dishes in their diet leave only positive feedback about its miraculous benefits. When stewed, this vegetable has a positive effect on bowel function. It improves digestion and relieves constipation. But this is not the only positive quality of pumpkin.
Benefit
Since the rich composition of this vegetable contains potassium, the use of pumpkin has a positive effect on the functioning of the heart, strengthens blood vessels, normalizes blood pressure and is an excellent prevention of various diseases. In addition, the vegetable has a positive effect on the functioning of the kidneys, preventing stones from being deposited. It also improves performance Bladder helping to fight cystitis.
This vegetable contains B vitamins, which means that pumpkin has a positive effect on work. nervous system Helps fight depression, irritability and insomnia. Also, stewed pumpkin has a positive effect on liver function.
Harm
It is not recommended to use this vegetable for people suffering from diabetes. Do not include it in your diet if you have digestive problems (diarrhea). It is worth considering that in case of excessive consumption of a vegetable, even in a healthy body, some problems with the intestines may occur. It is also not recommended to use pumpkin if there is an allergy or individual intolerance to this product.
Cooking methods
To maximize the benefits of the vegetable, you should choose the right recipe its preparation. The most gentle, fast, tasty and useful option- it's quenching. You can also cook a vegetable in the oven, boil in broth or water, just fry in a pan.
To begin with, it is worth mentioning that pumpkin goes well with almost all types of meat. It can be cooked with beef, chicken, turkey or even pork. It also goes well with vegetables such as potatoes, zucchini, onions and carrots. It is quite possible to cook a dish of pumpkin with mushrooms. And if you want something sweet, you can cook a vegetable with sugar, raisins, dried apricots, or add a little honey.
In order for the preparation to take quite a bit of time, it is worth choosing summer varieties. They have a thinner skin, and the flesh is more juicy and tender.
Since the article talks about such a cooking method as stewing, it is worth noting that in this case the pumpkin should be cooked without oil or with a minimum amount of it. Thanks to this, it will retain all the nutrients, and the dish will not be very high-calorie.
To prepare a delicious, hearty vegetable dish, you can pay attention to the following recipe. To prepare it you will need:
- half a kilogram of peeled pumpkin;
- one bulb;
- one red carrot;
- three tomatoes;
- five or six large mushrooms.
Mushrooms can be chosen any, to your taste. For example, it can be porcini mushrooms or champignons. Heat a little vegetable oil in a deep saucepan. Finely chopped onions and carrots are sautéed on it. Then add the mushrooms cut into cubes or plates and cook until all the liquid has evaporated. Then add the diced pumpkin. Everything is stewed under a lid over low heat. You can add a little broth or just water.
After twenty minutes, pureed tomatoes, spices are added and everything is brought to readiness.
To meat dish it turned out easy and useful, it is better to cook it in the oven. This can be done in clay pots, thanks to which the taste of the dish is special. Have to take:
- five hundred grams of beef or any other meat;
- three potatoes;
- one onion;
- two ripe tomatoes;
- two hundred grams of peeled pumpkin.
The meat is cut into small cubes and placed on the bottom of the pots. Topped with sliced onion. After it put the cut cubes of potatoes and pumpkin. A little salt, pepper and cover everything with slices of tomatoes. The dish is prepared under closed lids for one and a half hours at a temperature of 180 degrees.
Anyone who has a miracle of technology in his house - a slow cooker, will be able to quickly and easily prepare the next dish for dinner. For this you need to take:
- five hundred grams chicken breast or turkeys;
- the same amount of peeled pumpkin;
- one onion;
- one carrot.
Meat and pumpkin are cut into approximately the same cubes. The onion is cut into small pieces, and the carrots are rubbed on a fine grater. Onions and carrots are lightly sautéed in a bowl with a small amount of oil, meat and spices are added, put on the “stewing” mode for exactly one hour. Then add the pumpkin and stew for another half an hour.
And here is another recipe for a delicious vegetable dish. You will need:
- one carrot;
- three to four cloves of garlic;
- one bulb;
- one hundred milligrams of sour cream or cream;
- one hundred and fifty milligrams of soy sauce;
- spices.
The pumpkin is cut into cubes or cubes, put in a saucepan and poured soy sauce. Then spices are added. Be sure to use nutmeg and turmeric (half a teaspoon, no more). Finely chopped garlic is also added here and left (not on fire) for fifteen minutes. While the pumpkin is marinating, lightly fry the onion cut into half rings and grated carrots separately in a pan. Fry until cooked, then spread the vegetables in a separate bowl.
The pumpkin is stewed in the same pan. When you lay out the pumpkin, then leave half the marinade in a bowl, it will not come in handy. Stew the pumpkin for exactly fifteen minutes, then add ready-made onions and carrots, as well as sour cream. Mix everything and simmer for exactly five more minutes. The dish is ready.
To prepare the following recipe you will need:
- four hundred grams of peeled pumpkin;
- one large tomato;
- one bulb;
- spices to taste.
Onion should be cut into small cubes and fried in oil until transparent. Then you should add the grated tomato and your favorite spices, for example, Provencal herbs. All ingredients are stewed for five minutes, then add the pumpkin, cut into cubes. Stew under a closed lid for exactly fifteen minutes.
Pumpkin can be cooked on its own, without adding meat or vegetables. The result is a dish that can serve as a side dish. For this you will need:
- three hundred grams of peeled pumpkin;
- a tablespoon of butter;
- one hundred milligrams of milk;
- a little cinnamon.
Tomato juice is poured into a saucepan with a thick bottom, vinegar and spices are added to taste. As soon as the juice boils, put the diced pumpkin into it. On low heat, with the lid open, stew the pumpkin until cooked. At the end add chopped dill or any other greens. It is desirable that a small amount of juice remains in the finished dish, this will give it a special taste. The dish should be cooled by keeping it in the refrigerator for several hours. Then it can be served at the table.
Fans of various sweet dishes will definitely appreciate the following cooking method. It will need the following ingredients:
- five hundred grams of peeled pumpkin;
- three apples;
- handful light raisins and dried apricots;
- a little cinnamon;
- two to three tablespoons of liquid honey.
To prepare this dish, it is better to take a nutmeg variety of pumpkin, as it is more tender and sweet. Diced pumpkin is stewed for fifteen minutes in a small amount of water. Apples are cut into cubes, dried apricots are cut into pieces arbitrarily. Apples, raisins, dried apricots and cinnamon are added to the pan, stew all together for fifteen minutes. Then add honey or sugar, remove the dishes from the heat.
This dish is best served when it has completely cooled down.
Note to the owner
In conclusion, it is worth giving some interesting and useful tips for all those who love pumpkin and appreciate its benefits.
- In order to enjoy even in the cold season delicious dish from a pumpkin, it is worth freezing a summer variety of a vegetable. It is better to immediately peel the fruit and cut it into pieces of the desired size.
- If the pumpkin is stewed with meat, it should be added literally fifteen minutes before the end of cooking. Otherwise, it will become too soft, and the taste of the finished dish will not be so pleasant and rich. The same goes for vegetable dishes- pumpkin is best added last.
- The fruit of medium weight (three to four kilograms) is best suited for stewing.
- Don't throw away the seeds. Dried and peeled, they can be added to salads, stir-fry or soups.
- Since pumpkin does not release much liquid during cooking, be sure to have vegetable or meat broth ready while simmering.
You will learn how to cook stewed pumpkin in Indian style in the next video.
There were pies, cereals too. And the stew?
How, have you ever tried vegetable stew with pumpkin?!
Well, it's easy to fix - the components, like in any other stew, are cooked on the fly, and eaten almost faster.
Vegetable stew with pumpkin - general principles of cooking
Pumpkin vegetable stew can be stewed in a deep thick-walled pan, or a slow cooker, baked in an oven in clay pots or in a sleeve.
In cooking, almost any vegetable is used, always on hand, both fresh and frozen. Vegetable stew with pumpkin is often cooked with cabbage, zucchini, potatoes, eggplant, sweet peppers, and beans. Often, tomatoes, mushrooms, peas, poultry meat are added to it. The constant components of any vegetable stew are carrots and onions.
Preliminary preparation of vegetables consists in thorough washing under water, peeling and chopping. They are cut into cubes or cubes, trying to maintain a single size - no more than one and a half centimeters.
Eggplants added to the dish require separate preparation, pieces of the vegetable must be soaked in saline, or kept for a short time, sprinkled with salt. This will help get rid of the bitterness characteristic of this vegetable.
When stewing, products are laid in a certain sequence, starting with those that take longer to cook. Pumpkin is laid almost at the end. In a slow cooker, the dish should be cooked in two modes. First, the products are fried in the baking mode, after which they are brought to readiness on the “Extinguishing” option. With cooking in the oven, everything is much simpler: all the ingredients are placed in a container intended for baking and cooked at 180 degrees, the time indicated in the recipe.
Vegetable stew is delicious both hot and chilled. It can be served on its own or with a side dish. In its quality, boiled potatoes or mashed potatoes made from it are best suited for such a dish.
Stewed vegetable stew with pumpkin in a frying pan
Ingredients:
400 gr. already peeled pumpkin;
300 gr. white cabbage;
small eggplant;
Medium-sized carrot - 1 pc.;
120 ml of thick tomato juice;
Two bulbs;
Sweet pepper pod;
a teaspoon of curry;
Spicy pepper, finely ground - 1/4 tsp;
Frozen sunflower oil;
Incomplete spoonful of cumin;
Sugar - 1.3 tablespoons.
Cooking method:
1. Cut the peel from the eggplant, and cut the flesh into centimeter cubes. Salt, mix, put in a colander and put it in a bowl. After half an hour, rinse the pieces under running water and pat dry with a towel.
2. Chop the cabbage into thin short strips. Cut carrots and pumpkin into small cubes. To make the dish look harmonious, their size should not differ significantly from eggplant.
3. Cut the bulbs and bell pepper freed from seeds into medium-sized slices of approximately the same size.
4. Pour about 30 grams into a wide and tall pan sunflower oil and heat well over low heat. Dip chopped carrots and onions into it and fry, stirring systematically, until the pieces of carrots soften.
5. Add cabbage, lightly salt and continue to cook, without removing the lid, until the cabbage settles. Add to vegetables tomato juice, stir and bring to readiness without covering the pan with a lid.
6. Transfer the vegetables stewed with tomato to a bowl, and pour a little oil into the pan and as soon as it is hot, lower the dried eggplants. Immediately add chopped bell pepper and pieces of pumpkin pulp.
7. Season everything with spices, you can choose at your own discretion, although it is recommended to use the cumin, curry, ground red pepper offered in the recipe, mix and simmer over low heat for a quarter to 1/3 hour.
8. Mix softened vegetables with previously fried ones and adjust the taste of the stew by adding salt and sugar. Simmer the dish over medium heat for about two minutes and remove from the stove.
Recipe for pumpkin stew with vegetables and meat for a slow cooker
Ingredients:
Half a kilo of pork pulp;
A kilogram of potatoes;
Small carrot - 1 pc.;
400 grams of mature pumpkin;
Large bulb;
Two red fleshy tomatoes;
Garlic - at least 3 cloves.
Cooking method:
1. Cut off all the films from the meat, rinse the piece well cold water, dry and cut into pieces of arbitrary shape.
2. Put the pulp into a dry multicooker bowl and, stirring, fry in the baking mode for 20 minutes.
3. Peel potatoes, onions, garlic and carrots. Thinly cut the onion into half rings, finely chop the garlic cloves with a knife. Cut the carrots into centimeter cubes, and the potatoes into medium-sized, not too thin slices.
4. Transfer all the chopped vegetables to the meat, pepper and season a little with spices, mix and, without changing the regime for another seven minutes, continue cooking.
5. Cut the tomatoes from the side of the stalk, scald with boiling water and remove the peel using the back side of the knife blade. Cut the pulp into small slices and send to the bowl.
6. After waiting 10 minutes, add pumpkin and potatoes cut into centimeter cubes. Salt immediately and pour 200 ml of warm water. Switch the multicooker for an hour and a half to the "Extinguishing" mode.
Simple vegetable stew with pumpkin and canned beans
Ingredients:
600 grams of pumpkin without peel;
Onion - 1 head;
Half-liter jar of canned white beans;
600 gr. young zucchini;
A bunch of ordinary garden parsley;
Two sweet peppers;
Half a glass vegetable broth or water;
40 ml frozen vegetable oil.
Cooking method:
1. Cut the pulp of zucchini and pumpkin, trying to maintain the same size.
2. Chop the onion into small slices, cut the peeled pepper into medium-sized square pieces.
3. In vegetable oil until soft, first fry the onion and immediately add chopped pumpkin, pieces of zucchini and Bell pepper.
4. After stewing the vegetables over low heat until fully cooked, add the washed canned beans, finely chopped parsley. Season the stew with your favorite spices, salt to taste and, after mixing well, simmer under the lid for a couple of minutes.
5. Remove from heat and let stand for half an hour before serving to infuse the stew.
Vegetable stew with pumpkin in sour cream sauce baked in pots
Ingredients:
5 large potatoes;
300 gr. cauliflower, frozen or fresh;
Sour cream 20% fat - 200 ml;
One large carrot;
Six tablespoons of green peas;
400 grams of pumpkin;
Two eggs;
250 grams of hard cheese.
Cooking method:
1. Peel the potatoes thinly and cut into slices or quarters with a sharp knife. Peel the pumpkin thinly, remove the seeds. Cut carrots and dense pulp into thin sticks.
2. Combine all chopped vegetables in a large bowl, add cabbage florets and mix.
3. Arrange cooked vegetable mix in clay pots, pour 50 ml of vegetable broth or filtered water into each and place in the oven for 40 minutes. The cooking temperature is 180 degrees.
4. Pour eggs into sour cream. Whisk lightly sour cream filling until smooth and pour it over the vegetables baked in pots. Add green pea and place the containers in the oven for another 40 minutes.
5. Sprinkle the stew with grated cheese, and when the melted cheese crumb is well browned, remove the pots from the oven.
Pumpkin ragout with vegetables and mushrooms
Ingredients:
A kilogram of pumpkin without peel and seeds;
Two large bitter bulbs;
Large carrot - 2 pcs.;
Two bell peppers;
10 large champignons;
Half a liter of decoction or drinking water;
Red small tomatoes - 6 pcs.
Cooking method:
1. Tomatoes for 2 minutes. dip in boiling water, then remove and immediately place in cold water. Make an incision near the stalk and remove the peel from the tomatoes.
2. Peeled sweet peppers and onions thinly cut into slices. Grate the carrot into a large grater, and cut the pumpkin pulp into medium-sized cubes.
3. In warm vegetable oil, lightly fry the onion along with the carrots. Add thin plates of mushrooms and continue to cook until the juice that has come out of them has evaporated.
4. As soon as the vegetables and mushroom pieces begin to brown, add sweet pepper and pumpkin. Add a little salt, stir well and leave to stew at a moderate temperature. Do not forget to stir the vegetables, add water or broth if necessary, otherwise they will burn. There should not be a lot of liquid, it should only slightly cover the cooking vegetables.
5. After half an hour, add crushed garlic and chopped tomatoes to the stew, mix thoroughly and boil slowly. Then turn down the heat, lightly salt the dish, taking a sample, pepper and bring to readiness - complete softening of the vegetable pieces, at the lowest heat.
Vegetable stew with pumpkin and chicken baked in the sleeve
Ingredients:
1 kg chicken fillet or a whole chicken;
Half a kilo of pumpkin;
Two small carrots;
Medium-sized eggplants - 500 gr.;
Large bulb;
Half a kilo of young zucchini;
A couple of cloves of garlic;
One third of a teaspoon of pepper, crushed in a mortar;
Lavrushka - 3 leaves.
Cooking method:
1. Rinse the chicken carcass or fillet thoroughly with water. If you took a fillet, cut it into 2 cm cubes, chop the whole carcass into small portions.
2. Remove the skin from eggplant and zucchini, and cut the flesh into medium-sized pieces, into cubes of the same size.
3. In the same way, chop the pumpkin without peel and seeds, and dissolve the carrot into thin rings.
4. Put all the chopped foods in one bowl. Add a tablespoon of table salt, parsley and ground pepper, mix thoroughly.
5. Fold the mixed chopped ingredients into the baking sleeve and tie the free edge tightly.
6. Transfer the filled sleeve to the roaster, pierce the film with a needle in different places and place in a preheated oven.
7. Bake vegetable stew for an hour, then remove, carefully cut the top of the sleeve and arrange the finished dish on plates.
Vegetable stew with pumpkin - cooking tricks and useful tips
So that the dish has a presentable appearance and does not turn into porridge during long-term stewing, cut all the vegetables into pieces of the same size, do not chop or violate the sequence of laying the products.
Be sure to wash eggplants soaked in salt to remove bitter salt residues from them. Salt vegetable stew with pumpkin when adding eggplant should be carefully, taking a sample, otherwise you can oversalt.
It is often necessary to add liquid to vegetable stew with pumpkin. It is not necessary to use water, add meat, not too fatty, broth or lean vegetable broth - the dish will turn out much tastier.
