Ready to eat Deep-Fried Wontons with thai sauce

Appetizer

Crispy Pork Wonton – Chinese

I have been wanting to try out the crispy version of Chinese deep-fried wontons ever since the time I have eaten these at a local food court in Singapore. They are crispy and delicious which makes it a perfect homemade appetizer for potluck parties.

One can just buy these store bought wonton wrappers or wonton pastries and store them in the freezer for long, remove when you want to use them as many as you need leaving the rest back in the freezer. The filling can be prawns, spinach, pork, chicken, tofu, cheese etc of your choice. Sometimes chopped fresh water chestnut is also used to mix with the fillings. For greens make sure to squeeze out any extra amount of water before using it for filling.

Related Wonton recipe:

Pork wonton soup recipe

Preparation time: 20 -25 minutes

Cooking time: 10 minutes

Serves: 2

Ingredients

Pork mince – 250 g

Wonton pastry or wrapper – 35 to 40

Oil for deep-frying

Soya sauce – 3 tbsp

Sesame sauce – 1 tbsp

Spring onions – 15 g, finely chopped

Water for sealing

Directions

1. Prepare the wonton filling.

Take a bowl, add soya sauce, sesame oil and spring onions. Mix together beef mince and toss to coat well.

beef mince with sauce

2. Place a teaspoon of the mince mixture in the centre of each wonton pastry. Keep a small bowl of water and apply water to seal them as shown below.

3. Heat a deep-bottomed container with 2-inch oil. Once heated, drop each wonton in hot oil and fry till light brown turning sides.

4. Serve them with thai chili dip.

Stay Healthy!

June 6, 2018

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Pork

0

Pork Lettuce Wraps

Pork mince can be used for different types of meals such as preparing meatballs, fillings for wonton soup, patties etc. Hence its versatile.

This recipe of adding greens in your everyday diet is a healthier choice. Pork mince goes very well with lettuce with a juicy intense flavor of sweetness, spiciness and tanginess. I would definitely make my lettuce wraps often as it is less time-consuming and also a great idea to make use of greens.

Preparation time – 15 minutes

Cooking time – 35 to 40 minutes

Serves: 4+

Ingredients

Pork Mince – 500 g

Lettuce – big bunch

Cumin / jeera seeds – 1 tsp

Onion – 1 large, finely chopped

Garlic cloves – 4 large, finely chopped

Ginger – 1 inc long, finely chopped, same quantity as garlic

Tomatoes – 2 medium, finely chopped

Cumin powder – 1/4 tsp

Coriander powder – 1 tbsp

Garam masala powder – 1 tsp

Pepper powder – 1 tsp

Chilli powder – 1 tbsp

Carrot – 70 g , medium size peeled and grated

Green / Red bell pepper (paprika) – small, finely chopped

Nandos Peri-Peri chili Sauce (mild) – 3 tbsp, choice of spice level

Tomato ketchup – 1 or 2 tbsp depending on sweetness

1 large Lime for garnish (RECOMMENDED), cut into quarter slices

Directions

Initially prepare the first 6 ingredients and leave the rest for later to save time.

1. Heat a large wide saucepan with olive oil on medium-high heat and toss in the cumin seeds. Fry for a minute then add onion and fry till translucent.

cumin_onion

Meanwhile you can start preparing the carrot and peppers while the onions cook.

2. Add chopped garlic and ginger. Fry for a few seconds on medium-high until the raw smell goes away. Add chopped tomatoes and pinch of salt. Stir fry until the tomatoes get cooked and slightly mushy (adding salt makes the process of cooking tomatoes slightly faster).

garlic_tomatoes

3. Add mince pork and all the spices such as cumin, coriander, garam masala, pepper and chilli powder. Mix and stir-fry for 3 – 4 minutes on high heat turning them slightly brown.

Spices into pork mince

4. Add nandos sauce, Mix. Toss in bell peppers and shredded carrots. Mix and Cook for another few minutes.

Lastly, drizzle some tomato ketchup. Mix well and let it soak in the juices for another 2 minutes. Turn off heat.

Sauces

5. Clean and wash the lettuce leaves 5 to 7 large leaves or if the leaves are small combine 2 leaves. Dry them with a kitchen towel and spread the pork mince over the leaves.

Pork Lettuce Wraps

Drizzle generous amount of lime over the minced pork and enjoy. Garnishing with lime gives it a distinct tangy, spicy and sweet flavor which I really enjoyed.

lettuce wraps

Serve it as a side with rice or have it as an appetizer.

Stay Healthy!

January 15, 2018

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Fish fillet Recipe|No-Bake| Delicious Sweet Aroma

Seafood

0

Fish Fillet Recipe

No-bake recipe of dory fish fillet seasoned and coated with egg, flour and breadcrumbs. One can serve these as party snacks with tartar, mayonnaise or mustard dips. For accompaniment as mains serve them with some greens. An even easier and quick way is making a fish fillet sandwich or serving them on a slice of baguette topped with sauce during a weekend get-together party.

Preparation time: 25 minutes

Cooking time: 5 minutes

Serves: 2

Ingredients

Vegetable oil for deep frying

Dory Fillet – 1 large, salted and sliced as shown below

Eggs – 2, lightly whipped and salted

All-purpose flour – 1/2 cup or more as required to coat

Breadcrumbs – 1 cup

Directions

1. Sprinkle some salt over the fillets and cut the fish fillet into long diagonal strips of 2 cm / 1.5-inch wide using a long sharp knife.

2. In one shallow bowl whisk 2 eggs with a fork, add 1/4 tsp salt. In a zip-lock bag with flour, season lightly with salt. Place breadcrumbs in another bowl.

Whisked Egg, Flour in a zip-lock bag & Breadcrumbs

3. Dip fish strips into the egg, coat well turning sides. Place few of them in the bag containing flour and shake to coat.

Dip them again in egg.

Lastly, coat them with breadcrumbs. Place them on a plate.

4. Heat 1-inch oil in a deep-bottomed container on medium (induction #6). When its hot enough a small piece of breadcrumb sizzles. Add the fish strips in batches not to overcrowd.

Fry for a minute and turn side until it turns slightly dark brown. Drain using a slotted spoon on a kitchen paper towel.

5. Serve hot with lemon wedges or sauces of choice.

I made this while I was home alone so I got the idea of quickly making a sandwich from these fish fillets. Since I had wholegrain bread stored in my fridge, I just toasted it in the pan lightly for 2 mins each slice and spread it with mustard sauce topped with cherry tomatoes stuffed with fish fillet. This was filling and was quick and easy. You can also add some pickles and veggies to make it a perfect low-cal meal. If your having a party at home serve it in small portions to make an elegant appetizer.

More Seafood recipes hover and click below:

Fish Fillet with Couscous 🐟

Fish Fry Chili Paste (Meet-Mirsang) 🐟

Coconut Shrimp Fry 🦐

Sweet Chili Prawns 🦐

Prawn with Coconut Milk 🦐

Thank you for visiting Delicious Sweet Aroma! – Sherryl ☺

Stay Healthy!🌻💐

November 22, 2017

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Mangalorean food / South-Indian

0

Spicy Clam Recipe – Mangalorean Style

Every time I see Clams, it reminds me of one my childhood memories of Mangalore visiting the beach during summer foraging for clams. When the tide rises the live clams that burrow in the sand come out and we dig in to catch them before they rebury themselves as they follow the waves. That day we caught large ones so pretty with beautiful designs on them I wished I could return them back to the sea. Those days are truly treasured!

Mangalore, famous for its seafood, is known for variety of local seafood delicacies. This recipe of spicy clams is also known as Kube Sukkhe (Clam dry) in konkani prepared with a common spice mix powder bafat which I always use in other recipes.

Preparation time: 5 minutes excluding cleaning time

Cooking time: 20 minutes

Serves: 3

Ingredients

Fresh live clams – 1 kg

Olive oil – 2 tbsp

Mustard seeds – 1 tsp

Garlic cloves – 3, finely chopped

Onion (medium) – 1, thinly diced

Bafat powder / Fish powder – 3/4 tbsp

Tamarind – 3 seeds or 1 tsp paste

pinch of salt

Grated coconut – 1/4 cup

Directions

> How to clean Clams ?

+ If you buy fresh clams, place them in a large pot with cold water (tap water). The water must be a few inches above the top of the clams.

+ In a while you will notice them opening slightly or moving. Dipping them in water allows them to remove any sand or dirt within the shells.

+ Allow to sit for an hour. Then drain and rinse. Fill with a fresh batch of water. Soak for couple of minutes say 15 minutes. This will allow to get rid of any more particles of grit and sand.

+ Drain and rinse of any dirt. Set aside.

+ If you notice any cracked or damaged shells throw them in the garbage.

+ Observe each shell carefully. Any clam with open shells tap them with your fingers gently. If they do not close, they are likely to be dead so throw them out.

1. Heat a large pot with olive oil on medium heat and add mustard seeds. Once they sputter add chopped garlic and onions. Fry them for a couple of seconds.

Ingredients for Clam recipe

2. Add bafat or any seafood powder. Toss in grated coconut and tamarind water or paste with a pinch of salt. Stir-fry for 3-4 minutes. Do not add any water or any more salt.

Clam ingredients | Easy recipe

3. Now, add the clams. Do not mix when the clams are closed. Cover and cook on medium for 5 minutes.

Cooking Shells | How to cook Clams

4. After 5 minutes if you notice they all have opened.

How to cook Clams | Easy cooking | Hungry?! That's what I made!

Mix to combine with the spice mixture. Turn off heat after a minute.

Spicy Clam Recipe | Easy | Mangalorean Style

Clam Recipe | South-Indian | Delicious Sweet Aroma

For more recipes on seafood click on the recipe below:

Flower Crab Recipe

Sweet Chilli Prawns

Black Pomfret Curry (Facebook link w/o pics)

Prawns with coconut milk

Coconut Shrimp Fry

If you have subscribed to my posts please follow my Facebook page>> Delicious Sweet Aroma << for any future updates on this site. Thank you for visiting!

Stay Healthy!

September 15, 2017

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Vegetarian

0

Pan-Fried Zucchini

I’m trying creative ways to make my vegetarian dishes pleasing and delicious after realizing that meat is what we cannot live without. And, we are missing out couple of servings containing vegetables and greens🌿 in out diet so this recipe was easy to prepare as a substitute of meat.

I always stir-fried zucchini by seasoning it with pepper in a simple way to reduce cooking time for a couple of minutes. Then, I got bored with it, so I found a new way of adding some flour to grated zucchini with spices and shallow frying it. Just a few ingredients in less than 20 minutes. There you go! Probably, next time I’ll try using the oven to test on the texture and crispness👍.

Preparation time: 7 Minutes

Cooking time: 10 – 15 minutes

Makes: 15

Ingredients

Vegetable oil for shallow frying

All-purpose flour – 90 g

Corn flour – 40 g / 1 1/2 cup

Pepper powder – 1 tsp

Chili powder – 1 tsp

Paprika powder – 1 tsp

Ginger-Garlic paste – 1 tbsp

Grated zucchini – 175 g

Salt

Directions

1. Mix together all-purpose flour, corn flour, pepper, chili, paprika powder, ginger-garlic paste. Add zucchini and some salt. Mix well without adding any water.

Zucchini tends to release water as you mix. It will be very sticky so if possible try mixing using your hands.

Ingredients for Zucchini Recipe | Easy Vegetarian side | Delicious Sweet Aroma

2. Heat some oil in a pan on medium-high. Drop some amount of the batter using a spoon.

3. Flip side after 2 minutes. Shallow fry for couple of minutes until it turns lightly brown or crisp and non-sticky.

Shallow frying Zucchini | Veg recipe | Delicious Sweet Aroma

4. Strain them on kitchen paper towels. Serve hot as sides or snack.

Zucchini | Pan fried Vegan, Vegetarian sides| Hungry?! That's what I made!

Pan-fried Zucchini | Vegan | Vegetarian sides

Related Vegetarian Recipes:

Raw Jackfruit Dry in Clay Pot

Mushroom Soup 🍄

Curry of Drumsticks

Pan-Fried Breadfruit Recipe

Please do not forget to check my FB page >> Delicious Sweet Aroma<< On updates related to this site. Like or comment on the above to make sure you do not miss my posts and recipes.

Hope to see you again! Until then 👋👋👋 lots of love ❤

✍Sherryl

Stay Healthy!

September 4, 2017

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Coconut Shrimp Fry Recipe | Delicious Sweet Aroma

Seafood

0

Coconut Shrimp Fry

It’s been far too long since I’ve deep-fried food and had a crazy craving for some seafood. Shrimp fry with a lovely twist of coconut and breadcrumb mix was a great treat.

Coconut Shrimp Fry 🍤 has a delicious coating of sweetness and light crunch. Although I had fresh grated coconut I wanted to try out the dry desiccated coconut 🥥. It’s available in most supermarkets especially when fresh coconut is not available locally.

For the two of us it was a good amount of shrimps as a side. I prefer buying fresh shrimps than the pre-packed peeled ones as I am always not too sure how fresh they are.

Preparation time: 15 minutes(excluding marination & peeling)

Cooking time: 20 minutes

Ingredients

Shrimps medium large – 500 g (with shell), peeled with tail intact

Vegetable oil for deep-frying

Marinade

Coconut milk – 250 ml

Red chili powder – 1 tbsp

Coriander leaves – 3 stems, finely chopped

Oregano – 1 tsp

Salt – 1/2 tsp

Coating

All-purpose flour – 1 cup or as needed

Egg whites – 4 small, lightly whisked

Desiccated coconut (dry) – 3/4 cup

Breadcrumbs – 3/4 cup

Directions

1. In a medium bowl, mix the coconut milk, chili powder, oregano, salt, coriander leaves. Add the shrimps soaked in the mixture. Cover with plastic wrap and refrigerate for 1 hour.

After an hour, discard the marinade.

marination for shrimp fry with coconut milk and spices

2. Place flour in one plate, egg-whites in another with a pinch of salt and in the third place the coconut and breadcrumb mixture (equal portions of both).

Coat the shrimps first in flour, remove excess flour. Dip it in egg white and then coat it with coconut-breadcrumb mixture.

Shrimp coating for deep-frying

3. In a large deep-frying pot, pour enough oil at a depth of 2 inches. Heat at a temperature by testing the oil.

Fry in batches, add coated prawns to hot oil turn side in 2 mins and fry until it changes color or cooked through. Do not overload the pot while frying.

Deep-Fried coconut shrimp recipe | Hungry?! That's what I made!

Serve with any sauce of your choice. We had it with a quick dip of yellow mustard sauce.

Coconut Shrimp Fry

More recipes on Seafood hover on the recipe and click below:

Garlic Shrimp Fry

Prawn Fried Rice Recipe

Squid with Coconut Milk

For any updates on this page or website please follow the Fb page ➡www.facebook.com/delicioussweetaroma/

If you like my page I am looking forward to hear your views on my recipes ✍ 😇. Wishing you a lovely weekend🌞. Stay Healthy!

August 11, 2017

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Mushroom Soup | Easy creamy soup | Delicious Sweet Aroma

Vegetarian

0

Mushroom Soup

Even in this sweltering heat, one weekend evening, we went to a small local restaurant to have something very light and ordered steaming hot mushroom soup served in a paper cup. It was thick, delicious and satisfying. Since then, I wanted to try it and I finally made it.

Mushrooms | Soups | Delicious Sweet Aroma

I bought these fresh huge mushrooms and I believe they are called as Shiitake Mushrooms which were so pretty and beautiful that couldn’t help taking pictures of it.

Mushrooms | Recipes | Delicious Sweet Aroma

Brown Mushrooms | Shiitake | Delicious Sweet Aroma

Mushroom soup is easy to make and is warm, creamy, and comforting. This soup can be incredibly filling and can be easily eaten as a stand-alone meal or with a piece of crusty bread. It is also a healthy replacement of meat.

Preparation time: 10 minutes

Cooking time: 25 minutes

Appliance Required: Blender/food processor

Ingredients

Butter – 2 tbsp

Mushrooms – 12, thinly sliced

Onions – 1 medium, thinly diced

Salt as required

Cream – 3 tbsp , or veg stock

Water for consistency or veg stock

Directions

1. Melt butter in a medium pot on medium-low heat. Add onions, fry for 2 – 3 minutes till translucent.

Onions for flavor, Mushroom soup

2. Add the mushrooms and mix. Cover and cook on medium for at least 7- 10 minutes.

Mushroom ready for cooking | How to cook by Delicious Sweet Aroma

It must be soft. Turn off heat and let it cool for a while.

Cooking Mushrooms for Soup | by Delicious Sweet Aroma

3. Put the contents in a food processor or blender with 1/2 cup of water. Process on medium speed until smooth.

Mushroom puree | Soup | by Delicious Sweet Aroma

4. Add the pureed mushroom into the same pot with cream or 1 1/2 cup vegetable stock along with some salt. It will have a slight change in color from dark to light color.

Cream for mushroom soup | Delicious

Bring to a boil by reducing heat and simmering uncovered for 3-4 minutes. Serve hot

Mushroom Soup | Easy creamy soup | Delicious Sweet Aroma

Note:

*I haven’t added any veg stock as I ran out of it. Hence I replaced it with water and a bit of cream for creamy flavor.

Do share your views on my posts or similar recipes you have tried. Love to hear from you. Have a relaxing weekend!

Stay Healthy!

July 14, 2017

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Pork

0

Pork Ribs Recipe

It is my first preparation of a marinade for pork ribs which turned out as good as I expected. Previously, I had prepared pork ribs but it lacked some ingredient and marination time was less which is why I was reluctant to post it until now. I realized that this recipe turned out just the way I wanted. The excess marination gives it a nice roasted flavor with delicious, sweet and aromatic spice blend.

When marinating I initially thought the tomato ketchup would make it too sweet but it actually wasn’t sweet as it had a combination of other flavors. I really wouldn’t need to buy ready-made marinated pork ribs from the supermarket anymore, which I used to before, and they turned out too salty for me. This recipe just requires a few spices and its ready for the following day. It’s a perfect recipe even for a barbecue party and all you have to do is marinate the pork ribs few hours in advance.

Preparation time: 5 minutes (excludes marination)

Cooking time: 25 minutes

Ingredients

Pork ribs – 1 kg (1 lb 4 oz)

Vegetable oil / Olive oil – 1 tbsp

Garlic clove – 1 big, cut into half (or you can also add 1/2 tsp paste to the marinade & skip adding garlic clove when frying)

For marinade

Tomato ketchup – 2 tbsp or more if required depending on sweetness

Light soya sauce -2 tbsp

Chili powder – 1 tsp

Turmeric powder – 1/4 tsp

Pepper powder – 1/2 tsp

Paprika powder – 1 tsp

Nandos peri-peri garlic sauce / sweet chili sauce – 1 tbsp

Salt -1/4 tsp

Directions

1. Wash the pork ribs and cut them into individual ribs.

raw pork ribs

2. Combine all the ingredients under marinade in a large non-metallic bowl.

marinade for ribs

3. Place them in a sealed zip-lock bag overnight or for 24 hours. Make sure you use all the excess marinade when placing them in zip-lock bags.

marinade for ribs sealed in a zip-lock bag for 24 hours

4. Heat a pan with 1 tbsp of oil, add garlic clove and fry it in the oil for 1 minute. Toss in the ribs along with the marination. Fry each side tossing and turning every 1 minute. Fry for 5-7 mins.

pan-fry for few mins before placing in the oven

5. In an oven set at 200 degrees Celsius (395 degree Fahrenheit). Put the ribs at the center on the oven rack. Set on Grill mode if you using an electric oven. Cook for 15 – 20 minutes turning the side once after 12 minutes.

6. Once its nicely roasted or browned, remove them from the oven and serve.

roasted pork ribs in the oven

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October 31, 2016

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Beef

3

Beef Cutlet

This Beef cutlet recipe specifically reminds me of my childhood, when my Mom used to make occasionally. It has has been one of my favorites in my book of recipes for years since I’ve been away from home.

It can be a light afternoon snack, appetizer or a side. They are best when served hot, and you can’t resist the aroma that circulates from the kitchen to the entire home.

Preparation time: 15 minutes

Cook: 15 minutes

Makes: 12 cutles

Ingredients

Minced beef – 250 g

Vegetable oil for deep or shallow frying

Medium Onion – 1, chopped thinly

Ginger – 1 tsp

Garlic – 1 tsp

Green Chili – 1, chopped

Pepper powder – 1 tsp

Garam Masala powder – 1 tsp

Egg – 1

Salt – 1/2 tsp

Bread Crumbs – 1/2 cup or as required (optional, see notes)

Directions

1. Wash the minced beef in a strainer and squeeze out all the liquid possible. Transfer it into a separate container and prepare the rest of the ingredients.

beef mince

2. Combine onion, ginger, garlic, green chili, pepper powder, garam masala powder, salt.

Step2_IMG_3403

Add 1 whole egg.

Step2a_IMG_3404

3. Mix together everything. Make these into little patties with even thickness.

Step3_IMG_3405

Step4_IMG_3425

4. Coat them with breadcrumbs on each side. Tap for any excess breadcrumbs.

Step5_IMG_3428

5. Heat vegetable oil in a deep frying pan. When its hot enough, place the prepared beef patties in oil without overcrowding it. Brown on each side turning gently.

Step6_IMG_3441

6. Fry for 3 – 4 minutes on medium. Remove, place it on paper towels.

Serve hot with tomato ketchup.

Main_IMG_3469

Note

* Breadcrumbs are an option for crispiness. You can skip the breadcrumbs but still have a good flavor.

Stay Healthy!

August 12, 2016

3 Comments

Soups

0

Pumpkin Soup

Pumpkin soup – Is very delicious and refreshing especially on a cold day. It can be made completely from scratch.

The pumpkin must be very ripe for the best pumpkin soup. Its skin has a deep solid color (orange in most varieties). So when buying make sure of this: When you thumb the pumpkin, the rind will feel hard and it will sound hollow. Press your nail into the pumpkin’s skin, if it resists puncture but dents, it is ripe.

Preparation time: 20 minutes

Cook time: 30 minutes

Ingredients

Butter – 3 tbsp

Pumpkin – 800 g, cut into small cubes without skin, deseeded

Garlic – 2 cloves

Ginger – 1/2 tbsp

Onion – 1 medium, chopped

Salt – 3/4 tsp

Turmeric – 1/4 tsp

Coconut powder – 3 tbsp, mixed with 1 half cup of hot water/ required

Chicken stock cube – 1, mixed in 1 cup hot water (optional)

Chicken Stock cube

Lime – 2 tbsp

Olive oil – 1 tbsp

Directions

1. Take a skillet.On medium heat add butter, wait till it melts.

2. Once its melted, add onions, ginger & fry till translucent or soft (takes 2-3 mins). Careful not to brown them.

3. Add pumpkin.

Let it cook on medium for 10 – 15 minutes till soft and slightly mushy with constant stirring (covering and constantly stirring makes it faster, but make sure you have eyes on it the whole time).

Step2_IMG_2759

4. Add garlic, turmeric & salt.

Step32_IMG_2769

Step31_IMG_2765

5. Then, add chicken stock, coconut powder-water mix.(its not in the picture but you will have to add hot water)

Step41_IMG_2768

coconut powder

Stir well for 2 mins or until boil & turn off the heat. Allow it to cool. Its best to cool completely before adding it to a blender.

Step5_IMG_2771

6. Blend the above mixture in batches (I made batches of 3 and added 2 cups of water with coconut-powder into the pumpkin mix when blending) & pour it into a pot.

Step61_IMG_2795

7. Heat the pot for a minute or two.

When Serving:

Add lime and olive oil into the puree of pumpkin. Mix well and serve hot.

Step62_IMG_2816

Stay Healthy!

June 28, 2016

0 Comment

Tag: Appetizer

Related Wonton recipe:

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

More Seafood recipes hover and click below:

Ingredients

Directions

> How to clean Clams ?

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

Preparation time: 15 minutes

Cook: 15 minutes

Makes: 12 cutles

Ingredients

Directions

1. Wash the minced beef in a strainer and squeeze out all the liquid possible. Transfer it into a separate container and prepare the rest of the ingredients.

2. Combine onion, ginger, garlic, green chili, pepper powder, garam masala powder, salt.

Add 1 whole egg.

3. Mix together everything. Make these into little patties with even thickness.

4. Coat them with breadcrumbs on each side. Tap for any excess breadcrumbs.

5. Heat vegetable oil in a deep frying pan. When its hot enough, place the prepared beef patties in oil without overcrowding it. Brown on each side turning gently.

6. Fry for 3 – 4 minutes on medium. Remove, place it on paper towels.

Serve hot with tomato ketchup.

Preparation time: 20 minutes

Cook time: 30 minutes

Ingredients

Butter – 3 tbsp

Pumpkin – 800 g, cut into small cubes without skin, deseeded

Garlic – 2 cloves

Ginger – 1/2 tbsp

Onion – 1 medium, chopped

Salt – 3/4 tsp

Turmeric – 1/4 tsp

Coconut powder – 3 tbsp, mixed with 1 half cup of hot water/ required

Chicken stock cube – 1, mixed in 1 cup hot water (optional)

Lime – 2 tbsp

Olive oil – 1 tbsp

Directions

1. Take a skillet.On medium heat add butter, wait till it melts.

2. Once its melted, add onions, ginger & fry till translucent or soft (takes 2-3 mins). Careful not to brown them.

3. Add pumpkin.

Let it cook on medium for 10 – 15 minutes till soft and slightly mushy with constant stirring (covering and constantly stirring makes it faster, but make sure you have eyes on it the whole time).

4. Add garlic, turmeric & salt.

5. Then, add chicken stock, coconut powder-water mix.(its not in the picture but you will have to add hot water)

Stir well for 2 mins or until boil & turn off the heat. Allow it to cool. Its best to cool completely before adding it to a blender.

6. Blend the above mixture in batches (I made batches of 3 and added 2 cups of water with coconut-powder into the pumpkin mix when blending) & pour it into a pot.

7. Heat the pot for a minute or two.

When Serving:

Add lime and olive oil into the puree of pumpkin. Mix well and serve hot.

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