Foodie Workz

This is yet another attempt to try something different with the pumpkin/squash.  I prepared these parathas with some butternut squash one of my favorites in the squash group.  This again goes to my own event "Cooking For Kids - Pumpkin/Squash" started off by  Kalyani . 2 cups flour 1 cup of cubed squash 1/2 handful of cauliflower stalk coriander leaves plus stalk handful 1 tsp coriander powder 1/2 tsp cumin powder 3 big garlic cloves 1 to 2 tsp chopped green chillies 1/4 tsp red chilli powder 1/4 tsp amchur powder 1/4 tsp turmeric 1/4 tsp ajwain seeds salt to taste Process all the vegetables, salt and the spices together.  Leave this aside for few minutes.  Add the flour, a couple of tablespoons of oil and process it further till it comes together like a ball.  There is no need to add water. Divide the dough into equal portions and roll it out into thin circles.  Cook the parathas on both sides without oil on a hot pan.  Smear some oil on the top side

Here I am attempting this pulao for the first time.  This is a preparation that I cam up on my own. 4 ounces cubed pumpkin pieces(or butternut squash which is what I used) 1/2 cup each of chopped carrots, peas, capsicum and potato 1 cup basmati rice 4-5 cloves of garlic 2-3 green chillies 1/8tsp red chilli powder(optional) 1.5 inch ginger piece few coriander leaves cumin seeds salt to taste 1 tsp pav bhaji powder( or more according to taste) Puree the pumpkin  with ginger, green chillies, garlic and coriander leaves.  Soak the rice for 1/2 hr and then drain.  Roast the rice in little ghee or oil until you get a nice aroma.  Take a tbsp of oil, splutter the cumin and add the puree.  Let this fry for about 2 minutes.  Add the vegetables, salt and chilli powder and stir this again 2 more minutes.  Add 1and 3/4cups to 2 cups of water and let this come to a boil.  Let it boil for almost five minutes.  Transfer this to a vessel and pressure cook this for 15 minutes or upt

Most of my friends out here must be aware of the very famous " HLI " event of Kalyani @ Sizzling Tastebuds and I am guest hosting this event for the month of April. The event has been renamed as "Cooking For Kids" .  This is also my first in hosting an event and I must say I am pretty excited about this whole thing.  When the opportunity came up I did not hestitate to take it but at the same I was a little bit skeptical as to what I can come up with for myself because of the theme.  Yes, the theme for this month's event is Squash/Sweet Pumpkin. Pumpkins are squash like fruit that widely range in sizes.  As they both share some botanical classifications, both squash and pumpkins are used interchangeably.  The colour of the pumpkin is derived from the orange pigments in them.  Beta carotenes being one of the main nutrients, these vegetables are rich in Vitamin.  It is no wonder that pumpkin puree forms an important part of  a  toddler's diet apart from