‘Black’ because the masala is roasted to the point of becoming black and ground to powder. This is not a spicy curry but there is definitely no hint of pumpkin sweetness.
SriLankan Black Pumpkin Curry
Recipe source: Sanjeev Kapoor
2 cups pumpkin cubes
1 small onion sliced
3 cloves garlic slices
Few curry leaves
1 cup thin coconut milk or water
½ cup thick coconut milk
To roast and powder:
½ tsp cumin
1 tsp fennel
1 ½ tsp whole coriander seeds
1 small pc cinnamon
2 tsp whole black peppers
¼ tsp fenugreek seeds
10 curry leaves
Add pumpkin, onion, garlic, curry leaves, thin coconut milk OR water, and little salt in a pan and cook till pumpkin are soft. They should not become mushy.
Meanwhile first dry roast cumin and fennel till they become almost black. (Don’t burn).
Add coriander, cinnamon, clove, peppers, curry leaves and fenugreek and dry fry for few more mins coriander seeds become brown.
Take off fire and let it cool. Grind to smooth powder.
When the pumpkins are cooked, add thick coconut milk and the ground masala powder and mix gently. Add salt if required.
Let it simmer for a minute or two and take off fire.
Serve with chapathi or any flat bread.
Again pumpkin? you might ask…..Try it and you will be glad you made this…..
Pumpkin Doughnut Muffins
1 ½ cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
¼ tsp nutmeg powder
¼ tsp cinnamon powder (I didn’t use)
¼ tsp salt
1 large egg
¼ cup oil
½ cup milk
½ cup pumpkin puree
1 tsp vanilla essence
2 tbsp mini chocolate chip (optional)
2 tbsp butter melted
4 tbsp sugar
1 tsp cinnamon powder
Whisk flour, baking powder, nutmeg, salt and cinnamon powder.
In another bowl, stir pumpkin puree, oil, milk and vanilla essence.
In a large bowl, whisk egg and sugar till sugar dissolves. Add flour and stir. (Actually it’s difficult to fully mix the flour to egg so I added the pumpkin mix as well).
Add the pumpkin mix and whisk well. Stir in chocolate chips if using.
Fill 3/4th of mini muffin or regular moulds and bake in preheated oven at 150 degree Celsius for 12-15 minutes.
When the muffins are cool, dip the top in melted butter and dip in sugar cinnamon mixture.
These muffins have a wonderful soft texture and coating is actually not required. I just did only 2 for my son.
As I have mentioned before, store some pumpkin puree in the freezer and you can whip these in no time.
I made 12 mini and 6 regular muffin with this mix.
This is my first post.
If I had started this blog earlier, it would have been mostly about cakes and sweets. Now its more of finding ways to mask “healthy stuff” into foods that my picky eater would eat.
My son is one of the most picky eater in the world. He eats cheese, more cheese and anything with cheese ….One day he will see this blog!!
Flour(all purpose or wheat) -2 cups
Sugar -½ cup
Baking soda -1 tsp
Salt -½ tsp
Egg, beaten -1 no.
Olive oil/canola oil -2 tbsp
Pureed pumpkin -1 cup
Apple grated -1 cup
Vanilla essence -1tsp
Butterscotch chips -¼ cup
Preheat oven to 325°.
Combine flour, sugar, baking soda, butterscotch chips, and salt in a large bowl. Mix well.
In a medium bowl, mix egg, vanilla, oil, pumpkin puree and apple. Add to the flour
Pour batter into a loaf pan or muffin tray.
Bake at 325° for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Baking time varies for muffins. Enjoy.