Text 22237, 110 rader
Skriven 2007-11-03 22:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Soupy weather
=========================
-=> Quoting Carol Shenkenberger to Ruth Haffly <=-

 RH> We got a butternut squash at the commissary I'll
 RH> be roasting up soon.

 CS> I picked up one too a bit ago and would be interested in how you make
 CS> yours?

Yesterday, I split, cleaned and roasted the Halloween pumpkin. Today
I used a quarter of it to make Afghan Kadu Bouranee. I followed this
recipe loosely:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Afghan Pumpkins Kadu Bouranee (Sweet Pumpkin)
 Categories: Afghan, Vegetables
      Yield: 4 servings
 
      2 lb Fresh pumpkin or squash
    1/4 c  Corn oil
           SWEET TOMATO SAUCE:
      1 ts Crushed garlic
      1 c  Water
    1/2 ts Salt
    1/2 c  Sugar
      4 oz Tomato sauce
    1/2 ts Ginger root, chopped fine
      1 ts Freshly ground coriander
           Seeds
    1/4 ts Black pepper
           YOGURT SAUCE:
    1/4 ts Crushed garlic
    1/4 ts Salt
    3/4 c  Plain yogurt
           GARNISH:
           Dry mint leaves, crushed
 
  Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a
  large frying pan that has a lid.  Fry the pumpkins on both sides for
  a couple of minutes until lightly browned. Mix together ingredients
  for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry
  pan. Cover and cook 20-25 minutes over low heat until the pumpkin is
  cooked and most of the liquid has evaporated.  (I don't know how it's
  going to evaporate if the pan is covered....-B.) Mix together the
  ingredients for the yogurt sauce. To serve: Spread half the yogurt
  sauce on a plate and lay the pumpkin on top.  Top with remaining
  yogurt and any cooking juices left over. Sprinkle with dry mint.  May
  be served with chalow (basmati rice) and naan or pita bread.
  
  From Afghani Cooking, the cookbook from Da Afghan Restaurant,
  Bloomington/Minneapolis, MN.
 
MMMMM


This is what I actually did:

--MM

      Title: A variation on Kadu Bouranee
 Categories: Afghan, Vegetables, Jw
      Yield: 4 servings
 
      2 lb roasted pumpkin, peeled
      2 tb canola oil
      2 ts Crushed garlic
      1 ts Ginger root, chopped fine
    1/4 c  onion; chopped
    1/2    jalapeno pepper, minced
           SWEET TOMATO SAUCE:
    1/2 c  chicken broth
    1/4 ts Salt
      1 ts Sugar
      4 oz Tomato sauce
    1/2 ts Freshly ground celery seeds
    1/4 ts Black pepper
      1 pn cayenne
      2    stems worth of fresh
           thyme leaves
      2    stems worth of of fresh
           oregano
    1/4 c  Plain yogurt

  Cut pumpkin into 3/4 inch cubes. Heat oil in a large frying pan
  that has a lid. Add pumpkin, garlic, ginger, onion and jalapeno.
  Fry the pumpkin mixture for 5 minutes stirring and turning
  occasionally. Add all the tomato sauce ingredients except the
  yogurt and bring to a gentle boil. Reduce heat and simmer,
  covered, for another 5 minutes. Add yogurt just before serving.
  
  Served over basmati rice.

  Based on a recipe in Afghani Cooking, the cookbook from Da Afghan
  Restaurant, Bloomington/Minneapolis, MN., modified by Jim Weller


MMMMM

It was good.



Cheers

YK Jim


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