These 'Kaddu' or Pumpkin Recipes Are Amazing To Beat The Summer Heat!

In the summer season, there is a lot of heat and dehydration. We tend to sweat a lot which further leads to loss of water in the body. It is =imooretant that we keep ourselves hydrated with a lot of water and by eating the right kind of food. There are so many vegetables and fruits which are high in water content like cucumber and pumpkin and so many more. In this article, we will share some of the easiest pumpkin recipes to beat the heat in the summer. These recipes will be loved by all ranging from your kids to the elders. 

Pumpkin Mac and Cheese

Ingredients

• 500 g packages large macaroni
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 tablespoons all-purpose flour
• 2 cups milk/heavy cream your choice
• 1/2 teaspoon ground paprika
• ¼ teaspoon dried thyme
• 1/2 teaspoon salt plus more to taste
• 1/2 teaspoon black pepper
• pinch of nutmeg
• 400 gm pumpkin puree
• 2 cups freshly shredded white cheddar cheese
• 1/2 cup freshly shredded parmesan cheese
• 1/2 cup panko bread crumbs optional
• 1 tablespoon fresh minced parsley optional

Method

• Cook macaroni according to package instructions.
• Drain it 1 minute before instructed, as it should not be fully cooked. It should be al dente and then set aside.
• Melt butter in a medium saucepan over medium-low heat.
• Whisk in flour and cook, whisking constantly, until golden in colour for about 1-2 minutes.
• Whisk in thyme and paprika and cook for 1 minute.
• Whisk in milk or cream and bring to a gentle simmer.
• Do not boil.
• Simmer until thickened which she be for about about 5 minutes and whisk frequently.
• Stir in salt, pepper, nutmeg and pumpkin puree until smooth.
• Remove from heat and stir in cheeses until melted.
• Stir pasta and cheese sauce together in a pan.
• Serve as is or bake as directed below.
• Cool for 10 minutes before serving.

Pumpkin Hummus

Ingredients

• 2 tbsp lemon juice
• 2 tbsp tahini
• 3 cloves garlic
• 3/4 tsp salt
• 2 cans chickpeas or white channa, drained
• 2 tsp extra-virgin olive oil
• 400 gm can pumpkin puree
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/4 cup toasted pumpkin seed kernels
• 1 pinch paprika

Method

• Put lemon juice, tahini, garlic, and salt together in a food processor or blender and grind until smooth.
• Add the chickpeas and olive oil and pulse until smooth.
• Add pumpkin, cumin, and cayenne pepper and process until well blended.
• Transfer hummus to a container with a lid and refrigerate at least 2 hours.
• Fold pumpkin seeds into hummus
• Garnish with paprika.

Pumpkin Kalan

Ingredients

• 100 gms pumpkin cubes
• 1 cup yogurt
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 1/2 tsp black pepper powder
• Salt to taste
• Water as needed

For Grinding:

• 1/2 cup grated coconut
• 2 green chilies
• 1/2 tsp cumin seeds

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For Tempering:

• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1/4 tsp chilies
• curry leaves

Method

• Wash, discard the seeds and chop the yellow pumpkin into medium sized pieces.
• Grind grated coconut, cumin seeds, and green chili together and keep it aside.
• Whisk yogurt and keep it ready.
• In a pan cook pumpkin with red chili powder, turmeric powder, black pepper powder, and salt by adding water.
• When it is cooked mash slightly.
• Add in the ground coconut.
• Check salt if needed and allow it to boil.
• Lower the heat and add yogurt. Simmer and cook till it starts thickening.
• For the tempering, heat coconut oil in a pan, add mustard seeds and fenugreek seeds, then add dried red chilies and curry leaves. Pour this tempering to the prepared curry and mix well.