Friday, November 13, 2009

Oven Toasted Pepitas

Having carved our very first Jack-o-Lantern this year, I was left with a lot of Pepitas a.k.a fresh pumpkin seeds.

I love toasted pumpkin seeds and they used to be fairly easily available in India. In fact they were a staple snack during the winter months. While we get pumpkin seeds here, they are usually unpeeled in very small batches - besides their skin is pretty tough, they can never be a hit on family game night!!

Here is a great time-tested recipe for making your very own oven toasted pumpkin seeds. They are crunchy, fragrant, spicy, and munchie - need I say more:) Well, I could add that pumpkin seeds are protein rich and packed with nutrients like magnesium, iron, zinc and manganese!! They are anti-inflammatory, great for your bones, and can contribute to lowering your bad cholesterol.

1 batch pumpkin seeds around 2 cups)
1 tbsp olive oil
Salt, to taste
Black Pepper coarsely ground), to taste

  1. Scoop out all the seeds from the pumpkin. Discard as much of the flesh that comes attached with the seeds as possible by hand.
  2. Place the seeds and any flesh you are not able to remove in a large bowl. Pour running cold water over them till the bowl is full. Rub the seeds between the palms of your hand, then pull the seeds out into another clean bowl filled with cold water. Repeat until all the goop is off the seeds and the seeds feel squeaky clean.
  3. Place the seeds with 1 tsp salt in boiling water. Boil for 10 minutes. Drain the seeds and pat dry. Leave out to dry completely for 2-4 hours.
  4. Season with olive oil, salt and coarsely ground black pepper. Turn out evenly onto a cookie sheet. Toast in a 350F oven for 15-20 minutes or depending on the quantity until they are golden and fragrant.
These lovely snackers can be served immediately, they taste divine when warm. If they survive, cool completely, and store in an airtight container for later. If storing for longer, make sure you stick them in the freezer!!

This recipe goes out to Yasmeen @ Health Nut for her ongoing event: Health Nut Challenge 3: Healing Foods.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2009. All Rights Reserved. Kindly do not reproduce without permission.

Thursday, November 12, 2009

Steamed Malaysian Dumplings

Here's my contribution for A.W.E.D. Malaysia: Steamed Vegetable Dumplings served with a spicy ginger sauce. These dumplings are really delicious and they are a favourite at our home. As it is really easy to get dumpling wrappers here, I make them quite often. Besides I love my bamboo steaming basket, which I purchased a couple of years ago at a tiny but exceedingly well-stocked Asian store, run quite coincidentally by a Malaysian family!! Here is the recipe.

1/2 cup carrots, minced
1/2 cup bok choi, minced
1/2 cup zucchini, minced
1 green onion, finely chopped
1/2 tsp white pepper powder
1 teaspoon rice wine
1/2 teaspoon salt
1/2 teaspoon soy sauce
1/4 teaspoon sesame oil
1 inch grated ginger
1 pack potsticker/dumpling wrappers

  1. Combine the chopped vegetables, ginger, and all seasonings together. Set aside to marinate for at least half an hour.
  2. To make dumplings, take a wrapper. Then place a small spoonful of the filling in the center of the wrapper. Using your finger, pat a little warm water around the edge of the skin. Fold the dumpling, seal the edges.
  3. Repeat the same for the rest.
  4. Place the dumplings in a bamboo steamer (lined with fresh cabbage leaves). Then steam for 10-14 minutes. Serve immediately with your favourite dipping sauce.
A.W.E.D Malaysia this month is hosted by this blog - Annarasa-The Essence of Food. A big thanks to everyone who has participated and sent in lovely recipe for this event. The round-up will be posted shortly.

Vegan Recipe

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 20013. All Rights Reserved. Kindly do not reproduce without permission.