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Monday, November 23, 2009

Roasted Butternut squash with Rosemary and Balsamic Vinegar

Butternut squash tossed in rosemary, balsamic vinegar

This is my first indulgence cooking with it, whom am I referring to? Its none other than Butternut squash. It is a winter vegetable and comes from the gourd family. It has a hard, thick skin and it is filled with seeds. It can range in size from 8 to 12 inches long, and about 3 to 5 inches wide, weighing up to 3 pounds. The color of the Butternut squash ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet flavor. Available in early fall through winter, you will want to choose a squash that is heavy with few blemishes and moldy spots.

Storage: Butternut squash can be stored longer than summer squashes because their skin is so hard and thick. Store in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic wrap and refrigerate up to 5 days.

Nutritional Qualities: The following qualities are available in one cup of mashed squash: 80 calories, 2 grams protein, 1 gram fat, 18 grams carbohydrates, with riboflavin, iron, Vitamins A and C.

Source: Seeds of Knowledge

Roasted Butternut Squash with Rosemary and Balsamic Vinegar

Recipe Source: Kalyn's Kitchen
Cuisine: American Cuisine (South Beach Diet)
Preparation time: 15 minutes
Cooking time: 35-40 minutes

1 medium sized butternut squash, about 6 cups of peeled, de-seeded and cut into cubes
2 tbsp extra virgin olive oil
1 tbsp + 1 tsp balsamic vinegar

1 tsp rosemary, finely chopped

kosher salt as per taste

freshly ground black pepper

  • Preheat oven to 400°F [200°C]. Cut the butternut squash into half and peel it with a knife (do not use peeler, it tough to work with). Cut into bite size pieces or you can use ready made store brought.
  • Toss with extra virgin olive oil, kosher salt, rosemary, balsamic vinegar and freshly ground black pepper. Spread them single layered either on a cookie sheet or large dish.
  • Roast until squash turns soft and lightly caramelized about 40 minutes in the oven.
  • Remove from oven, toss it with 1 teaspoon of balsamic vinegar, freshly ground black pepper and kosher salt. Serve hot.
  • Kalyn says "This is also excellent made ahead and reheated. For a holiday like Thanksgiving where there are lots of demands on the oven, it could be cooked early in the day and kept warm in a crockpot while other things bake"
Thanks Kalyn for this wonderful recipe, both of us enjoyed eating it hot and on next day too! This makes a great side dish for Thanksgiving!

Happy Thanksgiving to everyone!!

Friday, August 28, 2009

Here She Is......

Its been a while I was away from my blog/kitchen..... Well I have a good reason to be away. There is a new member added in our family "Padma's Kitchen"

I am so happy and delighted to introduce "Our Little Princess - Anshika" She enlightened our lives on July 28th 2009.

I will be back to blogging world once I get adjusted to my new responsibility.

Monday, March 30, 2009

Through my lens ~ Natural Sponge

Loofah Sponge~ Berakaya peechu in telugu

Wondering what is this? and why for click event?

This month's CLICK Event theme is Wood. Portray in any form shape and size. So I thought why not this natural sponge which we use as a bathing sponge, brisk rubbing with Loofah sponge will exfoliate the skin and stimulate circulation.

We call it as berakaya peechu in telugu. It is made from drying out the biggest ridge gourds or chinese okra to get seeds for planting next year. The flesh gets dried out and the gourd is left with fibrous sponge like texture and ready to use. To know more details check this link
How to make Loofah sponge

Sending my entry to
Click event-Wood hosted by Jugabandi

Materials used:
Ridge gourd, Natural Loofah sponge from India, placemat and plenty of natural light
Sony Cybershot DSCP100.
About photo: taken in dim sunlight as it was raining and without flash.

Settings: adjusted the brightness and contrast.

Friday, March 27, 2009

Happy Ugadi

I wish all my visitors, readers and foodies a Happy Ugadi and Gudi Padwa.

Ugadi (Telugu: ఉగాది, Kannada: ಯುಗಾದಿ from yuga+aadi, yuga is era, aadi means start. The start of an era) is the new year's day for the people of the Deccan region of India. While the people of Andhra Pradesh and Karnataka use the term Ugadi for this festival, the people of Maharashtra term the same festival, observed on the same day, Gudi Padwa. (source: wikipedia)

Ugadi to the Telugu speaking people marks a beginning of a new year in which nature is in full bloom, symbolizing regeneration and celebrating the season’s freshness. But the most unique and significant tradition of Ugadi is beginning the new year with savoring a unique flavored pachadi (chutney) that epitomizes the spirit of Ugadi called "Ugadi Pachadi",with sweet,sour,pungent, salty, hot and bitter tastes (shadruchulu or six tastes). This chutney or sauce is a symbolic reminder of the myriad facets of life in a sense prepares us for the year ahead.

Ugadi Pachadi

Ugadi Pachadi is made in different ways in different homes and does not taste same. Every house has its own unique taste. I made Ugadi Pachadi by mixing:
1 raw mango chopped
1 t methi seeds powder(substituting Margosa Flowers-neem flowers)
a pinch of red chilli powder
2 T jaggery/bellam
2-3 T tamarind paste
a pinch of salt
Ugadi Pachadi, Payasam and Mamidikaya Pulihora

Recipe for Mamidikaya Pulihora you can check my Mamikaya Annam

Its been a long long time I was away from blogging and I have a good reason to be away! Will let you know this Summer ;)


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