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Pumpkin/Squash‌ ‌Curry‌ ‌& Jeera Rice

1. Pumpkin/Squash Curry
Serve two people
TSP-Teaspoon
TBSP-Tablespoon
1cup-250ml

INGREDIENTS
2 cups of pumpkin/squash, diced
4 tbsp cooking oil
1/2 tsp cumin seeds
1 tsp turmeric powder
1 tsp coriander powder
1/2 cup of tomato, diced
salt to taste
1/2 tsp garam masala powder

OPTIONAL INGREDIENTS
1/4 tsp asafoetida (hing)
1 tsp red chilli powder
2-3 fresh green chillies, splitted
2 tbsp fresh coriander/cilantro leaves, chopped

NOTE: Try your best to get optional ingredients for this recipe.

WHAT TO DO BEFORE THE CLASS BEGINS
1. Blanch the pumpkin/squash (boiling pumpkin/squash for 3-4 mins on medium heat with a pinch of salt), drain it and set it aside.
2. Keep all other ingredients ready as per above list

TOOLS
1 x deep frying pan with a lid
1 x stirring spoon
1 x potato masher

NOTES
1. Cooking pot: a deep frying pan/wok with a lid. It should be minimum of 2 inches deep
2. Neutral oil: any one of below oil can be used for this recipe (peanut, sunflower, canola, vegetable)
3. Asafoetida: it is also known as Hing. It can be bought in any Indian grocery store. Don’t worry if asafoetida is not available
4. Green chilli: index finger size with seeds or without seeds (adjust the spice as required)
5. Cayenne pepper powder: I recommend using less cayenne pepper if you prefer a mild flavour and there are a lot of other seasonings in this recipe
6. Fresh Coriander leaves/Cilantro: handful of freshly chopped coriander/cilantro leaves and more leaves can be used for garnishing


2.Jeera Rice
Serve two people
TSP-Teaspoon
TBSP-Tablespoon
1cup-250ml

INGREDIENTS
2.5 cups of boiled rice
2 tbsp ghee/butter/cooking oil
1 tsp cumin seeds
1 tbsp lemon juice
2 tbsp fresh coriander leaves (cilantro), finely chopped
salt to taste
2 tbsp water, if required

WHAT TO DO BEFORE THE CLASS BEGINS
1. Boil 3/4 cup of raw long grain rice in 3 cups of water with 1/2 tsp of salt, strain the rice when it's cooked through and set it aside
2. Keep all the other ingredients ready as per the above list

KITCHEN EQUIPMENTS
1 x deep frying pan
1 x stirring spoon

NOTES
1. Cooking pot: a deep frying pan/wok. It should be minimum of 2 inches deep
2. Cooking oil: any one of below oil can be used for this recipe (coconut, peanut, sunflower, canola, vegetable)
3. Ghee/butter is recommended, if available
4. Basmati Rice is recommended
5. Spices: ground spices can be used instead of seeds

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