Friday, 13 June 2014

10 Best Recipes of Pumpkin Seeds

Pumpkins are part of Halloween.Cooking of pumpkin pies more than double between October 1st through January 1st. it's when this fruit is used the most by the majority of Americans.


Pumpkin seeds may benefit your heart, liver and immune system, help fight diabetes, and offer unique benefits for men’s prostate health and women’s relief of menopause symptoms. Pumpkin Seeds are a popular ingredient in Mexican cuisine and are also roasted and served as a snack.

 
 
1.Roasted Pumpkin Seeds
 
 
1/4 cup pumpkin seeds
1 teaspoon olive oil
Coarse salt
 
Preheat oven to 350 degrees. In a small bowl, toss together pumpkin seeds and olive oil; season with salt and pepper. Evenly spread pumpkin seeds on a baking sheet and transfer to oven. Cook until toasted and fragrant, 10 to 12 minutes.
 
 

2.Spiced Pumpkin seeds

1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds
 
1.Preheat oven to 275 degrees F (135 degrees C).

2.Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.

3.Bake for 1 hour, stirring occasionally.
 
 
You can spice them with different spices and they taste awesome. For more ways to spice them ,
http://www.seriouseats.com/2010/10/roasted-pumpkin-seeds-spicy-sweet-salty-recipes.html
 
 
3.Pumpkin Bread Recipe

1 1/2 cups (200g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (240 ml) pumpkin purée*
1/2 cup (120 ml) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (120 ml) chopped walnuts
 

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
 
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
 
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.Can easily double the recipe.
 
 
4.Candied Pumpkin Seeds Recipe
 
1 cup fresh pumpkin seeds
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
 
1.In a small bowl, combine all ingredients. Spread into a greased foil-lined 15-in. x 10-in. x 1-in. baking pan. 

2. Bake, uncovered, at 250° for 45-50 minutes or until seeds are well-glazed, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.
 
 


5.Pumpkin Seed Brittle
 
Nonstick vegetable oil spray 
1 cup sugar 
½ cup light corn syrup 
1 cup raw shelled pumpkin seeds (pepitas) 
2 tablespoons unsalted butter 
1 teaspoon kosher salt 
¾ teaspoon baking soda 
⅛ teaspoon ground cinnamon 
¼ teaspoon flaky sea salt

Spray a parchment-lined baking sheet with nonstick spray; set aside. Bring sugar, corn syrup, and 3 Tbsp. water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°, 3–4 minutes.
 
Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°, 3–4 minutes.

Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool. Break brittle into pieces.
 
 
6.Roasted Almond-Pumpkin Seed Butter
 
2 cups raw almonds
2 cups raw pepitas /pumpkin seeds
2 tsp. garam masala or more to taste (an Indian spice mixture),
Dash of cayenne pepper for a little kick, optional
1/2 tsp. honey (agave for vegan)
Sea salt to taste

1. Preheat oven to 170F and line a baking sheet with parchment or a silicon baking mat. Spread the almonds out onto the prepared baking sheet and bake for 40 minutes, stirring once half way through.* Remove from oven and let cool.
 
2. While almonds are baking, heat a dry large skillet over medium-high heat (no oil required). Add pepitas to pan and stir constantly with a wooden spoon or spatula until they are crackle, pop and are light brown on the edges (just a couple minutes). Be careful not to over toast or burn! Transfer to bowl of food processor and let them cool slightly.

 3. Once almonds are mostly cool, add to the pepitas in the food processor. Turn on the processor, stopping every so often to scrape the sides, turn back on and repeat until you have a creamy almond-pepita butter (it took me about 9-10 minutes). Add salt and honey to taste and process again until well incorporated.
 
7.Fall Greens Salad with Pumpkin Seeds and Asiago
 
 2 tablespoons balsamic vinegar
 1 tablespoon apple cider vinegar
 2 teaspoons honey
 1 teaspoon Dijon mustard
 1 shallot, finely chopped
 6 tablespoons olive oil
 1/2 teaspoon salt
 Ground black pepper, to taste
 2 cups baby spinach
 2 bunches watercress, trimmed, leaves torn into bite-size pieces
 1 head red leaf or butter lettuce, torn into bite-size pieces
 1/2 cup roasted, salted pumpkin seeds
 3 ounces aged Asiago cheese, grated or shaved thinly with a vegetable peeler
 
In a large bowl, whisk together balsamic vinegar, apple cider vinegar, honey, mustard and shallot. Drizzle in oil while whisking constantly to make a vinaigrette and season with salt and pepper. Add spinach, watercress and lettuce and toss gently to coat. Scatter pumpkin seeds and cheese over the top and serve.
 
Source
 
8.Granola with Almonds, Apricots, Cranberries, and Pineapple
 
 
1/4 cup unsalted butter (1/2 stick)
1/4 cup vegetable oil
1/3 cup brown sugar
4 cups rolled oats
2 cups slivered almonds
3/4 cup sunflower seeds
3/4 cup pumpkin seeds
1 teaspoon cinnamon
2 cups combined dried cranberries, dried apricots (chopped), and dried pineapple (chopped)
salt (optional)
 
Heat oven to 350 degrees.
Combine butter, oil, and brown sugar in a small saucepan and cook over low heat, whisking until butter is melted and sugar is combined.
 
Combine oats, almonds, sunflower seeds, pumpkin seeds, and cinnamon in a large bowl. Pour butter and sugar mixture over the top of the oat mixture and stir until everything is well coated. Add a dash of salt, if desired. (If either of your seeds are salted, you don't need additional salt.)
 
Spread the mixture onto a large, rimmed baking sheet (or two, if it's overflowing). Bake for about 1 hour, gently stirring and turning every 15 or 20 minutes, until granola is golden brown and toasted.
Transfer granola to a large bowl and, while it is still warm, stir in dried fruit. Store in an airtight container. Will keep for a few weeks.
Source
 
9.The Very famous - Pumpkin Pie
 
 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
1 good crust
 
Preheat oven to 425°F.
 
Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated. Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F.
 
Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
 
Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
 
Serve with whipped cream.
 
Source
 
10.Indian Pumpkin Soup
 
 1/4 kg Red pumpkin sliced
 1 Onion sliced
 2-3 Cloves
 1 Small piece of ginger
 1 cup Coconut milk (i used fresh coconut milk)
 1 cup Water
 2 tsp. Butter
 Salt, Black salt, Roasted cumin powder as per taste.

 1. Wash and remove the skin of pumpkin and slice it.
 2. Peel the onion and slice it
 3. Add butter in a pan, add the cloves, sauté for a minute.
 4. Add onions and sauté till it changes the color little bit
 5. Add pumpkin slices and sauté the same with little salt till soft.
 6. Allow to cool. Grind it in mixer with 1 cup of water.
 7. Transfer it into a pan and boil the same. Check the salt, if required add more.
 8. Add black salt, roasted cumin powder and the coconut milk.
 9. Mix well and remove from the gas. Do not boil after adding coconut milk. Consistency should not be watery.
 
 Serve with chopped pudina (mint) leaves.
 
Source

2 comments:

Archana Potdar said...

thanks this post is awesome.

Pooja S said...

Thanks Archana...

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