|We’re serialising recipes by my cooking guru, Yamuna Devi. Scroll down for previous recipes in this series. Before attempting to cook any of her recipes, make sure you are aware of the difference between US measures and Australian/metric measures. See below*
By the way, If you want to see the previous recipes in this series of Yamuna Devi favourites, go to my September Blog Archives.
You can use any winter squash – butternut, acorn, banana, or Hubbard. (Kurma says: though the title of this recipe says pumpkin, Yamuna also recommends squash. The term winter squash is not commonly understood in Australia. Here, squash can also mean something different. I suggest butternut pumpkin, Jap pumpkin, Kent, or any pumpkins that are in season. Perhaps not the one pictured above.)
Preparation and salting time: 30 minutes,
Cooking time: about 20 minutes,
Makes: 4 to 6 small servings.
1 pound (455 g) peeled, seeded pumpkin or squash, cut into wafers ¼ inch (6 mm) thick and 1½ inches (4 cm) across,
1 teaspoon salt,
1 teaspoon turmeric,
¼ teaspoon cayenne pepper,
3 table spoons ground rice (coarse flour) or sifted chickpea flour,
ghee or vegetable oil for deep-frying.
Place the pumpkin wafers in a single, slightly overlapping layer on a tray, sprinkle with salt, turmeric and cayenne, and set aside for ½ hour.
Pat the slices dry with paper towels, place them in a paper or plastic bag containing the flour, and shale the bag to dredge the slices. Shake off the excess flour by slapping each piece sharply and then divide them into three batches.
Pour 2 inches (5 cm) of ghee or oil into a deep frying pan. Place over moderately high heat until the temperature reaches 360 F (180 C) on a deep-frying thermometer. Fry one batch for 4- 5 minutes or until the slices turn a rich golden brown, then transfer with a slotted spoon to paper towels. Fry the remaining two batches in the same way.
Serve: Sprinkle additional salt, if desired, and serve hot.
*Note that since Yamuna wrote her recipes using US measurements, the weights are in US with metric in brackets.
More importantly, her tablespoons are US (15ml) whereas Australian/metric tablespoons are 20ml. So if you follow these recipes using metric measures, your tablespoons should be scant.
Similarly, the US cup is 240ml as distinct from the Australian/metric 250ml cup. The same scant measuring should thus apply to Australian/metric cup users.
The teaspoon is a universal 5ml.
Posted by Kurma on 1/10/10; 6:53:27 AM