Easy Way to Make Ultimate Gunpowder Squash

Hey everyone, I hope you are having an amazing day. Today I will show you how to prepare a distinctive dish, Gunpowder Squash. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Gunpowder Squash Recipe. Today we're testing out the traditional Chinese recipe for making homemade black powder to see if we can get it to work. This is the secret gunpowder makers.

You can have Gunpowder Squash using 32 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Gunpowder Squash

1. You need of Gunpowder spice.
2. You need 40 g (1.5 oz) of idli rice.
3. Prepare 85 g (3 oz) of urad dal.
4. Make ready 1 tbsp of chana dal.
5. Make ready 2-4 of whole dried Kashmiri chillies depending on your spice level.
6. Make ready 8 of dried curry leaves.
7. Make ready 1 tsp of asafoetida.
8. Take 1/2 of cinnamon stick.
9. Prepare of seeds from 2 green cardamom pods.
10. You need 1 tbsps of black pepper.
11. Take 1/2 tsp of sesame seeds.
12. It’s pinch of salt.
13. You need of Pumpkin.
14. Take 1 of small pumpkin.
15. It’s 1 tbsp of organic cold-pressed rapeseed oil.
16. You need 2 tbsps of gunpowder spice.
17. It’s 2 of small twigs of rosemary.
18. Take 100 g (3.5 oz) of naked Tofoo, cubed.
19. It’s 1 of small apple, sliced and cut into batons.
20. Make ready dash of wild orange or lemon juice.
21. It’s 30 g (1 oz) of fennel, sliced and cut into batons.
22. It’s 50 g (2 oz) of forbidden rice.
23. Prepare 2 tbsps of pomegranate seeds.
24. Prepare handful of kale, blanched and ripped roughly.
25. Take 2 of spring onions, sliced thinly.
26. It’s of freshly ground black pepper.
27. You need of Dressing.
28. It’s 1 tbsp of tahini.
29. Prepare of juice of 1 medium wild orange or a lemon.
30. It’s 1 clove of garlic, crushed.
31. It’s 1 tsp of organic cold-pressed rapeseed oil.
32. Make ready of lava or sea salt.

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Gunpowder Squash step by step

1. To make the spice blend. Set a tawa or frying pan over a medium heat. Add the rice, urad and chana dal and dry roast for 2 minutes or until the mixture turns light brown in colour. Transfer to a large plate and set aside to cool. Add the chillies (1 for mild and 4 for hot) to the same pan and dry roast for 30 seconds until charred. Remove the chillies and place with the rice/lentil mix. Add in the dried curry leaves and leave to cool. Add the remaining ingredients and grind to a coarse powder..
2. Heat the oven to 180 degrees C. Cut the pumpkin in two. Remove the seeds and keep to one side..
3. Cut crisscross slits in the pumpkin flesh and brush with a little oil and top with the rosemary. Place in a baking dish and bake for 40 minutes. Wash the pumpkin seeds, pat dry and roast for 5 minutes..
4. Cube the Tofoo, roll in the gunpowder spice, place on an oiled baking sheet and cook in the centre of the oven for 10 minutes..
5. Cook the forbidden rice in boiling, salted water until al dente, approximately 20 minutes..
6. Mix the apple and fennel with a dash of wild orange juice or lemon juice. Add to the cooked black rice, pomegranate seeds, kale and spring onions. Add the baked Tofoo and season with a few grinds of black pepper and combine. Whisk all the dressing ingredients together and drizzle on top. Sprinkle with the roasted pumpkin seeds and a grind of lava salt..
7. Remove the rosemary from the pumpkin and add the rice mixture into the hollows. Return to the oven and bake for a further 10 minutes..

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