The Melting Pot 2.0/The Melting Pot 2.0.iso/food/vegatbls/squash01

Text File | 1995-10-12 | 5.8 KB | 207 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Micaela Pantke)
Subject: COLLECTION: Squash Recipes
Message-ID: <[e-mail]>
Date: Wed, 15 Sep 93 10:47:53 +0200


CONTENTS:
---------
Malai Koftas (Sridhar Venkataraman)
Southern Summer Squash (Kathie Rupert-Wayne)
Squash Casserole
Squash Shells (Barry Carlson)

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From:  [e-mail] (Sridhar Venkataraman)

MALAI KOFTAS (SOUTH ASIAN MEATBALLS & VEGETABLE BALLS)
======================================================

Ingredients:
------------

Kofta Ball:
-----------
2           yellow squash
2           zuchini squash
1           white or yellow onion
ca. 2 cups  chickpea (garbonzo) flour.
1 tblsp     ground Coriander
1/2 tsp     Cayenne
bit         of salt
1/2 tsp     baking powder
1           egg (optional)

Instructions:
-------------
There are two parts to the preparation.  I start with the Kofta
(vegetable) balls.  While baking (or deep fry if you like grease) the
Kofta balls, prepare the Malai (Hindi for "cream") sauce.

Heat oven to 425 or so.  In large bowl, grate the squashes and onion,
add spices, add optional egg.

Mix chickpea flour till breaddough consistency.  Form kofta "dough" into
1 inch diameter balls.  Place on cookie sheet, bake for 25 minutes or
so.

While cooking: Mix Malai sauce.

Malai Sauce:
------------
4         large tomatoes
1         hot chili (serrano or Jap). Remove seeds if wimpy.
1.5 inch  fresh ginger. or full teaspoon powdered.
2 cups    cream

Puree above in blender.

Heat 4 tablespoons peanut oil in saucepan.

Mix:
----
2 tsp    ground Cumin
3/4 tsp  Turmeric
2 tsp    Garam Masala
2 tsp    Paprika

Add the above spices all at once to hot oil for 1 minute.  Add tomato(e)
puree to spices.  Add 1 more cup cream to spices and the puree.  Boil.

Reduce heat, simmer for 10 minutes.  Add half of the cooked Kofta balls.
Simmer another 10 to soften them.

Serve with brown rice, chapatis, vinegar soaked onions and chilies.

Heuristics:
-----------

1) Slightly wet hands when forming Kofta balls.

2) Freeze other half of Kofta balls and use with next batch of Malai
to save time.

3) Keep Kofta balls seperate from Malai sauce till needed.  (They absorb
the liquid from sauce)

4) Milk can be substituted for some of the cream.  Have not tried soy
milk.

5) Add 1 drop red and 1 drop yellow food coloring to vinegar to make
reasonably authentic orange onions (a la Akbar's)

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From: [e-mail] (Kathie Rupert-Wayne)

SOUTHERN SUMMER SQUASH
======================

Ingredients:
------------
1 1/2 lbs  of yellow squash
3 tblsp    bread crumbs
2 tblsp    diet marg.
2          egg whites
1 tblsp    minced onion flakes
2 tsp      diet marg.

Instructions:
-------------
Preheat oven to 350.  Wash and slice squash and put in pan of water.
Cook on top of the stove until soft, drain.  In a large bowl mash squash
up.  Add the 2 tbs of marg, egg whites, onion, and 1 1/2 tbs of bread
crumbs, mix well.  Pour mixture in a greased pan.  Dot the top with the
2 tsp of marg and sprinkle the rest of the bread crumbs on top.  Bake
for 45 minutes.

Note: This is a great veg.  dish for people watching their weight.

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SQUASH CASSEROLE
================

Ingredients:
------------
4 cups   chopped zucchini squash
1 cup    chopped onion
1/4 cup  water
1/4 tsp  salt

Cook, drain, cool.

Blend:
------
1 1/2 cup  cracker crumbs (saltines)
3 tblsp    margarine

Add to 3/4 of crumbs:
---------------------
1      beaten egg
1 cup  cubed cheese (Velveeta)

Add to squash and onion.  Top with remaining crumbs.  Bake 350 degrees
til done.

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From: [e-mail] (Barry Carlson)

SQUASH SHELLS
=============

Ingredients:
------------
1/2      spaghetti squash per person
1/4 cup  cooked ham chunks per squash half
1/2 cup  cooked peas
1/2      beaten egg yolk per squash half
1/4 cup  cream per squash half
1/4 cup  Parmesan cheese per squash half

Instructions:
-------------
Cook and drain the squash.  Separate out the spaghetti strands, handling
the shells carefully so they do not tear.  Set the shells aside to
drain.  In a bowl mix together the strands of spaghetti squash with the
rest of the ingredients.  Mound this mixture back into the squash halves
and microwave or bake until heated through.

Notes:
------
Since I was growing spaghetti squash last year - I planted three which
was a big mistake - those vines are incredibly prolific - the need to
find things to do with them turned critical pretty fast.  Here is my
list:

1.  Cooked spaghetti squash has a "noodle-like" quality which makes it a
good addition to lots of soups.

2.  Eat the seeds.  They are great raw and even better dried and lightly
salted and toasted (similar to pumpkin seeds).

3.  Eat as a side dish vegetable with appropriate herbs, butter,
cheese...  (Incidently, the best way to cook spaghetti squash is in the
Microwave -1/2 squash, cut lengthwise, covered and vented for about 8
minutes on Hi).

4.  I had so much of the stuff around that I got out all my old zuchinni
recipes and tried using finely chopped spaghetti squash instead of
zuchinni in all those cake and loaf recipes...worked like a charm.

5.  Spaghetti squash can be sliced in chunks and eaten raw, either added
to salads or with a dip.

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