Category Archives: Pumpkin

Khatkhate~An Exotic Goan Vegetable Stew

One of the famous dishes in Goa, vegetarian dishes in Goa is Khatkhate.


It’s fusion of vegetables that are cooked and served in the typical masala in Goa.  Khatkhate is a typical Saraswat Bharamin Community preparation served at pujas, weddings etc.

The preparation involves using veggies like radish, turnip, pumpkin, sweet potato, potatoes, corn; drumsticks in coconut gravy (use what you can lay your hands on).  Soy as coconut is called and mind you Goans when they say “Soy” they mean freshly grated coconut. The ingredient that you need to get used to is triphal or tephal or Sichuan pepper which has a unique taste and lends an aroma and taste that you need to get used too.

You either love Khatkhate or hate it.

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Soup with Varya Che Tandul or Samo rice


With my FIL having problems with Diabetics we are more careful of his diet. More specifically he is much more acceptable to the changes we are making in his diet. He is no longer allowed the biscuits that he loves or the farsan and sev that he adores. There are more fruits  and vegetables in his diet. More low glycimic index food. Low GI foods means that carbs are released slowly in the blood stream.

You can read more about Diabetics here.

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Eggless Pumpkin Yeasted Bread

bread 3

We at Baking Partners are this month due to Halloween Baking with Pumpkin. The choice was either bread or loaf starring Pumpkin.  We could make any one of the two recipe. The recipes are suggested by Tamy of This one was a relief to read about and make after the Kronuts. In fact wanted to make both but then I just do not have the time. So the loaf is postponed to later. Because of blogging Halloween is no more what I read about in American novels. It’s so much something that I look at every year and wish I can participate in. Continue reading

Pumpkin Juice for the Harry Potter fans!

Pumpkin Juice

My daughters are Harry Potter fans. When the younger kid, Akanksha turned 11 we threw her a HP party. You can check it out more here.

For the non-Hp fans, Pumpkin Juice is one of the drinks that Harry and his fellow witches and wizards drink like you I drink orange juice; the other is butter beer or tea. They even have a course where they try reading tea leaves!! 🙂

Coming back to the party…  one of our drinks was Pumpkin juice (the other was butter beer)!

Not long before I had hosted a Kids Delight Theme on Storybook Special and had been wondering how I am going to make this brew! But Apeksha, my elder daughter and my encyclopedia on HP searched for the recipes and bookmarked them all! One of the sites she had used was Wiki How To and my Pumpkin Juice is from here today!

Is it not apt to start the month long Blogging marathon with a welcome drink?  So sip along as you cruise with me and my friends for this month with exciting recipes for all on different themes. This week you will see us sharing recipes under the “Theme Occasions” and like most moms my recipes are birthday party dishes.

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Chocolate Pumpkin Cupcake & A Break

For Baking Partners this time around we had to make Chocolate pumpkin cupcake with frosting. Of the 3 recipes we were give I choose  Priya R  of  Cook Like Priya suggested Chocolate pumpkin cupcake with orange cream cheese frosting from Country living.

The cupcakes were to be frosted but before they could cool down they had all disappeared in the tummies that were waiting at the first aroma of the baking cupcakes.

I had not lined the silicon moulds as I was unable to find any shop that was selling the liners of the size of my moulds. The muffins were so light and delicious that the fact that we could not un-mould them bid not deter anyone. The cupcakes were eaten right from the moulds. J

The only moulds that had the liners were these small ones and the only cupcakes that I had that were kept as my” models” as they are called.

Yields:   36 cupcakes


·       2 1/2 cup(s) all-purpose flour
       1 cup(s) good-quality cocoa
       1 tablespoon(s) bakingpowder
       1 1/2 teaspoon(s) baking soda
       2 1/4 teaspoon(s) ground cinnamon
       3/4 teaspoon(s) fresh-grated nutmeg( I did not use)
       3/4 cup(s) buttermilk
       1 1/2 cup(s) pumpkin puree
       1 1/2 teaspoon(s) vanilla extract
       283grams salted butter, softened
       1 1/2 cup(s) (firmly packed) dark brown sugar
       1 1/2 cup(s) granulated sugar
       5 large eggs
1.    Heat oven to 160ºC. Since I bake in the convection side of my microwave I am baking at 160ºC else you will need to bake at 180ºC.
2.    Grease the muffin moulds and line with the paper liners.
3.     Sift the flour, cocoa, baking powder, baking soda, cinnamon in a large bowl and set aside.
4.    Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside.
5.    Beat the butter and sugar together in a large bowl, with an electric mixer until fluffy.
6.    Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light.
7.    Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
8.     Divide the batter among the moulds and fill each with 1/4 cup of batter. Bake for 22 minutes or the toothpick inserted comes out clean.

I would like to announce that I will be taking a short break. With Carpel tunnel rearing its ugly head again I am scared and under a lot of pain so atleast for 15 days I will not be here. Please excuse me. Also I will try and read your posts but my comments will e something like yum or equally stupid but I hope you ladies will be understanding enough to accept the comment as something that I will be doing because it is so and I cannot be as vocal with my comments as I will like to be.

Linking this to Baking Partners

document.write(”); All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First

Veggie Thai Red Curry

When Kalyani announced the combo of Pumpkin and Chilles for Magic Mingle the only though I had was parathas. But since that is quite a staple in my place the kids were not keen.

Then my FIL did vegetable shopping and came back with ½ kg of brinjals that are shunned by the girls, I had no option but mask them.  Then the fridge threw up some surprises!! I found some par boiled pumpkin and baby corn! What better then to make this delicious Thai Red Curry?
This is from the IFB Cook Book by Neeta Metha.

Serves 4-6


For Red Curry Paste

4 dry Kashmiri chillies soaked in ½ cup of warm water for 10 minutes
½ onion, chopped
8-10 flakes garlic
1 ½ “ginger piece
1 stalk of lemon grass
1 ½ tsp coriander seeds
1 tsp cumin/cumin
6 pepper corns
1 tsp salt
1 tblsp vinegar


7-8 baby corn slit lengthwise
2 small brinjals
½ cup cauliflower cut in small florets
2 cups par boiled pumpkin cubes
7-8 mushrooms (I did not use)

Other Ingredients

 1 ½ cups coconut 
½ tsp soya sauce
2 tblsp coriander
Salt to taste
½ tsp sugar


1.      To get the lemon grass stalk peel all the outer layers of the lemon grass till you get to the soft bending part. Use this.
2.     To make coconut milk grind 1 coconut with 2 ½ cups of hot water to a fine paste. Strain through a muslin cloth or a fine strainer. Set aside.
3.     Grind all the ingredients of the red curry paste with the water that the chillies are soaked to a fine paste.
4.     Mix 2 tbsp oil and the red paste and microwave dish. Microwave for 3 minutes.
5.     Add ½ cup of coconut milk, vegetables except the pumpkin and microwave for 2 ½ minutes.
6.     Add the pumpkin, stir and microwave for 1 ½ minute.
7.     Add the rest of the coconut milk, soya sauce and chopped coriander. Mix and microwave for 4 minutes.
8.     Add salt sugar to taste. Microwave for 1 minute. Serve hot with steamed rice.
1.              In place of cauliflower broccoli can be used.
2.              In place of lemon grass use zest of 1 lemon.
This is my entry for Magic Mingle#9 @ Sizzling Tastebuds
Serve it Microwaved @Kirthi’s Kitchen

All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First

Pumpkin Stir Fry

What do you do when you have no veggies but pumpkin?
In my place no one eats pumpkin, especially the red one. I just do not know why. I have tried all sorts of way making this veggie in sambhar, a veggie. No sir… they all turn up their noses at it and the poor gourd has become quite upset.
So coming back to the original question what to cook? I have only pumpkin.
Now, traditionally pumpkin is not cooked with onion and garlic at home. But I decided that if I need to get all to eat I need to make it with garlic and onion.
After all I need to a vegetable on the table. Here is what I did, by no means unique but it is helping to stop thinking in a box.

3 cups of pumpkin, peeled cubed
2 onions, chopped fine
2 tomatoes, chopped fine
3 flakes garlic, crushed
1 tsp ginger paste
½ tsp garam masala
1 tsp red chili powder (adjust as per taste)
½ tsp turmeric
Mustard seeds
Coriander for garnishing
1.  Heat the oil and add the mustard when it splutters add the garlic and ginger. Sauté till the raw smell goes away.
2.  Add the onions and fry till translucent.
3.  Add the tomatoes and the pumpkin, garam masala, red chili powder, turmeric powder, salt. Mix well.
4.  Cook till done serve hot with chapattis or rice.

Linking to Priya’s event VFAM guest hosted by Ruchika cooks


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