Mokimo

There will always be one thoran as a part of the onam sadya. I just got a bunch of pumpkin leaves and pumpkin flowers which are highly nutritive,with abundant vitamin A,B,C,Calcium iron etc....really very tasty .......

#greenveg#goldenapron #week19Pumpkin is a highly nutrient-dense food. It is rich in vitamins and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.

Yellow risotto with pumpkin mouse is a classic dish from the Lombardy region (Italy).The choice of rice and pumpkin are essential to prepare a great yellow rice with pumpkin mouse.The rice should be rich in starch, so that amalgamate well with a high degree of absorption to keep creaming.

#CookClickThe thali consists of Moong Dal Khichdi, Hilsha fry, Pumpkin and Pointed gourd peel Bharta, Garlic Bharta, Dried fish Bharta, Lemon Chilli Bharta, Lentil Bharta, Potato Bharta.

#GoldenApron23 Week 13I do not like the texture of pumpkin pie so a pumpkin roll works nicely. You can make several and freeze. You can also skip the nuts.

#greenveg - This is a traditional Bengali curry made with tender pumpkin leaves and few tender twigs. A whole lot of mixed vegetables are thrown in along with some fried bori / dried lentil dumplings to give some crunch to this simple, yet delicious recipe. It is cooked in mustard oil for an authentic touch and finished off with the addition of mustard paste. It is best relished with plain steamed rice.

This dish consists of cabbage leaves wrapped around different ground meat such as pork, beef, or chicken. Japanese Cabbage Rolls are served warm with sauce so it’s considered a wholesome dish, which is perfect for a cold day.There are many Japanese dishes that have extensive Western influence such as omurice, and this Japanese recipe is one of them. This dish is usually served with tomato sauce using chopped tomato as the base but I like to use soy sauce to make my sauce instead and therefore it’s more Japanese or Wafu style. (https://www.youtube.com/watch?v=VmnnuHRxE8g)

Exciting news! It’s officially pumpkin season! This dish absolutely represents the taste of early fall.This pasta dish has a light natural flavor of pumpkin and a smokey flavor of bacon. It is so creamy but not too rich. Enjoy this hearty dish on a cool, fall evening!

I make this when I become tired of French fries.It's a new and tasty discovery when it's shaped differently.This recipe uses the starch from the potatoes. It won't stick if soaked in water.After some time, it'll become slightly pink (because of the remaining starch). The pink disappears when fried.P.S.: Use more oil for a crunchy finish. Add some as you fry. For 10 servings (5 cm [2.0 in] in diameter). Recipe by Shinamoro-rus

#reststyle - This is the South Indian version of Kadhi, a yoghurt-coconut based gravy, most popular in Tamil Nadu. Vegetables like pumpkin, okra, ash gourd, eggplant, chow chow, etc. are basically added to make it more healthy and nutritious. It is a very simple, easy to make and a yummy curry, best relished with plain steamed rice. Mor Kuzhambu is a common restaurant style dish served when ordering for a South Indian Thali.

This time of rainy season, there is always an abundance of pumpkin in the local markets. There is much flavour in this humble veg and when paired with spices, the sweetness is a delicious combination.There are so many dishes we cook in Bangladesh with this sweet vegetable Such as pumpkin with Hilsha, pumpkin fry, Muttun pumpkin, pumpkin with dry fishes etc.I am sharing you a special aromatic pumpkin chicken curry with little bit my fusion adding coconut into it . Let's cook.😊🍴

#paneerNawabi Matar Paneer is a flavorful dish with mild taste of coconut milk blended with cashews and has a crunch of bell peppers too.

#gharkakhana#greenvegThis is my go-to recipe for a quick fix dinner or lunch. With just a few basic spices..potatoes, beetroot and amaranth leaves make for a great dry sabji.Beetroot is a rich sauce of potassium,magnesium and copper. Amaranth on the other hand is a powerhouse of iron,vitamin and minerals and potatoes have a good amount of starch.So this dish serves both purposes...gets ready easily and quickly and gives so much nutrition.

#accI always try to make a dish which require less time to cook but at the same maximum amount of vegetables are consumed by us in our diet.Similarly this recipe is an absolute marvelous to taste and consists lots of vegetables which are healthy, quick and tangy to taste.

Common dish in Hong Kong, which is good with a bowl of rice.

#healthylunchThe fish lover Bangladeshis are very fond of hilsa fish (ilish mach). Hilsa fish recipe (ilish mach recipe) is not liked by Bangladeshis only but also Indians and other nationals like it.There are variety items of recipe of hilsa fish (ilish mach). Hilsa Pumpkin (Kumro Ilish in bengali) recipe is one of the best for those who love pumpkin recipes.Hilsa pumpkin combination make a delicious dish of hilsa fish. Both hilsa fish and pumpkin (misti kumra) have high nutritious value. Pumpkin is enriched with beta- carotene which is good for eye. It also contains zinc and alpha hydroxide which can prevent and reduce the risk of osteoporosis.So here is the full recipe of Hilsa pumpkin. Give it a try, you will love it. Take Love from Bangladesh. 💚

If you enjoy curry dishes as I do then you will enjoy this vegetable curry which is a tasty alternative to a meat one, this is also a common Indian dish called "Aloo Gobi" It can be eaten as is or with rise I like to serve it with toasted tortilla wraps.

My family doesn't like how the roux in cream stew leaves an oily feeling on your tongue, so we always make stew without roux. I make this stew with lots of leftover vegetables, and I put all kinds of vegetables in it.This time, I added broccoli stems, but you could also add cabbage cores or soy beans. The kabocha squash will dissolve a little and color the soup yellow. For adults, add black pepper to make it spicy and delicious. Recipe by Nikonikopu-san

#givingthanksWell, well, well, thinking about dessert on thanksgiving is always identical with pumpkin. Pumpkin pie is always number one choices dessert on thanksgiving day. But too bad, I am not really a fan of any pies. So instead of making pumpkin pie, I made pumpkin cheesecake for our thanksgiving dessert.This pumpkin cheesecake is very easy to make, because I don’t have to baked it. And of course it’s because I can make it a day ahead before the thanksgiving day. So I can focus on making the main dishes on the thanksgiving.This pumpkin cheesecake is so light, yet delicious and taste so refreshing. This pumpkin cheesecake has three layers with different flavors.If any of you wants to try to make no-baked pumpkin cheesecake instead of pumpkin pie, here I would like to share this recipe. Believe me, you’ll love it as much as my husband and I do. And you’ll never get enough. Give it try!

I love the cheerful color of pumpkin and its taste, be it savory or sweet. My favorite pumpkin is the 'hokkaido' which you can eat with the peal/skin. In pumpkin soup, I am looking for a smooth, silky, but not watery result enhanced with enriching flavors of spring onions, fresh ginger root and a slight hint of (cappuccino-froth) light cream

when you cook when mum is watching...you do your best

Traditional Chinese congee is always one of my favorite dishes. Addition of pumpkin makes this dish even more suiting for when the weather is turning cold. Bonus little tip to let you make congee in an hour.

This is also my mom's pumpkin pie. One of my favorites. It is best when using actual pumpkin or a nice pumpkin squash.

If you are using unsalted butter, then the same amount plus 0.1% will be sufficient.Please soften in the microwave if you are using uncooked pumpkin. I like boiled pumpkin so I often make it. I always have leftovers, so I decided to make bread. It doesn't bother me even if it is really rich (you wouldn't really know its pumpkin unless I told you). This is pumpkin-colored, but it doesn't taste much like pumpkin. Please enjoy the fluffy and soft texture of the bread.I think it's okay for the amount of pumpkin squash to vary a bit. Use warm and soft pumpkin squash ). The amount of milk I used was enough for me, but please adjust the amount according to the softness of the pumpkin squash. (The dough will soften if you add in margarine, so please keep that in mind and adjust the amount before adding in the margarine). My favorite way of making newspaper molds is listed in detail in Pekuchin's "Castella", so please refer to it. Recipe by SALASA

Is a viscous fruit dish, popular as a dessert and as a drink. It consists of the sweetened juice of berries, like mors, but it is thickened with cornstarch, potato starch.

In the fall, pumpkin is one of the most readily available vegetables and offers a wide variety of recipes, both sweet and savory. Today, I propose this delicious pumpkin carbonara, without eggs but definitely worth making.

The sweetness of pumpkin and the flavor of sesame miso are delicious.Pumpkin is often used in simmered dishes, but please try this dish. Since the pumpkin is thinly sliced, it can be cooked quickly.Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

An autumn afternoon tea is never complete without this pumpkin cheesecake.The unique feature of this pumpkin cheesecake is that the amount of cheese is only one-third of the pumpkin, but with the blend of sweet pumpkin puree and rich cream, the cake's flavor is balanced and rich. The dense texture and charming aroma of the pumpkin make it irresistible.The method is quite simple, almost entirely relying on a blender and an oven.https://www.facebook.com/mitamuracafe?ref=hl

Super quick Pumpkin dessert!!! 🎃This mug cake is sticky, moist, and fulfilling! The combination of maple syrup and pumpkin is absolutely incredible. It should definitely be a year-round dessert with how much joy it brings!!!

My grandmother used to make this all the time and I think it's a spin off of a Norwegian dish which is normally served as a soup.