Recipe

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How are you all? I hope everyone is doing alright!

Introduction

Welcome To my blog, my name is AsadAslan, and you are reading cooking with Chef AsadAslan. Today I will tell you how to make Kaddu Kiya (Pumpkin) Recipe. Let’s start with our recipe list.

Intro ingredients of Kaddu Kiya Recipe

The ingredients that we used in this recipe are

Ingredients of Kaddu Kiya Recipe

1. ½ Half kg Kaddu Kiya (Pumpkin),

2. 4 Medium Size Tamatar (Tomatoes), and 2 Big Size Stuffed Green Chillies paste,

3. 1 Big Medium Size Piyaz (Onion),

4. 1 Tablespoon (TSB) Adrak and Lehsan (Garlic and Ginger) Paste,

5. ½ Half Pao Dahi ki Malae (Fresh Whisk Yogurt Curds),

6. 1 Pao (250 grams) Dahi (Fresh Yogurt),

7. 6 big tablespoons (TBSP) of Cooking oil or a Half Cup of Cooking Oil,

8. Less than half Pao Hara Dhania (Fresh Coriander),

9. One and a half glass of water,

10. 1 Pressure Cooker,

11. 1 Spatula & 1 Tablespoon and 1 teaspoon,

12. 1 Plate to serve our dish,

13. 1 Big Bowl to server,

Dried Masala (Spices) that we used in this recipe are

1. 1 Tablespoon (TBSP) Pure Safaid Sabut Zeera (Jeera, White Cumin Seeds),

The Masala (Spices) that we used as optional in case you have dry masalas powder are given below as

The Masala (Spices) of Kaddu Kiya Recipe

1. ½ (Half) Teaspoon (TSP) Haldi (Turmeric) Powder,

2. 1 Tablespoon (TBSP) Kashmiri Red Chili Powder,

3. 1 and a half Tablespoon (TBSP) dhania (Coriander) powder,

4. 1 Tablespoon (TBSP) Safaid Namak (White Salt),

5. 1 Tablespoon (TBSP) Kasuri Methi (Dried Fenugreek Leaves),

6. ½ (Half) Teaspoon (TSP) kali Mirch (Black Pepper) powder,

7. ½ half Teaspoon (TSP) Chaat Masala (Snack Spice) powder,

8. ¼ (Quarter) Teaspoon (TSP) Badian khatai (Star Anise) powder,

9. ¼ (Quarter) Teaspoon (TSP) Jalwatri (Mace) powder,

10. ¼ (Quarter) Teaspoon (TSP) Badi (Big) Elaichi (Black Cardamom) powder,

11. ¼ (Quarter) Teaspoon (TSP) Dar Cheeni (Cinnamon) powder,

12. ¼ (Quarter) Teaspoon (TSP) Curry Patta (Curry Leaf) powder,

13. ¼ (Quarter) Teaspoon (TSP) Adrak (Ginger) powder,

14. ¼ (Quarter) Teaspoon (TSP) Pure Safaid Sabut Zeera (White Cumin Seeds) powder,

15. ¼ (Quarter) Teaspoon (TSP) Nutmeg (Jaiphal) powder,

16. ¼ (Quarter) Teaspoon (TSP) Cloves (Longs) powder,

17. ½ (Half) Teaspoon (TSP) Garam Masala Powder (Warming Spice),

Time to start our recipe

Let’s start the recipe, in above I have mentioned all the require ingredients that are going to use in this recipe, along with all the masalas (spices) powders. Firstly, we will take half kg kadu kiya (pumpkin), before using it for cooking, we will wash them properly and then rinse them after that for 2 minutes, after that we will peel off its layers, then, we will cut them to small pieces and put them in one bowl to use it later on for the cooking process. After that, we will use 4 medium size tamatar (tomatoes) and 2 barhi (big) harhi mircha (stuffed green chillies), and then, we will wash both tomatoes and stuffed green chillies before cooking, then we will peel off the layers of tomatoes and cut them in half, same with the chillies, we will wash them properly, then, we will cut the chillies in half then, we will place them in the grinder and make the mesh out of it. After that, we will take 1 big medium size piyaz (onion), then, we will dip the onion in the water, to get rid of its itching smell, after that, we will peel off its layers and cut it down to small sizes with the help chopper, after that we will put them in the small bowl. After that, we will take 1 tablepoon of adrak and lehsan (garlic and ginger) paste from our fridge, I mostly store down garlic and ginger paste in the small jar to use it more often, its quite time saving for the fast cooking process, but you can use the fresh ones as well according to your condition and taste, these store ones, I used lasted for 1 week. After that, we will take half pao dahi ki malae (whisk fresh curds), and mix it with some little water and put them in the small bowl. After that, we will take less than 1 pao dahi (fresh yogurt) and mix it with the water and, then place them in the small bowl to use it later on in the cooking process. Now, let’s go to our kitchen and put the pressure cooker on the stove.

Time to turn on the flame

Now, we will turn on the high flame, and put pressure cooker on the stove, and add half cup of cooking oil, after 1 minute, we will add 1 tablespoon of safaid sabout zeera (white cumin seeds), mix it for 30 seconds. After that, we will add 1 big size onion, and mix it well for 1 minute, then, we will add 1 tablespoon of adrak and lehsan (garlic and ginger) paste, mix it for 2 to 3 minutes until piyaz (onion) and adrak and lehsan (garlic and ginger) paste turns to light golden brown. After that, we will add 4 tamatar (tomatoes) and 2 barhi (big) size harhi mirch (stuffed green chillies) paste, and mix it for 2 minutes, until our paste started to lose its water and separate out from oil. After that, we will turn the flame to lower, next we will add the following regular masalas (spices) such as; half teaspoon of haldi (turmeric) powder, 1 tablespoon of Kashmiri red chillie powder, 1 and a half tablespoon of dhania (coriander) powder, 1 tablespoon of safaid namak (white salt) powder, mix it for 2 minutes, we will also add some small amount of water, so that, our masalas (spices) don’t get dry out earlier. After that, we will add half kg kadu kiya (pumpkin), mix it for 5 to 6 minutes, next we will add half pao dahi ki malhae (fresh whisk curds), mix it for 1 minute, next, we will add 1 tablespoon of kasuri methi (dreid fengreek leaves), next we will add 1 pao dahi (fresh yogurt), mix it for 2 minutes, add half teaspoon of kali mirch (black pepper) powder, half teaspoon of chaat masala (snack spice) powder, mix it for 2 minutes, add 1 glass of water, mix it well, turn off the flame, and cover the pressure cooker, now, turn the flame high again and wait for citi (bell) to ring, after bell starts to ringing just lower to flame, leave the flame for 20 minutes.

Stage 1 of Kaddu Kiya Recipe

Next, we will add optional masalas (spices) sabout (dry) powder, such as; quarter teaspoon of badian khatai (star anise) powder, quarter teaspoon of jalwatari (mace) powder, quarter teaspoon of barhi (big) elachi (black cardamom) powder, quarter teaspoon of dar cheeni (cinnamon) powder, quarter teaspoon of curry pata (curry leaf) powder, quarter teaspoon of adrak (ginger) powder, quarter teaspoon of safaid zeera (white cumin seeds) powder, quarter teaspoon of nutmeg (jhaifal) powder, quarter teaspoon of longs (cloves) powder, and add half teaspoon of garam masala (warming powder), if you don’t have sabout (dry) masalas (spices) powder, then you can use sabout (dry) masalas (spices) or just garam masala, you can add according to your taste. After 20 minutes, we will turn off the flame, and wait for 1 minute for citi (bell) to relase all the pressure, after 1 minute, its safe to open the pressure cooker cover, now you will see that our kadu kiya (pumpkin) is well boiled up, next, we will add the remaining ingredients and spices. First, we will add above mentioned sabout (dry) masalas (spices) powder, and then we will add small amount of fresh dhania (coriander) and mix it for 1 minute to dry the water if there is, if not just mix it for 1 minute then serve.

Stage 2 of Kaddu Kiya Recipe

I hope you like today’s recipe, if you do, then mention it in the comment section, take care of yourselves and loved ones, I hope to see you next time.

Benefits of Kaddu ki Sabzi |Kaddu ki sabzi ke faide | Kaddu ka totkay | Kaddu benefits | کدو کے فوائد

• Generally, we consider vegetables and pulses as secondary sources of protein and meat and milk as primary sources. In fact, though, each food category is a priceless gift from nature and provides essential nutrients for good physical health. Pumpkin is unique among vegetables not only in terms of taste but also in terms of nutrition. Despite its benefits for fever and other ailments, it is not well understood in Pakistan. For problems like phlegm, patients can find relief by mixing pumpkin with cumin and cardamom.

• Moreover, eating more in summer improves health, strengthens the heart and mind, and reduces thirst. A natural tonic that is high in calcium and vitamins A and B is pumpkin curry. It also contains many other nutrients that strengthen the body.

• Chickpea and pumpkin dishes are delicious and nutritious for the people who toil in the fields. It tastes better and is more effective when prepared with meat and spices. The Prophet (peace and blessings of Allah be upon him) advised to use it with meat. Pumpkin is considered a valuable vegetable, as are mung beans among pulses.

• If you have piles, using pumpkin skin can be really helpful. Grind pumpkin skin and fry it twice a day with fresh water. This remedy works well for dysentery as well as piles. If there is an earache or water falls inside the car, then pumpkin water proves to be very important.

• To do this, mix some pumpkin juice with pumpkin juice that you can get at any grocery store. Putting two to three drops of this mixture in the ear immediately cures the earache. Applying pumpkin water clears up boils and applying the paste as a poultice has additional benefits. Pumpkin peel helps with wounds. Burn the peels after drying them in the shade to make a fine powder. To speed up the healing process, sprinkle the powder on the wound.

• Pumpkin pulp can be used to treat victims of scorpion stings if medical attention is difficult to obtain. In addition to having the patient drink some pumpkin water, apply the pulp to the stung area. This treatment will relieve the pain. Both men and women have dry scalps in their daily life due to which they use different shampoos. If you also have this problem, apply pumpkin seed oil on your scalp and massage it well.

• Moreover, a tablespoon of pumpkin seed oil mixed with milk relieves dryness and is beneficial for heart rate. A toothache can be extremely painful, and many people use a variety of treatments to ease the pain. In such a case, add five tolas of pumpkin pulp and one tolas of garlic in one liter of water and boil until the water reduces by half. Rinse your mouth with this water to ease the pain.

• Gargling with warm pumpkin water can help if your voice becomes hoarse. Blood related diseases can also benefit from this treatment. If you have a severe cold, there is no reason to worry. To stop your runny nose, put 24 drops of pumpkin seed oil in your nostrils. Pumpkin can also help those who suffer from chronic constipation. Place pumpkin vine leaves on items to repel flies. The flies will not stay there.

• Similarly, placing pumpkin leaves on children’s mattresses throughout the day prevents flies. Fresh pumpkin pulp can be crushed and applied on the forehead to get immediate relief from headache. Peeling pumpkin is also good for your eyes. To do this, allow the pumpkin skins to dry in the shade, then grind them finely in a mortar and store in a bottle. Apply a small amount in both eyes in the morning and evening for a few days and all the symptoms will go away.

Here are some of pro tips for your recipe to become tasteful and delicious for the people

1. Remember to use water from time to time to avoid dryness in your masala (spices),

2. Don’t dry out, your masalas (spices), because if you do, your salan (curry) will not give any fragrance or taste,

3. Try to bhunai (mix) it up your ingredients more and more if you like your salan (curry) to be more tasteful,

4. Always be caution, while using pressure cooker,

5. Don’t use pressure cooker on high flames, don’t take up citi (bells) before it releases its pressure,

6. Cut the flames down, then set out pressure cooker down,

7. Wait for its gas to release before opening of pressure cooker,

8. Give more, time to your recipe if you like your recipe to be more tasteful and delicious,

9. Always use organic masalas (spices) in your recipe for your health,

10. Always use more fresh organic ingredients,

11. Don’t use old chicken for cooking. Try to use fresh ones for making cooking or at least two week old chicken store in the fridge,

12. Don’t use old kaddu kiya (pumpkin) for more than 1 week even store in the fridge, try to use fresh kaddu kiya (pumpkin) for cooking process.

Ending Note

These are few helping tips for your recipe. I hope you will enjoy our recipe and if you do like it comment it down in the comment section how you like our recipe, take care of yourself and your love ones, see you next time in another recipe blog. If you want to see the short video of this recipe then, click on the click button. Goodbye!

End of Kaddu Kiya Recipe