Indian Winter Squash Gratin With Saffron Cardamom And Almonds Food

SQUASH GRATIN

Steps:

• Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
• Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
• Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
• How to break down butternut squash:
• Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
• Hold the squash against your body and remove the skin with a vegetable peeler; chop.
• How to break down kabocha squash:
• Quarter the squash with a chef's knife, then scoop out the seeds.
• Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.

WINTER SQUASH GRATIN

Steps:

• Preheat oven to 350°F
• Lightly coat a 2 quart square baking dish with nonstick cooking spray; set aside.
• In a large skillet, heat 1 tablespoon of the olive oil over medium heat.
• Add onions and garlic; cook about 6 minutes or until tender, stirring occasionally.
• Remove from heat.
• Stir in sage, thyme, kosher salt, and pepper.
• Place half of the squash slices in the prepared dish.
• Sprinkle with the onion mixture and half of the bread crumbs.
• Top with remaining squash slices.
• Cover with foil.
• Bake about 45 minutes or until squash is nearly tender.
• Meanwhile, in a small bowl, combine the remaining bread crumbs, the remaining 1 tablespoon olive oil, and the parsley.
• Mix well and set aside.
• Remove foil from baking dish; sprinkle squash with mozzarella cheese, Parmesan cheese and bread crumb mixture.
• Bake, uncovered for 10 to 15 minutes or until crumbs are golden brown and squash is tender.
• Let stand for 10 minutes before serving.

GRATIN OF WINTER SQUASH OR RUTABAGA

Steps:

• For the squash:.
• Cut squash into 3/4 inch dice.
• You should have between 4 and 5 cups.
• Place in a steaming basket with the ginger and garlic.
• Cover and steam over 1 inch of water for 10 minutes or until almost tender.
• Remove the steaming basket and set aside.
• Reduce the cooking water down to 1/4 cup and reserve.
• For the white sauce:.
• Melt the butter in a 2-1/2 quart saucepan.
• Blend in the flour with a wooden spoon to make a paste.
• Stir over medium heat until the butter and flour foam.
• About 2 minutes.
• Remove from heat.
• When the bubbling stops, pour in all but 1/2 cup of the hot milk all at once and whisk to blend.
• Whisk slowly over medium high heat until the sauce comes to a simmer.
• Simmer for 2-3 minutes.
• Dribble in remaining milk and then reduced cooking liquid, whisking to blend.
• To assemble the gratin:.
• Butter or spray a 6 cup baking dish.
• Preheat oven to 325 degrees.
• Fold the squash into the white sauce and pour into the baking dish.
• Spread the breadcrumbs and cheese over the top.
• Bake for 1-1/2 hours.
• The top should be nicely browned and the sauce almost absorbed.

JHINGA NISHA (PRAWNS IN SAFFRON, CASHEW NUT AND ALMOND SAUCE!)

Steps:

• Drop almonds and cashewnuts in 2 separate pans of boiling water.
• Boil for 30 minutes and drain.
• Peel the almonds by slipping them out of their skins and place in a food processor with the boiled cashewnuts.
• Whiz until they form a paste.
• Meanwhile, peel, wash and de-vein the prawns by making a small incision down the length of the back of each prawn and removing its black digestive cord.
• Wash and pat dry.
• Crumble saffron into warm milk.
• Leave to infuse.
• Remove the tiny black cardamom seeds and grind to a fine powder.
• Set aside.
• Heat the ghee in a wide pan over medium-high flame.
• Saute the onions until golden and the oil starts to separate from them.
• Add chillies and ginger.
• Cook for 1-2 minutes, stirring regularly, then mix in the nut paste (prepared above) and keep stirring until the ghee separates out and the paste leaves the sides of the pan.
• Add the prawns and 2 tbsps.
• of cold water.
• Keep stirring, adding a further 2 tbsps of cold water two or three times, until the prawns begin to turn pink and the sauce is a nice consistency.
• Mix in the saffron-milk mixture, season to taste and simmer for a minute until prawns are cooked.
• Finally, add the cream and once hot transfer to a serving dish.
• Sprinkle with cardamom powder and fresh green corriander leaves.
• Serve hot with steamed Basmati white rice.