Spicy Pumpkin Roti Filling Food

SPICY PUMPKIN AND COLLARDS

Steps:

• Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
• Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.

SPICY PUMPKIN PIE II

Steps:

• Preheat oven to 450 degrees F (230 degrees C.)
• In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.
• Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.

PUMPKIN PIE FILLING

Steps:

• Cut the tops off of the pumpkins in a circle, just like you would for making a jack-o-lantern.
• Quarter the pumpkins from the top down and scoop out the seeds and tendrils. (Keep seeds for pepitas if you like.).
• Place the pumpkin shells meat-side up on a large cookie sheet or other sided baking dish.
• Smear the inner surfaces of the pumpkins with the butter.
• Sprinkle the brown sugar and spices, including a small bit of salt, over the shells.
• Bake in a pre-heated oven at 375 degrees for 30 minutes or until you can easily stab through the flesh with a fork.
• Let stand to cool.
• Gently cut away the outer skin. (This is great for compost!).
• Puree, mash, or process the meat to the desired consistency for the recipe you're preparing - very smooth for a mousse, less so for a standard pie.

SPICY PUMPKIN ROTI FILLING

Steps:

• Heat the oil or ghee in a large pot over high heat. Add the ginger and cinnamon stick and sizzle for 1 minute.
• Add the pumpkin and sprinkle with the garam masala. Stir for 1 or 2 minutes over high heat, until the pumpkin is coated with the spices. Watch carefully; do not burn the spices.
• Reduce the heat to medium, cover, and let simmer, stirring occasionally, for 20 to 30 minutes, or until the pumpkin is soft.
• Remove and discard the ginger and cinnamon. Mash the pumpkin with a potato masher into a course puree. Add salt to taste, stir and simmer for 3 to 4 minutes over low heat, or until the excess moisture evaporates. (The mixture should be the consistency of a thick puree). Let cool a few minutes before adding to roti.

SPICY PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a standing mixer fitted with a whip attachment, cream the butter. Then add the cream cheese and continue mixing. Add the sugar and beat until fluffy. Beat in the eggs, vanilla, and flour. Set aside.
• To make the pumpkin layer, in a mixer fitted with the whisk attachment (or using a hand mixer), mix the pumpkin puree and eggs until well blended. Add the sugars and mix. Add the remaining ingredients and mix until blended.
• Line a 9 by 13-rectangular pan with parchment so that the parchment covers the bottom, sides and hangs over the edges of the pan. The over hanging parchment will be the 'handles' that will help you remove the bars once cooked and cooled. Spread the cream cheese layer evenly in the parchment-lined pan and bake for 25 minutes. It should be 3/4 to 1-inch thick. Pour the pumpkin layer over the cream cheese layer and continue cooking another 30 minutes. Cool completely in the pan to room temperature, then refrigerate. Cut into bars. Serve cold.

SPICY GARLIC GINGER ROTI

Steps:

• Mix wheat, plain flour and salt.
• Rub in the 2 tbsp.
• ghee.
• Add warm water to form soft pliable dough.
• Cover with moist cloth and keep aside for 30 minutes.
• The spicy mixture should be dry.
• Divide dough into 9 portions.
• Make ball and roll into a chappati of 7" diameter.
• Use dry flour for dusting while rolling.
• Brush chappati with ghee.
• Sprinkle some of the mixture over it.
• Roll one more and place over the first.
• Apply ghee and sprinkle mixture.
• Follow with one more roti ending with spicy mixture.
• Gently press down and roll into a tight Swiss roll.
• Cut the roll into 3 parts.
• Dust with dry flour.
• Keep aside.
• Repeat for other six rotis, making 2 more rolls.
• Take one piece, twist and flatten gently.
• Dust with flour and roll to a thick chappati.
• Shallow fry on hot griddle drizzling ghee on both sides.
• Press lightly and fry to a golden brown.
• Repeat with other pieces.
• Serve hot with fresh curds, sauce, jam or chutney.
• Note: Leftover cold roti makes an excellent snack with your afternoon tea or coffee.
• Variations: Make a sweet filling of dry flours, flaked desiccated coconut and powdered sugar, if desired.

CARIBBEAN TRINIDAD ROTI

Steps:

• Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
• Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
• Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
• To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
• Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
• SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
• CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.

SPICY PUMPKIN PIE

Steps:

• Beat eggs with sugar until foamy.
• Add pumpkin and all seasonings, mixing well.
• Add the milk and mix well.
• Pour into prepared pie crust.
• Bake at 425 degrees for 15 minutes.
• Reduce temperature to 350 degrees and bake an additional 45-50 minutes or until a knife inserted near center comes out clean.
• Cool.

FAVORITE ROTI MEAT FILLING

Steps:

• Heat the oil over medium-high heat and cook the onion until golden brown.
• Add garlic, ginger, cumin, coriander, and turmeric, stirring until mixed well.
• Add the ground meat, tomatoes and salt. Cook, while stirring, until the meat is no longer pink, about 5-8 minutes.
• Stir in the potatoes and the water, cover and reduce heat to low, and simmer for 15-20 minutes.
• Uncover and taste to see if seasoning needs adjustment.
• May sprinkle with cilantro and/or hot chile peppers if desired.
• Or, mix in a few spoonsful of your favorite hot sauce.
• Serve with flatbreads for scooping.

EASY EGGLESS SPICY PUMPKIN PIE

Steps:

• Preheat oven to 375°F.
• In a medium bowl, whisk together sweetened condensed milk, canned pumpkin puree, cornstarch, and spices. Pour into graham cracker crust.
• Place the pie crust tin on a cookie sheet, and bake on the center rack for 50-60 minutes or until pie filling appears firm. Chill for several hours or overnight before enjoying.

LIGHT AND SPICY PUMPKIN PIE TARTS

Steps:

• In a large bowl, combine all ingredients gently with a spatula.
• Spoon batter into tart shells and place onto an ungreased cookie sheet.
• Bake at 425 degrees for 15 minutes. Then reduce heat to 350 degrees and bake for another 30 minutes.
• Remove immediately from cookie sheet onto cooling racks. Enjoy!