Double Baked Cheese Souffles with Marmalade-Braised Red Cabbage
Make the soufflés to the end of step 3 the day before; chill. Make the braised cabbage a couple of d...
1 medium butternut pumpkin, peeled & diced
3-4 whole Kashmiri chilli
1 tsp black mustard seeds
1 tsp yellow mustard seeds
8-10 fresh curry leaves
½ tsp fenugreek seeds
2 small cinnamon bark
1 tbs fenugreek leaves
½ tsp asfotida powder
1 tsp turmeric powder
2 tsp cumin powder
2 tsp coriander powder
1 tsp chilli powder
1 tsp brown sugar
salt to taste
whipped natural plain yoghurt
1 table spoon finely chopped ginger
4 tbsp vegetable oil
Heat oil in a wok then add whole kashmiri chillies, whole mustard seeds, fenugreek seeds, curry leaves & cinnamon bark; temper for 2 or 3 minutes.
Lower the heat to medium then add turmeric powder, cumin powder, coriander powder & chilli powder; cook for a few min. Add half the ginger, add the diced pumpkin and salt to taste, cover and cook on a low heat for about 7-8 min.
Add whipped yoghurt, fenugreek leaves, brown sugar and asfotida powder then cover & cook for another 8-10 min on low heat, till pumpkin is cooked.
Serve garnished with chopped coriander and ginger.