Kids (and adults) can be so fussy when it comes to eating vegetables. But as parents, we have to constantly try to develop their palates. The vitamins and minerals packed in fresh fruit and vegetables are extremely important for their growth and development.
Celebrity nutritionist Rujuta Diwekar has always been a champion of why we should eat fresh and seasonal food. This week she’s talked about a vegetable that a lot of people turn up their noses at – the pumpkin/kaddu. She tells us why including it in our meal plan is essential and how it benefits us. You can actually start your baby on pumpkin as early as 6-8 months.
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We’ve put together a few recipes that are toddler and adult friendly. Try them out and see how your family starts enjoying this vegetable or you can just be a sneaky mom like me and add it to food and not tell them.
Pumpkin recipes for the entire family
This easy to make delicious Pumpkin snack can be given to your little one as finger foods, typically around 10 months. But that doesn't mean you can't enjoy it as well. Dip it into a spicy sauce for yourself and munch away.
Pumpkin Fingers
Image Source: https://nari.punjabkesari.in/
Ingredients
- ½ Cup Sooji /Rawa/ Semolina
- 1 Cup Milk
- ¾ Cup Cheese
- 1 Tbsp Butter
- ½ Cup Pumpkin Puree (Kaddu)
- Salt to taste
- Pepper to taste
- 1 Cup Breadcrumbs
Method:
- Melt butter in a kadai.
- Pour in the pumpkin puree.
- Add the sooji and sauté for 2 mins. Add salt and pepper and mix well.
- Pour in milk and mix to combine.
- Add cheese and stir well.
- Cover the kadai and let it simmer for 5 mins.
- Once the mixture starts to leave the sides of the kadai, transfer it to a greased flat pan and flatten it.
- Put this in the freezer for 10 mins and allow it to set.
- Now cut the mix into bite sized fingers.
- Roll the fingers in breadcrumbs.
- Heat some oil for frying.
- Slide the pumpkin sooji fingers into the oil and fry till golden.
- Drain on a paper towel.
- Serve with ketchup or chutney.
- Alternately you can sprinkle some more cheese on the mixture once you put it into the greased pan and bake at 180 C for 20-25 mins
To Make Pumpkin Puree: Cut the pumpkin and remove the seeds and fibre strings from inside. Chop up the pumpkin into chunks and put in a heat proof bowl. Place the bowl in the pressure cooker with the bottom covered in a little water. Steam the pumpkin for one whistle. Once it has cooled down, puree in a blender.
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Pumpkin Khichdi
Image Source: https://www.cookwithmanali.com
Ingredients
- 1 Cup Rice
- 1 Cup Moong Dal
- 200 g Pumpkin cubed
- 2 medium Onion, fine chopped
- 1 Tomato, fine chopped
- 1/4 Tsp Black Mustard Seeds (Rai)
- 1/4 Tsp Cumin Seeds (Jeera)
- 5 Green Chilies, chopped (optional)
- 1/4 Tsp Turmeric (Haldi)
- 2 Red Chillies
- 1 Tbsp Coriander Powder (Sabut Dhania)
- 1 Tsp Garam Masala
- Salt as per taste
- 1 Tsp Sugar
- Ghee
- Coriander Leaves (Hara Dhania Patta)
Method
- Chop the pumpkin into small cubes.
- Heat the pressure cooker and melt the ghee.
- Add black mustard seeds, cumin seeds, and green chillies.
- Once it starts spluttering, add chopped onion, tomatoes and pumpkin to it.
- Mix in the turmeric powder, dry chilli powder, garam masala, sugar, dry coriander powder and salt as per taste.
- Add the washed rice and moong dal to it and mix well.
- Cook on a low flame cook for 2 minutes.
- Add 2 1/2cups of water and cook on a medium flame in the pressure cooker for 4-5 whistles.
- Allow the steam to escape on its own and your Pumpkin Khichdi is ready.
- Just garnish with hara dhania and serve with raita, papad & pickle.
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Image Source: https://www.copymethat.com
This is a soup that kids and adults enjoy. It's easy to make and can serve as a wholesome meal for younger kids.
Ingredients:
- 1 Cup Pumpkin cubed & seeds removed
- 2 Tbsp Masoor Dal (Red)
- 1 Onion finely chopped
- 2 Cloves Garlic, minced
- 2 Tsp Butter / Ghee
- Pinch Of Black Pepper Powder
- Salt To Taste
Method:
Rati Ramadas Girish
KSP Team
Rushita Sheth
Shruti Divecha
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