![]() This is especially helpful for busy families or individuals who don't have a lot of time to spend in the kitchen. When you come home in the evening, your meal will be ready and waiting for you. With a crockpot, you can prepare your meal in the morning, set it to cook, and then go about your day. Finally, crockpot cooking is very affordable, as you can use cheaper cuts of meat or use up leftover produce you already have in your fridge.Īnother benefit of cooking with a crockpot is that it's a great way to save time. Additionally, slow cooking is one of the best ways to unlock the full flavor potential of your ingredients, as the long cooking time allows all the flavors to meld together and intensify. This means that you can prepare delicious and healthy meals with minimal effort, and without having to spend hours slaving away in the kitchen. ![]() All you need to do is chop up your ingredients, place them in the pot, and let the slow-cooking process work its magic. First and foremost, crockpot cooking is incredibly easy and convenient. ![]() So, let's get started! The benefits of cooking with a crockpotīefore we dive into the recipe, it's worth taking a moment to appreciate the many benefits of cooking with a crockpot. Not only is buttercup squash packed with vitamins and minerals, but it's also deliciously sweet and nutty, making it the perfect ingredient for a hearty and warming autumnal meal. In this article, we'll share with you an easy and flavorful recipe for cooking buttercup squash in crockpot. This can be served as a soup or as a side dish along with rice or roti.If you're a lover of healthy, home-cooked meals, you're probably familiar with the crockpot - a versatile and convenient kitchen tool that allows you to create delicious and nutritious meals with minimal effort.If you prefer you could add that too (heat oil in a frying pan, add mustard seeds let it splutter, add dry red chili and curry leaves, saute for a few seconds and pour over the pulissery). I skipped adding the tempering at the end.Remove the cooker from the heat and let cool down.Beat the yogurt in a bowl and add it to the squash/lentil/coconut mixture.Add the ground coconut, combine well and cook for a few minutes.Open the lid, the squash and green lentil should have cooked well.Remove the cooker from the heat and let the pressure subside.Close the cooker with its lid and keep the whistle on it, and cook till 2 whistles or for 20 to 25 minutes till squash and lentil turns tender.Into a pressure cooker, add cubed squash, green lentils, chili powder, turmeric powder, coriander powder, curry leaves, salt and 2 cups water.In a food processor or blender, grind the grated coconut along with cumin seeds, garlic, turmeric powder, green chili and water to a coarse paste.I only used half of the buttercup squash, peel off the skin and cube them evenly.I used pressure cooker to cook the squash and green lentils.I even tried baking the squash seasoned with ground pepper and salt, tasted phenomenal. It resembles to Kabocha or Japanese squash. I didn’t add the tempering at the end, tasted really good and can be served as a soup as well.īuttercup squash has an amazing sweet buttery taste, this was the first time I cooked with buttercup squash and I loved it. This time, I bought buttercup squash and green lentils and made pulissery with it. I have shared the recipes of making pulissery with different kinds of veggies and fruits, please click the link to view the recipes. Towards the end, thick yogurt is added and finished it off by adding the tempering. The veggies or fruits are first cooked till tender, ground coconut is added to it and cooked again. One of the popular vegetarian dishes in Kerala is pulissery, this can be made with a variety of vegetables and fruits like mangoes, pineapple, tomatoes, pumpkin, cucumber etc etc. Buttercup squash and Green lentil made into a Kerala style Pulissery, that can be served as a soup too… ![]()
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