Prize-Winning Squash Vadas (Steamed Squash Dumplings)

warm your body by the fire

let your spirit be at peace

warm your heart with friends

rest a while your soul at ease

warm is the feeling of our joy

we're drawn together you and me

warmed by the season's cheer

so sweet we singin in harmony

This is a very special post for a special someone, who has the strength and courage to smile in the face of trouble. Someone who faces the worst fears with a smile...Barbara, who I met just today in this virtual world of blogging; and who has floored me with her strong yet loving demeanour. Going through her chemotherapy...she still takes time to enjoy the beauty of life and all it has to offer.

Two of her friends, Bron (of Bron Marshall) and Ilva (of Lucullian Delights) are sending her a 'virtual hug'. I wanted to send one too.

So here I am sending her way a small token of love. This recipe is made from the seasonal squash and is steamed not fried, so its healthy and filling.

Infact this recipe of mine had won me the 2nd runner up place in the recently held Hong Kong food festival at Ngong Ping here. It was marked on originality, creativity and minimality of ingredients alongwith ofcourse the health and taste factor.

I used organic squash as they are easily available in this season and the chives-tempering adds the necessary zing to the otherwise humble dish.Its healthy, filling and nutritious.

I am all about simplicity in food without forgoing on taste or health.Hope you enjoy it as much as we do.

Heres' the prize-winning recipe for a heart-winning soul. :)

Squash Vadas (Steamed Squash Dumplings)

Ingredients-

2 cups finely grated squash

1 tsp salt (to taste)

1/3 cup bengal gram flour/chick pea flour

1/2 cup whole wheat flour

1 tsp baking soda

2 tsp cumin powder

1 tsp ground ginger powder

1 tbsp oil

For tempering-

2 tbsp oil

1 tbsp finely chopped chives

Method-

In a bowl mix the grated squash with all the other ingredients.

Mix well.Add a little water(if required)and knead to form dough like consistency.

Break a piece and make small ping-pong sized balls,using your palm.

Place in a lined steamer for 15 mins. The dumplings will double in size.

Cool for a minute.

In a wok, heat 2 tbsp oil. Add the chives, once the oil is heated. Finally add the vadas/dumplings into the wok and toss lightly.

Serve with ketchup or your favourite chutney.

Nutritional Information-

This dish is as healthy as it can get, without compromising on flavour/taste.

It is made with the seasonal(winter) vegetable squash which is beneficial to the evironment, as seasonal produce are the best from nature and good for Mother Earth.

Ths dish is steamed not fried, so no trans fat.

It has whole wheat flour and chick pea flour, which give fibre and protien, respectively to the dish.

The recipe calls for ginger which as per 'ayurveda' cures flatulence and aids digestion.

It has cumin which reduces the risk of stomach and liver tumors and has antiseptical properties.

Squash the Squash!!

When the bold branches, bid farewell to rainbow leaves - welcome wool sweaters !!

Its that time of the year again, when the dried fallen leaves chatter as the chilly winds play with them. Yes, its Winters....my favourite season. Something that brings cheer to my heart. I feel happy for no apparent reason....its like falling in love all over again (if you know what I am talking about). :-)

So I have been on a baking spree....(please see the upcoming posts)...but we obviously can't survive on cakes and cookies alone!;-p

Its the season of squashes-butter nut, acorn, pumpkin et al. My husband isn't fond of them so I had to be really creative and perform magic...so that I have him licking from my fingers...figuratively that is...lol.

When buying squash check for firmness. Infact the harder the skin the quicker and better the squash cooks.

Just a tip-The skin need not be removed, if you are going to puree the squash for a soup. Its edible and texturizes the soup well.

I decided on a butter nut squash curry today. Its a jewish-cum-indian(bengali) dish. Simple yet tasty.

Butternut Squash Curry
Ingredients-
1 medium sized butternut squash, chopped roughly
1/2 cup bengal gram (soaked overnight and pressure cooked the following day)
1/2 tsp fenugreek seeds
1 tsp nigella seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp sugar
1 tsp ginger paste
1 tsp garlic paste
2 cloves
2 pods of cardamom
1 tsp red chilli powder
salt to taste
4 tbsp oil

Method-
In a wok, heat oil. Add the cumin,fenugreek, fennel,nigella and mustard seeds till they splutter.
Bruise the whole cardamom and cloves using a mortar and pestle. Add this to the wok.
When the cumin seeds have browned a little, add the squash, ginger, garlic, sugar and sprinkle with salt. Cover and cook for a minute.
Add the chilli powder. Cover and cook again for a minute or so.
Once the squash has softened, using a spoon mash them till they are pulpy (on medium flame).
(This step is really theraupatic...lol...real stress buster!)
Now, add the ( previously boiled) bengal gram. Mix well. Check seasoning.

Serve with chappatis/parathas (Indian flat bread) or your choice of toasted bread.


I passed the test! My husband liked the dish a lot and complimented it without me having to ask him whether the food was fine (as I often do). I have a repeat request already. :-)

This dish is ideal for a Thanksgiving meal as its quick and can be cooked the morning of the gathering, minutes away from the guests' arrival. So the warm sweetness still floats in the air and the guests are so aptly welcomed to devour this savoury dish made from simple ingredients, transformed with love.
I send this as an entry to Mansi 's event (Vegetarian Thanksgiving-Recipe Carnival).