YELLOW PUMPKIN HALWA

 Pumpkin - 5 cups(grated)
 Milk – 1 cup
 Sugar – 1 cup or to taste
Honey – 1 cup
Cardamom – 5
Cashew nuts – 10 (broken into small pieces)
 Ghee - ½ cup

Peel the outer skin and grate the pumpkin.
Keep it aside.Roast the cashew nuts in ghee and broken into small pieces.
Keep it aside.Take a pan and heat with 1 tsp of ghee and add the grated pumpkin.
Stir well in low flame till the raw smell disappears.Then add milk and cook till the pumpkin is tender.
Then add honey and sugar.Stir continuously.Add 4 tsp of ghee and stir well till the ghee floats.
Finally add roasted cashew nuts and cardamom powder.Pumpkin halwa is ready.
Serve hot or cold.

Pumpkin in coconut gravy

Pumpkin 2 pounds
Tur dal 1/4th cup
Coconut grated 2 cups
cumin seeds 1/2 teaspoon
turmeric powder 1/4 teaspoon
Red chilly powder 1/4 teaspoon
salt to taste
Mustard seeds 1/2 teaspoon
coconut oil 1 tablespoon
red chilly pieces 2 nos
curry leaves few  

Method
Cook dal with turmeric powder and chilly powder. Cut pumpkin into small pieces and mix with dal and salt. Cook well. Grind the coconut with cumin seeds and mix with the curry and boil for few minutes. Put oil in a vessel and fry mustard seeds, red chilly pieces and two tablespoon of grated coconut and curry leaves. Mix all.  


Pumpkin Raita

2 cups grated pumpkin
1 cup yogurt
1 tablespoon onion, finely diced
1 teaspoon oil
½ teaspoon cumin seeds
2 green chilies finely chopped
1 tablespoon peanuts, chopped
salt to taste

Peel the skin and grate the pumpkin. Place it in a microwave dish and cook for 2-3 minutes.In a bowl add the yogurt, pumpkin, onions. In a small pan heat oil and add cumin seeds. Wait till cumin browns slightly, and add chilies. Stir-fry for a minute and remove from the heat. Add this oil to the pumpkin–yogurt-onion mix. Finally, add peanuts, salt,  and mix well.

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