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Pure Maple Syrup from Canada
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Maple Hing Asafoetida Roasted Pumpkin Planks Maple Lemon Raita Curd

Maple & Hing (Asafoetida) Roasted Pumpkin Planks with a Maple Lemon Raita (Curd)

By Chef Vicky Ratnani

Pumpkin:

INGREDIENTS

  • Pumpkin: peeled and cut into long rectangular slices – 6 each
  • Marinate Maple Syrup 2 tbsp

Vicky’s Spice Roast and grind:

INGREDIENTS

  • Cinnamon stick 5g
  • Cloves 2 g
  • Peppercorns 5g
  • Asafoetida 1 big pinch
  • Kashmiri red chilli 1 each
  • Salt to taste
  • Cumin seeds 5g

METHOD

Roast and grind the above spices. Cool and grind in a mortar and pestle Marinate the pumpkin pieces with the spices and 1tbsp of the maple syrup and 1 tsp of olive oil.

Pan-fry the slices in a non-stick pan until just cooked

Maple Raita (Maple Curd)

INGREDIENTS

  • Maple syrup 1 tbsp
  • Plain yoghurt 1/2 cup
  • Lemon juice 1/2tsp
  • Lemon zest punch
  • Chopped Coriander leaves 1 tsp
  • Red chilli powder 1 tsp
  • Chopped onion 1 tsp
  • Chopped green chilli 1/2tsp
  • Black salt pinch

METHOD

Drizzle the Maple Raita over the pumpkin slices

CALORIES PER SERVING

346

ADDITIONAL INFORMATION

Per serving: Protein (g) 8.4; Total Fat (g) 4.6; SFA (g) 2.5; MUFA (g) 1.1; PUFA (g) 0; Carbohydrates (g) 68.5; Fibre (g) 7.3; Cholesterol (mg) 15.8; Vitamin E (mg) 3; Riboflavin (mg) 18.5; Calcium (mg) 314.2; Magnesium (mg) 135.7; Sodium(mg) 831.1; Potassium (mg) 506.5; Iron (mg) 1.5; Zinc (mg) 828.5; Manganese (mg) 290.9