This is an Indian dish, basically curried butternut squash. My recipe lists
fennel seeds in the ingredients list then mentions fenugreek seeds in the
instructions. Any idea which it is?

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken wrote:
> This is an Indian dish, basically curried butternut squash. My recipe lists
> fennel seeds in the ingredients list then mentions fenugreek seeds in the
> instructions. Any idea which it is?
>
My guess would be fenugreek, because I know it is a common ingredient
in curry powders. I don't know if fennel seed is. -aem

There is no Fennel seeds used in the recipe. The taste comes from
Fennel seeds, brown sugar, and Amchoor (Dried sour mango podwer). I am
giving you the recipe from my own website.. I hope you don't mind.



http://www.indiacurry.com/vegcurry/v010kaddu.htm
Meetha Kaddu / Sweet Curried Butternut squash
This is my favorite childhood Punjabi recipe. First a word about Kaddu.
In English we call it Pumpkin, but it is not same as the Pumpkin
available in United States. Kaddu is closer in texture and taste to
Butternut winter squash in United States. It is very difficult to cut
and remove the skin. Baking Butternut squash makes it easier to cut as
it softens the hard shell. My grandmother used to make it with Shakkar
(raw sugar-cane sugar), and Amchoor (mango powder). I will substitute
Shakkar with brown sugar, and Amchoor (mango powder) with Lemon juice.



Ingredients
Main recipe
1. Medium size Butternut Squash: 1
2. Canola oil: 1½ teaspoon
3. Whole Fennel seed: ½ teaspoon
4. Finally chopped ginger: 1 Inch
Substitute with dry ginger powder: ½ teaspoon
5. Salt to taste
6. Cayenne powder to taste
Crushed red pepper (the one with whole seeds) gives a better appearance
7. Brown sugar: ½ Tablespoon
8. Cinnamon: ½ teaspoon
9. Kasoori Patta (Dried Fenugreek leafs): ½ Tablespoon
Substitution: Dry Parsley
10. Lime or Lemon juice: 1 teaspoon
11. Water: 2 Tablespoons



Method
Step 1: Preheat oven to 350 ºF. Bake whole butternut for about 25
minutes. Let it cool for about ½ hour making it easier to handle.
Step 2: Cut the Butternut in half lengthwise. With a spoon, scoop out
the seeds. Now, you have to make a decision. Do you want to keep or
discard the skin. If you want to discard the skin peel it off with a
sharp paring knife.
Step 3: Cut Butternut into ¾" cubes. Put aside.
Step 4: In a heavy bottom pan, heat oil. Add Fenugreek seeds. Roast
Fenugreek seeds as they start to turn brown and emit nutty flavor.
Step 5: Add Butternut cubes. Sautee for five minutes.
Step 6: Add remaining ingredients except water. Sautee 2 to three
minutes.
Step 7: Add water. Cook Covered for 15 minutes on medium heat.

On Tue, 28 Feb 2006 19:14:03 GMT, "Peter Aitken"
> wrote:

>This is an Indian dish, basically curried butternut squash. My recipe lists
>fennel seeds in the ingredients list then mentions fenugreek seeds in the
>instructions. Any idea which it is?

Fenugreek seeds.

"Yogi Gupta" > wrote in message
oups.com...

>There is no Fennel seeds used in the recipe. The taste comes from
>Fennel seeds, brown sugar, and Amchoor (Dried sour mango podwer). I am
>giving you the recipe from my own website.. I hope you don't mind.

Yes, that's where I got the recipe. But you are still confusing me! You say
"There is no Fennel seeds used in the recipe" and then you say "The taste
comes from Fennel seeds." In the recipe please see ingredient 3 and step 4.
In any case I just made a batch - with fennel seeds - for tonight. I also
will be making your chicken vindaloo and mah ki dal. Smells great. I love
your web site, Indian cooking is terrific.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter!
Thanks for the compliments. I am really sorry for the error in the
recipe. If you find some other errors please let me know.
Regards
Yogi

"Yogi Gupta" > wrote in message
oups.com...
> Peter!
> Thanks for the compliments. I am really sorry for the error in the
> recipe. If you find some other errors please let me know.
> Regards
> Yogi
>

Even with fennel seeds the recipe was very good. I did not notice the whole
seeds at all - I guess they had softened enough during the cooking. I will
have to try with fenugreek the next time.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter!
I finally went to your website. Very well done. I liked the Kitchen
Myths section. I wish your page had allowed to exchange text links. I
would have been very intrested. I have not done that in the past but
seriously thinking.
Regards
Yogi
www.IndiaCurry.com