YELLOW PUMPKIN RECIPES

Steps:

• First wash and cut the pumpkin, green chillies, shallots and green chilies into small pieces. Remove the pumpkin skin carefully, as it's bit hard to remove. Also grate the coconut.
• In a mixie jar, add grated coconut, shallots, green chilies, cumin seeds and little water. Grind well into a nice paste and keep it aside.
• Now wash and cook the moong dal in pressure cooker for about 3 whistles by adding sufficient water, salt and turmeric powder. Once done, remove it from the stove and keep it aside. Do not open the cooker till all pressure is released. 
• In a wide pan, add chopped pumpkin pieces, few shallots, little water and salt and allow it to cook. After few minutes, add red chili powder, turmeric powder and mix well. Add another 1 cup of water and cook properly by covering with a lid.
• Once the pumpkin is cooked soft, add the grated coconut paste from the mixie jar and the cooked dal from the pressure cooker. Mix everything properly and add sufficient water. Check the taste and add salt and red chili powder at this stage if necessary.
• Allow this to boil by stirring in between. Once boiled, switch off the stove. 
• Now let's make the tempering. In a dry pan, heat sunflower oil. When oil gets heated add mustard seeds, cumin seeds, dry red chillies and curry leaves one by one and stir. 
• Reduce the flame so that it doesn't turn the garnishing things to black in colour. Once the seeds pop, pour this over the already prepared curry. Pumpkin dal is ready to serve with rice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.
• In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.
• Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
• Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)
• After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.