Quick Pumpkin And Other Veggies Sabzi#Sunday Funday

Many children do not like white pumpkin, so to make them eat it one has to find different ways to make it, so that they, do not know exactly what veggies are there in the sabzi. This is great way of hiding veggies and feeding kids. This is also tasty, yummy and quick. 

I have made a Mangalorean style sabzi with Bafad masala, which is available in many stores or cold storage. Here, have used the ready masala, but will sure post the recipe of homemade masala very soon.

Ingredients  
1 Cup White Pumpkin / Lauki - cut into small cubes
1 Carrot - cut into small cubes
1 Capsicum - cut into small cubes
1 Large Potato - cut into small cubes
8 - 10 French Beans - Chopped
2 Tomatoes - Finely chopped
1 Teaspoon Ginger - Garlic paste
1 Teaspoon Salt
1/2 Teaspoon Red Chilly paste
1 Teaspoon heaped Bafad Masala
1/3 Cup Oil
1/2 Teaspoon Sugar

Method

In a pressure pan heat oil add the ginger- garlic paste, tomatoes with 1/3 cup water, cover and take 3 whistles on high flame. When the cooker cools open it and blend with a hand blender. Pour the blended mix into the pressure pan again and add the red chilly paste, bafad masala and fry till oil leaves the sides. 

Then add all the veggies, salt and sugar, sauté on high flame for 5 minutes, then cover with the lid and take 2 whistles on high flame. 

Open when the cooker cools, serve hot with rotis or bhakris. Enjoy!!
Labels: Mixed Veggies, Vegetarian, Vegan, Gluten free, Sunday Funday, Main course, Karnataka, Mangalore, Lauki, Sabzi

Almond Flour Pumpkin Muffins from Amy's Cooking Adventures

Chocolate Pumpkin Cupcakes from Food Lust People Love

Pumpkin and Black Bean Quesadillas from A Day in the Life on the Farm

Pumpkin Crème Brûlée from Culinary Adventures with Camilla

Pumpkin Prune Quick Bread from Palatable Pastime

Pumpkin Sweet Potato and Amaranth Patties from Cook with Renu

Quick Pumpkin And Other Veggies Sabzi from Sneha’s Recipe

Chicken Soup For The Soul#SoupSwappers

Chicken Soup for the Soul, a fantastic short story book, took inspiration from this book and made the comforting Chicken Soup For The Soul. This wonderful, warming, comforting, a delicious and super tasty soup, especially if your are feeling under the weather.
Serves Two
Ingredients
500 Grams Chicken With Bone In
1½ Teaspoon Freshly Chopped Ginger
1½ Teaspoon Freshly Chopped Garlic
1 Liter Water
1 Cup Cooked Rice Or Noodles - I used cooked brown rice
6 - 8 Sliced Mushrooms
½ Cup Sweet Corn
1 Sliced Spring Onion - white and greens chopped separately
1 Teaspoon Chicken Bullion powder
Salt & Freshly Ground Black Pepper to taste
1 Dried or Fresh Red Chilly - chopped
1 Teaspoon Light Soy Sauce

Method

Add chicken, ginger, garlic salt to taste and water to a pot. Bring to the boil, then reduce the heat, partly cover and simmer for 20 minutes or until the chicken is cooked. Keep remove the scum that surfaces to get a clear stock. Strain the stock, remove the chicken and shred.

Return the chicken and the strained stock to the pot, add cooked rice , sweet corn, mushrooms and white part of spring onions. Bring this to a boil, reduce the flame and let is simmer till the the veggies are just cooked.

Serve with chopped spring onion greens and some freshly ground black pepper, a drizzle of light soy sauce. and a drizzle of toasted sesame oil. Serve hot. 

Enjoy this delicious and comforting soup for the soul!!
Labels: Soup, Soup Swappers, Chicken, Healthy, Complete Meal  

• Chicken Soup For The Soul by Sneha's Recipe
• Doctored, Canned Lobster Bisque by Culinary Adventures with Camilla
• Individual French Onion Soup in Bread Bowls  by A Day in the Life on the Farm
• Healthy Butternut Squash & Chicken Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Tuscan White Bean Soup by Karen's Kitchen Stories

Lobster Melt English Muffin Sandwich#FishFriday

These cheesy lobster melts are my favorite with a creamy lobster mixture. They’re wonderful when you want a little something different for brunch or a snack and it take a few minutes to make from a few simple ingredients. Here I have used ready to used lobster bites.

Serves Two

Ingredients
2 Tablespoons Heaped Mayonnaise
1 Tablespoon Celery - finely chopped
2 tablespoons Onion - finely chopped
1 Clove Garlic - minced
½ Teaspoon Tabasco Sauce
4 -5 Lobster Bites - minced
2 - 3 Tablespoons Shredded Cheddar Cheese
Chopped Fresh Parsley, Fresh Thyme & Oregano
1 Teaspoon Oil
2 English Muffins - split - these are homemade

Method
To make the lobster mixture

Sauté a small onion in a teaspoon of oil, add the minced lobster bites ( you can used canned is fine, or use fresh lobster meat if you have access to it), add chopped celery and tabasco sauce.   

When it's well heated switch off the flame. Let it come to room temperature. Mix in the mayonnaise, cheddar cheese, fresh thyme and oregano, 

then spread the mixture on split English muffins and enjoy!!

Labels: Serves Two, English Muffin, Sandwiches, Lobster, Seafood/Fish, Fish Friday, Kids delight, Snack, Brunch

For Fish Friday this month our theme is Lobster Rolls. Check the recipes made. 

• A Lobster Roll Style Debate: Maine vs. Connecticut by Culinary Adventures with Camilla
• Brown Butter Lobster Roll by Palatable Pastime
• Baked Lobster Roll Dip by Food Lust People Love
• Hot Buttered Lobster Rolls with Homemade New England Style Buns by Karen's Kitchen Stories
• Lobster Melt English Muffin Sandwich by Sneha's Recipe
• Lobster Roll BLT by A Day in the Life on the Farm 

Cafe Au Lait Bundt Cake With Coffee Ganache#BundtBakers

Café-au-Lait” means “coffee with milk” in French, which refers to the color of the birthmark, comparing it to the creamy tone of a cup of coffee mixed with milk.

This Café au Lait is adopted French coffee drink inspired this spectacular cake. It's rich, but it's worth every bite. 

This ganache is so different made like a pudding and it so delicious.

Ingredients
245 Grams All Purpose Flour
60 Grams Cocoa powder - unsweetened
1½ Teaspoon Baking powder
1½ Teaspoon Baking soda
½ Teaspoon Salt ½ tsp
1 Teaspoon Vanilla essence
3 Eggs
2 Tablespoons Hung Curd / Greek Yogurt
2 Tablespoons Warm water
1 Cup Milk
1 Tablespoon Heaped Coffee powder
125 Grams Butter
200 Grams Caster Sugar
For The Ganache
60 Grams Cocoa powder
100 Grams Icing sugar
2 Tablespoons Corn flour
Salt a pinch
½ Tablespoon Instant Coffee
1 Cup Milk
1 Tablespoons Butter
1 Teaspoon Vanilla essence

Method

Heat the milk and coffee together, keep it aside.
Beat butter & sugar till light & creamy. Add eggs one by one. Add vanilla essence and milk & coffee, yogurt, water (add water accordingly to make it a dropping consistency) & the dry mixture alternatively.

Pour into a greased and lined baking pan and bake at 180°C for 35 minutes or till done. Cool the cake on a wire rack. 

Un mold when cooled.
In the meantime let's prepare the Coffee Ganache

Place all the ingredients in sauce pan and whisk till it just start to melt. Whisk all ingredients for the ganache well till there are no lumps. When the ganache is still warm and then pour over the warm cake and with a offset spatula spread it. 

Slice ... yum yum..  

Enjoy!!

Labels: Bundt, Coffee, Ganache, Bundt Bakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

The theme for Bundt Bakers this month is Cafe au Lait, check all the bundts baked.   

• A Day in the Life on the Farm serves up Almond and Coffee Kugelhopf 
• Sneha’s Recipe shares Cafe Au Lait Bundt Cake With Coffee Ganache 
• Patyco Candybar baked up a Cafe & Walnuts Bundt Cake 
• Palatable Pastime celebrates Fall with Pumpkin Spice Coffee Bundt Cake 
• Magical Ingredients offers Vegan Coffee Almond Bundt Cake  

Keto Pretzel Bites#BreadBakers

These Keto Pretzel Bites, are so addictive, there’s something about their density and dough-ness mixed with some salty crunch that lights up the taste buds and you can't stop eating. Even before I took a pic half of them were over.

This recipe is a Fat Head style dough that can be made for pizza crust, rolls and more, but it's done in such a way that distinctly gives it the identifiable pretzel flavor that makes it so much more than simply "bread."

Ingredients
1½ Cups Whole Milk Mozzarella - shredded
1 Tablespoon Cream Cheese - softened
1 Large Egg
1 Cup Almond Flour
½ Tablespoon Baking Powder
½ Tablespoon Coarse Salt Kosher or Sea Salt - optional
1 Egg - beaten - to brush the pretzels

Method

Preheat oven to 190°C & Line a large baking sheet with parchment paper or a silicon mat.

Add shredded mozzarella and cream cheese to a large microwave-safe bowl. Fully cover the cream cheese with mozzarella. Melt cheeses in the microwave on high in 30 second intervals. Stir after each 30 seconds and continue cooking until cheeses are completely melted and form a uniform cheese dough. This should take around 1-1½ minutes total. Do not try to melt it all at once.
In a small bowl, whisk together almond flour and baking powder. Set aside.
Add to cheese, eggs and almond flour mixture mix it well to form a dough. The dough will be quite sticky, which is normal.
Wrap a cutting board with plastic wrap or a silicon mat. This will keep the dough from sticking to the board. Lightly coat your hands with oil and divide dough into equal parts. 

Roll each dough into long pieces about 1 inch thick.

Using a sharp knife, slice dough into 3/4 inch wide pieces. 

Place onto a baking sheet lined with parchment paper.
Brush surface of pretzel bites with egg wash. 

Bake pretzels for about 12 minutes in the middle rack of your oven, or until pretzels are a light golden brown. Set your oven to a low broil and cook for about 2 minutes. 

This will crisp up the exterior of the pretzel. Watch your oven carefully during these 2 minutes as you don’t want to burn or overcook your pretzels.

These are so addictive, you can't stop eating them.

You can check some of the other Pretzel recipes here
Pretzel Dogs  

Hot Buttered Pretzels - Soft & Chewy

Labels: Pretzels, Fat Head Dough, Cheese, Bread Bakers, Bread, Keto, Low Carb

• 
  #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.   

• Air Fryer Soft Pretzel Bites from Cook with Renu
• Homemade Pretzel Bites from Karen's Kitchen Stories
• Keto Pretzel Bites from Sneha's Recipe
• Pretzel Hamburger Buns from A Day in the Life on the Farm
• Soft Sourdough Pretzel Knots from Food Lust People Love
• Toffee Apple Pretzels from A Messy Kitchen
• Double Jalapeno Cheese Pretzel from Magical Ingredients

Cheesy Rice Bowl - Cafe McDonalds Style#SundayFunday

This Continental recipe is such that you will feel tempted to finish this dish in one go. This is an easy-to-make one-pot meal that can be served to your guests in a parties and get-togethers. This cheesy rice bowl is made of fried rice is made with a twist - boiled wheat grains are added to enriched with a combo cheesy white sauce and Italian spices.
Making this at home is so easy, tasty and you will have a clean and healthy bowl of meal.

Ingredients
½ Cup Wheat Grains
1 Cup Basmati Rice
Salt as required
For The Cheese Sauce
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
1½ Cup Milk
2 -3 Cheddar Cheese Cubes - grated
Salt & Pepper to taste
For The Rice & Garnish
1 Tablespoon Butter
1 Tablespoon Oil
1 Cup Mixed Veggies
Salt to taste
1 Teaspoon Sugar
½ Teaspoon Dried Oregano
½ Teaspoon Black Pepper powder
½ Teaspoon Dried Basil
½ Teaspoon Red Chilly Flakes
2 Tablespoon Red Chilli Sauce
1 Tablespoon Chopped Coriander Leaves 

Method

Wash and soak the  wheat grains in water for minimum 45 minutes .
Add this in the pressure cooker with 2 cups water and salt to taste, cover and on high flame take 4 whistles, after 4 whistles lower the flame for let continue cooking for another 15 minutes. Switch off the flame and let the cooker cool completely. Strain and it and reserve the water.

Wash and soak the rice for 15 minutes. Then cook the rice with 6 times the water and a teaspoon of salt, on high flame till done yet the grain should firm and whole. Strain and let it cool.
For The Cheese Sauce

In a pan heat butter, add the flour, with a whisk cook it for 2 minutes stirring continuously add milk and stir to make a smooth sauce. Let it come to boil stirring continuously, add grated cheese and cook till cheese is melted, add salt, pepper and cook till it thickens. Remove from flame and keep aside.

For The Rice

Heat a kadai/pot add butter and oil then add the chopped vegetables and sauté them for a minute on high flame then add sugar, salt. Remove half of the vegetables into a bowl(this is for garnishing) add the oregano, salt, pepper basil, red chilly flakes , red chilly sauce , coriander leaves and saute on high flame for a minutes stirring continuously. Add the boiled wheat and rice and toss it well till they are coated with the spices , taste and adjust the seasonings. Switch off the flame.
To Assemble The Bowls

Pour the fried rice till the top pour ¼ cup of the cheese sauce or more as per your taste, top it with the sautéed veggies. 

Serve & Enjoy!!

You can check some of the other bowl recipes
Couscous Shrimp Buddha Bowl 
Loaded Veggie & Potato Soup In a Bread Bowl 
Mexican Vegetarian Burrito Bowl

Labels: Rice, One Bowl, Cheese, Whole Wheat, Main course, Continental Cuisine, Vegetarian, Sunday Funday, Mixed Veggies

For Sunday Funday our theme is Bowl Meals/Hearty Meal In a Bowl.

 

A Day in the Life on the Farm: Shredded Beef Taco Bowls 

Amy’s Cooking Adventures: Greek Chicken Rice Bowls 

Palatable Pastime: Saffron Bulgur Bowl 

Cook with Renu: Tofu and Sprouted Moong Buddha Bowl 

Food Lust People Love: Shrimp Spring Roll Bowls 

Sneha’s Recipe: Cheesy Rice Bowl - Cafe McDonalds Style 

Mayuri’s Jikoni: Baked Falafel Bowl 

Snowdon Pudding#EatTheWorld

A traditional steamed pudding recipe with a citrus sponge and topped with raisins – a comforting dessert from the Snowdon region - North Wales. Snowdon pudding, as it’s called, is flavored with lemon marmalade, since I couldn't get hold of lemon marmalade, used orange marmalade made out of palm sugar.

I have also made it with vegetarian suet - clarified butter. This is served lemon sauce traditionally, but, I preferred drizzling a little honey over the top when it was still warm.
This is a delicious pudding, made two bowls of the same, one my hubby took for a brunch party with friends.

Ingredients
65 Grams Suet/Clarified Butter - melted
15 Grams Corn flour
75 Grams Brown Sugar
120 Grams Fresh Bread Crumbs
50 Grams Golden Raisins
3 Large Eggs
75 Grams Lemon or Orange Marmalade
1 Teaspoon Lemon or Orange Zest
2 Tablespoons Honey - to drizzle on top

Method

Mix all the dry ingredients together in a large bowl, keeping a half of the raisins a side.
Beat the eggs and marmalade, sugar together, then stir in the melted clarified butter, give it a mix. Add this into the dry ingredients mix it well.
Grease a pudding mold and sprinkle the leftover raisins over the bottom.
Pour in the batter, cover the mouth with of greaseproof paper or a double foil, creating a two pleat across the center should the pudding expand over the top of the pudding mold.
Place the mold into a pan of boiling water, cover the pan with a lid and steam till done ( since I used two bowls to make these it took just 35 minutes ), ensuring that the water in the pan never gets lower than ¼ of the way up the level of the mold. 

Do not steam them too long or they will turn hard and loose it softness. Switch off the flame and let it cool in pan. When still hot remove the mold from the pan and let cool a little before tipping it out onto a serving plate.

Drizzle with the honey whilst still warm. Slice and enjoy hot or cold.

Labels: Dessert, British, Steamed, Pudding, Marmalade, Dessert, Eat The World, Wales

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Wales. 

Check out all the wonderful Welsh dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Cawl Cennin (Welsh-Style Leek & Potato Soup) 

Pandemonium Noshery: Welsh Onion Cake 

Sneha’s Recipe: Snowdon Pudding 

Culinary Adventures with Camilla: Ŵyau Ynys Môn, Welsh Anglesey Eggs 

Sugarlovespices: Welsh Anglesey egg and mashed potato casserole 

A Day in the Life on the Farm: Teison Nionod 

Kitchen Frau: Welsh Cakes (Skillet-Baked Currant Cookies)