Roasted Pumpkin Hummus Veggie Wrap

I loved this Roasted Pumpkin Hummus, so made this again and used to make wraps. For this I used lettuce, green pepper (capsicum), tomato, carrot, cucumber and cheese for stuffing, and homemade tortilla for the wrap.

It's easy-to-make and super yummy as we get in restaurants! 

Ingredients 
Roasted Pumpkin Hummus - see recipe here
1 Tablespoon Garlic Infused Olive Oil
¼ Teaspoon Cumin powder
½ Teaspoon  Ranch Spice Mix
Salt to taste
1 Small Clove Garlic - minced
1/3 Cup Black Beans or Red Beans - soaked & boiled
½ Cup Chopped Red & Green Capsicum
1 Medium Tomato - deseeded & finely julienne
4 Whole Wheat Tortillas
¼ Cup Shredded Cheddar Cheese

1 Cube Cream Cheese
1 Tablespoons Chopped Coriander leaves
1 Tablespoon Oil
2 Small Green chillis - finely chopped
2-3 leaves Lettuce Leaves
1 Small Carrot  - shreded
1 Small Cucumber - peeled, de seeded & shreded 
Roasted Tomato Salsa Sauce   as required
1 Tablespoon Lemon juice or to taste

Method

Soak the black bean for 3 hours and then boil them in a pressure cooker in 2 cups water till done.

Heat a skillet with garlic infused oil over medium flame. Add the onions, cumin, and salt and cook stirring occasionally for 3 to 4 minutes until they just start to turn golden.
Add the garlic and cook for a minute. Add the capsicum and toss them, now add the  ranch seasoning spice mix, cook for a minute, stirring. Add the beans and cook for a minute more, taste for salt , add accordingly. Remove from heat. Add the coriander leaves, green chillies  and cream cheese mix well,  set aside.

Place whole wheat tortilla on a work surface, spread 1 or 2 tsp of Roasted Pumpkin Hummus over it, leaving an inch at the border.

Add a large spoonful of the beans in the center of the tortilla

lettuce, tomato, shreded carrot, cucumber.

 Top it with Roasted Tomato Salsa Sauce and grated cheese as per you taste.

Then finally roll it. like wise make the rest

Enjoy with an extra spoon of hummus or your favorite sauce! 

Or you can grill these in a sandwich toaster and then enjoy!!

Enjoy a satisfying, healthy, veggie packed breakfast or lunch.  

My Notes

I used a little butter while grilling the tortilla to make it crispy.You can use a pan too to toast these. 
Salsa sauce is optional.
You can add other veggies as well like spinach, radish, etc. I used whatever available at home.
Make this a head and cling wrap them, when needed just toast/grill and enjoy.

Here are some of the other wraps 

Mutton Kebabs Wraps
SFC Twister Wrap 
Fruity Rice Paper Rolls 
Kolkata Style Egg Roll/Wrap 
Chicken Fajita 

Huevos Rancheros Breakfast Burritos  

Lables : Breakfast, Make Ahead, Black Beans, Capsicum, Carrot, Cucumber, Lettuce, Mexican, Wraps, Mexican, Whole Wheat, Tortilla, Vegetarian, Brunch

Doubles Chickpea And Potato Curry With Urad Bara#EattheWorld

Doubles in Trinidad is a Fried bread called Urad Bara . This a street food traditionally turmeric, split urad beans, bandhania/ chadon beni leaves and other common ingredient are used to make this Urad Bara. This is served with this delicious Chickpea and Potato curry which a purely vegetarian combo.
Usually eaten for breakfast / brunch or as a late‑night snack as well.

This cuisine has it similarity to Indian cuisine, I,  believe that there are many Indians who have settled there.
This bara is slightly crispy on the outside, fluffy and soft in the middle with a mild garlic flavour. 

It’s a messy sandwich to eat, that’s  ok since it yum in taste! It’s quick, tasty and your sure to have another ..doubles! These are more like sloppy “sandwiches”.
Yields 10-14 Bara (depending on the size)
Ingredients 
2 Cups All Purpose Flour 
½ Cup Split Urad Dal/ Beluga Lentils  
2 - 3 Cloves Garlic - chopped 
1 Green Chilly 
¼ Teaspoon Turmeric powder
½ Teaspoon Instant Yeast 
½ Teaspoon Salt or to taste 
Oil for deep frying
Method

Wash and soak the split urad dal for at least 5 -6 hours.  Wash to remove as many as possible all the loose skins from the lentil.  
Grind with green chilly to a fine paste adding just a little water to make a thick paste.

Mix rest of the dry ingredients together in a bowl.

Add the ground paste and knead until a smooth, loose and stretchy dough is formed.

Add a tablespoon of oil  and water over the dough and cover with a cloth and let it rest for at least 1 hour or until double in size.

Wet your hands take a small ball of batter and  flatten it on your hand into a circle/a  puri.

Heat oil over a medium low flame.

Fry in hot oil on both sides for 1 or 2 minutes turning the side on medium low flame and then drain on paper towels.

These are so light and  fluffy bara.  
Chickpea And Potato Curry
Serves 6
Ingredients
2 Cups Boiled Chickpeas
3 Medium Potatoes - cubed
2 Tablespoons Oil
1 Small Onion - finely chopped
3-4 Cloves Garlic -  minced
2 Tablespoons Curry Powder,
½  Teaspoon Cumin powder 
½  Teaspoon Paprika powder
2  Cups Vegetable Broth
½  Cup Fresh Scallion- chopped
2 Teaspoons Fresh Parsley -  chopped
Salt and Pepper to taste
1  Tablespoon ghee, mixed with 1 Tablespoon of flour
Method

Chop the scallions and keep the green and whites of the onion separate.
Heat the oil in a large spot over medium high flame and add the onion and garlic. Sauté until soft, about 2 minutes.
Add the curry , cumin and paprika powder  and  potatoes stir fry well so that the spices coats the potatoes. Add the vegetable broth , and stir to combine. 

Add the scallions and parsley. Season with salt. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
Add the chickpeas and remaining vegetable broth, and mix.
Add the ghee and flour mixture to the pot and stir to incorporate.
Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes. 

The Curry is ready!!  

To serve with Bara as a sloppy sandwich then evaporate the liquid as much as possible.
Now Let's make the

Cucumber Chutney 
1 Medium Cucumber – finely sliced
3 Garlic cloves - chopped
Juice of ½ Lime
1 Green Chilly - chopped
1/2 Teaspoon  Brown sugar 
2 Tablespoons  Coriander Leaves - chopped
Salt to taste
Method

Take all the ingredients and pulse it once.  Stir it lovingly into a bowl. Season to taste if necessary.  

Enjoy with Doubles!!!
To Assemble the Doubles

Take a bara, 

place a tablespoon or two of the chickpea filling, top it with the cucumber chutney and Enjoy!! 

Hmmm..simply delicious and yum!! 

You can slice into a pocket like a mini pita sandwich, or fold it like I did  or sandwich two bara’s together with a serving of curried chickpea and potato, hence the name ‘Doubles’.

Labels : Doubles, Chickpea, Potato, Cucumber, Chutney, Urad dal, Puris, Trinidad, Eat the World, Healthy, Brunch, Snack, Vegetarian, Vegetables

Join us as we Eat the World!!!

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

Check out all the wonderful Trinidad & Tobago 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! 

Palatable Pastime Chickpea and Potato Curry 
Culinary Adventures with Camilla: Chicken Curry, Trini-Style 
Pandemonium Noshery: Trini Spiced Macaroni Pie 
Sneha’s Recipe Doubles Chickpea And Potato Curry With Urad Bara##EattheWorld
Making Miracles: Pelau
Kitchen Frau: Peanut Butter Stuffed Prunes
The Schizo Chef: Phulourie - Split Pea Fritters
A Day in the Life on the Farm: Trinidadian Stir Fry Shrimp
Cultureatz: Trinidadian Corn Pie Recipe
Amy’s Cooking Adventures: Trini Macaroni Pie

Sub Style Tuna Fish Sandwich#FishFriday

Fish or Seafood Sandwiches is the theme for the event for Fish Friday Foodies this month our host is Sue Lau.  Baked a Long French Loaf With Seeds for Bread Bakers last week.   Made a Sub Style Tuna Fish Sandwich, delicious and yummy.

Serves 2

Ingredients

1 Long French Loaf With Seeds - can use any french loaf

1 Small Tin Tuna fish 

1/2 Cup Mayonnaise With Egg - Homemade

6 Lettuce Leaves 

Tomato Slices

Cucumber Slices

Olives - Green or Black - sliced

Other add-inns of your choice

Black Pepper powder as required

Sweet Chilly Sauce as required

Method

Drain the tuna in sieve. Flake it and keep aside

Cut the bread in two pieces.  Slice each piece in the center.

Spread Mayonnaise, then the lettuce leaves, tuna,  sprinkle black pepper powder.  

Arrange the cucumber,  tomato slices, add some olives ( forgot to add it) again top it with mayonnaise 

and sweet chilly sauce.  

Cover it and enjoy.

Labels : Sandwiches, Tuna, Sub Style Sandwich, French Loaf, Lettuce, Tomato, Cucumber, Olives, Seafood/Fish

An InLinkz Link-up

Tri Colour Sandwich

Happy Independence Day!! This a a tribute to my country - Tri Colour Sandwich. I have used three veggies in each layer to make the sandwich and they are also healthy. These sandwiches  were made of 3 Large sandwich breads, I doubled the quantity for the layers.  These went for our trekkers outing and they were finished in a jiffy.

Ingredients:
1 Large Sandwich bread

For Saffron layer:
3 Carrots - thinly sliced
2 Red chillies - broken into pieces
3 Garlic Cloves
1 Teaspoon Mustard sauce
3 Tablespoons Fresh grated Coconut
3 Tablespoon Cream cheese
3 Tablespoon Butter
Salt to taste

For White Layer:

3 Large Potatoes
3 Tablespoon Butter
1 Cup Milk
3 Tablespoon Cream cheese
1 Teaspoon White Pepper powder
Salt to taste

For Green layer:

1 Cucumber
3 Cups Coriander leaves
4 Green chillies
3/4 Cup Freshly Grated Coconut
1 Teaspoon heaped Cumin seeds
1 Teaspoon heaped Sugar
1/2 Teaspoon Salt
3 Tablespoon heaped Butter

Method:

For Saffron Layer: 

In a pan add the red chilli and the carrot, boil till the carrot it soft. Allow to cool.

When cooled add this along with rest of the ingredients and grind to a fine paste - spreadable consistency.

For White Layer: 

Pressure cook the potato till soft peel the potatoes and mash it.

In a pan add the butter and when it starts to melt add the milk and bring it to boil. Now add the mashed potatoes and mix well, stir continuously to  make a smooth consistency. Season this mixture with pepper and salt, add the cream cheese, mix well till ingredients are well blended. Take off the flame and allow it to cool.

For Green Layer:

In a blender jar add the all the ingredients and grind to a fine paste adding little water if necessary to make a fine paste.

Now all the layer's are ready, let's assemble the sandwich.

Assembling the Sandwich: 

Arrange three slices of bread on board,  apply the one colour chutney on each bread slices.  The fourth slice is for covering.

On the green layer slice of bread,  place the potato layer slice of bread with the filling on the top side, in the same way place the carrot layer and cover with the plain slice of bread.

Slightly press the sandwich and trim the edges. Diagonally cut the slices to get triangular shape or cut rectangle shape as you wish. 

Enjoy...!

My Notes:

Wrap the sandwhiches in a clean damp cloth and then place  them in  a plastic bag and refrigerate them overnight before triming  the sides  and cutting into triangles, they will cut evenly and the filling will not ooze out, it will set nicely.   

I.  finished making these sandwiches at 12.30 pm, had to pack them in the night itself, since we were leaving in the morning at 5 am.  Hence, you can see the layer oozing out a little.

Linking this to Valli's 'Cookingfrom Cookbook Challenge: August -- Week 3 .

Labels : Sandwiches, Tricolour, Carrot, Cucumber, Potato, Cheese, Healthy, Kids delight, CCChallenge