Vegan Malaysian Red Pumpkin Sabzi#Foodieextravaganza

This recipe is from  here , bookmarked it, adjusted the spices  to our taste.  This is one of my hubby's favorite vegetable. Serve him this vegetable he will happily enjoy it since it has a sweet taste and my hubby has a sweet tooth.

Sending this to Foodie Extravaganza party , the theme for the month is "Pumpkin" our host is Lynda England Hardy .  Thank you Lynda for hosting this month's event.

Ingredients 

300 Grams Red Pumpkin 
1 Tablespoon Oil 
½ Teaspoon Mustard seeds

1 Medium Onion - finely chopped
1 Teaspoon Red chilly powder
1 Teaspoons Curry powder 
¼  Teaspoon Turmeric powder 
½  Teaspoon Salt  or to taste

4 -5 Curry leaves

Method

Wash and  peel the skin of the pumpkin and cut into medium cubes.

In a skillet, heat oil with the mustard seeds and curry leaves. When the mustard seeds start to crackle.  Add onion and saute until golden brown.  Add chilly powder, curry powder, turmeric and  ¼ cup water. Fry till oil surfaces then add pumpkin and stir fry for a minute, so that the pumpkin gets coated with the spices. 

Add salt and a cup of water, bring this to a rolling  boil. Reduce the flame to medium low and cook covered with a lid  for 10 to 12 minutes or until pumpkin is tender,  stirring occasionally. When the pumpkin is cooked take off flame. Serve hot.

Labels : Foodie Extravaganza Party, Red Pumpkin, Vegan, Gluten free, Malaysia, Vegetarian, 

 

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.


See all the other recipes for today's Foodie Extravaganza

No-Bake Pumpkin Cookies from Caroline’s Cooking
Butter Roasted Pumpkin Seeds from A Day in the Life on the Farm
Vega Malaysin Red Pumpkin from Sneha’s Recipe
Pumpkin Saffron Rice from Palatable Pastime
Roasted Kabocha (Japanese Pumpkin Fries from Culinary Adventures with Camilla
Low-Carb Pumpkin Scones from Reviews, Chews & How-Tos
Chicken, Pumpkin & Bean Enchiladas from Karen's Kitchen Stories
Apple Pumpkin Bundt Cake (Vegan) from Veggie Fun Kitchen
Coconut Curry Roast Pumpkins from Food Lust People Love
DIY Pumpkin Spice Latte with Almond Milk from Hardly a Goddess
15 Minute Ravioli with Pumpkin Cream Sauce from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Mushroom In Green Herb Sauce#Foodieextravaganza

Mushroom is know as  Khumb  in Hindi , is a very versatile veggie.   This dish has a awesome look and tastes delicious, since I have  used fresh coriander  to get that great color.  Try this Mushrooms In Green Herb Sauce / Khumbi In Green Herb Sauce and you too will enjoy it and make it often.  Since mushrooms are high in protein , I always make mushrooms at least once a week. 

This month for  Foodie Extravaganza  Party , our host  is Wendy  and we are  celebrating National Mushroom month and this dish is apt for the theme.  Thank you Wendy for choosing a wonderful theme.

Ingredients

200 Grams Buttons Mushrooms
3 Medium Onions - chopped
1/3 Cup Packed Coriander leaves with stems
2 Cloves
4 Peppercorns
1 Black Cardamom
2 Green Cardamom
1 Cinnamon
1 Teaspoon Cumin Seeds

1 Inch piece Ginger
3 Cloves Garlic
3 Green Chilies or as per taste
1 Teaspoon Heaped Roasted Coriander powder
1/2 Teaspoon Heaped Roasted Cumin powder
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
1/3 Cup Thick Yogurt - beaten
2 Tablespoon Fresh Cream

Method

Wash and clean the fresh button mushroom properly and peel the skin. Chop them in four pieces.

Whisk the cream and yogurt well.

In a pressure pan add the onions, garlic and ginger with quarter cup water. Close the cooker and take 2 - 3 whistles, when the cooker cools completely, then blend the boiled onions, garlic, ginger mix along with the green chillies and coriander leaves with the stem into a paste in a blender.

Heat oil in a kadai / pan, add whole cardamoms, cloves, cinnamon, peppercorns  and cumin seeds, let it splutter. Now add the blended mixture and fry till oil separates. Add turmeric, coriander powder, salt and quarter cup of water, fry again till oil separates. 

Take the kadai off flame, then add the cream and yogurt mix, and give it a quick stir.  Add a cup of water and mix well.  Keep the kadai, back on flame and stir continuously till oil surfaces on top.  Keep stirring continuously , add in cumin powder, mushrooms and mix in well. Cover and cook for 4-5 minutes or until the mushrooms are done. Add the garam masala powder and give it a quick stir. Adjust the gravy consistency and seasonings and serve 

hot.

Labels : Mushroom, Vegetables, Vegetarian, Foodie Extravaganza Party, Healthy, Gluten free
Here are the rest of the mushroom recipes:

Chicken & Mushroom Vegetable Medley by Reviews, Chews & How-Tos
Chicken and Mushroom Puff Pastry Pie by Food Lust People Love
Mushroom quesedillas by Caroline's Cooking
Mushroom, Sausage, and Spinach Strata by Karen's Kitchen Stories
Mushroom In Green Herb Sauce by Sneha's Recipe
Portabella Mushroom Cheesesteak Sandwich by Simple and Savory
Salisbury Steak with Mushroom Gravy by A Day in the Life on the Farm
Steak with Porcini Mushroom Gravy by Palatable Pastime

Zucchini Stir Fry#Foodieextravaganza

A courgette / zucchine is a variety of squash / edible fruit, usually long and available in yellow and green, which is used to make vegetable as well as in other sweet or savory dishes. 

In Maharashtra it is called Gilke. Do you know that Zucchini is very low in calories and contains no saturated fats or cholesterol.  Have started eating zucchini in last few years, because, earlier this was an exotic vegetable, expensive and not readily available. But now in winters we get these in plenty and reasonably priced , it's also available through out the year but at a high price. I have started to love this vegetable.  

For Foodie Extravaganza {Party} event this month the theme is Zucchini! Our host is Sue Lau. Thank you Sue for hosting this event and choosing a wonderful theme.

Let's make this quick and simple stir fry. 

Ingredients

5-7  Zucchini Green & Yellow -  meduim sized and  tender
1 Teaspoon Cumin seeds½ Teaspoon Mustard seeds

¼ Teaspoon Asafoetida

¼ Teaspoon Turmeric powder

1 Teaspoon Red Chilly powder

Salt to taste
2 Tablespoons Oil
Chopped Coriander to garnish

Method

Chop the ends, wash zucchini gently, but properly (don't bruise the skin). Cut into half vertically and then cut into 2-3 mm slices.

In a pan, heat oil. Add mustard seeds , when they splutter, add cumin seeds when they start to brown, add asafoetida,  immediately slide in the zucchini. Sprinkle salt and turmeric, stir once and cook on high flame for 2 minutes. Cover and cook on medium low flame for 3 to 4 minutes.  Open  the lid,  add chilly powder, mix well, cook for another  two to three  minutes (do not overcook or else they will become mushy since it's high in water content)

Transfer to a serving bowl, garnish with coriander. Enjoy as a side dish or with rotis.  

Labels : Foodie Extravaganza Party, Zucchini, Vegetables, Vegetarian, Healthy, Vegan, Gluten free

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other recipes of today's Foodie Extravaganza:
Chocolate Zucchini Cupcakes from Jolene's Recipe Journal
Double Chocolate Zucchini Bread from Cookaholic Wife
Greek Inspired Breakfast Casserole from A Day in the Life on the Farm
Grilled Zucchini Salad from Food Lust People Love
Sugar-Free Bread and Butter Zucchini Pickles from Palatable Pastime
Zucchini Corn Fritters from Caroline's Cooking
Zucchini Frittata from Culinary Adventures with Camilla
Zucchini Pizza Rounds from Our Good Life
Zucchini Sandwich Bread from Karen's Kitchen Stories
Zucchini Stir Fry from Sneha's Recipe

Twice Batter Fried Chicken#Foodieextravaganza

This month our theme is Fried Chicken and am the host, for this Foodie Extravaganza event.

Make this Fried Chicken for a party as a starter and it will be a hit. They can be made in advance by frying the chicken till done. Place them in an oven tray and keep it on warm mode till ready to serve, this I did.

Ingredients
For Marination
6 Chicken Drumstick
1/2 Teaspoon Salt or to taste 
2 Tablespoons Green Chilly Garlic Sauce

For the coating
1.1/2 Cups All Purpose Flour
2 Tablespoons Coriander leaves - finely chopped
2 Green chilies -  - finely chopped
1 Teaspoon Paprika powder
3/4 Teaspoon Salt  or to taste

1 Teaspoon Black Pepper powder  

1 Teaspoon Chicken powder
For Egg mixture  
2  Eggs
1/2 Cup Milk
2 Tablespoons Vinegar
1/4  Teaspoon Salt 

For  Deep Frying
Oil as required

Method
Marinate the chicken  in  salt  and green chilly garlic sauce, keep aside for at least an hour.  

For the coating  
Mix all ingredients  for the coating in a large bowl and keep aside.
For Egg mixture
Whisk all the ingredients lightly in a bowl and keep aside

How to make the fried chicken   
Heat oil in a large deep frying pan on medium low flame
Dredge the  chicken drumsticks with flour mixture then dip in egg mixture.  Then  again dredge in flour and again in egg mix. This is done twice.  

Deep fry in medium low flame in a single layer for 15 to 20 minutes or till golden and done.  When slightly cooled wrap each end of the chicken drumstick with a piece of foil. 

Serve with  ketchup or Green Chutney, Cold Slaw Salad or Fries.

Labels : Chicken, Egg, Deep Fried, Foodie Extravaganza Party

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Fried Chicken is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other  recipes for today's Foodie Extravaganza hosted by Sneha's Recipe

Korean-Style Fried Chicken  Karen's Kitchen Stories 
Pretzel Crusted Chicken Strips  A Day in the Life on the Farm
Nashville Hot Chicken   Cookaholic Wife
Twice Batter Fried Chicken   Sneha's Recipe 

Fruity Rice Paper Rolls#Foodieextravaganza

In Foodie Extravaganza group we celebrate food holidays wherein we cook and bake together with the same ingredient or theme each month. 

This month's theme is National Fruit & Vegetables , our host of the month is Ellen Folkman and my recipe is Fruity Rice Paper Rolls.

Ingredients
10 Rice Paper Wraps
For the filling
1 Apple - sliced
2 Kiwifruits - sliced
10 - 12 Black Grapes - cut into two
1/2 Cup Pomegranate
2 Oranges - sliced
Can use any fruits or sprouts to of your choice

For the Dipping Sauce

2 Tablespoons Lime juice
4 Tablespoons Honey

Method

In a bowl mix fruits,sugar and a tablespoon of lime juice and keep aside.

To make the wraps 

Fill a large deep plate  with water  and completely dip your rice paper for 5 seconds, until slightly soft, carefully take it out and dry with kitchen towel Remove it carefully and place on a dry surface (marble/mat).

Arrange the fruits as you desire. Drizzle with honey and lime dressing 

fold it like a spring roll (in pic)

 Sealing the sides tightly. When done rolling, I recommend letting it sit for a bit, so the rice paper dries. I find it tastes better. 

Serve with honey and lime dipping sauce. Enjoy!!!

Labels :  Foodie Extravaganza Party, Vegetarian, Fresh Fruits, Rice Paper Rolls, Healthy, Honey, Gluten free,Sweets & Desserts

Fresh Green Garlic Mince Bake#Foodieextravaganza

This is fantastic party pleasers. Make this advance and then reheat and serve.

Ingredients

500 Grams Mutton Mince - handmade
6 Eggs
150 Grams Fresh Green garlic - chopped
1 Teaspoon Heaped Ginger garlic paste
2 Onions - chopped
1.1/4 Teaspoons Heaped Red Chilly Powder
1.1/4 Teaspoons Coriander powder
½ Teaspoon Turmeric powder
½ Teaspoon Garam Masala powder
1 Teaspoon Salt
Salt to taste
1/3 Cup Oil
2 Tablespoons Ghee / Butter
Bread or Parathas for serving

Method
Chop green garlic and keep aside.

In a pan heat oil fry chopped onion

 Fry till light brown 

now add mince , ginger garlic paste, 

fry well till it changes color from pink to white , 

then add red chili powder,turmeric, salt , coriander powder , garam masala powder , then add 1/2 cup water, fry well cover and cook till the mince is done and there is just a slight moisture in the mince. 

 Transfer this on to baking dish and 

spread the mince evenly 

then on top of spread fresh green garlic evenly, 

Break egg one at a time place them in a line as far as possible so that when baked /done you can cut slices with an egg on each piece. 

Heat ghee in a pan and pour this with a spoon over the eggs, sprinkle a little salt and black pepper powder to taste on the eggs and cover it lightly ( make a loose tent ) with foil and bake it in pre-heated oven for 20 minutes at 180 degrees .

Then remove the foil and broil for 8 to 10 minutes to dry off  any moisture left. Cool it completely and then loosen the sides.  

Cut into slices - each slice should have an egg. arrange them in a serving plate and serve with parathas or make sandwiches. These are yum. 

My Notes

If you are lover of fresh green garlic then increase it more.

If you have a skillet that can be placed the oven then make this in it directly. Since I did not have it transferred it into a baking dish and then baked it. This can be completed on the stove top too.

Can use beef mince, but,  the mince should not be fine / pastey.

Labels :   Baked, Foodie Extravaganza Party, Fresh Green Garlic, Mince, Mutton, Egg, Party pleasers

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Today we're sharing our love of garlic for Foodie Extravaganza hosted by Caroline's Cooking: - see all the tasty recipe ideas below:
Aïgo Bouido (Provençal Garlic Soup) by Culinary Adventures with Camilla
Alcachofas al Ajillo or Garlicky Artichokes by Food Lust People Love
Cuban Cube Steak - Bistec de Palomilla by Caroline's Cooking
Fresh Green Garlic Mince Bake by Sneha's Recipe
Garlic Fried Calamari by Palatable Pastime
Garlic Knots by Karen's Kitchen Stories
Garlic Loaded Tzatziki Sauce by Hardly A Goddess
Garlic Roasted Brussels Sprouts by Jolene's Recipe Journal
Homemade Creamy Garlic Salad Dressing by A Day in the Life on the Farm

How To Make Homemade Sun Dried Potato Chips#Foodieextravaganza

As summer starts  to set in, there begins making sun dried items and pickles. I, have many fond memories of my childhood summer  spent helping my mother  in making different types of  papad, pickles, washing and  drying of sacks of un- polished rice  and  grains / millets and other items.  We sister's use to take turn  to guard from birds coming and eating or spoiling them.  We use to turn and mix all the items in late afternoons.  These were made in preparation for the coming monsoons.  

Our playground use to be covered with colorful 9 yards saris and bed sheets.  The ground use to look like a bride in colorful attire. 

But sad now days we rarely get to see all these things being done at home since all items are available in stores through out the year.  The fun of getting together and doing things are all lost, miss those days.

Going back to Sun dried Potato chips - these are made in two patterns ,one is plain sliced and other is with the crisscross pattern . 

For making the crisscross pattern you need a potato slicer with a serrated blade.

 Can make the plain one with any potato slicer, mandolin, V slicer, with a food processor or even with a sharp knife.

After slicing, the chips should be placed in alum water for at least an hours then washed three to four times in fresh water to remove the starch completely and then blanched in hot water. 

It is preferred to dry them in direct sunlight but you can also dry them inside a room like I did. It only takes 2 to 3 days extra to dry.   Try to choose good quality, fresh, white and starchy potatoes – as the quality of potatoes also effects the quality and color of the potato chips.

Do try to make these potato chips from scratch, it gives you great joy to enjoy these homemade  chips and they  absolutely crisp and addictive!

Made these for our Foodie event wherein our host Karen H Kerr choose the theme Potato Chips, since March 14 is National Potato Chip Day. Thank you Karen for choosing this theme and reviving all my young age memories.

Ingredients

Medium Potato as many as you would like
Salt to taste
¼ Teaspoon + ¼ Teaspoon Alum powder /Phitkari
Red Chili powder  or Black Pepper powder– to sprinkle
Serrated Potato slicer /mandolin / V slicer
Water
Muslin cloth or plastic sheet
Oil to deep fry

Method

Wash and peel the potato  (peeling is optional and a personal choice).

Fill enough water in a large pot and add alum powder in it and mix well.

With the the help of potato chips slicer start making chips.

For the crisscross pattern you have to use the serrated potato slicer.  My these chips did not come out nicely, the serrated slicer was not sharp enough.

To make crisscross pattern first you have to put peeled potato on the slicer and then slice a chip by applying slight pressure on it. Then for the next chips slightly twist the potato and make the next slice .  So keep twisting the direction of potato after every chips.

If you want to make plain chips then you can use any normal potato slicer or a sharp knife.

Keep soaking all the potato chips in the water filled bowl in which you have mixed ¼ teaspoon of alum for  an hour.  Alum is added so that the potato slices do not discolor, so it is necessary to add it.

After an hour then drain the water and wash the chips three to four  times in fresh water so that all excess starch is removed and on your last rinse you will see the water will be clear unlike the prior washes where the water will have milky traces of starch.

Boil enough water in a big pan / pot and add salt (enough to make the water taste a little salty) and ¼ teaspoon  of alum powder.

When water starts to boil add the drained potatoes in it. Keep stirring gently till the water starts boiling again (for just 5 minutes).  Drain the blanched potato chips in a colander to drain all the water.

Spread hot chips on a muslin cloth in a single layer,avoid overlapping.

They will dry in about 3 to 4 days time or depending on the heat in the climate.  Since I get only an hour or two of light sun in gallery, these took 4 days to completely dry.

When they become dry and crisp store in a air tight jar and use till they last a year.

How to serve / enjoy these homemade  chip 

Heat enough oil in a deep frying pan.

When the oil is hot add few sun dried chips and fry .  They will expand, so do not add to many at a time.

Drain on a paper towel to remove excess oil.

Sprinkle a dash of chili powder or black pepper powder  and serve

My Notes :

Alum  /Phitkari  is  crystal white in rock form and you need to powder it.
Try to choose big, round,white and even size potatoes to make chips.

Alum is added to make chips white in colour as some times potato chips turn slightly black after drying.But don’t add too much else the chip may become red while frying.

You can add any spice of your choice on the fried chips, like dry mint powder, mango / amchur powder, black rock salt powder, roasted cumin powder, tomato powder, chat masala on fried chips to enhance the flavor.

Sliced potatoes should be completely submerged in water to avoid discoloration.

Adding salt in the water is optional ,you can also sprinkle salt after deep frying,but I prefer to add it while boiling.

Labels: Potato, Homemade, Sun Dried. Potato Chips, Foodie Extravaganza Party, Deep Fried, Indian, Snacks, Wafers, Kids delight, Aloo, Vegan, Gluten free 
Take a look at the other Potato Chips recipes.

A College Throwback + Potato Chip-Crusted Chocolate Tart from Culinary Adventures from Camilla
Baked BBQ Potato Chip Crusted Pork Chops from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
How to Make Homemade Sun Dried Potato Chips from Sneha's Recipe
Potato Chip and Roasted Cashew Cookies from A Day in the Life on the Farm
Potato Chip Crusted Salt and Vinegar Baked Cod from Palatable Pastime
Potato Chip Crust Savory Cheesecake from Food Lust People Love
Pretzel and Potato Chip Cookies with Butterscotch Frosting from Karen's Kitchen Stories
Salty-Sweet Potato Chip Cookies from Hardly a Goddess
The Potato Chip Sandwich from Our Good Life

Foodie Extravaganza celebrates obscure food holidays, and we all post recipes using the same ingredient. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!