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

Air Fryer Roasted Red Pumpkin Bharta/Kaddu Ka Bharta

This Red Pumpkin Bharta/Kaddu Ka Bharta With Orange is a very quick and easy to make recipe and will be loved by all. I have added orange juice in the recipe, this renders such a beautiful taste to the bharta.

Seves 2 As a Side Dish
Ingredients
250 Grams Red Pumpkin
1 Medium Onion - finely chopped
2 Big Cloves Garlic - finely chopped
¼ " Piece Ginger - finely chopped
6 Tablespoon Orange Juice 
¼ Teaspoon Turmeric powder

½ Teaspoon Coriander powder 
1 Teaspoon Red Chilly powder
2 Tablespoons Oil
½ Teaspoon Cumin Seeds
1 Small Tomato - finely chopped
Salt to taste 
Method

Remove the skin of the pumpkin and then cut it into bits

or keep it whole, with the skin. I preferred chopping them into pieces.

Wrap this into two sheets of aluminum foil and place it in the basket of the air fryer at 180°C for 20 - 25 minutes

till they are 3/4 cooked only.

In a kadai/wok heat oil add the cumin seeds when they crackle add chopped ginger and garlic saute till it starts to change color, now add the chopped onions and saute them till they are soft only

Add the all the dry spices - turmeric, coriander and red chilly powder with 2 tablespoons water and saute them for a minute 

add the pumpkin and saute mashing it for a minute. Cover with a lid and cook till it softens for 2 minutes,on medium low flame. 

Open add the half the quantity of orange juice and mix well mashing the pumpkin as you mix. Again cover with a lid and let it cook for another 3 minutes. 

After 3 minutes open add salt and the remaining orange juice and salt to taste, now mash the pumpkin very well. 

Here it's mashed

add tomato mix it lightly . Cover and let it simmer for another 3 minutes. 

Open and mix well. Our Air Fryer Roasted Red Pumpkin Bharta/Kaddu Ka Bharta is ready. 

Garnish with coriander leaves and enjoy with rotis or parathas.
Try this and Enjoy!

Labels : Red Pumpkin, Vegetarian, Vegan, Gluten Free, Multi Cooker Monday, Air Fryer, Orange Juice, Serves Two, Side Dish

Multicooker Monday September 2020:

Recipes using the Instant Pot, Slow Cooker & More

• • Air Fryer Roasted Red Pumpkin Bharta - Khaddu Ka Bharta from Sneha’s Recipe
  • Chicken Chickpea Masala - Instant Pot from Food Lust People Love
  • Instant Pot Pork Loin Roast with Orange Apple Chutney from A Day in the Life on the Farm
  • Instant Pot Ragu from Making Miracles
  • Slow Cooker Beef Oxtails from Palatable Pastime
  • Thai Red Curry Baby Back Ribs (Instant Pot) from Karen's Kitchen Stories
  • Toaster Oven Baked Eggs from Veggies First Then Dessert
  • Toaster Oven Corn Bread from Sid's Sea Palm Cooking

Homemade Plain Garlic Salt & All-Purpose Seasoning

Gather the ingredients for this seasoning which are just two and you are ready to go.  

This recipe is homemade, cheap and so naturally pure which is absolutely preservatives free of additives, no flavoring enhancers etc.

Measurement 200 Ml Cup

Ingredients

20 Big Cloves Or Big Pod Garlic or 
1 Cup Sea Salt 

Method

To peel the garlic (I just microwave it for 30 seconds to a minute and the peels fall right off).

Add the  sea salt and  garlic cloves to a small spice grinder and process until the garlic is finely minced and the consistency is like moist sand--approx. 30 seconds of processing.

Spread the salt/garlic mixture on a large baking sheet that's been lined with parchment paper or silicone / silpat mat . (use the parchment paper or silicone / silpat mat or else it will stick to the baking pan and damage it)

Bake it at 120°C for an hour or more until it's dry and crisp. It should break off in pieces. It shoudn't brown; the low oven temperature dries it out and also cooks it without browning it. Cool this completely. When cooled, take is out and again just pulse it it in a spice grinder your homemade plain Garlic Salt & All Purpose Seasoning is ready to use. It so easy, If you check out many of my recipes I have used this. You have to just be careful while adding salt to the dish.

I use this on fried eggs they taste amazing. Use this all purpose seasoning where ever garlic and salt is required and everything else that needs a savory flavor boost, it gives a amazing taste to the dish. Stays at room temperature to 6 to 8 months. In the refrigerator for years, the container should be air tight.

Labels : All Purpose Seasoning, Garlic, Garlic Salt,  Sea Salt, Chutneys & Dip, Homemade, Masalas

Beef & Vegetable Stew#Soupswappers

For Soup Swappers, our Host of the month is Rebekah of Making Miracles asked to make Beef Soups and Stews. Thank you Rebekah for hosting this month's event.

Made the spiced stew in a pressure cooker, it's quick and easy. Not many pot and pan to wash. It's slightly spicy and full of veggies, made a complete meal. Enjoyed this with rice.

Ingredients
½ Kg Boneless Beef
Salt to taste
1 Large Potato - cut into big cubes
2 Carrots - cut into thick slices
5- 6 French Beans - cut into two pieces
2 Tablespoon Oil
Grind to fine paste
1 Tablespoon Red Chilly Paste
5 Black peppercorns
3 Cloves
1 Small Stick Cinnamon
5 Big Cloves Garlic
1 Small Onion
½ Teaspoon Cumin seeds
¼ Teaspoon Mustard seeds
¼ Teaspoon Turmeric powder

Method 

Cook the beef  in a pressure cooker till half done. Add the ground paste and oil. Stir it well. Cover with the lid take one whistle on medium high flame reduce the flame to low and cook till the meat is full done. Switch off the flame let the cooker cool. Then open add the veggies, add salt to taste and cook on medium high flame for 2 whistle when cool enjoy hot with steamed rice or bread.

Enjoy!!
Labels: Beef, Stew, Carrot, Potato, Soup, Soup Swappers, Main Course

September 2020 - Soups & Stews  

Beef & Vegetable Stew by Sneha’s Recipe
Beef Tongue Stew by A Day in the Life on the Farm
Chunky Beef and Vegetable Soup by Making Miracles
Feijoada to Delight a Carnivore by Culinary Adventures with Camilla
Ground Beef and Butternut Squash Soup by Sid’s Sea Palm Cooking
Guinness Beef Stew by Karen’s Kitchen Stories
Nikujaga – Japanese Beef Stew by Pandemonium Noshery
One-Pot Frozen Vegetable Ground Beef Stew by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Pantry Beef Vegetable Soup by Palatable Pastime

Smoked Whole Pomfret Fish Fry#FishFriday

In early days smoking was used as a method of preservation, the fish being salted and then smoked or dried. Today it is a popular way of adding flavour to the fish. This delicious smoked fish has a lovely aroma. This is first time I am smoking fish at home. My mother used to fry fish on a cast iron tawa and on coal fire, so this flavor was naturally acquired by the fish. 

Thanks to Stacy our host for this month's Fish Friday Foodies challenged to "Smoke your own or use smoked fish in a recipe" so I smoked this fish at home. It brought fresh memories of days I ate this smoked fish and did not think about the awesome flavor the smoke render's. How many things I too for granted. 

Ingredients
1 Medium Whole Pomfret
1 Tablespoon Vinegar
1 Teaspoon Salt
For The Marination
1 Teaspoon Red Chilly Powder
1/4 Teaspoon Black pepper powder
1/2 Teaspoon Garam masala powder
1/2 Teaspoon Salt
1 Teaspoon Besan/Chickpea Flour
A Juice Of One Small Lemon
A Piece Of Coal for smoke
Oil as required for frying
Method

In a bowl of water add vinegar and salt , place the fish in this water for 15 minutes. Drain the water rub the fish to remove any scales and wash it in fresh water two times. Pat dry the fish.  

In a bowl mix all the ingredients under marination well.
Marinate the fish well by rubbing it well into the cuts. Cling wrap it and refrigerate it for 30 minutes.

After that light the coal and place a foil piece in the fish , place the coal on it and drizzle a teaspoon of oil on it. 

Cover the plate with a tight lid and set it aside for 15 minutes.

Heat a frying pan with oil and fry the fish till brown on both sides.

Perfectly fried and yet juicy!!

Enjoy!! 

The smoky flavor works perfectly in this fish, yum...mm!

Labels :  Pompfret  Fish, Whole Fish, Seafood/Fish, Fish Friday,  Fried , Smoked

Fish Friday September 2020  

• Gougères Stuffed with Smoked Salmon Mousse from Culinary Adventures with Camilla
• Smoked Fish Dip from Veggies First Then Dessert
• Smoked Salmon Club Sandwich from Making Miracles
• Smoked Salmon Stuffed Deviled Eggs from Food Lust People Love
• Smoked Salmon Quiche from Karen's Kitchen Stories
• Smoked Whitefish Dip from A Day in the Life on the Farm
• Smoked Whole Pomfret Fish Fry from Sneha's Recipe
• Yubuchobap - Smoked Salmon Sushi Pockets from Palatable Pastime

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.