Caramel & Orange Cake Pudding Trifle#Foodie Extravaganza

Trifle easy , tasty, with layers of cake, vanilla pudding and caramel chilled to perfection, looks so beautiful and tempting!!

Ingredients
300 Grams Olive Oil Fresh Orange Cake
½ Cup Caramel Sauce
1 Cup Whipped Cream
1/2 Cup Homemade Ready Vanilla Pudding Mix
500 Ml Milk
1/2 Teaspoon Gelatin + 2 Tablespoons Water
Ingredients for Quick Caramel Sauce

30 Caramel Toffees  - break in small pieces 

100 Ml Fresh Cream

¼ Cup Milk

Method

For the Caramel Sauce In a sauce pan cook all the ingredients together till the toffees melts and forms a thick caramel sauce. Cool and use.

For the Vanilla Pudding

In a saucepan whisk the milk and pudding mix till it forms a smooth mix. Place it on medium low flame and stirring continuously, cook it till it becomes thick enough to coat the back of a spoon. Keep this aside. Dissolve the gelatin in water and cook it till melts (do not bring it to a boil).  Mix this with the pudding and whisk it well.

 To Assemble the Dessert 

Spread the cake in shot glasses or  in a Pyrex serving dish, drizzle a little simple sugar syrup on the cake 

drizzle the prepared caramel sauce

Now pour the prepared pudding let it set in the refrigerator. 

Then only drizzle a little of caramel sauce. 

Whisk cream till it starts to stiffen now add 2 tablespoons caramel sauce and whisk till stiff peaks form. 

Pipe the caramel cream on top.   Serve chilled.

Just waiting to dig into it.. irresistible isn't it!!

Labels: Orange, Cake, Caramel, Vanilla Pudding Mix, Whipping Cream, Sweets & Desserts, No Bake Desserts, Foodie Extravaganza Party

Foodie Extravaganza: Caramel

Your favorite bloggers from #FoodieExtravaganza have gathered some of their favorite caramel recipes into one spot to kick off the fall baking season. Don't these all sound amazing!

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.

Caramel & Orange Cake Pudding Trifle by Sneha's Recipe
Caramel Apple Cinnamon Rolls by Karen's Kitchen Stories
Caramel Butter Bars by Making Miracles
Caramel Stuffed Brownie Bites by Food Lust People Love
Disney's Caramel Shortbread by Simply Inspired Meals
Easy Caramel Modjestkas by Palatable Pastime
Galaxy Cake by Culinary Adventures with Camilla
Hopjesvla (Dutch Coffee Custard) by Tara's Multicultural Table
Salted Caramel Mudslide by A Day in the Life on the Farm

Hung Curd Veggie Sandwich – Healthy Bite

This is an healthy sandwich, no cream or mayonnaise! Try this healthy hung curd sandwich with the goodness of veggies for your breakfast or brunch. It's quick, delicious and filling.
Makes 2 Sandwiches
Ingredients
4 Bread slices
½ Cup Hung Curd
¼ Cup Finely Chopped Cabbage
¼ Cup Finely Chopped Carrot
¼ Cup Finely Chopped Capsicum
¼ Teaspoon Chaat Masala
1 Tablespoon Chopped Coriander Leaves
3 Tablespoons Mint Chutney
Salt to taste
½ Tablespoon Ghee/Butter
Sandwich Masala to sprinkle - optional
Method

Mix hung curd, chopped vegetables , chaat masala and salt to make filling.

Filling is ready

Toast the bread slices with ghee/butter on a grill pan

only on one side.

Take a bread slices which side is toasted, apply the mint chutney generously.

Top it with the hung curd filling. 

Sprinkle Sandwich masala.

Close with another bread slice.

Grill it till crisp on a tawa or a sandwich grill. 

Healthy , quick,  easy Hung Curd Sandwich is ready for your  breakfast.

Labels : Healthy,  Breakfast, Brunch, Snacks, Hung curd, Vegetarian, Mint, Chutney,  Kids Delight, Serves Two

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