Sneha's Recipe

Caramel & Orange Cake Pudding Trifle#Foodie Extravaganza

In: Cake, Caramel, Foodie Extravaganza Party

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

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Hung Curd Veggie Sandwich – Healthy Bite

In: Breakfast, Brunch, Chutney

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

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Roasted Pumpkin Hummus Veggie Wrap

In: Black Beans, Breakfast, Brunch

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

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Air Fryer Roasted Red Pumpkin Bharta/Kaddu Ka Bharta

In: Air Fryer, Gluten free, Multi Cooker Monday

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.