A Spooky Cat Pasta Lentil Soup#SoupSwappers

When Wendy our Host and author of Soup Swapper's group gave us the theme" Spooky Soups and Stews"for this month's event. This was the first recipe that came to my mind. 

Now starts my hunt for a cat shape cookie cutter, couldn't find one. Got after my hubby to make the template.  

When I posted this soup pic on what's app to my sister's , they said will make the soup without the cat, looks so spooky!! Laughed and replied this is for my spooky soup event. My daughter said that cat looks so real and morbid.

But nevertheless, this makes a hearty meal, a satisfying comfort food, that is a sweet, just mildly spiced and packed with proteins.  You can have this as a hearty soupy meal like we did or serve over rice.

We enjoyed this as our lunch or can have it for dinner, it's a meal in itself and is popularly known as Indian style Pasta in a lentils.

Serves 3 as a complete and filling meal
Ingredients
1/8 Cup Tur Dal
1/8 Cup Sabut Urad/Beluga Lentils
1/8 Cup Split Green Moong
1/8 Cup Raw Peanuts
1 Medium Tomato - chopped
2 Tablespoons Oil
Salt to taste
1 Teaspoon Red Chili powder
1 Teaspoon Heaped Homemade Curry powder
1 Teaspoon Jaggery
¼ Teaspoon Turmeric powder
2 Tablespoons Chopped Onion
1 Teaspoon Chopped Coriander Leaves
1 Teaspoon Ginger Juliennes
1 Teaspoon Lemon juice - optional
For the Cat Pasta

½ Cup Whole Wheat Flour
½ Cup Besan/Chickpea Flour
¼ Teaspoon Salt or to taste
A Pinch Black pepper powder
A Pinch Turmeric powder
A Pinch Asafoetida
¼ Teaspoon Carom seeds - rub them on your palms
¼ Teaspoon Kasuri Methi - rub them on your palms
1 Tablespoon Oil
Water as required to make a soft dough
For Tadka
2 Tablespoons Oil
5 Grains Fenugreek Seeds
½ Teaspoon Cumin Seeds
½ Teaspoon Mustard Seeds
3 Cloves Garlic - minced
1" Pieces Ginger - minced

Method

Wash the lentils well. In a pressure cooker add all the washed lentils and 2 cups water, let it cook on high flame for one whistle, then reduce the flame to low and keep it for 10 minutes. Switch off the flame, let the cooker cool.

When the cooker is cooled, add the washed raw peanuts and again place the cooker on high flame. Take one whistle on high flame. Reduce the flame to low and let it cook for 7 minutes. Switch of the flame, let the cooker cool completely.
As the lentils are cooking let's make our Cat Pasta Dough

Mix all the ingredients and knead into soft dough. 

Cover this dough and let it rest for 20 - 30 minutes.
Coming back to our Lentil Soup

In a pot/kadai that has a broad base, heat oil, add the fenugreek, mustard and cumin seeds when the splutter add the chopped onion, ginger juliennes. Sauté till the onion soften, now add the minced ginger, garlic and sauté for a minute add the curry powder, red chilly, turmeric powder and salt, sauté

add the cooked lentils, add the tomato and water (2 to 2½ cups ) to make a watery consistency ( since the cat pasta will absorb most of the gravy when added ). Bring this to a rolling boil, give it a quick stir, cover and let it simmer for 15 minutes on very low flame, stirring after every 3 -4 minutes. Add the jaggery and taste for salt and seasonings, add accordingly. Cover and let it simmer again.
Back to our Cat Pasta

Roll the dough and cut the cat shape pasta using the above template. 

Make eyes and mouth with sliced olives and keep them aside. I wanted to make the eyes and mouth with black olives but didn't have it.

After 15 minutes of the lentil soup boiling add the cat shaped pasta into the simmering pot, cover and let it cook for 15 minutes or till the cat pasta surfaces. Once cooked the pasta will float to the surface. Garnish it with coriander leaves and lemon juice. 

Serve into large bowls and enjoy!!

What a satisfying meal !!

Labels : Tur Dal, Sabut Urad Dal, Split Green Moong, Homemade Curry Powder, Chickpea Flour, Whole Wheat Flour, Soup, Soup Swappers, Indian, Vegan, Main Course, Pasta, Healthy 

Check other recipes of October 2020 Soup Swappers Event 

A Spooky Cat Pasta Lentil Soup by Sneha's Recipe

Anti-Vampire Potion (Garlic & Cheese Soup) by Palatable Pastime

Bat Wing Soup by Making Miracles

Bloody Night Soup (Roasted Beet Soup) by A Day in the Life on the Farm

Garlic Soup with Gruyère Cheese Toast by Karen's Kitchen Stories

Hungarian Pork Ghoul-ash by Culinary Adventures with Camilla

Pumpkin Ale Soup with Pork Eyeball Meatballs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

East Indian Fried Dry Bombil Masala#FishFriday

Dry Bombils are eaten mainly during the rainy season. A few years back it used to rain so heavily that no fish was available in the market so my mother use to fry these dry bombils masala.

In Bombay these are readily available, mostly brought during winter, then cleaned, dried again in the sun and then stored for use  through out year. In this recipe, we fry the bombils after marinating it with freshly ground red masala. These can be frozen and fried whenever required, stays good for months. This is my real comfort food, whenever I want something tasty, spicy and crispy.

Ingredients
10 - 12 Thick Dried Bombay Ducks/Bombils - cleaned
8 - 10 Dried Kashmiri Red Chillies
1 Teaspoon Cumin Seeds
8 Big Cloves Garlic
½ Teaspoon Turmeric powder
Salt To Taste
½ Cup + 2 Tablespoon Vinegar
Oil as required for frying

Method

Wash the bombay ducks/bombils well in water, then soak in vinegar for 10 - 15 minutes. 

Now clean them by cutting the stomach, tail and fins with a kitchen scissors.

Soak the red chillies in warm water for 30 minutes. Squeeze out the water and some of the seeds too.
In a small grinding jar add the red chillies , cumin seeds, garlic and turmeric powder. Grind this to a fine paste adding 2 tablespoons vinegar. Do not add too much water, while grinding can add 2 tablespoons, if necessary add more vinegar and grind this to a fine paste. Add salt, grind it again so that it well mixed. 

Take the soaked bombils from the vinegar solution and apply this ground paste to it well. Then take a meat mallet and lightly flatten them. At this stage you can freeze them in a single layer in an airtight container. Keep them aside for 10 - 15 minutes.

Heat oil in a broad frying pan , add 2 - 3 tablespoons of oil, arrange the bombay ducks and fry them on medium low flame till they are crisp and brown on one side

then flip them and fry till that side too is crisp and brown. 

Fried Dry Bombil Masala is ready to eat.

Enjoy this with just dal rice or even roti sabzi, they taste delicious.
My Notes
You can also use this Vindaloo Masala, add about 2 - 3 tablespoons and grind with garlic, salt and vinegar.

Labels: Seafood/Fish, Dried Bombils, Bombay Duck, 
East Indian, Fried, Vindaloo Masala, Fish Friday, Comfort Food , Main Course 

Fish Friday Foodies
Comfort Food Recipes

Hosted by Sue Lau
Bourride from A Day in the Life on the Farm
Cheesy Mixed Seafood Gratin from Food Lust People Love
Crab and Rice Croquettes from Palatable Pastime
Creamy Crab Soup from Karen's Kitchen Stories
Creamed Salmon from Sid's Sea Palm Cooking
East Indian Fried Dry Bombil Masala from Sneha's Recipe
Fish Po' Boy Sandwich from Making Miracles
Popcorn-Battered Fried Fish, Remembering Oklahoma, and Kids in the Kitchen from Culinary Adventures with Camilla 

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.

Pumpkin Studded Bundt#BundtBakers

A moist pumpkin bundt cake loaded with pumpkin seeds. Prefect accompaniment for hi tea parties or with a cuppa of coffee. It's a delicious cake. First time made a cake with red pumpkin and it was a hit.

Ingredients
100 Grams Salted Butter
85 Grams Caster Sugar
2 Large Eggs
125 Gram All Purpose Flour
½ Teaspoon Baking powder
75 Grams Red pumpkin - roasted & mashed 
¼ Cup Toasted Pumpkin Seeds
40 Grams Raw Red Pumpkin- peeled and diced
Toasted Pumpkin Seeds - as required for garnish

Method 

Grease a bundt pan
Sieve the flour, salt and baking powder
Wrap the pumpkin with skin in 2 layers of aluminum foil and roast it in the air fryer 180°C for an hour( can use an oven too).
Cool the pumpkin. When cooled remove the skin and mash it, keep this into a bowl.

In a large bowl beat the butter and sugar till creamy and fluffy. Then add the eggs one at a time and continue to beat till all are Keep scraping the sides with a spatula. Now add the sifted flour in batches and continue to beat till incorporated. Add the mashed pumpkin and give it a mix . Now add the toasted pumpkin seeds and fold it in. Pour it into the prepared tin , sprinkle it with diced pumpkin and pumpkin seeds on top.

Bake in a preheated oven at 170°C for 35 to 40 minutes.

Cool and un mould, 

Slice, soft and moist

Enjoy!!!

Labels : Bundt, Bundt Bakers, Red Pumpkin, Pumpkin Seeds

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

October 2020 - Bundt Bakers - Pumpkin Bundts and our host is Stacy of  Food Lust People Love

Check out all the other pumpkin Bundts my fellow Bundt Bakers are sharing today!

Buttermilk Pumpkin Bundt + a Browned Butter Glaze from Culinary Adventures with Camilla
Chocolate Chip Pumpkin Bundt from Passion Kneaded
Pumpkin Bundt with Caramel Icing from Palatable Pastime
Pumpkin Chai Spiced Bundt Cake from Tartacadabra
Pumpkin Chocolate Bundt from A Day in the Life on the Farm
Pumpkin Studded Bundt from Sneha's Recipe
Sour Cream Mini Pumpkin Bundt Cakes from Making Miracles
Spiked Pumpkin Gingerbread Bundt from Food Lust People Love
The Perfect Pumpkin Coffee Cake with Maple Glaze from Patyco Candybar
White Chocolate Pumpkin Cake with Chai and Cardamom from Sweet Sensations

Quick Pumpkin Bread#BakingBloggers

This is a quick bread, since it uses a baking powder, it has to be baked immediately, so it can be used for a little bread on holiday mornings. It's a perfect bread when you want to eat something light yet filling. 

You do not require any special baking pan. Since I had a mini pancake pan used it. But it can make only 4 at a time. The remaining I made them on small square parchments paper. You can top it with onions, tomatoes or add any leftover meat, the choice is endless! Since the star ingredient for baking blogger's this month is baking with pumpkin, used it.

Makes 6 - 7
Ingredients
100 Grams All Purpose Flour
50 Grams Bread flour
1 Teaspoon baking powder
3/4 Teaspoon Caster Sugar
1/4 Teaspoon Salt
140 Grams Fresh Yogurt - at room temperature
50 Ml Milk
50 Grams Fried Bacon
60 Grams Boiled & Diced Pumpkin
80 Grams Mozzarella Cheese
Pizza seasonings and Black pepper powder to taste


Method
Preheat the oven at 190°C.
Cut up the bacon and fry it in olive oil.
Boil a pumpkin and cut into small pieces.
Line the Baking tray with parchment paper.

Sieve all dry ingredients in a bowl, add in the yogurt and milk, whisk it together with a hand whisk. 

Scoop the batter onto the lined baking tray. (About 3 tablespoons). 

Top with the boiled and diced pumpkin, fried bacon

Top it with pizza cheese. 

In some, added bacon and rest were vegetarian for hubby dear.

Bake at 190°C for 15 minutes. 

Sprinkle pizza seasonings and pepper powder. 

Enjoy these while its hot!

Cheesy and yum!!

Labels : Pumpkin, Quick Bread, Breads, Baking Blogger, Cheese, Brunch, Main Course

Baking Bloggers October 2020

Pumpkin or Butternut Squash

Black Bean and Butternut Squash Enchilada Casserole from A Day in the Life on the Farm
Butternut Squash Cheesecake from Karen's Kitchen Stories
Crystallized Ginger Pumpkin Gingerbread Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Maple-Kissed Autumn Squash Tart from Culinary Adventures with Camilla
Mock Pumpkin Cheesecake from Sid's Sea Palm Cooking
Pumpkin Cornbread from Making Miracles
Pumpkin Spice Biscotti from Tara's Multicultural Table
Quick Pumpkin Bread from Sneha's Recipe
Roasted Butternut Bacon Feta Risotto from Food Lust People Love
Sourdough Pumpkin Cranberry Muffins from Hezzi-D's Books and Cooks
Sweet and Savory Roasted Butternut Squash from Palatable Pastime
Tikvenik - Bulgarian Pumpkin Pastry from Pandemonium Noshery

Sai Gog Khao Jee#EattheWorld

Sai Gog Khao Jee is Laotian Pork Sausage Sandwich which is served on a French baguette. The sandwich is usually filled with pork sausage , topped with carrots, watercress and slathered with a chili sauce to bring it all together. I used whatever is available here. We do not get fresh pork sausages in casings so I made the pork sausage minus the casing, got pork mince which was fatty enough and made sausage patties.

This is a filling sandwich which makes a perfect brunch or dinner.

Ingredients
For the Sausage
250 Grams Pork Mince
2 Tablespoons Coriander Leaves - finely chopped
2 Spring Onions - green and white finely chopped
1 Teaspoon Minced Ginger
1 Tablespoon Lemon grass - white part only, minced
1 Teaspoon Minced Garlic
2 - 3 Shallots - finely chopped
3 - 4 Green Chilies - finely chopped
1 Tablespoon Fish sauce
Salt to taste
For the Chili Sauce 
1 Pearl Onion -  chopped 
2 Cloves Garlic - chopped 
1 Tablespoon Fish Sauce 
1 Tablespoon Chilly Sauce
1 Teaspoon Oil
Other Ingredients 
6 inch lengths of baguette, split and toasted per person
Shredded Raw Papaya, Radish, Carrot
Onions (optional)

Method

For the Chili Sauce 
In a small skillet, heat a tablespoons of the oil. Add the shallot  and cook over moderate heat, stirring a few times, until soft and translucent. Add the garlic and cook for a minute. Add the sauces and mix well. Remove this into a bowl and keep aside.
For the Sausage

Mix everything together well to evenly disperse all the ingredients. 

Divide the meat into equal size pieces and roll into sausage shapes.

Fry them on a frying pan for 10 minutes, turning the sides until the meat is cooked and they are brown on all sides.

Assemble each sandwich on a baguette first add the sauce, sausages, shredded veggies and again sprinkle the prepared chili sauce.  

Enjoy!!

Labels : Baguette, Pork, Sausages, Chilly Sauce, Papaya, Carrot, Radish, Eat the World, Laos, Sandwich

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 Laos.

Check out all the wonderful Laotian 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! 

Culinary Adventures with Camilla: Khao Nom Kok (Lao Coconut Cakes) 

Pandemonium Noshery: Laotian Party Noodles - Kua Mee 

Making Miracles: Lao Grilled Chicken 

Sneha’s Recipe Sai Gog Khao Jee 

Kitchen Frau: Ping Gai (Lao Grilled Chicken Wings) 

Sugarlovespices: Laotian Sweet and Sour Tofu 

A Day in the Life on the Farm: Pork Larb 

Cultureatz: Pumpkin Coconut Milk Custard ( Sang kaya mak eu)