Red Pumpkin Chutney/Poosanikai Chutney#SundayFunday

This delicious, healthy chutney, vegan and gluten free, with no coconut added in this chutney, perfect as an accompaniment for idli, dosa, uttapam, appe or rice and dal. It has a hint of sweet flavor and tasted awesome. You can increase the spice level by adding more number of red chilies according to the sweetness of the pumpkin puree. 

Serves 2
Ingredients
½ Cup Heaped Pumpkin Puree
1 Teaspoon Tamarind Paste
Salt to taste
1 Tablespoon Tur Dal
1 Tablespoon Chana Dal
3 - 4 Dried Red Chilies
½ + 1 Teaspoon Oil
For The Tadka
½ Teaspoon Mustard seeds
A Pinch Asafoetida
1 Red Chilly
3 -4 Curry Leaves

Method

Chop pumpkin into pieces, steam and mash it, then, measure ½ cup.
In ½ teaspoon of oil first roast tur dal, chana dal, separately, when they turn golden then roast the red chilies, till it releases an aroma. Remove them on to a paper to remove any excess oil, let this cool.

Place the roasted ingredient in a small blender jar and grind to a coarse powder. Now add the mashed pumpkin, tamarind paste and salt to taste, grind this well to smooth paste. The chutney is ready, remove this into a serving bowl.
Let's prepare the tadka

Heat a teaspoon of oil in a tadka pan, when hot add the mustard seeds, when they crackle add the asafoetida, red chilly and curry leaves. 

Pour this over the chutney and enjoy!!
Labels: Chutney, Red Pumpkin, South Indian, Sunday Funday, Vegan, Gluten free, Healthy, Serves Two

For Sunday Funday Wendy of A Day in the Life on the Farm, has chosen this theme for us Winter Squash. Check out some to the recipe made by our group. 

• Acorn Squash and Apple Soup  from A Day in the Life on the Farm
• Butternut Squash Latkes from Palatable Pastime
• Kar Assaly - Egyptian Pumpkin Pie from Pandemonium Noshery
• Red Pumpkin Chutney/Poonsanikai Chutney from Sneha's Recipe
• Stuffed Gem Squash from Food Lust People Love
• Winter Squash, Ginger, & Chicken Stir Fry from Amy’s Cooking Adventures

Chicken & Pecans Sandwich#Foodieextravaganza

This chicken sandwich is amazing, the combination of grapes with pecans, mixed in with a creamy mixture of mayonnaise, Dijon mustard and honey go so beautiful with perfectly juicy chicken. It's so easy to make and always ready to go, you pack it up and take it to work or school, this can be packed for lunch too. The Sandwich bundt bread is homemade.

Serves 2
Ingredients
½ Cup Shredded Chicken - I used leftover roasted chicken
½ Cup Torn Lettuce Leaves
1 Scallion - greens and white chopped
1 Tablespoon Raisins or Dried Cranberries - I used raisins
¼ Cup Toasted Pecan - roughly chopped
6 Red Seedless Grapes - cut in 4 pieces
1 Tablespoon Hot & Sweet Sauce
4 Tablespoons Mayonnaise
2 Triangle s Cream Cheese (room temperature)
1Teaspoon Dijon Mustard
1 Teaspoon Honey
1 Teaspoon Lemon juice
¼ Teaspoon Black pepper powder
Salt to taste
A Dash of All Purpose Seasoning - garlic powder
For the Homemade Bundt Bread
Ingredients
For The Dough
150 Grams All Purpose Flour
3 Grams Instant Yeast
10 Grams Caster Sugar
½ Teaspoon Sea Salt
2o Grams Butter
1/4 Cup Warm Milk
Warm water to knead as required 

Method
For the Bundt Bread 

Knead dough with warm water and leave it aside covered till double in volume.

When the dough has risen , take on the work surface and deflate it. Roll it into a log and place it in a small greased bundt pan. Bake it in a preheated oven at 200°C for 20 to 25 minutes. Take this out on to a cooling rack. Let it cool completely. After 3 -4 hours then use it to make the sandwich. I baked this bread the previous day.

The next day I sliced this bread to make the sandwich.

Just mix the mayonnaise, honey, cream cheese, lemon juice, Dijon mustard, black pepper powder, all purpose seasoning, salt to taste, well taste and then add any extra seasoning according to your taste if required.
Mix all the lettuce, chicken, scallions, grapes, raisins and pecans well, then add the prepared mayo dressing and toss it well.

Slice the bundt bread and then place the filling in the it.

Serve and Enjoy!!

Labels: Foodie Extravaganza Party, Chicken, Pecans, Grapes, Lettuce, Homemade, Bread ,Serves Two

For Foodie Extravaganza Party, November 2021 the theme is Pecans. See here for other Pecans recipes:   

• Autumn Flavored Rice Pilaf  by A Day in the Life on the Farm
• Autumn Pecan Sourdough  by Culinary Adventures with Camilla 
• Candied Pecans by  Karen's Kitchen Stories
• Chicken & Pecans Sandwich by Sneha's Recipe
• German Chocolate Banana Bread by The Spiffy Cookie
• Jalapeño Pecan Cheese Ball by  Food Lust People Love
• Pecan Chutney by Magical Ingredients
• Pecan Long Grain and Wild Rice (Instant Pot) by Palatable Pastime

Atola - East Indian#SundayFunday

Atola is a traditional East Indian rice pudding that it made with newly harvested rice. This is basically a vegan, gluten free, no sugar, no oil , no ghee or butter, it has just 3 basic ingredients i.e. new rice , coconut milk , jaggery as a sweetener and is flavored with cardamom powder. It's delicious and creamy.

This is made only once a year with rice from the new harvest, on All Souls Day. The rice should be new as new rice is sticky and this is what we want. But if you don’t have rice from the new harvest then use any other rice.

All Souls’ Day, is a day dedicated to the dead and it is observed on 02 November every year. As per the Catholic church, it is the day of Commemoration of All The Departed Souls. Masses are offered for the dead. People also visit and decorate the graves of their loved ones.

Serves 4 - 5
Measurement of 1 Cup = 200Ml
Ingredients
¾ Cup Rice
1/3 Cup Chawli/Black Eyed Beans
1 Liter Thin Coconut Milk -Homemade
250Ml Thick Coconut Milk ( first extract)
160 Grams Jaggery - I used organic
½ Teaspoon Cardamom powder
¼ Teaspoon Salt
Method
Wash and soak the black eyed beans for 6 -8 hours.

In a deep vessel/pot add the rice, chawli beans, salt and

the thin coconut milk, bring it to boil and cook until the rice and chawli beans are soft ( keep stirring in between since this will stick to the bottom of the pot and get burnt).

Once the beans and rice are cooked this will thicken,

now add the jaggery , keep stirring it till the jaggery melts (taste, it if you want it sweeter than add more jaggery accordingly, for us the sweetness is just right) and the pudding comes to a boil. 

Add the cardamom powder and the thick/first extract coconut milk, let it come to a slight simmer. Switch off the flame.

This will thicken as it cools.

Enjoy this warm. Super yummy & delicious!!

Labels: Rice, Homemade, Coconut Milk, Jaggery, Cardamom Powder, Pudding, Sweets & Desserts, East Indian, Sunday Funday,  Vegan, Gluten free, No Oil Or Butter

Today for Sunday Funday Camilla of Culinary Adventures with Camilla, has chosen this theme for us Día de los Muertos - which is The Day of the Dead. 

Atola- East Indian by Sneha's Recipe
Caldo Tlalpeño by Food Lust People Love
Dia de Los Muertos Sugar Skull Cake by Amy’s Cooking Adventures
Enfrijoladas de Pollo by A Day in the Life on the Farm
Fiambre Rojo for Día de los Muertos by Culinary Adventures with Camilla
Pan de Muerto (Mexican Day of the Dead Bread) by Karen's Kitchen Stories
Pan Seared Tilapia with Shrimp by Palatable Pastime
Taco Casserole by Making Miracles
Vegetarian Tortilla Soup by Mayuri's Jikoni

Bauernfrühstück (German Farmer’s Breakfast)#SundayFunday

Bauernfrühstück is a German country breakfast. A Farmer's breakfast which simple & filling dish made from fried potatoes, eggs, onions and bacon or ham, pan fried as an omelette. . The Berlin version of the same is called “Hoppel Poppel”. This can be had for lunch or dinner!

I made a vegetarian version to for my hubby, with an addition of cottage cheese and minus the ham rest ingredients and method the same.

Serves One
Ingredients
2 Medium Potatoes - skinned & sliced in roundels
2 - 3 Tablespoons Duck Fat /Bacon Fat or Olive Oil
1 Large Onion - sliced
2 Scallions/Spring Onions - roughly chopped
4 Tablespoons Each Red & Green & Yellow Bell Peppers - diced
2 Big Slices Ham  - chopped
4 Tablespoons Chopped Celery Ribs
1 Teaspoon Dried Chives
2 Tablespoons Chopped Parsley
2 Eggs- whisked
Salt to taste

Method

Slice the potatoes in roundels and boil the potatoes in a saucepan of lightly salted water till just cooked. Drain, rinse with cold water to cool and set aside.

Heat olive oil in a large skillet on medium high heat. Add the onions and sauté till they are golden brown. Then add the potato roundels and sauté till they too start to brown, 

now add in the ham and sauté for a minute 

then add the bell peppers, celery, chives and spring onions and sauté for 2 minutes or till they soften a little. 

Now spread it evenly and then add the whisked eggs, evenly distribute it. 

As soon as eggs begin to firm up, switch off the flame.

Serve and Enjoy!! We had this with garlic bread.
Labels: Breakfast, Egg, Bacon, Ham, Cottage Cheese, Boiled Potato, Main course, Germany, Sunday Funday, Serves One

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the month of October 2021, is Stacy of Food Lust People Love: and the theme is Oktoberfest (German recipes)".
Here are some of the German Recipes made by us.
Bauernfrühstück (German Farmer’s Breakfast) from Sneha's Recipe
Bavarian Cheese Spread from Food Lust People Love
Beer Braised Steak from Palatable Pastime
Beer Brats on Pretzel Rolls from Amy's Cooking Adventures
Obatzda (Cheese Spread) from Making Miracles
Oktoberfest Breakfast Casserole from A Day in the Life on the Farm
Sourdough Soft Pretzels from Karen's Kitchen Stories

Monster Bundt Cake#BundtBakers

A super fun and easy Halloween Monster Bundt Cake! All you need is a few ingredients to make this fun Monster Bundt Cake and most important is candy eyeballs which are homemade! I have used my Homemade Chocolate Cake.

For The Homemade Chocolate Cake Mix 
Dry Ingredients
200 Grams All Purpose Flour
20 Grams Corn Flour
400 Grams Caster Sugar
90 Grams Cocoa powder ( Dutch Process)
7 Grams Baking powder
7 Grams Baking soda
3 Grams Salt
Wet Ingredients
3 Small Eggs Or 2 Large
125 ML Vegetable Oil
2 Teaspoons Vanilla Essence
200 ML Warm Coffee
To Make The Butter Milk
225 ML Whole Milk
2 Teaspoons Lemon Juice or White Vinegar
Other Ingredients
For The White Icing /Glaze
3 Cups Icing Sugar
Milk as required
½ Teaspoon Vanilla Essence

Coloring Orange, Purple, Green
For Homemade Candy Eyeballs
White Chocolate
Dark Chocolate
Edible Black Color

Method
For The Homemade Chocolate Cake Mix

Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. 

Store in an airtight container in a cool dry place for up to 3 months or until ready to use.
When Ready To Bake
Preheat oven to 170°C. Prepare two 8-inch round cake pans or a 10 cup Bundt mold.

Whisk butter milk, oil, eggs, coffee and vanilla in a large bowl until well mixed and slightly frothy.
Add the dry mix and whisk until just barely combined and smooth (do not over mix). This is a liquidy batter. 

Pour cake batter in a well greased Bundt pan. Bake 60 - 70 minutes, or until a toothpick inserted comes out clean (baking time depends on the pan size). 

Allow to cool completely then invert onto a plate.

For The White Icing /Glaze

Make the icing in a large bowl. Divide frosting into three/four bowls and add a different color of food coloring to each.
Add color to the glaze by mixing in a few drops of food coloring.

Place each icing in a piping bag and cut a tiny hole in one of the corners. Drizzle frosting over the cake. Repeat with remaining colors.

For Homemade Candy Eyeballs

Melt the white and dark chocolate as required. Pour this into a small piping. Take a plastic sheet, pipe the white dots, when it cools place a dark chocolate dot on top. Let this cool completely. With a tooth pick make a black dot on top of the dark chocolate.
My suggestion the black dot remains wet even after a day of drying, so mix it with the dark chocolate and then make a black dot. When I was placing the eyes on the cake the black color smudges.

 Add eyeballs all over the cake immediately after adding the frosting. 

Serve and Enjoy!
Labels: Bundts, Bundt Bakers, Halloween, Chocolate, Homemade, Cake Mix, Candy Eyes, International Cuisine, American

#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.

Our Host for this month is Wendy from A Day in the Life on the Farm, theme is Halloween Bundts, thank you for hosting this event. Check the recipes our talented bakers have baked. 

Pat Y Co: Boo...Chocolate-Coconut and Pumpkin Marble Bundt
Making Miracles: Chocolate Orange Swirled Bundt Cake
Food Lust People Love: Chocolate Spider Web Bundt Cake
Palatable Pastime: Dirt and Worms Bundt Cake
A Day in the Life on the Farm: Mini Pumpkin Bundts
Sneha’s Recipe: Monster Bundt Cake
Culinary Adventures with Camilla: No Bones About It Pumpkin Mini Bundts