Monday, October 29, 2012

Eggless Pumpkin Choco Chip Cake

I m going on a vacation next week, so it is pantry-cleaning. After tasting Pumpkin Cupcakes, my kiddo wanted some more of it. I have 1.2kg of Baked Pumpkin in the freezer. So, currently i m cooking everything possible with them!!!! 
Last time when i tried making this cake i wasn't satisfied with the result. This time, i tweaked it little more and Voila!!!! it was a success!!! Fluffy and Chocolatey Cakes, all aromatic and best part, It Vanished the moment it came out of the Oven!!! So, i got to hurry and take the pics before it was all gone, so bare with that yellow tone!!! Thanks to Reshmi of Easy Cook for suggesting these Delicious Treats for Baking Partner's Challenge.

3/4 cups (195 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/4 cup Oil
1/2 dark brown sugar
1/4 Cup Yogurt
1/2 teaspoon pure vanilla extract
6 tbsp solid packed pumpkin puree
1/2Cup Roughly Chopped Dark Chocolate
  • Preheat oven to 180C
  • Line a Cake tin with parchment paper. I used 2 small Square Alu-Foil Containers.
  • In a large bowl, sift together the flour, ground spices, and salt. 
  • Mix together Yogurt and brown sugar, add baking soda to this mixture and let it sit for 10 minutes. 
  • The yogurt will start doubling in volume. add oil to this and mix gently. you got to be real gentle, we dont want to mess up that fluffy texture there.
  • Add pumpkin puree, and flour to this and mix until combined. Add chocolate chips and give it a stir. All to be done gently and in one direction. 
  • Bake @180C for 20minutes and reduce the temperature to 170C and bake for another 20mins. Insert a tooth-pick in the center if it comes out clean, then it is done. Take it out of the oven. Let it Cool for 10minutes. Slice it up and Serve Warm!!!
Sending this to Bake Fest#12 happening @ Fun and Food Cafe, Event by Vardhini of Cooksjoy, What's with my Cuppa, happening @ UK Rasoi, BOOO Halloween Event, happening @ Anu's Healthy Kitchen, Halloween Fiesta, happening @ Cooksjoy, Lets Cook for Halloween, happening @ Simply.Food

Saturday, October 20, 2012

Sweet Semiya/Vermicelli

Festive Time is always a busy time @ home and that too Navrathri,we expect Guests and Friends to come home for Pooja and We too go their places for the same. So, this weekend it was Going and Coming for us. Right now, i m literally holding my Eye-lids open to finish this post. For the last day of BM, under Navrathri theme, i m posting a Sweet Recipe. Sweet Semiya/Vermicelli, is a quick and easy to make Sweet for Neivedhiyams. You can make this in the side, while prepping for your Pooja!! that is how, i made it!!! :)

1/4 Cup Vermicelli 
1/3 Cup Milk + 2 tbsp Water 
5 tbsp Sugar
2 tbsp Ghee
3 pods of Cardamom, Crushed
2 tbsp Roasted Almonds for Garnishing
1 tbsp Raisins for Garnishing

  • In a Non-Stick Pan, add a tsp of Ghee and Roast the Vermicelli until it turns Golden Brown. Keep Stirring, do not burn the Vermicelli.
  • When it turns Golden Brown, Add Milk-Water and Give a Good Stir. Let it Boil. Add the Crushed Cardamom.
  • When the Vermicelli is almost Cooked (takes about 6-8 minutes). Add Sugar and Stir Well.
  • By this time, it would have absorbed most of the milk. Add Ghee little by little and Mix. 
  • When Milk is completely absorbed, Give it a good stir and take it off the heat, Garnish with Almonds and Raisins and Serve Warm.

  • Amount of Milk Might Vary a little according to the variety of vermicelli being used. 

Thursday, October 18, 2012

Chana Sundal/Chickpea Stirfry

Today i had Kuttu's Friends for Navrathri. Had a good time with all the kids. I m posting a Sundal Recipe Today, The Main attraction of Navrathri!!! My Mom used to say when she was a kid, she and her friends used to have race in visiting the Neighbour's (Whole Village, acutally)for Golu, Sing a  Song, Collect Sundal and all their Buddies meet at a point to Check who got how much sundal !!! Fun!!! 
 When we were kids, Me and My Sis used to dress up and go to our neighbour's house with a Kumkumabharani/Vermilion holder and call them personally to come and visit our Golu and get Thamboolam/Haldi-Kumkum. Ahhh, i soooooooo miss Chennai during Festivals!!! :(  Good Food, Great Memories!!!

A Cute Sling Jute Bag for Thamboolam!!!
1 Cup Chana dal/Chickpeas
2 tsp Freshly grated Coconut
Salt to taste

2 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Chana dal/Urad Dal
2 sprigs of Curry leaf
3 nos Red Chilies
hing & turmeric, a pinch

Spice Powder
1 tbsp Coriander Seeds
2 tsp Chana Dal
5-6 Red Chilies
1 tbsp Dessicated Coconut

  • Dry Roast the ingredients given under "Spice Powder" and Grind them together to a fine powder. Store it in air-tight Container.
  • Soak Chana Dal/Chickpeas Overnight. Drain and pressure Cook it with little salt for 3 whistles or until done. Drain and set aside. Don't waste that water, try to use that in Rasam/Sambhar.!!!:)
  • Heat oil given under "Tempering" in a Non-Stick Pan, Splutter Mustard Seeds, throw the red chilies, curry leaves, chana dal ,hing and turmeric. 
This thamboolam is for all  my Visitors!!!
  • When the dal starts browning, add the cooked Chickpeas/Chana Dal and Give it a good toss!! ahh, how much i love this part, tossing!!!!
  • Add a tspoon of the Spice Powder and Toss Again!!! Adjust Salt, add the freshly grated coconut, Mix Well. Serve Warm!!

Wednesday, October 17, 2012

Lemon Rice -Variety Rice, Lunch Box Recipe

 Atlast here i am with the post. Navrathri has begun and i m literally running around the house, sometimes doing something and most of the times not knowing what i am running for. This week my BM theme is Navrathri. so, my first day post is rice neivedhiyam. Normally we offer Rice in the Morning and Sundal/Legume Stir-fry in the evenings. Today i made Lemon Rice, Kesari in the Morning and Chickpea Sundal in the Evening.
2 Cups Cooked Rice
Juice of 2 lemons ( i used small variety)
Salt to taste
Fresh Coriander and Ginger Julienne for Garnishing

2 tbsp Gingely oil (Prefered as it gives a nice aroma)
1/2 tsp mustard seeds
1 tsp gram dal
3-4 red chilies, round variety
1/4 tsp turmeric powder
hing a pinch
2 sprigs of curry leaf
handful of almond silvers

  • Spread the rice on a plate and fluff it with a fork.
  • Heat Oil in a pan, Splutter mustard seeds, throw in curry leaves, gram dal, hing and red chilies.
  • When dal changes color, add almonds and turmeric powder.saute for  30 secs for the almonds to roast.
  • Pour this sizzling tempering on the rice. Mix well.
  • Add Lemon juice, Mix well. Adjust Salt. Garnish with coriander and ginger. Serve Warm with your favorite curry.

Eggless Pumpkin CupCakes with Spiced ButterCream Frosting

With Fall in the Scene and Halloween, it is Pumpkins everywhere!!!! This month on the Baking Partner's Challenge too, we got 3 recipes on Pumpkin to Celebrate Fall!!!
  1. Reshmi of Easy Cook suggested  Pumpkin chocolate chips Muffin from Joy of baking
  2. Julie of Erivum Puliyumm suggested a vegan pumpkin  cup cake Eggless Pumpkin CupCakes with Spiced Butter Cream and Candied Pecans.
  3. Priya R  of  Cook Like Priya suggested Chocolate pumpkin cupcake with orange cream cheese frosting 
 I Chose to bake Pumpkin Chocolate Chips muffins and Eggless Pumpkin CupCakes with Spiced Butter Cream Frosting. They came out so well.

Ingredients for CupCakes 
3/4cup  of unbleached white flour (all purpose flour)
1/2 tsp of cinnamon 
1/4 tsp of dried ginger
1/8 tsp of Nutmeg Powder
1/8 tsp of Cardamom Powder

1/2 tsp of baking powder
3/8 tsp of baking soda (1/2 tsp + half of 1/4tsp)
3/4 cup + 2 tbsp of pumpkin/squash purée
3 tbsp of unsalted butter(room temperature)
1/2 Cup Light Brown Sugar
1/2 cup Milk
1/4tsp of salt
1/2 tsp of apple cider vinegar
1/2 tsp of vanilla extract
Spiced Buttercream Ingredients
2 tbsp unsalted butter
1/4 tsp of vanilla extract
1/2 cup of powdered sugar, sifted
Dash of Cinnamom and Nutmeg
1/2 tbsp of maple syrup, pure ( i used Honey)
1/2 tbsp of Milk

How to make Pumpkin Puree
  • Preheat the Oven to 200C. 
  • Cut the Pumpkin into Big Chunks, Leave the skin and stringy fibers as it is, once it is baked, they come out very easily. Place the chunks on a Baking tray. 
  • Bake for 50-60 minutes. To check the done-ness, insert a knife/Fork into the baked pumpkin, if it goes in smoothly, it is done.
  • Remove the Stringy Fibers and Seeds. The seeds can be toasted and used in Bakes later.
  • Scoop out the flesh using a Big Spoon. Take it to a blender and blend smooth. The puree can be freezed for about 5-6 months.
  • Baking and Blending gets a good textured and thick puree than boiling/Steaming method. As the later makes the puree little loose because of water content. 
Method for CupCakes
  • Preheat oven to 350 degrees F, and line cupcake pans with cupcake papers. I used a mini Bundt Muffins Pan and got about 4 Muffins.
  • In a medium bowl, sift together flour, spices, baking soda and powder. Stir to mix together and set aside.
  • In a stand mixer (or with a hand blender) cream the unsalted butter until smooth and creamy. Butter must be in Room Temperature, not Melted. 
  • Add in the brown sugar, cane sugar, and vanilla extract and mix on a higher speed until fluffy.
  • Add in the pumpkin/squash puree, salt, vinegar, and half of the milk. In 1/2 cup increments add in the flour/spice mixture, also adding in the remaining soy milk in between additions. Be sure to stop the mixer and scrape down the sides of the bowl and give it one more good mix to be sure all ingredients are well incorporated.
  • Fill the cupcake liners about 2/3 full with batter and bake for about 20-25 minutes.Insert a Tooth-pick in the center, if it comes out clean then it is done

Method for frosting:
  • Use a mixer to cream the unsalted butter until smooth. 
  • Add in the Vanilla Extract,Honey, Milk and mix until combined.
  • On a low speed, slowly add in the powdered sugar and spices and mix well after each addition. Keep mixing until all is well incorporated and the frosting is smooth and fluffy.
Since i was doing for a small batch(4) of CupCakes, i took all the ingredients in my Small blender and Blended until smooth. 

Baking Time Depends on the Oven Settings. So, Bake Accordingly.

Navrathri 2012 Event and A Give Away

Happy Navrathri to all my friends. Navrathri, 9 days of Celebration, always brings a special joy to me. I love every part of Navrathri,  Starting from Arranging the Stairs(Golu Padi), Placing the dolls, Selecting a Theme for the Extra Arrangement!!! Inviting Guest, thamboolam, SUNDAL!!!! Loads of Fun!!!! So the Preps begins a month before it actually starts!!! 

This Year, I have one more reason to Celebrate it Grand, My Bala Kutty!!! This Navrathri, for the First Time, I am announcing my Own Event and a Give away.

All you have to do is
  • Spread the Word, Share this Announcement in your FB Page.
  • Cook and Post a Recipe for Navrathri from 15th October 2012 - 31st October 2012. Link it to my Event Page
  • 1st Week of November i will pick up a Random Winner and they will be getting Either one of these 2 books and Mail you Wherever you are!!
    • Sanjeev Kapoor's Vegetarian Magic   (or)
    • Tarla Dalal's Easy Chinese Cooking
  • Recipe has to be Vegetarian, NO EGGS, NO GARLIC.
  • Traditional Recipes you make in these days, Neivedhiyam, Vrat ka Khana, etc.
  • If you are posting it from archives, Then Re-post it with the Event Details and Link to the Event.
  • Use of Logo is appreciated. 

Hope you all Make it  a Success!!!

Friday, October 12, 2012

Green Moong & Potato Curry - Side Dish for Roti

For the Last day under Moong Dal, I m posting a Delicious and Healthy Side-Dish for your Super Fluffy Roti's or you can even have them with Rice. The Wholesome Goodness of Whole Moong Dal is very well know. Lots of Protein, Rich in Fiber and has a very Low-Glycemic Index. 
I normally soak the Moong dal for Overnight, Next day i drain it in the morning and leave it on the stove-top, so by the time i cook them in the Evening, they will have small, cute sprouts all-over. This way you can make it even more healthy!!!!!

1 Cup Green Whole Moong Dal
1 Large Potato
1 Large Onion, finely chopped
2 medium-size tomatoes, chopped
2 cloves of garlic, minced
1 tsp of Ginger Juliennes
1/2 tsp Red Chili Powder
1 tsp Coriander Powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
1/4 tsp Cumin seeds
1/4 Cup Milk
1 no Green Chili, slited lengthwise
Fresh Coriander for Garnishing
Salt  to taste

  • Soak Moong Dal overnight. Next Day, Cook it on the Stove top until done. Or Microwave Cook it for 8-10 minutes @ MW high. Dal shouldn't turn mushy.
  • Peel the Potato, Cut into cubes and Cook them in Microwave for 8 minutes or on the stove-top until done. These too shouldn't turn mushy. 
  • When i cook potatoes on the stove-top, i switch-off the stove  once the water has boiled for 5 minutes. Cover and keep for another 5 minutes. Drain and Keep. They will be AL Dante!!!!!

  • Heat Oil in a Kadai/Non-Stick pan, throw in the cumin seeds, when it crackles, add Onions, silted green chili, garlic and saute until onions turn translucent.
  • Add Tomatoes, Red Chili powder, coriander powder, turmeric powder, Garam Masala Powder and 1/2 Cup of Water. Let the Tomatoes Cook and Release Oil.
  • Add Cooked Potatoes and Cooked Moong Dal, Salt and another 1/2 Cup of Water and Milk.
  • Cover and Cook for 8-10 minutes in a Simmer Flame. Take it off the stove, Garnish with Coriander leaves and Serve Hot with Roti's.

Chana Dal/Split ChickPea Dal

Blog Hop Wednesday, Event happening Every month, hosted by Radhika of Tickling palates, where we are paired with a blogger and we have to try out a recipe for their blog. I have missed BHW for the past 2 months, after the arrival of Junior. :). Now, since i have started with my regular blogging, here i m with BHW too. 
This month i m paired with Nayna of Simply.Food. She needs no introduction at all, the Mastermind behind Flavors of Series!!. I actually thought of doing her Riz bi dfeen, lebanese Rice recipe, but with little master around, not getting time to spend in the kitchen. So i chose an easy recipe to make Chana Dal/Split Chickpea Dal, but for sure i m going to try her lebanese rice Recipe!!!

1/2 Cup Chana Dal/Gram Dal
1 Medium-Size Tomato
1/2 tsp Shredded Ginger
1/2 tsp Red Chili Powder
1/2 tsp Coriander Powder
Salt to taste
Fresh Coriander for Garnish

1 tsp Oil
1/2 tsp Mustard Seeds
1/4 tsp Cumin Seeds
2 Cloves of Garlic, minced
1 no Red Chili, broken
a sprig of curry leaf
hing and turmeric, each a pinch

  • Soak Chana Dal Overnight in 1 Cup of Water. Next Day Morning, Pressure Cook the Dal for  3 Whistles. The Dal Shouldn't turn Mushy, It should hold the Shape and Cooked.
  • Heat a  Oil given under " Tempering" in a Kadai/Non-Stick Pan. Add Mustard Seeds, when it crackles add broken red chili, cumin, curry leaf, hing and turmeric. 
  • Next add minced garlic and chopped tomatoes. Add half cup of water, add Chili, Coriander powder and Salt. Let the tomato cook and release oil.
  • Add the Cooked Chana Dal along with the water. Mix well. Try to mash a little dal with the back of the laddle to get a thick consistency.
  • Let it sit on the stove for 5-8 minutes. Garnish with Coriader leaves and Take it off the stove. Serve Hot with Rice or Roti.
Sending this to Favorite Recipes - Vegetarian Recipes Event, happening @ Zesty South Indian Kitchen

Thursday, October 11, 2012

Moong Dal Sundal/Moong Dal Stir Fry/Pasiparuppu Sundal

Navrathri is around the Corner!!! I love Navrathri, Love Decorating Golu and Doing something Extra for every Golu. This Golu too, i have planned something, hopefully it comes out good. When we hear Navrathri, the first thing comes to our mind is the Sundal!!!! So today i m posting a simple and easy to make Moong Dal Sundal. 
1/2 Cup Moong Dal/Pasiparuppu
1 tbsp Freshly grated Coconut
1/4 tsp turmeric powder
Salt to taste
1 tsp Oil
1/2 tsp Mustard Seeds
3 Red Chilies, Round Variety
a sprig of Curry leaf
1/8 tsp hing
  • Soak Moong Dal for 30 minutes and Cook on a Stove top with little turmeric and salt until done. 
  • It Takes about 8-10 minutes for the Dal to cook, after the water starts boiling. It should not turn mushy.

  • Heat a Non-Stick pan, with oil given under "Tempering". Add Mustard seeds, when it crackles, throw the red chilies, curry leaf, and hing. Saute for 30 seconds.
  • Add the cooked Moong dal, Stir to combine the spices. Adjust Salt. Add Coconut and Give it a stir. Let it Simmer for a minute or two for the Spices to combine.
  • Take it off the stove, Serve Warm. 

Wednesday, October 10, 2012

Couscous Pongal

Its already second week of Blogging Marathon, Time Flies!!!! For this Week I will posting under the Theme: Cooking With Moong Dal. Today i m posting a Healthy  Breakfast Recipe of Moong With Couscous. You won't able to tell the difference this pongal and the regular one made with Rice!!! 
1/2 Cup Moong Dal
1/4 Cup Couscous
1 green chili
1/4 Cup Milk
2 sprigs of Curry leaves
1 tsp Ginger juliennes
1 tbsp Ghee
Salt to taste
Roasted almonds flakes for garnish.
2 tsp Ghee/Vegetable Oil
1/2 tsp Cumin Seeds
a  few (4-5) peppercorns, cracked
1/4 tsp Pepper Powder 

  • Pressure Cook Moong Dal with 1Cup Water for 4 whistles or until soft.
  • In a Non-Stick pan/Kadai, Heat Oil given under tempering, when the oil is hot, throw in Cumin seeds, when it crackles, add curry leaves, green chili and cracked peppercorns.
  • Next add Couscous, add milk and 1/2 Cup Water. Let it Cook for 10 minutes. It takes only this long for the couscous to cook, it will absorb all the liquid.
  • Add Cooked Moong Dal to this and add the salt. Mix well. 

  • Let this cook for another 5 minutes, add Ghee Mix well. Add the Ginger Juliennes. Garnish with Roasted almonds and Serve Hot with Coconut Chutney.
Sending this to Favorite Recipes Event-Vegetarian Recipes, happening @ Zesty South-Indian Kitchen

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21

Tuesday, October 09, 2012

Carrot Thogayal/Carrot Chutney

An Easy to Make Thogayal/Chutney with Not so Favorite Vegetable of Kids. No Fancy Ingredients required, Can be had with Idly/Dosa/Upma, As a spread on Bread/Chapathi or Simply with Steaming Hot Rice and a Dollop of Ghee and Potato Fry. 
2 Medium Carrots, Peeled and Shredded
1 tbsp Urad Dal
4-5 Red Chilies, Long Variety
 Marble-sized Tamarind,
Salt to taste
1 tsp of oil
a Sprig of Curry leaf
1/4 tsp of Mustard seeds
hing and turmeric, a pinch
  • Heat a Non-Stick Pan, Add oil, When it is hot, add Mustard seeds, when it splutters add hing and turmeric.
  • Next add Urad Dal and the Red Chilies.
  • When the Urad dal changes color, add the shredded Carrots and Saute for a minute or two.
  • Switch off the flame, Let it Cool.
  • Take the sauteed ingredients in a Mixer along with Tamarind and salt and grind to a paste. Do not Add Water, the carrots will provide the needed moisture to the chutney.
  • Transfer the Chutney to another bowl. Serve with Rice or an Accompaniment to Idly/Dosa.
Sending this to Favorite Recipes Event - Vegetarian Recipes, happening @ Zesty South-Indian Kitchen

Friday, October 05, 2012

Corn and Potato Fritters

For the Last day i m posting a Recipe from Tarla Dalal's Fun Food for Children.  An Easy to make to Fritters. If you have sudden guest or just feel like having something hot and crisp, you can make these in a jiffy. I have made little changes to the original recipe.They tasted so yum and made a great Evening Snack with Hot Hot Coffee!!!!
1 Cup Potato, Peeled and grated
1/2 Cup Onion, finely Chopped
1/2 Cup Sweet Corn Kernels, Boiled
3 tbsp Chilli Sauce
1/4 tsp Shredded Ginger (Not in the recipe)
2 tbsp Wheat Flour/Gheun ka Atta
2 tbsp Rice Flour (Not in the recipe)
Salt to taste
Oil for Deep Frying

  • Squeeze and drain the liquid from the grated potato and put it in a mixing bowl.
  • To the Bowl, add chopped onions, boiled corn kernels, chilli sauce, shredded ginger and give it a good toss.
  • To this Veggies Mix, add Wheat flour, Rice Flour and Salt and Mix well.No Need to add water.
  • Heat oil in a Pan/Kadai, drop spoonfuls of the mixture into it.
  • Deep fry till golden brown. Drain on a Paper Towel.
  • Serve Hot with Chutney of your choice.
Sending this to Kids Delight - Potluck Party, happening @ Srivalli's. What's with my Cuppa?? happening @ UK Rasoi

  • If you don't have/prefer using chilli Sauce, mince 2 green chilies and use.
  • The Original Recipe, used only Wheat Flour, after tasting the first batch, i didn't like the texture of the fritters, so i added Rice flour to make it more crispier.
  • You can even shape them as patties and Fry.

Thursday, October 04, 2012

Vegetable Noodles Cutlet

Today was so hectic, i thought i might not be able to do the post in time. ufff!!!! Atlast here i am. This again is Kuttu's Favorite Recipe. His Weekend Breakfast, Noodles combined with veggies and made as a Cutlet. A Delicious Snack with Hot Cup of Coffee/Tea!!!!

75gms Hakka Noodles ( i used half of Ching's Veg Hakka Noodles)
1 Large Potato
1 Medium Carrot
4-5 Cauliflower Florets
3 tbsp Gram Flour/Besan
1/2 tsp Coriander Powder
Salt to taste
3-4tbsp of Olive oil for shallow frying
To Mince
2 nos Green Chilies
3 cloves of garlic
a small piece of ginger
  • Peel and Boil the potatoes. Peel the carrot and Grate. Blanch Cauliflower florets in Hot water for 8-10 minutes. Drain and Keep Aside.
  • Bring 5 cups of Water to boil, add the Noodles and Cook for 3-4 minutes or until al dente. Drain and add a tsp of oil, toss and keep aside.
  • Take the ingredients given under "To Mince" in a mixer and mince them.
  • In a Large Bowl, Take the noodles, add mashed potato, grated carrot, cauliflower florets Mix well. Add minced ingredients, coriander powder, Besan and Salt and Mix well.
  • Divide the dough into Portions and refrigerate for 10 minutes.
  • Heat a Non-Stick Pan, add a tbsp of oil, Shallow fry the Cutlets in batches. Fry on both sides until brown.
  • Serve Hot with Tomato Ketchup or any Chutney.
Sending this to Kids Delight - Potluck Party, happening @ Srivalli's. What is with my Cuppa?  happening @ UK Rasoi.

Related Posts Plugin for WordPress, Blogger...