Jeera Aloo (Cumin infused Potatoes)
2 medium boiled potatoes
1 small onion chopped
2 cloves garlic chopped
1 tsp cumin seeds
1 ½ tsp crushed whole coriander seeds
1 ½ tsp red chili powder
¼ tsp turmeric powder
3-4 tbsp chopped coriander leaves
2 tbsp oil or ghee
4-5 tbsp water
Salt to taste
Cut boiled potatoes into cubes.
Heat 2 tbsp oil/ghee and add cumin seeds.
When they splutter add onion and garlic and saute till translucent.
Add coriander seeds, chili powder and turmeric powder and stir.
Add water and salt.
Add potatoes and coriander leaves and mix well. Check salt.
Let it stay on medium heat for 2-3 mins more. Stir once in a while.
Serve hot with chapathis.
‘Black’ because the masala is roasted to the point of becoming black and ground to powder. This is not a spicy curry but there is definitely no hint of pumpkin sweetness.
SriLankan Black Pumpkin Curry
Recipe source: Sanjeev Kapoor
2 cups pumpkin cubes
1 small onion sliced
3 cloves garlic slices
Few curry leaves
1 cup thin coconut milk or water
½ cup thick coconut milk
To roast and powder:
½ tsp cumin
1 tsp fennel
1 ½ tsp whole coriander seeds
1 small pc cinnamon
2 tsp whole black peppers
¼ tsp fenugreek seeds
10 curry leaves
Add pumpkin, onion, garlic, curry leaves, thin coconut milk OR water, and little salt in a pan and cook till pumpkin are soft. They should not become mushy.
Meanwhile first dry roast cumin and fennel till they become almost black. (Don’t burn).
Add coriander, cinnamon, clove, peppers, curry leaves and fenugreek and dry fry for few more mins coriander seeds become brown.
Take off fire and let it cool. Grind to smooth powder.
When the pumpkins are cooked, add thick coconut milk and the ground masala powder and mix gently. Add salt if required.
Let it simmer for a minute or two and take off fire.
Serve with chapathi or any flat bread.
From King Arthur flour website
4 ½ cups all-purpose flour
2 tsp instant yeast
2 tbsp sugar
1 ¾ cups warm milk
3 tbsp softened butter
1 ¼ tsp salt
1 large egg beaten
¼ cup semolina
Add all ingredients (except semolina) into a food processor bowl and knead for 3-4 mins.
The dough will be extremely sticky. Don’t add more flour.
Transfer to a large oiled bowl and leave aside for 1-2 hrs or until doubled in size.
Meanwhile prepare 2 trays and line with parchment paper. Oil the paper nicely and sprinkle semolina liberally.
Punch down dough slowly and transfer to a lightly floured surface.
Divide into two (use a knife) and again each into two and again into two and continue to divide till you get total 16 balls. This way you will end up getting almost same size balls.
Roll each ball and slightly flatten with your palm. Place on the semolina sprinkled sheet and sprinkle some more semolina on top. Repeat with the rest.
Keep it covered for 20-30 mins.
Place a griddle / nonstick pan/tawa on lower than medium heat. Lightly oil the pan and sprinkle some semolina. Transfer the muffins on to the pan with a spatula. Accommodate 3-4 in the pan. No need to wait for the pan to heat up.
Cook for 7-10 mins and flip over. Cook for another 7-10 mins. Give it a gentle press with the spatula once.
Both sides will become golden in colour and center should be cooked. Transfer to a cooling rack. Repeat to cook the rest.
Break open one and see if inside is cooked to adjust your cooking time. Alternately you may keep your oven preheated. Once both sides are browned, pop into the oven for 5 mins to complete the cooking process. (I cooked all on stovetop only).
Serve warm or cold. Store leftovers in refrigerator or freezer.
It seems you don’t use a knife to cut the muffin, use a fork to poke all around and split open. Toast the cut sides until lightly browned.
Make delicious English egg muffin or spread jam and enjoy!
Orange Bundt Cake
Recipe source: Swapna
3 cups all purpose flour
2 cups sugar
3 tsp baking powder
3 large eggs
½ tsp nutmeg grated
2 pinch salt
2/3 cup canola oil
¾ cup orange juice
1 tbsp grated orange rind
2 tsp grated lemon rind (optional)
2 tsp vanilla essence
½ cup icing
1 -2 tbsp orange juice
Combine flour, sugar, baking powder, nutmeg and salt in a large bowl.
Make a well in the center and add oil, eggs, orange juice, orange rind and vanilla essence.
Beat with a mixer on low speed until combined.
Pour into a well-greased and floured bundt pan or a loaf pan. (no need to grease if using silicon pan)
Bake in preheated oven at 180 degree Celsius for approx. 50 mins or until a toothpick comes out clean.
Cook in the pan for 5 mins and invert to a wire rack.
Combine glaze ingredients with a whisk. Pour or drizzle over warm cake.
Cool completely and slice and serve.
Nut Delight Bars
Adapted from Monica
2 cups whole almonds
1 cup peanuts
¾ cup walnuts
½ cup quinoa
¾ cup rice crispy
½ cup honey
1/3 cup corn syrup
¼ tsp salt
1 tsp vanilla essence
Roast almonds, walnuts, peanuts and quinoa separately.
Almonds and walnuts can be roasted in a preheated oven at 160 degree Celsius for 15 mins.
Peanuts and quinoa should be dry roasted on stove top.
Add all nuts, rice crispies and quinoa in a large bowl. Stir and keep aside.
Grease a large baking tray and keep aside.
In a heavy bottom large pan, add honey, corn syrup, salt and vanilla and bring to boil. Stir continuously till the mixture reaches 260 degrees. For those who don’t have a thermometer like me, add a drop into a glass of water. If the mixture doesn’t dissolve fast, its ready. (hard ball stage).
Pour the mixture immediately over nut mixture and mix quickly so that nuts are evenly coated.
Quickly transfer to the greased tray and spread using a greased heavy spoon. Press down firmly.
Let it cool till it is slightly warm.
Invert the mixture on to a cutting board and cut into big or small bars.
Cool completely and store in an airtight container with parchment paper between layers. Store in refrigerator so that its stays crispy. Room temperature will make it slightly sticky.
Yogurt ice cream pearls
So simple and fun to eat!! You can make with plain yogurt or with fruit puree added…use your imagination as per your kid’s taste preference….
This doesn’t have an ingredient list or a specific method. Basically you just mix yogurt and sugar in a small bowl. You get a thick consistency if the yogurt is tied in a muslin cloth and hung for few hours. You can either add few spoons of fruit puree or a drop of food colour.
Spoon the mixture into a corner of a zip lock pouch. Snip the edge with a scissor and squeeze out small droplets on to a parchment covered plate or tray that fits your freezer.
Put the plate in the freezer for a few hours till the drops are frozen. Once frozen, store them in another container.