Pumpkin Pancakes

Tags

Breakfast dishes

One season I really miss moving to India is the fall in US. Those beautiful coloured leaves is just amazing to watch. We went on several road trips to just view the beautiful fall colours. Fall comes with so many flavours and pumpkin flavoured recipes the ones not to be missed.

These pancakes have a wonderful fall flavour. I added Maple syrup as sweetener instead of sugar and pumpkin pie spices so the flavours blended well.

Preparation Time: 10 minutes

Cook Time : 3 minutes per pancake

Makes : 6 large pancakes

Ingredients:

Butter : 3 tablespoons melted

Eggs : 2 large

Milk : 1 cup cold

Maple syrup: 3 tablespoons

All purpose flour : 1 1/2 cups

Baking Powder : 2 teaspoons

Baking soda : 1/4 teaspoon

Ground Cinnamon : 1 1/2 teaspoons

All spice : 1 teaspoon

Ground Ginger : 1/4 teaspoon

Salt : 1/2 teaspoon

Homemade Pumpkin Puree : 1/2 cup

Method:

In a medium bowl, add all purpose flour, baking powder, baking soda, ground cinnamon, all spice, ground ginger, salt and mix well.

In another bowl, add melted butter and pumpkin puree and whisk. Add milk, eggs and maple syrup and whisk until smooth. Now, add the dry ingredients mixture and whisk till the batter is smooth without any lumps.

Heat a pan, add little bit of oil and pour in the batter and cook for 1 1/2 to 2 minutes per side. Repeat the same with rest of the batter.

Serve hot with butter and maple syrup.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mulberry Ice cream

Tags

Ice creams

Mulberry trees are traditionally grown in Asia and North America. They carry colourful berries – most commonly black, white and red. They are often made into wine, juice, tea, jam. They can be eaten as a snack.

Mulberries are rich in many vitamins and minerals and particularly vitamin C and Iron. The fruit is sweet with a hint of sourness.

When I saw these yummy berries, I fell in love with the beautiful colour and made ice cream. It instantly became a hit.

Preparation Time: 5 minutes

Freeze Time: 6-12 hours

Makes : 500 grams

Ingredients:

Mulberries : 250 grams

Fresh Cream : 1 cup

Sugar : 1 cup

Milk powder : 1 cup

Method:

Wash and blend the mulberries.

Add all the ingredients in a blender and blend. (Blendtec takes 45 seconds). If you are using a regular blender, blend until the mixture is smooth. If you have a churner, pour the ice cream into it and put it in the freezer.

Pour the ice cream in containers, add the pulp and mix. Freeze it for 6 hours or overnight.

**If you don’t have an ice cream machine, take the ice cream out of the freezer 3 hours to break sown ice crystals, whisk and return to the freezer until frozen.

 

 

 

 

 

 

 

 

 

 

 

 

Chickpea Soup

Tags

Blogging Marathon, soups

Chickpea Soup is a quick and easy hearty soup perfect for winter nights. With some vegetables and chickpea being protein, if served with some bread, it’s a wholesome meal.

Both adults and kids will love this simple soup. Made this soup for our Blogging Marathon # 106, week 1 day 3.

Preparation Time: 5 minutes

Cook Time : 15 minutes

Serves : 2

Ingredients:

Onion : 1 medium chopped finely

Garlic cloves : 3 minced

Tomato : 2 chopped

Cumin powder : 1 teaspoon

Oregano : 1/2 teaspoon

Dried basil : 1/2 teaspoon

Red chilli flakes : 1/2 teaspoon

Paprika : 1 teaspoon

Salt and pepper

Boiled chickpeas : 1 1/2 cups

Vegetable stock : 3 cups

Method :

Heat 1 tablespoon of olive oil in a saucepan, add onion and garlic. Saute for 3 minutes on medium flame.

Add tomatoes, mix well and cook for 2 minutes.

Add rest of the ingredients, mix well and bring it to a boil. Cook for another 5-7 minutes.

Turn off the stove and serve hot.

Sauté Onions and garlic

After the tomatoes are cooked, add in all the spices and veg stock

Bring it to a boil

Serve Hot

Orange Creamsicle

Tags

Ice creams

Both my kids love the flavour of Orange and used to eat fresh fruit. Recently, both stopped eating Oranges. So, I made this healthy Orange Creamsicle and they loved it.

I didn’t pour it in a popsicle mould as kids are not a big fan of them. But, if you like popsicles, pouring the mixture in a mould gives a nice shape and kids will have a handy dessert.

Preparation Time: 5 minutes

Freezing Time : 2 hours + 4 hours

Serves : 4

Ingredients:

Fresh Oranges : 2

Orange zest : 2 teaspoons

Honey : 4 tablespoons

Coconut milk : 1 400ml can

Vanilla extract: 1 teaspoon (Optional)

Method:

Take Zest of one orange and keep aside.

Peel the oranges and freeze them laying flat in a tray for 2 hours

Add half of the Oranges and coconut milk in a blender and blend till smooth.

Add rest of the oranges, honey, vanilla extract and blend till smooth again.

Pour the mixture in a freezer safe container, garnish with zest and freeze for at least 4 hours.

Enjoy this refreshing and healthy creamsicle.

Carrot Radish Soup

Tags

Blogging Marathon, One pot dishes, soups

Winter months call for yummy hot soups. Got fresh radish in the local market and the only way I can feed the kids is to make it invisible for them.

So, I grated some carrots and radish and made soup. Surprisingly my little one loved the soup and finished her bowl. I loved it too.

Made this delicious soup for our Blogging Marathon 106, week 1, day 2. The category I picked is soups and stews.

Preparation Time: 10 minutes

Cook Time : 10 minutes

Serves : 2

Ingredients:

Onion : 1 medium chopped finely

Green chilies : 2 finely chopped

Garlic cloves : 3 minced

Cabbage : 1/3 cup finely chopped

Carrot : 1 medium grated

Radish : 1 medium grated

Vegetable stock : 3 cups

Cilantro/Coriander leaves : 1 bunch chopped

Salt and pepper

Method:

Heat oil in a medium sized sauce pan, add onions, green chilies, garlic and saute for 3 minutes until the onion turns translucent.

Add cabbage, carrot, radish and saute for 1 minutes. Add the vegetable stock and bring it to a boil.

Add salt, pepper, cilantro and cook for 1 minute.

Serve hot immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shrimp/Prawn Biryani

Tags

Andhra Recipes, Biryani, Rice Recipes

Shrimp Biryani is a spicy, delightful biryani which is flavourful with the added spices and the wonderful fragrance of the Basmati rice.

Shrimp biryani is cooked in a little different method than chicken or mutton as shrimp gets rubbery if it’s over cooked. So, shrimp is marinated and cooked for only few minutes before adding rice. Once the shrimp is cooked, the vessel is placed on a tawa and cooked as it controls the temperature and the shrimp is cooked evenly.

My son is a big fan of shrimp where my husband and daughter doesn’t like shrimp. So, I normally make something else for both of them whenever I make shrimp for my son. I was making biryani today and my daughter says I love the smell, I want to taste it. I gave her a plate being skeptical if she’ll eat or not but she finished the plate and came for seconds. That’s a big surprise.

So, here is the delicious shrimp biryani recipe :

Preparation Time: 10 minutes

Cook Time : 30 minutes

Serves : 4-5

Ingredients:

To Marinate:

Shrimp : 500 grams peeled and de-veined

Ginger garlic paste : 2 teaspoons

Curd/yogurt : 1/2 cup

Red chilli powder : 3 teaspoons

Turmeric: 1/2 teaspoon

Salt : 2 teaspoons

Garam masala : 2 teaspoons

Cinnamon powder : 1/2 teaspoon

Cardamom : 3

Cloves : 5

Mace : 1/2 teaspoon crushed

Nutmeg : 1/2 teaspoon grated

Oil : 1 tablespoon

Lemon : 1 juiced

For Shrimp Gravy:

Onion : 1 large sliced

Green chillies : 2 slit

Bay leaves : 2

Tomato : 1 large chopped

Coriander leaves : 1 bunch chopped

Mint leaves : A handful

For Rice:

Basmati Rice : 3 cups

Cloves : 4

Cinnamon : 2″ stick

Cardamom : 4

Bay leaves : 2

Shahi jeera : 1 teaspoon

Salt : 2 teaspoons

Oil : 1 teaspoon

Others:

Hot Milk : 2 tablespoons

Saffron : 6-7 strands

Orange color : 3-4 drops

Ghee : 2 tablespoons

Method:

Wash and soak rice for 30 minutes.

Take a large bowl and add all the ingredients listed under marinade and mix them well. Keep it in the refrigerator for at least 30 minutes.

Boil 10 cups of water in a large vessel and add all the ingredients listed under for rice and cook for 7 minutes. Rice will be done 70%. Drain the water and cover the rice with a wet cloth.

Heat oil in a large pan, add bay leaves, sliced onions and green chillies and sauce for 3 minutes. Add tomatoes and cook until they turn mushy. Add marinated shrimp, coriander leaves and mint leaves. Stir and cook for 4 minutes.

Add cooked rice, ghee, saffron milk and orange colour. Close lid and cook on high flame for 7 minutes.

Place a tawa or griddle on the stove and put the biryani pan on the tawa and cook for 15 minutes on medium flame.

Turn off the stove and let the biryani rest for 5-10 minutes before mixing and serving.

Serve hot with raita.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Orzo Spinach Soup

Tags

soups

This Orzo spinach soup is a simple to make yet delicious one. It’s a one pot meal and is ready in 20 minutes.

I like the fact that you can add as many vegetables as you want and customise the soup. Adding greens to the soups make it healthy and delicious. I didn’t add any protein but it can be added to make it a wholesome meal.

Made this soup for our blogging marathon 106, week 1 day 1. I selected soups and stews as the theme.

Preparation Time: 5 minutes

Cook Time : 20 minutes

Serves : 4

Ingredients:

Olive oil : 2 tablespoons

Garlic : 3 cloves minced

Onion : 1 medium diced

Carrot : 2 medium diced

Tomatoes : 2 large chopped

Vegetable/chicken stock : 6 cups

Orzo pasta : 500 grams

Dried Thyme : 1/2 teaspoon

Dried Rosemary : 1/4 teaspoon

Dried Oregano : 1/2 teaspoon

Italian seasoning : 1 teaspoon

Ground pepper : 1 teaspoon

Salt to taste

Spinach : 3 cups chopped roughly

Parmesan cheese : As topping

Method:

Heat oil in a large sauce pan add garlic and sautée  for 1 minute. Add diced onion and sautée it for 3 minutes until they turn translucent.

Add Carrot and tomatoes, stir and sautée for 4 minutes until the carrots are soft and tomatoes and cooked.

Add  vegetable/chicken stock, orzo and all the spices, mix well and bring it to a boil. Cook until Orzo is completely cooked. It should take about 12 minutes.

Add spinach, stir and cook for 2 minutes until it’s wilted.

Turn off the stove and serve hot with some parmesan cheese.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pumpkin Pie Icecream (No Churn)

Tags

Ice creams

My little one loves Pumpkin spice flavour. She never misses Pumpkin Spice latte from Starbucks. I thought of using the same spice, pumpkin puree and make ice cream out of it as she loves ice creams too. It turned out really good, just tastes like a pumpkin pie but creamier and with out the crust.

Preparation Time: 10 minutes

Serves : 8-10

Freezing Time : 6-8 hours

Ingredients:

Sweetened Condensed Milk : 400 gms/ 1 can

Vanilla Extract : 1 teaspoon

Homemade Pumpkin Puree : 2/3 cup

Ground Cinnamon : 1 teaspoon

Ground Ginger : 1/2 teaspoon

Freshly grated nutmeg : 1/4 teaspoon

All spice : 1/4 teaspoon

Heavy cream : 2 cups (475 ml) chilled

Method:

In a medium bowl, mix the pumpkin puree with all the spices and mix well.

Add condensed milk and vanilla to the pumpkin mixture and beat until the mixture is smooth.

Take a large bowl, beat the heavy cream on medium-high speed until stiff peaks form. It should take 3-4 minutes.

Add the heavy cream to the pumpkin mixture and gently fold in. Stop when there is no more streaks of whipped cream and the mixture is light orange.

Pour the mixture in a freezer safe container and freeze for 6-8 hours.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Homemade Pumpkin Puree

Tags

Baked Foods, Purée

As a kid the only dishes I ate that are made with Pumpkin are curries and side dishes that go well with rice. I learned that Pumpkin is used in making so many delicious dishes like breads, latte, ice creams, pies to name a few.

You can get store bought pumpkin puree but homemade puree gives a better taste and texture to the dishes. It’s super easy to make and can be frozen too.

Preparation Time: 15 minutes

Bake Time : 45 minutes

Makes : 2 cups

Ingredients:

Orange Pumpkin : 1 medium

Method:

Preheat oven to 350 degrees Fahrenheit.

Cut the pumpkin into half, place the pieces on a cookie sheet upside down and bake for 45 minutes.

Let it cool and take out the pulp with a fork and puree it in a blender.

Puree can be store in the refrigerator for 5-7 days or frozen for 1 month for best taste.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Cookies with Chocolate Chips

Tags

cookies

If you are a chocolate lover, these cookies are not just plain chocolate cookies but also chocolate chips in it. I have been making these chocolate cookies with lots of chocolate chips in them for a long time. They are simple to make and tastes delicious. It’s one of my kids and their friends favourite cookie.

Make sure to refrigerate the dough as the butter tends to make the dough soft and if they are baked as is, the cookies will come flat. Refrigerated dough gives the perfect cookies.

Preparation Time: 10 minutes

Bake Time : 12-14 minutes per batch

Makes : 48 cookies

Ingredients:

Butter : 2 sticks/ 1 cup softened

Sugar : 1 1/2 cups

Eggs : 2 large at room temperature

Vanilla extract : 1 1/2 teaspoons

All purpose flour : 2 cups

Cocoa powder : 2/3 cup

Baking soda :  3/4 teaspoon

Salt : 1/4 teaspoon

Semi sweet chocolate chips : 1 cup

Method:

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, cream butter and sugar. Add eggs, vanilla and beat till the mixture is light and fluffy.

Add the flour, cocoa powder, baking soda, salt and blend well. Mix in the chocolate chips.

Refrigerate the dough for 30 minutes.

Drop teaspoonful of batter on a cookie sheet and bake for 12-14 minutes.

Once taken out of the oven, leave the cookies on the cookie sheet for 10 minutes and then transfer them to a cooling rack.

The cookies can be stored in a airtight container for up to a week.