Dudde Phulla Gojju ( pumpkin flower chutney)

This post was written a couple of months ago and I never got the time to publish it! I am glad it is here now when everyone has come back with renewed determination to eat healthy!!

Did you know that you could make a dip/chutney from pumpkin flowers??
I didn't know either!

During Fall, when I went pumpkin picking, I picked up a bunch of pumpkin buds to fry! Yes, it is a specialty cuisine in our community! The lady at the farm told me to pick as many flowers as I wished! My 4 & 7 year old kids were also picking them for me. They picked up a bunch of not just buds but flowers too!!

The flowers in the back were used for this chutney/gojju

I was regaling this to my mom and telling her how sad I would feel to throw them out. My mom told me to make chutney out of the blossomed flowers. I laughed when she told me that! I had never heard of such a thing! But when I realized how easy the recipe was, I decided to give it a try. The result was delicious! It was gone within a day! We used it as a dip with the dosa for breakfast and then again with rice for lunch!

Do give this simple recipe a try!

Servings: 3-4

Prep time: 10 minsCook time: 5 minsTotal time: 15 mins

Ingredients:

Pumpkin flowers: around 20-25
Red chillies: 2
Methi seeds: 3-4 nos
Asafoetida powder: a pinch
Salt: to taste
Ghee ( clarified butter) or oil: 1/2 tsp
Tamarind : pea-sized if dry or 1/8 tsp if using pulp.
Water: 1/4 cup


Tempering:
Coconut oil: 1/2 tsp
Mustard seeds: 1/4 tsp
Curry leaf: a sprig

Method:

Wash and thoroughly clean the pumpkin leaves. Separate flowers from stem. Discard stems.

Heat 1/2 tsp ghee in a frying pan. Add the red chillies, methi seeds, asafoetida & pumpkin flowers. Sauté for a couple of mins or until the flowers are wilted.
Turn off the flame & let it cool down.
Once cooled, add tamarind, salt and eyes and blend it to a smooth paste.
Take this in a bowl.

Tempering:
Heat 1/2 tsp oil in a frying pan.
Add mustard seeds. Once the mustard seeds splutter, add the curry leaves and turn off the flame.

Add this on top of the chutney as garnish.

Mix before serving.

Serve with dosa/ chapati or rice!

Can be refrigerated and used for up to a week.


Enjoy!

I am bringing this to Fiesta Friday #156  and Saucy Saturdays#81.

Cooking made easy:

Regular cooking oil can be used as a substitute for most recipes that call for ghee or clarified butter. However, the dish may not be as flavorful. If you are health conscious then it is better to use ghee & oil in the ratio of 1:1. The dish will be low in calories yet flavorful!

Tip for healthy living:

Ghee is a much healthier option than most oils. A little bit of ghee can go a long way in making your dish flavorful. Also, ghee prevents food from burning easily when you have to sauté for long periods of time.

Food for thought:

Nothing has more strength than dire necessity. Unknown

Please do share your thoughts. Your opinion matters!

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Quick Mini-pepper Poppers

A very Happy New Year to all the followers & readers of this blog. I know three-quarters of January has already passed by, but you see, this is my first time writing something this year!

I have been quite busy for the past few months with my regular full-time jobs ( yes, jobs..) & the kids of course, then the whirlwind trip to India, then all the catching up at work.. well.. you get the picture.. That's why I haven't been able to blog at all!!

I decided to start by re-writing a recipe, making it easier with just 3-ingredients! This is one of my favorite recipes! When Sonal announced her Super-Bowl round up, that too recipes with 5 or less ingredients, I knew this was the recipe that I wanted to bring. This is a recipe that makes for the perfect, hassle-free, healthy, vegetarian, bite size appetizer that both vegetarians and non-vegetarians will both enjoy! This is a recipe that even a novice can make! This is a recipe that can be prepped ahead of time, maybe even made ahead of time ( not that it takes much time to make!) or can be made at the very last minute! If you are going to a potluck, this is perfect to make and carry. This can be made in the conventional oven or in a toaster oven. This is a very versatile recipe that you can give it your own personal touch! I had posted the "from scratch" version around Thanksgiving. Today, I am posting the quick version that uses store-bought herbed cheese like Philadelphia or Boursin ( no, I am not being paid by either of them) !!

Image Credit:google

Image Credit:google

Image credit:google

Believe me when I tell you that this recipe is a keeper!! You & your guests will both love it!!

Servings: 8-10

Prep time: 10 minsCook time: 8-10 minsTotal time: 18-20 mins

Ingredients:

Sweet Mini-peppers: 16-18 nos
Low fat cream cheese with herbs: 1 package ( 8 oz or 222gms)Any brand like Philadelphia or Boursin herbed cheese will do.
Olive oil : to drizzle

Method:

Take the cream cheese in a bowl. Whip it lightly using a fork until softened and creamy. Keep aside.

Preheat the oven to 350 deg F.

Arrange a baking sheet lined with foil or parchment paper.

Wash and dry the peppers. Slice it into 2 without cutting the stem. You will end up with one half of the pepper with the stem and the other half without the stem. Remove the seeds and discard them.

Fill each of the halves with the cream cheese mixture prepared earlier. Arrange the peppers on the baking sheet in a single layer with the filled side facing up.

Lightly drizzle olive oil in the peppers. Place the tray on the middle rack of the oven. Bake at 350 degF or 180 degree Celsius for 8-10 mins.

Serve hot!

Enjoy!

I am bringing this to Fiesta Friday #156  and Saucy Saturdays#81.

Cooking made easy:

If you don't have cream cheese, you can make this with paneer using the recipe found here.

Tip for healthier living:

Cheese is a good source of calcium especially for vegetarians when eaten in moderate amounts.

Food for thought:

Prayer is not asking. It is a longing of the soul. It is daily admission of one's weakness. It is better in prayer to have a heart without words than words without a heart. Mahatma Gandhi

Please do share your thoughts. Your opinion matters!

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Stuffed Mini-Peppers

Guests still home after Thanksgiving?? Bored of eating leftovers?? Not in a mood to cook anything tedious?? Here is the perfect solution for all of these problems!

Try these stuffed mini-peppers that use ingredients that you  already have in your kitchen, doesn't take long to put-together & is a crowd-pleaser!!

When I made these, I ate half a dozen of them right when they came out of the oven!! My husband loved them and so did everybody else! It was gone before I knew it. The best part: it is also a great make-ahead item for get-to-gethers! You can stuff the peppers and keep it in the refrigerator a day ahead and bake it just before guests arrive. Or, you could bake it and keep it in the fridge couple of days ahead of time and then just warm it up when your guests arrive & serve it piping hot! Your guests will be quite impressed: I guarantee!!

Do try it. You will love it!

Servings: 8-10

Prep time: 15 minsCook time: 8-10 minsTotal time: 23-25 mins

Ingredients:

Sweet Mini-peppers: 16-18 nos
Low fat cream cheese: 1 package ( 8 oz or 222gms)
Dried Italian herbs : 1/2 tsp
Garlic cloves: 2, minced
Black pepper: 1/4 tsp, freshly ground.
Cilantro/coriander leaves: 1 tbsp ( freshly chopped)
Olive oil : to drizzle

Method:

Take the cream cheese in a bowl. Whip it lightly using a fork until softened and creamy. To this, add the dried herbs, cilantro, black pepper & mix well. Keep aside.

Preheat the oven to 350 deg F.

Arrange a baking sheet lined with foil or parchment paper.

Wash and dry the peppers. Slice it into 2 without cutting the stem. You will end up with one half of the pepper with the stem and the other half without the stem. Remove the seeds and discard them.

Fill each of the halves with the cream cheese mixture prepared earlier. Arrange the peppers on the baking sheet in a single layer with the filled side facing up.

Lightly drizzle olive oil in the peppers. Place the tray on the middle rack of the oven. Bake at 350 degF or 180 degree Celsius for 8-10 mins.

Serve hot!

Enjoy!

I am bringing this to Fiesta Friday #147,  & Saucy Saturdays#72. Angie's co-hosts this week are: Julianna @ Foodie On Board and Hilda @ Along The Grapevine.

Cooking made easy:

The peppers used for this dish are sweet Mini-peppers. You can choose other kind of peppers that are not too "hot" or "spicy".

I have altered this recipe at times and added a kick to it by adding finely chopped jalapeños to the cream cheese mixture.

You can also use other healthier options like quinoa salad for the stuffed peppers. The choice is yours.

Tip for healthier living:

I have made this recipe healthier by substituting low-fat cream cheese instead of the regular cream cheese. This is one example for how you can indulge in regular food/treats by altering it slightly to make it much healthier for you and your family.

Food for thought:

An appeaser is one who feeds a crocodile, hoping it will eat him last. Winston Churchill

Please do share your thoughts. Your opinion matters!

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Raspberry Cheesecake for Beginners

My husband's birthday was in the recent past. His favorite cake is the Cheesecake! He absolutely loves cheesecake. So, I set about making a cheesecake for him. I have made "no-bake" cheesecake before and didn't quite like it. This time I wanted to make a cheesecake that is baked. At the recommendation of a close friend, I decided to follow a simple recipe from the wrapper of the Philadelphia cheese. The recipe was for a classic cheesecake. I modified it  and transformed it into a raspberry cheesecake.The cheesecake was very simple and easy to make and the result was delicious!!

My colleagues loved it, but it was my husband who raised the bar. My husband, who is a man of few words, announced that this cake was as good as what you get in the stores!! For me, there is no higher compliment!!

The only downside of this cake is that you cannot make it in a rush.The advantage is that you can make it ahead of time and therefore is perfect for gatherings like birthdays, thanksgiving & holidays! Happy Thanksgiving to all of you who celebrate it!!

Servings: makes one 10 inch cake ( 16-18 servings)

Prep time: 20minsCook time: 55 minsTotal time: 5 hours 45 mins (including refrigerating time)

Ingredients:

Cream cheese: 4 packages ( 8 oz/226 gms each) ( room temperature)
Sugar: 1 cup
Eggs: 4, large
Vanilla essence: 1 tsp

For the crust:
Graham cracker crumbs: 1 1/2 cups
Butter: 1/3 cup

For the topping:

Fresh raspberries: 1 cup
Pink fruit jelly: 1/4 cup( preferably something pink or red)

Method:

Preheat the oven to 325 deg F.

Mix the graham cracker crumbs with melted butter. You can use your hands or pulse it in a food processor.

Press it onto the bottom of a 10-inch springform pan. Keep aside.

In a bowl add the 4 packages of cream cheese, vanilla essence  & 1 cup sugar. Beat well using a hand blender. Add eggs one at a time, beating after each egg, on low until just blended.

Pour over the crust in the springform pan. 

Place in the middle rack of the oven and bake for 50-55 mins or until the center is set. Leave it in the oven with the oven turned off and the door open for another 30 mins.

Take it out of the oven and let it cool down completely on the countertop ( around 2 hours).

While the cake is cooling, prepare the topping.

Rinse, drain and keep the raspberries in a bowl.

Heat the jelly in a saucepan on the stovetop until melted. Turn off the flame. Pour the melted jelly on  the raspberries in the bowl.

Once the cake is cooled, release the edges of the cake from the pan gently using a spatula or a butter knife. Release the springform pan and keep the cake on a rack it serving plate/ cooling rack.

Arrange/pour the raspberries with the jelly on the Cheesecake.

Refrigerate the cheesecake for at least 4 hours or until serving.

Enjoy!!

I am bringing this to Fiesta Friday #147,  & Saucy Saturdays#72. Angie's co-hosts this week are: Julianna @ Foodie On Board and Hilda @ Along The Grapevine.

Cooking made easy:

To slice the cheesecake easily, use a knife that has been dipped in warm water. Keep a bowl of warm water handy and dip the knife in warm water before cutting each slice.

Tip for healthy living:

To enjoy this cake without packing the pounds, make the serving portions small by making thinner slices. You will still enjoy the dessert, but guilt-free!

Food for thought:

We do not remember days, we remember moments. Cesare Pavese

Please do share your thoughts. Your opinion matters!

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Mangalore Buns ; Meatless Monday

What exactly is Mangalore Buns?? Like the name suggests, it is Buns that is found in the small city in Southern India. So what is buns?? It is basically fried dough, the batter for which is made with banana and yogurt. It is absolutely delicious! It can be served hot or even after it has cooled down. It is not oily while eating and does not loose it's taste upon getting cold. It is soft and fluffy on the inside.  It is ubiquitous in all the small restaurants and tea stalls in that region. It is usually served for breakfast and for evening tea, accompanying either tea or coffee.

 It is quite easy to make.It can be made sweet or savory.  In the hotels it is served with coconut ginger chutney or sometimes sambar too.  My mother likes to add black pepper powder in the batter so that it can be eaten as is. Some add cumin seeds or a pinch of cumin powder hot flavor. I like it plain without anything in the batter or accompanying it. I modified it for my little ones by sprinkling powdered sugar on top and calling it a giant munchkin. They relished it and wanted me to make more. It is a great way to use over-ripe mushy bananas! Do give it a try. Here is the easy recipe:

Servings: 8-10

Prep time: 4-5 hours ( which includes the fermentation time)
Cook time: 20-30mins ( to roll and fry the entire batch)Total time: 4.5- 5.5 hours

Ingredients:

Overripe bananas: 2 medium sized ( 4, if small), peeled and mashed.
Yogurt ( curd): 1 cup
Sugar: 1 tbsp
Salt: 1/4 tsp
Baking soda: 1/4 tsp
All purpose flour/ maida: 2 cups
Besan ( chick pea flour): 1/4 cup
Oil for frying.

Method:

In a bowl , add the mashed bananas, yogurt, salt, sugar & baking soda and mix well. To this add the besan ( chick pea flour) and the maida ( all purpose flour) slowly and make a dough. The dough will be slightly shaggy. If you need, you can add slightly more maida and knead. There is no need to knead too much. Cover the dough with a damp cloth and keep aside for 3-4 hours. I like to make my dough at night and use it next morning for breakfast.

Pinch lemon-sized dough and make a ball. Dip it in maida and roll it into a thick poori. You can use a rolling pin or use your hands to shape the poori. Repeat this with all available dough.

Heat cooking oil in a kadai/ wok on medium flame. Once the oil is adequately hot, drop the rolled bun into the oil. Cook it on one side for 2-3 mins on low flame. Gently tap on it until it puffs up.  Flip it and cook the other side for 2 mins. It should turn a nice reddish brown.

 If you rush or fry on high flame, the out side will burn and the inside will remain uncooked. Therefore it is essential to make sure that the oil is hot but frying is done on medium-low flame.

Serve hot as is or with chutney/ sambar.

Enjoy!

Cooking made easy:

I find it easier to flatten and roll the dough in maida and then shape it using my hands. You want to ensure that the poori is thick and evenly flattened.

Tip for healthy living:

All fried food must be eaten in moderation. Try to pair it with something healthy so that the meal is balance and  complete and also there is no overindulgence.

Food for thought:

No one wants advice-only corroboration. John Steinbeck