Vegan Pumpkin Bread


My husband has become a great fan of pumpkin bread since the day he tasted it at his work place. He has been behind me to bake this bread and I was postponing this project until now. 
This was not too sweet but was just right for us. I am sure this bread is going to be baked quite often at home. I felt the bread tasted better the following day.
Inspiration From - here
Ingredients - 


Whole Wheat Flour 1 cup
All Purpose Flour 1 cup
Cinnamon Powder 1 tsp
Nutmeg Powder 1/2 tsp
Baking Powder 1/2 tsp
Baking Soda 1 tsp
Pumpkin Puree 1 cup (I used home made)
Almond Milk 1/2 cup
Lemon Juice 1/2 tsp
Sugar 1 cup


Vegan Pumpkin Bread


Method Of Preparation -


Blend in the liquid ingredients (pumpkin puree, almond milk, lemon juice and sugar) until the sugar dissolves.


In a mixing bowl, sieve the flours, baking powder, baking soda, cinnamon powder and nutmeg powder. 


Gradually pour in the liquid mixture into the flour and mix until combined. [Adjust the batter consistency by adding a little more water or almond milk to get a thick batter.]


Preheat the oven to 350 F and prepare a 9 X 4 loaf pan by greasing it and for ease of removing, line it with a parchment paper.


Pour the batter onto the prepared pan and smooth the tops. Sprinkle chopped almonds if preferred. and bake for about an hour. I had to bake for an additional 7 min at 325 F.


If the top browns faster, then make a tent with an aluminium foil to cover the loaf pan.


Cool it on a wire rack and slice it after it cools down. Serve as is or spread some some butter and enjoy.


Sending them to 
1. Radhika's Let's Cook - Kids Special 
2. Vardhini's Bake Fest hosted by Resh
3. CookEatDelicious's "CED - Deserts - Pumpkin" hosted by Mirielle



Preparation Time 20 min + Baking Time 67 min + Cooling Time 30 min 
Makes 1 loaf

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Vegan Pumpkin Almond Oatmeal Cookies


Cookies and Milk, anyone?? My kids would be among the first to take up that offer. So for a change I made these cookies loaded with all the healthy ingredients and they were happy to munch away those cookies!!

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Sauteed Asparagus


Here is something which we have come to love as an evening snack. For the final day of BM #17, here is an easy breezy healthy, green snack. I am told these taste great in Sambar as well. 

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Posted by Harini R on Tuesday, June 26, 2012

For Day 2 , week 4 of BM #17, here is the ever popular Red Capsicum Chutney which I have revisited as the picture in the original post looks primitive :). 

Red Capsicum Chutney

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Chilli Paratha


For the last week of BM #17, I have chosen to revisit a few of my older posts which I felt don't have good quality pictures. Needless to say these are some of our family favorites as well. 


That definitely makes it easy for me to click pictures as many times as I prepare at home, right? I usually make this with leftover phulkas but this time I made with leftover kulchas. 
Here is the original recipe for Roti Upma.


Ingredients - 


Roti/Paratha/Kulcha/Tortilla 3-4 nos (torn into bite size pieces)
Onion sliced 1 cup
Tomato diced 1/2 cup
Jeera/Cumin powder 1 tsp
Red Chilli powder 1/4 tsp (or as per taste)
Salt as per taste
Soy sauce 1 Tbsp (or as per taste)
Seasoning (Oil 2 tsp, Jeera/Cumin seeds 1 tsp, Peanuts handful)
Lemon Juice  1 Tbsp or to taste


Chilli Paratha

Method Of Preparation - 


In a skillet, heat oil and add jeera and peanuts and roast them until brown.

Saute the sliced onions and add the diced tomato. After the tomato becomes a little mushy, add the roti pieces.

Drizzle in the soy sauce, add jeera(cumin) powder, chilli powder and salt.


Feel free to add any other masala powders of your preference.

Give a gentle mix to the mixture and switch off the stove. Squeeze in some lemon juice to taste!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17.  


Also linking this to Helen's Breakfast Club at 'Breakfast Club - Leftovers'.




Preparation Time 10-12 min
Serves 2

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My little one is very fond of blueberries. So we always have a packet of frozen blueberries in our refrigerator. I found that snacking on these frozen blueberries reduces the urge to eat other cold desserts like ice cream.  So a win-win situation!


One afternoon, my little one was asking me for blueberry pancakes. We used to get the ready made mix for these pancakes. So I thought I should try out the home made version and check if the kids like them. Like them they did for sure!!


Vegan Blueberry Pancakes


Recipe Source
Ingredients - 


Whole Wheat Flour 1/2 cup
Maida / All Purpose Flour 1/2 cup
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Cinnamon 1/2 tsp
Salt a pinch
Sugar 2 Tbsp
Olive Oil 1 tsp
Soy Yogurt 1 cup
Soy Milk 1 cup
Blueberries 1/2 cup (or as needed)


Method Of Preparation -

In a mixing bowl, take Whole wheat flour, All purpose flour, baking powder, baking soda, salt, cinnamon, sugar and mix well.

To the dry ingredients add the soy yogurt and soy milk. Mix gently until there there are no lumps to a thick batter. Take care not to mix them briskly.

Set aside for about 10 min. Meanwhile prepare a hot griddle/tava.

On the hot tava, take a ladleful of batter and pour in the middle and let the batter take a circular shape. Don't try to spread the batter with a ladle.

Sprinkle some blueberries and press them gently so they don't make a mess.


When the bubbles on the pancake pop(after about 2 min or so), its time to flip it on to the other side. Flip them carefully and cook on the other side for a few seconds.

Continue with the rest of the batter and serve them with maple syrup or honey and trust me they would be an instant hit (if they have a sweet tooth!!).



Sending these to Priya's 'Veggie /Fruit A Month - Blueberry' hosted by Tamalapaku this month.


Also linking these to Jagruti's Know Your Flour Event ~ Wheat Flour.

Preparation Time 20 min 
Makes 10 

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Multigrain Sankarpali


My little one is very fond of 'Crunchy Puri' as she calls it. So I tried to add in as many flours as my pantry allowed and made these to her delight! I sprinkled a pinch of red chilli powder for a spicier version.


Here is a recap of BM#17 ..
Week 1 
Day 1 Saggubiyyam Vadiyalu / Sabudana Sun Dried Crisps
Day 2 Maramarala Vadiyalu / Puffed Rice Crisps
Day 3 Minapa Vadiyalu / Urad Dal Crisps
Week 2
Day 1 Orange Honey Halwa
Day 2 Red Pumpkin Halwa
Day 3 Mixed Fruit Halwa (Microwave version)
Week 3 
Day 1 Dhebra - A Gujarati Snack
Day 2 Palak Bajji / Spinach Fritters


So check out these cute crisps for Day 3 , week 3 of BM #17.

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Palak Bajji

For Day 2, Week 3 of BM #17, here are some bajjis for the rainy day. Now that the kids have vacation, I need to come up with different snacks to keep them 'entertained'.


Instead of Palak we could use Malabar spinach (bacchali aaku) as well. I reduced the spiciness for a few made specially for the kids.


Here is how I make Palak Bajjis at home. I had made these as part of the Ugadi Festival Thali.

Ingredients - 


Palak / Spinach leaves 1 cup
Besan 1 cup (or as needed)
Mirchi powder 1/2 tsp (or as per taste)
Ajwain/Vaamu coarsely powdered 1/2 tsp (Optional)
Salt as per taste
Oil for deep frying



Ugadi Festival Thali

Method Of Preparation -


Make the Bajji batter (the batter should be slightly thick like Idli batter) with besan, water, ajwain, salt and mirchi powder. 

Heat oil in a wok/kadai and dip each of the spinach leaves in the batter making sure the batter coats the leaves evenly. Gently slide in the oil and fry until golden brown.

Remove the golden brown bajjis onto kitchen paper towels to drain the excess oil.

Repeat for all the leaves are done.

I like to sprinkle Black salt (kala namak) after they are done.



Preparation Time 30 min
Serves 3-4

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Dhebra


We now enter BM #17 , week 3, Day 1. For the next three days I shall post some delightful kid friendly deep fried snacks. 


I have this Gujarati neighbor who occasionally drops by to say hello. I was in the midst of preparing a simple dinner for my new neighbors when this lady dropped by. In the few minutes she watched me finish off my cooking, she suggested that I should try making something called Dhebra in Gujarati. 


It was the first time I heard that name and so I asked her the whats and the hows. She tried telling me the ingredients in Gujarati which I hardly understood and I ended up showing all the flours I had in my pantry and she picked out all of them required. 


She mixed the dough for me and asked me to proceed following her instructions. I realized that they were a different variety of Nippattu and thanked her for introducing me to this delightful snack and she just shyly shrugged off and ran off on some errand. It was such a nice gesture on her part that I kept thinking about her for quite sometime.


Ingredients - 


Corn Flour 1 cup
Jowar Flour 1/2 cup
Wheat Flour 1/2 cup
Kasoori Methi 2 Tbsp (or fresh methi leaves)
Coriander Leaves, finely chopped 3 Tbsp
Sesame Seeds 1 Tbsp
Ajwain/Vaamu , crushed 1 tsp
Jaggery / Brown Sugar 1 tsp
Salt as needed
Turmeric 1/4 tsp
Green Chillies 3-4 (or as needed)
Ginger-Garlic paste 1 tsp
Oil 1 Tbsp
Yogurt 2-3 Tbsp
Water as needed
Oil for Frying


Dhebra


Method Of Preparation -


In a mixing bowl, add the flours, and the rest of the ingredients except yogurt and water.


Mix well and check for the taste. Add in the whipped yogurt and water to knead into a stiff dough (like chapati dough).


Pinch a big marble sized dough, roll into a smooth ball, pat into a small thin disc either on a greased plastic sheet or on a parchment paper. 

Meanwhile, heat oil in a wok, mukudu or kadai and when it is hot enough, slowly peel the disc from the plastic sheet and slide slowly into it. Depending on the size of the wok, you could fry about 6-7 at one time.

On a medium flame, let the dhebra turn to slight golden brown color. 

Use a slotted ladle to remove them onto a paper towel so as to absorb the oil. 

Repeat the same for the entire dough and serve them with hot tea or cool them before storing them in an airtight container. They stay fresh for over a month.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17.  

Sending it to Srivalli's Kid's Delight - Evening Snacks.



Preparation Time 45 min
Makes about 30-35 palm sized dhebras

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Aloo Anardana Kulcha


The April edition of Indian Cooking Challenge was cancelled due to unforeseen circumstances. These kulchas were actually part of the April challenge and Srivalli asked us to post it for the month of May instead.


Whenever we get bored of the regular phulkas for dinner, I resort to making kulchas with different fillings depending on the pantry 


Ingredients - 
For the Outer layer - 
All Purpose Flour 1 cup
*Wheat Flour 1 cup (The original recipe uses all purpose flour)
Baking Powder 1/2 tsp
Baking Soda a pinch
Salt as needed
Oil 1-2 tsp
Curds/Yogurt 1 cup
Water or milk as needed to knead a soft dough


For the Filling -
Potato peeled, boiled and grated 1 cup (1 medium potato)
Powdered Pomegranate seeds 2 tsp
Onion, sauteed 1/4 cup
Salt to taste
Coriander leaves/Cilantro , chopped 1/4 cup
Mint leaves / Pudina, chopped 2 Tbsp
Green chilli as needed (I didn't use)
Red chilli powder 1/4 tsp



Aloo Anardana Kulcha


Method Of Preparation -
To Prepare the Dough - 
In a mixing bowl, sift the flours, baking powder, baking soda and salt. Add in curds and oil and knead a soft dough adding as much water/milk as needed.


Cover the dough and set aside for 30 min (I set aside only for 10 min and started making kulchas.)


Divide the dough into 10 equal portions and set aside.


To Prepare the Filling - 
In a mixing bowl, add the boiled and grated potato, sauteed onions, powdered pom seeds (anardana powder) salt, mint, coriander leaves, red chilli powder and mix well.


Divide the mixture into equal portions. I made about 10 portions and set aside.


To Prepare the Kulchas - 
Flatten each portion of the dough into a small circle and place one portion of the stuffing, fold the edges to cover the stuffing and roll into a ball.


On a lightly floured surface, roll the stuffed dough into a 4-5 inch disc of desired thickness. 


Cook the rolled out kulchas on a hot tawa/griddle until they are cooked on both sides. Spray oil as needed. 


Continue with the rest of the dough and store the prepared kulchas in an insulated case.


Serve with seasoned yogurt or a curry of your choice.


Preparation Time 30 min + resting time 15 min
Makes 10 

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Vegan Savory Cilantro Scones

Magic Mingle #6 this month has the magic ingredients of All Purpose Flour and Coriander. The options were numerous but I chose to bake some Vegan scones as they are low in fat and they are well appreciated at home.


The inspiration for these  scones is from here and I am sure I am going to bakes these scones very often as these were an instant hit with the family! 


Ingredients - 


All Purpose Flour 1 cup
Whole Wheat Flour 1/2 cup
Baking Powder 2 tsp
Cumin Seeds 1 tsp
Ajwain / Vaamu  1/2 tsp
Red Chilli Powder 1/2 tsp (or as per taste)
Spring Onion finely chopped 2 Tbsp
Cilantro / Coriander leaves finely chopped 3 Tbsp
Almond Milk 1/2 cup (or as needed)
Apple Cider Vinegar 1 1/2  tsp
Olive Oil 2 tsp


Vegan Savory Cilantro Scones


Method Of Preparation -


In a mixing bowl, sift the all purpose flour, wheat flour and baking powder. Add in the herbs and spices and mix well. Rub in the olive oil too.


Add Apple cider vinegar to almond milk and set aside for a couple of minutes.


Preheat the oven to 400 F.


Gradually add the almond milk + vinegar mixture to the flour and gently mix to get a sticky dough. 


Don't knead at all. Just gather the sticky dough and oil your fingers to pat the dough into a circular shape (about 1/2 inch thick). 


Best way to do it is to line a baking sheet with parchment paper and transfer the dough onto it. Pat it with oiled fingers and slice into 8 wedges.


Bake for about 15 min then I broiled on high for a couple minutes to brown the tops. Slide them onto a cooling rack. Apply some butter on the top if you don't mind a non-vegan version (I sprayed some olive oil as I felt the tops were a bit dry).


We, adults enjoyed with a dollop of hot sauce while the kids had them with regular ketchup.




Preparation Time 10 min + Baking time 17 min + Cooling time 10 min 
Makes 8 wedges

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Poha Pulao

For this edition of Blog Hop Wednesdays, I have been paired with Suchi of Kitchen Karma. While browsing her space, I found this interesting recipe and thought it would be a good choice for my lunch. 

It was so good that my husband who hates poha finished the bowl which I had set aside for my dinner. :) The original version doesn't have the ground masala which is solely my addition to suit my taste.

Ingredients - 

Poha / Beaten Rice / Atukulu 3/4 cup
Mixed Veggies (I used beans, carrots, cauliflower, sweet potato, onions) 2 cups
Turmeric 1/4 tsp
Salt as needed
Garam Masala 1/4 tsp (or as needed)
Seasoning (Oil 2 tsp, Cumin seeds 1/2 tsp, cloves 2, cardamom 1, cinnamon 1/2 inch, bay leaf 1-2, cashews few, raisins few)
To Grind - 
Mint 10-12 leaves
Coriander leaves chopped 2 Tbsp
Ginger chopped 1 tsp
Garlic 1 clove
Green Chilli 1-2
Tomato chopped 1/4 cup

Poha Pulao

Method Of Preparation -

Boil all the veggies separately until they are just about cooked and set aside.

Grind all the ingredients listed under 'To Grind'  and set aside.

Wash Poha / Atukulu / beaten rice and drain water and set aside.

In a heated wok/kadai, add oil and the rest of the seasoning. After they brown a little, saute the onions until they are translucent.

Add the boiled veggies and the ground masala. Saute the mixture for a couple minutes.

Add turmeric, salt and garam masala. Add in the washed and drained poha and remove from fire after a minute or so.

Squeeze in some lemon juice as required and serve it with raitha of your choice. 


Preparation Time 20 min 
Serves 2 

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Mixed Fruit Halwa


For the day 3 of this week's edition of BM #17, I made use of the near rotting fruits in my fruit basket. I added in some milk powder to get the 'halwa' feel rather than a 'jam' feel. 


It was near guilt free as I used the natural sugars of the fruits and used very little ghee as well.


Here are two more halwa recipes from the past two days..
Red Pumpkin Halwa and Orange Honey Halwa.


Ingredients - 


Apple peeled, cored and cubed 1 cup
Banana sliced 1 cup
Pear 1/2 cup
Grapes handful
Almond Meal 1/4 cup
Milk Powder 1/2 cup
Sugar 5-6 Tbsp
Custard Powder 1 Tbsp
Milk 1/4 cup
Ghee 1 tsp
Mixed Fruit Halwa


Method Of Preparation -


Puree the fruits adding milk as needed. Mix in the almond meal and milk powder as well.


Pour into an over sized microwave safe container. Microwave it on high for about 12-14 min in 2 min intervals stirring in between.


Add in the sugar and ghee. Mix the custard powder in the remaining milk and add it to the simmering mixture in the microwave.


Continue microwaving until the halwa comes together as a single mass. Since I didn't add too much ghee, it was sticky but delectable.


Remove from the microwave and let it cool.


Garnish with roasted nuts of your preference.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17. 
  
Linking it to Srivalli's 'Microwave Easy Cooking', guest hosted by Priya.


Preparation Time 35 min
Makes 1 cup

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Red Pumpkin Halwa


For the second day of the second week of BM #17, here is a halwa which is an absolute delight.


The sweet fanatic in me cursed myself for having made so little of this halwa. Rest assured I am going to make it as often as there is pumpkin in the refrigerator. The sugar in there is just keeping me at bay!


Ingredients - 


Red Pumpkin peeled, deseeded and cubed 2 cups
Coconut milk (Lite) 2 cups (regular milk works fine too)
Sugar 1/2 cup + 2 Tbsp (adjust as required)
Cardamom Powder 1/2 tsp
Ghee 1 Tbsp (more if preferred)
Roasted Cashews for garnish


Red Pumpkin Halwa


Method Of Preparation -


In a heated heavy bottomed pan (I used a non stick pan), add coconut milk and the pumpkin cubes.


Let the pumpkin cook. It takes about 15 min. Then gently mash the pumpkin with a ladle. The coconut milk begins to solidify after a few more minutes.


Add sugar and ghee and keep stirring the mixture until it all comes together as a single mass (about 10 min). (The resultant halwa was a little sticky but the taste was divine!)


Sprinkle the cardamom powder and remove from fire. 


Garnish with roasted cashews and serve upon cooling.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17.   


Linking this to CookEatDelicious 's 'CEDD - Pumpkin' hosted by Mireille.


Preparation Time 30 min
Makes a little less than 1 cup

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Orange Honey Halwa


The three Day Blogging Marathon # 17 for the second week starts today. I shall be blogging under 'Halwas and Payasams' this week. So look out for some delicious Halwas from my side.


In my childhood days, my parents were very strict in not allowing us to go near street food. The reasons ranged from the food is not hygenically prepared to the serving plates are not washed properly (It is true even today but we are no longer restricted but ridiculed by them for sure :)) .


So whenever there was a street hawker selling the Mango bars (Mamidi thaandra), I would be salivating sitting in my room as it happens to be my favorite treat. In later years, they were neatly packed and sold as 'Naturo mango bars', which used to be my go-to treat! 


As it happens I wanted to make those bars at home and was looking for a suitable recipe to follow when I hit upon this orange halwa and was very tempted to find out how it tasted. If you like the mango bars (the recipe for which is for another time), I am sure you will love these sweet-tangy slices of halwa!!


Recipe Source - Here
Ingredients - 


Orange Juice (freshly squeezed) 1 1/2 cups 
Honey 1/4 cup + 2 Tbsp
Cardamom Powder 1/2 tsp
Ghee 1 Tbsp
Agar Agar Flakes (dissolved in 3 Tbsp of warm water for 10 min) 2 Tbsp
Mixed nuts chopped 2 Tbsp (I used Almonds and Pista)
Sugar 2 Tbsp (Optional)


Orange Honey Halwa


Method Of Preparation -


In a heavy sauce pan (preferably a non stick pan), on medium flame, simmer orange juice and the dissolved agar agar flakes, stirring continuously for about 10-12 min.


Add honey gradually stirring the mixture until it thickens (about 15 min) . Also add the chopped nuts and cardamom powder.


Add a few drops of ghee while continuously stirring until it comes together. Don't worry if it still looks gooey. It will toughen up upon cooling.


Spread the halwa evenly onto a greased plate and let it set for an hour or so. Make pieces as needed and serve!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17.  


Preparation Time 40 min + Cooling Time 1 hr
Makes 12 slim slices

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Minapa Vadiyalu


This will be the last post as part of week 1 of the BM #17. The past two posts and this one have taken me down the memory lane reminding me of some very sweet moments of my childhood. Though the weather played a spoil sport, I enjoyed blogging under the theme.


I remember that amma used to fry these minapa vadiyalu every weekend along with Saggubiyyam Vadiyalu and Pelala Vadiyalu to go with Besibelebath. It has been quite some time since I have eaten that combo. 


Please bear with the picture which shows that the vaidyams are still 'work in progress'. Be sure to check back in a week or so for the updated pictures.


Minapa Vadiyalu


Ingredients - 


Urad Dal 1/2 cup
Salt as needed
Red Chilli Powder 1/4 tsp (or as needed)
Asafoetida a pinch


Method Of Preparation -


Wash and soak Urad dal for 4-5 hrs. Drain and grind to a smooth batter using as little batter as needed.


Add in salt, red chili powder and asafoetida and whip the batter. Add a few spoons of water if the batter is too thick. 


Arrange a plastic sheet in a  sunny area and drop the prepared batter by a small spoon making a near circular shape.


Let them dry for 2-3 days and make sure both the sides are thoroughly dry before they are stored in an air tight container.


For serving just deep fry in oil until they are golden brown and enjoy with food of your choice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17. 


Preparation Time 15 min + Drying time 48+ hrs
Makes about 30 

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Posted by Harini R on Tuesday, June 5, 2012
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