Pickled Gooseberries

November 17, 2013 ~ Huma ~ 7 Comments

Gooseberry also known as amla is considered to be rich source of antioxidants, vitamins A & C, fiber, iron, potassium and the list goes on & on.. this little tarty wonderful fruit is loaded with health benefit. Have it in any form pickled, dried, candy, or murabbas.

Today sharing with you the simple recipe of this pickled fruit in salt water.

Just two ingredients and few days. You will have this pickled gooseberry.

Ingredients

500 ml Water
2 tbsp salt
500 gm gooseberry/ amla

Method

Prick the gooseberry with a fork on all sides.
In a bottle or jar ( with a airtight cover), make a concoction of salt & water.
Mix in the prickled gooseberries.
Cover tightly & keep aside on the kitchen counter.
Approximately 4 -5 days you will have this pickled gooseberries ready to eat.

Canapes with Peppery Moong Bean filling – Diabetic Awareness Through Food

November 13, 2013March 16, 2016 ~ Huma ~ 17 Comments

In 1992 during the routine checkup test, my father was diagnosed with Diabetes. This was a huge shock for the entire family. Diabetes not only effects the life style of the person suffering but the whole family has to bring a change in its lifestyle.It is scary to know that you have to live along with Diabetes for the entire life. I remember, the first thing my ammi did was the control on the food habits. This was what the Doctor had prescribed along with medicines & exercise .
During nineties in India, internet boom was yet to come, so whatever your Doctors told , you had to follow the diet plans religiously.Magazines were searched, recipes were tested, nutritional value was counted each time a dish was prepared. I sometimes feel , we are a bit harsh , strict on his diet as he always complains. But it is better than loosing the person whom you love. Pappaji, we all love you (speaking on behalf all my other 3 siblings as I know they also feel the same). We will be strict with you no matter what , how much you scold us, get angry with us.

This disease is becoming very common due to change in eating habits & lifestyle of the people. For more info please check the link about types of Diabetes, symptoms.

So when Swathi from zestysouthindiankitchen.com brought along this idea of creating awareness through food, I jumped in happily to participate, as I had too much to share. From snacks to sugar free treats

Today I am sharing with you a nutritious snack. Multiflour canapes with peppery Moong Bean filling.

Recipe serves 7 to 8 people

Ingredients

For preparing the base

3 tbsp oats

1/4 cup all purpose flour

1/2 cup whole wheat flour

1/2 tsp nigella sativa

1/4 tsp salt or to taste

2 tbsp olive oil

1/2 cup water

For the filling

1/4 cup Moong Beans ( soaked overnight & boiled with salt for 2 whistles)

1 tomato chopped

1 onion chopped

1 tbsp coriander leaves chopped

1 tsp chaat masala

1 (nos g) Green Chillies chopped

Method:

Preparing the base:

Mix in all the flours with salt & nigella seeds(Kalonji). Rub in oil. Knead the dough using water. Knead for 10 minutes & then keep aside covered under wet cloth for 20 minutes.
Now roll the dough to 1/2 cm thin. Take the round cutter. My steel glass perfectly fits my cupcake pan size but any shape is fine. We just need a hollow to fill up the filling.
Push this dough circles in a cupcake pan lined with paper.
Bake at 180 degrees till brown. This cupcake will become crisp when completely cooled

Preparing the filling: Mix all the filling ingredients in a bowl.
Serving: Put the filling in the prepared canapes & serve.

*Notes: Green Chutney or Tamarind chutney can be added to make it more peppier

Butter Scotch Ice Cream

November 4, 2013 ~ Huma ~ 10 Comments

Preparing ice cream is easy . But believe me taking pictures was not.This is the longest time , I took to post a recipe. Hhhm!!

I literally had to Google out to check how my fellow bloggers & photographers take pics for this sweet indulgence with so much finace. In between I was amazed to see that many posts with fake ice cream (a mix of butter cream & heavy mix of icing sugar) was used to take pictures. Frankly speaking , I don’t like to deceive people. No offence to others who are following this fake recipe to take pictures. But for me it is a complete NO NO.

This is the best pic of the lot I took. And still trying out to take pics till the last scoop so lets see if I pass the challenge of taking the picture to my satisfaction. Till then , please enjoy this cuppa of my Butterscotch Ice cream.

Servings: 750 – 800 gms

INGREDIENTS:

375 ml cream CHILLED

400 gm condense milk (1 tin)

1 tsp vanilla essence

For preparing basic ice cream click HERE

1 recipe of Almond Brittle

Method:

Prepare the basic ice cream. Set it for 4 hours till semi set stage
Prepare the almond brittle & crush it
Now add the crushed brittle to semi set ice cream
Chill in refrigerator overnight at medium temperature.
njoy.

Ginger Pumpkin Bread with Golden Syrup Icing – BP Challenge

October 22, 2013March 16, 2016 ~ Huma ~ 11 Comments

Well, its time again for our BP challenge. Due to my India visit , I was late posting this month challenge. But better late than never.

This month challenge was suggested by Tamy of www.threesidesofcrazy.com. She had given us two recipes to choose from. Pumpkin Yeast Bread & Ginger Pumpkin Bread. Since few months, yeast is triggering my migraines so I have opted for Ginger pumpkin bread from Simply Scratch.

What I mostly like about this recipe is the combination of pumpkin with ginger. While baking my home was full in aromas of ginger.

I did not have maple syrup, so I added a bit of golden syrup and it complemented nicely with the bread.

This recipe is worth a try. Specially for those who are not much into pumpkin.

Source: SimplyScratch
Ingredients

I

2 1/2 cups flour

2 ts BP

2 ts ground ginger

1 ts salt

12 tb unsalted melted butter

1 cup granulated sugar

1 cup light-brown sugar

1 3/4 cups pumpkin puree

3 large eggs

For the glaze

3 tbsp Golden Syrup

1/8 ts Vanilla

2 tb Unsalted Butter

1/3 cup icing Sugar

1 tb heavy Cream

A pinch of Salt

Method:

Preheat oven to 375 degrees. Grease the loaf pan.
Mix together dry ingredients:flour, baking powder, ginger, and salt.
In another bowl, mix all the wet ingredient:sugars, pumpkin, melted butter & eggs.
Add in the flour till combined.
Pour the batter into prepared pan & bake for an hour until the cake stick inserted in the center comes clean.
Cool for 10 minutes & invert on a wire rack. Cool completely.

For the Glaze:

While the cake is cooling prepare the glaze.
Heat a pan, add in the butter. Butter will start melting & turn brown.
Remove from heat & add in golden syrup & vanilla whisking continously.
Next add in the icing sugar.Mix well.
Add in cream & salt. Whisk till you get the pouring consistency.
Drizzle this icing on the cooled cake. Slice & Njoy!!

Notes:
* After drizzling the icing , cover & keep to avoid cracks & dryness.( I forgot mine in on the counter top overnight), though it doesn’t change the taste but the nice shiny icing would be nice.
* I would increase the quantity of ginger powder by 1/2 tsp , as the taste of pumpkin is bland more ginger would have made it more delicious. But again it is a personal preference.