Pumpkin walnut muffins

The past few weeks have been so busy, I have not had the time to write my blog. But we have been cooking and dishing out interesting food. I will soon post some pictures.

On Friday afternoon, I was walking past Specialitys after lunch and they were giving out samples of pumpkin bread. It was delicious, a little too cinnamony for my liking, but tasty none the less. “I have a can of pumpkin puree sitting in the pantry”, I said to my friend who was walking with me, “Oooo… this is giving me ideas… and kindling my desire to bake. I have to try this on Saturday”. “Let me know if you try it out”, she said.

I woke up this morning, pulled out the ingredients and whipped up this nifty pumpkin bread. It was a delicious breakfast and everyone loved it. That’ why I thought of posting it here. It’s not too sweet though, so if you like your muffins sweet then just double the amount of sugar. Here’s the recipe for all of you to try…. Enjoy!!

Scrumptious... and hearty pumpkin walnut muffins

Scrumptious… and hearty pumpkin walnut muffins

Ingredients:

Sugar – 1/2 cup
Vegetable oil – 1/2 cup
Eggs – 3
Canned pumpkin puree- 1 1/2 cups
Water – 1/2 cup
Whole wheat flour – 2 cups (or 1 cup all-purpose and 1 cup whole wheat)
Baking powder – 1 1/2 teaspoons
Baking soda – 1 teaspoon
Cinnamon – 1/2 teaspoon
Nutmeg – 1/2 teaspoon
Salt – a pinch
Raisins – 1 cup
Chopped walnuts – 1/2 cup

Directions:

– Mix the sugar, oil, eggs, pumpkin and water together in a large bowl.
– Mix all dry ingredients together and add to mixture.
– Now add raisins and walnuts.
– Let the mixture stand for sometime (about 30 mins) at room temperature.
– Place in greased muffin tins and bake at 400° for 15 minutes. Stick a knife and check if the muffins are done, and then cool them on the cooling rack.

Healthy breakfast... taste delicious with milk

Healthy breakfast… taste delicious with milk

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Daikon radish raita

The other day my hubby picked up some daikon radish from the Chinese market. It makes a good salad, he said, which made me think that I could use it in a raita. “Raita” is an Indian side dish used as an accompaniment to the main course, usually paired with pulav, biryani or sabzi-naan. It is a yogurt based salad which could be made from onions, tomatoes, carrots or cucumber. My experiment turned out to be delicious.

Here’s what I did. I whisked some yogurt (about a cup) in a bowl and thinned it with water for the right consistency. Then I added grated ginger, some chopped green chilies and coriander leaves to it. I spiced this up with cumin powder and some pepper. To balance the flavors I added some sugar and seasoned it with salt. Then I grated the daikon radish, about 3/4 cup, and added it to the yogurt mixture. To brighten things up, in went a handful of fresh pomegranate seeds. Doesn’t this sound mouth-watering? Crispy, crunchy, fresh and cool. It went perfectly well with our dinner last night of vegetable stew and brown rice.

Raita is really versatile. You can use finely chopped cucumber with roasted and crushed peanuts, or chopped onions and tomatoes and even boiled and mashed pumpkin. I always make raita with different vegetables depending on which ones are in my refrigerator and my family just loves it 🙂 Let me know if you try it.