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

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.

Avocado parathas

A friend of mine pointed me to this interesting recipe – avocado parathas. Paratha is an Indian flat bread, rolled, then baked on a pan and usually topped with butter or oil. It could be plain or stuffed with potatoes, cauliflower, onions, spinach or paneer. I am always looking for ways to make it more interesting. I tried this recipe and the parathas turned out very tasty and my family loved it…. yummy delight 🙂 They are nutritious, fairly easy to make and a good way to have avocados in your meal. Try it and let me know how you like them. “Show Me the Curry” never disappoints!

Here’s the recipe.

 

Bengali fish in mustard sauce

Last night’s dinner was fish in mustard sauce and steamed white rice. My family loves it, it’s hearty and fairly easy to cook. It is a simple yet traditional Indian meal. The mustard sauce can be prepped in advance. It stays in the refrigerator for 2-3 days.

Fish cooked in mustard sauce is a traditional fish curry from Bengal, a state in Eastern India. Bengalis are crazy about this and everyone probably has their own version. This is my husband’s recipe which he has perfected with memories from his mom’s cooking and adding his own twist. You have to be a mustard lover to relish this as it can be quiet pungent. So here you go…

Ingredients:

Fish (preferably steak cut) – 4-5 pieces

Black mustard seeds (small) – 3 tbsp.

Tumeric powder- 2 tsp

Red chilly powder – 1/2 tsp

Grated coconut – 1/2 cup

Green chillies – 2-3

Diced onion – 1/2 cup

Plain yogurt – 2 tbsp

Mustard oil (substitute with vegetable oil)

Sugar – 1 tbsp

Juice from one lemon

Chopped coriander leaves to garnish

Salt to taste

Preparation:

Soak the mustard seeds in water for 30 minutes or so. Coat the fish pieces with some salt, tumeric powder, red chilly powder and half of the lemon juice and set aside.

Sauce:

For preparing the sauce, grind the following in a food processor- the soaked mustard seeds, diced onion, coconut, green chilies, yogurt and sugar. You could add some water if the mixture is too thick.

Cooking:

– Saute the fish lightly in vegetable oil and set aside. You could skip this step if you want cut down the oil in the recipe.

– If you are using mustard oil, heat it in a pan till it starts smoking. Turn off the heat and let it cool for a while. Then heat it again and add the mustard sauce to it. Let this sauce cook for about 10 mins. Add some water if it thickens too much and keep stirring. Add salt for seasoning.

– Now add the fish to the sauce and let it cook for another 10 mins.

– Garnish with chopped coriander leaves and remaining lemon juice. Serve with steamed white rice.

Hope you like this…. and let me know if you try it. Enjoy, and stay “khush”!!

The smell of mustard is in the air...