Pumpkin-Zucchini Spaghetti Soup

This is a smooth, creamy and flavorful soup perfect during fall when pumpkins are available in abundance. We had this for dinner along with breadsticks.It has spaghetti in it and is quite filling.

Ingredients (Serves 2)

Onion - 1 medium sized
Tomato - 1 medium sized
Carrot - 1
Pumpkin - 2 cups cubed
Zucchini - 2
Garlic - 3 cloves
Ginger - 1/2 inch chopped
Chilli powder - 1 teaspoon
Cumin powder - 1 teaspoon
Dry oregano - 1/2 teaspoon
Rosemary - 1/2 teaspoon
Dry basil - 1/2 teaspoon
Bay leaf - 1
Sugar - 1 teaspoon
Spaghetti - 15 strands
Red Wine Vinegar - 1 teaspoon
Olive oil - 2 spoons
Vegetable stock / water - 5 cups
Salt and pepper
Fresh Parsley to garnish

Directions

Heat the oil in a saucepan and add the chopped garlic, ginger and onions.Cook till they turn translucent. Then add the chopped carrot, salt and pepper. Cook for about 3 minutes.

Add the chopped tomato, chilli powder, cumin powder, sugar and dry herbs (oregano, basil, rosemary).Stir well unitl everything is combines. The herbs are optional.They can also be replaced by any other herbs of your choice.Cook for 3 more minutes.

Add the bay leaf,chopped zucchini and vegetable stock/water. Bring the mixture to a boil. Cover the saucepan and allow it to simmer for about half an hour.

Remove from heat and allow to cool.Fish out the bayleaf and blend all the ingredients together.Strin the soup if required.

Bring back the strained liquid to the saucepan.Add the spaghetti to the soup and simmer for about 10 minutes or unitl the spaghetti gets tender and al dante.

Garnish with fresh parsley and serve hot with breadsticks.

Sending this to AFAM: Pumpkin hosted my Madhuram and No Croutons Required: Vegetarian Soups hosted by Lisa

And also to WTSIM # 20 for the love of gourds hosted at Cook Sister.

and Inthe Bag :Pumpkin

Sending this to Healthy Inspirations Event - Soups

Potato Buns

I discovered that it was long since I baked something with yeast..I love the rising, kneading, shaping of the dough. Though it is a long process, it gives a sense of satisfaction when you prepare home-baked goodies at home..I made these potato buns one evening and they came out too good..These buns are similar to the piroshkis. But the dough is spiced up with some fresh cumin and chilli..They turned out too soft and delicious..

Ingredients

For the dough

Yeast - 2 tablespoons
Sugar - 2 tablespoons
Oil - 1 tablespoon
Salt - 1 teaspoon
Lukewarm water - 1/4 cup
Milk - 1/4 cup (at room temperature)
Whole wheat flour - 1 cup
Maida / All purpose flour - 1 cup
Crushed cumin seeds - 1 teaspoon
Chilli powder - 1 teaspoon

For the filling

Potato - 1 large sized
Onion - 1 medium sized
Chilli powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Oil - 1 tablespoon
Salt to taste

Directions

Mix the sugar in the lukewarm water.Add the yeast to it and leave it aside for about 7 to 8 minutes until it turns frothy. Take care the water is not too hot, cos it kills the yeast and also not too cold as yeast is not effective in cold water.

Stir in the oil, salt, milk, flours, chilli powder and crushed cumin seeds. Knead well with hands to form an elastic dough.. Place in a greased vessel and cover it with a tea towel. Allow it to rise until it gets doubled in size.It takes around 50 to 60 minutes.

Chop the potatoes finely. Meanwhile prepare the filling. Heat oil and fry the onions till it turns translucent. Add the turmeric, cumin, coriander and chilli powder. Cook for a minute. Now add the potatoes and salt and cover and cook for about 5 minutes. Allow the mixture to completely cool.

Preheat oven to 400 degree F.

Divide the dough into large lemon sized balls. It yields about 12 to 13 balls with the quantities mentioned above. Place the ball on a greased surface and roll it out slightly to about 3.5 inches in diameter with a rolling pin. Alternatively, you can also press the ball with your fingers to spread it out. Place a tablespoon of the potato mixture in the center andbring the edges of dough to the center to seal. Place seam side down on a baking sheet. 

Allow it to rise again for about an hour. Bake at 4oo degree F for about 2o minutes until the top gets slightly browned.

Serve warm with tea!

This is my entry to World Bread Baking Day!

Instant Tortilla Pizza

This pizza uses the ever versatile tortilla as the crust..It can be made in a matter of few minutes when you have all the toppings..Inspired by a recipe from Food Network, I decided to makes this instant tortilla pizza. It tastes similar to a thin crust pizza. We had it as a snack!

Ingredients (Makes one small-sized pizza)

Tortilla - 3

Cheese - 1/4 cup any variety (I used low-fat mozzarella)

Marinara sauce/Any pizza or pasta sauce

Toppings of your choice (Mushrooms, onions, bell peppers, jalapenos, pineapple etc)

Directions

Preheat oven to 375 degrees.

Stack the tortillas one over the other on a baking sheet and spread over the tomato sauce required..Also add the desired toppings..Sprinkle the required amount of cheese.

Place on the top rack and bake for about 15 minutes until the cheese on top melts.Take care the tortilla doesnt burn..

Optional : You can sprinkle some cheese in between each tortilla so that they stick together and are held in place.

Serve hot!

Sending this to WYF:PArty Food hosted by EC

Sending this to Food for 7 stages of life hosted by Radhika and Sudeshna.

Ragi Koozh / Finger Millet Porridge

Ragi koozh or porridge is a drink made from finger millet flour..Millet (ragi) has many nutritional benefits..This is a popular drink in South India..It cools the body and a glass of this keeps you full for about 8 hours..I found a packet of finger millet flour in an Indian store and was immediately reminded of my grandma making this koozh often..I did not like it much as a child as it never tasted too good..However, my mom used to make a sweet version, which we loved..

Here comes the recipe for both versions..
Ingredients (Serves 2)
Finger Millet flour - 1 cup
Water - 1 1/2 cups
Salt to taste
Yoghurt/ Buttermilk - 1/2 cup
Directions
Add water to the ragi flour and mix it with your fingers so that there are no lumps..Allow it to sit for a while for atleast an hour.This helps in the fermentation process.Fermentation helps in increasing its nutritional benefits several folds..It can also be left overnight..
In a saucepan, cook the ragi water mixture on medium-low heat for about 15 minutes until almost all the water evaporates and the ragi is well cooked. Keep stirring continuously without allowing lumps to form. It must have the consistency of a thick batter..
Switch off the heat and allow it to cool completely..
Mix in a pinch of salt and buttermilk and serve cool..Can be had by itself or with a pearl onion or curry of your choice..

The sweet version..After cooking the ragi, add milk and sugar or milk and jaggery..We loved this version..
Since this is a healthy and diet conscious food, this is my entry for Diet Foods being hosted in my blog..
Final date for sending in the entries:Oct 26th
Also sending this to FIC:Brown hosted at Tongueticklers

And also to Low and slow cooking hosted at The constables Larder

And also to Eat Healthy:Fight Diabetes

Sending this to JFI:Ragi hosted by Madhuram and started by Indira.

Coriander rice

This rice is perfect for lunch boxes.It is a one pot meal and can be prepared in a jiffy.It has the aroma and flavor of fresh coriander leaves combined with spices.It tastes great with raita and chips.

Ingredients 

Coriander leaves - 1 big bunch
Rice - 2 cups
Green chillies - 4
Ginger - 1 inch grated
Garlic - 4 cloves
Coconut - 3 tablespoons grated
Tomatoes - 2
Cloves - 4
Cardamom - 3
Bay leaves - 2
Cinnamon - 1 stick
Salt to taste
Ghee/Clarified butter - 1 tablespoon

Directions

Wash and chop the coriander leaves.Also chop the onions,green chillies and tomato..

Wash and soak rice for atleast hal an hour.

In a pan, add the ghee and once it becomes hot add the coriander leaves and green chillies.Saute for about 2 minutes until the raw smell disappears..Allow the mixture to cool completely.

In a mixie grind the coriander-chilli mixture along with the ginger,garlic,coconut and a little water.

In a pressure cooker/ kadai / cooking vessel,heat a little oil. Add all the spices and fry for a minute until you get the aroma of the spices. Take care they do not burn.

Add the chopped onions.Once they turn translucent, add the ground masala. Saute for about two minutes.Add the chopped tomatoes.Allow it to cook well.Then add the soaked rice and saute again.Add the required amount of water(about 4 cups).Add salt to taste.

Cook till the rice absorbs all the water.Fluff with a fork to seperate the rice grains.

Serve hot with raita and chips!

Sending this to Dee's Herb Mania: Coriander hosted this month by dear Siri..

Also sending this to Lunch Box Special hosted by Vandana

And also to Srivalli's Rice Mela

Baingan Bharta

This is a classical Indian dish made with eggplant and a mild blend of spices..This dish is made in several ways.I got this recipe from Swati's blog..It tasted too good with chapathis.It also goes along well with rice,rotis and naan..

Ingredients

Eggplant/Brinjal - 2 medium sized ones
Onion - 1 big chopped
Green chillies - 3
Tomatoes - 3 chopped
Chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Cumin seeds - 1 teaspoon
Oil - 2 spoons
Salt to taste
Coriander leaves to garnish

Directions

Grease the brinjals and broil them in an oven until the skin browns and the inner flesh gets cooked.Alternatively, grease the brinjals with oil and hold it directly over the burner.Keep rotationg the brinjal with the help of tongs..This takes a while for the brinjals to cook well.

Cool completely and peel the brinjals.Chop the brinjal into small pieces or mash them roughly with your hands.

In a skillet, heat some oil and add the cumin seeds.Once they splutter add the slit green chillies and onions and cook till the onions turn tranlucent.Add all the powder and cook for two minutes..

Then add the chopped tomatoes and cook till it turns mushy and the oil comes out on the sides.This takes about 3 to 4 minutes.Finally add the chopped brinjal.Cover and cook for about two minutes..Simmer for 3 minutes..

Garnish with coriander leaves and serve hot!

Sending this over to Monthly Mingle: Sensational Sides brainchild of Meeta and hosted this month by Ruth

And also to FIC: Brown hosted by Sunshinemom

Dates Biscuit

Everyone knows the benefit of eating dates..The very low calorie count and the huge amount of healthy substances in dates make them the best nutrition for a diet plan menu.It provides the daily necessity of iron..These dates biscuits are crunchy and sweetened with dates..I got this recipe from DK's blog and am glad I made it..The recipe is simple and makes a perfect and healthy snack in just under 30 minutes..

Ingredients
All Purpose Flour - 2 cups
Baking powder - 1 teaspoon
Salt - 1 pinch
Butter - 4 tablespoons
Sugar - 1/4 cup
Chopped dates - 1/2 cup
Milk - 1/2 cup
Melted butter for glazing

Directions
Preheat the oven to 450 degree F
Sift together the flour, salt and baking powder.Rub in the butter until it resembles bread crumbs.
Stir in the sugar and chopped dates and mix well..
Add the milk to the flour mixture and mix well to form a dough.
On a lightly floured surface knead to form a dough.
With  a rolling pin knead the dough to about 3/4 th inch thickness.

Cut into circles or to the required shape.Gather all the remaining dough.Roll out again and cut into circles/required shape.Do this with all the dough.
Transfer them to a baking sheet with about 1/2 inch gap between each..
Glaze with melted butter and bake for about 10 minutes until the biscuits have risen and turned golden brown.
Cool in a wire rack..

Store in airtight containers..

Sending this to Tried and Tasted hosted by Priya and started by Lakshmi