Tuesday, 12 December 2017

733. Gingerbread and Oatmeal Bread#Breadbakers

Gingerbread and Oatmeal Bread#BreadBakers

Theme: Whole Grained Holiday Breads

   Whether people would like to admit it or not, December brings about an air of festivities for all. The celebrations begin with ThanksGiving and will end with New Year celebrations. Shops are decorated, Christmas sales are on, friends and relatives share decorated streets, trees, homes photos. One cannot help but get drawn to this seasonal celebration. I consider myself very lucky that I get to enjoy Diwali, Eid and Christmas. As a Hindu living in a predominantly Christian Country and a strong Muslim part of Kenya, I get drawn into celebrating all three festivals.

   When Kalyani of Sizzling Tastebuds suggested Whole Grained Holiday Breads, I tried looking for recipes where I could use whole grains. There are many recipes out there using spelt and rye flour. I don't get either in Kenya or India. Kalyani suggested that we try and use whole grain as much as possible. I was nearly going to sit this one out as I know 100% wheat festive bread can turn out pretty dense. You know how sometimes light bulb moments happen, well I was rolling out rotis for dinner and suddenly it dawned on me that the flour I'm using is a multigrain flour. Why not use that for the bread, I thought? Well, tweaking an oatmeal bread recipe to fit into a holiday bread, I got this delicious, not so sweet bread and the family enjoyed it for breakfast. You'll laugh at the combination the family requested with the sweet bread, not honey, jam or marmalade but fried eggs with masala (spicy) tea! Oh well!

   Keeping in mind the need to include multi grains in ones diet, many flour companies in India now sell multi grain wheat flour or atta as its commonly called. All Indian households use atta on a daily basis to make flatbreads like parathas, rotis, puris etc. The flour that I used has wheat, finger millet, soya, chickpea,oats,barley and maize. By adding dried cranberries and topping it with orange glace icing, this was definitely a delicious holiday bread. I also added gingerbread spice. Christmas season and no gingerbread spice? That is not possible. The whole house smelt so aromatic while the bread was baking.



GINGERBREAD AND OATMEAL BREAD
Makes 1 loaf

2½ cups multi grain flour (multi grain atta)
¾ cup oats
2¼ tsp dried active yeast
1½ cups warm milk
1 egg
4 tbsp melted butter
½ tsp salt
¼ cup honey (or molasses)
½ cup dried cranberries

For the Gingerbread Spice Mixture:
1½ tsp ginger powder
1 tsp cinnamon powder
½ tsp nutmeg powder
¼ tsp clove powder
¼ tsp black pepper powder
1 tsp orange zest

For Orange Glace Icing:
½ cup powdered or icing sugar
2-3 tbsp fresh orange juice
¼ tsp orange zest

extra flour for dusting
extra butter for greasing

  1. Take a ¼ cup of the warm milk. Add a tsp of honey and mix well. Add the yeast. Cover and let the yeast ferment for 10 minutes or until the mixture is frothy.
  2. Add oats to the remaining warm milk and let it soak for 10-15 minutes.
  3. Mix flour, all of the gingerbread spice and salt in a bowl.
  4. Beat the egg and add it to the oat mixture. 
  5. Add honey, melted butter and the yeast mixture to the oat mixture. Mix well.
  6. Add the oat mixture to the flour and form a dough.
  7. Dust the worktop with little flour and knead the dough for 15 minutes by hand (or 10 minutes if you're using the machine) till it is smooth. 
  8. Form the dough into a round shape. Rub some butter over it.
  9. Grease a bowl with some butter. Put the dough into the bowl. 
  10. Cover and let it rise till its double in size. Mine took 2 hours because of the slightly cold weather.
  11. Dust the worktop with little flour. Remove the dough from the bowl and deflate it.
  12. Add the cranberries and knead it gently.
  13. At this stage you can either use a loaf tin or make a round shape. I decided to make it round.
  14. Grease a baking tray with some butter. Place the shaped dough on it. 
  15. Let the dough rise again for 45 - 60 mins.
  16. Preheat the oven to 180°C.
  17. Brush the top of the risen dough with some milk.
  18. Bake the bread for 35-40 minutes or till the top is golden brown. 
  19. Tap the bread at the bottom and it should hollow if done.
  20. Let the bread cool down completely. 
  21. To prepare the icing, mix the sugar and orange juice till you get a thick creamy mixture. It should coat the back of the spoon.
  22. Drizzle the icing over the cake.
  23. Slice and serve. 

Tips:
  • The amount of water required may vary from flour to flour. 
  • I used honey instead of molasses.
  • As no plain or all purpose flour was used, the bread will be a little dense.

Check out more exciting Whole Grained Holiday Breads made by Fellow Bakers:

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers







Monday, 11 December 2017

732. Santula - Odia Style Mixed Vegetable Curry

Those Tiny Spices Make All The Difference

   It's really amazing how addition of small amounts of spices can make a dish taste so different. Every Indian household has it own spice (masala) box or dabba (tin) which we use for our everyday cooking. Some spices like turmeric powder and red chili powder will be standard in any spice box. The variations come with the other spices. Don't get me wrong, all the spices are used all over India but in some cuisine some spices are used in a larger quantity than others. My spice box has the typical  spices that will be found in the masala dabba of most Gujaratis. Mustard seeds(rai), Cumin seeds (jeeru), fenugreek seeds (methi), carom seeds (ajmo), turmeric powder (hardar), red chili powder (lal marchu) and coriander cumin powder (dhana jiru). The latter we tend to use in almost all the curry/ shaak dishes we prepare.

   Why am I talking about spices? Well, I discovered a whole new combination of flavors when I made Santula for our Sunday dinner. Basically, the vegetables used to make santula can be anything from your commonly available veggies like potatoes, cauliflower, beans, carrots to some uncommon vegetables like broad beans, or what is available in your area. Santula is a healthy full of vegetables curry and so easy to make. 

   I was talking to my daughter's best friend who is an Odia about the FoodieMonday/Bloghop's #122nd theme on Odia Cuisine which was selected by fellow member Sasmita who blogs at First Timer Cook. I  tried my hand at Chenna Poda and asked Nami's friend to taste it. The taste was bang on but it did not have the burnt sugar taste and also it sank a bit after cooling. 

   She was kind enough to send other suggestions too. There was Palanga Saga Besara(which I have to try when I get badi), Chakuli Pitha, Dalma and Santula. She makes santula often so I decided to make that after my second attempt at chenna poda didn't turn out as expected. Second time round got the nice burnt crust but it was a bit dry. However, it disappeared fast into everyone's tummy. Its one recipe I'll have to try again to get it perfect. 

   For Santula I picked vegetables that the sabjiwala brought. I decided to use potato, brinjal, carrot, pumpkin, drumsticks, ash gourd along with tomato and onion. One can add raw banana, raw papaya, flat beans, bottle gourd, ridge gourd etc. This curry was so flavorful though I used small quantities of spices. This curry or stew is super healthy. The secret spice combination is called pancha phutana which literally translates as five spices. Cumin, mustard, fenugreek, aniseeds and nigella (kalonji) are used in equal proportions to make this spice mixture. Did I mention that's so easy to make this curry. I think it took me longer to peel and cut the pumpkin than it took for the curry to get ready. 

So lets get to the simple  and yet tasty and healthy recipe.



Panch Phutana





SANTULA - ODIA STYLE MIXED VEGETABLE CURRY
Serves 4-6

1 large potato - peel and cut into cubes
1 medium brinjal(eggplant) - cut into cubes
250g (2 cups) pumpkin cubes -peel and cut into cubes
1 medium carrot - peeled and diced
1 drumstick cut into about 2-3" pieces
100g any gourd of your choice (I used ash gourd)-peel and cut into cubes
I medium onion - peeled and cut into chunks
1-2 green chillis
1-2 dry red chillis
1 large tomato - cut into chunks
1 tsp ginger paste
1 tsp garlic paste
1 tbsp pancha phutana (equal proportions of aniseed, cumin, mustard, fenugreek, nigella seeds)
1 tsp turmeric powder
1-1½ tsp salt
¼  tsp asafetida (hing)
1 tbsp mustard oil
1 tsp cumin powder
water as required

  1. Prepare the vegetables. Keep them in water till required so that they do not discolor except for the tomatoes, onion, chillis, ginger and garlic. 
  2. Heat oil in a large saucepan over medium heat.
  3. As soon as the oil is hot, add the pancha phutana and dry red chillis.
  4. Add asafetida and the onions.
  5. Stir fry the onions till they become soft and turn light golden in colour.
  6. In the meantime drain out the water from the vegetables.
  7. Add garlic, ginger and green chillis. Mix well.
  8. Add the vegetables (except for the chopped tomato), turmeric powder and salt. Mix well.
  9. Cover the pan with a lid and let the vegetables cook for 10 minutes.
  10. Mix again and add tomatoes. If the mixture is dry add 1-2 cups of water. The amount will depend on how much liquid you want.
  11. Cover the pan and let the vegetables cook for a further 7-10 minutes.
  12. By now all the vegetables should be cooked. 
  13. Add cumin powder and mix well. 
  14. Garnish with chopped coriander and serve with rice, roti or puri.
Tips:
  • If you don't like mustard oil, use normal vegetable oil or ghee.
  • Use vegetables of your choice. The above recipe is just a rough guideline.
  • Make sure you cut the vegetables in equal size as much as you can. That ensures equal cooking.
  • I used ¼ tsp each of aniseed, cumin, mustard, fenugreek and nigella seeds to get 1 tbsp of pancha phutana.
You may want to check out other vegetable curries/stews:
Sai Bhaji - Sindhi Cuisine

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Monday, 4 December 2017

731. Ragi Temae Tan

Team Love

    For the past few days the weather has completely changed in Bangalore...its chilly cold and rainy. It could be due to the cyclone Ockhi that hit Kerala.Unlike homes in the western world, there is no central heating system so one has to wrap up pretty warm. I hate wearing a sweater as I find them too itchy so come evening and I wrapped myself in a shawl and topped with a thick bed sheet. After that didn't want to budge even a millimeter. Hot water and hot milk becomes one's best friend. It also meant that I didn't want to have my usual smoothie for breakfast. I wanted something hot that would warm up the body. What better breakfast treat is there than hot parathas and masala tea.  

   The #121st theme for FoodieMonday/Bloghop is Pushpita's recipes. Who is Pushpita? She is one of the members of the FoodieMonday group. In all we are 15 members. We usually take turns to decide on the theme. The 121st theme was to be decided by Pushpita. However, she has not been able to blog for a while because of health issues. So as a team we to decided to shower her with some love by cooking a recipe from her blog Pushpita's Chakhum. Please do check out her blog for some unique Manipuri recipes. As she clarified with us, she is not from Manipur but is a Manipuri from Tripura. Many of the recipes use herbs and vegetables that are indigenous to the region where she hails from. I know she tries to grow many of those herbs in her little balcony garden. So Pushpita, hope I've done justice to the tan recipe I chose from your blog. 2 reasons made me choose this recipe, first that you've used the healthy millet, ragi or finger millet and secondly I was looking for a breakfast recipe. I know tan can be enjoyed anytime of the day but my family had it for breakfast with some masala tea and pickle. I am glad that you chose to make this not in the batter form but instead made a dough and cooked it like parathas. 

Wishing Pushpita a speedy recovery and our love and prayers are with you.






RAGI TEMAE TAN - MANIPURI FLAT BREAD
Makes 6-8
Recipe Source: Pushpita's Chakhum 
          

1½ cup ragi flour (finger millet)
½ cup  rice flour
1½ cups hot water
1 tsp garlic paste
1 tsp ginger paste
1 tsp green chili paste
 ½ tsp salt
1-2 tbsp chopped fresh dill

some oil
extra ragi or rice flour for dusting 


  1. Mix flours and salt. Add hot water and mix it well with a spoon.
  2. Add garlic, ginger, chili pastes and chopped fresh dill.
  3. Mix well and let the mixture cool down.
  4. Rub some oil on your hand and knead the dough till it becomes soft and smooth.
  5. Heat a tawa on medium heat.
  6. Divide the dough into 6-8 parts.
  7. Roll one part into a ball.
  8. Roll it in the extra flour.
  9. Using your hand, pat out the dough into a circle of 5-6" diameter. Keep on dusting the worktop or board with flour so that the dough does not stick to the surface.
  10. Place the flattened dough on the hot tawa.
  11. Let it cook for a minute or so.
  12. Flip it over. Let it cook for a minute.
  13. Drizzle little oil around the tan and cook both sides till done. It should appear light reddish in colour.
  14. Repeat steps 7-13 with the remaining dough.
  15. Serve hot tan with some tea and pickle.
Tips:
  • I added chopped dill instead of chopped garlic chives that Pushpita used.
  • The dough is like the bajra rotla dough. If you can't shape it with your hand, then gently roll it using a rolling pin.
  • I added garlic, ginger and chili for more flavor.
You may want to check other flatbread recipes:
Amaranth Flatbread


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Thursday, 30 November 2017

730. Pumpkin Banana Bread Muffins

Food Blogger Recipe Swap -November

Partner :Luca - Simply Delish Eats

   Its my first time to post a recipe for the Food Blogger Recipe Swap. I've always been interested in trying out recipes from other bloggers blogs. I wanted to join the Secret Recipe  Club but it shut down. I came across this group by chance and requested Amber Dawn who blogs at Simply Made recipes to enroll me as a member. My first post and I'm a bit late but then better late than never. The other participants posted their recipes before Thanksgiving Day. 

   How does this group work? Well, its quite simple. Every month (except during holiday time), Amber will ask who would like to participate in the event for that particular month. We add our names and she pairs us up. We then visit our partner's blog and make something from there in our own way, style and post it on our blogs and linking it to the original recipe.

   Luca lives in California (that's so far from Mombasa!). She works in the Fashion Industry. I must admit I'm not much into following the latest fashion, but we have one common factor and that is cooking. Luca started her blog when she was in between graduation and starting her present job. She learnt cooking from her mum and is also a self taught cook. When I was going through her blog and trying to decide what to make, I was quite intrigued by her Egg White and Oat Garlic Pizza Crust.  I noted down a reminder that I'd make this but then cute little pumpkins that I bought from the vegetable vendor who comes to our apartment regularly, beckoned me to look for a pumpkin recipe. I came across her pumpkin banana bread muffins and I knew I had to try this recipe out. Cute pumpkins and over ripe bananas sealed the deal. Do take some time to check out Simply Delish Eats... the recipes are simple and delish. From healthy recipes, to desserts most of the photos will make you drool.

   I have made a few changes to the original recipe, I used a combination of wheat and all purpose flour. I also used brown sugar, dried cranberries and pumpkin pie spice. My daughter ( who also works for the fashion industry) took them to work to share with her friends/colleagues. They loved the muffins. They came out soft and full of flavor. Luca thank you so much for sharing a delicious recipe. 

Check out my version of the pumpkin banana bread muffins.







PUMPKIN BANANA BREAD MUFFINS
Makes 12
Recipe source: Simply Delish Eats

1 cup wheat flour
2/3 cup plain flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda (soda bicarbonate)
1½ cup brown sugar
½ cup dried cranberries
1 tbsp pumpkin pie spice
1 medium over ripe banana
½ cup vegetable oil
½ cup pumpkin puree
2 eggs
¼ cup water


  1. Preheat the oven to 180°C.
  2. Prepare a muffin tray. Either put muffin liners or grease it with some oil or butter.
  3. Sift the flours, salt, pumpkin pie spice, baking powder, baking soda together in a big bowl.
  4. Add sugar and cranberries. Mix well.
  5. Mash the banana to make a puree. Add the pureed banana to a measuring cup. Add pumpkin puree to make it up to 1 cup. 
  6. Whisk the puree, oil, eggs and water together in a separate bowl.
  7. Add the whisked liquid to the flour mixture.
  8. Mix just enough to wet the flour.
  9. Pour the batter into the prepared muffin tray. Fill each cup ¾ of the way.
  10. Bake for 20-25 minutes or till the muffins become golden brown.
  11. To check if they are done, insert a toothpick in the middle of one muffin. If the stick comes out clean then the muffins are done.
  12. Let them cool for a while on a wire rack.
  13. Serve with some hot coffee or tea.
Tips:
  • To make pumpkin puree at home, cut the pumpkin into half (if its small) or into quarters for larger one. Roast it in the oven at 180°C for 30 -35 minutes. Scoop out the pulp and puree it in a food processor.
  • To make pumpkin pie spice at home simply mix 2 tsp cinnamon powder, ½ tsp ginger powder, ¼ tsp clove powder and ¼ tsp nutmeg powder.
  • Add raisins instead of cranberries.
You may want to check out my other pumpkin recipes:

Roasted Pumpkin and Salsa Soup
Pumpkin Spice Latte

Italian Pumpkin Bread

Sending this recipe to the following event:



Wednesday, 29 November 2017

729. Bengana and Shanmehali Xaakor Khar

Assam - The Red River State

   November is when the Shhh Cooking Secretly Group visited Assam. Assam is a state in the North East of India. Its strategic location makes it the 'Gateway to the Seven Sister States of North East India'. Assam's history goes way back to the ancient times, having been mentioned in the Mahabharata, was known as Asham during Aurangzeb's time and the British developed the tea estates  during the British Rule. Assam is well known for its flora and fauna and the famous tea estates. Assam itself has nearly 500 varieties of orchids. Its also known as the state of the  Red River due to the presence of the Brahmaputra. Its a state rich in culture and traditions.
Coming to the Assamese Cuisine, Assamese are by and large non vegetarians. The staple food is rice. Their food is not too spicy or oily but is still rich in taste. They make use of naturally growing herbs and vegetables which is used in making fish and meat dishes. Most of the dishes prepared are served with a variety of rice. A lot of the dishes have khar added. Khar is prepared by burning banana stems or banana peels. It adds a distinct flavor to the dishes and is suppose to be soothing for the stomach.Most popular meat used is pigeon, duck, mutton, pork besides fish. Sweet dishes are usually made using rice called pitha. Assam is famous for Buth Jolokia or Ghost Pepper which is the hottest chili in the world.

   My partner for this month was Aruna who blogs at Aaharam. Her blog has a variety of recipes including many from Andhra Cuisine. The friendly and ever helpful Aruna gave me Brinjal and Fenugreek leaves as my two secret ingredients. I gave her colocasia leaves and masoor dal. Do check out her blog to see what she has prepared with those two ingredients.
http://aahaaramonline.com/2017/11/30/masoor-aur-arbi-ke-patte-ki-dal-kasu-xaak-konbilahi-dali/

   With those ingredients at hand I made Bengana Shanmehali Xaakor Khar which is basically mixed herbs khar with Brinjals. As I was not able to get the original khar that is used in Assam, I had to substitute it some soda bicarbonate or baking soda. This vegetable preparation is basically a healthy dish, but the addition of the baking soda though in a tiny quantity added a unique taste to it. I think whenever I prepare it again, I'll give baking soda or khar a skip. The main flavors for this dish are from the mixture of greens and mustard oil. 

   So lets get to the recipe. My recipe source is assamese cuisine.com which I cannot link at the moment as the site is temporarily suspended.









Image result for assam images
Image courtesy of Google

BENGANA AND SHANMEHALI XAAKOR KHAR (MIXED HERBS KHAR WITH BRINJALS)
Serves 4

2 medium (200g) brinjals/eggplants 
2 large onion, chopped
2 cups chopped amaranth
1 cup chopped fresh fenugreek (methi)
1 cup chopped fresh mustard leaves
1 cup chopped spinach
1 large sprig of curry leaves, chop the leaves
½ cup fresh coriander, chopped
1 tsp ginger paste
2 tbsp mustard oil
¼ tsp fenugreek seeds
¼ tsp soda bicarbonate (baking soda)
1-1½ tsp salt
2-3 green chilis, chopped


  1. Cut the brinjals into cubes or strips.
  2. Heat 1 tbsp oil in a wide pan over medium heat.
  3. Add fenugreek seeds. As soon as it begins to sizzle, add the chopped onion and chopped curry leaves.
  4. Saute till it becomes soft.
  5. Add chopped brinjals, ginger, salt and baking soda.
  6. Mix well. Cover the pan with a lid and lower the heat. Let the brinjal cook till its done.
  7. Add the chopped chilis and all the greens.(herbs)
  8. Cover the pan and cook till the greens wilt.
  9. Mix well.
  10. Just before serving drizzle the remaining oil over it and you can add some more green chilis on top.
  11. Serve this healthy dish with some cooked rice.
Tips:
  • The amount greens I've used is just a rough guideline. You can use whatever greens or herbs are available.
  • The original recipe added some sugar which I omitted.
You may want to check out the following dishes from different states of India:

Litti Chokha - Bihari Cuisine
Khandvi - Gujarati Cuisine
Koat Pitha - Arunachal Cuisine
Undi- Udupi Cuisine



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Monday, 27 November 2017

728. Pumpkin Spice Latte

COLD DAYS = SPICY DRINKS  

   Bangalore cannot make up its mind weather wise. Its cold sometimes and hot over days. We are in the winter month and its not as cold as it used to get some years back. However, I'm not really complaining as I'm enjoying the weather. Yesterday was one of those chilly days and just the right time to have a hot comforting drink. Usually a hot cup of spicy tea does the trick. However, I made Pumpkin Spice Latte to ward off the cold. A hot drink cupped in our hands and watching a 'girlie movie' was a Sunday well spent.

   The coldest weather I've ever experienced is 0°C in Chandigarh and at Lake Louise, Alberta. Both experiences were totally different. When hubby and I went to Chandigarh we didn't know that it would be so cold. I'd wear my leggings and jeans, a vest, top, sweater and a shawl. At night once I was under the thick quilt, I didn't want to move even an inch in case the cold air got in! The tiny heaters that the hotel provided were not really that useful. The room was stone cold. However, the sun during daytime made up for the cold nights.

   Though it was the autumn season, temperatures in Alberta were low. Hubby's cousin and her family decided to take us to see Lake Louise. It was so cold but this time round we had proper warm clothes. We had my first ever winter picnic, hot tea and theplas at Canmore by a river. The water was ice cold and my teeth kept on chattering.  From there we went to Lake Louise. It is surrounded by Canadian Rockies. Its a breath taking place, absolutely beautiful. My nose was really cold and my eyes were watering. The family decides to hike up the Rockies. I hardly walked for 5 minutes and got the feeling that I could not breathe at all. I had to come down, sit in the sun and catch my breath. I just felt as though the cold air was just too thick. Wearing heavy warm coats is something one needs to practice. For a girl who doesn't even need a sweater in Mombasa, the extra thick coat was just too stifling for me.However, that is not going to deter me from spending one winter in Montreal in the near future. 

   A few years back when I visited Montreal during the autumn season, I tasted pumpkin spice latte for the first time. It was from Starbucks and  I found it just too sweet. But what I liked was the creamy thickness of the hot drink and the spice blend. I mentally noted that I should try the latte at home with less sugar and no cream. Starbucks has a tendency to give you half a mug of the drink and the rest is filled with mile high whipped cream. 

   Mombasa weather doesn't exactly warrant a hot comfy drink as we hardly ever get chilly cold weather. Its hot and not so hot... that's it. Even during the rainy season it doesn't become cold. When Priya of The World Through My Eyes   suggested the #120th theme for FoodieMonday/Bloghop as Winter Recipes, I immediately knew what I wanted to make. The vegetable man who comes twice a week to sell veggies and fruit at our society had these really cute tiny pumpkins which I've never seen before. I've seen huge ones but cute little ones.... first time.  So the urge to use these cute pumpkins and the reminder of the spicy latte was like the stars were aligning in the correct position.

   I made the pumpkin puree and the pumpkin spice at home. Its pretty easy to roast the pumpkin in the oven and then scoop out the flesh instead of trying to battle with the thick skin with a peeler or knife. 

   My pumpkin spice latte is healthy. To make a vegan version replace the milk with non dairy milk like coconut or almond milk. If you don't want to add sugar, replace it with a sweetener, honey or maple syrup. For a keto friendly drink use coconut or almond milk, sweetener and for the added fat add whipped cream. 





PUMPKIN SPICE LATTE
Makes 2

2 cups milk
½ cup brewed coffee
2 tsp sugar, honey or maple syrup or sweetener
2 tbsp pumpkin puree
1 tsp pumpkin pie spice
½ tsp vanilla extract

For the pumpkin pie spice:
2 tsp cinnamon powder
½ tsp ginger powder
¼ tsp clove powder
¼  tsp nutmeg powder

Some whipped cream (optional)

  1. Pour the milk into a saucepan.
  2. Heat the milk till it becomes hot.
  3. Add sugar, pumpkin puree and 1 tsp of the pumpkin pie spice.
  4. Mix well.
  5. Add the brewed coffee and mix well. 
  6. Pour the hot pumpkin spice latte into 2 mugs.
  7. At this stage you can add whipped cream if you like.
  8. Sprinkle some spice over it and serve immediately.
Tips:
  • Add whipped cream on top if you like.
  • For vegan option use coconut or almond milk and maple syrup or sugar.
  • Cut the pumpkin into half. Scoop out the seeds. Put it the an oven that is preheated at 180°C. Bake the pumpkin for 30 minutes or till its done. When its a bit cool, scoop out the flesh and puree it. The remaining puree can be used for other recipes, like bread, brownies, soup etc.
You may want to check out some winter recipes:
momo soup






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Tuesday, 12 December 2017

733. Gingerbread and Oatmeal Bread#Breadbakers

Gingerbread and Oatmeal Bread#BreadBakers

Theme: Whole Grained Holiday Breads

   Whether people would like to admit it or not, December brings about an air of festivities for all. The celebrations begin with ThanksGiving and will end with New Year celebrations. Shops are decorated, Christmas sales are on, friends and relatives share decorated streets, trees, homes photos. One cannot help but get drawn to this seasonal celebration. I consider myself very lucky that I get to enjoy Diwali, Eid and Christmas. As a Hindu living in a predominantly Christian Country and a strong Muslim part of Kenya, I get drawn into celebrating all three festivals.

   When Kalyani of Sizzling Tastebuds suggested Whole Grained Holiday Breads, I tried looking for recipes where I could use whole grains. There are many recipes out there using spelt and rye flour. I don't get either in Kenya or India. Kalyani suggested that we try and use whole grain as much as possible. I was nearly going to sit this one out as I know 100% wheat festive bread can turn out pretty dense. You know how sometimes light bulb moments happen, well I was rolling out rotis for dinner and suddenly it dawned on me that the flour I'm using is a multigrain flour. Why not use that for the bread, I thought? Well, tweaking an oatmeal bread recipe to fit into a holiday bread, I got this delicious, not so sweet bread and the family enjoyed it for breakfast. You'll laugh at the combination the family requested with the sweet bread, not honey, jam or marmalade but fried eggs with masala (spicy) tea! Oh well!

   Keeping in mind the need to include multi grains in ones diet, many flour companies in India now sell multi grain wheat flour or atta as its commonly called. All Indian households use atta on a daily basis to make flatbreads like parathas, rotis, puris etc. The flour that I used has wheat, finger millet, soya, chickpea,oats,barley and maize. By adding dried cranberries and topping it with orange glace icing, this was definitely a delicious holiday bread. I also added gingerbread spice. Christmas season and no gingerbread spice? That is not possible. The whole house smelt so aromatic while the bread was baking.



GINGERBREAD AND OATMEAL BREAD
Makes 1 loaf

2½ cups multi grain flour (multi grain atta)
¾ cup oats
2¼ tsp dried active yeast
1½ cups warm milk
1 egg
4 tbsp melted butter
½ tsp salt
¼ cup honey (or molasses)
½ cup dried cranberries

For the Gingerbread Spice Mixture:
1½ tsp ginger powder
1 tsp cinnamon powder
½ tsp nutmeg powder
¼ tsp clove powder
¼ tsp black pepper powder
1 tsp orange zest

For Orange Glace Icing:
½ cup powdered or icing sugar
2-3 tbsp fresh orange juice
¼ tsp orange zest

extra flour for dusting
extra butter for greasing

  1. Take a ¼ cup of the warm milk. Add a tsp of honey and mix well. Add the yeast. Cover and let the yeast ferment for 10 minutes or until the mixture is frothy.
  2. Add oats to the remaining warm milk and let it soak for 10-15 minutes.
  3. Mix flour, all of the gingerbread spice and salt in a bowl.
  4. Beat the egg and add it to the oat mixture. 
  5. Add honey, melted butter and the yeast mixture to the oat mixture. Mix well.
  6. Add the oat mixture to the flour and form a dough.
  7. Dust the worktop with little flour and knead the dough for 15 minutes by hand (or 10 minutes if you're using the machine) till it is smooth. 
  8. Form the dough into a round shape. Rub some butter over it.
  9. Grease a bowl with some butter. Put the dough into the bowl. 
  10. Cover and let it rise till its double in size. Mine took 2 hours because of the slightly cold weather.
  11. Dust the worktop with little flour. Remove the dough from the bowl and deflate it.
  12. Add the cranberries and knead it gently.
  13. At this stage you can either use a loaf tin or make a round shape. I decided to make it round.
  14. Grease a baking tray with some butter. Place the shaped dough on it. 
  15. Let the dough rise again for 45 - 60 mins.
  16. Preheat the oven to 180°C.
  17. Brush the top of the risen dough with some milk.
  18. Bake the bread for 35-40 minutes or till the top is golden brown. 
  19. Tap the bread at the bottom and it should hollow if done.
  20. Let the bread cool down completely. 
  21. To prepare the icing, mix the sugar and orange juice till you get a thick creamy mixture. It should coat the back of the spoon.
  22. Drizzle the icing over the cake.
  23. Slice and serve. 

Tips:
  • The amount of water required may vary from flour to flour. 
  • I used honey instead of molasses.
  • As no plain or all purpose flour was used, the bread will be a little dense.

Check out more exciting Whole Grained Holiday Breads made by Fellow Bakers:

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers







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Monday, 11 December 2017

732. Santula - Odia Style Mixed Vegetable Curry

Those Tiny Spices Make All The Difference

   It's really amazing how addition of small amounts of spices can make a dish taste so different. Every Indian household has it own spice (masala) box or dabba (tin) which we use for our everyday cooking. Some spices like turmeric powder and red chili powder will be standard in any spice box. The variations come with the other spices. Don't get me wrong, all the spices are used all over India but in some cuisine some spices are used in a larger quantity than others. My spice box has the typical  spices that will be found in the masala dabba of most Gujaratis. Mustard seeds(rai), Cumin seeds (jeeru), fenugreek seeds (methi), carom seeds (ajmo), turmeric powder (hardar), red chili powder (lal marchu) and coriander cumin powder (dhana jiru). The latter we tend to use in almost all the curry/ shaak dishes we prepare.

   Why am I talking about spices? Well, I discovered a whole new combination of flavors when I made Santula for our Sunday dinner. Basically, the vegetables used to make santula can be anything from your commonly available veggies like potatoes, cauliflower, beans, carrots to some uncommon vegetables like broad beans, or what is available in your area. Santula is a healthy full of vegetables curry and so easy to make. 

   I was talking to my daughter's best friend who is an Odia about the FoodieMonday/Bloghop's #122nd theme on Odia Cuisine which was selected by fellow member Sasmita who blogs at First Timer Cook. I  tried my hand at Chenna Poda and asked Nami's friend to taste it. The taste was bang on but it did not have the burnt sugar taste and also it sank a bit after cooling. 

   She was kind enough to send other suggestions too. There was Palanga Saga Besara(which I have to try when I get badi), Chakuli Pitha, Dalma and Santula. She makes santula often so I decided to make that after my second attempt at chenna poda didn't turn out as expected. Second time round got the nice burnt crust but it was a bit dry. However, it disappeared fast into everyone's tummy. Its one recipe I'll have to try again to get it perfect. 

   For Santula I picked vegetables that the sabjiwala brought. I decided to use potato, brinjal, carrot, pumpkin, drumsticks, ash gourd along with tomato and onion. One can add raw banana, raw papaya, flat beans, bottle gourd, ridge gourd etc. This curry was so flavorful though I used small quantities of spices. This curry or stew is super healthy. The secret spice combination is called pancha phutana which literally translates as five spices. Cumin, mustard, fenugreek, aniseeds and nigella (kalonji) are used in equal proportions to make this spice mixture. Did I mention that's so easy to make this curry. I think it took me longer to peel and cut the pumpkin than it took for the curry to get ready. 

So lets get to the simple  and yet tasty and healthy recipe.



Panch Phutana





SANTULA - ODIA STYLE MIXED VEGETABLE CURRY
Serves 4-6

1 large potato - peel and cut into cubes
1 medium brinjal(eggplant) - cut into cubes
250g (2 cups) pumpkin cubes -peel and cut into cubes
1 medium carrot - peeled and diced
1 drumstick cut into about 2-3" pieces
100g any gourd of your choice (I used ash gourd)-peel and cut into cubes
I medium onion - peeled and cut into chunks
1-2 green chillis
1-2 dry red chillis
1 large tomato - cut into chunks
1 tsp ginger paste
1 tsp garlic paste
1 tbsp pancha phutana (equal proportions of aniseed, cumin, mustard, fenugreek, nigella seeds)
1 tsp turmeric powder
1-1½ tsp salt
¼  tsp asafetida (hing)
1 tbsp mustard oil
1 tsp cumin powder
water as required

  1. Prepare the vegetables. Keep them in water till required so that they do not discolor except for the tomatoes, onion, chillis, ginger and garlic. 
  2. Heat oil in a large saucepan over medium heat.
  3. As soon as the oil is hot, add the pancha phutana and dry red chillis.
  4. Add asafetida and the onions.
  5. Stir fry the onions till they become soft and turn light golden in colour.
  6. In the meantime drain out the water from the vegetables.
  7. Add garlic, ginger and green chillis. Mix well.
  8. Add the vegetables (except for the chopped tomato), turmeric powder and salt. Mix well.
  9. Cover the pan with a lid and let the vegetables cook for 10 minutes.
  10. Mix again and add tomatoes. If the mixture is dry add 1-2 cups of water. The amount will depend on how much liquid you want.
  11. Cover the pan and let the vegetables cook for a further 7-10 minutes.
  12. By now all the vegetables should be cooked. 
  13. Add cumin powder and mix well. 
  14. Garnish with chopped coriander and serve with rice, roti or puri.
Tips:
  • If you don't like mustard oil, use normal vegetable oil or ghee.
  • Use vegetables of your choice. The above recipe is just a rough guideline.
  • Make sure you cut the vegetables in equal size as much as you can. That ensures equal cooking.
  • I used ¼ tsp each of aniseed, cumin, mustard, fenugreek and nigella seeds to get 1 tbsp of pancha phutana.
You may want to check out other vegetable curries/stews:
Sai Bhaji - Sindhi Cuisine

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Monday, 4 December 2017

731. Ragi Temae Tan

Team Love

    For the past few days the weather has completely changed in Bangalore...its chilly cold and rainy. It could be due to the cyclone Ockhi that hit Kerala.Unlike homes in the western world, there is no central heating system so one has to wrap up pretty warm. I hate wearing a sweater as I find them too itchy so come evening and I wrapped myself in a shawl and topped with a thick bed sheet. After that didn't want to budge even a millimeter. Hot water and hot milk becomes one's best friend. It also meant that I didn't want to have my usual smoothie for breakfast. I wanted something hot that would warm up the body. What better breakfast treat is there than hot parathas and masala tea.  

   The #121st theme for FoodieMonday/Bloghop is Pushpita's recipes. Who is Pushpita? She is one of the members of the FoodieMonday group. In all we are 15 members. We usually take turns to decide on the theme. The 121st theme was to be decided by Pushpita. However, she has not been able to blog for a while because of health issues. So as a team we to decided to shower her with some love by cooking a recipe from her blog Pushpita's Chakhum. Please do check out her blog for some unique Manipuri recipes. As she clarified with us, she is not from Manipur but is a Manipuri from Tripura. Many of the recipes use herbs and vegetables that are indigenous to the region where she hails from. I know she tries to grow many of those herbs in her little balcony garden. So Pushpita, hope I've done justice to the tan recipe I chose from your blog. 2 reasons made me choose this recipe, first that you've used the healthy millet, ragi or finger millet and secondly I was looking for a breakfast recipe. I know tan can be enjoyed anytime of the day but my family had it for breakfast with some masala tea and pickle. I am glad that you chose to make this not in the batter form but instead made a dough and cooked it like parathas. 

Wishing Pushpita a speedy recovery and our love and prayers are with you.






RAGI TEMAE TAN - MANIPURI FLAT BREAD
Makes 6-8
Recipe Source: Pushpita's Chakhum 
          

1½ cup ragi flour (finger millet)
½ cup  rice flour
1½ cups hot water
1 tsp garlic paste
1 tsp ginger paste
1 tsp green chili paste
 ½ tsp salt
1-2 tbsp chopped fresh dill

some oil
extra ragi or rice flour for dusting 


  1. Mix flours and salt. Add hot water and mix it well with a spoon.
  2. Add garlic, ginger, chili pastes and chopped fresh dill.
  3. Mix well and let the mixture cool down.
  4. Rub some oil on your hand and knead the dough till it becomes soft and smooth.
  5. Heat a tawa on medium heat.
  6. Divide the dough into 6-8 parts.
  7. Roll one part into a ball.
  8. Roll it in the extra flour.
  9. Using your hand, pat out the dough into a circle of 5-6" diameter. Keep on dusting the worktop or board with flour so that the dough does not stick to the surface.
  10. Place the flattened dough on the hot tawa.
  11. Let it cook for a minute or so.
  12. Flip it over. Let it cook for a minute.
  13. Drizzle little oil around the tan and cook both sides till done. It should appear light reddish in colour.
  14. Repeat steps 7-13 with the remaining dough.
  15. Serve hot tan with some tea and pickle.
Tips:
  • I added chopped dill instead of chopped garlic chives that Pushpita used.
  • The dough is like the bajra rotla dough. If you can't shape it with your hand, then gently roll it using a rolling pin.
  • I added garlic, ginger and chili for more flavor.
You may want to check other flatbread recipes:
Amaranth Flatbread


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Thursday, 30 November 2017

730. Pumpkin Banana Bread Muffins

Food Blogger Recipe Swap -November

Partner :Luca - Simply Delish Eats

   Its my first time to post a recipe for the Food Blogger Recipe Swap. I've always been interested in trying out recipes from other bloggers blogs. I wanted to join the Secret Recipe  Club but it shut down. I came across this group by chance and requested Amber Dawn who blogs at Simply Made recipes to enroll me as a member. My first post and I'm a bit late but then better late than never. The other participants posted their recipes before Thanksgiving Day. 

   How does this group work? Well, its quite simple. Every month (except during holiday time), Amber will ask who would like to participate in the event for that particular month. We add our names and she pairs us up. We then visit our partner's blog and make something from there in our own way, style and post it on our blogs and linking it to the original recipe.

   Luca lives in California (that's so far from Mombasa!). She works in the Fashion Industry. I must admit I'm not much into following the latest fashion, but we have one common factor and that is cooking. Luca started her blog when she was in between graduation and starting her present job. She learnt cooking from her mum and is also a self taught cook. When I was going through her blog and trying to decide what to make, I was quite intrigued by her Egg White and Oat Garlic Pizza Crust.  I noted down a reminder that I'd make this but then cute little pumpkins that I bought from the vegetable vendor who comes to our apartment regularly, beckoned me to look for a pumpkin recipe. I came across her pumpkin banana bread muffins and I knew I had to try this recipe out. Cute pumpkins and over ripe bananas sealed the deal. Do take some time to check out Simply Delish Eats... the recipes are simple and delish. From healthy recipes, to desserts most of the photos will make you drool.

   I have made a few changes to the original recipe, I used a combination of wheat and all purpose flour. I also used brown sugar, dried cranberries and pumpkin pie spice. My daughter ( who also works for the fashion industry) took them to work to share with her friends/colleagues. They loved the muffins. They came out soft and full of flavor. Luca thank you so much for sharing a delicious recipe. 

Check out my version of the pumpkin banana bread muffins.







PUMPKIN BANANA BREAD MUFFINS
Makes 12
Recipe source: Simply Delish Eats

1 cup wheat flour
2/3 cup plain flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda (soda bicarbonate)
1½ cup brown sugar
½ cup dried cranberries
1 tbsp pumpkin pie spice
1 medium over ripe banana
½ cup vegetable oil
½ cup pumpkin puree
2 eggs
¼ cup water


  1. Preheat the oven to 180°C.
  2. Prepare a muffin tray. Either put muffin liners or grease it with some oil or butter.
  3. Sift the flours, salt, pumpkin pie spice, baking powder, baking soda together in a big bowl.
  4. Add sugar and cranberries. Mix well.
  5. Mash the banana to make a puree. Add the pureed banana to a measuring cup. Add pumpkin puree to make it up to 1 cup. 
  6. Whisk the puree, oil, eggs and water together in a separate bowl.
  7. Add the whisked liquid to the flour mixture.
  8. Mix just enough to wet the flour.
  9. Pour the batter into the prepared muffin tray. Fill each cup ¾ of the way.
  10. Bake for 20-25 minutes or till the muffins become golden brown.
  11. To check if they are done, insert a toothpick in the middle of one muffin. If the stick comes out clean then the muffins are done.
  12. Let them cool for a while on a wire rack.
  13. Serve with some hot coffee or tea.
Tips:
  • To make pumpkin puree at home, cut the pumpkin into half (if its small) or into quarters for larger one. Roast it in the oven at 180°C for 30 -35 minutes. Scoop out the pulp and puree it in a food processor.
  • To make pumpkin pie spice at home simply mix 2 tsp cinnamon powder, ½ tsp ginger powder, ¼ tsp clove powder and ¼ tsp nutmeg powder.
  • Add raisins instead of cranberries.
You may want to check out my other pumpkin recipes:

Roasted Pumpkin and Salsa Soup
Pumpkin Spice Latte

Italian Pumpkin Bread

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Wednesday, 29 November 2017

729. Bengana and Shanmehali Xaakor Khar

Assam - The Red River State

   November is when the Shhh Cooking Secretly Group visited Assam. Assam is a state in the North East of India. Its strategic location makes it the 'Gateway to the Seven Sister States of North East India'. Assam's history goes way back to the ancient times, having been mentioned in the Mahabharata, was known as Asham during Aurangzeb's time and the British developed the tea estates  during the British Rule. Assam is well known for its flora and fauna and the famous tea estates. Assam itself has nearly 500 varieties of orchids. Its also known as the state of the  Red River due to the presence of the Brahmaputra. Its a state rich in culture and traditions.
Coming to the Assamese Cuisine, Assamese are by and large non vegetarians. The staple food is rice. Their food is not too spicy or oily but is still rich in taste. They make use of naturally growing herbs and vegetables which is used in making fish and meat dishes. Most of the dishes prepared are served with a variety of rice. A lot of the dishes have khar added. Khar is prepared by burning banana stems or banana peels. It adds a distinct flavor to the dishes and is suppose to be soothing for the stomach.Most popular meat used is pigeon, duck, mutton, pork besides fish. Sweet dishes are usually made using rice called pitha. Assam is famous for Buth Jolokia or Ghost Pepper which is the hottest chili in the world.

   My partner for this month was Aruna who blogs at Aaharam. Her blog has a variety of recipes including many from Andhra Cuisine. The friendly and ever helpful Aruna gave me Brinjal and Fenugreek leaves as my two secret ingredients. I gave her colocasia leaves and masoor dal. Do check out her blog to see what she has prepared with those two ingredients.
http://aahaaramonline.com/2017/11/30/masoor-aur-arbi-ke-patte-ki-dal-kasu-xaak-konbilahi-dali/

   With those ingredients at hand I made Bengana Shanmehali Xaakor Khar which is basically mixed herbs khar with Brinjals. As I was not able to get the original khar that is used in Assam, I had to substitute it some soda bicarbonate or baking soda. This vegetable preparation is basically a healthy dish, but the addition of the baking soda though in a tiny quantity added a unique taste to it. I think whenever I prepare it again, I'll give baking soda or khar a skip. The main flavors for this dish are from the mixture of greens and mustard oil. 

   So lets get to the recipe. My recipe source is assamese cuisine.com which I cannot link at the moment as the site is temporarily suspended.









Image result for assam images
Image courtesy of Google

BENGANA AND SHANMEHALI XAAKOR KHAR (MIXED HERBS KHAR WITH BRINJALS)
Serves 4

2 medium (200g) brinjals/eggplants 
2 large onion, chopped
2 cups chopped amaranth
1 cup chopped fresh fenugreek (methi)
1 cup chopped fresh mustard leaves
1 cup chopped spinach
1 large sprig of curry leaves, chop the leaves
½ cup fresh coriander, chopped
1 tsp ginger paste
2 tbsp mustard oil
¼ tsp fenugreek seeds
¼ tsp soda bicarbonate (baking soda)
1-1½ tsp salt
2-3 green chilis, chopped


  1. Cut the brinjals into cubes or strips.
  2. Heat 1 tbsp oil in a wide pan over medium heat.
  3. Add fenugreek seeds. As soon as it begins to sizzle, add the chopped onion and chopped curry leaves.
  4. Saute till it becomes soft.
  5. Add chopped brinjals, ginger, salt and baking soda.
  6. Mix well. Cover the pan with a lid and lower the heat. Let the brinjal cook till its done.
  7. Add the chopped chilis and all the greens.(herbs)
  8. Cover the pan and cook till the greens wilt.
  9. Mix well.
  10. Just before serving drizzle the remaining oil over it and you can add some more green chilis on top.
  11. Serve this healthy dish with some cooked rice.
Tips:
  • The amount greens I've used is just a rough guideline. You can use whatever greens or herbs are available.
  • The original recipe added some sugar which I omitted.
You may want to check out the following dishes from different states of India:

Litti Chokha - Bihari Cuisine
Khandvi - Gujarati Cuisine
Koat Pitha - Arunachal Cuisine
Undi- Udupi Cuisine



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Monday, 27 November 2017

728. Pumpkin Spice Latte

COLD DAYS = SPICY DRINKS  

   Bangalore cannot make up its mind weather wise. Its cold sometimes and hot over days. We are in the winter month and its not as cold as it used to get some years back. However, I'm not really complaining as I'm enjoying the weather. Yesterday was one of those chilly days and just the right time to have a hot comforting drink. Usually a hot cup of spicy tea does the trick. However, I made Pumpkin Spice Latte to ward off the cold. A hot drink cupped in our hands and watching a 'girlie movie' was a Sunday well spent.

   The coldest weather I've ever experienced is 0°C in Chandigarh and at Lake Louise, Alberta. Both experiences were totally different. When hubby and I went to Chandigarh we didn't know that it would be so cold. I'd wear my leggings and jeans, a vest, top, sweater and a shawl. At night once I was under the thick quilt, I didn't want to move even an inch in case the cold air got in! The tiny heaters that the hotel provided were not really that useful. The room was stone cold. However, the sun during daytime made up for the cold nights.

   Though it was the autumn season, temperatures in Alberta were low. Hubby's cousin and her family decided to take us to see Lake Louise. It was so cold but this time round we had proper warm clothes. We had my first ever winter picnic, hot tea and theplas at Canmore by a river. The water was ice cold and my teeth kept on chattering.  From there we went to Lake Louise. It is surrounded by Canadian Rockies. Its a breath taking place, absolutely beautiful. My nose was really cold and my eyes were watering. The family decides to hike up the Rockies. I hardly walked for 5 minutes and got the feeling that I could not breathe at all. I had to come down, sit in the sun and catch my breath. I just felt as though the cold air was just too thick. Wearing heavy warm coats is something one needs to practice. For a girl who doesn't even need a sweater in Mombasa, the extra thick coat was just too stifling for me.However, that is not going to deter me from spending one winter in Montreal in the near future. 

   A few years back when I visited Montreal during the autumn season, I tasted pumpkin spice latte for the first time. It was from Starbucks and  I found it just too sweet. But what I liked was the creamy thickness of the hot drink and the spice blend. I mentally noted that I should try the latte at home with less sugar and no cream. Starbucks has a tendency to give you half a mug of the drink and the rest is filled with mile high whipped cream. 

   Mombasa weather doesn't exactly warrant a hot comfy drink as we hardly ever get chilly cold weather. Its hot and not so hot... that's it. Even during the rainy season it doesn't become cold. When Priya of The World Through My Eyes   suggested the #120th theme for FoodieMonday/Bloghop as Winter Recipes, I immediately knew what I wanted to make. The vegetable man who comes twice a week to sell veggies and fruit at our society had these really cute tiny pumpkins which I've never seen before. I've seen huge ones but cute little ones.... first time.  So the urge to use these cute pumpkins and the reminder of the spicy latte was like the stars were aligning in the correct position.

   I made the pumpkin puree and the pumpkin spice at home. Its pretty easy to roast the pumpkin in the oven and then scoop out the flesh instead of trying to battle with the thick skin with a peeler or knife. 

   My pumpkin spice latte is healthy. To make a vegan version replace the milk with non dairy milk like coconut or almond milk. If you don't want to add sugar, replace it with a sweetener, honey or maple syrup. For a keto friendly drink use coconut or almond milk, sweetener and for the added fat add whipped cream. 





PUMPKIN SPICE LATTE
Makes 2

2 cups milk
½ cup brewed coffee
2 tsp sugar, honey or maple syrup or sweetener
2 tbsp pumpkin puree
1 tsp pumpkin pie spice
½ tsp vanilla extract

For the pumpkin pie spice:
2 tsp cinnamon powder
½ tsp ginger powder
¼ tsp clove powder
¼  tsp nutmeg powder

Some whipped cream (optional)

  1. Pour the milk into a saucepan.
  2. Heat the milk till it becomes hot.
  3. Add sugar, pumpkin puree and 1 tsp of the pumpkin pie spice.
  4. Mix well.
  5. Add the brewed coffee and mix well. 
  6. Pour the hot pumpkin spice latte into 2 mugs.
  7. At this stage you can add whipped cream if you like.
  8. Sprinkle some spice over it and serve immediately.
Tips:
  • Add whipped cream on top if you like.
  • For vegan option use coconut or almond milk and maple syrup or sugar.
  • Cut the pumpkin into half. Scoop out the seeds. Put it the an oven that is preheated at 180°C. Bake the pumpkin for 30 minutes or till its done. When its a bit cool, scoop out the flesh and puree it. The remaining puree can be used for other recipes, like bread, brownies, soup etc.
You may want to check out some winter recipes:
momo soup






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