Saturday, 31 October 2015

Homemade Desi Ghee - Homemade clarified Butter #DesiGhee #Butter



Definitely times has changed in every aspects of our lives, the way we act, the way we speak, the way we think and respond all due to modern technology, researches and gadgets. We all have travelled so far from the simplicity and real life into the techie world.

We debate on anything and everything, health and food are my favourite subjects. Scientists and researchers are doing non stop research and debate on any food and have thrown so much information and facts on us that almost we tend to behave and talk like them too.



There is millions of researching and debates going on Desi Ghee or Clarified butter oil.The Ghee and Indians are synonymous,   Ghee has always been part of our lives, it's sacred and a celebrated symbol of auspiciousness, prosperity and nourishment and you find it widely used around Diwali. Ghee is a huge favourite across India and amongst Indians living around the globe, especially in the daily routine likes cooking and religious purpose.

In the olden days when you see a person of 70-80 working or leading healthy life one would say ' he or she has eaten Desi Ghee whole of their life, that's why even in this age they are so fit', in contrary nowadays one would say he/she must have avoided Ghee that is why he/she is fit !!! :)


We tend to forget that any edible stuff poses no danger to our health as long as consumed in moderation, yes, people were consuming Desi Ghee, but they used to stay very active. Nowadays because of our modern and comfort lifestyle some of us are not active enough thus Ghee showing it's reverse effects on us.

Although I do read and hear lot of  reviews about how Ghee is good for you, myself  I don't consume Ghee everyday because I know what kind of life I am leading and in the environment we live in . According to ayurveda, Ghee is the best fat one can eat, but my belief is this 'Am I following any other ayurveda rules?  thus, I am sitting on the fence, cannot give my judgement about Ghee ! So in my routines eating ghee everyday not a good idea, but when I prepare any Indian sweets I make small amount and use it  because I love my Indian sweets made of Desi Ghee.


What is Desi Ghee ? Desi means 'Local-Origin' or 'Native' and prepared from Cow's milk made in India and not from any hydrogenated Vegetable oil. Hydrogenated Vegetable oil is sold in India as a lower cost substitute for ghee made from cow milk, and this method was brought in India during late 1930s by Netherlands thus it's called Vilayati Ghee means 'of foreign origin'.


I have never seen my Mum making Ghee at home, well, she could've made it at home but when a good company like SAGAR did a splendid job with it, why go that extra mile  to prepare at home? I've been grown up by eating Pure Desi Ghee, ate less but ate good quality,that was at my mums home but in my own home we decided not to indulge in Ghee or any kind of other fat, therefore we don't bring store bought Ghee, but always make my own.

 


You will need :-

  • 1 packet of organic or good quality unsalted butter
  • Heavy bottom pan
  • Spoon
  • Sieve
  • Cheesecloth 

Method :-
Place butter in a pan over a medium heat.
Let the butter melt.
Once melted you will see foam gathering on the top.
Reduce the heat and let it boil.
Do not cover the pan.
The white solid bits will settle to the bottom and thick layer of gold liquid forms in the centre.
You will hear little splutter sounds while the butter boils and you can see that foamy layer begins to settle down too.
Slowly you will be able to see clear golden Ghee and layers of solids will stay to the bottom.
Switch off the heat.
Do not disturb Ghee for 3-4 minutes.
Once it's settled carefully spoon of the top layer of scum.
Line the sieve with the cheesecloth, and strain off the ghee into container.
Let it cool at the room temperature or use it in your recipe.
Enjoy !
















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Friday, 30 October 2015

Three layer Chutney Aloo Bread Pakora/Pakoda - Deep fried Bread Stuffed with potatoes and chutneys #indianstreetfood #pakora #stuffed #hithai


Bread Pakore ki kasam..........

I never knew anything about 'Bread Pakora/pakoda' until I watched Bollywood movie called 'Band Baaja Baaraat', not in the cinema, but when it was showed on one of the asian channel after couple of years it's released date. In one of the scenes hero and heroine of the movie sitting under the tree and having Bread Pakora, and hero swears his friendship to the heroine in the name of bread pakora,  not just seeing eating them, but talking about it too, was good enough to make me drool at that time,  such importance given to those humble pakora in this movie and I am sure they got their fame :) Also I noticed that they weren't faking it, seems they both were genuinely eating it too. Maybe you have seen that movie, if you haven't see it now this clip :)




I read somewhere that after the success of the movie they did put up a note on the official movie website 'Bread Pakode ki Kasam, HIT hai' means ( I swear ) in the name of Pakora, that movie is a success ! Oh and one more thing not only those pakora made me drool, but fell in love with satin Blue and dark red Patiyala dress ! Oh yes, and I bought for me and my daughter too :)


After watching movie I asked my sister about 'Bread Pakora' and she said 'Oh, it's nothing new for us, we can grab anytime here, it's just a street food' and she gave insight of it and told me that one of her relatives in India makes phenomenal Bread pakora and happily gave me recipe of it. However, white bread, potatoes and deep frying did put me off that time.


Second time recently I saw eating and talking about garma garam (hot) 'Bread Pakora' in the daily Indian soap 'Yeh hai Mohabattein' and once again my mind and my heart started arguing to have it or not , in the end my mind won and I left the idea of making it.


Because it was in my destiny  to have these Pakora, third time opportunity came to me and this time I did not gave a toss to anything and just went for it. Like I said before each recipe, has it's own story, so let's hear about my 'Three Layer Bread Pakora' script :)


Dear daughter came home to play the 'Dandiya Raas' over the weekend, and came home with leftover or unfinished ingredients, one of them was 2.5 kg potato bag !! I was shocked and started shoot out so many questions at her. Well she said' Mum, I did use 3-4, how can I use all of them, now you can make something otherwise they will go bad'.


My mind started thinking on speed of lightening, heart agreed and decided to fry 'Bread Pakora' not just 'Plain  Bread Pakora', not 'Aloo Bread Pakora' but 'Three layer chutney Aloo Bread Pakora', and deep fried too, because we were having first time, we wanted to discover it's real taste. Also I used white bread after such a long time !! ( you could use brown bread but what's the point when you're going to massacre it in hot oil ? )




Pakora turned out so well, we all enjoyed it immensely with Caramel Coffee jelly Frappuccino Doodh Poha. Everyone in the family said " Bread Pakore ki Kasam, yeh recipe HIT hai :).  Lol , let me tell you one more reason  why I went weak at the knees for Bread Pakora, I knew definitely we were going to burn off all those extra calories by dancing away on Sharad Poornima :)


Three layer Chutney Aloo Bread Pakora, is all rounder, it has it all. Mint and Coriander and Onion and tomato chutneys gives beautiful flavours to the mildly spiced potato filling. One thing good about this pakora, that if you take for a picnic or journey, you won't need extra chutney to pack, just a hot cup of tea or coffee will be enough to gobble down few and wash it down :)


These tasty, flavourful and lip smacking pakoras went down so quick, yes, there was a lot of work but when I saw my darlings devoured them so happily I thought it was worth the effort ! So are you all ready to re write a script and make a film on this 'Three layer Chutney Aloo Bread Pakora' if you are than tell me 'Bread pakore ki Kasam :P



Notes :-
Make sure both chutneys should be very thick and not runny, make with minimal water.
Use square or rectangle dish to make batter, or after making it pour into it. It will be much easier to handle whole square bread slices.
To make process little easier after preparing a sandwich, cut into half or four triangles, then coat in the batter, smaller the portion, easily you can handle.   
make sure you use well balanced or proper base kadai to fry them, I used my deep fat fryer. 
Also you will need 2 stainless steel slotted spoon and one flat spatula.

You will need :- Mint and Coriander Chutney

  • 1/2 cup fresh mint
  • 1 cup fresh coriander
  • 2 green chillies
  • 1" ginger
  • salt to taste
  • 1 tbsp. lemon juice
  • 1 tbsp. sugar ( optional )      

You will need :- Onion and Tomato Chutney

  • 1 medium size onion chopped
  • 3-4 ripe tomatoes cut
  • 1 clove garlic
  • salt to taste
  • 1 tbsp. red chilli powder
  • 1 tsp. sugar
  • 1 tsp. very thick tomato puree
  • 1 tsp. oil

You will need :- Potato Stuffing

  • 4-5 boiled and mashed potato ( there should be no lump in the mash )
  • salt to taste
  • 2 tbsp crushed chilli and ginger
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. fennel seeds powder
  • Pinch of sugar
  • Pinch of amchoor powder
  • 1 tsp. oil
  • Pinch of cumin seeds
  • Pinch of hing  


You will need :- Batter and layer

  • 3 cup besan or chickpea flour 
  • 2 tbsp rice flour ( optional )
  • salt to taste
  • 1 tsp. red chilli powder
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. crushed ajwain seeds ( carom seeds )
  • water
You will need ;- Other stuff
  • 12-16 bread slices
  • 2 tsp. butter or margarine
  • Oil for deep fry 


Method :- Mint and Coriander Chutney - Green Chutney
Place all the ingredients into a blender and blend with minimum water. It should be thick chutney.

Method :- Onion and Tomato Chutney - Red Chutney
Heat oil and saute onion and garlic for few minutes or until light brown.
Add chopped tomatoes, sugar and salt, let it cook till all the moisture evaporates.
Add thick tomato puree and red chilli powder, let it cook for another minute or so.
Switch off the heat, let it cool slightly.
Grind in the grinder until smooth paste.

Method :- Potato stuffing
Heat oil in a kadai, add cumin seeds when they crackle add hing.
Now add crushed chilli and ginger and fry for few seconds.
Switch off the heat, add remaining ingredients and mix well.
Leave it aside.

Method :- Batter
Take square cake tin or any dish.
Place all the ingredients and mix well.
Add water little by little and make not too thick not too thin batter.
I keep batter little thinner side, as I don't like too much thick besan flour layer on my any kind of pakora, however it becomes little extra hard work for me.
Whisk the batter with the egg whisker, making sure no lumps are in the batter.
Leave it aside.

Method :- Making Pakora
Place oil in a kadai and put it on a medium heat.
Meanwhile take 4 slices of bread for one pakora.
Spread very thinly butter on one side on each slice.
Now spread green chutney on the butter side.
Lay another bread slices on top of the green chutney slice. ( Butter side up )
Take 2 tbsp. potato stuffing and apply evenly.
Take 3rd bread slice and lay on top of the potato stuffing. ( Butter side up )
Spread red chutney.
Lay 4th bread slice, butter side on the red chutney side.
Make sure all the sides are in line.
Gently press all over.
Very gently put whole sandwich into the batter.
With the spoon pour batter on the bread sandwich.
Make sure sandwich is coated with the batter from everywhere.
Now is the hard part, keep patience .
Lower the heat of the oil.
Take one flat spatula and slide very slowly under the bread sandwich.
Life it very carefully, hold it for few seconds, let excess batter drop in the tray,  with the help of another spatula gently slip away the whole sandwich into the hot oil. ( Be very careful,)
Don't turn away the pakora very quickly, keep poring hot oil over the pakora from the sides with the stainless still slotted spoon ( Jaro )
Once you see the upper layer of the pakora covered in oil, very gently turn away the pakora.
Fry till you see crispy and brown pakora.
Remove from the oil.
Leave it for few seconds on a clean kitchen paper.
Very gently cut the pakora into four triangle with bread knife.
Serve HOT bread pakoda with tea or any cold beverage.
Repeat same method with the remaining stuff.
Enjoy !!














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Wednesday, 28 October 2015

Caramel Coffee Jelly Frappuccino Doodh poha - Rice flakes cooked in milk #doodhpoha #sharadpunam #sharadpoornima



So I came out with few girls from the seminar 'Improving your assertiveness skills' which I recently attended, and couple of girls wanted to go to Starbucks, one of the girl seemed so desperate to go there and kept saying "I need my coffee, without I can not even think anything" I was totally shocked and thought in three hours she had more than 6-7 cups of coffee and she is still asking for more where I can not handle even one cup?


She asked me, my reply was If I have more coffee, my night will be ruined, I won't be able to sleep as I had quite a strong one already. She found it funny and said to me "My nine year old drinks couple of cups of coffee everyday" and we debate on caffeine addiction for a while and I put my assertiveness skills on the test..yes, I succeeded and straight away headed to home :)


Starbucks, costa or any coffee house chain shops  never attracted me, It's not that I hate those expensive coffees and other high - end - coffee seasonal drinks. Maybe it's just me, it's not in my DNA that I would sit hours in those shops, gossiping with friends and keep up with updating my Facebook ! Basically, I am not an addict to any chemicals.


Lol, if I go alone into those cafe I would look at freaky menu and can not make any decision what I want, definitely person behind me can tell that this menu looks alien to me as they would notice that I stood there this whole time in a queue, and still waiting till I would go to the counter to decide what the heck I want !!

I only need dark astringent brews maybe on an occasion, when I really need to concentrate on a long drive or going for a late night parties or Garba to play Dandiya raas till late night. I grew up in a home where piping hot masala tea was the only answer for hot beverage, coffee and cafe culture wasn't really the 'thing'. So everyday I need masala chai (tea), two cups a day is enough, if I really become naughty than maximum three cups a day.



However, my daughter loves to have on some occasions Lattes or drinks adulterated it with flavours, sweeteners and lightness  and hand crafted beverages such as sophisticated and luxurious hot chocolates, and creamy and cold Frappuccino.

Many times she insists that I should indulge into these things too, I listened to her and accompanied her on couple of occasion, indulged in few ice treats. So there we were sipping delicious Caramel Coffee Jelly Frappuccino and feeling heavenly and enjoying and absorbing the atmosphere, still my mind was slipping away into other thoughts, being me the thought was "when will I  prepare this in my own kitchen" :)

Since I had that dying desire making Frappuccino at home, time went pass by, more than four months I was looking for an occasion to execute my plan. Because in this recipe coffee is involved, I thought Sharad Poornima is the fine occasion as we go out to play garba on this day until midnight, and caffeine is the perfect choice for us to have.



On sharad Poornima or Sharad Poonam, celebrated on full moon we offer Doodh Poha and consume too. I love to prepare Doodh poha with different flavours like Doodh Poha with gelatine free Nutella Panna cotta    , coconut and mango doodh poha and Vanilla Doodh Poha.

Everyone in the family enjoyed this new flavoured doodh poha before we went to play last Dandiya raas of 2015. We were delighted for having delightful dessert. So calling all coffee lovers, you may be interested in this recipe !!




You will need :- Coffee jelly

  • 400 ml water
  • 5 g agar agar (aka china grass ) or Dr. Oetker vege gel 
  • 5 tbsp sugar
  • 2 tbsp instant coffee
You will need :- Caramel Frappuccino 
  • 1/4 cup ice cubes
  • 80 ml strongly brewed and cooled coffee or 2 shots espresso cooled
  • 200 ml chilled milk
  • 2-3 tbsp caramel sauce 
  • 3 tbsp. caramel syrup
You will need :- Doodh Poha
  • 1/2 cup rice flakes ( poha ) cleaned, washed and soaked in water for 15-20 minutes.
  • 200 ml milk
  • 50 ml cream ( optional )
  • 5-6 tbsp. sugar
You will need :- To serve 
  • Whipped cream
  • Caramel sauce


Method :- Coffee Jelly
Cut agar agar stripes into small pieces and grind it in the grinder.
Take 250 ml water in a saucepan, add sugar and coffee and heat it on a medium heat.
Stir until sugar dissolves and simmer for further 2 minutes.
Turn off the heat and set aside.
In another saucepan, add agar agar powder and remaining 150 water and mix well.
Turn the heat on and bring it to boil.
Stir continuously till you see agar agar dissolves properly.
There should be no lumps.
Turn off the heat, add coffee decoction and stir well.
Once you see no lumps, pour the liquid into jelly moulds.
Leave undisturbed until it firms and jelly sets nicely.
It will not take more than 2 hours.
Once set keep in the refrigerator.

Metho :- Doodh Poha
Take milk and cream in a pan, bring it to a boil.
Add soaked poha and sugar.
Stir continuously for 8-10 minutes.
Doodh poha will get thicker.
Turn off the heat.
Let it cool at room temperature and then chill in the fridge.

Method :- Caramel Frappuccino 
Once ready to serve, take ice cubes and all the ingredients in blender.
Pulse and blend.
Add prepared doodh poha and mix well.

Method :- assembling 
Take a tall glass.
Add coffee jelly cubes.
Pour few tablespoons of caramel Frappuccino Doodh poha.
For finishing touch pipe the whipped cream and drizzle caramel sauce.
Serve immediately.
Enjoy !!!! 

















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Friday, 23 October 2015

Baked Dry Bhakarwadi - #snack #delicious #baked #healthy #vegan


I love to cook everything from scratch most of the time, including complicated recipes too. Love to accept challenges in cooking. The harder the recipe, the more I want to make it. There were many dishes, which I thought I'll never able to make, now I have succeeded in making them.


One of them was Bhakarwadi, since I witnessed my mum making it on one occasion and it ended in disaster. I saw her upset and worried as she felt she disappointed us also she wasted money and energy. I never saw again her making Bhakarwadi nor she bought any.


As I said I love to accept challenges in cooking, I wanted try making this complicated enough, Bhakarwadi myself. With few trial and error, now I am capable of making my own Bhakarwadi and I can vouch for it.





I clearly remember the day I successfully fried Bhakarwadi and turned out so well, almost I wanted to knock on our neighbour's door and wanted to tell them that Look what I have achieved ?
But waited patiently for kids and husband to come home to be get praised :)


I, myself not a  big fan of Bhakarwadi, but both kids and husband love it however I don't make too often as we try not to eat too many deep fried dishes. But since there are so many low fat dishes you can prepare, Bhakarwadi  is one of them.


Since daughter is back to University, every few weeks I prepare something for her and she reminded me that it's been ages that made Baked  Dry Bhakarwadi. she loves to devour them, so recently I baked for her to to take. They turned out so well, nice and crispy.


Bhakarwadi is popular Maharashtrian spicy snack , normally is deep fried, which requires little more effort, also very popular in Gujarati households too. Many houses prepare them regularly and have it with their evening tea. Bhakarwadi is a good snack to carry with you whilst you are travelling and has good shelf life(in my home no shelf life at all,lol they don't even survive before going on any shelf).


There are two types of Bhakarwadi recipes out there, Bhakarwadi and Dry Bhakarwadi, however Dry Bhakarwadi is hugely popular. In normal Bhakarwadi Onion, Garlic and fresh coriander leaves are added where in Dry Bhakarwadi Gram flour sev ( spicy noodles ) , garlic and tamarind chutney added, because of Tamarind and Gram flour these Bhakarwadi filling stays dry and also stays for longer too, I did not add any Garlic in this recipe to keep this recipe Onion Garlic free but added dried coriander leaves.



So, let's see how I baked delicious and mouth watering Dry Bhakarwadi which has loads and loads of yummy flavours.  With little extra care and effort, you can have these healthy wadis in your home.

Notes:-  
If you do not have sev, take 100 g besan, add chilli and turmeric powder, salt and oil. Make batter adding little water and make small BHAJIYA and fry in oil. Let it cool completely then grind in a mixer and make coarse flour. Add this instead of sev.

To make dry coriander leaves, wash and pat dry coriander leaves with kitchen towel. In a plate lay washed coriander leaves on a kitchen paper for 24 hours. they will dry.



You will need :- Upper Dough layer 

  • Gram Flour or Besan - 400 g
  • Chapatti flour - 200 g + 2 tbsp. for dusting
  • Red chilli powder - 1 tbsp.
  • Turmeric Powder - 3/4 tsp.
  • salt to taste
  • Oil - 3-4 tbsp.  

You will need :- filling 

  • 1/2 cup thin sadi sev recipe here 
  • 2 tbsp sesame seeds roasted
  • 2 tbsp kus kus roasted ( white poppy seeds ) 
  • 4 tbsp. dessicated coconut roasted
  • 2 tbsp. roasted peanuts
  • 1 tbsp. fennel seeds
  • 1 tbsp. garam masala
  • 2 tbsp. red chilli powder
  • 2 tbsp. ground coriander and cumin ( dhana jeera powder )
  • 1/2 tsp. black pepper powder
  • salt to taste
  • 3-4 tbsp. sugar 
  • 2 tbsp. oil
  • 2 tbsp. dry coriander leaves
  • 3-4 tbsp. very thick tamarind chutney
  • Pinch amchoor powder
You will need :- Other ingredients 
  • 3-4 tbsp. oil
  • 1/2 tsp. + 1/2 tsp. lemon juice and water mixed



Method :- Dough

Combine both flour , salt, chilli and turmeric powder and oil. Add water by a tablespoon in each interval until you make firm dough. Keep covered for 20-25 minutes or until you see white spots on the surface of dough.

Meanwhile preheat oven  gas mark 5. Grind all the filling ingredients in a blender except oil and tamarind chutney. At this stage filling is quite dry, add oil and 1-2 tbsp. tamarind chutney and bring mixture together, by doing this filling will be little moist, (but not very moist) and won't fell out while you're handling the Bhakarwadi.

Divide the dough into equal portions and roll out into a large thin chapatti ( round disk ).

Spread thinly very little tamarind chutney and filling over each chapatti, and gently press with the spoon. Do not spread it all the way to the edge and do not over stuff either.

Take very little water and lemon juice mix, and apply with your finger on the edge of the chapatti. This method will help to stick and seal the edges nicely.

Now fold the 1/4 inch of left and right of chapatti over stuffing gently but tightly roll the chapatti into cylinder shape, making sure no stuffing oozing  out or your nails don't dig into dough and make holes :)

Cut into 1" or 1.5" bite size pieces.

Take little oil and grease baking tray. Place cut Bhakarwadi pieces onto greased baking tray.

Now brush the oil top of the placed Bhakarwadi thinly and bake about 20 minutes.

After 20 minutes turn the baking tray otherside, and bake further 10-12 minutes until they are brown and crispy.

Let it cool completely at room temperature.

Serve with tea or any cold drinks.

Store in an airtight container if there is leftovers.  

















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Wednesday, 21 October 2015

Low fat Pumpkin Falafel ( Less oil ) #autumn #autumnproduces #pumpkin #middleeastern #falafel #delicious


Autumn is here,  Autumn is there, Autumn is everywhere and that too in full swing !So !!


I already sneezed quite few times, and I had my flu shot , so from now on double dose of Chai Masala in our tea !

I am not sad that summer is gone, I have many reason to welcome autumn with open arms. I won't be too hot when the sun shines, it will be just right ! No more creepy crawlies in the house and no more hay fever. Okay no more ice creams and smoothies but hot and cosy drinks are back on the menu.

Mornings are golden and crispy, and best highlight of this season is trees with red and golden leaves, they look so pretty, there are leaves to kick and the grounds are positively gleaming as beautiful autumn keep adding more and more vibrant colours  to the landscape, reminds me of a bollywood movie Mohabbatein and it's posters :)







Vegetable patches and farmers markets are flooding with autumn produces, in short autumn has spread it's wings upon us, and entered in our homes and kitchen too, so now for us time to embrace the autumn activities indoors and outdoors.



Autumn lead us more towards to the winter but in a pretty cool way. Halloween party, Bonfire Night, costumes and loads of sweets. Autumn also brings many Indian festivals like Navratri, Dussehra and Diwali. Lot's of fun starts with beautiful fireworks and glorious food !! Every celebration screams for satisfying and yummy food, and it will be more delicious when prepared with the seasonal produce.

If you're looking for a versatile autumn produce , certainly winter squash and pumpkin does the trick. From soups to pie, warm salads to curries and beverages, we can find this seasonal most favourite in all kinds of dishes.


My recent trip to our local PYO farm made me greedy, I was like child in a candy shop, picked many various kind of squash and few pumpkin, the king of the vegetable patch.

 We have been enjoying various kind of dishes like Harissa roasted kabocha and carnival squash, roasted acorn squash with yogurt, Baked acorn squash with chestnut,  Pumpkin and goat cheese salad and last but not least Butternut Squash and Spinach curry.


and this bad boy followed me home too :) 








What I have for you today is a healthy, hearty pan seared, party dish with fire and spice and hint of sweetness. Our family favourite dish Pumpkin falafel, not fried but pan seared served with wholemeal lebanese flat bread, fresh salad and topped with chilli chutney tatziki.



Pumpkin cut with a good knife and skilled hands, then tossed with a blend of olive oil, cinnamon and other spices. The sweetness and nutty flavour of the pumpkin flesh is balanced by the fiery heat of chilli and earthy depth of both cumin, coriander and soaked chickpeas. Once mixed with spices and herbs, rolled them up into small balls and cooked and roasted in a Paniyaram pan with very less oil. Once done, Crispy falafel layered on a flatbread, mixed greens , red onion , hummus and sprinkle of hot and creamy Chilli Chutney Tzatziki adds a pop of zing ! ( I mixed spoon of chilli chutney in a bowl of Tzatziki )




Whip up these warm and comfort pumpkin falafel for friends and family any day, these bite size falafel will be winner, trust me !!

Sometimes I make in large quantity and freeze it for 2-3 weeks. Whenever feel like having them just pop them in hot oven and bake them for 25-30 minutes.



Notes :-
Butternut squash can be used instead of pumpkin.
If you do not have paniyaram pan, make small patties and pan fry them on a very low heat on the stove or bake them in the oven.


print recipe

Light Pumpkin Falafel ( Less Oil )
These light and comfort pumpkin falafel are perfect healthy Autumn treat !
Ingredients
  • 400 g Pumpkin peeled and seeded
  • 2 tbsp + 4 tbsp. Olive oil
  • 1 tsp. Chilli flakes
  • 1/2 tsp. Cinnamon powder
  • 1/2 tsp. Fennel seeds crushed
  • per taste Sea salt
  • 1 Red onion chopped
  • 3-4 Garlic cloves
  • 2-3 tbsp. Fresh parsley and coriander
  • 2 tsp. Cumin and coriander powder
  • 1 tsp Red chilli powder
  • 1 tsp. Lemon juice
  • 3-4 tbsp. Wholemeal bread crumbs
  • 2 tbsp. Chick pea flour dry roasted
  • 250g Soaked and drained chickpeas
Instructions
Preheat the oven to gas mark 6.Cut the pumpkin into 3-4 cm pieces. 
In a bowl add olive oil, salt, cinnamon , chilli flakes and fennel seeds.
Mix and add pumpkin pieces, transfer it on the oven tray and bake about 20-25 minutes.
Leave it to cool for awhile.
Once cool place roasted pumpkin in a blender together with all the remaining ingredients except the flour, breadcrumbs and oil. 
Blitz to rough paste.Transfer the mixture into bowl, now add bread crumbs and enough flour to make a smooth mix.
Refrigerate the falafel mix to firm a little. 
Once you are ready to make, make ping pong ball shaped sizes, heat the paniyaram pan add few drops of oil. 
Cook the falafel balls in a pan for 6-7 minutes on a very low heat til crispy and little brown.
You can semi cook falafel in a paniyaram pan, then bake them in the oven..
Once ready, serve hot .
Enjoy !
Details
Prep time: Cook time: Total time: Yield: 4 people

Linking this yummy recipe to my lovely friend Lisa's event MLLA#88, brainchild of Susan  





















































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