Pumpkin Cranberry Granola | Healthy Breakfast Recipes

After the success of my Pear Granola recipe, I have been making granola at home quite often with fresh fruit purees and Kavin's leftover store-bought fruit puree baby foods. Every time I try with a different nuts and sweetener combination. 
When most people love and wait eagerly for the spring season, somehow my favorite one is the autumn or the fall season. I love orange, orange everywhere starting with the falling leaves, persimmons, sweet potatoes and of course pumpkins. This pumpkin cranberry granola is another one on the line celebrating the fall season.

Ingredients:
Serves - 6
Rolled Oats - 3 cups
Roasted Pepitas - 1/2 cup
Cranberries - 1/2 cup
Cinnamon (ground) - 1 tsp
Ginger (ground) - 1/2 tsp
Salt - 1/2 tsp
Pumpkin puree - 2/3 cup
Olive Oil - 2 tbsp
Maple Syrup - 1/4 cup
Brown Sugar - 2 tbsp (optional)

Method:
Preheat the oven to 300 F/150 C. Line a large baking sheet with parchment paper. Mix the pumpkin puree, cinnamon, ginger, salt, oil, maple syrup and brown sugar (if using). Pour over the oats and mix well. Spread on the baking sheet and bake for 50 minutes. Pull out the baking sheet every 10 minutes and mix the oats with spoon to allow even cooking. In the last 10 minutes, fold in the pepitas and cranberries. When done, allow to cool in the baking sheet. The oats crisp up when cooled. Serve for breakfast with yogurt or milk.
Linking these up for Vegan Thursdays!

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Celebrating 3 years of blogging with an Event and a Giveaway!

Time flies. How true? This December I am completing 3 years of blogging. Though it may sound like cliche, I never thought I could make it this far. This blog has been my hobby and companion whenever I wanted to spend time usefully or just laze away. It has grown with me through my pregnancy, childbirth and my kid's first birthday. This blog has given me many friends and quite a few memories. I am celebrating this moment and always thankful for everyone in my life.
Happiness is meant to be shared, right! I am sharing in the form of a giveaway. One lucky winner will be selected at the end of the event to receive a cookbook "Dakshin - Vegetarian Cuisine from South India" by Chandra Padmanabhan. 
And now for the event details. I believe everyone will be in a holiday mood and baking away tons of cookies and cakes. To be a part of my event, just link them up. 

Rules for the event:
1. Link up all your holiday baking viz. cakes, cupcakes, muffins, scones, cookies. Eggs, no eggs anything is fine.
2. The recipe post should be linked back to this announcement page.
3. Send in any number of new entries posted from now until Jan 5th, 2014. 
4. Any one can participate, but only entries from US and India are eligible for the giveaway.
5. Non-blogger are also eligible for the giveaway, just send me your recipes with picture of the bake to krithiskitchen[at]gmail[dot]com.
6. Like my Facebook Page Krithi's Kitchen and follow me through Google Friend Connect.
7. After linking your entries leave a comment here.
8. Winner will be announced in the 2nd week of January.
Come on people, don your baking caps and link up some scrumptious entries.

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Murungakeerai Adai / Lentil Moringa Pancakes | Idli Dosa Recipes

Back home in India we had a drumstick tree in our backyard. Well, pretty much every tree in there, Mango, lime, coconut, jamun yielding a bounty of organic produce. We also had curry leaves, tulsi, hibiscus plants. The memory of eating drumstick leaves was almost forgotten, until I spotted this little pack of drumstick leaves in my Indian produce shopping last time. I picked up one thinking of making these adais which DH hearts and is a part of MIL's recipe book to him. I tweaked the recipe a little and arrived at this tasty dosa variety.

Ingredients:
Measurements in rice cooker cup - 160 ml; Makes 16 adais
Idli Rice - 3 cups
Toor dhal - 1 cup
Chana dhal - 1/4 cup
Murunga keerai / Drumstick leaves / Moringa - 1 cup - loosely packed
Dry Red chillies - 10 (see notes below)
Black Peppercorns - 1 tsp
Cumin seeds - 1-1/2 tsp
Asafoetida - 1/2 tsp
Grated Coconut - 1/2 cup - loosely packed
Salt - to taste

Method:
Wash and soak the rice and dhals together in plenty of water for 4 hours. Soak the dry red chillies in a separate bowl filled with water. Clean the murunga keerai, reserve only the leaves and discard the stems and twigs. Wash to remove any dirt. In the wet grinder, add one cup of the soaked rice-dhal mixture with chillies, peppercorns, cumin, asafoetida and coconut. Grind well, and add the rest of rice after 2 minutes. Grind coarsely into a rava like texture. Remove from the grinder and mix the salt and drumstick leaves. Heat a dosa tawa and pour about 1/2 cup of the batter and make dosas. Spray some oil and flip when the edges turn red. Cook for another minute and half and remove. Serve hot.
Linking this to Taste of the Tropics - Chilis.

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Pumpkin Waffles

You may have noticed that I am on a bit of a roll

with waffles lately. This recipe also uses my 

other obsession for fall.....pumpkin!

So today I made pumpkin waffles.
After all, it's Thanksgiving week!

 Get the three bowls prepped; dry ingredients,
milk mixture, and beaten egg whites. OK, I know
there's a little bowl of melted butter too.

 Combine the dry ingredients with the milk
mixture. Stir just until combined. Don't over mix.

 Stir in the melted butter.

 Lightly fold in the egg whites.

 A little at a time.

 Batter will look like this. A bit fluffy.

 Use about 1/2 C for each waffle.

 Bake on a preheated, sprayed baker

 Serve with butter and maple syrup on
heated plates.

 Keep waffles warm in the oven on a wire rack.
Don't stack them on top of each other or
the steam will make them too soft.
Use the rack again to cool and freeze
them for about 20 minutes.

Then pop them frozen into a bag for
later toasting. I reused a bread bag.
It's the perfect size to stack my
waffles. I have quite an assortment
now handy for those rushed mornings.
Oatmeal Cinnamon,
Apple Cider and now Pumpkin.

Pumpkin Waffles

1-1/4 C flour

2 T brown sugar

2 t baking powder

1 t cinnamon

1/2 t allspice

1/2 t ginger

pinch salt

whisk dry ingredients together in a large bowl.

In another smaller bowl or 2 C measure, whisk;

2 egg yolks

1 C milk

1/2 C pumpkin

2 T butter

In another bowl beat until stiff

2 egg whites

In a custard cup melt

2 T butter

Combine the flour mixture and milk mixture.

Stir just until incorporated. Stir in the melted 
butter. Fold in the egg whites. Bake in a preheated 
and sprayed waffle baker, using about 1/2 C batter
 per waffle. Bake until golden brown.

Makes about 10 waffles. 

Enjoy!

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Keerai Kootu / Spinach Moong Dhal Stew | South Indian Curry Recipes

Keerai kootu is a simple, earthy and healthy side for a spicy kulambu. Packed with protein and plenty of nutrients this spinach moong dhal stew is a perfect combo for chapathis also. I buy this big bag of Spinach from Costco and I love to include spinach in our meals in many forms. Spinach Chickpea pulao, Spinach chutney, Spinach Pesto and Paneer Spinach Pinwheels to name a few.

Ingredients:
Serves - 4
Spinach - 5 cups - tightly packed - chopped
Yellow Moong Dhal - 2 tbsps - heaped
Onion - 1/4 cup - chopped fine
Dry red chillies - 3
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few
Turmeric powder - a pinch
Salt - to taste

Method:
Wash the moong dhal and boil in 1 cup of water with a pinch of salt. Cook until the dhal still holds the shape but completely mashed when pressed between the finger tips. Set aside with the cooked water. In a kadai, heat oil and temper the mustard seeds, urad dhal, curry leaves and dry red chillies. When the mustard splutters, add the chopped onion and saute until transparent. Add the spinach and mix until it wilts. Continue cooking until the spinach is completely cooked. Add salt to taste, turmeric powder and the cooked dhal with water. Mix well and allow it to come to a boil. Remove from heat and serve as a side for rice or roti.

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Apple Cider Waffles

These apple cider waffles with cinnamon
and nutmeg will be a favorite addition
to your fall and winter breakfast menu.

They'll make your whole house smell

like a welcoming Vermont B&B in Autumn.

I love apple cider in the fall, so this 

is another way to enjoy it.

The batter mixes easily. It's

best to let waffle batter rest for

about 20 minutes. It also gives you 

time to preheat the baker and 

brew your coffee (or tea). 

Use about 1/3C scoop for each waffle.

Bake in a preheated waffle iron

Serve on warmed plates with lots of

butter and warm syrup.

And lots of freshly brewed coffee!

Apple Cider Waffles

1C flour
 1t baking powder
1/2t baking soda
1t sugar
1t cinnamon
1/2t nutmeg
1 egg, slightly beaten
3/4C apple cider
2T melted butter
Whisk dry ingredients in a bowl.
In another small bowl whisk the egg,
then add the cider and butter. 
Combine with the flour; mix well.
 Let the batter rest while you preheat
 a waffle iron and spray it with
 cooking spray. Bake according to waffle
maker instructions using about 1/3C scoop
per waffle. Remove when baked 
throughout and crisp. Serve on heated 
plates with butter and warm maple syrup. 
makes about 5-6 waffles.

Enjoy!

tip: You can double the recipe, then freeze extra
waffles flat on a cookie sheet for about 20 minutes
until stiff; then pop into a zip freezer bag.
 Just toast frozen waffles to enjoy anytime.

Links: Between Naps On The Porch,

Dwellings, Coastal Charm,

Confessions Of A Plate Addict,

A Stroll Thru Life

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Manga Vathal Kulambu / Dry Mango Tamarind Curry | South Indian Curry Recipes

Packing stuff to bring from India when on vacation is always an exciting thing. Apart from nice Indian dresses for us, I also pack things we do not get here. Grandma's onion pickle, MIL's home made fryums and aunt's multi-purpose spice powder. This time MIL also asked me if I want to take the manga vathal (sundried mango pieces). I was not sure what to do with that, until DH insisted me to pack that to make vathal kulambu. Apparently, he loves manga vathal kulambu very much. I bought 2 packets and still have a little left after making this vathal kulambu few times.

Ingredients:
Manga Vathal / Dried Mango pieces - 1/4 cup - about 6-7 pieces
Gingelly oil - 1/4 cup
Fenugreek seeds / Vendhayam - 1/2 tsp
Pearl onions / Sambar onions - 20 - peeled whole
Garlic - pods from 2 heads - approx 25 cloves
Curry leaves - a few
Chilli powder - 1 tsp
Coriander powder / dhaniya - 2 tsps heaped
Turmeric powder - 1/4 tsp

Tamarind - size of a small lime - soaked in water and juice extracted - about 2 cups
Water - 2 cups

Hot water - 1/2 cup

Method:
Soak the dried mango pieces in hot water. Heat oil in a kadai and add the fenugreek seeds and curry leaves. After about half a minute add the peeled whole pearl onions and garlic cloves. Cook in medium-high heat until the onions are three-fourth cooked. Add the spice powders and fry for a minute. Add the tamarind extract, salt and the water from the mango pieces. When it comes to a boil add the mango pieces. Reduce the heat and simmer for a good 45 minutes, stirring occasionally. Remove from heat and serve hot over steamed rice. Keerai kootu or pappad are best combos.
Notes: This kulambu can be stored for upto a week in the fridge, if it lasts that long for you. Remember to use clean, dry spoon every time.

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Carrot Mutta Podimas / Carrot Eggs Stir Fry

How do you increase your protein intake? Eat eggs if you can. How do you give protein to the one who doesn't eat eggs (read as don't want to)? Sneak up with something they eat. Again this method doesn't even work the slightest in DH. He can smell eggs even from a mile away. This is for the little one who I am training to eat eggs. He likes the taste but just can't stand the texture. There are only a few ways he can eat eggs, like this poriyal here mixed with rasam or curd rice. Or like in this kulambu mixed with rice.

Ingredients:
Serves - 3
Carrots - 4 - medium sized (shredded)
Eggs - 2
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few
Garam masala - 3/4 tsp (Can substitute curry powder)

Method:
Heat oil in a skillet and splutter the mustard seeds, urad dhal and curry leaves. Add the grated carrots and fry in medium heat until it is cooked through. Add the garam masala, salt and saute for a minute. Crack open the eggs into the skillet and mix with the carrots. Continue cooking by stirring the mixture around until the eggs are scrambled and cooked. Serve as a side or as a filling for a sandwich. Also goes good as a stuffing for a khatti roll.

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Lemon-Herb Stuffing

Lemon herb stuffing with

with mushrooms, celery, onions, 

and lots of chopped fresh parsley.

 I usually double this recipe so that I have lots 

for Thanksgiving dinner and can put several 

bags in the freezer for roast chicken dinners

 later in the year.

I use the herbed cubed stuffing in a bag.

Chop all the vegetables and begin adding them to

the pan with hot butter starting with the 

onions and celery then adding

 the sliced mushrooms. Saute for about 5 minutes.

 Stir in the seasonings.

Add the stuffing and chicken broth.

 Toss well and add a good squeeze of lemon juice.

 Lots of chopped fresh parsley is a must.

 Toss well and you're ready to stuff your bird

 or refrigerate until needed.

I love having a few of these bags of stuffing in

the freezer. They turn a roast chicken 

into the perfect Sunday dinner. 

Lemon~Herb Stuffing

Ingredients

• 1 12 oz bag Pepperidge Farm Herb Stuffing Cubes
• 1 C chopped onion, about 1 medium
• 1 C chopped celery, about 2 stalks celery,
• 1 C sliced fresh mushrooms, about 4 -oz
• 1/2 C chopped fresh parsley
• 2 t thyme
• 1/4 t salt
• 1/4 t pepper
• 1/2 stick butter
• 2 C Chicken broth (or hot water with 2t chicken bouillon or cubes)
• Juice of 1/2 large lemon about, 2 T lemon juice

Directions

Heat the butter in a large skillet until bubbly. Add vegetables and saute until tender. Add seasonings. Remove from heat. Add to the stuffing in a large bowl. Add the broth and lemon juice, add the fresh parsley tossing well. Stuff turkey cavity and nech cavity. Freeze extra stuffing in quart-size freezer bags flattened to use for your next roast chicken dinner. Find my recipe for perfect roast chicken HERE.

Enjoy!

passed down from Grandma Daisy

Links: No Minimalist Here,
Savvy Southern Style,
Between Naps On The Porch
Coastal Charm,
Confessions Of A Plate Addict

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Chocolate Banana Marble Bread - Eggless | Muffins and Quick Bread Recipes

When life gives you lemons, make lemonade... When it gives you bananas, make banana bread. I had quite a few ripe bananas sitting on the countertop with no takers. When it comes to banana bread, the hubby approved recipe is already on my space. He wouldn't allow me to change it. But I wanted to use these bananas to make a banana bread. I also wanted to make a quickbread with the "marble" effect ever since I saw in the blogosphere months ago. It is just that I never got into making it, I never got the chance to try something new. I know, I know being a food blogger is all about trying new things. But with a toddler the daily activities itself become overwhelming sometimes with all the extra tidying up. This time we were visiting one of our family friends and I dared to make the much needed venturing to create the marbled bread, undoubtedly I manage to squeeze in this when the home was in pin-drop silence (read as kid sleeping).

Ingredients:
Recipe Adapted from here
Makes - 1 loaf - 12 slices
All purpose flour - 1-1/2 cups (Substitute Whole wheat flour for a healthier version)
Salt - 1/2 tsp
Baking Powder - 1/4 tsp
Baking Soda - 3/4 tsp
Ground Cinnamon - 1/4 tsp (optional)
Oil - 2 tbsp (see notes below)
Brown Sugar - 1/2 cup (You can substitute any granular sweetener of your choice)
Low fat milk - 1/2 cup
Vanilla extract - 1 tsp
Mashed Bananas - 1 cup - approx 3 medium sized bananas
Cocoa powder - 3 tbsp
Hot water - 3 tbsp

Method:
Preheat the oven to 350 F/ 180 C. Grease and line a loaf pan with parchment paper. Mix the dry ingredients (the first 5) with a whisk. In another mixing bowl, whisk together the oil, sugar, milk and vanilla until the sugar is dissolved completely. Add the mashed bananas and mix well. Add the flour mixture little by little and incorporate into the wet mixture using the whisk. Do not overmix. Mixing just until most of the flour mixture is absorbed is fine. Now divide the batter into, well not accurately, just eyeballing would be fine. In a small bowl mix the cocoa powder and hot water until smooth. Add that to one part of the batter and mix. Now, in the batter. In the prepared loaf tin, add 2 tablespoon measures of the batters alternatively to form a checker board pattern. For a visual guide check out this link. After all the batter is used up, use a knife, back of a spoon or the back of a wooden spatula to make swirls in the batter. A simple "S" pattern all over would be suffice. Bake for about 50-55 minutes. Allow to cool in the wire rack for a couple of hours. Serve warm or chilled.
Notes:
You could use melted butter or any oil you prefer. 

Linking it up to Srivalli's Cake Mela; Flavours of USA & Canada; Vardhini's Bake Fest #25.

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Pumpkin Spice Latte / Pumpkin Spiced Instant Coffee

The market is brimming with pumpkins and the food blog world is abuzz with pumpkin recipes. I am a little late this year with my pumpkin recipe for the season. I wanted to make and post my favorite pumpkin recipes of the fall. Pumpkin Spice Latte.. Now this here is not a traditional recipe since I have used instant coffee powder instead of espresso. But I like it that way. If you are a fan of Pumpkin Spice Latte like I am you would love this.
Previous Years' Pumpkin Recipes - Pumpkin Pasties; Pumpkin Cranberry Scones.

Ingredients:
For the Pumpkin Spiced Syrup
Pumpkin Puree - 1/2 cup
Water - 1 cup (reduce to 3/4 cup if using home made pumpkin puree)
Brown Sugar (packed) - 1/3 cup
Ground Cinnamon - 2 tsp
Ground Dry Ginger - 1 tsp
Ground Cloves - 1 tsp (use 1/2 tsp if grinding fresh at home)
Ground Nutmeg - 1/2 tsp (use little shy of 1/2 tsp if grinding fresh at home)

For Pumpkin Spice Latte with Instant Coffee Powder
Makes - 2 servings
Milk - 1-1/3 cups (See Notes below)
Pumpkin Spiced Syrup - 2/3 cup
Instant Coffee powder - 3/4 tsp (this is for 2 servings. Adjust according to desired coffee strength)

Method:
Mix all the ingredients for the syrup in a saucepan and heat in medium flame. When it starts bubbling, remove from heat and allow to cool.
Heat milk until warm and mix with pumpkin spiced syrup and coffee powder. Mix well until the coffee is distributed well. Serve hot topped with milk foam or whipped cream.
Notes:
I tried to sweeten the syrup with agave but I personally loved the syrup with good ol' sugar. You could make latte immediately after the syrup is done.  But I personally liked it after 2 days when all the spices meld and give a wonderful flavour. The Pumpkin spice syrup can be stored for upto a week in the refrigerator.
I used low fat milk. Whole milk or half and half or a combination of both can be used. No sugar/sweetener is needed for the latte since the sugar in the syrup should be good. 

Linking it hot to Flavours of USA & Canada.

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