Monthly Archives: November 2014
Pumpkin puree on stove top/hob
About:
Pumpkin puree, a smooth and flavourful mixture of pure pumpkin, provides the foundation for many delightful desserts. From pies and tarts to muffins and quick breads, pumpkin puree makes these sweet treats delicious.
It’s great to make this recipe ahead and freeze so that you’ll have plenty on hand to add to seasonal sides or your go-to pumpkin pie. You can use the pumpkin puree in any recipe that calls for canned puree. As a general rule, 3 pounds of fresh pumpkin will yield about 3 cups of mashed and cooked pumpkin.
Yields: 4-5 servings
Preparation time: 45 minutes to 1 hour (peeling and chopping included)
Cooking time: 30 minutes
Please share with your friends:
Roasted bell pepper, onion and yellow moong dal
About:
Moong dal is a healthy Indian comfort dish prepared from yellow split lentil (green split gram without skin) and spices. It is rich in protein and a staple food in india and main source of protein for vegetarians. As a variation I used roasted onion and bell peppers in this dish. They can even be sauted and add in but roasting adds the crunchiness and flavour in dal.
In addition to their bright color, sweet taste and velvety texture, roasted peppers are a low-calorie addition to a dish that comes chock-full of nutritional benefits. Easily added to any number of dishes, Including pastas, soups and salads.
Bursting with lush, rich brown flavors, roasted onions are as versatile as baked potatoes but with fewer calories.
I served this with Jeera Bulgur rice (Recipe link). It goes well even with Parathas (link) or Roti (link)
Yields: 3-4 servings
Preparation time: 20 minutes
Cooking time: 30 minutes
Baking time: 20-25 minutes
Chitra's Healthy Kitchen 