Yes, you read the title right. I am talking about Jalapenos in the kid’s lunchbox series. Try this insanely delicious combination of Jalapenos and cheese inside the warm and soft flour tortillas; you might never know, your kids might ask for second servings. Check out the recipe and see how I sneaked in this spicy Jalapeno peppers and made this not-so-spicy Jalapeno Cheese Quesadilla.
Can you eat mango lassi? Ask me, and I will say “Yes, of course” :-) and if you ask me how, I will say “as frozen bars.” :-) That’s what I am going to share today – Frozen Mango-Yogurt bars or barks or mango lassi bars. Please feel free to pick your favorite name. If you are like me crazy about mangoes and wondering how to store them even after the season is over – then you are right the right place and here is the solution.
The mango season has begun and if I can find fresh ones here in the US, needless to say about in India. :-) So let’s kick start this mango season with this simple single serving shrikhand recipe. This mango or aam shrikhand is popularly known as amrakhand. All you need is yogurt, mango puree, and sugar to prepare this yummylicious dessert. The other ingredients are entirely optional, and you can adjust as per your preference. Today I am going to share how to make this amrakhand with Greek yogurt.
I love rasam and dal, and I can’t get enough of rasam and dal. Rice and Rasam or Rice and dal both are a heavenly and comforting combo. Given the fact that they can be prepared quickly, I always look out for different dal and rasam recipes. Recently I shared Amti dal from Maharashtra, Cholar Dal from Bengal and Tomato Pappu from Andhra. Today I am going to share the khatti meethi, the sweet and sour dal from Gujarat.
Are you looking for easy ways to incorporate oats into your diet? Then this recipe is for you. Oats Dhokla is an instant dhokla recipe prepared with powdered oats and semolina in equal proportion. This simple steamed dhokla is a perfect guilt free snack anytime and a perfect party/potluck appetizer too.
Kadhi – this yogurt based dish is one among the signature recipes of India, and there are many kadhi varieties based on the region. Be it Sindhi kadhi or Punjabi kadhi each and every kadhi has its own and unique ingredients. Today I am going to share the Gujarati Kadhi recipe, and Gujarati Thali is incomplete without this simple kadhi. It is comparatively lighter than the Punjabi kadhi, and all you need is some day to day spices, gram flour, and yogurt to prepare this exotic recipe.
Exploring other cuisine and learning their spices is always fun and interesting too. During last April month marathon, I saw my fellow bloggers posting recipes from Bengali cuisine featuring this panch phoron spices. To be honest, that marathon was my main source of inspiration and I started exploring recipes from Bengal. Slowly I started to try the recipes and modified some to suit our taste buds and started to post them in my blog too. Today’s recipe is one such simple recipe with panch phoron mix.
Manjal Sambar – interesting name huh? Manjal means yellow in Tamil. Yes, it literally translates to yellow sambar. This sambar is prepared with besan and sambar podi without any dal and tamarind and with no or less veggies and it can be prepared in less than 30 minutes. This is great side for all the tiffin items, be it dosa or idli or upma. This goes well even with poori too. Check out my other tiffin sambar recipe with moong dal and pressure cooker sambar recipe with masoor dal for tiffins. This is a mix between the Kuzhambu and poori masala.
Everytime I walk into my grocery I see these different varieties of pumpkins, acorn squash, butternut squash and what not. So I thought why can’t try a pumpkin cookie for the road trip. I love pumpkin pie, so thought of using the same spices. Basically this recipe is inspired from here and instead of whole wheat flour, I am using quinoa flour. And I went ahead and made my own pumpkin puree. As I am using quinoa flour, added additional sugar too. Also I am not using the chocolate chips but you can use either white or brown chocolate chips or instead use walnuts also.
Eggless Pumpkin cookie with quinoa flour
Prep Work: (If you are not using canned pumpkin puree)
Cut half of pumpkin, deseed and peel the skin. Chop them into chunks and microwave them for 5 minutes or let them boil for 5-7 minutes till they become tender. Let them cook and puree it.
- Quinoa flour – 3/4 cup
- Regular oats – 1/2 cup
- Cane sugar – 1/2 cup
- Baking powder – 1/2 tsp
- Salt – 1/4 tsp
- Ground cinnamon – 1 tsp
- Ground nutmeg – 1/2 tsp
- Ground ginger – 1/4 tsp
- Maple syrup – 1/4 cup
- Pumpkin puree – 1/2 cup
- Vanilla extract – 1 tsp
- Sunflower oil – 1.5 tbsp
- Preheat oven to 350 degree F and grease a cookie sheet or cover it with parchment paper / aluminum foil.
- In a bowl combine flour, oats, sugar, baking powder, salt, and spices (dry ingredients) and mix well.
- In a separate bowl, combine maple syrup, pumpkin, and vanilla, oil and mix well. (wet ingredients)
- Add wet ingredients to dry ingredients, and mix them well.
- Using a rounded tablespoon, drop dough onto prepared baking sheets, and flatten slightly.
- Bake 10-12 minutes, or until edges begin to turn golden brown.
Let it cool and pack them in an air tight container or ziploc and thats it you are all set.
It exactly tastes like pumpkin pie, so you can add whipping cream on top, if you want too. :-)
Submitting this post for Blogging Marathon #46 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#46