Pumpkin Bun

 

I am not sure about you all! But after tasting these soft and fluffy pumpkin buns, I am never going to make a bread without pumpkin!🎃😋

These delicious and soft wheat breads are so so amazing that I couldn't wait for them to cool. As soon as I took some decent pics, I just Stuffed my mouth with one. Potato, carrot and corn stuffing are perfectly complimenting with the buns 100%.

I am using a spicy stuffing for this, but it can be made sweet as well. 

RECIPE

Serves 8
Prep time 2 hours
Bake time 25
Tools: Oven, Baking tray, mixing bowl, kitchen scissors

INGREDIENTS

Pumpkin buns
Wheat flour 2 cups
Pumpkin puree 1/2 cup
Active Yeast 1 tsp
Salt 1 tsp
Jaggery powder 2 tsp
Turmeric powder 1/4 tsp
Peanut oil 2 tbsp
Milk + water 3/4 cup
Melted butter 3 tbsp
Chia seeds 2 tsp

Stuffing
Boiled potato 1
Grated carrot 1
Boiled sweet corn 1/4 cup
Grated cheese 1/4 cup
Salt 1 tsp
Red chilli powder 1/2 tsp
Garam masala 1/2 tsp
Coriander powder 1/2 tsp
Amchur powder 1/4 tsp


METHOD 

To a large mixing bowl add flour, salt, jaggery, active yeast, turmeric powder, oil and pumpkin puree. Mix everything together.

Knead a softer dough than chapati dough using milk and water mixture. Add half the butter while kneading the dough for richer texture.

Cover and keep the dough for 1 hour or until it doubles.

Mix potato, carrot, sweet corn kernels and cheese. Also add salt and seasonings and mix together. 

Divide into 8 parts and make even sized balls.

Once the dough has doubled, deflate it and divide into 8 equal parts.

Take one part of dough, using oil, spread it into a thick disc,  place one ball of stuffing, bring the edges together and seal. Grease your hands while doing so.

Make 6 slits around the ball and one hole in the centre for the steam to release.

Keep the buns in a well greased oven tray. Cover with kitchen towel and let them puff up for 1 hour. Preheat oven at 230 degrees centigrade, 10 minutes before proofing time is over.

After they have puffed up. Melt remaining butter and brush the top of buns with butter wash and sprinkle chia seeds.

Bake for 20 minutes or till the top is golden brown. 

The Stuffed Pumpkin buns are ready to enjoy.

Tips:

Use a fresh yeast. If there are some doubts, bloom them first in liquid and then Knead the dough with the yeast blend.

Preheating 10 minutes before putting the bread in oven is mandatory.

Bake them on top rack at highest temperature.

These can be made vegan by kneading the dough in any dairy free milk or water, and use an oil wash instead of butter wash. The taste will be still amazing. Skip cheese from the stuffing too.

Thanks for visiting 🌼😊

Halloween Stuffed Peppers

These are my favorite way of having colourful peppers and if you try it, I am sure it will be your favorite too.

Stuffing:

1/2 cup Carrot, peas, paneer and corn pulao

2 cubes Grated cheese 

2 Bell peppers.

2 tsp Oil

Slice the top off and remove the inside seed part. Make eyes nose & mouth for the theme.

Lightly oil the peppers and bake for 10 minutes in preheated oven @ 180°C.

Put semi cooked pulao into the pepper cavities.

Top with grated cheese. 

Cover with chopped top part of peppers.

Again bake for 15-20 minutes at same temperature.

Yum peppers are ready to serve.

Tip: stuffing can be of your choice, for example; veggies/ chicken/ eggs or paneer. Once I stuffed with soya flakes sauted with onion, carrot and tofu cubes to make it vegan.

Thank you 😀

Glutenfree Pumpkin Cake

 

If you love pumpkin cake, this easy gluten free pumpkin cake recipe is a keeper! This easy, quick, gluten-free pumpkin cake recipe uses only a handful of ingredients and is tender and delightfully flavorful. It's a healthy and lightly sweet cake perfect to set the Halloween mood.

RECIPE :

Serves 8-10

Prep time 30 minutes

Bake time: 50 minutes

Tools: Oven, Baking pan, mixing bowl, hand blender or whisk, parchment paper.

INGREDIENTS :

For Pumpkin cake

Pumpkin Puree 0.5 cup (apple puree)

Flour blend 1.5 cups (find recipe here)

Cocoa powder 2 tbsp

Pumpkin spice 2 tsp

Baking powder 1 tsp + 0.5 tsp (extra to replace an egg )

Baking soda 0.5 tsp

Egg 1 no. Or use an egg replacer (garden cress seeds 1 tbsp mixed in 3 tbsp warm water)

Curd 1 cup

Ghee 2 tbsp 

Jaggery powder 1 cup

Milk 2 tbsp or as needed

Find healthy butter-cream recipe👉 here

METHOD

Preheat oven at 180°C. Prepare a 6×2.5 inch loaf tin with parchment paper.

Add curd, pumpkin puree and jaggery to a mixing bowl. Blend well until jaggery dissolves.

Add egg replacer and ghee, beat to combine.

Sift in flour, cocoa powder, baking powder, baking soda and pumpkin spice.

Mix the ingredients by cut and fold method.

Add some milk as needed to get idli batter consistency.

Pour in prepared tin and flatten the top by tapping on kitchen counter.

Cool the tin for 5 minutes.

Invert the cake over wire rack and let the cake cool completely.

Apply the prepared frosting. 

Decorate the table with creepy creatures (to sliced apples, apply peanut butter, stick chopped coconut and sliced carrot) and witches🧙‍♀️ venom (juice of cucumber, mint and lemon with little jaggery and a pinch of salt)

Tips: 

Certain points to remember while baking with gluten free flours like;  

Protein and starchy content is required to give binding, like in this I've used some amount of sattu flour and sago flour. 

Sifting will provide even distribution of leavening agents.

Jaggery powder must dissolve well in the liquid.

Cut and fold method while mixing batter is highly recommended, if it is overmixed, cake will become dense and not rise. 

Preheating the oven 7-10 minutes before baking is an important step, not to skip it. 

Thanks for visiting 🌼😊

Mummy pigs in a blanket

Mini Mummy Dogs, little roasted vegan sausages wrapped in pie roll "bandages" for your Halloween party. These mini mummy dogs are just so fun and easy to make and will probably be the most popular item on your appetizer tray at your party. Made eye balls and a ghost hiding behind the sauce cup with cheese spread and pepper corns.

Vegan sausages

RECIPE

Yields: 15 pigs
Prep time: nil
Cook time: 15 min
Tools:  Mixing bowl, rolling pin, parchment paper, oven.

INGREDIENTS

15 vegan sausages (find recipe here)

Sorghum Pie Dough:

Sorghum flour 1/2 cup
Wheat flour 1/2 cup
Salt 1/2 tsp
Butter 2 tbsp
Water as needed
Oil 3 tsp
Cheese spread
Black pepper corns

METHOD

In a bowl take both flours, salt and cubed butter.

Mash butter with fingers and rub with flour. It will look like bread crumbs.

Now add little water and bring it together like a stiff dough.

Roll the dough between 2 parchment sheets.

Cut thin strips. 

Wrap hot dogs with the strips. 

Oil wash the strips and refrigerate while your oven is preheating for around 10 minutes.

Bake for 25 minutes at 180 degrees centigrade.

Decorate with cheese spread and pepper corns.

Halloween Party snacks is ready.

Thanks for visiting 🌼😊