Pumpkin Whoopie Pies

Susan Pachikara (COPYRIGHT 2011)

When the trees on my street shed their leaves, I go digging for pureed pumpkin. I usually find a can or two stacked near the cannellini beans that I have ignored. But the brisk air and jack-o-laterns scowling from stoops help to refocus my attention. Pumpkin pairs perfectly with cinnamon, cloves, nutmeg, ginger and other warm spices. So I perfume the squash with the aromatics at every chance I get.

Susan Pachikara (COPYRIGHT 2011)

This year I started my pumpkin marathon with Matt Lewis's recipe for Pumpkin Whoopie Pies with Cream-Cheese Filling. It calls for oil which helps to produce pillow soft cakes. I recommend reducing the cloves to 3/4 of a tablespoon. A whole tablespoon leaves an unpleasant bite. Also, if you can, chill the pumpkin puree before adding it to the batter as it keeps the cakes from spreading when baked.

Susan Pachikara (COPYRIGHT 2011)

I browned (and cooled) the butter for the cream-cheese filling, which adds a warm, nutty flavor.

Susan Pachikara (COPYRIGHT 2011)

Be sure to beat the butter thoroughly and sift the powdered sugar to keep the filling free of lumps (and bumps). Also, blend in the powdered sugar in several batches.

Susan Pachikara (COPYRIGHT 2011)

Deepaavali Sweet - Godumai Maavu Adhirasam - Wheat Flour And Jaggery Doughnuts

GODUMAI MAAVU ADHIRASAM

Adhirasam is one of the most delicious sweets made out of jaggery and flour. Rice flour Adhirasams are slightly tricky to prepare. Much depends on the consistency and quantity of the jaggery syrup used to make the dough while the texture of the rice flour is also very important.
Here is a foolproof recipe to make delicious Adhirasams using wheat flour.
                                   
                                                

INGREDIENTS

Wheat flour - 1 1/2 cups
Store bought rice flour - 1/2 cup
Powdered jaggery - 1 1/2 cups
Curds - 2 tbsps
Cardamom powder - 1/4 tsp
Oil - for frying

METHOD

1. Sieve together wheat flour, rice flour and cardamom powder  and keep aside.
2. Dissolve jaggery in 1 cup of warm water and filter.
3. Boil the jaggery water until you get a very pleasant aroma.( Thick syrup is not necessary )
4. Switch off flame.
5. Add the jaggery water to the sieved ingredients and mix well using a wooden spatula.
6. Stop adding jaggery water when the dough becomes soft enough to be patted into Adhirasams.
7. Add curds and mix the dough using your hand.
8. Cover with a lid and allow it to stand overnight.

                                                 


9. Heat oil in a kadai
11. Pinch a ball of dough and place it on a greased banana leaf or a butter paper.

                                                  

12. Pat the ball into a 1/4 inch thick circle not forgetting to grease your fingers as well.

                                                  

13. Gently slide the patted dough into hot oil .
14. Flip the puffed up Adhirasam and cook on medium flame  till it becomes deep brown in colour.

                                                  

15. Press the puffed up Adhirasam  to make  it flat  using the back side of the perforated ladle and remove from oil.
16. Press the Adhirasam on a paper towel or on a perforated plate to remove excess oil.

                 

Cool the flat Adhirasams and then store them in a container.

                                                 

Relish the Godumai Maavu Adhirasam while you celebrate a happy Deepaavali.

Herbs and Flowers - "PARSLEY" - Event October 20th to November 15th

This is another event which I am guest hosting for this month starting from 20th Oct to Nov 15th. This event was started by PJ of "Seduce Your Tastebuds" and this month I am really happy to host this event. PJ has a beautiful space with lots of wonderful recipes.

I chose "Parsley" as this months "Herb and Flower" because it is considered as a herb which is very flavorful and colorful. There are two varieties of the parsley, one being the "Flat Leaf" and the other being the "Curly Leaf". Flat leaf parsley has bit stronger flavor than curly leaf parsley. Even the root of parsley is used in cooking which is similar to parsnip.

Flat leaf parsley is widely used in stocks, soups, and sauces, as a garnish, etc., and curly leaf parsley is used in  salads etc.,

Nutritional Information:

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•  Apigenin, a chemical found in great quantities in parsley, has been  found to have potent anti-cancer activity. It works by inhibiting the formation of new blood vessels that feed a tumor.
• It is commonly believed that when chewed, parsley can freshen breath, especially from eating garlic. However, some people regard this as a myth; it is no more effective than chewing any other substance.
• Parsley is a source of phytochemicals such as carotenoids, which are known to extend various biological effects.
• The methanolic extract of parsley is antimicrobial.
• Parsley seed extract can reduce blood pressure (hypertensive), possibly due to its diuretic effects.

Now that you know well about the use of parsley......why wait lets cook up some delicious food and send to my event!!

Now the Event Rules:

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1. Cook and blog about a Vegan or Vegetarian or Non-Vegetarian dish which features Parsley. If the fresh herb is not available it can be used in the dry form also.
2. Though this series is based on the culinary uses, you can also share the following -growing parsley or tips on freezing or storing them ,non culinary uses that have been tried and tested by you like cosmetic uses, home remedies, crafts etc. You can also write about some interesting facts on Parsley.
3. Please add this announcement link, and link to PJ’s announcement page  - http://seduceyourtastebuds.blogspot.com/p/herbs-flowers-hosting-schedule.html to your post
4. Adding the logo to your post will help spread the word.
5. Send in as many entries as you wish. Archives entries are also accepted but do make a link to the post with both the announcements.
6. Non bloggers are also welcome to participate
7. The last date for the entries is November 15th 2011.
8. Drop a mail to  – anu.healthykitchen@gmail.com

With these details

• Your name and name of your blog
• Recipe and URL
• Picture of your dish.[Please re-size your images]

Am really excited to see lot of recipe from many .....

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