So many of you were asking me about the meal plan I follow for my paleo diet. So I tried putting together some dishes so that it would be helpful for those who are new to paleo. These dishes are totally vegetable based and doesn’t even include eggs.
Posts tagged PUMPKIN
This soup is so flavourful as the pumpkin pieces are roasted in oven before making the soup. It will make a super filling appetizer to any meal. Or just have it for your evening 3 PM hunger pang, or serve it up for dinner. I make it once in a while when I feel very hungry. This is part of the paleo meal plan #1 I have posted. I also served Oven Roasted Veggies and Cream cheese platter along with this.
Here is the second bread for this week’s cooking carnival. I wanted to have the bread theme for the second week, but as I had to post a bread recipe today for the Bread Baker’s challenge, I shifted the theme for this week and preponed the chat series a week earlier. I have three sandwich loaves and three roll recipes. And some are 100% maida and some are made with 100% whole wheat flour. The gyan of using whole wheat flour for my breads came to me late. I love to use all purpose flour in breads as the resulting texture is awesome. Though I have tried whole wheat breads I haven’t made it a habit of making every bread whole wheat. But this month, I changed it. I baked so many whole wheat breads. In some recipes I loved the earthly taste of the wheat flour and in some, I didn’t like it at all. Especially I feel that wheat flour doesn’t work in sweet breads. Even now, I love flour based breads than the whole wheat ones. But for health reasons, I will try to avoid using all purpose flour. Sruti doesn’t like whole wheat flour and so only me and hubby relished the breads.
Mix dry ingredients.
Mix wet ingredients.
Pour the wet ingredients mixture into the dry ingredients.
Add walnuts and mix.
Pour into a greased and dusted loaf tin.
Cool on wire rack.
Slice it up and serve.
Here are some of the cakes and cookies I tried without butter:
1. Eggless Mango Chocolate Marble Cake
2. Eggless Lemon Cupcakes
3. Eggless Rose Cookies
4. Eggless Dates and Pumpkin Seeds Cake
5. Eggless Chocolate Cake
6. Eggless Choco Beet Cake
Cinnamon-a small piece
Curry Leaves dried-6-7
Red Chilly -4-5
1. Dry roast all the ingredients until aromatic.
2. Transfer to a plate and allow it to cool.
3. Grind in a mixer grinder to a fine powder.
4. Spread on a plate and allow it to cool.
5. Store in a jar and use when needed.
9. During the serving time, add cucumber, curd and coriander leaves and serve immediately. Gayathri Kumar I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes. http://www.gayathriscookspot.com
For this month’s Baking Partner’s Challenge, Swathi selected cupcakes using pumpkin. She gave us three recipes contributed by the members of the group. We can choose to do any recipe and I chose pumpkin and chocolate chip cup cakes suggested by Reshmi of Easy Cook. The recipe is from Joy Of Baking and as usual I changed it into an eggless recipe by substituting the egg with curd. I prepared them when my two SILs visited me along with their children. So the cupcakes vanished with in a day. They were spicy and delicious. As I didn’t have chocolate chips, I went for chopped chocolate. We enjoyed it so much.
Mor Kulambu is one of my favourite kulambu variety. But as hubby is not so keen in eating it, I usually don’t prepare it at home. Last month when my hubby’s sister visited us, I asked her whether she likes mor kulambu. She readily agreed and I prepared it for her and it also satisfied my craving for mor kulambu. Hubby also tasted it and said that it tasted good. But still he is not completely changed. So I need some other guest to repeat this delicious kulambu. Mor kulambu is prepared with fresh home made butter milk and it tastes great. You can use vegetables like white pumpkin, cucumber or savoury snacks like pakoda or paruppu urundai. Each ingredient gives a unique flavour to the kulambu. Today’s recipe has white pumpkin in it. I also prepared raw banana roast to go with it. We had a filling lunch with appalam and hot steaming rice.
I usually use butter or jam as the spread for my toasts. When I selected the theme Spreads for the Blogging Marathon Week 2, I went through so many recipes in the blogosphere. Only then I got an idea of how inventive we can become in preparing a spread. For the first day I made a savoury pumpkin spread to go with my toast. I toasted the bread slices in oven to golden brown after slathering it with unsalted butter. Then I enjoyed it with the wonderful spread with a cup of coffee. It was absolutely delicious. I am also linking this to Magic Mingle #9 as the core ingredients are the magic ingredients Kalyani selected.