Lunch (Brunch) Recipe 15 - Whole Wheat Buns, Pumpkin soup, Cucumber Raita and Broccoli -Channa Tikki 

It is been a long time since I posted a Lunch menu, so thought of posting one, however this is not a Lunch menu, but a Brunch menu.

Click on the links below for the recipes:

• Pumpkin Soup
• Broccoli - Channa Tikki 
• Whole Wheat Buns
• Cucumber Raita (I have used both Cucumber and Onion in this recipe)

Pumpkin Bread - With Wheat 

After my success with the Pumpkin Soup, I wanted to bake something using Pumpkin but somehow I slipped out of my memory. So this time as soon as I purchased Pumpkin, I headed home and started making this aromatic Bread.

Do try this and I promise you wont be disappointed at all.

Ingredients
Whole Wheat Flour - 1 Cup
Pumpkin Puree - 1 Cup (Refer to Pumpkin Soup)
Maida - 1 Tablepoon
Raisins - 1 Tablespoon
Almonds - 6-8 (Roughly Chopped)
Sugar- 1/2 Cup (I used Brown, bu regular sugar is fine too)
Yoghurt - 2 Tablespoon (Subsitute with Soy Milk for Vegan)
Grated Coconut - 2 Tablespoon (Optional, But believe me this takes the bread to the next level)
Oil - 1 Tablespoon
Baking powder - 1 Teaspoon
Cinnamon Powder - 1/2 Teaspoon
Salt - A pinch

Method

• In a mixing Bowl add Pumpkin Puree, Curd,Oil, sugar,coconut,cinnamon powder,salt and mix well.
• Sift Wheat flour, Baking Soda and Maida together.
• Mix the Sifted Flour to the prepared liquid mixture and lightly mix them.
• To this add the Raisins and Almonds.
• Pour this prepared batter into greased Baking Pan.
• Bake this at 190C in a pre heated oven for 30-40 minutes or till it is cooked.
• Cool it completely and then slice. 

Pumpkin Soup

I have actually seen a lot of baking recipes which has Pumpkin Puree,however I have always stayed away from them as I was not sure if I would like it.

One evening, during a chit chat with my mom, we were discussing about cooking shows of TV and she shared this recipe with me that was said in some TV show. When I questioned her about How she thiks it will taste, she said I am sure it will taste Great.I also referred here.

So I got a little confidence from her words so tried my hands on this pumpkin soup and my verdict It was AWWWWWWWEEEEEEEEEsome...

Recipes with Pumpkin Puree, here I come.

Ingredients
Yellow Pumpkin - 300 Grams (I washed the Pumpkin, removed the seeds and used it  with skin)
Yellow Moong Dal - 1/4 Cup (Washed and Soaked in a cup of water)
Green Bell Pepper - 1/4 Cup (Optional)
Potato - 1 (Cubed Optional)
Oil - 1 Tablespoon (I used Olive Oil)
Salt and Pepper
Asafoetida - A pinch
Almonds - 3 (Sliced - Optional)

Method


In a pressure cooker, Add a Tablespoon and Asafoetida. Immediately add the veggies and saute for 5-8 minutes. Then add the soaked Yellow moong dal with the water and saute for minute.

Add enough water and cook it for 3 whistles on low flame.

Allow to the steam to go naturally.

Once it is cooled, blend the Vegetable and Dal in a blender.

Pour the Puree back to the pressure cooker and add Salt and Pepper to match your taste. You can also add water as per the consistency you want.