PUMPKIN - CRANBERRY BREAD (the best)

If the rating system for this recipe was 1 to 5 stars; I would rate this a 10. It is absolutely delicious and will be perfect for your holiday table!! It is very easy to make (doesn't even take an electric mixer) and yet it is unique enough for gift giving. I hope you try it, it is SO GOOD... extremely moist, total comfort food!!! Preheat your oven to 350, and grease and flour two 9" x 5" loaf pans. Set out two large bowls. In the first one mix:

3 cups all purpose flour
3¼ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon ground ginger
¼ teaspoon ground cloves
2 teaspoons baking soda
1½ teaspoon salt

In the 2nd bowl, mix:
3 cups granulated sugar
(1) 15 ounce can pure pumpkin (see note)4 eggs
1 cup vegetable oil
½ cup orange juice (see note)
2 cups fresh or frozen cranberries (see note)
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Whisk the first bowl (with the flour in it)until the dry ingredients are well mixed. Whisk the 2nd bowl (with the pumpkin in it) until WELL mixed and oil is completely incorporated. Pour the wet into the dry and mix with spoon just until moistened. Stir in cranberries gently.
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Pour batter into prepared loaf pans. Bake 60 to 65 minutes (my oven took 70 minutes). Cool (in the pans) for about 10 minutes, then turn them out. Wrap the hot bread IMMEDIATELY in plastic wrap, covering tightly. Let the breads cool completely in the wrap.


NOTE: Make sure you use a 15 ounce can of plain packed pumpkin and NOT pumpkin pie filling (big difference).

NOTE: Recipe calls for ½ cup of orange juice, which I didn't have, so I used pineapple juice instead.

NOTE: Wash and sort your cranberries. Try to use the darkest berries. Make sure they are thawed out before mixing into batter.

NOTE: It is OK to put the plastic wrap on the hot bread as soon as it comes out of the pan. This forces the moisture back into the bread as it cools.

NOTE: My oven took 70 minutes to cook these loaves. Use the toothpick test to determine doneness.

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Paneer Achari Kati Roll

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Kati roll is a street-food originating from Kolkata, India. Originally kati means stick in bengali and kababs very prepared on the stick and then the kababs were used as a stuffing within the paratha and the generic name of Kati Kabab or Kati Roll got stuck with it. The street vendors have a lot of variations with diffent fillings and sauces.

For my version of kati roll I used paneer, bell pepper, onion blended with minimum spices and flavored with pickle for the stuffing. This is a very simple version which can be prepared very quick and easily. For the masala I used crushed coriander and cumin which gives it a unique flavor and the magic ingredient is the pickle (achar) found in every indian home.

Ingredients

• 6 roti ( I used some rotis which are in fridge)
• 1 cup diced paneer (cottage cheese)
• 3/4 cup diced bell pepper
• 3/4 cup sliced onion
• 3/4 cup tomato
• 1 tsp kasuri methi
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2 tsp pickle paste (I used mango pickle/achar)
• 1 tbsp oil
• salt to taste
• sliced onion for serving

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Cooking Procedure

Make a coarse powder of coriander and cumin seeds.

Heat oil in a pan add the onions and saute for 1 min, then add bell pepper and stir.Add the salt and fry a little more and bell pepper should be slightly cruchy. Add tomato and saute for 1 min, now add the crushed coriander and cumin seed powder and fry. Then add paneer cubes and kasuri methi, blend the paneer nicely with the spices.Stir for 1 min, then add the pickle paste and mix nicely and fry for 30 seconds and remove.

Making the kati roll

Warm the roti on a tawa/skillet.Take 2 tbsp of stuffing and place it in the roti lengthwise in the center, sprinkle some onion slices and roll it . Wrap the bottom with a silver wrap and fold the end and serve hot and enjoy.

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Tags: Kari Roll, Wrap, Paneer, Cottage Cheese

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Multilayered Quesadilla With Corn Salsa

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A quesadilla ( tortillas with a cheese-based filling ) is basically a mexican-style stuffed paratha.It is very yummy. It is served with guacamole, corn salsa and sour cream. I made multilayered quesadilla with one layer of beans and another with veggies.

I got the inspiration from Sushma Mallya blog, when I saw this recipe in her blog I immediately bookmarked it. And yesterday I got a chance to make it for dinner.Its tasty,healthy and filling too. It is a perfect one pot meal. Thank you Sushma...

I also made the tortillas, a little healthy version by adding wheat flour and prepared corn salsa to have it as a side for this quesadilla.

The total procedure to make multilayered quesadilla requires

• Making the tortilla
• Preparing the stuffing
• Making the quesadilla

Preparing the tortilla

Ingredients

• 1 cup all purpose flour
• 1 cup wheat flour
• 2 tbsp cold butter
• a pinch of salt

Cooking Procedure

Mix both the flour with salt,then add the butter and crumble with ur hands and mix nicely my by adding little by little water and make a soft dough.Let it rest for ten minutes.

After ten min knead the dough into a smooth ball and then divide the dough into six parts.Make them into small balls, with a rolling pin roll it into a nice thin circle of 8 - 10 inch diameter and as thin as possible.

Heat the skillet/tawa and it should be hot. Put one tortilla and after 2 min flip it let it cook for 1 min. Both the sides should cook nicely. Repeat the procedure for the rest of tortillas.

Seal it in a large ziplock once they cool for later use.

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For Stuffing

Ingredients

• 1 cup sliced onions
• 1 cup sliced bell pepper
• 1/2 cup sliced mushroom
• 1 cup boiled soft black beans
• 1 tbsp chopped jalapeño
• 1 tbsp olive oil
• 1/2 cup cheese (for sprinkling)
• salt and pepper to taste

Preparing the stuffing

Heat a pan with 1/2 tbsp oil, lightly mash helf of the black beans, then add all the black beans to the pan and stir fry for 1 to 2 min, Add salt and pepper to taste, keep it aside.

Now again 1/2 tbsp oil again in the same pan, add onions and stir fry for 1 min, then add bell pepper and stir for 30 seconds and them add mushrooms and let if cook with salt and pepper for two minutes.Then check if any excess moisture ans stir till it all evaporates then shift to a plate then mix the jalapeños and keep it aside.

Preparing the quesadilla

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Warn three 3 tortillas, then take one tortilla on a tawa, spread the veggies, sprinkle cheese on top of it. Press it nicely and then flip.

Now spread the beans the sprinkle some cheese and put the last tortilla on top of it and press it firmly and flip it carefully and let it cook for 1 min to melt the cheese.

Your quesadilla is ready, slice and serve hot with your choice of salsa, guacamole and sour cream.

Corn Salsa

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Ingredients

• 2 cups corn
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 2 tbsp cilantro
• 2 tbsp lime juice
• 1 tsp chopped alepenos
• 1/4 tsp cumin powder
• salt to taste

Preparing the corn salsa

If you are using frozen corn thaw it in microwave for 2 min and for 1 min if it is fresh corn.

Mix all the above ingredients nicely in a bowl, cover it refridgerate for 2 to 3 hrs Your salsa is ready to enjoy with quesadilla.

I am sending this quesadilla to Nupur's BB#8-One Dish Meals

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Tag: Quesadilla, Tortilla, Mexican Food, Salsa, Tasty Veggie Quesadilla

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