Pumpkin Risotto with Cardamom and Cumin

It’s the time to enjoy warm dishes on cold nights.Aromatic spices like Cinnamon, Nutmeg,All spice, Cardamom are used widely in various dishes .I had a carton of Pumpkin puree forlornly waiting to be picked up and I thought that now would be a good time to use it.A nice warm Risotto came to mind and I wanted to give it a slightly different treatment this time.

Pumpkin Risotto with Cardamom and Cumin

 

I used a little bit of  cumin and cardamom to spice it up a bit.Cardamom is widely used in sweet and savory dishes in Indian cuisine and I thought it would blend in nicely with Pumpkin.I wasn’t disappointed at all since the Risotto was lipsmackingly delicious!The cumin and cardamom gives a lovely smoky flavor to the Risotto and the pumpkin adds a vibrant color to the dish.You first taste the spice and then the sweetness from the pumpkin along with the creamy parmesan cheese just brings in a harmonious balance all across the dish.

Pumkin Risotto with Cardamom and Cumin

The twist doesn’t end there.Instead of using parsley or sage I’ve used finely chopped mint to garnish the dish and the flavors are incredible.Try it to believe.You’ll be glad you did.

Pumkpkin Risotto with Cardamom and Cumin

Ingredients

  • Arborio Rice-1 1/4 cup
  • Pumpkin puree-1 cup
  • Onion-1 medium diced
  • Garlic-2 cloves minced
  • Cardamom pods-2
  • Ground Cumin-1 tsp
  • Chicken or vegetable stock-3 cups
  • Grated parmesan cheese-1/2 cup
  • Salt-to taste
  • Butter-3 tbsp
  • Fresh Mint-for garnish

Instructions

  1. In a wide bottomed pot heat the butter and add the onions.Saute until translucent.
  2. Add the garlic and saute for another minute.
  3. Add the arborio rice and stir for a couple of mins.
  4. Add the cumin and cardamom.Mix.
  5. Add the pumpkin puree and continue to stir.
  6. In a separate pot heat the stock or water.
  7. Add the warm liquid ladle by ladle into the rice mixture stirring continously until all the liquid is absorbed (for 20 mins) and the risotto is cooked through.Check the seasonings.
  8. Add the grated parmesan cheese and garnish with chopped mint.
  9. Enjoy.

Leek and Potato Soup

“Here comes the morning chill
the leaves falling on the ground so still
the beaming sunshine
the soft breeze
kissing me softly on my cheeks
as I sit down by my window
staring at the wonder
of nature in all its splendor
Of birds singing
Of trees swaying
to the tune of the soft Autumn wind”

-Soni

Leek and Potato Soup

Today we got a glimpse of Autumn when we woke up to cooler temperatures for the first time this season and I instantly decided that I had to make soup for dinner.It just seemed the perfect day to enjoy some warm soup to warm us up.I was also reminded that I had some gorgeous leeks that needed to be used and Leek and Potato Soup came to mind.

Leek and Potato Soup 2

I love the simplicity and the delicate balance of flavors that this soup has to offer.Leek and potatoes are a classic combination and with minimal ingredients its just the perfect food to warm and comfort you on a cold night.I’ve tried to make it healthier by omitting cream and just going with 2% milk and water combo.You could also use stock instead of water.Its ready in no time and is always popular with kid and adults.Enjoy!

Leek and Potato Soup

Ingredients

  • Leeks-2 bunches cleaned and chopped
  • Large potatoes-2 peeled and diced
  • Onion-1 small chopped
  • Butter-2 tbsp
  • 2% Milk-1 cup
  • Water-1 cup
  • Salt and pepper

Instructions

  1. In a pot heat the butter and saute the onion until translucent.
  2. Add the leeks.Saute for another minute.
  3. Add the potatoes, milk, water, salt and pepper.
  4. Once it comes to a boil, cover , reduce the heat and continue to cook for about 15-20 minutes until the potatoes are fully cooked.
  5. Check the seasonings.
  6. Carefully transfer into a blender or use a hand blender and blend until all smooth.
  7. Garnish with your favorite herb and serve hot.

 

Aloo Asparagus (Potato and Asparagus)

 

Aloo Asparagus

Asparagus is not very commonly used in Indian cooking simply for the reason that its not grown in India.However, for people living here its abundantly available throughout spring and summer.I love using Asparagus in my Indian cooking and try and experiment with it in different ways.This recipe I have for you today uses Asparagus with Potatoes.Typically this dish is made using just potatoes,but teaming it with Asparagus was a brilliant idea and was a hit even with my kids!

Aloo Asparagus

The potatoes go in first since they take a little longer to cook.Once you see them turning golden and cooked more than halfway you can add the Asparagus.This dish is called ‘Bhujia’ and is a staple in the states of UP and Bihar in India.Its a simple dish that requires minimal ingredients and tastes great with some roti/chapati/naan along with some dal (lentils) for a simple weekday supper.Enjoy!

Aloo Asparagus 2

Aloo Asparagus (Potato and Asparagus)

Ingredients

  • Potato-3 medium peeled and diced
  • Asparagus-1 bunch
  • Cumin Seeds-1 tsp
  • Crushed Garlic-1 tsp
  • Red chili or paprika-1/2 tsp
  • Turmeric-1/2 tsp
  • Salt-to taste
  • Oil-3 tbsp

Instructions

  1. Trim the tough ends of the Asparagus and chop them into 1/2 inch pieces and dice the potatoes.Wash and pat dry.
  2. In a skillet heat the oil and add the cumin seeds.
  3. Once they splutter, add the potatoes along with the turmeric and some salt.Lower the heat to medium and cover.
  4. Keep stirring every few minutes until more than halfway cooked and add the asparagus.
  5. Add the crushed garlic,red chili/paprika,salt and mix well.
  6. Cook for another 6-8 minutes.
  7. Enjoy!

 

 

Nectarine Crumble

Crumble or Crisp using seasonal fruits are a family favorite and my kids love them to bits.There’s plenty of Nectarine available these days and although I’ve made crumble using apples and berries on numerous occasions,this one was on the cards for sometime.I finally tried it last week and the kids loved it.Needless to say,it disappeared in no time.One of the easiest desserts that literally requires no effort,it’s also my favorite for a crowd.

Nectarine Crumble

This is an eggless dessert that’s also nutritious with the addition of Rolled oats and brown sugar.It requires no fancy presentation or garnish.Its full of pure flavors from the fruits inside and the rich crumbly buttery topping that makes its such a satisfying treat all year round.You can use any fruit of your choice including Apples,peaches, berries or plums.

Nectarine Crumble 2

The combination of brown sugar and cinnamon is enough to tempt any dessert lover.And we love our warm desserts here.A scoop of vanilla ice cream or whipped cream is all you need to taste the magic.Not to mention the amazing aroma that fills your house.Mmm seriously good stuff.

Nectarine Crumble 3

Nectarine Crumble

Ingredients

    Filling
  • Nectarine-4-5 cored and sliced
  • Cinnamon-1/2 tsp
  • juice of one lemon
  • Brown Sugar-1/4 cup
  • All purpose flour-2 tbsp
  • Topping
  • All purpose flour-1 cup
  • Rolled Oats-1 cup
  • Ground Cinnamon-1 tsp
  • Brown sugar-1/2 cup
  • Chilled unsalted butter-1 stick or 8 tbsp

Instructions

  1. Pre heat the oven to 350 degrees.
  2. In a baking dish mix all the filling ingredients.
  3. Mix the topping ingredients in a food processor or by hand until they resemble bread crumbs.
  4. Cover the fruit mixture with the topping and bake in the oven for about 40-45 minutes until the top is slightly golden.
  5. Serve with vanilla ice-cream or whipped cream.

 

 

 

Spaghetti with Chicken Meatballs #backtoschool #SundaySupper

Summer holidays are coming to an end and I’m already fretting over my daughter starting Middle School in September.I’ve heard parents moan about all the work the kids come home with and hope that its a smooth transition for her.While she starts Middle School, my son will start his First Grade and is very excited  about it!He’s already counting the days and cannot wait to go full-time like BIG KIDS.That also means that starting September, I need to pack lunches for both my kids and I’m constantly looking for ideas.You are too? Well then, we’ve got over 40 recipe ideas for you that I’m pretty sure will come in very handy while planning out your weekly lunches in our back-to-school Sunday Supper.

Spaghetti with Chicken Meatballs

 

When it comes to my kids’ favorites, there are certain foods that never fail like Spaghetti with meatballs.Since we don’t eat Beef, I always make meatballs using Chicken and it turns out great every single time.Plus there’s nothing like an authentic homemade sauce with carrots and celery that add so much flavor.I have to credit my sister’s mother-in-law for the recipe.She hails from Italy and cooks some of the best Italian dishes I’ve ever eaten.

Spaghetti with Chicken Meatballs 3

 

My Chicken meatballs are absolutely delicious bursting with flavors from the garlic, oregano and parmesan cheese.Instead of breadcrumbs,I soak a slice or two of bread in water, squeeze out the excess and add them into the chicken mixture.The moisture keeps the meatballs moist and juicy.You can make the meatballs and the sauce in advance.The sauce lasts for a week in the fridge.Just heat the sauce and the meatballs in the morning,add the spaghetti and you have one amazing lunch option that’s healthy and delicious!My kids love it and so will yours!

Spaghetti with Chicken Meatballs #backtoschool #SundaySupper

Ingredients

  • Spaghetti-1 lb
  • Sauce
  • 1 Large Onion-chopped
  • 3 Garlic cloves- finely chopped or crushed
  • Carrots peeled and chopped-1/2 cup
  • 2 Celery stalks-chopped
  • Can of crushed tomato-13 oz
  • Oregano-1 tsp
  • salt and pepper
  • Extra Virgin Olive Oil-3 tbsp
  • Chicken Meatballs-makes about 12-14
  • Ground Chicken-1 lb
  • 1tbsp grated onion
  • 2 Garlic Cloves-crushed or grated
  • 1 Egg
  • 2 slices bread soaked in water
  • Oregano-1 tsp
  • Parmesan cheese-1/2 cup
  • Salt
  • chopped parsley

Instructions

  1. Boil spaghetti according to the instructions.Reserve about 1/4 cup of the liquid and drain the rest.
  2. Sauce
  3. In a pot heat the olive oil and add the onions.
  4. Saute for a minute or two and add garlic.
  5. Saute for a minute and add the carrots and celery with some salt and pepper.
  6. Add the crushed tomatoes.Add the oregano,salt,pepper and mix.
  7. Bring to a boil, cover and cook on low for about 15 minutes until all incorporated.Add the reserved liquid to the sauce to thicken.
  8. Your marinara sauce is ready.
  9. Chicken Meatballs
  10. Squeeze excess water from the bread and add them into a deep mixing bowl.
  11. Add the rest of the ingredients and mix well.
  12. Form into balls and shallow fry them in a little oil until slightly golden.
  13. Add the balls into the sauceand cook for 10-15 minutes.Pour the sauce over the spaghetti.Sprinkle some fresh parmesan all over.
  14. Enjoy.

This event is hosted by Tammi from Momma’s Meals and Gwen from Simple Healthy Family and school lunches never looked this good!!

Back to School Beginnings

Back to School Lunches and Simple Suppers

Back to School Sips

Back to School Super Snacks

Back to School Sweets and Treats

Sunday Supper Movement

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