Soni's Food

Indian Inspiration!

Pumpkin Bread Pudding

14 | 10 | 2013
By Soni Sinha

I’m trying to immerse myself in my kitchen and as I try and regain my strength, I’m sharing with you this old post, my Pumpkin Bread Pudding that was written when Papa was still alive, days were brighter and the weather was gorgeous.

Pumpkin Bread Pudding 1

The pretty hues of orange,yellow and red is breathtaking and it brings about a new energy in me.I get all excited to start making those lovely dishes that scream autumn.Dishes that use warm spices using the produce in season like Apples,Pumpkins and Sweet Potatoes!Oh the redolence of cinnamon,the orange colored treats,soups, stews and desserts!And that’s what I’ve got for you today, a decadent rich moist Pumpkin Bread Pudding warm from the oven,with the thick custard with warm spices and pumpkin puree,combined with Cinnamon Raisin Bread ready to be devoured.Its everything I associate Autumn with, the orange color,the spices, the pumpkin, the aroma and it’s absolutely delicious!

Pumpkin Bread Pudding 2

Pumpkin Bread Pudding

Print Recipe Pin Recipe

Ingredients
  

  • Cinnamon Raisin Bread-1 loaf cut into cubes
  • Pumpkin Puree -1 15oz can
  • Eggs-3
  • Whole Milk-3 cups
  • Packed Brown Sugar-1 cup
  • Pumpkin Pie Spice-2 tsp
  • Vanilla Extract-1 tsp

Instructions
 

  • Preheat the oven to 300 degrees.
  • Grease the bottom and sides of an oven proof dish.
  • Mix all the ingredients in a large bowl until well blended.
  • Add the bread cubes and let the mixture sit for 10 minutes.
  • Pour into the dish and bake for about an hour and 15 mins or until a knife inserted in center comes out clean.

Pumpkin Bread Pudding 3

 

 

 

 

 

Pumpkin Donut Puffs #SundaySupper

13 | 01 | 2013
By Soni Sinha

In May 2012,I received an invitation to join a group called SundaySupper.At that time I’d just heard about them, but didn’t know much.I accepted the invitation.Little did I know that in less than a year’s time it would become a huge movement to bring back Supper Around the Family Tables in homes across America!An initiative started by the lovely Isabel of FamilyFoodie our group now consists of a vast number of bloggers who inspire each other and so many people out there to serve homemade meals and bring families together at mealtimes!As #SundaySupper celebrates its First Anniversary I feel very fortunate to be a part of this amazing community that has inspired,educated, supported and nurtured the blogger in me.Its a community filled with some of the most amazing people I’ve come to know and become friends with!

pumpkin donut puffs

As part of this celebration we’re cooking dishes inspired by our #SundaySupper members in the past year!I’m very excited to choose a recipe of one of my most admired friends from this group Nicole @Daily Dish Recipes and I’m making her Pumpkin Donut Puffs!The moment I saw this recipe at our #SundaySupper Event  I knew I had to try these!Our family loves Pumpkin desserts and this was no exception!

pumpkin donut puffs3

These puffs are soft,fluffy, and oh so delicious!The only change I made to Nicole’s recipe was adding Cinnamon and lowering the amount of Pumpkin Spice, since my kids find it a bit overpowering. Everything else is the same.It came out delicious and we’re enjoying these little puffs as a cute little snack 🙂 Thankyou Nicole for a wonderful recipe!

Pumpkin Donut Puffs #SundaySupper

Soft puffs using Pumpkin for your dessert or snack!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 Puffs

Ingredients
  

  • All Purpose Flour- 1 3/4 cups
  • Baking Powder- 2 tsp
  • Salt-1/2 tsp
  • Pumpkin Pie Spice-1 tsp
  • Cinnamon-1 tsp
  • Vegetable Oil-1/3 cup
  • Brown Sugar- 1/2 cup
  • Egg-1
  • Vanilla Extract- 1 tsp
  • Pumpkin Puree-3/4 cup
  • Milk-1/2 cup

For Cinnamon Sugar Coating

  • Melted Unsalted Butter-1 stick
  • Sugar- 2/3 cup
  • Cinnamon-2 tbsp

Instructions
 

  • Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.
  • Combine the first five dry ingredients in a bowl and whisk.
  • In a separate bowl, mix the oil, brown sugar,egg,vanilla, and pumpkinMix well.
  • Pour the liquid into the dry ingredients and blend until combined. Don’t over mix.
  • Fill a mini muffin tin up with batter almost to the top of each cup. Bake for about 10-11 minutes or until a toothpick comes out clean
  • For the Cinnamon Coating
  • Melt a stick of butter in a small bowl.
  • In another small bowl, mix the sugar and the Cinnamon.
  • While the donuts are still warm, dip them first in the melted butter and then roll them in the Cinnamon Sugar mixture.
  • Place on waxed paper or cooling racks to finish cooling.
  • Enjoy!
Join us in our celebration! Visit these blogs and see how each one is celebrating Sunday Supper’s birthday:

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

 Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

What a fun event filled with such good food! I only wish I could actually taste each one. Oh wait! I can. I have the recipes. Time to get cooking…

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Slow Cooker Pumpkin Rice Pudding/Kheer

18 | 11 | 2012
By Soni Sinha

There’s something magical about warm comforting desserts that makes them so special especially in these cooler days and nights.The way they stick to the back of your spoon, the thick, creamy , velvety texture that’s just so inviting.That’s the kind of dessert I crave for during this season.My Slow Cooker dessert embraces the flavor of the season ‘Pumpkins’ into a creamy pudding that’s easy, delicious and aromatic!It just gets you in the spirit of the Holidays and its a perfect dessert to feed a crowd.

Just put everything into your slow cooker and let the magic begin!It all comes together beautifully and at the end you have one creamy, Pumpkin Rice Pudding.I’ve used Basmati rice here, but you could use Arborio or any other rice you prefer.Adding Pumpkin was a great idea since its gives a lovely flavor and a beautiful color to the pudding.Its a different variation of the Indian Rice Pudding/Kheer and the use of Cardamom is what distinguishes this from other Pumpkin desserts out there.Cardamom is very common in Indian desserts and imparts a unique fragrance with its spicy-sweet taste!I’ve used crushed Green Cardamom pods and add it at the end of the cooking process.

You can also add some nuts or raisins to the the mixture.I’ve kept it simple here.Also keep in mind that the longer you cook it, the thicker it gets and if you find it too thick you can add some whole milk and mix at the end.Top it with some whipped cream/topping for that pretty look!

Slow Cooker Pumpkin Rice Pudding/Kheer

A delicious Indian Inspired Slow Cooker Pumpkin Rice Pudding with Cardamom!
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes

Ingredients
  

  • Basmati Rice or any other-1 cup uncooked
  • Whole Milk-3 1/2 cup
  • Canned Pumpkin Puree-1 1/2 cup
  • Sugar-3/4 cup sugar
  • Butter/Ghee-1 tbsp
  • Crushed Green Cardamom Pods-1 tbsp

Instructions
 

  • Spread the butter/ghee all over the bottom of your slow cooker.
  • Add all the ingredients except cardamom.
  • Mix well and cook on high for about 15 minutes and then on low heat for about 4-5 hours.
  • Add the cardamom at the end.Mix well and serve warm!

 

 

 

Monster Pumpkin Pancakes

29 | 10 | 2012
By Soni Sinha

Today is all about monsters.Monsters that are not scary but kind of funny :)My four year old is not a big fan of scary things, unlike my nine year old who LOVES anything and everything SCARY!!This Monster is super easy to make and you can ask your kids to come up their own versions.My son made this one by using decorative candy strings for the mouth and hair.Its an easy Halloween recipe idea for little kids without being too scary :)My kids were super excited to eat these for breakfast this morning 🙂

 

Monster Pumpkin Pancakes

Print Recipe

Ingredients
  

  • All Purpose Flour-1 1/4 Cups
  • Sugar-2 Tablespoon

 

 

 

Pumpkin Masala-Spiced Pumpkin

22 | 10 | 2012
By Soni Sinha

With the abundance of Pumpkins this season, its always a challenge to come up with new and exciting recipes that are easy to make, yet different and of course taste delicious.My recipe today is the result of exactly that, an experiment that was successful and received a thumbs up from the taste testers aka hubby and kids 🙂 We recently went Pumpkin picking and got ourselves some gorgeous looking pumpkins in two different sizes one large and one small.The smaller pumpkin is what I’ve used here today.It was unripe and I would recommend using unripe Pumpkins for this preparation, since they are not overly sweet.

On a recent twitter chat when some friends asked about some good pumpkin recipes to try, I recommended Pumpkin Curry!My friends immediately wanted recipes and that gave me the idea to come up with an Indian inspired Pumpkin recipe on my blog.So here is a savory Pumpkin recipe that will totally blow you away with all the different layers of delicious flavors.Its savory, spicy, tangy all in one and its totally different from the sweet creations thats normally associated with Pumpkins.

 

Indian Spiced Masala Pumpkin

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
  

  • Small Unripe Pumpkin- 2 cups Cubed
  • Onions-1 cup chopped
  • Crushed Ginger-1 tsp
  • Crushed Garlic-1 tsp
  • Jalapenos/Green Chili-1 chopped
  • Large Tomatoes-2 pureed
  • Ground Coriander-2 tsp
  • Ground Cumin-2 tsp
  • Garam Masala-1 tsp
  • Turmeric-1/2 tsp
  • Red Chili Powder Cayenne-1 tsp
  • Water-2 cups
  • Salt- to taste
  • Oil-3 tbsp

Instructions
 

  • In a skillet, heat oil and add the onions.
  • Saute until slightly golden and add the ginger and garlic.
  • Add the spices and saute on low heat for about 2 minutes stirring constantly.Add the jalapeno/green chili
  • Add the tomato puree and continue to cook on medium heat, until the oil begins to separate from the sides (about 8 minutes)
  • Add the pumpkin pieces.Stir and mix well.Add salt and water.Mix well, cover and cook on medium until fully cooked (about 10-15 minutes)
  • Serve hot!