NEW RECIPE THREAD 3 - Page 22

Originally posted by: jenim

After all that's going on with the Sweet Potato pudding over here, I'm so tempted to try it for Thanksgiving or may be even sooner.

We get both Sweet Potato and Batata (that's how they call Chakkarai valli Kizhangu here). Which one's better Jazz?

Does it make a signifiant difference if the flour is self raising? Or will regular all purpose flour do?

Originally posted by: jenim

Jazziee..

Thanks for looking it up..It's gonna be really useful.

That's why we love you.. for all the research you do.. 😆

Your pumpkin soup recipe sounds so good.. and I'm sure will taste good too..

Nice hot soup in the winter..yum..

I still have 4 tiny pumpkins left from Halloween.. not really sure how much flesh I can garner from it..

Would your recipe require about 10 cups of pumpkin, you think?

Jen, these stuffed sweet potatoes are sweet and buttery. A friend of mine makes it every thanksgiving in the UK

Ingredients 4 large, dark red sweet potatoes

1' T butter or vegetable oil

' c onion, minced

4 T crystallized ginger, minced

2 Tbsp golden raisins

2 Tbsp prunes, chopped

Salt to taste

Black pepper

Directions

Preheat oven to 450.

Clean sweet potatoes, dry, and place on baking sheet. Bake 45 minutes to an hour, until soft. Remove from oven and let cool for 10 minutes.

Meanwhile, melt butter over medium heat, add onions, and saut' until clear

Cut each sweet potato in half lengthwise, and then scoop out most of the flesh, leaving at least ' inch along the entire skin.

Combine sweet potato flesh with onion, ginger, raisins, prunes, salt, and pepper. Spoon into sweet potato skins* and bake until very hot, about 5 minutes. Serve immediately.

here is a sweet-and-sour side dish that will brighten your table at Thanksgiving or any time of the year.

Ingredients

quarter cup vegetable oil

4 cups onions, thinly sliced

8 cups red cabbage, thinly sliced

2/3 cups apple juice or apple cider

2 cups cranberries, fresh or frozen/thawed, rinsed

2 Tbsp cider vinegar

2 Tbsp sugar (to remove the tartness of the vinegar)

Salt to taste (go easy cos vinegar has a high salt content)

Directions

Heat the oil over medium heat, add onions, and cook until translucent,

Add cabbage and salt and continue cooking, stirring frequently, until cabbage is tender.

Add apple juice and cranberries and continue cooking, stirring constantly, until the cranberries start to pop

Remove from heat, add vinegar and sugar, and serve hot.

Originally posted by: jenim

Sup -

Hope your kids ended up with a good trick or treating collection.

Oh mi gosh.. we have plenty of candy now - a lot of the sour ones (just what she likes!!) and the peanutty stuff.. plus the ones that I bought from the store. I'm so scared of my li'l one hobbling it all up in the next few weeks. Hope we won't need to make an emergency trip to the dentist 😆. She was Snow White this time. What were yours?

Take your time in posting the pics with the recipes..

Originally posted by: jasunap

chech you are a dazzler now....congrats!!!!

Today started out as a bright day, but slowly the clouds gathered and by 3 p.m, the skies were looking ominous and gloomy. I was feeling cold inside the house, so I decided to make some pumpkin soup to warm myself. Since I am more mobile now, I went to the store, bought garlic bread to go with the soup, and now, even as I am typing this, there is warm pumpkin soup being made. Jas, it smells delicious and I can hardly wait to try it. I will let you know what hubby says after he tastes it, but I am sure it is going to be delicious, judging from the smell.

Do you have any recipes for soup with white pumpkin (pooshanikai) also? I am planning to adapt this recipe but it won't have the golden color. I have five pumpkins sitting in my garage that I bought for $18 each from an American friend who grew them and had no idea what to do with them. Last year, when we were moving, I gave him all my seeds, so this year, he had 10 pumpkins, and I bought them all. I have been making mulagootals, avials, olans, and sambar, now I need to make koftas, but the thought of standing and frying koftas is a little daunting at present. Maybe next week.