Pumpkin pie is a conventional holiday dessert that is often served during Fall , for thanksgiving in the Unites States and Canada.This custard-y pumpkin goodness, with the warmth of aromatic spices like cinnamon, cloves and nutmeg is perfect for any occasion !!!
So this is the first time I ever tried my hands on making a pumpkin pie and I had to share it with you lovely readers! I’ve been in the United States for about 2 years now, last year I missed Halloween & Thanksgiving as we had to visit India, since we wanted to celebrate our son Ethan’s first birthday with family and friends. So this year, I definitely wanted to make this holiday dessert! To make it a little lighter, I decided to make a crust-less pie, and instead of baking a traditional 9 inch pie, I baked them in silicone cupcake liners ! Oh yes! it’s been a while since I’ve made something with my muffin pan ! Aren’t these cute? These were really delicious, I loved the delicate texture too !
Recipe slightly adapted from Crustless Libby’s famous pumpkin pie
Ingredients:
Nonstick cooking spray
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon salt
1 & 1/2 teaspoon pumpkin pie spice mix
2 large eggs
1 can (15 oz.) Libby’s 100% pure pumpkin
1 can (12 fl. oz.) Evaporated milk
Whipped cream, (optional)
Preparation:
1.Preheat oven to 350 °F (180 °C).Line a muffin pans with silicone liner. Spray each liner with cooking spray.
- In a mixing bowl, beat the eggs to incorporate the yolks with the whites, add the pumpkin puree , mix well. Next add the sugar, spices and salt. Mix well. Finally, add the evaporated milk and mix well to form a smooth lump free batter.
3.Pour the pumpkin pie filling into each silicone cupcake liner almost to the top. ( You will have excess pie filling, I baked the remaining in a 4 and 1/2 inch spring form pan, base covered with aluminum foil, to avoid any spillage).
4.Bake at 350 °F (180 °C) for 30 minutes until set, the one in the pan took me about 40 minutes
5.Cool on a wire rack for about 1 hour, Serve immediately or refrigerate . Enjoy with some whipped cream topping.
Thanks for visiting! Have a lovely week ahead!
Much love,
Freda
Creamy, rich, soft, and delicious Dahi ke kabab! Enjoy this Awadhi treat as an appetizer or simply stuff it in burgers, sandwiches, wraps etc. Learn how to make dahi ke kabab in this easy step by step recipe.
Dahi (yogurt) is the main ingredient used to make this interesting and delightful Awadhi delicacy, dahi ke kabab ! Awadhi cuisine is from Lucknow, the capital of the state Uttar Pradesh in India. This cuisine is known for its varieties of kebabs and other delicacies!
Dahi ke kabab are crisp on the outside and just melt in the mouth, simply delicious! I had been meaning to try this dahi kabab ever since I heard about it.
- HOW TO MAKE DAHI KE KABAB?
- IF YOU LIKE THIS DAHI KE KABAB, THEN YOU MAY ALSO LIKE THESE TASTY KABAB RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE DAHI KE KABAB | DAHI KEBAB
- HOW TO MAKE DAHI KE KABAB | DAHI KEBAB | CURD KABAB?
- Dahi Ke Kabab | How To Make Dahi Kebab | Kabab Recipes
HOW TO MAKE DAHI KE KABAB?
You need really thick yogurt to make these kababs. Roasted gram flour (besan) is used for binding these kababs. You can use some boiled and mashed potatoes or soaked and drained bread slices as well for binding.
The kabab is seasoned with aromatic spices like cardamom, clove, and cinnamon. They are further stuffed with a savory dried fruit mixture which further elevates the taste of this dahi ke kebab.
These kababs are absolutely delicious with a subtle flavor of the aromatics.
Texture wise, it is a lot like mashed paneer, soft and creamy, the nut filling makes for an interesting contrast in textures, much like a kofta that’s used in making malai kofta.
Do try out this dahi ke kabab, I’m sure you will love it too!
- Corn and paneer kabab
- Soy spinach croquettes
- Paneer tikka
STEP BY STEP INSTRUCTIONS TO MAKE DAHI KE KABAB | DAHI KEBAB
1.Hang yogurt/ Greek yogurt in a cheese/muslin cloth and let the whey drain out (about 4-5 hours). Keep the assembly in the refrigerator to avoid the yogurt from turning sour. I used about 500 grams of Greek yogurt, which gave me a yield of 400 grams after draining out all the liquid.
2.In a mixing bowl, add hung curd, roasted gram flour, all the spices mentioned and mix well. Use more gram flour if required to bring the dough together. If the yogurt is too tangy, add a pinch of sugar to balance it out. Taste for seasoning and adjust accordingly.
3.In a separate bowl, add chopped cashew nuts, ginger, green chilli, cilantro, chopped onions and mix well, add a tablespoon of the above-prepared dough, mix. Keep aside.
4.Divide the dough into equal portions (approx 6. Take one portion and make a cavity. Stuff each the cavity with the prepared mixture. Grease your palms with very little oil/water if you find difficulty in shaping the kebabs. Dust each piece with refined flour. Heat oil in a nonstick pan on medium heat, shallow fry prepared kebabs, till golden brown. Serve hot with cilantro chutney/tomato ketchup.
NOTE
- For a crispier kabab, skip coating the prepared kababs with flour, coat with breadcrumbs instead and shallow fry.
HOW TO MAKE DAHI KE KABAB | DAHI KEBAB | CURD KABAB?
Dahi Ke Kabab | How To Make Dahi Kebab | Kabab Recipes
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml.
- 500 grams Greek yogurt, or 400 grams hung curd
- 2 tbsp roasted gram flour, or as required
- 1/2 tsp red chilli powder, optional
- 1/2 tsp cardamom powder
- 1/4 tsp cinnamon powder
- 1/4 tsp clove powder
- Salt, to taste
For stuffing mix
- 1/3 cup cashew nuts, chopped (or nuts of choice)
- 2-3 tbsp raisins
- 1/2 tsp ginger powder/grated ginger
- 2 tbsp finely chopped cilantro/coriander leaves
- 2 tbsp finely chopped onions
- 1 tsp green chilli, finely chopped
Instructions
- Hang yogurt/Greek yogurt in a cheese/muslin cloth and let the whey drain out (about 4-5 hours). Keep the assembly in the refrigerator to avoid the yogurt from turning sour. I used about 500 grams of Greek yogurt, which gave me a yield of 400 grams after draining out all the liquid.
- In a mixing bowl, add hung curd, roasted gram flour, all the spices mentioned and mix well. Use more gram flour if required to bring the dough together. If the yogurt is too tangy, add a pinch of sugar to balance it out. Taste for seasoning and adjust accordingly.
- In a separate bowl, add chopped cashew nuts, ginger, green chilli, cilantro, chopped onions and mix well, add a tablespoon of the above-prepared dough, mix. Keep aside.
- Divide the dough into equal portions (approx 6). Take one portion and make a cavity. Stuff each the cavity with the prepared mixture. Grease your palms with very little oil/water if you find difficulty in shaping the kebabs. Dust each piece with refined flour. Heat oil in a nonstick pan on medium heat, shallow fry prepared kebabs, till golden brown. Serve hot with cilantro chutney/tomato ketchup.
Notes
- For a crispier kabab, skip coating the prepared kababs with flour, coat with breadcrumbs instead and shallow fry.
- Recipe adapted from foodfood.com
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Regards,
Freda
