Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Tuesday, October 6, 2015

••••PUMPKIN YELLOW LENTIL CURRY••••

(Source: cookingwithkushi.com & photos also)

••••PUMPKIN YELLOW LENTIL CURRY••••

Preparation time : 40 minutes
Serves : 4

Ingredients for Pumpkin Yellow Lentil Curry

Pumpkin – 3 cups
Split Yellow lentil / Toor dal – 3/4 cup
Onion chopped into cubes – 1
Potato chopped into cubes – 1
Ginger grated – 1/2 inch
Asafoetida / Hing – 1/4 to 1/2 tsp
Sambar powder – 3 tbsp
Salt to taste

Steps to prepare Pumpkin Yellow Lentil Curry

Step I

Wash and pressure cook the toor dal for 2 to 3 whistles. Water should be at least 1/2 inch above the toor dal. Let the first whistle be on high flame and the remaining two in medium flame.
You can also cook the yellow lentil in pan adding water. This will take longer time.
Now just whisk the lentil / dal and keep it aside.

Step II

In a pan add the whisked dal, pumpkins, potato, onion, ginger, salt and water for the desired curry consistency and bring it to nice boil till the pumpkin are cooked. This might take 12 to 15 minutes.

Step III

In bowl add sambar powder and water and mix well so that there are no lumps. Add this along with asafoetida / hing to the curry and bring it to a nice boil.
Pumpkin Yellow Lentil Curry is now ready. Serve hot and enjoy.

Tip:

If you want the curry to be spicy, add green chilies or additional tablespoon of sambar powder.
I have used store bought sambar powder.

••••TRICK-OR-TREAT PUMPKIN PIE DIP••••

(Source: thefrugalfoodie.com & photos also)

••••TRICK-OR-TREAT PUMPKIN PIE DIP•••

By Frugal Foodie Mama

Prep Time: 10 minutes

Cook Time: None

Ingredients (serves 8-10)

8 oz Kroger Fat Free Cream Cheese, room temperature
1/3 cup powdered sugar
1/3 cup pumpkin puree
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
1 cup Kroger Lite Whipped Topping, thawed
1 cup Mini Snickers and Twix candy bars, chopped
1/3 cup of Milk Chocolate M&M's
Graham crackers, pretzels, apple slices, etc for dipping

Instructions

In a large mixing bowl, cream together the cream cheese and powdered sugar. Add in the pumpkin puree, pumpkin pie spice, and vanilla, and mix until well blended. Fold in the whipped topping. Then fold in the chopped Snickers & Twix and the M&M's.

Spoon into a serving bowl and garnish with a few chopped candy bar pieces and M&M's, if desired. Serve with apple slices, graham crackers, pretzels, etc for dipping.

Cover tightly and refrigerate any leftover dip for up to 3 days.

Enjoy!

••••FOOD TIP••••

(photos-Google+ & pumpkinphilly.com)

••••CHOCOLATE DOUBLE PUMPKIN CHIP COOKIES••••

(Source: thespiffycookie.com & photos also)

CHOCOLATE DOUBLE PUMPKIN CHIP COOKIES

Makes approximately 3 dozen

Ingredients:

1-1/2 sticks (12 Tbsp) unsalted butter

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 tsp pumpkin pie spice

1 tsp baking soda

1/2 tsp salt

1 cup packed brown sugar

1/2 cup Imperial Sugar granulated sugar

1 Tbsp vanilla extract

1 egg yolk

1/2 cup pure pumpkin puree

2 cups pumpkin flavored morsels

1 cup toasted pepitas (shelled pumpkin seeds)

Coarse sea salt, optional

Directions:

Place butter in a medium saucepan over medium heat, stirring frequently, until melted and foamy. Continue to cook until brown specks begin to appear and it has a nutty aroma. Remove from heat and transfer to a glass bowl to cool.
In a medium bowl, sift together the flour, cocoa, pumpkin pie spice, baking soda, and salt; set aside.
Add both sugars to the cooled butter and beat until well blended. Beat in the vanilla, and egg yolk until light and creamy. Stir in pumpkin until smooth. Mix in the sifted ingredients in three batches until just blended. Stir in the chocolate and pepitas by hand using a wooden spoon or silicone spatula.
Using a medium cookie scoop, roll 2 tablespoons of dough into balls and place on a plate or tray. Sprinkle with sea salt, if using. Cover tightly and chill for at least 2 hours, overnight for best results (refrigerate for up to one week).
Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside.
Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
Bake for 9 minutes or until edges are set (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.