Eggless Pumpkin Brownie

Everyone must have tried the normal version of Brownie. Few of you must have tried this Pumpkin brownie too. There are many twist in the ingredients or in the method to make a perfect brownie. But..If you want to make egg less brownie, I only prefer to use Condense milk or yogurt. There are lots of Pumpkin coming in the market, the season of pumpkin is here, I thought to make Brownie, as prisha was asking me to make brownies since few days...So brownie with pumpkin puree, and my work is finish with the theme ;)

Initially I was so confused and in dilemma that what to make in our 116th #Foodiemonday #bloghop event. I asked Mayuri dee to suggest something for this event, she gave me lot of options, and I asked her what twist can I give in brownie, and again she gave me lots of options, Thank you for that dee :) Then I picked pumpkin for this, as I already have them in my veggies and thought to use them in my recipe. So made the puree of these pumpkins and made this delicious brownie. This is an egg less brownie, and trust me you will love this recipe to make perfect chewy brownie.

One tip I would like to share is, Brownies get better with age, so always try to make them a day ahead. Let them cool completely in the pan, they are very soft when hot and can break easily. Check out the recipe below and Enjoyyy the chocolaty brownie anytime ;)

Ingredients:

    1 cup of all-purpose flour or Maida
    1/2 tin of sweetened condense milk
    1 Tbsp of cocoa powder
    1/2 Cup of Dark chocolate, Melted
    1 tsp of baking soda
    A pinch of salt
    11/2 Cup of Pumpkin puree
    1/4 cup of milk (If needed)
    1/2 tsp of instant coffee powder
    1/2 tsp of vanilla extract
   
Method:

    1. Pr-heat oven to 180C.
      
    2. In a bowl, sift together the flour, soda, cocoa powder, coffee powder, and salt.
  
    3. Now take another bowl and mix butter and melted chocolate and add the wet ingredients including pumpkin puree mix all well and add this to the dry ingredients and gently fold to combine until there are no more streaks of flour left.
  
    4. Transfer the batter to a greased 8x8 pan, Bake for 25-30 mins until a skewer or toothpick inserted into the brownie comes out with crumbs.

    5. Let the baked brownies sit in the pan and cool completely before you cut into squares
    Keeps well for up to 2 days outside or 4 days refrigerated.

Spinach Corn Pockets

Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens, or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.

Leaf vegetables contain many typical plant nutrients, but since they are photosynthetic tissues, their vitamin K levels are particularly notable. Leaf vegetables are typically low in calories and fat, and high in protein per calorie, dietary fiber, vitamin C, pro-vitamin A carotenoids, folate, manganese and vitamin K.  If leaves are cooked for food, they may be referred to as boiled greens. Leaf vegetables may be stir-fried, stewed, steamed, or consumed raw.

Did you know that raw spinach contains oxalic acid, an organic substance that can interfere with the absorption of essential nutrients like calcium and iron? Oxalic acid binds with calcium, making it unavailable for use by our bodies. It also attaches to quite a few other vital nutrients, and long-term consumption of foods high in oxalic acid can lead to nutrient deficiencies.

Raw Spinach Benefits: There is no need to shun raw spinach simply because it contains oxalic acid. It is also rich in many essential nutrients, some of which are more available to our bodies when we consume them raw. These nutrients include folate, vitamin C, niacin, riboflavin, and potassium.

Cooked Spinach Benefits: When you eat spinach that has been heated, you will absorb higher levels of vitamins A and E, protein, fiber, zinc, thiamin, calcium, and iron. Important carotenoids, such as beta-carotene, lutein, and zeaxanthin, also become more absorbable.

This Spinach corn pockets are super tasty and easy to make. A perfect and delicious snack to enjoy with hot cup of tea or coffee. or you can enjoy it anytime. You can make them in kitty party, kids party as a delicious snack. This is our 113rd #Foodiemonday #Bloghop event and this time again we are back with #leafyvegetables theme. which is already a healthy theme. My contribution for this bloghop is this beautiful spinach corn pockets. check out the recipe below and try to make them and Enjoyyy!!!!

Ingredients:

    1 Tbsp oil
    50 gm cottage cheese (Paneer), grated
    1 small onion, finely chopped
    1 can corn kernels
    250 gm spinach, chopped
    6 sheets ready-rolled puff pastry
    2-3 Tbsp Milk+Butter for wash
    salt to taste
    1/2 tsp black pepper
 
Method

    1. Preheat oven to hot, 200C. Line 2 oven trays with baking paper.
   
    2. Heat oil in a large frying pan on high. Add cumin seeds and chopped onions, fry them until light pink, add chopped spinach. Cook it until soft.
   
    3. Add grated Cottage cheese, and Corn kernels, and all the seasoning.
   
    4. Cut pastry sheets in squares. Place the filling in middle of the pastry.  Fold the pastry like pocket. seal it with fork or with paste of all purpose flour.

    5. Place on trays. Brush with milk and butter. Bake for 25-30 minutes until puffed and golden. Serve with salad or ketchup.

Mexican Bean salad

A salad is a dish consisting of small pieces of food, which may be mixed with a sauce or salad dressing. They are typically served cold. Salads can incorporate a variety of foods including vegetables, fruits, cheese, and grains and eggs too. Garden salads use a base of leafy greens; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, Greek salad, and many more.

Beans are also high in protein, complex carbohydrates and iron, with one cup of cooked beans providing between nine to thirteen grams of fiber. Soluble fiber can help lower blood cholesterol. Adults are recommended to have up to two to three servings. Bean salad is a common salad dish composed of various beans -- green beans and/or yellow wax beans, cooked garbanzo beans, cooked kidney beans and typically onions, peppers or other vegetables, in a vinaigrette broth, sometimes sweetened with sugar.

Some bean salads contain barley, pasta noodles or rice. I love Mexican Seasoning Pretty much, So going to make Beans salad by adding Mexican seasoning...And so its a Mexican Beans salad. The veggies You can add them by your choice. The 1 tsp olive oil, lemon juice, and some seasoning, your dressing is ready to get in this salad. Super healthy, and delicious to enjoy it. On our 112nd Foodiemonday bloghop we are back with #1tspoil recipes. And here is the super healthy mexican bean salad and dressing is made with 1 tsp oil only. check out the recipe below and enjooy!!

Ingredients

    2 Cup garbanzo beans
    1 Red onion, chopped
    1 Red pepper, chopped
    1 Green pepper, chopped
    1/4 cup chopped fresh Coriander leaves
    1 cup sweet corn kernels
    1 tsp olive oil
    1 Tbsp vinegar
    1/2 Tbsp lemon juice
    1/2 tsp crushed garlic
    1 tbsp sugar
    1/2 tbsp salt
    1 tsp cumin powder
    1 tsp fresh ground pepper
    1 dash Tabasco sauce
    2 dashes chili powder
   
Method:

    1. Drain and rinse beans.
  
    2. Combine beans, onion, red pepper, green pepper, coriander leaves and corn in a very large bowl.
  
    3. In a small bowl, whisk together remaining ingredients except for the chili powder.
  
    4. Pour dressing over beans and mix well.
  
    5. Sprinkle a dash of chili powder over the top of the salad. Cover and chill thoroughly.
  
    6. Before serving, toss salad again, then add another dash of chili powder.