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Wednesday, October 31, 2012

Steamed Pumpkin Buns with Green Gram Filling

I got the recipe from nasi lemak lover and I wanted to try these buns immediately since I had some pumpkin puree at my refrigerator. Steamed buns are from Chinese cuisine and these buns are filled with meat or veg. The recipe remains the same except the filling; I used green gram paste instead of lotus paste. These buns are best if served hot.

  • Pumpkin Puree – 150g
  • All-purpose flour – 225g
  • Sugar – 1 tbsp
  • Salt – 1/3 tsp
  • To make yeast water
  • Lukewarm water – 1 tbsp
  • Sugar – 1 tsp
  • Instant Yeast – 1 tsp
  • For Filling
  • Green gram paste (or)Red bean paste(or)Lotus paste[store bought or homemade] – for filling
  • For Stem
  • Pumpkin Skin – cut into small pieces to make pumpkin stem


Mix yeast, sugar and water and set aside for 5 minutes to bloom.

Take a mixing bowl add all-purpose flour, pumpkin puree and yeast water and knead till smooth dough. Cover with damp cloth and rest for 1 hour.

Knock down dough to expel some air, knead the dough for a while on a lightly floured surface.

Divide the dough into 13 equal sized balls and rest for 10 minutes.

Flatten the ball into a disc. Weigh out 15g of green gram paste and lightly shape into ball. Place green gram paste on to center, wrap and pleat up the sides and seal.

Use a butter knife and mark from top and lightly press down towards bottom, leave some space, mark again. Repeat this step by till you finish the whole ball. Place a small piece of pumpkin skin at the middle (place it in the opposite side of pleat area, pleat area should face down) and lightly press down.

Place the pumpkin buns (pleat area should face down) onto a greaseproof paper and place them on a rack for steaming. Cover them with a piece of damp cloth and let them rise for another 10-15 minutes.

Lightly mark the bun with the butter knife again to sharpen the pattern and steam the buns on high heat for 15 minutes. Wait for 2 minutes and remove from steamer.

Serve immediately.

Wednesday, October 24, 2012

How to make Pumpkin Puree at Home?/Home Made Pumpkin Puree - Steaming Method

Making pumpkin puree at home is easy and you can store it for months (about 6 months) if you freeze it or you can refrigerate for weeks (about 2 weeks). Whenever you make a pumpkin recipe thaw it and use it. I have used steaming method to make puree. Since I didn't get the golden pumpkin, I used the green one.


  • Pumpkin – 1 small size


Wash th pumpkin, remove the stem and slice the pumpkin in half. Scoop out the seeds and fibrous strands. Cut each half into four pieces.

Bring a pot of water to a boil. Steam the pumpkin pieces on a rack for 35-40 minutes. Remove from steamer and let it cool.

Remove the skin and add the pumpkin in a blender and blend it till you get a puree.

Pumpkin puree is ready to be used. If you don’t have the intention to use it at once divide the puree into small portion and freeze it or refrigerate it.

Linking this to halloween event hosted by cooksjoy

Steamed Pumpkin Muffins/Cake

  • Pumpkin Puree (homemade or store bought) – ¾ cup
  • Plain Flour – 2 ¼ cup
  • Sugar – 1 cup
  • Thick coconut milk – ¾ to 1 cup
  • Egg – 1
  • Corn Oil – ¼ cup
  • Pumpkin Seeds – 2 tbsp (optional)


Take Flour in a mixing bowl. Add sugar, mix well. Add pumpkin puree and mix. Now add in baking powder and salt and mix thoroughly.

Beat the egg in a separate bowl, add coconut milk, corn oil and mix. Pour into flour mixture and mix evenly.

Scoop into small greased moulds, spread pumpkin seeds on top of batter and steam at high heat for 15 minutes or until the tester inserted at the center comes out clean.

Remove from the steamer and let the cake cool for a few minutes and serve.

Adapted from Auntyyochana and modified slightly.



Saturday, October 20, 2012

Snakegourd Stir Fry/Podalanga Poriyal

  • Snakegourd (chopped) – 1 bowl
  • Shallots – 5
  • Green Chilli – 1
  • Yellow split peas/Channa dhal/Kadalai Paruppu – 1 tbsp
  • Turmeric Powder - a pinch
  • Grated coconut – 2 tbsp
  • Oil – 1 tbsp
  • Mustard Seeds – ½ tsp
  • Curry Leaves –few
  • Salt to taste


Heat a pan, add oil, and add mustard seeds. Let it splutter, add yellow split peas and fry till the colour changes. Add curry leaves fry for few seconds, add chopped shallots, green chilli and fry them.

Add chopped snakegourd,turmeric powder and salt & fry for a minute. Sprinkle some water and cook it covered for 15 minutes.

Add grated coconut and cook it for 5 more minutes and remove from heat. Serve hot with rice.

Wednesday, October 17, 2012

Eggless Steamed Banana Cake/Muffins

  • Ripe banana, mashed – 1 (about ½ to ¾ cup)
  • Milk – 60ml
  • Oil – 1tsp
  • Baking Powder – 2 tsp
  • Palm Sugar – ½ cup
  • All-purpose flour – 1 cup


Place all the ingredients in a small mixing bowl.

Mix the ingredients with a fork until well blended. Scoop the batter into small greased moulds. ( I used aluminium foil cake cups)

Steam them in a steamer for 15 to 18 minutes or until a tester inserted into the center comes out clean.

Remove from the steamer and let the cake cool for a few minutes. Use a knife to loosen the sides of the cake and pop the cake out of the mould and serve.

Recipe adapted from Chowtime.


The icing sugar instead of palm sugar was used in the oringinal recipe. So you can replace palm sugar with icing sugar. You can use idli cooker to steam the cakes.

Linking this to Sangeetha's Show Me Your HITS - Desserts hosted by Divya of Divya's Culinary Journey.

Friday, October 12, 2012

Oats Upma

  • Instant Porridge Oats – 1 cup
  • Shallots (chopped) – 6
  • Grated Coconut – 2 tbsp
  • Green Chilli – 1
  • Curry Leaves – few
  • Mustard Seeds – ½ tsp
  • Oil – 1 tbsp
  • Salt to taste


Dry roast oats until the colour changes slightly.

Heat oil in a pan, add mustard seeds, when it splutters, add curry leaves and then chopped shallots, fry until shallots turn translucent.

Slit green chilli and add, saute for a minute.

Add ¾ cup of water and salt. Bring it to boil. Add coconut and stir.

Lower the heat, add roasted oats stirring continuously and cook till it is done.

Serve with sugar or chutney.

Linking this to favorite recipes event - vegetarian hosted by Swathi

Monday, October 1, 2012

Ellu Podi/Sesame Powder

  • Sesame – 100g
  • Dried red chilli – 4-6 (adjust to taste)
  • Garlic – 4 cloves
  • Tamarind – 1/2” size ball
  • Salt to taste


Heat a pan, add sesame and dry roast until the colour change and you get a nice aroma. Before remove from heat add garlic and dried chilli and roast them for 1 minute along with sesame.

Remove from heat and let it cool. Once done, add roasted ingredients, salt & tamarind to blender/mixer and dry grind it coarsely.

Transfer to a bowl and leave it in the room temperature for 10 minutes and then transfer to airtight container and store in the refrigerator.

Serve with idli, dosa and rice.

Linking this to Julies EP Series hosted by Priya's Now Serving
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