Tag Archives: sauce

Pav Bhaji Bites

Easy and a quick way to serve most popular snack of Maharashtra – Pav Bhaji. I made it in to a small, light, interesting appetizer bites. Undoubtedly, pav bhaji is ruling among all the road side food favorites. Trip to Mumbai is not complete if you have not eaten Pav bhaji, batata vada and bhelpuri. So, let us first start with quick method of making bhaji and then to serve it differently.

Bhaji is a spicy curry of mixed vegetables cooked in specially blended spices and served with warm, soft, buttered shallow fried pav (type of burger bread). It is quite filling, healthy and favorite anytime meal option. Continue reading Pav Bhaji Bites

Pan Fried Cottage Cheese & Veggie Patties

Cottage cheese has long been my favorite ingredient. It is a healthy option for vegetarian diet – an excellent source of calcium, minerals, rich in protein and is relatively low in fat.

These are very simple cottage cheese patties with crispy outside and velvety inside. I curated this recipe to cook in the least of oil with very few steps. List of ingredients seems to be long but it literally mixes in two minutes and cooks in 15 minutes. It is a tasty, liked by all, any time treat. Serve it with a scoop of mashed potato and barbecue sauce to make it a complete main course meal. Continue reading Pan Fried Cottage Cheese & Veggie Patties

Grilled Paneer Wraps

Grilled paneer wraps can also be called as Kathi roll or Frankie. Actually, it is simply any vegetables or kebabs wrapped in tortillas, Flat bread, chapati or parantha. Key is to add few more ingredients or spices to enhance the taste.

These delicious paneer rolls are super easy to make. Though I fixed these rolls from leftover grilled paneer, added few salad leaves, capsicum, spiced onion and served with green chutney. Here I will provide recipe with minimum spices and ingredients; and prepared in least of the time. Enjoy it with green chutney as a mid time meal, brunch or as a main course, it will remain a favorite at any time. Continue reading Grilled Paneer Wraps

Grilled Cheesy Aubergine

I am putting up a post after a long break. So, I thought to restart with a super easy one. All you need in this recipe is cheese, Italian tomato/ basil sauce and good quality medium size aubergine (eggplant or baingan in Hindi). Italian sauce was also handy for me since it was precooked and kept as frozen cubes.

Serve Grilled Cheesy Aubergine as an appetizer or along with main course. It is quite filling and taste great when served with any warm bread. Continue reading Grilled Cheesy Aubergine

Grilled Cottage Cheese with Oriental Glaze

A melange of sauces mixed to get this tasty glaze, which goes well with my new easy to make recipe – Grilled Cottage Cheese with Oriental Glaze. This one is a healthy option and can be enjoyed hot, any time of the day. Serve it as a salad or as an accompaniment, it is surely going to be hit. Add boiled or saute veggies alongside to make it a complete platter. Continue reading Grilled Cottage Cheese with Oriental Glaze

Chunky Tomato Chutney

Chunky Tomato Chutney or dip is a deliciously spicy condiment prepared from pulpy red tomatoes and tempering of tangy masala. It is no onion no garlic recipe, easy to make with not much of oil and least of chopping.

This zesty dip goes well with various starters or snacks. It taste great with potato chips nachos and pairs well with Indian breads. You can store leftover chutney in fridge for 5 to 6 days or keep it frozen as cubes for 2 months for later use. Continue reading Chunky Tomato Chutney

Cottage Cheese Steak with Pesto n Stir Fry Veggies in Home made Sauce

Very interesting  assemble of healthy ingredients – Cottage cheese, vegetables and basil pesto… a great option for vegetarians. These steaks are easy to make with available ingredients. I used home made basil pesto (we can also use ready bottled one) and combined it with stir fry veggies. Cottage cheese steaks with vegetables is quite filling, it can be served as a main course or cut them into small pieces to enjoy it as a starter. Continue reading Cottage Cheese Steak with Pesto n Stir Fry Veggies in Home made Sauce

Hummus….my fix

Hummus is no more new to our palette. It is a classic, creamy Middle Eastern dip or spread made of chickpeas, garlic, olive oil, tahini and lemon juice. My method has all these ingredients with addition of fresh basil leaves. Instead of buying tahini sauce from the market, I use sesame seeds. My simple fix for hummus is grounding all the fresh ingredients at one go and adding whipped curd while serving.

Hummus is very versatile. So I prefer making large quantities and store it in deep freezer in the form of cubes.20170302_153433

Ingredients:

  1. Chick peas -1 cup boiled
  2. Sesame seeds – 1 tablespoon
  3. Olive oil – 2 tablespoons
  4. Basil leaves – 1/2 cup approximately
  5. Yogurt or curd – 1 tablespoon, thick curd or hung curd
  6. Lemon juice – 1 tablespoon
  7. Ginger – 1/2 teaspoon chopped
  8. Green chilly – 1 inch or as per taste
  9. Garlic – 1 teaspoon chopped
  10. Salt and pepper as per taste

Method:

  1. Dry roast sesame seeds.
  2. Grind all the ingredients except curd along with roasted sesame seed.
  3. Grind to smooth creamy texture by adding 1 or 2 tablespoon of water or as per requirement. I avoid using extra olive oil.
  4. Hummus is ready to be served. Before serving mix in curd, drizzle olive oil, paprika and finally garnish with sliced olives.

For storing:

 After the step 3, remove hummus in the ice cube tray. Store frozen cubes in a zip lock bag.

To use frozen cubes:

Defrost required quantity of cubes, mix in curd, drizzle olive oil. Finally garnish with paprika and sliced olives just before serving.

Tips & tricks:

  • Frozen hummus cubes can be stored in deep freeze for 2 months
  • Use of garlic and basil is optional
  • Traditionally, curd is not included in the recipe but I feel it gives nice creamy texture to the dip.
  • Also, curd gives freshness to the recipe if we are using stored cubes
  • Thick curd can be easily replaced by greek curd

 

 

Mint & Pear Dip

Very easy to make minty dip….fresh & fruity. It can easily replace our all time favourite green chutney.  Serve it with wafers or crackers as a dip and with samosas, kebabs or any  snack item as chutney. Or, just mix with any salad as a dressing….it taste great.

 

Making time : 7 minutes

Ingredients :

  1. Fresh Pear – 1 1/2 washed & chopped with skin
  2. Fresh Mint leaves – 1/2 cup washed & chopped
  3. green chilly – 1 medium size chopped
  4. Ginger – 1/2 inch finally chopped
  5. Lime juice – 1 teaspoon
  6. Sugar – 1 teaspoon
  7. Poha (flattened rice) – 1 tablespoon washed (for binding)
  8. Salt – to taste

Method :

  1. Mix all the ingredients and grind smooth by adding one tablespoon of water.

Dip is ready. Serve chilled it taste better.

Tips & Tricks :

  • Add water for grinding as per usage… With savoury items dip should be thick and for dressings etc add little extra water.
  • We can easily replace poha with roasted peanuts ,cashews or dalia (roasted gram dal)

Desi Veggie Medley

This is a very interesting and easy to make recipe – just takes four simple steps. Quick to cook when you’re in a rush and with whatever is available in the kitchen. I didn’t have much choice of vegetable that day but for baby corn, spring onion and capsicum. Tomatoes and cottage cheese are always there in my kitchen as I find them very handy. In this recipe, I practically cooked all the ingredients together.

Desi Veggie Medley goes well with roomali roti or any Indian bread. Or, just make it little dry, roll it up like a tortilla wrap with onions and any sauce of your choice. Continue reading Desi Veggie Medley