Organic supply of farm fresh baby tomatoes, motivated me to try making healthy salad. Tomatoes were absolutely red in color, thin skinned, plump and sweet in taste. I mixed them with quinoa and cream cheese. Added cranberries, mint leaves and fresh coriander. At the time of serving, garnished with chopped almonds and few mint leaves. Continue reading Quinoa and Cherry Tomato Salad bowl
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
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
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
Pav bhaji is one of the most popular street food in Mumbai. Pav is a kind of a bread and bhaji means spicy curry of mix vegetables. Buttered and slightly roasted pav is served as an accompaniment with bhaji. Indian version of fondue is no more new but I tried for the first time and it turned out quite good. So I thought to share my recipe. To get smooth texture of fondue, I added some cheese and extra green capsicum to lift the flavor. Pav bhaji fondue can be served as an appetizer or on its own as a snack.
Here, first I will give recipe for fondue since recipe of bhaji is not new to many. Later,I will also provide simplified recipe of bhaji for my beginner friends. Continue reading Mumbai Pav Bhaji Fondue
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
Very simple saucy vegetable with Paneer (cottage cheese) as a main ingredient. It goes well with Indian flat breads or can be enjoyed as a topping on bread or cracker. Continue reading Saucy Cottage Cheese & Onion Vegetable
This “goes with anything” sauce is rich in flavour and makes a brilliant base for almost any Indian vegetable dish – mix in green vegetables or Paneer or Potato or whatever you like.
Cook & Store: I like to make plenty sauce at one go, and then store it for weeks (even months) in the freezer. I store the sauce in a simple ice-tray so that, when needed, I only break off as many cubes as I need. Continue reading Zesty Tomato Onion Sauce
I love to prepare this colourful Potato dish. It’s fast to cook and looks good when served. It goes well with Indian chapatis, tortillas and any type of bread.
Serving Size – For 2
To cook – in skillet; uncovered
Cooking Time – 7 mins Continue reading Tangy Potato