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Saturday, April 15, 2017

Gulabjamun Mix Cake with Egg

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Happy Easter to all who celebrate it.

So on this festival , why not make some easy and different cake for the loved ones. This cake is so easy, open up your Gits Gulab Jamun mix, add the  other necessary ingredients in it and bake it and you will have yummy cake ready. I put sliced almonds on top but you can do good icing and take it to the whole new level. 

I made it twice, once without egg and one with egg, without egg was very dry and was not happy with the outcome so next time made it with egg and it was soft and really good tasting . So I am going to share recipe with egg only. 

Ingredients : 

1 Packet Gulab Jamun Mix 1/4 cup  Whole wheat flour 1/4 cup  All purpose flour3/4 cup sugar 3/4 cup Milk 
2 tbsp.   canola oil 1 tbsp. Butter - 
1/2 tsp 
Baking powder 
 1/4 tsp 
Baking soda
1 Egg - whisked and ready  1 tsp 
Cardamom powder
 8 to 10  
Saffron strands
Almonds to sprinkle over top. 


Method:


 In a bowl, Sift whole wheat flour, all purpose flour, baking powder and baking soda in a bowl till you get all mix up.

Preheat the oven at 350 F / 180 C. 

 Now add the Gulabjamun mix to the sifted flour mixture and mix well and sift. 

Heat 3/4 cup milk, when it is heated up, add sugar powder, cardamom powder and saffron strands. Mix it till sugar dissolves completely. 

Now add oil, butter and mix evenly with wire whisk.

Add egg in liquid batter, make sure your milk is not to hot otherwise egg will scramble

Finally add flour mixture to this liquid mixture and fold gently. There should be no lumps.

 Pour the batter in a greased tin , decorate it with almonds and bake in a preheated oven at  350 F  / 180°c for 30 minutes approx.

You can make it without the egg also , just skip the egg and follow the rest of the recipe. But results are not that good.





























Saturday, April 1, 2017

Sev Dungli Nu Shak ( Crunchy Indian Noodles and Onion's Dry dish)

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Everyone is making sev tamato curry , or gathia 's gravy dish. I never had those two and never going to make it cause I love my sev and lots of onion subji. when you are out of vegetables or bored with vegetables what to cook? I don't know about you , but I always have sev in my pantry, to eat as it is or top if off with poha and anything which needs crunchy elements. So When I am in press of time , this recipe comes very handy , it cooks fast and with lentil on side , perfect diner or lunch is ready.

Ingredients : 

2 cups of Sev
2 big onions sliced
As per taste salt
1 tbsp. Red chili powder
1 tbsp. Cumin coriander powder
1 tsp. Turmeric powder
1 tsp. Garam masala powder
2 tbsp. Oil
1 tbsp. Ginger garlic paste

Method:

Sliced the onions in long match sticks.
Heat a flat pan and add oil in it.

When oil is hot, add onions and cook till its little pink.

Add all the powder masala and ginger garlic paste and add little water so masala dont get burned.

Add sev and turn off the gas.

Mix it nicely and have it with roti and dal.

Diner is done.

Instead of Sev , you can use dried prawns and make it same way too.











Saturday, February 25, 2017

Sauteed Shishito Peppers

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There is no recipe for this. I was looking for this peppers since so long, I lost my hope that I will find anywhere this delicious peppers. But no I was wrong. I found it in one of my favorite store Trader Joe's vegetable section. This goes perfectly with the drinks. Instead of munching snacks, you can bite in to this pepper and have sip of beer or any other alcoholic drink and you will love it. 

As per wiki - The pepper is small and finger-long, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the chili pepper  looks like the head of a lion , and in Japanese it is often abbreviated as shishitō. 

Ingredients : 

15-20 Peppers
1/2 Tsp. Olive oil
As per taste coarse sea salt
Lime juice

Method: 

Heat a pan, add olive oil and add the peppers.

Cook them over medium heat, tossing and turning frequently till they blister. 

Cook for 10 to 12 minutes until its charred from various places. 

When its done, sprinkle sea salt and lime juice and put it in a dish and serve hot.

You can hold it from the stem and eat the whole peppers. It won't bite you.






















Saturday, January 14, 2017

Quick 10 minute Onion Pickle

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If you like to eat onion but because of its strong taste, you skip it to add it in salads, burgers or in any toppings. Now don't. You can still enjoy nice mellow flavor of onions and its ready in 10 minutes. While you are preparing your mail dish , start making this pickle and by the time you are done with cooking your onion pickle is ready. This recipe is so versatile you can make with any vegetables, perfect for Jalapenos, cauliflower, carrot, ginger is a few. You can any flavor in this vinegar mixture, fresh herbs, ginger slices, whole garlic, whole spices and make it more interesting.

Best it goes with red onion and give nice bright color but if you don't have it you can use white or yellow onion too. Use regular white vinegar or rice vinegar, that will give you more flavor. You have to add sugar to balance sourness of vinegar. But honey or any other sugar substitute works fine too. Store in glass jar, canning jars are better. Metal will react with vinegar and spoil your pickle and plastic will absorb the pickling flavor. You can just put this in fridge and enjoy till it last.

So lets make it.

Ingredients : 

1 Medium red onion - slice it round or long thin matchsticks , its up to you
1/2 tsp sugar and salt
3/4 cup rice or white wine vinegar

Flavoring : fresh herbs, whole garlic, sliced ginger, whole spices.

Method:

Boiled 2 -3 cups of water in pan.
Sliced your onions and keep it aside.
Mix your sugar, salt and vinegar and flavoring in the jar you are going to store it. Mix it nicely so everything dissolved.
take colander and put your onions in it and pour boiled water on onions.Let it drain and then add onions in the jar and stir in nicely to it coat with mixture.
Onions will be in ready in 10 minutes but will get more flavors after few hours.
Use fresh spoon or fork every time you take out some onions.








Saturday, October 1, 2016

Egg Quesadillas

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When you crave for breakfast in diner or diner for breakfast, what would you do? Well you go ahead and make it right? I had the same thing, I was craving for quesadillas for the brunch but not with heavy vegetables and sides, but with my tea so made Egg Quesadillas for my brunch and I was full till diner. Its nothing fancy recipe, just make your eggs but with your favorite vegetables, hot sauce and put it on whole wheat tortilla with some cheese and voila , your breakfast is ready.  I had it with my ginger tea and salsa but you can have it along with guacamole , sour cream or any other sauces. 

This is perfect for single person, you can adjust quantities for more people

Ingredients 

2 large eggs
1/2 green capsicum
1/2 finely chopped onion
2 tbsp. black beans
Salt and pepper as per taste
Few strings of fresh coriander leaves finely chopped
1 tsp. of oil
1 whole wheat tortilla 
As per taste chedder cheese
Sides - salsa, gauc, sour cream, tea, coffee

Method:

Take a bowl and mix your eggs , then add vegetables, beans , salt, pepper, coriander leaves and mix it. 
If you want you can make scramble eggs or omelette.
In a pan, add oil and when its hot , add eggs and cook as per your liking. I made an omelette. 
Keep it in pan, heat a tortilla on side, flip it and add cooked egg, cheese and fold it. 
Make it nice crispy on both side and take it.
Serve it with your favorite sides.











Saturday, September 17, 2016

Vegetarian Lasagna Cups

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I like to cook fast but still delicious and yummy food. We all make lasagna in a big tray, if you have a big family and you are freezing then its good to make it in a big tray but when you have small family and you know how much everyone is going to consume, you don't want to make it big batch. That's why when I decided to make lasagna , I went for my muffin tray, instead of my casserole. 

This was easy , cooked fast and with the help of my kids, It makes them also interested in ready dish. They help me assemble dish and it was ready in half the time then regular lasagna. 

I made it with my vegetarian ingredients but this is perfect with any meat dish also. Process is the same, boil the noodles, get ready with your stuffing and sauce and cheeses. and just assemble in cupcake mold. I made two trays of muffins. 

Ingredients :  

7-8 sheets of Whole wheat lasagna sheets
1 8 oz. box frozen and thawed spinach
1 4 oz. glass bottle of artichokes in oil
2 cups of Ricotta - I used my  Home Made  you can use part skim or full fat
1 shredded carrot
4 big cloves of garlic chopped
1/4 cup frozen corns
1/2 white onions chopped
1 green chili chopped
1 tsp. oregano
Few olives
1 tsp. red pepper flakes
fresh cracked black pepper
1/4 cup Parmesan cheese
salt to taste
8 oz. bag of mozzarella cheese
1 bottle of your favorite marinara sauce or as needed.


Method:

Cook the lasagna sheets as per box. Keep it aside.

Preheat the oven at 375 F.

In a bowl, Add spinach, chopped artichokes, carrot, garlic, onion, corn, chili.
Add ricotta, Parmesan cheese, mozzarella , oregano, red flakes, salt and mix it very well. check the seasoning before you assemble.

Take your muffin pan , cut the boiled sheet in square, depend upon how big is the cavity. place two squares, then stuffing, then cheese, then sauce, again one square of sheet, stuffing, sauce and cheese. Top one has to be cheese.

Fill out all the cavities and put it in oven to bake it at 375 F. for 20 minutes.

Keep on checking in between, depend upon metal, glass. or silicon, and oven , temperature and cooking time is different.

When cheese is all melted and everything is cooked thru, take it out.

Keep it outside for 10 minutes, inside stuffing is very hot, you can burn your tongue.

After that serve it on plate with side of salad, bread or wine. Choice is yours.













Saturday, September 3, 2016

Szechuan Vegan Hot N Sour Soup

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Hot n sour soup considered to be both Mandarin and Szechuan cuisines and everyone knows this soup too and make it very often too. But since I have health issues going in my family , we try to be more vegan and eat more healthy so this is a fantastic soup which suits for winter but hey we can have it on hot summer day , sipping a spoonful of soup in Air condition room. Who is going to stop us right? so enjoy this quick vegan hot n sour soup.



Ingredients : 

1 tablespoon sesame oil or toasted sesame oil
2 teaspoons minced garlic
1 tablespoon peeled and minced fresh ginger
1 hot chili pepper, seeded and diced, or cayenne pepper, to taste
6 cups water or vegetable broth ( I use broth)
1 cup sliced mushrooms (try straw or shiitake)
1 8-ounce can bambooshoots
1 cup chopped tomatoes
1 cup chopped small zucchini
1 cup chopped small carrots
1 tablespoon agave nectar or organic sugar
1/4 cup, plus 2 tablespoons rice vinegar
2 tablespoons arrowroot powder dissolved in 1/2 cup cold water
Half a 14-ounce package extra-firm tofu, grated (optional)1/4 cup, plus 2 tablespoons soy sauce, or to taste
1/4 cup diced green onion

Method:

Place the oil in a medium pot over medium heat. Add the garlic, ginger, and chili pepper, and stir constantly for 1 minute. Add the water, mushrooms, bamboo shoots, and mixed vegetables and cook for 10 minutes, stirring occasionally.

Add the agave, vinegar, and arrowroot mixture, and gently stir until soup thickens. Add the soy sauce and tofu, if using, and cook for an additional 5 minutes or until the vegetables are tender.
Add the green onion and mix well before serving.


Had it along with my Chinese dinner of  Stir fry green beans, tofu with vegetables, fried rice and chill Gobi with gravy

















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