PAV BHAJEE FONDUE

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Serve- 4

INGREDIENTS

1 Yellow Bell Pepper, Roughly chopped

1 Small Boiled Potato, peeled

3 Medium, Red Tomatoes, roughly Chopped

1 tbsp. Ginger, cubed

1tbsp. Tomato paste, optional

2 tbsp. Butter

1 tbsp. Pavbhajee Masala

1 tsp. Cinnamon powder

1 tsp. Red chili powder

1 tsp. turmeric powder

Salt to taste

2 tbsp. Cheese grated

2 tbsp. Fresh coriander, finely chopped

For Buns:

2-3 tbsp. Butter

Buns as required

1tbsp. Pav Bhajee Masala

METHOD

Mix chopped tomatoes, bell pepper and boiled potatoes and blend in the blender with 1 cup water. Add ginger and blend till smooth. Heat the butter in the pan and sauté tomato paste and half of the fresh coriander; add blended mixture of pepper, potato and tomatoes. Stir and cook for 10 minutes .Adjust the consistency by adding the water .Add salt and all dry powders. Cook at the low heat, Add cheese and transfer in the fondue pot.

Cut Buns in the 4-6 pieces. Heat the butter in the pan and add pav bhajee masala in to it. Add Buns piece and sauté for 1 minute. Remove and serve with Pav Bhajee fondue.

RED VELVET WAFFLE WITH FRESH STRAWBERRIES AND SOUR CREAM

RED VELVET WAFFLE WITH FRESH STRAWBERRIES AND SOUR CREAM

Serve:2

Prep: 10 min.

Cooking Time: 15 min

INGREDIENTS

1 cup Ready Made Red Velvet Cake Mix

2 tbsp. Rice Flour

1 tbsp. Beet Root Powder

½ tsp. Vanilla sugar

2 tbsp. Yogurt

Milk for Binding

Cooking spray for greasing the waffle Trays

Strawberries & Sour Cream for serving

METHOD

Mix all the dry ingredients in the mixing bowl and slowly add yogurt and milk to make smooth batter.

Grease waffle trays with cooking spray and heat. Spread the batter evenly in the waffle trays and cook the waffle for 8-10 minutes.  Remove gently and serve with sour cream & strawberries or pour some honey.DSC_0257

QUINOA CRACKERS: GLUTEN FREE

QUINOA CRACKERS: GLUTEN FREE

Serve: 4

Prep: 15 min

Cooking 15 min

INGREDIENTS

1 cup Quinoa Flour

1 cup Broad beans flour

¼ cup Quinoa coarsely ground

2 tbsp. Oil plus extra for frying

1 tsp. Basil salt

1 tsp. pepper

1 tsp. Sundried tomato powder

Water for binding the dough

For Serving; Tomato Salsa

Sour Cream

Greek yogurt Mint leaves for garnish

METHOD

Mix flour, spices, oil and water to make firm dough. Cover the dough and rest for 5-6 minutes. Divide the dough in to four big balls. Roll out the dough on greased surface with rolling pin and cut in to thin stripes. Deep fry till done. Remove from the oil on the kitchen paper.

Mix sour cream with Greek yogurt. Season it with salt and fresh mint leaves. Serve with crackers and salsa.

 

SMOKE INFUSED MASHED POTATOES

SMOKE INFUSED MASHED POTATOES

Serve :2

PREP: 10 min.

Cooking Time 35 min.

INGREDIENTS

3 medium Potatoes, peeled and cubed

2 tbsp. Butter

1 cup Milk

Salt to taste

1 charcoal

1 tsp., Truffle oil

METHOD

Cook potatoes with water and salt till done. Remove from heat and strain. Mash potatoes with potatoes mashed while hot. Keep the mash potatoes in the big bowl. Make a whole in the center.

Heat the charcoal and keep it on the aluminum foil and add some butter to make smokes. Keep it in the center of mashed potatoes and cover with tight lid. Keep it for 5-6 minutes till the smoke absorbed by the potatoes.

Heat the pan and add potatoes, butter, milk, together to cook. Stir continuously till done. Finish with truffle oil and serve hot.

CANAPE’S AND CHRISTMAS PARTY

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Christmas is here, schools are closed for winter break and everyone is rushing for buying gifts and other stuff. Some already planned ahead for Christmas party. The whole idea for party is fuss free and fabulous. Canapés are not only a tiny bite of food but very easy to make.

The trend of party food is completely changed. As the norm of health conscious people is increasing the same way the style of finger food is changed.

The gorgeous looking finger food is the latest craze in dinning trends. Small yet terrific in taste are very popular food for small of big parties.

Canapés are hassle free food for party. Any party without the good starter is just like boring seminars.

Canapés are easy to prepare in advance. The success behind this tiny food is based on your creativity. The color of the food and garnishing should be perfect to attract the eaters.

The appeal of the canapés is in the look and looks. The success of perfect canapés required little extra attention. It should be an eye catching, cleverly presented or garnished and easy to pick. Another secret of the canapés is the balance of flavor. Use a variety of breads to break the uniformity. Different topping required variety of bread, like white, brown, rye and multi seeds. Thinner the better and use colorful garnish for topping.

Apply a thin layer of fat to prevent the sogginess.

Cookie cutters are really time saver to make good looking canapés.

Plan 5-6 per serving for the number of guests, because some of the guest will not stay for main course.

I have read somewhere that normal person can eat 10-12 canapés in the party. This tiny morsel of food is delicious divine and easy to gulp. I am sharing my experience of tested and tries toppings for canapés.

Wait for the recipes it will be soon coming on my blog:

  • Canapés with Cucumber & Feta cheese
  • Canapés with Sundried Tomatoes & Olive petes
  • Canapés with Avocado and roasted nuts
  • Tiny Panini
  • Sweet Potato mesh with parsley
  • Panfryed Pineapple and Bell pepper
  • Cheese with Zattar
  • Cheese with apricot or mango jam
  • Fresh Mozzarella and cherry Tomato
  • Smoked eggplant with pinenuts
  • Grilled potatoes with rosemary
  • Mushroom & Baby corn

RICE IS NICE RISOTTO

RICE IS NICE RISOTTO

Comfort of taste in every bite, that is why Rice is very nice, Risotto is the world best comfort food, there is a quote related to Risotto:”Eat and it will be over, you’ll feel better“.A very comforting yet creamy Risotto, cook and enjoy:

SERVE: 2

PREP TIME: 10 min

COOKING TIME: 40 min

INGREDIENTS

1 cup Arborio Rice

40 gm Butter plus 1 tbsp. extra for glazing

20 gm. Parmigiano Cheese

2 tbsp. White grape juice

½ cup Milk

4 cups Stocks

Salt and pepper to taste

For Pepper Sauce:

½ Red Bell Pepper, sliced

2 tbsp. Olive Oil

½ cup Organic Tomato Pulp

½ tsp. oregano

½ tsp. Red Chili flakes

Salt to taste

Extra cheese for serving

METHOD

Heat the oil in the fry pan and sauté bell pepper for 1 minute. Remove from fire and cool. Grind all the ingredient of pepper sauce s in the grinder with cooled bell pepper. Keep aside.

Same pan melt butter and stir with rice till all the rice well coated with butter. Add grape juice and mix well. Add ¼ of the stocks and stir the rice continuously. Mix stocks in the batches and keep stirring the rice with the back of ladle. Cook till rice become soft. Mix salt and pepper and add milk and cheese. Stir well and cover it with lid so the rice will absorb the flavor of cheese.

Before serving add butter and warm. Keep the sauce in the middle and pour the creamy risotto by the sides. Top with cheese and serve hot.

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WATER MELON & JALAP SORBET

WATER MELON & JALAP SORBET

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Enjoy summer with sorbet.

INGREDIENTS

4 cups Water Melon, cubed & deseeded

1 cup Jalap syrup

Pinch of Rock salt

Mint Leaves for garnish

Ice cream maker

METHOD

Juice the water melon in the blender and pass through sieve to remove all the tiny seeds. Mix with Jalap syrup and pinch of salt. Add this to ice cream maker and follow the instruction. It takes 40 -45 minutes. Transfer in the serving bowl and garnish with mint leaves. Enjoy the sorbet & summer…

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