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Friday, August 28, 2015

Greek Nachos

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I was having friends for lunch and wanted to make some quick appetizer, it was a hot day and didn’t wanted to fry and stand in front of gas and cook anything. I had one packet of whole wheat pita in my kitchen counter. I was making one dip to go with that but still it was more , so thought why not to make nacho style pita, but with Greek ingredients, had feta in fridge , had to use it, had English cucumber to finish it, tomato was there and made quick tzatziki sauce  and voila yummy light appetizer is ready.

Ingredients for Nachos:

15 Pita chips
½ English cucumber chopped
½ Onion Chopped
½ Tomato chopped
5 tbsp. or as per need Tzatziki sauce
3 tbsp. crumbled feta cheese

For Tzatziki Sauce

½ cup Greek or regular yogurt
2 cloves of garlic finely chopped
2-3 strings of fresh dill leaves finely chopped
Salt and black pepper as needed

Mix everything in bowl and keep it aside.

Method:

Use homemade or ready made pita chips. I made homemade, just cut them in pieces, brush olive oil, sprinkle salt and pepper and baked it in oven for 400 till it’s nice and crunchy,. Keep an eye on it otherwise it will burn very fast. I baked it in toaster oven so it was easy for me.

Make all the chips and keep it aside.


To make nachos, take your dish, put the pita chips down. Spread tzatziki sauce on top, sprinkle tomato, cucumber and onion and feta cheese.
Serve it and enjoy immediately.

If you have extra sauce, keep it on side  , so your guest can take more sauce and enjoy it too.




http://www.amummytoo.co.uk/2015/08/recipeoftheweek-22-28-august/
Hearth & Soul Hop



Wednesday, August 26, 2015

Dudhi Bataka nu shak | Bottle gourd and potato curry

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This shak (we Gujarati call shak to the vegetable curry) is my favorite from childhood. I used to eat all the vegetables which my mom used to make, never been a fussy eater, don't understand why my kids are so fussy. Anyway, when my mom used to make this curry, we used to crumble rotis in shak and its gravy and eat it which means you don't have to bite it roti every time, it’s just mixed in curry , so you can get in every bite curry and roti. But when you grow up , you forget all this and behave like a very manner person and eat it nicely. So whenever I make this , I feel like eating that way only but I control myself but at the end when I have half roti left I just do it. There is no fancy ingredients or spices used, its everyday cooking and spices. Mostly everyone is  making this in their home , following their family recipe. So this is my family’s recipe which I am sharing with you all.

Ingredients :

2 cups of chopped dudhi (bottle gourd) in cubes
1 potato chopped in cubes
1 small onion finely chopped
2 tbsp. tomato puree or 1 tomato chopped
1 tbsp. Ginger garlic chili paste
1 tsp. Badshah Turmeric powder
2 tbsp. Badshah Red chili powder or as per taste. Looking at my curry you can get the idea how spicy my curry is.
1 tsp. Badshah garam masala powder
1 tsp. cumin coriander powder
Salt to taste
2 tbsp. oil

Method:

Take a pressure cooker, yes for this recipe you need pressure cooker, you can make this in pan, but it will take very long time to cook and you don't get that thick consistency also, as per my taste though.
Add oil in it and add onion in it too. Cook till it become brown.
Add tomato puree along with ginger garlic chili paste.
If you are using tomato add that with paste too.
Cook for a minute or two till paste cook.
Add all your spices along with bottle gourd and potatoes.
Now bottle guard loose lot of water while cooking. So don't add too much water in it, just add ¾ cup of water and salt and put the pressure on.
Cook it till 3-4 whistles. When the cooker is cold and pressure is out, open up the cover and check if there is enough consistency of gravy there. You don't need runny gravy, thick one. so you can dip your roti in it and eat it.
If there is too much water, cook it on open cover and let it boil the water till you get your desired result.
Serve it with phulka rotis or just plain rice.




Hearth & Soul Hop

http://www.amummytoo.co.uk/2015/08/recipeoftheweek-22-28-august/

Monday, August 24, 2015

Kachi Keri ni Chutney | Raw Mango Relish

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Well which girl don’t like raw mango with salt, red chili powder on it? I used to eat that a lot back home and when I was kid. When mom used to make pickle and put the raw mango pieces in salt and turmeric powder and spread it on clothe , few pieces always find their way into my stomach. Now I cannot handle that much sourness but still love to eat this chutney because it’s not sour but sweet and spicy one. Just grate raw mango along with red onion , put cumin in it and lots of red chili powder and sugar, mix it , leave it for 10 minutes and easy yummy spread is ready to enjoy with your dinner. My mom used to make this in summer and that day dinner always done in no time and we all enjoyed it. So keeping that tradition here also I make this. Until my husband used to join me but due to his healthy he cannot consume raw food, I solely finish in two days whole bowl of chutney and still craving for more.

Ingredients :

1 raw mango grated
1 red onion grated – white will do too but red give nice flavor
Pinch of Roasted cumin
2 tbsp. Badshah Red chili powder – add more cause we are going to add sugar so it will be not that spicy
1 tbsp. sugar or as per sourness of mango

Method:

Take a bowl. Add grated mango and onion in it, if you don’t want to grate onion, you can finely chopped it too.
Crushed cumin in your palm and add it in mango mixture.
Add red chili powder and sugar and mix it.
Leave it outside for 10 minutes till sugar dissolves.
Then enjoy it with your diner or pulav or as it is. I used to literally drink that chili powder and sugar water.
In my home it don’t last long so don’t know how long it last but try to eat fresh and make it in small quantity.







Hearth & Soul Hop
http://www.amummytoo.co.uk/2015/08/recipeoftheweek-22-28-august/

Friday, July 17, 2015

Mamra ni Chikki | Puff Rice Brittle or Balls - 4th Year in Blogging

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This is I guess everyone had it outside the school gates during recess or after school. All lariwalas along with other stuff puff rice balls in their lari. It doesn't cost much that time but saving money from whatever pocket money we have and use it for all those goodies, man, those were the days. Now its become necessity for my hubby’s diet. He can consume puff rice and he was eating ready made rice krispies a lot , but need to change that so he asked me buy puff rice so can make it balls or squares or brittle. So I got big bag of puff rice and told him ok I am making this but duh, when I see the container of jiggery it was almost finished so I knew that I will be able to use up only ¼ of the packet of puff rice only , anyway I was not going to use up whole one in one time so it was good. So made this and it was done in no time. When I was looking for jar to put all this squares, it couldn’t fit in my container and I put rest in small container. The small container was in sink in no time , means it was done. So if you also craving for this , it’s very easy to make and its kinda healthy too because I make it from jiggery. You can use sugar too. but I was not very keen to use that.  You can make it balls too but I made it in squares.


My actual blogging anniversary is on 19th but since its on sunday and i dont post on sunday so celebrating today so thank you all friends and well wishers of my blog without you this journey not possible.So thanking you all from bottom of my heart.

I am out for 4 weeks vacation , will see you all after that. But if you are on my FB page I will post yummy dishes from back home.


Ingredients :

4 cups of Puff rice | Mamra
1 and ½ cup shredded Jaggery
Pinch of cardamom powder

Method:

Grease a big dish with ghee and keep it aside.
Take a big pan and add jaggery in it. Cook it on very low flame when it it start bubbling, add puff rice in it.
And mix it quickly, all grains should be covered in jiggery glue.
Spread it on grease dish and make it nice layer. Its upto you what size , shape you want to do it.
When it's still warm cut it in big or small squares and separate it, so its easy to handle later on.
Put it in jar and munch on it




Hearth & Soul Hop

Hearth and Soul Blog Hop July 13th - Zesty South Indian Kitchen
Six summer fruit puddings + #recipeoftheweek 11-17 July - A Mummy Too

Wednesday, July 15, 2015

Mexican Spiced Tortellini Salad

Yum
I had this box of spinach and ricotta cheese tortellini in pantry for quite time and never had time to use up. Before kids used to eat that so I store it, one day they changed their taste buds and minds and declared that they no longer wanted to eat this so it’s only me in family left with to use up cause hubby due to his health cant consume premade stuff. So one Sunday when they declared they wanted to eat healthy mac n cheese, I saw again that box in pantry and I just took it out, thinking will put it in same sauce as kids pasta and have it. But when I was making kids pasta thought to change my dish somewhere and instead of putting it in Italian spices , decided to put it in Mexican spices. Taste wonderful and even my son who told me he is not going to eat , had it, I just had it with regular vegetables and spices but to make it true Mexican salad you can add black beans, corn, avocado along with Mexican spices. I used spinach and ricotta stuffed tortellini , you can use 3 cheese or if you fancy make your own.

Ingredients

½ packet of dry tortellini
½ each red , green capsicum
½ onion, I cut it in match stick but cut it in cubes its easy to eat
1 small carrot cut
2 cloves of garlic
1 or ½ as per your taste jalapenos finely chopped
1 tsp. paprika powder
1 tsp. Garlic powder
Salt and black pepper as needed
1 tbsp. Taco seasoning
Lime juice as per taste
1 tbsp. olive oil

Method:

Boil the tortellini as per the package directions and keep it aside.
Chop all the ingredients and put it in big bowl. Add all the spices in it and mix it too.
When tortellini is done, put it in with vegetables & Spiced mixture.
Mixed gently so it’s doesn’t break up.
Sprinkle lime juice on top and serve it in serving bowl.
Delicious and quick salad is ready to eat.





Hearth & Soul Hop

Hearth and Soul Blog Hop July 13th - Zesty South Indian Kitchen
Six summer fruit puddings + #recipeoftheweek 11-17 July - A Mummy Too

Monday, July 13, 2015

Whole Wheat Mac(Penne) & Cheese

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My kids always ask for Mac & cheese and I was not in a mood to feed them from blue box. So this time firmly I told them that no more box , I will make you more yummy and healthy mac and cheese for you and you will love it. Now a days both kids asking too much questions about how to make food healthy so keep in that mind I told them that box one is not healthy and we have to stay away from those kind of food so they were agree to give it a try to my way of mac and cheese. I can convince my son to try and eat everything but my princess is very hard to convinced and when she said yes I won half the battle. If you don’t know I have very picky eaters in my house. So to convince everyone it’s a very hard job. Anyway , made it and they enjoyed it too.  So here is the fool proofed recipe from my picky eaters to yours. I convinced them to use penne and not macroni because it does not come in whole wheat. And it was ok.

Ingredients : 

2 cups of Boiled and cooked pasta
2 cups of shredded cheddar cheese
1 tbsp.  AP flour
2 tbsp. butter
1 cup of milk
Few strokes of black pepper powder
Parmesan cheese to sprinkle

Method:

Cook pasta as per package directions and keep it aside.
Heat a pot, add butter and melt it. Then add AP flour and cook on low flame till its cooked .
Add milk slowly and whisk everything with other hand so no lumps format.
When its nicely mix, add freshly cracked black pepper.
Add cheese in it and mix it till its melt.
Add pasta in it and mix it.
Take it out in serving plate, sprinkle few more black pepper powder and parmesan cheese and give it to your picky eaters and let them finish that bowl in no time. 





Hearth & Soul Hop


Friday, July 10, 2015

Sabudana ni Khichdi | Tapioca Pearls

Yum
I just love sabudana khichdi, basically people eat this when they are fasting, but for me I don’t have that rule to enjoy my favorite food any time of the year. If I am in mood of this, I will make that and enjoy it. This batch of my sabudana was awesome, just needed 10-15 minutes of soaking and it becomes so fluffy and nice and anything I make it from that , turns out nice, did you see my post on sabudana vada that too not fried.? Made from this only and since then I was wishing that this my pot of white pearls never end but it has to end so this was my last cup of sabudana and what else I can make from this then my favorite khichdi. You have to make sure you soaked the sabudana in not too much water, and make sure its dry not dry as lentil but not water is coming out of it. So soaked it in water depend upon your product few minutes to few hours, washed it and leave it on sieve to drip  out extra water.  By that time, you can roast your peanuts, cashew, cut the potatoes, green chilies and chopped fresh coriander leaves so you are good to go.

Ingredients :

1 cup soaked and dry sabudana
2 tbsp. oil
2 tbsp. roasted peanuts
1 potatoes in small cubes
Few roasted cashews
1 chopped green chili
Salt as per taste
1 tsp. Turmeric powder
Small pinch of Clove powder
Freshly chopped coriander leaves & Lime juice

Method:

In a pan, add oil in it.
When it’s hot, add green chili, when its cooked, add potatoes and cover and let it cook on low flame.
When potatoes are done, add peanuts, cashews, turmeric powder, clove powder and mix it.
Then add your fluffy sabudana in it.
Don’t cover it and mix it gently and let it cook for two minutes. If you wish you can boiled the potatoes and use it , it will save your time too.
When it’s done, sprinkle lime juice and coriander leaves and enjoy as a snack or a meal or just as it  is.










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