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Monday, September 22, 2014

Achari BBQ Paneer with Basil Aioli - End of summer BBQ

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Tomorrow is the first day of Fall and we have to use up charcoal and Grill before we packed up for the next year, so we have to do BBQ.  We love achari flavors in our food, so when was thinking to do BBQ, this time I made marinade with achari flavors. We don't do much BBQ at home because we have very small coal grill and it takes lot of time to heat up but when it all set, everything comes out very quickly. So marinate paneer, peppers, onions separately in achari (pickle) flavor and had corn , eggplant and vegetarian sausage and links and burger for main. Everyone enjoyed and we packed up grill for next year. You can make this on gas too, you don't need grill, just use regular pan or heat up the oven and you are good to go. Bt the time everything was done, it was very dark and hungry so just took one or two pictures and we dig in .

Ingredients : 

1 block of paneer
1 cup of hung curd
4 tbsp of  achari spices
1 tbsp. of kasoori methi crushed
salt to taste
1 tbsp. ginger, garlic and chili paste

Method:

Cut paneer in big cubes.
In a bowl, mix all the ingredients and add paneer in it.
Leave this in marinade for at least 3 hours, more is better.
When time to grill inside or outside, heat up the grill / oven.
Place aluminium foil or place it in skewers, grill it till nice marks comes on it.

Take it out and mix it with other vegetables if you are using or as it is also its yummy.
I served with Basil Aioli.

Ingredients :

1/3 cup fresh basil leaves chopped
1 tbsp fresh lemon juice
2 cloves of garlic finely chopped
few olives finely chopped
salt and lots of black pepper
1 tsp. grated lemon peel
5-6 tbsp. EVOO - Extra virgin olive oil

Method:

Mix everything in bowl and season it with salt and pepper. Cover and refrigerate for at least 1 hour , more is better too.
You can use it to dip bread or spread or even in pasta.
I used it to give more taste to my BBQ paneer.



Drizzle aioli over the BBQ Paneer and enjoy it.

Hearth & Soul HopLink up your recipe of the week
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Saturday, September 20, 2014

Saturday Snapshot # 4

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This week's task to shot Whole spices and for this is , I did this. I don't like to waste food even for pictures, so I try to use the spices such a way that I can collect it after I am done and it don't wasted.

First two with camera

this one from phone.


Linking to saturday snapshots  and MerryTummy


Updated one. 

Friday, September 19, 2014

Whole Wheat Spinach Ravioli with Grilled Vegetables Stuffing

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Before I say anything, I didn't made this, my huby made it from scratch. My FIL loves ravioli and he wanted to feed him home made  100% whole wheat ravioli. So once he decided that he is going to make it, he made the dough, rest it for some time, grilled the vegetables for stuffing and my FIL helped him to make pasta from pasta machine. If you don't have pasta machine you can just roll the dough and make it too. We made it this way, you can make it big circle and put little stuffing at some distance, make another big circle of dough to cover that and cut it out from stuffing area and use again that dough to make it again. Basically you can add any stuff, just have to make sure that its dry. We didn't add too much cheese in it cause my MIL is not found of cheese so just add it little bit to make it stick together. Whenever you make it  pasta fresh, you don't need to cook them a lot, just two minutes in boiling water and its done. He just used ready made marinara sauce for ravioli because it itself was so good that we didn't need anything else. But I knew the ingredients and how he made it so here it goes.

Ingredients for dough :

1 cup Whole Wheat flour
1/4 cup Semolina
salt to taste
2 tbsp. Olive oil
water as needed
1/4 cup spinach puree ( used frozen spinach, thawed it and grind it)

Method:

Take a big bowl. Add flour and semolina. Add salt and olive oil and mix it.
Now add puree and mix it , then add little by little water to make nice and smooth dough.
Cover it with plastic and keep it aside.
Rest the dough for 30-40 minutes.



While the dough is resting, let's prepare for stuffing

Ingredients :

1 eggplant
1/2  zucchini
1 Carrot
1 each red and green capscium
few leaves of Basil
salt and pepper to taste
3 tbsp. pine nuts
4 tbsp mozzarella cheese
2 tbsp. parmesan cheese

Marinara sauce

Method:

Chop the vegetables  in slices and grill it.
When its cold, Chop it finely or use your food processor, I use my processor. In food processor , add pine nuts too. Take it out and add salt and pepper , chopped basil

Assembly of Ravioli

He  used the pasta machine to make the dough thin, but you can do it with hands too.
Take one sheet of pasta, add the one and half tsp. stuffing at little space.

Cover it with another sheet of pasta.

Press it around the stuffing and cut it in square shape and with the help of fork, seal the edges.

This is how he make the pasta.


Once everything is done, boil the water.
When water is boiled, add salt in it and drop very carefully one by one ravioli in it.
Take it out with spoon and carefully transfer it to hot marinara sauce.
Sprinkle some more cheese on top and basil leaves and enjoy gourmet diner at home.



Hearth & Soul HopLink up your recipe of the week

First anniversary give away | Easy,healthy and delicious meal from my kitchen to yours
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#CookBlogShare round up 1-7 September | supergolden bakes

Wednesday, September 17, 2014

Peanut Butter Parfait

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As you know that I love small portions of desserts, so one day , after dinner , when I was thinking what to make for dessert, peanut butter came in my mind and I have to finished up my whipped toppings too so was thinking why not to add these two and make something quick and yummy. Made it and enjoy it. Perfect size and perfect after dinner dessert is ready. Its very quick too. I made four glasses so this is perfect for four persons.

Ingredients :

8 chocolate wafers
6 tbsp. of creamy / chunky peanut butter
6 tbsp. of whipped toppings
4 Marsicano cherries

Method:

First take four glasses.
Crushed by hand chocolate wafers and put them inside the glass. Tap it hard so it stays there.


Then in one bowl, take peanut butter and whipped topping and mix it well. I use creamy peanut butter.
Then add them in those glasses above wafers.

Add one more crushed wafer on top of it and add again peanut mixture.
Tap the glass in your palm and make nice smooth layer.
Put the cherry on top of it and cover with plastic wrap and put it in fridge for 30 minutes.



Take it out after 20 minutes , remove plastic wrap and enjoy.
The easiest dessert is ready to eat.


Hearth & Soul HopLink up your recipe of the weekDead Easy Desserts
First anniversary give away | Easy,healthy and delicious meal from my kitchen to yours
#recipeoftheweek | A Mummy Too
#CookBlogShare round up 1-7 September | supergolden bakes
5 Dead Easy Strawberry Desserts & Maison Cupcake’s challenge page
Kid's Delight Potluck Party for Blog Anniversary! | Spice your Life


Monday, September 15, 2014

Methi Namakpara / Namkeen Para / Fenugreek Savory Diamonds

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In my house, my huby like to open up the containers  and have some snacks like puris,chevdo, chavna (namkeen mix)  this kind of para , khakhara when having tea over the weekend. So when was planning to make puris, I planned to make this before puri so the oil didn't have taste of Methi in it. So made this and enjoyed by everyone. Kids also love it and our breakfast become enjoyable. If you are making with someone, then its a fast process otherwise if you are making alone, then you can first make all the diamonds and put it on the paper and then you can fry it all in batches. But with two people , one can make it and other can fry it. So Let's get started.

Ingredients :

1 cup Whole wheat flour
1 cup AP Flour (Maida)
5 tbsp. kasoori methi - crushed in your palms
1 tbsp. Turmeric powder
1 tbsp. Jeera - cumin seeds
3/4  cup oil to knead the dough
1/2 to 3/4 cup water to knead the dough
salt to taste
oil to fry

Method:

Mix both flours, methi, turmeric powder, cumin seeds, oil , salt and add little water to make the hard dough.

Divide the dough in to balls. Make it circle and then cut in horizontal and vertical to give diamond shape.
Heat up the oil in kadai.
Fry this diamonds in hot oil on medium flame till its become brown and crispy. It should take atleast 5-6 minutes per batch.
Take it out on paper towel.

 Enjoy with tea or just as it is.

Hearth & Soul HopLink up your recipe of the week
First anniversary give away | Easy,healthy and delicious meal from my kitchen to yours
#recipeoftheweek | A Mummy Too
#CookBlogShare round up 1-7 September | supergolden bakes
Come, join us for Breakfast ~ September Event Announcement! | Cooking 4 all Seasons

Saturday, September 13, 2014

Product Review - COCOZIA Coconut water

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Remember when I did review first time of this product back in October 2013, since then Me and my son fell in love with this product. Whenever we go out , he always make sure we have coconut water. In mean time I won one competition and in then I had amazon card, so I make sure that I buy this product to make him happy. So When Diana from Epicurex email me about to review this product again , I quickly said yes because its like making my son happy is so easy and above all she told me that its now in bigger size too. That was awesome too.


so When I told my son that I am getting one box of coconut water, he hugged me and said mom you are awesome, BTW , awesome is his favorite word. When the box came, he was literally dancing.
I open it and he took one and put it in fridge. You know now they have this big size, 16.9 oz container, easy to pour in glass and you can take whatever you want it in glass and put it rest in fridge. So no waste.

When it was cold , he took it out and just finished it before doing homework.
Order it today thru Amazon.com and you will love it too.

Thanks Diana for giving me this opportunity to taste this amazing delicious drink.

Review of this product is 100% mine.

To order this ,  click here,

http://www.amazon.com/COCOZIA-Organic-Coconut-Preservatives-Concentrate/dp/B00K65O870/ref=sr_1_14?ie=UTF8&qid=1406047230&sr=8-14&keywords=organic+coconut+water
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