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Tuesday, August 28, 2012

Baked Zuchini Chips

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Wanted to try something healthy and yummy too?. your wait is over. Quick and Healthy Zucchini chips are hit with kids too. Enjoy.

Ingredients : 

 2 zucchini (cut into 14 inch slices)
1 and half cup bread crumbs (seasoned dry)
1/8 tsp. black pepper (ground)
2 tbsps. grated parmesan cheese
2 egg whites


1.Preheat the oven to 475 degrees F (245 degrees C).

2. In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.

3. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.
family-foodies
http://theyogivegetarian.blogspot.com/
eat your veg  and banger and mash - Healthy snacks

Bruschetta and Warm Caprese Dip

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Ah, the bounty of summer. Italian bruschetta (pronounced "brusketta") is a wonderful way to capture the flavors of ripe summer tomatoes, fresh garden basil, and garlic. I used plum tomatoes and chopped them by hand, rather than in a food processor. My family enjoyed this batch for lunch, along with some Caprese warm Dip with French Garlic Bread.

Ingredients for Bruschetta :

  • 6 or 7 ripe plum tomatoes (about 1 1/2 lbs.)
  • 2 cloves garlic, minced
  • 1 tbsp. extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, chopped.
  • Salt and freshly ground black pepper to taste
  • 1 baguette French bread or similar Italian bread
  • 1/4 cup olive oil
 
Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
Serves 6-10 as an appetizer. Or 3-4 for lunch .




Caprese Dip :


1 package sun dried tamatoes
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 (12 ounces) blocks cream cheese, softened
8 ounces mozzarella cheese, freshly grated
8 ounces provolone cheese, freshly grated
1/4 cup finely grated parmesan cheese + more for garnish
4 garlic cloves, minced or pressed
1/4 cup freshly chopped basil leaves (use dried in off season)
2 tablespoons freshly chopped thyme leaves
1/2 tablespoon freshly chopped oregano leaves
crackers, bread or chips for serving

Method :
 
Preheat oven to 400 degrees F.
 
Mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then and parmesan.
Stir in fresh herbs, garlic and sun dried tomatoes, mixing well to combine.
 
Transfer mixture to an oven-safe baking dish .
 
Sprinkle with remaining provolone and mozzarella. Bake for 15 minutes, or until top is golden and bubbly.
 
Serve immediately with crackers, chip or toasted bread.



Sending this to DSC_0993 newGuru's Cooking Giveaway Kids Special '13
simply.food: Announcing "Flavours of" Series 4~ Europe and Divya's culinary journey: Guest Hosting- Flavors of Italy for the month of February
http://guruscooking.com/gurus-cooking-giveaway-kids-special-13/
PJ's event and Sandhya's event



Monday, August 27, 2012

Mango Saffron Kulfi

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I love mangoes.  so in summer i enjoy eating mangoes every possible way. And what better way to eat mangoes ? for me it's always Kulfi. This summer treat always very dear to my heart. It brings back my childhood memories when we used to go out in the night to eat kulfi. so here I shared my fav to yours. Enjoy.


3½ cups whole milk 

1 cup half and half
3 tbsp coarse almond powder
½ cup condensed milk (I used sweetened condensed milk)
¼ cup sugar
(adjust according to sweetness of mango pulp or puree) 
1 cup alphonso mango puree( fresh or ready made pulp)

pinch of saffron

Method:

1. Heat deep non stick pan, add milk and saffron. Let it reduce to about 1 cup qantity. 

2. Now add half and half, condensed milk, saffron, coarse almond powder and sugar. Bring to boil until all comes together and sugar dissolves.

3. Cool completely.  Add the mango pulp and mix well.

4. You can set these in any container you want. But traditionally Kulfi icecream are served in these special moulds where the icecream is set. You might finds these here in local Indian stores (mostly in larger ones).

5. Pour the ice cream into individual kulfi molds or plastic cup.

6. Freeze till set. Or you can wait till its half set and place a icecream stick in the center of it (the half frozen cream will help the stick to hold it in place). 

7. Freeze  again till completely set.

8. Unmould the kulfi. You can easily do that by placing it under running water for few seconds. Pull the stick gently and it will come out.
And Kulfi Icecream is ready! re

Wednesday, August 22, 2012

Hariyali Paneer Tikka

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So we went to one party last weekend and they had Hariyali paneer as an appetizer. so I asked my picky 5 years old son to try that and surprisingly he liked it. He asked me make it for him and I made it and he loved it too. And My husband also loved it. So I feel like sharing with you all. Hope you all like it too.

Ingredients

 500 gms paneer (cut into pieces)
 1 big capsicum (diced)
 1 big tomato (diced)
 1 big onion (diced)

For Marinade
 1 cup hung curd
 1 tbsp ground mint leaves (pudina leaves)
 1 tbsp ground coriander leaves (dhania leave)
 4 green chillies (paste)
 1 tsp lemon juice
 2 tbsp. garlic paste
 1/2 tsp garam masala powder
 1/2 tsp turmeric powder (haldi)
 1 tsp chat masala powder
 Salt (to taste)
 1 tbsp butter / oil
 1 medium cucumber

Method
1. Cut the cheese (paneer) and vegetables into big pieces.
2. Mix all ingredients of the marinade with cheese (paneer) and vegetable together and refrigerate for half an hour.
3. Place the cheese cubes and diced vegetables on the high rack on microwave safe flat dish / non-stick tawa / rotisserie and grill for 15 – 20 mins till golden brown on all sides.
4. Reposition the marinated paneer and vegetables frequently and brush with oil.
5. Sprinkle chat masala and serve with cucumber-tomato salad and chutney.



Friday, August 17, 2012

No noodle grilled vegetables lasagna

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I love to make lasagna but don't like to use pasta. I love to use more vegetables and herbs in my cooking and avoid white flour things when ever possible. This is my way of making lasagna without using any pasta sheets. you can use it if you want but without it also it gives nice texture with all the vegetables in it.

Ingredients:
  • Olive oil spray
  • 1 medium eggplant, trimmed, sliced lengthwise in 1/4-in thick slices
  • 2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
  • 1 large egg, beaten
  • 3/4 pound part-skim ricotta cheese
  • Crushed red pepper flakes, to taste
  • pinch of dried parsley flakes
  • 1/4 cup basil, fresh, cut into thin strips
  • 1/2 cup grated organic Parmesan cheese, divided
  • 4 cup pure marinara sauce, divided [Note:  Use 2-3 cups for thicker lasagna]
  • 1/2 pound shredded part-skim mozzarella cheese, divided
Directions:
  • Pre-heat oven to 400°F.  Coat two baking sheets with olive oil spray.
  • Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; spritz vegetables with olive oil spray.
  • Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside.
  • Meanwhile, in a medium bowl, combine egg, ricotta cheese, red pepper flakes, basil and 1/4 cup Parmesan cheese; set aside.
  • When vegetables are done, reduce oven temperature to 350°F.
  • To assemble lasagna, coat bottom and sides of a 14×8 inch baking dish with olive oil spray.  Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan.  Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture, top with remaining mozzarella, then sprinkle with remaining Parmesan cheese.
  • Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes. 

Sunday, August 12, 2012

Chickpea and almond croquettes with hot romesco sauce

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Ingredients
  • 1 cup chickpeas soaked overnight  

    1 onions chopped  

    1-2 cloves of roasted garlic  

    1 1/2 tsp. coriander powder   

    1 tsp. pomegranate seeds   

    Pinch of crushed black pepper

    1/2 tsp. toasted fennel seeds   

    White bread without crust  

    3 sprigs - fresh coriander leaves  

    For the coating 
     

    2 tablespoons flour   

    1 tablespoon corn flour  

    1 cup milk   

    1 cup almonds- skinned n toasted   

    2-3 tbsp. oil for frying   

    1/2 tbsp. corn starch

  • Method

  • Drain the chick peas and add all the other ingredients to make a slightly stiff dough.

    Shape into cigar shape and rest in the fridge for 20 minutes.

    Whisk up the milk in the flour and corn flour.

    Season with salt and pepper.

    Dip the cigars in this and the roll in the toasted almonds.

    Deep fry till golden brown and serve with hot romesco sauce.


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The Lady8Home Gala Dinner Extravaganza



Friday, August 10, 2012

Guacomole

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Ingredients

 3 Hass avocados, halved, seeded and peeled
 1 lime, juiced
 1/2 teaspoon kosher salt
 1/2 teaspoon ground cumin
 1/2 teaspoon cayenne
 1/2 medium onion, diced
 2 Roma tomatoes, seeded and diced
 1 tablespoon chopped cilantro
 1 clove garlic, minced

Method:

 In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

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