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Saturday, December 26, 2015

Caprese Salad

Yum
In Summer gives whole bunch of fresh vegetables, fruits and its upto us to use it. It gives potful of basil too. So why not to use it in daily dishes and feed the hungry tummy. We been to one Italian restaurant and we ordered caprese salad, and my son loved it. He didn't remembered the name of it but he knows it has only 3 ingredients or say Italy's flag color. So one day he demanded (yes demanded) that before dinner could you please make appetizer of Italy's flag. I think about for a second and light bulb. I said ok but you have to finish the dish , he said I will. So luckily I had fresh mozzarella in fridge that time and have to use it so made this with 3 simple but when its combine a flavorful salad. You can use cherry tomatoes and put it this 3 on toothpick and it's a perfect party appetizer. But since summer gives nice big roma tomatoes I used this way.

Ingredients

2 big juicy roma tomatoes
1 lb. fresh mozzarella cheese
As needed fresh basil leaves
Salt and pepper as per taste
Little EVOO and balsamic vinegar to drizzle.


Method:

Cut the tomatoes in nice thick slices.
Cut the cheese same way too.
Wash and keep aside basil leaves.
At the time of serving, put tomatoes first, then cheese and then basil. Put the toothpick in middle so its easy for little hands to eat it.
Sprinkle salt and pepper on it and drizzle EVOO and balsamic vinegar on top.
Enjoy the bounty of summer










Saturday, December 19, 2015

Savory French Toast

Yum
My mom used to make this for breakfast back home 35 years ago. That time we didn’t know it call French toast , she makes it and we eat it with tea and stay full till lunch.  After coming to US , saw it sweet French toast, concept was same, dip the bread in egg but with sweet spices and cook it . Since then I was so intrigued to make this and share it with you. So here is the recipe which we grew on it.  Its hardly takes 5 minutes but the weekend breakfast is so filling that you are good to go till you can have your next meal.  I just added spices in it and cook it , just to make sure you cook it on medium flame so egg cooks in the middle of bread too. You can soak the bread in egg mixture nicely so it coats from all the time.  For me one egg can use for 3 bread slices but it depend upon egg and bread size.

Ingredients

1 Brown Egg (that’s I always used, Eggland’s best)
3 Slices of Whole Wheat Bread
Salt , pepper, red chili powder as per taste
1 tsp. finely chopped ginger
1 tsp. finely chopped garlic
1 tsp. oil

Method

Beat the egg in a bowl , add your spices and ginger and garlic and mix it.
Heat the nonstick pan. Add oil in it.
Dip one slice of bread in egg mixture and flip it with fork to the other side, coat that side too and slide it in the pan.
If your pan is big size , you can cook two bread slices together.  If not cook one.
When it’s nice and brown on one side , flip it over and cook it on other side.
When it’s done , take it out on plate and put it on cooling rack, which you use for cookie to cool. Because if you put hot bread in dish, the side which touches the plate will be soften with the hot air and then water make it soggy.
So until you are not ready to eat, keep it on cooling rack.
When you are done with everything, serve it on plate and enjoy hot with hot masala or ginger tea.






Saturday, December 12, 2015

Kerala Style Mango Pickle

Yum
I love homemade pickles, it taste fresh and you can control oil and spices as per your choice and above all homemade is best, don’t you all agree? I had my share of Gujarati pickle but this time I wanted to try something different so got raw mango from Indian Grocery store and thinking to make which state I can go for the pickle. Then my mind went straight to South and did little bit research and asked one keralian friend about how you can make mango pickle and she told me and made it that way , now I am not claiming this is original recipe, but it might be from her home recipe so now sharing with you and yes we still get raw mango here so we can use it any time.

Ingredients :

1 big raw mango, cut in small pieces
3 tbsp. Pickle masala
2 tbsp. Vinegar
2-3 cloves of garlic
1 chopped green chilies
Few leaves of coriander leaves
4 tbsp. oil (this will depend upon how big is your mango, mine was pretty big so I needed 4)

Method:

Cut the mango , chili, garlic and keep it aside.
Heat a pan, add oil in it.
When it’s hot, add garlic , chili, curry leaves and cook till you get nice aroma from all 3 ingredients.
Then add mango pieces along with pickle masala and vinegar.
Cook on low to medium flame till mango pieces are nice and tender.
Check the salt level in pickle masala, if its salty enough you don’t need to add extra salt but if not then add salt.
Mine was perfect masala so didn’t add any salt in it.
Shut the flame off and let it cool completely.
Add store it in glass jar only and enjoy it with your meal. You can keep this bottle outside no need to put it in fridge but if it’s very hot then put it inside.







Hearth and Soul blog hop: December - Zesty South Indian Kitchen

Hearth & Soul Hop



Saturday, December 5, 2015

Vermicelli Upma

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On weekend morning, feel like eating hot breakfast in compare to weekdays where you can just grab bread or cereal or muffin. So I always try to make something hot to go with tea and kids milk. Had enough of poha, parathas , usually I gave my daughter for lunch her version of yellow rice which is like lemon rice but instead of rice I use vermicelli. So this time I make upma from vermicelli. This goes to sweet to savory dishes, and I just love to use it both ways, either make it sweet seviyan or spicy upma, one bag of this goes a long way.   You can again use your favorite vegetables in it , no limit on that. Due to my husband’s health and kid's choice of vegetables, I keep it simple.

Ingredients

1 cup of vermicelli (roast it and keep it aside or you can always use roasted one)
Few curry leaves
1 chopped onion
1 tsp. Mustard seeds
1 chopped green chili
Salt as per taste
Lime Juice as per taste
2 tbsp. oil

Method:

Heat a pan, add oil in it. On other burner, boil 3 cups of water.
When it hot, add green chili and curry leaves.
Add mustard seeds and cook it.
Then add onion and cook till it becomes pink.
Add your roasted vermicelli and salt and mix it.
Add boiled water, one cup at a time and cook on a medium flame, till noodles are cooked perfectly.
Add lime juice before serving and have nice hot breakfast along with your tea or coffee. 








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