Monday, March 30, 2015

Pesto Vegetables Croissant sandwich

Nowadays, need something filling but quick lunch for work. So I made vegetables in pesto sauce for my 
husband and had a leftover over a cup, so I thought why not to use it for my lunch.  Had a box of 
croissant at home and that have to finish up before it become hard so take my  pesto vegetables in one 
container and croissant in foil , took it to work, made a sandwich at lunch time, click  whatever way I can
click pictures so I can share it with you all.  So pardon me with my pictures, I just wanted to share with 
you all my ideas, you can do better.  Take your favorite vegetables and cook it with pesto , stuffed it in 
Malaysian paratha or tortilla too.


2 croissants
1 each red and green capsicum, chopped finely
1 carrot, chopped finely
½ Yam chopped finely
½ zucchini chopped
¼ cup fresh pesto
Salt and pepper for vegetables because pesto has everything. 


In a pan, add your pesto, cook for a minute, add your vegetables and just cook till its heated thru. I don’t 

like soggy vegetables so I just sauté for a few minutes only.  Take it out. 

Warm your croissant, slice from the middle, and don't cut it till the end. 

Stuff your stuffing in the croissant and enjoy your lunch.

Friday, March 27, 2015

Vindaloo Paneer Tikka Wrap

I was thinking about making paneer tikka, but as usual what’s the use if I am also making it same way. So
my vindaloo paste in fridge and took that out, add my paneer and veggies along with yogurt and vindaloo
paste and keep it in this marinade for 4 hours and then grill it and make a yummy wrap, all was gone and
no leftovers were there, That’s what I like, when I don't have to look for containers to store food.
Because I just can not see containers take space in my fridge. There is enough stuff I have to put it
fridge, right.  So here I made this and made wrap in malaysia paratha, so its easy and yummy too.


2-3 tbsp. Vindaloo paste
1 each red and green capsicum
1 onion in big chunks
½ cup paneer or as per your choice more or less
½ cup yogurt
Salt to taste
2 tbsp.  oil


Chopped capsicum and onion in big chunks, keep it aside.

In a big bowl, add yogurt, vindaloo paste, vegetables and salt and mix it nicely.

If you have time, leave this for 4 hours, if not then at least hour.

When it’s done and you are ready to cook, heat a nonstick, add oil in it.

Take just the vegetables and paneer and grill it for few minutes, you don’t need to overcook it, just for

3-4 minutes and done.

If you see water is coming out of marinade, scooped out vegetables, and cook the water from the

marinade and use that as your sauce,

See in this picture, on top of it, that’s the sauce.

Cook your Malaysian paratha, spread the tikka on it, put some sauce too , fold it and enjoy with glass of
wine or bottle of beer. It’s perfect for beer.

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Wednesday, March 25, 2015

Western Omelet, Hash brown waffle – American Diner Breakfast

This is a typical diner breakfast, although name suggest western, this is the only omelet which is
vegetarian means no ham, or bacon anything, so whenever we are traveling and we are going out to any diner for  breakfast , this is our first choice, because it loaded with vegetables and sides , toast, and tea or coffee. Since I am a tea fan, in today’s dish, I made a tea for me, but if you are a coffee drinker, you can always have it with your coffee.  It comes with hash brown or roasted potatoes. I made hash brown waffle. Was watching one show on food network and they were showing different uses of waffle maker in daily life. So got inspired from that, I made my cinnamon roll waffle and this hash brown waffle too. 

You have no idea how handy this machine can be,  put anything in it and it comes out nice and 
crunchy.  For my hash brown I have used ready made tots but for home made just thin sliced your 
potatoes, salt and pepper and put it in machine. And in few minutes you have your diner breakfast
ready in your home. 

For Western Omelet : Ingredients :

4 Jumbo Eggs - serves 2
½ diced green capsicum
½ diced red capsicum
1 small carrot, diced
Few spinach leaves – optional
Salt and pepper
2 tbsp. butter
2 scallions roughly chopped
¼ cup grated Monterrey jack cheese or cheddar cheese.


In a small bowl, beat together 2 eggs and season lightly with salt and pepper. Set aside

Heat butter in nonstick skillet, add peppers, carrot and scallions and cook.
Take it out and transfer this in a bowl.

Add remaining butter in pan, add ¼ of the pepper mixture, pour the beaten eggs, and cook.
Generally what I do, I take all the liquid on top from one side so don’t have to flip it. But if you like well done, you can flip it and then put the 2 tbsp. cheese on it.

Before you fold it, put more stuffing in it and then fold it.
Take it out in serving dish.

Hash brown Waffle:

1 cup Tater tots

oil Spray


Heat your waffle pan, spray all over the nooks, put your thawed tater tots there.,

Close it and cook for 5 minutes or Depend upon your machine.

Mine was done in 5 minutes.

Take it out and serve along with omelet. , Whole wheat toast, and tea.

Your Diner breakfast is ready at home . Order up.

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Monday, March 23, 2015

Homemade Sauerkraut - #ulcerativecolitisrecipe

Again this is #UC recipe. Fermented food is good for him so we got miso paste, kimchi without chili, sauerkraut. First batch was finished so needed more and the way he consumed , it was a good idea to make it at home. So look for the recipe and it’s very easy to make it at home, so got cabbage and  make this. Sauerkraut is nothing but fermented sour cabbage, its widely used here in US for hot dogs as a condiment, but you can use it as a side dish too. To give some color, I have added one carrot too. I am sharing these recipes because we didn't find recipes which belongs to #UC patients. So hoping this will help someone , the way it’s helping my husband. To get whey, we take out water from the yogurt, you can use if you have leftover water from paneer too. 

go thru link if you have any questions about fermented food

Ingredients :

½ head of the cabbage- finely chopped lengthwise
1 carrot grated
2 tbsp. sea salt
2 tbsp. whey


In a big pot, add cabbage and carrot, add sea salt and whey and mix it with hands to release the water from cabbage.
Put it in glass jar and cover it and put it away in dark place.
Check after 3-4 days when it starts to fermented, check to see if its enough fermented as per your desire.
You can leave it for 1 month to 6 months for fermentation.
Once done , put it in fridge and you can use it for 6 months to 1 year.
Divide this in small containers so you don't mess it with the whole jar. Use it only with clean spoon and store rest in fridge.

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Friday, March 20, 2015

Gujarati Thali # 4

As staying outside India, only evenings are where whole family sit together and eat so diner is always a big thing, sometimes its light , sometimes its elaborate , sometimes its just simple. Today I am sharing with you all one more simple Gujarati Thali , made it and enjoyed it. It has one vegetable dish, dal, roti and rice.

I dont think I need to give you recipe of roti or rice. Everyone knows that.

This one has Taro root dry curry, mung dal and  Vagharela Marcha / Instant Green Chilies Pickle

For Arbi curry

Take 4 arbi (Taro Root), take the skin out and diced it.
In a hot pan, add oil , add mustard seeds. when its popped , add chopped tomatoes and all regular powder masala. When tomatoes are soft, add taro root and cook on medium-low flame, till arbi is cooked.

Yellow Mung dal , made this way without dill in it.

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Wednesday, March 18, 2015

Wheatgrass Juice #ulcerativecolitisrecipe

As I told you before my husband’s condition.  He do research and look for anything which helps him to reduce his condition, he found that wheatgrass juice is best so we plant wheat and when its grows and had “grass” we make juice out of it and he can use it. So this is just a usual wheat grass juice . But the taste of wheat grass is not good, so I try adding mint, tulsi, pom seeds, ginger. Those ingredients he can take it and makes the juice taste better too. He is suffering but at least his medicine has to taste good.   #ulcerativecolitisrecipe

First we put soft wheat in just as it is to grow, but in few days it has fungus and stat smelling bad, so put that in soil and no smell and start giving nice  green grass.

On the other note, if you are a stay at home mom , need to earn extra money and have capability to cook for someone or as per order, contact her website is AuthenFOOD | Authentic home cooked food at your doorstep!, i got her offer and received calls too for cooking but right now its not good for me because of my hectic schedule but if you are contact her. If this thing happen to me earlier before I started working, would be so much fun.

Ingredients :
To  grow wheat grass you need

One cup of wheat


You need to soak the wheat overnight and then dry it and put it in deep dish which you want to grow it.
Put soaked wheat on down and spray water mix with baking soda in it and cover it with paper towel.
In a cup of water, just add one tsp of baking soda. 

Do this few times a day if you see that paper is dry.
In few days it will sprout and grass will come out.
For us it took 10 days to grow.
To make juice, cut the top of part of it , don’t throw it yet, it will grow again and you can use it again.
Take that cut wheatgrass, add some water and put it grinder and make fine puree. It upto you how pure juice you want , the way you put water that much juice will come out. 
Sieve it with very fine holes so you can only get juice.
Discard the fiber.

this one has mint and tulsi in it. 

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I have added pom seeds in it. 

Monday, March 16, 2015

Dark Chocolate Almond Lace Florentines

I love chewy cookies specially lace cookies or florentines , its Italian cookies which is paper thin and you can absolutely experiments with any ingredients and come up with new ideas. My favorite is Oatmeal Raisin Lace cookies. But as I mentioned in my previous post, my stock of after dinner , dessert was done, so have to make something , and I just got nice chopped almonds, wanted to use it and I always have all kinds of chocolate chips in my pantry. This was just pure experiment which was successful so didn't took a step wise pictures because I was not sure that its going to be successful or not. So when end result I see , that time I thought lets take at least this pictures so I can share it with you all. so here is my experiment of absolutely yummy crunchy and delicious chocolate covered almond lace florentines.

Ingredients : 

3/4 cup very finely chopped lightly salted almonds
2 1/2 tablespoons unsalted  butter
1/3 cup granulated sugar
1 tablespoon corn syrup
1 tablespoon cream or half-n-half
1/8 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons all purpose flour
2 oz. dark chocolate 

2 oz. Milk chocolate - optional 


Stir together almonds, butter, sugar, corn syrup, cream and salt in a small saucepan over medium heat; bring to a boil.  Boil 1 minute.  Remove pan from heat and stir in vanilla and flour until combined.  Place mixture in a medium bowl, and chill 30 minutes in refrigerator, or until cold.  

Heat oven to 350 degrees F. 

Roll teaspoons of dough into balls.  Place on cookie sheets, spacing about 3 inches apart.  Bake 10-12 minutes, or until golden brown.  Cool 2-3 minutes before transferring cookies to wire racks to cool.  

Melt chocolate in a small bowl, in the microwave for 1 minute, or until melted.  Spread a thin or thick (as per your love)  layer of chocolate on the bottom halves of cookies.  Press two cookies together to form a sandwich; repeat process.  I used Milk chocolate also so just to try it but you can just do it with one chocolate. 

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Friday, March 13, 2015

Roasted Vegetables and Black Bean Stuffed Poblano Peppers - Mexican Platter

Its been a while since I  share Mexican recipe. I got nice poblano peppers from Farmer's market. Waiting for my Mexican night so I can make it. I didn't want to make heavy, cheesy Mexican dish so I create this light but filling and full of vegetable dish. Enjoy it with simple Mexican rice and guacamole. If you want you can add cheese and baked it till it melt but I didn't want this time so I skip it. Maybe next time.

Ingredients : 

3 Poblano peppers
1/4 cup of black beans, cooked
1 each Red and green bell pepper, chopped
1 small white onion diced
4-5 Brussels sprouts

1/4 cup frozen sweet corn, thawed
1/2 zucchini diced
1 carrot diced
Salt as per taste
2 tbsp or as per taste Mexican seasoning
Lime juice as per taste


Take poblanos, Make a slit in between, make sure you don't cut through.
Take the seeds out and roast it over the flame. or you can first roast it in and cut it from one side and clean the seeds out. whatever way you can do it.

Roast all the vegetables.
Add spices in vegetables and stuff it inside the poblano peppers.
If you think it's cold, Put the whole dish in the toaster oven so it warms it up.
Serve it with Mexican rice and guacamole.
For Mexican rice

Take cooked rice and put it aside.
Heat a pan, add 1 cup of chopped spinach and cook till its wilted down.
Add black beans and taco seasoning and salt and mix it.
Add cooked rice and mix it nicely.
Serve it along with any Mexican dishes.


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