Long weekend grilling plan !

   Portabello Mushroom

Recently I came across this amazing burger. I could not resist but to share with you guys. 

Ingredients:

• 4  portobello mushroom caps, stems and gills removed
• 4 slice sourdough bread, cut in half
• 1/2 cup sliced roasted red peppers
• 1/2 cup chopped tomato
• 1/4 cup crumbled reduced-fat feta cheese
• 2 tablespoon chopped pitted Kalamata olives
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon dried oregano
• 2 cup loosely packed mixed baby salad greens
• 1 teaspoon garlic minced
• 2 table spoon olive oil

Method:

• Preheat grill to medium-high.
• Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
• Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
• Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
• Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

Enjoy my darlings and a very happy long weekend.

Paneer Pasanda

Hi all,
Kids love Paneer. Paneer is an Indian cottage cheese just the similar consistency of Tofu, very rich and creamy and also yummy if you can get creative. I can keep going on and on about paneer but i am going to cut it short and give one yummy quick cooking recipe for paneer.
Serves four..best if made fresh. I do not recommend freezing this dish turns curdled when defrosted.

Ingredients :
1 lbs  paneer cubed
1/2 cup cashew grinded into paste
1 cup milk
1/2 cup chopped onion
1/2 cup chopped tomato
1 tablespoon oil
Salt and pepper to taste
Cilantro for garnish

Method :
Start with a pan . Put it to heat and add oil and start to saute onions and tomatoes unitl oil seperates. Add 1/2 cup grinded cashew paste and milk to make the gravy base. Add salt and  pepper to taste.
Finally when the curry starts to boil add paneer cubes turn to simmer for 2-4 minutes until everything blends together and Serve hot. Serve with hot paratha or rice.
When serving garnish with a sprig of fresh cilantro for the fresh spring look.
Enjoy.

soup of the day

Hi all,
Its spring already..time for spring cleaning and spring cleanup for your dear refrigerator friend too.....
So i came up with this spring soup of the day recipe. Use all the little left over fresh vegetables and those frozen ones too.
And this is a slow cooker recipe too........yea......so much better chop drop turn it on and forget about it until dinner time !

This recipe is a keeper and make double batch as it freezes well and ready to use next time when you are ready.
Ingredients :
1/2 cup chopped celery
1 cup chopped tomatoes
1/2 cup chopped onions
1/2 cup corn
1/2 cup zucchini cut / diced
1/2 cup peas
1/2 cup finely chopped carrots
1 can cannelloni beans ( i prefer but you can choose any beans of your choice )
4 cups vegetable broth
salt pepper to taste

Method :
Put all of the above ingredients in the slow cooker and turn it on either high for 4 1/2 hour or 7 hours on low setting.

Serving suggestion :
Serve in a bowl with garlic toast and sprinkle your choice of cheese ( i prefer Parmesan cheese ).

Enjoy this is a whole meal in itself.

Creamy corn pepper masala

Hi all,

Today i tried this very quick version of corn pepper masala but creamier version. Best part start tot finish time 20 minutes and serves four adult portion. Love it !
Ingredients :
4 medium sized poblano peppers
1 medium potato
1-2 cups of frozen corn ( depending how much you prefer )

For curry :
1/2 onion chopped roughly
1 cup dry roasted peanuts
1/2 cup sesame seeds
1 teaspoon tumeric powder
salt to taste
1/2 cup heavy cream or half and half ( if nothing available substitute with 1 cup of regular milk )

Method :
For curry heat the pan and stat with adding all the above ingredients except the heavy cream and cook partly until peanuts and sesame seed have a crunchier look. Let the mixture cool, blend the entire mixture in the blender until fine paste.
In the mean time in the same pan take a teaspoon of oil and add potatoes and poblano pepper chopped a size of 1 inch and cook them thoroughly. Now add corn and the salt and tumeric powder to taste. Once the flavours have blended add the pureed creamy mixture and then simmer until the curry merries well with the vegetables.
Serve with hot rice and naan bread.
Enjoy this quick cooking dish on a busy day.

health !!

Dear friends and followers,
Due to my current health status i will not be able to post you updated recipies. Will be back soon with more food recipies and fun facts.
Till then take care
Enjoy
Ishita

Tawa Sabzi

Hi all,
Hope you are having a good time .With weather changing again for this weekend cold, dull and freezing again.
Today we will be talking about tawa sabzi.
Tawa sabzi is typically made with stuffed sabzi's on the hot tawa and then served on the hot tawa too ! Delicious right .

Ingredients:
1 lbs Bhindi
1 lbs Small eggplant round
1 -2 cut long slit  bitter gourd (karela)
2 medium potatoes cut slit long about 1/2 inch thick
2 tablespoon ginger garlic paste
1 tablespoon chopped chili
2-3 tablespoon gram flour
1 tablespoon chili powder
1 tablespoon turmeric powder
salt to taste
oil for cooking ( approximately 2-4 tablespoon per batch )

Method:
Mix turmeric, chili powder, gram flour, salt to taste and ginger garlic paste with chili paste and leave it aside to marinade.
Cut slits in eggplant, bhindi and stuff it with the above marinade.
Put oil on a shallow nonstick pan add stuffed bhindi in the first batch. Cook until crisp.
Repeat same for stuffed baigan and cook on low heat until cooked thoroughly from inside.
Finally cook the cut slit bitter gourd and potatoes.
At the end mix all the vegetable and when ready to serve and heat the tawa hot and put the vegetables back on the tawa, sprinkle 1 teaspoon of vinegar or lemon juice  and serve with hot chappati.

Enjoy

baigan kadhi

Hi all,
Kadhi is a very famous food in Gujarati thali. Often served with khichadi or pulav rice or plain rice too.
This is one of my favorite made by my mother in law. Its my hubby's favorite too...Baigan kadhi.
Very simple, very easy and yet delightful. Hope you all enjoy.
Traditionally kadhi is made from gram flour and yogurt with tadka of ghee but this has a twist.

Ingredients:
1 cup yogurt blended with 3-4 cups of water
2 -3 tablespoon gram flour
2 cloves of garlic finely chopped
1 tablespoon ginger garlic paste
1 1/2 cup finely chopped eggplant ( Chinese eggplant works just fine )
salt to taste

For tadka :
1 tablespoon oil
1 tablespoon mustard seeds
1 pinch asafoitida powder

Method:
Mix gram flour with yogurt and water with finely chopped garlic, ginger garlic paste and salt to taste. keep it aside.
In a wok heat 1 tablespoon oil when hot put mustard seeds, let it crackle and add asafoitida. Now add finely chopped eggplant. Let it cook. Add 1 teaspoon of turmeric and salt to taste. When cooked well add gram flour yogurt mixture. let it boil until cooked throughly.
Garnish with chopped coriander and serve with hot rice.
Enjoy.