Thursday, November 20, 2014
Pan roasted stuffed mushrooms make for a great appetizer or side dish. Here's how I make them:
1 pack baby bella mushrooms - Wipe them with a damp paper towel. Remove stems and make a hollow in each. I use the tip of my peeler/parer for this.
Stuffing - I start with a mix of quinoa and brown rice. This is a ready-made mix from Seeds of Change that I purchased at Costco. It is lightly flavored with garlic and only needs to be microwaved for 90 secs to prep. I used just 2 to 4 tbsp of this in the pic below. To it I added some breadcrumbs, shredded mozarella cheese, finely chopped green onions and little salt and pepper. I did end up with some leftover stuffing, but it tastes delicious just by itself too.
Gently fill this stuffing in the mushroom hollows. Heat 2 tsp olive oil in a non-stick pan. Place the stuffed mushrooms (open side up) on the pan and roast on medium heat for 5 mins till the underside darkens in color.
Flip over with tongs and cook for a min or 2 till the stuffing gets slightly browned and crusty.
These Pan roasted Stuffed Mushrooms go to the Mushrooms event at Mayuri's Jikoni. This series of event was started by Nayna of Citrus Spice.
Tuesday, November 18, 2014
This is a great after-school snack, often requested by my daughter.
Here's how I make these pasta muffins:
2 cups cooked pasta (any small pasta will work, I have used macaroni in above pic, whole grain pasta also works well)
Salt, black pepper pwd and Italian seasoning mix to taste
Handful of finely chopped veggies - I have used onion, tomato, yellow and orange bell pepper and spinach to make it colorful
1 cup shredded mozzarella cheese
1/2 cup bread crumbs
Cook the pasta till al dente per package instructions. Drain. Mix in the cheese (save a little to top the muffins if desired), salt, pepper, seasoning and veggies.
Brush muffin tray with olive oil. Spread some bread crumbs.
Fill each cup with the pasta mixture.
Top with the reserved mozzarella cheese,
Generously layer bread crumbs on top of that and drizzle with olive oil.
Bake at 350F for 20 to 30 mins till tops are slightly browned. Allow to cool for 10 mins before serving. Sprinkle some red pepper flakes while serving for a slight kick.
These Pasta Muffins to go the Kids Delight - Pizza/Pasta/Noodle Event at Chef Mireille's East West Realm . This event is created by Srivalli of Kid's Delight.
Monday, November 17, 2014
Here's how we made them:
We used regular roti dough made with wheat flour. Roll out a piece of dough ball into a thin circle about 10 inches in diameter. Smear with a teaspoon oil. Dust a little flour. Pleat the roti as in picture below, pressing gently as you fold.
Then roll the pleated roti.
Press gently between palms to flatten. To keep the folds separate, pull the flattened roti out ever so gently. Now roll into a 6 inch slightly thickish roti. Us a gentle hand while rolling.
Roast on tava using few drops of oil until brown spots appear on those sides.
Serve warm topped with a dollop of ghee/butter of desired. This layered paratha goes well with onion-tomato based curries like mutter paneer. We had it with palak paneer and raita.
Tuesday, November 4, 2014
This recipe is from the Relish food mag that came with our newspaper. Its unbelievable simple, yummy and eggless ofcourse.
1 15 oz pack of yellow cake mix
1 15 oz can pumpkin puree
7 oz semi sweet mini chocolate morsels
For the icing - 4 oz softened cream cheese
1/3 cup powdered sugar
2 tbsp milk
To make the muffins, mix the cake mix and pumpkin puree. Whisk for a min. Batter will be thick. Add the chocolate morsels. Mix well. Use a 12 cup muffin tray lined with paper muffin liners and bake in a pre heated 350F oven for about 20 mins until a toothpick inserted in the center comes out clean.
To make the icing, mix the cream cheese, sugar and milk. Allow the muffins to cool to room temperature before spreading the icing.
Saturday, October 25, 2014
|Flower design rangoli|
|Goddess Lakshmi vahana Tortoise rangoli|
|Edible bell pepper rangoli|
|Edible phatake - Watermelon & pineapple rockets|
|Edible phatake - Carrot and asparagus lavangi maala with cucumber dip diya|
|Edible phatake - Fruit skewer Paaus|
Tuesday, July 15, 2014
I found this cute idea of serving fruit salad in waffle bowls dipped in chocolate in the Costco magazine. I did not follow any recipe as such, but here's how I made it:
Melt Wilton's candy melt chocolate (I used milk chocolate) in a microwave safe bowl at 20 to 30 second intervals for about a minute, stirring in between. Dip the edges of waffle bowls in the melted chocolate to roughly cover all sides. Lay on wax/parchment paper to dry for 5 to 10 mins.
Fill with fruit salad of your choice. I have used apples, bananas, blueberries and strawberries, mixed with flavored yogurt and slivered almonds.
Saturday, July 12, 2014
Tofu Bhurji is a combination of crumbled tofu, onions and peppers with desi spices and a touch of soy sauce. It is a good alternative to paneer bhurji and works even for those who usually turn up their noses at the mention of tofu.
Here's how I make it:
Heat 2 tsp oil in a wide non-stick pan. Drain a pack of firm tofu well, crumble with fork and add to the pan. Saute on medium high heat, stirring often for 5 to 10 minutes until the tofu dries and starts to brown a bit. Reduce heat to medium and add about 1/2 cup chopped onion and 1 clove garlic (minced). Continue to saute until onion starts softening. Then add another 1/2 cup to 1 cup chopped bell peppers (I like to use combination of colors - green, red, orange and yellow). Saute another 5 mins. Add 1/2 cup chopped tomatoes and 1 tbsp. nutritional yeast. Add seasoning - 1 tsp salt, 1 tsp pav bhaji masala, 1 tsp cumin-coriander pwd, 1/4 tsp red chilli pwd, 1/4 tsp turmeric pwd. Adjust seasonings to taste. Lastly add 1 tbsp. soy sauce. Mix well, cover and cook for 10 minutes stirring occasionally.
Garnish with chopped cilantro and serve warm with toast for a hearty breakfast/brunch. We also like it with roti for lunch or dinner.