Jalapeno Cream Cheese Pao

Smoked Jalapeno Cream Cheese Pao
Author: 
Recipe type: Snack
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Jalapeno Cream Cheese Pao is a fusion recipe and high in continental flavors with dill, organic red jalapeno , caramelized onion and cream cheese. The natural mild heat of jalapeno pairs so well with the cream cheese that you can't wait to take the next bite. Here the Indian bread 'Pao' is the base ingredient. Name any way you wish the end result is awesome with the cheesy, creamy onion as bread spread or open sandwich. The multi nutritional health benefits of the Superfood Jalapeno comes in a super package. Learned from the works of Nutritionists, that it helps to fight against Cancer, improves immunity and nervous system, loaded with Vitamin C and B, as well low in calories. So we must teach ourselves how to incorporate this ingredient in our diet to maximise our immunity power. The recipe is so simple anyone should be able to make it , be it for a party or evening snack or for quick lunch pack.
Ingredients
  • 1 Indian Pao bread
  • 5 Organic Red Jalapenos
  • 2 Red Onion
  • 200 grams Britannia Cream Cheese
  • Few sprigs of fresh Organic Dill leaves
  • ¼th teaspoon White Pepper
  • A handful of any Salad Leaves of your choice
  • 2 teaspoon Parsley
  • 2 teaspoon Extra Virgin Olive Oil
  • Few extra Pickled Jalapeno Peppers( readymade) for garnish and extra heat.
Instructions
  1. At first wash the vegetables and dry it naturally.
  2. Brush oil on jalapeno peppers and burn the outer layer directly on medium flame turning once after one minute for each side. Cool it. Now remove the burnt skin.
  3. Cut the red jalapenos in thin circles.
  4. Mix salad leaves and cream cheese in a bowl.
  5. Chop the parsley leaves and dill, slice the onions lengthwise.
  6. Heat a frying pan with oil and add the onions to fry till slightly caramelized. Stop the flame.
  7. Lay the pao bread on serving platter, spread cream cheese on the top or connecting sidelines of pao.
  8. Top it with onions and jalapenos , sprinkle white pepper and herbs.
  9. Garnish with extra pickled jalapeno slices and dill leaves.

 

Please follow and like us:

Vegan Tandoori Gobi Roll

Vegan Tandoori Gobi Roll
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
A popular street food from Kolkata, and not a single person is left in this city who have not tasted and liked it on first bite. Here the recipe calls for cauliflower and not non- vegetarian including ingredients with onion ,capsicum tossed with sauce and lime juice. Try this a cauliflower and potato variation with some tandoori masala marination ,it will taste awesome. Wrapped in flour tortillas/ homemade parathas can be prepared early and then roll up to warm before serving. Good at any party , as an evening snack or lunch box.
Ingredients
  • 30 small Cauliflower florets
  • 18 small pieces of Potato
  • ¾th cup Curd
  • 1 teaspoon Kashmiri Chilli powder
  • ¼ th teaspoon Chaat Masala
  • 3 teaspoon Lime juice
  • 1th teaspoon Cumin Seed
  • ¼th teaspoon Turmeric powder
  • 3 Green chilly chopped
  • Few Onion slices
  • Few Capsicum slices
  • ¼ th teaspoon Chaat Masala
  • Salt to taste
  • 4teaspoon Oil
  • Paratha:
  • 21/2 cup Flour
  • 11/8th cup Water
  • 3 teaspoon oil
  • Salt
Instructions
  1. To make Tandoori Gobi Roll, first wash the vegetables.
  2. Heat a medium saucepan with enough water, potato ,cauliflower, salt and turmeric. Boil it for 8 minutes or until fully cooked.
  3. Take a bowl and mix chilli powder, curd, chaat masala and salt.
  4. Add the potato and cauliflower to coat evenly. Check for seasoning. Now insert equally in a 5-6 sticks to fry in grill pan.
  5. Heat a frying pan with oil, temper with cumin seed then add the cauliflower and potato stick. Stir fry these for 6 minutes or more till the surface gets brown spots. Stop the flame.
  6. Meanwhile, make the dough with flour, salt, oil and water. Cover with wet muslin cloth for at least 10 minutes. Separate the dough in equal parts , make balls out of it then roll on flat surface into big disc shapes using little oil.
  7. Heat a tawa to fry the parathas, adding a teaspoon oil each at the end to fry.
  8. Take a bowl and mix together onion and capsicum slice, lime juice, salt and green chillies.
  9. Now spread all the parathas on flat surface , distribute onion mix equally on each of the paratha. Then place one stick inserted florets and potato per paratha. Sprinkle chaat masala evenly. Discard the stick. Roll up the parathas . Wrap with foil at the end half to hold properly.
  10. Serve hot with chilly tomato sauce or mint chutney.

 

Please follow and like us:

Quinoa Chickpea Salad

Quinoa Chickpea Salad
Author: 
Recipe type: Salad
Cuisine: World
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
The easiest of all the healthy and nutritious salad recipes served as a meal. Choose to pick all organic ingredients for maximum benefit. Try to keep as simple as possible so our kids learn to taste the natural flavor of seasonal ingredients. Perfect for after school snacks, lunch box, and for anytime office salad.
Ingredients
  • 1 cup Quinoa
  • 1 cup Chick Peas
  • 1 Green Pepper
  • 1 Red Pepper
  • 2 Green Chilly
  • 1 Onion chopped
  • ½ teaspoon Turmeric powder
  • 5 tbsp Coriander Leaves
  • 2 teaspoon Lime Juice
  • 1 teaspoon White Pepper
  • 3 teaspoon Extra Virgin Olive Oil
  • Salt to taste
Instructions
  1. Cook quinoa with little extra turmeric powder in water,
  2. following the cooking instruction from the pack.
  3. Pressure cook the chick peas with salt.
  4. Separately cut in strips red and green pepper.
  5. Chop some green chilly, onion and coriander leaves.
  6. Combine all together in a big bowl .
  7. Now add lime juice, white pepper powder, salt and extra virgin olive oil.
  8. Toss well and serve warm or cold.

 

Please follow and like us:

Carrot Ginger Lentil Soup

Carrot Ginger Lentil Soup
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Asian Lentil Soup is a healthy recipe with full of protein and fiber contents. If you are a traveller or have to depend on eating most of the meals from outside then lentil soups from soup menu are best alternatives. Asian vegetables and the broth that well tempered in sesame oil with a spoonful of soya sauce is the magic behind the transformation in taste. Apart we all can cook this variation for making daily lentil dish. It is simply delicious and children will love to eat as nutritious soup meal if you add a cup of rice in it.
Ingredients
  • ¾th cup Masoor Lentil
  • 2 Carrot
  • 2 Onion
  • 2 Capsicum
  • 2 Celery
  • 1 teaspoon Ginger chopped
  • 1 Red Chilli
  • 5 cup Vegetable stock
  • 2 teaspoon Dark soy sauce
  • 4 teaspoon Sesame oil
  • ½ teaspoon Sesame seeds
  • 2 Scallion
  • Salt , to taste
Instructions
  1. To begin making the Asian Carrot Ginger Lentil Soup recipe, wash the lentil and soak for 5 minutes.
  2. Cut the vegetables in chunks and the scallion into long thin strips. Heat a medium saucepan with oil, ginger, red chilli and sesame seed. Let it cook for about 15 seconds.
  3. After 15 seconds, add the celery and onions and fry for a minute. After a minute, add rest of the vegetables. Mix it properly and let it cook for another minute.
  4. After a minute, add the water and lentil. Let it fully cook until the grains start to break. Add soya sauce and salt. Pour the soup in a big soup bowl and garnish with scallions on top.

 

Please follow and like us: