Broccoli MozzarellaTots

Broccoli MozzarellaTots
Author: 
Recipe type: Snacks
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Happy Cheese Lover's Day! Feed our little ones with these cheesy tots made with superfood ingredient broccoli. Pack for lunch or serve the tots for evening snack. Mustard mayonnaise is the best relish for them to enjoy. Very easy to make and can be refrigerated for next day. A light snack to serve with loads of nutrients.
Ingredients
  • 1½ cup Broccoli florets
  • 1 cup Mozzarella Cheese
  • 2 tablespoon Mayonnaise
  • 5 teaspoon Hot Sauce
  • 1 Egg
  • ¼th teaspoon Black Pepper
  • 2 cup Water
  • Salt to taste
  • Oil for frying
Instructions
  1. To make the broccoli nuggets, firstly wash and then finely chop the broccoli florets.
  2. Heat a saucepan with water, once it reach to its boiling point add the broccoli cook for4 minutes then strain and cool, squeeze out the extra water.
  3. Take a big glass bowl beat the egg, add rest of the ingredients except oil.
  4. Mix it well and check for salt and seasoning.
  5. Shape in the size of nuggets, with 2 teaspoon of mix .
  6. Once the whole batch is done, refrigerate for 15 minutes.
  7. Heat a frying pan with oil , now shallow fry or deep fry the nuggets.
  8. Serve broccoli nuggets with mustard and tomato sauce.

 

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Chocolate And Oats Christmas Cookie Cake

Chocolate And Oats Christmas Cookie Cake
Author: 
Recipe type: Dessert
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Every Christmas irrespective of whether you celebrate it or not everyone wants a slice of cake. Here is a recipe for a flourless, eggless cookie cake that can be prepared in under 30 mins. You can decorate the cake with a variety of dried fruits and make it quite interesting. Its an extremely filling cake and can be whipped up when there are unexpected guests at home.
Ingredients
  • 2 cups Oats
  • 250 gram Chocolate chips
  • 3 tablespoons Butter
  • ½ cup Raisins
  • 5 grams Pitted Cherries , chopped into small pieces
  • ½ cup Milk
  • ½ teaspoon Vanilla Extract
  • ½ cup Condensed Milk
  • 50 gram Pitted Cherries
  • 5 gram Kiwi
  • 2 tablespoons Chocolate chips
Instructions
  1. To begin making Chocolate And Oats Christmas Cookie Cake Recipe we will make the cookie cake first. Measure all the quantities and store in small bowls.
  2. In a pot add water and bring it to a boil on low heat. Once the water is boiling, keep a wide bowl on top of the boiling pot of water. This is called the double boiler method. Add the chocolate chips and butter.
  3. Once the butter and chocolate has melted, turn off the boiling water and add in the vanilla extract into the liquid chocolate
  4. Place a saucepan on medium heat and add milk into it. When the milk gets warm add the oats. Stir for few minutes until the milk is totally absorbed into the oats.
  5. Pour in the chocolate mixture along with the chopped cherries and raisins for about 10 minutes. Once all the ingredients are well combined, turn off the flame.
  6. Take a round baking pan (24 inch), grease all sides of the pan with butter. Pour in the chocolate oats mixture and press it so that it forms a smooth outer layer. Refrigerate for 20 minutes so that it sets.
  7. After 20 minutes, take it out of the fridge and invert the Chocolate Cookie Cake onto a cake plate.
  8. Pour some condensed milk on top and decorate the cake with cherries, kiwis and chocolate chips as you like it.

 

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Russian Radish Cucumber Salad

Russian Radish Cucumber Salad
Author: 
Recipe type: Salad
Cuisine: Continaental
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
This simple Russian salad is very easy to make and can be a tasty healthy winter variety. A perfect creamy, nutritious and crunchy salad, makes it more colourful with addition of coloured radishes available from your local market; try and acquire organic radishes . In this recipe, we have used a dill yogurt dressing with the roasted garlic but using sour cream instead of curd will add a better flavour to the salad.
Ingredients
  • 1 Red Radish
  • 1 Radish
  • 1 Cucumber
  • 5 Garlic pods
  • 1 Cup Yogurt (Curd)
  • 2 Whole Egg , hard boiled
  • ½ teaspoon Dill leaves
  • ½ teaspoon Chives , fresh
  • 1 teaspoon Almond Oil
  • Sea salt , to taste
Instructions
  1. To begin making Russian Radish Cucumber Salad Recipe, first wash the vegetables and soak in water for 15 minutes.
  2. Pat dry the vegetables on a kitchen towel and slice the radishes and cucumber finely in circular shapes.
  3. Heat a heavy bottomed pan with some oil and fry the garlic pods on low flame till roasted.
  4. Take a big bowl and beat the curd with chives and sea salt.
  5. Add the garlic and vegetables to this bowl and mix until the yogurt coats well on all the vegetables. Refrigerate for 10 minutes.
  6. Meanwhile slice the hard boiled eggs. Take the vegetables out of the refrigerator and add the boiled eggs to it.
  7. Now serve cold on a fancy platter garnish with fresh herbs.

 

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Lemon Frozen Yogurt

Lemon Frozen Yogurt
Author: 
Recipe type: Dessert
Cuisine: Continental
Prep time: 
Total time: 
Serves: 3
 
If you want to make this absolutely refreshing and delicious Lemon Frozen Yogurt you will need only six ingredients and ten minutes of preparation. But will be much more relieved to hear that there is no need for ice cream maker to get the same lush texture. A healthy version of frozen yogurt is a good substitute to serve our children with daily dose of calcium. You can use honey instead of sugar in this recipe and fat free yogurt to fetch better result. Easy to make the day before your party begins or as a surprise treat for your children. Serve Lemon Frozen Yogurt on its own as a snack or serve it with your meal.
Ingredients
  • ¼ cup Lemon juice
  • 500 grams Yogurt (Curd)
  • ¼ cup Sugar , powdered
  • 2 tablespoons Fresh cream
  • ⅛ teaspoon Turmeric powder (Haldi)
  • Vanilla Extract , few drops
  • 1 teaspoon Orange Zest (Rind)
  • 2 slices Orange
Instructions
  1. To make the Lemon Frozen Yogurt recipe, first take a medium bowl and beat the yogurt and turmeric powder for about 4 minutes.
  2. Squeeze out the juice from fresh lemon in a small bowl. Add cream, sugar powder, vanilla, lemon juice into beaten yogurt, whip well.
  3. Pour the yogurt mixture in a freezing bowl and freeze it for 2 hours. Take the frozen yogurt bowl out of the freezer and stir well, return to the freezer and keep overnight.
  4. Take out of freezer 30-40 minutes before serving. Serve in fancy bowl with few big scoops of Lemon Frozen Yogurt with orange zest on top and a slice of orange for garnishing.
  5. Serve Lemon Frozen Yogurt on its own as a snack or serve it with your meal.

 

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Cheesy Chicken Kabob Stick

Chessy Chicken Kabob Stick
Author: 
Recipe type: Appetizer
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Kabobs are not only a tasty entree but are equally delicious packed whole for picnics. Serve with baked potato, green beans and red grapes. The kabobs can be prepared a day ahead and grilled any time you are ready. Both mild and spicy flavoring with a dash of sweetness and cheese dressing is ideal for kids.
Ingredients
  • 200 grams Chicken Breast cubes
  • 1 teaspoon Red Wine
  • 3 teaspoon Extra Virgin Olive Oil
  • ½ teaspoon White Pepper
  • 2 teaspoon Lime juice
  • 2 teaspoon Parsley chopped
  • 1 teaspoon Honey
  • 2 teaspoon Green chilli paste
  • ¼th teaspoon Garlic Powder
  • Any Cheese Dressing
  • Yellow Mustard
  • Salt to taste
  • Few Tomato cubes, Red Onion cubes, Yellow, green and Red Pepper.
  • Bamboo sticks.
Instructions
  1. First wash the chicken cubes and dry it. Skewer the chicken cubes with peppers, tomato and red onion chunky cubes alternately, in washed wet sticks.
  2. Marinate with red wine, pepper, honey, chilli paste, lime juice, garlic powder, salt and parsley for 15 minutes.
  3. Heat a grilled frying pan with oil, now lay the skewered chicken sticks on it and roast for 15- 20 minutes turning all side .
  4. Serve the kabab sticks on platter, drizzle with cheese dressing of your choice and yellow mustard..

 

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Sunny Day Pancake Mania

Sunny Day Pancake Mania
Author: 
Recipe type: Breakfast
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Help your kids to choose nutritious organic breakfast for our festival long weekends. A single serving of protein packed tasty morning snack is what they need after a week long hard work. Honey on Pancakes drizzled instead of fried flour recipes to make it extremely healthy picks for our kids, with addition of fruits and a big scoop of homemade cottage cheese on their favorite cartoon plate.
Ingredients
  • 1 cup Flour
  • 1 cup Milk
  • 4 tablespoon Brown Sugar
  • 1 Egg
  • 5 teaspoon Almond Meal
  • Few drops of Vanilla Essence
  • Honey
  • 4 teaspoon Butter
  • 2 teaspoon Oil
Instructions
  1. At first blend well flour, egg, vanilla essence, milk, sugar and almond meal, in a big bowl.
  2. Mix oil and melted butter in a small bowl.
  3. Heat a frying pan with 1 teaspoon butter and oil, and pour 3 tablespoon of mixed pancake batter.
  4. Spread in circles and let it cook for 7 minutes or more until the surface are spotted with golden brown colour.
  5. Finish with rest of the batter in batches.
  6. Serve hot on plate, with honey drizzled on pancakes.

 

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Crab In Hot English Mustard Sauce

Crab In Hot English Mustard Sauce
Author: 
Recipe type: Dinner
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Crabs are my favourite for weekend menus. Apart from cooking in usual tomato onion gravy, now I also use hot english mustard sauce to cook up the dish for variation and found it to be a tasty add up for my fusion cuisine. In Crab In Hot English Mustard Sauce recipe, Crabs are first boiled, then fried and at last tossed with sauce. Sesame oil is used to give a oriental flavour.
Ingredients
  • 4 Crabs
  • 2 tablespoon Sesame oil
  • 4 teaspoon Hot English Mustard
  • ½ cup Water
  • 5 Dry red chillies
  • Spring Onions (Scallion) , for garnish
  • Salt , to taste
Instructions
  1. To begin making the Crab In Hot English Mustard Sauce recipe, firstly boil the crab. Set it aside.
  2. Take a bowl and mix water and sauce.
  3. Heat a heavy bottomed pan/wok with oil and fry the red chillies. After a minute add the crabs and fry for 5 minutes.
  4. Ater 5 minutes, add the sauce mix and coat the crabs on low flame. Check the salt and garnish with scallions.

 

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Roasted Harissa Salmon With Lemony Chickpea And Quinoa Recipe

Roasted Harissa Salmon With Lemony Chickpea And Quinoa Recipe
Author: 
Recipe type: Dinner
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
What we need for weekday lunches is certainly a meal packed with only light nutritious wholesome goodness. This recipe is a combination of three dishes tied up with a string of tasty zing. Salmon, chickpeas and quinoa, what else you may need after having this? A very simple chick pea salad, flavored quinoa and roasted fish in harissa paste. Serve Roasted Harissa Salmon With Lemony Chickpea And Quinoa on its own for a wholesome lunch or dinner.
Ingredients
  • 200 grams Salmon fillet
  • 1 teaspoon Harissa paste
  • 4 cloves Garlic , chopped
  • Red Chilli flakes , A pinch
  • 2 teaspoon Olive Oil
  • ½ cup Kabuli Chana (White Chickpeas) , boiled
  • 1 teaspoon Lemon juice
  • 1 Onion , chopped
  • 1 Green Chillies , chopped
  • ½ cup Quinoa
  • 1 cup Water
  • ½ teaspoon Turmeric powder (Haldi)
  • Lemon zest
  • Salt , to taste
Instructions
  1. To begin making the Roasted Harissa Salmon With Lemony Chickpea And Quinoa recipe, first, clean the fish and rub salt, harissa paste, garlic and red chilli flakes. Mix everything well and keep it aside for 5 minutes.
  2. Heat frying pan with oil and fry the fish for 10 minutes. Remove on a platter.
  3. Heat a saucepan with water and add quinoa, salt and turmeric. Mix, cover and cook for 20 minutes until done.
  4. Next, take a bowl and mix the chick peas, salt, lemon juice, onion and green chillies. Mix it properly.
  5. Now serve fish, salad, and quinoa on a dinner plate. Garnish with lemon zest and lemon juice. Serve Roasted Harissa Salmon With Lemony Chickpea And Quinoa on its own for a wholesome lunch or dinner.

 

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Roast Salmon With Spinach Pesto And Beetroot Slaw Recipe

Roast Salmon With Spinach Pesto And Beetroot Slaw Recipe
Author: 
Recipe type: Dinner
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Salmon is a very popular and expensive fish for roasting. Quite rich in its flaky texture and buttery taste. Here the fish is roasted with pesto sauce which blends in a perfect marination for grilled smoky flavor. To balance the protein and vitamin intake, beetroot slaw is paired. Perfect for any continental lunch and dinner options for weekdays, easy to cook and can be prepared the day before. Try this recipe at home with Red Snapper, Barramundi fish or Bhetki fish, for a refreshing weekday menu. Serve Roast Salmon With Spinach Pesto And Beetroot Slaw on its own or along with a glass of wine.
Ingredients
  • 200 gram Salmon fillet
  • ½ teaspoon Whole Black Pepper Corns
  • ½ teaspoon Paprika powder
  • ½ teaspoon Onion powder
  • 1 teaspoon Parsley leaves
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt , to taste
  • For Pesto
  • 1 cup Baby spinach
  • 5 Almonds
  • 1 tablespoon Olive Oil
  • ½ teaspoon Lemon juice
  • 4 cloves Garlic
  • For Beetroot Slaw:
  • 1 Beetroot , thinly sliced
  • 1 teaspoon Lemon juice
  • Coriander leaves (Dhania) , Few (chopped for garnishing)
  • Black pepper powder , to taste
  • ½ teaspoon Olive Oil
Instructions
  1. To begin making the Roast Salmon With Spinach Pesto And Beetroot Slaw, firstly first mix all the dry ingredients in a plate. Rub the fillet on both sides with this mix.
  2. Blend all the pesto ingredients in blender. Keep it aside.
  3. Take a little bit of pesto and mix it on the fillet. Check the salt.
  4. Heat a roasting pan with oil and fry the fish for 7 to 8 minutes. Pour rest of the pesto sauce in a sauce bowl to serve on side with fish roast.
  5. Take a bowl and mix all the beetroot slaw ingredients and check for salt. Serve immediately on a platter.
  6. Serve Roast Salmon With Spinach Pesto And Beetroot Slaw on its own or along with a glass of wine.

 

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Southern Style Fried Chicken Recipe

Southern Style Fried Chicken Recipe
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
We all are well known about Kentucky Fried Chicken or KFC CHICKEN. In USA,there are different methods of coating used for frying chicken, one of the common style of frying in SOUTHERN UNITED STATES is marination with buttermilk and fried with dry spices with double flour coating and with a egg wash. The secret lies after one takes a hearty chunky bite of crunchiness in the texture after frying of large chunks of chicken pieces and the juicy chicken fibre inside it. This recipe will reward you with almost similar experience if someone cook and serve for you at home.
Ingredients
  • 10 Chicken Wings , wth skin
  • ½ cup Buttermilk , or milk
  • ¼ teaspoon Black pepper powder
  • ½ teaspoon Paprika powder
  • ½ teaspoon Salt
  • 1 cup All Purpose Flour (Maida)
  • ½ tablespoon Baking powder
  • ½ teaspoon Garlic powder
  • 1 tablespoon Red chilli powder
  • 1 teaspoon Black pepper powder
  • 1 teaspoon Rosemary , dry
  • Salt , to taste
  • 2 Eggs , beaten
  • Salt , for seasoning
  • ½ cup All Purpose Flour (Maida)
  • Cooking oil
Instructions
  1. To begin making the Southern Style Fried Chicken recipe, firstly clean the chicken wings and dry it. Sprinkle some salt and pepper over it and mix it properly. Keep aside for 10 minutes.
  2. Take a extra large freezer zip lock bag and place all the wings inside it. Pour the buttermilk/milk and lock the zip.
  3. Refrigerate it for atleast 30 minutes or overnight to use for the next day. Once you are ready to cook assemble all the dry ingredients in a large bowl and toss it well. Keep it aside.
  4. Beat eggs in a medium bowl adding salt for dipping the chicken.
  5. Take out the chicken wings from bag and dry it once more. In a third big bowl, mix the extra flour and dried chicken wings well to coat the skin and leave for 5 minutes.
  6. Now dip the chicken pieces in egg wash and coat each piece in large bowl of flour plus dry ingredients mix. Keep it aside for frying.
  7. Meanwhile turn on the flame on medium low and heat enough oil in a Heavy Bottomed Deep Wok, so that the wings are totally submerged while frying.
  8. Carefully slide the wings in hot oil and fry for about 8 minutes per batch until light golden brown. Drain on paper towels to absorb the excess oil. Serve hot.

 

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