Balsamic Glazed Eggplant Feta Rollatini

Balsamic Glazed Eggplant Feta Rollatini
Author: 
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Eggplant Rollatini is an Italian inspired vegan dish, made with feta cheese and marinara sauce. This dish is easy to prep and even quicker to prepare. A traditional rollatini is oven roasted, but in this recipe we are pan frying the eggplant to cook it. We have also added tomatoes and olives as a stuffing along with the feta cheese to make a more interesting dish.
Ingredients
  • 2 Eggplant (Brinjal)
  • 100 grams Feta Cheese
  • ½ cup Marinara sauce
  • ¼ teaspoon Dried oregano
  • 1 tablespoon Garlic , chopped
  • 1 Basil leaves , chopped
  • 1 Tomato , chopped
  • 2 Red Radish
  • 4 teaspoons Extra Virgin Olive Oil
  • 2 teaspoons Balsamic Vinegar
  • 3 Black olives , chopped
  • Sea salt , to taste
Instructions
  1. To begin making make Balsamic Glazed Eggplant Feta Rollatini Recipe, wash the eggplants and cut lengthwise into thin long stripes. Use only the slices of equal lengths.
  2. Take a platter, lay the slices and sprinkle 1 teaspoon oil, oregano and sea salt. Rest for 10 minutes.
  3. In another bowl crumble or grate the feta cheese and mix with chopped black olives.
  4. Now heat a pan with some oil and carefully fry both sides of eggplant slices on low flame for 3-4 minutes until it cooks and lay it back on the platter. Switch off the flame.
  5. Spread equally the feta cheese and marinara sauce on all the slices along with chopped basil leaves and tomato. Roll the eggplants into a cylinder.
  6. Heat a frying pan and fry for few minutes on both side on low flame. Add a few drops of Balsamic Vinegar on top of the eggplant slices.
  7. Slice fresh radish and sprinkle some sea salt on it.
  8. Lay on serving platter with garnished radish salad on sides and serve it warm.

 

Slow Cooker Winter Supper Stew Recipe

Slow Cooker Winter Supper Stew Recipe
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Nature's bountiful produce for winter is a blessing for all of us. Nutritionists have given enough reason pointing to the medical importance of including colourful veggies in our daily diet. Keeping this in mind here is one very simple stew that can be served with assorted breads or like a soup to warm up in cold evening. Include in your everyday supper menu to get the full nutritional benefits to stay fit and healthy. We are sure you will love the taste of lightness of this winter stew.
Ingredients
  • 2 Beetroot , cut into cubes
  • 2 Carrot , cut into cubes
  • 1 Green Bell Pepper (Capsicum) , cut into cubes
  • 4 Potatoes (aloo)
  • 1 Onion , chopped
  • 2 Pearl onions (Sambar Onions)
  • 6 Garlic pods
  • 5 Whole Black Pepper Corns
  • ½ teaspoon Ginger , paste
  • 1 Bay leaf (tej patta)
  • 2 cups Vegetable stock
  • Coriander leaves (Dhania) , chopped (few)
  • 1 teaspoon Cooking oil , as required
  • 1 teaspoon Butter
  • Salt , to taste
Instructions
  1. To begin making the Slow Cooker Winter Supper Stew recipe, first clean and cut all the vegetables. Keep it aside.
  2. Heat oil in a pressure cooker. Add add bay leaf, pepper, garlic and ginger and let it cook for about a minute.
  3. Add the vegetable stock and vegetables except capsicum, close the lid and cook for upto 2 whistles.
  4. Open the lid add capsicum, coriander leaves and adjust the seasoning. Let it cook for one more minute and switch off the gas. Serve hot.

 

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.

 

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.

 

Mutton Chaap

Mutton Chaap
Author: 
Recipe type: Dinner
Cuisine: Mughlai
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Arguably the most influenced cuisine for Indian culinary techniques and methods for cooking meat goes to the Mughals and are still winning the hearts of millions of foodies all over the world and definitely will not retire in future. The recipe uses the goat ribs which is the most tastiest part of the goat and ideal for any special masala preparation. Marination and slow cooking of the meat is adopted especially for such recipes. Lamb chops will also work well with this recipe, though the mutton meat will take a bit longer to get fully cooked, but the end result is delicious. The use of aromatic Indian spices like cardamom, cinnamon, saffron, is a perfect match to cook with Mutton chaap.
Ingredients
  • 400 grams Mutton , ribs
  • 3 Onions , sliced
  • 2 teaspoon Ginger , paste
  • 1 teaspoon Garlic , paste
  • 1 Brown Cardamom , crushed
  • 2 Cardamom (Pods /Seeds)
  • 2 Cinnamon Stick
  • 2 Fresh Red chillies
  • ¼ teaspoon Cloves
  • Mace powder , a pinch
  • 1 teaspoon Kashmiri Hot Chilly Powder
  • ½ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Cumin powder
  • 4 Whole Black Pepper Corns
  • 2 tablespoons Mustard oil
  • 1 cup Yogurt (Curd) , beaten
  • Salt , to taste
Instructions
  1. To begin making Mutton Chaap Recipe, first wash the meat and pat dry it on a kitchen towel.
  2. Take a medium sized bowl, add curd, mace powder, salt, half of ginger and garlic paste and mix the mixture well. Now add the mutton pieces and mix well so that the mixture coats completely on the meat. Cover the bowl and refrigerate overnight or for 2 hours at least.
  3. Place a pressure cooker on the stove on medium flame and add some oil. Add the onions and fry till brown in colour.
  4. Add the ginger and garlic paste, 1 tablespoon water, pepper corn, cloves, red chilli, chilli powder, turmeric powder, cumin powder, salt and crushed brown cardamom.
  5. Add the marinated mutton into the pressure cooker and stir fry for 15 minutes. Add half a cup of water to the pressure cooker and close the lid.
  6. Cook on medium heat for up to 5 whistles.
  7. Check for salt, and if the mutton is not fully cooked and getting dried up add ¼th cup water and cook for few more whistles.
  8. Open the lid and add green cardamom powder, rest for 15 minutes before eating.

 

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.

 

Matar Masala Tofu

Matar Masala Tofu
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This is a low-fat vegan recipe, extremely delicious to taste for those who have already introduced tofu in their daily diet. For others who already know the important nutritional values of tofu but still thinking how to introduce in the main course then this recipe will help them find a way to balance with native Indian taste. Here it is used as a substitute for paneer recipe. Tofu, a component in Asian cuisine has gained much popularity due to its high protein content that simply help to lose body weight, lowers cholesterol, good source of iron, calcium and antioxidants.
Ingredients
  • 200 grams Tofu , masala
  • ¾ cups Homemade tomato puree
  • ¼ cup Green peas (Matar)
  • ½ teaspoon Cumin seeds
  • 1 teaspoon Red chilli powder
  • ¼ teaspoon Turmeric powder (Haldi)
  • ½ teaspoon Ginger , paste
  • ⅛ teaspoon Garam masala powder
  • Green peas (Matar) , A handful
  • Curry leaves , a few
  • 1½ cups Water
  • 3 teaspoon Cooking oil
  • Salt , to taste
Instructions
  1. To begin making the Matar Masala Tofu recipe, firstly cut the tofu in cubes.
  2. Take a bowl and mix all the dry masala with ¼th cup of water.
  3. Heat a frying pan with 1 teaspoon oil and fry the tofu cubes, then keep it aside.
  4. Add rest of the oil in the same pan, temper with cumin seeds, curry leaves, ginger and masala paste. Fry for a minute.
  5. Add the tomato puree, salt and peas, cook for 5 minutes. As it starts to thicken add salt and tofu cook for few more minutes. Sprinkle with garam masala powder and fresh curry leaves.

 

Uttarakhand Style Black Gram Chainsoo

Uttarakhand Style Black Gram Chainsoo
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A traditional Garhwali recipe to support the energy level of Uttaranchal locals that helps them to survive the extreme weather and boost energy. Easy recipe to follow and the additional change of cooking method will break the monotony of using Black Gram dal for daily cooking. A high protein dish so be cautious in consuming a bigger portion. Simply roasting and later grinding makes all the difference in aroma, but once you try to cook it you will come to know and will use with other ingredients to suit your taste palette like onion, tomatoes and garam masala powder.
Ingredients
  • ½ cup Arhar dal
  • ½ teaspoon Coriander Powder
  • ½ teaspoon Cumin powder
  • ½ teaspoon Red chilli powder
  • ¼ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Whole Black Pepper Corns
  • 2 teaspoon Cooking oil
  • 1-1/4 cup Water
  • 2 Dry red chilli
  • Salt , to taste
Instructions
  1. To begin making Black Gram Chainsoo Recipe, first heat a Kadhai and dry roast the dal for few minutes until you can smell the aroma. Set aside.
  2. Once it is cooled down, grind the dry mixture to a fine powder. Heat a heavy bottomed kadhai with oil, temper with red chilli and pepper corns.
  3. Add all the masalas including coriander powder, sumin powder, red chilli powder, turmeric powder, salt with 2 tablespoons water and fry for a minute. Add the powdered dal, mix it up and then add water.
  4. Cook on medium to low flame stirring occasionally until thickens for 20-30 minutes. Once it is done, switch off the gas and serve hot.
  5. Serve Uttarakhand Style Black Gram Chainsoo along with Steamed Rice and Spicy Baby Potatoes for your weekday lunch.

 

Stuffed Tofu Paratha

Stuffed Tofu Paratha
Author: 
Recipe type: Main
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
We all have tried stuffed parathas but have you ever tried with tofu stuffing? The healthiest of all vegan paratha recipes , which is high in protein, low in fat and since it is made with whole wheat flour it is a good source of fibre too. Only a teaspoon of oil used for rolling and frying. The stuffing may be adjusted with your favorite seasoning and veggies along with tofu. Try this recipe for your lunch pack .
Ingredients
  • 11/2 cups of Whole Wheat Flour
  • 100 grams Masala Tofu
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Chilly powder
  • ½ cup Coriander leaves chopped
  • 1 small chopped Onion
  • 2 Green Chillies chopped
  • 1 teaspoon Lime juice
  • 2 teaspoon Kalonji
  • Black salt for taste
  • Water to knead the dough
Instructions
  1. At the very beginning to make Stuffed Tofu Paratha, knead the wheat flour with water and cover it for 10 minutes.
  2. Take a bowl , crumble the tofu block and add rest of the ingredients except oil and kalonji. Check the seasoning.
  3. Divide the dough in four parts, stuff it with 1-2 teaspoon of tofu mix. Carefully close both the ends and brush with oil.
  4. Take ½ teaspoon Kalonji and sprinkle both side so it sticks on the surface.
  5. Repeat for the rest of the dough. Roll like parathas .
  6. Heat a frying pan and dry fry each for 3-4 minutes, both sides.
  7. Serve hot with Green chilly Pickle and onion salad.

 

Uttarakhand Aloo Ke Gutke

Uttarakhand Aloo Ke Gutke
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Let us learn a very easy potato recipe of Uttarachali dishes. A traditional vegan recipe Aloo Ke Gutke which is simply prepared with mustard oil and spice powder mix. Serve with rice and dal or just simply with roti. It is very easy to make, takes less time to prepare and thus you can pack it for your lunch box also.
Ingredients
  • 3 Potatoes (aloo)
  • 2 teaspoon Mustard oil
  • ¼ teaspoon Red chilli powder
  • ⅛ teaspoon Coriander Powder
  • ¼ teaspoon Cumin seeds
  • ¼ teaspoon Turmeric powder (Haldi)
  • 2 Dry red chilli
  • 2 pinch Asafoetida (hing)
  • Salt , to taste
  • Coriander leaves (Dhania) , few for garnish (chopped)
Instructions
  1. To begin making the Uttarakhand Aloo Ke Gutke recipes, firstly boil the potatoes with little salt to begin making Aloo Ke Gutke recipe. Peel the potatoes and then cut in cubes.
  2. Take a small bowl and mix coriander powder, red chilli powder and turmeric powder with 2 teaspoons water.
  3. Heat a frying pan with oil, add cumin seed, asafoetida and red chilli. Let it cook for about 15 seconds.
  4. After 15 seconds, add the mixed masala and salt. After 30 seconds add the potatoes and coat well with the masala. Let it cook for about 5 minutes.
  5. Once it is done, switch off the gas stove and garnsih with coriander leaves.