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.

 

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Spicy Chocolate Sip

Spicy Chocolate Sip
Author: 
Recipe type: Snack
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
 
This chocolaty drink recipe is my favourite and now I share with you to try and explore the world for a whole new tasty treat.Do you want to enjoy that perfect spicy hot chocolate ? Well, it is difficult to get the Mexican dark chocolate to enjoy the authentic flavor so you may try with regular dark chocolate to celebrate a special day in cold weather and warm up. Give it a try! It is actually sweet, spicy with real chocolate .
Ingredients
  • 6 cup Full Milk
  • 2 cup Semi Sweet Dark Chocolate Chips/ Bar
  • 2 Cinnamon Stick
  • Few Black Pepper
  • Few pinches of Chilli powder/Cayenne Pepper(OPT)
  • Few drops of Vanilla Extract
  • Few Cherries and Almonds
Instructions
  1. First heat a saucepan with milk.
  2. Melt the chocolate chips in a double boiler.
  3. Once it starts boiling reduce the flame and add chocolate, stir continuously till it thickens for about 5 minutes.
  4. Add the dry spices and keep stirring , then add vanilla.
  5. On medium flame keep stirring to avoid sticking and let it boil to semi thick consistency for 30 seconds.
  6. Switch off the flame. Check for the exact balance of sweetness and spice.
  7. Pour hot chocolate drink in serving coffee mugs and serve with cherries and almonds on side.

 

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Pumpkin Orzo And Kale Soup

Pumpkin Orzo And Kale Soup
Author: 
Recipe type: Soup
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
The flavors are built in this soup with the sweetness of pumpkin and the fresh herbs, the winter veggie addition of Kale and the Italian Orzo supplies the carbohydrate. Hearty and light soup for those who search for vitamin and mineral based recipes to support their daily nutritional intake. Fresh chicken broth will enhance the taste and will add to the extra protein balance. Serve this hot soup anytime especially for dinner with garlic bread.
Ingredients
  • 3 cups Kale leaf chunky chops
  • 1 cup Orzo Pasta
  • 2 cup Pumpkin Cubes
  • 2White Onion
  • 4 Garlic
  • 2 Tomato
  • 2 Celery Stalk
  • 4 cups Chicken/Vegetable Broth
  • 3 teaspoon Apple Cider Vinegar(opt)
  • Few Parsley chops
  • 3 teaspoon Extra Virgin Olive Oil
  • Sea Salt and Pepper to taste
Instructions
  1. To make the kale soup, first clean the kale leaves, trim off the hard steam from centre of each leaf, now roughly chop it.
  2. Cut the pumpkin, celery and onion in cubes.
  3. Slice the tomato in two halves.
  4. Heat a saucepan with water and cook the orzo following the package direction. Strain the water.
  5. Heat a medium saucepan with oil , pumpkin for 5 minutes then fry the onions for few minutes along with celery.
  6. Add the chicken broth and bring to a boil, add the orzo and vinegar.
  7. Add the seasoning, tomato and kale leaves.
  8. Cook for 2 minutes and garnish with parsley.

 

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Spinach N Cottage Cheese Pasta

Spinach N Cottage Cheese Pasta
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Homemade freshly cooked pasta with spinach and cottage cheese recipe follows a trendy and healthy line of Italian love for incorporating simple seasonal ingredients in their everyday food preparation. Here edible nutritious mustard flower is added, as it is available now in our local market and can best paired with a new twist for colour garnishing. Enjoy with your whole family for weekdays dinner.
Ingredients
  • 2 cup Pasta
  • 3 cups Baby Spinach Leaves
  • 11/2 cup Homemade Tomato Puree
  • 2 teaspoon Tomato paste
  • 1 cup Onion chopped
  • 5 Garlic pods chopped
  • 1 teaspoon Italian Herbs
  • 1 teaspoon Black Pepper
  • Few Basil Leaves chopped
  • 4 tablespoon Parsley chopped
  • 1 teaspoon Butter
  • 2 teaspoon Extra Virgin Olive Oil
  • 1 cup Homemade Cottage Cheese
  • Few Edible Mustard Flowers
Instructions
  1. At the very beginning of this recipe, cook the pasta in salted boiling water as per package. Reserve some boiling water for later use for later addition in case the pasta gets too dried .
  2. Chop the parsley, basil, onion and garlic.
  3. Heat a medium saucepan with oil and melted butter, add the italian herbs.
  4. Fry the garlic and onion for 3 minutes.
  5. Add the tomato puree and cook till three fourth of the quantity is left.
  6. Season with salt and add the tomato paste
  7. Add the pasta and coat well with the sauce for a minute.
  8. Mix the spinach and stir for 4 minutes or less.
  9. Garnish with crumbled cottage cheese, pepper, basil and parsley on top.
  10. Serve hot on pasta platter with numbers of mustard flower of your choice.

 

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Malaysian Prawn Sambal

Malaysian Prawn Sambal
Author: 
Recipe type: Lunch
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Sambal is my favourite spicy gravy preparation , especially when is paired with prawn, I just can't stop loving till the last bite. Always love cooking it. Malaysian inspiration and few authentic ingredients is all you need to prepare such a mouthwatering dish.
Ingredients
  • 6 Large Prawn
  • 2 Onion chopped
  • 6 garlic chopped
  • 2 teaspoon Ginger paste
  • ¼th teaspoon Sugar
  • 3 teaspoon Sambal Paste
  • 2 teaspoon Sesame oil
  • 2 Lemon Slice
  • Few Coriander Leaves
  • ½ cup Water
Instructions
  1. To make prawn sambal recipe firstly clean and wash the shrimps and boil for 5 minutes in boiling water.
  2. Heat a wok with oil and fry the prawns with salt for 5 minutes.
  3. Add the ginger , garlic and onion fry for 5 minutes more.
  4. Now toss in the sambal paste, lemon juice and the lemon slices and water to cook for 5 minutes.
  5. Stir continuously, check for salt.
  6. Serve hot with fried rice and some chopped coriander leaves as garnish .

 

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Posto Bhat

Posto Bhat
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Total time: 
Serves: 4-5
 
Posto Bhat or raw poppy seed paste mixed with cooked rice, is a very tasty dish of bengali cuisine. Love to eat occasionally at the beginning of a weekend lunch or just whenever we feel for it and will satisfy your appetite to feel sleepy very soon. The aroma of fresh green chilly and mustard oil with poppy seed paste is extremely delicious. Make it more spicy to bring out the authentic recipe taste.
Ingredients
  • 4 tablespoon Poppy seeds
  • ½ cup Water
  • Salt , to taste
  • 2 Green Chilli
  • 1 Dry red chilli
  • 11/2 teaspoon Mustard oil
  • 4 cups Basmati rice , cooked
Instructions
  1. To make the poppy seed rice, first take a bowl and wash and soak the seeds in water for few hours or overnight.
  2. Make the paste using mortar and pestle with half cup of water or less adding salt, red and green chillie.
  3. Once done put it in a serving bowl and add mustard oil.
  4. Take a big bowl and slowly mix the entire paste with the cooked rice. Check for salt.
  5. Serve hot posto bhat on lunch plates or serve few spoonfuls of paste on the side of served rice for each plate.

 

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