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.

 

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Organic Moong Dal Sprouts Salad

Organic Moong Dal Sprouts Salad
Author: 
Recipe type: Salad
Cuisine: Indian
Prep time: 
Total time: 
Serves: 2
 
Moong Dal Sprouts is a simple salad recipe with high protein contents. A nutritious salad to include for your next party. Simple recipe to follow for those late afternoon cravings for any ages. Addition of organic Himalayan salt instead of regular chat masala is all that you need to make this recipe much more nutritious with addition of your favorite vegetables.
Ingredients
  • 2 cups Organic Moong Dal Sprout
  • ½ Onion
  • 1 Tomato
  • A handful of Coriander leaves
  • Himalayan Salt to taste
  • ½ Lime juice
  • 1 Green Chilli
  • ½ Red Pepper
  • 1 teaspoon Extra Virgin Olive Oil
  • A dash of White Pepper
Instructions
  1. First wash the sprouts and dry in a salad bowl.
  2. Chop the tomatoes, onion and coriander leaves.
  3. Add salt and pepper.
  4. Toss the sprouts and vegetables together with oil and lime juice and rest of the ingredients.
  5. Garnish with green chilly and red pepper.
  6. Serve cold.

 

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Bottle Gourd And Coconut Payasam

In association with Naturanna Organic Foods https://www.facebook.com/Naturanna-841722299199211/

Bottle Gourd And Coconut Payasam
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients used in this recipe are all from Naturanna Organic Foods.
Ingredients
  • 11/2 cup Bottle Gourd finely chopped
  • ¾th litre Milk
  • ½ cup Sugar
  • ½ cup Coconut grated
  • 2 teaspoon Ghee/ Clarified Butter
  • 2 Bay Leaves
  • 2 Green Cardamom powder
  • Few Rose Petals for garnish
Instructions
  1. To make this recipe first clean and peel off the skin of bottle gourd and then finely grate it.
  2. Heat a heavy bottomed big saucepan with ghee.
  3. Add the bay leaf and grated bottle gourd/ lauki, fry and cover till the water almost evaporate for about 10-15 minutes.
  4. Add the milk and green cardamom, cook till the milk starts to turn into kheer.
  5. Add sugar and coconut cook for another 10 minutes.
  6. Serve hot or cold with rose petal garnish.

 

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Organic Bottle Gourd Juice

Organic Bottle Gourd Juice
Author: 
Recipe type: Juice
Cuisine: Indian
Prep time: 
Total time: 
Serves: 2
 
Ingredients used in this recipe are all from Naturanna Organic Foods.
Ingredients
  • 2 cups Bottle Gourd chopped
  • 1 medium Cucumber chopped
  • ¼th inch Ginge
  • 1 cup Water
  • A handful of Coriander Leaves
  • Few drops of Lime Juice
  • Black Salt for taste(optional)
Instructions
  1. First wash and peel the bottle gourd, cucumber and ginger, now finely chop it.
  2. Pick the big jar of your Grinder, add coriander leaves, water and chopped vegetables to grind to
  3. fine liquid paste.
  4. Strain the juice from the liquid paste or just skip straining to drink with the pulps.
  5. Add lime juice and salt.
  6. Pour in fancy cold juice glasses and serve immediately.

 

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Stuffed Parwal Mithai

In association with Naturanna Organic Foods https://www.facebook.com/Naturanna-841722299199211/

Stuffed Parwal Mithai
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A dairy free organic dessert recipe to make for this Diwali from Naturanna Organic Foods. Use brown or palm sugar instead for a healthier option. Only Naturanna Organic Foods, ingredients are used in this recipe.
Ingredients
  • 10 Pointed Gourd/ Parwal
  • 2 cups Water
  • 11/4th cup Sugar
  • 2 Green Cardamom
  • 2 Bay Leaf
  • 1 cup Coconut grated
  • 11/2 cup Jaggery Powder
  • 2 Green Cardamom powder
Instructions
  1. First, wash the parwals, cut both ends and scrub the surface of this vegetable with a sharf knife also prick the skin with tooth pick. Scoop out the seeds of parwal carefully with the back of a spoon.
  2. Heat a big saucepan, and boil sugar, water, bay leaf and 2 green cardamoms.
  3. Add the parwals and cook until soft for about 30 minutes or more.
  4. Pick the parwals from sugar syrup , set aside.
  5. Meanwhile heat a frying pan and melt the jaggery powder, add the grated coconut and cardamom powder, stir continuously till a sticky consistency is formed.
  6. Stuff the parwals with coconut mixture one by one. Dip the parwals once more in sugar syrup and serve on serving plates.

 

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