Baked cabbage in mushroom sauce

Baked cabbage in mushroom sauce

Category: Quick and Healthy Mini Meals
Serves:       2
 
Main Ingredients
 
  1. 1 medium size Cabbage
  2. 2 tbsp. grated Cheese for garnish
Ingredients for Mushroom broth
 
  1. 2 cups of assorted Mushroom, sliced
  2. ½ cup Snow peas (or broccoli)
  3. 1 cup baby Spinach leaves
  4. 2 tbsp. Olive oil
  5. 1 tbsp. finely chopped Garlic
  6. 1 tbsp. mixed Italian herbs
  7. ½ cup Water
  8. Salt to taste

Directions for Mushroom broth

  • Heat the Olive oil in a cooking pot.
  • Add garlic, and sauté for a few minutes..
  • Add the mushroom and cook for 5-7 minutes.
  • Now add the snow peas, salt, mixed herbs, and half cup water, simmer on a low flame for 5-7 minutes until done.
  • Keep aside.
Ingredients for White sauce
 
  1. 2 tbsp. all purpose Flour
  2. 2 tbsp. Butter
  3. 500 ml Milk
  4. 3 tbsp. grated Cheese
  5. 1 tsp. freshly crushed black Pepper
  6. Salt to taste

Directions for White sauce

  • In a large cooking pan, melt the butter, add the flour, and cook on a low flame, constantly incorporating the flour into the butter. Slowly, fold in the milk, and continuously keep whisking it into the flour. 
  • This must be done on a low flame, and keep working on incorporating the milk and flour into a smooth paste.
  • Add the cheese, salt and pepper, and cook for 5-7 minutes.
  • Once it is cooked, add the mushroom broth, the baby spinach, and simmer on a low flame for 2-3 minutes, making sure all the ingredients are smoothly blended together.

Directions

  • Cut the cabbage in 4 quarters. (Keep the topknot of the cabbage intact in all 4 quarters; this will keep the cabbage leaves together).
  • Steam the cabbage for 5-7 minutes, and keep aside.
  • Place the cabbage in a deep dish serving plate, and generously pour the white sauce over the cabbage.
  • Garnish with grated cheese.
  • Bake in a preheated oven for 10 minutes at 180 degrees centigrade.
  • Serve fresh with a lightly toasted bread of your choice.

Zucchini and Mozzarella Rolls

Zucchini and Mozzarella Rolls

Category: Quick and Healthy Mini Meals
Serves:       3
 
Ingredients
 
  1. 1 Large Yellow Zucchini
  2. 4 tbsp. Mozzarella cheese (cut into small cubes)
  3. 1 cup Olive and walnut pesto
  4. 1 cup Mexican hot sauce 

Directions

  • Thinly slice the yellow zucchini with a peeler, (slice it lengthwise).
  • Spread pesto generously on one side of the zucchini.
  • Place 3-4 cubes of mozzarella cheese at one end of the zucchini and roll it in, incorporating the pesto inside the roll.
  • Close the open end with the help of a toothpick.
  • Place the rolls in a serving tray.
  • Drizzle the Mexican hot sauce on rolls,  just before serving.
     

Spicy Chilly Cheese and Corn Baby Pizza

Spicy Chilly Cheese and Corn Baby Pizza

Category : Appetiser
Serves :      5
 
Ingredients
 
  1. 5 baby Pizza coins (Base)
  2. 3 tbsp. Schezwan sauce
  3. 2 Cheese cubes, grated
  4. 2 tbsp. boiled sweet Corn 
  5. ½ cup shredded Yellow bell pepper
  6. ½ cup shredded Red bell pepper

Directions

  • Toast the pizza  base in a preheated oven for 10 minutes, until the pizza base gets crisp.
  • Spread the schezwan sauce on the toasted pizza base, and sprinkle the corn on it. Layer it with Bell Peppers and garnish with grated cheese.
  • Before serving, toast them again for 5-8 minutes in a preheated oven.
  • Serve Hot.

Baked corn cheese rolls

Baked corn cheese rolls 

Category : Appetiser
Serves :      4
 
Ingredients
  1.  250 gms. shelled Corn
  2. ½ cup finely chopped Mushrooms
  3. 2 tbsp. finely chopped green Onions (only the greens)
  4. 2 tbsp. grated Cheese
  5. 2 pods of Garlic, finely chopped
  6. 1 green Chili, finely chopped
  7. 2 tsp. of crushed black pepper
  8. 2 tbsp. Olive oil
  9. 2tsp. mixed Italian Herbs
  10.  6 slices of large sandwich Bread
  11.  3 tbsp. assorted bell Pepper, finely chopped
  12.  Salt to taste

Directions

  • Slightly grind the corn in a food processor; making sure that is not turned into a fine paste.
  • In a cooking pot, pour the olive oil.
  • Add garlic and cook for a few seconds.
  • Add the corn, green chili, and cook for 5-6 minutes, gradually add in the mushrooms and cook for a few minutes.
  • Finally, add in the salt, pepper, green onions, Italian herbs and cheese and mix it well.
  • Keep aside for cooling.
  • Shred the sides of the bread.
  • With a rolling pin, flatten the bread into a soft thin layer.
  • Place a spoonful of the corn mixture on one end of the bread slice (lengthwise) and slowly roll in the bread
  • Use a little water to close the ends of the bread slice.
  • Preheat the oven to 250 degrees C.
  • Brush the bread rolls with olive oil, and place them in the oven.
  • Bake for 5-7 minutes, or until the desired toasting.
  • Serve. 

Appam with stew & chutney

Appam with stew & chutney

  1. Category: Accompaniments
Serves:        4
Appam, with Stew and 3 chutney’s.
 

A) Appam batter Recipe

Ingredients

  1. ½ cup Parimal Rice
  2. ½ cup Sona masoori Rice
  3. 1 cup Urad dal
    Soak the above for 3 hours.
    Grind with ½ shredded coconut, add salt, and keep aside for 8 hours for          fermentation.

Directions

  • Balance the consistency of the batter, with coconut milk.(Do not add water to make it thin).
  • The batter should be of a flowing consistency. (Like Dosa batter).
  • Add salt as per taste, 1 tbsp. sugar, and 2 tbsp. finely grated coconut.
  • Mix all the above ingredients, and the batter is ready to make Appam.
  • Pour ½ cup of batter on the appam griddle and cook with 2 tbsp.of coconut oil.

Chutney Recipes

A) Red chutney Recipe

Ingredients

  1. 4 pieces dry kashmiri Chilli well soaked
  2. 1 cup grated Coconut 
  3. 2-3 flakes of Garlic
  4. 2 tbsp. Tamarind water
  5. 2 tbsp. Oil
  6. Salt as per taste

Directions

  • Mix all the above ingredients and grind into a thick coarse consistency.
  • Pour the mixture out in a bowl and temper it with oil, mustard seeds and curry leaves.

B) Green chutney Recipe

Ingredients

  1. 1 cup grated Coconut
  2. 1 inch Ginger peeled
  3. One green Chilli
  4. 2 tbsp. split Channa
  5. 1 tbsp. Oil
  6. 2 tbsp. Coriander leaves
  7. Salt as per taste

Directions

  • Mix all the above ingredients and grind into a thick coarse consistency.
  • Pour the mixture out in a bowl and temper it with oil, mustard seeds and curry leaves, a pinch of asafoetida (hing).

C) White chutney Recipe

Ingredients

  1. 1 cup grated fresh Coconut
  2. 1 inch grated Ginger
  3. 2 green Chillies
  4. 2 tbsp. Water

Directions

  • Mix all the above ingredients and grind into a thick coarse consistency.
  • Pour the mixture out in a bowl and temper it with oil, mustard seeds and curry leaves, a pinch of asafoetida (hing).

C) Stew Recipe

Ingredients2 Cups of chopped vegetables (medium potatoes, french beans, carrots, cauliflower, green peas, onions)

  1. 2 tbsp. red kashmiri Chilli paste
  2. 2 cups of Coconut milk
  3. 3 tbsp. Coconut Oil
  4. 2 tbsp. Tamarind water
  5. Mustard seeds, Cumin seeds
  6. Salt to taste

Directions

  • In a cooking pot, add 3 tbsp. coconut oil, mustard seeds, asafoetida, curry leaves, one sliced onion.
  • Saute the onions and add the chopped vegetables, one cup of water and simmer until the vegetables soften and cook.
  • After 5 mins, add 2 cups of coconut milk and let all the vegetables cook in the milk.
  • Check if the consistency of milk is thick, add a little more milk to make it thin.
  • Add one tbsp of kashmiri chilli paste and 2 tbsp. turmeric water and salt.
  • Serve the appams with the stew and chutneys.

Healthy and easy Corn and Cottage cheese salad

Healthy and easy Corn and Cottage cheese salad

Category: Salad
Serves:       2
 
Ingredients
 
  1. ½ cup boiled sweet Corn 
  2. ½ cup cubed Cottage cheese, (Paneer) 
  3. 2 tbsp. diced Red bell Pepper
  4. 2 tbsp. diced Yellow bell Pepper
  5. 2 tbsp. diced Tomato
  6. Few Salad leaves, washed and dried
  7. 2 tbsp. Herbs, and Olive oil dressing.
  8. Salt as per taste

Directions

In a large salad bowl, combine all ingredients,  and refrigerate for 10-15 minutes. 

Serve immediately.

Mexican Hot Sauce

Mexican Hot Sauce

 
Category: Accompaniments
Serves:      3-4
 
Ingredients
  1. 1 small green Pepper (Capsicum)
  2. 2 medium Tomatoes
  3. 1 green Chili
  4. 2 tbsp. fresh Coriander leaves
  5. Salt to taste
  6. 2 tsp. roasted Cumin seeds
  7. 2 tbsp. Olive oil
  8. 1 tsp. red Chili powde
Directions
  • Put all the ingredients in a small jar of the food processor to form a smooth paste.
  • Transfer to an airtight container.
  • (This can be used for 4-5 days if refrigerated).
  • Serve as a sauce, dip or accompaniment for Mexican food variations, and also all kinds of starters, or can even be drizzled on toasted bread.
  • It can also be served with nachos or homemade fries.

Olive and Walnut Pesto

Olive and Walnut Pesto

Category: Accompaniments
Serves:       3-4
 
Ingredients
 
  1. 1 cup Black, Green Olives (Pitted) 
  2. ¼ cup fresh Basil leaves
  3. ¼ cup Walnuts
  4. 1 green Chili
  5. 3 tbsp. extra virgin Olive oil
  6. Salt to taste
  7. 2 tbsp. freshly squeezed Lemon juice
  8. 1 inch ginger peeled and chopped

Directions

  1. Put all the ingredients in a small jar of the food processor, and pulse. 
  2. Keep scraping the sides of the jar in between.
  3. Add a little olive oil to adjust the consistency.
  4. Blend it to a semi coarse consistency (not very fine).
  5. Scoop out into an airtight container.
  6. (This can be used for 4-5 days, if refrigerated).

Serve the pesto with toasted bread, can also be used as a bruschetta topping.

Makes a great filling for sandwiches.

Mango Salsa

Mango Salsa

Category: Accompaniments

Serves:      4
 
Ingredients
  1. 1 ripe Mango, diced
  2. 1 Onion, finely chopped
  3. 1 Capsicum, finely chopped
  4. 3 Tomatoes, blanched, peeled, deseeded, and finely chopped
  5. ½ green Chilli, finely chopped
  6. 2 tbsp. fresh Coriander, finely chopped
  7. 1 tsp. Sugar
  8. 1 tbsp. tomato Ketchup
  9. 2 tbsp. Olive oil
  10.  Salt to taste
Directions
  • Put all the above ingredients in a food processor (small jar of a mixer) and blend intoa thick coarse pesto.
  • Chop the mangoes into medium size chunks and keep aside.
  • In a large mixing bowl, add all the ingredients besides the mango.
  • Mix it well until all the flavours are well incorporated.
  • Finally, add the mango, lightly toss it and refrigerate.

Serve with Nachos, or breads of your choice.

Roasted Bell pepper Salsa

Roasted Bell pepper Salsa

Category: Accompaniments
Serves:      4
 
Ingredients
 
  1. 2 red bell Peppers
  2. 2 yellow bell Peppers
  3. 2 ripe Tomatoes
  4. 1 Onion, finely chopped
  5. 1 green Chilli, finely chopped
  6. 4 tbsp. Olive oil
  7. Salt to taste
  8. 2 tablespoon parsley for garnish

Directions

  • Blanch the tomatoes, peel and deseed them. 
  • Finely chop the tomatoes. 
  • Chop bell peppers lengthwise in 4 Quarters. Remove the seeds. 
  • Lightly grill the Bell peppers in a preheated oven at 180 Degrees C, for 10-15 minutes, until they are lightly roasted. 
  • Chop them into tiny squares. 
  • In a large mixing bowl, add the peppers, tomatoes, onions, oil, salt, and green chillies. 
  • Mix it well and refrigerate.
  • Garnish with fresh parsley before serving.

Serve with Corn chips, Lavash, or breads of your choice.