Posts filed under ‘black pepper’
Mushrooms stuffed with carrots and Del Monte Mint Mayo
Mushrooms stuffed with carrots and Del Monte Mint Mayo is a quick, bite sized snack. Mushroom caps are stuffed with a mixture of carrots and Del Monte Mint mayo to make this crowd pleasing appetizer. The delightful Del Monte mint mayo bursting with flavor adds zing to the filling and is sure to please those who are not very fond of Mushrooms. The crushed groundnuts add crunch as well as improve the health quotient. This Mint mayo also goes well with crispy tikkas and vegetable sandwiches. Use it as a dip for all grilled & fried snacks like tikkas, kebabs,…
Tomatoes stuffed with Del Monte Mint Mayo and Paneer
Tomatoes stuffed with Del Monte Mint Mayo and Paneer is a simple side dish/snack, easy to put together, perfect for picnics or get-togethers. The delightful Del Monte mint mayo bursting with flavor makes it a refreshing snack any time of the day .This mint mayo also goes well with crispy tikkas and vegetable sandwiches. Use it as a dip for all grilled & fried snacks like tikkas, kebabs, cutlets, etc. You can also use it as a spread for sandwiches, subs, wraps and rolls. Try to use fresh but small tomatoes so that it is easy to serve and eat…
Continue Reading November 9, 2016 at 1:46 am Leave a comment
Cheesy garlic Mayo stuffed Sweet Potato balls
Cheesy garlic Mayo stuffed Sweet Potato balls is a lip smacking, indulgent snack perfect for parties or as an after school snack for kids. Mayo is stuffed in a sweet potato covering to make this addictive snack. You can deep fry, bake of Air fry these balls. You can also use green bananas instead of sweet potatoes. Cheesy garlic Mayo from Del Monte forms the cheesy, tangy, garlicky, soft centre which complements the sweetness of the sweet potatoes. Del Monte cheesy garlic Mayo which is a delicious blend of mayo, cheese & garlic flavor can also be used to make…
Continue Reading November 2, 2016 at 2:47 am Leave a comment
Bread boats filled with spinach, eggs & Del Monte Sandwich spread
Bread boats filled with spinach, eggs & Del Monte Sandwich spread is a fun way to serve breakfast. This stuffed bread makes for a perfect Sunday morning breakfast to share with friends and family or a handy on- the- go snack.
Continue Reading October 26, 2016 at 2:08 am Leave a comment
Refried Beans and Mushroom Tostada
These Re-fried beans and Mushroom Tostadas are a perfect representation of the vibrant Mexican food -a riot of flavours, textures and colours.
The ‘cartwheel’ that won me the first prize!- Ruote pasta and eggplant gratin
Ruote pasta is popularly known as Cartwheel pasta or Wagon wheel pasta owing to its shape. This Ruote pasta & Eggplant gratin is a scrumptious one pot meal which is sure to please everyone.
Sun Dried Tomato Penne Pasta Salad With Goat Cheese
This vibrant Sundried Tomato Penne pasta salad with fresh flavours straight from the Mediterranean is perfect for picnics, potlucks, lunch box or a light summer lunch or supper.
Fast Food- Orange glazed baby Sweet Potatoes and Plantain
I don’t usually observe any religious fasts. The popular local fasting food-Sabudana does not agree with me much. But I like to explore the traditional fasting recipes, that use alternative grains and vegetables. I like Sweet potatoes and I keep substituting them for potatoes. They are usually available in the market only during these religious fasting days. With all the ongoing festivities and fasts, Sweet Potatoes are abundantly available now.
While growing up, my mom often made these ‘Ratalyache Kaap’ (pan fried Sweet Potatoes with jaggery). I don’t have a sweet tooth and I find them too sweet for my taste….and hence my little twist to the Ratalyache Kaap –Orange glazed kaap. The addition of a tangy citrusy burst, rock salt and chilli flakes beautifully balance the sweetness. I have been experimenting with green,unripe plantains and hence I tossed in a cooked unripe plantain along with the Sweet Potatoes. Date syrup adds a rich, molasses like taste to the kaap.The pomegranate and pumpkin seeds are added just to give it more freshness and crunch. You can use any other seeds or nuts that are ‘allowed’. I have used baby Sweet Potatoes because they looked cute and they cook quickly. In case you don’t find them, you can use the regular ones and alter the cooking time.
I have realized that the best way to update the blog regularly, is to participate in online food events :).The deadlines provide the necessary push for me to post recipes on time 🙂
The theme this month @TheHub is ‘Sweet Recipes & Fasting Recipes’ that are usually made during these 9 holy days of Navratri. Orange glazed Sweet Potatoes and Plantains is my entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.
That also reminds me, to let you know that I was invited to contribute recipes at Archana’s Kitchen, which I gladly accepted and you can now find my recipes on Archanas kitchen here
Here’s a quick and easy recipe for Orange glazed baby Sweet Potatoes and Plantain
Serves-2
Ingredients
7-8 baby Sweet potatoes, washed thoroughly and sliced (Do not peel)
1 large green, unripe plantain
Juice and zest of 1 large orange
2 tbsp Date syrup
½ tsp grated jaggery
Rock salt to taste
¼ tsp Chilli flakes/black pepper powder (optional)
2 tbsp Ghee
Pomegranate seeds and Pumpkin seeds for garnish (or any other seeds/ nuts)
Method
Cook the plantain with the skin in a pressure pan with salted water, for 1 whistle.
Cool and peel the skin and slice.
In a non- stick pan, heat the Ghee
Add the sliced baby Sweet Potatoes
Stir to coat the slices with Ghee.
Cook covered for 2-3 minutes on low flame.
Meanwhile, whisk together the orange juice,zest,Date syrup,jaggery and rock salt.
Add this to the Sweet potatoes and cook uncovered on medium flame, till the liquid thickens.
After about 3-4 minutes of cooking, add the sliced plantain and mix so that the orange glaze coats all the slices.
Sprinkle the chilli flakes or pepper powder if using.
Serve hot or cold garnished with Pomegranate and Pumpkin seeds
Kid Friendly, Quick,Easy Snack- Corn & Sweet Potato Tikkis
My kids need to carry breakfast once a month to the school for their ‘Sharing Day’. Breakfast otherwise is provided by the school. Variety of Appe, sandwiches, pancakes have been the norm for the past months. This time the lad wanted something different. Since Sweet corn is a permanent resident in my refrigerator, we made these quick Corn & Sweet Potato Tikkis.
Our Dabbas got colorful this Holi! (That is as much as I celebrate the festival 🙂 ). These gorgeous beauties are from The Chalk Boutique. A colorful makeover of the traditional tiffin, these Dabbas are a welcome change from the Tupperwares and lock-n-locks (though they have their advantages :))
The Corn tikkis are quick and quite simple to make. Boiled corn, Sweet Potatoes, Breadcrumbs, cheese ,a few herbs /spices and you have a kid friendly snack ready in minutes.
Here’s the recipe:
Corn & Sweet Potato Tikki
Makes ~ 12-13 bite sized tikkis
Ingredients
3/4 cup Boiled Sweet Corn kernels,drained completely
2 slices Multigrain bread
2 small Sweet Potatoes boiled,peeled and mashed
½ tsp Ginger garlic paste
½ Onion finely chopped
2-3 Tbsp grated Cheddar Cheese
½ tsp Turmeric Powder
2 tsp dried or fresh Mixed herbs
2 Tbsp Corn Flour
Chilli flakes/Chilli powder/crushed black pepper to taste
Salt to Taste
~ 3-4 tbsp Oil for greasing the pan and to Saute the onions
Method
In the bowl of the food processor pulse together boiled corn and the bread slices to a coarse crumbly mixture.
Sauté the chopped onion in 1 tsp oil.
Add the ginger garlic paste and the turmeric powder.
Sauté for a minute more and cool.
Add the onions to the corn mixture and pulse once or twice .
Take this mixture in a mixing bowl. Add the mashed sweet potatoes, herbs, cheese, salt,Corn flour, chilli flakes/crushed Black pepper.
Mix together and form about 12-13 small balls of the mixture. Flatten these to make a small disk/tikki shape.
Grease a griddle pan with oil and grill the Corn Tikkis till lightly browned on both sides.
Serve hot with Tomato Ketchup, Imli Chutney or any chutney of your choice
(The lad took these to school and said they were just as good cold too)