Posts filed under ‘tomato’
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
Bean and Tartare dip Enchiladas
Bean and Tartare dip Enchiladas is a yummy twist to the regular Mexican dish. Wheat the tortillas are rolled around a bean + Tartare dip filling and topped with a tangy tomato sauce. These Enchiladas are a great dish for a party, or a homely weeknight meal. The Del Monte Tartare dip is a tasty blend of eggless mayo with gherkin bits that also adds crunchiness. It is also a perfect accompaniment to potato wedges or grilled veggies. You can stuff the enchiladas with any other bean or vegetable along with the Tartare dip and dress them up with the…
Continue Reading November 4, 2016 at 8:16 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
My Foodcourt turns 10! We are celebrating with the prize winning recipe for Microwave Borscht with Golay!
Yes! My Foodcourt turns 10 today! and a recipe for Microwave Borscht with Golay- to celebrate this decade long journey,the win and good food in general!
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.
Bake your own Bolillos to make Mexican Tortas!
Tortas make a great meal/snack for a small get-together with family or friends or a kiddie party. Make the different components and let everyone assemble their own sandwiches. This ,a pitcher full of Margarita or Mojito or Sangria (or any other drink) is my version of a homemade Happy Meal!
Back to School with Egg Bhurji Stuffed Pita Pockets
Egg Bhurji stuffed Pita pockets is a great for the kids lunch box or for a lazy weekend brunch or very handy as a meal/snack ‘on-the-go’. You can even involve the kids to make their own lunch/snack.
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.
Garam Masala spiced Palak Paneer Timbale
A Timbale is a baked savory custard like dish usually made with meat, cheese, vegetables and eggs. Pasta or rice is sometimes added to the creamy mixture too. This elegant dish can be made almost with any vegetable.
There is a Light up your Diwali contest going on at The Urban spice. We have to create recipes with Spinach ,Egg , Brown Rice, Khoya or Oats as the core ingredient.
I thought of a Spinach Timable which has been on my mind for a while. Currently I am in a ‘fusion food’ creative mode and so the Spinach Timbale turned into a Garam Masala spiced Palak Paneer Timbale :).Two core ingredients Spinach and Eggs are incorporated in this recipe! So,this recipe has been created for The Urban Spice and KitchenAid India Diwali Contest.
Instead of using any Pasta or Rice I preferred using Ragi/Nagli Rava. You can swap this with Semolina or any Millet if you like.
To add a little crunch and flavour, add some finely julienned Ginger as a garnish along with a garlic-Red Chilly flavoured (Tadka) . A simple Kachumber kind of salad served on the side along with the soft creamy Timbale makes for a hearty meal, using day to day ingredients-The humble Palak Paneer Sabji in gourmet avatar! It was super tasty as it is, but you can also serve this with a Tomato gravy if you like. These can be made ahead and baked just when you want to serve them.
Here’s the recipe for my Garam Masala Spiced Palak Paneer Timbale
Serves 2
Ingredients
For the Timbale
1 Tbsp Butter
1 onion, finely chopped
½ tsp garlic paste
½ tsp ginger paste
1 green chilly finely chopped
½-1 tsp Garam Masala
¼ Cup Ragi Rava, soaked in water for 5 minutes
½ Cup Spinach Puree
½ Cup grated or crumbled Paneer
1 egg
2 Tbsp fresh cream (I used Amul)
1 small pinch sugar
Handful of coriander leaves, chopped
Salt to taste
For the Garnish
2-3 Tbsp oil
1 inch Ginger piece,finely julienned
1 tsp Cumin seeds
¼ tsp Asafoetida
2-3 Garlic cloves,sliced
½ fresh Red Chilly sliced
For the Salad/Kachumbar
1 onion, sliced
1 Tomato, sliced lengthwise
A few cabbage shreds
1 Cucumber, sliced lengthwise
Salt and Red chilli powder to taste
1/2 tsp lime juice
Few sprigs of fresh coriander
Method
To make the Timbale
Preheat the oven to 190 degree celcius.
Grease two 175ml/ ¾ Cup Ramekins.
Line the base with a parchment paper and grease the paper.
In a pan heat the butter. Add the onion and the ginger garlic paste.
Saute for 1-2 minutes and then add the green chilly, Garam masala.
Saute for a few seconds and then add the Ragi Rava
Mix properly. Take off the heat.
Add the Spinach puree, Paneer,fresh coriander, Cream,salt and sugar.
Mix well and let the mixture cool a bit.
Whisk the egg and add this to the Spinach mixture.
Spoon the spinach mixture into the ramekins and place in a deep baking tray with tall sides.
Add hot water to the baking tray to come halfway up the sides of the ramekins.
Bake for about 40-45 minutes till just set. (Insert a tester and check if it comes out clean)
Invert onto a plate and peel off the paper.
Serve Hot garnished with the fried Ginger and the Garlic-Chilly oil and the salad on the side.
For the garnish
Heat the oil in a very small pan.
Add the Ginger and fry till crisp.Take it out of the oil and drain on a paper towel.
In the same oil, add the cumin seeds and the Asafoetida.
Add the garlic and fry till golden.
Take off the heat and add the sliced Red chilly
For the Salad/Kachumbar
Mix all the ingredients and serve.
Three Bean Chilli for a fiery Lunchbox Fiesta
Three bean Chilli – fiery Lunchbox fiesta for The Urban Spice Sweet September Giveaway
Continue Reading September 27, 2015 at 1:00 pm Leave a comment