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It’s Christmas time, which means the best time of the year has arrived😀 and Christmas would be incomplete without food and sweets. I really wanted to share a nice recipe with you all which would be easy to prepare and suitable for this holiday season as well. My friends and I wanted to make something with avocados. We could have easily gone with our good old Guacamole, instead we decided to make these easy cheesy toasts which I am really excited to share with all my readers over here. Hope you all give it a try and enjoy it as much as we did.
This recipe does not require any specific quantity of ingredients. We were able to use 1 big avocado for 6 slices. Feel free to make your own variations by adding mushroom, bell-pepper, broccoli, etc.
This is what you’ll need :-
1 big piece avocado
Freshly Ground Black Pepper
Oregano for seasoning (optional)
Grated Processed Cheese (I used Britannia)
- Cut avocado into fine slices
- Spread butter and sprinkle some chopped garlic. Butter will make the toasts nice and crispy.
- Place your avocado slices neatly and sprinkle salt to taste
- Top it up with grated cheese. Sprinkle freshly ground black pepper and oregano seasoning.
- Place your slices on the middle rack of the oven and bake it for 7-10 minutes at 180 degrees Celsius.
- Serve it with your favorite sauce. We had it with sriracha sauce. It goes really well with the toasts. Enjoy!
Merry Christmas and a very Happy New Year to All!
Rice is one of my favorite ingredients to cook with and eat too. This particular rice dish doesn’t include so many ingredients. It has your basic ginger, garlic and green chili. Cauliflower tossed in garlic gives it a really mellow flavor. The Sriracha sauce on the other hand has the correct amount of spiciness which blends well with the rest of the ingredients. Do give it a try. It is really easy to prepare.
2 cups boiled rice
3-4 garlic cloves
1 finely chopped green chilli
1 tsp finely chopped ginger
1 small cauliflower head
3 tbsp Sriracha sauce
1 tsp garlic butter
1 tbsp oil
Salt to Taste
This is the sauce I’ve used for this recipe!
- Dip cauliflower florets in salt water with a pinch of turmeric powder for 15-20 minutes. In case you don’t have time do it for 10 minutes.
- Meanwhile, heat oil in a non-stick pan and add butter to it. Add green chilli, ginger and garlic. Saute for 2-3 minutes on a low-medium flame
- Add cauliflower florets and sauté for 5 minutes until it is well cooked
- Next, add in the Sriracha sauce and mix well
- Add the boiled rice and salt to taste
- Mix on a high flame and serve hot. Sprinkle a little chopped coriander and freshly ground black pepper if you like.
Preparing dum biryani at home may sound quite overwhelming. It is definitely more time taking than your regular pulao and other kinds of rice, but it is totally worth the time you spend making it. If made with the right balance of ingredients and spices, your biryani will taste amazing, bursting with flavors.
I had asked a friend of mine to bring Kabsa Spice Mix from Saudi Arabia. It is commonly used in Middle Eastern cuisine. The spice mix mainly consists of cardamom, black pepper, cumin, cloves and coriander powder. It can easily be made at home too. I didn’t have to add any other spices to my biryani. The spice mix was more than enough. It just made the whole process so much more easier for a lazy person like me. You can add various other vegetables, dried fruits, etc to your biryani. I chose to keep it simple as I was making it for the first time.
Ingredients (Serves 4)
1 1/2 Cup Long Grain Basmati Rice (washed pre-soaked for 15-20 minutes)
200 gms cottage cheese cut in cubes
3 medium sized onions (one cut in julienne and two finely chopped)
3 medium sized tomatoes finely chopped
A handful of French/green beans
2 roughly diced carrots
5-6 cloves of garlic finely chopped
3 green chillies
2 tsp finely chopped ginger
1/4 tsp red chili powder
1 tsp turmeric powder
Kabsa Spice Mix (use whole spices if not available)
½ tsp red chili garlic paste
Few sprigs of finely chopped coriander
1 tsp cumin seeds
1 pinch asafetida
2-3 tbsp curd
Salt to taste
Wheat flour dough for sealing the lid (dum)
- Boil pre-soaked basmati rice. Add 2-3 whole peppercorns, 1-2 cloves and salt (optional) to it. Keep aside.
- Heat oil in a non-stick pan and fry onions that we cut in julienne. Sprinkle salt in the oil to release moisture from the onions. Keep aside
- In the same oil fry cottage cheese cubes until golden brown (optional). In a separate bowl, add curd, cottage cheese cubes, chili garlic paste, salt. Keep aside
- In the same pan, add cumin seeds and asafetida to the leftover oil
- Next, add garlic, ginger and green chilies. Saute for two minutes until it releases its flavor
- Add chopped onions and saute until translucent
- Add chopped tomatoes, turmeric powder, red chili powder, 1 tsp kabsa masala. Mix well and let it cook for 5-7 minutes.
- Add carrots and green beans. Cover with a lid and simmer for 5 minutes.
- In the end add cottage cheese and mix well. Add 1/4 cup water if required. Cover and cook until oil comes to the surface. It will take not more than 5 minutes. Add little coriander and mix well.
- Next, for the layering; spread one portion of paneer and vegetables, then boiled rice. Sprinkle few crispy fried onions and kabsa spice mix. At this point you can even add saffron and milk or dried fruits at this time.
- Add another layer the same way. It is up to you as to how many times you would like to layer it. I did it twice. It also depends on the pot you’re using.
- In the end, cover the pan with a lid and seal it with dough. Put is on a low flame for 15-20 minutes and serve hot. Alternatively, you can layer it in an oven proof pot and place it in the oven for 20 minutes at 180 degrees celsius. The dough becomes hard. That’s when you know your biryani is ready.
Serve it with nice chilled raita or plain curd.
We as human beings, are bound to make mistakes at some point or the other in our lives. Most important thing is to accept those mistakes, learn from them and try not to repeat them again in future. I guess that’s how one moves on in life and grows into being a better person. I remember my initial days in the kitchen. There are numerous kitchen disasters I have had from them till now. During that course of time I have learned so much and in fact still learning.
Coming to my recipe, I have used store bought green chili sauce. It is very simple to prepare it at home too if you like. All you have to do is blend green chilies, onion and garlic in a mixer grinder. Heat oil in a wok and add the green chili paste; let it cook for 15 minutes on a medium-low flame. Add 1/2 tsp sugar and vinegar and salt to taste. Check the consistency. Turn off the flame when cooked. Use veggies according to your liking. This curry is spicy and tangy because of the lemon juice. Overall, it is light on the palate and tastes best with mildly flavored rice.
5-6 sliced mushrooms
1 medium-sized red onion
3-4 pieces baby corn
2 red (cayenne) pepper
4-5 cloves of finely chopped garlic
1 finely chopped green chilli
1 tsp finely chopped ginger
6-7 zucchini slices (optional)
½ cup green chilli sauce
1 tbsp tomato ketchup
1 tsp cornflour
A pinch of asafoetida
Juice of a half lemon
Freshly ground black pepper
Salt to taste
- Heat oil in a wok and add asafoetida. Next, add garlic, green chilli and ginger. Saute on a medium flame until it releases its flavor. Next, add onions and saute until translucent.
- Next add zucchini, cayenne pepper and baby corn. Saute for 2 minutes and add green chilli sauce.
- Add a cup of water to the wok. Next add mushrooms. Let it cook on a high flame.
- Add salt and freshly ground black pepper.
- While the vegetables are getting cooked, in a separate bowl add cornflour and 2 tbsp water; form a paste and add it to the wok and stir immediately to avoid lumps.
- Add lemon juice and tomato ketchup. Stir and give it a taste. Adjust the taste accordingly.
There you go! This recipe does not take much of your time. Enjoy it with your favorite stir-fried rice. We chose to have it with Broccoli Rice this time.