Broccoli Rice with Cottage Cheese in Chilli Garlic Cream Sauce

This dish is really simple and will just take you not more than 15 minutes to make it, as it requires very less preparation plus cooking time. It is definitely filling too. I won’t say the dish is healthy as the sauce does have good amount of butter and cream in it. So if you’re on a diet WATCH OUT, and as far as kids are concerned; they will definitely enjoy it. 😉

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Ingredients

100gm Cottage Cheese

200 ml cooking cream

1 cheese slice

1 small broccoli head

4-5 cloves of garlic

2 green chillies

2-tbsp garlic butter (I have used Amul Garlic Butter here)

2 cups boiled rice

2-3 sprigs of fresh coriander

Freshly ground black pepper

Salt to taste

Method

  • Brown cottage cheese slices in a non-stick pan on both sides. Sprinkle some salt and add a little butter to the pan. Toss and keep aside.

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  • In a separate wok add garlic butter and broccoli florets. Cut them into smaller pieces if you like. Add a little salt and ½ cup water and simmer for 2 minutes. Add boiled rice and toss well. Add chopped coriander.

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  • For the cream sauce, add butter to a non-stick pan. Next, add finely chopped garlic and chili. Let it release its flavor; then add freshly ground black pepper and cooking cream. Bring it t o a boil. Add cheese slice and salt to taste. Add cottage cheese and mix well.

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  • Serve hot.

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Enjoy! 🙂

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Banana Cake/Bread

During my trip to Australia, I noticed people over there ate Banana Bread quite often; especially for breakfast. I personally didn’t like the taste of it though. My elder sister is really fond of banana bread. She tried to bake it at home and it turned out pretty well. I thought I could share her recipe with you all. You can take an idea from my recipe here for pictures as I don’t have them for this one in particular. Everybody really enjoyed it back home. Hope you all like it too. 🙂

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This is what you will need:

Ingredients

Dry Ingredients:

Plain flour- 1 cup

Baking Powder- 1tsp

Baking Soda- ¼ tsp

Wet Ingredients:

Fresh Cream – 1 cup

Sweetened Condensed Milk- 1 cup

Overripe Banana- 1

Vanilla Extract- 1-2 drops

Method

  • Prepare the baking tin- Line with oil and dust with flour and keep aside.
  • Pre-heat the oven to 180 degrees.
  • Mix all the dry ingredients.
  • Beat the condensed milk, vanilla extract and banana until fluffy and smooth.
  • Fold in the cream.
  • Add the prepared wet mix to the dry ingredients.
  • Fold well the two mixes and taste, if it needs more sweetening you can add more condensed milk.
  • Pour the whole mixture into the baking mould.
  • Bake for 25-30 minutes at 180 degrees centigrade (Time may vary a little). Check with a toothpick. It should come out clean.
  • Let it cool and slice it.

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Eat fresh or store it in an air tight container in the refrigerator and eat your way with Nutella, butter, toasted or just plain.

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Happy Baking 🙂

Paneer Pepper Garlic Rice

This recipe is really healthy and has very subtle flavors. It can be had with any Indian gravy or on its own as well. Freshly ground black pepper gives this rice a really nice punch. If you like, you can add more spices and veggies to it. Adding curd to the rice gives it a very mild flavor.

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This is what you will need:
Ingredients
100 gm Cottage Cheese/Paneer
200 gm Curd
2 cups Boiled Rice
1 medium-sized red onion cut in julienne
½ cup green peas (I have used frozen here)
5-6 cloves of garlic
1 tsp finely chopped ginger
1 finely chopped green chili
Few sprigs of fresh coriander
1tsp garam masala powder
1 tsp red chili powder
2-3 tsp freshly ground black pepper powder
2 tsp refined oil
1 pinch asafetida
Salt to taste

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Method

  • Add cottage cheese to the curd mixture and keep aside.
  • Heat oil in a pan and add garlic, green chili and ginger. Saute until it releases its flavor.
  • Add onions and saute until transparent. Add a pinch of salt and black pepper.
  • Next, add green peas and cottage cheese we had kept aside. Make sure the heat in the pan is not too much. As soon as u add in the curd, give it a stir for a minute or two.
  • Let it simmer for 10 minutes on a medium flame. You will know it is done when oil comes on top.
  • Add coriander and give it a taste.

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  • In the end add boiled rice to it and mix well.

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Enjoy 🙂

Vegetable Hakka Noodles in Chili Lemon Sauce

There are several ingredients you can add to your noodles. It all depends on the taste that you are looking for at that point of time. For now, chili lemon sauce sounded good in my head,  so I thought of giving it a try. It turned out great. The recipe was flavorsome and nutritious too because of all the vegetables I added to my noodles. Although, this time I used store-bought red chili sauce. You can also make chili sauce at home. Here is the link to one of my chili sauce recipes – Cayenne Pepper Garlic Chutney. Lemon juice gives the recipe a fresh taste in place of adding vinegar. Once again I would say the same thing I do for mostly all my recipes – feel free to add your favorite vegetables and you will definitely end up creating a new recipe which you’ll be proud of. 🙂

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Ingredients

1 packet Hakka Noodles

1 spring onion cut in julienne

1 medium sized red onion

½ carrot cut into thin strips

Green, yellow and red bell-pepper cut in julienne

1 cup finely shredded cabbage

1 finely chopped green chili

A handful of cottage cheese cubes

5-6 cloves of finely chopped garlic

1 tsp finely chopped ginger

Red chili sauce

Juice of 1 lemon

A pinch of asafetida

2 tbsp refined oil

Salt to taste

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Method

  • Heat oil in a wok and brown the cottage cheese. Keep aside. This step is not necessary. You can skip it.
  • Boil noodles in another vessel while sauteing vegetables.
  • Next, add asafetida, ginger, garlic and green chili. Saute on a medium flame and add onions. Increase the flame. Add salt to taste.
  • Add cabbage and carrot; let it cook for 1 minute or so on a high flame.
  • Add bell-peppers cottage cheese and red chili sauce.
  • Add boiled noodles, lemon juice and spring onion leaves. Mix well. Give it a taste.

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The whole cooking process has to go very quickly. It tastes better if you leave your vegetables crunchy. It gives texture and body to your noodles. Moreover, they will taste better too. 🙂

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Enjoy 🙂

Broccoli and Cream on Toast

This recipe I have come up with is really simple. It requires very little cooking time and can be made in a jiffy. It is definitely nutritious, and we all know how healthy greens are for your body. Feel free to add your own veggies for your toppings like zucchini, mushrooms and bell-peppers. Red and yellow color would just make the topping more colorful and appealing. Green chili gives the topping a slight kick which is good. Do give it a try. It is delicious. 😉 Adjust the quantity of the ingredients according to your liking.

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This is what you will need:-

Ingredients (Makes 3)
11/2 cup broccoli
1 medium-sized red onion (roughly chopped)
1 finely chopped green chili
A handful of green beans
A few sprigs of coriander
3 tbsp fresh cream
Grated Processed Cheese
1 tsp Olive Oil
Chili flakes, freshly cracked black pepper and salt for seasoning

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Method

  • To make the topping, heat olive oil in a pan.
  • Add onions and green chili. Sprinkle a pinch of salt and sauté on low-medium flame until translucent.

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  • Next, add green beans and broccoli. Sprinkle a handful of water and let it cook for 2-3 minutes. We want the keep the filling slightly crunchy. You can even blanch them beforehand and add them to the onions along with rest of the ingredients.

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  • Add fresh cream, seasoning of your choice and grated cheese. Mix well and add coriander.

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  • Place the topping on your toast. You can even use toasted garlic bread. Butter it and toast well.

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Enjoy 🙂