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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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 🙂

Vegetable Long Rolls

Hello to all my lovely readers! 🙂

It has been a while since I’ve posted anything on my blog. Reason being, I have been involved in a lot of travelling since the past two months. I stayed for about a month and a half in Sydney, and also got a chance to visit the calm and serene capital of Australia- Canberra. Apart from all the crazy fun I had during my stay in Australia, it has also been a great learning experience for me. My visit to Australia is definitely going to be one of the most memorable trips of my life. A visit to this place should be on top of everybody’s bucket list. I really can’t describe it in words how lovely the country is. There is something out there for everyone and nobody really can get bored at all. One has to see it to believe it.

A nice quote I came across inside the Opera House

                                                   A nice quote I came across inside the Opera House

My coastal walk from Bondi to Bronte beach. Simply amazing!

                                  My coastal walk from Bondi to Bronte beach. Simply amazing!

One of the most exciting things I did in Sydney! Jumping from 14000ft. Still want to go for it again! ;)

One of the most exciting things I did in Sydney! Jumping from 14000ft. Still want to go for it again! 😉

Coming to my cooking, I really missed posting recipes on my blog. It is always nice to have close friends around you helping out in the kitchen. It just doubles the fun! A few pictures are clicked by my friend and a little help from her as well. The cutlets I have made here contain fresh carrots and broccoli along with potatoes and are toasted on a non-stick pan making them a completely healthy snack to munch on! The sandwich is easy to make and you can modify the veggies according to your taste.

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This is what you will need:

Ingredients
3 Long Rolls (Use any other bread of your choice)

4 Boiled Potatoes

1 medium-sized red onion finely chopped

2 green chilies finely chopped (can be adjusted)

1 tsp finely chopped Ginger

1 small sized finely chopped carrot

½ of broccoli cut in small pieces

4-5 pieces cherry tomatoes

1/2 tsp cumin seeds

1/2 tsp red chili powder

1/2 tsp cumin powder

A few sprigs of chopped parsley

For the cheese sauce- cheddar cheese, milk, salt, pepper and red chili sauce (qty. can be adjusted)

Salt to taste

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Method

  • Add all of the above ingredients for the cutlets and mix well.

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  • Form shapes; drizzle some olive oil and lightly toast them on both sides on a non-stick pan.

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  • To make the cheese sauce, add cheddar cheese, milk, salt, pepper and red chili sauce in a bowl and microwave for 30 seconds and combine until it becomes a thick sauce.
  • Assemble the sandwich by adding your favorite veggies and sauce along with the cutlets.

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  • Grill them for two minutes and relish them right away.

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Happy Weekend 🙂

Black-eyed peas Fresh Veggie Salad

I really like the taste of bell-peppers with a dash of lemon and a little salt. Only this time, I tried them with a legume.  

Review at home: Refreshing.Nutritious.Tasty!

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Feel free to add  any of your favorite veggies/fruits as per you liking. 🙂

Ingredients

1 cup cooked black-eyed peas (pressure cook ½ cup legume in 2 cups water with ½ tsp salt, ¼ tsp turmeric powder and 1 tsp cumin seeds, for approximately, 2-3 whistles)

½ cup each red, yellow, green bell-pepper

4-5 florets of blanched broccoli (add broccoli in hot water and a pinch of salt for two minutes and strain)

1 tsp finely chopped green chili

Freshly ground black-pepper

Roughly chopped fresh coriander

Juice of half a lemon or more

Salt to taste

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Method

Toss all of the above ingredients and serve! So quick 😀 ! Especially, when you have all your ingredients in place.

Served with Papadum

Served with Papadum

Happy tossing! 🙂

I am linking this recipe to Tinned Tomatoes for the No Croutons Required Challenge