Easy Cheesy Avocado Toasts

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.

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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 :-

Ingredients

Bread Slices

1 big piece avocado

Chopped garlic

Butter

Freshly Ground Black Pepper

Salt

Oregano for seasoning (optional)

Grated Processed Cheese (I used Britannia)

Method

  • Cut avocado into fine slices

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  • Spread butter and sprinkle some chopped garlic. Butter will make the toasts nice and crispy.

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  • Place your avocado slices neatly and sprinkle salt to taste

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  • Top it up with grated cheese. Sprinkle freshly ground black pepper and oregano seasoning.

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  • Place your slices on the middle rack of the oven and bake it for 7-10 minutes at 180 degrees Celsius.

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  • Serve it with your favorite sauce. We had it with sriracha sauce. It goes really well with the toasts. Enjoy!

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Merry Christmas and a very Happy New Year to All! 🙂

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Stir-Fried Rice with Sautéed Cauliflower in Sriracha Sauce

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.

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Ingredients

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

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This is the sauce I’ve used for this recipe!

Method

  • 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.

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  • 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

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  • Mix on a high flame and serve hot. Sprinkle a little chopped coriander and freshly ground black pepper if you like.

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Enjoy! 🙂

Mushroom and Baby Corn in Green Chilli Sauce

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.

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Ingredients

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

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Method

  • 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.

Mushroom and Baby Corn in Green Chili Sauce

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.

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Happy Cooking 🙂

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! 🙂

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 🙂