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! 🙂
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.
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.
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
- 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.
- 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.
- Add fresh cream, seasoning of your choice and grated cheese. Mix well and add coriander.
- Place the topping on your toast. You can even use toasted garlic bread. Butter it and toast well.
Sometimes you wish for something and you get something else in return totally unexpected. That is how unpredictable life is. I believe food and life are very similar to each other. You can make anything out of it. Be it a complete mess or something nice and beautiful! Something worth tasting. 🙂 Usually, you need a particular sauce to go with your plain boiled pasta. But, what if you don’t want to make any? No worries, this pasta I’ve made here doesn’t require you to make any kind of sauce and is quick and easy to prepare. Oh! And of course, delicious too. No compromising on taste. Feel free to use your own choice of vegetables.
Ingredients (Serves 2-3)
250 ml milk
1 medium-sized onion (julienne)
3-4 cloves of finely chopped garlic
2 cubes processed cheese
¼ chopped capsicum
½ carrot cut in small cubes
1 bowl of Button Mushrooms
½ cup of cottage cheese cut in cubes
1 finely chopped green chilli
2 tbsp Olive Oil
Salt to taste
Freshly ground Black pepper
- Add pasta to a pot of boiling water. Add salt and a tsp of Olive oil. Let it cook al dente.
- Heat Olive oil in a seperate pan. Add garlic and green chilies. Saute for a minute or two on a high flame.
- Add onions and a pinch of salt
- Next, add cottage cheese, carrots, mushrooms and any other veggies of your choice except capsicum. Let them cook on a medium flame. Add cheese cubes cut in small pieces (so that they melt easily).
- Add milk and bring it to a boil.
- Add pasta and capsicum. Mix well. Sprinkle freshly ground black pepper and hog onto it with buttered garlic bread! Slurp :p
Happy cooking! 🙂
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
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! 😉
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.
This is what you will need:
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
- Add all of the above ingredients for the cutlets and mix well.
- Form shapes; drizzle some olive oil and lightly toast them on both sides on a non-stick pan.
- 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.
- Grill them for two minutes and relish them right away.
Happy Weekend 🙂