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.
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. 😉
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
- 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.
- 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.
- 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.
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. 🙂
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
- 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.
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. 🙂