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.
Mushrooms and rice go really well together. You can add various other vegetables like green beans, carrots, cauliflower, etc. to make a different version of your own. I usually don’t like to keep a fixed recipe. Most of the times I add ingredients according to my taste buds at that point of time. That way one can come up with fresh recipes every single time. Hope you all like this one. 🙂
This is what you will need:-
½ cup Basmati Rice
1 cup diced button mushrooms
1 medium-sized red onion cut in julienne
2-3 garlic cloves
1 green chilli
1 tsp finely chopped ginger
¼ cup diced capsicum
2-3 sprigs of fresh coriander
3-4 black peppercorns
Shahi biryani masala (Everest)
1 pinch asafetida
1 tsp cumin seeds
1 tbsp clarified butter
1 tsp fresh lemon juice
Salt to taste
- Heat clarified butter in a vessel. Add cumin seeds and asafetida. Saute on a medium-high flame.
- Add ginger, garlic and green chilli. Saute for 2 minutes.
- Next, add onions and sauté until they turn translucent.
- Next, add rice, biryani masala, black peppercorns, salt to taste and around one cup water.
- Cover the vessel with a lid and let it cook on a medium low flame for 5-7 minutes. Check at regular intervals. Add more water if required. Give it a taste to see if rice is properly cooked.
- Add fresh lemon juice and finely chopped coriander. Have with any nice Indian gravy or curd.
Happy Cooking! 🙂
These fritters are definitely for people who are fond of spicy food. The heat from the fresh green chilies hits you right on the palate combined with the sweetness coming from the corn kernels and onions along with the mellow flavor of mozzarella cheese. They all blend really well with each other resulting into an amazing recipe!
I had some leftover rice sitting in my refrigerator for quite a while, so I thought of using it to make some new recipe. My taste buds called out for something crispy and spicy. I just combined some ingredients ready on hand and came up with these fritters. It is really easy to prepare and very less preparation involved. Relish them with your favorite dips.
This is what you will need:
Ingredients (Makes 12 fritters Preparation Time: 5-7 minutes Cooking Time: 10 minutes)
1 cup boiled sweet corn kernels
1 cup grated mozzarella cheese
1 cup boiled rice
2 finely chopped fresh green chilies
2 small finely chopped red onions
2 tbsp fresh cream
2 tsp cornflour
1 tsp lemon juice
Seasoning (red chili flakes, freshly ground black pepper, salt to taste)
1-2 tbsp rice bran/ olive oil
Bread crumbs for coating (Blitz 2-3 bread slices in a mixer grinder)
- Take all of the above ingredients except oil and bread crumbs and combine well.
- Divide into 12 portions, shape them up and coat them with bread crumbs.
- Heat oil in a non-stick pan and brown fritters on each side on a low flame. It will take about 5 minutes on each side.
Serve them with your favorite dip.
They tasted really good in the form of wraps. Just spread your favorite fresh veggies, fritters and sour cream dip. Delicious! :p
Note: To prepare sour cream take fresh cream, add chili sauce, dash of lemon juice, black pepper powder and a pinch of salt. mix well.
Kimchi is a traditional side dish (banchan) of Korea. It is basically fermented cabbage pickled with chili powder, garlic and a few other ingredients. Traditionally, nappa cabbage (Baechu) and Korean chili pepper (gochugaru) is used for making Kimchi. Unfortunately, they are not available in my town; so I decided I could try making it with substitutes available locally. The first time I tried my hand at Kimchi was out of curiosity. To my surprise it turned out really flavorsome and I was able to use it in various other dishes as well, resulting in new delicious recipes which I will certainly share them soon over here. If you are making it for the first time, it might take a while to get used to the pungent smell and taste. It is definitely worth a try though.
1 medium-sized head green cabbage
1 red onion (use scallions if available)
1 tsp chopped ginger
5-6 cloves garlic
3 dried red chilies
1 tsp cayenne pepper garlic chutney
1/4 tsp red chili powder
3 tbsp salt
- Divide the cabbage into two halves and remove the core. Next, cut it into 2-inch squares.
- Place the cabbage in a bowl and add the salt and water (enough to cover the cabbage) to it. Cover it with a lid and leave it to ferment for 3-4 hours. Also, soak dried red chilies in water.
- Drain water and rinse the fermented cabbage in clean water. Add soaked red chilies, ginger and garlic in a mixer grinder and form a paste.
- Add red onions cut in julienne (or scallions and any other vegetables of you choice like radish and carrot), red chili paste and chili powder into the cabbage and mix well.
- Store it in an air tight container and refrigerate after a few hours. Give it a good shake at regular intervals. Let the cabbage soak in its juices for about a week. It will also change its color. That’s when it will taste best. Although, you can have it right away as well. Consume within 30 days.
It definitely tastes very different from the real Kimchi but pleasing to the palate. Change the flavor according to your taste. Add sugar or more chili if you like.
When I think of a juicy grilled sandwich, all it reminds me of is Ross’ moist maker sandwich in F.R.I.E.N.D.S. 😉 I am sure, Friends lovers would know which episode I’m talking about. A perfect grilled sandwich should be easy to gulp down and each bite should be bursting with flavor.
Over here, caramelized onions are the essence of this sandwich. They give a perfectly smoked and intense flavor. They blend in really well with the cheese and the veggies and the sandwich tastes just yum!
2 medium-sized onions cut in julienne
1 tbsp butter
Filling of your choice (I used cottage cheese, onions and green chili)
Salt & Pepper for seasoning
- Caramelizing Onions- Add butter in a heated non-stick pan and add in your onions. Leave them on a medium-low flame for 15 minutes giving it a mix at regular intervals, making sure you don’t end up burning them. Sprinkle a little water if you feel they might burn. It will take more time for more onions. Some people also like to add a little sugar during the process.
- Meanwhile, prepare the filling of your choice. I sautéed onions, green chili and cottage cheese cubes in a non-stick pan with a trickle of olive oil and seasoned it with freshly ground black pepper and salt.
- Assemble your sandwich by adding cheese slices, filling and caramelized onions. Leave it open if you wish to or make a closed one like I did here. Place it on your heated griddle pan.
- I had them with baked potato wedges and cucumber. Have this gooey grilled sandwich with a chilled shake. Just an icing on the cake! 😉