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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Banana Cake/Bread

During my trip to Australia, I noticed people over there ate Banana Bread quite often; especially for breakfast. I personally didn’t like the taste of it though. My elder sister is really fond of banana bread. She tried to bake it at home and it turned out pretty well. I thought I could share her recipe with you all. You can take an idea from my recipe here for pictures as I don’t have them for this one in particular. Everybody really enjoyed it back home. Hope you all like it too. 🙂

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This is what you will need:

Ingredients

Dry Ingredients:

Plain flour- 1 cup

Baking Powder- 1tsp

Baking Soda- ¼ tsp

Wet Ingredients:

Fresh Cream – 1 cup

Sweetened Condensed Milk- 1 cup

Overripe Banana- 1

Vanilla Extract- 1-2 drops

Method

  • Prepare the baking tin- Line with oil and dust with flour and keep aside.
  • Pre-heat the oven to 180 degrees.
  • Mix all the dry ingredients.
  • Beat the condensed milk, vanilla extract and banana until fluffy and smooth.
  • Fold in the cream.
  • Add the prepared wet mix to the dry ingredients.
  • Fold well the two mixes and taste, if it needs more sweetening you can add more condensed milk.
  • Pour the whole mixture into the baking mould.
  • Bake for 25-30 minutes at 180 degrees centigrade (Time may vary a little). Check with a toothpick. It should come out clean.
  • Let it cool and slice it.

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Eat fresh or store it in an air tight container in the refrigerator and eat your way with Nutella, butter, toasted or just plain.

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Happy Baking 🙂

Paneer Pepper Garlic Rice

This recipe is really healthy and has very subtle flavors. It can be had with any Indian gravy or on its own as well. Freshly ground black pepper gives this rice a really nice punch. If you like, you can add more spices and veggies to it. Adding curd to the rice gives it a very mild flavor.

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This is what you will need:
Ingredients
100 gm Cottage Cheese/Paneer
200 gm Curd
2 cups Boiled Rice
1 medium-sized red onion cut in julienne
½ cup green peas (I have used frozen here)
5-6 cloves of garlic
1 tsp finely chopped ginger
1 finely chopped green chili
Few sprigs of fresh coriander
1tsp garam masala powder
1 tsp red chili powder
2-3 tsp freshly ground black pepper powder
2 tsp refined oil
1 pinch asafetida
Salt to taste

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Method

  • Add cottage cheese to the curd mixture and keep aside.
  • Heat oil in a pan and add garlic, green chili and ginger. Saute until it releases its flavor.
  • Add onions and saute until transparent. Add a pinch of salt and black pepper.
  • Next, add green peas and cottage cheese we had kept aside. Make sure the heat in the pan is not too much. As soon as u add in the curd, give it a stir for a minute or two.
  • Let it simmer for 10 minutes on a medium flame. You will know it is done when oil comes on top.
  • Add coriander and give it a taste.

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  • In the end add boiled rice to it and mix well.

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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 🙂

Mushroom Pulao

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. 🙂

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This is what you will need:-

Ingredients

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

Method

  • 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.

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  • Next, add onions and sauté until they turn translucent.

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  • Add button mushrooms

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  • Next, add rice, biryani masala, black peppercorns, salt to taste and around one cup water.

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  • 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.

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  • Add fresh lemon juice and finely chopped coriander. Have with any nice Indian gravy or curd.

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Happy Cooking! 🙂