Vegetable Long Rolls

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

                                                   A nice quote I came across inside the Opera House

My coastal walk from Bondi to Bronte beach. Simply amazing!

                                  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! ;)

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.

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This is what you will need:

Ingredients
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

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Method

  • Add all of the above ingredients for the cutlets and mix well.

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  • Form shapes; drizzle some olive oil and lightly toast them on both sides on a non-stick pan.

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  • 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.

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  • Grill them for two minutes and relish them right away.

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Happy Weekend 🙂

3 Ways to use Frozen Pineapple

Iced treats are a great way to cool off in this scorching heat and when humidity is at its worst. Fruit based frozen treats are flavorsome and at the same time guilt-free too. Tropical fruits are definitely my most preferred fruits for making fruit based recipes. If you don’t want to have fruits right away and you think they might get spoiled, best way is to peel and cut them followed by storing them in the freezer in an air-tight freeze-proof container for future use.

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This time I decided to use pineapple. The three forms I’ve prepared here have the same recipe, therefore making it very hassle-free to prepare depending on the time you have. Pineapple Cooler takes the least time as you don’t have to wait for it to set. The recipe is tangy, minty with a hint of ginger. It is really refreshing and cooling! Hope you all like it.

This is what you will need:

Ingredients

5-6 slices of frozen pineapple (Cut pineapple into slices or small pieces and store it in the freezer)

A handful of fresh mint leaves

2 inch piece of ginger

Juice of 1 lemon

2 tbsp powdered sugar (Can be avoided)

Method

  • Muddle ginger and mint leaves together in a mortar and pestle.
  • Cut the core of the pineapple slices and keep aside.

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  • In a blender/mixer grinder, add all the above ingredients along with the ginger mint mixture and blitz. Give it a quick taste to see if it is as per to your liking. Make changes accordingly.

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Pineapple Cooler- Now if you want to have it like a drink, simply pour it in a glass and relish!

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Granita- For Granita, pour it in a freeze-proof container and set it to chill. Give it a good scrape with the help of a fork after every 1-2 hours. Don’t let it set completely. We are looking for a soft slushy texture. It tastes delicious with vanilla ice cream.

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Popsicles- Pour it in Popsicle moulds and chill overnight. I have used paper cups here to support the sticks.

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There you go! These are my favorite ways of having an amazing chilling experience. What’s yours?

I am linking this recipe to Four Seasons hosted by Delicieux and Eat your Veg.

Enjoy 🙂

Summer Coolant Salad Recipe

Fresh Mint Leaves. Cucumber. Curd. being the main ingredients of this recipe led me to name it Summer Coolant Salad. Pasta gives body to the salad, peanuts give the salad a nice crunch; whereas, the rest of the ingredients enhance the taste of the dish. It is refreshing and at the same time very nutritious.

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It is important to eat the right kind of foods during summers because they help keep you cool and hydrated. Curd contains good bacteria that increases the immunity level in the body and helps in digestion too. I have curd everyday in the form of Lassi ( half glass curd, half glass water, a pinch of freshly ground black pepper and black salt). It tastes delicious. 😉  Needless to say, mint is a perfect summer herb. I love the strong aroma that comes from fresh mint leaves. It is so soothing. I really enjoyed this recipe, hope you all do too. 🙂 You can adjust the quantity of the ingredients as per your taste.

This is what you will need:

Ingredients (Serves 4)

2 cups cooked durum wheat pasta (I’ve used Chifferi Rigati)

1 cup sweet corn kernels

A handful of fresh mint leaves

½ cup finely diced cucumber

1 finely chopped de-seeded green chili

2 tbsp crushed peanuts (add more if you like)

½ cup curd

Chili flakes

Freshly ground black pepper

Salt for seasoning

Juice of 1 lemon

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Method

  • Roast peanuts in a pan on a low flame for a minute or two and then toss them on a high flame for a minute. Set aside for 5 minutes. Give them a rub in a muslin cloth. Air blow the peels in your kitchen sink. Once you’re rid of the peels pound them roughly in a mortar and pestle. Keep aside.

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  • For the dressing: Add curd and mint leaves in a mixer grinder and blitz. Add in a little seasoning too at this time along with lemon juice and 1 tsp olive oil.

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  • Pour the mint dressing over the salad and sprinkle the leftover seasoning. Toss well.

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Serve cold.

Note: After you have drained your pasta, drizzle a bit of olive oil so that it does not stick to each other as we will require cold pasta for the recipe. Give it a mix in between when it is being cooled.

I am linking this recipe to The Spice Trail – Summer Spice .

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Happy Summers 🙂