Salmon Green with Roasted Garlic Dressing

A happy salad is alway low in calorie and high on protein. Salmon green with roasted garlic dressing is a perfect summery, happy salad. This salmon salad  recipe has a roasted garlic-and-lemon dressing that is tossed with greens, Parmesan cheese, and topped with broiled salmon to make a light and colorful summery dish.

Serve:           1
Preparation time:          1 hour (including marinating)

Ingredients:

Salmon Fillets:              1 frozen, skinless
Olive oil:                      1 tablespoon
Garlic:                          3 cloves
Lemon juice:                1 tablespoon
Light soy Sauce:          1/4 tablespoon
Dijon-style mustard:     1/2 tablespoon
Water:                         1 tablespoon
Pepper:                        1/4 teaspoon
Fat free yoghurt:           1/4 cup
Nonstick spray for coating
Green salad leaf mix     1 big bowl
Red onion:                   1/4 cup (thinly sliced)
Parmesan cheese:         2 tablespoon (freshly grated)
Cherry tomatoes:          4-5 (halved)
Kalamata olives:           6-7 (pitted and halved)

Method:
1) Heat olive oil in a small pan over medium-low heat. Stir garlic in hot oil for 1 to 2 minutes or until garlic is lightly golden. Put garlic to a blender container and add lemon juice, soy sauce, mustard, water, and pepper. 2) Cover; blend until combined. Reserve 2 tablespoons of garlic mixture; set aside.
3) Add yogurt to remaining garlic mixture in blender. Cover and blend until smooth. Chill until serving time.
4) Thaw salmon, if frozen. Rinse salmon and pat dry using a kitchen tissue. Coat the reserved garlic mixture evenly over salmon. Cover and chill for 30 minutes.
5) Spray the grill pan with non-stick coating. Place the salmon on it and grill 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
4) In a large bowl toss together green salad mix, onion, and Parmesan cheese. Place salmon fillet on the salad mix. Top with tomatoes and olives. Serve with chilled yogurt mixture.

BON APPETIT..

Tuna Bites and Insalata Caprese Open Sandwich

Feeding a picky eater can be real nightmare for the mothers. Some kids just don't like the look and feel of the food. It may be the smell or the texture of food bothering them. Lastly it could simply be a power struggle  because they really don't want anybody telling what and when to eat. Whatever be the reason mothers are always at the receiving end. And to help all those I am here with few eye pleasing, healthy, quick and minimum ingredients recipes. We will talk about all do's and don'ts of feeding a picky eater all this week. My son is already enjoying these fancy quick meals. These are real simple recipes hence I am sharing both vegetarian and non- vegetarian options for all kind of food habits.

Today we are making:
1) Tuna bites, this is basically a 3 ingredient quick sandwich to suffice your kids hunger and even fathers can make it.
2) Insalata Caprese Sandwich is inspired by a famous and simple Italian salad called Insalata de Caprese. It's again a 4 basic ingredient quick recipe.

Both these recipes can also be used as an antipasto/ starter for a full meal menu.

Tuna Bites

Serve:           2 (makes 10 mini bites)
Preparation time:             10 minutes

Ingredients:
Cucumber:                20 slices
Tuna fillet:                 50 grams (canned)
Mayonnaise:             2 tablespoon
Cherry tomato:         cut in half to garnish (optional)

Method:
1) Mix the shredded tuna fillet and mayonnaise in a small bowl.
2) Put the mixture in the center of 10 cucumber slices
3) Cover with rest of the slices and press gently.
4) Garish it with cut cherry tomato and serve cold.

Insalata Caprese Open Sandwich

Serve:          2 (makes 6 sandwiches)
Preparation time:     10 minutes

Ingredients
Buffalo Mozzarella:           6 thick slices
Big Ripen Tomato:            6 thick slices
Bread slices:                     3 large (multigrain)
Basil leaves to garnish
Pesto sauce
Olive oil, salt and pepper

Method:
1) Roll the bread using a rolling pin to flatten it a bit. Cut a circle or the desired shape using a cookie cutter. Make 6 such shapes.
2) Place the sliced mozzarella over it.
3) Spread some pesto sauce over the mozzarella, drizzle it with olive oil, salt and pepper.
4) Top it up with tomato.
5) Garnish it with fresh basil leaves.

BON APPETIT..

Stir-Fry Chicken With Cashew Nuts

A favourite combination of sweet, almost creamy, cashews roasted to bring out  their nuttiness and stir fried with the tenderest chicken breasts. Subtly flavored with fish and oyster sauce with just a hint of garlic make this recipe stand out among other stir fries.

"Gai Pad Mamaung Himmaparan" is it's Thai name.

Adapted from  Easy Thai Cookbook By Sallie Morris

Serves:        4

Preparation time:            25 minutes

Ingredients:

Chicken breasts:                 2 (225 grams each) sliced into strips
Garlic:                                2 cloves (crushed)
Onion:                                1 finely sliced
Cashew nuts:                      1/3 cup roasted
Fish Sauce:                         3 tablespoon
Oyster Sauce:                     1 tablespoon
Spring Onion:                     4 (cut into short length)
Salt to taste
Black Pepper (freshly grounded)
Sunflower oil:                      3 tablespoon

Method:
1) Dry roast the cashew and assemble all the other ingredients.
2) Heat some oil in a wok, toss chicken and garlic. Stir fry until the chicken piece are tender and golden.
3) Add all the other ingredient and cook for another 1-2 minutes. Check the seasoning
6) Serve hot as a side dish or starter.

BON APPETIT..

Sweet & Sour Chicken

Nothing like a Chinese sweet and sour dishes, here the chicken is stir fried gently then simmered with colourful red and green vegetable, flavoured with tomato and sharpened with  rice vinegar and sweetened with sugar to form a rice tasting sauce. Its called "Pad Priew- Waan Gai" in Thailand

Adapted from  Easy Thai Cookbook By Sallie Morris

Serve            4
Preparation time:   25 minutes

Ingredients:

Chicken breast:        2 (225 gram each), sliced in strips
Onion:                      1/4  small (finely sliced)
Red bell pepper:       1/4 finely sliced
Green bell pepper:    1/4 finely sliced
Cucumber:                2.5 cm (finely sliced)
Cherry tomato:         4 (halved)
Spring onion:           4 (cut in short lengths)
Tomato puree:          1 teaspoon
Rice vinegar:             1 tablespoon
Fish sauce:                1 tablespoon
Sugar:                       1 teaspoon
Chicken stock:          4 tablespoon
Sunflower oil:            4 tablespoon
Black pepper:            freshly grounded

Method:
1) Assemble and cut all the ingredients.
2) Heat some oil in a wok, when hot stir-fry the chicken pieces for 3-5 minutes until they are tender.
3) Add all the other ingredients along with the stock, if needed to make a sauce, cook for 3-4 minutes. Adjust the seasoning.
4) Serve warm.

BON APPETIT..

Tandoori Pomfret with a "Hint of Mint"

Silver or white pomfrets live in coastal waters off Middle East, South Asia, and South East Asia. Fish of this family are characterized by their flat body, forked tail fin and long pectoral fins. This fish is prized in the Indo-Pacific region for its taste. It is called "Pamplet" in Mumbai and "Vawall" in parts of South India. Pomfret fish is high in Vitamin D. It is also loaded with minerals such as iron, zinc and calcium. With so much of health benefits and taste why not to try a recipe with low in fat and high on flavors? "Tandoori pomfret" is made with marinating Indian spices and cooking it on a grill pan. Twist lies with a minty flavor which I am adding to this recipe.

Serve:                 2
Preparation time             45 minutes ( Including 30 minutes of marination time)

Ingredients:

Pomfret:                           2 medium sized
Garlic:                              2-3 cloves
Coriander powder:           1 tablespoon
Rice flour:                        2 tablespoon
Lemon juice:                    2 tablespoon
Black pepper:                  1/2 teaspoon
Mint leaves:                      3-4 fresh mint leaves (few more for garnish)
Turmeric powder:            1/2 teaspoon
Red chilli powder:            1/2 teaspoon
Chat masala:                    1 tablespoon
Salt to taste

Method:
1) Clean and pat dry the fish, slash the skin 2-3 times each side and put it in a bowl.
2) Crush garlic and mint leaves using a pestle and mortar.
4) Add all the ingredients to pomfret except the chat masala. Spread the marinate thoroughly on the fish. Cover the bowl using cling film and refrigerate for 30 minutes.
5) Spray some oil on a grill pan and put the marinated pomfret on it.
6) Cook for 4-5 minutes both side turning it once during grilling.
7) Sprinkle some chat masala over the cooked fish.
8) Crisp and spicy 'Tandoori  Pomfret" is ready to serve.

BON APPETIT...

Grapes Dumbbell

“Grapes Dumbbell” as the name suggests this recipe helps you exercise your sweet tooth without an extra pound. It is a supper fast and three ingredient recipe. Yes, you heard it right, Grapes, Chocolate and Cashews. Make these small bite sizes sweet for your deserts or starters and enjoy it with family and friends.

Serve-    4

Preparation time-    15 minutes

Ingredients:

Grapes:                        20 large sized (seedless)
Milk Chocolate:           100 grams
Cashews:                     15 pieces
Toothpick:                   10 numbers

Method:
1)  Grate or slice the chocolate bar and melt it in a microwave for 30 sec. You can melt the chocolate on a double boiler also. Keep it warm.
2) Grind the cashews roughly to get a bread crumb like consistency.
3) Insert the grapes from both the side of toothpick. Make all the pieces together and dip both the side in chocolate. Dip it back in cashew crumb.
4) Freeze it for 10-15 minutes and serve cold. It can be made in advance before the any dinner/ lunch party.

BON APPETIT...

Broccoli Pot (Greek - Style Stuffed Mushroom)

This recipe is dedicated to all those readers how want to make a fast yet healthy food/ appetizer. Perk up any appetizer buffet or antipasto tray with these tempting stuffed mushrooms. You will love the aroma of this mini delights brimming with broccoli, feta cheese, garlic, and oregano.

 Makes 20 Serving

Preparation time: 20 minutes

Ingredient:

White Mushroom:                   20 pieces (Large)
Broccoli:                                 1 cup (finely chopped)
Yellow onion:                          1/2 cup (finely chopped)
Garlic:                                     2 large cloves (minced)
Dried Oregano:                       1/2 teaspoon
Black pepper:                         1/4 teaspoon
Feta cheese:                           4 tablespoon ( crumbled)
Salt to taste
Olive Oil

Method:
1) Clean the mushrooms and pat dry using a kitchen towel.
2) Remove stems from mushrooms carefully. Set stems aside.
3) Lightly coat the rounded side of each mushroom cap with nonstick cooking spray. Place mushroom caps, stem sides down, in a baking tray. Grill it at 200 degree C for 5 minutes.
4) For filling, Heat some oil in a pan. Add the 1 cup chopped mushroom stems, the broccoli, onion, garlic, dried oregano, salt, and pepper. Cook and stir for 5 to 10 minutes or just until tender and most of the liquid is evaporated. Stir in feta cheese..
5). Place mushroom caps, stem sides up, in the same baking pan. Spoon the broccoli mixture into mushroom caps. Grill it with fan mode on at 200 degree C for another 5 minutes.
6) Serve hot with your favourite sauce/ ketchup.

BON APPETIT...

Sagpaita (Urad Dal With Bathua)

Yesterday we spoke about the benefit and preparation of Chenopodium leaves. I am so impressed with it taste that I am going to try yet another famous traditional dish from north India named "Sagpaita/Shakpaita". It is prepared with mixing green leafy vegeatable like Bathua, Methi , Channa bhaji, Spinach, Choulai, Poi or any other variety and Lentil like Urad (Black grams), Moong(Mung beans), Arhar(Yellow pegion peas), Masoor (Red Lentil) or even Channa (Bengal Gram)

Today I am using Black gram and Bathua (chenopodium leave) to make this amazing Sagpaita receip. You can enjoy this with Makee ki roti, Bajre ki roti, or even Missi roti.

Serve:           4

Preparation time:        45 minutes

Ingredients:

Urad Dal:                         250 grams
Bathua:                            1/2 Kg
Bay leafs:                         2
Black cardamom:             1 small
Garlic:                              3-4 cloves large
Cumin seed:                     1 teaspoon
Turmeric:                         1 teaspoon
Asafoetida:                      1 pinch
Dry red chili:                    2 large
Salt to taste
Ghee:                              1 tablespoon

Method:

1) Pressure cook cleaned Urad dal and bathua with bay leaf, black cardamom, salt, turmeric and asafoetide for 20 minutes or until lentil is cooked.
2) Once cooked and cooker is cooled set is aside.
3) Heat sum oil in a pan and add cumin, whole red chili and finely chopped garlic. Fry till light brown/pink and add cooked lentil mixture.
4) Boil it and adjust the consistency by adding water if required.
5) Serve hot with your favourite Indian bread/roti

BON APPETIT...

Bathua Chokha ( Mashed Chenopodium leaves)

Bathua or Bathuwa though cultivated in some regions, the plant is elsewhere considered a weed. Chenopodium album is extensively cultivated and consumed in Northern India as a food crop and in English texts it may be called by its Hindi name bathua or bathuwa (बथुआ). In India, the plant is popularly called bathua and found abundantly in the winter season. The leaves and young shoots of this plant are used in dishes such as Sarso ka saag, soups, curries and in paratha, stuffed breads, especially popular in North India. Bathua chokha is very unique, healthy and less popular recipe of these chenopodium leaves. This recipe is traditionally made with mashed vegetable or greens and mustard oil resemble an Italian pesto, though much thicker in consistency. Much strong flavors are used like raw ginger and raw garlic. A thick and pungent golden mustard oil is called for in this recipe. 

Serve:          4

Preparation time:        20 minutes

Ingredient:

Bathua:               500 grams

Garlic:                 2 large cloves (finely chopped)

Ginger:                1 inch (finely chopped)

Green chilli:        2 large

Mustard Oil:       1 tablespoon

Lemon Juice:      2 tablespoon

Salt to taste

Method:

1) Clean the bathua leafs and wash properly.

      2) Put it in the khadai and cover it with a plate. Let the leaf soften and cooked in its natural water at medium flame.

      3) Drain the excess water by pressing it in between the feast.

      4) Roughly grind the cooked leafs and add finely chopped garlic, ginger and chilli.

      5) Add raw mustard oil and lemon juice. Mix well.

      6) Serve it hot or cold with hot steam rice.

Pistachio Pear Smoothie

Since I’m not really one who eats whole fresh fruits all that often, I sort of had to find a way to use them. Although my hubby and son both are ardent fruit lover. This smoothie will suffice all of our taste buds and food interest. I love its light green color. This smoothie didn't need much of anything else to make it into something really great. For real, this has got to be the most refreshing smoothie I have ever had, yet, it contains so much protein that it’ll keep you satisfied for a very long time!

 Serves 2

Preparation time:                      2 minutes
Cooking time:                          2 minutes

Ingredients

Pear:                                      2 medium sizes (chopped)
Low fat cottage cheese:          2 tablespoon
Low fat plain Greek yogurt:    2 tablespoon
Soy milk:                                1 cups
Cardamom:                            1 pinch    
Honey:                                   2 tablespoon
Pistachio:                               2 tablespoon (few to garnish)

Method:

1) Put all the ingredients in a blender together and process it until smooth.
2) Serve cold and garnish it with pistachio.

BON APPETIT...

Choco Orange Smoothie

Chocolate and orange combination is a match made in heaven. It is not as popular as chocolate and cherry or chocolate and raspberry, but it’s definitely not behind in taste. This smoothie can be used as a dessert if made a bit thick like mousse. Cacao (raw chocolate) is an excellent source of magnesium and vitamin C, high in antioxidants, and good for your heart, brain, and teeth. It also contains nature’s feel good chemical, the amino acid tryptophan. Oranges are also high in vitamin C, and a good source of potassium, folate, and vitamins A and B1.

Serve     2
Preparation time :                      3 minute
Cooking time:                            3 minute


Ingredients:

Orange:                              2 small
Chocolate:                         20 grams (chopped) Substitute-Drinking chocolate
Soy Milk:                           1 cup
Honey:                               2 tablespoon

Method:
1) Peel oranges and chop chocolate.
2) Put all the ingredients in a blender until smooth.
3) Pour in to glasses and serve cold.

BON APPETIT..

Apple Cinnamon Cheese Smoothie

When you have so many apples you keep using it for everything from cakes, to tarts, to shakes and yes a smoothie today. I guarantee you will fall for this smoothie. I personally like granny smith apple's sour flavor,  but for this recipe you can also use other variety according to your taste. Enjoy this delicious yet healthy drink any time of your day and feel energized.

Serve:            2
Preparation time:       15 minutes
Cooking time:            2 minutes

Ingredients:


Granny Smith Apple:                  1 medium (finely chopped)
Butter:                                       1/4 tablespoon
Brown Sugar:                            1 tablespoon                    
Low fat cottage cheese:             2 tablespoon
Low fat Greek yogurt:               2 tablespoon
Unsweetened soy milk:              1 cup
Walnut:                                     2-3 (finely chopped)
Cinnamon:                                 1/2 teaspoon
Honey:                                      1 tablespoon

Method:
1) Cook apple, butter and sugar at low to medium heat. Cook apple until soft.
2) Blend all cooked apple, cottage cheese, walnut, yogurt, soy milk and cinnamon in food processor until smooth
3) Pour it in the glass and garnish with some walnut and cinnamon powder.

BON APPETIT...

Mint Orange Smoothie

This is a great refreshing drink for all the orange lovers and fun way to cool off. A low-calorie, healthy smoothie. It is perfect post-workout thirst quencher or mid-afternoon snack. Oranges, like most citrus fruits, are a good source of vitamin C.

Serve       2

Preparation time:        2 minutes
Cooking time:            2 minutes

Ingredients:

Orange:                    1 small (peeled and frozen)
Vanilla ice cream:     1/2 cup
Orange Juice:           1 cup
Mint:                        5-7 leaves (few for decoration)

Method:

1) Peel the orange and keep it in fridge for 30 minutes.
2) Add all the ingredients and blend it in a blender till smooth.
3) Pour this in two glasses and serve it with mint garnish on the top.

BON APPETIT...

Phad Phak (Thai Stir fried vegetable)

Stir frying is a pair of Chinese cooking techniques for preparing food in a wok. The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book "How to Cook and Eat in Chinese', to describe the chǎo technique. The two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok. Making a stir fry is one of the easiest, cheapest, and quickest ways of creating a great healthy and satisfying meal. By choosing a wide range of veggies, you can not only get a great mix of important micronutrients that fill the nutritional gaps in diets,  but they also make the dish look vibrant and colourful.

Adapted from Hip Asia by Taj- Connemara

Serve:   4
Preparation Time:  20 minutes

Ingredients:
Broccoli:                100 grams
Zucchini:                100 grams
Baby corn:             100 grams
Asparagus:             75 grams
Haricot bean:          125 grams
Button mushroom:   75 grams
Chinese cabbage:    75 grams
Bok Choy:              75 grams
Oyster Sauce:         75 grams
Pimentos:                60 grams
White pepper:         1 teaspoon
Vegetable stock:     1 cup
Garlic:                     50 grams (chopped)
Oil for stir frying

Method:

1) Heat oil in a wok. Saute garlic till light brown.
2) Chop vegetables in dices and add to the wok. Toss well
3) Add oyster sauce, white pepper and pimentos
4) Add vegetable stock and stir-fry the vegetable till cooked.
5) Serve hot with a bowl of brown rice.

BON APPETIT..

Crispy Golden Broccoli In Chili Honey Sauce & Sesame Garnish

Broccoli is very low in calories, provides just 34 cal per 100 g. However, it is rich in dietary fiber, minerals, vitamins, and antioxidants that have proven health benefits. Broccoli is an important calcium source for those who don't consume dairy products. With so many benefits and much more this dish is super quick to make and is really tasty to accompany any of your rice or noodles.

Adapted from Kai Asia

Ingredients:

Broccoli Floret:                    150 grams
All purpose flour:                  2 tablespoon
Corn flour:                            2 tablespoon
Pimentos:                            30 grams ( Substitute:  Red bell pepper)
Sesame Seed:                     11/2 teaspoon (toasted)
Vegetable oil
Salt to taste

For sauce
Dry chilli Flakes:                  1 teaspoon
Black peppercorn:               1/2 teaspoon (crushed)
Garlic:                                 1 teaspoon (chopped)
Honey:                                1 tablespoon
Vinegar:                              1 teaspoon
Tomato ketchup:                 1 tablespoon

Method:

1) Blanch the broccoli florets and drain well.
2) Sprinkle the broccoli with flour and corn flour. Toss well. Heat some vegetable oil and shallow fry till crisp. Else you can bake it as well.
3) Combine all the sauce ingredient except garlic.
4) Heat 1/2 teaspoon of oil and add garlic. Add diced pimentos/ bell pepper on high flame.
5) Toss the crispy broccoli and sauce with pimentos. The sauce will have a sweet, spicy and tangy flavour.
6) Toss the sesame seed dry in a hot pan. Mix a little with the crispy broccoli and preserve few for final garnish. Check the seasoning.
7) Arrange on a serving plate and garnish it with remaining sesame seed.
8) Serve hot.

BON APPETIT..

Steamed Bok Choy in Lemon Butter Garlic Sauce

Sign up for a Chinese Cooking classes and at some point you're likely to find yourself happily shredding leaves and chopping up the stalks of a bok choy plant. It is cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes. Bok choy is one of the popular leafy-vegetables very low in calories; it is very rich source of many vital vitamins, minerals and health-benefiting anti-oxidants. 100 g of bok choy provides just 13 calories. It is one of the recommended vegetable in the zero calorie or negative calorie category of foods which when eaten would add no extra weight to the body but in-turn facilitate calorie burns and reduction of weight. Let's get cooking  :)

Adapted from Kia Asia
Serves:      2
Preparation time 25 minutes

Ingredients:

Bok Choy:                       200 grams
Butter:                              1 tablespoon
Garlic:                              1 tablespoon (finely chopped)
Corn flour:                        25 grams
Salt to taste
White Pepper:                  1 teaspoon
Lemon Juice:                    2 tablespoon
Flakes of garlic fried golden for garnish

Method:

1) Blanch the Bok Choy.
2) Heat some butter, saute garlic . Dilute the corn flour in water and add.
3) Keep stirring to make a sauce of thick consistency. Add more water if required.
4) Season it with salt and pepper.
5) Add fresh lemon juice and mix well.
6) Arrange the bok choy on a serving plate. Spoon the sauce over it.
7) Garnish it with golden fried garlic  flakes and serve hot.

BON APPETIT...

Crispy Tofu In Thai Chilli & Basil

This week will be great for all diet food followers and south Asian food lovers. I will be experimenting with south Asian food in my blog. Today's basic ingredient is "Tofu", also called bean curd, is a food made by coagulating soy juice and then pressing the resulting curds into soft white blocks. Tofu originated in ancient China. Tofu and its production technique were introduced into Korea and then Japan. Tofu has a low calorie count, relatively large amounts of protein, and little fat. It is high in iron, calcium and/or magnesium.

Recipe minimally adapted from Kai Asia by The Gateway Hotel

Ingredients:

Tofu:                       100 Grams
Corn Flour:             2 tablespoon
Thai chilli paste:       1/2 tablespoon
Sugar:                     1/4 tablespoon
Garlic:                     1 tablespoon (finely chopped)
Sweet Chilli Sauce:  1 tablespoon
Onion:                     1 medium (diced)
Basil leaves:             1 sprig (few of them fried)
Vegetable oil

Method:

1) Cut tofu into small dices.
2) Coat with corn flour and shallow fry till crisp.
3) Heat some oil in a pan and add garlic, toss diced onion basil leave for 1-2 minutes.
4) Add chilli paste, sugar, sweet chilli sauce.
5) Mix well and garnish with fried basil leaves.
6) Serve hot.

BON APPETIT..

Mediterranean Red Lentil Soup

As promised in my earlier post I am here with the Mediterranean Red Lentil Soup. This is a perfect time to share this warming recipe since we are now ready to set in the winter soon. Red lentil soup is a Turkish/ Greek favorite and served in most restaurants. Most households in Mediterranean region consume this soup. This is another simple, yet delicious recipe. Red lentils are a good source of protein, dietary fibre and iron similar to beans. Lentils are great soup material, adding wonderful richness and protein.

Ingredient:
For two serving


Red lentils:                               1/2 cup               
Onion:                                     1/2 medium sized
Carrot:                                    1 small
Tomato or pepper paste:         1 tablespoon (substitute:  1 small tomato)
Garlic:                                     1 small clove
Butter:                                     1/2 tablespoon
Salt to taste
Crushed white pepper
3 cups of water
Lime juice

For the garnish sauce:
Olive oil/ butter:                         1 tablespoon
Paprika Powder:                       1 teaspoon

Lemon wedges

Method:

1) Heat some butter in a saucepan/ pressure cooker. Add garlic, onion and toss for a minute till it sweats. Add tomato or its paste.  Stir it for half a minute.

2) Add the other ingredient like carrot and red lentil. Season it with salt and pepper. Add water and let it cook till soft. In pressure cooker the process is faster.

3) Let it cool and blend it in a food processor. 

4) Adjust the consistency of soup if required. Boil it in the pan again. Add lime juice.

5) Before serving garnish it with the chilli oil. 

6) For the garnish heat some butter in a pan. Once fuming close the flame and add paprika powder. Spoon it over the hot soup. Serve it hot with some lime wedges.

BON APPETIT...

Pesto Crusted Salmon with Grilled Brussel Sprouts

Blogging has been an amazing experience so far. I got a personal domain for my blog yesterday. Hope to shift soon and load various new recipes in the collection.

 I could see loads of basil growing in a flower box along my kitchen window; I am tempted to cook something with it. A pesto crusted salmon sounds interesting and simple. I am complimenting it with some vinegar and soya sauce infused Brussel sprouts. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium and may have originated there. Healthy option for dinner tonight. Let’s get cooking.

Ingredient:
Basil leaves:                   1 cup
Pine nuts:                       2 tablespoon (slightly roasted)
Parmesan Cheese:         1/4 cup
Garlic:                           3-4 cloves
Bread crumb:                1/2 cup
Salmon fillet:                  4 medium sized
Brussel Sprout:              100 grams
Natural Vinegar:             1 tablespoon
Soya Sauce:                   2 tablespoon
Salt to taste
Black pepper
Olive oil
Garlic Powder
Unsalted Butter

Method:

1) Grind basil, pine nuts , parmesan, olive oil and garlic into a rough paste to make pesto sauce.
2) Mix it with Bread crumb and a spoon of butter. Season it with salt and pepper. Keep aside.
3) Saute the Salmon for 2 minutes each from both sides in a hot pan with some olive oil. Season it with salt and pepper.
4) Marinate the brussel sprout by cutting it in half with vinegar, soya sauce, salt, pepper, olive oil and some garlic powder. Keep it for 15 minutes.
5) Preheat the oven at 250 degree celsius and grill the sprout for 7-8 minutes. Keep it warm
6) Top the sauteed salmon with bread crumb mixture evenly. Sprinkle grated parmesan over it and grill for 5 minutes at 250 until light golden in color.
7) Serve it hot with the grilled sprout. I AM HUNGRY...

BON APPETIT..

Strawberry Layered Dark Chocolate Cake (Eggless Diet Cake)

The first garden strawberry was grown in France during the late 18th century. From then to now supermarket are full of these small fruits with characteristic aroma, bright red color, juicy texture, and sweetness. Strawberry and chocolate are universal combination. Today I am trying a cake in same combination with strawberry filling and dark chocolate frosting. Best part is its Eggless and Butter less :)

Ingredients:

For Cake:

Cake flour:                                    1 1/2 cup

Sugar:                                            3/4 cup

Unsweetened cocoa powder:         1/4 cup

Baking powder:                             1 teaspoon

Salt:                                               1/4 teaspoon 

Hot water:                                      1 cup

Vegetable oil:                                 1/2 cup 

Distilled white vinegar:                    1 tablespoons

Vanilla extract:                               1 tablespoon 

For Filling

Whipping cream:                            100ml

Strawberries:                                  50 grams chopped

Sugar:                                             4 tablespoon

Balsamic vinegar:                            1/2 teaspoon (optional)

Vanilla extract:                                1/2 teaspoon

For Icing

Dark chocolate:                              100 grams

Creme fraiche:                                4 tablespoon 

Unsalted Butter:                             1 teaspoon

Method

1) Preheat oven to 180ºC with rack in the centre. Line the bottom baking tin.

2) Mix together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.

3) Add water, oil, vinegar, and vanilla in a large measuring cup.

4) Add to the dry ingredients and whisk just until combined

5) Bake until a toothpick inserted in the centre comes out clean, for 35-40 minutes.

6) Cool cake on a rack, slice into two. 

7) Boil strawberries, sugar, vanilla essence and balsamic vinegar in a sauce pan, and simmer till it becomes thick. Cool completely.

8) Beat cream to medium stiff peaks, and gently fold in cooled strawberry mixture.

9) Layer the cake with filling in between and place the second slice over it. Allow to rest in the fridge for about 30 minutes.

10) Place the grated chocolate, butter and 3 tablespoon creme fraiche in a heatproof bowl and microwave for 20-25 seconds. You can also simmer it in pan until the chocolate melts. Stir well to combine both into a smooth ganache.

11) Give the cake one basic thin coating with this ganache, and reserve some for piping decorations.

12) Add the remaining 1tablespoon cream and mix until smooth. You can use this for piping your favourite pattern for decoration. Refrigerate it tell serving.

BON APPETIT..