I absolutely love Mexican and dips and this recipe combines both It’s summer and MANGO season…so keeping that in mind here’s the recipe for a mango salsa which is really easy to prepare, can be done in minutes and the BIG PLUS it’s absolutely healthy.
Ripe Mangoes – 2-3
Onion- 1 Medium sized
Tomatoes – 1 Large sized
Green chillies – 2 (depends on how much heat you want)
Lemon juice – 1 small lemon
Chop all the ingredients and finely chop the coriander. Mix them all together gently because you don’t want to end up with mango pulp. Squeeze the lemon juice and mix again. Cover it with cling wrap and refrigerate it till it becomes chill.
Serve with Nacho chips.
Cooking in under 20 min is a luxury I am always looking out for. And when it comes to sweets, I am all for it! 🙂 That too, with a traditional sweet that would take a good hour on the stove top, with another 1/2 hour of scrubbing afterwards….if all of this effort can be scratched out and done in under 20 minutes, in the trusty microwave, with minimal soap and water action afterwards….it sounds like a dream come true, doesn’t it?
I jumped for this recipe when my colleague brought it in to work the other day, as Navarathri prasadam. Packaged into these bite sized treats in mini-baking cups, it looked a good mouthwatering package. But nothing comes close to the heaven of the taste!! Mmmm mmmm mmm! One serving simply isn’t enough for this one! So without further ado….here’s the recipe!
Ricotta cheese – any quantity
Sugar – Same qty as Ricotta cheese
Dried Milk Powder – Same qty as the cheese
Butter or ghee – About 4-5 tbp
Mini baking cups – For spooning into
Add the the above ingredients into a big microwave safe bowl, enough to hold it, and s
uch that it comes to 3/4 full. Do not bother about melting the butter separately. Just add everything in, and microwave for 3 min, and it will begin to soften and melt. Take it out and mix it all together well. Put it back in for 2 more min. Take it out and mix it well again. And so on and so forth for upto 20 minutes. By that time you will see that the mixture has started to brown a little bit, become thicker, and looks sticky enough to be able to shape into balls, when cooled.
Cool it well. Shape it into little oval balls, and put into the baking cups, and your khova is ready! Try it and you’ll have everyone asking you for the recipe! 🙂
Usually, this is a quick dish that I learnt to put together for Winkie’s lunchbox. Sauteed spinach leaves with the usual tadka ingredients, mixed in with rice for a quick lunch box. But today I learnt a brand new way of spicing up this recipe a bit more for adults. I think you won’t be disappointed with the result.
Roughly chopped spinach – 3 cups
Onions – 2, chopped
Peas – 1 cup, frozen
Ginger – 1/2 inch piece, grated
All spices – Salt, turmeric, vangi bath powder or a combination of sambar powder, coriander powder & jeera powder
Rice – 1 cup, cooked
1. In a pan, pour some oil. Add mustard and jeera seeds. Followed by sliced green chillies (optional) and ginger.
2. Add the onions and saute till golden brown.
3. Add the spinach and peas and allow it to cook for a little while.
4. Once cooked, add all the spice powders. Cook till all the flavours are absorbed and the spinach has absorbed all the flavours.
5. Mix in with cooked rice.
The best way to eat this, as we discovered today, is with a big bowl of curd and some chips on the side for that crunch! 🙂
This is a fun paneer dish to make, and not very hard, and a little unique. At first glance, it might seem like that’s a lot of coriander seeds to use, but it truly enhances the taste of the gravy and doesn’t stand out in an odd way. The step by step video is linked at the bottom, so you can have a visual before you try it out!
Vegetable oil – 2/3 oz
Coriander seeds – 1/2 oz
Paneer – 8 and 3/4 oz
Green peppers/Green capsicum – 2, cut into squares
Kasoori Methi – 1 tsp
Coriander leaves – 1 bunch
Red chillies – 2 whole
Coriander seeds – 1/4 oz
Garlic – 1 oz, finely chop
Vegetable oil – 1 and 1/2 oz
Red chilli pdr. – 1 tsp
Turmeric – 1/2 tsp
Tomatoes – 6, chopped
Salt – to taste
For the Kadhai Sauce
1. Blend the red chillies (2) and 3 tsp coriander seeds coarsely.
2. 3 tbsp of oil in a pan > add powder > stir, turn down to low heat and fry for 3 min.
3. Add garlic to the pan and fry for 5 min until golden.
4. Add tomatoes, turn to high heat and cook for further 2 min, stirring occasionally.
5. Add 1 level tsp of red chilli pdr., 1/2 tsp of haldi and stir.
6. Turn down to medium heat, cover and leave for 20 min.
For the Paneer
1. Pan > 1 tbsp oil on high heat > add paneer > fry for 1 min > place in a bowl of warm water.
2. Heat 1 and 1/2 tbsp of oil > medium heat > 5 g coriander seeds > seeds crackle and pop > add paneer > fry for 2 min until golden > add peppers > stir for 1 min.
For the Mix
Add a little water to the pan. Allow to boil. Pour kadhai sauce, add a large pinch of kasoori methi and stir. Roughly chop fresh coriander leaves and add to the sauce.
[Recipe source : Videojug.]
This is one amazing, extremely simple, yummy pasta recipe that I have done over and over again many times. I reserve it for those days when I just don’t feel like cooking much. The boys love it, and it goes great with minestrone soup with all the thick, lumpy vegetables, and a glass of red wine! 😉
Penne pasta – 12 ounces
Sun-dried tomatoes packed in olive oil – 1 (8.5-ounce) jar
Garlic cloves – 2
Salt and freshly ground black pepper
Fresh basil leaves – 1 cup (packed)
Parmesan – 1/2 cup freshly grated
1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite (al dente), stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
2. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
3. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
[Recipe Source : Food Network]
This is one of the quickest desserts to whip up! And what’s more, its interesting too. Guests have always been fascinated with whole act of drizzling the whipping cream and adding that luscious cherry on top. Curious? 🙂 Here’s the inside details!
Bananas – sliced, 1
Mango Nectar – 1 and 1/4 cups
Sugar – 1/2 cup
Ginger powder – 1/8 teaspoon
Cinnamon – 1/8 teaspoon
Lemon juice – 1 tablespoon
Salt – 1/4 teaspoon
Cornstarch – 3 tablespoons
Cold water – 3 tablespoons
Baked pie shell – 1 large round one, or individual pie shell cups (such as the graham cracker crust shells, which I get with 6 in one pack)
Whipped cream – I used the fat free one
Maraschino cherries – for topping (can alter the topping to anything you like, even raspberries, strawberries)
Chocolate syrup – for final drizzle (Optional)
1. Combine mango nectar, lemon juice, sugar, ginger, cinnamon and salt in a pan. Bring to boil on a low flame.
2. Mix cornstarch in the water to a smooth paste and stir into mixture. Stir until thickened and clear. (about 7-8 minutes)
3. Allow it to cool. Then add the bananas, mix it in and pour into the pie shell. Store it in the fridge until ready to serve.
4. Just before serving, drizzle the whipped cream on top and add a maraschino cherry for topping and that pretty as pink look!
5. All done! 🙂
This is another quick and easy alternative to use overripe bananas, that can’t be used anywhere else! They taste awesome when baked as bread with toasted walnuts and spiced with cinnamon powder! Mmmmmm! And I am sure there are tons of recipes and variations out there to tweak it to the most moist, delicious batch possible, but here’s the one I tried in my maiden attempt from Joy of Baking. The details…
1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
1 large banana, sliced or dried banana chips
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside. (I used a regular round loaf pan because that is all I had!)
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen. Makes 1 – 9 x 5 x 3 inch loaf.