November 26, 2017

Corn Puree Pasta (Jain) | Vegan Pasta recipes

While Pizza appeals to the elder one, the lil chef loves her Pasta. Although she's partial to the Penne Arabbiata, she has begun to take up smaller portions of other pasta too. Husband and I are on the lookout for cute pasta shapes and so far we found (hoarded) alphabet, animal shaped and pumpkin-based vegan spaghetti.

This dish is totally vegan and if you are using a GF pasta, the entire dish can be GF too. We had this Corn Puree Pasta at one of the vacations we took and little one really liked it so we ordered it almost everyday :-) 


As the chef would (obviously) not share the original recipe, I tried to re-create this based on what I remembered from the taste which according to the kids was pretty close to the original. 

Making it vegan was totally our choice which didn't take away any flavour from the original cheese-heavy pasta it was :-)

I served it with toasted bread and a summery citrus burst salad for the weekend making it a complete meal.

Other Pasta dishes on the blog:



Vegan Corn Puree Pasta (Jain too!!) 
Serving suggestions : Focaccia / Garlic bread sticks / Cheesy Spinach Tomato Bruschetta
Serves : 2

Ingredients:

  • Sweet Corn (hulled-fresh or frozen) - 1 cup
  • Pasta - 1/2 cup (cooked according to packet instructions)
  • Olive Oil - 1/2 TBSP
  • Salt, pepper, red chilli flakes - to taste
  • Garlic - 1 large pod (minced fine) - optional ( I didn't use) 
  • Almond meal - 1/2 TBSP (or sub with 4 TBSP almond milk)
  • Vegetables of your choice - I used only red peppers


How to make:

  1. Cook sweet corn till soft with some salt. Drain 
  2. Leaving aside 2-3 tsp, grind the rest of the corn into a slightly smooth puree (just 2/3 seconds on the blender)
  3. In a pan, heat olive oil. saute the veggies if using and remove after 2 mins. 
  4. Now add the corn puree, salt, pepper, almond meal (or milk) and slowly simmer for 3-4 mins on very low heat, stirring constantly.
  5. Now add the chilly flakes, cooked pasta and toss well.
  6. Add the sautéed vegetables, reserved corn kernels and serve warm with any bread for a complete meal


Sending to BM#82 under Takeaway recipes








November 25, 2017

Cream Cheese Tomato Bruschetta | Easy #PartySnack Ideas

One of the must-haves for the kids at an Italian restaurant is Bruschetta. Although the fad has waned away slightly now, they enjoyed having this Cream Cheese version which the elder one put together all by herself after tasting it at a local restaurant. It was yum, delicious and quick. She used a rusk (a.k.a savoury double baked baguette slice if you please) for the base, and that was perfect for this zero cook, yummy treat. 

Note to self : Come to think of it, She made a Spinach and Cheese Bruschetta earlier, so this recipe of Bruschetta toppings must be really her specialty :-)


The toppings for this quick bruschetta are endless : Olives, Shredded basil, pesto, onions, Avocados, mozzarella, cooked n mashed spicy chickpeas, dehydrated Rajma gravy (red beans), bell peppers or whatever pretty much you fancy - the ideas are aplenty :-)


At the next party of potluck if you want to add a new appetiser, you know where to look :-)

Prep time : 10 mins, Zero cook , Serves : 2

You would need:
Rusk or toasted garlic bread slices - 6 nos.
Onion sliced - 1/2 TBSP (totally Optional)
Cream Cheese - 2 TBSP
Chopped tomato - 1 TBSP
Crushed Black pepper - 1/2 tsp
Olive Oil - 1 tsp


How to make:
Whisk the cream cheese with crushed black pepper & olive Oil. Add half of the chopped tomato, onions, mix & spread this on the rusk or toasted garlic bread. Top with remaining tomato, more crushed pepper & serve immediately.

Sending this to BM#82 under Restaurant Takeaway
  



November 24, 2017

Paneer Pepper Pizza | Fusion recipe | Dinner Ideas

Pizza is one of the most sought after take-away / home delivery options for a busy weekend night. The kids absolutely love it . Although the younger one is very partial to Penne Arrabiata, the elder would love to have pizza everyday! Guess its the age we live in, so this is one pizza that both girls love to order out, with the younger one simply picking out the paneer pieces to gobble them up :-)

So, if you are a pizza lover or have someone at home who loves pizza, jazz up your everyday pizza with this fusion version. You wont be disappointed with the flavours :) 

I used the homemade wholewheat base here, but you can use any base that you use or get even storebought base to just top it and bake.

More Pizza ideas here:




Prep time : 1 hour+ 45 mins,  Bakign time : 20 mins ; Makes :2 medium sized pizzas

you would need:
1 portion Wholewheat Pizza base - about 400 gms of proven dough

Topping:
Cheese (I used Mozarella) - 1/2 cup
Red chilli flakes - 1/2 tsp
Baked Paneer - 1/2 cup (see recipe below)
Bell pepper - 1/2 no - chopped
Onions - 1 medium - sliced (opt.)
Crushed black pepper - 1/4 tsp
Salt and pizza seasoning - to taste
Olive Oil - 1 TBSP
basil leaves - few

Marination:
Cube the paneer, add 2 TBSP Curd, 1 tsp red chilli powder, 1/2 tsp garam masala powder, a dash of crushed kasuri methi, 1 tsp of lime juice. Mix well, marinate for 45 mins in the fridge, bake for 8 mins at 200C till golden brown, keep aside. 

Method:Once the pizza dough has risen, pre heat oven to 200 C.
Punch the dough slightly and roll into an oblong or round thin crust disc 
On a layered baking tray, place the rolled out dough, brush with olive oil.
Arrange the baked paneer, peppers, onions and sprinkle some salt. Bake for 10 mins
Now top with shredded cheese , basil and bake again for 7-8 mins or till cheese melts
Sprinkle pizza seasoning, crushed black pepper ,and chilly flakes and serve immediately.

Sending this to BM#81 under Takeaway recipes

November 19, 2017

Microwave Gajar Halwa | Easy GF desserts

Come Winter and we make copious quantities of Gajar Halwa and Doodhi Halwa, and so many many varieties too :) 

I usually make it on the stove top, but this is a quick microwave version I learnt from a cousin-in-law. The only effort is to watch over the Halwa to ensure its not burnt with frequent stirring. 

3 ingredients and Gluten Free dish for your party or late night cravings. Do let me know how you like it.


Similar Halwa recipes on the blog:
Prep time : 15 mins, Cook time : 15 mins , Serves : 3

Ingredients:
Grated Delhi Carrots (red variety) - 2 cups (packed)  {1 cup = 200ml}
Condensed milk - 1/3 cup (can vary according to preference, we like this mildly sweet as the carrots by themselves) 
Ghee/ clarified butter - 4 TBSP
Chopped Toasted nuts - for topping (totally optional)

How to:
In a micro-proof bowl, add half the ghee and the carrots, mix well, and let them cook for 8-9 mins on low till the carrots are soft. 
Add the condensed milk, mix well and 1 TBSP of ghee and microwave for 6-8 mins in spurts of 2 mins (mixing it every time), till its totally soft and cooked.
Once done add the remaining ghee and serve warm topped with nuts (if using)

Sending to BM 82 under Fall Desserts


November 18, 2017

Strawberry Bread pudding | easy dessert recipes

Icecream pudding enticed me enough, but combined with bread to make a delicious pudding was a great idea ! I had a pack of strawberry custard and some fresh strawberries that are just making its way to the local markets here.

So, although not a typical "Fall"fruit, we were allowed to use local pre-winter produce for this theme, so I ended up using strawberry. Kids love it for its warm, fuzzy strawberry flavour. SO, its a quick to make dessert to satiate those late-night-movie sweet cravings ! Its also a great make-ahead for parties, so you have a delicious dessert for your potluck !

Prep time : 10 mins, Setting time : 2 hours ; Serves : 4

You would need:

Strawberry Pudding mix  - 1/2 cup (Here, 1 cup = 200 ml)
Bread slices - 2, powdered fine
Hulled and chopped strawberries - 1/4 cup
Fresh heavy cream - 1/4 cup
Tutti frutti bits - 1 TBSP


How to:

Make strawberry custard as per pack instructions, cool to room temperature 
grease the ramekins lightly and keep aside.
Whisk the cream into soft peaks, fold in the strawberries, tutti frutti, powdered bread slices slowly.
Add the strawberry custard and fold again for just 30 seconds.
Pour into individual ramekins, and bake in a pre-heated oven at 140C for 4-6 mins on a water bath till it slightly browns on top.
Immediately set for 2 hours and serve chilled as is or with any ice cream :)

Sending this to BM # 82 under "Fall Desserts" theme



November 17, 2017

Eggless Pumpkin Raisin Muffins | Vegan Fall Desserts

I know I have been AWOL for a while now, but back here to make amends.

With 3 desserts lined up with Fall / Autumn fruits this week, its the best way to remedy a long absence from my dear readers and this blog, of course !

Without much ado, dig into this seemingly deceptive plain VEGAN muffin thats bursting with flavour and health. I do love pumpkin puree as one of the eggless substitutes, and not just Fall, we get pumpkins / squash through the year so thats a blessing by itself & I tend to make this amazingly delicious DIY Homemade Pumpkin Puree. I dont need to use the canned puree, but if you wish you can use the unsweetened version. 


Other recipes using Pumpkin puree are:

Wholewheat Chocochip Pumpkin Quick Bread (Can you go wrong there ? :-))
&
Almost Vegan Pumpkin and Chocolate Cake (yummm, yes!!)


More Muffin varieties on the blog (Well, as you can see we are quite the muffin-loving family :D)


Today's muffins are half APF and half wholewheat, but you can go either the whole way ! Lets get baking, then. Shall we ?

Prep time : 10 mins, baking time : 22-24 mins, Makes : 8 muffins

What you need:

Dry ingredients:

  • APF - 1/2 cup
  • Wholewheat flour - 1/2 cup
  • Almond flour - 2 TBSP (I love the nuttiness but you can skip this and adjust the liquid accordingly)
  • Baking powder - 1 tsp
  • Baking soda- 1/2 tsp
  • Cinnamon powder - 1/2 tsp (totally optional.)


Liquid:

  • Homemade Pumpkin Puree (unsweetened) - 1/2 cup + 1 tsp
  • Brown sugar / Palm sugar - 2/3 cup (adjust sweetness)
  • Neutral Oil - 2/3 cup
  • Raisins - 1 TBSP
  • Vanilla essence - 1/2 tsp


How to make:

  1. Preheat oven to 170C and line  the muffin pans. Sieve the dry ingredients thrice over in a large bowl and keep aside. 
  2. Now add the sugar to the puree and fold well, then add the rest of the wet ingredients and fold in till sugar melts and you have a pourable consistency. Add the dry ingredient mix and slowly fold till no dry streaks remain. You may need to adjust the liquid based on the pumpkin puree consistency.
  3. If using dairy, add a tsp of milk to adjust if too dry (I didnt need to)
  4. Spoon 3/4 of the muffin cups, top with few more raisins.
  5. Bake for 20-22 mins till a skewer comes clean.
  6. Serve warm (leftovers well for upto a week).


Sending this to BM #82 under "Fall Desserts" theme ! 




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