Thursday, 25 August 2016

Firecracker Chicken

Firecracker Chicken



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It's been ages since I cooked my last Chinese recipe, in fact my last Chinese dish was a delicious one pot meal named Prawn Stir Fried Rice. So since my latest Chinese cooking venture was a hit, I planned on making another Chinese recipe that would fire up my family's taste buds.

Yes! Firecracker chicken meets all the parameters of such a great tasting recipe that is not only fiery but also sweet at the same time. Firecracker chicken is not only rich in umami taste but is pretty straightforward and easy to make.

While searching for Firecracker chicken recipe. I found out that all the recipes called for a lot of sugar ranging form 3/4 cups to 1/4 cup. Personally, I am against the idea of consuming sugar for my main meal. I mean why did we ever create such a wide variety of desserts if they were meant to be incorporated into our savoury recipes. It's like adding chilli powder into cake! That's my personal opinion and you don't have to agree with me. A dessert is a desert so let it be where it should be!

So for the simple reason stated above I am not adding any sugar and I mean precisely no sugar in this recipe. I hope my Chinese buddies will forgive me for making this change. Any one can add sugar to this recipe if they like to, but you won't find it in the ingredient list.


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Instead of sugar I have used ketchup because it already contains some sugar so you will still get the to die for sweet and savoury taste characteristic of the Firecracker chicken. The ketchup adds some thickness as well as sweetness and taste to the Firecracker chicken  recipe. For the zing I have used some buffalo sauce. People who don't like a lot of spice in this dish can adjust the amount of chillies according to their personal liking.

I am sure you will like my recipe for Firecracker Chicken so gather the ingredients and follow the steps given below to prepare this Chinese dish.




IngredientsQuantity
boneless chicken750g
buffalo sauce4 tbsp
corn flour2 tbsp
vegetable oil4 tbsp
soy sauce2 tbsp
red chilli flakes1 1/2 tsp
ketchup 4 tbsp
apple cider vinegar 2 tsp
bell peppers deseeded and sliced2 medium
onions cut into wedges or slices1 medium
sugar snap peas (ends trimmed)160 g
saltto taste
spring onions chopped 2-3
 fresh red chilli for garnish (optional)1
boiled jasmine rice for servingas needed


Marinate the chicken pieces with salt, soy sauce, buffalo sauce and 1/2 tsp red chilli flakes and corn flour.

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 Fry the chicken pieces in half the oil and cook till tender and cooked through. Once cooked remove the chicken from the pan and set aside. 

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Now add the trimmed sugar snap peas. Cook for 30 seconds.


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Separately saute the sliced bell peppers and onions with the rest of the oil and add to the chicken.



Add the apple cider vinegar 2 tbsps of buffalo sauce, ketchup, and 1 tsp red chilli flakes. Cook for 3-4 minutes until the chicken and vegetables are coated with the sauce ingredients. Garnish with fresh red chillies and spring onions. Serve with boiled jasmine rice.

Buon Appetito!



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Fire Cracker Chicken
This hot and spicy Fire Cracker Chicken is a Chinese main dish that is jam packed with flavourful ingredients.
Ingredients
  • 750g boneless chicken
  • 4 tbsps buffalo sauce
  • 2 tbsps cornflour
  • 4 tbsps vegetable oil
  • 2 tbsps soy sauce
  • 1 1/2 tsp red chilli flakes
  • 4 tbsps ketchup
  • 2 tbsps apple cider vinegar
  • 2 medium bell peppers deseeded and sliced
  • 1 medium onions cut into wedges or slices
  • 160g sugar snap peas (trimmed)
  • to taste salt
  • 2-3 spring onions chopped
  • 1 fresh red chillies for garnish (optional)
  • as needed boiled jasmine rice for serving
Instructions
Marinate the chicken pieces with salt, soy sauce, buffalo sauce and 1/2 tsp red chilli flakes and corn flour. Fry the chicken pieces in half the oil and cook till tender and cooked through. Once cooked remove the chicken from the pan and set aside. Now add the trimmed sugar snap peas. Cook for 30 seconds. Separately saute the sliced bell peppers and onions with the rest of the oil and add to the chicken.Add the apple cider vinegar 2 tbsps of buffalo sauce, ketchup, and 1 tsp red chilli flakes. Cook for 3-4 minutes until the chicken and vegetables are coated with the sauce ingredients. Garnish with fresh red chillies and spring onions. Serve with boiled jasmine rice.
Details
Prep time: Cook time: Total time: Yield: 6-8

Thursday, 18 August 2016

Tandoori Chicken

Restaurant Style Tandoori Chicken Without The Tandoor


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Tandoori chicken is a chicken usually roasted in a tandoor. A tandoor is a cylindrical clay oven used for cooking and baking. This recipe is dry, unlike a chicken curry. Chicken cooked in a clay oven is soft and succulent.

I have prepared my Tandoori Chicken Without The Tandoor in a normal oven but even though cooked in an oven my baked chicken can compete with any tandoor made chicken. The reason for this claim being the use of whole strained yogurt and oil for the marinade.

I have found out with trial and error that if I use skimmed yogurt in the marinade it gives out a lot of water and the chicken is not as juicy as it is if I use skimmed yogurt. This Resaurant Style Tandoori Chicken Without The Tandoor recipe  calls for marinating the chicken twice. The washed and dried chicken pieces are marinated with a mixture of salt, lemon juice and red chilli powder. The chicken is then left to marinate for about 30 minutes to 1 hour in the fridge allowing the chicken to imbibe the seasoning and lemon juice.

Once the first marination time is over the second marination is applied which consists of red chilli powder garam masala powder, cumin powder, coriander powder, strained yogurt and of course garlic/ginger paste. You may add a pinch of red food colour If you want your Tandoori Chicken to look like the Restaurant Style Tandoori Chicken recipe. The time of second marination is important. The longer the marination time the better will be the results. It is however, best to leave the marinated chicken in the fridge overnight. This gives the chance for all the spice flavours to penetrate deep into the chicken meat. This chicken is best served with naan and mint dip.


IngredientsQuantity
chicken thighs8 pcs
lemon juice1/4 cup
kashmiri red chilli powder1tsp
saltto taste
Ingredients For Second MarinadeQuantity
 kashmiri red chilli powder1 1/2 tsp
ginger/garlic paste1 tsp each
cumin powder1 tbsp
coriander powder1 tbsp
garam masala powder1/2 tsp
thick strained whole yogurt5 tbsps
vegetable oil4 tbsps
red food colour a pinchoptional



Wash and pat dry the chicken thighs. Make diagonal incisions on the chicken thighs across the flesh and joints.


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Mix together the ingredients of the first marinade and apply on the chicken thighs.  Leave in the refrigerator to marinate for at least 30 minutes.

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While the chicken thighs are marinating in the fridge prepare the second marinate. Take the thick yogurt and add the ginger/garlic paste, chilli powder, garam masala, cumin and coriander powders and also add in the lemon juice and the food colour (if using) Mix in the oil. Apply on the chicken thighs liberally after the first marination is over. Refrigerate again either over night or for 3-4 hours.

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When you need to bake the chicken take it oit of the refrigerator, provided it has marinated for the second time and place in a preheated oven at 200 degrees C. Bake until the chicken is cooked through (test with a knife it should pass with ease) and the juices must run clear. Serve with naan, a salad and your favourite dip. I hope you like this recipe for Restaurant Style Tandoori Chicken Without The Tandoor. Do try this recipe and let me know what you think about it.

Buon Appetito!




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Restaurant Style Tandoori Chicken Without The Tandoor
The secrete to this delectable and juicy Tandoori chicken recipe lies in the marinade which keeps it succulent and spicy.
Ingredients
  • 8 pcs chicken thighs
  • 1/4 cup lemon juice
  • 1 tsp kashmiri red chilli powder
  • to taste salt
  • 1 1/2 tsp kashmiri red chilli powder
  • 1 tsp each ginger /garlic paste
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/2 tsp garam masala powder
  • 5 tbsps thick strained whole yogurt
  • 4 tbsps vegetable oil
  • optional red food colour 
Instructions
Wash and pat dry the chicken thighs. Make diagonal incisions on the chicken thighs across the flesh and joints. Mix together the ingredients of the first marinade and apply on the chicken thighs. Leave in the refrigerator to marinate for at least 30 minutes.While the chicken thighs are marinating in the fridge prepare the second marinate. Take the thick yogurt and add the ginger/garlic paste, chilli powder, garam masala, cumin and coriander powders and also add in the lemon juice and the food colour (if using) Mix in the oil. Apply on the chicken thighs liberally after the first marination is over. Refrigerate again either over night or for 3-4 hours.When you need to bake the chicken take it oit of the refrigerator, provided it has marinated for the second time and place in a preheated oven at 200 degrees C. Bake until the chicken is cooked through and the juices run clear. Serve with naan, a salad and your favourite dip. I hope you like this recipe for Restaurant Style Tandoori Chicken Without The Tandoor
Details
Prep time: Cook time: Total time: Yield: 8

Thursday, 11 August 2016

Coconut Chia Fresca


Coconut Chia Fresca/Iskiate Energising Drink



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Chia Fresca or iskiate is a healthy Mexican drink made with chia seeds, lemon juice and water. For those who are unfamiliar with chia seeds, they are tiny black and white seeds that were valued for their energy boosting properties by the ancient Aztecs and Mayans.


Chia seeds have become the super food of today due to their health promoting properties. These are high in fibre which helps with digestion. In addition to fibre they are rich in  omega 3 fatty acids,Vitamins A, B, E and D along with important minerals like sulphur iron, magnesium, manganese and niacin.


 I usually make Chia Fresca for my son as a pre workout drink. The protein in the chia seeds is an energy enhancer, no wonder these seeds were used by the world's greatest distant runners. I add my personal twist to this drink by using coconut water. The coconut water apart from transmuting it to Coconut Chia Fresca doubles the hydrating properties in addition to providing essential electrolytes to the body which are lost during sweat and exercise.


I also add a splash of lemon for extra freshness and Vitamin C. The zing from the lemon juice goes very well with the sweetness of the coconut water. The coconut water contains considerable amount of sweetness but you can still add some honey or sweetener if you like.


Coconut Chia Fresca can be used as an energy drink before a workout, a sport or at any time of the day to perk you up. Try it and I am sure you will like it.


IngredientsQuantity
coconut water6oz
chia seeds 2 tbsps
lemon juice2 tbsps
honey or sweetener to tasteas needed


Soak 2 tablespoons of chia seeds in coconut water.

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Dissolve the honey or sweetener in lemon juice.

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Pour the lemon juice mixture into the coconut water and chia seeds mixture.

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Stir and refrigerate before serving.

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Enjoy!

Check out my Jal Zeera and Rooh Afza Drink for refreshing Summer drink ideas.



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Coconut Chia Fresca
A refreshing and energising Mexican drink made with chia seeds.
Ingredients
  • 6 oz coconut water
  • 2 tbsps chia seeds
  • 2 tbsps lemon juice
  • to taste honey or sweetener
Instructions
Soak 2 tablespoons of chia seeds in coconut water. Dissolve the honey or sweetener in lemon juice.Pour the lemon juice mixture into the coconut water and chia seeds mixture.Stir and refrigerate before serving.
Details
Prep time: Cook time: Total time: Yield: 1

Thursday, 4 August 2016

Palak Paneer

Palak Paneer


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Palak Paneer or saag paneeer is a very tasty and healthy vegetarian side dish made with spinach and paneer/cottage cheese. The addition of paneer cubes to spinach takes it to another level of not only taste but also nutrition. This dish is high in both protein and iron, making it a healthy addition to any vegetarian menu.


 The paneer cubes are smothered in a silky smooth palak (spinach) gravy which is made by blanching and then blending the spinach until it is smooth and velvety. Some people like the crisp texture of paneer and they fry the cubes before adding it to the gravy. I haven't fried the paneer in this recipe so basically it's up to you whether you like it fried or otherwise. Although mildly spiced, this spinach and paneer side dish still packs a punch full of flavour. Adding cream is also an option which I tend to exclude in my savoury dishes because I like to save the calories for the dessert.


 Apart from basic spices like cumin and coriander the addition of fresh green chillies adds a spark and depth of flavour to the otherwise bland tasting spinach. The paneer cubes lend not only texture but also flavour to this palak paneer recipe making it a family favourite in my home. In fact palak paneer and Paneer Lababdar are the recipes that are a part of the weekly vegetarian menu on my dinner table.

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Blanching the spinach ensures it retains it's colour and nutritional value. Here's how to blanch spinach: Boil water to a rolling boil, throw in the washed spinach and blanch for 1 minute. Put the blanched spinach in iced water. Once the spinach is cooled remove from the ice water. Squeeze out as much water as you can from the spinach and pat dry. Set aside to use later.

Below you will find the ingredient list and step by step recipe for palak paneer.




IngredientsQuantity
fresh spinach washed and dried2 lbs
vegetable oil 4-5 tbsps
onions chopped1 1/2
tomatoes2  medium
garlic chopped1 1/2 tsp
red chilli powder1 1/2 tsp
fresh green chillies chopped2-3
cumin powder1 tsp
coriander powder1 tsp
turmeric powder 1/4 tsp
kasuri methi(dried fenugreek leaves)5 tbsps
saltto taste



Blend the blanched spinach in a high speed blender to obtain a smooth paste.


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Cook the onions in oil until they are light golden in colour. Add the chopped garlic and chopped green chillies.

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Now add the copped tomatoes, red chillies, cumin powder and also the dried coriander powder.
Also add the salt. Cook this mixture until the oil begins to separate from the sides.

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Now add the blanched spinach and cook for about 10 minutes on medium heat.

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Finally add in the paneer/cottage cheese cubes and stir to combine.

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 Cook for 5 more minutes and the palak paneer is ready to be served.

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Happy Cooking!




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Palak Paneer/Saag Paneer
,Paneer cubes smothered in a velvety and smooth spinach gravy.
Ingredients
  • 2 lbs spinach leaves
  • 4-5 tbsps vegetable oil
  • 1 1/2 onions chopped
  • 2-3 tomatoes chopped
  • 1 1/2 tsp grlic chopped
  • 1 1/2 tsp red chilli powder
  • 2-3 fresh green chillies chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 4 -5 tbsps kasuri methi
  • to taste salt
Instructions
Blend the blanched spinach in a high speed blender to obtain a smooth paste.Cook the onions in oil until they are light golden in colour. Add the chopped garlic and chopped green chillies.Now add the copped tomatoes, red chillies, cumin powder and also the dried coriander powder. Also add the salt. Cook this mixture until the oil begins to separate from the sides.Now add the blanched spinach and cook for about 10 minutes on medium heat.Finally add in the paneer/cottage cheese cubes and stir to combine. Cook for about 4-5 minutes and the palak paneer recipe is finally ready to be served.
Details
Prep time: Cook time: Total time: Yield: 6-8

Thursday, 28 July 2016

Chicken Gyros With Tzatziki Sauce

Chicken Gyros with Tzatziki Sauce


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I think Spring and Summer are the times of the year when one should enjoy the weather instead of slaving in the kitchen for hours. I make it a point to cook easy and quick recipes for the whole of the  the nicer weather. Chicken Gyros is one such recipe that ticks all my boxes during the warm months of the year. Gyros is a meat dish cooked in a vertical rotisserie stuffed inside a pita and served as a street food along with a salad consisting of tomatoes, onions and cucumbers with  french fries on the side.


When making Chicken Gyros at home you have the option of  omitting the french fries making it healthier. Serving it with whole-grain pita provides you with additional fiber. The taztziki is made with low fat Greek yogurt again a healthier option.


To make Chicken Gyros you need to marinate the boneless chicken with Greek yogurt along with garlic, lemon juice, oregano olive oil and spices either half an hour or for 3-4 hours. This allows the divine flavours of the Greek herbs and spices to permeate into the chicken. The marinated chicken is then grilled, baked or pan cooked to create a juicy and succulent filling for the  pita bread. Gyro is served with a salad of tomatoes, onions and lettuce. Top with  homemade tzatziki and french fries on the side to complete the opera and you have the best lunch or dinner ready in no more than 30 minutes 


Gyros is quick-easy to make and ultra delicious too plus it's easily transportable and hence a great picnic option. Perfect for Potluck, light family dinner or lunch, work lunch and I am sure that the kids will love it in their lunch box too. You can serve the Chicken Gyros either with pita bread or flat bread. I usually serve mine with homemade whole-grain flat bread due to easy accessibility and nutritional value. 


I think you must try this recipe for Gyros Chicken because it is bound to win the hearts of you and your family in no time!

IngredientsQuantity
pita bread or whole-grain flat bread6
boneless chicken850g
greek yogurt2 tbsps
minced garlic 1tsp
dried oregano1 tsp
paprika powder1 tsp
black pepper powderto taste
lemon juice1 tbsp
saltto taste
olive oil2-3 tbsps
Ingredients For Tzatziki SauceQuantity
 low fat Greek yogurt 1 cup
cucumber1 medium
lemon juice 2 tbsps
black pepper powder to taste
saltto taste
fresh dill chopped3 tbsps

Method:






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Marinate the boneless pieces of chicken with Greek yogurt, minced garlic, paprika, black pepper, oregano, lemon juice and salt.


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Heat the olive oil in a skillet or pan place the chicken pieces inside the pan and cook till the chicken is tender, golden brown and crispy.


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For The Tzatziki Sauce:


Grate the cucumber with the help of a cheese grater and drain out all the water from it. You can do this by placing the grated cucumber in a muslin cloth. Squeeze to drain out as much water as you can.
Now add the cucumber to the Greek yogurt along with minced garlic lemon juice, crushed black pepper and salt.


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Place the already cooked chicken pieces on the pita or whole-grain flat bread.

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Top with slices of cucumber, tomatoes,

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Also add the lettuce rings and lettuce leaves. Add a generous amount of tzatziki and serve with a salad and french fries on the side.

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Hope you will make this recipe for the Chicken Gyros someday. Do share with me what you think of  it. Thanks for visiting this page! 

Kali Orexi!!





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Chicken Gyros With Tzatziki Sauce
Juicy pieces of grilled chicken stuffed inside a whole-grain pita served with tzatziki and a salad.
Ingredients
  • 6 whole-grain flat bread
  • 850g boneless chicken
  • 2 tbsps low fat Greek yogurt
  • 1 tsp minced garlic
  • 1tsp dried oregano
  • 1 tsp paprika
  • to taste balck pepper
  • 1 tbsp lemon juice
  • to taste salt
  • 2-3 tbsps olive oil
  • 1 cup low fat Greek yogurt
  • 1 medium cucumber
  • 2 tbsps lemon juice
  • to taste balck pepper powder
  • to taste salt
  • 3 tbsps fresh dill chopped
Instructions
Marinate the boneless pieces of chicken with Greek yogurt, minced garlic, paprika, black pepper, oregano, lemon juice and salt. Heat the olive oil in a skillet or pan place the chicken pieces inside the pan and cook till the chicken is tender, golden brown and crispy.For The Tzatziki Sauce: Grate the cucumber with the help of a cheese grater and drain out all the water from it. You can do this by placing the grated cucumber in a muslin cloth. Squeeze to drain out as much water as you can. Now add the cucumber to the Greek yogurt along with minced garlic lemon juice, crushed black pepper and salt. Place the already cooked chicken pieces on the pita or whole-grain flat bread.Top with slices of cucumber, tomatoes.Also add the lettuce rings and lettuce leaves. Add a generous amount of tzatziki and serve with a salad and french fries on the side.
Details
Prep time: Cook time: Total time: Yield: 6

Thursday, 21 July 2016

Mango Burfi


Mango Burfi

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It all started on a nice winter day when I had a chance to dig into the ethnic food scene of  London. After exploring an array of stalls displaying mouth watering  food. We stopped to order from a Pakistani food stall. The food was fine but my main point of interest was the dessert. While scrolling down the menu list my eyes stopped at a particularly interesting flavour of burfi/barfi.

It was mango burfi! How ignorant of me I had never heard or tasted mango barfi before. I was super excited because mango is my favourite fruit and I never seem to have enough of it. So the mango burfi was served to us and upon taking the first bite I was smitten by an overpowering taste of ghee and too much sugar. It was at that first bite that I thought I would make my very own homemade barfi.

On the way back home my mind was racing with different recipe ideas for burfi. Same evening I made my first batch. I made it with condensed milk and left it to set thinking that I will cut it into squares the following morning. Night passed while I was tossing and turning my head thinking how the burfi would come out, would the recipe be a success or a  failure.

Finally sleep overcame me and I closed my eyes. In the morning I woke up very excited thinking about the power packed day that lay ahead of me. I rushed straight into the kitchen after dealing with my morning rituals. I uncovered the burfi and was shocked to discover some crumbs here and there instead of the barfi itself.

As you might have guessed, some one had sneaked into the kitchen at night finishing off the entire batch leaving only a few crumbs. I had no option but to taste the crumbs because I have to taste the recipe before posting. I personally didn't like the texture very much so made another batch on the same day. This one was saved from the burfi thief by making additional precautions! Another long story!!!

The texture was nice and it seemed lighter on the palate as compared to the stodgy mango burfi that I had tasted in Manchester. It also tasted much better than the batch I had previously prepared. The mango imparts a nice flavour and fruity fragrance to the otherwise hum drum barfi that I had always eaten.

Check out my simple Milk Barfi recipe if you haven't already.
 Below is the list of ingredients and the recipe for Mango Burfi. Try the recipe and let me know if you like it?


IngredientsQuantity
dry milk powder2 cups +1 tbsp
whole milk 1 tsp
butter1 tbsp
water2 tsps
icing sugarto taste
mango puree3/4 cup
ghee1/2 tsp
cardamom powder1 tsp
almonds, pistachios for garnish2 tbsps


Blend the mango into a puree. Set aside.


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Mix powdered milk with water and milk. The mixture should be of a dough consistency. Place in a saucepan over low heat along with the sugar.

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Add the mango puree and cook on low heat. Use a wooden spoon to stir the mixture continuously.

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After about 30 minutes the mixture will began to thicken and leave the sides of the pan. Some of the mixture will start to stick on the sides and base of the pan. Make sure to scrap it of with the help of a spoon.


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Cook till the mixture is fairly thick and pour it into a greased 6 inch square baking pan.

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Leave to set in the refrigerator for several hours before cutting into desired shape or squares. Garnish with slivered almond or pistachios.


Recipe For Mango Burfi:




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Mango Burfi
Soft and luscious melt in the mouth mango burfi is the best dessert/snack to serve at any time.
Ingredients
  • 2 cups + 1 tbsp dry milk powder
  • 1 tbsp whole milk
  • 1 tbsp butter
  • 2 tbsps water
  • to taste icing sugar
  • 3/4 cup mango puree
  • 1/2 tsp ghee
  • 1 tsp cardamom powder
  • 2 tbsps almonds, pistachios for garnish
Instructions
Blend the mango into a puree. Set aside.Mix powdered milk with water and milk. The mixture should be of a dough consistency. Place in a saucepan over low heat along with the sugar.Add the mango puree and cook on low heat. Use a wooden spoon to stir the mixture continuously.After about 30 minutes the mixture will began to thicken and leave the sides of the pan. Some of the mixture will start to stick on the sides and base of the pan. Make sure to scrap it of with the help of a spoon.Cook till the mixture is fairly thick and pour it into a greased 6 inch square baking pan.Leave to set in the refrigerator for several hours before cutting into desired shape or squares. Garnish with slivered almond or pistachios.
Details
Prep time: Cook time: Total time: Yield: 10-12

Thursday, 14 July 2016

Chunky Bell Pepper Guacamole Salad

Chunky Bell Pepper Guacamole Salad



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The ubiquitous Guacamole is a Mexican dip that makes a healthy appetizer or party nibble to go along with grilled vegetables, tortilla chips and even perfect for scooping over Zucchini Chips. I go somewhat off piste when making guacamole because I think it shouldn't be paste like as a pesto. I like to feel the textures of  all the ingredients that go into making guacamole  and so I stick to the chunkier version. 

Deviating from the typical ho hum guacamole recipe I am making mine like a salad with bell peppers. Bell peppers are not only rich in vitamin c and beta carotene but also add  a mildly sweet taste along with a crunch to the guacamole.  I think the sweetness and crunch from the bell peppers complements the creaminess of the avocados. Guacamole is slightly zingy and for that I am using some lemon juice.


I have used red onions rich in vitamin B6 for this recipe but you can use golden onions that are sweeter in taste. I like to use a little black pepper for the kick but you can add red pepper flakes if you like more heat. For making the Chunky Guacamole Salad use avocados that are ripe but not too soft to touch. I often buy under ripe avocados which can be ripened by wrapping them in a paper bag along with  a granny smith apple or a banana. The bag is used to trap the ethylene gas which ripens the avocado.


This Chunky Bell Pepper Guacamole Salad is super healthy full of vitamins from the vegetables along with healthy fats from the avocados. This zingy, chunky and at the same time creamy salad is perfect for a summer backyard cookout or as an ideal starter for a dinner party.





IngredientsQuantiy
ripe avocados2 medium
red onion1/4
tomatoes2 medium
red, yellow or orange bell pepper1/4
black pepper powderto taste
lemon juice1 tbsp
extra virgin olive oil1 1/2 tbsp
saltto taste
tortilla chips for servingas needed
crudites for servingas needed



Method:


Slice the avocados into thin slices or chop into small cubes. 



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Chop the tomatoes, red onions and bell peppers. Add into the sliced avocado. Now add a tablespoonful of lemon juice followed by salt and black pepper. Last of all add the extra virgin olive oil.

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Toss to coat the seasoning. 

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Hope you will make this simple and easy recipe for Chunky Bell Pepper Guacamole Salad it is very light and refreshing.

Enjoy!






Here's The Recipe For Chunky Bell Pepper Guacamole Salad



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Chunky Bell Pepper Guacamole Salad
Crunchy bell peppers combine with creamy avocados to create this healthy, zingy salad full of fresh.
Ingredients
  • 2 meium avocados
  • 1/4 onions
  • 2 medium tomatoes
  • 1/4 bell peppers red, orange or yellow
  • to taste black pepper
  • 1 1/2 tbsp extra virgin olive oli
  • to taste salt
  • 1 tbsp lemon juice
  • as needed tortilla chips for serving
  • as needed crudites for serving
Instructions
Chop the tomatoes, red onions and bell peppers. Add into the sliced avocado. Now add a tablespoonful of lemon juice followed by salt and black pepper. Last of all add the extra virgin olive oil. Toss to coat the seasoning.
Details
Prep time: Cook time: Total time: Yield: 4 servings
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