Grilled Grapes & Paneer Sticks#SundayFunday

This grilled skewers is a lip-smacking appetizer/starter, a wonderful party pleaser. I have also sauté veggies too along with them. It's healthy and delicious.

Ingredients
1 Cup Grams Grapes
200 Grams Paneer / Cottage Cheese - cut into cubes
1 Carrot- cut into sticks
1 Small Green Capsicum/Bell Pepper -diced
1 Medium Potato - boiled and cut into wedges
2 Medium Tomato - de seeded and cut into wedges
For The Marination
½ Teaspoon Dried Parsley
½ Teaspoon Salt
½ Teaspoon Sweet Chilli Preserve/Jam
½ Teaspoon Sweet Paprika
¼ Teaspoon Bezar Spice -Homemade
1 Teaspoon Balsamic Vinegar
1 Tablespoon Heaped Olive Oil

Method

Mix all the ingredients for marination well, add all the paneer, grapes, coat them in the marinade and keep it aside. 

Then add the tomato, potato, carrot, coat them in the marinade. Keep aside for 30 minutes.
Thread the paneer and grapes on wooden skewers.

Heat a grill pan add the veggies - tomato, potato wedges, carrot along with the marinade and sauté till they are grilled /charred, remove them on to a plate. In the same pan grill the paneer and grape skewers.

When done serve them and enjoy!! 

Crisp paneer with sweet  grapes and veggies taste fantastic.

Labels : Paneer, Cottage Cheese, Grilled, Appetizer, Party pleasers, Healthy, Starters, Grapes, Carrot, Tomato, Potato

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah Rose Hills of Making Miracles 

Sunday Funday: Happy Valentine's Day! Today let's celebrate romance.!

• Beet-Kissed Savory Goat Cheese Truffles by Culinary Adventures with Camilla
• Chocolate Dipped Strawberries by Amy's Cooking Adventures
Chocolate Chip Strawberry Cake Mix Cookies by  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 

• Strawberry Almond Crumble by Food Lust People Love
• Watermelon Mousse by Mayuri's Jikoni
• Wild Rice Stuffed Pork Tenderloin by A Day in the Life on the Farm

Homemade Grilled Veggie Cottage Cheese#SundayFunday

Homemade Cottage Cheese with veggies and flavorful spices makes a great and low fat starter. Making the cottage cheese from starch is a great pleasure, the cheese is soft and succulent. See the detailed recipe of making it home here.

Ingredients
For the Cottage Cheese
1½ Liter Cow Milk
200 Ml Fresh Cream
Other Ingredients
1 Tablespoon Each Red , Yellow & Green Bell Peppers
1 Tablespoon Chopped Coriander Leaves
1 Teaspoon Red Chilly Flakes
1 Teaspoon Oregano
1 Teaspoon Parsley
1 Teaspoon Ginger Garlic Paste
¼ Teaspoon Salt

Method

Prepare the cottage cheese as per this recipe. When milk curdles, add all the other ingredients and mix it lightly. Strain this into a cheese/muslin cloth. Dip this cloth it in a bowl of cold water, rinse the cheese with fresh water till it cools and hang it at a height  for the excess liquid to drain. Let it drain for half an hour.

Now remove the knot of the cloth and place the cheese along with the cloth on a wide plate, strainer or kitchen counter. Gently press it to form a rectangle shape. Place a heavy weight or a saucepan of of water on the cheese cloth and let it sit for an hour or till all the water is drained and forms firm cheese.

Cut them into pieces. 

Heat a grill pan with just a few drops of oil and then grill them on both sides of just a minute or two on each side. Do not grill for a long time as then cottage cheese becomes hard. 

Serve  them  as starters or as finger food or tapas along with drinks. Served these to my diet conscious friends as starters. 

Labels: Paneer, Cottage Cheese, Grilled, Coloured Bell Peppers, Starters, Finger food, Tapas, Low Cal, Diet Meal, Sunday Funday, Homemade,  Vegetarian, Gluten Free

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Camilla M. Mann of https://culinary-adventures-with-cam.blogspot.com/

Sunday Funday: Holiday Cheese Boards!

• Breakfast Charcuterie Board by Palatable Pastime
• Cheese Boards: A Feast for the Eyes and the Tastebuds by Culinary Adventures with Camilla
• Holiday Cheese Board Ideas by Making Miracles
• Homemade Grilled Veggie Cottage Cheese by Sneha's Recipe
• Honey Thyme Feta by A Day in the Life on the Farm
• Spicy Marinated Cheese by Food Lust People Love

Green Chilly Basil Pesto Grilled Prawns#FishFriday

Light fresh and summery Green Chilly Basil Pesto marinated grilled prawns. Serve these for dinner or make them as quick appetizer for BBQ party or make it for dinner perfect for any summer evening while camping, so easy and delicious!

I have already posted a recipe of Green Chilly Pesto Fried Fish but this pesto recipe is different, actually both are delicious except that this one has cheese and roasted garlic  that takes it to another level. 

Ingredients 
1 Cup Red,Green,Yellow & Orange Bell Peppers- cubed 
1 Medium Onion - cut into cubes
Skewers as required 
For Green Chilly Basil Pesto  
15 Whole Cashewnuts

3 Long Green Chillies  - chopped
1 Clove Fresh Garlic - chopped
1 Clove Roasted Garlic - chopped
A Juice of One Small Lemon
1 Tablespoons Heaped Olive Oil  or as required
A Handful of Basil Leaves
Salt To Taste

1 Tablespoon Parmesan Cheese or  to your taste

For the Prawn Marination  
300 Grams Big Cleaned & De viened Prawns
2 Tablespoons Green Chilly Basil Pesto or to your taste
1 Tablespoon Roasted Gram Powder
1 Tablespoon Hung Curd
1 Tablespoon Lemon Juice
Salt To Taste
Oil as required for basting
Method

For Green Chilly Basil Pesto 

Add all the ingredients into the blender and blend to fine paste.  Taste for salt.  Your Green Chilly Basil Pesto is ready.  This is super delicious you can use as a dip too.

For the Prawn Marination 

Whisk all the ingredients in a large bowl till smooth batter is formed. Add the prawns, onion and bell peppers. Mix well and marinate for at least 15 to 30 minutes. Thread into skewer's and grill on charcoal or in a grill pan for  10 to 12 minutes, brush oil over them as you keep changing sides after ever 4 minutes so that they do not burn.  

Enjoy hot with any flat bread or as an appetizer.

Labels : Seafood/Fish, Grilled, Prawns, Shrimps, Pesto Sauce, Green Chilly, Colored Bell Peppers, Fish Friday, Appetizer, BBQ, Camping 

Fish and Seafood Cooked Outdoors

Event for Fish Friday Foodies July 2020
is Hosted by Wendy Klik the author and brain child of the Fish Friday Group.

Cajun Boil on the Grill from Making Miracles 

Charcoal Grilled Soy Ginger Salmon by Food Lust People Love

Crawdadding with Cousins Means Jambalaya by Culinary Adventures with Camilla

Green Chilly Basil Pesto Grilled Prawns by Sneha's Recipe 

Grilled Garlic Shrimp with Yuzu Kosho by Karen's Kitchen Stories 

Grilled Mahi-Mahi with Mojo Sauce from Veggies First Then Dessert 

Grilled Mahi Mahi with Blueberry Wild Rice Pilaf by A Day in the Life on the Farm 

Grilled Shrimp Souvlaki on Pita from Palatable Pastime

Spiced Shrimp on a Stick from Sid's Sea Palm Cooking  

Badshahi Chicken Legs - Air Fryer

Although this chicken leg is grilled in the air fryer it is juicy and not dry. That's because I grill it with the marinade, hence the chicken does not dry out. Try this method and you will enjoy a juicy air fryer grilled chicken that is healthy and delicious.

Ingredients 
2 Chicken Legs
½ Teaspoon Salt or to taste
½ Teaspoon White pepper powder
1 Teaspoon Ginger Garlic paste
2 Tablespoons Yogurt
2 Tablespoons Hung Curd
2 Tablespoons Cream
1 Egg white
A Pinch Freshly Grated Nutmeg
1 Tablespoons Corn flour
2 Tablespoons Ghee
Grind To A Fine powder
4 Whole Cashewnuts
1 Green cardamom powder
¼ Teaspoon Shahjeera
Rice for serving 

Method
Prick and marinate chicken with all the given ingredients for at least 2 hours, I kept this over night.
Pre heat the air fryer at 165°F for 3 minutes.

Place the one chicken leg in an Pyrex dish along with half the marinade, in  the air fryer. Cook 20 minutes.
Flip chicken and increase the temperature to  180° cook for 10 more minutes. Check for doness, since it depends on your brand of air fryer. Again flip and keep it for 3 -5 more minutes until that sides gets grilled marks. 

Let it sit in the air fryer for another 2- 3 minutes.

A juicy grilled chicken legs is ready to enjoy.

Lables : Chicken, Air Fryer, Multicooker Monday, Grilled, Appetizer, Healthy 

Multicooker Monday April 2020:

Recipes for Instant Pots, Slow Cookers, Sous Vide and More!

• Instant Pot Corned Beef with a BBQ Whiskey Glaze from A Day in the Life on the Farm
• Instant Pot Beef Tacos from Palatable Pastime
• Easy Beef Stroganoff Pasta (Instant Pot) from Food Lust People Love
• Instant Pot Creamy Broccoli Mac N Cheese from Making Miracles
• Badshahi Chicken Legs - Air Fryer from Sneha's Recipe
• Slow Cooker Chicken Marbella from Karen's KItchen Stories

Spicy Grilled Shrimps With Pea Risotto#FishFriday

I  made this  risotto with sweet fresh peas for a complete yet a light meal  with  Spicy Grilled Shrimps.  Creole spice gives a nice kick to the shrimps. Try and make this and you will love it.

Single Serving
Ingredients
For the Shirmps
1 Tablespoon Oil
1 ½ Teaspoon Creole Spice Blend
1 Tablespoon Lemon juice
200 Grams Cleaned & De Veined Shrimps

Salt to Taste

For the Risotto
1 + 1 Tablespoon Butter
1 Small White Onion - chopped
2 Big Cloves Garlic - minced
½ Cup Arborio Rice
2 Tablespoons White Wine
1 ½ Cups Vegetable broth 
1/3  Cup Fresh Peas
2 Tablespoons Parmigiana Cheese - grated
Salt & Black pepper powder to taste
1 Teaspoon Lemon juice

Method
For the Shrimp

Mix the oil and creole spice blend and marinate the shrimp in it. Keep it aside for 15 minutes. 

After 15 minutes grill the shrimp in a lightly oiled pan until cooked, about 3 minutes per side.
For the Risotto
In a pan boil the fresh peas till done. Drain the water and keep aside.
In a another heat the stock and keep it simmering on low flame.

Melt a tablespoon of butter in large pan. Add the onion and garlic, saute until the onion softens only, for about 3 - 4 minutes. 

Add the rice  

stir to coat with the butter.  

Add the wine, de glaze the pan and stir while simmering until it is gone.

Add 1/2 cup of the stock at a time and stir while simmering until it is gone 

 and nearly absorbed.

Continue until the rice is cooked al dente. 

Mix in the  parmigiana  and remaining tablespoon butter and stir until the cheese, black pepper powder and butter. Stir it  till the cheese melts. 

Mix in the peas and 

give stir it well.

Remove from heat and mix in the lemon juice.

Serve this in a plate with the grilled shrimps on top. 

Enjoy !!!

Labels : Single Serving, Grilled, Shrimps, Risotto, Arborio Rice, Wine, Green Peas, Italian, Fish Friday, Seafood/Fish, Creole Spice Blend, Mexican

Fish Friday Foodies - July 2019 - Grilled Seafood - Host of the month is Stacy.

Campfire Salmon from Culinary Adventures with Camilla
Grilled Gumbo from Palatable Pastime
Grilled Parma-wrapped Stuffed Sardines from Food Lust People Love
Grilled Salmon Sandwiches with Basil Dill Sauce from Karen's Kitchen Stories
Provencal Shrimp and Veggies in Foil from A Day in the Life on the Farm
Spicy Grilled Shrimps With Pea Risotto from Sneha's Recipe

Scrambled Egg Sandwich#Foodieextravaganza

These are so simple, no butter or mayonnaise is used, just a slice of cheese and grill ta ..da a delicious quick breakkie or light dinner meal is ready to be devoured. This is one of favorite meal that I, make on a lazy day.

Since Eggs are an inexpensive source of protein, a versatile ingredient. Use them to make omelets to cakes and cookies or in just anything. " Sunday Ho Ya Monday Roz Khao Ande" , Today is our posting day for Foodie Extravaganza , I am the host our theme is "Egg".

Single Serving
Ingredients
2 Eggs
4 Tablespoons Milk
Salt to taste
A Sprinkle of Black Pepper powder
1 Small Onion - finely diced
1 Small Tomato - remove the seeds , finely diced
1/2 Green Bell Pepper - finely diced
1 Green Chilly - finely chopped
2 Slices of Cheese
4 Slices Bread

Method
Beat eggs, milk, black pepper powder and salt together in a bowl.

Heat a teaspoon of oil or butter small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook stirring to get chunks of it until set or about 1 minute more. Remove from heat. Keep aside.

Spread the egg on each piece of toast. 

Place a little of tomato, onion

Green chilly, bell pepper 

Then a slice of cheese. 

Cover with the other slice 

Grill it in a sandwich toaster till done. 

Cut into triangles and enjoy!!

Labels : Egg, Bread Slices, Cheese, Onion, Tomato, Capsicum, Grilled, Healthy, Foodie Extravaganza Party, Sandwiches

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
See all the other recipes for today's Foodie Extravaganza Egg Event

Sneha Datar - Scrambled Egg Sandwich
Sue Lau - Ham and Egg Salad
Karen H Kerr - Bacon and Gruyère Egg Bites (Copycat)
Colleen Delawder - Deviled Eggs with Bacon & Bourbon Glaze
Kelley Meyer - Spinach and Tomato-Egg White Frittata