Showing posts with label Main course. Show all posts
Showing posts with label Main course. Show all posts
Showing posts with label Main course. Show all posts
Showing posts with label Main course. Show all posts

Braaibroodjie - Grilled Cheese Sandwich From South Africa#FoodieExtravaganza

South-African "Braaibroodjie" (pronounced Bra-ee-bru-ee-kee) is a barbecue sandwich that is made over an open fire. This is a filling sandwich perfect for brunch or as a meal itself. 
I used my sandwich toaster to grilled this  cheese sandwich. In this sandwich, used sweet mango sauce / chutney, you can use any fruit based sauce/chutney.  Chutney makes it sweet and spicy at the same time. Caramelized onions, adds a nice sweetness to the sandwich.
The brie cheese oozing out and caramelized onions was a real winner for lunch. All those gooey flavors melted together with the crispness of the toasted bread is just to-die-for.  

Serves 2
Ingredients
1 Tablespoon Oil
1 Large Onion-  thinly sliced
6 - 8  Sandwich Bread Slices or Bread of your choice
2 - 4 Tablespoons Sweet Mango Chutney
1 Medium Tomato, thinly sliced
½  Cup Brie Cheese (or other good melting cheese)
Salt & Black Pepper- t
o taste
Salted Butter as required
Method
To Make Caramelized Onions
Heat oil in a pan, add the onions and cook on medium flame, stirring occasionally until the onions are caramelized around the edges. This will take about 10 to 15 minutes. Season with salt and pepper; set aside to cool slightly.

Assemble the Sandwich

Apply butter on both sides of the bread.  On one slice,  spread the sweet mango chutney, sprinkle the brie cheese 
then tomato slices, , a sprinkle of salt and pepper,  
top with caramelized onions
Place it on top of the other slice. Press lightly and put the  grill sandwich toaster and grill for 1 or 2 minutes. Grill until golden brown. 
Serve right away.
My Notes 
If you do have sweet mango chutney then use  any other fruit based chutney.

In Foodie Extravaganza we are celebrating " National Sandwich Month" our Host is Wendy Klik, here are some of the other recipes, do check them:
•Braaibroodjie - Grilled Cheese Sandwich From South Africa by Sneha's Recipe
• Caprese Focaccia Sandwich by Caroline's Cooking
• Instant Pot BBQ Beef by Palatable Pastime
• Italian Style Chicken Club Sandwiches with Pane al Latte by Karen's Kitchen Stories
• Jolly Holiday Specialty Toasted Cheese Sandwich by Simply Inspired Meals
• Spicy Chicken Tikka Rolls by Food Lust People Love
• Turkey Burger by A Day in the Life on the Farm
• Venezuelan Stuffed Arepas by Pandemonium Noshery


Labels :Foodie Extravaganza Party, Sandwiches, Brie Cheese, Caramelized Onions, Tomato, Breakfast, Brunch, Main course, Kids delight, South African

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Vegan & Gluten Free Tadka Dosa

Had remaining Idli batter, made idlis the first day and with the remaining batter made this Tadka Dosa for breakfast, these are so crisp and perfect.  Can have them for brunch or as a main course for a change.
It's just super yumm by itself , you  can enjoy this with any chutney or pickle. I served this with Homemade Idili / Dosa Podi ( recipe will be up soon) and  Raw Mango Moong Dal Chutney / Mamidikaya Pesarapappu Pachadi - Andhra Style  
Ingredients 
2 Cups Leftover Idli batter - for the recipe Here
1  Large Onion - finely chopped
2  Green chillies - finely chopped
3 Tablespoons Coriander leaves - finely chopped
A Sprig Curry Leaves - finely chopped
2 Tablespoon Oil
½ Teaspoon Cumin Seeds
1 Teaspoon Mustard Seeds
A Pinch of Asafoetida

Method
Heat little oil in a pan on medium high flame, add mustard, cumin seeds  when they crackle. Add finely chopped onion, green chillis and curry leaves. Saute till the onions are slightly golden color and add a pinch of asafoetida and salt to taste.  Switch off the flame, add finely chopped coriander leaves and mix well. Cool this mixture.
Add this cooled mixture along with the oil to the batter, mix it well. 
Heat a non stick pan / griddle, grease it with oil with a brush. When hot, spread a ladle full of batter on the hot tawa/ griddle  
When it look like , dry on top and the bottom is brown, brush oil on top.
 then flip to the other side once it's done on that side. Try to spread it thinly.
When done see the brown spots on top, do no brown it too much. 
Take it out on to a serving plate like wise make the more dosas with remaining batter.
Serve hot.. Enjoy or with chutneyHomemade Idili / Dosa Podi, these are so crisp and perfect. 
Other Idli / Dosa recipes 
Indo Chinese Idli Fry - Leftover Idlis
Labels : Sourdough, Dosa, Tadka, South Indian, Breakfast, Brunch, Healthy, Vegan, Gluten free, Main course, Lentils 

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Sunshine Sauce Prawns On Cucumber Salad#FishFriday

An easy, delicious, healthy, Sunshine Sauce Prawns On Cucumber Salad recipe, perfect as an appetizer or quick dinner for summer entertaining!  An healthier version which is a fresh and light appetizer.
Serves 6
Ingredients

For the Prawns / Shrimps 
12 - 15 Prawns/Shrimps
Salt and Black pepper powder to taste
1 Tablespoon Lemon Juice
1 Tablespoon Oil - to grill


For the Sunshine Sauce 
1 Small Onion - finely chopped
2 Cloves Garlic - finely chopped
1/2 Teaspoon Red Chilly powder
1/4 Cup Single Cream
1 Teaspoon All Purpose Flour
1 Teaspoon Butter
One Pinch Saffron Strands
Salt to taste
2 English Cucumbers

Method
Devin the prawns, keep the tails intact. Pat then dry using paper towel. 
Now sprinkle lemon juice, salt and black pepper on both sides.
Take a pan and add oil, toss prawns and cook them for 2/3 minutes both sides.( depending on the size of the prawns). Take them out of the pan. Keep aside.
In the same pan add the butter, onion, garlic and saute till the onion starts to turn golden, add the flour and cook for 2 minutes stirring continuously. Switch off the flame and let this cool. When it cools take this into small blender jar, add the chilly powder, cream, salt to taste, saffron strands. Blend it to a smooth paste. Pour this back into the pan, wash the jar with little water add this also to the pan. Switch on the flame to medium low and stirring continuously make a thick sauce. When the sauce thickens take switch off the flame. Take this out into serving bowl. Keep aside. This sunshine sauce is spicy.

To assemble
Cut the cucumbers into thick slices. Arrange into the serving plate, pour a teaspoon of sauce, place the grilled prawns on top. 
Serve and enjoy.
Add the sauce or use sauce separately as a dip. 
Enjoy the appetizers 
Labels : Prawns, Shrimps, Seafood/Fish, Fish Friday, Salads, Appetizers, Healthy, Main course
Welcome to our group Fish Friday and today we are posting Seafood or Fish Appetizer and our Host is Sid

Deviled Crab by Palatable Pastime
Grilled Stuffed Squid by Culinary Adventures with Camilla
Oysters on the Half Shell by A Day in the Life on the Farm
Shrimp Bites by Sid's Sea Palm Cooking
Shrimp RĂ©moulade by Karen's Kitchen Stories
Sunshine Sauce Prawns On Cucumber Salad by Sneha's Recipe

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Sourdough Cumin Seed Dosa with Spicy Tomato Chutney#FantasticalFoodFight

This dosa naturally fermented buns, yeast free, gluten free and vegan. The sourdough however, does need preparation time for soaking and fermentation. So, just plan it a day in advance before making them since it requires soaking time and depending on weather 8 to 12 hours fermentation time. 
Ingredients
For the Dosa Batter 
1½ Cups Idli Rawa
½ Cup Urad Dal
1 Teaspoon Heaped Cumin seeds
Salt to taste
For the Spicy Tomato Chutney 

1 Large Tomato - peel the skin and finely chop
1 Teaspoon Oil
½ Teaspoon Each of Chana Dal & Urad Dal
5 Grains Fenugreek seeds
3 Dried Red Chilly or according to your level
2 Cloves Garlic
½ Inch Piece Ginger,
A Pinch Turmeric powder
Salt to taste
½ Teaspoon sugar,
½ Teaspoon Mustard seeds
1 Teaspoon oil
6 Curry leaves 
1 Tablespoon Oil

Method 
For the Dosa Batter
Wash and soak the idli rawa in water upto the level of rawa , an hour before grinding.
Wash and soak the and urad dal separately for at least 4 to 5 hours.
After the soaking time drain the water from the both the grains.  
In a blender  add  half the  urad dal with a tablespoon of water and the cumin seeds blend the mixture until light and super smooth and fluffy. When smoothly ground add half of the idli rawa and blend it for a minute or two only, we do not want the rawa to become a smooth paste a coarse texture is required.
Remove this into a big pot/vessel . Now likewise grind the remaining urad dal and idli rawa. Whisk the ground batter well until they are well mixed becomes light and fluffy. Place this pot into a large pot /vessel, so if it ferements and start pouring out, this batter will not get waste.  Cover the pot with a lid and leave it to ferment overnight or more depending on the weather ( in summer it takes 6 to 7 hours ). A good batter will actually double in size.

To make the Dosa
Take how much you want to use in another smaller pot. 
Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it with a cloth.
Take a ladle full of batter and spread it in a circular motion to make a thin dosa. 
Sprinkle little oil on the dosa/crepe and spread a little of the chutney cook until crisp on medium low flame.
When crisp and brown below fold the dosa/crepe, take it out on to a serving plate.
In one or two dosas I had some leftover potato sabzi added that too.
Serve hot with Spicy Tomato Chutney.
For the Spicy Tomato Chutney
Heat a teaspoon oil and add the dal/lentils, methi, chillies and toss it till you get nice aroma 
the dal starts to turn pink. Now add ginger & garlic pieces and  dried red chillies saute for a minute. 
Add chopped tomato and keep sauteing till all moisture goes off. 
Add turmeric powder, salt & sugar. Let it be for few seconds and then turn off the gas. 
Let this mixture cool completely and then grind it to a smooth paste. 
For the Tadka
Heat a tablespoon of oil add mustard seeds & curry leaves.  When the mustard seeds starts to crackle take off the flame and pour the over the chutney. 
Chutney is ready to be served !!
Enjoy  with dosas..  These make a filling main course or a brunch.

Labels:  Dosa, Sourdough, Cumin Seeds,Crepes, Spicy Tomato Chutney, Fantastical Food Fight, Healthy, Vegan, Gluten free, Brunch, Main course, Lentils, South Indian
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