Showing posts with label Serves Two. Show all posts
Showing posts with label Serves Two. Show all posts
Showing posts with label Serves Two. Show all posts
Showing posts with label Serves Two. Show all posts

Hung Curd Veggie Sandwich#SundayFunday

This is an healthy sandwich, no cream or mayonnaise! Try this healthy hung curd sandwich with the goodness of veggies for your breakfast or brunch. It's quick, delicious and filling.
Makes 2 Sandwiches
Ingredients

4 Bread slices
½ Cup Hung Curd
¼ Cup Finely Chopped Cabbage
¼ Cup Finely Chopped Carrot
¼ Cup Finely Chopped Capsicum
¼ Teaspoon Chaat Masala
1 Tablespoon Chopped Coriander Leaves
3 Tablespoons Mint Chutney
Salt to taste
½ Tablespoon Ghee/Butter
Sandwich Masala to sprinkle - optional
Method

Mix hung curd, chopped vegetables , chaat masala and salt to make filling.
Filling is ready
Toast the bread slices with ghee/butter on a grill pan
only on one side.
Take a bread slices which side is toasted, apply the mint chutney generously.
Top it with the hung curd filling. 
Sprinkle Sandwich masala.
Close with another bread slice.
Grill it till crisp on a tawa or a sandwich grill. 
Healthy , quick,  easy Hung Curd Sandwich is ready for your  breakfast.
Labels : Healthy,  Breakfast, Brunch, Snacks, Hung curd, Vegetarian, Mint, Chutney,  Kids Delight, Serves Two, Sunday Funday

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Grilled Peanut Butter & Jelly Sandwich#Alphabet Challenge

This is peanut butter and jelly with a twist. The kids and adults will love it!
Serves 2
Ingredients

2 Tablespoon Butter
4 Slices White Bread
2 Tablespoons Any flavor fruit jelly - used Strawberry
2 Tablespoons Peanut Butter - I used Sugar Free
Method 
Heat a griddle or skillet.
Spread butter on one side of each slice of bread. Spread jelly on the unbuttered side of one slice of bread; spread peanut butter on the other unbuttered side. Place bread slices together, so peanut butter and jelly are in the middle. 
Grill on the preheated griddle until golden brown and heated through, about 3 - 4 minutes per side.
Serve hot enjoy with a cup of tea or hot cocoa!
Labels: Peanut Butter, Jelly, Sandwiches, Breakfast, Grilled,  Serves Two, Alphabet Challenge 
Let's take a look at the recipes being shared today with Alphabet "P" 
  

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Colcannon, Ham Soup With Dumplings#SundayFunday

This Colcannon is become are favorite salad at home. We often make this salad. I had remaining colcannon, decided to make a soup, with ham and dumplings. It's filling soup on it's own, requires no accompaniment.
Serves 2
Ingredients

750 Ml Chicken Stock
4 French beans - cut in 2 or 3 pieces
1 Large Carrot - chopped into dice sized pieces
¼ Cup Shredded Purple Cabbage
3 Tablespoons Colcannon
1 Leek - finely chopped
200 Grams Ham - finely chopped
For The Dumplings
1 Cup All Purpose Flour
2 Tablespoons Colcannon
½ Teaspoon Heaped Baking powder
¼ Teaspoon Pepper Powder
1/3 Cup + Butter Milk
Method 
Take a large, saucepan , pour in the stock, colcannon, bean sprouts and chopped vegetables and mix it well, then place the pan on medium low flame bring to a simmer. Place the lid on and let it simmer for 10 minutes stirring in between.

In a mixing bowl, combine the flour, baking powder, pepper powder and colcannon. Then slowly pour in the buttermilk to bind the mixture into a biscuit dough ( do knead the dough too much).
Once the vegetables in the pot are cooked and tender, stir in the shredded ham. Wet your hands a little and shape the dough into small ping-pong sized balls. Drop them on top of the soup. Put the lid back on the pot and simmer for 10 minutes. After 10 minutes with a spoon, gently turn the dough over and simmer for a further 10 minutes.
Serve them large soup bowls and enjoy with a spoon, it make a complete and filling meal.
Labels: Ham, Pork, Irish, Leftover series, Soup, Pork, Mashed Potato, Dumplings, Main course, Serves Two, Sunday Funday

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Baked Vegetables Pasta Less Lasagna#SundayFunday

A delicious vegetable lasagna no pasta noodles necessary! Yes, it’s all veggies, cheeses and  sauce for a tasty comforting vegetarian dinner. (You won’t miss the noodles!)
6 inch Pyrex dish
Serves 2 as a complete meal
Ingredients
Cheese Sauce
¾ Cup Homemade Pasta Sauce
To Sauté Vegetables
1 Tablespoons Oil
1 Teaspoon Butter
1 Tablespoons Finely Chopped Garlic
1 Medium Onion - diced into small cubes
½ Cup Boiled Sweet Corn
1 Cup Diced Colored Capsicum - small cubes
1 Large Tomato - de seeded and diced
½ Teaspoon Oregano
½ Teaspoon Red Chilli flakes
½ Teaspoon Salt or to taste
10 White Bread Slices 
150 Grams Cheeza Cheese 
Method
For The Veggies 
Heat oil in a pan add the chopped garlic sauté for a minute add onions and sauté this for a minute add rest of the veggies, salt and dry spices sauté for 2 minutes stirring continuously then add tomato and sauté just for a minute. Keep aside to cool.
For The Bread
Flatten the bread slices with a rolling pin thinly
Assembling The Lasagna
Grease a oven proof glass dish/Pyrex dish 6 inch, spread 2 - 3 tablespoon red sauce, then on it drizzle a tablespoon heaped white sauce, arrange a layer of bread slices to cover the bottom leaving no gap ( fill the gaps of the dish), again spread red and white sauce over the slices/ base, spread little of the veggies and then a layer of processed & mozzarella cheese( I used cheeza). 
Again spread white and red sauce and on top the layer of veggies , a layer of cheese to cover it again white and red sauce, a layer of bread slice covering the base ( no gaps), again red and white sauce, layer of veggies again cheese bread slices, again all of the remaining red and white sauce and remaining veggies all of the remaining cheese, arrange for garnishing some diced colored capsicums, a dash of oregano, red chilly flakes.
Bake in a preheated oven at 180°C for 15 minutes with both elements on.
Baked Vegetables Pasta Less Lasagna is ready, cut in square and serve immediately. Making Lasagna at home has never been so easy, make your own vegetable Lasagna at home and Enjoy!
Labels: Bread Slices, Bread Slices, Lasagna, Pasta Less , Pasta sauce, Cheese Sauce, Coloured Bell Peppers, Sweet Corn, Cheese, Baked, Serves Two, Vegetarian, International Cuisine
For Sunday Funday , we are sharing "Comfort Foods"

Sneha's Recipe: Baked Vegetables Pasta Less Lasagna 
Amy's Cooking Adventures: Broccoli Cheese Pierogi Soup 
A Day in the Life on the Farm: Roast Pork Loin with Cherry Sauce 
Food Lust People Love: Lemony Spring Vegetable Chicken Soup 

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Lemon Rice/Chitranna#Alphabet Challenge

Chitranna in Kannada is also known as lemon rice. It's a rice-based dish widely prepared in South India. Lemon rice is one of the most popular South Indian rice recipes. It is a real comfort food. Quick and easy to make with all ingredients in your pantry. This can be made with leftover cooked rice, is a crunchy, flavorful, tasty and tangy dish that is easy to make and tastes so good. 
Lemon juice, fried nuts and spices combine perfectly to give this steamed rice an amazing spicy, tangy and nutty flavor. The nuts add a crunch for the perfect rice dish texture. This vegan lemon rice recipe is sure to become one of your favorite rice dishes and gets ready in just 10 minutes.
1 Cup = 200 Ml
Serves Two
Ingredients
¾ Cup Rice 
3 - 4 Tablespoon Oil
A pinch Asafoetida
1 Teaspoon Mustard seeds
2 Sprig Curry leaves
3 Whole Dried Red chillies
1 Teaspoon Level Turmeric powder
2 Tablespoons Lemon juice or to taste
3 Tablespoons Raw Peanuts
1 Teaspoon Urad dal
1 Teaspoon Chana dal
½ Teaspoon Grated Ginger - optional
Salt to taste

Method
Wash and cook the rice with salt till done, do not over cook it. Drain and let it cool completely.
Heat oil in a wok / kadai, add mustard seeds and chana dal and urad dal let it mustard seeds splutter and the dals start to brown. Immediately add asafoetida, curry leaves, ginger, red chilli and peanuts. Saute them well till the peanuts turn dark brown. Then add turmeric powder followed by rice. 
Turn around a few times so the rice is completely mixed and is warmed. Add salt and lemon juice to the rice and mix well.
Serve hot. Enjoy with Chutney, raita and papad.
Labels: Cooked Rice, Lemon juice, Peanuts, Urad dal, Chana dal, South Indian, Main Course, Vegan, Gluten free, Vegetarian, Serves Two, Alphabet Challenge

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Kala Chana Batata Chaat#Alphabet Challenge

This is our dinner meal ,wherein, we wanted something different and quick to make, so made this street food chaat. This is super delicious and easy to make. You will love it, do try!
Serves 2
Ingredients

½ Cup Kala Chana /Brown Chickpeas
2 Medium Potatoes - boiled & cut in small cubes boiled
1 Medium Tomato - deseeded & diced
1 Medium Onion - roughly chopped
2 Tablespoon Chopped Coriander leaves
2 Tablespoon Chopped Mint leaves
For Garnishing
Fine Nylon Sev
Chaat Puris - crushed

Ingredients The Chutney
½ Cup Sweet Date & Tamarind Chutney
1 Teaspoon Yogurt
1 Green Chilly - deseeded & chopped
2 Small Cloves Garlic - chopped
15 - 18 Mint Leaves
A Pinch Asafoetida Salt to taste
1 Teaspoon Heaped Besan/Gram flour
A Pinch Turmeric powder
½ Teaspoon Level Chat masala
1 Tablespoon Lemon juice
½ Teaspoon Red Chilly Flakes
1 Tablespoon Oil
Method
Wash and soak the brown grams overnight or for 6 - 8 hours, Drain the water and wash the grams in fresh water. 
Then boil this in a pressure cooker with 1½ water. Keep it on high flame for a whistle, then reduce the whistle and keep it for 12 minutes. After 12 minutes take one whistle again on high flame. Switch of the flame and let the cooker cool. Drain all the water from the grams.
For The Chutney
Blend together the sweet date & tamarind chutney, yogurt, green chilies, cloves, coriander, mint, blend all together to a fine paste, keep aside.
To Make the Chana Chaat
Heat oil, add asafoetida, gram flour and stir it continuously till it releases an aroma. Now add turmeric powder, the blended chatni, cook for 5 minutes or till it thickens. Add in the boiled chana, potatoes, the red chilly flakes, chat masala and salt to taste, mix well let this sizzle for 2 minutes. Switch off the flame. Then add in tomatoes, onion, chopped coriander and mint, mix all well.
Serve immediately with a dash of lemon juice. This should be eaten hot.
Enjoy with a sprinkle of sev & crushed puri !!
Labels: Alphabet Challenge, Brown Grams, Kala Chana, Chaat, Serves Two, Street food, Kids delight

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  • Mayuri’s Jikoni: Khamang Kakdi 
  • Sneha’s Recipe: Kala Chana Batata Chaat 
  • Culinary Cam: Purple Napa Kimchi 
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  • Blogghetti: Key Lime Mousse Tarts 
  • Karen’s Kitchen Stories: Kung Pao Chicken 
  • Food Lust People Love: Korean Barbecue-Style Meatballs 
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    Potatoes O'Brien#FoodieHoliday

    Potatoes O'Brien is a classic side dish dating back to the early 1900’s made from pan fried potatoes along with red, green bell peppers and onion. Pan fried Potatoes O’Brien make a great country breakfast. Serve these easy breakfast potatoes alongside sausage or bacon for a comforting start to the day.
                             
    Serves 2
    Ingredients
    3 Tablespoons Oil
    1 Tablespoon Butter
    2 - 3 Large Red Potatoes - chopped into small chunks
    1 Medium Onion - chopped
    5 Cloves Fresh Garlic - minced
    1/3 Cup Red Bell peppers - diced
    1 Small Green Bell pepper - diced
    1 Small Veg Seasoning Cube
    100 Ml Water
    2 Teaspoons Finely Chopped Coriander/Parsley
    Salt & Pepper to taste


    Method
    Heat a large pan add the butter and oil. Then add in potatoes, garlic, onions, and peppers. Sauté for 4 minutes. Stir in veg cube and water, coriander leaves, salt and pepper.   
    Cover and cook for 10 minutes.
    Open the lid after 10 minutes. Stir and continue cooking a few minutes or until liquid absorbs. Serve hot immediately.
    Labels: Side Dish, Breakfast, Potato, Green Bell Pepper, Red Bell Pepper, Foodie Holiday, International Cuisine, Vegan, Gluten free, Serves Two  
    For Foodie Holiday we are sharing Potato recipes. 

    Potato Lover Recipes

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