Homemade Strawberry Balsamic Sauce#SundayFunday

My daughter went for a holiday to Panchgani and came back with loads of organic large sweet strawberries. They were super delicious, most we enjoyed eating and few I, freezed .
The other day while watching television seen this recipe and decided to recreate in my kitchen. Tweaked this recipe to my taste and turned out finger licking. You will love the tartness of the strawberries, lemon zest, balsamic vinegar and sweetness of the sugar.

Fruity, tangy, sweet and bright red color this sauce is finger licking. 
Ingredients
½ Cup (125ML) Balsamic Vinegar
20 Large Frozen Strawberries - roughly diced
3 Tablespoons Level Brown Sugar
¼ Teaspoon Sea Salt
Zest of One Big Lemon 
Method

The frozen strawberries when  thawed, it was mushy and left a lot of juice. In a sauce pan add the juice of the strawberries along with balsamic vinegar and bring it to a rolling boil then, reduce the flame a let it reduce into half. Now add in the strawberries, sugar, salt, and lemon zest. Mix well and bring this again to a rolling boil on medium high flame. 

Then reduce the flame until strawberries have released their juices and softened, let this simmer on very low flame until the sauce thickens. Keep stirring in between a bit. Allow to cool. It will stay in the refrigerator for a week or two. If you freeze this sauce it remains good for a long time, the best thing about freezing this sauce that it does not get ice granules, remains in sauce form only.  

This strawberry balsamic sauce it's finger licking.. ready for a multitude of uses.

Labels: Jams & Sauces, Strawberry, Balsamic Vinegar, Homemade,  Vegan, Gluten free, Sunday Funday 

• Chocolate Covered Strawberry Cheesecake by Amy's Cooking Adventures
• Easy No Bake Strawberry Ice Box Cheesecake by Our Good Life
• Homemade Strawberry Balsamic Sauce by Sneha's Recipe
• Scallop Crudo with Pixies and Pickled Strawberries by Culinary Cam
• Strawberry and Tomato Salad by A Day in the Life on the Farm
• Strawberry Yogurt Sherbet by Mayuri's Jikoni

Shaam Savera/Palak Paneer Cheese Ball#SundayFunday

Shaam-Savera is one such dish. it's one of the signature recipe that Chef Sanjeev Kapoor had created when he had just started hosting the cookery show way back on TV. This cheese ball is called kofta in India other neighboring countries. Cottage cheese balls surrounded by spinach roundels are so gorgeous, gluten free and impressive dish to look at.

Ingredients
For the Kofta / Cheese Ball
4 Cups Spinach
2 Tablespoons Oil
½ Teaspoon Ginger Garlic Paste
2 Green chillies- chopped finely or to your spice level
2 - 3 Tablespoons Chickpea Flour / Besan
Salt to taste
For The Cheese Ball
1 Cup Cottage Cheese / Paneer - Homemade
½ Teaspoon Cardamom powder
½ Teaspoon Black Pepper powder
For The Makhani Gravy
2 Teaspoons Oil
1" Piece Ginger - chopped
4 Cloves Garlic -chopped
4 Whole Cashewnuts
1 Large Onion - chopped
3 Medium Tomatoes - chopped
1 Tablespoon Tomato Ketchup
¼ Teaspoon Turmeric powder
1 Teaspoon Coriander powder
½ Teaspoon Cumin powder
3 Dried Red Chillies
Salt to taste
1 Tablespoon Butter
1 Teaspoon Sugar
½ Teaspoon Garam Masala Powder
1 Tablespoon Yogurt
1 Tablespoon Fresh Cream - Optional
1 Teaspoon Crushed Dried Kasuri Methi
Method
For The Koftas

Clean and wash the spinach leaves in water. Bring some water to boil in a vessel and add the spinach leaves to it. Blanche for 3- 4 minutes Remove and transfer the spinach to ice cold water.Squeeze out all the water from the spinach.
In a pan, heat a teaspoon oil and add ginger garlic paste and green chillies and fry for a minute. Add salt, besan and mix well to avoid any lumps, drop the spinach leaves immediately. Give it a good mix until everything is combined and the mixture is dry. Keep it aside to cool, Then grind it to a smooth paste.

Meanwhile, crumble the paneer and add cardamom, pepper powder and salt to let and knead well. Make small gooseberry sized balls out of it.

Take a small portion of spinach mixture and flatten it using your hands. Place a paneer ball on it
Gather all the edges and close in the shape of a ball.
Repeat the same for all.
Deep fry the balls in oil and drain the excess oil using a kitchen towel.
Once they are cooled down completely, cut them in to halves (optional).
For The Makhani Gravy

In a pressure cooker, heat oil. Now add cashews, fry until cashews starts changing its colour. Add onions and salt. Saute till it becomes translucent. Add turmeric powder, ginger, garlic and dried chillies. After a minute of frying, add the tomatoes, coriander powder, cumin powder. Mix everything well. Close the pressure cooker lid. Do not add any water. The water released by onion and tomato itself is enough to cook everything.

Allow it for 3 to 4 whistles. Let the pressure release by itself and then open the lid. Let the mixture completely cool down.
Grind this in to a very smooth paste. Make sure you don't get any chunks of cashews or almonds after grinding. Everything should be blended perfectly. Then add the yogurt and just pluse it once. Your basic Makhani gravy is now ready.
For Final Assemble

In a pan, on medium low flame heat butter and oil add the prepared gravy. Add ½ cup of water to it. Let it cook till oil surfaces, taste for salt. Add cream, garam masala powder, sugar mix well. Cover and cook for a minute and switch off the heat. Crush the dried fenugreek leaves between your hands and add to it. Keep it closed for few minutes.

In a serving dish, pour the makhani gravy and place your Spinach Paneer Cheese Balls on it. This dish turned out so delicious . Enjoy with rotis , naan or pulao.

Labels: Cottage Cheese, Spinach, Indian, Main course, Cheese Ball, Sunday Funday

For Sunday Funday we are sharing recipes of "Cheeseball".

Bald Eagle Cheeseball by Amy's Cooking Adventures 
Everything Bagel Smoked Salmon Cheeseball by Food Lust People Love

Jalapeno Pecan Cream Cheese by A Day in the Life on the Farm

Pineapple Cheese Ball by Our Good Life
Shaam Savera/Palak Paneer Cheese by Sneha's Recipe

Guava Cheese#SundayFunday

Guava Cheese is a sweet prepared by Christians for Christmas. It's very easy and has a long shelf life. This is cheesy, soft, melt in the mouth sweet. Do give it a try. This sweet has no flour or eggs, completely vegetarian, vegan, gluten free. My mom's favorite sweet. 

Ingredients
4 Cups Guava Pulp (1½ Kg Ripe Big Guavas)

4 Cups Tea Sugar
Juice of 3 Big Lemons
2 Tablespoons Ghee
Few drops of Pink/ Red color or color of your choice
Method

Wash the guavas and cut them in halves, place it in a container and steam them in a pressure cooker (like you steam rice) on high for one whistle then reduce the flame and keep it for 10 minutes ( taking care that no water enters the container). 

Cool the guavas completely then take a spoon and scoop out the seeds and keep aside, taking care that no seeds remain in the outer covering.
Take the seeds pulp in a fine strainer and remove the pulp as much as possible. 
Take the outer cover and chop it into small pieces and grind it to a fine paste without adding any water.

Measure the pulp and the ground paste in a cup or a bowl. Take the same bowl and measure the sugar. 
Place the sugar, guava pulp and lime juice in a heavy bottom base kadai and place on fire on medium low flame stirring continuously with a wooden spoon.

While stirring take care to stay far away as it splutters. Keep stirring continuously, this take around 45 minutes to an hour. When the mixture thickens and starts leaving the sides add the ghee and color, continue stirring till starts form a ball in the center. 

Take it our into a greased tray and spread it. Cool completely and cut into squares. Store in airtight containers.

This stays good for 3 months in a cool dry place.

Labels: Festival Sweets, Gluten free, Guava, Lime Juice, Sugar, Vegan, Vegetarian, Christmas, East Indian, Sunday Funday

For Sunday Funday we are celebrating Moms Day. 

Check the recipes made to celebrate this special day!   

• Edible Gelatin Balloons for Cake Decorating from Amy's Cooking Adventures
• Guava Cheese from Sneha's Recipe
• Haldi Doodh Masala Spiced Cupcakes with Burnt Caramel Buttercream from Culinary Cam
• Honey Mustard Chicken Strips from A Day in the Life on the Farm
• Pistachio Saffron Muffins from Mayuri's Jikoni
• Rustic Baked Potato Soup from Food Lust People Love
• Shortbread Lemon Squares from Our Good Life

Veggie Mini Vol-au-Vents#SundayFunday

These are excellent party appetizers, try them and your guest will enjoy them. We enjoyed these, could not stop at one, so make more in case, your guest ask for another one.

Ingredients 

15 Mini Vol-au-vents Shells - used ready shells
For the Filling 

¼ Cup Finely Chopped French Beans
¼ Cup Finely Chopped Carrots
¼ Cup Green Peas
1 Cup Bechamel Sauce

¼  Teaspoon Mixed Herbs

¼  Teaspoon Red Chilly Flakes

Salt to taste 

Cheddar Cheese as required
Method

Parboil all the veggies and keep aside.
In a sauce pan heat the Bechamel Sauce, mix well to make it smooth and lump free, add rest of the ingredients except the cheese. Taste for salt and add accordingly. Keep aside to cool.

To Assemble 
Preheat the oven to 180 degrees, turning both the elements on ( i.e. grill rod too). 

Take each shell and core it with a spoon carefully so that you do not break right into the bottom ( this is to give a little depth).  Like wise prepare all the shells.  Arrange them in a lined tray.

Place a teaspoon of filling

Grate the cheese on top

Place it in the oven bake  till the cheese melts say about 7 -10 minutes or so.

Serve and Enjoy!!

Labels :  Vol-au-Vents, Vegetarian, Cheddar Cheese, Party pleasers, Baked, Puff Pastry, Bechamel Sauce, Sunday Funday

Tea Party 

• Banana Peanut Butter Cookies by Food Lust People Love
• Caramel Apple Tea Rub for Pork by A Day in the Life on the Farm
• Chamomile Spring Veggie Chowder by Culinary Cam
• Ginger Basil Tea by Amy's Cooking Adventures
• Veggie Mini Vol-au-Vents by Sneha's Recipe

Fried Prawn Masala#SundayFunday

Fried Prawn Masala is super quick to make and tastes delicious. A perfect accompaniment with rice or rotis

Ingredients
1 Kg Prawns - cleaned & deveined
4 Tablespoons White Vinegar
250 Grams Onions - chopped
250 Grams Tomatoes - chopped
½ Teaspoon + ½ Teaspoon Turmeric Powder
1 Teaspoon Salt or to taste
2 Teaspoons Coriander Powder
1 Teaspoon Cumin Powder
1 Tablespoon Ginger Garlic Paste
1 Teaspoon Garam Masala Powder
½ Teaspoon Fenugreek Powder
3 Tablespoon Chopped Coriander Leaves
6 Dried Red Chilies - broken
½ Cup Oil
Method

Marinate the prawns with vinegar and ½ teaspoon turmeric powder for 10 minutes.
Heat oil and fry the prawns, on high heat for a minute or two only. Keep aside.
In the same oil add broken dried red chillies and onions fry till the onions are mushy , then add the ginger garlic paste and chopped tomatoes sauté till the tomatoes are mushy.

Then add all the dry spices and 2 tablespoon water, fry fill oil separates. Now add the fried prawns and mix it well till the spices coat the prawns, then add half of the chopped coriander leaves, mix well. Cover and let is cook on low flame for 2 -3 minutes. Switch off the flame. Garnish with the remaining coriander leave and enjoy. Delicious fried prawn masala is ready.

Labels: Sunday Funday, Seafood/Fish, Prawns, Shrimps, Indian, Main course 

  For Sunday Funday we are sharing Seafood / Fish Recipes: 

Baked Salmon Potato Croquettes from Food Lust People Love

Frozen Peanut Butter Banana Pretzel Bites from Amy’s Cooking Adventures
Fried Prawn Masala from Sneha’s Recipe
Non-Traditional Jambalaya from Culinary Cam
Pissaladière from Karen’s Kitchen Stories
Shrimp Dip from A Day in the Life on the Farm 

Baked Beans Bruschetta#SundayFunday

A simple bruschetta recipe with baked beans served on  slices of French or Italian bread.  This   Italian appetizer / breakfast bruschetta is pronounced  as“brusketta”.  As such there is no specific recipe for  making this,  you can make your own version with leftovers  too.  This was our cheesy, filling, quick morning breakfast.

Ingredients
1 French Loaf - cut into 1-inch thick slices
1 Cup Baked Beans
1 Small Onion - chopped
1 Small Green Bell pepper / Capsicum - chopped
1 Teaspoon Heaped Italian seasoning
Grated Cheddar cheese as required
1 Tablespoon Chopped Coriander Leaves
Salt to taste
1 Teaspoon Oil 

Method

Preheat oven at 200°C with both the elements on.
In pan heat the onion sauté the onions till soft and translucent add the bell pepper and baked bean, with the Italian seasoning and sauté for a minute. Taste for salt add if necessary, take off flame and cool it a little.

Arrange the slices of the bread on a lined baking tray. Spread the baked  bean mixture on each slices equally and the  grated  cheese on all and sprinkle  a dash of Italian seasoning.

Grill all the slices in a tray for 5 minutes on grill mode in preheated oven at 200°C or till the cheese melts.

Ta..da..  breakfast is  ready .

You might also like to look at this recipe
Cheesy Bruschetta 
Labels: Breakfast, Appetizer, Kids delight, Baked, French Loaf,  Bruschetta, Baked Beans, Italian seasonings, Italy, International Cuisine, Sunday Funday

For Sunday Funday we are celebrating National Grill Cheese Month, check the recipes shared..

• Baked Beans Bruschetta by Sneha's Recipe
• DIY Grilled Cheese Bar by Culinary Cam
• Grilled Cheese and Avocado by A Day in the Life on the Farm
• Grilled Provolone with Turkey, Prosciutto, Spinach, and Jalapeños by Karen's Kitchen Stories
• Home Cured Corned Beef and Gruyère Toasties by Food Lust People Love
• Jalapeño Popper Grilled Cheese by Amy's Cooking Adventures

Cheesy Mutton Curry#SundayFunday

This Cheesy Mutton Curry is so delicious, finger licking, quick and easy to make. I have grated ½ a cube of cheese to the gravy, but, you can add more too. If you do not have home malai, then add fresh cream. 

Ingredients

To Cook The Mutton / Lamb
½ kg Mutton / Lamb Pieces 
1 Tablespoon Ginger Garlic paste
1 Tablespoon Green Chili Garlic sauce
½ Teaspoon Salt
1 Cup Water 
Other Ingredients  

½ Cup Oil
10 Whole Cashew nuts
½ Cup Yogurt
3 Kashmiri Red Chillies
¼ Teaspoon Nutmeg
2 Tablespoons Cheddar cheese grated
3 Tablespoons Home Malai or  Fresh Cream 
4 Tablespoons Brown onions - see notes
½ Teaspoon Garam Masala powder
For Garnishing 
2 Tablespoons Coriander leaves chopped
2 Green chilies - slit
Method

Cook the mutton with ginger garlic paste, salt, green chili garlic sauce and water till mutton tender.
In a mixer jar add the cashew nuts and red chillies, pulse it two to three times till the powdered. To this add the yogurt, and brown onions, grind to a fine paste.  

Heat a pan / kadai with oil, add ground paste, , nutmeg, fry till oil surfaces, add the nutmeg powder mutton and stock, bring it to a boil, cover, cook till  it thickens and oil surfaces. Now  add the garam masala powder cream or malai , coriander, green chilies and cheese, cook for 2 to 3 minutes. 

Serve with hot garnished with coriander leaves and enjoy with rotis or paratha.  

My Notes 

Do not have brown onions, then in oil  fry 2 medium the onions till golden and crisp. Rest of the procedure is same. 

Labels : Cheese, Malai, Mutton, Indian, Sunday Funday, Lamb

• Cheesy Mutton Curry from Sneha's Recipe
• Easy Lamb Curry from Food Lust People Love
• Greek Lamb Meatballs from A Day in the Life on the Farm
• Rosemary Lamb Skewers from Culinary Cam

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

• Colcannon, Ham Soup With Dumplings by Sneha's Recipe
• Easy Pretzel Ring with Beer Cheese Dip by A Day in the Life on the Farm
• Irish Beef Guinness Stew by Culinary Cam
• Pan-fried Cod with Colcannon Sauce by Food Lust People Love
• St. Patrick’s Day Brownie Bites Amy's Cooking Adventures