Guacamole#Improv

Guacamole, a dip made from avocados, from Mexico. This is my daughter's favorite, she can have it with anything she fancies.

Ingredients 
1 Avocado
Salt to taste
2 Teaspoon Fresh Lime Juice
2 Small Baby Onions - finely chopped
¼ Teaspoon Cayenne pepper
1 Teaspoon Coriander Leaves

Method

Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.

Add lime juice then use a fork to mash until creamy, but still chunky. Stir in the , cioriander leaves, cayenne pepper, onions and salt . Taste the guacamole and adjust with additional salt, peppers, or lime juice. 

Serve immediately or cover with  cling film and refrigerate up to one day. 

Serve with tortilla chips or next to your favorite fajitas or tacos
Labels :  Avocado, Lime, Guacomole, Dipping Sauce, Healthy, Improv Cooking Challenge, Vegan, Gluten free, Single Serving

Check out what the other bloggers have made!
Improv Cooking Challenge: June 2019
Ingredients: Avocado & Lime

Initial HTML Avocado & Lime

Avocado & Lime

Improv Cooking Challenge

• • Grilled Shrimp Tacos with Avocado and Lime by Palatable Pastime
  • Strawberry Avocado Salsa by Kate’s Recipe Box
  • Guacamole by Sneha’s Recipe
  • Lime Avocado Hummus by Jolene’s Recipe Journal
  • Avocado Toast with Lime Mayo by Our Good Life
  • Carne Asada Fries by Cookaholic Wife

Homemade Biryani Masala

This spice blend you can use it 3 to 4 times to make biryani. This masala is preservative free,Vegan & Gluten free. 
Ingredients 1/2 Small Nutmeg
1 Flower Mace / Javitri 
10 Green Cardamom
1 Teaspoon Shahajeera
15 Cloves
1 Teaspoon Heaped Black Peppercorns
3 Star Anise / Bardian
4 Cinnamon sticks
1 Teaspoon Cumin Seeds
1 Teaspoon Dagadful
2 Brown Cardamons / Badi Elaiche
6 Tablespoons Red Chilly Powder
4 Tablespoons Coriander Powder
2 Teaspoons Turmeric powder
2 - 3 Whole Bay Leaves

Method

In a small grinder grind together nutmeg maze, green cardamom black cumin, cloves, black pepper, badiyan, cinnamon very well. 

Add in all the powder masala, and run blend these again till well mixed and preserve in an air tight bottle.  

To preserve the color, taste I, store it in a zip lock bag and keep it in the refrigerator.

My Notes

For 1 kg of meat - Mutton or Beef - use 2.1/2 Tablespoons Heaped Biryani Masala or more according to the spiciness you required.

For 1 Kg Chicken - use 2 Tablespoons Biryani Masala or more according to the spiciness you required.
You can also add 1/2 level of Tandoori color too. Did not add it since in all biryani's, do not like it orange.

For vegetable biryani add according your taste, spiciness and quantity of veggies.

Labels : Masala,Homemade Biryani Masala, Preservatives free, Vegan, Gluten free

Basil Flower Mini Bread Rolls#BreadBakers

This month's BreadBakers' theme is Bake Bread With Flowers and our host is Mireille Roc. Thank you for hosting this month's event.

I, have basil plants growing in plenty, one of my plants blooms with basil flower, decide to make the bread with basil flower infused oil. 

These are vegan mini rolls so soft and spongy. 

Makes 10 Mini Rolls 

Ingredients
300 Grams All Purpose Flour
1 Tablespoon Cornflour
1 Teaspoon Instant yeast
1 Teaspoon Sugar
1 Teaspoon Salt
1/4 Cup Basil Flower Olive Oil
Water to knead
To make Basil Flower Infused Oil

Stalks of Basil Flower
Olive Oil as required to keep the flower stalks submerged 

Method

How to make Basil Flower Infused Oil

Wash and dry the basil flower stalks. Place them in a clean and sterilized jar. Pour the olive oil till they are submerged and an inch of oil over the top of the stalks.  

Cover and keep it for a day or two, then use. This oil is 3 months old, its so flavorful and has a beautiful aroma. 

For the Rolls

In a food processor add all the ingredients expect the water and run the processor till all are mix together . Then keep of adding  water till it starts coming together.

Knead to medium soft dough, take it out of the processor and on to a greased work surface take the basil flower olive oil and knead again till it is smooth and soft. Keep this in a oiled bowl and brush a little oil over the dough. Keep it covered in a warm place to rise for 30 minutes ( since its summer here it took 20 minutes).

When the dough has doubled, punch it down and divide it into 10 parts. Roll them into smooth ball and place it in the mould . 

Cover with a damp cloth and let them double in size. In the meantime preheat the oven to 180 degrees.

Brush them with water or soy milk. 

Once they double in size and bake them  until golden brown, about 20 to 22 minutes.

Remove the rolls from the oven, and brush immediately with the basil flower oil. 

After 5 minutes, carefully transfer them to a rack. 

Enjoy them for breakfast or dinner

See how soft and spongy they are..

Labels : Breads, Bread Bakers, Mini Rolls, Vegan, Breakfast, Dinner, Healthy

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. 

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Floral Flavored Breads
Karen's Kitchen Stories | Apricot Orange Danish Pastry
Sneha's Recipe | Basil Flower Mini Bread Rolls
Sara's Tasty Buds | Butterfly Pea Flower Buns
Cook with Renu | Eggless Gulkand Muffins
Food Lust People Love | Blossom Tea Honey Buns
A Day in the Life on the Farm |Hibiscus Sweet Bread
The Schizo Chef | Lavender Brown Butter Banana Bread
Palatable Pastime |Parmesan Chive Blossom Scones
All That’s Left are the Crumbs | Raspberry & Elderflower Flower Bread
I Camp in my Kitchen | Rose Petal Jam Rolls
Culinary Adventures with Camilla | Sakura Brioche  

Mix Veg Clear Soup#SoupSwappers

This is clear soup, it's vegan and gluten free too.  For this soup, have used  all quick cooking vegetables.  These are chopped in the size that would help in cooking fast. The order of adding vegetables is also such, that the ones that take a little longer time, are added in first.

Serves 3 to 4
Ingredients

1 Tablespoon Each Red, Green, Yellow Bell Peppers
2 Tablespoons Finely Chopped Cauliflower

2 Tablespoons Boiled Sweet Corn

2 Tablespoons Finely Chopped Carrot

1 Spring Onion - finely chopped

1 Small Onion - finely chopped

1/2 Cup Cabbage - finely chopped 

1 Teaspoon Grated Ginger

1 Scallion / Spring Onion - finely chopped  

2 Tablespoons Olive oil

1 Tablespoon Coriander Leaves - finely chopped

1500 Ml  Water

2-3 Tablespoon Apple Cider Vinegar

1 Tablespoon Soy sauce

For Serving As per Taste

Chilly Vinegar

Black Pepper powder

Salt to taste

Tomato Ketchup

Method

In a large sauce pan heat the oil, add onion sauté on high for a minute, add grated ginger, when the ginger is fragrant then add carrots. Sauté on medium high for a minute, add cauliflower, reduce the flame to sim, add little salt, just enough for these vegetables, cover and cook for about 2 minutes, as carrots and cauliflower need a little extra time to cook. 

Now add cabbage, spring onion, sweet corn , coloured bell peppers,  apple cider vinegar, soy sauce and water. Just bring it to rolling boil switch off the flame, that 's done. Want to retain the color and the crunch of the vegetables hence one rolling boil, is all I give. 

Serve this in soup bowls, garnished with coriander leaves.  Let each one add the seasoning to their choice and according to taste. 

Eat and drink this soup hot with a spoon, so that you enjoy the flavours and crunch of the veggies. 

Labels : Soup, Mixed Vegetable, Vegetarian, Vegan, Gluten free, Healthy, Appetizer, Soup Swappers. Chilly Vinegar, Soy Sauce, Apple Cider Vinegar

April of Home Sweet Homestead: New Potato and Leek Soup
Wendy of A Day in the Life on the Farm: Spring VegetableSoup
Karen of Karen's Kitchen Stories: Cannellini and Fennel Soupwith Tomatoes and Kale
Sue of Palatable Pastime: Creamy Spinach and Artichoke Soup
Sid of Sid’s Sea Palm Cooking: Aspargessuppe (Danish-styleasparagus soup)
Sneha of Sneha’s Recipe: Mix Veg Clear Soup
Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Chesapeake Asparagus & Shrimp Soup
Camilla of Culinary Adventures with Camilla: Salmorejo deConejo

Vegan Garlicky Roasted Asparagus And Potatoes#Fantasticalfood

This is a vegan, soy-free, gluten-free, nut-free recipe that take few minutes to put together.

The potatoes  and the asparagus are  all juicy and crispy. 

 The potatoes crunchy on the outside and  just melt in your mouth.  A perfect brunch or dinner.  

Serves: 1
Ingredients
12 - 15 New Baby Potatoes - halved
150 Grams Asparagus
5 Cloves Garlic - minced
1/2 tsp Paprika powder
1 tbsp rosemary (finely chopped. Sub with sage, or, if using dry herbs, use 2 tsp)
Dash  Black pepper  powder
1/2 Teaspoon Salt or to taste
1 Tablespoon Extra Virgin Olive Oil

Method
Preheat the oven to 200 degrees C. 

In a  plastic bag, mix together the olive oil, red pepper flakes, herbs, black pepper, salt and garlic. Toss  the potatoes in shaking it until the herbs have coated the potatoes. Spread in a single layer on a baking tray . Bake for 20 minutes. 

In the same plastic bag toss the asparagus. Keep this aside till the potatoes are done. 

After 10 minutes take the baking tray out and shake it. Place it back into the oven till done.   

When the potatoes are done take the baking tray from the oven, toss in the asparagus along with the remaining marinade  and give the potatoes a stir with the spatula. Place the baking tray back in the oven and bake another 10 minutes or until asparagus is lightly golden-brown. 

Serve warm.

Labels : Vegetables, Vegetarian, Roasted, Baked, Baby Potatoes, Asparagus, Garlic, Vegan, Gluten free, Nut Free, Soy Free, Brunch, Dinner, Fantastical Food Fight

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Stir Fry Baby Corn On A Bed Of Fettuccine Pasta

This is a tangy and sweet baby corn stir fry. This is served on a bed of Fettuccine pasta. It's vegan and delicious. 

Ingredients

3 Tablespoons Sesame oil
6 Baby corns - cut into four parts
2 Capsicums - cut into strips
1 Spring Onions - white and green sliced separately
1 Tomato - de seeded - cut into strips
1 Tablespoons Ginger Garlic paste -
1.1/2 Teaspoon Red Chilly powder
2 Tablespoons Tomato sauce
2 Tablespoons Tomato Puree
1 Tablespoons Corn flour - mixed in 1/4 cup water
1/2 Teaspoon Ajinomoto - optional
1 Teaspoon Soy sauce
Salt to taste
200 Grams Fettuccine Pasta
Method

Boil the Fettuccine Pasta as per packet instructions.

Mix the ginger - garlic paste in 2 tablespoon water and keep aside.
Fry the baby corn, capsicum and tomato separately, keep aside.

In a wok heat oil and add the ginger-garlic paste and fry till all the water dries. Then add the tomato puree, tomato sauce, soy sauce, chilly powder and salt to taste. 

Stir fry till oil leaves the sides then add the white part of the onion and stir fry on high flame for a minute add the fried baby corn, capsicum and tomato, stir fry on high flame for a minute add water to make it saucy and the ajinomoto  and bring it to a boil, add the corn flour slurry and let it thicken slightly. 

Take off flame and serve it on a bed of Fettuccine pasta.

Labels : Pasta & Noodles, Baby Corn, Vegetarian, Vegan, Main course, Italian

Italian Tomato Bread Soup#Soupswappers

This soup is perfect to use over ripe tomatoes and stale bread.  It's a  thick and filling soup. I added a few cherry tomatoes to  the soup and it gave nice flavor and garnish to the soup. This is perfect for filling  meal.

Makes 2 Servings
Ingredients 
1 Big Slice of Bread
2 Ripe Tomatoes - chopped
1 Onion - chopped

3 Cloves Garlic - chopped
1 Teaspoon Oil
1/2 Teaspoon Mixed Italian seasoning
1/4 Teaspoon Black Pepper powder
1 Veg Soup Seasoning

1 Stick Celery with  leaves - chopped
Water as required
4 - 5 Cherry tomatoes -  slice in two

A Few Basil Leaves
Method

Heat oil in a pan, Add garlic fry till starts to change color.

Add onion and fry till it just starts to turn golden.

Add tomatoes and  cook till  the tomato is mushy.

 Now ad the celery, Italian seasonings, pepper powder. Add `1/2 cup water, cover and cook for 2 -3  minutes. 

Add the bread and again add 1/2 cup water and cook for another 2 minutes. 

 Take  it off  flame and let it cool down. Blend to smooth paste.

In the same  pan and add blended paste, water as required, and bring it to a boil.  Switch it off flame. 

Now add the  cherry tomatoes. 

Garnish with chopped scallion greens and  basil leaves.

 Serve hot

Labels:  Soup, Italian, Italy, Italian seasoning, Bread, Tomato, Cherry Tomatoes, Soup Swappers, Healthy Dinners,Vegan

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