This is so quick to make and also delicious, this has to had hot from pan to plate, you will enjoy it. The only extra time that it takes is to soak and boil the brown rice or else it's a breeze to make.
Serves 2 150 Ml Cup Measurement Ingredients 100 Grams Tofu - diced into small cubes - 1 Cup Brown Rice - washed and soaked 3 Big Cloves Garlic - finely chopped 1 Scallion/Spring onions - finely chopped 1/3 Cup Boiled Peas 1- 2 Carrots - finely diced 1½ Tablespoon Sesame oil For The Sauce 1 Tablespoons Soy sauce 1½ Tablespoon Peanut butter - I used chunky peanut butter 1 Tablespoon Brown sugar- optional - I did not add 1½ Tablespoon Red Chili Garlic Sauce
Labels : Peanut Butter, Brown Rice, Vegan, Rice, Asian Cuisine, Tofu, Gluten Free, Healthy, Main Course, Foodie Extravaganza Party, Serves Two
Your favorite bloggers from #FoodieExtravaganza have gathered some of their favorite caramel recipes into one spot to kick off the fall baking season. Don't these all sound amazing!
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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.
Sev is a popular Indian crispy, savory snack food consisting of thin deep fried crunchy noodles. These are gluten free and so tasty, are made with unpolished red rice. Great for kid's tiffin.
Ingredients 2 Cups Red Rice Flour ½ Cup Urad Dal Flour - lightly roasted ½ Teaspoon Red Chilly powder 1-1½ Cup Hot Water 3 Tablespoons Melted Ghee ½ Teaspoon Sea Salt ½ Teaspoon Sesame Seeds ¼ Teaspoon Ajwain / Carom Seeds
Method
In a large bowl add the rice and urad flour, salt and red chilly powder and sieve them well, Then add the ajwain and sesame seeds, mix it well. Then add melted ghee and mix well till it forms bread crumbs. Then add hot water ¼ cup at a time and start to knead into soft and smooth dough , yet firm dough. Cover and keep aside for 10 minutes.
In the meantime heat oil for deep frying in a kadai and heat on medium flame. Take a fine round holes disc in the murukku / sev press.
Fill the murukku press with the prepared dough. Now slowly press the sev maker over the hot oil. Deep fry them on a medium flame until golden color, turn over to fry on both sides evenly. Drain over paper towel and let them cool completely.
Store in an airtight container. These stay good for a month.
Labels : Sev, Festival Sweets, Diwali Faral, Gluten free, Deep Fried, Kids delight, Red Rice
Raw papaya is high in nutritional value and good for diabetic people. There are various other main course recipes with raw papaya , a quick curry for rice or simply sabzi. You can use this as a replacement to potatoes. Once you start eating raw papaya in sabzi, salad or pickle you will start to love it. Want to make it vegan do not add the cheese.
Ingredients 1 Cup Packed Raw Papaya ½ Cup Chana dal 1 Teaspoon Ginger Garlic paste 2 Green chillies - finely chopped 1 Small Onion - finely chopped 2 Tablespoon Bread crumbs ½ Teaspoon Heaped Coriander powder ½ Teaspoon Level Cumin powder 1 Tablespoon Corn flour Salt to taste 1 Teaspoon Chopped Coriander Leaves 1 Teaspoon Chopped Mint Leaves Cheese - cut into small cubes - optional
Method
Wash and soak the chana dal for 2 -3 hours. Peel and grate the raw papaya and squeezed out all moisture by pressing it with your hand or in a muslin cloth.
Strain the chana dal of all the moisture in a colander. Grind chana dal to a paste, without adding a drop of water, when this is ground then add the chopped onion, papaya, green chillies and pulse the mixer for two to three times only. Take this out into a bowl, add rest of the ingredients, mix it well. Make equal balls. Take one ball flatten on your palm and place a small cube of cheese, close it and flatten it into small tikki/cutlet, like wise make all. Coat each in corn flour and shallow fry in hot oil on medium low flame till golden on both sides.
An easy to make and healthy snack/starter is ready.... Enjoy!! My Notes The papaya should be raw, green and firm, if it has started to ripen or when pressed is soft then do not buy it. Labels : Papaya, Kebabs, Vegetarian, Starters, Dal, Cheese
