Peach And Orange Smoothie # FoodieExtravaganza

This tropical smoothie will make you feel like you're on an island sitting on beach of white sand and surrounded by tall palm trees. This is a perfect healthy breakfast to start the day, it also makes a refreshing drink for a hot summer afternoon or even a dessert. I used fresh preaches to make the smoothie you can use frozen peaches too. 

Servings: 2 Glasses

Ingredients
4 Peaches -  peeled and sliced
1.1/2 Cup Fresh Thick Yogurt
2 Cups  Orange Juice
2 - 3 Tablespoons Sugar or Honey - optional
1 Cup Ice Cubes

Method

Combine all  the ingredients in a blender jar and blend until  smooth. Strain it in a fine sieve ( If you want it grainy than do not strain ).  Pour into a tall glasses and enjoy chilled.

My Notes : I have used honey just a tablespoon.

Sending this to Foodie Extravaganza our Host for the month is Wendy Klik.

Labels  : Peach, Orange juice, Yogurt, Smoothie, Juices, Foodie Extravaganza Party

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE. 

Also check the recipes Foodies of this month have created..

Halloumi Freekeh Peach Salad by Food Lust People Love
Honey Peach Ice Cream by Tara's Multicultural Table
Mini Peaches and Cream French Toast Casserole by Cookaholic Wife
Peach and Orange Smoothie by Sneha's Recipe
Peach BBQ Sauce by A Day in the Life on the Farm
Peach Crumble Bars by Palatable Pastime
Peach Milk Shake by Family Around the Table
Peach Panna Cotta by Caroline's Cooking
Peach Sorbet by Hardly A Goddess
Peach Tomato Salad with Herb Vinaigrette by Culinary Adventures with Camilla

Rajasthani Stuffed Mirchi Vada

This is a spicy Indian snack consisting of  potato stuffing, banana peppers is used for making these vadas ( these peppers are not spicy). This is a popular street snack of Rajasthan also known as Jodhpuri Mirchi Vada. 

These make excellent starters. On a rainy day or cold winter evening, these mirchi vadas are most loved and on great demand. 

Ingredients

8 - 10 Large and Fat Green Chillies / Banana Peppers

3 Medium Potatoes- boiled and mashed
2 Green chilies - minced
1/2 Inch Piece Ginger - minced
3 Cloves Garlic - minced

1 Small Onion - minced
1 Tablespoon Coriander Leaves - finely chopped
1/2 Teaspoon Turmeric Powder
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt or to taste

For the Batter
1 Cup Besan / Chickpea flour
A pinch of Chilly Powder
A pinch of Turmeric Powder

For serving
Mint Chutney 
Method
Batter for the coating-

In a bowl add besan, salt to taste ,turmeric and red chili powder and water. Mix well. Make sure there are no lumps. If required you may add more water very little at a time and keep mixing. The batter should thick enough to form a nice coating  on the chillies ( see above pic).

To make the Mirchi Vada -

In another bowl / plate take the mashed potatoes. Add the turmeric powder, green chilies, garlic, ginger, coriander, onions, salt to taste and lime juice, mix well. Keep aside.

In the meantime heat oil in a deep frying pan / kadai. The heat should be on a medium low.

Slit the green chillies in the center, remove the thread with seeds and wash them well and drain them.

Then stuff the potato mixture into the each chilly by pressing it nicely. Fill all and keep aside. 

To fry
Once the oil is hot enough to fry the vadas, dip the stuffed chillies into the batter. Leave them very gently and carefully in the oil one by one.

Fry them turning the sides only after one side is cooked and golden. Repeat the process for the rest of the chillies.

Transfer them to a paper towel to remove excess oil.

Serve hot with Mint Chutney or Kethcup... enjoy.. they are so  yummy. 

Labels : Banana Peppers, Chillies, Rajasthan, Deep Fried, Savory Snacks, Snacks, Starters, Vegetarian, Gluten free, Vegan. Mint Chutney  

Couscous Shrimp Buddha Bowl #Fishfridayfoodies

Buddha bowl is combination of grains, greens etc., wherein you are getting a bowl full of complete proteins – all the essential nutrients that your body requires. A Buddha bowl signifies Buddha’s belly! Making a Buddha bowls is no fuss, versatile, easy, nutritious complete salad / meal.


I was surfing  the net about Buddha Bowls, it says that " a Buddha Bowl is always vegetarian, and usually vegan ". But we Fish Friday Foodies have decided to change this saying by creating our own version of Buddha Bowls. Our Host of the month Sue Lau choose this theme for our Fish Friday event " Buddha Bowls - Healthy one bowl meal with fish or seafood, vegetables, grains and other proteins, etc."

Thank you Sue Lau for choosing this wonderful theme, enjoyed making this one bowl  nutritious meal.

Serve 2

Ingredients

1 Cup Couscous

2 Cups Hot Water

1 Small Chicken cube

1 Large White Onion - sliced

1 Medium Bell Pepper - diced

1 Tablespoon Chopped Jalapeno

15 Pitted Whole Green Olives

1 Medium Cucumber - chopped

1 Large Tomato - chopped

1/4 Cup Coriander Leaves - chopped

A Few Mints leaves - chopped

1 Tablespoon Olive Oil

200 Grams Cleaned Shrimps

For the Shrimp Marination

1/2 Teaspoon Salt

1/2 Teaspoon Black Pepper powder

1 Tablespoon Olive Oil

For the Salad Dressing

1/2 Teaspoon Paprika powder

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Lemon Juice

1 Tablespoon Water

1/4 Teaspoon Salt  or to taste

A pinch of Sugar - optional

Method

In a pan bring the water and chicken cube to boil. Stir it well so that cube dissolves.

In a big bowl, place the couscous, pour  in the hot water and immediately cover it with a cling film or a lid.   Keep it aside for at least 15  minutes or till you are ready to serve. 

In a pan heat a tablespoon of olive oil and saute the onions till translucent  add the bell pepper and saute it slightly soft.   Remove it from the pan and keep aside.  In the same pan add  the marinated shrimps and fry till cooked.  Keep these aside.

For the salad dressing - Place all ingredients in a bottle and shake it well.

For Assembling the Buddha Bowl

Fluff  the couscous  with a fork .

In a big  serving bowl, add the chopped cucumber, tomato, olive, jalapeno, mint, coriander leaves ( reserve few mint and coriander leaves  for garnishing), add the couscous and toss it well, now add in the shrimps and onions ( reserve few for garnishing) and again mix it.  

Garnish the Buddha Bowl with shrimps , onions and coriander and mint leaves.  Drizzle the dressing on top.  It's ready to serve.

Isn't this bright, colourful, nutritious and satisfying... now  just dig into dish and enjoy.

Labels : Fish, Salads, Buddha Bowl, One Dish Meal, Fish Friday, Healthy

An InLinkz Link-up

Pasta Chicken Bundt #BundtBakers

This month event for Bundt Bakers our Host is Colleen, theme is " Untraditional Bundts " - wherein she asked us to show our creativity and share our ideas.   What recipe can you bake with a Bundt pan that isn't a cake?

Whenever I go for a party or to visit any one of family members or friends, mostly take something that is made at home.  When my friend invited me for a party at her home, asked her what should I bring.  She requested me bring a main course dish which children would enjoy.  

Since they are non vegetarians made a Pasta Chicken Bundt with layers of two different sauce, Homemade Pasta Sauce Pasta Sauce with Chicken and Cheesy Bechamel sauce. This was a hit and enjoyed by all.

Ingredients
400 Grams Boneless Chicken
1 Teaspoon Ginger Garlic Paste
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Mixed Herbs
1/2 Teaspoon Black Pepper powder
1/2 Teaspoon Chilly Powder
1 Tablespoon Tomato Ketchup
1 Teaspoon Fresh Thyme
1 Teaspoon Fresh Parsley
1 Tablespoon Oil
1 Tablespoon Butter
Other Ingredients
500 Grams Shell Pasta 
1 Cup Pasta Sauce - Homemade 
Mixed Veggies Sauted - see recipe below
3 Cups Bechamel sauce - a little thickened

1 Teaspoon Mixed Herbs

200 Grams Cheddar Cheese

100 Grams Mozzarella Cheese

For assembling the pasta

1 Baby corn - cut in roundels

Coloured Capsicum - cut into thick roundels

1 Tablespoon Boiled Sweet Corn

1 Tablespoon Parsley 

For the Sauted Veggies

250 Grams Mixed Vegetables - I used frozen
1 Green Capsicum - chopped
1/2 Cup Sweet Corn - boiled
3 Baby Corns - cut in roundels
1 Large Onion - finely chopped
1 Teaspoon Pepper powder
1 Teaspoon Chilly flakes
1 Teaspoon Mixed Herbs
1/2 Teaspoon Fresh Thyme
1 Teaspoon Heaped finely chopped Garlic
Salt to taste
1 Tablespoon Oil
1 Tablespoon Butter

Method

Boil the shell pasta as per the package instructions till al dente.  Keep aside. 

In a pan heat the Bechamel sauce , add 2 to 3 tablespoon of cheese  ( both cheddar and mozzarella ) and mixed herbs, mix well till cheese is melted. Take off flame, reserve a cup of pasta sauce and in the remaining sauce add  in the  pasta and toss it well till pasta is coasted.   Keep aside

For the Sauted Veggies

In a pan heat oil and butter add the garlic and saute till the it releases an aroma, then add the onion and saute till translucent.  Add the mixed veggie and saute on high flame for a two minutes, now add all the spices and herbs mix well and cover and cook till veggies are nearly done.  Now add the sweet corn, baby corn and capsicum, salt to taste and mix well again cover and saute on high flame for 3 - 4 minutes.  Take off flame and cool it, sauted veggies are done.

For the Chicken

Marinate the chicken with salt and ginger garlic paste, keep it aside for at least 15 minutes.

In a pan heat oil and butter, add the chicken and saute till it changes color, add rest of the ingredients, the pasta sauce and mix well cover and cook till chicken is done and the gravy it thickened. Add the sauted veggies and mix well. Take off flame and  keep aside to cool.

To assemble the Pasta.

Take a 9 inch diameter  with 3 inch height, loose bottom pasta pan and cover the bottom with an aluminum foil,  oil the pan on all sides very well. Arrange the capsicum, baby corn and sweet corn, sprinkle parsley  ( see pic).

Sprinkle 2 to 3 tablespoons of the cheesey Bechamel sauce , 

now spread in half of the cheesey Bechamel sauce  coated pasta and press well, sprinkle a little cheese. 

 Then spread all of the chicken filling and press it well, again

sprinkle 2 to 3 tablespoons of cheese and 

add the remaining pasta, sprinkle all off the remaining cheese, garnish with caspsicum, sprinkle a little herbs. 

Dot it with butter.  Cover this with a foil and bake for 25 minutes in preheated oven at 200 degrees. 

 After 25 minutes remove the foil and broil it for 5 minutes till the top is browned a little. 

 Cool it slightly and umould it in a serving plate .

   

Enjoy...

Click here for  Pasta Sauce - Homemade  and here  for  Bechamel sauce .

Labels : Pasta & Noodles, Chicken, Baked, Bundt Bakers, Italy

 Bundt Bakers Untraditional Bundts #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Hosting: Colleen from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month:

Bacon, Zucchini, Raisins and Cheddar Bundt Cake from I Love Bundt Cakes
Cheesesteak Bundt from Cookaholic Wife
Cherry Bundt Breakfast Danish from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
Chicken Fajita Bundt Cake from Sew You Think You Can Cook
Chive Potato Filled Cheeseburger Meatloaf Bundt from Food Lust People Love
Classic Vanilla Flan Bundt from All That’s Left Are The Crumbs
Pasta Chicken Bundt from Sneha’s Recipe
Soap Bundt Cake from La Mejor Manera
Spinach Pasta Surprise from A Day in the Life on the Farm

Homemade Pasta Sauce

This homemade pasta sauce is so easy and quick to make, without any preservatives or loads of sugar in it, it also cost very less compared to the store bought one. It taste awesome and has a delicious flavor. Use this to make pasta and your pasta is ready in minutes.

Ingredients
2 Tablespoons Olive Oil
1 Bay Leaf
1 Onion - finely chopped
1 Carrot - finely chopped
4 Cloves Garlic - finely chopped
1/2 Teaspoon Pepper powder
1/4 Teaspoon Sugar
1 Teaspoon Salt
6 Tomatoes - skinned and pureed
3 Tomatoes - skinned and finely chopped
1 Teaspoon Mixed Herbs 

Method

Heat oil add the chopped onion till translucent, bay leaf then add the garlic and saute again for a minute. Add carrot and saute for few minutes. Add chopped tomato, tomato puree, salt, pinch of sugar and cook till soft and it thickens (till all juices evaporate).  Add pepper powder , mixed herbs let it continue to cook for a few minutes till or it emits a flavorful aroma . Take off flame and cool it. 

When it cools completely then discard the bay leaf and blend it to a smooth paste. Store it in freezer in an airtight container.

My Notes
This is just a basic sauce, when you are using to make any pasta preparation you add  spices according to your taste.

Labels : Jams & Sauces, Homemade, Italy, Pasta sauce, Herbs