Mayo – Hung Curd Sandwich

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Hello folks! Everything around me looks so festive and merry. The beautifully adorned Christmas tree in every nook and corner of the street, the colorful lights hanging everywhere, the cafes beaming with lots of freshly baked goodies and not to forget the conversations going on everywhere as to how one is celebrating Christmas. Amidst the endless baking going on in my kitchen, I feel I need a small break to make something comforting and simple. Hence we have a Quick Homestyle Sandwich Alert!

Sometimes all I need is a simple sandwich to feel good. Chop some basic ingredients, slather it on yoru favourite bread, toast it and you’re done. I made these Mayo and Hung Curd Veggie Sandwich for breakfast a few days back and it was yummy! Chopped few veggies, mixed it with hung curd and mayo, seasoned it, toasted my bread and my breakfast was done. I felt like a superstar. Save this recipe now because you can use all your teeny weeny leftovers to get this delish homestyle sandwich. No frills, no fancies – only goodness!

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RECIPE

INGREDIENTS: (Makes 4 sandwiches)

  • 8 slices of multigrain bread (you can also use white sandwich bread)
  • 4 tbsp of store bought mayoniesse
  • 1 cup hung curd (you can also plain Greek Yogurt)
  • 1 large onion, finely choppeed
  • 1/2 cup bell peppers, finely chopped
  • 3/4 cup grated carrot
  • 1/3 cup corn kernels, boiled and cooled to room temparture
  • 1/2 tsp chili flakes
  • 2 tsp freshly parsley, finely chopped
  • 2 tbsp coriander leaves, finely chopped
  • 2 tbsp unsalted butter
  • salt, to taste
  • freshly ground black pepper, to taste

METHOD:

  • Take mayo and hung curd in a bowl and whisk it until combined. Now add onion, bell peppers, grated carrot, corn kernels, chili flakes, parsley, coriander leaves, salt and black pepper and mix it well.
  • Put a gridle pan on medium flame. Meanwhile take one slice of bread and generously fill it with the mixture you have made in the first step. Make sure to leave some space towards to the edges will putting the mixture.
  • Take another slice of bread and place it on top of it.
  • Take a little butter and put it on the pan. Place the sandwich on the griddle pan and let it cook for 1 minute – 90 seconds. Meanwhile lightly butter the bread on the top.
  • Carefully turn the bread over and let the sandwich cook on the other side for 60 – 90 seconds.
  • Once cooked and golden brown on both sides, take it off from the griddle pan and place it on the kitchen top. Diagonally cut it making sure the mixture doesnt ooze out of the slices of bread.
  • Serve immediately with ketchup or as is.

Eggless Oat Cookies

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Usher into the cookie month with some simple Oat Cookies. Making batches after batches of cookies is indeed therapeutic. Warm spices to fresh herbs, chunks of butter to heaps of flour, beautiful little cookie cutters to perfectly baked cookies – the journey of making cookies is fun. Every cookie dough has exciting ingredients and its own story to tell.

These Oat Cookies were specially baked for my 2.5 year old lil one. He loves munching on homemade cookies during evenings and I love baking it for him. It allows me to introduce different flavor combinations in a beautiful way. Watching me bake so often, he loves taking part in the entire process, mixing ingredients to cutting the cookies. These classic cookies are super easy, fun to bake with kids and a total winner in my kitchen. The spice blend in the cookie dough lends a wonderful warmth to the cookie, while the oats make it chewy and addictive. Add this easy cookie recipe to your reportoire and you’ll never regret it!

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RECIPE

INGREDIENTS: (Makes 24 cookies)

  • 220 gms oat flour + extra for dusting
  • 40 gms rolled oats
  • 220 gms unsalted butter, room temperature
  • 70 gms icing sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 2 tbsp whole milk (optional)
  • pinch of salt

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METHOD:

  • In a bowl take unsalted butter and beat it until smooth. This will take around 30 – 40 seconds. Now add icing sugar and beat it until its smooth.
  • Now add vanilla extract and beat it for 20 – 25 seconds.
  • Add oat flour, cinnamon powder, nutmeg powder and salt and fold in the mixture until well incorporated.
  • Add the remaining rolled oats and fold in until just incorporated. In case the dough is too thick, add 1 – 2 tbsp of whole milk and fold in gently.
  • Transfer the mixture to a well dusted surface and bring the dough together to form a disc. Do not knead it.
  • Wrap the dough with cling wrap and put it in the refrigerator for 40 – 45 minutes.
  • Meanwhile line the baking sheet with parchment paper and keep aside. Preheat your oven to 180 C for atleast 15 minutes.
  • Take the dough out of the fridge and roll it out on a lightly floured surface to 1/4 – 1/3 inch thick circle. Using cookie cutter cut the cookies into the desired shape and tranfer on the baking sheet.
  • Keep this baking sheet in the freezer for 10-15 minutes until its firm.
  • Now take it out and put it to bake for 15 – 17 minutes or until the cookies are golden brown.
  • Take it out of the oven and allow it to cool completely. Once its cools down, it firms up better.
  • Transfer it to an airtight container and enjoy these for a week.

 

 

Sooji Rava Dhoklas

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Everyone has their special time with their daily cup of coffee or tea. Its the most precious time. It rejuvenates you, gives you the necessary kick and you are back to your daily chores. And when you can pair something delicious and healthy with your cup of coffee or tea, its pure bliss. This fluffy suji dhokla is my all time favourite breakfast and snack. I remember mum making it so often – sometimes the basic ones and sometimes loaded with colorful veggies. I had an undying love for this dish and still love it. Lapping up with homemade tangy chutney – oh so yum! Never do I remember that a batch of these dhiklas lasted for more than 30 minutes. We literally gobbled up these pillow-y bites.

The fluffy dhoklas, tempered with basic Indian spices is delicious and my entire family loves it. Its a no brainer recipe and a perfect addition to your meal table.

RECIPE

METHOD: (For 3 – 4 people)

For the dhokla batter:

  • 2 cup semolina/ sooji
  • 1 cup curd (I used relatively thin curd)
  • 1/4 – 1/2 tsp grated ginger
  • 1 /2 tbsp oil + extra for brushing the plate
  • 1/4 tsp green chili paste
  • 1 packet eno
  • salt, to taste

For tempering:

  • 1 green chili, cut lengthwise
  • 1 1/2 tbsp cooking oil
  • 10 – 12 curry leaves
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp white sesame seeds
  • 1 tsp chili flakes
  • coriander leaves, for garnishing

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METHOD:

  • In a bowl mix all the ingredients mentioned under the dhokla batter except Eno and whisk it until combined.
  • Now add some water so that it the batter is slightly thicker than the idli batter.
  • Meanwhile add water in the steamer base and ring it to oil. Grease the pan with oil and keep aside.
  • Now add eno to the batter and whisk it vigourously until evenly incorporated. Immediately transfer the batter to the pan and put it to steam until a tooth pick  inserted comes out clean. This would take about 15 – 18 minutes on a medium-high flame.
  • Once cooked allow it to cool for 10 minutes and then slice it up.
  • Meanwhile for tempering, take a saucepan on a medium flame. Add oil, curry leaves, cumin seeds, mustard seeds, sesame seeds and saute for 10 seconds.
  • Now add chili flakes and green chili and saute for 20 seconds.
  • Now add a couple of tablespoons of water and turn off the flame. Saute for 10 seconds and pour the tempering over the sliced pieces of dhokla.
  • Garnish with coriander leaves and serve with green coriander chutney.

Enjoy!

NOTE: Please note that in case you have to make this dhikla in 2 batches, add eno to the first batch and put it to steam immedaitely. Only when the next batch is ready to go inside the steamer is when you put eno to that batch.

Lemon Thyme Shortbread Cookies

 

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Hunting for an easy peasy recipe for a non chocolate cookie – these bright buttery cookies are soon going to be your elixir for happiness. While chocolate cookies are almost everyone’s favorite, these lemon – thyme cookies are magical! Shortbread cookies are an epitome of glamour and simplicity. They are fun to make – quite therapeutic and almost like your canvas where you can play around with different flavor combination and make these little heart wonders.

Bright and buttery – these lemon and thyme cookies are perfect additions to your breakfast as well as tea time table. The freshness from the locally sourced fresh lemons and the fragrance from fresh thyme makes you want to go for another bite. Absolutely scrumptious. Minimal ingredients, fool proof recipe and these little indulgent and melt in your mouth cookies are ready in no time.

Share some love with these cookies!

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RECIPE

INGREDIENTS: (Makes around 16 – 18 cookies)

  • 1 cup multigrain flour + extra for dusting
  • 113 grams unsalted butter, room temperature
  • 35 grams granulated white sugar
  • 1 tsp pure vanilla extract
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp fresh thyme leaves, chopped
  • few thyme leave sprigs, for garnishing

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METHOD:

  • In a bowl beat butter and sugar until they are smooth and creamy. This would take around 40 – 50 seconds.
  • Now add vanilla extract and beat it for 20 seconds.
  • Add in multi-grain flour and salt and beat it on low speed for 40 – 50 seconds , until its just combined.
  • Now to this mixture add lemon juice, lemon zest and thyme leaves and beat it for 30 seconds.
  • Transfer the mixture to your kitchen top. Make sure that the kitchen top is lightly floured. Combine the entire dough mixture. Do not over mix/ over knead it.
  • Flatten the dough mixture into a disc shape, cling wrap it and put it the fridge to chill for atleast 1 hour.
  • Meanwhile pre heat your oven to 180C for atleast 15 minutes. Line your baking sheet with a parchment paper and keep aside.
  • Take the dough out of the fridge. Lightly flour the surface. Roll out the dough to a 1/4 inch think circle. Take heart shaped cookie cutter and cut out the cookies.
  • Transfer each cookie to the baking sheet. Garnish it with thyme sprigs. Allow the cookie to bake in the oven for 8 – 10 minutes or until the cookies are light golden brown.
  • Once done, take it out from the oven and allow it to cool completely and enjoy!

 

 

 

Tomato and Feta Galette

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Looking for an easy and delicious baking project (aka fun) for this weekend – get ready to be smitten over by this Tomato and Feta Galette. Fruit Galettes are too mainstream, a warm savory pie is what you need for these beautiful chilly evenings. Rustic and comfort is what this galette is all about.

I personally love pies, whether it is sweet or savory. However I am kinda lazy in making pies at home. It stresses me out. There are way too many do’s and don’t. I guess I should take up a challenge soon to make pies at home. Nevertheless galettes are the closest and  the easiest free form pies where all the goodness is tucked in together and put into the oven. And now I guess you know why I love galettes. The look absolutely gorgeous. Throw in ingredients you love you are done!

Tomato and Feta Galette is a classic one. The buttery flaky crust, the creaminess of the feta and the tangy-ness from the cherry tomatoes makes you fall in love with it. Try this recipe over this weekend and I bet you’ll love it as much as I do!

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RECIPE

INGREDIENTS: (Makes 1 – 9 inch pie)

For the galette crust:

  • 175 multigrain flour + extra for dusting (you can use all purpose flour also)
  • 113 grams cold unsalted butter, cut into small cubes
  • 3 – 4 grams salt
  • 4 – 5 tbsp ice cold water
  • 1 tbsp granulated white sugar
  • 1 tsp mixed herbs
  • 1 egg, lightly beaten (optional)

For the filling:

  • 1 larger onion, diced
  • 16 – 18 cherry tomatoes, halved or used as is
  • 3/4 cup crumbled feta cheese
  • 8 – 10 fresh basil leaves
  • salt, to taste
  • freshly grounded black pepper to taste

METHOD:

  • In a bowl take multi grain flour, salt, sugar and mixed herbs and mix it well,
  • Using a pastry blender or two forks, cut the butter into the flour until it forms coarse crumbs. It is okay to see small chunks of the butter.
  • Now add the ice cold water a couple of tablespoons at a time and bring together the dough.
  • Dust the kitchen top with flour and transfer the dough on it. Add more water if needed and bring it together to make a ball. Cling wrap it and refrigerate it for an hour atleast.
  • Once its kept in the fridge for sometime, preheat your oven to 200C for atleast 15 – 20 minutes. Line a baking sheet with parchment paper and keep aside.
  • Once the dough it chilled, take it out and roll it out to 15 inch circle. Transfer the pastry to the baking sheet.
  • Now place the chopped onion on the rolled out pastry dough keeping around 2 – 2.5 inch gap from the edges.
  • Take half of the feta crumble and sprinkle it over the onion layer. Sprinkle some salt and pepper too.
  • Now layer it with whole cherry tomatoes, halved cherry tomatoes or a mix of both. Sprinkle the remaining crumbled feta on top.
  • Fold the edges over the tomatoes gently or make pleats if necessary. Garnish it with a few leaves of basil.
  • Take the lightly beaten egg and using a pastry brush, brush on the folded edges which will give it a nice golden color.
  • Allow it to bake for 25 – 28 minutes at 200C or until golden crisp brown.
  • Once done, transfer it to a wire rack and allow it to cool. Make slices and serve!

 

 

 

 

 

 

 

 

 

 

Overnight Pumpkin Pie Parfait

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The nip in the air, the beautiful color of the leaves, the pretty pumpkin decoration adorning everyone’s houses and not to forgot the aroma of the most delicious and comforting food wafting through my entire house – that’s absolutely dreamy! Yes Fall and Halloween is right here and so in my favorite Fall recipe of Overnight Pumpkin Pie Parfait!

While I was in the US, everyone eagerly waited for Fall. The most picturesque any city can get throughout the year. Perfect time to spend nestled in the blanket, sip on a cup of hot latte or warm soup and enjoy the scenic beauty. And then comes those pumpkin recipes – the delicious Pumpkin Spiced Latte or the Pumpkin Pies, you can’t stop but gorge on those. This Parfait is a twist on my favorite pumpkin pie which helps be indulge guilt free. The warmth from the fresh spices and the creaminess from the coconut milk and yogurt is the best thing to ask for every morning.

So just when you were thinking how to indulge in a pumpkin pie, you’ve got you covered!

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RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 1 1/2 cup diced pumpkin, seeds removed
  • 200 ml unsweetened coconut milk
  • 100 grams plain greek yogurt
  • 2 tbsp black chia seeds
  • 1/2 cup rolled oats
  • 1/2 cup walnuts
  • 3/4 cup almonds
  • 2 1/2 tbsp agave nectar (or honey)
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon powder
  • 1/4 tsp ground ginger powder
  • 1/4 tsp nutmeg powder
  • 1 – 2 cloves
  • 1 pod of cardamom
  • orange zest, for garnshing
  • edible flowers, for garnishing

METHOD:

  • In a bowl mix rolled oats, coconut milk, greek yogurt, 1 tbsp agave nectar, chia seeds and vanilla extract and whisk it under there are no lumps. Keep it in the refrigerator in a bowl overnight.
  • Take the diced pumpkin pieces in a pressure cooker with a bit of water and let it cook for about 3 – 4 whistles. Once its done let the steam escape on its own before you open it.
  • Once cooked to perfection and softened completely take the cooked pumpkin cubes and puree it along with cardamom, cloves, nutmeg powder, cinnamon powder, ginger powder and the remaining agave nectar.
  • Puree it completely (without water). In case you have a lot of water in the puree, you can cook the mixture on low-medium flame to let the moisture evaporate and then allow the puree to cook down completely.
  • Meanwhile take the walnuts and almonds and pulse it in a food processor until the big lumps don’t exist.
  • Use a couple of serving jars, layer each of them with equal amount of walnut and almond crumb.
  • Then evenly divide the the coconut-yogurt and chia mixture. Layer it with pumpkin spiced puree.
  • Finally garnish with orange zest strips and edible flowers. Allow it to cool for 5 – 10 minutes before serving.

Happy Fall!

 

Avocado Toast with Mushrooms

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Every ingredient has it watershed moment and the one we are talking about is Avocado. Already at the helm of all the paparrazi, there is certainly enough reason for it to enjoy all the glitter and glamour. Lets jump into the Avocado Toast Express and follow suit. Its trending over the internet and more importantly in my kitchen.

A pretty weekend brunch or a quick weekday breakfast – this toast combination solves all your problems. Slather smashed avocado on a piece of your favorite slice of toast, layer it with herb tossed veggies or freshly chopped veggies, finish it off with salt and pepper and bite into it. You’ll discover something exciting and delightful.

Take your toast love a notch higher, healthier and prettier with these amazingly delicious Avocado and Mushroom Toast!

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RECIPE

INGREDIENTS: (For 2 people)

  • 1 ripe Avocado, peeled and seed removed
  • 200 grams Button Mushrooms, sliced
  • 3 spring onion stalks
  • 1 green chili, finely chopped
  • 1 tbsp capsicum, finely chopped
  • 1 tbsp tomatoes, pulp removed and finely chopped
  • 2 garlic cloves, finely chopped
  • Juice of 1 medium sized lemon
  • 1 tbsp oil
  • 2 tbsp mixed sesame seeds
  • 3 slices of multi grain bread, toasted and cut into half diagonally
  • 1/2 tsp chili flakes
  • 1 tsp fresh basil, roughly chopped
  • salt, to taste
  • black pepper, to taste

METHOD:

  • In a bowl take the avocado pulp and mash it using a knife. It is okay to have some small chunks in the mixture.
  • Add tomatoes, capsicum, salt, pepper, green chili, capsicum, garlic and lemon juice and mix it. Keep it aside
  • Meanwhile heat the saucepan on medium flame. Once heated add the oil. Add half the sesame seeds and toss it. Now add the spring onion and let it cook until translucent.
  • Now add the mushroom slices, chili flakes and salt and stir the mixture.
  • Once the mushroom is tender add the chopped basil leaves and mix it.
  • Now take a slice of bread, slather avocado mix and then top it with mushrooms.
  • Garnish with micro greens or herbs and serve.

Enjoy!

Berry Banana Smoothie

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The pretty pink color greeting you a beautiful morning – is there anything more you can ask for? Yes that’s my new found friend – Berry Banana Smoothie.

I love the whole new concept of Breakfast on the Go. It’s exciting how simple things come together to make something delicious and healthy. And not to forget mornings are calmer and peaceful since these dishes are quite simple to make. Among the myriad of options that you can make, breakfast smoothie is my all time favorite. Throw in some basic pantry staples in the blender and let it to the rest. Try it once and you’ll be hooked forever.

Smoothies is like a meal in the glass. Quite filling and makes you feel rejuvenated. Creamy, nutritious and everything yummy you can ask for each morning!

RECIPE

INGREDIENTS: (For 1 – 2 people)

  • 1 big banana, kept in the freezer for 30 minutes
  • 1 cup of mixed berries (I used strawberries and blackberries)
  • 4 tbsp plain yogurt
  • 120 ml chilled unsweetened coconut milk
  • 1 tsp agave nectar (optional)
  • pinch of cinnamon powder
  • pinch of nutmeg powder
  • 2 tsp chia seeds (optional)
  • few mint leaves, to garnish (optional)

METHOD:

  • Roughly chop the bananas and keep aside.
  • Put the chopped bananas, mixed berries, yogurt, agave nectar, cinnamon powder, nutmeg powder and coconut milk in the blender and blend until its smooth and lump free
  • Add the chia seeds and give it a quick stir. Transfer it to the serving glass/jar.
  • Garnish it with mint leaves and serve chill!

Enjoy!

 

 

French Toast with Chocolate and Berries

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Some dishes are like a dream come true on a plate. I often dream about it, obsess about it and then try to make my dream a reality. Yes I have been procrastinating my indulgent weekend brunch of French toast for quite some time now. With the nip in the air and overcast skies, its time to enjoy a cozy breakfast/ brunch aka Simple French Toast.

French Toast often reminds me of Fall. Even though here in India we do not witness an official Fall season, I am reminiscing my days in US – the rustling and falling of leaves, the delicious Fall inspired food, warmth of the spices and oh everything suddenly becomes simple yet dramatic. This French Toast is just that.

This doesn’t require bells and whistles to make you fall in love with it. Simple basic pantry ingredients is all what you need. The perfectly golden and fluffy bread, the cinnamon-y flavour, those tender berries and dark chocolate shavings – a perfect start to a lovely morning!

RECIPE

INGREDIENTS: (For 3 – 4 people)

  • 1 brioche bread loaf, cut into 0.5-0.75 inch slices
  • 3 eggs
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp ground cinnamon powder
  • 1/4 tsp nutmeg powder
  • 180 ml whole milk
  • pinch of salt
  • 1 cup mixed berries
  • 1 cup sliced bananas (optional)
  • 1/2 cup chocolate sauce
  • 1/4 cup dark chocolate shavings, for garnishing
  • 2 tbsp almond slivers, for garnishing (optional)
  • 1/3 cup powdered sugar, for garnishing
  • maple syrup, for garnishing

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METHOD:

  • In a bowl lightly whisk the eggs using a wire whisk or fork. Add milk, vanilla extract, cinnamon powder, nutmeg powder and salt and whisk it. Transfer this mixture into a shallow bowl and keep aside.
  • Meanwhile take a flat pan and put it on medium flame. Melt 1 tbsp of butter in it.
  • While the butter is melting take a slice of bread and put soak it in the bowl of egg mixture on either sides.
  • Put the bread on the pan and let it cook until  golden brown on either sides.
  • Transfer it to the serving plate. Garnish with chocolate sauce, chocolate shavings, berries and powdered sugar.
  • Serve with maple syrup and enjoy!

Granola Breakfast Tarts

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Its time to awaken your taste buds and kickstart your morning in a healthy, hearty way! I love to have a sumptuous breakfast, the kind where the entire breakfast table is adorned with fresh juices, freshly baked breads, brewed coffee, perfectly cooked eggs and a beautiful breakfast dessert tart. Oh gosh! I am already dreaming about it. Very rarely my breakfast table looks so full that I am spoilt for choices. All I try to do is make one or the other dish of my dreamy breakfast table on and off. Once such dish is the fabulous breakfast granola tart.

Fancy to look but simple to make, these tarts can appease your sweet cravings in a nutritious way. Loaded with heavenly flavours, these tarts makes mornings happier and merrier. The stunning granola crust, the fresh juicy fruits and luscious yogurt – all come together beautifully. Indulgent but definitely healthy. So just when you were craving dessert for breakfast or breakfast for dessert, we got you a solution!

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RECIPE

INGREDIENTS: (Makes 3 – 4 inch tarts)

For the tart:

  • 1 1/2 cup quick cooking oats (I used Quaker oats)
  • 3 /4 cup finally chopped walnuts
  • 1/4 cup finelly chopped hazelnuts
  • 75 grams unsalted butter, melted and cooled to room temperature + extra for greasing the tin
  • 1 tbsp mixed sesame seeds
  • 1/2 tbsp chia seeds
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon

For the filling and topping:

  • 180 grams plain Greek Yogurt (I used Epigamia Greek Yogurt)
  • 3 tbsp agave nectar (you can use honey instead)
  • 1/2 tsp vanilla extract
  • 2 tsp black chia seeds
  • 3/4 cup pomegranate arils
  • 1 small green apple, thinly sliced

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METHOD:

  • Preheat the oven to 160C for atleast 20 minutes. Grease the tart tins slightly with melted butter and keep aside.
  • Meanwhile take all the dry ingredients for tart crust – Oats, Sesame Seeds, Chia Seeds, Walnuts, Hazelnuts and Cinnamon – and mix it in a bowl.
  • In another bowl whisk together melted butter and vanilla extract and then add it to the dry ingredient bowl.
  • Using a spoon mix the entire granola mix. Now transfer 1/3rd of the mixture to one tart shell. Using the back of your spoon press the granola mix towards the edges of the shell. Make sure that there are no gaps left.
  • Put these tart shells to bake in the oven for 18 – 20 minutes.
  • Once done, using the back of your spoon, press down the granola mix and then allow the tart to cool completely in the tart shell.

For the filling:

  • While the tart shell is cooling down, we can make the filling.
  • In a bowl take greek yogurt, agave nectar (or honey) and vanilla extract and whisk it using the wire whisk.

For assembling:

  • Once the tart base has completely cooled down, demould it carefully.
  • Divide the yogurt mixture between the 3 tart shells and fill it completely.
  • Garnish with pomegranate arils, green apple slices, chia seeds and any leftover granola and serve!