RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Tuesday, June 27, 2017

Tofu Mint Toasties


 TOFU MINT TOASTIES

(Tofu and Paneer are both sources of high and good protein and make delightful healthy food items. Here is a tasty dish that works as a quick and easy but filling breakfast or dinner option for the health conscious, Your little ones will relish the toast! )
Recipe shared by my friend: Sharmila Dixit

Ingredients:
·        200gm Plain or Herbed Tofu (optionally 200 gm Fresh Paneer  (I used the Chetran’s Tofu that is available in many local stores. The herbed one is specially my favorite)
·        Pudina/Mint and Coriander chutney (see instructions below on how to make this)
·        Tomato Pesto ( I used the Green tokri pesto but if you don’t have this readily you can use freshly chopped tomato and cucumber)
·        A loaf of Brown bread ( I prefer the healthier wheat bread)
·        A little butter for the toast
How to make the toasties:
1.      Crumble the tofu or paneer in a bowl.
2.      Add 1-2 large tablespoons of the mint-coriander chutney to the tofu or paneer and mix well. Add a little salt and black pepper to taste.
3.      Butter both sides of four slices bread.
4.      Lay the buttered slices in your sandwich toaster and place a large serving of the minty tofu or paneer filling on the lower slices.
5.      Spread tomato pesto on the other 2 slices on the inner side. ( if you are using fresh tomato – ignore this step and go to the next step)
6.      Optionally add a few chopped tomato and cucumber pieces on top of the filling.
7.      Cover the lower slice with the tomato pesto spread slice of bread.
8.      Toast until the bread turns crispy brown.
9.      Serve hot with minty chutney and/or tomato sauce.
How to make mint-coriander chutney:
1.      Take a large cupful of fresh mint leaves – remove just the leaves from the stem and wash
2.      Take a large bunch of coriander - you may use the leaves with part of the stem, if they are tender
3.      Grind the above in a chutney grinder with 2 green chillies, 2-3 pods of garlic, a small piece of ginger, salt to taste and a teaspoon of sugar.
4.      Store in a dry container in the fridge if you have excess. Works well with parathas as well.
Simple and quick optional recipes:
1.      Try toasting the bread on a popup toaster and applying peanut butter or cheese spread on one slice and the minty chutney on the other to make a quick sandwich. Its yummy! )
2.      If you don’t have fresh mint chutney – substitute with the Green tokri basil pesto instead – works just as well.

Monday, June 12, 2017

Pav Bhaji Pasta

Pav Bhaji PastaIngredients



2 tsp pav bhaji masala 
2 cups cooked fusilli & penne
1 tbsp butter 
1 tsp olive oil 
1 tbsp finely chopped garlic
1/4 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 tsp garam masala 
1/2 tsp chilli powder 
1/2 cup milk 
1/4 cup fresh cream 
1/2 cup grated processed cheese
2 tsp dried oregano 
1 tsp red chilli flakes 
Salt to taste

Method
  1. Heat the butter and olive oil in a broad non-stick pan, add the garlic and onion and sautè on a medium flame for 1 minute.
  2. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  3. Add the pav bhaji masala, garam masala and chilli powder mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Add the pasta, milk, fresh cream, ¼ cup cheese, oregano, chilli flakes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Serve hot.