Category: Side Dishes

Homemade GUACAMOLE


The best guacamole keeps it simple just-ripe avocados, salt, a squeeze of lime, onions, chillies cilantro, Serve it as a dip at your next party or do try with any Mexican food.

All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help to balance the richness of the avocado. Then if you want, add chopped cilantro, chillies, onion or tomato.

do check my other condiments

INGREDIENTS

2 ripe avocados

1/4 tsp of salt, more to taste

1 tbsp fresh lime juice or lemon juice

2 tbsp to 1/4 cup of minced red

1-2 serrano chillies or any Mexican chillies (stems and seeds removed) minced or to taste

2 tablespoons cilantro (leaves and tender stems), finely chopped

Tortilla chips, to serve

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METHOD

Cut the avocado, remove flesh Cut the avocados in half. Remove the pit. scoop out the flesh with a spoon. Place in a bowl.

Using a fork, roughly mash the avocado. (i prefer smooth, one can leave it Chunky as Prefer)

Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. Add the chopped onion, cilantro, and chillies. 

Start with this recipe and adjust ingredients to your taste.

Serve immediately with tortilla chips.

 

Tips How to check if Avocados are good or Bad

Always use ripe avocados that are just the right amount of ripeness. Not ripe enough and the avocado will be hard and tasteless. Too ripe and the taste will be not good

gently pressing the outside of the avocado if you are not able to press, the avocado is not ripe yet and will not taste good.

if you are able to press it means, the avocado is ripe and you can see the green from stem side.

if you able to press and it’s really soft and brown from stem side then avocado may be past ripe and not good. In this case, a taste test first before using.

 

if making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.

The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.

Chillies (jalapeños, serranos) vary individually in their hotness. So, start with a half of one chilli pepper and add to the guacamole to your desired degree of hotness.

 

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by Categories: Condiments/relishTags: , , , , , , , , , , , , 2 Comments

Tres Leches Cake


Tres leches literally means, “three milks”  and tres leches cake is an ultra light sponge cake soaked in a sweet milk mixture. Tres leches cake is a popular cake in Mexico and Latin America.

On July 16th ,its first anniversary of my home and first trial of frosting cake using whipped Cream.

My family favorite cake is Tres Leches, a butter cake soaked in three kinds of milk.This cake is made with three layers: Cake, filling, and topping.

Ingredients

1 package yellow Cake mix

Fillings

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup heavy whipping cream

Toppings

Whipped Cream

1 cup heavy whipping cream

3 tablespoons confectioners’ sugar

1 teaspoon vanilla extract

Method

Preheat oven to 350°. Grease a 13×9-in. baking pan.In a large bowl, combine cake mix and read instruction behind box and Follow it.

Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.

Cool in pan on a wire rack 20 minutes. In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in top of warm cake. Pour milk mixture slowly over cake, filling holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight.

In a bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Spread over cake or fill a piping bag and decorate using any nozzle.. Be sure and keep cake refrigerated and Enjoy .

sponge cake
Sponge cake
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Frosting with whipped cream
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Close look
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by Categories: Bakes/cakes, Side DishesTags: , , , , , , , , , 3 Comments

Instant Onion Pickle


In india it’s called as a Sirke Wale Pyaaz ,
It’s a great accompaniment for any North Indian style meal and are super easy to make at home.

Ingredients

10-15 small Pearl onion or any small size

Water 1/2 Cup

1/4 beetroot

Vinegar or Chilli Vinegar 1 cup

Salt 2 tsp or to taste

Method
Peel and wash onion then pat dry and cut cross mark onion or you can add whole.
Add water in a pan and beetroot ,till it soft not mushy .around 1 minute.Strain water and keep aside

Add the onions in a jar.Pour the water over the onions.Top with vinegar and salt.
Cover the jar and keep it in the refrigerator.Use the onions after 24 hours.
It can be stored for up to 10 days in refrigerator.

Notes
You can skip beetroot but i used as it gives natural pink color to onion.
The vinegar mixture can be used again to pickle the onions.
Just add more onions after the previous ones are finished.

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Mixed Berry & Oatmeal smoothie with Chia seed


It’s A creamy, thick smoothie filled with ground oats, fresh mixed berries and chia seeds. Healthy and satisfying!

As well as my current obsession with chia seeds.  until the last few months when I started noticing recipes on other blogs and read on the internet.check one more recipe Triple Berry Chia Pudding

Ingredients

1/2 Cup quick oats

1 Tbsp chia seeds

1 Cup of mixed berries fresh (Strawberries, Raspberries &bluberries)

1 Cup of Unsweetened almond milk or Regular milk

1 tbsp honey or any sweetener optional

Instructions

Blend everything in a blender till smooth.except for chia seeds .pour blended mixture in glass .add chia seeds & keep aside for 15 minutes and drink.

Tips:-One can pre-soaked chia seeds with 2-3 tbsp of water for 15-20 minutes or add chia seeds directly with other ingredients too.

Adjust for sweetness with honey, I didn’t add at all. the chia seeds will make the smoothie get very thick if you let it sit for a while before drinking, so be sure to enjoy the smoothie right after you blend it up!

Please consult your dietician before using chia seeds.

by Categories: Beverage, breakfast, Healthy Food, Side Dishes, SmoothiesTags: , , , , , , Leave a comment

December 2016: Share and Inspire Others! Entries


Thanks for including my simple recipes.

EsmeSalon

trh-balle

First and foremost, I wish to extend a hearty and very big thank you to one and all for your partcipation in this new monthly recipe exchange!!  I am overwhelmed with the great response on our very first monthly Share and Inspire Others! Themed Recipe Exchange.

I am so excited with all the fantastic entries, that I have decided to release this post earlier that originally planned.  Without further ado, herewith the December 2016 Share and Inspire Others! entries.

dec-2016-share-and-inspire-others

Posted in order of emails received:

Eggnog Cinnamon Rolls courtesy of thehappiestpixel
I hope you like it. It’s a sweet Christmas treat. But it’s so nice I want to eat it every day…  They are so nice. trh-eggnog-cinnamon-rollsAlmond Snowball Cookies courtesy of Betsy’s Bakehouse trh-almond-snowball-cookiesBanana Cake  courtesy of Aayushi Manish
Ripe Banana flavor & Walnut Crunch made a Delicious cake
trh-banana-cakeSpritzgeback cookies courtesy of Pumpkin Pie and Me {est. 2014}
This recipe…

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T’IS THE SEASON: CAKES, COOKIES AND TREATS – December 2016 Share and Inspire Others!


EsmeSalon

I am super excited to announce the theme of our very first Share and Inspire Others ! Monthly Recipe Exchange and with being December, it can be nothing other than

T’IS THE SEASON: CAKES, COOKIES AND TREATS

festive-season

Please click: How to Participate should you feel the need to refresh your memory and see the rules again.

Timeframe:
December 1st – Theme will be announced and published on The Recipe Hunter blog.
December 10th – Submissions need to be received via email @ cookandenjoy@shaw.ca
December 15th –Release of all entries from participants on The Recipe Hunter blog.
December 20th – Promote and do a post/reblog on your own blog, linking back to the original post.

sharing-is-caring-calendar

Please remember, the subject line of your email, should be marked as follows:

December 2016 – T’IS THE SEASON:

CAKES, COOKIES AND TREATS

share-and-inspire

Please remember to leave me a note (NOT THE LINK…

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by Categories: Side Dishes 1 Comment

Tindora Stir-fry with Onion


Ivy gourd in Hindi called as tindora/kundri/kundru. Tindora is a very healthy vegetable.I was a big fan of tindora and now my daughter too.I like to eat from my childhood.Now I make it at least once a week for my family.mostly we bought vegetables from American supermarket but few specific Indian vegetables we have to make a  trip to the Indian grocery store.My husband &  daughter is not keen to visit  Indian grocery store.One condition they agree if I will buy tindora.Many ways to cook tindora deep fried /with curry.my family like a simple stir fry with onion as a side dish to rice,dal or chappati.

Ingredients

20 Ivy Gourd/Tindora/Kundri

1/2 cups onion sliced(thin)

1  tablespoon oil

1/2 teaspoon cumin seeds

1 dry red chili pepper

1/4 tsp turmeric powder

1/2 teaspoon Coriander powder

White pepper powder to taste

Red chili powder to taste

Salt to taste

Method

Wash the ivy gourds/tindora & pat dry.slice off a tiny bit at the two ends to remove the stem and the remains of the flowers if there are any. Then slice them in half and then in fours in thin strips.Heat oil in a thick bottomed skillet. Add the dry chili pepper and the cumin seeds. When the seeds crackle  add the sliced gourds to the pan  along with red chili powder,turmeric powder & coriander powder cook on medium heat,once ivy gourd half cooked add sliced onion ,salt & white pepper powder. Cook until the gourds and onions are soft to bite in. The onions and the gourd might brown and that is okay.Turn off heat.It is a side dish, served along with rice and dal or Chappati.

 

 

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Beetroot stir fry


Beetroot stirfry is a preparation where the grated vegetables are sauteed in spices and .It’s a great accompaniment to full meals and is a very hit recipe in the southern part of India Beetroot is a good source of iron and folate.It’s an easy, healthy & nutritious recipe.Being a north Indian we spend few years in a southern part of India @hyderabad.My daughter ate with rice and calls the dish as pink rice. It’s one of her favourites.she ate first at my neighbour home afterwards weekly twice she prefer to eat this vegetable either in lunch or dinner.

Ingredients

Beetroots – 2 grated

Bengal Gram – 2 tsp

Black Gram – 1  1/2tsp

Cumin  Seeds – 1 tsp

Dry Red Chilies – 2

Curry Leaves – 2-3

Turmeric Powder – a pinch

Coriander powder 1 tsp

Salt – To Taste

Oil – 2 tsp

Onion 1 tbsp finely chopped

Method

Wash & peel beetroot then grate it & keep aside.Heat oil in a pan and add Bengal gram ,black gram,cumin and let it splutter. Add in the curry leaves, red chilli .Fry for a minute then adding chopped onions and salt and fry till soft and tender.add turmeric powder and coriander powder fry for few seconds.then adding grated beetroot sprinkle salt and stir.cover and let the veggies cook till they are done.sprinkle some water if the moisture dries in the pan.keep on checking during intervals and sprinkle water whenever required.when the veggies are cooked well.Turn off heat & serve with rice or chappati

Tips :- preparing for small kids then adjust spices.

 

 

 

by Categories: Healthy Food, Side DishesTags: , , , , , , , , , , , , 7 Comments

Bell Pepper Egg Ring


Bell pepper serves as a beautiful edible egg ring.It’s an easy breakfast using egg served alongside whole wheat toast or served as side dish .The bell pepper adds gorgeous color to a simple breakfast.Use any color of Bell pepper of own choice.Add cheese as a topping or seasoning with Paprika or black pepper.

Ingredients

Green Bell Pepper Ring 1

Olive oil or any cooking oil 1/4 tsp

Egg 1

Salt to taste

Black Pepper to taste

Paprika a pinch (optional)

Method

 

Sprinkle a pinch of salt & black pepper & season bell pepper ring .Heat a non-stick pan put a ring on a pan if one wish can cook both sides  for charred flavor or directly break an egg in a ring hole & season with salt ,black pepper & paprika.if one like egg soft, cook over low heat for 3-5 minutes, or until the eggs are cooked to preference.If one like your egg hard, break up the yolk with the skillet for even cooking. Cook 6-9 minutes, or until the eggs are cooked to preference.

Tips :- for a large family breakfast use more bell pepper rings & more no of eggs .

by Categories: breakfast, Healthy Food, Side DishesTags: , , , , , , , 10 Comments

Peanut Chutney


Peanut chutney is a delicious an accompaniment to many South Indian dishes such as Idli,dosa,medu vada.

ingredients

1 Cup peanuts

1 Tbsp oil

2 1/2 Tbsp ginger finely chopped

2-3 dry red chillies

2 1/2 Tbsp tamarind pulp

1 tsp mustard seeds

10-12 curry leaves

Urad dal 1 tsp

Bengal gram (channa dal) 1 tsp

Salt to taste

Water as required

Method

Soak urad dal & channa dal.Dry roast peanut in a pan & keep aside.using same pan add 2 tsp of oil adding dry red chilies ,soaked urad dal,channa dal & ginger saute on a med flame till it cook nice & brown.In a grinder jar adding roasted peanut,sauteed dry red chillies ,urad dal ,channa dal ,ginger & tamarind pulp.Adding little by little  water to make a coarse /smooth chutney as per liking. Take out Ground paste in a bowl.add salt & check seasoning .Heat remaining oil & prepare mustard seed and curry leaf tempering & pour on top of  Chutney .Mix properly !!Peanut Chutney  is ready.

Tips:-After roasting de-skin of  peanut is an individual choice.Increase or decrease  red chilli quantity as per own taste buds.

 

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Mirch Ka Salan


Salan means Curry & Mirch means Chilli .It’s an authentic & traditional spicy dish of  Hyderabad,India .It’s  prepared with green chillies and relished along with Biryani recipes.Mirchi ka salan, or curried chilli peppers, is a popular dish made with a variety of long & spicy  chillies, spices  with flavours of coconut, tamarind, peanuts and sesame seeds.Serve with Biryani /rice /pulao.I am sharing my version of Mirch ka salan as my family like this curry along with biryani .Originally 15-20 Chilli are added in this Curry.

Ingredients

Green Chilli 4-5

Sesame seeds 2 tbsp

Peanuts 1/4 cup

Desiccated coconut 1/3 cup

Onion 1(sliced)

Cumin seeds 1 tsp

Dry red chillies 3

Garlic 5-6

Ginger 1″

Turmeric powder 1/4 tsp

Coriander powder 1 tbsp

Green Coriander leaves(chopped) 1 tbsp

Tamarind pulp 1tbsp

Oil 4 tbsp

Mustard seeds 1 tsp

Curry leaves 10-12

Salt to taste

Water 3 cups

Method

Make a cut in green chillies then  heat oil in a deep pan and  fry for 3-4 minutes. Drain on tissue paper. Dry roast cumin seeds, Peanuts, sesame seeds & desiccated coconut in a pan.Grind together red chillies, peanuts, cumin seeds, Desiccated coconut, sesame seeds, garlic and ginger with enough water into a paste. Take  1 tbsp of the leftover oil in another pan and heat. Add mustard seeds and once it crackled  add curry leaves and onion. Mix well and sauté till the onion becomes translucent  after that add a ground paste and mix well.then  Add turmeric powder & coriander powder cook mixture stir continuously till it started leaving oil then and 3-4 cups of water. Stir and cook for a 2 to 3 minutes. Add the fried green chillies, salt and tamarind pulp. Mix well and cook on medium heat for 5-10 minutes. Serve hot garnished with coriander leaves.

Tips :-one can add more green chilli as per requirement.

Check this Link  for Biryani

https://aayushimanish.wordpress.com/category/rice-biryanipulao/

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Garlic Chutney


Garlic & red chili soaked in vinegar Grind & seasoned

ingredients

  • 1 pod garlic (peeled)
  • 2-3 Dry Red chilies (hot)
  • Vinegar 1 tbsp
  • Salt to taste.
  • Kashmiri chili 1 (for natural color)

method

  1. Soak red chillies in vinegar for an hour, grind all the ingredients together in a blender. Serve.
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Green Coconut Chutney


Fresh Grated coconut & Green coriander leaves grind ,seasoned & tempered.its an accompaniment for south Indian dishes like idli,dosa & vada

ingredients

Fresh Coconut Grated 1 cup

Green coriander leaves(chopped) 1Cup

Green chilies 2-3 /as per taste bud

Bengal gram(channa dal) 1/4 cup

Salt to taste

Ginger grated 1″

For tempering

mustard seeds- 1 tsp

Oil 1 tbsp

Curry leaves 4-5

Dry Red chilies 1-2

Bengal gram(channa dal)  1 tbsp

Method

Boil a little water in a pan blanched coriander leaves for 20-30 sec.In another pan add 1 tsp oil add channa dal & saute.add green chilies & ginger then coconut fry for few sec.Transfer to grinder jar adding coriander leaves & rest of sauteed ingredients.without adding water pulse it.Later add little water & grind.For tempering add oil in a pan add mustard seeds channa dal then red chilies & finally curry leaves.then turn off a flame.take out chutney in a bowl add salt ..pour tempering on chutney & mix properly.Check seasoning.

 Tips :-Adjust chili as per your own taste buds. If using frozen coconut then thaw it.
by Categories: Condiments/relishTags: , , , 9 Comments

Baingan Bharta


Smoked eggplant /brinjal & tomatoes mashed & seasoned.Seve as a side dish.

Ingredients

Large brinjal 1
Tomato -2
Garlic clove(chopped) 3-4
Mustard oil 1 tsp
Salt to taste
Green chillies (chopped)1-2
Lemon juice for more tangy flavor (optional)1 tsp
Cilantro/green coriander leaves (optional)
Method
Wash & dry ..roast brinjal & tomatoes.let it be cooked properly. .peel brinjal & tomatoes mashed.properly. add garlic..salt..mustard oil ..now ur baingan bharta ready.Serve as side dish

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Mint & Coriander Chutney


Green Cilantro (Coriander Leaves) & Mint  Grind & seasoned.

Ingredients

Handful of mint & cilantro(Coriander leaves)

Garlic 1-2

Yogurt 1 or 2 tbsp

Salt to taste

Mustard oil few drops (optional)

Grind all ingredients except oil & salt.take in a bowl add salt & oil .
Serve  chutney with samosa & pakoras & enjoy !!!

 

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Raw Mango Sweet & Spicy Chutney


Raw Mango cooked in Sugar syrup & seasoned with Indian spices.its an accompaniment to an Indian meal.Serve with Rice,dal or Chapati & paratha

ingredients

Raw mango 1 diced
Sugar 1/2 cup or to taste
Cumin seeds 1 tsp
Dry red chillies 1
Red chilli powder 1/4 tsp
Salt a pinch
Turmeric 1/4 tsp
water 1/2 cup
method
Peel & diced raw mango in cubes.Heat oil in a pan add cumin seeds once it crackled add dry red chilli.add diced mango & saute.
Add turmeric ,red chilli powder,a pinch of salt .sugar & water .give a boil turn heat to med -low .till mango cooked properly & keep sugar syrup as desired consistency.
Turn off heat and allow Raw Mango Chutney to cool.store in refrigerator until ready to serve !!

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