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A very mild and elegant dessert that is super dooper easy to make is this baked pear.This recipe was taken from Everyday with Rachel Ray ...

Pear Glazed With Apricot And Orange Juice

A very mild and elegant dessert that is super dooper easy to make is this baked pear.This recipe was taken from Everyday with Rachel Ray Magazine. The changes I made to this recipe was I used apricot spread instead of preserve and used some nuts for garnish. By using the preserve this dessert turned out very mild and was perfect for people who liked mild sweet and or healthy dessert. What I liked about this one is that it was easy to prepare for a crowd. Served with ice cream and walnuts you can make it an outstanding dessert.





Gadgets:

Measuring Cups and Spoons
Bowl
Baking Tray
Cutting Board
Knife
Pear Corer
Peeler
Orange Juice Make
Oven


Ingredients:

Fresh Orange Juice - 3/4th cup
Apricot Spread - 1/2 cup
Pear - 4
Ice Cream ( optional)
Walnuts - 16



Preparation:

1. Peal the pear and cut them into half and remove the seeds from the middle.

2. Place them cut side down on the baking tray.

3. Mix Orange Juice (store bought or home made) and spread them over the pear t form a glaze.

4. Bake at 350 degrees for 25-28 minutes, cool and serve them with a scoop of ice cream and some toasted walnuts.



3 Comments:

There are so many types and methods to prepare a vegetable or a mixture of them and make them really delicious. A combination of kootu wit...

Kathirika Kootu/ Eggplant Side Dish

There are so many types and methods to prepare a vegetable or a mixture of them and make them really delicious. A combination of kootu with rice and rasam or chapathi is enjoyable at any given time. One kind of kootu that is very popular in my household is eggplant kootu. I found that using the type of egg plant matters. After experimenting I find the purple eggplant available here and the Indian variety to be the best in creating the right texture and taste to the kootu. This is because I find the other varieties cook very easily and the eggplant does not hold its form well in the end. 




Gadgets:

Cooking pan
Cutting board
Knife
Measuring Spoon
Seasoning Spoon/wok


Ingredients:

Eggplant - 1
Water- 1 cup
Cumin- 2 tsp
Sambar Powder - 1 tsp
Salt
Cilantro powder - 1 tbsp or fresh cilantro - 1 tbsp
Dry Coconut - 1 tbsp
Mustard Seeds - 1 tsp
Udad Dhal - 2 tsp
Asafoetida - a few shakes
Cooked Thoor Dhal - 1/2 cup
Turmeric Powder - 1/4th tsp
Oil - 1 tbsp
Red chillis - 1 or 2


Preparation:

1. Cut the eggplant into big cubes and place it in the cooking bowl with some water and salt.

2. Add turmeric, cumin and sambar powders to it and cook for 8 minutes.

3. Add thoor dhal and allow it to cook for 2 minutes.

4. Heat the seasoning vessel and add 1 tbsp of oil. Add asafoetida and mustard. Allow it to pop and then add udad dhal and dry chillis. When the dhal becomes golden brown add dry coconuts and remove from heat. The coconut will get roasted in the heat.

5. Add the seasoning to the eggplant, garnish with cilantro and serve it hot.



7 Comments:

The first time I had tasted Kadai Paneer was at a  restaurant. I loved the flavor of the smoked paneer from the tandoor along with the...

Kadai Paneer

The first time I had tasted Kadai Paneer was at a  restaurant. I loved the flavor of the smoked paneer from the tandoor along with the crunchy texture of bell pepper and onions. Its been on the back of my mind ever since to prepare it sometime but I kept postponing it thinking that it would be hard to get the tandoori effect. It made me want to experiment to create something close to the version I had tasted. I was really happy with the outcome because I was able to create the smokey flavor and crunchy texture. It tasted wonderful hot out of the kadai. A must try if you are a paneer lover.




Gadgets:

Kadai/Wok
Wooden spatula
Cutting Board
Knife
Skewers
Bowl

Ingredients:

Red Onion - 1 big
Mini bell peppers - 20 or bell peppers - 3
Garlic - 6 cloves
Ginger - 1 inch
Tinned diced tomato - 1/2 tin or 2 roma tomatoes.
Cumin - 1 tbsp
Turmeric powder - 1/2 tsp
Chilli Powder - 1 tsp
Coriander powder - 2 tsp
Coriander - 2 tbsp
Salt
Raw Peanuts - 1/2 cup
Oil - 2 tbsp
Paneer - 1 slab (450 gms)
Additional ingredients for paneer marinating:
Oil - 2 tsp
Sugar - 1/2 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tsp
Salt

Preparation:

1. Cut the onion and peppers lengthwise. Slice the garlic and the ginger.

2. Heat the wok on high and add 2 1/2 tbsp oil. Then add the onions and cook them without any salt to make them stay crunchy.

3. Add garlic and ginger after 2 minutes followed by the bell peppers. Cook the bell pepper for 3 minutes and then add the tomatoes.

4. Add all the powders and salt and cook on medium high for 5 minutes constantly stirring.

5. Meanwhile cut the paneer into big cubes. In a bowl add oil, turmeric powder, salt and chilli powder. Give them a stir and add paneer and coat each cube with this mix.

6. Skewer 5 to 6 paneer cubes at a time and cook it over the gas stove to make tandoori or smoked effect.

7. Add skewered paneer to the cooked veggies. Garnish with cilantro and toasted peanuts and serve them hot with some roti.

Note: To roast the peanuts add 1/2 tsp of oil to the raw peanuts and microwave for 2 to 2 1/2 minutes.




9 Comments: