I love desserts. I try to find different ways of making it interesting. One of my favorite and quick desserts is Fillo dough chocolate cups. Easy to make especially when you are entertaining a big group and don't want to spend much time in making dessert. Ingredients:
I love sandwiches and I love Italian food. So according to transitive property of equality I love Italian - Sandwiches...aka Paninis.
Essentially Panini is nothing but nice rustic bread, fresh pesto, olive oil, mozzarella cheese and any filling you want. It could be grilled chicken, salmon or salami. I, being a veggie lover would stick to grilled Veggie Panini. Pesto:
1/4 Cup of olive oil.
1 Cup of fresh basil.
1/2 Cup of grated parmesan reggiano cheese.
1 Teaspoon of black pepper.
Salt to taste.
4-5 Garlic Cloves.
Grind all the ingredients to make smooth and creamy pesto.
1 focaccia or Sourdough roll.
2 large Onions cut in rings.
1 Zucchini cut in thin strips.
1 Red bell Pepper. Cut in long strips.
1 Roll of fresh mozzarella cheese in water.Cut in thin slices.
1/2 Teaspoon of dried oregano.
1/2 Teaspoon of dried Basil.
1/2 Teaspoon of dried Parsley.
1/2 Teaspoon of black pepper.
Salt to taste.
Store bought salad mix.
Some sprouts (See if you get Alfalfa sprouts).
Slice the bread in half.
Mix all the dry ingredients together and apply the mixture on cut veggies for couple of minutes.
Heat the pan on high heat. Spray on the non-stick spray.
Sizzle the veggies till you see grill marks on them.
Apply pesto on both the slices inside.
Set the grilled veggies on the sandwich.
Set couple of slices of mozzarella cheese on the veggies.
Set a bed of sprouts on the cheese layer.
Close the sandwich and grill it for 2 mins. You can use the sandwich maker to do the same. Do not lock if you are using sandwich maker. You can gently press it against the sandwiches.
Grill it till you see cheese oozing out of it.
Tastes great with side salad of radish and greens.
I grew up in a small town on the banks of river Krishna in Maharashtra. We used to buy fresh vegetables everyday from farmers those days. There were no refrigerators, no preservatives. It was really all natural.
I get the same feeling when I go to Farmers' market every Sunday. This Sunday I bought nice tiny green brinjals. Decided to make Bharali Vangi maharashtra special!!.
Sol Kadhi is specialty of Konkan.Simple but exotic. Kokam (Garcinia indica) is basically a fruit in plum family with pretty bitter juice. This juice is used by Ayurveda as an antacid. The dried shell of the fruit is used in flavoring curries in Maharashtrian cooking. It is similar to how south Indian cuisine uses tamarind for little sour taste. You can get the Kokam extract as well as the dried shell in Indian markets. Here in US though I haven't seen it in many stores. Some of the organic stores have it as kokam Juice. For detailed information about 'how it's made'
Preparation time - 5 minutes. Serving - 2 adults.
1 cup Kokam Juice (Without Sugar).
2 cans of Coconut milk (You can opt to make coconut milk from grated coconut; but why bother?
6 cloves of Garlic.
4 Green Chilies.
salt to taste .
Coriander for garnishing.
Mix coconut milk with kokam juice. It should get the baby pink color. Adjust kokam to get to that color.
Grind Garlic, green chilies and salt together. It adds a strong garlic kick!!
Mix everything together and garnish with coriander.
Tastes best with Mung-Dal khichadhi!Garnish with coriander leaves.