Sunday, March 4, 2018

The first weekend of spring

Spring hasn't been kind to me. I have been constantly feeling feverish and as result low on energy ever since we returned from Kolkata. But, despite that it's been fairly eventful and I have been chugging along with a few stops on the way. 

Holi was on Friday, so friends were over for some wine and food and lots of laughs over Seinfeld. 




Then the next day it was Akshar's first birthday. Baby is growing up so fast! Unbelievable! He's such an angel with his round red cheeks and droopy eyes.


Akshu turns one!
Look at that! <3 font="">

Today is a Sunday and I have decided to stay in bed all day and nurse my cold. Been sipping warm cinnamon teas and eating boiled eggs. And I think this is a good time to share the recipes that were conquered on Friday, and must be recorded for posterity. So, here goes!


Pesto pizza pops



Pesto pizzas 

1 tsp Homemade pesto sauce with cheddar, per mini pizza
A few pieces of button mushrooms, lightly sauteed in olive oil and butter
Chopped tomatoes
Chopped or shredded mozzarella 
Pizza seasoning 

Spread the pesto and top with the toppings. Bake in a prehated oven for ten minutes at 180 degrees. Season and enjoy! 


Paneer Tikka



Making paneer tikka turned out to be way easier than expected!

500 gm firm paneer, cut into bute sized pieces
2 green capsicum, cut into pieces
7 bamboo skewers, medium size
3 tbsp plain curd
2 tbsp tikka masala
1 tsp chilli powder
1 large clove of garlic crushed
1/2 salt
Lemon juice and chaat masaala for garnishing

Soak bamboo skewers in water for 2 hours and marinate the paneer and capsicum.

Grill at 160 degrees for 10-15 mins. Then crank up the heat to 220 and let it colour for a couple more minutes. Squeeze some kemon juice and sprinkle on some chaat masaala before serving.


Vietnamese rice paper rolls





For the peanut sauce
2 tbsp peanut butter
1 tbsp vinegar
2 tbsp soy sauce
Water

Whisk together all ingredients.

For the filling
Bean thread noodles
Cook and add a few drops of sesame oil and red chilli flakes. Keep aside.

Grate or finely slice cucumber, red bell pepper, carrots, spring onions, mint, and coriander. Mix with vinegar and lime juice and salt or fish sauce (if making for non vegetarians).

Assemble. Dip in the peanut sauce and enjoy!

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