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Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Friday 10 January 2014

100 Happy Days: Day 8 Nacho Delight


Happiness means sharing recipes

S loves to make exotic snacks. The normal cooking may not interest her (that is left to an ordinary cook to prepare it) but when it comes to creativity, S can put her sleeve up and work out her masterpiece.

Like an artists, she carefully places nacho chips in a decorative plate. Covers the chips with Dorito salsa, puts the blob of baked kidney beans then squeezes out the Mexican cheese. With spoonful of olives and jalapenos to add to its taste, she finishes it with sour cream.

“It’s my self created recipe” she beams proudly at her creation, happy at last.



So here I am, with the project of 100 Happy DaysI am posting pictures each day here on my blog then sharing the link on my page on FB too. You can enjoy my work either here or on my page at FB at Pushee’s World

Thursday 24 March 2011

Papas Bonitas

When in Tenerife, Spain, ‘Papa Bonitas’ is the tapa that I have always enjoyed. This is the potato snack served in bars. With a small dainty toothpick, you pick up the small potato and dip into the spicy ‘Mojo’ and munch it slowly savouring the hot and sour taste.



How to make ‘Papas Bonitas’

You take 1 kilo of small round potatoes, prick them with fork and boil them in 2 glasses of water and 6 tablespoons of rock salt. Discard the water.

How to make ‘Mojo’

You have to grind together 1 big green capsicum, 10 green chillies, and 10-12 pods of garlic to make coarse paste. Add 1 teaspoon salt and 1 tablespoon lime juice. For extra flavor, I add herbs like basil leaves and  spice powder.Heat 4 tablespoons of mustard oil and pour the steaming oil over the coarse paste.

While you enjoy your drinks, dip the boiled, salted potato in the mojo and masticate on pungent taste. When you are not concentrating on the conversation, it is natural. The snack is too distracting and tasty too.

ps: I used Snapin's Basil Flakes and Marks&Spencer's Mixed Spice

Friday 26 March 2010

Tofu..I seem to like it

It is soft.

Well, it depends on the type I am having right now, but it is much, much better than paneer, actually I don't like paneer and I eat it only when I have to...that is when it is too rude to refuse.

Therefore I was happy to get some great tips on getting a perfect bite

and even more happy when another friend willing shared her recipe of tofu with bell pepper with me

Ah! It is easy to go veggie when there is no competition.

When you visit me next time, remind me to cook tofu for you. Of course it will be different, and better, *wink* my estyle....Nobody can beat my cooking estyle, for that I am sure. *giving you a happy grin*

Monday 22 February 2010

Who is Coming over for Dinner?

When I can’t think what to cook or too lazy to cook, I opt for Chinese. Why? Because it is the most tastiest and nutritious food that I can think of and it takes me just fifteen minutes to prepare it. My fridge is always stocked with fresh and canned vegetables, lotsa sauces and some dried mushrooms too. Initially, during my trips abroad, I would pick up too much food stuff from the supermarkets, most of packet would rot, exceeding their expiry dates, and there were some soup and sauces packets, bought blindly, would lie unopened for years, but now I am glad that we get everything here in Mumbai and I can do just weekly shopping in small quantities.


There is a small store close by, which stocks all the exotic foods. This week I picked up firm tofu (there were other types too like silky tofu and soft tofu, but thats for later), some fresh mushrooms, and Japanese Soba noodles (On the packet of this soba noodles it says that it is a traditional style buckwheat and wheat flour noodles with a nutty taste, I was buying it for first time. One packet only, see, economical? yeah?))

Now this tofu is really very tricky. Tofu is actually the Chinese cousin/version of cottage cheese (Italian) or Paneer (Indian). The method of making it is also same except that it is made from soya milk. Get it? But it is rich cousin, mind you and little ‘light’ to eat, melts in the mouth, a great source of high-quality protein, rich in B-vitamins, iron and an excellent source of calcium. The best way to use the firm tofu is to wash it with water, squeeze it out and then marinate it before using. Tofu acts like a sponge and it sucks in the juices of marinated ingredients. Since I am going to use it in Chinese, I have marinated in garlic, ginger and vegetable stock cubes. Okay, I have stored in my fridge, so for next two days I must eat Chinese if I have to finish it in two days. Of course, I will add in soup once and another time I will make salad, can’t have same stuff every day. Isn’t it?

But just now, what I had was quite tasty. It looked dull because I didn’t add colorful veggies like reds and greens (my friends always adds red and green peppers, but its okay if I don’t add when I am making only for self) but it was tasty.

Its so simple to make. why do my friends make such a fuss while cooking? So much drama over nothing!!

In the oil, I added crushed garlic and then I just stir fried shallots, mushrooms, bean sprouts green chilly and corn. Then added these boiled Soba noodles and tofu. Next added Teriyaki sauce, soya sauce, sesame oil and chilly sauce.and Voila!

Wait, let me take one more spoonful. chomp! chomp! burp!

And yeah, I made dip too. I just added garlic, ginger, salt, wasabi, dried herbs into curd. Mixed it and hung it for three hours, squeezing out the water. Then added olive oil to give a glossy look.

Yummy. When you come to visit me, I shall make for you too.

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