Quinoa Chia Multiseed Bread (Vegan ~ Gluten Free ~ Dairy Free) #BreadBakers

I was searching for Gluten free Bread and have some options as being an Indian we do have a lot of breads made of gluten free flour. But many have an elaborate process has to first making the dough, rolling it and then cooking on a pan or flattop. There are a few which can be baked too, but then while I was searching I saw this bread Pepita Quinoa chia Bread on Pinterest and immediately fell in love with this. 

So what is Quinoa, it is a plant in the same family as amarnath. It is a source of protein, dietary fiber, Vitamins & minerals. It is gluten free and easy to digest. 

Quinoa is relatively new to me and I am on the lookout of new recipe for Quinoa. What made me do this bread, is that is so simple to make and is egg less, dairy free, gluten free and without any laborious process. Just add in all the ingredients in a blender or a food processor and you are done, sit back and relax while the bread is baking. The original recipe called in for Pepita, but I added a mix of Pumpkin and Sunflower seeds as I had that in hand. The only thing to remember in this bread is you need to plan in advance as we need to soak in the Quinoa and the Chia . Soaking the Quinoa softens it a bit so that it can be processed in the food processor and Chia is soaked in water as it needs to be hydrated. It swells and is good for your body. Also it forms a gel like structure and acts as an egg replacement. That’s it, the next day you just mix everything and its done. 

This bread also does not contain any yeast and is very nutritious as Quinoa has protein, fiber and many essential vitamins and nutrients. Top it up with chia seeds, Sunflower and Pumpkin you are making a super food. The bread is relatively moist. When I did cut the first slice of the the bread, I was like will I eat this. But I happily enjoyed it with Cheese and the crunch from the seeds is lovely. I now daily enjoy this as my morning healthy breakfast. 

I am baking this bread for our Bread Bakers event where each of us take turns in hosting and decide on a theme. Our host this month is multi talented Stacy Livingston Rushton from FoodLustPeopleandLove. Her blog has a huge collection of baked goodies sweet and savoury and I have few bookmarked to do. Thank you Stacy for giving me the opportunity to add a recipe in this event.

So here goes the recipe:

 

 

 

 


So here goes the recipe:

 

Ingredients

 

  • 300 gms Quinoa
  • 6 gms Chia seeds
  • 1 Cup Water (½ cup for soaking chia + ½ cup for the bread)
  • ¼ Cup Olive oil
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1.5 tablespoon Cider Vinegar
  • Sunflower + Pumpkin seeds (I did not measure this, simply sprinkled on the top as required)
  • Olive oil for greasing the tin
  • Pinch of salt (Optional)

 

Preparation

    1. Wash the quinoa in tap water and soak. Leave it in the refrigerator overnight. Amount of water does not water, but add sufficient water as I found that Quinoa soaks some water.
    2. Put the Chia seeds in some water and stir. The original recipe called for ½ cup water, But I just added as required. Leave this as well to soak in the refrigerator.
    1. The next day Preheat oven to 170C. Grease or Spray a loaf pan with olive oil or any cooking spray.
    2. Drain the Quinoa and add it in the food processor.
    1. Add the Chia gel, ½ cup water, olive oil, baking soda, salt and vinegar. Process for 1-2 minutes, until all is well combined and the quinoa and chia is broken down. You might have some whole as well.
    1. My batter was a bit runny and not very thick, probably because I did not measure the water while soaking the Chia.
    2. Pour the batter into a greased loaf pan and sprinkle the top evenly with seeds.
  1. Sprinkle a pinch of salt if requred.
  2. Bake on the bottom rack at 170C for 90 minutes.
  3. I tested by inserting a toothpick, it came out a bit moist but not sticky. I removed the bread from the oven after 90 minutes.
  4. Let it cool completely before cutting into slices. Since the bread is very soft it is extremely important for it to cool.
  5. You can enjoy it as is or toast it and enjoy it with this yummy Homemade Mix Fruit Jam

 

 

 
 


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#BreadBakers 
 
July: Gluten Free Breads
 
Enjoy the Different Gluten Free Breads this Month
 
 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

BreadBakers

Collection of 24 Different types of Indian Sweets | 24 Ideas for Indian Sweets

Last Month me and my Blogging marathon friends dished out the some of the yummiest, droolicious , some traditional and some fusion’s of Indian Sweets. Thanks to all my blogging friends for contributing to this theme.

Check out this Beautiful collection of 24 different types of Indian Sweets all at one place. Click on individual links to get the recipe’s.

Indian Sweets





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Whole Wheat Banana Bread | Cake

What do you do when you have too many banana’s and they are too ripe to be eaten or just that you do not want to eat. Sometimes due to the weather, they ripen fast and we are unable to eat it. In those cases it is best to keep them in refrigerator to delay the ripening process. Banana also freezes well, so that is another option if you do not want to eat or cannot think of any good recipes. But I have a few of them. Whenever I have ripe banana’s I make my son’s favorite, Whole wheat Banana Pan Cake or Whole Wheat Chocolate Banana Pan Cake, or a milkshake like, Oats Plum Banana MilkShake. Today I am showing you yet another Banana recipe made from Whole Wheat which is healthy as it is made of whole wheat and the problem of ripe banana’s is solved. 

I generally add Chocolate Banana Bread, but this time I simply skipped the chocolate as I wanted to make just the Banana Bread and see if it will be eaten by my children. Both of them enjoyed happily. 
I took about half of the bread in my office, as for long have not bought anything and before lunch time it was all gone. So you know that it was perfectly done. 

This bread is very simple. Just take all the dry and wet ingredients in separate bowl, and then simply mix everything together and you are done. You do not need to beat the eggs till pale or beat the butter and sugar etc. My bread was a bit dense as you can see in the picture and that is only because of whole wheat flour. But it was perfectly moist and smooth. I love to add a mix of toasted and chopped walnuts or pecans in my bread/cake. It adds to the crunch and you feel like having a bite. One can replace it with only walnuts or pecans or almonds, as one wish too. 

I am sending this bread for my first A-Z Recipe Challenge where in this month we need to cook something starting with B. I missed the A challenge as I recently joined this group. I have other ideas with B which earlier I was going to make, but then this Banana’s were calling to be massacred 🙂 🙂

Whole Wheat Banana Bread | Cake
Whole Wheat Banana Bread | Cake
Whole Wheat Banana Bread | Cake

Whole Wheat Banana Bread | Cake

Whole Wheat Banana Bread | Cake



So here goes the recipe:

Ingredients 

  • 113 gms (1/2 Cup) Melted and cooled, Unsalted Butter
  • 230 gms (3/4 Cup) Granulated Sugar (Original recipe called for Castor Sugar, I simply used Granulated)
  • 230 gm (1.3/4)  Whole Wheat flour
  • 2 medium eggs, lightly beaten
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 Large (about 1.5 Cups) Ripe Bananas, mashed well 
  • 1 teaspoon pure vanilla Extract
  • 1 Cup Walnuts or pecans or Almonds

Preparation 

  1. Roast the nuts in a pan until they are lightly toasted or alternatively you can let them bake for 5-7 minutes until lightly toasted.
  2. Preheat the oven to 180 C
  3. Prepare a loaf tin (8 x 21 cm), by greasing it or lining it with grease proof paper.
  4. In a large bowl combine the dry ingredients. i.e. Sift the flour. Add in the sugar, baking powder, baking soda, salt and cinnamon.
  5. Once the nuts are cooled, coarsely chop them.
  6. Add this to the dry ingredients and give it a quick mix.
  7. In another bowl, mash the banana’s if not mashed. Mash it all evenly, this can be simply done with a fork. 
  8. Lightly beat the eggs and add it to the bananas . Add the melted butter and vniall and mix everything with a spatula or a wooden spoon. 
  9. Add the wet ingredients to the dry and lightly fold it. Do not over mix. But be sure that you mix everything. Sometimes a dry batter is left at the bottom.
  10. Add the mixture to a greased loaf pan.

  11. Bake the Bread/Cake in a preheated oven for 50-60 minutes. Pic below Just out of the Oven.
  12. Whole Wheat Banana Bread | Cake

  13. Enjoy it in Breakfast or as a dessert 
Whole Wheat Banana Bread | Cake


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    Whole Wheat Banana Bread | Cake

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    Kashmiri Dum Aloo (No Onion, No Garlic)

    Dum aloo is one of my favorite dish but unfortunately I have made it just once and long back as my DH does not like it. Even this time while I was Cooking he was like no I don’t want that. But I promised him it won’t be that typical restaurant taste or the sweet taste generally we get when we have it in restaurants. So for this the challenge was to make it the authentic way as well as spicy. When I was reading recipes for this I found out that the typical dish is spicy and not sweet, else the general notion is it will be sweet. 

    I made this dish for our event at Shhh Cooking Secretly group, to cook food from the state of Jammu & Kashmir. Jammu and Kashmir the mini Switzerland of India , often referred as J&K, is divided into three primary regions Jammu, Kashmir and Ladhakh.  It has long stretches of frivolous snow clad mountains, the gleaming blue water and clear skies. It is home to several valley’s and is really a paradise in itself. I had visited Jammu and Kashmir twice once to the holy shrine Vaishno Devi in Jammu and once to Patni Top. Patni Top is really beautiful, we visited in summer and it was still cold, it is said that in winter it is covered with snow. Jammu and Kashmir is the summer capital of India(check). This place has loads of apples, walnuts and the famous saffron. I can write loads on this but have to cut short.

    My partner for the month was Sujata Shukla who blogs at PepperonPizza and has a wonderful collection of recipes. You can also connect with her through her facebook page PepperonPizza. She is fond of travelling and reading books. Do check out her recipes where she gives out detail step by step instructions for every recipe. I am sure you will try and bookmark a few to try like me. 

    So in this Shhh Cooking Secretly group we give each other 2 secret ingredients and based on that we do the cooking for the chosen theme. Then we first post the picture in the group and the fun starts, i.e. the guessing game of the secret ingredients. She gave me two versatile ingredients yogurt and turmeric and in no time I could decide that I would be making Kashmiri Dum Aloo. I gave her two secret ingredients, apple and fennel and she dished out the most delicious Kashmiri Green Apple Brinjal Curry. Do click on the link for the recipe.

    So back to the recipe, for the first time I have used Kashmiri degi mirch as it is said to be less spicy and imparts colour to the dish. The recipe is very simple and fuss free, it has no Onion and garlic and easily done within minutes. Traditionally the potatoes are fried but I have shallow fried them to cut the fat. Using mustard oil is must as it gives a unique taste to the dish. My baby potatoes were a bit on the long side, as we usually get here, so I cut them into half, one can use it as is. The other reason for cutting in half is the spices get infused in it.

    One can add water according to the consistency required. I wanted my gravy of dum aloo to be on thicker side so I did don’t add more water. Also keep in mind that the aloo(potato) will soak some gravy if u make ahead of time, I missed that and my gravy was almost all gone when we sat for dinner. So I added a bit more water, boiled it and added it to the gravy. It’s as per your preference. You can see pictures of both below. The original recipe is taken from here. So coming to the recipe:


    Kashmiri Dum Aloo



    Kashmiri Dum Aloo

    Ingredients

    • 500 gms Baby potatoes
    • 3 teaspoon Kashmiri Red Chilli powder (Deghi Mirch), mixed in 2-3 tablespoon water
    • 1/2 tablespoon ginger powder
    • 1 tablespoon fennel powder (I prepare my by dry roasting fennel seeds and making a powder of it in a mixer or blender)
    • 1 teaspoon of Cumin seeds (Jeera)
    • 1 inch Cinnamon (Dalchini)
    • 3 Cloves (Long/Lavang)
    • 1 Black Cardamom (Badi elaichi)
    • 4-5 Black peppers (sabut kali mirch)
    • 1 Green Cardamom (Choti Elaichi)
    • 6 tablespoons fresh full fat curd (beaten or whisked)
    • 1.5 cups water
    • 2 tablespoon Mustard oil for shallow frying and 2 tablespoon for making the gravy. (Try to use Mustard oil as it imparts flavour)
    • Salt as required
    • Some Cumin seeds for garnish
    • 1/2 teaspoon Asafoetida
    • Coriander for garnish

    Preparation

    1. Boil the potatoes in enough water for 1 whistle.
    2. If you do not have a pressure cooker, take a heavy bottom pan with enough water. Let it boil, once it comes to boil add the potatoes in it and let it cook until half done.
    3. The remaining half will be done while doing the gravy.
    4. Once the above step is done let it cool.
    5. Peel the potatoes and prick them with a fork. If potatoes are long or large cut them into small 1 inch cubes. I cut them into half.
    6. Add 2 tablespoons of mustard oil in a pan. 
    7. Once hot, Shallow fry the potatoes on medium until light golden brown on each side. One can do deep frying too, I prefer shallow frying.
    8. Prepare a paste of Kashmiri Red chilli powder in 2-3 tablespoons of water.
    9. Kashmiri Dum Aloo

    10. Add 1.5-2 cups of water in the yogurt/curd and set aside.
    11. In the same pan add the remaining mustard oil.
    12. Add asafoetida and then add the red chilli + water mixture and stir well. Be careful as it tends to splutter.
    13. Now add the beaten curd along with the water stirring continuously. Do not leave or else the mixture will curdle.
    14. Once it starts getting a boil, add the fennel powder, whole spices and ginger powder and stir well.
    15. Now add potatoes, salt and stir again.
    16. Cover the pan with a lid and let it cook for 8-10 minutes on low to medium flame. 
    17. Kashmiri Dum Aloo

    18. Ideally the Dum aloo gravy is thick, but it is as per your preference.
    19. Sprinkle some cumin seeds or coriander for garnish and serve it hot with Roti/Naan or Jeera Rice


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    Kashmiri Dum Aloo


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    Homemade Mix Fruit Jam (Rhubarb, Strawberries, Apricot, Plum)

    This is my first take on Jam. To be true I have not planned this or never thought of making it soon. But I had some fruits lying and it was not being eaten and I had bought Rhubarb for the first time thinking will add it to my Ice cream or do something with it, not knowing what. I first tasted Rhubarb raw and to be true the first taste I felt a bit bland probably because never tasted it. I first thought of making only rhubarb jam but since we have never had Rhubarb it was better to mix it with something. I had a big box of strawberries lying and I simply added half of the box in it. I know the ingredients in a jam needs to be measured but by my nature and way of cooking I roughly measured the number of cups. Added around half of the sugar, some lemon juice, rest of lemon and done. You just need to cook on medium to slow gas stirring in between and it’s done. It’s a no fuss and easy recipe which can be multi tasked along with other things, which I love.

    The jam turned out super tasty, I was literally leaking the spoon after I filled a glass jar. We are currently enjoying this with our toast/bread and my DH liked it so much, his comment was it’s much better than the store bought ones where you literally just taste sugar.


    The other thing to remember in this is that you need to have a clean sterile container to fill this. So I boiled a big pot of water, added my glass jars in it, let it boil for 5 minutes or so and then removed it and let it dry. The glass needs to be completely cleaned. It is said that you can pack this jam bottles air tight and keep it for a year. I have yet to try that, may be next time. So until then keep watching this space and check out the recipe below.


    never thought of posting it for the cookoutweek, as I wanted to add one salad and did not even think if I can post the jam and was wondering time is going by and I do not have a recipe ready. But yes why can’t I add this Jam to cookooutweek, what is summer without those fresh fruits. A homemade jam from those fresh fruits is simply yum.   


    Last point before I shut my mount, you can simply skip the plum and apricots and call it Rhubarb and Strawberries jam, as the quantity of the earlier two was very less.

    Mix Fruit Jam

    Mix Fruit Jam

    Mix Fruit Jam

    Mix Fruit Jam

    So here goes the recipe:

    Ingredients 

    • Rhubarb (1 bunch – had 7-8 stalks in it – approximately 2.5 cups)
    • Strawberries about (approximate 2 cups)
    • Plum- 1 
    • Apricots – 2 small (Along with Plum, 1 cup)
    • Sugar half quantity of fruits (I took 5 cups)
    • Zest of 1 Lemon (Medium Size)
    • Juice of 1.5 Lemon (Medium Size)
    Next time I will update this recipe by mentioning the ingredients in gms.

    Preparation 

    1. Wash all the fruits nicely with normal water.
    2. Tap it dry with a clean kitchen towel. (We do want any water)
    3. Roughly chopped the fruits. 

    4. In a clean heavy bottom pan add all the cut fruits, Sugar, lemon rind and Juice.

    5. Let this cook on slow to medium gas, stirring in between. Do not let it stick to the bottom of the pan.
    6. In the mean time keep a small steel plate in the freezer. We need this to test if the Jam is done.
    7. The fruits will release the juices with the sugar and the mixture will start boiling. Keep it stirring in between.
    8. Once it has thickened a lot, reduce it to minimum and let it cook stirring almost continuously.
    9. You will understand that the Jam is done or almost done when the mixture goes very thick.

    10. At this time you can drop a teaspoon of the mixture on the steel plate.
    11. If it runs out quickly its not done. You can also keep the mixture in the plate in the freezer for a minute.
    12. Remove it after a minute. Check with your finger. It should appear thick or has shrunken a bit its done, if runny its not done.
    13. Once done, let it cool and empty it in the sterlise bottle. (Check the notes above on how to sterlise the bottles)
    14. Enjoy this on a slice of bread or toast or crackers or as a topping on your granola or cornflakes.

      #CookoutWeek Recipes

      Day 3 – Lemon Cake

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      Sending This To:
      #CookoutWeek 2018 is here! During the next week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s’mores, campfire meals, and other summer goodies… you are in the right place!

      This week, we are also hosting a HUGE giveaway thanks to our generous #CookoutWeek sponsors. Enter below to win. Here’s what one lucky will will receive:

      • Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill from blog hosts The PinterTest Kitchen. This grill has 280 square inches of cooking space over porcelain-coated grates and two 12-inch side shelves for extra prep space.
      • A Red KitchenAid Mixer and 5 Flavored Butters from our friends at Chef Shamy. Make the World a Butter Place® with Chef Shamy! The winner will receive Garlic Butter, Cinnamon Brown Sugar Honey Butter, Vanilla Bean Honey Butter, Strawberry Honey Butter, and French Onion Butter with Asiago Cheese to use in your favorite cookout recipes. And if you just can’t wait, use 10BUTTER10 starting today to get 10% off your Chef Shamy butter order on Amazon. These butters contain no oil, and the savory butters are perfect for keto recipes.
      • A Duck Product Pack from our friends at Maple Leaf Farms consisting of 2 pkgs All Natural Boneless Duck Breasts (7.5 oz), 2 pkgs Fully Cooked Roast Half Ducks w/Orange Sauce (14 oz), 1 pkg Duck Bacon (12 oz), and 1 pkg All Natural Duck Legs (16 oz). Maple Leaf Farms is celebrating its 60th anniversary raising White Pekin ducks on local, family-owned farms.
      • Butter-flavored Organic Coconut Oil from our friends at Barlean’s. This dairy free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It’s great on toast, popcorn, baked potatoes, or cooked vegetables. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes.
      • 24 Cartons of Vinegar Shots from our friends at Vermont Village. You’ll receive 12 cartons of turmeric flavor and 12 cartons of cranberry flavor. Each carton contains 12 individual, 1 fluid ounce vinegar shot pouches! This raw, organic apple cider vinegar has rich flavors from whole foods and is sweetened naturally with honey.

      That’s a prize pack worth over $750! To enter, follow our sponsors and bloggers on social media by entering your information below: a Rafflecopter giveaway Here’s a full list of the bloggers participating in #CookoutWeek 2018! You can find yummy recipes by checking out any of the links below: The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ April GoLightly ♥ Authentically Candace ♥ Blogghetti ♥ Body Rebooted ♥ Bottom Left of the Mitten ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Coconut & Lime ♥ Cookaholic Wife ♥ CookwithRenu ♥ Daily Dish Recipes ♥ Everyday EileenFairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ For the Love of Food ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Hardly A Goddess ♥ Herbivore Cucina ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kelly Lynn’s Sweets & Treats ♥ Mildly Meandering ♥ Moore or Less Cooking ♥ Our Good Life ♥ Oven Tales By Syama ♥ Palatable Pastime ♥ Sarah Cooks the Books ♥ Savory Moments ♥ Seduction In The Kitchen ♥ Strawberry Blondie Kitchen ♥ Sweet Coralice ♥ Tampa Cake Girl ♥ Technotini ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Freshman Cook ♥ The Simple Supper ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Who Needs A Cape? ♥ Wildflour’s Cottage Kitchen Comment below with your favorite cookout recipe!

      Oven Roasted potatoes

      My parents use to roast a lot of potatoes and sweet potato. It was my dad’s favorite. We use to eat the sweet potatoes as is in Breakfast and for the roasted potatoes, my mom use to make Indian style Potato bhaji (Dry Vegetable). The Bhaji using those roasted potatoes have a distinct flavor. I simply love it. I wanted to do this for long as whenever I marinated the chicken for my DH I felt marinating the potatoes, but one goes lazy at times for doing for self. So this time thought of doing this for the whole family as we I am trying new recipes for barbecue, though I have roasted them in oven. 

      So I marinated my potatoes in this green paste which I have prepared using coriander, mint and green chillies. One can skip the green chillies, but it does not get too hot or spicy with it. Then the marination calls for thick yogurt (Greek or hung preferred) with no water and some oil. Mustard oil is preferred as it will enhance the taste of barbecue or oven roasted potatoes. I ran out of mustard oil the day of making so simply used vegetable oil. That’s it you just need to marinate the potatoes a day in advance and roast or barbecue it the day required. You are sorted to enjoy a sunny day with family and friends.

      So here goes the recipe:



      Oven Roasted potatoes



      Oven Roasted potatoes

      Oven Roasted potatoes

      Ingredients 

      • 1/2 Cup Greek Yogurt
      • 500 gms baby potatoes 
      • 1 teaspoon Red chilly powder (as per taste)
      • 1/2 teaspoon Turmeric
      • 2 Green Chillies (as per taste – optional)
      • 1/4 inch Ginger
      • 2-3 Garlic cloves
      • 1 Cup of Green Coriander
      • 1/2 Cup of Fresh Mint leaves
      • Salt as per taste
      • Juice of 1/2 lemon
      • 2 tablespoon Mustard oil (or Vegetable Oil)
      Preparation 

      1. Peel the potatoes and keep it soaked in water. 
      2. In a blender or a mixer, puree Coriander, Mint, Green Chillies, Ginger and garlic. If it is not coming to a paste due to lack of water, add lemon Juice in this instead of water. Blend again.

      3. In a bowl add yogurt/Curd, add the green paste and coat the potatoes well.
      4. Add the spices i.e. Turmeric, red chilly powder, salt and oil and coat everything well.
      5. Give everything a quick mix.

      6. Cover it with a cling wrap and let it marinate for 4-5 hours or best overnight.

      7. Preheat the oven to 180 Deg C or preheat an outdoor grill/Barbeque.
      8. Skewer potatoes in soaked bamboo skewers.

      9. Roast for 30-40 minutes until the potatoes are done. You can see beautiful brown marks, or you can prick a toothpick and check if its done.
      10. You would need to turn it in between so that it is cooked from all sides, generally not required but it is better.
      11. At the last 10 minutes or so, I increased the temperature to 200 Deg C as it gives those brown marks.
      12. One can grill them on Barbeque, I am not sure of the time it will take on it as I have not attempted on it. But one can check if its done by pricking a toothpick.
      13. Serve it as is or one can enjoy with some Roti or Naan.



          Pin it for Later:

          Sending This To:

          #CookoutWeek 2018 is here! During the next week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s’mores, campfire meals, and other summer goodies… you are in the right place!

          This week, we are also hosting a HUGE giveaway thanks to our generous #CookoutWeek sponsors. Enter below to win. Here’s what one lucky will will receive:

          • Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill from blog hosts The PinterTest Kitchen. This grill has 280 square inches of cooking space over porcelain-coated grates and two 12-inch side shelves for extra prep space.
          • A Red KitchenAid Mixer and 5 Flavored Butters from our friends at Chef Shamy. Make the World a Butter Place® with Chef Shamy! The winner will receive Garlic Butter, Cinnamon Brown Sugar Honey Butter, Vanilla Bean Honey Butter, Strawberry Honey Butter, and French Onion Butter with Asiago Cheese to use in your favorite cookout recipes. And if you just can’t wait, use 10BUTTER10 starting today to get 10% off your Chef Shamy butter order on Amazon. These butters contain no oil, and the savory butters are perfect for keto recipes.
          • A Duck Product Pack from our friends at Maple Leaf Farms consisting of 2 pkgs All Natural Boneless Duck Breasts (7.5 oz), 2 pkgs Fully Cooked Roast Half Ducks w/Orange Sauce (14 oz), 1 pkg Duck Bacon (12 oz), and 1 pkg All Natural Duck Legs (16 oz). Maple Leaf Farms is celebrating its 60th anniversary raising White Pekin ducks on local, family-owned farms.
          • Butter-flavored Organic Coconut Oil from our friends at Barlean’s. This dairy free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It’s great on toast, popcorn, baked potatoes, or cooked vegetables. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes.
          • 24 Cartons of Vinegar Shots from our friends at Vermont Village. You’ll receive 12 cartons of turmeric flavor and 12 cartons of cranberry flavor. Each carton contains 12 individual, 1 fluid ounce vinegar shot pouches! This raw, organic apple cider vinegar has rich flavors from whole foods and is sweetened naturally with honey.

          That’s a prize pack worth over $750! To enter, follow our sponsors and bloggers on social media by entering your information below: a Rafflecopter giveaway Here’s a full list of the bloggers participating in #CookoutWeek 2018! You can find yummy recipes by checking out any of the links below: The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresApril GoLightlyAuthentically CandaceBlogghettiBody RebootedBottom Left of the MittenCheese Curd In ParadiseChef Sarah ElizabethCoconut & LimeCookaholic WifeCookwithRenuDaily Dish RecipesEveryday EileenFairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFrankly EntertainingFrugal & FitGet the Good Stuff!Hardly A GoddessHerbivore CucinaJoin Us, Pull up a ChairJolene’s Recipe JournalJonesin’ For TasteKaren’s Kitchen StoriesKelly Lynn’s Sweets & TreatsMildly MeanderingMoore or Less CookingOur Good LifeOven Tales By SyamaPalatable PastimeSarah Cooks the BooksSavory MomentsSeduction In The KitchenStrawberry Blondie KitchenSweet CoraliceTampa Cake GirlTechnotiniThat RecipeThe Baking FairyThe Beard and The BakerThe Freshman CookThe Simple SupperThe Spiffy CookieThe Weekday GourmetThis is How I CookWho Needs A Cape?Wildflour’s Cottage Kitchen Comment below with your favorite cookout recipe!

          3 Ingredients Chocolate Ice Cream (Without Ice Cream Maker)

          I love chocolate and I love Ice cream and so does my family, so why not  go for a homemade chocolate ice cream which has a lovely creamy texture and taste like store bought and at the same time with less sugar and much healthier. I have served this and my other ice creams to my guest and have seen their jaw drops when I said them this is homemade. 

          This ice cream does not require any ice cream maker. It is very simple and can be done within minutes. The only thing you need to do is whip the cream. If you have an electric beater than whipping cream takes a minute or so, if not, it’s fun to do some exercise at times to whip the cream or else if you do not want to do that, just bring some store bought whipped cream. Now just mix the whip cream, milkmaid and some cocoa powder and you are done. I do not like to mix my ice cream to a smooth texture, as I like the ribbony texture in my ice cream. It’s up to you. Just freeze it for a few hours and you have one perfect rich, creamy homemade chocolate ice cream without any ice cream maker. 

          One can play around with different flavors in this. I have made strawberry, raspberry, blueberry , Kesar pista, pan masala etc. I am making mango flavor currently. The possibilities are endless. The original recipe is taken from here . I started making this ice creams 3-4 years back and since then every summers I have at least 2-3 flavors in my freezer. So enjoy.

          Chocolate Ice Cream

          Chocolate Ice Cream



          So here goes the recipe:

          Ingredients 

          • 1 Cup Cream (235 ml)
          • 1/2 Can Condensed Milk (200 gm)
          • 1 tablespoon Cocoa powder (more or less as per choice) 
          • 1 tablespoon Chocolate Chips (I sometimes add, sometimes leave it)
          Preparation 

          1. If you are whipping the cream at home, the key thing to remember is everything should be cold, from your beaters, bowl, cream. If not, keep them in fridge for sometime, it really helps.
          2. Whip the cream until it attains a whipping consistency.

          3. Gently add the condensed milk and fold into the whipped cream. Do not mix it vigorously. We do not want the whipped cream to deflate.



          4. Add the cocoa powder and again fold to the texture required.

          5. If adding chocolate chips add it and gently fold in the mixture.
          6. That’s it, you are done. Freeze it for 7-8 hours or overnight.
          7. Serve and Enjoy the homemade delicious ice cream.


            #CookoutWeek Recipes

            Day 3 – Lemon Cake


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            Sending This To:
            #CookoutWeek 2018 is here! During the next week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s’mores, campfire meals, and other summer goodies… you are in the right place!

            This week, we are also hosting a HUGE giveaway thanks to our generous #CookoutWeek sponsors. Enter below to win. Here’s what one lucky will will receive:

            • Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill from blog hosts The PinterTest Kitchen. This grill has 280 square inches of cooking space over porcelain-coated grates and two 12-inch side shelves for extra prep space.
            • A Red KitchenAid Mixer and 5 Flavored Butters from our friends at Chef Shamy. Make the World a Butter Place® with Chef Shamy! The winner will receive Garlic Butter, Cinnamon Brown Sugar Honey Butter, Vanilla Bean Honey Butter, Strawberry Honey Butter, and French Onion Butter with Asiago Cheese to use in your favorite cookout recipes. And if you just can’t wait, use 10BUTTER10 starting today to get 10% off your Chef Shamy butter order on Amazon. These butters contain no oil, and the savory butters are perfect for keto recipes.
            • A Duck Product Pack from our friends at Maple Leaf Farms consisting of 2 pkgs All Natural Boneless Duck Breasts (7.5 oz), 2 pkgs Fully Cooked Roast Half Ducks w/Orange Sauce (14 oz), 1 pkg Duck Bacon (12 oz), and 1 pkg All Natural Duck Legs (16 oz). Maple Leaf Farms is celebrating its 60th anniversary raising White Pekin ducks on local, family-owned farms.
            • Butter-flavored Organic Coconut Oil from our friends at Barlean’s. This dairy free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It’s great on toast, popcorn, baked potatoes, or cooked vegetables. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes.
            • 24 Cartons of Vinegar Shots from our friends at Vermont Village. You’ll receive 12 cartons of turmeric flavor and 12 cartons of cranberry flavor. Each carton contains 12 individual, 1 fluid ounce vinegar shot pouches! This raw, organic apple cider vinegar has rich flavors from whole foods and is sweetened naturally with honey.

            That’s a prize pack worth over $750! To enter, follow our sponsors and bloggers on social media by entering your information below: a Rafflecopter giveaway Here’s a full list of the bloggers participating in #CookoutWeek 2018! You can find yummy recipes by checking out any of the links below: The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresApril GoLightlyAuthentically CandaceBlogghettiBody RebootedBottom Left of the MittenCheese Curd In ParadiseChef Sarah ElizabethCoconut & LimeCookaholic WifeCookwithRenuDaily Dish RecipesEveryday EileenFairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFrankly EntertainingFrugal & FitGet the Good Stuff!Hardly A GoddessHerbivore CucinaJoin Us, Pull up a ChairJolene’s Recipe JournalJonesin’ For TasteKaren’s Kitchen StoriesKelly Lynn’s Sweets & TreatsMildly MeanderingMoore or Less CookingOur Good LifeOven Tales By SyamaPalatable PastimeSarah Cooks the BooksSavory MomentsSeduction In The KitchenStrawberry Blondie KitchenSweet CoraliceTampa Cake GirlTechnotiniThat RecipeThe Baking FairyThe Beard and The BakerThe Freshman CookThe Simple SupperThe Spiffy CookieThe Weekday GourmetThis is How I CookWho Needs A Cape?Wildflour’s Cottage Kitchen Comment below with your favorite cookout recipe!

            Lemon Cake (No Baking Powder, No Baking Soda)

            A summer party or a picnic is incomplete without some cake and what can be better than a perfect spongy, lemony yet sweet lemon cake. This cake is very light and can be assembled within 15 minutes and is a crowd pleaser.

            Lemon cake is my new family favorite. I actually never made this cake earlier as I thought the tangy lemon taste might not be liked by my family, but to my surprise my whole family wants more of this. My son a hard core chocolate cake lover like me, now loves this lemon cake. And he is correct, lemon cake leaves your palate with a lovely lemony yet sweet taste, the tangy and the sweet combination is just awesome. You really need to stop yourself from eating too much. I was planning the recipes for this cookoutweek 2018, and thought to add this lemon cake to the list. After all summer too calls for some treats.

            I have adapted this recipe from hereThis cake is very simple and is without any baking powder or baking soda and with just a few ingredients. The original recipe calls for Self raising flour which has baking powder and salt, but I simply used All purpose flour / Maida.

            The rise in this cake comes from beating the eggs properly. Rest there are just a few ingredients and all in equal proportion. The original recipe did not call for vanilla essence but I do add it as I do not like to taste and smell of egg in a cake. The real flavour comes from Lemon Zest, the outer rind of lemon (Only the yellow part, do not use the white skin or it will go bitter). Since Lemon is the key ingredient, We do drizzle the cake with a paste of lemon and sugar once baked. This cake stays fresh for 4-5 days outside (if cold) or in fridge. I have not freezed this cake, but you definitely can.

            Try this cake and I am sure you are going to make this again and again.



            Lemon Cake


            Lemon Cake

            Lemon Cake

            So here goes the recipe:

            Ingredients 

            • 225 gms Softened Unsalted Butter
            • 225 gms Granulated Sugar (Original recipe called for Castor Sugar, I simply used Granulated)
            • 225 gms All purpose Flour/Maida
            • 4 eggs
            • Finely grated zest of 1 lemon
            • 1 teaspoon of Pure Vanilla Extract

            Ingredients for the Drizzle

            • Juice of 1.5 lemons
            • 85 gm of Granulated Sugar (or Castor sugar)
            Preparation 

            1. Preheat the oven to 170C (fan assisted)/180 C normal.
            2. Prepare a loaf tin (8 x 21 cm), by greasing it or lining it with grease proof paper.
            3. Beat Together Softened Unsalted Butter and sugar until pale and creamy (3-5 mins).
            4. Then add eggs one at a time and slowly mixing through after each addition.
            5. Sift in the flour, finely grated lemon zest, Vanilla Essence and mix until combined. Do not over mix.
            6. Add the mixture into the prepared loaf pan and level with the back of the spoon.
            7. Bake for 45-50 minutes or until a skewer inserted into the center comes out clean.
            8. While the cake is baking prepare a mix of lemon juice and sugar. Give it a nice mix so that all the sugar is dissolved.
            9. Once the cake is baked, remove from the oven and keep it on a wire rack.

            10. Immediately poke holes with a toothpick or a skewer.
            11. Drizzle the mixture of lemon juice and sugar, while the cake is still hot.
            12. Let the cake cool completely.
            13. Once Cooled, Dust it with some icing sugar, if required, Cut and Serve.

              Love to read your comments and feedback. 
              Do not want to miss a post , subscribe to my email list.
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              Pin it for Later:

              Sending This To:

              #CookoutWeek 2018 is here! During the next week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s’mores, campfire meals, and other summer goodies… you are in the right place!

              This week, we are also hosting a HUGE giveaway thanks to our generous #CookoutWeek sponsors. Enter below to win. Here’s what one lucky will will receive:

              • Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill from blog hosts The PinterTest Kitchen. This grill has 280 square inches of cooking space over porcelain-coated grates and two 12-inch side shelves for extra prep space.
              • A Red KitchenAid Mixer and 5 Flavored Butters from our friends at Chef Shamy. Make the World a Butter Place® with Chef Shamy! The winner will receive Garlic Butter, Cinnamon Brown Sugar Honey Butter, Vanilla Bean Honey Butter, Strawberry Honey Butter, and French Onion Butter with Asiago Cheese to use in your favorite cookout recipes. And if you just can’t wait, use 10BUTTER10 starting today to get 10% off your Chef Shamy butter order on Amazon. These butters contain no oil, and the savory butters are perfect for keto recipes.
              • A Duck Product Pack from our friends at Maple Leaf Farms consisting of 2 pkgs All Natural Boneless Duck Breasts (7.5 oz), 2 pkgs Fully Cooked Roast Half Ducks w/Orange Sauce (14 oz), 1 pkg Duck Bacon (12 oz), and 1 pkg All Natural Duck Legs (16 oz). Maple Leaf Farms is celebrating its 60th anniversary raising White Pekin ducks on local, family-owned farms.
              • Butter-flavored Organic Coconut Oil from our friends at Barlean’s. This dairy free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It’s great on toast, popcorn, baked potatoes, or cooked vegetables. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes.
              • 24 Cartons of Vinegar Shots from our friends at Vermont Village. You’ll receive 12 cartons of turmeric flavor and 12 cartons of cranberry flavor. Each carton contains 12 individual, 1 fluid ounce vinegar shot pouches! This raw, organic apple cider vinegar has rich flavors from whole foods and is sweetened naturally with honey.

              That’s a prize pack worth over $750! To enter, follow our sponsors and bloggers on social media by entering your information below: a Rafflecopter giveaway Here’s a full list of the bloggers participating in #CookoutWeek 2018! You can find yummy recipes by checking out any of the links below: The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresApril GoLightlyAuthentically CandaceBlogghettiBody RebootedBottom Left of the MittenCheese Curd In ParadiseChef Sarah ElizabethCoconut & LimeCookaholic WifeCookwithRenuDaily Dish RecipesEveryday EileenFairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFrankly EntertainingFrugal & FitGet the Good Stuff!Hardly A GoddessHerbivore CucinaJoin Us, Pull up a ChairJolene’s Recipe JournalJonesin’ For TasteKaren’s Kitchen StoriesKelly Lynn’s Sweets & TreatsMildly MeanderingMoore or Less CookingOur Good LifeOven Tales By SyamaPalatable PastimeSarah Cooks the BooksSavory MomentsSeduction In The KitchenStrawberry Blondie KitchenSweet CoraliceTampa Cake GirlTechnotiniThat RecipeThe Baking FairyThe Beard and The BakerThe Freshman CookThe Simple SupperThe Spiffy CookieThe Weekday GourmetThis is How I CookWho Needs A Cape?Wildflour’s Cottage Kitchen Comment below with your favorite cookout recipe!

              Pomegranate Cooler

              I love pomegranate but the only thing that deters me is to remove the seeds and then enjoy. As a child my dad use to remove the seeds from pomegranate and I use to feast. I mean yes, literally feast. I remember my brother and sister saying if you want pomegranate to finish keep it in front of her…aaahhh I miss those days. But now that’s not the case I do not enjoy it as earlier.

              Anyways coming back to my recipe, I had bought this pomegranate specially to prepare a slush after I saw it from one of my friends post on Facebook group. Though I did not make a slush but made whatever came to my mind on that day.  I did a mojito without alcohol and followed one step same from her recipe. I first pureed the pomegranate and then freezed it. I should have filtered it to remove the seeds, I did not do that as I think filtering juices removes the fibers and the health benefits of the fruit, but it was needed in this recipe. I then defrosted it for a couple of mins, and then started scraping the pomegranate puree so that I get that icy or slush like texture. Then in a glass I added some crushed mint, then the pomegranate ice, half a teaspoon of black salt and then finally sparkling water or soda. That’s it you are done. Enjoyed it thoroughly in this hot summer..

              Pomegranate Cooler

              Pomegranate Cooler

              Pomegranate Cooler

              Pomegranate Cooler

              So here goes the recipe:

              Ingredients 


              Makes 2 glasses
              • 1 medium size Pomegranate
              • 1 Bottle of sparkling water (300 ml)
              • 7-8 Fresh Mint Leaves
              • 1/2 teaspoon of Himalayan Black Salt
              Preparation 

              1. De-seed the pomegranate and blend it in a blender to make juice.
              2. In a strainer, strain the juice to remove the seeds aside.
              3. Freeze the juice.
              4. After the juice has frozen, remove it and let it defrost naturally for 4-5 minutes.
              5. Meanwhile take 2 glasses. Roughly chop the mint leaves. One can crush them in a motor and pestle, I simply tear it with my hand.
              6. Add the mint leaves in the glass.
              7. Scrap the frozen pomegranate juice and add it to the glasses as shown. 

              8. Fill the glass to more than half with the pomegranate Ice.
              9. Now add about 1/4 teaspoon of Himalayan Black Salt in each of the glasses.
              10. Now add the sparkling water and Enjoy.

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                Pomegranate Cooler_Pinterest



                Love to read your comments and feedback. 
                Do not want to miss a post , subscribe to my email list.
                Sharing is Caring, Click one of the Social networking buttons to share this recipe.

                Pin it for Later:

                Sending This To:
                #CookoutWeek 2018 is here! During the next week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s’mores, campfire meals, and other summer goodies… you are in the right place!

                This week, we are also hosting a HUGE giveaway thanks to our generous #CookoutWeek sponsors. Enter below to win. Here’s what one lucky will will receive:

                • Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill from blog hosts The PinterTest Kitchen. This grill has 280 square inches of cooking space over porcelain-coated grates and two 12-inch side shelves for extra prep space.
                • A Red KitchenAid Mixer and 5 Flavored Butters from our friends at Chef Shamy. Make the World a Butter Place® with Chef Shamy! The winner will receive Garlic Butter, Cinnamon Brown Sugar Honey Butter, Vanilla Bean Honey Butter, Strawberry Honey Butter, and French Onion Butter with Asiago Cheese to use in your favorite cookout recipes. And if you just can’t wait, use 10BUTTER10 starting today to get 10% off your Chef Shamy butter order on Amazon. These butters contain no oil, and the savory butters are perfect for keto recipes.
                • A Duck Product Pack from our friends at Maple Leaf Farms consisting of 2 pkgs All Natural Boneless Duck Breasts (7.5 oz), 2 pkgs Fully Cooked Roast Half Ducks w/Orange Sauce (14 oz), 1 pkg Duck Bacon (12 oz), and 1 pkg All Natural Duck Legs (16 oz). Maple Leaf Farms is celebrating its 60th anniversary raising White Pekin ducks on local, family-owned farms.
                • Butter-flavored Organic Coconut Oil from our friends at Barlean’s. This dairy free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It’s great on toast, popcorn, baked potatoes, or cooked vegetables. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes.
                • 24 Cartons of Vinegar Shots from our friends at Vermont Village. You’ll receive 12 cartons of turmeric flavor and 12 cartons of cranberry flavor. Each carton contains 12 individual, 1 fluid ounce vinegar shot pouches! This raw, organic apple cider vinegar has rich flavors from whole foods and is sweetened naturally with honey.

                That’s a prize pack worth over $750! To enter, follow our sponsors and bloggers on social media by entering your information below: a Rafflecopter giveaway Here’s a full list of the bloggers participating in #CookoutWeek 2018! You can find yummy recipes by checking out any of the links below: The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresApril GoLightlyAuthentically CandaceBlogghettiBody RebootedBottom Left of the MittenCheese Curd In ParadiseChef Sarah ElizabethCoconut & LimeCookaholic WifeCookwithRenuDaily Dish RecipesEveryday EileenFairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFrankly EntertainingFrugal & FitGet the Good Stuff!Hardly A GoddessHerbivore CucinaJoin Us, Pull up a ChairJolene’s Recipe JournalJonesin’ For TasteKaren’s Kitchen StoriesKelly Lynn’s Sweets & TreatsMildly MeanderingMoore or Less CookingOur Good LifeOven Tales By SyamaPalatable PastimeSarah Cooks the BooksSavory MomentsSeduction In The KitchenStrawberry Blondie KitchenSweet CoraliceTampa Cake GirlTechnotiniThat RecipeThe Baking FairyThe Beard and The BakerThe Freshman CookThe Simple SupperThe Spiffy CookieThe Weekday GourmetThis is How I CookWho Needs A Cape?Wildflour’s Cottage Kitchen Comment below with your favorite cookout recipe!

                Paneer Tikka (Indian Style Grilled Cottage Cheese & Vegetables)

                Paneer or Indian cottage cheese is a very common cheese used in Indian cuisine. It is protein rich and very healthy and an easy substitute for chicken for vegetarian’s. It gives you instant energy.It is such a versatile ingredient that it can be used in starter’s, main course or in desserts. It can be consumed raw, shallow fried with ghee(clarified butter) or in any of the dishes. The possibilities are endless. And yes it can be easily made at home, check out how to make Homemade Paneer here

                If you want to check some delicious paneer recipes do click on the links below:
                Broccoli and Paneer Paratha|Thepla
                Butter Paneer Masala
                Kale, Broccoli and Paneer Sandwich
                Matar Paneer (No Onion No Garlic)
                Mung Sprouts & Methi Chila (PanCake), with Cabbage & Paneer Stuffing
                Paneer (Cottage Cheese) Paratha
                Paneer BabyCorn (No Onion no Garlic – Medium Gravy)
                Vegetable Paneer Kofta
                Vegetable Paneer Kofta Curry


                Today I have made a simple marinade with few masalas and yogurt, I sometimes also add green marinade made from coriander, mint and green chillies or another one from gram flour. All of them taste delicious and can be enjoyed as is, or as a starter or with roti or naan (Indian Style flat Bread). I have added tomatoes, onion and peppers (capsicum) along with paneer, one can add any other vegetables as one wish too. I added some Turmeric, red chilly powder, Garam masala, salt, oil and lemon to hung curd or Greek yogurt and that’s it you are done. Hung curd is yogurt or curd without any water as we really need the marinade to be thick. The vegetables will eventually release the juices. One can skip the Garam masala if not available. I always have my jar of Homemade Garam Masala by my mom. Mustard oil is the preferred oil as it adds a distinct flavour to it, but you can swap it with vegetable or sunflower oil.

                To make Hung curd take all the curd in muslin cloth, loosely wrap it, keep it on a sieve and keep a vessel below it, so that it does not touch the bottom. Let it sit in fridge for 10-12 hours to remove all the water. If you have Greek yogurt available, you can simply use that. 

                This can be used as a great party food, as you just marinate the mix the earlier day. On the day of party just grill it and serve.

                Paneer Tikka (Indian Style Grilled Cottage Cheese & Vegetables)

                Paneer Tikka (Indian Style Grilled Cottage Cheese & Vegetables)

                Paneer Tikka (Indian Style Grilled Cottage Cheese & Vegetables)

                So here goes the recipe

                Ingredients 

                • 1 Cup Greek Yogurt
                • 250 gms Paneer (Indian Cottage Cheese)
                • 2 Tomatoes de-seeded and  cut into 4
                • Peppers/Capscicum cut into large rectangles or squares
                • 1 teaspoon Garam Masala  (as per taste)
                • 1 teaspoon Red chilly powder (as per taste)
                • 1/2 teaspoon Turmeric
                • Salt as per taste
                • Juice of 1/2 lemon
                • 2 tablespoon Mustard oil (or Vegetable Oil)
                Preparation 

                1. Cut the paneer into cubes and similarly cut the tomatoes and peppers.
                2. I just made 2 cuts for tomatoes , we do not want them to be small as it is going to shrink.

                3. In a bowl add yogurt/Curd, add the spices i.e. Turmeric, red chilly powder, Garam Masala, salt and oil. 

                4. Give everything a quick mix.
                5. Add the paneer and the vegetables and coat the yogurt mixture nicely and evenly on all the pieces.

                6. Cover it with a cling wrap and let it marinate for 4-5 hours or best overnight.
                7. Preheat the oven to 180 Deg celcius or preheat an outdoor grill/Barbeque.
                8. Skewer paneer and vegetables alternately in soaked bamboo skewers.



                9. Grill for 8-15 minutes until you get those beautiful brown marks. You would need to rotate in between on an outdoor grill/Barbeque. Pic below after 4-5 minutes.

                10.  Serve it as is or with some Green Coriander Chutney.


                Pin it for Later:




                Love to read your comments and feedback. 

                Do not want to miss a post , subscribe to my email list.

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                Sending this to:


                #CookoutWeek 2018 is here! During the next week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s’mores, campfire meals, and other summer goodies… you are in the right place!

                This week, we are also hosting a HUGE giveaway thanks to our generous #CookoutWeek sponsors. Enter below to win. Here’s what one lucky will will receive:

                • Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill from blog hosts The PinterTest Kitchen. This grill has 280 square inches of cooking space over porcelain-coated grates and two 12-inch side shelves for extra prep space.
                • A Red KitchenAid Mixer and 5 Flavored Butters from our friends at Chef Shamy. Make the World a Butter Place® with Chef Shamy! The winner will receive Garlic Butter, Cinnamon Brown Sugar Honey Butter, Vanilla Bean Honey Butter, Strawberry Honey Butter, and French Onion Butter with Asiago Cheese to use in your favorite cookout recipes. And if you just can’t wait, use 10BUTTER10 starting today to get 10% off your Chef Shamy butter order on Amazon. These butters contain no oil, and the savory butters are perfect for keto recipes.
                • A Duck Product Pack from our friends at Maple Leaf Farms consisting of 2 pkgs All Natural Boneless Duck Breasts (7.5 oz), 2 pkgs Fully Cooked Roast Half Ducks w/Orange Sauce (14 oz), 1 pkg Duck Bacon (12 oz), and 1 pkg All Natural Duck Legs (16 oz). Maple Leaf Farms is celebrating its 60th anniversary raising White Pekin ducks on local, family-owned farms.
                • Butter-flavored Organic Coconut Oil from our friends at Barlean’s. This dairy free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It’s great on toast, popcorn, baked potatoes, or cooked vegetables. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes.
                • 24 Cartons of Vinegar Shots from our friends at Vermont Village. You’ll receive 12 cartons of turmeric flavor and 12 cartons of cranberry flavor. Each carton contains 12 individual, 1 fluid ounce vinegar shot pouches! This raw, organic apple cider vinegar has rich flavors from whole foods and is sweetened naturally with honey.

                That’s a prize pack worth over $750! To enter, follow our sponsors and bloggers on social media by entering your information below: a Rafflecopter giveaway Here’s a full list of the bloggers participating in #CookoutWeek 2018! You can find yummy recipes by checking out any of the links below: The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresApril GoLightlyAuthentically CandaceBlogghettiBody RebootedBottom Left of the MittenCheese Curd In ParadiseChef Sarah ElizabethCoconut & LimeCookaholic WifeCookwithRenuDaily Dish RecipesEveryday EileenFairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFrankly EntertainingFrugal & FitGet the Good Stuff!Hardly A GoddessHerbivore CucinaJoin Us, Pull up a ChairJolene’s Recipe JournalJonesin’ For TasteKaren’s Kitchen StoriesKelly Lynn’s Sweets & TreatsMildly MeanderingMoore or Less CookingOur Good LifeOven Tales By SyamaPalatable PastimeSarah Cooks the BooksSavory MomentsSeduction In The KitchenStrawberry Blondie KitchenSweet CoraliceTampa Cake GirlTechnotiniThat RecipeThe Baking FairyThe Beard and The BakerThe Freshman CookThe Simple SupperThe Spiffy CookieThe Weekday GourmetThis is How I CookWho Needs A Cape?Wildflour’s Cottage Kitchen Comment below with your favorite cookout recipe!