Cheesy Burrata Crostini with Prosciutto and Peaches Recipe🔥

 Cheesy Burrata Crostini with Prosciutto and Peaches Recipe🔥

Ingredients:

- 1 loaf sourdough/French baguette, sliced

- ⅓ cup grated Parmesan/Pecorino cheese

- 1 clove garlic, grated

- 2 tbsp thyme leaves

- 2 tbsp melted butter

- 4 oz prosciutto

- 8 oz burrata cheese

- 2 peaches, sliced

- Hot honey

- Fresh basil leaves

Instructions:

1. Preheat oven to 400°F (200°C).

2. Mix Parmesan, Pecorino, garlic, thyme, and butter on a baking sheet.

3. Arrange baguette slices over the mixture and brush with butter.

4. Top with prosciutto and bake for 15-20 minutes.

5. Assemble crostini with burrata, peaches, prosciutto, and basil.

6. Drizzle with hot honey and serve warm or at room temperature.

Garlic Rice Recipe 🌾🧄🌶

 Garlic Rice Recipe 🌾🧄🌶

Ingredients

For the Garlic Paste:

• 🧄 Crushed garlic

• 🌶 1 tsp red chili powder

• ✨ 1/4 tsp turmeric powder

• 🌿 1 tsp coriander powder

• 🧂 Salt to taste

• 💧 Water, as needed

For the Rice:

• 🛢 2 tbsp oil

• 🌱 1 tsp cumin seeds

• 🌾 1 tsp mustard seeds

• 🍃 A pinch of hing (asafoetida)

• 🧄 Prepared garlic paste

• 💦 Splash of water

• 🌿 1/2 tsp kasuri methi (dried fenugreek leaves)

• 🍚 2 cups cooked rice

For Garnish:

• 🧄 Finely chopped garlic greens (lasun pat) or 🌿 coriander leaves

Method

1. Prepare the Garlic Paste:

• 🥣 In a bowl, mix crushed garlic, red chili powder, turmeric powder, coriander powder, salt, and water to form a smooth paste. Set aside.

2. Cook the Base:

• 🔥 Heat oil in a pan over medium heat.

• Add 🌱 cumin seeds and 🌾 mustard seeds, allowing them to crackle.

• Add 🍃 a pinch of hing for aroma.

3. Cook the Garlic Paste:

• 🔽 Lower the flame and add the prepared 🧄 garlic paste.

• Stir and cook until the paste releases its aroma and the oil separates.

• 💦 Add a splash of water if the mixture becomes too dry.

4. Combine with Rice:

• 🌿 Sprinkle kasuri methi over the cooked paste and mix well.

• 🍚 Add the cooked rice to the pan and gently toss until the rice is evenly coated with the garlic mixture.

5. Garnish and Serve:

• 🍽 Transfer the garlic rice to a serving bowl.

• 🌿 Garnish with chopped garlic greens or coriander leaves.

Enjoy your flavorful Garlic Rice 🧄🌾

Potato in Curd Gravy recipe

 
Ingredients for 5 persons

3 medium. potatoes boiled and peeled

1 cup curd or yogurt beaten

1 tsp. red chilli powder

1 tsp. salt

1/2 tsp. dhania powder

1/4 tsp. turmeric powder

1/4 tsp. garam masala

2 pinches asafoetida

1 stalk curry leaves

1 tbsp. coriander leaves chopped

1 1/4 cup water

1/2 tsp. each ginger, garlic grated

2 green chillies slit

1 tsp. each cumin, mustard seeds

1/4 tsp. wheat flour

1 tbsp. oil

Method of cooking

 
1. Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.

2. Mix all the dry masala in 1/4 cup water.

3. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli 

    and curry leaves.

4. Add the masala mixture and fry for 2 minutes.

5. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously 

    after adding curd.

6. Add the remaining water and all the potato and flour. Stir well.

7. Boil and simmer for 10 minutes or till gravy thickens

8.  Garnish with chopped coriander.

9. Serve hot with thin wheat chappaties and rice.

Shahi Paneer recipes

 
Ingredients for 6 persons

 

250 gms. paneer 

3 tbsp. ghee or butter

1 onion chopped into strips

1/2" piece ginger chopped fine

2 green chillies chopped fine

4 tomatoes chopped fine

2 cardamoms crushed

1/4 cup beaten curd

1/2 tsp. red chilli powder

1/2 tsp. garam masala

1/2 cup milk

2 tbsp. tomato sauce 

For garnish

2 tbsp. grated paneer

1 tbsp. chopped coriander

salt to taste

Cooking Method 

1: Chop the paneer 

2: Heat half the ghee. 

3: Add onion,ginger, green chilli and cardamom & Fry for 3-4 minutes.

4: Add tomatoes and cook for 7-8 minutes, covered.

5: Add curd and cook for 5 minutes.

6: Add 1/2 cup water and cool.

7: Blend in a mixie till smooth.

8: Heat remaining ghee, add gravy and other ingredients except milk and paneer.

9: Boil to get a very thick gravy.

10: Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

11: Garnish with chopped coriander and grated paneer.

Sindhi Sai bhaji recipe

Ingredients for 6 persons

1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)

100 gms. french beans 

1/2 bunch each spinach, coriander, khatta (3 leaved) greens.

1/2 bunch any other leafy greens.

1 cup green gram dal

1/2 cup horsegram dal (channa dal)

4-5 green chillies

2-3 clovettes garlic

1 tsp. red chilli powder

1 tsp. dhania (coriander seed) powder

1 tsp. salt

1/2 tsp. turmeric

3 tbsp. oil

1/2 tbsp. ghee

2 pinches asafoetida

METHOD OF COOKING

1. Clean and wash dals.

2. Clean, wash and chop spinach and vegetables except tomato.

3. Heat oil in a pressure cooker, add all the vegetables, spinach and dals.

4. Mix well, add enough water to cover the contents.

5. Add all masalas and mix.

6. Place whole tomato on top, cover and pressurecook for 3 whistles.

7. Cool the cooker, open and handblend the contents.

8. Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.

Making time: 30 minutes / Serve hot with Paratha/ Chapati or steamed rice

Gobi Manchurian recipe

INGREDIENTS ( For 6 Persons )

1 medium. cauliflower clean and broken into big florets.
1 small bunch spring onion, finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chili powder
2 red chilies, dry
3 tbsp. oil
1 &1/2 cups water
1 tbsp. milk

 

METHOD

1. Boil the florets for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.

2. Drain and pat dry on a clean cloth.

3. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic

    and red chili powder and saltto taste.

4. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

5. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

6. Add the salt and spring onions.

7. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.

8. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

9. Gradually add to the gravy and stir continuously till it resumes boiling.

10. Boil till the gravy becomes transparent. Add florettes and soya sauce.

11. Boil for two more minutes and remove.

12. Serve hot with noodles or rice.

 

 

Additional tips

1. Dry manchurian can be made by omitting the gravy.

2. Make florettes as above and instead of adding water as above, add fried florettes, spring 

     onions and soya souse at this stage.

3. Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.

4. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.

5. Same procedure for veg. manchurian (with gravy or dry), but instead of using only 

    cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread

    crumbs and make small lumps the size of a ping pong ball.

6. Fry as above and proceed as above.

Aloo Palak recipe

Making time: About 45 minutes
Makes for: 6 person

 

 Ingredients
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

 

METHOD OF COOKING
1-  Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
2-  Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water 

      in a colander.
3-  Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very

     smooth.
4-  Keep aside.
5-  Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
6-  Drain the potatoes, keep aside.
7 - In the same hot ghee add the cumin seeds.
8-  Add the ginger, onions and fry till very tender.
9-  Add the tomato and further fry for two minutes.
10- Add all the dry masala and fry till ghee separates.
11- Add spinach and potatoes.
12- When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice

       Just before s erving heat butter in a tiny saucepan and add the asafoetida.
13- Pour over the vegetable and mix gently.
14- Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.