Neither of us is a fan of salads! Nope, never have been and never would be. But a salad full of so much goodness – rocket leaves, candied walnuts and the BEST CHEESE EVER aka Goats cheese, had to be given a try! We recently tried this at a restaurant (with another version that had feta instead of goats cheese and also had some apricots) – we loved it and definitely wanted to try this at home. Plus we have been saving some really REALLY good Goats cheese for a long time and had to use it now! For this recipe, we used this one but you can easily buy goats cheese at food hall stores or modern bazar.
Beetroot is one vegetable, we use at home only for appetisers. Our mom makes amazing beetroot vegetarian kebabs and made some last Saturday, so we had beetroot left with us to experiment and make this gorgeous salad. For this salad, we roasted the beetroot in the oven. We also got a chance to use the new oven from Borosil and they were cooked perfectly! All you need to do is, peel and cut some beetroot followed by pouring over some canola oil and balsamic vinegar + salt and roast them for 25 to 30 minutes.
Here are some pictures we took.
After mixing the beetroots with oil, balsamic vinegar and salt, place them on a baking tray lined with foil.
Roast them in the oven for about thirty minutes until they look like this:
For the toasted candied walnuts, you simply need to toss some walnuts in some butter and sugar that has been caramelised in a pan. Put the walnuts to this toffee sauce and mix it on low flame until it is completely covered in the caramely goodness. For the extra crisp, we put them on a baking tray lined with butter paper and put them in the oven for about four to five minutes and let it cool down until they were crispy. The best part about this – the caramel that was not on the walnuts would easily come off the butter paper and you could break into small crisps and use them in the salad too 🙂 thats exactly what we did.
Here is the recipe for you guys 🙂
Roasted beetroot salad with goats cheese and walnuts
Easy beetroot salad with candied walnuts and goats cheese
- 50 grams Rocket leaves we used organic
- 30 grams Goats Cheese
For roasted beet root
- 250 grams Beet root
- 1/2 tbsp Balsamic vinegar
- 1 tbsp oil we used canola
- 30 grams Walnuts
- 1 1/2 tbsp Sugar
- 1 tbsp Butter
- 2 tbsp Olive Oil
- 1 tbsp Honey
- 1/2 tbsp Lemon juice
- Salt + Pepper
Preheat your oven to 200 degree celsius. Peel and cut the beet roots and put them in a bowl.
Add the balsamic vinegar, salt and oil. Mix well and put the beetroots on a baking tray lined with foil.
Bake them at 200 degree celsius for 25 to 30 minutes until you are able to prick a fork easily and they look crispy and glazed.
While the beet roots are cooking, prepare the candied walnuts by adding the sugar to a sauce pan on low flame. Let the sugar melt on low flame. Add the butter and mix well. The brown toffee sauce should be ready and now pour in the walnuts and mix in a way that the walnuts are completely covered in the toffee sauce. Mix well for about 2 -3 minutes. Make sure that the flame is low throughout. Do not increase it.
Transfer them to a baking tray lined with butter paper and put them in the oven for maximum 5 minutes at 200 degree celsius. Keep an eye on them, as they can burn easily.
Take the walnuts out of the oven and let the walnuts cool down for at least 10 minutes. They should be very crunchy.
Prepare your dressing by mixing together olive oil, honey and lemon juice. Add salt and pepper according to your taste.
In a big salad bowl, add the rocket leaves and place the beet roots on them. (you can cut the beet roots even smaller or even into small cubes!) Pour the dressing over the salad. Add the walnuts and crumbled goats cheese and serve.
With Christmas just around the corner and major meal planning going on, this ultimate side dish is a winner at big family dinners. Roasted potatoes are a hit at any kind of meal and serve as the best side dish or simple appetiser served with some sour cream dip.
If you guys have been following us, you definitely must have seen how often we bake potatoes – be it simple classic baked potato, or baked potato wedges or sweet potato fries (with which we have been slightly obsessed lately :D)
So good in flavour, these potatoes are best made with fresh rosemary instead of dried ones. These potatoes are so so easy to make and are ready in about thirty minutes with just a handful ingredients.
You simply boil the baby potatoes and cut them by two, followed by mixing all your ingredients and then leave it in the oven for the magic to happen.
A little tip => Once the potatoes are in the oven, keep checking the potatoes every 7-8 minutes. In this recipe the potatoes on the tray were turned twice (first after the first 10 minutes and then again after 10 minutes) – you might also want to turn your baking tray bringing the back to the front. These potatoes, once cooked, should be perfectly crisp and brown. Go ahead and serve these crispy roasted potatoes with your main dishes with a very very simple recipe.
Lets get started with the recipe 🙂
Rosemary and garlic baby potatoes
by Sheenam & Muskaan December – 16 – 2017
Prep time: 5 mins Cook time: 35 mins
Total time: 40 mins
- 500 grams baby potatoes
- 50 grams melted butter
- 10 cloves of garlic (5 minced and 5 full cloves)
- 4-5 sprigs of rosemary
- salt and pepper to taste
- Wash the baby potatoes properly (do not peel them) and parboil them for about ten minutes.
- In the meanwhile pre heat the oven to 180 degree celsius.
- Place the boiled potatoes in a large bowl and cut each baby potato by two.
- Add the melted butter, minced garlic, full cloves of garlic, salt and pepper and the rosemary to the potatoes.
- Transfer the potatoes to a baking tray and place one sprig of rosemary on the potatoes and bake them for about 25 to 30 minutes and serve.
=> keep checking the potatoes every 7-8 minutes. In this recipe the potatoes on the tray were turned twice (first after the first 10 minutes and then again after 10 minutes) – they should be perfectly crisp and brown.
Our go-to pasta and the easiest dinner option – without any doubt: Spaghetti tossed in olive oil, butter, garlic and chilli flakes. If you are a garlic lover just like us, we can bet you, you would love this super easy super delicious spaghetti aglio olio pasta.
If you really think about it, this dinner dish comprises of hardly any ingredients and still is one of the most eaten comfort meals! Just top this garlicy pasta with some parmesan cheese (game-changer!) and dig in!!!
We had put a video of this dish as our first youtube video on our channel. Click here to see the video 🙂 Show us some love guys – like, subscribe and share (we are still in our super early stage!) Anyway, this pasta was made yesterday for dinner and we had posted a picture on our Instagram profile and many of you guys had asked for the recipe, so we decided to write a full post about it 🙂
Here is the recipe:
Spaghetti Aglio Olio
by Sheenam & Muskaan December – 10 – 2017
Prep time: 5 mins Cook time: 10 mins
Total time: 15 mins
- 200-250 grams spaghetti
- one tablespoon olive oil
- 10 grams butter
- 1 teaspoon chilli flakes
- finely chopped garlic cloves: 4-6
- salt to taste
- grated parmesan cheese
- Boil the spaghetti as per package instructions. Do not rinse with water!
- While the pasta is boiling, heat oil and butter in a pan.
- Add the crushed garlic and chilli flakes and let it cook on medium heat for 2-3 minutes.
- Add the spaghetti and toss it well in the butter and chilli mixture.
- Transfer it to a pasta dish and top with parmesan cheese (and parsley: optional!) and serve!
Super easy homemade tzatziki dip ready in just 10 minutes! I tried the best ever Tzatziki dip at a friend’s place who used greek yoghurt to make this – this recipe is however made using regular curd (we make curd at home) and I simply put it on a strainer and in the refrigerator overnight and had thick curd in the morning with all the water being drained out.
Tzatziki is basically a simple greek based dip made using the simplest ingredients (see picture below) and goes best with pita bread.
This recipe comes with a video and the recipe is up on our youtube channel. Watch here
Here is the simple step by step recipe for you guys!
by Sheenam & Muskaan November – 19 – 2017
Prep time: 5 mins Cook time: 10 mins
Total time: 15 mins
- 120 grams hung curd
- 50 grams grated (and deseeded) cucumber – all water should be drained out
- 2 grams minced garlic
- juice of half lemon
- 1 tablespoon olive oil
- 3 grams grated dill leaves (fresh leaves!)
- salt and pepper
- In a bowl, mix together hung curd, cucumber, garlic, lemon juice, oil oil and dill leaves. Add salt and pepper and mix everything. Optional: if your dip is too thick, add the left over water from hung curd and adjust according to your preference.
- Serve with pita bread.
Who doesn’t love a classic hummus dip with some crackers and pita. We absolutely enjoy this easy recipe because its healthy, delicious and can be made in just about 15 minutes with the simplest ingredients. We also enjoy the flavoured versions of hummus – smoked paprika or beetroot etc but a classic hummus is number one for us!
Its so easy to make hummus at home – specially when all the ingredients are so simple and absolutely no prep is required, unless you don’t have Tahini at home. We made ours and stored in the fridge and it stays for more than 10 days at least! Tahini is basically a paste made of white sesame seeds. The process is really simple – you simple dry roast some white sesame seeds on a saucepan and keep stirring it on medium flame for about 4-5 minutes until the sesame seeds are golden brown in colour. Please make sure that you are constantly stirring the seeds because they can burn real quick! Now let this cool down for about 15 minutes and then all you need do is, blend the seeds with some water to make a smooth paste.
Hummus itself is super simple – just mix together chickpeas, olive oil, lemon juice, garlic and tahini and adjust the seasoning. We did not use canned chickpeas, rather soaked some overnight and boiled them before using them for the hummus.
There is also a video on your youtube channel, which will make it easier for you to learn this. Cick here and show us some love 😀
Here is the quick recipe for you guys. Hope you enjoy.
by Sheenam & Muskaan November – 12 – 2017
Prep time: 5 mins Cook time: 15 mins
Total time: 20 mins
- 1/2 cup white sesame seeds (toasted)
- 2 cups chickpeas
- 1/4 extra virgin olive oil
- 1/4 cup lemon juice
- 1 clove minced garlic
- salt to taste
- 4 tbsp water (2 tbsp for tahini paste and 2 for hummus)
- Dry roast the sesame seeds and add to the blender once cooled down. Add some water and blend to make a smooth paste. Keep aside.
- Add 2 cups of chickpeas to the blender and add olive oil, lemon juice, garlic and salt. Blend and check for smoothness. Add some water if needed. Serve with carrots, crackers or pita bread.
I was a never a fan of gnocchi because the thought of eggs and potato never appealed to me. I remember eating them at a restaurant in Delhi and hated it! But then later, many years later – I travelled to Berlin where I lived there for a month (to attend a language course) and there in supermarket, it was my first ever encounter with frozen raviolis and frozen gnocchi’s. I gave them a try again, because I knew how I would like them to be – simply tossed in some butter and parmesan instead of tossing potato and egg pasta in a sauce. And thats how I got obsessed with them. I ate them every three days and also bought them back to India (Yes, most of my shopping was grocery shopping!)
Anyway coming to this recipe – I never thought I would ever make gnocchi at home, but considering that there are no frozen packages available in Delhi, I had no other option, but to try them.
Reason number two why I am trying this, is because of a cook book that I have and its all about Potatoes! This recipe is inspired and adapted by the cookbook but not completely followed. Also, when you make this, please keep in mind, you will end up with a LOT of gnocchi’s. At least for five to six people.
So you start by making a dough of potatoes, one egg and lotttssss of flour. Just keep adding more and more flour (depending on how your potatoes were boiled) if they were too waxy, you will have to add more flour. Mine were unfortunately very waxy potatoes and I ended up adding a lot of flour to tighten the dough. While making the gnocchi’s I also spilled some aataa (whole wheat flour) on the slab while I was shaping them.The first step would be to grate the boiled potatoes and add one egg to the potatoes. Incorporate the mixture and add flour to it to make a dough.
You need to make sure that all the moisture from the dough is gone. The dough will be very sticky, so keep adding flour to make a tough dough. Now divide the dough into four parts and take one part of it, divide it further in two parts and start making the long ribbons. Shaping the gnocchi is another task – time consuming, but obviously worth it! You simply make long rolls of the dough and cut them into tiny pieces which should be rolled on the back of the fork like this:
Here is the step by step recipe for the gnocchi:
By Sheenam and Muskaan October-15-2017
Golden homemade gnocchi tossed in butter and pepper
Prep time: 20 mins Cook time: 40 mins
Total time: 60 mins
- 300-350 grams or three medium boiled
- 1 egg
- 2 – 2 1/2 cups of flour and more for dusting
- Fresh black peppercorns (crushed)
- Chilli flakes
- 3 tbsp butter (for gnocchi for 2 people)
- Water to boil the gnocchi
- 1/2 cup Parmesan cheese
- Parmesan shavings for serving
- Grate the boiled potatoes.
- Make a hole in the centre and add one egg to the potatoes. Incorporate the mixture.
- Start adding flour – add one cup first and bring everything together.
- Keep adding more flour until a dough is formed.
- Divide the dough in 4 parts and take the first part to make long ribbons by rolling them on the slab.
- Cut with a knife to make tiny squares.
- Rub some flour on the fork and roll the gnocchi square on the back of the flour to shape them (as shown in the post)
- Place the gnocchi on a plate which is also sprinkled with some flour and boil some water in a pot.
- Add the gnocchi to boiling water and cook until they are light and floating on the surface.
- Take them out and let them stay on a plate for 2-4 minutes until they have dried up a little bit.
- Heat butter in a pan and add the gnocchi, chilli flakes, grated parmesan, salt and cushed pepper. Pan fry the gnocchi in butter, put some parmesan shavings and serve when the gnocchi is golden brown in color.
If you guys follow me on Instagram & snapchat, you would have learned by now, that puff pastry is one of my favourite things to work with. I do make regular pastry at home and also made some gorgeous Apple hand pies but making the flaky puff pastry with the buttery layers is still another project for me that I have to work on! I have made a lot of recipes with frozen puff pastries which were usually imported but since over the past 1 year, it has become something which is readily available at all good grocery stores and it is not even heavy on the pocket. I always buy my pack of puff pastry from Modern bazar and the price for 300 grams is between 100-120 rupees. I found them really affordable considering how buttery the pastry is and it always turns out so sooo good! Just brush them with some egg for that extra golden glaze.
These spinach puffs are the easiest to make. I have always loved the combination of spinach and ricotta and landed on a wonderful recipe by Noreen from Picture the recipe and her recipe was what inspired me to make these! Thanks Noreen 🙂
You start by thawing the puff pastry and preparing the filling. I mixed together some cooked spinach and ricotta, seasoned it well and spread it over the puff pastries and then covered them with another layer of pastry before I brushed some egg wash on it followed by sprinkling of some generous sesame seeds.
Here is the full recipe for you guys
Prep time: 10Cook time: 25
Total time: 3
- 250 grams spinach
- 1 tbsp oil or butter to cook the spinach
- 300 grams or one pack of puff pastry
- 1 tsp garlic
- 1/4 cup ricotta cheese
- 1 egg and 1 tsp water for the egg wash
- salt and pepper to taste
- Wash and cut spinach leaves and cook them until all the water is evaporated. Add the oil or butter and cook the spinach further. Add the crushed garlic and continue cooking. The spinach leaves should reduce to less than half of the quantity.
- While the spinach is cooking – celsius and thaw the puff pastry once it is out of the refrigerator. Cut this into four parts (length wise)
- Prepare the cheese mixture by mixing together ricotta with salt and pepper.
- Once the spinach is cooked, preheat the oven to 180 degrees. Let the spinach cool for about 5 minutes before you add to the ricotta mixture.
- Mix it well and spread it on the pastry sheet and cover it with another sheet. Press the sides hard using a fork and brush the egg wash on it followed by sprinkling of some sesame seeds.
- Bake in the oven by placing them on baking sheet (which is lined with butter paper) at 180 degree celsius for 25 minutes or until they are puffed up completely and turn golden in colour.
Who doesn’t love fries? I haven’t come across a single person who will not relish a crispy golden french fry! The only thing better than fries is parmesan fries and what makes this recipe even better is that you can have your favourite snack in its healthier version. These gorgeous golden potato wedges are baked in the oven and all you have to do is mix the potato wedges with some seasoning and cheese and it goes in the oven for 30 minutes to be cooked to perfection.
Keeping the skin on is such a big advantage in this recipe as you will really notice the difference in the chips! They are super crispy from the outside and soft from the inside. Give this easy recipe a try for yourself 🙂
Prep time: 10Cook time: 30
- 3 large potatoes
- 4 tbsp olive oil
- 1/2 cup parmesan cheese
- salt to taste
- Preheat the oven to 200 degree celsius and line a baking tray with foil paper/ parchment paper with one tbsp olive oil brushed on it.
- Wash and cut the large potatoes into wedges and mix them together with 3 tbsp olive oil. Add the grated parmesan cheese and mix well.
- Place them on the hot baking tray skin side down and let them bake until golden brown and crisp. Serve with choice of dip.
Navratras will make you witness two kinds of people in this country: there are people who fast and then there are people who feast. Ideally you are allowed to consume all possible fruits and navratri special rice and roti during this fast but these nine days of navratri give you more than enough chances to indulge all kinds of super delicious dishes from kuttu ki roti, kuttu k pakode, sabudana khichdi and my favourite being these gorgeous golden brown sabudana vadas! I totally love these and so does everyone in my family. This kind of special fried food is made mostly on the last two days specially if all of us have fasted in the first seven days where we mainly consume fruits and milk with one major meal in the evening.
Sabudana vadas are made using mashed potatoes and sabudana or tapioca seeds that have been soaked overnight. If you are making these as a part of your “fasting” meal, the salt needs to be replaced with the navratri sendha namak and the rest remains the same.
Here is the detailed recipe:
Prep time: 25Cook time: 20
Total time: Yield: 22-26 pieces of vadas
- 3 cups or 450 grams boiled mashed potatoes
- 3 cups or 500 grams tapioca seeds/ sabudana soaked overnight
- 1/2 cup crushed peanuts
- salt to taste
- 1 tbsp red chilli powder
- 2 tbsp coriander (finely chopped)
- oil for deep frying
- plus 4 tbsp oil for making the vadas
- Mix together mashed potatoes, tapioca seeds/ sabudana and crushed peanuts.
- Add salt, red chilli powder and coriander.
- Rub some oil on the palms and make small vadas and let this remain at room temperature for about 10 minutes before deep-frying them.
- Take them out of the oil once they are cooked. After 5 minutes, fry them again on the highest flame for one-two minutes until they are very crispy. Serve with chutney or your choice of dip.
You type in tomato sauce and you will come across a thousand different recipes in the internet. I myself have at least 6-7 variations of tomato sauce and don’t know which one shall I name as the classic one. There is a version with garlic, without garlic. With onions, without onions. With Italian seasoning and then also my favourite version being roasted together with some red peppers. All of these are coming soon on the blog, while I try to take perfect pictures of them.
This tomato sauce is basically eat-with-everything sauce which serves as the perfect pasta sauce when tossed with some spaghetti or spread over a slice of bread and then grilled with mozzarella and veggies of your choice or in this case as the dipping sauce for some fried ravioli. This tomato sauce is made of cherry tomatoes, butter, garlic and balsamic vinegar. This was the first time I used balsamic vinegar in a recipe that is not a salad and I was surprised with the change of flavour. It tasted so so goooood!
Coming to the fried raviolis, I have never had toasted or fried ravioli in my life but recently while watching the movie: The Vow, I got so fascinated when the lead character: Paige mentioned that the last thing she remembers before everything goes blank is ordering toasted ravioli at a restaurant. Now this might sound super weird, but trust me when I say this: a real foodie can have weirdest of craving even while watching movies or scenes that involve food. Yes, that is how crazy I am about food. I have also read so much about this dish being served at Olive Garden and other famous Italian restaurants.
Anyway, coming back to the recipe, I was more than happy I could try this with a pack of frozen ravioli I discovered I have in my freezer since over a month now! I used the one with mushrooms as the stuffing. You can pick any filling of your choice. The raviolis are imported and are available at sugar n spice stores (Le Marche) in Defence Colony or Foodhall stores in Delhi. The method of frying usually required the first dip in eggs but I chose curd before dipping them in bread crumbs.
Here is the detailed recipe:
- 100 grams frozen raviolis (I used mushroom filling)
- 1/2 cup curd
- bread crumbs of 2 bread slices (roughly 60 grams)
- 2 tbsp parmesan cheese (grated)
- oil for deep frying
For the tomato sauce:
- 250 grams cherry tomatoes
- 2 tbsp butter
- 2 tsp crushed garlic
- 1/2 cup tomato puree
- 2 spoons balsamic vinegar
Prep time: 10Cook time: 20
Total time: Yield: 14-18 pieces of ravioli