Pesto-Cottage Cheese Sandwich | Quick Bite

 

Hi All!!!

I’m here with yet another easy to make, quick fix sandwich which I personally love a lot. There’s a tea bar named kettle close to my home, apart from the various flavours of tea they also serve sandwiches, muffins and a few desserts. I love this place and whenever possible, me and the kid hang out there.

 

Amongst the variety of the sandwiches that Kettle serves, is also the Pesto-Paneer Sandwich and I order it most of the times when I visit the place. I normally stock up Basil leaves in my refrigerator and use it largely for flavouring. But this time I took some time out and made some fresh Basil pesto. It’s not that I’ve not made pesto earlier but in the last few months the leaves would finish before I could think of grinding them.

I love the freshness of the Basil leaves, it just refreshes my mind. I love to play around with this herb creatively and innovatively in my dishes. Have posted a few recipes earlier using this herb and my favourite amongst them is the bruschetta!!

This time I spent a good time peeling the pine nuts which gives an authentic taste to the pesto but I excused myself from adding the parmesan cheese as I was planning to use the Cottage Cheese. This sandwich is ready to eat in flat ten minutes if you have a pesto made in advance and there’s no big recipe behind the filling, it can be quite a flexible mix based on your taste buds..

Pesto-Cottage Cheese Sandwich

Preparation Time:5mins | Cooking Time: 3mins/ sandwich | Serves:3-4 | Difficulty Level:Easy

Ingredients

6-8 bread slices (I used whole wheat)

2-3tbsp Home made basil pesto

chilli flakes ( as required)

Italian seasoning (as required)

Freshly ground pepper (as required)

salt (if required)

olive oil (if required)

150gms soft cottage cheese/ paneer

Method

    

Cube the cottage cheese into small cubes and mix it with the pesto, chilli flakes, Italian seasoning, black pepper and salt. After mixing if you find that the stuffing is dry, mix a little olive oil.

Meanwhile preheat the sandwich maker or the panini grill. Spread the mix evenly on a bread slice and then cover it with the second slice of bread.

Apply oil or use oil spray on the grill and place the sandwich. Grill for 2-3mins.

Remove the sandwich from the grill, cut the sandwich into halves and serve hot with some tomato sauce.

Sending this to my event ‘ONLY’ Sandwiches, burgers and Panini, guest hosted by Savi-Ruchi.

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Beetroot Poriyal/ Curry

          There are very few dishes that I make with beets and I have posted some of them. Somehow whenever I did this poriyal, something went wrong, either I was in a hurry or I couldn't take pictures, so never got a chance to post it. It's in fact a very simple recipe which goes very well with rice and sambar or morkuzhambu. Apart from grated coconut, I also add some grated ginger and coriander powder which gives a nice flavor to the dish..

Need to Have

• Beets - 3 cups, chopped
• Green Chillies - 3 slit
• Grated Ginger - 1/2 teaspoon
• Grated Coconut - 2 tablespoon
• Urad Dal/ Black Gram - 1 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Coriander Powder - 1 teaspoon
• Curry Leaves - 10

Method

          Heat some oil, add the urad dal and mustard seeds, when it starts spluttering, add the asafoetida, green chillies and curry leaves. Saute for a few seconds, then add the chopped beats, mix, add salt and 1/2 cup of water, cover and cook till done.

          Remove the lid, let any extra water to dry up. Then add the grated coconut, ginger and coriander powder and keep mixing for another 5 minutes. Remove and serve it with rice or roti, along with some dal.

Note
If you like you can double the amount of coconut.
If the beets are not that sweet, then add a teaspoon of sugar at the end, this gives a nice taste to the poriyal.
Use homemade coriander powder, it has more flavor.

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‘ONLY’ Series Event Announcement For October | Giveaway Cookbook

Hi All!!

We have reached  at the end of the third quarter of the current year. And with the onset of the next month, India will look forward to a month full of festivals starting with the Navaratra, Dussehra, Bakra Eid  and then the Deepawali. It is a time of festive mood, celebrations, in almost every household here. And no celebration is ever complete without fun, frolic and obviously good food.

I thought it was the perfect time to try out age old recipes passed to us through generations and treat our family members and friends. Hence, the chosen theme of the event is..

The event is guest hosted by Jillu Anand of Jiya’s Delicacy. One can check the event details and rules from her blog later today.

To encourage the bloggers, www.tarladalal.com is sponsoring a cookbook as a giveaway to the winner of the event. The book gets shipped only in India and only to the followers of my blog.
So what are you waiting for, open your old diaries, call up Mom and Granny and share your valued recipes in the event. The more, the merrier..

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Moong Dal/ Payatham Paruppu/ Green Gram Sambar

          When I make idlis or dosas, the standard side dish that I make with it, is either some kind of a chutney or sambar. The sambar that we make for tiffins is slightly different from the ones that we make for rice, we add very little or no tamarind at all. I make two varieties of sambar, the one using tuvar dal/ split pigeon peas is here and the other one is, using moong dal/ husked, split green gram, which is today's post. Both are equally delicious and when had with idlis and dosas make a complete meal. I don't add any sambar powder to this sambar, it gets its taste and flavor only from the fresh green chillies, coriander leaves and curry leaves, it has a fresh taste and very easy to make too..

Need To Have

• Moong Dal/ Husked Split Green Gram - 1/2 cup
• Small Onions/ Shallots - 1/2 cup, peeled
• Tomatoes - 3 medium, chopped
• Carrot - 1/4 cup, chopped
• Fresh Green Beans - 1/2 cup, chopped
• Small Eggplants - 2 diced
• Green Chillies - 8
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Fenugreek Seeds - 1/4 teaspoon
• Urad Dal/ Black Gram - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Curry Leaves - 15
• Chopped Coriander Leaves - 1/2 cup

Method

          Cook the moong dal with the turmeric powder till well cooked but not mushy. Heat some oil, add the mustard seeds, urad dal, cumin seeds and fenugreek seeds. When it starts spluttering, add the onions, green chillies and asafoetida and saute for 2 minutes. Then add the beans, carrots, eggplants and saute for another 2 minutes.

          Then add the chopped tomatoes and mix for another minute. Then add the salt and 1 cup of water, cover and cook till the vegetables are done. Now add the cooked dal and another 1/2 cup water and cook for 2 to 3 minutes. Finally add the curry leaves and coriander leaves, mix and remove. Serve it hot with idlis and dosas.

Note
Use sour tomatoes.
Chop the shallots into two, if they are too big.
You can do the sambar with only the onions, leaving out the vegetables.
You can cook the moong dal in the pressure cooker along with some salt and turmeric powder, so that it doesn't turn mushy.

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Chickpeas in Pickled Spices & Pickled Chickpeas Sandwich Too | Achari Chana | Step Wise Cooking | Vegan | Gluten Free

 

 

 

Hi All!!

I’ve been away from blogging for about two weeks, but it feels like ages. People might guess that I was mopey and I didn’t have anything to post but that was not the case friends (pun intended). In the last fortnight on and off  I could see the fluctuations in the temperature here which I could also compare with my health, which was also going up and down but was largely down with the virus having fun in my body. Also, the younger kid was writing his first term papers and the house had become quiet to let him study. Being the mother I could feel the pressure of his studies hitting me as well. He needed me to be around all the time and help him with his difficulties and doubts. Fortunately he has his last exam today and I’m already elated that I can relax now…what a sense of relief!!!

While the kid studied, I would read a lot of books; fiction, romance and obviously cookbooks. The other day I had run out of the veggies and I had no mood to go out and shop. The lazy me soaked some chickpeas with no clarity or vision in my mind,  of how I would cook it. I wanted to cook something different but had no idea how..

So after soaking the chickpeas I came and sat with the kid, flipping through the books as I couldn’t watch TV too . After flipping through some old Good food magazines, I picked up Camellia Panjabi’s 50 Great Curries Of India and I was so happy reading all of them, all over again. While I read, I landed on a recipe of lamb cooked in Pickled spices. After reading the recipe I was too tempted to try it in a vegetarian way. I asked myself, people make achaari paneer, achaari aloo, achaari bhindi, why can’t I try the spices with chickpeas? The thought itself exhilarated me and believe me friends I needed that sense of elation desperately, with all the pressure around. The thought was so intoxicating that I immediately went ahead and searched for all the spices and other ingredients. I realized that a skerrick of an ingredient was not available in the desired amount required for the recipe; I was short of yogurt, so I immediately searched for tomatoes and was happy to see a few of them sitting pretty in the refrigerator.

Bit by bit I garnered all the ingredients and laid them on the kitchen platform and geared myself to cook. Fortunately, I always have ginger, garlic and onion in the pantry no matter what else finishes, so I was kind of sorted with the recipe. The curry turned out superb, perfect to inebriate my spirits. It was well spiced, tangy and perfect to tickle the taste buds.

During the course of cooking I got a thought that the chickpeas with pickled spice blend might taste great with the paav, the thought led me to remove a portion of the dry chickpea achaari, with which I intended to make a sandwich later on. The Achaari Chickpea Sandwich  was quite different & innovative. It turned out very tasty and the kid loved it.

 

CHICKPEAS IN PICKLED SPICES | ACHAARI CHANA

Soaking Time:4-6hrs | Preparation Time: 1hour | Cooking Time: 30mins | Serves: 6-8 | Difficulty Level: Moderate

 

Ingredients

3-1/2cups Cooked Chickpeas

4 medium sized tomatoes/ 250gms yogurt

8-10 baby potatoes (optional)

2 medium size red onions

a large handful of fresh coriander

6-8 green chilies (spicy version)

1/4tsp red chili powder (optional)

4-5 garlic flakes

2” piece ginger

salt to taste

about 1/2cup oil

1/2tsp dry mango powder (optional)

Pickle Spices

1-1/2tsp Fennel seeds

1tsp cumin seeds

1tsp onion seeds (kalounji)

3/4tsp mustard seeds

3/4tsp fenugreek seeds (methi dana)

 

Method

Wash the dry chickpeas (about 1-3/4cups) and soak them in water for 4-6 hours. Pressure cook them with some salt to taste and a pinch of soda bicarbonate, till tender. This takes about 25mins. What I normally do is that I let the cooker attain full pressure on high flam, then reduce the flame and cook it on low flame for about 15-20mins.

 

Dry roast the pickle spices on a low flame for 5mins, cool and grind them together. I have powdered here but one can keep it coarse too. Fill the spice mix in slit green chilies and the spice mix left after filling be kept aside to be used later.

Roughly chop the onion, tomatoes and coriander.

Grind together onion, garlic and cleaned ginger to a paste.

Similarly grind together tomatoes and coriander.

Heat oil and tip in the stuffed green chilies and sauté lightly for a few seconds.

Add the onion-ginger-garlic paste and sauté properly on low flame till oil separates.

Add turmeric, chili powder and the remaining spice mix and cook for a minute. Add the chili powder only if you believe that the green chilies are not spicy enough. Sauté for a few minutes.

Add the tomato-coriander paste and cook till done. Add salt to taste and dry mango powder. Cook till oil separates.

Tip in the boiled and drained chickpeas. The drained water should not be thrown as it is used later to make the gravy. Mix thoroughly and cook under cover for a few minutes. At this stage when the curry was dry, I removed a small portion to make the Achaari Chana Sandwich.

 

Add the halved potatoes (this is completely optional) and about 2cups of the drained chickpea water. Bring the gravy to a boil and cook after covering with a lid for about 15-20mins. One can keep the gravy thick or thin as per their choice.

 

For The Achaari Chana Sandwich

Take two whole wheat bread slices and spread a thick layer of achaari chana on one bread slice. Top the chana with sliced onions and carrot juliennes. Sprinkle some salt and pepper. Cover it with the second bread slice. Heat a panini grill and apply some olive spray. Grill the sandwich. Serve with some sauce/ green chutney and salad.

 

Sending the sandwich to my event ‘Only’ Sandwiches, burgers & Panini, guest hosted by Savi-Ruchi.

A few chickpeas recipes that you can try ..

Green Chickpeas Biryani

Hariyali Chana Masala

Garbanzo & Paneer Curry

*No Oil Chana & Instant Whole Wheat Bread Bhatura

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Date And Walnut Sandwich

          It's a known fact, dates and nuts go together very well, especially dates stuffed with almonds is very common. I wanted to try dates with walnuts and also I wanted to make a sandwich with it. To make a spreadable mix, I combined dates, walnuts and cream cheese together, and spread it on toasted bread slices, the result was delicious..

Need To Have

• Bread slices - 4
• Cream Cheese - 4 teaspoons
• Chopped Walnuts - 3 teaspoons
• Dates - 6, chopped finely
• Fresh Cream Or Milk - 1 tablespoon
• Honey - 2 teaspoons or to taste

Method

          Bring the cream cheese to room temperature, mix it with chopped nuts and dates using the fresh cream or milk to bring it together.

          Toast the bread slices on both sides, spread the date and mixture on one slice, drizzle a teaspoon or more of honey on top, cover with another slice of bread, slice and enjoy.

Note
Chop the nuts and dates as finely as possible, I have not done it so finely, hence it was difficult to spread.
Beat the cream cheese with the fresh cream, milk, then mix in the nuts and dates.
If you like, arrange a layer of sliced banana pieces, then drizzle with honey, bananas go very well with dates and walnuts.
The amount of cream cheese, dates, nuts and honey can be increased or decreased according to your taste.
Can also use maple syrup in the place of honey.

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Eggplant And Capsicum Subzi

          Sometimes when I run out of vegetables, when I have a little of this and that, I try to make something with what I have in hand, this Eggplant and Capsicum Subzi is one such dish. It's a very simple subzi, the eggplant and capsicum make a nice pair and the garlic and black pepper give it a nice flavor. This would go very well, both with rotis or as a side dish to rice and dal and it's also very easy to put together..

Need To Have

• Diced Eggplants - 2 cups
• Diced Capsicums - 1 cup
• Onion - 1 medium, chopped
• Garlic - 5 cloves, chopped
• Coriander Powder - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Black Pepper Powder - 11/4 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Curry Leaves - 10
• Salt - to taste

Method

          Heat some oil, add the cumin seeds, when it starts spluttering, add the onions, garlic and curry leaves, saute lightly till you get a nice flavor.

          Now add the eggplant and capsicum pieces and keep sauteing for another 2 minutes. Then add some salt, cover and cook on reduced flame for about 3 to 4 minutes. Remove the lid, add the pepper, turmeric and coriander powders, mix, saute for another 5 minutes, remove and serve it warm.

Note
Use more or less pepper powder as per your spice level.
Use fresh pepper and coriander powders ( not store bought ones ) for more flavor.
You can use whatever eggplants that is available, big ones or small ones.

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Communiqué de presse de France Nature Environnement:

Vendredi            20 septembre 2013

A quand la création du parc marin du Bassin d’Arcachon ?

Aujourd’hui et demain se tient la conférence environnementale. France Nature Environnement (FNE) attend, de la part du gouvernement, l’annonce de la création en 2014 du parc marin du Bassin d’Arcachon.

Un contexte morose pour les aires marines protégées

Cette année, la biodiversité marine est au cœur de la conférence environnementale. Elle s’ouvre alors que la politique française en matière d’aires marines protégées est en berne. Malgré la création du parc marin des Estuaires Picards, la tendance est plutôt au manque de moyens et à la fermeture des missions d’étude… A ce rythme, la France ne respectera certainement pas ses engagements en matière de création d’aires marines protégées sur 20% de son territoire marin d’ici 2020, ni celui concernant la création de huit parcs marins en métropole d’ici 2015 ! Le respect de ces objectifs sera demandé par FNE à l’occasion de la table ronde Biodiversité marine, mer et océans de la Conférence environnementale.

Un parc marin pour le Bassin d’Arcachon !

Les parcs marins sont des outils adaptés aux territoires à fort enjeu écologique, et où les activités humaines sont très présentes. C’est le cas du Bassin d’Arcachon, espace exceptionnel mais fragile et soumis à de multiples pressions : urbanisation, tourisme, qualité des eaux… Pour préserver et continuer de valoriser le patrimoine du Bassin, un parc marin est indispensable. Il permettra de mieux connaître la biodiversité de cet espace, et d’encadrer les activités pour qu’elles puissent s’exercer dans un environnement préservé.

« Le projet a mobilisé l’ensemble des acteurs locaux pendant plusieurs années, rappelle Denez L’Hostis, responsable du dossier Mer et littoral à FNE. Mais depuis la fin de l’enquête publique en février 2012, le projet est au point mort. C’est mépriser la dynamique locale et le travail réalisé pendant toutes ces années ! »

Pertuis-Charentais, Golfe normand-breton… d’autres projets en attente sur le territoire

Le Bassin d’Arcachon n’est pas le seul territoire à faire les frais du coup d’arrêt porté à la politique des aires marines protégées. L’estuaire de la Gironde et des Pertuis Charentais ainsi que pour le Golfe normand-breton, la création des parcs marins est elle aussi repoussée aux calendes grecques. « FNE ne manquera pas de faire remonter à la conférence environnementale les préoccupations des associations locales sur ces territoires » indique Denez L’Hostis, pilote de la mission mer et littoral de FNE.

Du 21 au 26 octobre, la France accueillera le congrès mondial des aires marines protégées à Marseille. « Nous sommes heureux de voir la France afficher ses ambitions à l’international, conclue Denez L’Hostis. Mais il est grand temps que le gouvernement s’engage concrètement pour la création d’aires marines protégées ambitieuses sur son propre territoire ! »

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Papaya Milkshake

          Papaya, I have never been a big fan of this fruit in the past, the smell was too strong for me and for all other unknown reasons, I had avoided it. But now, I have developed a liking for this fruit, I think, might be the hybrid varieties available don't have the very strong smell and also, knowing the health benefits of this fruit, you want to set a good example for your kids. At home, we like it ripe but at the same time firm, not overripe and mushy and we just have it as such. The other day I tried out this simple milkshake with it, it turned out very good. I didn't add any flavors to it, just milk, papaya and honey, very healthy and tasty. Only, one warning, make this milkshake fresh and just have it right away, it might taste a little bitter with time..

Need To Have

• Papaya Pieces - 1 cup
• Cold Milk - 1 cup
• Chilled Water - 1/2 cup
• Honey Or Sugar - 1 teaspoon or as needed

Method

          Blend the papaya pieces with half the milk, till it turns into a smooth mixture. Then add the remaining, milk, honey or sugar and pulse it lightly. That's it, serve it immediately.

Note
If needed, you can add some cardamom for flavor.
If you refrigerate, it not only tends to turn bitter, but also thickens up.
If you use fat free milk, then you can avoid the water, just make the milkshake as thick or thin as you prefer.

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Event Round Up-‘ONLY’ Food For Pregnancy | Giveaway Winner

 

Hi All!!

Firstly my apologies for the delay in posting the round up. I was down with viral fever and still recuperating. Somehow have mustered up all the energy to post this round up. I have removed all the duplicate entries linked for the event. I’ve read each and every post and loved going through them. I must confess every recipe is special in it’s own way and there’s so much of learning for me as a reader and a food blogger.

Thanks so much for such wonderful entries. I’m sure many pregnant women and even others too, will benefit from this collection. I’ve announced the winner at the end of the post.

 

Entries with a valid address in India

1. Kadala Curry by Sapna Behl.

2. Dal Makhani by Sapna Behl.

3. Cheesy Potato Nachos by Linsy Patel

4. Lemon Rice by Sapna Behl.

5. Tofu Cutlet by Sapna Behl.

6. Carrot Apple Gingerale by Nayana Pikle

7. Multigrain Tawa Roasted Nippats by Nayana Pikle

8. Instant Mix For Indian Poha by Rekha Hegde

9. Tandoori Paneer Tikka by Sapna Behl.

10. Caprese Sandwich by Linsy Patel

11. Corn Cheese Balls by Sapna Behl.

12. Baked Soya Potatoes Cheese Tikkis by Linsy Patel

13. Mexican Rice by Sapna Behl.

14. Chilly Tacos by Sapna Behl.

15. Orange Mango Coconut Refresher by Pooja Agrawal

16. Chinese Chilled Salad by Pooja Agrawal

17. Beetroot and Carrot Relish (Kachumber) by Pooja Agrawal

18. Vegetable Daal Dalia (broken /cracked wheat lentil Dalia) by Pooja Agrawal

19. Black Chick Peas Mint Pulao by Pooja Agrawal

20. Gavar Nu Khatiyu by Linsy Patel

21. Spinach Tomato Soup by Hetal Acharya

22. Kaju Karela Nu Shaak by Hetal Acharya

23. Samo Khichadi by Hetal Acharya

24. Bhindi Capsicum Masala by Hetal Acharya

25. Vegetable Biryani by Hetal Acharya

26. Aloo Matar Sandwich by Hetal Acharya

27. Fresh Plum and Rose Juice by Hetal Acharya

28. Dudhi Halwa by Hetal Acharya

29. Gujarati Dal by Linsy Patel

30. Seru Keerai Stir Fry by Magee C

31. Urud Dal Rice (Ulundu Sadam) by Magee C

32. Matar Paneer by Tina Mazumdar

33. Stir Fry Arbi Chips by Linsy Patel

34. Sheer Khurma by Nilu A

35. Baigan Bhartha by Linsy Patel

36. Peanut Burfi by Hetal Acharya

37. Vegetable Upama- Khara Bhaath by Hetal Acharya

38. Singoda Ni kheer – Water Chestnut Flour Payasam by Hetal Acharya

39. Baked Macaroni & Vegetable Delight by Nilu A

40. Sprouts With Moong Vadi by Linsy Patel

41. Vegetable Makhanwala by Sangeetha PN

42. Mango cheesecakes by Sangeetha PN

43. Dry Fruits Shrikhand by Sangeetha PN

44. Mexican Corn Salsa by Laavys Kitchen

45. Moong Dal by Nilu A

46. Mixed Vegetable Bhujia by Nilu A

47. Besan Laddoo by Sangeetha PN

48. Oats - Dalia Idli by Nilu A

49. Butter Sweet Corn with Pepper and Lime by Sangeetha PN

50. Brown Rice & Red Beaten Rice Dosa by Pari

51. Raw Banana & Tender Fenugreek Leaves Paratha by Pari

52. Tandoori Bhein Kebab by Pari

53. Bhindi Do Pyaza by Linsy Patel

54. Creamy Coconut Milk & Rice Pudding by Nilu A

55. Cucumber-Cheese-Chutney Sandwiches by Nilu A

56. Red Beaten Rice & Potato Cutlet by Pari

57. Cabbage and Carrot Sambharo by Linsy Patel

 

Entries From Other Countries

 

1. Badam Halwa by Minnie

2. Fresh Cheese Dessert Cups and Kulfi by Minnie

3. Karaishoortir Ghoogni by Minnie

4. Vegeterian Soybean Burger by Pravina Parikh

5. Malai Kulfi by Minnie

6. Shahi Tukra by Laavy

7. Cantaloupe Lemonade by Priya

8. Mushroom Moong Sprouts Curry by Priya

9. Gobi Ka Kheema by Priya

10. Chettinad Vegetarian Fish Gravy by Priya

11. Grilled Tandoori Tofu Steak by Priya

12. Drumstick Pulp Thokku by Priya

13. Ragi Tofu Paratha by Priya

14. Foxtail Millet Laddoos by Priya

15. Red Rice Dosa by Priya

16. Flax Seed Paruppu Podi by Priya

I’ve picked the winner from the 57 entries sent for giveaway participation by using a random number generator and the lucky number is the last entry no.57 which is Cabbage and Carrot Sambharo by Linsy Patel. Congrats Linsy, you win the giveaway cookbook ‘ Nutritious Recipes for Pregnancy’ by Tarla Dalal. Please confirm to me via email within 48hrs in which way you follow my blog publicly and also your address with pin code, your cell/landline number to cookingoodfood@gmail.com.

In case Linsy does not claim her win within 48hrs, I will pick another winner. Keep sending you entries for the current event hosted by Sushma Madhuchandra. 

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