Tag Archives: Capsicum

Mouthwatering Monday – Baked Veggie Chips

Kids love Chips. If allowed they can live on just chips.

Are they tasty? Yes. Are they addictive? Yes.

Are they healthy? No.

So, I devised a new plan. Everytime my kids crave for chips I gave them home baked Veggie chips. They don’t like it as much they loved the ones from the market, but who cares? I am their Mother, and I will feed them what I think is right for them. Mommy Power πŸ˜›

Baked Veggie Chips
Baked Veggie Chips

Ingredients

  • You can use vegetables like Potato, Radish, Zucchini, Carrot or any other of your choice.
  • Salt as required.
  • Oil to spray.

Method

  • Preheat your Oven to 400 F.
  • Cut your vegetables in thin slices or in shape of your preference.
  • Wash them with water and then rinse thoroughly.
  • Sprinkle some salt and let them rest for 5-10 minutes.
  • Remove excess water, if any.
  • Spray baking Pan with some oil and lay your veggie chips on it.
  • Sprinkle little salt and try some herbs if you want, like I have used Thyme here.
  • Bake for around 40 minutes, or when veggies turn a little crispy.
  • Remember, some vegetable need more time in oven so just put them in different pans, if you can, and bake them till they are crisp.
  • Let them rest for 2 minutes, and then serve with a dip or chutney.

Simple and healthy recipe.

Baked Veggie Chips
Baked Veggie Chips

 

I have served these delicious veggie chips with Mint chutney. Awesome combo. Try it, you will not regret. πŸ™‚

Enjoy!!!

 

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚

Mouthwatering Monday – Boondi Raita

 

Boondi Raita
Boondi Raita

So far I have shown you recipes which my kids prefer to eat. Now, just for a change, and for a very special request, my husband’s favorite Raita Recipe – The Boondi Raita.

Boondi Raita is a side dish served with Indian Meal. It can also be used as a dip or salad, or as salad dressing too. Raita can be prepared with different ingredients like, cucumber (my favorite), tomato, onion, pumpkin, mint, pineapple etc… here, I have made one from Boondi, which is a Rajasthani food item, prepared from chickpea flour, with spices added to it before frying.

Boondi Raita
Boondi

Let’s go and make ourselves a bowl of Boondi Raita, now.

Ingredients

Method

  • Soak Boondi in warm water for 15 -20 Minutes.
  • Drain the Boondi gently, without mashing them. Keep aside.
  • Whisk curd in a bowl. Add water if desired for the desired consistency.
  • Add all the spices along with chopped Mint leaves.
  • Mix well.
  • Add Boondi to curd mixture. Mix it gently.
  • Sprinkle with fried Cumin.
  • Garnish with Mint Leaves, and serve cold.

Best thing about Boondi Raita, or for the matter any other kind of Raita is that, it’s ingredients can be replaced with so many available variations.

Boondi Raita
Boondi Raita

Like, you can use Coriander leaves instead of Mint, or you can use green chilli instead of red chilli powder, black salt instead of normal sea salt. You can totally ditch Cumin if you are not a fan. Even chaat masala is upto your taste buds. So, even if you will just have curd and Boondi mixed together, with some salt, you will have a Boondi Raita. πŸ˜€

That’s easy, right???

 

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚

Mouthwatering Monday – Paneer Tikka

Paneer Tikka
Paneer Tikka

For us vegetarians, Paneer can be termed as delicious and mouthwatering as Chicken is for the Non Vegetarians. We relish Paneer dishes. Karahi Paneer is one of my favorite dishes, along with Paneer Tikka, which I have tried my hands on this weekend.

Paneer Tikka is marinated Cheese/Paneer, with spices and curd, which is grilled or baked, preferably in a tandoor, but an oven will do too.

Below is the recipe for it. I have done this with some variations so, posting my variations too, along with the original recipe.

 

Ingredients:

  • 1Β½ cup Paneer (Tofu also worked for me πŸ™‚ )
  • 2 Capsicums (Red Yellow or Green) – I have not used Capsicum coz hubby doesn’t like them πŸ˜›
  • 1 Onion
  • 1 Tomato
  • 1 cup Hung Curd
  • 1Β½ tbsp Ginger-Garlic Paste
  • 1/2 tbsp Red Chilli Powder (use Kashmiri Red Chilli if you want more Red Color)
  • 1 tbsp Turmeric Powder (Optional as per your taste/color choice)
  • 1/4 tbsp Garam Masala
  • 1 tbsp Cumin Powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Chaat Masa
  • Oil to spray for baking/griling
  • Salt as per taste (You may also like to use black salt in small quantity)
Paneer Tikka
Paneer Tikka

Method (fairly simple):

  • Mix curd with all the spices. Add lemon juice to it. Mix well.
  • Dice vegetables and Paneer into square shapes or any shape you prefer, just small pieces πŸ™‚
  • Marinate Paneer and vegetables in the Curd mix prepared above. Put them aside for 2 hours, in fridge.
  • Preheat oven to 350 F.
  • Place your onion, tomato, capsicum(I didn’t used them 😦 ) and Paneer onto Skewers (You can use toothpicks too).
  • Spray with some olive oil.
  • Put them in oven for 10 minutes.
  • Rotate your skewers. 10 minutes more in oven and done.
  • Serve hot with chutney of your choice (preferably Mint chutney). Sprinkle some lemon juice to add that tangy taste to it.
Paneer Tikka
Paneer Tikka

You can garnish them with lemon wedges and onion slices.

Preparation won’t take much, except for the 2 hours of marinated time. Tasty and healthy recipe which my kids enjoyed eating too.

One more variation– I used extra gravy left after marination as separate dish or as Masala for my Paneer Tikka πŸ™‚

 

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚