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Veg Shawarma Recipe

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Ingredients

  • 400 gms cottage cheese

Marinade

  • 3 tbsp toasted sesame seeds
  • 8-10 garlic cloves
  • 3 tbsp yogurt
  • 1 tsp cinnamon powder
  • 1 small onion
  • 2 green chillies
  • 1 tbsp lemon juice
  • Salt as required
  • 2 tbsp olive oil

Pickle

  • 1 red carrot into batons
  • 1 cucumber strips
  • 1 small beet root into batons
  • 1 tbsp sugar
  • Salt as required
  • 1 lemon into slices
  • 1/4 cup water
  • 3-4 non spicy chillies
  • 2 tbsp mayonnaise
  • 1 medium potato (made into french fries)
  • Mixed salad leaves ( of your choice)
  • 5-6 round thin pita breads

Instruction

For Pickle

  1. In a vessel add 1 red carrot into batons, 1 cucumber strips, 1 small beet root cut into batons, 1 tbsp sugar, salt as required, 1 lemon into slices, 1/4 cup water, 3-4 non spicy chillies bring to a boil and keep it aside for an hour covered with the lid.

For marination

  1. In a grinder add 3 tbsp yogurt, 3 tbsp toasted sesame seeds, 8-10 garlic cloves, 1 tsp cinnamon powder, 1 small onion, 2 green chillies, 1 tbsp lemon juice, salt as required, 2 tbsp olive oil and grind it into a paste.
  2. Take 400 gms cottage cheese and cut it into thick slices, marinate with the paste and keep it aside for half an hour.

For french fries

  1. Cut 1 potatoes into baton and fry them in oil till they turn golden brown.
  2. Fry the marinated pieces of cottage cheese in some oil and then cut them into long pieces.
  3. In a small bowl mix 2 tbsp mayonnaise and the marination paste.
  4. Warm 5-6 round thin pita breads on a pan, apply the mayonnaise, add mixed salad leaves, french fries, pickled vegetables, pieces of cottage cheese, roll it and reserve it with a toothpick.

 

Tomato, Cucumber, and Onion Salad Recipe

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Ingredients

  • 1 large cucumbers (English cucumber or a standard cucumber), thinly sliced and cut in quarters
  • 4 roma tomatoes, sliced and cut in squares
  • 1/2 Vidalia onion, very thinly sliced
  • 1-2 tablespoon of chopped fresh parsley
  • 1-2 tablespoon of chopped fresh chives
  • 1/2 cup of cider vinegar
  • 1/2 a cup of olive oil
  • 1/2 a cup of sugar (optional)
  • salt and freshly ground pepper

Instruction

  1. In a large serving bowl, toss together the bite size chopped cucumbers, tomatoes, and onions
  2. In a small bowl add vinegar, olive oil, salt and pepper to taste. Stir the ingredients.
  3. Pour dressing over the salad. Mix everything together.
  4. Let the salad stand for at least 20 minutes before serving.
  5. Add chopped chives and parsley.
  6. You might want to double check to see if there needs to be a little more sugar, salt or pepper for taste.
  7. Serve the cucumber salad as a side dish in a small bowl.

Tip: For a milder flavor, soak the chopped onions in salt water for 20 minutes before you mix it with the rest of the salad.

Kitchen Utensils

  • 1 large serving bowl
  • 1 small bowl
  • one measuring cup and measuring spoons
  • a vegetable shredder or a knife
  • cutting board
  • Serving salad spoon and fork

 

Delicious Homemade Flan

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Ingredients

For the pudding

  • 395g sweetened condense milk
  • 395g water
  • 3 eggs
  • 1 tsp vannilla essence
  • pich of salt

For the Caramel syrup

  • 1/2 cup sugar
  • 1/4 cup water

Instructions

  1. Preheat the oven to 320 degrees. Spray a oven safe dish with cooking oil and set it aside.
  2. Beat up 3 eggs and set it aside.
  3. In a small saucepan add in the sugar and water and cook over medium heat. Bring it to boil but DO NOT stir as it can crystallized the sugar.
  4. Syrup mixture will change it’s colour from white, golden to amber colour. Remove it immediately from the heat when it becomes in between golden and amber colour. Pour the syrup to prepared oven dish.
  5. In another saucepan add in the condensed milk and water. Heat it over medium heat until it’s just under boiling point. Remove it from the heat.
    Add in salt and vanilla essence.
  6. Now its time to warm up the eggs before adding it in to the condense milk mixture. take a big spoonful of heated condense milk mixture and add it to the eggs slowly while continue to mix. Then you can slowly add the eggs in to the heated condense milk mixture. Remember to keep mixing while adding the eggs.
  7. By now the caramel syrup should be hard in texture. Pour the prepared mixture in to the oven safe dish on top of the caramel syrup.
  8. Place the dish in another oven safe dish (bigger in size) and fill it with boiling water until halfway.
  9. Bake it in the oven to 35 to 40 minutes or until the centre is lightly set.
  10. Chill it in the fridge at least 3 to 4 hours before serving.

TIP FOR SERVING:

Cut it in to desired slices, flip the slice upside down so the top part will be dark gold in colour. Pour some syrup over the slice.

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Healthy Pumpkin Muffins Recipe

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INGREDIENTS ⅓ cup melted coconut oil or extra-virgin olive oil ½ cup maple syrup or honey 2 eggs, at room temperature 1 cup pumpkin purée ¼ cup milk of choice (I used almond milk) 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves) 1 teaspoon baking soda 1 teaspoon vanilla extract ½ teaspoon salt … Read more

Chicken Caesar Pizza

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Ingredients 1 tube (13.8 ounces) refrigerated pizza crust 1 tablespoon olive oil 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes 1-1/2 teaspoons minced garlic, divided 6 tablespoons creamy Caesar salad dressing, divided 2 cups shredded Monterey Jack cheese 1/2 cup grated Parmesan cheese 2 cups hearts of romaine salad mix 2 green onions, … Read more