Monday, February 13, 2017

Cherry Cheesecake Crescent Rolls

    Experiencing a cheesecake craving?  These yummy Cherry Cheesecake Crescent Rolls are your answer! and also perfect for Valentine's Day!! 

Need a quick and easy dessert for your Valentine?---These Cherry Cheesecake Crescent Rolls are so easy to make and absolutely delicious!  What could be yummier than strawberry and cream cheese wrapped up in a warm buttery crescent roll?Just a few ingredients, and your dessert is ready! 

 My #foodiemonday #bloghop entry for #valentinestheme..

* 1pack refrigerated Pillsbury Crescent Roll(8 oz.)
* 8oz. Maraschino Cherry
* 4-6oz. Cream Cheese(half pack)
* 1tablwespoon Powdered Sugar
some powdered sugar and nutella spread for garnishing (optional)
* Preheat oven to 350 degrees.
*Carefully unroll Crescent Roll Dough and separate into 8 triangles.
* Lay triangles flat on large nonstick cookie sheet.
* Spoon approx. 1 tbsp of cherry suryp  mix with cream cheese and 1/2 tbls sugar powdered.
* Place the cream cheese mix (about 1 tbls) onto each triangle.

* Place one Cherry on top.

* Carefully roll up Crescent Rolls.

* Bake for about 15-20 minutes or until done.

* Drizzle with Nutella and Cream chesse and white chocolate mix.(optional)

* Sprinkle with powdered sugar.

* Enjoy!!

Sunday, February 5, 2017

Sev-Tometa nu Shaak

 You know, Gujarati Cuisine and specially Kathiyawadi regional recipe is beaming with fresh ingredients and sweet, Spicy flavors. Sev- Tameta nu shaak is one of the Kathiyawadi recipe.. Sev-Tameta nu shaak is a one pot meal and so comforting you hardly need to chew(a sign of amazing comfort food, obvio:)  All in all, it's very quick, very simple and very satisfying, no fuss recipe--just how I like it. 

 My #foodiemonday #bloghop entry for #regionalcuisine....

Sharing with you my Gujarati/Kathiyawadi Thali with you all, hope you enjoy this as much as i did..:)

500g fresh Tomatoes, roughly pureed (I used food-processor for roughly pureed)
120g finely chopped Onions
3 tbsp Oil
¼ tsp Mustard seeds
1 tsp Cumin seeds

½ tsp Fennel seeds
¼ tsp Asafoetida
½ tsp Turmeric powder
1-2 tsp red Chilli powder (or to taste)
1 tbsp sugar
½ tsp Garam masala or Chicken masala(I used chicken masala)
½ tbsp water

1 tbsp cream (optional)
Salt to taste
Some chopped Cilantro to garnish

For Sev;
1 cup Besan flour
1tsp Oil
Pinch of Asafetida
Salt to taste
1/2 tsp red chilli powder
For Sev;
Mix all the dry ingredients together, besan flour, red chili, salt and asafetida. 
* Add the oil and mix it well.
* Add the water slowly to make soft and smooth dough. 
* Dough is very sticky, I used a spoon to mix the dough in the beginning. Then oil the palm and knead the dough. 
* Cover the dough and allow to rest.
For Shaak;
* Heat the oil in a pan and add the mustard seeds (wait for them to pop) and then add the cumin seeds, asafoetida, fennel seeds and onions. 
* Saute until the onions become translucent.
* Then add the pureed fresh tomatoes.
* Season with red chilli powder, turmeric powder, garam masala, salt and sugar.
* Allow to cook down to a fairly thick mixture, and then adjust the texture with around 1/2 cup of  water.

* Cover the pan with lid and cook on slow flame for about 1-2 minutes. 
* Meanwhile, greased sev maker with attachment. Place dough to fill the cylinder of sev maker and close.
Now hold the sev maker over saak pan, press the handle, sev will start coming out in to the shaak. As sev is coming, slowly move the sev maker in circular motion.

* Cook sev for couple of minutes with shaak and turn of the stove.

* Add cream in it and mix.(optional)
* Sprinkle some chopped cilantro and Serve with roti, bhakri or rotla..

* Enjoy..
* You can use ready made sev too. 
* Just make shaak and topping with redy made sev when you serve.

Wednesday, February 1, 2017

Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing

   This delicious salad is full of dramatic colors, bright and sharp flavors, and also contrasting light textures.. This classic Moroccan salad, is the combination of fennel, beet and mandarin orange, which is perfect for a wintertime brunch.. The flavors are quite unique with fennel-beet yogurt dressing. My favorite thing in this salad is Roasted Beet! How do you feel about them? I'm into them, but they might be one of the most polarizing vegetable on the face of this earth:) clearly, I'm a fan of Beet.. And this roasted beet add extra unique taste in this Salad so, try it and believe me;) 

2 small mandarin oranges (peeled and separated segments)
1 small Beet (peeled)
1/4 cup diced fennel bulb
1/4 cup chopped fennel green leafy fronds
1/4 cup diced onion
1/4 cup diced tomato
1/4 cup diced cucumber
1/4 cup roughly cut baby spinach
1/4 cup diced purple cabbage
For Fennel-Beet Yogurt Dressing:
1/3 cup bitten yogurt
1 tablespoon Olive oil
1 teaspoon fennel seeds
Salt to taste
1/4 teaspoon black pepper powder
1 teaspoon lemon juice
* First sliced the beet and grilled them on stove with drizzling little olive oil.

* Save one small sliced grilled beet for dressing.
* Diced them and keep on side.
* Take a mixing bowl.
* Add all vegetable in the bowl including grilled diced beets.
* Mix them well.
* Keep bowl aside.

For Fennel-Beet Yogurt Dressing:
* Take all dressing ingredients into a blender including one slice of saved grilled beet.
* Blend them very well.
* Keep the dressing in a small bowl.

* Toss the salad.
* Transfer into serving plate or a bowl. 
* Drizzle fennel-beet yogurt on the top of the salad. 
* Serve it. 
* Enjoy.!