Here is my final casserole for this week. This is again made with the cheese sauce I posted yesterday, but the paneer is quite spicy. Instead of seasoning it with salt and pepper, this one is made with typical Indian spices which makes it more of a fusion dish. The garlic flavour is prominent in the paneer and combined with cheese sauce it was absolutely yum.
For the second day of casserole recipes, I have a recipe that uses eggs in it. But if you want to make it eggless, just skip the eggs and add crumbled paneer instead. This is a filling meal. I combined both my lunch and dinner ingredients to make this, so I had a filling meal. This was so yum and I was reminded of lasagne. So if you crave for lasagne in your diet, this is the best option to recreate it. You can also add veggies if you want and even add meat. You will never miss the pasta and the white sauce.
Here comes another week in the monthly BM and for this week, I chose an interesting theme – Casseroles. Believe me, I haven’t made casseroles till now. That is why I picked the theme so that I can try some recipes for my paleo diet. The recipes I went through for casseroles were loaded with white sauce and cheese. I can do with cheese, but white sauce is made with flour, so I couldn’t use it. I was searching for a flour less option when I read about cream cheese sauce. Unfortunately I didn’t have cream cheese also. But being a food blogger form more than seven years, I can improvise with any ingredient at hand. As part of the diet, I won’t eat curd or hung curd. But I can safely eat cream and cream based products. So I usually stock my fridge with hung curd made entirely of cream. It is so rich and creamy to taste and that was what came to my mind when I was thinking of white sauce. This was an experiment with ingredients and I was so happy when it turned out so good. Tomorrow I will also add a paleo white sauce. But wait for that.
Happy Independence Day To You All
We are celebrating our 71st Independence day tomorrow and for the celebration, I made a tri colour cake along with video. I am sure the whole blogosphere will be filled with tri colour dishes and this is mine as a part of that. I used the three colours of our National Flag to make the sponges and also the icing with the same three colours. In this post I will be discussing about how to incorporate colours into any cake and cream frosting.
It has been a while since I posted anything related to paleo. But I am still on it and have taken a resolution to make it my lifestyle forever. There are only two fruits we are allowed to take while in paleo and weight loss. Those are avocado and guava. Even guava should not be ripe. SO whenever cravings hit, you can either eat a raw guava or an avocado. If you reside in India, you might know that avocado is too expensive. We pay a fortune to buy a single avocado and though it is so healthy, I just hate it. It is quite bland and it is also very tricky to use. Either I slice an avocado too ripe or too raw. Raw avocados are so bitter in taste and the too ripe ones get wasted. It is really an art to master. Somehow I ended up slicing an avocado at the perfect stage, but didn’t want to eat it.
Making some soft sandwich buns with wheat flour has been my aim for some time. Sometimes back I made wheat brioche buns and with a little change in the recipe I tried them yesterday. The buns were super soft. I loved the texture of the buns. The important ingredient which helps with the softness and texture is butter. So don’t skimp on it. The dough is rather loose when compared to the usual dough I make. But don’t be tempted to add more flour. Use a dough scraper to help you with the kneading part. And an important point to be noted with any wheat bread recipe is don’t knead the dough for more than 3-4 minutes. Whenever I over knead the dough, it has tears on the top. But 3-4 minutes of kneading time gives the perfect smooth topped bread or roll. I haven’t mentioned the time for first proving because, every place differs. My place is so hot that it takes only 45 minutes for the dough to double, but in cooler places, the time taken will be more. So look for double the volume of dough. And for the second proving, just don’t let be out more than 20 minutes. There will be lots of oven rise. So if you leave it outside for long, combined with the oven rise, your bun’s top will definitely form tears. Keep all these pointers in mind while baking and I am sure you will bake a perfect batch of buns.
This month’s Bread Bakers host Sneha chose an interesting theme – steamed buns. We usually bake buns but there is also a variation to it. I have seen so many Chinese recipes which steam the buns and so I went in search of a Chinese recipe. And as Sruti will be the one eating it, I needed to find a recipe which can fit her needs. So I was checking out some sweet recipes and I found one which was a perfect match.
Ponnanganni keerai also known as dwarf copper leaf is a wonderful herb. I have always heard mom say that ponnanganni increases eye power. I always stock my fridge with some greens and when I saw these tender greens in the farmer’s market, I couldn’t resist buying. Instead of making kootu or mash or poriyal, I usually add them in other recipes where the dish actually masks the greens. Some of the dishes are pulao, adai, roti and sambar. This is mainly because my daughter is so picky when it comes to eating greens. This way I can easily feed her.
I am sure every one knows what sevai is. When we were kids, rice sevai was prepared at home but nowadays it is easily available ready made. My mom used to make so many varieties of sevai and awe her guests. Even I used to make it but Sruti didn’t show any interest. So I stopped making. But once I bought store bought sevai and made some varieties with it and she loved it. So nowadays I don’t prepare it at home. I just go and buy the ready stuff. It is quite easy to make and saves you lot of time. I have already posted lemon sevai and masala sevai previously. When I chose the theme lunch box recipes, I decided to make one sevai recipe for this. And here we are with a really simple but delicious sevai recipe.