Love Served Daily

Cooking up Smiles..Across the Miles


33 Comments

Stuffed Sweet Peppers..A delicious Appetizer

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Hello everyone. Its that time of the month where I do my monthly column for the B’khush Magazine. It is an online magazine, catering to the South Asian population around the world. They write about varied topics ranging from fitness, beauty, parenting, DIY projects, recipes etc. Do check out their website – B’Khush – Upload Thoughts, Download Happiness.

My column in the magazine is called “Healthy Bites“. Through this column, I like to share such recipes that provide the nutrition, taste great and most of all you can enjoy them guilt free. Follow me here to make some easy and healthy dishes that you wouldn’t feel guilty about when you take that second serving.

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Today I am bringing another healthy appetizer for you, just skip the cheese if you like, it will still be as delicious. These stuffed sweet peppers look very pretty and is sure to please all your guests.

Let’s hop on to the B’Khush Women website to get the recipe – here.

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Thank You for stopping by. Do let me know if you try it out.

Love,

Ritu. 🙂

 

 

 

 

 

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28 Comments

Baked Stuffed Tomatoes..The Indianised version.

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Hello everyone. I am so glad you have stopped by. Today I am sharing another beautiful dish for your next get-together. I like to call it Stuffed Tomatoes – Indian style. This is so versatile that it can be served as an appetizer or as a main course, dry or in a gravy. Also, the stuffing I have used here is the good old potato mix, but cottage cheese (or paneer) works great here. You can also use your choice of minced meat and make this a non-vegetarian version. Just use your creativity. I am sure you will love it and so will your guests.

Lets make some pretty looking stuffed tomatoes 🙂

Ingredients:

Firm Tomatoes – 8

Oil as needed to coat the tomatoes

Boiled and mashed potatoes – 3

Oil – 2 tbsp.

Cumin seeds – 1/2 tsp

Frozen Corn – 1/2 cup (You can also use frozen peas if you like)

Onion – 1 medium, finely chopped

Green Chilies – 2 chopped, optional

Ginger garlic paste – 1 tbsp.

Red Chilly Powder – 1/2 tsp

Turmeric Powder – 1/4 tsp

Garam Masala Powder – 1/2 tsp

Salt to taste

Shredded Cheese and tomato ketchup – for garnish

Method:

  1. Cut a thick slice on top of each of the tomatoes and scoop out the seeds and pulp. If your tomatoes are not balancing, you can also cut a thin layer at the bottom to make sure they stand well.
  2. Coat the tomatoes well with oil and keep aside. We will make the stuffing now.
  3. Heat oil in a medium pan and add in the cumin seeds. Once they crackle, add the ginger garlic paste and the green chilies and cook for a minute or two. Now add the chopped onion and let them cook till they are nicely brown, about 5 minutes.
  4. Finally, add in the mashed potatoes and frozen corn and mix well. Mix in the dry spices – salt, red chilly powder, turmeric and garam masala. Make sure everything is well combined. Cook the stuffing on medium heat till its well heated through and all flavors have blended in, another 5 – 6 minutes. Turn off the heat and allow it to cool.
  5. Pre heat your oven to 375 F. Line a baking sheet with parchment paper and place your tomato cups on that.
  6. Once the stuffing has cooled down to touch, fill it inside the tomatoes and cover the tomatoes with their tops. Bake them for about 20 minutes till the tomatoes are soft to touch. Make sure not to over bake them as the tomato skins will rupture.
  7. Take them out when done and garnish each of the tomatoes with some shredded cheese and some tomato ketchup. Serve hot.
  8. You can also make these on the stove top. Just cover and cook them till soft.

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So there was another gorgeous dish for you. I hope you will give it a try and let me know.

Thanks for stopping by.

Love,

Ritu. 🙂


16 Comments

Stuffed Mushrooms..The vegetarian version

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Mushrooms are a favorite in my house. Its such a versatile vegetable. You can make a sandwich with it, use it as a pizza topping, make a spicy mushroom curry or even turn them into an appetizer. Stuffed Mushrooms are such a great party appetizer. They are quick and easy to make and look so delightful. I am making the vegetarian version here but you can totally add sausage to it, if you like.

How do you like your mushrooms..?? 😀

It is very important to clean the mushrooms first before cooking. Most people prefer to just wipe it well with a wet kitchen towel. I however prefer to wash them well under running water. It is important to dry them quickly with a paper towel after rinsing. They should absolutely be not kept wet for longer periods or they will turn soggy and who likes soggy mushrooms. 😦

So after that cleaning up, lets make some stuffed mushrooms.

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Ingredients:

Medium sized mushrooms – about 10

Olive oil – 1 tbsp.

Small onion – finely chopped

Parmesan cheese – 1/4 cup, grated

Garlic – 1 tbsp., minced

Spinach – 1/2 cup, chopped

Cream cheese – 1/2 cup or 4 oz

Salt to taste

Ground Black pepper – 1/2 tsp

Bread crumbs – 1/2 cup

Parsley – finely chopped for garnish

Method:

  1. Clean the mushrooms well and make sure they are dry before you start cooking. Preheat the oven to 375 F.
  2. Remove the stem from each mushroom and set aside. Scoop out some of the flesh from the mushrooms to make some space for the stuffing. Finely chop the stem sides and the scooped out flesh from the mushroom caps.
  3. Heat the oil in a medium skillet and add in the minced garlic. Let it get a little color and add in the onions. Cook them for a few minutes and mix in the chopped mushroom stems and flesh. Cook everything for about 3 minutes. Turn off the heat.
  4. Mix in the spinach, cream cheese, salt and pepper to the onion and mushroom mixture above and combine well.
  5. Line a baking sheet with parchment paper and place the mushroom caps on it. Take a small spoon and fill in the mushroom with the stuffing we have prepared.
  6. Top each of the mushroom caps with some shredded cheese and bread crumbs.
  7. Bake them until the mushrooms are tender and the filling is heated through. You should be able to see a nice golden color on top. It should take about 20 minutes.
  8. Garnish with chopped parsley and serve hot.

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So that is how I make my stuffed mushrooms. Do give it a try and let me know if you like it.

Thanks so much for stopping by. I hope to see you again soon.

Love,

Ritu. 🙂