Monday, 15 October 2018

BRUSCHETTA BREADS

http://www.paakvidhi.com/2018/10/bruschetta-breads.html


Ingredients:

1 baguette French bread or similar Italian bread diagonally cut into half-inch thick slices

For one slice of tomato basil bruschetta
5 - 6 cherry tomatoes cut into halves or one medium sized tomato cut into cubes
1/2 tsp garlic, minced
1 Tbsp extra virgin olive oil
1 tbsp butter
1-2 tsp each of cream cheese and mozzarella 
2-3 fresh basil leaves, roughly teared
salt to taste
black pepper to taste 
For one slice of mushroom bruschetta

5 - 6 mushroos cut into thin slices
1/2 tsp garlic, minced
1 Tbsp extra virgin olive oil
1 tbsp butter
1-2 tsp cream cheese
1-2 mozzarella cheese (optional) 
2-3 fresh basil leaves, roughly teared
salt to taste
black pepper to taste 
1 tsp soya sauce or balsamic vinegar
For one slice of cucumber bruschetta
8-10 slices of cucumber 
1 tbsp butter
1-2 tsp cream cheese
salt to taste
black pepper to taste 

For one slice of Avacado bruchetta 
8-10 slices of avocado
1 tbsp butter
1-2 tsp cream cheese
salt to taste
black pepper to taste
For one slice of blue berry bruschetta
10-12 blue berries
1 tbsp butter
1-2 tsp cream cheese or nutella
salt or powdered sugar to taste
For one slice of peach bruschetta
8-10 slices of peaches
1 tbsp butter
1-2 tsp cream cheese or nutella
salt or powdered sugar to taste
Method:
 Tomato basil bruschetta
  1. Place the choped tomatoes in a bowl. Mix in the minced garlic,  olive oil, salt and pepper. 
  2. Brush both sides of the slice with butter and spread some cream cheese on one side.
  3. Then place the filling and grate some mozzarella cheese on the top and bake it in the oven at 200* c for 5-7 minules or till the cheese on the top melts and the toast become crisp.
  4. Garnish with some roughly torn basil leaves or spring onions and serve hot.
Mushroom bruschetta
  1. Place the sliced mushrooms in a bowl. Mix in the minced garlic,  olive oil,soya sauce, salt and pepper. 
  2. Brush both sides of the slice with butter and spread some cream cheese on one side.
  3. Then place the filling and grate some mozzarella cheese on the top and bake it in the oven at 200* c for 5-7 minules or till the cheese on the top melts and the toast become crisp.
  4. Garnish with some sliced spring onions and serve hot.
  Cucumber bruschetta
  1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
  2. Spread some cream cheese on one side of the toasted bread.
  3. Arrange the slices of cucumber on the toast. Sprinkle salt and pepper to taste and serve immediately.
Avocado bruschetta
  1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
  2. Spread some cream cheese on one side of the toasted bread.
  3. Arrange the slices of Avacado on the toast. Sprinkle salt and pepper to taste and serve immediately.

blue berry bruschetta
  1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
  2. Spread some cream cheese or nutella on one side of the toasted bread.
  3. Arrange the blue berries on the toast. Sprinkle salt or powdered suger to taste and serve immediately.
  4. If you don't feel like then don't sprinkle any thing just serve it without salt or sugar.


Peach bruschetta
  1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
  2. Spread some cream cheese or nutella on one side of the toasted bread.
  3. Arrange the slices of peaches on the toast. Sprinkle salt or powdered sugar to taste and serve immediately.
  4.  If you don't feel like then don't sprinkle any thing just serve it without salt or sugar.

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Wednesday, 3 October 2018

RICE PAPER ROLLS

http://www.paakvidhi.com/2018/10/rice-paper-rolls.html

Preparation time: 10-15 minutes
Cooking time: 5-10 minutes
Serves 6-8

Ingredients:

2 cloves of garlic finely chopped
1 small onion thinly sliced
1/2 carrot julienne
1 cup thinly julienne capsicum red , green, yellow all mixed together
1 cup moong/bean sprouts or corn kernels
salt and pepper to taste
1-2 tsp soya sauce
1 tsp white vinegar
1 tsp sugar optional
2 tsp oil
6-8 rice paper sheets
warm water to soak rice paper sheets

Method (vidhi):
  1. Heat the oil in a kadhai on a high flame till it smokes.
  2. Add the garlic and onion and sauté on a high flame for 1 minute.Then add rest of the veges and cook for 2 minutes.
  3. Add all the remaining ingredients and sauté on a high flame for 2 minutes.
  4. Keep the stuffing aside and let it cool.
  5. Dip a rice wrapper sheet in enough warm water once and remove from water check whether it is soft or not if not then dip once again and remove immediately.
  6. Place it on a flat, dry surface and spread a tbsp. of the stuffing on one edge of the wrapper and fold to make a roll.
  7. Repeat the process with remaining wrappers.
  8. If you like you can cut each roll into pieces of desired size.
  9. Serve immediately with sweet chili sauce.
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