An insanely simple dish for those who want something filling for their lunch or breakfast or whichever time suits them. One also gets a dose of greens from the pesto and who can say no to some cheese? In case you are lactose intolerant and right now shaking your head, well just replace it with chilli mayo or just mayonnaise. If you want a recipe for homemade mayonnaise, let me know in the comments.
Hope your week is going great. I found a type of wild mushroom in my local vegetable market which looks pretty similar to oyster mushroom. I decided to make a flavor packed mushroom broth and it turned out to be delicious. I made a separate broth base which I poured over my veggies and mushroom while serving. Sharing this recipe is like sharing a cozy, warm hug that this broth will make you feel. Let me know if you try it out as it will motivate me to keep going.
Mushroom broth base:
Garlic cloves- 4 to 5
Onion- 40 gm or 1 medium size
Spring onion (base white part)- 20 gm
Coriander roots- 5 gm
Mushroom (chopped)- 25 gm
Soya sauce- 1 tsp
Water- 500 ml
Sesame oil- 2 tbsp
Vegetable and Mushrooms base:
Garlic(sliced)- 2 cloves
Carrot(sliced)- 30 gm
Cos lettuce(sliced)-50 gm
Spring onion(sliced)-10 gm
Coriander( rough chop)- 5 stems
Wild mushroom(rough chop)- 200 gm
Sesame oil- 1 tbsp
Green chilli(sliced)- 2 to 3
All purpose seasoning
Mushroom broth base
Heat up some sesame oil in a heavy bottomed sauce pan. Add in the garlic and saute till golden.
Add the onion and stir till translucent. Add the chopped wild mushrooms and fry for some time.
Add in the spring onion and coriander. Add the water to the pan along with the soya sauce.
Let is simmer for five to seven minutes.
Adjust the seasonings and let it simmer for a further few minutes.
Strain and keep the broth aside.
Vegetable and Mushroom base:
Heat up some sesame oil in the same pan. Add in the ginger and garlic.
Saute in high heat. Add the carrot and saute.
Add in the mushrooms and saute. Wait till the water released by the mushroom dries up.
Add the spring onions, green chilli, coriander and lettuce and toss lightly.
Adjust the seasonings.
Add a splash of lemon juice and remove from flame.
Divide the veggies and mushrooms into two bowls and pour the hot broth on top. Enjoy!
The mushrooms are chopped instead of being sliced so as to emphasize it as well as to impart maximum flavor and mouth feel.
The carrots are to be sauteed first as it takes longer to cook.
Sesame oil is used for flavor, you can replace it with refined or olive oil.
The roots of coriander has bags of flavor and is therefore used to flavor the broth here.
The broth may or may not be thickened with a starch such as pasta, rice or cornflour dissolved in water.
Good day to you all! We want to eat healthy but if that means I have to shop for lettuce and then worry about it going bad if I don’t use it on time, I would rather just grab some snacks maybe? I have realized that its the taste or the sheer amount of work involved that makes us run away from healthy food. But guess what, its actually not. My last blog post was about pesto ( https://alishasdessertsafari.food.blog/2020/02/07/pesto-low-fat-indian-version/ )and well the paneer in my fridge had to be put to some use. So I decided to make quick sabzi and it was so good that I thought of sharing it with you guys here. Since I just made it for fun, I do not have accurate measurements so I am just listing out the ingredients and hope you all get it right. I apologise for it sincerely. Hope you try it and if you do, let me know! It will definitely make my day and would push me to try new things out and share it with you.
Paneer (Cottage cheese)
Cut up the paneer into small blocks or strips.
Coat them in cornflour and a little amount of salt.
Heat up some refined oil or olive oil and fry the paneer pieces lightly till golden.
Remove and keep aside. In the same pan add refined oil and heat it up.
Add garlic paste and cook till golden. Add in the onion and fry till golden.
Add the pre-made pesto to the pan. Add some water to the pan.
Add in the paneer pieces and cook for about 5-6 minutes in low flame.
Add the green peas. Adjust salt in the dish.
Remove from pan and serve it with roti or bread.
We are frying the paneer so that it holds shape during the entire cooking process.
We are not adding any other spices so that the pesto retains its flavor and is not overpowered by any other ingredient.
It is a quick dish and therefore can be made in the morning and carried for lunch too.
Pesto serves as the greens and the paneer provides you with proteins so if you are looking for balance, this dish with a bread or roti is your answer.
I decided this morning to give my little basil plant a trim. Here is a picture of my tiny produce.
So obviously I would make a basic pesto, but it is difficult and expensive to use parmesan cheese as well as pine nuts. I always believe in infusing what is locally available , therefore here is a low fat indian version of the classis pesto sauce.
Refined oil – 3 teaspoon
Garlic cloves – 6 gm or 5 cloves
Almond – 20gm or a handful
Seed mix (optional)
Peel the garlic and soak the almonds in water.
In a blender, put in all the ingredients and blend.
Adjust the salt according to taste and enjoy your homemade pesto.
I have used refined oil instead of olive oil. You can always go for the classics and choose to add olive oil.
I have tried using cashew nuts instead of almonds and it gives a little more creamy texture.
I purchased a seed mix comprising of sunflower, watermelon and pumpkin seed from “Nature’s basket”. I have added this to my pesto to make it healthier.
I have skipped the use of cheese as I would prefer it to be low fat.
2020 is here and I am sure everyone is working on their resolutions of sticking to a healthy diet and exercising regularly. But in between all that, how about a cheat day?
Sounds good right? I am sure making your very own batch of chocolate chip cookies sounds even better. I can assure you the smell of baked cookies is enough to make your hard work all worth it.
So I’ll start off with the recipe:
Flour- 100 gm
Milk- 20 ml
Butter- 60 gm
Castor sugar- 100 gm
Baking powder- 2 gm
Chocolate chip- 30 gm
In a bowl, mix the butter( kept at room temperature) and the castor sugar till the sugar dissolves.
Now add in the milk to it and mix using a spatula.
Sieve the flour and baking powder.
Now add the dry ingredients to the butter and sugar mixture.
Mix lightly till all the ingredients are mixed properly. Then add in the chocolate chips.
Now take the mixture and make small balls. Place the balls on a baking tray.
Meanwhile, preheat the oven at 200 degree Celsius/ 400 degree Fahrenheit
Refrigerate for about half an hour.
Now bake at 200 degree Celsius/ 400 degree for around 30- 40 minutes.
Take the cookies out of the oven before it is done and let the remaining baking get done from the heat of the baking tray itself. If you want your cookies crunchy cook till it is done and after it cools the cookies become very crunchy.
The smell will be tempting you but have the cookies only after it cools down as then it is easier to take them out of the baking tray.
The mixing of butter and sugar is known as creaming.
Refrigerating the shaped cookies prevents the cookies from spreading during baking and helps it to hold shape.
The chocolate chips have lower amount of fat in them and their melting temperature is very high, therefore they do not melt during baking.
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I hope your week’ s going pretty well. As an Indian I think every one of us has an experience of having tea(chai) from a roadside stall. Each of those stalls has few typical biscuits common to all of them. I love the taste as well as texture of those biscuits. It amazes that these biscuits are so cheap despite tasting so good.
So I decided to give making these biscuits at home a try. These biscuits are available at a cheap price of just ₹3. So the shortening or fat element in this cookie recipe has to be dalda as it is cheaper than butter. Let’s dive into the recipe and don’t forget your cup of tea/ coffee as you come along.
Flour- 200 grams
Icing sugar- 100 grams
Dalda- 150 grams
Baking powder- 1 teaspoon
Make sure the dalda is at room temperature.
Start mixing the dalda into a paste. This can be done in a bowl using a spatula or the surface using clean hands. This is called ‘creaming’.
Add the icing sugar in small amounts and keep creaming till the entire icing sugar is used up and the mixture looks smooth and fluffy.
Sieve the baking powder and flour together.
Add it to the mixture. Slowly mix it using your fingertips. Do not knead. A dough will form as you finish mixing all of it.
Now cover the dough with either a bowl or cling film and let it rest I’m the refrigerator.
After resting, roll the dough out and by using a round cutter cut out thick circles.
Place these circles on a baking tray and cool it in the refrigerator for some more time.
Bake these at a temperature of 200 degree centigrade for 25-30 minutes.
Bake them till golden and brown in color.
Cool them and then enjoy❤
The kneading develops gluten which results in chewy product. Therefore cookie dough should not be kneaded much to produce flaky products else the cookies would be chewy. That is the reason why the flour is mixed using fingertips.
Dalda in English is hydrogenated vegetable oil and is the Indian trade name for vanaspati ghee.
Refrigeration allows the dough to set making it easier to roll and cut.
Placing cut cookies in the fridge ensures that the cookies hold their shape after baking.
The recipe can be done without baking powder also. Give it a go and share how it goes.
I would be working on improving my content as well as formats of presentation. Thank you for checking my blog out and do share the link with your friends and family. Like and comment and let me know about your feedback because that is the only way for me to improve and learn.
I am Alisha Sarkar, a newbie to this blogging world. Welcome to my blog Alisha’s Dessert Safari.
I work a full time job as a chef at a hotel and I am grateful to say that I am those few lucky people who can say that they love their work. I absolutely love what I do. This blog is an extended part of my passion where I can let my creative juices flow without any inhibitions.
So the reason for starting out a blog is to have a space where I can let my creativity flow and to share all the wonderful culinary adventures I go through with you guys. I stay in Kolkata and yes you guessed it right- I am a bengali. I grew up wrapped in sweets and joy and its time I share all this goodness with people like me.
My blog will be all about things I love to cook and bake. I personally love coloring between lines but staying in set lines in my Life is not my kind, so I wouldn’t restrict myself here where the purpose is to let go. Let’s get started on all the awesomeness here, wish me luck.