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BERRYLICIOUS BRUSCHETTA LOADED WITH MUESLI

 

 

Hello from my part of the word!!!

Hope you all gearing up for the  upcoming festivities and new year.I am also looking forward to it as I have some travel plans to unwind and usher in the new year with a bang. Looking for healthy appetizers or breakfast ideas? Then try this easy and yummy recipe.

My Contribution for 123rd #Foodiemonday #Bloghop theme #Berryrecipes. Berries are in season here and I love to have them very often.I have not baked for a long time now due to hectic work schedules. I would love to bake. Today I am sharing a very easy recipe will be loved by all age groups. It just takes max 10 mins to assemble and seconds to wipe off.

Recipe for Berrylicious Bruschetta Loaded with Muesli:

Ingredients:

1 French Baguette sliced

1/2 Cup Greek yogurt

2 Tbsp Honey

2 Tbsp Cream Cheese

1 Cup Muesli

12 Strawberries

12 Blueberries

Method:

Slice the baguette into 1/4 Inch thick slices .Lightly toast them on both sides in a oven for about 5 mins. Once done remove from the Oven. In a bowl mix greek yogurt ,honey and cream cheese. Spread this mixture on the toasted slices. Garnish with Muesli and  chopped strawberries and whole blueberries and serve.

I loved the flavours with naturally sweet berries and crunchy Muesli.

Enjoy!!!!!!!!!!!

 

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AMBA KHATTA / SWEET & SOUR MANGO RELISH

Hello!!!

Kemiti Achanti? (How are you ?in Odiya).Today I am sharing a very simple and flavorful recipe from the kitchens of Odisha. I am intrigued by their simple ,healthy yet flavourful recipes that uses less oil. The recipes are simple and uses locally grown and available vegetable and fruits.Panch phutana is a blend of five spices that is widely used in Odia cuisine. It contains mustardcuminfenugreekaniseed and kalonjiGarliconion and ginger are used in most of the food. Temple food preparation doesn’t allow the use of garlic or onion. Turmeric and red chillies are used regularly.The food in the region around PuriCuttack is greatly influenced by the Jagannath Temple. On the other hand, kalonji and mustard paste are used mostly in the region bordering Bengal and curries tend to be sweeter. In the region closer to Andhra Pradesh, curry tree leaves and tamarind are used more.The Brahmapur region has influences of South Indian cuisine and the Telugu people living there have invented new Odia dishes. One of my best friend and guide Alka Jena who blogs at CulinaryXpress has given me a great insight into Odiya Cuisine. She shares a wonderful collection of  simple and healthy recipes. I have tried a very simple ,yummy and lip smacking recipe from her blog. Do check it out for many more wonderful recipes.

My Contribution for 122 nd # Foodiemonday #Bloghop theme #OdiaCuisine is this flavourful lip smacking recipe Amba Khatta / Sweet & Sour Mango relish.

Recipe for Amba Khatta / Sweet & Sour Mango Relish:

2 Large Green Mangoes cut into cubes

1/2 Tsp Roasted Cumin powder and Chilli powder

1 Tbsp Oil

1/4 Tsp Nigella Seeds

3 Dry Red Chillies

1/4 Tsp Turmeric Powder

A generous pinch of salt

1/2 Cup  Sugar

Sprig of Curry leaves

Method:

Wash and clean the mangoes. Cut them into cubes with the peel .Keep them aside.

Heat a heavy bottom pan. Add oil.Once the oil is hot add Nigella seeds, dry red chillies and curry leaves. Now add mango cubes ,salt and turmeric. Mix well and continuously stir upto 2 mins on medium flame. Now add 1/4 cup water, sugar and mix well.Let it cook on medium flame for about 3 mins. Mix well and switch off the flame. Sprinkle roasted and coarsely ground Cumin with chilli powder.

Serve with piping hot rice and Enjoy!!!!!!!!

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SOYA KANGHOU / FRIED SOYA CHUNKS

Hello!!!!!

Today we from our foodiemonday bloghop have decided to cook and share recipes from pushpitaschakhum.wordpress.com.  She has got a wonderful blog and shares many traditional and unknown recipes from her beautiful hometown in the north east. I am really intrigued by the simple ,healthy and yummy recipes that she has learnt from her mom and aunties. Do check her blog and get introduced to many awesome recipes.

I decided to cook a very yummy and simple recipe Soya Kanghou from her blog.This is my contribution for 121st #Foodiemonday #Bloghop theme #Pushpita’srecipes.

Recipe for Soya Kanghou / Fried Soya Chunks:

Ingredients:

100 gms Soya Chunks (pre-soaked in hot water)

4 Medium size potatoes peeled and cubed

2 Medium Onions finely chopped

1.5 Tsp Jeera roasted and coarsely ground

3/4 Tsp Turmeric /Haldi

Salt to Taste

3 Tbsp Mustard Oil

4 Green Chillies  roughly chopped

Method:

Squeeze the water from the  puffed (pre soaked) soya chunks and keep them aside. Heat oil in a wide bottom pan. Add mustard oil Once it is hot add chopped onions and fry till they turn translucent. Add green chillies and cubed potatoes and roast till the potatoes turn golden brown .Once done add soya chunks ,turmeric and salt , coarsely ground jeera and mix well. Fry till the soya chunks are well coated with spices . Switch off the flame.

Serve hot with phulkas / roti /rice & dal.

Comfort food anytime for me. Thank you Pushpita for sharing this wonderful recipe you learnt from your aunt. Keep sharing the secrets from your kitty.