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Lemon-Coriander Hummus….

Lemon-Coriander Hummus...

Hummus is a very popular dip in the Middle Eastern countries made from cooked chickpeas. This essentially needs a sesame seed paste known as Tahini. There are loads of flavoured hummus available in the market. It is a super healthy dip, made of fresh/boiled ingredients with loads of olive oil.

Lemon-Coriander Hummus......

Those of you who saw the recipe I posted yesterday would know that the Hummus recipe was coming up next. I made some homemade Tahini, as ready-made Tahini paste is hard to come by easily in India. You may find it is some exclusive stores in certain cities. Such exclusive stores which stock up of world foods is not close to the place I live, in Bangalore. Anyways it is a pretty simple recipe. One does not really need to go hunting for store-bought Tahini. It is ready in a jiffy. Check here for the – Tahini Recipe.

Ingredients for the hummus....

Now once you have Tahini ready, all you need is a can of chickpeas or you can soak a cup of chickpeas overnight & cook it till tender. The rest of the ingredients are pretty easy to find too. A small bunch of fresh coriander, juice of lemons, a few cloves of garlic, some coriander powder, extra virgin olive oil and some salt to taste… that is it.. blend them all together & your done..

Hummus is traditionally served with flatbread such as Pita or as a part of meze. It is also served as an accompaniment to falafel. You can also eat hummus with some tortilla chips & salsa, instead of the guacamole/sour cream on the side.

Lemon-Coriander Hummus...

I always used to pick flavoured hummus tubs like – Jalapeño hummus, Thai sweet chilli hummus, Red pepper hummus etc. from stores when living in the UK & eat them with crudités or with tortilla chips. You can even eat it as it is.. Both K &I love hummus as it is, it’s really really tasty & does not actually need an accompaniment with it, just dig in & I guarantee that you will lick your fingers clean..! 

Ingredients: (Serves 3)         Preparation Time: 10 mins

Ingredients for the hummus....
Chickpea’s – 1.5 cups
Note: You can pre-cooked canned chickpeas, washed & drained. Else you can also soak 3/4 cup of chickpea’s overnight, throw away the water used to soak the chickpea & cook it in fresh water till tender, drain away the water and use it for this recipe.
Coriander – 1 small bunch washed & roughly chopped, reserve some chopped leaves to garnish
Note: Let the stalks be, they add a lovely flavour
Garlic cloves – 3, peeled & roughly chopped
Tahini – 1 tbsp
Coriander powder – 1/2 tsp
Lemon juice – 2 tbsp of freshly squeezed juice
Extra virgin Olive oil – 3-4 tbsp or use as per required
Salt to taste

Method:
Throw in all the ingredients into a blender jar. Blend until smooth. If the hummus is dry, add some more olive oil. This is a pretty thick, shiny/glossy dip, very flavourful too. The Tahini adds a nutty feel & the lemon-coriander add its tangy bit & freshness…!

Garnishing:
Transfer to a serving bowl. Garnish with some olive oil & some chopped cilantro.

Serving Suggestions:
Serve it as a dip with some falafel & pita bread or with some tortilla chips or with crudités.

Lemon-Coriander Hummus...

 

 


Spaghetti Butter Garlic Prawns….

Spaghetti Butter Garlic Prawns....

You know how cleaning up prawns is… I was so caught up with half a kilo of prawn cleaning today that I completely lost track of time,hunger began to creep in, had no lunch ready, a glance at the wall clock, it read thirty past two. K was home, I had to put together a quick lunch. I took a frantic look around my kitchen (my morning plans of preparing some basa fish curry would not hold good for now) & my eyes fell on small pile of garlic, since I bake a lot these days, we never run out of butter at home. My mind went racing & I literally put 2 & 2 together. 😉 Craving for some butter garlic prawns instantly began :D. I chided myself!I was late, I did not have any time for starters & then get into cooking a main course. Sigh!

Spaghetti Butter Garlic Prawns....

If I want to eat something, I will not rest till I have had it. I put on my thinking cap. The next thought that hit my mind was Pasta! I stock up a lot of pasta as well ;). It for sure will be yummy, no second thoughts when it comes to butter, garlic, prawns & spaghetti together!! That is wee story that gave life to this recipe :). K digs Pasta & prawns, it knew he will thoroughly enjoy this recipe.

Spaghetti Butter Garlic Shrimps...

This recipe does not have a sauce, it is more of a creamy buttery garlicky glaze to the spaghetti when ready. Do I see lip smacks?? 😉 Well I sure did make your lip smack, come on admit it. 🙂 This super quick & yummy recipe is a keeper for sure. You can wow your guests the next time you have a brunch or a lunch party at home.

Ingredients: (Serves 2)   Preparation Time: 15 – 20 mins
Prawns – 14 medium-sized prawns, tail on, cleaned (de-veined) & drained
Spaghetti – 150 gms
Garlic – 8-10 medium-sized cloves, finely chopped
Butter – 1 tbsp, use salted/unsalted, your choice
Fresh cream – 1.5 tbsp
Coriander leaves – 2 sprigs, finely chopped
Crushed black pepper – 1 tsp
Cooking oil – 1 tbsp (To cook the spaghetti)
Salt to taste

Method:
Bring pot of water to a boil. Add enough salt to the water. Add the cooking oil. Cook till al dante or as per the instructions on the pack.

While the spaghetti is around 3-4 minutes into cooking, melt butter in a saucepan. Add the finely chopped garlic, lower heat to medium. Let the garlic flavour induce into the butter. Do not let the garlic change colour. Add the prawns after a minute. Sprinkle some salt to taste (Remember the spaghetti is already cooking in salty water, if you have used salted butter then add accordingly).

Once the prawns turn white on both sides, add the cream & mix well. Throw in 1/4 tsp of the freshly ground black pepper. Meanwhile, check on the spaghetti. Drain, reserve about 4-5 tbsp of the pasta water (For use just in case the pasta dries up). Throw in the cooke spaghetti. Mix well till the butter & cream sauce just glazes the spaghetti. Turn off the heat.

Garnishing:
Garnish with chopped coriander leaves & 1/2 tsp of crushed black pepper.

Serving Suggestions:
Serve with the leftover black pepper & wedges of lime, if you want to add a citrus twist.

 

Spaghetti Butter Garlic Prawns...

Accompany this with a glass of wine that you like :).

We enjoyed this a lot. Do drop your comments if you happen to try this recipe. 🙂

 


Celebration Post – Super moist, Venetian Carrot Cake

Super Moist Venetian Carrot Cake...

Yippie Yay! this is my 200th recipe post on Keli Paan and I am so glad that my plans to post a something baked succeeded. Yes, I have been planing this post for a while now. The plan was to indulge & celebrate with a good cake.. It’s such a wonderful feeling writing this post.. Feels like it was just the other day..! Now, I am at the 200th post.. when I now look at few or rather many of my vintage posts, I feel what was I thinking ???.. the photographs are atrocious..!! There is no concept..! It made me think, if I should let them stay or re-do them.. What do you guys think?? Do leave a comment.. I would love to know your thoughts! I’m not claiming I have turned into a master at photography.. I’m still learning the art of food styling… The posts help me see the transition my blog has gone through. I do see I have gotten better from the time I have started.. 🙂

Super Moist Venetian Carrot Cake....

When I was reading about Carrots cakes, I got to know that they came into existence because sweeteners were scarce & expensive during the medieval period. Since carrots & beets contain more sugar than most other vegetables, carrots were preferred. These cakes were huge in the United States in the 1970’s.. it was considered a novelty.. But then it go so popular that it became a standard dessert across the country. In a radio survey conducted in 2011, in the UK rated Carrot cake came out as the favourite & why wouldn’t it be? they are just so wonderful. I have always eaten store-bought cakes. Never tried making one at home.. I had picked up lovely looking fresh juicy carrots from the store yesterday for this.

Super Moist Venetian Carrot Cake....

This recipe is an adaptation of Nigella Lawson’s Venetian Carrot cake recipe. I baked a smaller cake though.The moment I had seen this recipe, I fell in love with it.. No flour, no milk & even them you get such a lovely moist cake.. ! There were all my favourite ingredients.. Pine nuts.. I’m a huge fan of these tiny silky nuts… !!! Fresh carrots, ground almonds, Rum!! yes, this cake has rum.. & sultanas which are cooked in rum.. The fragrance of simmering rum cooking the sultana’s is wonderful.. 🙂 Ground nutmeg adds jus the right flavour to this cake.. it just gets your senses reeling.. Though it might not be the prettiest cake you have seen around.. I always say that something has to look good to make it appealing, specially when it comes to food.. but then here do not go by the looks…! 🙂 I tried to make it look as pretty as possible :).

Notes:
1. I used normal sultana’s ,though the recipe calls for golden sultana’s..
2. The most popular icing on this cake is the cream cheese icing. I did not want a sweet overdose, hence I skipped it.. 🙂
3. I used a silicone cake pan. Use a springform cake tin if you have one.
4. This cake will seem to be shallow. Wont be higher than 2 inches. This cake does not rise like other cakes, you will notice a small rise though.

Ingredients: (Serves 6 )        Preparation Time: 60 mins
Pine nuts – 30g,
Carrots – 2, medium-sized, hand grated, If you’re using a food processor, do not turn it into pulp. It should still have strands.
Dark Rum – 40 ml
Golden Sultana’s – 30g
Golden castor sugar – 80g
Pure Vanilla extract – 1/2 tsp
Olive oil – 50ml + for greasing
Ground almonds – 100g
Nutmeg – 1/8 – 1/4 tsp
Eggs – 1 large/ 2 small
Fresh Lemon zest – 1/4 tsp
Fresh Lemon juice – 1/4 tsp

Method:
Take a small saucepan & soak the sultana’s in the rum before you start.

Pre-heat oven to 180 degrees C. Meanwhile, line the base of a cake pan, preferably a springform tin with grease-proof paper. Grease the sides with some olive oil.

Lightly toast the pine nuts on a fry pan without any oil, till they turn golden brown. Keep aside.

Grate the carrots & take out the excess water from them by wrapping them around kitchen towels. Keep aside.

Now bring the saucepan with the rum & sultana’s to a boil over medium heat. Simmer & cook for a couple of minutes.

In a mixing bowl, whisk the sugar & oil. Use a hand mixer/ stand mixer if you have one because you need to mix till they turn creamy & airy. Add the vanilla, eggs, almond meal/powder, nutmeg, grated carrots & the sultana’s along with the rum. Fold all these ingredients in using a spatula.

Note: Nigella does not add the rum which is left behind. I did. So you can choose to do what you please. 🙂

Finally add the lemon zest & juice. Mix.

Transfer the batter into the prepared cake pan. The batter, like I mentioned will seem shallow because it’s not a tall cake. Use a spatula, preferably a silicone spatula to even out the top of the cake. Since I added the left over rum my batter was not as solid, hence I did not need to do that. Sprinkle the toasted Pine nuts around.

Ready to be baked...

Bake for 35-40 minutes or until you see a golden hue on the cake with a slight rise. Check using a toothpick, it may be come out a wee bit sticky, but that’s alright.

Cool the cake on a wire rack.

Baked & Out... cooling on the wire rack...

Let it sit for 10 minutes or so before you spring it out of the tin. Now cool further.

I’m sorry to say I did not get down to clicking more pictures of the preparation process..  was a cloudy day & did not get enough sunlight for good pictures while I was mixing & preparing the batter.. Luckily the sun came out for  a bit when the cake was out of the oven. I must say I got lucky.. 🙂 

Transfer to a serving plate..

Oh by the way, this serving plate is a prized new possession now.. 🙂 I had to own it, the instant I saw it….. 🙂 I’m in love with the little pink & red hearts..!! It can just pep up anything you serve on it.. 🙂 That’s how I made this cake look pretty.. !!

Serving Suggestions:
Serve a slice with some cream cheese mixed with some rum & icing sugar on the side if you wish.. 🙂

Super Moist Venetian Carrot Cake...

You can save this cake for 3 days tightly wrapped in cling film & stored in a air-tight container.

If you like this recipe, then you may also like – Summer fruits Compote sandwiched between Sponge cake..Coffee Banana loaf Cake with Coffee ganache frostingDark Chocolate & Mocha Cheesecake with Rum…Plum Cake etc.

 


Tagliatelle with Mushrooms in white sauce…

Tagliatelle with Mushrooms in white sauce...

I know it’s funny how, just yesterday I was talking about cutting down on fatty food.. eating salads, snacking healthy.. blah blah… & today there you go.. I completely forgot about it till I prepared this.. !! That’s the life of a foodie I suppose, right?? You may think, gosh what a terrible memory she has.. Sigh.. What can I do..??!! I can’t waste it after I prepare it, can I? Of course not.. ! Moreover High Heel Gourmet another blog I follow had posted a pasta & mushroom picture on their Facebook wall recently, & my craving began..!

 Tagliatelle with Mushrooms in white sauce...

The truth is that I did remember that I was supposed to cut down on fattening food. No, I’m not that old.. 😀 There was a carton of double cream which I had to use up by another 2 days. I have been postponing using this because I did not want to indulge.. till I thought yes, its time for me to use it up since I don’t believe in wasting food. Been a while since I ate mushrooms too. I had something similar when K & I were in Rome.. but that was without the cream & with loads of chilli infused olive oil. I did not have chilli infused olive oil ready with me so had to use the cream instead..

What have you guys got planned over the weekend? other than eating good food.. 🙂 watched “Man of Steel” yet? I liked the movie.. totally action packed..! I’m waiting eagerly for Despicable Me 2 now.. 😉 love animated movies & the minions.. they are cute..

Tip: Those who want to avoid the double cream, use single cream instead. 🙂 every little helps.. doesn’t it??
All you non-vegetarians don’t be disappointed, you can add chicken strips along with half the amount of mushrooms.

If you’re a vegan. you can use olive oil in place of the butter; use  Soya cream/ soya milk mixed with some corn flour for the sauce,

Ingredients: (Serves 4)     Preparation Time: 10 – 15 mins
Tagliatelle Pasta – 250 gms
Chestnut Button mushrooms – 250 gms, washed, drained & diced thick
Dried Basil – 1 tsp
Double Cream – 200 ml
Garlic – 8-10 cloves, finely chopped
Olive oil – 1 tbsp + 1/2 tbsp
Butter – 1 tbsp
Fresh Parsley – finely chopped, 1 tbsp, I used curly parsley, you can use flat parsley as well. Use more parsley if you like the flavour.
Black peppercorns – freshly crushed, use as per your taste
Salt to taste

Some of the ingredients..

Method:
Heat oil, the butter together in a deep bottom pan. Set heat to medium. Once the butter melts & the butter + oil mixture heats up, lower heat, add the chopped garlic & sauté them. Let them sizzle nicely. Don’t let the garlic change colour. When the heavenly garlic smell fills up your nose, add the dried basil; sauté for a minute. Next add diced mushrooms. (If you are adding chicken strips, increase the heat, add chicken first & let them turn white, when they are more than 70% cooked you add mushrooms & turn heat back to low.)

In a large pot, bring enough water to a boil. Add salt & 1/2 tbsp olive oil. When the water bubbles, reduce heat to medium & add the pasta. The pasta should cook & be ready as per your packet instructions. It was ready for me in 7 minutes.

Now, add salt to taste & about 1/4 tsp crushed pepper so that the mushrooms absorb some of the pepper flavour. Let the mushrooms are cook in low heat. Simultaneously

Keep your attention both on the cooking Pasta, stirring it occasionally & make sure you toss the mushroom around as well. When the mushrooms begin to let out water, add the cream to the mushrooms. Adjust the seasoning. The pasta should be ready by now.

Drain the pasta, by now the cream would have heated up, don’t let the cream bubble. Immediately transfer the drained pasta to the mushrooms in the cream. Turn off heat. Mix well.

Garnishing:
Garnish with finely chopped parsley.

Serving Suggestions:
Serve hot immediately, as the pasta tends to absorb the sauce up. If you wish to, serve with some wine & garlic bread by the side.

 Tagliatelle with Mushrooms in white sauce...

Tip: Always prepare this dish just before your ready to eat.

If you liked this recipe, you may also like –


Homemade Olive Lemon Salad dressing…

Homemade Olive Lemon Salad dressing...

Julia from Kitchenettefinds had posted a salad dressing recipe a while back. The way she had described the dressing was too tempting. Being a huge fan of salads I wanted to try it out. Link to the original recipe. I made a few changes to her recipe though… I gave up the cheese she added & added honey & a garlic clove..

Homemade Olive Lemon Salad dressing...

I tried this variation because lately, I been eating a lot of fatty food.. As I have mentioned earlier.. I’m hooked on to junk food.. or should I say I was hooked on.. that is more appropriate I suppose…. as my junk food intake has drastically reduced now, when I was much younger.. I used to thrive on junk food literally..! A packet of Chakkli’s (South Indian savoury snack) in one hand.. the TV remote or a novel in the other hand.. Chakkli’s used to just vanish in about 20 mins after opening a packet..  & mind you, a packet easily had 20 chakkli’s. We use a lot of stainless steel containers to store snacks at home.. So, later on, during tea time if mum opened the container to eat one or two of those chakkli’s; she would end up opening almost 7-8 containers looking for them.. 😉 & then finally she would come ask me.. :D, after a while she stopped asking me.. because she knew  they were long digested in my tummy… 😛

You would not believe that I have managed to get my father-in-law hooked to potato crisps too..Yes, another favourite !! All this story just to mention that I have turned to healthier snacking options..like salads, couscous, fruits etc. A big No, no to crisps/potato wafers or any kind of deep-fried food. Having said this, I still eat these at moderation.. at times though..

Ingredients: (Serves 4-5)       Preparation Time: 5 minutes
Black olives – 7-8, pitted
Lemon – 1, juice squeezed out
Garlic Clove – 1, peeled
Honey – 1 tsp
Dijon Mustard – 1 tsp
Black Peppercorns (optional) – freshly crushed to sprinkle or use a pepper grinder once you prepare the salad
Salt to taste

Method:
In a blender jar, combine & blend the olive, mustard, lemon juice, garlic clove & honey. Do not add any water. Once the ingredients blend well into a smooth paste as shown, transfer them to a small bowl. Add salt to taste.

Homemade Olive Lemon Salad dressing...

Mix the salad dressing with your favourite greens, tomatoes, onions, shredded carrot, croutons or if you want to indulge a bit, add some mozzarella cubes too. Sprinkle some crushed black pepper to add some spice..!!

I made myself a salad using some different lettuce varieties, cherry tomatoes & red onions.

Homemade Olive Lemon Salad dressing...

Enjoy..! Any left over dressing can be stored in an airtight container in the refrigerator. It should last for a week.

If you liked this, you should check out other salad recipe’s –

Broccoli & Bacon Salad..,

Fried Halloumi Pasta Salad,

SSS (Simple Salad Sticks),

Pasta Mayo Salad,

Carrot Kismoori/ Konkani style tempered Crunchy Carrot Salad.. etc.


Roasted Zucchini/Courgette Soup…

Roasted Zucchini/Courgette Soup...

Zucchini/Courgette is a fruit… it’s a summer squash.. just like the tomato in the culinary world, this is treated as a vegetable.. !! Zucchini can be boiled, steamed, fried, grilled, stuffed, baked or even barbecued.. The fruit which is available in the market is usually immature.. & harvested when it’s half the size of a fully mature fruit.

Courgette/Zucchini...

Zucchini flowers are a delicacy & its sold in markets at high prices.. Zucchini is a key ingredient in ratatouille.. Zucchini is low is calories.. & contains useful folate.., potassium & vitamin A…

K was at home, it was his day off.. we woke up late as we were back home late night from a friends bday… & instead of having breakfast I thought we will have a nice & filling soup for brunch..! I know it’s summer & soup is not for a hot summer day.. but then this is a summer fruit.. 🙂

Roasted Zucchini/Courgette Soup...

We watched Iron Man 3.. 🙂 what a brilliant movie.. simply loved it.. I’m in love with Robert Downney Jr. 🙂 I really don’t know how I missed watching Sherlock Holmes.. Planning to watch it today.. 🙂

Ingredients: (Serves 2)      Preparation Time: 20 mins
Zucchini/Courgette – 1 medium-sized, thinly sliced as shown..
Garlic cloves – 2, peeled & finely chopped
Potato – 1 small, peeled & cubed
Onion – 1 medium-sized, cut into 6 pieces
Milk – 60 ml
Water – 200 ml
Crushed black pepper – as per taste
Single cream (optional)- 1 tsp, for garnishing
Olive Oil – 1 tsp
Salt to taste

Sliced Courgette/Zucchini...

Method:
Heat oil in a fry pan set to medium heat.. When the oil is hot, toss in the sliced courgette, sauté them till they begin sweating.. Now add the chopped garlic.. we don’t want the garlic to burn, hence we add the garlic once the courgette begins to sweat.. Once they are all golden brown, take them out & keep them aside.

Now in the same fry pan add the cubed potatoes. Add some water, about 100 ml.. maintain the heat at medium once the water begins to boil, lower heat & let the potatoes cook… once the potatoes are soft & the water has evaporated add the onions. Turn the heat to medium again & fry both the onion & the potatoes till the onions turn a light golden brown. Now add the milk & let the milk get hot… add the courgette back to the fry pan. Mix well.. Turn off the heat.

Let the veggies cool & attain room temperature.. Transfer them to a blender & grind them till smooth.. Add water to help grind into a smooth paste as the mixture is thick.. Add water accordingly..the soup is supposed to be eaten thick..

Before you plan to serve the soup, transfer the contents from the blender to a milk pan. Bring it to a boil; add some more water if required to obtain the required constancy. Check & adjust salt… Transfer to 2 serving bowls..

Garnishing:
Garnish hot with a dash of freshly crushed black pepper & some cream…

Transfer to soup bowls/cups & garnish...

Serving Suggestions:
Serve hot with some soup croutons/soup sticks/Garlic bread…

Roasted Zucchini/Courgette Soup...

Enjoy..

If you liked this recipe, you may also like – Lemon, Mushroom Noodle SoupSoupy days – Spinach Soup with PotatoCreamy Lemon Coriander Soup… etc.


Greek Souvlaki wrap with salad & tzatziki

Greek Souvlaki wrap with salad & tzatziki

The Christmas market this time was bigger than the previous ones. There was a Greek food stall too this time, & the whiff of pork, chicken was so inviting that I had to try it. Imagine some marinated pork grilled to perfection, mixed with some freshly chopped veggies, all wrapped in a pita bread with some Tzatziki (A Greek yogurt dip) with some fries on the side 🙂 Yes, I think you getting the picture. 😀

Greek Souvlaki wrap with salad & tzatziki

How can you not fall in love with something as yummy as this. But sadly I did not find time to try the chicken version of it. This has been on my list to try out from christmas time. I looked up the recipe from the website – http://www.seriouseats.com & decided to try it out today.

It’s exotic, I bet everyone who loves grilled meat will crave for more instantly. So make sure you marinate some extra meat to satisfy this craving. 😉

I’m glad it turned out very close to the one I had in the christmas market & do not have to hunt for a Greek restaurant or wait for the christmas market to eat this again.

Originally has to be grilled on charcoal. As it is not summertime here and I cannot have a barbecue I decided to try this out on the grill mode of the oven. Also tzatziki is made with dill but I used some mint instead of dill just for some twist.

Been meaning to prepare this since morning for lunch, but got busy with the unpacking and hence moved this for dinner. Oh yes, I got my V-day gift day-before. 😀 it was the 50mm lens I so wanted from a long time. These pics have been clicked using that lens.

Ingredients: (Serves 3-4)          Preparation Time: 25 mins (Marination time not included)
Pork – 500 gms trimmed off the fat and only meat, without any bones. I used pork belly trims.
Olive oil – 1/2 cup
Red onion – 1 small-sized, finely chopped, I did not have red onion hence used white onions
Garlic cloves – 2, minced
Fresh lemon juice – 4 tbsp
Red wine vinegar – 2 tbsp
Greek oregano – 2 tbsp , I used normal Italian oregano as I could not find Greek oregano
Black peppercorns – 1 tsp, freshly ground
Pita bread with pockets – 4
Lemon (optional) – a few wedges
Salt to taste

For the salad:
Salad Tomatoes – 2 medium-sized, cut into small cubes
Onion – 1 medium-sized, diced finely
Red Pepper – 1 small-sized, cut into small pieces
Lettuce – 4-5 leaves

For the tzatziki:
Yogurt – 250 ml thick yogurt or greek set yogurt
Cucumber – 1/2 of a medium-sized cucumber, peeled & de-seeded, grated
Mint leaves – 6-7 leaves, finely chopped
Garlic clove – 1, minced
Red wine vinegar – 1.5 tsp
Black peppercorns – a pinch, freshly ground
Olive oil – 1 tsp
Salt to taste

Note: If you are using wooden skewers then soak them in water for at least 30 mins before you use them. I used steel skewers.

Method:
Mix olive oil, chopped onions, minced garlic, lemon juice, red wine vinegar, oregano and black peppercorns & salt together in a bowl.

Marinade

Keep this aside. This is for the pork marination.

Cut the pork into 1 inch cubes. Wash the pieces and drain off the water. Add the pieces into a zip-lock bag. Pour the marinade prepared into the bag and seal the bag. Shake the bag well so that the marinade coats all the pieces well. Open the bag & remove the excess air out & re-seal the bag.

Marinated pork

Fridge the meat and let it marinate at least for 2 hours – overnight. I marinated for 24 hrs.

Pre-heat your oven in the grill mode at 200 degrees Celsius. Add the pork pieces to skewers and keep them ready.

Insert the marinated pork pieces into the skewers...

Grill the pork for 20 minutes, turn them midway so that they grill evenly.

Grilled pork...

Meanwhile prepare the tzatziki. Squeeze out the water from the grated cucumber with your hand and throw the water away. Add the cucumber, the yogurt, salt, black pepper,minced garlic, olive oil, chopped mint & red wine vinegar and mix it well.

Tzatziki

You can chill the tzatziki in the fridge for a while. Chilled tzatziki tastes yummy. 🙂 You can have it just like that as well.

Serving Suggestions:
Open the pockets of the pita bread and lightly toast or heat them.

Spread a spoon of tzatziki on the inside of the toasted pita bread… Now add about 6-8 cubes of grilled pork from the skewers over the tzatziki. Next add the salad. Add some more tzatziki if required. Close & wrap the pita bread and enjoy. 🙂

Greek Souvlaki wrap with salad & tzatziki
You may also add a few fries in the wrap or serve some on the side. Serve with some lime wedges if you want some extra lemon. Since I marinated the pork really well for around 24 hrs I did not require extra lemon juice, the lemon juice used in the marinade was well absorbed by the meat.

If you like grilled food then you may also like – Mix-veg skewers with a Yogurt dip, Hot Honey Chicken Wings.

 


Butter Garlic Mushrooms

Butter Garlic Mushrooms

I love the English breakfast because I get to eat mushrooms for breakfast with it. So, from this you would have gathered that i’m a huge fan of mushrooms.

This is a quick tasty starter. Anyone who likes mushrooms will like this. The blend of parsley along with butter and garlic is aroma therapy for my tummy. 🙂

Ingredients: (Serves 2)      Preparation Time: 10 mins
Mushrooms – 100-150 gms , washed and diced thick
Garlic cloves – 2-3  finely chopped
Butter – 1 tbsp (unsalted)
Mixed Italian Herbs – a pinch / Parsley – 1 sprig, finely chopped
Salt to taste

Method:
Melt the butter in a frying pan.

Saute garlic in butter

Add the chopped garlic and fry for around 2 minutes. Do not let the garlic turn brown.
Add the mushrooms and salt to taste.

Saute the mushrooms
Fry the mushrooms for about 10 minutes, till the water let out by the mushroom evaporates.

Serving Suggestion:
Garnish with the herbs/parsley and some crushed pepper/chilli flakes if you want to add a dash of spice to it.

I have used herbs as I did not have fresh parsley with me.

If you liked this recipe, do check out – Herbed Mushroom Omelette.., Smoked gammon steak in a spicy mushroom sauceMushroom Wraps, Pasta in Soya n Mushroom Sauce etc.