No-Bake Lime Cheesecake!!

INGREDIENTS

Ready made Graham pie crust - 9 inch
Lime juice - 1/4 cup
Cream cheese - 8 oz packet(thawed)
Sugar - 1/3 cup
Whipped topping - 8 oz (thawed for atleast 3 hours)
Vanilla extract - 1 tsp
Lemon zest - I like it but it is totally optional.

METHOD

1. I used a readymade graham cracker 9" Pie crust. You dont need to bake it as it is Pre baked and its almost ready to eat. (Isn't that Amazing)
2. Then in a bowl Dump the cream cheese. Add sugar and vanilla extract and beat until fluffy and creamy.
3. Now Add the lemon juice and mix it too.
4. Fold in the whipped topping ntil mixed properly.Remember, U have to fold, not stir. Don't use the whisk here. Use the tradtional way .. I mean your spatula !! And it does all the magic.Fold until the consistency is close to that of a cream cheese.
5. Now spoon the filling onto the crust. Smoothen the surface. Cover it with a Plastic wrap and refrigerate for minimum 3-4 hours or until set. (Best overnight) 
6. Decorate with your favorite toppings.. (Fruits, Sauces & syrups, Lemon zest. Whipped cream or jellies).

ENJOY !!!!

Sweet potato Roesti with Tomato And Zucchini Relish!!

Recipe adaptation- Vicky Ratnani
Time- 45 min
Serves -2

Ingredients

Sweet Potato - 1 big
Potato - 1 
Salt And pepper
Fresh chopped herbs or Italian seasonings (thyme ,rosemary and chives)
2 Tbsp olive oil
garlic finely chopped - 1 clove
onions shredded- 1 tbsp

Zucchini and Tomato Relish:

olive oil - 1 1/2 tsp 
white onion - 1/2 medium                                            
2 basil leaves - chopped                                                  
Salt ans pepper to taste
1 medium red tomato diced
Diced zucchini and Yellow Squash - 1/2 each
Diced green bell pepper - 1/2 bellpepper
Balsamic Vinegar- few drops

Method

1. Mix all the ingredients of Relish and mix them.Keep Aside.
2. Half bake the sweet potato and Potato for 15-20 minutes at 350°F.
3. Now Shred them finely.
4. Add finely chopped herbs,onions olive oil,  salt and pepper.
5. Now take about 2 spoons of the mixture and using the Roesti Rings drop them in the pan with heated olive oil .
6. You can even shape them into flat patties as well if you don't have rings.
7. Fry them until both the sides are crispy brown.
8. Serve it with fresh tomato and zucchini relish.

Happy Cooking!!

Sweet Potato Quinoa Burger!!

Ingredients
For the patty you will need:
Quinoa - 1/2 cup
cooked Chickpeas - 1/2-3/4 cup
Sweetpotato - 2 medium 
Salt to taste
Ginger garlic paste - 1 tsp
Green chili paste - 1 tbsp or more if you like it more spicy
Garam masala - 1 tsp
lemon juice - 2 tbsp or as per your taste
Coriander cumin powder - 2 tsp
sugar a pinch 
Cilantro leaves - A handful

For Caramelizing Onions you will need:

Onions - 2 medium sized
Butter - 1 tsp
Olive oil - 1 tsp
Salt And sugar - A pinch

For Assembly
lettuce
Sliced Tomatoes
Caramelized onions 
Mayonnaise
Honey Mustard Sauce

For Caramelizing Onions:

1. In a large Pan add Butter in olive oil on a medium Flame. Add slized onions and salt and cook until they are tender for about five minutes stirring constantly.
2. Add in sugar and cook for about 15-20 minutes scraping the brown bits formed at the bottom of the pan frequently.

Cooking Quinoa

1. Wash Quinoa under running water for at least 2 minute. Rub and swish the quinoa with your hand while rinsing.
2. Measure out 1 cup quinoa and 2 cups liquid. Bring water to boil. Add quinoa and once it starts boiling lower the heat to the slowest possible heat and cover.
3. Cook for 15 minutes.  Remove lid , fluff with a fork and cool.

Method

1. Boil sweet potatoes in a pressure cooker  and mash it..
2. Take cooked quinoa in a bowl.
3. Add the chickpeas, ginger garlic paste, salt, Garam masala,Coriander-cumin powder, lemon juice, Sugar and the mashed sweet potato and mix until reasonably blended. (you can even use a food processor, Blend everything except quinoa)
4. It doesn't need to be completely smooth. 
5. Then sprinkle in the cilantro. (At this stage if the mixture looks dry u can add in a tsp of soaked poha or a bread slice & if its too wet add in cornflour or quinoa flour and mix until it dissappears )
6. Taste to see if it needs more salt or lemon juice.
7. Place a skillet over medium heat for about a minute, then add a little about 1/2 tablespoon oil and swirl to coat the pan. Turn the heat to low.
8. Meanwhile shape the burger uniformly.
9. Carefully transfer them to the hot pan.
10. Cook over low heat until the they are golden brown at the bottom.Using a small spatula carefully flip it over. add more oil if needed.
11. Cook evenly on both the sides. Continue to cook in batches until you are done with the the entire batter.Serve hot!!
12. Now its time to assemble the burger on the buns.
13. Keep lettuce, tomatoes, burger patty, Mayonnaise, caramelized onions and mustard sauce.
14. Enjoy !!
15. I served them with Root vegetable chips!! Yumm!!

Homemade Chat masala

Whenever we want a little zing to perk up our dishes, The first thing that we think of is chaat masala. Whatevr food it is.. Street foods, fried foods, Salads or fruits.. we rely on the tangy taste in chat masala. 

we get perfectly fabulous chaat masalas in store. But i always wanted to make it at home.  Those who don't know.... Chat masala is a blend of variety of spices. And majority of them needs to be roasted first (this gives you a nice fragrance) . Kala namak(we call it sanchad in gujarati) is the key ingredient here.
You can play around with the amounts and the ingredients and make your own. The roasted cumin, dried mango powder, coriander powder, chili pepper and the black salt among all the other ingredients, play the most important role in the balance of flavors.

Ingredients

Dry Roast these:
½ tbsp cumin seeds
½ tbsp coriander seeds¼ tbsp fennel seeds
1 tsp dried pomegranate seeds (optional)
½ tsp black peppercorns
¼ tsp ajwain seeds/carrom seeds
5-6 cloves
1 - 2 hot dried red chillies

Other spices
1 tsp dried mint powder
½ tsp ginger powder
¼ tsp hing (Asafoetida)
3 tbsp amchur powder (dried mango powder) 
½ - 1  tbsp sea salt according to taste
½ tablespoon black salt/ rock salt(sanchad in gujarati)

Method

1. In a hot pan, dry roast the above spices ( cumin seeds,coriander seeds, fennel seeds, dried POM seeds, Black peppercorns, ajwain seeds, cloves and dried red chilies) separately.
2. Once each spice is roasted, place them in a bowl and let it cool.
3. Place the roastedspices in a spice grinder . (I used my Ninja bullet grinder) 
4. Add the dried mint, ground ginger, hing , amchur and the salts.
5. Blend to a fine powder. Taste and add a little more dried mango, if you like your chaat tangier and a little more salt if you want it saltier.
6. Store in an airtight container, away from direct sunlight.(Best in refrigerator)
7. This zingy n tangy Masala can be used for a wide variety of preparations, or just sprinkled on any fruits or dips for a peppy kick.

BEET-ORANGE SALAD WITH WALNUTS & FETA CHEESE

Fresh picked beets are not only a mouthful of earthly sweetness but they are also packed with lots of nutrients. And this recipe is a real treat. I tasted beet salad at P.f.Chang. And i loved it. So now.. when Beets and Oranges are in season what better then to start of with a salad...

Ingredients 

Beet roots - 3 medium sixed
Oranges - sliced without segments
Feta cheese - 2 tbsp
Spinach - 1/4 cup
Lettuce - 1/4 cup
Walnuts - 10-15 cut into halves

Method

1. Place beets in a medium saucepan with water. Bring it to boil over high heat for 10-15 minutes or until the beets are cooked hard enough when fork is inserted. (we can say boiling beets partly).
2. Drain beets and rub off skin under running water. 
3. Cut and slice them on a plate. (Do not cut beets on the cutting board, the juice will stain it. I did that mistake so i hope u don't) 
4. The slice the oranges without the segments. 
5. Cut the lettuce with your hands. 
6. Now On a plate first arrange Lettuce, then a layer of spinach followed by orange slices then beets and finally walnuts and feta cheese.
7. Add the dressing of your choice to moisten enough. Here i have used Honey-ginger dressing and it goes well with this salad!!

For Honey-Ginger dressing

Honey - 3 tbsp
Lemon - 1 tbsp
ginger - 3 tsp
Olive oil - 1 tbsp
Balsamic vinaigrette- 1 tsp
Salt to taste
Pepper to taste

Method

1. Place everything in a bowl and mix. Add this to the salad and Enjoy!!

Happy cooking!!

CILANTRO LIME PASTA WITH SUNDRIED TOMATOES

Ingredients

Cilantro lime pesto - 1/2 cup (Recipe shown below)
Penne pasta - 1 cup
Sundried tomatoes - 4-5 cut into pieces
Olive oil - 1-2 tbsp
Salt to taste.

Method  

1. Bring water to boil in a large pot with salt added to it.
2. Add the pasta to it and cook Al-dante. That is cooked to be firm enough to bite.
3. Drain the pasta and clean it under running cold water.
4. Sprinkle olive oil and keep aside. this will help pasta not to stick with each other.
5. Now in a pan heat olive oil. 
6. Add cilantro lime pesto and saute for a min. 
7. Add the cooked pasta and mix well. Pasta is ready to eat. 
8. Transfer to the plate and add sundried tomatoes. 

Cilantro Lime pesto 

Ingredients

Cilantro - 2 cuos
Walnuts - 10-15
Garlic cloves - 3
Lemon juice - 2 tbsp
Olive oil - 3-4 tbsp
Salt to taste
Freshly ground pepper to taste

Method

1. Place Cilantro, walnuts and garlic in a blender and blend once.
2. Now add olive oil, lemon juice, salt and pepper. 
3. Grind the mixture until smooth. 
4. Cilantro pesto is ready. you can even store it upto a week.

Enjoy!!!

Valentines day Dessert !!! Eggless Red Velvet Cupcakes

Its been a while since i posted my last recipe. So Here i am with a new recipe and wishing you all a very happy valentines day !! 
Valentines Day is the day of LOVE.. And I would like to say...thank you for all your love and support to Flavors n feasts... 
I love Valentines day!! I mean who doesn't love this day when it is completely acceptable to eat loads n loads of desserts, chocolates and have a nice fancy dinner. I can't help myself getting little festive!! And my festivals are incomplete without sweets.. 
So what better then Red velvet cupcakes. Eggless...Very natural.. No Dye..No color. 

Ingredients

3/4 cup boiled beet puree

1/3 cup oil (I used sunflower oil)

1 1/4 cup sugar

1 tsp vanilla extract

1 1/4 cup flour

1/4 tsp salt

1 1/2 tbsp cocoa powder (I used Ghiradelli's baking cocoa)

1 1/2 tsp baking powder

1 cup 2% milk (or any milk alternative)

Method

1. Preheat oven to 350 F.
2. Boil the beets until tender and then puree them.
3. Mix the beet puree and oil until incorporated.
4. Add sugar, vanilla extract and mix well.
5. In a bowl, sift together the dry ingredients. (Flour, cocoa powder, salt, and baking powder)
6. Alternate adding the flour mixture and milk until it gets a good consistency like a cake batter.(not too thick nor too runny)
7. Divide among cupcake liners, filling them 3/4 full, and bake for 15-20 minutes (for mini cupcakes) and 20-25 minutes (for regular sized cupcakes) or until toothpick comes out clean when poked in the middle.
8. I got 12 regular sized cupcakes.

Simple Buttercream Icing

1/6 of a cup Unsalted Butter ( i used stick where 8 tbsp=1 cup so 3-1/2 tsp is 1/6 of a cup)

1 1/2 Cups Powdered Sugar
1/4 tsp vanilla Extract (you can Almond extract as a substitute for vanilla)

2-3 tbsp milk

Method

1. Mix everything in a bowl and beat until fluffy. If its dense..add more milk and if too runny add sugar.
2. Transfer the mixture to icing bag with nozzle. And decorate your cupcakes the way u like.!!

Enjoy!!