Dussehra special..Banana Fritters

This is one of the sweet dish which is very popular in every Indian restaurant across UK.Although being from a Caribbean origin its fits so well amongst our Indian Festival delicacies.

our festive season have already started and this super easy dessert will sure be a star item for any dinner party.Its perfect being naughty sometimes and keep aside your calorie concious mind , Crisp and golden banana fritters served with ice cream will take your heart away!!! 



Ingredients

3 very ripe bananas
2 tsp baking powder
1 2/3 cup flour
1/2 cup rice flour
1 cup milk

For syrup

1 cup sugar
1 1/2 cup water
Boil till sugar dissolves well.


Method

Mix the dry ingredients.
Add milk to the dry ingredients.
Make a smooth batter,If needed add some more milk and set aside for 10 mins.
Cut the banana into bite size pcs.
Heat oil in a deep pan ( the above has to be deep fried ) Dip each banana pcs into the batter drop into the oil and fry till golden brown.
Once fried dip into sugar syrup for 1 min.
Serve with Vanilla or kesar ice cream.
Delicious!!!

Easy pineapple upside down cake

T

This recipe is from one of the most reliable and comprehensive food bloggers on the internets, Elise at Simply Recipes.  I didn't change a thing.  Well, except for adding the cherries. I was very skeptical of my ability to pull this off.  An upside down cake?  Oh dear. I try hardly even to make a right side up cake.  But it was super easy.I let the cake cool and then called my hubby up for the big reveal.  We flipped it over and it slid right out of the pan with perfectly caramelized edges.  I served it with ice cream.  hubby's only critique was that he wished there was less cake and more top. 

For the topping

50g softened butter

50g light soft brown sugar

7 pineapples rings in syrup, drained and 

syrupglacé cherry

For the cake

100g softened butter

100g golden caster sugar

100g self-raising flour

1 tsp baking powder

1 tsp vanilla extract2 eggs

Method

Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

sweet and sour mushroom with pineapple and bell peppers!

A must try delicate, smooth and succulent dish that goes perfectly with a lighter sweet and sour sauce.


Ingredients for the Recipe:
1)250 g button mushroom washed and cleaned
2)2 onions cut into big chunks
3)diced Pineapple pcs -1/2 cup
4)bell pepper of ur choice( I have used one red bell pepper cut into bite size)
5)vegetable oil-2-3 tsp


Ingredients for sweet and sour sauce:
1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water
Preparation:


Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.


Method:
1)Heat oil in a wok and add onions and mushroom.saute on high for 5-6 mins
2)Add pineapple and bell pepper and keep sauting continuously on high till the time you feel that mushrooms are cooked.
3)Pour the above prepared sweet and sour sauce as much as you want,If you want runny gravy then add more and for the dry version add less all depends on your taste.let it simmer for 5-10 minutes and note that bell peppers should not become mushy.
4)serve with noodles or fried rice.
5)The beauty of this dish is that with this single sweet and sour sauce ,You can prepare no dishes take any ingredient of ur choice (like paneer,chicken,fish,prawn)cook in the similar manner and come up with variety of dishes with very less effort.

Gobhi mussallam!

Ingredients


Whole cauliflower – 500 to 600 gms


Marinade


Curd – 3 tbsp
Chilli powder – 1 tsp
Ginger and garlic paste – 2 tsp
Cumin powder (roasted) – 1/2 tsp
Coriander powder (roasted) – 1/2 tsp
Turmeric powder – 1/4 tsp
Mace and nutmeg powder – 1/8 tsp (optional)
Green cardamom powder – 1/4 tsp
Cinnamon stick powder – 1/8 tsp (optional)
Tomato puri (thick, concentrated) – 2 tbsp
Salt – as per taste


Gravy/curry


Oil – 6 tbsp
Cumin seeds – 1 tsp
Green cardamom – 3
Cloves – 4
Cinnamon stick – 1 (1 inch)
Onion – 2 (200gms)
Ginger and garlic paste – 2 tsp
Water – 1/2 cup
cream – 1/4 cup
Tomato puree - 1 cup
Cashew nut – 8 to 10
Raisins (kish mish) – 2 tbsp
green peas(optional) - 1 cup


Method:-


1)In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 5minutes each side or total 10 minutes. Remove from water, keep it aside.Alternative option is to microwave the cauliflower with salted water beneath it in a microwave safe bowl on high for 5 mins and then set it aside.


2)mix all the ingredients for marination and apply on the cauliflower and set it aside for 2-3 hours.


3)Heat the oil in a heavy-bottomed pan till hot, add cumin seeds, whole spices and onion, saute till soft and light brown, transparent,Add ginger and garlic paste and all the dry spices and saute for 10 mins.

4)Now place the marinated cauliflower with its head (florets) down, simmer the flame and close the lid.

5)After 10min, open the lid and turn the cauliflower and cook again for 10min on lower flame by closing the lid, put some gravy onion mixture on top of the cauliflower.

The cauliflower is almost cooked and the gravy has left oil on top.

6)Add the tomato puree, cashew nuts and raisins and sprinkle salt to taste. Mix well

7)when the gravy starts thickening add the cream slowly on low flame for 10 mins.

8)garnish with some fried peas(optional) and serve with roti or nan.

egg plant/Baingan raita

anyone who loves egg plant/Brinjal will definitely relish this recipe.A very easy side dish for any lunch/dinner party.


Ingredients:
Eggplant – 1, cut into circles
Oil – 3 Tbsp
Mustard Seeds – 1/4 tsp
Garlic – 1 tbsp, minced
Turmeric Powder 1/4 tsp
Red chilly powder 1/4 tsp
Green Chili – to taste, for garnish
Salt – to taste
Yogurt – 2 cups
Cilantro/Coriander leaves – for garnish, finely chopped

Method:
1. Marinade egg plants with salt,turmeric,garlic minced and red chilly powder for 10-15 min,This step will extract the water  and leaves the easy to be cooked
2. Heat Oil in a non-stick pan.
3. Add Mustard Seeds, chopped green chilies and allow them to pop.add marinated egg plants one by one.
4. Reduce heat to low, cover and cook eggplant until tender.
5. Remove Eggplant into a bowl . Allow it to come to room temperature.
7. Add Salt to Yogurt and mix well. Add cooled Eggplant into the yogurt and mix well.
8. Garnish with Cilantro (coriander leaves).

mixed vegetables and beans cracked wheat pulav

healthy and delicious version of Daliya (cracked wheat or Bulgar wheat) for weight watchers.
simple and easy to make with calorie value of 120 for one bowl serving.

Ingredients:-

1) mixed beans(rajma,white eyed beans, canola bean...we usually get a pack in all the supermarkets)
    - 1 cup soaked overnight
2) mixed vegetables ( cabbage ,cauliflower, brinjal. green peas, carrots or anything of ur choice)

3) daliya or Bulgar wheat- 1 cup

4)onion 1 finely diced

5)1 tomato-optional

6)cumin seeds-1 tsp

7)green chilies-2

8)olive oil -1 tsp

9)a pinch of turmeric powder,1 tsp of garam masala powder

METHOD

1)heat a pressure cook add oil ,cumin seed,green chilly and onions
2)add all the beans,vegetables,powdered masala and salt
3)add daliya/bulgar wheat and tomato and stir well.
4)after around 5 mins add 1 cup water and pressure cook till 2-3 whistles.
5)serve with yogurt or raita.

Baked spaghetti with vegetables and eggs

A very healthy and fulfilling recipe for kids and us too ! just requires assembling all the ingredients and popping in the oven...Here you go:)


1)fresh vegetables ( I have used broccoli,carrot,capsicum ,onion, green bean)
2) 3-4 tomatoes chopped or 1/2 can of chopped tomatoes.
3) spaghetti 
4) oregano-1 tsp
5) salt and pepper
6) Grated Parmesan cheese
7) 2 eggs
8)2 tbsp butter


Method

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook tomatoes and onion over medium heat until it has consistency of a sauce add oregano salt and pepper.
2. In a large bowl, whisk 1 egg, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place all the vegetables in first layer,2nd layer of  the spaghetti mixture in a greased baking dish. Top with the tomato mixture break the second egg on the top and sprinkle with more Parmesan cheese.
4. Cover and bake at 350 degrees F for 40 minutes. Uncover and bake for another 10 mins.
5. Serve hot!

navratan korma

A decadent  Mughlai dish with 9 varieties of vegetables,nut,paneer,creamy sauce all of which come together to whip up a beautiful delicacy.its origin from a royal era gives it a very rich and slightly sweet taste. This is an absolutely delicious recipe and for all those who are not so fond of spicy Indian food, this should be a perfect veg recipe.



Ingredients:


Diced Vegetables - 3 cups [ I used carrot, beans, cauliflower, peas, corn, capsicum,cabbage,Courgette]
Paneer - 1/4 cup or few cubes.
Cashew & Raisins - 1/4 cup or 15 each
Onion - 2 large
Tomato - 2 lage or 1/2 can chopped tomato
Green Chili - 2
Ginger-Garlic Paste - 2 tsp
Red Chili Powder  - 2 tsp
Coriander Powder - 1 tsp
Turmeric Powder  - 1/2 tsp
Cumin Powder - 1 tsp
Garam Masala Powder - 2 tsp
pouring cream/sour cream-1 cup
Butter - 1 tbsp
Salt - to taste 
pineapple chunks and cherry-1/4 cup


Method:


1. Finely chop onion, slit green chili .Soak dry fruits in water for 10 minutes and grind to smooth paste.


2. Chop all the vegetables and keep aside. 


3.  Add all the vegetables & chilies except corn and peas with little water and microwave for 5 minutes.  
~ this makes the cooking process faster and retains the natural color of the vegetables.


4. Meanwhile heat butter in pan add chopped onion and saute until transparent, add ginger-garlic paste, mix well and cook for 1 minute.  Add all powder masala and cook for another 1 minute.


5. Add puree tomato, mix well and cook for 6-8 minutes or until butter starts oozing out.


6. Now add all the cream ..i like the taste of sour cream and simmer until a boils comes.  Add microwave vegetables and cook in medium heat for 8-10 minutes. 


7.  Add paneer and cashew, raisins paste and give a good stir cook for another 2-3 minutes.   Add salt and cook for 5 minutes until gravy become thick. 


8.  Add pineapple chunks and fresh cherries or sweetened cherries.

traditional gatte ki sabji(chick peas flour curry)

A dish from from the royal part of India 'Rajasthan'.Dumplings made of chickpea flour (besan/gram flour) are cooked in a flavorful and tangy yogurt gravy.Not an easy dish for a novice cook but its worth trying once and will prove to be an enhancement for your culinary skill.

very delicious dish with an earthy flavor.

Ingredients

For Gatte

1. Besan (Chick Pea Flour) - 1 cup
2. Haldi (Turmeric Powder) - 1/2 tsp
3. Mirch (Red Chilli) Powder - 1/2 tsp
4. Ajwain (Carom Seeds) - 1 tsp
5. Dhaniya (Coriander) Powder - 1/2 tsp
6. Salt - as per taste
7. Dahi (Yogurt) - 1/4 cup
8. Oil - 1/8 cup

For Gravy

1. Onion - 1 cup finely chopped
2. Tomato - 1 cup finely chopped
3. Ginger - 1 inch piece grated
4. Garlic - 4 cloves crushed
5. Dahi (Yogurt) - 1 cup
6. Dhaniya (Coriander) Powder - 1 tsp
7. Jeera (Cumin) Powder - 1 tsp
8. Mirch (Red Chilli) Powder - 1 tsp
9. Amchur (Mango Powder) - 1/2 tsp
10. Garam Masala - 1/2 tsp
11. Rai (Mustard Seeds) - 1 tsp
12. Jeera (Cumin Seeds) - 1 tsp
13. Salt - as per taste
14. Oil - 2 tsp

Preparation

For Gatte

• Mix all dry masalas in besan
• Add oil to the besan and mix
• Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. You may not use all the dahi.
• Make it into a firm dough (firm enough to roll it into cylinderal shapes
• Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long or so.
• Now take a pot and boil water in it. Take enough water to put all the above made rolled gatte in it.
• Now, add the gatte in the boiling water. They should be fully merged in water.
• It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.
• Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy.
• Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).

Gravy and Mixing

• Add all dry masalas (except salt, add salt at the end as needed) to dahi and mix it well till smooth.
• Take a wide pan, add oil
• Add rai, jeera and let them splutter
• Now, add ginger and garlic and fry for a minute
• Add onion and fry till it is translucent
• Add tomato and  fry till it is all mushy (cover the lid, it will be quicker)
• Add the dahi and mix till the gravy starts boiling and separating oil
• Now, add the gatte pieces in it, cover and cook for5 more min.
• Add saved water (and more) as needed.
• The sabzi is ready !!!

strawberry ice-cream shake

Make yourself a naughty but nice summery treat, justified by lots of fruit!

Tip the hulled strawberries into a food processor with the milk and ice cream Blend until smooth and creamy.Pour into tall glasses, top with sliced strawberries and ice cream of ur choice.

  Recipe from a friend Leji Aby.

traditional Indian gram dal with spinach and brinjal.

An Indian-spiced lentil dish. Serve with a pita or rice for a complete meal.

Ingredients:

1 cup chana dal (a yellow lentil), washed.

5 cups water

1/2 teaspoon turmeric

salt to taste

1 bunch spinach chopped.

1 brinjal chopped in cubes

3 cloves garlic chopped

1 onion chopped

1 tomato chopped or 3 tablespoons canned tomato(this one gives very gud colour to the dal)

1 teaspoon cumin seeds

1 tablespoon vegetable oil

1 teaspoon chopped green chili

4 tablespoons lemon juice

2 teaspoons coriander powder

1/2 teaspoon garam masala

1/2 teaspoon red chili powder

cilantro/parsley/coriander leaves to garnish

Preparation:

Cook the dal in the 5 cups of water with turmeric and salt for 30 minutes. Add the spinach and brinjals cook until the spinach and brinjal is tender and mixed with the lentils - about 35-50 minutes.

In a separate pan heat the oil, add the cumin seeds and as they pop add the onions. Brown the onions.

Add the garlic, tomatoes, green chili, coriander, garam masala, red chili powder, stir 2 minutes.

Add the daal and spinach and lemon juice, stir and heat through.

Garnish with cilantro and serve hot with pita or chapati or basmati rice.

Masala french fries.

Ingredients

5 Large Roasting Potatoes

2 Tbsp. Olive Oil

Salt and Pepper to Taste

chilly powder-1tsp

chat masala-1 tsp

Method

Begin with some nice roasting potatoes . While you’re doing that – lets preheat the oven to 400 degrees.

Then Peel and Wash the potatoes to prepare for slicing.

Here is my tool a mandoline or just use your knife and be sure to cut the french fries even in size to ensure even cooking.

Once sliced, place the potatoes in a bowl and cover with water.

I like to have the potatoes soak in salted water for about 30 minutes to release some of the starch and allow the fries to crisp up in the oven.

After the 30 minutes elapsed – it is time we dry the potatoes. This is a crucial step. If the potatoes are not completely dry, they will not crisp up as nicely and the moisture will cause them to steam in the oven.

Lets go ahead and lay the potatoes on some parchment paper, season them with salt and pepper and brush some olive oil on the tops of them. Once in the oven, ensure that you turn them periodically to ensure even browning. Bake for about 45 minutes or until golden brown.

sprinkle chilly powder and chat masala.

Here is the final product…. crispy and yummy! Get you favorite dipping sauce out and ENJOY!

Matar paneer Salad

Watching the whole family tuck into the weekly Sunday lavish meal while you enjoy a salad isn’t an option. With a little forethought and creativity you can enjoy exactly the same meal as everyone else with a fraction of the calories.Last sunday while preparing a regular spicy matar paneer for lunch I found an alternative option  for myself  ' matar Paneer Salad' ...which tested awesome with whole what pitta bread.

So here the recipe for you.......

1) tofu/Paneer(Dry curd cottage cheese)- 1 cup diced

2)Green peas (defrosted if frozen)- 1 cup

3) corainder or parsley leaves

4)green chillies- finely chopped 1-2

5)extra virgin olive oil 2 tbsp

6)lemon/lime juice-1/4 cup

7)salt and pepper

8)Chat masala-optional.

9)Onions-1roughly chopped

10)Garlic-2 cloves finely chopped

How I made it:-

1)Heat few drops of oil in a pan and saute onion and and garlic for 1 min 

2)add peas and paneer and fry gently for 1-2 mins.Set aside to cool down.

3)for the vinaigrette -In a mixing bowl add  olive oil,lemon juice,coriander leaves,green chilies ,chat masala ,salt and pepper and whisk for 1/2 min.

4)pour the dressing over matar paneer mixture and and mix well.

5)serve with tomatoes and lettuce on side.You can also serve as pitta bread sandwich .

paneer makhni aka paneer butter masala

Being a north indian this is the  most common dish we order at restaurent coz max of  time it turns out good...( so why to take risk :) )  .I tried cooking lot of versions of PBM as we used to call it in our good old hostel days.With lil enhancemnts and experiments this time it was unbeatable and as good as any punjabi dhabas in Delhi.Sharing the recipe with you Just try it and enjoy the praising conversations about your cooking  over the dining table ...so lets get cooking

ingredients

Paneer/tofu - 1 block, approx. 2 cups of cubes

Onion - 1 medium-sized one, chopped fine

Ginger-garlic paste - 1 tbsp

Coriander powder - 1 tbsp

Garam masala - 1 tsp

cumin powder - tsp

Red chilli powder - 1-2  tsp

chopped tomato can - 1 can if not available 3-4 red tomatoes finely chopped

Tomato sauce/ketchup - almost 1 tbsp

Kasuri methi/dried fenugreek leaves - 1 generous pinch

Milk - 1/2 cup

Cream - 1 cup

Oil - 3 tbsp

Salt - to taste

sugar - 1 tbsp(to balance the sourness of tomatos)

food colour ( i used red colour to give it a restaurant look)

How I Made It:

1. Heat 2 tbsp oil and fry the onions until golden brown.

3. Add the ginger garlic paste and fry for a minute.

4. Next, add the dhania, garam masala, chilli powder,cumin powder and some salt. Fry for 30 seconds.

5. To this, add the tomato paste/puree, tomato sauce and kasuri methi. Mix well and add the milk.

6. Lower fire and cook covered for 5 mins.

7. Open lid, add sugar ,1 pinch of color mixed with water,add paneer/tofu and the cream. Mix well and simmer for 3-4 mins.

8. Garnish with fresh coriander leaves if you have any.Enjoy it goes well with anything rice ,roti ,nan, paratha....

Nan-khatai - An Indian cookies

Nankhatai puts me in flashback and evokes lots of memories in me mainly because,that is probably the closest I came to baking while I was a child.I don’t remember if I enjoyed eating it as much as I enjoyed seeing it baking in our OTG which my father bought for me just because I insisted him alot.I used to shout in happiness when I saw them puff up and break oh-so-gently on top making it the best and perfect nankhatais ever.One day one of my childhood friend Premu told me that how much she liked the nankhatais made by me though ahan!! she never praised me that time :)..So for you my loving Friend Premu I am putting this recipe first time on my blog :).

Ingredients

Maida/Flour - ¾ cup

Cooking soda - 1/8 tsp

Powdered Sugar - ¼ cup

Ghee or unsalted butter - 1/3 cup[generous]

Cardamom and Powdered Nutmeg - ¼ tsp each

Preheat oven to 180C.

Method :-

Cream the sugar and the ghee until well blended.

Sift the flour with the soda. Add this to the sugar-ghee mixture. Add the cardamom and nutmeg powders. 

Make a dough and divide into small balls. 

Flatten each ball onto a cookie sheet and bake for 20 minutes at 180 C.

Allow to cool and store in airtight containers.

rice and dal chilla!

As a kid I always relished my grandma's recipe called as  dhuska in Jharkhand state in India.

she prepared it with a batter made up of basmati rice and chana dal soaked overnight and then deep frying them shaped as doughnuts served with tomato chutney.I always prepare them but despite frying I prefer to make chillas out of them on nonstick pain with a dash of olive oil ....(I always take Extra care to cut the calories however possible)...I admit its less gud as hers...but its pleasing to tuck in the same flavors.

Recipes as following:-

Ingredients

1) 2 cups basmati rice and 1 cup chana dal soaked overnight

2)1 onion chopped very fine

3)2-3 spring onions chopped very fine

4)green chilies2- chopped  

5)coriander leaves(optional)

6) salt and pepper

Method

1) Grind together the soaked rice and dal into smooth batter with a consistency like dosa batter(add water if needed)

2)Mix in all the ingredients no2 to no6 

3) heat a non stick griddle or Pan and add dash of olive oil pour the batter and Spread the mix on pan in circular motion to prepare thin chillas

Cook on both the sides, I like it little crispier

mixed veg brown rice pulao!

BROWN RICE VEGETABLE PULAV 

Ingredients 

Brown rice 1½ cups 

Green peas, shelled ½ cup 

Carrots, small dices 2 medium 

French beans, chopped 10-12 

Cauliflower or broccoli, florets ¼ medium 

corn kernels-2 tbsp

Bay leaf 1 

Cloves 2-3 

Cumin seeds 1 teaspoon 

Cinnamon 1-inch stick 

Salt to taste 

Green chillies, slit 2 

METHOD 

1. Soak brown rice in four to four cups of water for one hour. Drain and set aside. 

2. Heat a deep pan, add bay leaf, cloves, cumin seeds and cinnamon. Add drained rice and salt and sauté for one to two minutes. Add three and three quarter cups of water. Bring to a boil. 

3. Add green peas, carrots, French beans, cauliflower, and green chillies. Stir and mix. Bring to a boil. Reduce heat, cover and cook till done. 

4. Serve hot. 

veg quassidilla

A quesadilla is basically a Mexican-style stuffed pancake,like a toasted sandwich, made with two tortillas sandwiched together with a cheese-based filling. They are warmed through and served with guacamole and sour cream. 

They are one of my favourite things to eat at office ....'ON NO NONVEG DAYS' though it has non-veg version too.

After watching a cookery show 'Mexican food made simple' on foodnetwork I realized its so simple to make recipe and one dish meal...with a cooking time of less than 10-20mins you are all set to tuck in a wonderful meal.Combined with the crunch of sauteed vegetable and cheese filling, I was quite pleased with the end result my Taste bud( which is tuff to satisfy!!) and top of that my husband and the little relished it. I am happy that there is one more healthy recipe loaded with a lot of vegetables to add to my blog.

Just give it a try !! 

Here comes the recipe...

Ingredients:-

1)readymade whole flour tortilla

2)green peas-1/2 cup

3)green beans and capsicum-cut in very small pcs- half cup

4)finely sliced carrots-1/2 cup

5)sweet corn kernels-1/2 cup

6)finely chopped 1 onion

7)1/2 cup canned tomatoes /2-3 finely chopped fresh tomatoes

5)grated paneer/any cheese(shredded cheddar or mozarella) of ur choice.

6)tomato ketchup-2 tsp

7)salt and pepper

Method:-

1)Heat olive oil/veg oil in a wok and add onions,when it turns translucent add all the vegetables one by one 

2)after sauting for 2-3 mins add chopped tomatoes, tomato sauce,salt and pepper.

3)turn the heat off and add the paneer or cheese or both :)

4)take the tortillas and fill half of it with the filling and flap over it the the other hal and press gently 

5)Pre-heat a griddle and on medium heat roast both sides of the quesadilla brownish. flipping over to toast both sides.

 Ensure that you cook it over medium heat, you want the cheese to melt inside. Drizzle some oil if you want while frying the quesadilla

6)serve with chhese dip spreading on the top..and Enjoy!!

mixed veggie couscous

Ingredients:-

1)unsalted vegetable stock 2 cups

2)couscous-1 cup

3)cucumber finely cut(as much as u like)

4)onions-finely chopped

5)tomato-1 finely choppedp

6)corn kernels-1/2 cup

7)peas-1/2 cup

8)salt and pepper 

9) butter 2 spoons

10) limejuice 1 spoon

11)peanuts-roasted 1/4 cup

Method:

1) pour boiled stock over cous cous and cover for 8-10 min.

2) heat the butter on pan and saute peas and kernels.

3)add all the things in one bowl and mix it 

4)add salt and pepper and lime juice and garnish with roasted peanuts!!!

5) so simple isn't it ....njoy!!!