Baking, chickpea, Dinner, Entree, healthy, Indian, Non Vegetarian, Side, Spicy

Baked Okra stuffed with Spiced Peanut Mix (Easiest Recipe)

Baked Okra stuffed with Spiced Peanut Mix(easiest recipe) |foodfashionparty|

Indian food is quite simple, and this is a recipe which shows just that.

The vibrant, intensely colorful Indian food has found its way into many hearts.  However, I do hear very commonly that “the spices are overwhelming.” I completely agree, especially for someone who is completely new to the array of spices Indian food has to offer, although it is not really too hard.  In fact, I do tell many that you can always create an Indian flavored dish with ingredients you already have at home.  It’s that simple.

I don’t exactly remember the first time I had it, but I do remember who taught me to make it.  After that, I’ve never stopped.  The best thing about this recipe is that you can use the spice mix for many vegetables: stuffed potato, stuffed cauliflower, stuffed bitter gourd, or you could even toss the spice mix in a beans curry! It’s all so good.  This is a basic recipe, and a very popular one.

I definitely try to hold on to every part of Indian culinary culture I’ve learnt, and try to simplify it so that it’s attainable. I definitely think you’ll agree that this is one of the simpler recipes that’s still so authentic.  I really hope you get to try it out.

Baked Okra stuffed with Spiced Peanut Mix(easiest recipe) |foodfashionparty|Baked Okra stuffed with Spiced Peanut Mix(easiest recipe) |foodfashionparty|Baked Okra stuffed with Spiced Peanut Mix(easiest recipe) |foodfashionparty|

Baked Okra stuffed with Spiced Peanut Mix
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Okra - 1 pound
Spice Stuffing mix
  • 3 tbsp peanuts roasted and coarsely powdered
  • ⅓ cup chickpea flour
  • ⅓ tsp garam masala
  • 1 tsp chili powder
  • ½ tsp salt
  • 1 tbsp sesame seeds
  • ⅓ tsp cumin seeds
  • ½ tsp sugar(optional)
  • 2 tbsp canola oil
  • Bake at 400 degree for 20 minutes
Instructions
  1. Prep the okra by wiping it with a damp cloth and trim off the ends and the top and set aside.
  2. Mix all the ingredients for the stuffing mix and set aside.
  3. Preheat oven to 425 degrees for 15 minutes.
  4. Slit the okra/bhindi in the middle but not fully, it still needs to hold it's shape. Stuff 1 tsp of the mixture in the middle and line all in a baking tray.
  5. Lower the temperature of the oven to 400 degrees.
  6. Drizzle oil evenly over the okra and bake them at 400 degrees for 20 minutes or until the okra is completely cooked.
  7. Serve it with rotis or soak them in yogurt and serve it with some rice.
Notes
This spice mix c an be stored in a bottle in the refrigerator for upto 2-3 months.

Baked Okra stuffed with Spiced Peanut Mix(easiest recipe) |foodfashionparty|

chickpea, CURRY, Entree, Pasta, Spicy, tomato, Uncategorized, VEGETARIAN

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty|

Hello there my friends!! Long time, no see.

Boy, is it hard to get to a routine after a fun 2 months of no cooking, no photography, and just lazing around.

Hope your summer went well. Any interesting things you did during summer, would love to hear.

It’s quite appropriate to say that we traveled the whole globe in the last 2 months.  It was one heck of a fun summer, travels, family, lots of food and more food.

I have a post coming up soon on my travels, with pictures of monuments, food, and all the colors.  Well, before I could jump into that post, life happened.  School and routine began, and what to pack for school lunch is now always on my mind.  This is one of my go to lunches for the boys and makes for a colorful and healthy meal. Pack the sauce separately and add any veggies you like.  It’s a base and tastes absolutely good even when it’s only slightly warm.

 

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty| Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty|

Healthy and a perfectly balanced dish, with an amazing sauce.  Hope you get to try it out!

Have a wonderful week!  All the best for all the kids who start school this week.

Hugs,

Ash

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty| Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty|

5.0 from 2 reviews
Chickpea-Cherry Tomatoes-Basil Pasta Salad with Peanut Curry Dressing
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 cups dry pasta(any pasta with some
  • 8 oz of canned chickpea or cooked chickpea 1 cup
  • 1 cup cherry tomatoes halved
  • basil - 15-20 leaves
For the dressing
  • Toasted Peanuts - 2 tbsp
  • Almonds 2 tbsp
  • sesame seeds -1 tbsp
  • Lime juice from ½ lime
  • ⅓ tsp red chili flakes
  • sriracha- 1tsp
  • 1 tsp honey
  • 4 garlic
  • 1 tsp Apple cider vinegar
  • ¼ tsp curry powder
  • Olive oil -1 tsp
  • cumin seeds- ½ tsp
  • roasted fennel seeds -1/3 tsp(optional)
  • 1 stalk green onion/scallion
  • Water to thin the dressing
Instructions
  1. Cook the pasta till al dante and run it through cold water to take away any starch. Set aside.
  2. While the pasta is cooking, you can make the dressing.
  3. Grind everything required for the dressing to a smooth paste. Add a tablespoon or so of the hot water to thin it down. It should be of pourable consistency.
  4. Take a pan, add a tsp of oil and ⅓ tsp fennel and add the cooked chickpeas. If you are using the canned, drain it very well and then use.
  5. Toss them well and add the cherry tomatoes and toss for 30 seconds to a minute. Take it off the heat.
  6. Add the pasta and veggies in a bowl and top it with basil.
  7. Add the dressing 15 minutes before serving.
Enjoy

 

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty|

Follow me on Snapchat-Ashfoodfashion for everyday food ideas.

‘ALL RIGHTS RESERVED’

ALL IMAGES AND POST COPYRIGHT PROTECTED.   Do NOT copy it, do not use it anywhere without our consent.    PLEASE give due credit if you do recreate it for your blog with your own special touches.

Dessert, Entertaining, Icecream, Indian, INDIAN SWEETS, Nuts, Uncategorized

No-churn Pistachio-Coconut Cardamom Ice Cream with Chocolate

No-churn quick Pistachio-Coconut Cardamom Ice Cream with Chocolate |foodfashionparty| #no-churn Pistachio icecream

It’s summer here, and it’s monsoon season in India where I am right now.  Monsoon in Bangalore is beautiful.  The weather is quite perfect, not too cold or chilly.  It rains, but not crazily.  Being here, travelling around, and trying different foods is an amazing feeling.

There’s a huge selection of food here.  From the authentic Karnataka Ragi Roti (finger millet tortilla) to a Belgian waffle flavored with rich Indian spices, everything is easily accessible.

The palette right now is wide.  The ice cream flavors are numerous, with wine ice cream, cherry-mango ice cream, and butterscotch pistachio ice cream.  Throughout my childhood years, I don’t remember having fruit based ice creams or desserts at all.  It wasn’t that popular then. The ice cream that were fruit based were probably artificially flavored, so it was a natural instinct to go for the nutty cardamom or saffron ones. It’s all so different now.

Although I do like the fruit ones, I still have a strong bond to the ones I grew up with. This is one of them.

Who wouldn’t like a luscious, smooth, sweet nutty ice cream?  We Indians have a strong relationship with cardamom.  The no churn was a popular method to make ice cream, since regular households didn’t have an ice cream machine then.  I stuck to that method with slight changes after seeing Nigella Lawson’s Popular No-Churn Ice Cream.

This is one of our favorite flavors and it works so well together.  I made cones using my recipe for Pizzelle.

No churn, quick Pistachio-Coconut Cardamom No-churn Ice Cream with Chocolate |foodfashionparty| #no-churn Pistachio icecreamPistachio-Coconut Cardamom No-churn Ice Cream with Chocolate |foodfashionparty| #no-churn Pistachio icecream

Have a lovely week my friends!!

Asha

5.0 from 3 reviews
Pistachio-Coconut Cardamom Icecream with Chocolate
 
Prep time
Cook time
Total time
 
The easiest no churn icecream is perfect for the summer days and these flavors are classic and delicious.
Author:
Recipe type: Dessert
Serves: 10-12
Ingredients
  • 4 cup of Heavy Whipping Cream chilled
  • 1 can condensed milk
  • ⅓ cup coconut cream
  • ½ cup pistachio coarse paste
  • ½ tsp green cardamom powder or powder for 3-4 cardamom pods
  • Semi sweet melted chocolate
  • 2 tbsp coconut oil
  • Cones to serve in
Instructions
  1. Clean the whipping bowl and the whisk very well and dry it. You can leave the bowl in the freezer for 30 minutes before whipping the cream.
  2. Add the condensed milk, coconut cream and the chilled whipping cream and whip it on low speed, around 3 for 3 minutes so it can slowly whip. Then whip it on medium high for another 5 minutes at high speed until it is almost to a stiff peak stage. Stop the machine and add the pistachio paste and whip it for another 30 seconds to a minute until stiff peak and stop immediately. Pour in a ice cream pan or box and chill overnight.
  3. Melt the chocolate on double broiler, add coconut oil in it and drizzle on the icecream once it is completely chilled.
  4. Enjoy

 

Pistachio-Coconut Cardamom No-churn Ice Cream with Chocolate |foodfashionparty| #no-churn Pistachio icecream

Baking, Cake, Dessert, Entertaining, Fusion

Nectarine Pistachio Frangipane Cake / Tart

Nectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecake

Happy Summer my friends!!

I am looking forward to those summer cool night walks.

The foraging we do on our hikes.

The warmish sea that we can dip our feet in.

The late mornings.

The late nights.

Movies, Books and Cooking with boys.

We really do have so much to celebrate.  The beautiful shining sun, the cool shade, the long talks with friends.  Vacations and  family.

The fresh bounty in the markets.  The trees all showering us with their fruits.  All the summer picnics, the gallons of lemonade, and beautiful summer cakes.

Let’s celebrate summer with this beautiful cake/torte/tart.

 

Nectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecake

This definitely is a denser tart kind of a cake because it is baked twice.  It’s quite an easy cake, but packs a huge presence.

The frangipane makes it rich, while the fruits make it fresh and summery.  The cake base is my basic Orange cake that I used, and it works great every time.

Hope you get to make this beautiful cake this summer.

I will be in Indian this summer and can’t wait to write about it in future posts.  I might do a post dedicated to Bangalore..

What are your plans?

HAPPY SUMMER!!  Sending you all hugs.

Ash

Nectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecakeNectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecakeNectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecakeNectarine Pistachio Frangipane Cake / Tart |foodfashionparty| #nectarinecake #summercake

5.0 from 1 reviews
Orange-Nectarine Cake with Pistachio Frangipane
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1¼ cups All Purpose Flour
  • 1 cup Powdered sugar
  • 1 tbsp baking powder
  • 3 large eggs separated
  • 5 tbsp vegetable oil
  • 6 tbsp Orange Juice
  • Zest of one whole orange
  • pinch of salt
for the pistachio frangipane:
  • 4 ounces shelled raw unsalted pistachios
  • ¼ cup sugar
  • 4 Tablespoons unsalted butter, room temperature (½ stick)
  • ¼ teaspoon kosher salt
  • 1 large egg
  • 1 Tablespoon unbleached all-purpose flour
to top the cake
  • 1 tbsp sugar
  • Garnish with berries
Instructions
  1. Preheat oven to 325 degrees. Line the base and sides of a 20cm square or round baking tin.
  2. Sift All Purpose Flour+baking powder+salt+ powdered sugar
  3. Beat egg whites to soft peaks
  4. Mix oil+yolks+orange juice+zest.
  5. Add the dry ingredients, all purpose flour and everything with the oil, yolks, orange juice and zest. Mix well to incorporate everything.
  6. Then fold in the egg white in 3 parts to incorporate well.
  7. Pour in round pan and bake for about 30 minutes in a 325 degree oven or until it golden brown, will be not be cooked through. Let cool for 20 minutes until you can proceed.
For the Frangipane.
  1. In your food processor, grind the pistachios, flour, salt, and sugar to a powder (or as fine as you can make it!). Add the butter and process until no longer visible. Add egg and vanilla, blending until it forms a smooth paste.
  2. Spread the filling over the cooked base. To decorate like I have in the photos, cut the nectarines/apricots into diagonal strips, then slide each half onto a knife and fan over the pistachio frangipane. Alternatively, you could put the halves straight on or cut the stone fruits into slices and decorate as you wish.
  3. Bake the cake in a 325 degree oven for 45- 50 minutes, or until they are golden and a skewer inserted into the pistachio comes out clean.Around mid point of the bake, turn the cake pan and sprinkle some sugar for the extra caramalised bits.
  4. Leave in pan to cool.
  5. Decorate with more berries and serve with some Ice cream.

 

Nectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecakeNectarine Pistachio Frangipane Cake/ Tart |foodfashionparty| #summercake #nectarinefrangipanecake

Follow me on Snapchat and I’ll take you around Beijing and Bangalore.  Snapchat-Ashfoodfashion

‘ALL RIGHTS RESERVED’

ALL IMAGES AND POST COPYRIGHT PROTECTED.   Do NOT copy it, do not use it anywhere without our consent.    PLEASE give due credit if you do recreate it for your blog with your own special touches.

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Capsicum/Green Bell Pepper Fried Rice - A Lunch Box Story/Dabbawallas |foodfashionparty| #rice

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Spicy Baked Cauliflower Fritter(pakoda) TACO with Spicy Mango Sauce and Red cabbage Slaw(Vegan) |foodfashionparty|

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BEET RAITA with mango ginger tempering. 3 incredibly delicious and easy Raita. |foodfashionparty|I don’t know how to grow plants. I can’t grow plants.

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He looked at me like, I just wanted to know what to make for you.  Oh, well.

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