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Khojkhana
Blog URL: Khojkhana
2016-03-18T15:17:00.001-07:00
Strawberry cheesecake
This is the best and easy No Bake strawberry cheesecake. I have always made the ready mix cheesecake.But this time thought of doing it from scratch and believe me it's the most easiest desserts. It's creamy, rich cheesecake is infused with sweet Oreo crumbs, cream cheese & topped with a strawberries and cool whip for decor. Paradise is only a bite away.
Ingredients
Crust
2 cups Oreo crumbs crushed
1/4 cup butter
2 tbsp sprinkles (optional for decor)
Cheesecake
24 oz (three 8-oz packages) cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla essence
1/2 cup strawberry Nesquik powder mix (or similar strawberry milk powder)
1 tbsp milk
8 oz cool whip (or homemade whipped cream)
additional Cool Whip for topping
sprinkles for topping
Instructions
1. Combine Oreo crumbs, melted butter .
2. Press into the bottom and halfway up the sides of a 9 inch spring form pan. Set in refrigerator to firm.
3. Mix cream cheese, sugar, vanilla, strawberry Nesquik mix and milk together in a large bowl until smooth and well combined.
4. Gently stir in Cool Whip .
5. Pour filling into crust and smooth the top.
6. Refrigerate for about 5 hours or until firm.
7. Once firm, remove cheesecake from spring form pan and decorate with additional Cool Whip and sprinkles.
8. Store in refrigerator until ready to serve.
9. Decorate with some cool whip and strawberries.
Variation : You can substitute Oat and Graham crackers mix instead of Oreo crumbs if you want less sweet.
Yes I said that....it will be delicious.(trust me).Let me know when you try the variation and please do share your pics and tips.
| 2016-02-24T11:30:00.000-08:00
Mexican Veggie Lasagna
INGREDIENTS:
- 1 (15 oz.) can black beans,
drained and rinsed (or 1½ cups cooked black beans)
- 1½
cups fresh or frozen corn kernels
- ½ cup chopped bell peppers
- ½ cup onions, chopped or
sliced
- ½ cup chopped cilantro
1 tsp. dried oregano
1 tsp. garlic powder
¾ tsp. salt- ½
tsp. cumin powder
2 tsp taco seasoning- 1
(28 oz.) can crushed tomatoes
- 9-12
no-boiled lasagna noodles or (no boil noodles)
- 8
oz. shredded Mexican blend cheese or cheddar cheese or pepper jack cheese
DIRECTIONS:
• Preheat the oven to 400° F. Have a 9 x 9-inch baking dish ready.
• In a pan, add 1 tsp oil and add the green bell peppers,
onions, black beans, corn, oregano, garlic powder, cumin powder, and salt,
chili flakes and taco seasoning and cook them until the veggies are slightly
tender. Add the tomato puree and cook for 3 minutes.
• Spread a thin layer of tomato sauce over the bottom of the
baking so that the lasagna does not stick to the bottom of the pan. Layer with
a 3-4 lasagna noodles, breaking them as needed to fit the pan. On top of the layer of noodles, spread about
one third of the bean mixture. Sprinkle with one quarter of the cheese.
• Repeat the layering process two times more (noodles, beans
mixture, cheese, noodles, beans mixture, cheese). The last layer will be noodles, tomatoes, and
cheese. Cover the pan tightly with
aluminum foil. Bake 35-45 minutes, or
until noodles are tender and cooked through.
Remove the foil from the top and bake 5 minutes more, until the cheese
is melted. Remove from the oven and let
stand at least 10 minutes before slicing and serving
| 2015-10-20T22:49:00.000-07:00
Baked Mexican Rice
Ingredients:
- 1 tsp of olive
oil
- 3 cloves of
garlic minced
- 1 tsp chili
powder
- 1 tsp dried
cumin powder
- 1 tsp garlic
powder
- 1 tsp dried
oregano
- 11/2 tsp salt
(as per your taste)
- 1 tsp crushed
red pepper flakes (depends upon your taste)
- 1 1/2 cups of
cooked white rice or brown rice
- 1/2 onion diced
- 1 can of black
beans, drained and rinsed or 1 cup
soaked and cooked beans
- 1 cup tomatoes
diced
- 1 cup corn kernels
- 1
tsp jalapenos
- 3 to 4 tbsp. fresh
cilantro, chopped
- 1-2 cups of
shredded cheddar cheese
- 8 – 10 strands of
cooked noodles.
Garnish:
Sour
cream
Salsa
Guacamole
Directions:
- Preheat the oven to 350
degrees.
- Prepare rice. While the rice
is cooking heat the olive oil in a large pan over medium heat.
- Once the pan is add the
diced onion and all of the seasonings.
- Add the minced garlic and
cook, stirring constantly for an additional 60 seconds.
- Add the cooked rice, black
beans, tomatoes, corn and a bit of cilantro (reserving some for garnishing) to
the mixture.
- Finally add the noodles. Mix
the ingredients thoroughly, taste and re-season if needed. Increase
spice level for your taste.
- Coat a large baking dish
with cooking spray and pour the rice mixture into the dish, spreading it
evenly. Sprinkle the top with cheddar cheese.
- Spray a piece of tin foil
with cooking spray (so the cheese won't stick) and cover the baking dish. Bake
for 20 minutes then remove the tin foil.
- Bake for an additional 5
minutes or until the cheese is melted and golden brown. Remove from the oven
and let sit for 5 minutes before serving.
- Top with a dollop of sour
cream and side dish of Salsa and Guacamole.
Tip: Add your choice of vegetables
(Red bell pepper, Broccoli, etc.)
| 2015-09-19T13:39:00.001-07:00
Corn Methi Masala Curry
Ingredients:
·
1 Cup Fresh Fenugreek Leaves or Fresh Methi), chopped
·
1 Cup Frozen or fresh Corn
·
2 Tbsp Cashew Nut – soaked in water
·
1 inch piece Ginger
1piece garlic
·
2 Green Chilies (optional)
·
1 Tomato, chopped
·
1/2 Tsp Cumin Seeds (Jeera)
·
1 Tsp Red Chili Powder
·
1/2 Tsp Turmeric Powder
·
1/2 Tsp Garam Masala Powder
·
Salt to Taste
·
1 Tsp Sugar (optional)
·
2 Tbsp Oil / Ghee
Method:
1. In small bowl soak
cashew nut in 1/4 cup warm water for 30 minutes.
2. Grind together cashew
nuts, ginger, garlic, green chili and tomato, into smooth paste.
3. Heat nonstick pan on
medium heat, add oil or ghee.
4. Add cumin seeds, until
seeds crackle.
5. Add cashew paste cook
until oil separates, stirring occasionally.
6. Add chopped methi
leaves and stir fry for 2 minutes.
7. Add red chili powder,
turmeric powder, garam masala powder, sugar and salt, mix well.
8. Add corn with 1/2 cup
of water, cook for 5 minutes or until thick.
9. Serve hot with roti,
chappati, paratha or rice.
| 2015-09-17T11:32:00.003-07:00
Spicy Pepper Popper
Ingredients:
·
8 each – bell pepper,
mini
·
1/2 cup (8 fl oz) –
yogurt, plain, low-fat
·
1/2 cup – cream
cheese
·
¼ cup corn kernel
Directions
1.
Slice
bell peppers and remove seeds.
2.
Mix
together cream cheese and yogurt.
3.
Fill
peppers with cheese/yogurt mixture.
4.
Sprinkle
corn top of peppers
5.
Bake at
375 degrees F for 12-15 minutes.
| 2015-09-17T11:20:00.002-07:00
Corn and Spinach Toast / Corn Bruchetta
Ingredients:
Sweet
corn kernels - 2 cups
Fresh
spinach – 2 cup chopped
1
1/2 tbsp butter
2
Tsp white flour
1
1/4 cup milk
1
1/2 tsp lemon juice
1/2
tsp ginger finely grated
1
tbsp fresh jalapeno, finely grated (or more if you prefer spicier)
1
tsp sugar
½
tsp salt
½
Black pepper
8
slices bread, sandwich size OR slices French Bread (your choice)
cheddar
cheese, grated (optional)
1. Heat a medium non-stick pot to medium
heat. Add the butter and wait until it is melted.
2. In the meantime chop the Spinach in
the microwave and set aside.
3. Add the flour to the pot and whisk
until all the butter is mixed in. You should have a paste like consistency.
Cook the butter and flour for a few minutes while mixing continuously (the
mixture should bubble slightly from cooking) until it is light brown.
4. Slowly add in the milk and mix
continuously until the flour/butter mixture is completely blended into the
milk.
5. Turn the heat to medium/low and
continue to whisk. When you first start to notice the sauce thickening, add the
grated ginger, jalapeno, and lemon juice. Continue to stir until the sauce has
thickened (note: the thickness should be such that the sauce still pours off
the spatula).
6. Turn the heat to low and add salt,
sugar, and pepper to taste.
7. Next mix in the corn kernels and
spinach. Cook for another 5 minutes. Adjust the amount of sugar/salt/pepper if
needed. Turn off the heat.
8. Bake the slices of bread in the oven
at 350 until toasted. If you put the slices of bread on a pan, be sure to flip
the pieces half way so that both of the sides are toasted.
9. Spoon the hot mixture on each slice of
bread.
10. (optional) Top with shredded cheddar
cheese and bake at 350 for another few minutes until the cheese has melted.
Enjoy with your favorite hot sauce!
| 2015-09-17T11:10:00.001-07:00
Dry Fruits Bar
Easy and quick recipe for making healthy and
delicious dry fruits Bar for the kids. This recipe is a no ghee/oil, no sugar
and a vegan recipe.
INGREDIENTS
·
1 cup chopped dates (remove the seeds)
·
2 to 3 tbsp almonds or badam
·
2 tbsp raisins
·
1 to 2 tbsp cashews
·
8-9 whole dry figs
·
1 to 2 tbsp Oats (optional)
·
1tsp chia seeds
·
1tsp flax seeds
·
2 green cardamom pods, peeled and seeds crushed
Method:
1. Roast the
almonds in a pan till they get browned. Cool them.
2. Then
grind the almonds coarsely.
3. Chop
the dates and figs.
4. Powder
the cardamom seeds, chia seeds and flax seeds coarsely.
5. In a
dry grinder add the chopped dates, figs, raisins, cashews, Oats and cardamom
powder mixture.
6. Add the
ground almonds and grind to a coarse mixture.
7. Spread
on a tray or plate and make it flat for ½ inch thick and let it set for 20 mins.
8. Cut
them square or rectangle shapes.
9. Dry
fruit bars are ready.
10. Serve
them immediately or store in an air tight container and refrigerate.
Optional
– Any nuts (Chia seeds, flax seeds, Cranberries, pistachios, Walnuts etc. ) can
be added to this bar. Be creative.
| 2015-04-18T21:23:00.000-07:00
Quinoa Moong Daal
Ingredients:
Quinoa – 1/2 cup washed
Mung Daal – 1/2 cup washed
Water – 4 cups
Salt – to taste
Ginger – 1 Tbsp minced
Ghee/ Butter) – 1 Tbsp
Asafoetida (Hing) – 1/4 tsp
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Garlic – 5 to 6 cloves, roughly crushed or sliced thinly
1 Green Chilly slit
1 Tomato – chopped
Cilantro for garnishing
1tsp Lime Juice – to taste
Method:
1. In a large pot, add Quinoa, Moong Daal, 4 cups Water, Salt and Ginger.
2. Cook uncovered on medium heat until Daal and Quinoa are tender but not completely mashed – approx 20-25 minutes. Skim foam off the top as needed.
3. In a skillet, heat Ghee.
4. Add Asafoetida, Turmeric Powder, Cumin Powder, Garlic and Green Chilies. Mix and cook for 30 seconds.
5. Add Tomatoes and cook for another 30-45 seconds.
6. Add mixture into the cooked Daal and Quinoa along with 1/2 cup water.
7. Bring to a rolling boil and remove from heat.
8. Garnish with Cilantro and Lime Juice and serve hot as a soup or with Rice or Chapati.
| 2015-04-18T13:02:00.003-07:00
Homemade Pizza
For making Pizza dough:
Ingredients:
3 cups all purpose flour
2 tsp active dry yeast
1 tsp sugar
1 1/2 tbsp oil
1 1/4 cup luke warm water
Method:
1.Take luke warm water in a wide bowl and add sugar to it.Once the sugar has dissolved sprinkle yeast over it and let it rest for 10 minutes.The yeast will bubble up and turn frothy.
2.Take the flour in a mixing bowl,add salt and oil to it.Mix well. Then add the yeast water and mix slowly. Knead to a smooth dough.
3.Covert it with a damp cloth and let it rest in a warm place for 30-60 mins or until it rises twice in volume.
For Making Pizza:
Ingredients:
Pizza sauce / Basil pesto sauce
Dough
Topping:
Onion - thinly sliced
Red or green bell peppers - cubed
Pineapple (cubed)
olives (optional)
Jalopinoe's
Spinach leaves (optional)
Grated mozzarella or Cheddar cheese
Grated ginger (optional )
chilli flakes
Method:
1.Take the dough and punch it back. Knead well once again. Preheat oven at 375 degrees.
2.Take the dough on a clean surface and spread it in a rectangular shape (I have a rectangular baking tray), you can make it thin or thick crusted as per your wish. Grease and dust the pizza plate well before transferring the dough.Transfer the rolled dough to the baking tray and prick the base here and there with a fork.
3.Now spread the sauce on it evenly.Now add all the toppings. Add the grated cheese as much as required.
4.Bake the arranged pizza for 20 minutes or until the crust turns light golden.
5.Allow to cool for 5 minutes and cut into wedges.
Tips:
1.You can add Paneer cubes along with vegetables as topping.
| 2015-03-20T19:12:00.001-07:00
BLUEBERRY AND ORANGE SPINACH SALAD
Ingredients:
1/4 cup coarsely chopped pecans
1/4 cup chopped walnuts
2 tsp real maple syrup or honey
2 tablespoons fresh orange juice
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 teaspoons sugar
4 cups torn fresh spinach leaves
1 cup fresh blueberries
2 medium oranges, peeled, cut into sections (about 1/2 cup)
optional - sunflower seeds, dry cherries etc
DIRECTIONS:
Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally, until pecans are lightly toasted. Cool completely, about 15 minutes.Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with vinegar whisk until well blended.In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans and walnuts. Serve immediately.
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