Name: Black Quinoa and Strawberry Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup cooked quinoa; 1 cup freshly cut strawberries; 1/2 avocado finely sliced; 1/2 cup blueberries; juice of 1 lemon; 2 tsp honey; salt to taste; 2 tsp olive oil; pepper to taste; 1 spoon finely chopped mint leaves

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Black Quinoa and Strawberry Salad

Strawberries, blueberries, avocado and mint make a bright, sweet and juicy summer salad. This Black Quinoa and Strawberry Salad is healthy and vegetarian, makes for the perfect weekday lunch or dinner!

I am so excited to share this strawberry salad recipe with you today! From my last post if you remember a friend of mine had sent me amazingly delicious sweet berries. So I decided to incorporate them in my salad today. You too should order your next batch of berries from them and then you will understand why I have been raving about them! @uvberries

Why Strawberries?

Besides the fact that my friend sent me these delicious berries, Strawberries come with many benefits. Not only containing 110% of the daily value of vitamin c, one serving of strawberries can also provide fibre, potassium and chronic disease fighting antioxidants.

Salad Dressing

I have made a very simple dressing for this Black Quinoa and Strawberry Salad. I prefer my dressing slightly on the sweeter side so I have added extra honey, but you can adjust the taste accordingly. You can also add feta or goats cheese if you are a cheese person, it is completely optional.

It is a very filling and healthy salad. A perfect summer or spring time salad recipe that can be made ahead of time and is ready within minutes!

You can also try the Greek Watermelon and Cottage Cheese Salad or the Lemon Herb Grilled Chicken Salad if you are a salad person!

Black Quinoa and Strawberry Salad

Recipe by Ishana PassiCourse: Salads, VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Strawberries, blueberries, avocado and mint make a bright, sweet and juicy summer salad.

Ingredients

1 cup cooked quinoa
1 cup freshly cut strawberries
1/2 avocado finely sliced
1/2 cup blueberries
Dressing
juice of 1 lemon
2 tsp honey
salt to taste
2 tsp olive oil
pepper to taste
1 spoon finely chopped mint leaves

Directions

In a large bowl mix all the salad ingredients together and set aside.
In a separate bowl, whisk together all the ingredients for the dressing until mixed well.
Combine the dressing and the salad and serve chilled.

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Apple and Beetroot Bhelpuri

Apple-Beetroot-Bhelpuri-Recipe-Spoonfulstories

Bhelpuri is a popular Indian savory snack that is very popular in the streets of Mumbai. Made with puffed rice, tossed with vegetables and garnished with tangy sauces and spices. I’m sure this Apple Beetroot Bhelpuri healthy snack will leave your mouth watering for more.

My dad is truly a Bhelpuri lover! He has a bowl of Bhelpuri everyday as his evening snack, that is why I was so eager to give this dish a healthy yet tasty twist. I knew with the amount of Bhelpuri my dad was consuming it was important to make it into a healthy snack. And you won’t believe it, he truly enjoyed this healthy version of Apple Beetroot Bhelpuri!

Bhelpuri is a tasty and chatpata snack. Bhelpuri is known for its taste and flavour. The imli chutney (tamarind sauce) and the green chutney (mint and coriander sauce) is what makes the Bhelpuri unique and delicious!

The imli and green chutney not only enhance the flavour of this healthy side dish but also give it a better texture. The chutneys make the Bhelpuri semi dry as compared to its dry texture. But due to its semi dry texture the dish has to be served immediately as it can easily become soggy. That is why Bhelpuri is always prepared freshly by the street vendors rather than being made in advance and stored.

Chutneys added in Bhelpuri

Green Chutney (Mint and Coriander Sauce)
Imli Chutney (Tamarind Sauce)

Commonly used ingredients for Apple Beetroot Bhelpuri

The vegetables used to make Bhelpuri may vary from region to region. But the vegetables commonly used are onions, tomatoes and potatoes. But for this particular recipe I have used diced apple and boiled beetroot. You could also add sprouts and diced cucumber.
Another ingredient that is commonly used is Sev. Sev are thin crunchy noodles made out of chickpea flour. Sev is used for garnishing and is even mixed into the Bhelpuri mixture. I have used roasted peanuts and fox nuts for adding crunch to the dish.
The dish has a variety of spices in it. Such as chaat masala, salt, pepper, black salt, red chilli powder. Lemon juice is also added to the dish to give it a slightly tangy taste.
Herbs such as coriander and mint leaves are used to garnish this healthy snack and are even mixed into the Bhelpuri mixture.
Green chutney and imli chutney are the two main sauces used for this recipe. People also like to add a red spicy sauce if you like to have your food spicy.

Serve the Bhelpuri immediately after tossing it all together as the mixture can get soggy. If you would like to prepare it ahead then mix all the dry ingredients together and the wet ingredients separately. Combine the two together right before serving so the Bhelpuri remains crunchy.

You can also try the Green Pea and Peanut Quinoa if you want to have a healthy snack!

Apple and Beetroot Bhelpuri

Recipe by Ishana PassiCourse: Side Dish, VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 cup puffed rice
1 cup fox nuts (lotus seeds)
1/2 cup chopped boiled beets
1//2 cup chopped fresh apple
1 small onion diced
1 large tomato diced
1 spoon mint leaves chopped
1 spoon coriander leaves chopped
2-3 green chillies chopped
2 tsp green coriander and mint chutney
2-3 tsp tamarind chutney
1/2 tsp chaat masala
1/2 tsp amchoor powder
salt to taste
1/2 tsp black salt
2 tsp lemon juice

Directions

In a large bowl, mix all the dry ingredients and vegetables. Toss it well together.
Add all the spices and chutneys and mix well.
Transfer it into a serving dish and garnish with coriander and mint leaves or seviyan.
Serve immediately otherwise it will start to get soggy.

Notes

You can add other vegetables too. See the commonly used ingredients above.

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Creamy Cajun Spice Pasta

Cajun-Spice-Pasta-Recipe-Spoonful-stories

This Creamy Cajun Spice Pasta is simple, flavourful and ready in under 30 minutes! Made with bell peppers, mushrooms and pasta with Cajun Seasoning is an easy soulful meal!

It’s creamy, cheesy and loaded with rustic Cajun spice!

This pasta dish has a creamy cajun sauce that coats every bite you have. It makes for the perfect weekend binge. The flavour combination is just perfect! You can have a restaurant quality dish at home, in your pyjamas and binge watch a TV series with your family!

Creamy Cajun Spice Pasta has always had my heart and soul!

My dad is always saying that he doesn’t like pasta dishes, it never stops me from making more pasta dishes. Pasta is my comfort food, it satisfies me! It warms my heart and calms my mind. Who else can relate?

Trust me this is not your regular pasta dish, it is simply more than that! If my dad, who doesn’t like pasta enjoyed this dish, then definitely it is not your regular pasta dish. It is loaded with fresh and colourful vegetables such as bell peppers and mushrooms, cream and lots of parmesan cheese and not to forget lots of Cajun seasoning!

What is Cajun Spice?

Cajun spice is a rustic seasoning blend that originated in Louisiana, the home of Cajun cooking! Everyone tends have their own view on it, but it’s a rustic spicy blend featuring lots of paprika, cayenne, garlic powder, pepper and oregano.

What ingredients do I need for Creamy Cajun Spice Pasta?

This easy creamy cajun pasta recipe is an easy weeknight or weekend meal and requires ingredients that are easily available in any pantry.

Spaghetti
Olive Oil
Mushrooms
Bell Pepper
Cajun Spice
Half and Half
Parmesan Cheese
Oregano
Salt and Pepper

I personally enjoy eating spaghetti, but you can use any shape of pasta you like for this recipe! Shells, linguine, penne, fettuccine, you name it! If the sauce is not thick enough, you can use cornstarch slurry to get the right consistency.

Can Creamy Cajun Spice Pasta be made in advance?

The longer this dish sits, the better it will taste as the flavour will enhance. But keep in mind that the pasta won’t be as creamy as when you first make it as the spaghetti will absorb all the cajun spice sauce. To avoid this from happening, I suggest you make the pasta sauce ahead of time but only cook and mix in the spaghetti when ready to serve. This will prevent the pasta from absorbing the creamy cajun spice sauce. This way the pasta will taste fresh, creamy and delicious!

If you have any leftovers, don’t worry! Store the remaining pasta in an airtight container and refrigerate it for up to 4 days. Now your weekday meal prep is sorted!

Serve this Creamy Cajun Spice Pasta with the Lemon Herb Grilled Chicken Salad or the Homemade Garlic Bread.

If you have any suggestion please do leave a comment below and don’t forget to tag me on Instagram if you make this dish – SpoonfulStoriesbyIshanaPassi

Creamy Cajun Spice Spaghetti

Recipe by Ishana PassiCourse: Main Dish, VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Made with bell peppers, mushrooms and pasta with Cajun Seasoning is an easy soulful meal!

Ingredients

1 packet uncooked spaghetti
2 tbsp olive oil
2 tbsp cajun seasoning
1 red bell pepper sliced
1 cup mushroom chopped
3 cloves garlic minced
1 1/2 cup half and half
1 cup parmesan cheese grated
salt and pepper to taste
1/2 tsp oregano

Directions

Cook the spaghetti according to the package instructions until it is al dente and set aside.
Heat olive oil in a large skillet over medium heat, add in the bell peppers and mushrooms. Sprinkle the cajun seasoning, salt, pepper and oregano. Saute for about 5 minutes or until fragrant.
Add the garlic and stir. Cook for 20-30 seconds until garlic becomes fragrant.
Add the half and half and let it come to a boil. Stir in the parmesan cheese.
Add the spaghetti and stir everything together.
Garnish with chopped parsley and serve warm.

Recipe Video

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Sun Dried Tomato Spaghetti

Who doesn’t love an easy and yet delicious weeknight dinner! If you’re a lover of simple pasta, then you will love this recipe for Sun Dried Tomato Spaghetti. Tender spaghetti, fresh basil, bits of sun dried tomato and the richness of the parmesan, all the goodness in one dish!

This recipe makes for an easy, quick and delicious weeknight meal. It is flavourful, savoury, fresh, simple and satisfying. Also, it makes a perfect summer easy dish for the hot weather when you’re craving light and refreshing dishes.

Sun Dried Tomato Spaghetti Ingredients

Very few ingredients are needed for this spaghetti recipe. Handful of fresh basil leaves, few cloves of garlic, jarred sun dried tomatoes in oil, freshly grated parmesan, diced tomatoes, olive oil and dry spaghetti. Feel free to add vegetables or chunks of cooked chicken if you want to make it a full meal. This is the easiest pasta recipe out there.

The sweetness of the sun dried tomatoes and freshness of the basil leaves is exactly what you would like on a hot summer evening. This is an easy dinner recipe which is amazingly delicious and can be served as a complete meal or nicely pair it with a bowl of Green Pea and Peanut Quinoa or Homemade Garlic Bread.

Eat this Sun Dried Tomato Spaghetti warm, cold or lukewarm – it still tastes amazing. That is why it makes for an easy yet tasty summer dinner recipe.

For everyone who is gluten free and vegan, don’t worry you too can enjoy this recipe with a few variations. Simply use gluten free pasta and vegan parmesan. In just a few minutes you have a vegan and gluten free pasta ready!

How to prevent spaghetti from sticking together

If the noodles aren’t cooked correctly they can get quite sticky. But that won’t happen anymore if you follow the steps i’ve mentioned below.

Make sure water is boiling – Before adding the spaghetti to the pot of water, make sure it is boiling. If you add the dry spaghetti to the pot of water which is not truly boiling then they would simply sit there in not hot enough water. This would make the spaghetti soggy and clumpy.
Stir the spaghetti – As the spaghetti is coated with a sticky layer of starch, it is essential you stir them in the first two minutes of dumping them in boiling water. If you don’t stir them, the spaghetti will stick together and will remain stuck.
Add salt to the water – Adding salt to the boiling water prevents the spaghetti from sticking together and also enhances the flavour. The salt has contact with the surface of the pasta and prevents it from getting slimy while being cooked. The salt roughs up the surface of the spaghetti. This is essential for dried pasta.
Adding oil to the water – Many people believe this step prevents the spaghetti from sticking. But if you use plenty of water and keep stirring it, you wouldn’t need oil. Adding oil to the water will make the spaghetti slippery and the sauce will not adhere to the spaghetti. Even adding oil to cooked spaghetti will have the same effect. The sauce will simply slide off. Simply toss the pasta in a bit of sauce immediately after cooking to prevent it from sticking.

If you try this recipe, let me know what you think by leaving a comment below. And don’t forget to take a picture and tag me on Facebook / Instagram SpoonfulStoriesbyIshanaPassi so we can be pasta pals!

Sun Dried Tomato Spaghetti

Recipe by Ishana PassiCourse: UncategorizedDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This recipe makes for an easy, quick and delicious weeknight meal. It is flavourful, savoury, fresh, simple and satisfying.

Ingredients

1 packet dry spaghetti or gluten free pasta
1 tbsp olive oil
2 cloves garlic, crushed
1/2 cup jarred sun dried tomatoes, sliced
1 tbsp oil of jarred sun dried tomatoes
1/2 cup freshly chopped basil leaves
1/2 cup grated parmesan or vegan parmesan
1/2 cup boiled vegetables or shredded chicken
Salt and pepper to taste
1/2 tsp red pepper flakes
1/2 tsp oregano
1/2 cup diced tomatoes

Directions

Cook the spaghetti in a large pot of salted boiling water until tender but still firm to bite. Keep stirring occasionally. Drain the spaghetti, reserving 1 cup of the liquid.
Heat olive oil in a large pan, add the garlic and sliced sun dried tomatoes. Saute for 5 minutes over medium heat and add the diced tomatoes. Add the salt, pepper, oregano and red pepper flakes.
Bring to a boil and reduce it to medium heat. Simmer for 10 minutes or until thickened and fragrant. Stir in the basil. Adjust the consistency of the sauce according to your prefernce by adding in the pasta cooking liquid.
Add pasta to the sauce along with the vegetables or chicken if using. Toss together until fully combined.
Add the grated parmesan and drizzle the sun dried tomato oil on top. Serve hot.

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15 Minute Spicy Thai Peanut Noodles

15-Minute-Spicy-Thai-Noodles-recipe-spoonful-stories

Craving Thai food? No time to cook? This 15 Minute Spicy Thai Peanut Noodles recipe is just the right pick for you! Packed with delicious flavour, vegan, gluten free and super easy to whip up!

This recipe is perfect if you are having a lazy and dull day. They make for the perfect comfort food and are ready under 15 minutes.

These Peanut Noodles taste amazing. They are sweet, spicy, tangy and crunchy! Smothered in the most luscious peanut sauce, they will be gobbled up within minutes! I made these noodles experimenting with a few different ingredients, but they turned out amazingly delicious that I had to share it with all of you! I assure you that these spicy peanut noodles will be gobbled up within minutes, because my siblings definitely did so!

There is no exact way of making these 15 Minute Spicy Thai Peanut Noodles. Like I said I was simply experimenting with a few different ingredients and just followed my gut instinct and the result was mouth watering. But this is the best part about dishes like this, you can adjust them according to your taste buds.

How To Make The Thai Peanut Sauce

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This Thai Peanut Sauce is easy to make and can be used as a salad dressing, meat marinade or simply as a dipping sauce. It is ready within minutes and the best part is it only requires ingredients which are easily available in your pantry.

Simply start by sautéing the minced garlic in 1 tbsp oil. You can use any oil here, even avocado or coconut oil will work well. Sauté over low heat until the garlic is golden brown. Add in the remaining ingredients except the noodles and whisk together until fully incorporated. Bring to a boil and adjust the consistency of the sauce however you like it by adding in water.

Once the sauce is ready, add half of it to the cooked noodles and mix together. I suggest don’t add all of the sauce all at once, as it may be too much and can also get too salty. Start by adding half of the Thai peanut sauce and then add more according to your taste buds.

You can serve this dish hot or cold as you prefer or also add veggies like tofu, carrots, cabbage, bell pepper, green beans or chicken and tofu. Serve it as a side dish when having a Thai meal or simply have it as a main dish. I personally like it the most with grilled chicken on the side.

Tips and Tricks for Spicy Thai Peanut Noodles

Any noodle or pasta works well for this recipe. But to make the recipe vegan or if you have an egg allergy, use rice noodles.
Spicy Thai Peanut Noodles can be eaten hot or cold. Make this recipe a stir fry by adding in some vegetables. Or simply make it a salad by serving it cold along with some freshly cut vegetables. To make it an easy weeknight meal serve the noodles with grilled chicken or fish.
The Peanut Thai Sauce can get very salty, so be careful! Try using unsalted peanut butter if available and low sodium soy sauce as this would control the salt levels.
The noodles can be stored for up to 5 days in an airtight container in the fridge. The sauce will dry up a little, but don’t worry you can fix this by adding a splash of water, broth or soy sauce in the pan and heat until warm.

Pair this recipe with the Asian Kale Salad or the Thai Cucumber Salad for the perfect Thai meal! Lastly, if you make this recipe don’t forget to tag me on instagram and leave a comment below!

15 Minute Spicy Thai Peanut Noodles

Recipe by Ishana PassiCourse: Main Dish, Non-Vegetarian, Side DishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

These Peanut Noodles taste amazing. They are sweet, spicy, tangy and crunchy! Smothered in the most luscious peanut sauce, they will be gobbled up within minutes!

Ingredients

1 packet rice/normal noodles
1 tbsp oil
1 tbsp sesame oil
1 tsp ginger garlic paste
2/3 cup peanut butter
3 tbsp soy sauce
1/4 cup water or chicken/vegetable broth
1 tbsp vinegar
1 tbsp honey
2 tbsp sriracha
1/2 tsp red chilli flakes

Directions

In a large pot, bring water to boil and cook the noodles as per the instructions on the packet.
In a pan saute the ginger garlic paste in 1 tbsp oil over low heat until golden brown.
Add the remaining ingredients except the noodles and whisk together well. Add water to adjust the consistency as per your preference and bring to a boil.
Add 1/2 of the peanut sauce to the cooked noodles and mix together. Do not add all of the sauce at once as it can get too salty. Start by adding half and keep adding more as per your taste buds.
Serve with crushed peanuts, chopped coriander or red chilli flakes.

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Thai Cucumber Salad

This Thai cucumber salad is sweet and tangy, one of my favourite healthy summer salads! The salad is sweet, spicy, crunchy and refreshing! Perfect for a hot summer day, always a hit at picnics and potlucks!

This Thai cucumber salad is a healthy side dish that is easier to make and bursting with fresh and tangy flavours.

Who doesn’t crave a refreshing summer salad in the months of May and June? Dad and I are always thinking of healthy and refreshing salads to make in this hot season. We thoroughly enjoy salads that are cool yet healthy and amazingly delicious on a hot summer evening. The Thai cucumber salad is perfect for an evening like this.

This Thai cucumber salad is made out of english cucumbers, but you can also use the regular cucumbers which are easily available anywhere. English cucumbers are long, slender, with tiny seeds and tender skin. I usually prefer the english cucumbers for the salad but feel free to use the regular ones.

This salad is a quick fix, every time you have guests coming over last minute or are craving something refreshing and tangy, this is the recipe your loved ones will truly binge eat!

It’s quick and simple, super simple to toss up, and can be prepared ahead of time if you desire.

This is a recipe that can be pulled out any minute you like and used for numerous occasions. But more than anything this cucumber salad recipe is amazingly delicious!

The dressing is sweet, salty, tangy and with a hint of chilli! The best part is the juice of the cucumbers seep into the dressing which truly enhances the flavour.

Thai dressing

The Thai dressing for the salad is truly simple to whisk. It includes the usual pantry staples which you will definitely have. Sugar, fish sauce, lemon juice, sesame oil, and apple cider vinegar or rice vinegar. You can also simply whisky together water, Thai sweet chilli sauce, sugar and apple cider vinegar.

You can eat this salad on its own or simply serve it as a side dish. This summer salad recipe is truly satisfying when eaten with a handful of roasted peanuts. If you want a full meal try pairing this cucumber salad recipe with my Lemon Herb Grilled Chicken Salad or as a side dish with grilled fish or chicken.

Thai cucumber salad variations

Feel like tweaking the recipe a bit?

Add Vegetables – Feel free to add finely shredded vegetables such as carrots, red cabbage or snow peas.
Creamy Texture – For a creamy texture add a few slices of avocado.
Thai Basil – Have some leftover Thai basil? Chop up a few leaves finely and add it to the cucumber salad. This would add some extra flavour to the salad.
Make it Hot – Want the salad hot and fiery? Finely chop some fresh red chillies and add it to the dressing.

I hope you enjoy this easy summer salad, please ask many questions that you have in the comments sections.

Thai Cucumber Salad

Recipe by Ishana PassiCourse: Salads, VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

The salad is sweet, spicy, crunchy and refreshing! Perfect for a hot summer day, always a hit at picnics and potlucks!

Ingredients

2 cucumbers, finely sliced
1 tbsp peanuts, crushed
1/2 onion, finely sliced
1 tsp chopped cilantro
Dressing
2 tsp honey
juice of 1 lemon
1 spoon apple cider vinegar/ white vinegar
1 spoon sesame oil
2 tsp fish sauce

Directions

Finely slice the cucumber using a vegetable peeler and drizzle the salt on top and mix well. Leave aside in the refrigerator for 10-15 minutes.
Make the dressing by whisking all the ingredients for the dressing together.
Drain the salt water from the cucumber completely. Toss the onions, and incorporate with the dressing.
Top with peanuts and cilantro and serve chilled.

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Homemade Garlic Bread

heesy-Garlic-Bread-recipe-Spoonful-Stories

Chewy and cheesy centre and a brown crisp crust – this is the best homemade garlic bread recipe ever! I had no idea homemade garlic bread could be delicious and easy to make.

My brother and I used to have garlic bread with every continental dish being made at home. But I never enjoyed it. I knew I had to create a recipe for cheesy garlic bread. A homemade garlic bread recipe that is simple, doesn’t require too much resting and is amazingly delicious!

Baking the bread from scratch is a time consuming process but makes the entire process satisfying. Nothing compares to freshly baked homemade bread!

It’s perfect for serving the guests or the family on a cosy night! The dough is buttery, soft and easy to work with. And the flavour is fantastic with fresh garlic, parsley, oregano and rock salt!

Homemade garlic bread stuffing

The combination of garlic, butter and parsley is everyone’s favourite! I also add thyme, oregano, gherkins, jalapeños, and olives. Feel free to substitute with any flavours that you like. Replacing parsley with coriander or chilli and lime or, basil and parmesan.

Stuffing Tips

Butter – I always go for salted french style butter. And it is richer and creamier due to the high fat content which makes it more decadent in taste.
Garlic Powder – Even though the recipe includes chopped garlic, I prefer to add garlic powder as well. This allows for more garlic in each and every bite that you take.
Parsley – Make sure to use freshly chopped parsley rather than dry parsley. This will add flavour and colour to the bread.

What type of cheese to use?

I always use a mix of mozzarella and cheddar for pizza and garlic bread because it’s rich and has a wonderful elastic pull to it when melted. Using cheddar on your pizza or garlic bread will taste delicious as well but it will not give you the softness of the mozzarella when baked. But a mixture of two will give you the perfect result. Feel free to add a tablespoon of grated parmesan, this would make a great difference. It will enhance the texture and the taste of the garlic bread.

In Chandigarh, we don’t have a good supply of cheese. After trying a few different brands easily available, I find the mozzarella and english cheddar mix by Dairy Craft the best. It comes in a brick, so it can be cut, diced or grated. With consistent uniformity and excellent melting properties, it crisps and browns to perfection.

The next time you have a cozy family Italian dinner, make sure to bake this homemade garlic bread. Everyone on the table will absolutely adore this!

Homemade Garlic Bread

Recipe by Ishana PassiCourse: Side Dish, VegetarianDifficulty: Medium

Servings

servings

Prep time

hours

Cooking time

minutes

Total time

hours

minutes

Chewy and cheesy centre and a brown crisp crust – this is the best homemade garlic bread recipe ever!

Ingredients

2 1/2 cups flour
2 1/2 tsp dry active yeast
1 1/4 cup milk
1/2 tsp sugar
1/2 tsp salt
For the Filling
1/4 cup butter
1/2 cup mozzarella
1 spoon minced garlic
2 tsp choice of herbs

Directions

In a bowl combine warm milk, yeast and sugar. Set aside until the mixture is foamy. Gradually mix in the flour and salt and knead into a soft ball. Place the dough in a large bowl and pat it with olive oil. Cover and allow it to rise for 1 hour.
In the mean time, make the filling. Mix all the ingredients together except the mozzarella in a small bowl. Set aside.
Preheat the oven at 180 C. Roll out the dough on a flat floured surface.
Spread the filling over the dough leaving the edges out. Sprinkle mozzarella, olives or any other spices of your choice on the top.
Roll the dough into a log like shape lengthwise. Fold the edges.
Grease a loaf pan and place the rolled dough inside. Cover and let it rise again for 1 hour.
Brush with olive oil and bake for 35-40 min

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Green Mango Salad

This Green Mango Salad is a bowl full of flavours and textures! Warmth of the mango, kick of the chillies, sweetness of the tomatoes and the acidity of the lemon juice makes for the best summer salad recipe. Bursting with fresh flavours and bright colours!

Summer season is here and my backyard is overflowing with mangoes! Each year our Mango tree is overflowing with mangoes. And who doesn’t love mangoes? So I try using them in each and every way possible. One day I decided to use the raw mangoes and make something out of them other than Aam Panna. So after a few hits and trials, I have come up with the perfect summer salad recipe, Green Mango Salad.

During the summer season I see my dad craving light, refreshing and healthy meals. Green Mango Salad, is the summer salad recipe that satisfied all three at once. This Thai salad would make a great side dish for any Thai recipe or to serve along on the side with grilled meats.

Unripe mangoes work best for this salad because they aren’t that sweet and taste similar to the green mangoes. Green mangoes are typically used in Thailand for a Green Mango Salad. If unripe or green mangoes are not available, ripe yellow mangoes can be used. For this extra lemon juice should be added to cut out the acidity and balance the sweetness.

Green Mango Salad is an easy summer salad, which is not only healthy, also low in calories and fat. It can be eaten as a complete meal by adding cooked chicken, shrimp or deep fried tofu. Toss this refreshing summer salad and have your loved ones and culinary fans raving about it!

Green Mango Salad Ingredients

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This Green Mango Salad Recipe takes 15 minutes and is made with less than 10 ingredients. Gather your ingredients and make something healthy and tasty. All that is required for this refreshing summer salad recipe is the everyday pantry staples and still delivers an authentic restaurant style flavour. Carrots, onions, cherry tomatoes, parsley, mint leaves, green chillies and crushed peanuts. Feel free to add deep fried tofu or cooked chicken and shrimps.

Thai Salad Dressing

The Green Mango Salad is sweet, spicy, sour and crunchy at the same time. The lemon juice, fish sauce and soya sauce balance the sweetness and give the salad a sour taste. While the sugar adds the sweetness and the chill flakes give it a spicy hint. Simply whisk all the ingredients for the dressing together and drizzle it over the salad.

To make the salad vegetarian avoid the fish sauce.

Palm sugar, honey or maple syrup can be used as a substitute for sugar. Feel free to jazz it up with some freshly grated ginger and garlic.

Dried shrimp can be added to the salad for extra saltiness. Make sure to chop the herbs very finely so they stick on each piece of mango.

Top it up with some fried shallots or crushed peanuts, just adds a nice crunch to The Green Mango Salad and makes it more delicious.

If preparing this recipe ahead of time, dress it just before serving.

Perfect way to indulge in the mango season! If you’re in for a salad treat, pair it with the Asian Kale Salad and some grilled meat for the perfect healthy dinner recipe.

If you tried this Green Mango Salad or any other recipe on the blog, please do leave a comment below and let me know how you liked it!

Green Mango Salad

Recipe by Ishana PassiCourse: Salads, VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This Green Mango Salad is a bowl full of flavours and textures! Bursting with fresh flavours and bright colours! It is sweet, spicy, sour and crunchy.

Ingredients

3 Unripe mangoes, peeled and finely sliced
1 Onion, finely sliced
1 Large carrot, finely sliced
1 tsp chopped parsley
1 tsp chopped mint leaves
1 tbsp crushed peanuts
1 green chilli chopped
6-8 Cherry tomatoes, halved
Salad Dressing
Juice of 1 large lemon
1tbsp Fish Sauce
2 tsp Castor sugar
1 spoon Light soya sauce
1 tsp Chilli flakes

Directions

Julienne mango using a knife or a vegetable peeler. Immediately soak in ice water, drain and pat dry before tossing.
Whisk together all the ingredients for the dressing and keep aside.
Mix together all the salad ingredients in a large bowl, except the peanuts.
Drizzle the dressing and mix well, Garnish with crushed peanuts and serve chilled.

Notes

Soak the mango in ice water for them to remain crisp.

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Homemade Cheesy Garlic Bread (No Yeast)

How-to-make-no-yeast-stuffed-cheese-garlic-bread-spoonful-stories

Who wasn’t craving junk food during the lockdown, especially Dominos! So why not make the Homemade Cheesy Garlic Bread (No Yeast)!

Garlic bread is everyones favourite side dish or appetiser at an Italian restaurant. One of the most popular dishes on Dominos menu is their stuffed garlic bread.

I decided to recreate the homemade cheesy garlic bread (no yeast) at home to fulfil my cravings.

During the lockdown I had my pantry fully stocked, the only thing missing was yeast. But don’t worry, you can use the staples available in your pantry and make a no yeast bread.

This homemade cheesy garlic bread (no yeast) is super quick to prepare and the perfect comfort food on a dull day. With a mixture of Italian herbs and pockets of melted cheese, this garlic bread is a wonderful Italian side dish or an evening snack. This recipe is a winner – even the little kids will love it!

But can bread actually be made without yeast?

Yes, it’s absolutely possible!

The no yeast homemade garlic bread is a dish that can be made last minute if you have guests coming over or if you are in the mood to indulge. The ingredients included for this no yeast cheesy garlic bread recipe are all purpose flour, curd, baking soda, baking powder, sugar, milk and oil. The recipe only requires the everyday staples that are easily available in your pantry.

The mixture of curd, baking powder and baking soda work as the substitute for yeast.

I am not a fan of baking with yeast as it requires a lot of patience for the dough to rise. This no yeast bread doesn’t require much kneading which saves a lot of time.

How to make the dough for homemade cheesy garlic bread?

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In a large bowl mix the flour, salt, sugar, baking powder, baking soda, milk, oil and curd. Make sure to use thick curd. Mix it all together until a soft dough is formed. Knead the dough for 8-10 minutes. Cover the dough and leave it to rest for 45 minutes – 1 hour.

If you wish, this cheesy garlic bread can also be made instantly. There is no need to rest the dough if you are in a rush.

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Stuffing for the garlic bread

The filling is super easy and a variety of vegetables can be used. I personally like to have my garlic bread with only a cheese stuffing, making it an extra cheesy garlic bread.

The filling can be made using sweet corn, mixture of red, yellow and green bell peppers, mixed Italian herbs, grated mozzarella and cheddar. The stuffing can be made according to your taste buds. We will also spread a garlic and butter mixture on the base of the dough before filling in the stuffing. This would enhance the flavour of the bread.

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Roll out the dough flat and spread the garlic and butter mixture. Then add the grated mozzarella, cheddar, sweet corn, bell peppers, etc. Use any filling of your choice. Sprinkle some mixed Italian herbs on top and apply oil on the sides of the dough. Now fold this dough into half and seal the edges by pressing both the edges together.

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Apply the rest of the garlic and butter mixture on top of the folded dough and sprinkle mixed Italian herbs. Make a few vertical cuts on the dough. This would make it easier for you to slice the bread later on. Make sure the cuts are not too deep.

Transfer the bread on a greased tray. Bake for 20-25 minutes in a preheated oven at 180 celsius.

Hope this recipe brings joy to your table and don’t keep this recipe to yourself!

Homemade Cheesy Garlic Bread (No Yeast)

Recipe by Ishana PassiCourse: Vegetarian, VegetarianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

This no yeast homemade garlic bread is super quick to prepare and the perfect comfort food on a dull day.

Ingredients

1 cup all purpose flour
Salt per taste
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp castor sugar
1 tsp Italian herbs
1 tbsp thick curd
1/4 cup milk
1 1/2 tbsp refined oil
3 tbsp water
FILLING

Directions

Mix together all the ingredients in a large bowl. Knead until a dough is formed.
Keep kneading for 10 minutes. Dab the dough with oil and cover it and set aside to rest for 45 minutes.
In the mean time, grate the Mozarella and chop the vegetables for the filling. Melt the butter and mix in the chopped garlic for later use.
Roll the dough flat and apply half of the the garlic butter mixture. Add the Mozarella and vegetable stuffing. Apply oil on edges and fold into half. Press the edges together to properly seal the sides.
Apply the remaining butter and garlic mixture on top of the folded dough, sprinkle Italian herbs and transfer to a greased tray.
Bake for 25-30 minutes at 180 celsius in a preheated oven.
Serve hot with any dip of your choice.

Make sure to try the Lemon Herb Grilled Chicken Salad, which goes along perfect with the garlic bread!

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Asian Kale Salad

Can healthy vegetables taste good?

Kale Yeah!!

I always used to avoid eating kale due to its bitter taste and now it is one of the best kale salads I enjoy. The Asian kale salad was always a side dish for me, but eventually my dad and I found ourselves eating the whole bowl of kale salad for dinner.

Every time I toss up this salad when I have guests over, I’m left with several requests for the Asian kale salad recipe. This is the best kale salad you can think of. A simple healthy salad, full of bright and bold flavours, it’s crunchy, sweet, spicy, savoury, healthy and satisfying! It makes for the perfect lunchbox to carry along with you to work or for a picnic as it does not get soggy.

This is the easiest Asian kale salad you can toss up in less than 15 minutes! All you have to do is chop up the ingredients and toss it up with the asian dressing recipe. It’s easy to make and full of asian flavours. It only took me one bite to fall in love with it! This vibrant, simple healthy salad is great served as a main dish, side dish or even as a takeaway for a day out!

What does massage kale mean?

Raw kale is a tough, chewy and bitter leaf. It is not enjoyable to eat the leaf as it is. Massaging the kale assists with breaking down the extreme cell structure giving the kale a milder texture and a gentle flavour. The enhanced flavour is more appealing in salads and is also easier to digest.

When to massage kale?

The need to massage kale leaves only comes when you are using big chunky pieces of the leaves and have to serve them immediately. The dressing used for the salad can be used to massage the kale leaves.

If the leaves are being chopped into thin pieces or you are not serving your salad immediately then the citric acid in your dressing such as vinegar or lemon juice will break down the cell structure. The citric acid will break down the cell structure the same massaging the kale would.

How to massage kale?

Start by deboning the kale leaves. Get the stems out as they are fibrous and tough which are not required. Simply just rip them off by running your fingers on each side of the stem. Now, transfer the leaves in a large bowl with a pinch of salt, splash of vinegar and some lemon juice. Gently crunch the leaves between your palms and start to massage them gently. Keep rubbing them between your fingers until they start to wilt. Try tasting the leaves as that’s the best technique to tell if you have reached the point. The leaves should have a nice crunch to them and at the same time not be chewy.

The catch here is to not over massage the leaves. This would ruin the texture of the leaves, leaving them all mushy!

The Asian Kale Salad Dressing

The asian salad dressing is my all time favourite. It is easy to make and you can store it for weeks! You can use this salad dressing in leafy salads or noodle salads. Or you can simply use it as an asian marinade for your steamed vegetables or a stir fry. It literally takes 5 minutes to make this dressing full of asian flavours.

The salad dressing includes the usual pantry staples such as olive oil, honey, soya sauce, vinegar and mustard. Just simply whisk all the ingredients together and store it for up to 3 weeks! To finish, sprinkle a handful of roasted crushed peanuts! Hope you enjoy this simpler version of the Asian sesame dressing!

Asian Kale Salad

Recipe by Ishana PassiCourse: Salads, VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Total time

minutes

This is the easiest Asian kale salad you can toss up in less than 15 minutes!

Ingredients- Dressing

2 tbsp olive oil
2-3 cloves garlic, finely chopped
1 tsp vinegar
1 tsp light soya sauce
2 tsp honey
1/2 tsp dijon mustard
1/2 tsp chilli flakes
Rock salt to taste
SALAD
3 cups kale, shredded
1 tsp olive oil
1 cup shredded purple cabbage
1 cup carrot, peeled and grated
1 large sliced red bell pepper
1 large sliced yellow bell pepper
1/4 cup onion sliced
2 tsp roasted peanuts

Directions

In a small pan over medium heat, add olive oil. After the oil is heated add the chopped garlic and sauté for a few minutes.
When the oil is fragrant, remove from heat and set aside to cool.
Once cooled, pour the garlic and olive oil mixture into a small bowl. Add the rest of the dressing ingredients. Whisk together till properly combined. Keep aside.
Prepare the chopped kale by placing it in a large bowl along with 1 tsp olive oil. Massage it gently until tender.
Add the rest of the salad ingredients in the bowl and mix together.
Drizzle over the Asian salad dressing, mix together until well combined.
Sprinkle a handful of roasted peanuts and serve.

Make sure to try the Green Pea and Peanut Quinoa!

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Green Pea and Peanut Quinoa

How-to-make-pea-and-peanut-qunioa-spoonful-stories

Ever since I was a baby, I have always been fussy about eating green peas. I only started enjoying green peas when I decided to combine it with quinoa. This green pea and peanut quinoa recipe will be every picky eater’s favourite dish!

Quick and easy, this dish is flavourful and a bowl of healthy comfort food! This quinoa recipe can be served cold as well as warm. It is more like a green pea salad if served cold. It makes for a delicious and healthy side dish or even a healthy summer dinner recipe that goes with anything.

Every time I cook with green peas it makes me think of my dad. With him its green peas over any other vegetable! This actually reminds me of Nigella Lawson. She absolutely loves green peas! In Fact most of her renowned savoury recipes are to do with peas.

The best part about peas is that they are a nutritional powerhouse despite the sweetness they have. This green pea and peanut quinoa recipe is fluffy, tasty and high in protein. Quinoa being complete protein and when peas are paired with it, it’s added protein. Quinoa also provides you with lots of minerals and healthy fats making it an easy healthy recipe.

It not only serves as a great side dish but also perfect to pack as a lunch box!

Fresh or frozen peas?

As peas are not available all year round, it’s okay to use frozen peas for this recipe. This recipe works great with fresh or frozen peas, use whatever is available. Majority of the time I have made the recipe with frozen peas and the taste is the same. So it doesn’t really make a difference. This is also an added advantage. You can make this dish as a quick fix if you want to put together something at the last minute.

This green pea and peanut quinoa recipe has an Indian touch to it. It is sautéed in olive oil, curry leaves and black mustard seeds to give it a taste of those flavours. I have adapted this recipe from the famous Indian dish, Poha (flattened rice). Poha is a Western Indian breakfast recipe but its flavours are known all over the country. It has been a tradition in my family since many years to have Poha for breakfast every Sunday morning.

This recipe is a one pot recipe.

One pot quinoa and fresh peas

Start by boiling the peas in a medium sized pot. Once the peas turn bright green and slightly soft, rinse them under cold water. Keep them aside. Next boil your quinoa in the same put in chicken or vegetable stock. You can also boil it in simple water. When the quinoa is cooked and all the liquid in the pot is absorbed, turn off the heat. Allow the quinoa to rest for 5-8 minutes.

Fluff the quinoa with a fork and mix it with the peas.

Sauté the pea and quinoa mixture in olive oil, mustard seeds and curry leaves. Cook until the quinoa is fragrant and add a handful of peanuts. Serve hot and garnish with chopped parsley if you want. This dish is sure to make you feel happy and satisfied!

Green Pea and Peanut Quinoa

Recipe by Ishana PassiCourse: Sides, MainDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Quick and easy, this dish is flavourful and a bowl of healthy comfort food!

Ingredients

1/2 cup uncooked quinoa
1 cup raw green peas
1 cup vegetable stock
1 tsp black mustard seeds
Handful of fresh curry leaves
1 tbsp olive oil
Handful of peanuts

Directions

In a medium size pot, boil the green peas until bright green and slightly soft. Rinse them under cold water, drain and keep aside.
In the same pot, bring to boil the vegetable stock. Add the quinoa, cover and let it cook on low heat. Keep it on low heat until all the liquid is absorbed by the quinoa and is fully cooked. Remove from the heat and allow it to rest for 5 minutes.
Fluff the quinoa with a fork and mix it with the green peas.
In a medium size pan, heat the olive oil. Add the black mustard seeds and curry leaves. After a few seconds, add the quinoa and peas mixture and the peanuts and sauté for 1-2 minutes. Cook until the quinoa is fragrant.
Remove from heat and serve hot.

Make sure to try the Greek Watermelon and Cottage Cheese Salad!