Category: Continental

Peri-Peri Spiced Cheesy Potato Skins

I love everything cheesy….does that sound cheesy?! 😉 but it’s true…I could add cheese to my ‘dal roti’ too…!!.and thinking back…I might have actually done that at some point in time! Mom would know better 😆😆

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And my hubby happens to be my opposite when it comes to cheese…he does like it but follows a diet and cheats rarely 😱😱 I mean really rarely! So whenever I make something loaded with cheese ..cream and butter..I end up eating most of it as he sticks to a bite or two…(no complains) …more for me! 😛😛💃

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So coming to these beauties…I had been craving something cheesy for a couple of days..so I decided to make a cheesy dish….full of butter, cream and loads and loads of cheese…but was doubtful if hubby dearest would ‘cheat’ …so texted him..asking the same..and to my complete and utter surprise…he wrote ‘I am in the mood for something cheesy too! Avoid a pizza..something new maybe 😁’ I smiled to myself! I didn’t want pizza too. I already had something in my mind that I had been eyeing on Pinterest for a few weeks! But didn’t really follow any recipe…I never need one when it comes to CHEESE!!!

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It took me all of 45 mins to get this on the table! Quick, delicious…every bite oozing with cheese, cream and melting butter! Not a dieters dream 😜

Lets get to the recipe.

️Yield: serves 2

Equipment: baking tray, aluminium foil sheet, a cooling rack, measuring cups / spoons, a bowl.

Ingredients:

2 nos large potatoes (par boiled, not peeled)

1/4 cup fresh cream ( I used Amul)

1 cup grated cheese (I used packaged shredded pizza cheese)

1/2 tbs garlic granules (use fresh garlic if granules are not available)

Sea Salt to taste (use regular salt, it tastes the same)

1 tbsp mixed Italian spice pwd

1 tbs peri-peri spice mix (store bought)

1/2 tbsp red chilli flakes

2 tsp bread crumbs

2 tsp butter

oil as needed

2-3 tbsp sour cream

Method:

Pre-heat the oven @ 200’C (turn on both the upper and lower rods for this). Line a baking tray with aluminium foil and grease it with some butter /oil.

Cut the 2 par-boiled potatoes in half very carefully keeping the skin intact, you will have 4 halves. Scoop out the potatoes but keep some flesh intact close to the skin for all 4 halves. Now, keep the scooped potatoes aside, and take a bowl, add the scooped potato flesh, cream, mix Italian spice pwd, peri-peri spice pwd, red chilli flakes, garlic granules, butter & salt to taste. Give it a good mix, it should be smooth and creamy. Now fill the potato skins with this mixture. Sprinkle some bread crumbs on top of each filled potato skin. Spread generous amount of grated cheese on top of the bread crumbs. Sprinkle some sea salt, red chilli flakes & mixed Italian spice pwd for extra flavour. Drizzle some oil over each filled and dressed potato skin. Keep them on the prepared baking tray a little apart from each other. Bake them for 20 mins in the top most rack of your oven so that the filled skins get a good colour! 😊

Once baked, keep them on the cooling rack for a few mins. Plate these, add a dollop of sour cream….sprinkle some red chilli flakes & Italian spice pwd! That’s it.. Enjoy these hot and gooey..melting right onto your plates!

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Since I was serving them for dinner. I paired them with some fresh green salad and a glass of chilled orange juice! A complete meal in just 45 mins!

Love,

Shreya ❤️❤️

Crunchy Veg Tacos 💓

Let’s go Tex-Mex today! It’s simply delicious…fresh..and irresistible! 😁 Crunchy Tacos have to top my list when I’m at Taco Bell or Chiles. Vegetarian or Non – Vegetarian, they are all so good! 

I have made them at home a few times earlier..and they are a delight. Easy to do, fun to eat! I’m a happy soul. My hubby enjoys them too and says ‘they taste like the ones from Taco Bell’! That’s something!! 😘😘 I paired them with my Iced Green Tea Limeade and our tummies were full ☺️ Nom Nom!

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These are veg..made with some boiled red kidney beans / Rajma…a few spices. And we are sorted! Let’s get going with the recipe 👌

Yield: 12 Tacos

Equipment: a wok, measuring cups / spoons, a mixing spoon, a baking tray

Ingredients:

12 nos. ready to use Taco Shells

For the Bean filling:

1 1/2 cups boiled kidney bean / rajma (canned beans will work too)

2 nos tomatoes finely chopped

1 nos onion finely chopped

4 nos garlic flakes finely chopped

2 nos green chillies finely chopped

2 tbsp fresh coriander leaves chopped roughly

1 tsp taco seasoning / pasta spice mix will work too

2 tsp chilly flakes

2 tsp lemon juice

salt to taste

2 tbsp oil

For the Salsa:

1 nos onion roughly chopped

1 nos de seeded tomato cubed

1/2 tsp fresh coriander leaves chopped

For the Dressing:

1/2 cup sour cream (use hung curd if sour cream isn’t available)

1/2 grated cheddar cheese (processed Amul cheese can be used)

a few torn lettuce leaves

Method for the Bean filling:

Heat oil in the wok, add chopped garlic and green chillies. Sauté for 2 mins. Next, tip in the chopped onions and cook until they turn translucent. Once that’s done, add chopped coriander leaves & tomatoes. Season with salt, taco seasoning & chilly flakes. Cook until the oil separates from the mix. Then add the boiled / canned kidney beans. Stir everything well and cook for about 4-5 mins. Turn off the flame. Add lemon juice and the filling is done.

For the Taco Shells:

Spread the shells carefully on the baking tray without any grease and heat them for 3-4 min  @130’c. Once done, let them sit in the warm oven until every last detail is prepped for serving them. We have heated the shells just to make them crunchy.

For the Salsa:

Mix the cubed tomatoes, chopped onions & coriander leaves and set aside.

Assembling the Tacos:

Take a crunchy taco shell, spoon in some of the bean filling carefully…do not break the shells while filling them. Next add some sour cream over the beans filling, sprinkle some salsa and some torn lettuce leaves. And end it with some grated cheddar cheese! That’s it! Serve these immediately before they go soggy and moist!

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Bring some excitement to your kitchen today….Go the Tex – Mex way 😉

Love,

Shreya 💕

Virgin Pomegranate Mojito | Pomegranate Mojito

Virgin Pomegranate Mojito | Pomegranate Mojito is a refreshing, delicious and easy to put together mocktail! This mocktail is loaded with fresh fruitiness from the pomegranate juice and the mint makes it so fresh. Perfect drink for the summers! 

Virgin Pomegranate Mojito | Pomegrante Mojito

Virgin Pomegranate Mojito | Pomegranate Mojito can be made at home with just a handful of ingredients!! I love mocktails that can come together within minutes with the very little hassle. This Virgin Pomegranate Mojito | Pomegranate Mojito is everything that you need to beat the heat, it’s super refreshing! The fresh mint compliments the pomegranate juice so well along with the punch from the limes! The heady aroma of the mint does it for me, it refreshes me no matter what! Once the summers hit, I am constantly looking at ways to include mint in our diets and what better way than this?! Fresh mint tastes the best and Virgin Pomegranate Mojito | Pomegranate Mojito has a whole lot of it 🙂

Virgin Pomegranate Mojito | Pomegranate Mojito

Virgin Pomegranate Mojito | Pomegranate Mojito has my heart particularly because it is simply so pretty. That hue! I mean who would not like drinking a mocktail as pretty as this?! Pomegranate juice indeed has the most pretty color and the greens and the yellows along with it make it look so appealing. You can add this to your weekend barbeque meu or for a kid’s birthday party spread. it is versatile and so easy to put together! A handful of ingredients and about 15 minutes is all you need to put them together!

If you liked this recipe, you’ll love my Pineapple and Rose Cooler, Virgin Mango Mojito, Strawberry Iced Tea, Raw Mango Cooler (aam panna). These are alcohol free and taste absolutely amazing.

So let us make ourselves some mojitos!!

Muddle the mint leaves and lemon wedges in the mortar pestle (save some leaves n lemon slices for garnish).

Crush the ice cubes in the blender but make sure it still has some ice chips / rough chunks in it.

Choose the glasses you want to use for serving these mojitos.

Add some crushed ice, top it up with half the muddled mixture (serves 2 hence using half the quantity).

Add 2.5 tbsp. of sugar syrup in each glass, add 1/4 cup of the pomegranate juice and top it up with approx. 100ml Sprite.

Add the garnish and some more ice chips.. Served chilled!

Virgin Pomegranate Mojito | Pomegranate Mojito

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Virgin Pomegranate Mojito | Pomegranate Mojito

A delicious, refreshing and alcohol free drink is perfect to beat the heat and comes together in minutes. 

Course Drinks
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 2 nos. lemon cut into wedges
  • 1/2 cup fresh mint leaves
  • 5 tbsp simple sugar syrup
  • 200 ml Sprite/ 7UP
  • 1 cup crushed ice
  • 1/2 cup pomegranate juice fresh/ canned

Instructions

  1. Muddle the mint leaves and lemon wedges in the mortar pestle (save some leaves n lemon slices for garnish).


  2. Crush the ice cubes in the blender but make sure it still has some ice chips / rough chunks in it.

  3. Choose the glasses you want to use for serving these mojitos.

  4. Add some crushed ice, top it up with half the muddled mixture (serves 2 hence using half the quantity).

  5. Add 2.5 tbsp. of sugar syrup in each glass, add 1/4 cup of the pomegranate juice and top it up with approx. 100ml Sprite.

  6. Add the garnish and some more ice chips.. Served chilled!

Recipe Notes

You can always adjust the sweetness to your liking.

You can coat the rims of the serving glasses with some cayenne pepper or salt. 

Love,
Shreya

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Virgin Pomegranate Mojito | Pomegranate Mojito

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