LEMON GARLIC SHRIMP WITH VEGETABLE

This is a very easy, quick and extremely delectable shrimp recipe, seasoned with garlic lemon butter. It is originated from Italian cuisine, but now-a-days familiar with maximum food lovers. A very healthy twist with vegetables (bell pepper & asparagus) and shrimp, is a refreshing spring meal. When shrimp cooked in the heavenly buttery and delightful juices, will surely snach your tastebuds luscious and it will be a pleasure to all too.

INGREDIENTS:
1 lb Asparagus
1 Green Bell Pepper
1 medium Onion
1/2 tsp freshly gratedLemon Zest
1/2 Tomato (chopped)
5 cloves minced Garlic
35 medium sized Shrimp (peeled & deveined)
1/2 cup Milk
1/2 cup Vegetable/chicken broth
1 tsp Cornstarch
1 tbsp Lemon Juice
1/2 tsp Garlic pepper (coarsely pounded)
1/2 tsp Black pepper powder
1 tbsp finely chopped Parsley
3 tbsps Olive Oil
1 tbsp Butter
Salt to taste

METHOD:

Trim asparagus and cut in 1" lenghs. Cut onion and bell pepper in cubes.

Heat 2 tbsps olive oil in a non stick pan. Add onion, bell pepper and asparagus in it. Saute for 3-4 minutes.

Add lemon zest and 1/2 tsp salt in it.

Add tomato in it. Cover and cook for another 4-5 minutes.

Sprinkle little garlic pepper and black pepper powder on it. Fold nicely. Transfer the cooked vegetables on a serving tray. Keep it warm.

Add another 1 tbsp olive oil and butter in the same pan.

Add minced garlic in it. Saute for 40 seconds, till it gives a nice aroma. Add shrimp, remaining garlic pepper , black pepper powder and little salt in it. Fry for another 3-4 minutes, till shrimp turns pinkish in colour.

Combine milk, vegetable/chicken broth and cornstarch in a bowl. Stir nicely, so that cornstarch dissolves in it. Now pour in on the shrimp. Keep stirring till the gravy gets medium thick and shrimp gets cooked. Remove from heat. Add lemon juice and parsley in it. Fold nicely.

Serve shrimp and sauce over the cooked vegetables. Enjoy this delicious dish with pasta or quinoa or French bread.

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CHEESY GREEN BEANS

This type of green beans are cheesy, garlic flavored and a fabulous dish, is easy and great side for any meal. It is simple and delicious, a kid's friendly recipe. It can be serve in any  party or made for any lazy day. You may use sherry or vinegar as a dressing, but I love to prepare it in a very easy way. Taste it, it would be awesome!

INGREDIENTS:

2 Medium Sized Tomatoes

4 OZ / 125 gm Green Beans

1 tsp Minced Garlic

2 Cheese Cubes (grated)

1 tbsp Chopped Cilantro / Coriander Leaves

½ tsp Sugar

Black Pepper Powder (as per taste)

Salt to taste

1 tbsp Butter

METHOD:

Wash and cut green beans in 2” pieces.  Set it aside.

Boil green beans with whole tomatoes for 5 minutes on medium heat. Drain water completely. Remove skins of tomatoes and keep those aside.

Heat butter in a non-stick pan. Add minced garlic, sauté for 30 seconds and followed by adding green beans in it. Saute for 3-4 minutes on high heat. Remove from heat.

Cut each in 4 slices, lengthwise.  Arrange tomatoes in a greased tray.  spread all green beans evenly on the sliced tomatoes.

Sprinkle sugar, pepper powder, salt, grated cheese and cilantro on the top. 

Preheat oven to 200 C/400 F. Bake beans and tomato mixture for 10 minutes. Remove it from the oven and serve . It is a great combo with garlic bread and/or pair well with grilled steak or chicken.

SERVES: 2

Recipe Source: 'Moner Moton Ranna' (ABP Publication) 

Sending to: Cook with Comfort ~Blog Anniversary Event, Holiday Recipes ~ 3rd Blog Anniversary Event

DATES (KHEJUR) CAKE

A lovely light moist textured favourite is Dates Cake. This is very old-fashioned which can be a pleasant alternative to a fruited cake and a great sweet recipe for Christmas. It is very easy to make, full of nutritious and tastes just wonderful!

INGREDIENTS:

2 Cups Dates / Khejur (seedless)
1&1/2 Cup Self-Raising Flour
1 tsp Baking Powder
1 tsp Baking Soda (Soda bi Carb)
1 Cup Water
2 Eggs
1/2 Cup Butter
1 Cup Brown Sugar
1&1/2 tsp Vanilla Essence

METHOD:

Combine dates, sugar, butter and water in a sauce pan. Heat together and cook till it comes to the boiling point.

Add baking soda in the paste and mix well. It helps to break up dates well. Let the paste cool down for 20-30 minutes.

Whisk eggs nicely and pour it in dates mixture. Fold well by using a rubber spatula. Add vanilla essence in it. Mix again.

Preheat oven at 180 C. Add flour and baking powder to the mixture. Mix it thoroughly.
Take a square pan. Spread a parchment paper or wax paper inside the pan and grease it little.

Pour the mixture inside the baking paper. Flat the top evently by using a rubber spatula. Bake for 40 minutes.

Take out the pan from oven and let it cool normally on wire rack.

Turn the cake out upside-down onto serving plate. The cake can be kept, wrapped in foil or stored in an airtight container, for upto 5-6 days. Cut and serve in desired shapes.

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Sending to: "Eat Vegetables Stay Healthy" & JUSTEAT

CORN PEAS SLICES

Today I bring sweet and sour, cheesy grilled bread slices filled with corn, peas, bell pepper and little spices. This crispy and healthy bread slices are perfect for breakfast or as an evening tea-time snack. It is very easy to make and yummy too. Tryout, you will love it.

INGREDIENTS:

8 Bread Slices

¾ Cup Sweet Corn (frozen)

¾ Cup Peas (frozen)

1 Green Bell Pepper /capsicum (chopped)

4 tbsp Bread Crumb

4 tbsp Butter

3 Cheese Cubes (grated)

1 Onion (finely chopped)

2 Tomatoes (pureed)

3-4 Chopped Green Chilies

1 tsp Kashmiri Red Chili Powder

2 tbsp Flour (maida)

1 tbsp Oil

Salt to taste

METHOD:

Heat oil in a pan or wok. Add chopped onion and green bell pepper in it. Sauté for 2 minutes.

Add Tomato puree, salt and kashmiri red chili powder in it. Fold nicely for a minute.

Add sweet corn, peas and chopped green chilies in it. Mix well. Cover and cook for another 10 minutes on medium heat; stir occasionally. Turn off the heat now. Mix flour with this mixture, fold well again.  Set it aside.

Preheat oven to 180 C. Cut each bread slice diagonally. Spread little butter on each bread slice. Again, spread 1 tbsp of corn pea mixture on it.

Sprinkle bread crumb and grated cheese on the top. Arrange bread slices on the baking tray. Grill for 10 minutes. Switch off the heat now. Keep it inside of the oven for another 5 minutes.

Serve immediately with any sauce of your choice.

CHERRY POUND CAKE

Here is a rich classic pound cake with the pretty surprise of chopped cherries, a very popular French Pound Cake. There is something tremendously comforting about pound cake. It's dense, buttery, supremely moist and baked perfectly. Some creative liberties have been taken here with the addition of vanilla essence and chopped cherries. Lets come to the recipe...

INGREDIENTS:
150 gm / 1&1/2 Cups Cake Flour
150 gm Granulated Regular Sugar
3 Large Eggs
3 tbsp Butter Milk
1&1/2 tsp Vanilla Extract
1 tsp Baking Powder
185 gm / 14 tbsp Salted Butter (at room temperature)
3/4 Cup Chopped Cherries

METHOD:

Preheat oven to 350 F / 180 C. Whisk eggs, milk and vanilla extract with a wire whisk. Mix all in together.

Grease a loaf pan and then sprinkle little flour on the inner surface of the pan. Place a piece of parchment paper on the bottom of the loaf pan. Spray with cooking oil.

In a large bowl, combine flour, sugar and baking powder. Mix with a electric blender for 30 seconds. Add butter and half of the egg mixture in it. Mix in low speed for 30 seconds. Again blend it with electric hand blender for 1 minute on medium speed. Add remaining egg mixture little by little and mix well with the wire whisk. 

Add chopped cherries in it. Fold nicely. 

Pour mixture to loaf pan and bake it for 50-55 minutes, till a tooth pick inserted comes out clean.

Cool it for 15-30 minutes on a wire rack. 

Cut into slices and serve. You may keep it in air-tight container and refrigerate for a week.