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@sproutingkitchen
'Tacolicious' Orange Sauce
‘Tacolicious’ Orange Sauce
The Orange sauce recipe is adapted from the Tacolicious cookbook. Tacolicious is a great restaurant in the Bay area known for its tasty fare. They serve amazing tacos and their sauces are to die for, one of which is the orange sauce. This delicious spicy sauce gets its heat from dried Arbol chilies, making it so addictive!! This sauce is of course a great accompaniment for tacos, but it is…
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Nor' easter Cocktail
Nor’ easter Cocktail
The Nor’easter cocktail is one of the favorite cocktails at our house, well mostly because it just needs a handful of ingredients that are usually present in my pantry. This cocktail makes a perfect winter drink as it includes the winter flavors of maple and ginger along with the warmth of whiskey or bourbon. I sometimes use fennel syrup to make this drink instead of maple syrup, as I like how…
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Amaranth-Oat Granola
Granola is one of the easiest things to make, you can make countless variations by adding different ingredients to the basic granola. Today I am sharing with you Amaranth oat granola which is an easy, healthy granola variation that I really love. Puffed amaranth adds a nice nutty flavor to your basic granola, making it more nutritious. Amaranth is known for very high levels of proteins, so I try…
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Battle of Hoth
Inspiration: Lego Masters show, and Star Wars movies.
I made Luke Skywalker’s plane attacking an At-at
The plane is shooting out an anchor and attaching it to the At-at’s leg.
I also made lava rock cannons on the At-at’s back.
Enjoy making your version of The Battle of Hoth!!!
P.S. : Maybe watch the movie first!!
P.P.S. : You might like the Lego Masters show on YoutubeTv
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Homemade Almond Milk
Almond milk is a great dairy-free milk substitute. Making it at home is easier than you think and it tastes way… way… better than the expensive store bought ones which are filled with all sorts of preservatives. All you need to make this milk is almonds and water, that’s it! And it is ready within minutes… Making it very affordable and healthy!
My family loves this homemade almond milk so…
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Coconut Chia Pudding
Coconut chai pudding is a delicious, healthy and easy to make breakfast. Coconut milk in this recipe takes the regular chia pudding to next level, making it a more richer and a creamier treat. You just need a handful of ingredients to make this chia pudding. Start by mixing chia seeds with coconut milk, maple syrup and vanilla extract, and set it aside… Thats it!
Dress up the pudding with any…
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Fresh fruit toast is a simple and satisfying way to jazz up your everyday breakfast. It is super easy to make and you can use whatever fruits you have on hand. This is one of my favorite summer breakfasts along with avocado toast and chia pudding.
Simply spread some ricotta over toasted bread, top it with some berry compote, followed by slices of your favorite fruit and finish it off with a drizzle of honey and some nuts. Easy and delicious way to start your day!!
Enjoy this refreshingly simple fruit toast for breakfast or as an appetizer!
Yeilds: 1 serving
Ingredients:
2 slices of Bread (any bread of your choice, I prefer sourdough bread or multigrain)
1/3 cup Ricotta cheese
1 tablespoon Honey
1/2 teaspoon Lemon zest
1 tablespoon Lemon juice
1/2 cup Blueberries or blackberries or mixed berries
1 tablespoon Maple syrup or Sugar (adjust the sweetness per your liking)
1 Peach, sliced (any stone fruit of your choice)
1 Apricot, sliced (any stone fruit of your choice)
Sunflower seeds or sesame seeds or Hemp seeds toasted, optional
Pecans or Walnuts toasted and chopped
Shredded Coconut
How To:
In a small pot add berries, lemon juice and maple syrup, simmer it on medium-high heat for about 10 minutes. Halfway through the cooking using a spatula mash the berries just a little. The berries compote should not be too runny, if you find it is runny just cook it for few more minutes.
In a bowl or blender add ricotta cheese, lemon zest & honey, whip it together until well combined.
Spread a little butter on the bread and toast them until golden on a griddle/pan.
Slice peaches and apricot and keep them ready.
Once everything is ready, top the bread with ricotta, fruit compote, peaches, and honey and serve.
Serving suggestion:
Fruit toast: Spread prepared ricotta mix on each toasted bread slice. Top it with a generous spoonful of berry compote followed by a layer peach or apricot slices. Sprinkle sunflower seeds, nuts, and finally drizzle some honey over it and serve.
Berry toast: Spread a spoonful of ricotta cheese over toasted bread, followed by berry compote. Top it with nuts and mint or basil leaves and serve.
Note:
Fruits: You can use any stone fruit for this like peach, apricot, nectarine, plums, cherries, whatever is in season.
Toast: You can make the toast in a pan / grill or a toaster. You can also make it to the crispiness you like.
Compote: You can make this using single berry or a combination of berries. If you are making just a berry toast I would recommend using a combination of berries.
Cheese: In case you do not have ricotta cheese you can also use mascarpone cheese or greek yogurt to make these toasts.
Make ahead: You can prepare the cheese as well as compote ahead of time and refrigerate them in an airtight container till it is ready to use. It will stay good for about a week in a refrigerator.
Breakfast Fruit Toast Fresh fruit toast is a simple and satisfying way to jazz up your everyday breakfast. It is super easy to make and you can use whatever fruits you have on hand.
Honeydew Melon juice and Margarita
Honeydew Melon juice and Margarita
There is nothing better then cold juicy Melons on hot summer day!! No wonder you find so many different varieties of melons during summer. This cold, refreshing, naturally sweet melon juice made with a touch of fennel is a perfect summer drink. Fennel gives this drink a nice refreshing twist, trust me on that! It pairs really well with any spicy food as well.
You can also make amazing margaritas…
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Fennel seed syrup -Variyali Sharbat
Fennel seed syrup -Variyali Sharbat
Fennel seeds Drink is a refreshing summer beverage popular especially in Gujarat, India. It is hard to find an Indian house that won’t have fennel seeds in their pantry. Fennel seeds are known for their digestive and cooling properties, that is why everywhere in India it is served post meal, as a mouth freshener. No Indian meal is complete without a serving of fennel seeds at the end, may it be…
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Banana Blueberry Nice-Cream
Nice Cream is a yummy healthy ice cream made using frozen bananas base and various add-ins. This soft serve ice cream is easy to make and is ready to serve in just a few minutes, all you need is just a few ingredients and a food processor or blender… Yes you can make this ice cream without an ice maker!!!
This ice cream has No added sugars or heavy cream, it is fat free, dairy-free, vegan and…
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Baingan Bharta is a popular North Indian dish, served at every roadside Dhabas in Punjab, especially during winter months. Baingan (meaning eggplant) bharta is basically fire-roasted eggplant cooked with onion, tomatoes, and spices.
During summer when we are grilling outside, I usually roast a few eggplants on the grill and use it later in the week. The rest of the time I broil them in the oven. Roasting the eggplant on direct fire is what gives this dish the authentic smokey flavor that is hard to not like it.
Yield: 3 servings
Ingredients:
2 medium-sized big Eggplants
1 tablespoon Oil
1 teaspoon Jeera
1 tablespoon Ginger-Garlic paste
2 or 3 Thai chilies, slit in halves lengthwise or coarsely chopped
1 medium Onion, finely chopped
1 medium Tomato, finely chopped
¼ teaspoon Turmeric powder
1 teaspoon Coriander powder
About 6 stalks of cilantro, remove the woody back and coarsely chop it
3 Green Onion stalks, coarse chop
3 stalks of Chives, coarsely chopped, optional
1/2 teaspoon Red chili powder
1/2 teaspoon smoked paprika, optional (adds to the smokey flavor)
Salt to taste
How To:
Rinse the eggplants and pat them dry. Brush little oil all over the eggplants and make 2 verticle slits in each of them. Line the baking sheet with aluminum foil. Place the eggplants on the baking sheet, and transfer it into the oven to broil. Place them in the topmost rack if possible closer to the heat.
About 15-20 minutes into the broiling, using tongs turn the eggplants, so the other side gets roasted as well. Roast it for 15-20 minutes more or until the eggplant is charred from the outside. Remove and set it aside.
Once cooled enough to handle remove the charred skin on top and scoop out the flesh into a bowl. Using a potato masher mash the eggplants and keep aside.
In a pan add oil. Once it is warm add jeera, let it simmer for a minute, and then add ginger-garlic paste and green chilies, cook it for a minute on medium-low flame.
Add chopped onions and some salt, saute it for 2-3 minutes or till the onions are soft and pink. Do not brown them.
Add chopped tomatoes and continue to cook it further for about 5 minutes till it softens and it all comes together.
Add coriander powder, turmeric powder, chili powder, salt, cilantro, chives, and green onion to this and mix it all well. Cook it for about 2 minutes.
Add mashed eggplant mix it all together and further cook for about 5 minutes stirring it in between. Give it a taste and adjust the seasonings if needed, and serve.
Serving suggestion:
Sprinkle some cilantro over it. Serve it hot with Bajri roti (pearl millet flatbread).
It can also be served with paratha or naan.
It can also be served with plain rice.
Note:
Chilies: You can use any other chilies per your availability and preference. You can also use green masala if you have it handy in the absence of chilies.
Ginger-Garlic paste: In absence of this paste just grate 2 cloves of garlic and 1/2 inch of ginger and use as specified.
Eggplant: Pick the one that is big, roundish, and feels lighter in hand compared to others. I have noticed that the lighter ones have fewer seeds. Roast the eggplant and remove the skin immediately once it is cool enough to handle. Also in case if you don’t like the seeds you can discard it when you scoop out the pulp.
Grilling: Use the same method if roasting on a grill. Coat the eggplants with oil and cut slits in them. Place it on an open fire and make sure to turn them around to roast them evenly on all sides.
Smoked paprika: You can replace smoked paprika with Kashmiri chili powder or regular chili powder.
Baigan Bhartha- Roasted Eggplant Dish Baingan Bharta is a popular North Indian dish, served at every roadside Dhabas in Punjab, especially during winter months.
Nothing screams summer like freshly cut slices of watermelon. These watermelon margaritas are simple, refreshing, and delicious, with a kick. Naturally sweet from the watermelon, tangy from the lime, and spiked with tequila, is a perfect way to beat the summer heat…
You can make the mocktail version of this as well by opting out tequila and replacing orange juice for orange liquor. You can easily scale up the recipe and make a big batch for parties…
These watermelon margaritas are one of the best refreshing drink you will make all summer.. Enjoy!
Yields: 1 serving
Ingredients:
2 oz Watermelon juice
2 oz Tequila
2 oz Cointreau (Orange liqueur)
1-1/2 oz Lime juice
1/4 oz Agave nectar (adjust sweetness per your preference)
Salt and chili mix, Equal parts of salt and chili powder
Watermelon wedge for garnish
Jalapeno slices, optional
Ice
How To:
Add watermelon chunks into a blender, make watermelon juice and keep aside.
In a plate mix together salt and chili powder. Cut a small notch in the center of the lime wedge and run it around the edge of the glass to moisten it. Turn the glass on its sides and roll it in salt-chili mix to coat the outside of the glass. Repeat this on all the glasses.
Fill the cocktail shaker with ice. Measure and add watermelon juice, tequila, cointreau, lime juice, agave nectar and jalapeno slices if using into the cocktail shaker. Secure the lid of the shaker and shake it hard for about 30 seconds.
Transfere the cocktail into prepared glasses filled halfway with ice and serve.
Serving suggestion:
Take the salt-chili rimmed glass and add ice to it. Pour the shaken cocktail in to the glass. Cut a slit in the watermelon wedge and top in over the glass and serve.
You can also add a slice or two of jalapeno to it.
Note:
Watermelon Juice: You can choose to strain the juice or leave it as is based on your preference. I usually use seedless watermelon and so skip straining it.
Sweeteners: You can use any sweetener of your choice in place of agave nectar. Also since watermelon is naturally sweet you can also choose to skip adding any sweetener to this cocktail.
Big batch: This recipe can be scaled up to a big batch for parties. Simply stir all the ingredients together in a pitcher with ice and serve.
Jalapeno: If using jalapeno, add it to the cocktail shaker along with all the other ingredients and shake it hard for about 30 seconds. Strain and serve. If using it for a big batch, add jalapeno slices in to a tea infuser and add it to the pitcher. That way it is easy to scoop it out once desired spiciness is achieved.
Watermelon Jalapeno Margarita Nothing screams summer like freshly cut slices of watermelon. These watermelon margaritas are simple, refreshing, and delicious, with a kick.
Jalapeno margarita is a spicy spin on a classic margarita. It is a simple, refreshing and aromatic drink. Not exceedingly sweet like many Margaritas can be but has a nice kick to it.
It is a perfect cocktail recipe when entertaining and is a huge crowd-pleaser. This recipe can be scaled down as well for individual serve. For 2 people I, however, recommend making 4 cups portion, as trust me you wont stop at just one. Enjoy this fresh, spicy Jalapeno Margarita along with a side of chips and salsa or just sip it away.. Cheers!!!
Yeilds: 8-10 servings per pitcher
Ingredients:
10 to 24 thin slices of Jalapeno (about 2 large jalapenos, stemmed, halved, deseeded, and thinly sliced. Use depending on your heat preference)
1 1/2 cup Tequila
1 cup Cointreau
1 cup Lime juice
1/4 to 1/2 cup Agave syrup (adjust sweetness per your preference)
6 cups Ice
Salt
Wedge of lime
How To:
In a pitcher add sliced jalapeno and lime juice, muddle it for a minute till coarsely mashed.
Add Tequila, Cointreau, Agave syrup, and 2 cups of ice to it, stir it all together. Cover and let it sit in the refrigerator for about an hour.
After an hour remove the pitcher, stir all the contents together and give it a taste. The jalapeno flavor and heat should be strong but still pleasant, keep it a little bit on the spicier side as you will be adding more ice to this. Note that the drink at this point will be too boozy! If it is not spicy enough let it sit for some more time or add more jalapeno.
If the heat feels good, strain the mix through a sieve, remove the jalapenos and keep them aside. Add the remaining 4 cups of ice to the pitcher and refrigerate the margarita till ready to serve. I would make this batch a couple of hours before serving so that it is nicely chilled.
An hour before serving taste the margarita again to check for the jalapeno flavor. If it is still too mild you can put the reserved jalapeno into the tea infuser and add it to the margarita. This way you don’t have to fish for jalapenos. Alternatively you can serve the margarita with a slice of jalapeno.
Serving suggestion:
Get the glass ready: Cut a small notch in the center of the lime wedge and run it around the edge of the glass to moisten it. Add salt to a plate and turn the glass on its sides and roll it in salt to coat the outside of the glass. Repeat this on all the glasses.
Fill half of the prepared glasses with ice, pour the margarita over it and serve.
Individual serve ‘Shaken’: Fill the cocktail shaker half with ice, add 1/2 cup margarita to it. Close and give it a good hard shake for about 30 seconds. Take the prepared salt rimmend glass, add few cubes of ice to it. Pour this cocktail into it, add a slice of jalapeno and serve.
Milder jalapeno margarita recipe: You can skip muddling jalapeno at the beginning. Just mix all the alcohol, lime juice, agave syrup and ice in a big jug and chill it. When ready to serve, fill the half of the cocktail shaker with ice, add few slices of jalapeno, and 1/2 cup of prepared margarita mix. Shake it and serve in salt-rimmed glass.
Note:
Salt-chili rimmed glass: If you wish to further spice things up, make a mix of salt and chili powder, and roll the moist glass edge in this mix.
Jalapenos: Not all jalapenos are equal, some are just blah and some are spicy. It is really hard to tell how hot your margarita will get as they macerate. Hence taste the mix when you add the jalapeno and again after about 45-60 mins. If the jalapenos are hot you will feel the zing as soon as they are mixed, in which case you can leave it for just 30 minutes. The jalapeno flavor and heat should be strong but still pleasant. Make sure you remove the Jalapenos once your desired spiciness is achieved.
For the party: Prep all the glasses with a salted rim and keep them alongside the margarita along with an ice bucket so that people can help themselves. Alternatively, you can also serve the margarita without salt-rimmed glasses, just add more ice into the margarita or keep an ice bucket next to it.
Orange Flavor Liquor: I like to use Cointreau but any orange flavor liquor like triple sec will also do.
For small batch about 4 cups : This is good for 2 people.
1/2 Jalapeno slices
3/4 cup tequila
1/2 cup orange liquor
1/2 cup lime juice
1/4 cup Agave syrup
Cilantro: Add a sprig or two of cilantro along with the jalapeno, either when you are muddleing it or add it to the shaker.
Jalapeno Margaritas Jalapeno margarita is a spicy spin on a classic margarita. It is a simple, refreshing and aromatic drink.
Avocado toast is a healthy, simple, and super easy breakfast that you can make in no time, it is almost effortless. This is one of the favorite summertime breakfasts at my house. If you love avocados then you will surely love this avocado toast.
The basic toast recipe is super simple, which you can further dress it up with tomatoes or eggs or microgreens or just bacon!! The possibilities are endless. Enjoy this simple, refreshing toast as a breakfast or a quick afternoon snack!
Serves: 2 Slices
Ingredients:
1 ripe Avacado
2 slices of Bread, I like sourdough bread
Salt to taste
Pepper to taste
2-3 cloves of Garlic, peeled
1-2 tablespoon fruity Olive oil
A handful of baby heirloom tomatoes or cherry tomatoes, sliced in halves
Sunflower seeds or sesame seeds or Hemp seeds
How To:
Cut the avocado lengthwise, remove the pit and scoop out the flesh using a spoon. Put it in a bowl and using a fork mash it smooth or chunky as you like. Add salt and pepper to it and mix it well. Taste and adjust the seasoning per your liking.
In a small pan add olive oil and heat it. When warm, add 1 sliced Garlic clove to it, let it sizzle on low for 1-2 minutes. Remove and keep it aside to cool. Add more garlic if you like.
Toast the bread until golden and firm. Lightly rub a peeled garlic clove over the toasted bread. You can use plain toast as well if you prefer it that way.
In a bowl add sliced tomatoes, olive oil along with garlic, salt, and pepper. Toss it all together.
Spread the Avacado over the toast, top it with seeds and serve with tomato salad on the side.
Serving suggestion:
Top the toasted garlic bread with avocado. Sprinkle some crushed pepper and sunflower seeds over it. Serve this with a side of tomato salad.
Top the toasted bread with avocado, sprinkle crushed chili flakes or pepper, and drizzle some fruity olive oil over it and serve.
Top the toasted garlic bread directly with just the tomato salad, kinda like bruschetta, add mozzarella cheese if you wish.
Top the avocado toast with eggs cooked per your liking, sunny-side-up, scrambled, or simply hard-boiled eggs sliced and serve.
You can also top the avocado toast with microgreens, sprinkle some salt and pepper, a light drizzle of olive oil and serve.
Dress up the avocado toast with some deseeded jalapeno chilies, salt, and pepper and serve.
Note:
Garlic: Rubbing garlic on bread gives a light garlic flavor to the bread. If you like more garlic flavor rub about 1/2 clove on one bread.
Avacado: You can also slice up the Avacado and layer it over the toast. I, however, love my avocado mashed up as it feels more creamer.
Toast: You can make the toast in your toaster or toast it over griddle/pan with little butter. In case you do not like it crisp you can just warm up the bread with little butter over a griddle.
Olive oil: I recommend using fruity olive oil as that is what brings the whole thing together.
Avacado Toast Avocado toast is a healthy, simple, and super easy breakfast that you can make in no time, it is almost effortless.
Cold Cocoa is a famous drink in Surat, Gujarat India. You will find vendors selling this at every street corner. No one makes it better than vendors in surat!! I remember drinking it a lot every time I would visit my extended family in Surat.
It is a dense, creamy, thick chocolate drink served ice cold. It is kinda similar to the cold frozen version of hot chocolate. You have to try it out this summer!!! Enjoy.
Serves: 4
Ingredients:
2-1/3 cups whole Milk
2 tablespoon Cocoa powder, unsweetened
2 tablespoon Cornflour
4 tablespoon Sugar
2/3 cups (75 grams) Dark Chocolate chips or grated chocolate
1 to 2 cups Ice cubes
How To:
Add milk to a pot and bring it to simmer on high flame. Lower the heat once it starts simmering. You do not want it to boil.
Meanwhile, take a bowl, add cocoa powder, and cornflour to it. Scoop out about 1 ladle of milk from the pot and add it to this bowl. Whisk all the ingredients together to a smooth paste. Take more milk if needed from the pot.
Once the milk starts to simmer turn the heat to low. Now pour the mix to the milk while whisking continuously while you pour.
Add sugar, continue to whisk for 4 minutes while the milk is simmering on low heat.
Add chocolate to this, continue to whisk it together until the chocolate is melted and well combined about a minute or two. Taste for sweetness, add more sugar if needed. It should be just a little sweet then what you want.
Turn off the heat and keep aside for 2-3 minutes. It will be almost like a thick pudding consistency.
Whisk the cocoa milk, add 1/2 cup of ice cubes to this and stir it around till the cocoa milk is cold. It should be smooth, thick, syrup-like consistency. Add more ice cubes if needed.
Serving suggestion:
Add some ice cubes to the serving cups, add the cocoa milk to it and top it off with some grated chocolate or coffee bean.
Typically they do not add ice cubes to the serving cup, just serve it chilled.
Note:
You can use any other milk to make it like almond, oat, soya, etc.
You can use other sugars as well, like coconut sugar, brown sugar, etc.
Surti Cold Coco Cold Cocoa is a famous drink in Surat, Gujarat India. You will find vendors selling this at every street corner.
Bombay Sandwich
Bombay Sandwich is popular street food in Mumbai. You will find vendors selling sandwiches almost at every street corner. This deliciously refreshing sandwich is made with green chutney and lots of veggies.
These Bombay sandwiches used to be my favorite snack during my college days and also when I worked there. I still remember having them after work with my colleagues, while we gossip about our…
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Cilantro-mint Chutney
Simple, fresh, flavourful Cilantro-mint chutney is a delicious accompaniment to any Indian food. This irresistible mildly spicy chutney is very easy to make and takes no more than 10 minutes. This is also one of those recipes that every house has its own spin on it. Growing up my mom used to add sesame seeds and roasted Jeera powder in addition to the ingredients listed. She would also sometimes…
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