Paneer Tikka Masala in Orange Juice

Paneer Tikka Masala in Orange Juice

There are few Indians and non Indians who dislike Paneer – Not only is it a favorite cheese, but is also versatile in its ability to soak in any and all flavors that it’s infused with. Of course, I would like to try something different with it. So I decide I will marinade in deliciously sweet and sour tangerine juice – I proceed to make fresh juice, dice up some onions, tomatoes, some paneer, and fresh jalapeños. Using a small amount of oil (olive or mazola) I stir fry the tomatoes, onions and jalapeños. I drizzle a tad bit of oil on the paneer and take a table spoon of bread crumbs in a plate and roll the oiled paneer in it, just to keep it from crumbling (ironic to use crumbs to prevent crumbling lol)  Anyhow, I add the paneer to the  stir fry along with salt. Then when everything is browning, I add the orange juice and allow the sizzling to happen. The bread crumbs facilitates the soaking of the juice. Garnish with cilantro and fresh cut jalapeños  – Voila and Ta-dah!  This takes all of 15 minutes to make, cutting veggies included. Enjoy the tantalizing flavors of this dish – they dance on your tongue long after you’re done eating – And that is a promise Your ingredients Orange...
Deviled Eggs for Easter

Deviled Eggs for Easter

Here we go again – One more Avant Garde recipe for the cookies  and this one is a simple yet delicious picnic, breakfast or anytime snack idea ….. if you like eggs – Deviled eggs are taking boiled eggs to the next level of yum with some Mayonnaise, at the risk of be redundant – egg on egg – iykwim! Add some pepper to it and voila – a perfect pop-into-your-mouth hors d’oeuvre! The idea presented itself when my little one came back home with some painted boiled eggs she made at school. Method Boil the eggs hard Cut in two halves smear with Mayo Top with freshly ground pepper Eat Happy Happy Easter to all and safe Spring Break Will be back with some jams...
Homemade Nachos

Homemade Nachos

In this weeks post for Avant Garde Cookies,  we are trending Mexican foods and I was running late with my post and decided to keep it simple – I had bought these awesome jalapeño infused tortillas. I cut them up in triangles and fried them to make some really tasty and delicious tortillas -Now that you know it can be as simple as that, give it a shot the next time you buy soft tortillas. For those who prefer to make their own tortillas from scratch, you can fry them directly – but i think the pre-made ones serve this purpose well – A quick fix dish to serve with you favorite salsa -here is a recipe for a neato salsa or bean dip Adios...
Garden Fresh Salsa

Garden Fresh Salsa

When you have a garden that gives you the freshest ingredients to make the finest salsa, I say, heck why not make the most of it! The garden truly is on its way out with the chill of Autumn setting in. Nevertheless that chilies are putting out their last produce for the season as are the tomatoes. The cilantro is still going strong although not for much longer, perhaps and the bell peppers are finally making an appearance. So whatchya waiting for? That’s right! Get that salsa made already, will you?! Chop up some onions and garlic and squeeze some fresh lime juice into the above ingredients and a smidgeon of salt and voila – And what is the secret ingredient? Habanero peppers of course A quarter goes a looooooooong way so be judicious in your use of this dynamite pepper Ingredients 2- 3 medium sized tomaotes 1 small onion 1/2 cup of fresh cilantro 1/2 habanero 1/2 bell pepper 2cloves of fresh garlic1- 2 tsp of lime/lemon juice salt Method Chop all ingredients finely if you do not have a mixer that can make the salsa for youOtherwise, chop roughly and put in your vitamix or magic bullet and let it go until it is blended but retains some textureRefrigerate immediately if you are not using right away NOTE: this tastes best fresh or made half an hour before use – keep refrigerated for best taste. Enjoy...
Kumato- Mozzarella Hors D’oeuvre

Kumato- Mozzarella Hors D’oeuvre

Kumatos is a brand name but the most common one that comes up if you are googling brown tomatoes. The first time I saw them I was intrigued! Thought it was a cross between a plum and a tomato – My friend used Kumatos in a salad the first time I tasted them and I loved the crisp sweetness of it raw and enjoyed them a lot more than the regular raw tomato. Of Spanish origin, Kumatos are a cross of red & green tomatoes. They are from the Mediterranean region of Spain but are now being grown in many parts of Europe and Canada since people have come to taste them and realize how incredibly sweet they are So it was a pleasure to make something with them for the first time after which I have gone on to experiment with other dishes which I will post soon, hopefully. This hor D’oeuvre is a simple & sophisticated dish and would be an amazing addition to either fine dining or a casual party. I used port wine along with other ingredients to be listed below to marinate the mozzarella. I know many people in my circle who are not crazy about raw tomatoes, but even they loved this preparation. Ingredients 6 Kumatos About 6 ounces of Small fresh mozzarella For the Marinade 2 tbsp port wine 1 tbps balsamic vinaigrette 1/2 tsp herb de Provence 1 tsp freshly squeezed lime juice 1tsp of agave nectar 1/2 tsp of freshly ground pepper Fennel greens for garnish Slice the tomatoes into 1/4 inch thick slices (this can be done before serving)...