For a Mocktail and a Salad – Get Guava

“You got a dozen of guavas?!!”, I asked incredously.
“They looked sooo good and buying in bulk is any day cheaper…”, mumbled He.
“What bulk… what do I do with so many! How will we finish, and if they turn a little bit ripe.. no one eats… “..my laments were falling on deaf ears, the Bulk buyer was coolly walking off.

When we were little, guava was never given its due. We just took it for granted. It was there. Just like that. Like, always. Abundantly available. Delicious. Healthy. Cheap.
But a few years in a foreign land changed my perspective. Now, I wouldn’t want even one of them going wasted. How ever less we pay, Guava has a priceless tag on it.

Lemony Guava Mint Cooler

Lemony Guava Mint Cooler

Guava Corn Pomegranate Salad

Guava Corn Pomegranate Salad

I stare at them. A bag full of fresh firm green guavas. They look good, I admit to myself. But to finish off twelve of them within a day or two is mind you – is not an easy task! In dilemmas like these, I do what I do best – curiously seek new recipes.

A mocktail and a salad were dished up amidst hectic schedules, annual festive cleaning, dance and swimming lessons. Now will you call my search fruitful? You Will! if you can just lay your hands on some fresh guavas that is ;).

Indian Avacado

Fresh Green Almost Unripe Guavas

Multiple Benefits

Multiple Benefits

Ooh! By the way, did you know guavas contain four times more Vitamin C than oranges? I didn’t. And while we’re comparing guavas and oranges, did you know that a guava has 70 times the amount of fiber as an orange? Interesting isn’t it.

Guava is also rich in vitamins A, B1, B2, E, calcium, copper, folate, manganese, iron, potassium, and phosphorus. They can help your body deal with high blood pressure, constipation, lung congestion, high cholesterol levels, and more. Cool Eh?!

Allright! Back to business. Time for some super simple recipes:

Guava Mint Mocktail Recipe

Serve it chilled

Serve it chilled

Makes 2 glasses –

Ingredients

  • 1 medium sized guava, washed and diced
  • 2 tbsp mint leaves, chopped
  • a tiny piece of ginger
  • Juice of 1/2 a lime
  • rock salt to taste
  • 2 tsp sugar or honey, as you wish

Method

Throw in all the ingredients in a blender along with a cup of water. Blend well till there are no coarse pieces left. Add more water if necessary. Once done, sieve to remove the guava seeds. Taste, season with more lime juice or salt if necessary.

Serve with lots of ice.

Guava Burnt Corn Pomegranate Mint Salad

To Go Salad

To Go Salad

Ingredients

  • 1 cup deseeded, chopped fresh green guavas, or any guava of your choice
  • 1/2 cup corn kernels, I roasted mine on the flame, you could add boiled too
  • 1/2 cup pomegranate seeds
  • 2 tbsp fresh chopped mint leaves

For the dressing:

  • Juice of 1 whole lime
  • 1/2 tsp extra virgin olive oil
  • rock salt to taste
  • 1 tbsp honey
  • red chili flakes to taste

Method

In a bowl, mix all the ingredients of the dressing. Whisk well. To the dressing, add guavas, corn kernels and pomegranate seeds along with mint leaves. Mix well.

Chill for at least 30 minutes before serving.

Simple and Refreshing

Simple and Refreshing

I could not help myself and post more than one recipe in a single post. Guess old habits die hard. 🙂

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Paneer Corn Mushroom Cilantro Whole Wheat Pizza

Simple tastes yet a curious palette. Fond of familiar comfort food yet experimental with myriad cuisines. Happily digg in to something alien and innovative but satiated only with those last bites of conventional native usual viand. Sounds primitive?

Pizza with Indian Flavors - paneer, corn and cilantro

Pizza with Indian Flavors – paneer, corn and cilantro

I married a simple man. He likes dal rice and will be happy if a papad is added. The same guy never shies away trying something new and bold. He is experimental but his taste buds are immensely hard to please. If he doesn’t like something he will not mince his words to say so. He eats without creating a fuss partly because it is already made and he hates to waste food and partly because he loves me 😉 but later declares full throttle, that he will not eat that particular thing again.

He prefers familiar food. Something he has grown up with. Well, his case is not as severe as a friend of ours who even after having a full blown chinese meal wouldn’t be satisfied unless he had a small bowl of curd rice. 🙂

Yummy Slice

Yummy Slice

Just 2 posts back, I tried my hand at this wonderful 100% whole wheat pizza dough, which was a fabulous sunday lunch for all of us at home. A simple margherita with astounding results.

Happily gobbled in no time, husband craved for something closer to home…No basil-shasil, lots of garden fresh veggies and a whole lot of coriander/cilantro leaves to garnish. The guy is in love with coriander leaves from time immemorial. He likes it in everything (except desserts). Daal, sabzis, soup/stew, pav bhaji, bread, rice or in parathas!

He told me to hide the basil, and get the coriander leaves out. Along came the corn paneer and mushrooms with a wee bit of tandoori masala to tantalize his austere palette.

One for all

One for all

The Recipe:

To make 1 medium sized pizza:

Ingredients

  • 100 % whole wheat pizza dough
  • 2-3 tbsp pizza sauce or simple ketchup
  • 1/2 cup sweet corn kernels
  • 1/2 cup chopped button mushrooms
  • 1 big onion, chopped
  • 4-5 tbsp grated paneer
  • 1 tbsp grated mozzarella cheese
  • 1/2 tsp oil
  • 2 tsp tandoori masala
  • salt to taste
  • 2-3 tbsp fresh chopped coriander leaves to garnish
  • seasoning and red chili flakes – to serve with

Method

In a pan, heat oil. Saute onions. Once pinkish, add corn and chopped mushrooms along with a little bit of tandoori masala and salt. Takes hardly 3-4 minutes. Keep aside.

Roll out your dough into desired thickness on a pre oiled parchment paper. Spread the pizza sauce or ketch up on it. Spread the corn mushroom mix on it evenly. Top with grated paneer and little bit of cheese.

Ready for the oven

Ready for the oven

Bake at 200 degree celsius till the base slightly browns. Don’t wait for the paneer to brown, it won’t.
Once out of the oven. Sprinkle seasoning and chopped coriander leaves. Let is sit for 2-3 minutes – hardest to do. Then… Attack!

Right out of the oven

Right out of the oven

So, I chopped. He topped. We baked and then we devoured with such frenzy right on the kitchen top, that Milee definitely puts a check on the crazy parents box. The delightful bites with very Indian flavors won me over so much that I had to put this recipe up for you guys to try.

Healthy Indian flavored Pizza

Healthy Indian flavored Pizza

Milee did not care much for this mix mash of punjabi-italian slice. She was well fed with her simple margherita. But her amused, curious and ‘u guys are mad o wot’ look did seal the deal for a perfect end to a Sunday Brunch.

Red Bean Corn Quesadilla

Have you ever wondered that there are more same gender families than the ones with both girls and boys. Like more people have all girls or all boys. Growing up with the commoness has some real intricate implications, which forms the basis of your entire life. Usually.

My house homed giggling, naive, shopping, merry, fighting, expressive girls, who never failed to assert our feelings for each other. Whereas the better half belongs to a serious boy gang of 4! Stoic, reserved, tight lipped, the boys went about their life, without interfering much in the other. I found it so weird.
Husband reminisces, one of the few things that they ever bonded over was …food.
Well, the way to these boys hearts was surely through their stomachs. But you know how it is when you have 4 teenage boys who play football and are forever hungry. Oh! I would never want to be in my mother in laws shoes – ever.

Now, that they are much older with work taking priority, the food bit seems to fade. But, I have this one particular brother in law who is a treat to feed. Being the eldest, he had big responsibility to shoulder. Giving up his dreams and passion to make a lucrative career took over and some where the love for food paled.
Ever since, big brother started visiting Mumbai for work, little brother re ignited the man’s love for taste. Goading me to try something new and serve him every time he came over. I did it hesitatingly first, but, to my surprise he turned out experimental, curious and extremely accommodating. Perfect for someone like me, who has her decent share of mishaps in the kitchen. I love to cook. He loves to EAT. Splendid. What more could I ask for.

And of course, Super touched by my man’s expression of affection towards his brother. Now, this I can relate to.

One of brother in law’s all time favorite are crisp, veggie stuffed quesadillas. Apart from satiating his taste buds, the guy also has a festish for all things healthy. Its always a challenge to make something nutritious yet yumm.

Bean Corn Quesadillas with fresh salsa

Bean Corn Quesadillas with fresh salsa

Red kidney beans, corn and mozzarella layered between two thin tortillas, and roasted to golden brown. Oh so yumm! This crisp finger food needs no dipping sauce or sour cream. But I did have tomato salsa faithfully sitting by its side… which was never scooped up with a quesadilla but with corn chips.

Protein enriched rajma enveloped in tortillas

Protein enriched rajma enveloped in tortillas

These are essentially mexican appetizers, but they can make a decent meal in themselves when served with some soup or a light salad.

bean, corn, cheese - yummilicious

bean, corn, cheese – yummilicious

No more chatting, a delish gooey cheesy recipe awaits:

To serve 2 people –

Ingredients

4 flour tortillas or thin Indian flatbread/Chappathi

For the filling:

  • 1/2 cup red kidney beans or rajma, soaked and well boiled
  • 1/2 cup corn
  • 1 onion, chopped
  • 3-4 cloves garlic, minced
  • 2-3 green chilies, minced – optional
  • 2 tbsp spring onion greens or chopped coriander leaves
  • 1 tsp oregano
  • 1 tsp olive oil + little more for roasting the quesadilla
  • salt to taste
  • 4 tbsp tomato salsa
  • 4 tbsp grated mozzarella – or as you like it. More the better for me 🙂

Method

In a pan, heat oil, saute the garlic, green chilies and onions. Once pinkish, add the corn and beans. Sprinkle salt, oregano and the chopped greens(spring onions or coriander). Mix well. Keep aside.

when ready to serve:
Take a tortilla, spread salsa on half of it. Place 2-4 tbsp of the filling on the applied salsa. Spread a tbsp of grated mozzarella. Fold the other side and make a semi circle. Press the corners tightly, so that when you roast, the stuffing doesn’t fall out. Now with the help of little olive oil, roast on a hot flat griddle, from both sides till crisp.

Once done, cut into neat triangles and serve with any sauce or sour cream by the side.

Roasted to golden brown perfection, with very little oil

Roasted to golden brown perfection, with very little oil

You could alternatively, spread the filling on an entire whole tortilla, then cover it with another tortilla and roast it from both sides. But in this case, you need to be super careful when you pick up the assembly to roast on the griddle. It tends to all fall apart. So its you’re call and experience basically.

Gooey Cheese oozes its way out

Gooey Cheese oozes its way out

You could use fresh kidney beans or rajma or from the can. The fresh one is healthier but canned version is faster.

Fresh tomato salsa served on the side..

Fresh tomato salsa served on the side..

Done with dinner, the brothers stand staring out in to the star studded sky. No talk, no discussion, no laughter, no fight… but plain pure peace. Silence can convey more affection than a thousand words of love. I get that now.