Monday, 21 March 2016

Creamy Macaroni Chicken Pasta


Pasta Being my Son's and Husband's favourite Dish i try to prepare pasta with different ingredients.I don't like to bore them by preparing same type of pasta with same ingredients.In my home pasta we can eat at any point of time from Breakfast-to Lunch-to Snack Time-Dinner and when chicken or other meat is added than they love it more.So lets being with Creamy Macaroni pasta with Chicken shreds ,little capsicum and few leaves of spinach and with magical flavours of other herbs.
Servings 5-6
Total Preparation Time:30 min
Cooking Time:15 Min
Measurement :1 Cup=236 ml / 1/2 cup=118 ml 

Ingredients
300 Gram of Pasta(Boiled)
150 to 200 Gram of Chicken Shredded 
2 Large Onions finely chopped /cut horizontal but very fine
1 Cup of Green Capsicum finely chopped
10 Leaves of spinach finely chopped(blanched)
2 Tsp. finely chopped garlic
2 Tsp.chili flakes
1 Tsp pepper crushed
1/2 Tsp. Basil dry(can use fresh if available)
1 Tsp.Dry oregano
1/2 Cup fresh cream
1 Cup cheese grated
Olive oil
salt as per taste

Method
  • First get the pasta boiled by adding salt and little oil from avoiding to pasta to get stuck with each other.once pasta is cooked well drain it and keep aside.
  • Than in a pan add olive oil,once heated add garlic,onion and saute well.Than add chicken shredded and toss well till the chicken cooked well and starts to leave water. 
  • Once you feel chicken is cooked,than add chopped capsicum and chopped spinach.
  • Toss it well,than add pepper,oregano,chili flakes.Mix all well.
  • Add the boiled pasta and stir it lightly ,than add cream and cheese.Cover the lid and allow to cook for about 2-3 min .
  • Once you see cheese melting stir again the pasta so that cream and cheese gets mixed well with pasta.
  • Switch off the stove and serve the pasta hot.Eat for breakfast or lunch or dinner.Your family will love it.
Note:
Can keep little hot water from drained pasta if required during cooking process.

Blanching is the process were in will boil water,than add spinach leaves and allow to cook for 2-3 min and than quickly immersing the boiled leaves to ice water,this helps to retain the colour of leaves.

Sunday, 20 March 2016

Mango Lassi Shots

 
As summer approached its time to get our  self refreshed with cooling drinks. Every minute we feel like sipping some liquid, may be lime juice. lime soda, seasonal  fruit juices, lassies or even Soft drinks but it's always better to avoid soft drinks like coke, Pepsi as it's not good for kids and elders as well. 
 
My first liquid lounge recipe for summers . So I thought let me prepare some drink with the ingredients available at home. In refrigerator, I found yogurt, few mangoes in fruit basket, so here is one more recipe of mango Lassi in tequila glasses. Happy Summer .
Servings 4-5
Total time 10 min

Ingredients
400 gram  Yogurt/Curd
2 or 3 mango pulp
8-10 ice cubes
3 Table spoon sugar
pinch of salt
1/4 tsp. cardamom powder
honey for garnishing
Mango Pulp for garnishing
 
Method
  • Clean the mango and remove the pulp and add to a juice jar. Add yogurt, cardamom powder, salt ,sugar.
  • Add ice cubes and blend the yogurt along with all the ingredients for about 2-3 min.
  • Than serve chilled and enjoy the Lassi.
  • For a change I have served in Tequila glasses. For serving wet the edges of glasses with honey and dip into sugar granules, also fix the mango pulp to the glass. Than add lassi and last garnish with honey.

Friday, 18 March 2016

Chicken Xacuti

Xacuti is a curry prepared in Goa India with complex spicing including white poppy seeds, grated coconut, dried chilies and many other medley spices. In Goa Xacuti gravy is made with either Chicken/Beef/Mutton. For every celebration Xacuti is must to have in the menu in most of the Household. Xacuti Gravy goes best with Goan peas pulao or Pao or undo(breads).Once the Xacuti is cooked in house you cannot resist yourself to attack it. Xacuti is  one of my all time favourite gravy and after marriage its loved by my hubby too Mr Tony Greg .;)

Serving 4-6
Total Preparation : 1 hour
Marinating time for chicken 30 min

Ingredients
1 kg chicken
4 green chilies
1 inch ginger
1 tsp. Turmeric powder
1 coconut scrapped
3 medium onions
10 cloves of garlic
10 red chilies
2 table spoon coriander seeds  

10 pepper corns
1 big cinnamon stick
10 cloves
5 Cardamom
1 tsp poppy seeds
1 tsp sesame seeds
1/2 tsp fennel seeds
1/4 piece of nut meg
4 medium tomatoes

oil
salt to taste
water as required


Method

For marinating make paste of ginger/green chilies/garlic, apply this to chicken along with salt and turmeric, allow it to marinate for 1/2 hr. To make the main masala of xacuti follow the step carefully.

1) cut 2 onions vertically and fry in little oil till light brown then add coconut and fry mixture till golden brown and once cooled grind into fine paste.

2) add 1tsp oil and on low flame fry coriander seeds/ red chilies/cinnamon/cardamom/cloves/pepper corns/poppy seeds/sesame seeds/nut meg/fennel seeds and make paste of it.

Then in deep casserole add 2 tbsp. spoon oil one onion chopped and fry well ,then add marinated chicken and allow it to cook for about 10 min, then add the 1) paste and mix it well in chicken ,again let the chicken cook for 5 min and last add the 2)paste and mix well with chicken and let it shimmer on slow for 5 min ,at last add he chopped tomatoes on top and allow chicken to cook for more 10 min on slow flame. Serve with white rice or  pulao or Goan Pav.

Tuesday, 8 March 2016

Green Chutney Sandwich !!


"Green Chutney Sandwich"Less time in preparation,Simple to make & just awesome in taste.Green chutney sandwich is one of the best snack for kids birthday party or any other get-together.Green chutney along with the soft butter or some cheese slice give the plain bread a spicy and sweet taste which everyone enjoys.Chutney recipe already on Blog.

Servings 4
Total Preparation Time :15 min

Ingredients
Sandwich Bread
50 gram Butter
Cheese slices(optional)

Method
  • Take the bread slice,on one side apply generous amount of butter.Than place a cheese slice.
  • place on top one more slice bread,apply green coriander chutney to the slice and cover with another slice bread so all together we are using three slices bread .
  • Than cut the brown edges of the bread and cut into the shape of your choice or the shape which your kid likes.
Note:You just use butter for spread if cheese not available.apart from butter can use mayonnaise also on one layer.

Friday, 4 March 2016

Bread Paneer Cheese Rolls


I came across this Bread Paneer/Cottage cheese recipe on YouTube, its really so simple and quick to prepare. Most of the kids run away from Paneer so I feel this bread rolls with paneer stuffing is the best dish for our fuzzy kids ;),best way were a mommy can hide ingredients which our kids don't like. Moreover kids will attracted to the shape of the bread were they can easily hold and eat by then self rather we feeding them. I guess not only kids but its the best snack item for elders too.
Servings 4-5
Total time :20 min
Cooking time 10 min

Ingredients
12 Bread slices(cut the hard crust)
200 Gram Paneer/cottage cheese crumbled
2 Table spoon of grated cheese
1 large onion finely chopped
1 Tsp garlic chopped
1/2 Tsp red chili flakes
1 Tsp garam masala
1/2 Tsp pepper crushed
1 Tsp coriander chopped
1/4 Tsp Dry basil just for flavour
salt to taste
Butter for frying the rolls

Method

  • For stuffing add crumbled Paneer in bowl,Than add cheese,chopped onions,garlic,chili flakes,garam masala,pepper crushed,green coriander,basil dry,salt and mix all the ingredients well.
  • Take the bread slices and cut the sides of each slice.Than take each slice and with a chapati roller flatten it as thin as possible,so it will help us to roll the bread easily.
  • Than take the stuffing and place on the bread slice and roll the bread in cigar shape .To stick the corners of bread you can use water or maida/all purpose flour batter.
  • once you finish rolling the breads,heat the pan ,add butter and shallow fry each roll till golden brown.
  • Serve hot with tomato ketchup or tomato sauce.Your kid will just Love it.

Thursday, 3 March 2016

Khaman Dhokla


Khaman Dhokla is common food in Gujarat a state in India.Its made from freshly ground chickpeas or chick pea flour.Generally eaten as a snack .Khaman dhokla is mostly served with chopped onions,sev,fried chilies and green chutney.Generally Khaman Dhokla takes 8-10 hours but this dhokla recipe is instant.

My first try was few months back but to my bad luck it din come the way it has to be soft and spongy but the second time it really came out good.I wont say its so perfect but it so neither bad ;)since it was soft and spongy i thought of uploading the recipe.
Servings 4
Preparation time :30 min
Cooking time : 20 min

Ingredients
1 Cup Chickpea flour
1 Table spoon Rava/semolina
11/2 Tsp lemon juice
1 Tsp crushed green chilies/ginger
3/4 Cup water
1/4 Cup Yogurt
1 Tsp ENO(fruit salt)
1 Tsp oil for greasing
1/2 Tsp salt

For Tempering
3 Green chilies slit lengthwise
2 Table spoon grated coconut
2 table spoon green coriander
1/2 Tsp Mustard seed
1 Tsp white sesame seeds
1 Tsp sugar
Curry leaves
1 Pinch Hing/Asafeotita
1/3 cup water


Method

  • Take all ingredients to make a batter.Meanwhile keep around 2-3 water in steamer to boil.Also grease a pan with little oil and keep aside.
  • In a large bowl add chickpea flour,semolina,salt,yogurt,lemon juice,green chili-ginger crushed and 3/4 cup of water and mix all into smooth batter.
  • Last add the fruit salt(ENO)into the batter and stir for almost 1 min continuously,this will raise the batter to double.
  • Than immediately pour the batter into the grease pan and place the pan in steamer for about 15-20 min.
  • After 15 min check the dhokla if done by inserting a tooth pick or sharp knife, if comes out clean than its done or if not done then can keep for more 2-3 min.
  • Once done allow it to cool down for few min.
  • For tempering add oil in pan, once heated add mustard seeds, curry leaves, asafoetida, sesame seeds, toss them well. Than add green chilies and fry them till brown. Than add 1/3 cup water and sugar ,let it cook for 1-2 min.
  • Cut the dhokla into square cubes and spread the tempering over the dhokla , also garnish with coconut and green coriander.
  • Serve as a morning or evening tea snack along with spicy green chutney or sev with onions chopped. 

Tuesday, 1 March 2016

Pepper Mint Tea !!!


"Tea" or our very own "Chai" is loved by every one.If we do not consume tea in the morning its like a bad start because with tea we feel fresh and energetic. At least in Indian we require Tea in the morning along with our mouth watering Breakfast and in the evening by 4-5 pm with some snacks or chats or biscuits.

Tea is consumed as black tea,green tea,milk tea,masala tea and many other flavours. So today i prepared tea with aromatic flavours of mint,pepper corns and fennel seeds boiled with tea powder,sugar and at last add milk boiled till bubbles rise to the brim of vessel.Recipe followed from food-food channel presented by one of my favourite chef Sanjeev Kapoor. Pepper-mint tea is just full of aroma of fresh mint which will refresh you completely. Best to have in rainy day with spicy Indian Pakora's. Just try once and you will fall in love with TEA.:)


































Servings 4
Preparation Time :5-7 min

Ingredients
1 1/2 Table spoon of Tea
3 1/2 Table spoon of sugar(add more as per taste)
10 mint leaves
10-15 pepper corns crushed
1 Tsp fennel seeds crushed
3 Cups of water(small tea cups)
2 Cups of milk(can adjust as per requirement)

Method

  • Keep water to boil ,than add crushed fennel and pepper corns.Than add mint leaves,once water starts to boil add tea powder/sugar.
  • Let it boil around for 3 min.once you see bubbles add milk as per requirements.Than again let it boil for 2 min till bubbles reach the vessel brim.
  • Remove the tea container down and serve the tea hot along with some spicy snacks or biscuits.