Air Fryer Pasta Chips#MultiCookerMonday

This is another TikTok sensation made with cooked pasta that’s tossed with olive oil, parmesan cheese, spices, that are then air fried until crispy! They come out so crunchy, perfect for dipping with your favorite sauce for a fun appetizer!
These air fryer pasta chips don’t need a lot of oil. A teaspoon or up to 1 tablespoon is plenty and will make them perfectly crispy! Air Fry the pasta in batches. Depending on the size of the air fryer basket, you may need to separate the pasta into batches to avoid overcrowding, which can affect the results.
Shake the air fryer basket a few times. While cooking the pasta chips, make sure to shake the basket to allow all the surface areas to get crispy. Made this for my hubby's birthday to serve as a starter.

Ingredients
200 Grams Penne Pasta
1 Tablespoon Olive Oil
½ Teaspoon All Purpose Seasoning
Sea Salt
Hot Sauce as required

Method
Bring a large pot of heavily salted water to a boil. Cook pasta al dente according to package directions and drain.

Toss the hot pasta with olive oil, hot sauce, all purpose seasoning, salt and pepper.

Arrange a single layer in the air fryer basket and Air fryer them in a preheated air fryer at 200°C for 15 minutes, tossing a couple times.
Serve the pasta chips with a dip of your choice.
Labels: Pasta & Noodles, Air Fryer, Starters, Appetizer, Multi Cooker Monday, Vegan
Multicooker Monday - October 2021

Air Fryer Pasta Chips from Sneha’s Recipe
Birria Quesatacos (Instant Pot) from Karen’s Kitchen Stories
Black Eyed Peas and Okra (Instant Pot) from Palatable Pastime
Instant Pot Dal Dhokli from Magical Ingredients
Pork and Cabbage Starting with Leftovers (slow cooker) from A Day in the Life on the Farm

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Anpanman Rolls#SundayFunday

Anpanman is a character bread ” that was inspired by the cartoon character. Kids love such cartoon characters, but let me tell you that I too enjoyed creating this character, it was a fun project.
I thank Sue of Palatable Pastimes for choosing such a fun theme for our Sunday Funday event, wherein, she asked us " Let's create some cute and whimsical kawaii recipes, "Kawaii" means "cute" in Japanese."
Kawaii recipes are perfect for kids.
Ingredient
130 Grams All Purpose Flour
10 Grams Sugar
2 Grams Instant Yeast
20 Grams Softened Butter
2 Grams Salt
80 to 90 Ml Warm Mil
Pink Food coloring
1 Tablespoon Beaten Egg
Black Color or Choco pen
Method
In a large bowl mix in the flour and salt in a bowl. In a jar mix in the milk, sugar and yeast , keep it aside for 5 minutes. Then add in the yeast mixture to the flour and knead to form a smooth dough. Take the dough on to a work surface add the softened butter and knead again for 5 minutes till it smooth and soft dough. Place this in a oiled bowl, cover and let it rise till double in volume.
Deflate the dough and divide the dough into 4 equal parts. Keep the three parts aside covered. 
For the remaining one, add the food coloring and knead it well. Divide this into 9 equal parts. Roll them into smooth round ball. Cover with a wet cloth and let rest for 15 minutes.
Take the three dough balls and roll each into a round smooth ball and place them in long oiled aluminum tray/mold.
With your finger make an indent the part that hits the nose and cheeks, and put the nose and cheeks on it. Cover and keep it rise for 15 minutes.
Apply the egg wash to Anpanman Rolls. Bake in a preheat oven at 180°C for 18 to 20 minutes. 
Cool on a wire rack completely.
After baking and cooling, draw facial parts with black food color. 
Complete and I am loving it!
Labels: Breads, Japanese, Kawaii, Chocolate, Sunday Funday
Sunday Funday - Kawaii Recipes

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Beef & Potato /Aloo Gosht#Soupswappers

Aloo Gosht is a spicy meat gravy that has potatoes cooked with beef, lamb or mutton in a thick stew. This pairs well with rice, roti, naan or puri for a absolute delightful meal. 
Aloo Gosht is a sub-continental dish that mainly originates from Pakistani and North Indian cuisine. This gravy has potatoes cooked with the meat and it's pretty simple to prepare and tastes too good as well.

Ingredients
700 Grams Beef In Bone - cut into medium pieces
250 grams Small Potatoes
1 Teaspoon Roasted Cumin powder
1 Teaspoon Red Chili powder
1½ Teaspoon Salt
1 Teaspoon Heaped Coriander powder
½ Cup Oil
1 Cup Heaped Yogurt - whisked
2 Tablespoons Heaped Brown Onion - crushed 
½ Teaspoon Garam Masala powder
1 Tablespoon Ginger juliennes
2 Tablespoon Chopped Coriander leaves
Whole Spices
10 Black peppercorns
¼ Teaspoon Shahjeera
1 Brown Cardamom
4 Cloves

Method
In a bowl add the whisked yogurt, add the crushed brown onions, coriander, cumin and chilly powder, mix this well.

Heat oil in a pressure cooker add all the whole spices, when it releases an aroma add in the beef pieces and fry for 2 minutes on medium high flame, add ½ cup water and the yogurt mix and mix it well it is forms a smooth gravy, wash the yogurt bowl with another ½ cup water and pour this into the cooker, add salt fry well for 2 minutes. Cover the cooker with a lid and on high flame take one whistle, reduce to flame to medium low and let it cook for 25 - 30 minutes or till the meat is nearly done.
Let the cooker cool, open and check if the meat is cooked and the gravy consistency, add more water accordingly, add in the baby potatoes and give it a good mix. Close the cooker and take two whistles on high flame. Switch off the flame and let the cooker cool. Open and check if the potatoes are done and meat if fork tender. Add ginger juliennes, garam masala powder and little coriander leaves give it a stir and cover with lid. Let is simmer for 7 to 10 minutes on medium low flame, stirring frequently until oil separates or surfaces.
Aloo Gosht is ready. Garnish with chopped coriander leaves and ginger juliennes Enjoy this stew!!
Labels: 
Beef, Stew, Baby Potatoes, Indian, Main course, Soup, Soup Swappers, Pressure Cooker, One Pot Meal
Soup Swappers: Comforting Stews 

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Salmon Burger With Cocktail Sauce#FishFriday

I am big fan of fish burger, love the McDonald's Filet O Fish. When we visited Ice Land I ordered a big fat salmon fish burger. I went to take a bite the fish filet just slides from the bun to the ground ( can't forget the incident), I cried, but ordered a another one and enjoyed having it.😂 
Making this salmon fish burger was a real pleasure. This is a perfect and filling meal for one. It's so satisfying to have a crispy fat fish burger, freshly made with fresh ingredients.

Serves One
Ingredients

150 Grams Boneless & Skinless Salmon - cut into small cubes
1 Tablespoon Mayonnaise
1 Green Chilly - minced
A few drops of Lemon Juice
1 Tablespoon Fresh Bread Crumbs
1 Teaspoon Chopped Flat Parsley
1 Teaspoon Chopped Coriander leaves
¼ Teaspoon Dijon Mustard
1 Tablespoon Scallions- only white part - finely chopped
A Dash Black Pepper powder
A Dash Paprika powder
1 Small Clove Garlic - finely chopped
Sea Salt to taste
For the coating
Rice Flour or Corn Flour - I used rice flour
Panko Breadcrumbs as required
1 Small Egg - lightly beaten
Oil as required for frying
For the Cocktail Sauce
2 Tablespoons Mayonnaise
1 Tablespoon Hot Sauce
A Dash Lemon juice
1 Teaspoon Chopped Coriander leaves or Parsley
1 Teaspoon Finely Chopped Gherkins/Pickled Cucumber
1 Teaspoon Finely Chopped Dill Leaves
2 Leaves Romaine Lettuce
Sliced Tomato and Cucumber
Method
In a chopper add the onion, parsley, coriander leaves, green chilly, salt,, paprika and pepper powder, mayonnaise and bread crumbs, salmon cubes and pulse it two or three times ( the salmon should be in tiny cubes). Take this out into a bowl and add the lemon juice, mix well and refrigerate it for at least 2 hours for the flavors to develop and also at this stage it is difficult to handle. The mix will firm up in the fridge.
Remove from fridge and form into patty. Roll in rice flour and keep this in the freezer for 15 minutes only. 
Heat a non-stick pan/skillet with oil.
Beat an egg lightly add a pinch of salt.
In a plate spread the panko bread crumbs. Keep aside .
Take the cake out from the freezer.
Dip the cake in egg. Roll it in bread crumbs and immediately place it in the frying pan. Fry on medium high heat till golden on both sides, frying for about 3 to 4 minutes on each side, adjusting the heat if necessary. Turn and cook until the other side is browned, Transfer to a paper towel-lined plate to drain the excess oil.
For the sauce
Mix all ingredients well sauce is ready. Keep this in the refrigerator to chill.
Arrange the buns, cut-side up, on a grill pan an toast them well for about one to two minutes. Apply cocktail sauce on both sides.  
Arrange the lettuce leaves, tomato slices. Then salmon patty on the bun; top with sauce, pickled gherkins and romaine lettuce,
sliced tomato and cucumber, with a sliced of cheddar cheese and some more sauce.
Enjoy!!

Labels: Burger, Salmon, Seafood/Fish, Homemade Pickled Gherkins, Cocktail, Sauce, Fish Friday, Serves One
Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood. Theme for this month  is Salmon and our host of the month is Sue of Palatable Pastime.  


Chili Glazed Salmon from Karen’s Kitchen Stories
Creamy Garlic Butter Salmon from Making Miracles
Salmon Burgers With Cocktail Sauce from Sneha’s Recipe
Salmon with Lemon Caper Butter from Palatable Pastime
Savory Craquelin Roast Salmon from Food Lust People Love
Smoked Salmon Pasta from A Day in the Life on the Farm

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Grilled Pork Chops In Homemade Pomegranate Molasses#Improv

Pomegranate Molasses or Narsharab is an Azerbaijani seasoning prepared by cooking the Pomegranate juice to thick tarty syrup. 
This pomegranate molasses has no sugar or added preservatives. You can also check this Pomegrante Raisin Sauce which is delicious.

Makes 200Ml Molasses 
Ingredients
5 Large Pomegranates - cleaned

Will give you - 900 Ml to 1000 Ml Pomegranate Juice
Method
Place the cleaned pomegranate in a pan, cover and cook for 10 minutes on low flame. 
When it softens, switch off the flame and cool.
Place it in a blender jar blend it for a minute. 
Strain the juice with a cheese cloth,
squeezing the cloth well to extract all the juice.
Place this back into the cleaned sauce pan, bring this juice to a rolling boil on high flame, stirring.
Once it comes to a rolling boil reduce the flame to low and
cook till it reduces to 1/3 or thickens to thick but flowing saucy consistency it too around an hour or so to reduce. Strain the mixture to remove the scum.
Let this cool completely after 2 hours it till thicken a little more. I added a drop or two red color to the juice, this is optional.

Cool and store in a soft squeeze bottle and refrigerate
Can use this for meats or salad etc.
Grilled Pork Chops
Ingredients
600 Gram / 5 Pork Chops skinless and fatless
.1½ Tablespoons Pomegranate Molasses
1 Tablespoon Honey
2 Large Cloves Garlic - grated
¾ Teaspoon Mustard Powder
1 Teaspoon Red Chilly flakes
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Extra Light Olive Oil
To Garnish / Serve
Fresh Mint
Pomegranate Molasses
Salad
Labneh
Method
In a large bowl add in the olive oil, pomegranate molasses, honey, garlic, mustard, chilly flakes, black pepper and salt whisk it well to combine. Take each pork chop and dip it in the prepared marinade and rub it the marinade on it. 
Place all these in a single layer in a container and refrigerate it overnight. The next day place the chops in a pressure cooker arrange them in a single layer. Add all the marinade and wash the dish/container with a cup of water. Cover the cooker and keep it in high flame take one whistle then reduce the flame to medium low, keep it for 7 minutes. Then again increase the flame to high take 4 whistles switch off the flame let the cooker cool completely. 
Open the cooker, dry all the liquid and keep turning the chop till they are fried and releases it own oil. 
To serve in a platter. Dollop a tablespoon or two of the Labneh on the platter. Arrange the pork chops on it. Sprinkle fresh mint, drizzle with pomegranate molasses. 
Serve with Pickled Radish and lettuce, onion and cherry tomatoes salad, drizzle some pomegranate molasses on the salad. Enjoy these juicy and fall off the bone pork chops. Super delicious.
Labels: Pork Chops, Homemade, Pomegranate, Molasses, Grilled, Main course, Side Dish, Improv Cooking Challenge, International Cuisine

October Improv Cooking Challenge

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