Pesto Pasta Muffins#SundayFunday

Had 2 cups of leftover pesto pasta, made muffins for breakfast the next morning, These are delicious and easy to bake for breakfast and a perfect way to use leftover pasta.

Makes 8 Muffins
Ingredients
2 Cups Leftover Pesto Pasta
2 Eggs
1 Cheese Slice - cut into tiny pieces
1/3 Cup Grated Mozzarella Cheese
Method 

In a bowl beat the eggs lightly, mix rest of the ingredients with a spoon. Pour into slicion molds and bake at 180°C in a preheated oven for 18 - 20 minutes. 

Serve with tomato ketchup. Enjoy!! 
Labels: Mozzarella Cheese,Sunday Funday, Pasta, Pesto Sauce, Muffins, Baked, Breakfast, Sunday Funday

For Sunday Funday we are sharing Muffin Recipes.

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures

Sunday Funday

Muffins

• Blueberry Muffins by Amy's Cooking Adventures
• Blueberry Muffins, Eggfree by Mayuri's Jikoni
• Parmesan Herb Muffins by A Day in the Life on the Farm
• Pesto Pasta Muffins by Sneha's Recipe

Stuffed Chicken Drumsticks In Saucy Tomato Gravy#SundayFunday

Stuffed Chicken Drumsticks In Saucy Tomato Gravy is so yummy can be served, as a side dish or as a main course meal. Can be had with Garlic Rice or Rotis. These are simply yum... delicious. Try it and you'll love these. 
De boning the drumsticks is the only tricky task rest all it so easy to make.

Ingredients

5 Chicken Drumsticks - These drumstick should be large
For the filling
200 Grams Cottage Cheese or Ricotta Cheese
1 Teaspoon Red Chilly powder
1 Teaspoon Finely Chopped Ginger
2 Green chilies - finely chopped
1 Teaspoon Finely Chopped Garlic
3 Tablespoons Coriander Leaves - finely chopped
½ Teaspoon Salt or to taste
Dry Roast these ingredients and pound them coarsely  
½ Teaspoon Cumin seeds
½ Teaspoon Heaped Coriander seeds
¼ Teaspoon Ajwain / Carom Seeds
For the Sauce 
2 Tablespoons Oil
1 Green chilies - slit and de seeded
1/2 Teaspoon Red chilly powder
A Juice of half a Lemon
3 Big loves Garlic - finely chopped
½ Cup Tomato Puree
½ Teaspoon Salt or to taste
Method

De bone chicken from the drumsticks like you make for wings

then cut the bone( keep only the bottom part of the bone)

Make a pocket. 

Now lightly roast the carom seeds, cumin, coriander seeds together and coarsely pound them. 

In another bowl mix cottage cheese, pounded spices ,chilly powder ,green chilies, coriander leaves , garlic, ginger and salt very well. 

Stuffing is ready.

Fill this cheese mixture inside chicken drumsticks by pressing it right till the bottom 

seal them with two tooth picks or stitch them ( I stitched them). 

Heat oil in a pan and fry garlic till it starts to turn pink, add the slit green chilly,  stuffed chicken and saute on high flame for 3 minutes 

turning them till they turn pink to white. 

Add the 1 cup water, tomato puree,  chilly powder, salt and lemon juice, cover, cook for on high flame for 5 minutes. Open and turn the sides, cover again and cook for 10 to 12 minutes on medium low flame till the drumsticks are cooked. 

The gravy should be saucy and thick. 

To serve  

Snip of the thread of the drumsticks. Arrange the drumsticks on a platter and pour the sauce over it.

Enjoy!! this is super delicious.

My Notes 

Labels: Chicken, Chicken Drumsticks, Paneer, Ricotta, Stuffed, Tomato, Main course, Side Dish, Sunday Funday 

Check other recipes shared for Sunday Funday

• Karen’s Kitchen Stories: Amish Country Casserole 
• Cook with Renu: Beet Greens Jowar Thalipeeth 
• Food Lust People Love: Crispy Iron Skillet Chicken Thighs 
• Palatable Pastime: Grandmother's Country Green Beans 
• A Day in the Life on the Farm: Macaroni Ranch Salad 
• Amy's Cooking Adventures: Shoofly Pie (Amish Molasses Pie) 
• Mayuri's Jikoni: Southern Tomato Sandwich 
• Sneha's Recipe : Stuffed Chicken Drumsticks In Saucy Tomato Gravy

Indo Chinese Style Chilly Omelette Stir Fry#SundayFunday

This stir fried Chilly Omelette made Indo Chinese Style, is a change from the regular and monotonous omelette.  This is very quick to put up and will go very well with fried rice or as a side dish.
Serves 2 -3 
Ingredients

4 Large Eggs
¼ Teaspoon Pepper powder
¼ Teaspoon Red Chilly Flakes
¼ Teaspoon Salt
1 Tablespoon Oil
For The Sauce
3 Tablespoons Oil
1 Teaspoon Chopped Ginger
1 Teaspoon Chopped Garlic
1 Spring Onion - white & green chopped
1 Small Onion - cut into cubes  
1 Small Capsicum – cut into cubes
2 Tablespoons Red Chilli sauce
1 Tablespoon Light Soy sauce 
1 Tablespoon Tomato Ketchup
1 Teaspoon Vinegar
Method

Beat the eggs in a bowl, add in red chilly, pepper powder and salt to taste. Whisk them.
Heat oil into a hot pan ( used grill pan) on low flame and pour  little of  the egg mixture to make a thin omelette. 

While the omelette is still not cooked completely, roll it gently into then center 

Again pour a little mixture on to the empty side and swirl it to come to the bottom of the fold, again start to roll.

Do this process till all then egg mixture used. Make a thick roll.

Cut it from the center, see the layers!!

Then into cubes. Keep aside.

In another pan heat oil  add chopped ginger and garlic, sauté on high flame for a minute. Now add finely chopped white part of the spring onion. Sauté on high flame.
Add diced  onions and capsicum. Continue to sauté on the high flame. Add  all the  sauces and tomato ketchup ,vinegar and salt to taste and continue sautéing for a minute, Add the  egg pieces into the sauce and mix it so that the y are coated with the  sauce.

Finally add some finely chopped  spring onion green and serve hot.  Enjoy!!

Labels: Egg, Indo Chinese, Omelette, Stir Fry ,Side Dish, Vegetarian, Asian Cuisine, Sunday Funday

For Sunday Funday we are sharing Egg recipes.

• Breakfast Pizza from Karen's Kitchen Stories
• Cottage Cheese Scrambled Egg Skillet from Amy's Cooking Adventures
• Egg Ghee Roast Recipe from Mayuri's Jikoni
• Deviled Egg Dip from A Day in the Life on the Farm
• Deviled Quail Egg Shrimp Canapés from Food Lust People Love
• Indo Chinese Style Chilly Omelette Stir Fry from Sneha's Recipe
• Pickled Quail Eggs from Culinary Cam

Homemade Strawberry Balsamic Sauce#SundayFunday

My daughter went for a holiday to Panchgani and came back with loads of organic large sweet strawberries. They were super delicious, most we enjoyed eating and few I, freezed .
The other day while watching television seen this recipe and decided to recreate in my kitchen. Tweaked this recipe to my taste and turned out finger licking. You will love the tartness of the strawberries, lemon zest, balsamic vinegar and sweetness of the sugar.

Fruity, tangy, sweet and bright red color this sauce is finger licking. 
Ingredients
½ Cup (125ML) Balsamic Vinegar
20 Large Frozen Strawberries - roughly diced
3 Tablespoons Level Brown Sugar
¼ Teaspoon Sea Salt
Zest of One Big Lemon 
Method

The frozen strawberries when  thawed, it was mushy and left a lot of juice. In a sauce pan add the juice of the strawberries along with balsamic vinegar and bring it to a rolling boil then, reduce the flame a let it reduce into half. Now add in the strawberries, sugar, salt, and lemon zest. Mix well and bring this again to a rolling boil on medium high flame. 

Then reduce the flame until strawberries have released their juices and softened, let this simmer on very low flame until the sauce thickens. Keep stirring in between a bit. Allow to cool. It will stay in the refrigerator for a week or two. If you freeze this sauce it remains good for a long time, the best thing about freezing this sauce that it does not get ice granules, remains in sauce form only.  

This strawberry balsamic sauce it's finger licking.. ready for a multitude of uses.

Labels: Jams & Sauces, Strawberry, Balsamic Vinegar, Homemade,  Vegan, Gluten free, Sunday Funday 

• Chocolate Covered Strawberry Cheesecake by Amy's Cooking Adventures
• Easy No Bake Strawberry Ice Box Cheesecake by Our Good Life
• Homemade Strawberry Balsamic Sauce by Sneha's Recipe
• Scallop Crudo with Pixies and Pickled Strawberries by Culinary Cam
• Strawberry and Tomato Salad by A Day in the Life on the Farm
• Strawberry Yogurt Sherbet by Mayuri's Jikoni 

Shaam Savera/Palak Paneer Cheese Ball#SundayFunday

Shaam-Savera is one such dish. it's one of the signature recipe that Chef Sanjeev Kapoor had created when he had just started hosting the cookery show way back on TV. This cheese ball is called kofta in India other neighboring countries. Cottage cheese balls surrounded by spinach roundels are so gorgeous, gluten free and impressive dish to look at.

Ingredients
For the Kofta / Cheese Ball
4 Cups Spinach
2 Tablespoons Oil
½ Teaspoon Ginger Garlic Paste
2 Green chillies- chopped finely or to your spice level
2 - 3 Tablespoons Chickpea Flour / Besan
Salt to taste
For The Cheese Ball
1 Cup Cottage Cheese / Paneer - Homemade
½ Teaspoon Cardamom powder
½ Teaspoon Black Pepper powder
For The Makhani Gravy
2 Teaspoons Oil
1" Piece Ginger - chopped
4 Cloves Garlic -chopped
4 Whole Cashewnuts
1 Large Onion - chopped
3 Medium Tomatoes - chopped
1 Tablespoon Tomato Ketchup
¼ Teaspoon Turmeric powder
1 Teaspoon Coriander powder
½ Teaspoon Cumin powder
3 Dried Red Chillies
Salt to taste
1 Tablespoon Butter
1 Teaspoon Sugar
½ Teaspoon Garam Masala Powder
1 Tablespoon Yogurt
1 Tablespoon Fresh Cream - Optional
1 Teaspoon Crushed Dried Kasuri Methi
Method
For The Koftas

Clean and wash the spinach leaves in water. Bring some water to boil in a vessel and add the spinach leaves to it. Blanche for 3- 4 minutes Remove and transfer the spinach to ice cold water.Squeeze out all the water from the spinach.
In a pan, heat a teaspoon oil and add ginger garlic paste and green chillies and fry for a minute. Add salt, besan and mix well to avoid any lumps, drop the spinach leaves immediately. Give it a good mix until everything is combined and the mixture is dry. Keep it aside to cool, Then grind it to a smooth paste.

Meanwhile, crumble the paneer and add cardamom, pepper powder and salt to let and knead well. Make small gooseberry sized balls out of it.

Take a small portion of spinach mixture and flatten it using your hands. Place a paneer ball on it
Gather all the edges and close in the shape of a ball.
Repeat the same for all.
Deep fry the balls in oil and drain the excess oil using a kitchen towel.
Once they are cooled down completely, cut them in to halves (optional).
For The Makhani Gravy

In a pressure cooker, heat oil. Now add cashews, fry until cashews starts changing its colour. Add onions and salt. Saute till it becomes translucent. Add turmeric powder, ginger, garlic and dried chillies. After a minute of frying, add the tomatoes, coriander powder, cumin powder. Mix everything well. Close the pressure cooker lid. Do not add any water. The water released by onion and tomato itself is enough to cook everything.

Allow it for 3 to 4 whistles. Let the pressure release by itself and then open the lid. Let the mixture completely cool down.
Grind this in to a very smooth paste. Make sure you don't get any chunks of cashews or almonds after grinding. Everything should be blended perfectly. Then add the yogurt and just pluse it once. Your basic Makhani gravy is now ready.
For Final Assemble

In a pan, on medium low flame heat butter and oil add the prepared gravy. Add ½ cup of water to it. Let it cook till oil surfaces, taste for salt. Add cream, garam masala powder, sugar mix well. Cover and cook for a minute and switch off the heat. Crush the dried fenugreek leaves between your hands and add to it. Keep it closed for few minutes.

In a serving dish, pour the makhani gravy and place your Spinach Paneer Cheese Balls on it. This dish turned out so delicious . Enjoy with rotis , naan or pulao.

Labels: Cottage Cheese, Spinach, Indian, Main course, Cheese Ball, Sunday Funday

For Sunday Funday we are sharing recipes of "Cheeseball".

Bald Eagle Cheeseball by Amy's Cooking Adventures 
Everything Bagel Smoked Salmon Cheeseball by Food Lust People Love

Jalapeno Pecan Cream Cheese by A Day in the Life on the Farm

Pineapple Cheese Ball by Our Good Life
Shaam Savera/Palak Paneer Cheese by Sneha's Recipe

Guava Cheese#SundayFunday

Guava Cheese is a sweet prepared by Christians for Christmas. It's very easy and has a long shelf life. This is cheesy, soft, melt in the mouth sweet. Do give it a try. This sweet has no flour or eggs, completely vegetarian, vegan, gluten free. My mom's favorite sweet. 

Ingredients
4 Cups Guava Pulp (1½ Kg Ripe Big Guavas)

4 Cups Tea Sugar
Juice of 3 Big Lemons
2 Tablespoons Ghee
Few drops of Pink/ Red color or color of your choice
Method

Wash the guavas and cut them in halves, place it in a container and steam them in a pressure cooker (like you steam rice) on high for one whistle then reduce the flame and keep it for 10 minutes ( taking care that no water enters the container). 

Cool the guavas completely then take a spoon and scoop out the seeds and keep aside, taking care that no seeds remain in the outer covering.
Take the seeds pulp in a fine strainer and remove the pulp as much as possible. 
Take the outer cover and chop it into small pieces and grind it to a fine paste without adding any water.

Measure the pulp and the ground paste in a cup or a bowl. Take the same bowl and measure the sugar. 
Place the sugar, guava pulp and lime juice in a heavy bottom base kadai and place on fire on medium low flame stirring continuously with a wooden spoon.

While stirring take care to stay far away as it splutters. Keep stirring continuously, this take around 45 minutes to an hour. When the mixture thickens and starts leaving the sides add the ghee and color, continue stirring till starts form a ball in the center. 

Take it our into a greased tray and spread it. Cool completely and cut into squares. Store in airtight containers.

This stays good for 3 months in a cool dry place.

Labels: Festival Sweets, Gluten free, Guava, Lime Juice, Sugar, Vegan, Vegetarian, Christmas, East Indian, Sunday Funday

For Sunday Funday we are celebrating Moms Day. 

Check the recipes made to celebrate this special day!   

• Edible Gelatin Balloons for Cake Decorating from Amy's Cooking Adventures
• Guava Cheese from Sneha's Recipe
• Haldi Doodh Masala Spiced Cupcakes with Burnt Caramel Buttercream from Culinary Cam
• Honey Mustard Chicken Strips from A Day in the Life on the Farm
• Pistachio Saffron Muffins from Mayuri's Jikoni
• Rustic Baked Potato Soup from Food Lust People Love
• Shortbread Lemon Squares from Our Good Life