Orzo Pasta - How to make homemade Orzo pasta

Since we do not get Orzo pasta at here in India, I made this at home. I love making my own pasta, if you look at my blog you will see. This was very easy to make. This I made for the Libyan Cuisine - Soup with Chicken and Fresh Thyme. 

Ingredients

2 Cups All Purpose Flour

1/2 Teaspoon Salt

1 Egg

Water to knead  the dough

Method

Mix one egg with a pinch of salt, all purpose flour and add enough  water to make a nice smooth dough. Pull small bits and roll tiny rice like grains.   Keep them to dry on a plastic sheet for a day.   When dry store in a zip lock bag and use as and when required.

Boil water.  add the pasta and boil for 4 to 6 minutes, or until al dente, in salted water. Enjoy !

Labels : Pasta & Noodles, Homemade

Soup with Chicken and Thyme - A Libyan Cuisine

This month in Mena's Cooking Club, I am travelling to Libya. Here I have prepared a soup of Libyan cuisine. This soup is mainly  prepared during Ramadan. The recipe source is from here.  In this recipe Orzo pasta is used which we do not get in India, I surfed the internet and made this at home, which was very interesting and easy.

Ingredients
200 Grams Chicken legs - skinless
1 small Onion  -  finely chopped
1 small Tomato  -  finely chopped
1/4 Cup Parsley -  finely chopped
1 Tablespoon Tomato paste
1 Cinnamon stick
1 Bay leaf
3 Cardamom seeds - split
4 Cloves

6 Peppercorns
1 Tablespoon Olive oil
1/2 teaspoon Cayenne powder
1/4 Teaspoon Turmeric
Salt to taste
1 Teaspoon fresh Thyme

1 Chicken soup  cube
1/2 cup lisan asfour (bird's tongue) orzo pasta - Homemade

A litre water -  for making the soup

Method

Heat oil in a pot, add chopped onion, drop in the cardamom, cloves, cinnamon, peppercorns and bay leaf, stirring until the oil is infused. Add the chicken, tomato paste and stir. Add the cayenne, turmeric powder , fresh tomatoes, soup cube and parsley,  a cup of boiling water, cover and cook on low heat for 15 minutes. Then add the remaining  water and cook on medium heat for 45 minutes.

Remove the chicken pieces, cinnamon sticks and  bay leaf. De-bone the chicken pieces and cut into bite-sized chunks set aside. Add the remaining amount of parsley, and lisan asfour (orzo), cook for another 10-15 minutes.

Turn of the heat, drop the chicken pieces back in, rub a handful of fresh thyme between the palms of your hand straight into the pot, then give the soup a final stir.  Serve hot and enjoy....

Labels : Soup, Continental Cuisine, Healthy, Mena Cooking Club, Libya

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Baked Cheesy Capsicum

Capsicums are perfect for stuffing.   Easy stuffed peppers that are quick to make and very filling. This is also a great way to use leftover rice! My husband usually does not like capsicum, but when I served him this in lunch plate he enjoyed eating it and said they are tasty and good. Sad!  men do know to praise their wives until asked ....I gave a twist to this filling added cheese to it. The tomato and mint flavored rice along with cheese gives an awesome taste to the capsicums. Stuffed Peppers are a hearty and filling dish.

Ingredients

3 Capsicums
1 Teaspoon Cumin seeds
1 Onion- finely chopped
2 Tomatoes - finely chopped
1 Teaspoon Chilly flakes
1/2 Teaspoon Ginger- finely chopped
2 Garlic - finely chopped
1 Bay leaves
1/2 Teaspoon Dry Mint powder
2 Tablespoon Coriander leaves - finely chopped
1 Cup Cooked Rice
2 Teaspoons Olive Oil
Salt-to taste
1/2 Teaspoon Oregano
1/4 Cup Cheese or more as per your taste - grated

Method 

Heat oil in a pan add cumin seeds, onion, garlic, ginger, and bay leaves and saute till onions are light brown.

Then add the chopped tomatoes and fry till they become soft(for just 10 minutes). Add the rice,  mint,chilly flakes, oregano, salt and fry for 5 minutes. Take off the flame.

Then add  coriander leaves and cheese.

Cut the top of the capsicum and remove the seeds inside. Brush the inside with salted butter. 

Take the bell peppers and stuff it with rice filling .  Cover with a foil and bake them in a preheat oven at 150 degrees for 15 minutes.  In between rotate the tray for even baking.  After 15 minutes if you find the capsicums are soft remove them from the oven  sprinkle grated cheese and oregano.  Put them in the oven again uncovered till the cheese melts for about 5 minutes.

 Remove it from the oven and serve hot Enjoy .......

Labels: Capsicum, Vegetarian, Baked, Cheese, Cooked Rice, 

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Eggless Vanilla Cookies

These cookies are so tasty that kids will enjoy them. As a child I loved cookies, pista biscuits,  my daughter too loves them. Whenever these are made, they  get over in two or three days.

Ingredients

125 Grams All purpose flour
1/4 Teaspoon Baking powder

1/8 Teaspoon Baking soda

 50 Grams Sugar powdered

50 Grams Unsalted Butter
1/2 Teaspoon Vanilla essence

3 -4 Teaspoons Milk

Method

Sieve the flour, baking powder and baking soda, keep aside

Cream the butter and sugar well till fluffy, add the essence and flour  and mix well till incorporated. Add a teaspoon of milk at a time and from a soft dough.   Roll the dough in a cling film and keep it in the refrigerator to chill for 10 minutes.

In the meantime preheat the oven at 150 degrees.

Divide this dough in equal size balls.  Roll each ball in a round shape.  Put a little tutti-frutti on top and bake for 12 - 15.  

Let it cool for 3-4 minutes in sheet then remove it on cooling rack and let it cool completely.

Serve with tea or coffee.  Kids will love this cookies as a after school snack or pack in their lunch box. 

Lables: Biscuits & Cookies, Eggless, Blogging Marathon.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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Sausage and Potato Mash Pie

This is an easy way to dish up sausages and if you like sausages. I had about 2 cups leftover mashed potatoes so this was even more quick and easy to prepare. This is very filling and a satisfying one pot meal, a welcome change from the regular roti sabzi. I made this for our dinner. I prepared 2 individual pies. You add any veggies of your choice too.

Ingredients
2 Cups Mashed potatoes

1/4 Cup Hot Milk 

1 Tablespoon Butter - I used salted

1/4 Cup Cheese - grated

8 Chicken and Cheese Sausages

1 Spring Onion - finely chopped

1 Tomato -  finely chopped

1 Teaspoon Mixed herbs

1/2 Teaspoon Red Chilly flakes

2 Tablespoons Fresh Bread crumbs

Method
Heat oven to 180 degrees. 

Spray 2 small size glass pie plates.

Mix potatoes, milk;  butter and cheese well. Keep aside 

Meanwhile, in pan, saute the onions till translucent, then add the tomato and sausage, stir fry for  2 minutes only.  Add the seasonings mix well and leave it to cool. 

Spread cooked sausage mixture in bottom of pie plate.

Cover with potatoe mixture forming a crust.  Sprinkle little mixed herbs. chilly flakes.

A tablespoon of breadcumbs on top and bake about 25 minutes or until crust edges just begin to turn golden brown.

If you want this more cheesy then sprinkle more cheese on the top ( this is did not add). Bake again for about 5 minutes or until cheese is melted. Let stand for 10 minutes before serving.  

Take your pie dish and enjoy eating it watching your favorite programme on television.

Labels : Chicken, Blogging Marathon, Pie & Quiche

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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