Shrimps And Tagliatelle Pasta In Napoletana Sauce #FISH FRIDAY FOODIE

When the theme for this month was given by our host Caroline Williams - create some pasta dishes with fish and seafood. I was quite thrilled, always prepared pasta with poultry or veggies, never even thought of making it fish or seafood. Joining Fish Friday Foodie - is pushing me to venture into different cuisines with fish and seafood, I am loving it. Thanks Caroline for hosting this event and choosing such a wonderful theme.

This group is a brain child of Wendy , if you wish to join this group,  kindly send her an email, with your blog url at (wendyklik1517@gmail.com)   and she will gladly add you to the group.

Since my hubby is out on a trip for two days who hates the smell of fish and never touches it, by the way he is a pure vegetarian ... so you can understand.  Causally told  my daughter today  shrimp pasta for lunch, she had a very funny expression on her face. When she had it for lunch she looked at me, Ma this is tasting good, happy me..... Packed a container for my friend whose family also enjoyed this, sent me a message, yummy..

Here are the ingredients for the delicious dish...

Serves 4 - 5

Ingredients

To marinate the Shrimps

200 Grams Cleaned Shrimps
1 Teaspoon Lime juice
1/2 Teaspoon Paprika powder
1/4 Teaspoon Pepper powder
1/4 Teaspoon Salt

Other Ingredients

1 Medium onion - finely chopped
4 Cloves Garlic - minced
1 Medium Carrot - peeled and finely chopped
3 Tablespoons Olive oil
2 Tablespoons Tomato paste
4 -5 Sprigs Fresh Thyme
A few Basil leaves
1/2 Teaspoon Paprika powder
1/2 Teaspoon Pepper powder
500 Grams Ripe Tomatoes - finely chopped

2 tablespoons fresh Parsley - chopped
1 Teaspoon Sugar

1 Small cube Fish seasoning

Salt to taste

300 Grams Tagliatelle Pasta- home made

1 Small Capsicum - sliced for garnishing

Method

Marinate the shrimps with salt, pepper powder and paprika powder keep it in the refrigerator, till ready to use.

Heat 2 tablespoons oil in a pan, then add the garlic, onion, carrot,  saute till the garlic releases an aroma. Cover the pan and cook for about 5 minutes over low heat, stirring occasionally.  Now add the tomatoes, 2 cups  water, parsley, thyme, a few basil leaves and sugar. Bring the sauce to the boil, reduce the heat to low and cover and simmer for 45 minutes, stirring occasionally.   Then add the tomato paste fish cube seasoning,  salt, freshly ground black pepper and paprika. Let the sauce thicken, if the sauce becomes too thick, add ½–¾ cup extra water until the required consistency is reached. 

This the home made pasta drying... check the recipe here, used the same dough.

In the meantime, add the tagliatelle pasta to a large pan of rapidly boiling water and cook until al dente . Drain thoroughly in a colander and oil it well with olive oil.  Keep aside.

In a another large pan heat a tablespoon of olive oil,  add the shrimps and capsicum toss on high flame till shrimps are done for about 4 - 5 minutes,  pour about two-thirds of the sauce,   add pasta and gently toss until combined.  Add some fresh thyme, basil and parsely, toss again .  Serve  hot with a spoon of sauce on it ... and enjoy....

Labels : Fish, Fish Friday, Italy, Pasta & Noodles, Jams & Sauces

An InLinkz Link-up

Baked Cauliflower Breadsticks #BREADBAKERS

Breadsticks  with cauliflower is unbelievable, that's what I thought, till I could bake them.   Seen this recipe on  a cooking channel, ,many  years back, even before I started blogging.  When cauliflower are in season I, make these breadsticks,  we enjoy these .. they are just delicious and have it with a bowl of soup.  This  is  made at least twice every winter for our dinner.  These are cheesy and yum... have it with a bowl of soup and you are sated.     

When the theme- baking bread with fall fruits and vegetables, for example, apples, grapes, pears, persimmon, quince, sweet potatoes, potatoes, figs, fennel, cauliflower, broccoli, acorn squash, butternut squash, cranberries, swiss chard etc. was announced by Pavani our host of this month for bread bakers event.  First decided to make a Persimmon Bread, but, when I was going through my drafts,  seen this  and decided to post it.   Thanks Pavani for hosting this event. 


Ingredients
1  Large Cauliflower - chopped into florets
2 Large Eggs  -  lightly beaten
5 Cloves Garlic -  minced
1 Cup Cheeza Cheese -   grated
½ Teaspoon Basil
½ Teaspoon Rosemary
½ Teaspoon Salt
½ Teaspoon  Black pepper powder
1/2 Teaspoon Chilly flakes

Method

Preheat the oven to 180 degrees. Line a 2 shallow baking trays  with parchment paper and let the paper be extra, so that you can lift them when cooled.  Here I have used the aluminium oil ice tray to make these.

Place the cauliflower  heads in food processor until very finely chopped, like rice . Take the cauliflower rice into a microwave safe bowl and microwave on high for 6 minutes. Allow to cool a little, then place the cauliflower rice in a cheese cloth and squeeze to remove as much water as possible. Return  the cauliflower to bowl.

Combine cauliflower with the egg, garlic, 1/2 the cheese,  basil, rosemary, salt, chilly flakes and pepper powder, mix well.  Spread the mixture on the prepared trays  ¼-inch thick ,  do not increase the height of the mixture or else they will not be crisp or baked properly.  Top them with the  remaining  cheese, sprinkle pepper powder. 

Bake for 20  to 25 minutes, or until the edges are golden and cheese is browned and bubbly. Allow to cool for 10 minutes before slicing into  pieces. Serve warm.

My Notes

Here I have used cheeza which is mix of cheddar and mozzarella. You can use half and half Parmesan or cheddar but shredded mozzarella cheese is a must.  You can also increase the quantity of cheese according to your taste

Prefect with a bowl of soup....enjoy

Labels : Cauliflower, Cheese, Breads, Bread Bakers, Baked

This month's for BreadBakers', we are baking bread with fall fruits and vegetables, for example, apples, grapes, pears, sweet potatoes, cauliflower, broccoli, acorn squash, butternut squash etc. Our host of the month is Pavani at Cook's Hideout. Check out what the Bread Bakers have come up with Fall Fruits & Vegetables.
Apple & Olive Oil Boulé from Food Above Gold
Apple Cider Muffins from A Baker's House
Apple, Pear and Persimmon Stuffed Brioche from A Shaggy Dough Story
Baked Cauliflower Breadsticks from Sneha's Recipe
Broccoli Burger Buns from Herbivore Cucina
Brown Sugar Pumpkin Apple Bread from A Day in the Life on the Farm
Chilli and Cheddar Potato Rolls from Mayuri's Jikoni
Easy Apple Banana Bread from Food Lust People Love
Figs Quick Bread from Basic N Delicious
Harvest Bread with Sweet Potato from Cook's Hideout
Kartofel Khleb - Russian Potato Bread from Ruchik Randhap
Potato Bread Rolls from Gayathri's Cook Spot
Pumpkin Challah from Passion Kneaded
Sauerkraut-Nut Bread from Palatable Pastime
Savoury Potato Rose Rolls from Sara's Tasty Buds
Spiced Apple Star Bread from Hostess At Heart

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

2 KISS CUPCAKES

These are called 2 Kiss Cupcakes since two kisses are used one for the topping and another inside, here milk and white chocolate kisses are used.

Makes 12 Cupcakes

Ingredients
75 Grams Butter 

1 Cup Level Tea Sugar
2 Small Eggs
1/2 Teaspoon Vanilla Essence
1 Cup Heaped All Purpose Flour
2 Tablespoons Heaped Cocoa powder
3/4 Teaspoon Level Baking soda
1/2 Teaspoon Level Baking powder
1/2 Cup Water
18 Chocolate Kisses
For the frosting Chocolate Ganache

Method

Sieve together flour, cocoa, baking soda, baking powder and  keep aside.

Beat butter, sugar, till light and fluffy , then egg one at a time till the eggs are incorporated. Then add vanilla essence continue beating until light and fluffy . Then add little flour and alternately with little water to butter mixture (add little water at a time till you get a ribbon consistency).

Line a cupcake tray with  liners and pour a tablespoon of batter place a chocolate kiss  in center.

Cover again with a tablespoon of batter , and  bake at 180 degree C in a preheated for 18 to  20 minutes, cool completely, frost with chocolate ganache, top each with a chocolate kiss.  

As you can see the heat is melting the ganache, so after piping the these cupcakes, immediately keep them in the refrigerator.

Try these and your kids will love them...

Labels : Cakes, Chocolate,Cupcakes, Kids delight





Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Kathleen from Fearlessly Creative Mammas is hosting and since chocolate day is October 28th, Chocolate is our theme. There are actually two other days that incorporate chocolate in October, the 14th is Chocolate Covered Insect Day and the 18th is Chocolate Cupcake day. We didn't want to get to specific though, so we will just say chocolate. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE. Now, check out these great chocolate submissions!


Holy Mole Pork Stew from Culinary Adventures with Camilla
Triple Chocolate and Cream Trifle from Fearlessly Creative Mammas
2 Kiss Cupcakes from Sneha's Recipe
Chocolate Lovers Dream Cake from Cookin and Craftin
Kahlua Chocolate Cake from Making Miracles
Queen Anne Squares from Tara's Multicultural Table
Hot Fudge Cheesecake Brownies from Cookaholic Wife
Nutty Chocolate Fudge from Basic N Delicious
Chocolate Blintzes from Sew You Think You Can Cook
Chocolate Pumpkin Cheesecake Bars from A Day in the Life on the Farm
Slow Cooker Chicken Mole from Caroline's Cooking
Simple Chocolate Cake from Passion Kneaded
Chocolate Rugelach from Hardley a Goddess
Crispy Chocolate Surprise Balls from G'Gina's Kitchenette
Turtle Bars from Food Lust People Love
Gluten Free Chocolate Chip Banana Muffins from Not Too Shabby Gabby

Kalakand - Homemade

Kalakand is a very traditional and delicious sweet dessert, made with whole milk and paneer, a barfi, it's soft, mouth melting and grainy in texture. This is very  popular  in India and Pakistan.   I made this sweet double the quantity as half the quantity  went to my friends who I, visited during Ganapati festival.

Ingredients
1.1/2 + 1.1/2 Liters Milk.
2 Tablespoons Vinegar or lemon juice
150 Grams Sugar powder
2 Tablespoons Pistachios - sliced
2 Tablespoon Almonds - sliced

Method 

Vinegar or lemon juice mix it in 1/4 cup water, keep aside.

Take a deep heavy vessel to make the paneer and pour 1.1/2 liters milk in it. Keep it on medium flame till it just comes to a boil add the vinegar / lemon juice in it and let the milk curdle Once the solid separates from the milk sieve the mixture with a clean cloth and strain the excess water. After straining the water, wash the paneer in fresh water for 2 to 3 times. Keep it to drain. After the water nearly drains, grate the paneer and keep aside.

In a heavy bottom kadai bring the other 1.1/2 liter of milk to boil. Let this boil till it reduces to half the quantity. . Keep on stirring the milk with a spoon at short intervals so it doesn't stick at the bottom of the pan. The consistency of the milk will become extremely thick once it is reduced to half.

Now add the paneer to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa. Add sugar to it and stir the mixture. Cook it till the mixture reaches the consistency of making a barfi.

Grease a tray it with little ghee. Pour the mixture into the tray and let it set. Garnish the mixture with sliced pistachios and almonds.

Your Kalakand is ready. Cut it into desired shape and size and serve ... Enjoy.   These went to my friends who I, visited during Ganapati festival.

Labels : Festival Sweets, Sweets & Desserts, Milk

Tomato Pappu / Tomato Dal - Andhra Style

This dal is nutritious and flavorful it's made from softened pigeon peas, sauteed with onion, tomato and  a blend of spices. Dal is an integral dish of every Indian kitchen. This is an Andhra vegetarian dish, also know as Tomato Pappu . Pappu in Telugu language is known as the dal.

Ingredients
1 Cup Tur Dal / Pigeon Peas
1/2 Teaspoon Cumin seeds
A Sprig Curry Leaves
1 Large Onion - finely chopped
8 Cloves Garlic  - lightly crushed
4 Green Chillies - seeded and slit
1 Teaspoon  Red Chilly powder
2  Tablespoons Oil
1 Tablespoon Butter
4 Big Tomatoes - chopped
1/4 Teaspoon Turmeric powder
1/2 Teaspoon Mustard seeds
1/2 Teaspoon  Salt or according to taste

For the Tempering 

1 Tablespoon Oil

1/2  Teaspoon Mustard seeds

1/2 Teaspoon Cumin seeds

A Sprig Curry Leaves

3 Dried Red Chillies
A pinch of Asafoetida

Coriander leaves chopped for garnishing

Method

Wash and soak the dal for at least an hour.
Then rinse the dal in fresh water. In a pressure cooker, add the dal and water an inch above the dal, bring it to a rolling boil,  remove. the scum that surfaces then close the pressure cooker with the lid and pressure cook for about 8 to 10 minutes or for 2 whistles. Let the cooker  cool down.

Meanwhile, heat oil in the pot/ kadai, add 1/2 teaspoon mustard seeds, cumin seeds and when they start to splutter, add the garlic crushed and saute it for a second only, add turmeric, curry leaves onion, green chillies and saute for a minute or till the onion is translucent. Add tomato, salt,  cook until the tomatoes become soft and mushy. Add the butter,  dal and 2 cups water or according to the consistency you require give it a quick stir. Reduce the flame to low and let it simmer for 10 minutes stirring in between.

For the tempering 

Heat a tablespoon of oil in pan, add mustard, cumin seeds, whole red chilly, curry leaves and asafoetida let it sizzle, then pour this over the dal.   Serve hot,   garnish with coriander leaves and enjoy with steamed rice or roti, chapatti, or naan. 

Labels : Vegetables, Tur Dal, Lentils, Healthy, Vegan