Stir Fry Baby Corn On A Bed Of Fettuccine Pasta

This is a tangy and sweet baby corn stir fry. This is served on a bed of Fettuccine pasta. It's vegan and delicious. 

Ingredients

3 Tablespoons Sesame oil
6 Baby corns - cut into four parts
2 Capsicums - cut into strips
1 Spring Onions - white and green sliced separately
1 Tomato - de seeded - cut into strips
1 Tablespoons Ginger Garlic paste -
1.1/2 Teaspoon Red Chilly powder
2 Tablespoons Tomato sauce
2 Tablespoons Tomato Puree
1 Tablespoons Corn flour - mixed in 1/4 cup water
1/2 Teaspoon Ajinomoto - optional
1 Teaspoon Soy sauce
Salt to taste
200 Grams Fettuccine Pasta
Method

Boil the Fettuccine Pasta as per packet instructions.

Mix the ginger - garlic paste in 2 tablespoon water and keep aside.
Fry the baby corn, capsicum and tomato separately, keep aside.

In a wok heat oil and add the ginger-garlic paste and fry till all the water dries. Then add the tomato puree, tomato sauce, soy sauce, chilly powder and salt to taste. 

Stir fry till oil leaves the sides then add the white part of the onion and stir fry on high flame for a minute add the fried baby corn, capsicum and tomato, stir fry on high flame for a minute add water to make it saucy and the ajinomoto  and bring it to a boil, add the corn flour slurry and let it thicken slightly. 

Take off flame and serve it on a bed of Fettuccine pasta.

Labels : Pasta & Noodles, Baby Corn, Vegetarian, Vegan, Main course, Italian

Mini Bundts Nutella Tea Cakes#BundtBakers

These are such quick easy nutella tea cake. These tea cakes do not require any frosting. 

Since this month we celebrate World Nutella Day, we were asked to prepare a favorite bundt with chocolate hazelnut spread, by our Host Tammy & Catherine.

Makes 12 
Ingredients
1½ Cups Self Raising Flour
1 Teaspoon Vanilla essence
2 Eggs
½ Cup Milk
¾ Cup Caster Sugar
100 Grams Butter
3 Tablespoons Coarsely Ground Cashew Meal
½ Cup Nutella

Method
Mix the flour and cashew meal. Keep aside.

Beat butter and sugar until light and creamy, add eggs one at a time, beating well after each addition. Now add one-third of flour and fold until mixed, then add in little of the milk again fold, until all flour and milk has been incorporated , finally add the vanilla and nutella, fold in lightly. 

Spoon them into the bundt molds and bake on 180 degrees for 18 to 20 minutes.

Dust them with icing sugar and enjoy with tea.

Labels: Bundt, Bundt Bakers, Nutella, Cashew Meal, Baked
Have a look at our other Bakers:

Banana Nutella Swirl Bundt Cake with Coffee Crumble by All That’s Left Are The Crumbs
Bundt Cake with Sherry Pedro Ximenez with Nutella and Nuts by Paty Co Candy Bar
Chocolate Bundt with Nutella Cream by Living the Gourmet
Chocolate Nutella Bundt with White Chocolate Glaze by Sweet Sensations
DIY Nutella Bundt Cake by Katin Spajz
Individual Nutella Swirl Pound Cakes by A Day in the Life on the Farm
Mini Bundts Nutella Tea Cakes by Sneha’s Recipe
Nutella Swirl Bundt Cake by Cookaholic Wife
Nutella Pear Bundt Cake by Patty’s Cake
White Nutella Bundt Cake by Merce’s Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Homemade Moulded Mint Chocolates#FantasticalFoodFight

These chocolates are prefect for gifting or distributing for children birthdays. You can prepare them in flavors that you like. Made these for fantastical food fight event wherein we are asked to make a recipe that contains Mint and Chocolate. 

Ingredients
150 Grams Good Quality Dark Chocolate - chopped
100 Grams Good Quality Milk Chocolate - chopped
3 -4 Drops Oil Based Mint extract or to taste
1/2 Teaspoon Butter
Silicone Chocolate Moulds
Method

Melt the chocolate in a bowl set over a pot of simmering water or in the microwave in 15 second bursts till the chocolate melts. Add the butter to the warm chocolate, stir to combine and smooth. 

Pour into the mould and allow to set until firm, at least 15 to 20 minutes in the refrigerator.

When the chocolates are set, invert onto a parchment- or waxed paper-lined cutting board or a plate.

Wrap them in chocolate wrappers.

Gift them in chocolate boxes or

in a Beautiful Basket.

These will keep in an airtight container at cool room temperature for a month.

Labels : Fantastical Food Fight, Chocolate, Mint, Moulded Chocolates, Kids delight, Sweets & Desserts, Festival Sweets

You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical "food fight" recipes this month !

Click on the hop link button to be transported to the other recipes:

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Dahiwale Aloo ki Sabzi

Dahiwale aloo is nothing but potatoes in yogurt gravy.  This  is a very creamy and flavorful gravy.  Its quick easy and tastes delicious.

Ingredients
For the  Aloo 
10 - 12    Peeled Baby Potatoes
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Onion seeds 
1/2 Teaspoon Fennel seeds
1/4 Teaspoon Asafoetida
2 Bay leaves
3 Cloves
1 Stick Cinnamon
A Sprig Curry leaves
1 Green Chilly - slit
2 Teaspoon Red chilly powder
1 1/2 Teaspoons Coriander Cumin powder
1/4 Teaspoon Turmeric powder
1 Cup Yogurt - whisked
2 Tablespoons Ghee
Salt to taste
For The Garnish
2 to 3 Tablespoons Coriander leaves - chopped

Method 

Heat the ghee in a kadai/pan,  add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
Add the potatoes, chilli powder, coriander-cumin powder, turmeric powder, salt and sauté till the masala coats the potatoes evenly. 

Add ½ cup of water and bring to a boil.
Add the curds and bring to a boil while stirring continuously so that the gravy does not split.

Garnish with the coriander. Serve hot as a side dish or have as a main course meal with rotis, naan or paratha.
My Notes

As this gravy cools, potato will absorb some of it, so serve hot. If serving later then add a little more water and make a thin gravy. By the time you reheat/serve, you will still have some gravy left.
Labels : Baby Potatoes, Vegetarian, Yogurt, Main course, Side Dish, Gluten free, Vrat, Jain food, No Onion No Garlic

Italian Tomato Bread Soup#Soupswappers

This soup is perfect to use over ripe tomatoes and stale bread.  It's a  thick and filling soup. I added a few cherry tomatoes to  the soup and it gave nice flavor and garnish to the soup. This is perfect for filling  meal.

Makes 2 Servings
Ingredients 
1 Big Slice of Bread
2 Ripe Tomatoes - chopped
1 Onion - chopped

3 Cloves Garlic - chopped
1 Teaspoon Oil
1/2 Teaspoon Mixed Italian seasoning
1/4 Teaspoon Black Pepper powder
1 Veg Soup Seasoning

1 Stick Celery with  leaves - chopped
Water as required
4 - 5 Cherry tomatoes -  slice in two

A Few Basil Leaves
Method

Heat oil in a pan, Add garlic fry till starts to change color.

Add onion and fry till it just starts to turn golden.

Add tomatoes and  cook till  the tomato is mushy.

 Now ad the celery, Italian seasonings, pepper powder. Add `1/2 cup water, cover and cook for 2 -3  minutes. 

Add the bread and again add 1/2 cup water and cook for another 2 minutes. 

 Take  it off  flame and let it cool down. Blend to smooth paste.

In the same  pan and add blended paste, water as required, and bring it to a boil.  Switch it off flame. 

Now add the  cherry tomatoes. 

Garnish with chopped scallion greens and  basil leaves.

 Serve hot

Labels:  Soup, Italian, Italy, Italian seasoning, Bread, Tomato, Cherry Tomatoes, Soup Swappers, Healthy Dinners,Vegan

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