Tomato And Balsamic Pasta#Improv

This dish is super quick and easy to put together especially perfect for those when dinner needs to be ready in a hurry. The magic of this dish is the balsamic vinegar, it gives a tangy flavor to it.
Serves 2
Ingredients
1 Cup Heaped Ziti Pasta
2 Tablespoons Olive Oil
1 Medium Onion - chopped
4 Cloves Garlic - minced
2 Medium Tomatoes - chopped
1 Tablespoon Balsamic Vinegar
1 Cup Vegetable Stock
½ Cup Pasta Water
½ Teaspoon Red Chilly Flakes
½ Teaspoon Freshly ground black pepper 1 tsp
2 Tablespoon Freshly Chopped Basil Leaves
Grated Parmigiano-Reggiano as required

Method

Boil the ziti pasta as per package instructions. Drain and reserves ½ cup pasta water.
In large pan heat the olive oil add onions, garlic sauté till the onions are translucent. Now add in tomatoes, balsamic vinegar and vegetable stock, pasta water, bring this to a boil, cover and let this cook till the tomato softens a little. 

Then add red chilies, black pepper, basil leaves and pasta, give this a good mix and let it simmer it for 2 - 3 minutes, on medium high flame, stirring at intervals.

Serve it up in a bowl with lots of freshly grated Parmigiano-Reggiano and with a fried egg (optional).... Enjoy!!

Labels : Vegan, Italian, Serves Two, Tomato, Basil, Balsamic Vinegar, Pasta & Noodles, Improv Cooking Challenge, Parmesan Cheese, Main course, Italy, International Cuisine

Improv Cooking Challenge:April 2021

Tomatoes & Balsamic 

Stuffed Caprese Chicken by Making Miracles 

Tomato and Balsamic Pasta by Sneha’s Recipe

Tomato Tart with Balsamic Glaze by Sid's Sea Palm Cooking  

Balsamic Braised Chicken Breasts by A Day in the Life on the Farm   

Homemade Whole Wheat Sun-dried Tomato Pasta and a Salad by Magical Ingredients  

Asparagus Bacon Caprese Salad By Cookaholic Wife

Gajar Halwa With Khoya/Mawa#Foodieextravaganza

Gajar Halwa is a carrot based mouth watering popular dessert rich in taste. Gajar Halwa is traditionally eaten during all the festivals in India and made especially in winter when red carrots are widely available.
This is my hubby and son-in-law's favorite. I make this halwa at least thrice in winter.

1 Cup = 200 Ml Cup
Ingredients
1¼ Kg Red Carrot
250 Ml Milk
1 Cup Granulated Sugar
2 Heaped Tablespoons Milk Powder

2 Tablespoons Desi Ghee
300 Grams Homemade Khoya/Mawa

¼ Cup Chopped Cashew nuts
¼ Cup Raisins
1 Teaspoon Cardamom powder

Method

Wash and clean the carrots, peel it, and then grate into the bowl using the thin grater.
In a thick bottom kadai add the carrot and ghee, cover and cook on medium low flame for 10 to 15 minutes stirring in between till the carrot is cooked and has a shine. 

Add the milk and cook without the lid till the moisture evaporated . Keep stirring in between after every 3 -4 minutes.

Cook opened till the milk nearly evaporates.

Add the sugar 

and cook till sugar melts and moisture evaporates.

Now add the mawa, milk powder and cook stirring for about 3 -5 minutes. Then add the chopped cashews and raisins cook for 5 minutes, stirring again after every 3 -4 minutes. Add cardamom powder and give it a good mix.
                             

Served garnished with chopped cashew nuts, pistachio, raisins. Enjoy!!

Gajar Halwa is so yummy and delicious.

Lables: Carrot , Halwa, Mawa, Festival Sweets,Sweets & Desserts, Foodie Extravaganza Party, No Bake Desserts

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. 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 pageFoodie 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.

Our host for hosting this month's event Sneha of https://snehasrecipe.blogspot.com/See all the other recipes for today's Foodie Extravaganza Event - National Carrot Day

Carrot Fries From Magical Ingredients 
Carrot Salad with Feta and Pistachios From A Day in the Life on the Farm 
Carrot Slaw From Palatable Pastime

Duck-fat Roasted Carrots and Parsnips From Food Lust People Love 

Gajar Halwa With Khoya/Mawa From Sneha's Recipe 
Pasta Salad with Roasted Carrots and Kale From Karen's Kitchen Stories 

Roasted Carrots with Vinaigrette From Making Miracles  

Leftover Brown Rice Cakes#SundayFunday

What do you do with leftover rice? Leftover rice is most common in kitchens where rice is a predominant part of the diet in an Indian house and most of South East Asian countries. It's difficult to make the exact quantity of rice that will be consumed by the family on most days, let alone guests. That’s no problem at all since here is a recipe wherein leftover rice can be put to use in the most delicious ways, make cakes/patties. This is my family favorite way to use up leftover rice we have these cakes as a snack or a side dish in our main course meal.

Ingredients 
1 Cup Leftover Brown Rice - lightly crushed
1 Teaspoon Chilly powder
A Pinch of Salt
¼ Teaspoon Cumin seeds
1 Scallion/Spring Onion - finely chopped
2 Tablespoons Capsicum - finely chopped
1 Tablespoon Corn Flour
Oil as required for shallow frying

Method

To prepare the rice cakes using leftover rice, mix all the above ingredients in a bowl. Bind into a smooth dough. Divide into 6 equal pieces and shape each into round cakes. Refrigerate for 25 to 30 minutes.

Pour an inch of oil in a broad frying  pan and once oil is hot, place the shaped cakes and fry on a medium flame for 6-8 minutes per side until both sides are crisp and golden brown.

It's simple but makes a great snack or a delicious side dish. Serve with a green chutney or ketchup. I served these with mayonnaise and hung curd. 

These make  a lip smacking  snack. These leftover rice cakes are both vegan and gluten free.

My Notes

If the rice is too dry , sprinkle a teaspoon or two of water, cover and microwave for 2 minutes until it is somewhat softened. Extremely dry rice will not hold together in these patties.

Labels: Leftover series, Brown Rice, Patties, Starters, Snack, Sunday Funday, Vegan, Gluten free

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event, is Wendy of A Day in the Life on the Farm. 

• Au Gratin Potato and Ham Casserole from A Day in the Life on the Farm
• Broccoli Ham and Swiss Casserole from Palatable Pastime
• Chef Salad from Amy's Cooking Adventures
• Ham and Cheese Buttermilk Biscuits from Making Miracles
• Ham and Spinach Quiche from Food Lust People Love
• Leftover Brown Rice Cakes from Sneha's Recipe
• Toasted Croissant Croutons from Culinary Adventures with Camilla

Paneer Tomato Rice With Leftover Rice For One

This is a simple stir fry rice with leftover rice, to make it nutritious added lots of paneer (since this also is leftover), tomato and spices to to give an extra kick and taste to it. A quick fix meal when you tired and have leftover rice and veggies lying in the refrigerator. Just use whatever you have in the quantity doesn't matter.

Single Serving
Ingredients
1 Cup Packed Boiled Rice
2 Tablespoons Sesame Oil
2 Tablespoons Finley Shredded Cabbage
2 Small Green Bell pepper
2 Mushrooms sliced
2 Small Tomatoes  - blended
1 Tablespoon Chopped Tomato
100 Grams Paneer cubed

½ Teaspoon Cumin seeds
½ Teaspoon Red Chilly powder

1 Teaspoon Coriander powder
1/4 Teaspoon Turmeric powder
1 Small Cube Veg seasoning
1 Teaspoon Lemon juice

Method 

Heat sesame oil in kadai/pan,  add cumin seeds, when they crackle, add in the ginger garlic paste, sauté for a minute . Now add in the asafoetida , curry leaves , onions and cabbage too sauté till onions are translucent. Add in the blended tomatoes , turmeric, coriander, red chilly powder  and black pepper powder and sauté till oil surfaces and in the veg cube seasoning and mix well. 

Cover  with a lid and cook form a mushy gravy. Now add in the bell pepper/capsicum, chopped tomato, mushroom and lemon juice,  sauté well. Cover and let this cook for a minute on medium low flame. Add boiled rice and paneer, mix well till the gravy coats the rice. Again cover with a lid and let the rice get heated up for about 2 minutes. Open give it a good mix.

Serve and enjoy hot!! This is delicious meal, meatless meal!!
Labels: Leftover series, Rice, Paneer, Cottage Cheese, Main course, Vegetarian,Stir Fry, Single Serving

Handi Mutton Mughlai#SundayFunday

Made this Handi Mutton for my family get together dinner and it turned out so delicious that they all enjoyed. The next day a little was remaining that was even more delicious. This is yummy dish. 

The mutton is cooked it on slow fire in a mud handi for about 4 hours so the flavors was even more yummy. This is called handi mutton mughlai since this is made in mud handi (which we East Indians call it a treezal).

Try this yummy recipe and enjoy it like we did.. so let's go to the recipe.

Ingredients
1¼ Kg Mutton/Lamb- cut into medium cubes
Grind To Fine Paste
4 Large Onions
12 Green Chilies
4 Tablespoons Ginger Garlic Paste
30 Mint Leaves
8 Tablespoons Coriander Leaves
3 Teaspoons Coriander Powder
2 Teaspoons Cumin powder (roasted & ground)
1 Teaspoon Green Cardamom powder
2 Teaspoons Garam Masala
1 Cup Brown Onion - crushed
4 Tablespoons Ginger - julienne
1 Cup Ghee 
Whisk Together
2 Cups Yogurt
6 Tablespoons Cream
4 Tablespoons Cream Cheese
30 Cashew Nuts - soaked and ground to paste
2 Teaspoons Sugar
1½ Teaspoons Salt

Method
Grind together onion, green chilies, ginger garlic paste, mint, coriander leaves, coriander powder, cumin powder, garam Masala and green cardamom powder. Keep aside.

Heat ghee in a large handi (which we East Indians call it a treezal), on medium low heat, add browned onion with ginger strips sauté for a minute . Add in the ground masala paste and wash the blender with little water, add that water too, fry stirring it after 2 minutes till oil surfaces, will take about 10 minutes ( on medium low flame). 

Now add in the mutton and stir continuously frying on medium high flame 5 minutes. Once the spices coat the mutton, add 4 cups water. Bring this to a rolling boil. Cover and cook on medium low flame, stirring after every two minute, till mutton is ¾ done. Once the mutton is ¾ done then add in the whisked yogurt mixture give this is good mix. Cover and cook and let this simmer on low flame the mutton is tender. Once the mutton is tender switch of the flame and let it rest for 5 minutes, as the handi is hot it will continue to cook.

Garnish with coriander leaves (optional) serve with paratha or chapatti.  

My Notes
Use a wooden spoon for the handi.
Keep the flame low if cooking in a handi.
Keep stirring frequently since it tends to get burnt at the bottom.

Labels: Mutton, Lamb, Main course , Handi, Treezal, Curry, Mughlai Cuisine, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

• Handi Mutton Mughlai from Sneha's Recipe
• Lamb Meatballs in Tomato Sauce from A Day in the Life on the Farm
• Lamb Stew from Making Miracles
• Stinging Nettle and Lamb Börek from Culinary Adventures with Camilla
• Stir-fried Mongolian Lamb with Scallions from Karen's Kitchen Stories
• Strawberry Mint Glazed Roasted Rack of Lamb from Food Lust People Love