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

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

Gromperekichelcher-Luxembourg Potato Fritters#EattheWorld

Luxembourg potato fritters called Gromperekichelcher. These are awesome crispy fritters made of grated potatoes, onions, parsley, flour and eggs. These are made flat, but I used a tablespoon to shallow fry  them.  They were delicious, but authentically, these should be formed flat like a small pancake and pan fried. We enjoyed as a side dish with our lunch.

Serves 2 
Ingredients
2 Medium Potatoes
1 Small Onion
2 Tablespoons Heaped Freshly Chopped Parsley
2 Small Eggs
½ Tablespoon Heaped Self Raising Flour
Salt, Pepper and Red Chilly Flakes to taste
Oil as required for frying

Method 

Wash, peel and coarsely grate the potatoes.
Put them in a cloth to remove excess water by pressing it.
Put them in a bowl, add the parsley, onions and mix them well. Add the beaten eggs, salt, pepper and red chilly flakes to taste and finally mix in the self raising flour.

Heat the oil in a frying pan until medium hot. Form the batter into flat cakes, I used a tablespoon to make them of same size and fry them in the oil on both sides until golden brown.

Remove and place on a paper towel to remove excess oil, serve warm.

Labels: Pancake, Fritters, Potato, Starters, Snack, Eat the World, Breakfast, Luxembourg, International Cuisine 

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Luxembourg.

Check out all the wonderful Luxembourg recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Tara’s Multicultural Table: Kniddelen (Luxembourgish Dumplings) 

Radha: Gromperekichelcher 

Sugarlovespices: Luxembourg Sweet Love Pretzels 

Palatable Pastime: Chicken in Riesling 

Amy’s Cooking Adventures: Bouchée à la Reine (Vol-au-Vent)

Pandemonium Noshery: Bouneschlupp - Luxembourg Green Bean Soup 

Culinary Adventures with Camilla: Bou’neschlupp 

Kitchen Frau: Stäerzelen (Buckwheat Dumplings) 

A Day in the Life on the Farm: Gromperekichelcher (Potato Pancakes) 

Sneha’s Recipe: Gromperekichelcher-Luxembourg Potato Fritters

Indo Chinese Style Chilly Omelette Stir Fry

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 Tablespoons 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

Vegan & Gluten Free Peanut Butter Fried Brown Rice#Foodieextravaganza

This is so quick to make and also delicious, this has to had hot from pan to plate, you will enjoy it.
The only extra time that it takes is to soak and boil the brown rice or else it's a breeze to make.

Last time with Basmati Brown Rice I, made Brown Basmati Pulao and Tomato Gravy Braised Veggies Served On a Bed Of Steamed Brown Rice and Jordanian Tomato Rice Soup, this rice cooks like normal white rice. But today what I, used is unpolished Brown Rice which needs more than an hour of soaking and takes 35 to 40 minutes to cook.

Serves 2
150 Ml Cup Measurement
Ingredients
100 Grams Tofu - diced into small cubes -
1 Cup Brown Rice - washed and soaked
3 Big Cloves Garlic - finely chopped
1 Scallion/Spring onions - finely chopped
1/3 Cup Boiled Peas
1- 2 Carrots - finely diced
1½ Tablespoon Sesame oil
For The Sauce
1 Tablespoons Soy sauce
1½ Tablespoon Peanut butter - I used chunky peanut butter
1 Tablespoon Brown sugar- optional - I did not add
1½ Tablespoon Red Chili Garlic Sauce

Method 

Wash and soak the brown rice for at least 1 hour.
Then boil it in 1 to 1½ litre of water till done but not mushy. Drain and keep it aside.
Mix all ingredients for the sauce. Add in the tofu.
In a wok heat oil add garlic, spring onion white part, peas and carrots. Sauté for 3-4 minutes, stirring occasionally.
Add the tofu and sauce mix well. Add cooked rice and stir on high flame for 2 -3 minutes.

Serve immediately, enjoy hot!!

Labels : Peanut Butter, Brown Rice, Vegan, Rice, Asian Cuisine, Tofu, Gluten Free, Healthy, Main Course, Foodie Extravaganza Party, Serves Two

Your favorite bloggers from #FoodieExtravaganza have gathered some of their favorite caramel recipes into one spot to kick off the fall baking season. Don't these all sound amazing!

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.

• Asian Peanut Noodles with Chicken by Making Miracles
• Beef Satay with Peanut Sauce by Karen's Kitchen Stories
• Chocolate Peanut Butter Overnight Oats by Tara's Multicultural Table
• Lamb Kofta Curry Bowls by Culinary Adventures with Camilla
• Oatmeal Peanut Butter Chip Cookies by Palatable Pastime
• Peanutty Ginger Pasta by A Day in the Life on the Farm
• Spicy Lime Peanut Chicken by Food Lust People Love
• Vegan & Gluten Free Peanut Butter Fried Brown Rice by Sneha's Recipe

Quick Pumpkin Bread#BakingBloggers

This is a quick bread, since it uses a baking powder, it has to be baked immediately, so it can be used for a little bread on holiday mornings. It's a perfect bread when you want to eat something light yet filling. 

You do not require any special baking pan. Since I had a mini pancake pan used it. But it can make only 4 at a time. The remaining I made them on small square parchments paper. You can top it with onions, tomatoes or add any leftover meat, the choice is endless! Since the star ingredient for baking blogger's this month is baking with pumpkin, used it.

Makes 6 - 7
Ingredients
100 Grams All Purpose Flour
50 Grams Bread flour
1 Teaspoon baking powder
3/4 Teaspoon Caster Sugar
1/4 Teaspoon Salt
140 Grams Fresh Yogurt - at room temperature
50 Ml Milk
50 Grams Fried Bacon
60 Grams Boiled & Diced Pumpkin
80 Grams Mozzarella Cheese
Pizza seasonings and Black pepper powder to taste


Method
Preheat the oven at 190°C.
Cut up the bacon and fry it in olive oil.
Boil a pumpkin and cut into small pieces.
Line the Baking tray with parchment paper.

Sieve all dry ingredients in a bowl, add in the yogurt and milk, whisk it together with a hand whisk. 

Scoop the batter onto the lined baking tray. (About 3 tablespoons). 

Top with the boiled and diced pumpkin, fried bacon

Top it with pizza cheese. 

In some, added bacon and rest were vegetarian for hubby dear.

Bake at 190°C for 15 minutes. 

Sprinkle pizza seasonings and pepper powder. 

Enjoy these while its hot!

Cheesy and yum!!

Labels : Pumpkin, Quick Bread, Breads, Baking Blogger, Cheese, Brunch, Main Course

Baking Bloggers October 2020

Pumpkin or Butternut Squash

Black Bean and Butternut Squash Enchilada Casserole from A Day in the Life on the Farm
Butternut Squash Cheesecake from Karen's Kitchen Stories
Crystallized Ginger Pumpkin Gingerbread Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Maple-Kissed Autumn Squash Tart from Culinary Adventures with Camilla
Mock Pumpkin Cheesecake from Sid's Sea Palm Cooking
Pumpkin Cornbread from Making Miracles
Pumpkin Spice Biscotti from Tara's Multicultural Table
Quick Pumpkin Bread from Sneha's Recipe
Roasted Butternut Bacon Feta Risotto from Food Lust People Love
Sourdough Pumpkin Cranberry Muffins from Hezzi-D's Books and Cooks
Sweet and Savory Roasted Butternut Squash from Palatable Pastime
Tikvenik - Bulgarian Pumpkin Pastry from Pandemonium Noshery

Tandoori Prawn Biryani For One#FishFirday

This is  mouth-watering , yummy and super delicious dish it's an exotic biryani for sea food lovers.  This does not require any grinding it's so easy.

Ingredients 
150 Grams Cleaned Prawns
½ Teaspoon Freshly Minced Ginger
½ Teaspoon Freshly Minced Garlic
½ Teaspoon Level Sea Salt
½ Teaspoon Red Chili powder
½ Teaspoon Heaped Coriander powder
½ Teaspoon Level Cumin powder
1 Teaspoon Heaped Homemade Tandoori Masala
2 Whole Green chilies
3 Tablespoons Heaped Yogurt - beaten
1 Large Onion - sliced
½ Cup Oil
¼ Teaspoon Garam Masala powder
1  Teaspoon Lemon juice 
1 Teaspoon Kasuri Methi
2 Tablespoons Coriander leaves - finely chopped
A Pinch Yellow color
1 Large Potatoes - cut into small cubes and parboiled
For the Rice 
1 Cup (150 ML Cup Measurement) Level Basmati Rice
1 Teaspoon Heaped Sea Salt
1 Bay Leaf
Method
For the Prawns

Marinate prawns with salt, chilly powder, ginger garlic, cumin, coriander powder, kasuri methi, yogurt, and tandoori masala. Mix it well and keep it in the refrigerator for at least 30 minutes.

As the prawns are getting marinated. Let's cook the rice.

For the Rice

Wash and soak the rice for at least 15 minutes. In a sauce pan bring a liter of water to a rolling boil add the, bay leaf, salt and the rice, lightly give it a stir and then cook till done but firm. Drain and keep aside to cool.

To Assemble the Biryani

In a thick bottom pot / vessel heat oil, add the sliced onions till golden and crisp ( remove a little for garnishing) drain the oil and keep about 2 tablespoon oil in the pan,

add the , parboiled potatoes, fry till the potatoes are lightly browned, 

Add half of the fried onions

now add marinated prawns, 

cover and cook for just a minute. 

Add the lemon juice, whole green chilles , half the coriander leaves and garam masala powder, give it a quick stir. 

Spread the boiled rice on top of the prawn mixture, topped with yellow color and remaining coriander leaves and browned onions 

drizzle a tablespoon of onion oil on top, cover with a tight lid, I covered it with aluminium foil, leave it on dum, on high for 3 minutes then reduce the flame and keep it on low for 10 to 12 minutes . 

Give it a stir lightly and serve 

Enjoy!!
Labels :  Prawns, Shrimps, Biryani, Easy, Seafood/Fish, Fish Friday, Main course, One Dish Meal

Fish Friday Foodies June 2020
Fish/Seafood Biryani Recipes
Hosted by Sneha

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Instant Pot Shrimp Biryani from Making Miracles

Prawns Biryani + Homemade Naan from Culinary Adventures with Camilla
Shrimp Biryani from Karen's Kitchen Stories
Bay Scallop and Shrimp Biryani from Food Lust People Love
Tandoori Prawn Biryani For One from Sneha's Recipe
Seafood Biryani from  A Day in the Life on the Farm