Campanelle Pasta In Creamy Beetroot Pesto Sauce#SundayFunday

This is a vegetarian and delicious pasta dish which is easy, quick and delicious.  You will love it.
Serves 2

2 Cups Campanella Pasta
1 Large Beetroot - boiled, cooled and grated,
3 Cloves Garlic - chopped
1 Small Onion - chopped into big cubes
½ Cup Sliced Black & Green Olives
3 Sliced Green Jalapenos
3 Sliced Red Jalapenos
Salt To Taste
½ Teaspoon Black pepper powder
½ Teaspoon Oregano
 Tablespoon Toasted Pine nuts
2 Cups Milk
½ Cup Dill Sauce
2 Tablespoons Olive Oil
8 Basil Leaves - torn


Boil the pasta until al-dente for 10 - 12 minutes or as per the packet instructions. Do not overcook the pasta. Retain some of the liquid.

Make the Beetroot Pesto

Grind the chopped beetroot, pine nuts , garlic, black pepper to a smooth paste. Add the reserved pasta liquid if the mixture is too dry and you need some liquid for grinding.
Heat the olive oil in a pan and fry the onion and cook until soft and translucent . Add the beetroot pesto, oregano, pepper and stir for a minute. Add the Dill Sauce and ½ cup of the pasta liquid keep stirring till it thickens. 
Add the salt, olives half of sliced jalapeno, olives and Campanella and stir for about 2 minutes until the sauce covers the pasta well.
Garnish with jalapeno for some extra spice and torn basil leaves and jalapenos, olives.
Enjoy this creamy pasta
Labels : Pasta, Beetroot, Jams & Sauces, Vegetarian, Olives, Dill, Main course, Healthy, Sunday Funday

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Cauliflower Curry Pathare Prabhu Style#SundayFunday

This is a quick and delicious Vegan & Gluten free Cauliflower Curry.  Perfect mildly spiced curry that can be enjoyed with rice or phulkas. 
1 Medium Cauliflower - cut into florets
1 Medium Potato - cubed
2 Tablespoons Heaped Pathare Prabhu Masala - Homemade
1 Medium Onion - finely chopped
1 Medium Tomato - finely chopped
4 Tablespoons Freshly Grated Coconut
1 Teaspoon Heaped Ginger Garlic paste
Salt to taste
4 Tablespoons Oil

Immerse the cauliflower florets in warm water and a tablespoon of sea salt, Keep it aside for 15 minutes. After 15 minutes wash in fresh running water 2 -3 times. Keep it to drain in a colander.
 Grind the coconut to a fine paste add the pathare Prabhu masala and grind again it well mixed. 
In a kadai heat oil , add the ginger garlic paste and saute for 2 minutes , then add the onion and fry till starts to turn golden.
Now add the ground masala paste and  ¼ cup water fry the masala till oil starts to leave the sides. 
Add the cauliflower, potato and fry 
till the masala coats it.
Add a cup of water and salt to taste, mix it well, bring it to a rolling boil. 
Cover with a lid and cook till the potato and cauliflower is  cooked and oil surfaces. Add the chopped tomato and mix well, let it simmer for 2 minutes . Taste for seasonings.
 Serve garnished with fried curry leaves. Enjoy with rice or phulkas.  
Check out these easy Cauliflower recipes

Lables: Cauliflower,Gobhi, Potato, Pathare Prabhu, Masala, Homemade, Curry, Vegan, Gluten free, Vegetarian, Sunday Funday   
Buffalo Cauliflower Quinoa Bowls from Amy's Cooking Adventures
Cauliflower Cheese from Karen's Kitchen Stories
Cauliflower Curry Pathare Prabhu Style from Sneha's Recipe
Copycat Cracker Barrel Broccoli Cheese Casserole from Palatable Pastime
Creamy Cheddar Cauliflower Soup (Instant Pot) from Food Lust People Love
Stirfry Chicken, Broccoli, and Cauliflower from A Day in the Life on the Farm
Tandoori Cauliflower Steaks from Mayuri's Jikoni  

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Salmon & Avocado Towers#EatTheWorld

This appetizer is easy to make, pretty show-stopping, delicious and good for a quick lunch too. Avocado is rich with vitamin C, vitamin E, and potassium. This is one of the all-time most popular special occasion dish which is so easy to do and it will impress your guests!

Makes 3 Towers

½ Lemon Zest
1 Tablespoon Finely Chopped Wild Garlic
Salt & Black Pepper Seasoning - to taste
1 Large Fillet Salmon
For The Avocado Mixture
1 Small Cucumber - finely diced
1 Spring Onion - only green part - finely chopped
1 Clove Garlic - finely minced
¼ Teaspoon Red Chilly Flakes
A Juice and Zest Of One Lemon
1 Large Avocado - mashed
Salt & Black Pepper - to taste
1 Tablespoon Chopped Dill
Microgreens or Coriander Leaves - To Garnish

In a pan add a cup of water, salt, 1 tablespoon finely chopped wild garlic, lemon zest bring this to a boil, add in the salmon fillet and poach it for 2 minutes, turning the side and again poach it for 2 minutes. Let this cool and fish out the salmon pat it dry the salmon . Shred the salmon into small pieces. Keep aside.
Mash the avocado. Put mashed avocado in a bowl and mix in lemon juice, red chilly flakes, spring onion and cucumber.
Season to taste with salt and pepper.
In a separate bowl, mix the salmon with the dill and season to taste with salt and pepper.

Place 6-8cm ring moulds onto small serving plates.
Divide half the avocado mixture between the moulds and press down gently with the back of a teaspoon.
Divide the salmon mixture between the moulds on top of the avocado and smooth down evenly.
Divide the remaining avocado on top of the salmon and smooth the tops.
Chill until ready to serve.
When ready to serve, simply lift the moulds up to reveal the towers.
Top with a garnish of micro greens or coriander leaves and a sprinkle of salt and pepper.
Labels: Eat The World, International Cuisine, Appetizer, Salmon, amuse Bouche, Seafood/Fish, Denmark 
Join us as we Eat the World!!!
Check out all the wonderful Danish dishes prepared by fellow Eat the World members and share them with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
Amy’s Cooking Adventures: Frikadeller (Danish Meatballs) 
Sneha’s Recipe: Salmon & Avocado Towers

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Homemade Hollandaise Sauce#Alphabet Challenge

Making hollandaise sauce is one sauce that I was very apprehensive to make. Every time an opportunity would arise to make it, but, because of fear that I will not succeed, the sauce will curdle and all ingredients will be wasted, always put me off. But, somehow today I took a positive step, today 'am going to make it, since I wanted to enjoy the traditional egg benedict muffin sandwich.
I must have seen around 20 videos on YouTube to see the exact technique of making one of the most difficult mother sauces of the French cuisine. With a positive attitude in mind ventured to make this Hollandaise Sauce. Hip Hip Hurray I succeeded in making it perfectly. My hubby licked his fingers so that nothing is wasted so delicious was this sauce. Made of one egg only, since this sauce cannot be refrigerated and has to be had warm.

The key of perfecting this sauce is the temperature of the water, I made this on a double boiler. The pan for the water and the bowl for making the sauce should such that the pot should not touch the water and temperature of the water should be just warm, not boiling. The flame of the stove should be on sim.
I started making this sauce with cold ingredients, the butter and egg were cold. This sauce has just two ingredients the others are just added according to your taste.

75 Grams Cold Unsalted Butter - cubed
1 Large Egg Yolk
½ Teaspoon Freshly Squeezed Lemon juice
Salt to taste
A Pinch of Cayenne Pepper
¼ Teaspoon Chopped Dill
In a large sauce pan filling it just a cup of water . Place this on low flame.
In a meantime take a bowl that will exactly fit on top of the pan, but it should be shallow. Do not take a deep bowl or else it will touch the water and the sauce will curdle.
Add the butter into the bowl, one teaspoon normal tap water, a pinch of salt and the lemon juice. Take a whisk in your hand and get ready. As soon as you seen that base of sauce pan bubble start to appear. Place the bowl of butter on top of the pan and start to whisk till the butter start to melt and you can hold the bowl with your other hand, i.e left hand, when you feel that the bowl is getting hot, take the bowl off the pan and whisk it on the kitchen platform whisking continuously,
when the bowl again starts to get a cold, place it again on the sauce pan and start to whisk till the butter is melted and when you dip your finger into the butter it should feel warm, take the bowl from the sauce pan and add the egg yolk and and whisk vigorously to mix it well, when it is well mixed and the mixture is smooth, but has a watery consistency, place bowl back again on the sauce pan seeing that the water is not bubbling. If the water has started to bubble or lots of steam is emitting switch off the flame and take sauce pan on the kitchen platform then place the bowl and continue to whisk till it starts to thicken a little at this stage also you should be able to hold the bowl with your other hand comfortable.
The time you feel the bowl is getting hot, take it off the sauce pan and whisk it on the kitchen platform continuously till it starts to thicken a little. This sauce is not as thick as a mayonnaise.
To check the sauce is done, take a spoon and dip it into the sauce, if the sauce coat the back of spoon it's done.
At this stage taste for salt and lemon juice, I add a dash of lemon juice, cayenne pepper and dill, give it good whisk and it's ready to be served.
Serve this warm!!
This sauce can be enjoyed with poached egg, steamed broccoli or asparagus , eggs benedict, fried fish fillet, I would say this will taste good on anything. It's a finger licking sauce, sad but this sauce cannot be refrigerated or enjoyed cold, it has to be served warm.
Labels: Egg, French Cuisine, Hollandaise Sauce, Butter, Mother Sauce, Sauces, Alphabet Challenge, International Cuisine

Sneha’s Recipe: Homemade Hollandaise Sauce 
A Day in the Life on the Farm: Corned Beef and Cabbage Hash 
Jolene’s Recipe Journal: Spicy Hashbrown Waffles 
Karen’s Kitchen Stories: Harissa Chicken Sheet Pan Dinner 
Magical Ingredients: Hummus Herb paratha 
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Honey Deviled Eggs with Fennel Fronds

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Dhapate - Multigrain Flatbread#BreadBakers

Dhapate is a multigrain flatbread from Maharashtra and is mostly had for breakfast or an evening snack. This is made by mixing the flours along with spices. Dhapate is a like a sister of thalipeeth, since the method and spices used is more or less the same. It taste more delicious when had with freshly churned homemade white butter. What I love about making these that is takes just no pre preparation to make it and all ingredients are always there in your kitchen pantry.

1 Cup Jowar Flour/Sorghum flour
½ Cup Whole Wheat Flour
¼ Cup Besan/Chickpea flour
1 Small Onion - finely chopped
1 Green Chilly - minced
2 Cloves Garlic - crushed
2 Tablespoons Finely Chopped Coriander Leaves
½ Teaspoon Coriander powder
1 Teaspoon Ajwain/Carom seeds - coarsely crushed
1 Teaspoon Cumin Seeds - coarsely crushed
1 Tablespoon Sesame seeds
½ Teaspoon Turmeric Powder
½ Teaspoon Salt to taste
½ Teaspoon Red Chili Powder
Water - as required to make a soft dough
Oil as required

In a mortar and pastel, lightly pound the ajwain and cumin seeds.  
In a wide bowl add the flours, salt and dry spices and mix well. Then add the onions, green chilly, garlic and coriander leaves and mix well.
Now add water slowly to knead a soft dough. Cover and keep aside.
Heat a tawa or pan.
Make equal balls about 5 to 6.
Using a plastic sheet or a clean wet cloth, take one ball and press to form a circle using your fingers. You can even pat the rotis directly on the pan using wet hands. 
Make four or five holes in it( this allow the oil to seep in evenly). 
Place this on to hot tawa and peel off the cloth/plastic sheet. Add little oil in each hole. Cover with a lid, let it cook for 2 minutes. Take off the lid. 
Flip and cook on the other side till golden.
Serve with freshly churned homemade white butter or with a chutney or any sauce.
Enjoy these healthy and wholesome Dhapate's for breakfast. These are so filling that they will keep you energetic past lunch time.
Labels: Flatbread, Multigrain Flour, Maharastrian Cuisine, Maharashtra, Breakfast, Snack, Healthy, Vegan, Breads, Jowar, Millets, Bread Bakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.


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