June 29, 2016

Sausage & Basil Penne Pasta


My today's recipe is a flavourful and quick main dish prepared using penne pasta, fresh basil leaves and chicken sausages. Basil leaves is a fragrant herb which is popularly used in Italian cuisines. The strong flavour gives a refreshing taste and also includes lots of medicinal values. In this recipe, basil leaves and garlic pods are ground coarsely and further sautéed along with the sausage and pasta to give a yummy main course. Addition of parmesan cheese gives a delicious taste and flavour to the dish.


Ingredients :

2 Cups Penne Pasta, Cooked 
5 - 6 Cherry Tomatoes, cut into halves 
1 Tbsp Olive oil 
2 Tbsp Parmesan cheese, grated 
Fresh basil leaves for Garnishing
3 Chicken Sausages, cut into small sticks

To Grind :

3 Garlic cloves, peeled 
Handful of Basil leaves
1 Tbsp Olive oil 
Salt to taste

Method :

Grind basil leaves along with garlic, olive oil and salt coarsely and keep aside. ( I have used my chopper to get this coarse texture ).

Heat olive oil in a pan and add the chopped sausages and saute for a minute.

Add the ground basil and mix well.

Now add the cooked penne pasta along with the chopped tomatoes and mix well.

Adjust salt and cook it for couple of minutes.

Add the grated parmesan cheese, toss and remove from the flame.

Garnish with fresh basil leaves and serve hot.


Note :

Include a teaspoon of red chilli flakes to make this dish spicy.

Any flavoured sausages can be used for extra taste.





Sausage & Basil Penne Pasta


My today's recipe is a flavourful and quick main dish prepared using penne pasta, fresh basil leaves and chicken sausages. Basil leaves is a fragrant herb which is popularly used in Italian cuisines. The strong flavour gives a refreshing taste and also includes lots of medicinal values. In this recipe, basil leaves and garlic pods are ground coarsely and further sautéed along with the sausage and pasta to give a yummy main course. Addition of parmesan cheese gives a delicious taste and flavour to the dish.


Ingredients :

2 Cups Penne Pasta, Cooked 
5 - 6 Cherry Tomatoes, cut into halves 
1 Tbsp Olive oil 
2 Tbsp Parmesan cheese, grated 
Fresh basil leaves for Garnishing
3 Chicken Sausages, cut into small sticks

To Grind :

3 Garlic cloves, peeled 
Handful of Basil leaves
1 Tbsp Olive oil 
Salt to taste

Method :

Grind basil leaves along with garlic, olive oil and salt coarsely and keep aside. ( I have used my chopper to get this coarse texture ).

Heat olive oil in a pan and add the chopped sausages and saute for a minute.

Add the ground basil and mix well.

Now add the cooked penne pasta along with the chopped tomatoes and mix well.

Adjust salt and cook it for couple of minutes.

Add the grated parmesan cheese, toss and remove from the flame.

Garnish with fresh basil leaves and serve hot.


Note :

Include a teaspoon of red chilli flakes to make this dish spicy.

Any flavoured sausages can be used for extra taste.





June 25, 2016

Ivy Gourd - Potato & Egg Stir Fry


This tasty, healthy and less spicy stir fry is an excellent option for kids lunchbox menu as it contains kids favourite potato along with a healthy ivy gourd and egg. The addition of peanuts gives a crunchy taste to the stir fry and also gives a delicious taste when eaten with veggies. I have used only green chillies for the spicy taste which can also be replaced with red chilli powder or extra chillies to adjust according to the taste bud. This stir fry goes well with any varieties of rice and personally, I served with lemon rice.


Ingredients :

12 Ivy Gourd, chopped or sliced into small diagonal pieces
2 Potatoes, chopped into cubes or diagonal pieces
2 Eggs 
1 Tbsp Oil 
1/2 Tsp Jeera / Cumin seeds
2 Tbsp Groundnuts / Peanuts 
2 Springs of Curry leaves 
3 Green chillies, Finely chopped ( Adjust according to taste bud ) 
Less than 1/4 Tsp Turmeric powder
Salt to taste 

Method :

Heat oil in a pan and add cumin seeds followed by peanuts, finely chopped green chillies, turmeric powder and curry leaves.

Add the potato pieces and saute it together for a minute.

Add 2 Tbsp water and cook it till the potatoes gets half cooked in a medium flame.

Now add the ivy gourd pieces along with the required amount of salt and 2 tbsp of water.

Cook it again in the low flame till the veggies gets cooked.

Meanwhile, break the eggs in a small bowl and slightly beat it using fork.

Move the veggies to one side of the pan and add the eggs.

Scramble it for a minute and combine it along with the veggies.

Adjust salt and cook it for another couple of minutes or till the stir fry becomes dry.

Once done, remove from the flame and serve hot.


Serving Options :

Serve with any Rice varieties and Roti.


June 24, 2016

Egg Rice Noodles Using 5 Spice Powder


Rice Noodles is a quick noodles which can be prepared in a jiffy. The noodles has to be soaked in a boiling water for couple of minutes and drained is further rinsed with a cold water to use in delicious soups and stir fried recipes. In my today's recipe, I have used simple egg noodles using rice noodles and 5 spice powder. The five spice powder is a mixture of five spices like star anise, cloves, cinnamon, pepper and fennel seeds which is also a very popular seasoning in Chinese cooking. Addition of this powder, enhances the taste of dish and also gives a delicious authentic taste. I have also added generous amount of spring onion leaves to give a yummy taste and flavor to the noodles.


Ingredients :

200 gms Rice Noodles / Rice Vermicelli ( I have used MAMA brand )
1 Tbsp Oil
1 Onion, sliced
1 Tbsp Garlic, finely chopped
4 Eggs ( 3 for preparing Noodles and 1 for Omelette )
2 Tbsp Spring onion bulb, finely chopped
1/4 Cup Spring Onion leaves, finely chopped
1 Tsp 5 Spice powder
1 Tsp Lemon grass powder
1 Tsp Red chilli paste
1 Tsp Soya sauce
Salt to taste

Method :

Cook rice noodles according to the packet instructions and keep aside or soak the noodles in a boiling water for 2 minutes and drain the water. Rinse and use the noodles.

Heat oil in a pan and add chopped garlic followed by onion slices and chopped spring onion bulb.

Saute till the onion turns translucent and add the eggs.

Scramble the eggs and add the rice noodles followed by five spice powder, lemon grass powder, red chilli paste, soya sauce and spring onion leaves.

Gently mix well, add salt and cook it for another 3 - 4 minutes.

Once the spices get blends well with the noodles, remove from the flame and transfer it to a bowl.

Break the egg to a pan and add little soya sauce, chilli paste and spring onion leaves on top of the egg.

Cook it for 3 minutes in a low flame and transfer it to a rice noodles bowl.

Serve hot.


Serving Options :

Serve with any Manchurian or Tomato sauce.


June 23, 2016

Egg Drop Ginger Soup


Egg drop ginger soup is a a flavourful and easy Chinese soup in which beaten egg is added in a chicken stock. The beaten egg is added like a thin stream at the final stage of cooking to the soup which in result gives a silky thread / strands like texture. Adding finely chopped ginger pieces to the soup gives a strong flavourful taste and also excellent for digestion and cold. Simple yet tasty and delicious soup to serve with a toast.


Ingredients :

1 Egg 
2 1/2 Cups Water
1 Tbsp Chicken powder 
2 Tbsp Ginger, Finely chopped 
3 Tbsp Spring Onion leaves, Finely chopped 
Salt to taste 
1/4 Tsp Pepper powder 
1 1/2 Tsp Cornflour 

Method :

Mix chicken powder in a measured amount of water and let it boil in a medium flame.

Add the chopped ginger pieces and boil it further for 3 minutes.

Meanwhile, mix cornflour with little water and keep aside.

Add spring onion leaves along with cornflour to the boiling ginger soup.

Let it boil in a medium flame till the soup gets thicken.

Break the egg and beat it with the fork.

Slowly drop the beaten egg to the soup and stir it vigorously using fork.

Add pepper powder and let it boil for couple of minutes.

As chicken powder contains salt, add salt after tasting the soup.

Once the egg gets cooked and soup gets its consistency, remove from the flame.

Serve hot.


Serving Options :

Serve hot with Toasted bread.


June 22, 2016

Minty Aloo Egg Frankie


Frankie, a very popular street food which is mostly available in the entrance of malls and movie theatres is nothing but a heavy wrap stuffed with delicious stuffings like potatoes, chicken, egg etc. The base is generally prepared using All purpose flour / maida but in this recipe, I have used an equal amount of wheat and maida to make it healthy. The boiled potatoes are cooked in a mint masala along with a spices to get a tasty and flavourful filling. Addition of chat masala in the end of cooking gives a delicious street food taste to the stuffing. This is an excellent option for kids lunchbox menu and also a tummy filling breakfast. One frankie will make your tummy full and happy for sure. As the roti is stuffed with potato masala, no extra side dish is required but if necessary, this can also be served with Tomato sauce.


Ingredients :

For Roti :

1 Cup All Purpose Flour 
1 Cup Wheat Flour 
Salt to taste 
1 Tbsp Oil 
Water, as needed to prepare dough

For Minty Aloo :

3 Potatoes, medium sized, boiled and cut into small cubes
1 1/2 Cups Mint leaves 
2 Green chillies 
1 Big Onion, Chopped 
1 Tbsp Oil 
1 Tsp Jeera / Cumin seeds
1/4 Tsp Turmeric powder 
1/4 Tsp Chilli powder ( Adjust according to taste bud ) 
1/2 Tsp Coriander powder
1/2 Tsp Cumin powder
1/4 Tsp Garam Masala powder 
1/2 Tsp Chaat masala
Salt to taste 

For Preparing Frankie :

3 Eggs, beaten 
Oil for preparing Frankie 
1 Cup Onions, Finely chopped 
1/2 Cup Cheese, Grated

Method :

Mix all purpose flour / maida and wheat flour in a bowl along with the required amount of salt and oil.

Add water little by little and knead into soft dough.

Cover and rest it for half an hour.

Meanwhile, grind mint leaves along with green chillies and onion into fine paste by adding little water.

Heat oil in a pan and add jeera seeds followed by the ground paste.

Cook it for couple of minutes and add all the masala powders ( Turmeric, Red chilli, Cumin, Coriander and Garam Masala ) along with the required amount of salt.

Cover and cook till the oil separates from the masala.

Add the boiled and cubed potatoes pieces to the mint masala and mix well.

Add the chaat masala and cook it for another couple of minutes or till the masala becomes dry in a medium flame.

Once done, remove from the flame and keep aside.

Now, divide the dough into equal sized balls.

Take one ball and roll it into big circular shape with 8 inch diameter using rolling pin.

After rolling, place it on the hot tawa and smear little oil.

Cook it for a minute on both the sides and pour the beaten egg on one side of the roti.

Spread the egg evenly and cook both the sides.

Once done, Remove from the flame and repeat the process for the remaining dough.

Now, place the prepared egg roti in a flat board and fill the centre with the mint aloo masala.

Sprinkle some grated cheese and finely chopped onions on top of the masala.

Gently roll and wrap it using aluminium foil or butter paper.

Serve hot.







June 21, 2016

Cucumber & Pine nuts Salad


This is a refreshing salad with a mixed flavourful dressing which is prepared using English cucumber and Pine nuts. English cucumber is a variety of cucumber which has very less seeds ( sometimes with no seeds ) and with less bitter taste than the regular ones. The skin of cucumber will be thinner and this is an excellent variety for preparing salads. Adding pine nuts to the salad gives a delicious buttery taste in each and every bite. As mentioned in my previous Oats & Peas Congee post, I have used one more healthy product "Buckwheat honey" which I received from Gondiaorganic and it tasted yummy. It is rich and tasty without overpowering flavour. Buckwheat honey is a dark coloured honey with a robust flavour and also, has higher concentrations of macronutrients and anti - oxidant compounds compared to other varieties.


Ingredients :

3 English Cucumber, Grated lengthwise
1 Onion, Sliced 
3 Tbsp Spring Onions, Finely chopped 
4 Tbsp Pinenuts 

For Dressing :

1 Tbsp Honey ( I have used Buckwheat honey ) 
1/2 Tsp Lemon Juice 
Salt to taste 
Less than 1/4 Tsp Pepper powder 
1 Tbsp Olive oil 

Method :

Mix all the ingredients given in "For Dressing" and keep aside.

Squeeze the water from the grated cucumber and add it to a salad bowl.

Add the remaining ingredients ( pine nuts, onion and spring onions ) along with cucumber.

Now pour the prepared dressing and gently mix well.

Serve immediately.



June 20, 2016

Mashed Potato Muffins / Savoury Muffins


Have leftover mashed potatoes and looking for an innovative recipe... then, bake these delicious and flavourful muffins to enjoy your breakfast with a cup of tea. More than a sweet muffins, I love baking savoury ones as it can be served for breakfast too. In this recipe, the mashed potatoes are mixed up with the dry and wet ingredients is further baked for about 25 - 30 minutes to get a delicious muffins. Tomato sauce or mayo goes well with these yummy muffins.


Ingredients :

3 Potatoes, Medium sized, Boiled 
1 1/2 Cups All purpose flour / Maida
2 Tsp Baking powder 
1 Egg
3/4 Cup Milk
1/4 Cup Olive oil 
1/4 Cup Butter, melted 
1 Tbsp Cheddar cheese powder
1 Tsp Dried Basil 
1 Tsp Dried Oregano
1 Tsp Red chilli flakes  
Salt to taste 

Method :

Mash the boiled potatoes without any lumps. ( The texture of it should look creamy ).

Add egg to the mashed potato and mix well.

Now add the measured cup of milk followed by oil and butter.

Mix well and keep aside.

Sieve the all purpose flour and baking powder together and add it to the potato - egg mixture.

Add the seasonings ( basil, oregano, red chilli flakes and salt ) followed by cheese powder and fold well to get a batter consistency.

Line the muffin cups in a muffin tray and fill it with 3/4th of batter.

Bake it for 25 - 30 mins at 180 degree C in a pre heated oven.

Bake till the top of the muffins turns into light brown colour.

Once done, remove from the oven and cool the muffins in a cooling tray.

Serve.


Serving Options :

Serve with Tomato sauce or Mayo.




June 16, 2016

Oats & Peas Congee


Hello Friends...

Getting into regular routine of life after a long much needed break is really tough to manage and need loads of self motivation to be back on track. My summer break is finally over and back to my lovely space with an exciting news of winning in Plattershare for Chicken Vs Paneer Contest which happened a month back. Felt really happy when my innovative recipe, Poached egg in chicken rasam won in the contest and icing on the cake is getting a personalised message from Masterchef. Jayanandan for this recipe. I am thankful to plattershare and feeling excited as this is the second time win in their amazing platform. Also, thanks to Goindiaorganic team for sponsoring and sending these healthy and diet friendly products.


In my today's recipe, I have used the organic porridge oats which I received from Goindiaorganic. Absolutely loved the quality of it and the texture was so perfect with less gooey consistency.

Congee is a type of porridge which is usually prepared using rice or gruel in many Asian countries. The word congee is derived from Kanji ( Tamil ), which is the prominent food of Tamilnadu. The preparation of congee and the side dish for it varies according to places. Though the congee is eaten as such, additional ingredients like meat, chicken, fish etc are added as flavourings. In my recent visit to china trip, had a great chance to taste the authentic chicken flavoured congee with delicious toppings, so thought of trying the same with a healthier version by using organic oats. I have used chicken powder in this recipe which can also be replaced with stock cubes or fresh chicken pieces.


Ingredients :

3/4 Cup Oats 
1/4 Cup Green peas
2 1/2 Cups Water 
1 Tbsp Chicken powder 
1/4 Tsp Pepper powder 
Salt, if necessary 
1/4 Tsp Sesame Oil 
3 Tbsp Spring Onion leaves, finely chopped
2 Eggs, Boiled and Sliced

Method :

Mix chicken powder and water in a heavy bottomed bowl.

Bring it to boil and add green peas followed by oats.

Simmer the flame and cook till the oats & peas gets cooked.

Add pepper powder, sesame oil and few chopped spring onion leaves.

Let it cook for couple of minutes or till you get the required porridge consistency.

Remove from the flame and transfer it to a soup bowl.

Add sliced boiled eggs and the remaining spring onion leaves on top of the porridge while serving.

Serve hot.


Serving Options :

Serve with boiled eggs.


Notes :

Instead of using chicken powder, fresh chicken pieces can be used. And if using fresh ones, prepare stock out of it and then add the remaining ingredients. 

June 1, 2016

Mango & Pineapple Salsa in Apple Chips


Summer in India is a season to enjoy mangoes and luckily we got this seasonal ingredient as our may month theme in our shhh secretly cooking challenge group. In this May month, I got paired with an amazing blogger Veena Krishnakumar from www.veenasvegnation.com . Apart from the main ingredient ( Mango ), we had to share to couple of secret ingredients and I got Apple and Pineapple as my secret ingredients. Using these three amazing healthy fruits, I prepared a tasty and easy party snack mango and pineapple salsa. Generally salsa is served in a canapes or biscuits, I had given a twist by served these salsa in apple chips as apple is one of my secret ingredient. I have to mention that this snack is a blend of mixed taste, as it contains sweet, sour, spicy, mild masala and mild bitter from apple chips. Innovative and healthy way to serve this for kids or during parties...

Ingredients :

10 Baked Apple Chips ( Click HERE for recipe )
1 Cup Mangoes, Ripe, Finely chopped
1 Cup Pineapple, finely chopped
1 Onion, Finely chopped
1 Tomato, de-seeded, finely chopped
2 Green chillies, finely chopped
Less than 1/4 Tsp Chat masala
A pinch of salt
Coriander leaves for garnishing

Method :

Add the finely chopped mangoes in a bowl followed by pineapple, onion, tomato and green chillies.

Add chat masala and salt to the salsa.

Mix well and keep aside.

Arrange the baked apple chips in a tray and spoon in the salsa on each chips.

Garnish with coriander leaves and serve.


Serving Options :

Serve with fresh juice.
Related Posts Plugin for WordPress, Blogger...