Prawn Aglio Olio Recipe

Aglio Olio pasta recipe was first introduced to me by my sister, she made it home and I liked it instantly.  I tried to do same here Fusilli with stir fried veggies but as you can see I totally modified the recipe and added veggies, I still do this too as it’s again one of the easy pasta recipe.  Coming back to aglio olio it has to be one of the most easy and quick pasta, the main flavour to this dish is garlic and olive oil so make sure to use good quality of olive oil.   If you have last minute guest then this recipe can work as a charm, pair it up with a salad or soup and you have a grant meal to impress your guest or your family.  And you will be amazed how easy and quick to make aglio olio, if you wish to have vegetarian version then just skip the prawns, it taste delicious with out it too but be generous with olive oil. 

Ingredients: [Serves 2]

For Pasta

Spaghetti - 180 gms [ to serve 2] - I used wheat spaghetti

Water - to Boil

Salt - 1/2 tsp

Oil - 1 tsp

For Sauce

Olive Oil - 3 tbsp

Garlic Large Pods - 4 [chopped 2 tbsp]

Chilli Flakes - 2 tsp [divided]

Red Chilli - 1 [fresh or dry]

Prawns - 12-14

Parsley - 3 tbsp [chopped]

Salt - to taste

Method:

1. Bring a large pot/pan half filled with water to boil, add salt, oil, pasta and cook as per instruction in pack or around 10-12 minutes in medium flame until al dente (cooked and tender to tooth).

2. Reserve 1/4 cup of water and drain rest of it, give spaghetti a cold bath ie keep under tap water and toss it, keep aside until ready to use.

3. Remove the shells and veins from the prawns.  Mix 1/2 tsp salt with prawns and keep aside.

4. In a pan heat olive oil add garlic, chilli flakes and sauté in slow heat until oil is infused with garlic flavour but garlic is not burnt.

5. Add prawns, 1 tbsp of parsley. chopped chilli and cook both sides in slow-medium heat for 3-4 minutes, add 2-3 tbsp of reverse water and cook for another 2-3 minutes.  Add more water if required to cook prawn. 

6. Add spaghetti and toss well.  Add salt (keep in mind we already have salt in prawns and pasta) and toss again.  Garnish with remaining parsley and chilli flakes.

Serve hot/warm with any drink.

Variations:

~ Use any pasta of your choice.

~ You can use chilli padi instead of chilli flakes.

~ For vegetarian version, just keep the prawn and follow rest of instruction,  It taste great by itself. 

Have a nice day ~~

Eggless Strawberry & Banana Muffins

I was in happy mood over weekend as my work was appreciated and I achieved what I was targeting for 2 years, as they say hard work does pay offs,  & to celebrate that I shopped, ate and baked!  I tried this combo of strawberry and banana and it came out so good it was way better than I expected, banana & strawberry together works as charm and the flavour is just so delicious.  I didn’t follow any recipe but did on my own and made this muffins as eggless butter-less, if you don't add strawberry emulco (and it’s fine) it will still have light pink color as strawberry and milk is grinded and added. Have along with any juice, tea/coffee as breakfast or snack.  We had it with Pear and Orange Juice for breakfast and others disappeared in no time. 

Ingredients: [Yields 12 regular size Muffins]

Granular Sugar - 1/2 Cup

Brown Sugar - 1/2 Cup

Oil - 3/4 Cup

Silken Tofu - 1/2 Cup [whipped] I used Oranigc

Ripe Banana - 2 Large

Vanilla Extract - 1 tsp

Plain Flour - 2 Cups + 1 tbsp

Baking Powder - 1 1/2 tsp

Salt - 1/4 tsp

Orange Zest - 1 tsp [optional]

Strawberry - 1 Cup [chopped]

Milk - 3/4 Cup

Strawberry Emulco - 1 tsp [optional]

Method:

1. Preheat oven to 180C.  In a bowl mix white and brown sugar with oil until sugar almost dissolves.

2. Add orange zest, whipped tofu and mashed banana and mix well. 

~ I didn’t whip tofu but add and mix well with other ingredients.   It’s better if you whip it and then add. 

3. In a another bowl or plate sieve flour, salt, baking powder and mix with wet ingredients in small batches and stir, do not over mix.

4.  Beat 1/2 cup of strawberry pieces with milk until smooth and add to muffin batter and mix well.  Now add vanilla essence and strawberry emulco (if using) and give a good stir. 

5. Coat remaining 1/2 cup of strawberry with 1 tbsp of flour and mix with batter, this is to prevent fruit from sinking on bottom. 

6.  Line muffin tray with liners and scoop batter until 3/4, if you wish add few strawberry pieces on top. Bake for 20-25 minutes or until a toothpick inserted in centre comes out clean. 

~ Keep eye after 20 minutes, I used baked muffin liners and cupcakes cups to bake, though in these cups the batter is more than double of normal size muffins.

Cool in wire rack for 5 minutes, remove muffins and allow to cool completely.

Relish these cute and delicious muffins.

Have a nice day ~~

Pear & Orange Juice

Like my papaya & pear passion, this recipe again I made to consume next batch of pears and it fitted my bill perfectly for morning rush breakfast, have a large glass of this juice and you are done and now it has made it to my one-of-those regular juice recipe! I had fresh batch of mandarin oranges so I combine both and made this refreshing drink.  Orange freshen up and pear adds texture to this easy and quick drink.   If you don’t like pear then it’s a good way to consume the fruit.  Not much of recipe here, just mix everything and grind and enjoy this fruit cooler. 

Ingredients: [Servers -2]

Pear - 1 1/2 cup [chopped]

Orange - 2

Sugar - 2 tsp [to taste]

Orange Zest - 1/2 tsp

Ice Cubes - few

Water - 1 Cup

Method:

1. Wash, peel and chop pear,  de-seeds oranges and pulse with rest of ingredients until smooth.  Pour in serving glass and serve.

Note:

1. You can extract juice from orange and add with pear and other ingredients if you wish.

2. You can use blender filter to put direct orange with out remaining orange seeds etc.

3. You can add soda instead of water. 

4. You can replace sugar with honey.

Have a nice day ~~

Vegetarian Pineapple Fried Rice

Craving to try pineapple fried rice came after I had it for lunch in one of our office food court’s Chinese Vegetarian Stall, it was actually bad and that reminded me to try it myself.  I had fresh, juicy pineapple and thought of making this one day for my lunch.   I always make vegetarian fried rice and now a days skip doing it as cutting all the veggies takes time, if you are like me then this easy pineapple fried rice recipe is for you.  I never guessed making pineapple fried rice can be so easy and breeze, a great way to have Thai Food at home comfort.  A simple, easy recipe to please your guest or family and perfect for lunch box, am sure you will like this too if you try .  If you think color of rice is different in pictures then it’s due to poor light I had, it has nice yellow color and tasted better than most of Thai restaurant’s pineapple fried rice seriously. 

Ingredients: [ Serves 2-3]

Cooked Long Grain Rice - 2 Cups [I used basmati rice]

Pineapple Chunks - 3/4 Cup

Finely Chopped Garlic - 1 tbsp

Red or Green Chilli - 2

Onion - 1 [medium]

Whole Cashews - 10-12

Peas & Corn - 1/2 Cup [I used frozen]

Carrot - 1 [small]

Raisins - 1 tbsp

Soya Sauce - 1 tbsp

Curry/Sambar Powder - 1 tsp

Pineapple Juice/Water - 2-3 tbsp

Salt - to taste [only if required]

Oil - 3 tbsp

Cilantro - 2 tbsp [chopped]

Method:

1. Finely chop garlic, chillies, carrot, cilantro and keep aside.

2. Mix  1 tbsp oil with rice and keep aside.  Use rice at room temperature or chilled.

3. Heat remaining oil in wok or pan, fry cashews until golden brown and keep aside.  Add garlic and sauté for 30 seconds.  Add onion, chillies  and sauté for 1 minute, add 1tbsp of pineapple juice or water to sizzle ingredients.

4. Add carrot and sauté for 1 minute, add corn & peas, stir and cook for 1-2 minutes until cooked, add 1-2 tbsp of juice or water if required to get peas, carrot cooked. 

5. Add curry or sambar powder and mix well.  Now add pineapple chunks, rice, soya sauce, raisins and cashews and mix everything well gently over medium-high heat, cook for 4-5 minutes or until rice ‘dances’ (makes popping sounds).

6. Remove from heat, if required add salt or soya sauce.  Garnish with cilantro (I didn’t use).  

Variations:

1. You can add prawns, add along with carrot and peas so prawns gets cooked.

2. If you wish you can add 1 beaten egg, add it after step 3.

3.  Add any other veggie of your choice. 

4. If using fresh peas and corn, you have to sauté it for more time so it’s get cooked or used boiled.

Have a nice day ~~

Instant Mango Pickle | Manga Oorugai

Summer and Mango goes hand and hand and so mango pickle, like in most homes my mom use to prepare 10-15 kgs of mango pickle for the years around and same goes for in-laws now though the recipe is different.  Last year I posted my sister version of Rajasthani Mango Pickle recipe which always looks attractive & delicious and today is going to be my another favourite mango pickle which is not only easy to prepare but also it’s instant.  When I didn’t even started cooking or hardly enter in kitchen still the 2 things I use to prepare was Lemon and Mango pickle(this version), from this you can see my love for these pickles.  I wanted to post this recipe last year along with Sweet Mango Pickle as made this last year too but couldn’t click cause it got over before that!  If you haven’t tried this version of mango pickle/ Manga Oorugai  then you have to and you sure going to love it. 

Ingredients

Raw Mango - 1
Chilli Powder - 1 tbsp
Fenugreek Powder - ½ tsp
Asafoetida/Hing - ¼ tsp
Salt - To taste
Oil - 1 tbsp [Used here sesame oil]
Mustard Seeds - 1/2 tsp
Dry Red Chillies - 2
Curry leaves - 1 sprig




Method
1. Chop the mango into small pieces.
2. Mix chopped mango pieces with chilly powder, fenugreek powder, asafoetida/hing and salt &. keep it aside until ready to use or leave it for a 2-3 hours.
3. In a pan heat oil, add mustards and allow to splutter, add dry red chillies, curry leaves & sauté.
4. Now add the mango pieces and mix well and cook for 2-3 minutes in medium flame or until mango become slightly soft.

Our pickle is ready, allow it to cool and store in sterilized dry pickle jar or bottle.  Isn’t it easy?  Goes well with Curd Rice, Any variety rice and for me I can just eat like that .




Variations:

1. Add roasted fennel seeds powder 1 tsp, it adds nice flavour to pickle.
2. Masala coated mango pieces keep for 2-3 hours or more if you have time.
3. Add more oil if required. 
4. Always use clean and dry spoon. 

Have a nice day

Papaya & Pear Passion

This easy drink I made one day cause I had to finish pears which I generally doesn’t like much and it’s totally opposite for DH, those pears were meant for him but then I end up finishing but it did make me realise they are not that bad as I thought.  Anyways back to our drink, so I made this in a hope to finish off pear fast and I like it.  Did a little experiment of garnishing with coconut milk and it was a good change too, not to mention it also looks pretty.   Easy and quick perfect for breakfast this one, not much of recipe here but still I am sharing. 

 

Ingredients: [ Serves - 4]

Papaya - 1 cup chopped

Pear - 1 cup chopped

Sugar/Honey - to taste

Water - 2-3 cups [optional]

Ice cubes - 10-12

For Garnishing

Papaya and Pear Scoops - 4-5

Coconut Milk - 4 tsp

Honey - 1 tsp [optional]

Method:

1. Add all ingredients in a blender or mixer and blend until smooth.  Add more water if you want thin consistency of drink.

2. Pour in serving glass and garnish with 1 tsp of coconut milk and give a gentle stir, top up with papaya, pear scoops, and honey. Repeat same rest.

Variations

~ You can add soda and it’s good for parties.

~ Instead of coconut milk you can use fresh cream for garnishing. 

~ You have to add sugar or honey as pear generally not very sweet. 

Have a nice day ~~

Bhaji Pakora Recipe

This easy and interesting bhaji pakora recipe was introduced to me by Sonal, she made this for me when I visited her.  She was making dahi bhalla and reserved little batter to make this special bhaji pakora for me, it’s call bhaji pakora cause along with bada/vada batter bhaji (spinach) and besan (chickpeas flour) is added.  I found it very interesting and ofcourse not to mention it was delicious plus different, so I quickly clicked few pictures below we dig in.  If you are making regular vada/vadai, or dahi bhalla, reserve little batter and try this you will like it crunchy outside and soft inside pakoras.


Ingredients:

Urad Dal - 1/2 cup
Palak/Spinach - 1 small bunch
Onion - 1 [medium]
Besan/Chickpeas Flour - 3 tbsp
Green Chillies - 4-5
Crushed Garlic - 1/2 tbsp
Crushed Kasoori Methi - 1 tbsp
Jeera/Cumin Seeds - 1 tsp
Garam Masala - 1/2 tsp
Soda - 1/2 tsp
Salt - to taste
Oil - To deep fry


Method:

1. Wash and soak urad dal for 4 hours. 

2. Rinse again soaked dal and grind with little water into smooth paste.

3. Finely chop onion, chillies, spinach and add into urad dal batter along with salt, kasoori methi, garlic, garam masala, cumin seeds, soda, besan/chickpeas flour and mix well, meanwhile in a wok heat oil for deep frying.



4. Make small balls of pakora mixture and drop carefully in hot oil 6-7 in one batch, deep fry in medium heat until golden brown.  Repeat same for rest.



Our bhaji pakora is ready.  Serve hot with any chutney or sauce or enjoy as it is.


Variations:

1. If you fresh methi then use that instead of kasoori methi.
2. You can add 1 tsp of crushed ginger.

Other bhajia, pakoda, vada (bada) you can check

• Assorted Pakoras
• Aloo Pakoda
• Lauki Bhajia | Bottlegourd Fritters
• Moong Dal Pakoda
• Onion Pakoda
• Maddur Vada
• Masala Vada
• Sabudana Vada
• Vada (Bada)

Have a nice day ~~

Creamy Cauliflower Soup

I made this cauliflower soup along with pasts with beets pesto.  This soup is simple, delicious and creamy and goes well with everything.  This is first time I used milk in soup and like it, it also helps to make soup creamy.  While making this soup suddenly it hit me we can use this soup as base white sauce for pasta, making the pasta more healthy, delicious. Just add 1 tbsp of more flour to along with milk to make it thick sauce.  Try this simple soup, you will like it too.  



Ingredients: [Serve 4]

Cauliflower Forests -2 cups
Potato - 1 medium size
Onion - 1 medium size
Chopped Garlic - 1 tsp
Bay Leaf - 1 [small]
Olive Oil - 2 tsp
Water - 1 1/2 cups + more as required
Salt - to taste
Milk - 1/2 cup
Plain Flour - 1 tbsp
Parmesan Cheese - 3 tbsp
Chilli Flakes - 1 tsp



Method:

1. Wash and cut cauliflower in small florist's, peel and chop potato and slice onion. 
2. In a pan or pressure cooker heat oil add bay leaf and sauté for 30 seconds, add garlic and sauté until light brown. 
3. Now add onion and sauté until light pink, followed by potato and sauté for 1 minute too.  Add cauliflower sauté for 2 minutes. 
4. Add 1 1/2 cup water, salt cover pan and cook until everything gets cooked and tender around 8-10 minutes on medium-high flame or pressure cook for 2 whistles.
5. Meanwhile whisk plain flour with milk and keep side.  Make sure milk is at room temperature or warm.
6. Discard bay left and puree everything in a mixer or blender, transfer puree to pan.  Add 1-2 cups water and flour & milk mixture, cheese stir everything well, adjust salt if required.  Bring it to good boil and off flame.

Serve hot/warm & garnish with chilli flake. 



Variations

~ Add fresh crushed pepper if required.
~ You can skip potato if you like. 

Have a nice day ~~

Eggless Butterless Chocolate Cupcakes

I made this super easy and super moist vegan cupcake to take along to my sister place but last moment we couldn’t go and thus it making it to blog.  This cupcakes are very easy to prepare it doesn’t require any beater or special gadgets, just mix everything with a spatula and we are ready to go,  added bonus this one is eggless plus butter less. 

I have made few batches as it’s very simple recipe and all the ingredients always easy to find in pantry and always result in soft and moist cupcakes.  These cupcakes are good by itself but of course frosting does add extra frill,  I run out of butter so I didn’t do frosting but just sprinkle some chocolate rise.  If you wish you can do frosting and enjoy these yummy cupcakes. 

Ingredients: [Yield 6 cupcakes]
Plain Flour - 3/4 cup
Cocoa Powder - 2 tbsp
Baking Soda - 1/2 tsp
Salt - a pinch
Granulated Sugar - 1/2 cup
White Vinegar - 1/2 tbsp
Olive Oil - 3 tbsp
Instant Coffee/Espresso Powder -  1 tsp
Water - 1/2 cup
Vanilla Extract - 1 tsp
Chocolate Rice - 1/4 cup [optional]
For Frosting [I didn't use frosting]
Butter - 4 tbsp
Cocoa Powder - 1/3 cup
Icing Sugar - 1 cup
Milk - 2 tbsp
Vanilla Extract - 1 tsp

Method:
1.  Boil water and add coffee powder, mix well and keep aside. 
2. Preheat oven to 350F or 180C and prepare muffin tin with cupcake liners.
3. In a bowl shift flour, soda, cocoa powder and salt.
4. In a separate bowl, mix together prepared coffee, sugar, vinegar, oil and vanilla extract.
5. Add wet ingredients with dry ingredients and stir well to combine everything, make sure there’s no lumps.
~ Mixture will be thin, so don’t panic.
6. Fill cupcake liners with batter till 3/4 full, if using chocolate rice then sprinkle on top. 
7.Bake for 18 to 20 minutes or until a skewer inserted in centre comes out clean.  If not bake again for 3-5 minutes and repeat the test. 
7. Remove from oven and let pan cool for 5 minutes then remove cupcakes from pan and let it cool on a wire rack completely.

For Frosting
While cupcakes get's cool prepare frosting. 
1. Melt butter in a sauce pan or in microwave.  Add cocoa powder with butter and stir until smooth. 
2. Add half of icing sugar, stir, add 1 tbsp milk and stir.  Repeat again for remaining sugar and milk.  Add vanilla extract and stir until smooth.  If it’s runny then add more icing sugar.
3. You can simply spread frosting over cupcakes or fill it in piping bag and do desire design.
You can see how moist and light these cupcakes are inside.

Have a nice day ~~

Beets Pesto Braided Bread

This is what I done with my left over beetroot pesto - Braided Bread, perfect for breakfast or evening snack as it’s light compare to stuffed braided bread.  If I have leftover pesto I always want to make braided bread, I did same with my leftover spinach pesto but that time I couldn’t take pictures.  You can use any stuffing of your choice instead of pesto that’s the beauty of stuffed bread. 

For bread recipe I follow almost same as my wheat bread with garlic & herbs recipe cause that’s recipe always works well for me.  I wanted to take stepwise pictures which I did but half way it started to rain left me with no light, on a good sunny day I struggle with light then let’s not talk about a dark rainy day !  But then it’s quite easy as most of know how to braid hair    It goes so well with a cup of coffee and tea for that quick breakfast (of course provided you made this previous day), don’t you think it’s perfect to venture during May Day’s holiday? 

Ingredients: [ Makes 2 medium size loafs]
For Beetroot (Beets) Pesto here recipe here.
For bread
Whole Wheat Flour - 1 Cup
Plain Flour - 1 Cup
Garlic Powder - 1 tsp [optional]
Active Dry Yeast - 1 1/2 tsp
Milk - 1/2 Cup
Water - 1/2 Cup
Sugar - 2 tsp
Extra Virgin Olive Oil - 2 tbsp [divided]
Sesame Seeds - 1/2 tsp [optional]
Melted Butter - 2 tsp

Method:
1. Heat water and milk until luke warm or microwave for 30 seconds.  Add sugar, yeast stir to mix everything well and keep it aside for 10-15mins until it gets frothy.  Add 1 tbsp of olive oil in frothy yeast mix and stir well.
2.  In a wide bowl add both flours, garlic powder and whisk to mix.
3. Add yeast mixture to flour in small quantity and start kneading.  Keep adding yeast as required until it forms smooth dough, it will take 7-8 minutes. 
4. Place dough on a clean surface or worktop, add 1/2 tbsp of olive oil and knead dough again for 5-7 minutes.  Keep the dough back in greased bowl, coat dough well with oil and cover with a damp cloth or cling and keep it side until it double in size for 1 1/2 to 2 hours.
5. Knead again for 4-5 minutes to remove all air bubbles and divided dough into two portions.
6. On a slight floured surface roll dough in rectangle with 1cm thickness, keep another piece of dough covered.
7. Dab 3 tbsp of beets pesto in centre of dough (about leaving 1 to 1.5 inch on all sides).
8. Now we have to make braid, using a sharp knife make inclined cuts of about 1inch in both sides making sure we have equal numbers of strips both sides.
9. Fold top and bottom dough part towards pesto and start braiding by folding strips over pesto and lapping alternately      [Begin on left, place 1st strip over pesto diagonally, then take right strip and place over pesto diagonally too, repeat same for all strips]
10. Line a baking tray with foil and keep prepared loaf.  Repeat step 8 and 9 for another piece of dough.
11. Cover tray with cling and keep aside for 30 minutes for 2nd rise.
12. Preheat oven to 200C and brush both loaf well with butter, sprinkle sesame seeds on top if preferred.
13. Bake for 20-25 minutes or until golden brown, keep a eye after 20 minutes.  Remove tray from oven and brush loaf again with butter.  Cool loaf on wire rack.

Enjoy with a cuppa.

Variations
~ You can use 2 cups of plain flour instead of adding wheat flour.
~ Your yeast should be fresh, if it didn’t frothy then repeat same step. 
~ Pesto filling quantity can be more or less.
~ Try same with basil or spinach pesto
~ Instead of butter, you can brush loaf with milk or eggwash.
~ Bread stays good to 3 days if refrigerated.  Mine was finished by next day.
Have a nice day.